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Monday, December 28, 2015

Chewy Ginger Snaps *xmas*

These were a Monday Work Treat.  I decided to try some cookies that I will be making for Christmas and see how they were liked.  I made these a bit bigger than they should have been..had forgotten how much bigger they get during cooking.  When I make the batch for Christmas gifts I'll make them small.  I find it's hard a times to judge what a 1" ball is suppose to look like.  As you can tell mine were much bigger.  :)

¾ cup butter or margarine

½ cup granulated sugar
½ cup brown sugar
1 egg

¼ cup fancy molasses
2 cups all purpose flour (or substitute half whole wheat)
2 tsp baking soda
¼ tsp salt
2 tsp ginger
2 tsp cinnamon
Sugar for rolling cookies in
  1. Preheat oven to 350 degrees.
  2. In large bowl, cream together butter and sugar until light and fluffy. Beat in egg and molasses.
  3. In separate bowl, combine flour, soda, salt and spices. Blend dry ingredients into creamed mixture.
  4. Shape dough into 1" balls and roll in sugar. Place 2" apart on greased or parchment paper-lined cookie sheets. Bake for 8-10 minutes, or until edges are golden. (Don't overbake - cookies should be slightly soft when removed from oven.)
  5. Cool on baking sheet a few minutes before removing to racks to cool completely. Store in an airtight container at room temperature for 5 days (plastic container if you want them to stay chewy, glass if you prefer crispy cookies). These can also be frozen for 3-6 months.
Thanks for taking the time to stop by, have a wonderful week and Always Remember to find the Time to Do ALL the Things You L ♥ve.

Monday, December 21, 2015

Almond Jam Bars

Another weekly treat for work.  I had just returned from Vegas (my birthday treat to myself) and wanted to make something that was not time consuming to put together and baked fairly quickly.  This recipe cooks in about 30 minutes, and does go together easy.  I was originally going to make pineapple but as you can see changed my mind, maybe next time. 


adapted from here


1 1/2 cups AP Flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup coconut oil, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup sliced almonds
3/4 cup fruit jam (I used Strawberry Jam)


1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish with cooking spray.  I sprayed my pan then lined it with parchment paper, (two pieces overlapping and over the sides for each removal and clean up.  I also sprayed the paper.   Set aside.
2. In a medium bowl, whisk together flour, cinnamon, salt, and baking powder. Set aside.
3. In the bowl of a stand mixer, cream coconut oil and sugars on high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract. Mix well. With the mixer on low, slowly add in the flour mixture. Mix until combined, the dough will be crumbly. Stir in the sliced almonds.
4. Stir the jam to loosen it up. Gently press half of dough into bottom of prepared baking dish. Evenly spread jam over dough. Sprinkle remaining dough over the top, making sure you cover the entire bars. Press gently to form the top layer.
5. Bake for 25 to 30 minutes or until the top is golden brown. Cool completely in pan then remove and  and cut into squares.

Hope you try this recipe, you won't be sorry.   Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things YOU L♥ve.

Monday, December 14, 2015

Dutch Apple Pie

 I made this for Thanksgiving Dinner this year.  I can't remember the last time I made a pie.  I used to make them all the time for the holidays.  This is a different take on a Dutch apple pie.  It was really good.  I used Gala apples so the pie is not a tart one.  Give it a try.  Sorry I forgot to get a shot of it cut.

  • 1 pie crust, homemade or bought, 9"*homemade it better*
  • 3 lbs apples, peeled, cored and cut into slices
  • 4 Tbsp butter (50 g)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 Tbsp water
  • 2 Tbsp flour
  • 1 Tbsp cornstarch
  • 1 tsp cinnamon
  • a pinch of nutmeg
  • zest of ¼ lemon
  • 1 tsp vanilla extract
  • ½ cup ground almonds
  • ½ cup rolled oats
  • ⅔ cup brown sugar
  • ⅔ cup flour
  • ½ tsp cinnamon
  • 6 Tbsp butter (80 g) cold
  2. Melt butter in a large pot. Add brown and white sugar and water and stir to combine.
  3. Add flour, cornstarch, cinnamon, nutmeg, lemon zest and vanilla and mix until incorporated.
  4. Add apple slices and mix carefully until apples are coated with the sauce. Pour into the pie crust.
  6. Put almonds, rolled oats, brown sugar, flour and cinnamon in a food processor. Process until you get fine crumbs. Add butter and pulse a few times. Sprinkle evenly over pie filling. (To get larger crumbs, squeeze topping with your fingers.)
  7. Bake for 45 minutes in preheated 350 F (175 C) oven.
Thanks for taking the time to stop by, have a wonderful week and Always Remember to Find the Time to do ALL the things YOU L♥ve.

Monday, December 7, 2015

Cranberry Orange Muffins

This is Mondays treat after Thanksgiving.  It's been rainy here for the past 4 days so it's great weather for baking, no bread but yummy muffins.  Went searching for something different and I found these and another apple one which I will also share next posting.  I made these in a regular size muffin tin because 6 large ones would only feed the Maintenance guys so there would be none left for the rest of us.  :)  I made a few changes which are listed in red.  These are a definite make again muffin, so I may put them on my list for the Christmas Holidays.
adapted from here 

Before Icicing

Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt1
  • 2 teaspoons vanilla extract
  • zest of 2 oranges
  • 1 and 3/4 cups (220g) all-purpose flour  (measured correctly)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) orange juice
  • 2 Tablespoons (30ml) milk (any kind)
  • 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)

Orange Glaze

  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) orange juice



  1. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
  3. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
  4. Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
  5. While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
  6. Make ahead tip: Unglazed muffins stay soft, fresh, and moist covered at room temperature for up to 5 days. Glazed or unglazed muffins freeze well for up to 2 months. 
Thanks for Stopping by have a wonderful week and Always Remember to Find the Time to DO ALL the thing Y♥u   l♥ve.

Saturday, December 5, 2015

The Hunt

This Thanksgiving my son and Grandson went on an Elk Hunt.  This is the outcome.  All I can say is WOW.

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