Archive for the ‘Holiday’ Category

Soft and Chewy Peanut Butter Cookies


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups packed brown sugar
  • 1 1/4 cups white sugar
  • 1 cup butter, softened
  • 3 eggs
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract


  1. Preheat oven to 300 degrees F.
  2. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
  3. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
  4. Add the flour mixture and mix at low speed until just mixed.
  5. Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.



Cappuccino Fudge

1 (7 oz.) jar marshmallow cream
½ c. sugar
2/3 c. heavy whipping cream
¼ c. margarine/butter
1 t. instant coffee powder
¼ t. cinnamon
¼ t. salt
1 (12 oz.) bag semi-sweet chocolate chips

Line an 8” square baking pan with aluminum foil; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Pour into prepared pan. Cover and refrigerate at least 4 hours. Place on cutting board and cut into 36 squares.


Herbed Garlic Pumpkin Knots


  • 1/2 cup very warm water
  • 2 tsp instant dry yeast
  • 1 tablespoon maple syrup
  • 1/4 cup canned pumpkin
  • 1 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1 tsp dried herbs (I used mixed basil, oregano, thyme, parsley)
  • 1 & 3/4 cups unbleached bread flour


Herbed garlic spread w/ Parmesan cheese:

  • 2-3 tbsp butter, melted
  • 2-3 garlic cloves, minced
  • 1 tsp dried parsley
  • 2 tsp parmesan cheese


Directions: In a large bowl, mix together your dry ingredients (flour, salt, yeast, dried herbs). In a smaller bowl, mix together the wet ingredients (syrup, pumpkin, olive oil). Once those are mixed quickly add in your very warm water and mix well. Pour into the dry ingredients and stir well. When the mixture becomes too dry to stir, place the dough onto a floured surface and knead it for 2-3 minutes until it comes together into a ball. You will need to add quite a bit of flour since the dough is quite sticky from the pumpkin. When the dough is no longer tacky to touch (but not dried out), place it into an oiled bowl with olive oil and gently cover the dough in oil. Cover the bowl with plastic wrap or a damp towel and let it rise for 2 hours.

After 1 and a half hours, grab your pizza stone if you have one, and preheat it in the oven at 450F. If you don’t have a pizza stone, grab a baking sheet and line it with a non-stick mat or parchment. If you are using a pizza stone, grab a Peel and sprinkle on cornmeal. After 2 hours, take your dough, punch out the air, and lay it on a floured surface. Gently press it out so that it forms a small rectangle and then take a pizza roller and cut strips approx. 1/2-3/4” width by 6-8 inches in length. You can make them any size you want though! I had to play around with it for a bit to see what I liked. Grab a strip and make it into a knot. You can tuck the ends back into the centre or leave them hanging.

Place the knots onto the Peel OR onto the baking sheet. Once you have all your knots made, place into the oven at 450F for about 11-12 minutes until slightly golden on the top. Spread on the herbed garlic spread with a pastry brush or add all ingredients into a bowl and toss. Serve immediately. Makes approx. 14 small knots. You can also double this recipe and freeze half of the dough for later.


Homemade Pumpkin Spice Latte

  • 1 1/2 cups fat free milk
  • 2 tbsp canned pumpkin
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice (or cinnamon, nutmeg and ginger)
  • 2 tsp sugar or sugar substitute (to taste)
  • 1/4 cup of espresso (or 1/2 cup strong brewed coffee works)
  • fat free whipped topping
  • pumpkin pie spice for topping

In a small pan combine milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove from heat, stir in vanilla. Using an immersion blender,blend until smooth (or whisk well with a wire whisk)

Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of pumpkin pie spice on top.


Cranberry Caramel Date Bars

Make about 40 small bars

1 cup fresh cranberries
2 T sugar
2 c whole wheat pastry flour, plus 1/3c (Separate)
1/2 t baking soda
2 c old fashioned oats
1/3 c sugar
1/3 c brown sugar, packed
1 c butter, melted
1 (10oz) package dates
3/4 c pecans, chopped
12 oz jar caramel sauce


1) Preheat oven to 350 degrees.

2) Wash cranberries, stir together with 2 tablespoons sugar in a small bowl; set aside.

3) Into a large bowl, measure out 2 cups of whole wheat pastry flour (do NOT use regular whole wheat flour – it will be a dense disaster)!

4) Add in baking soda, oats, white sugar, brown sugar and stir.

5) Place 2 sticks of butter in a pan (or in a bowl in the microwave) and heat until it melts. Yes, this is a lot of butter. Sometimes it’s worth it. This is one of those times. After melted, stir into flour mixture.

6) Take out one cup of the mixture and save for later.

7)  Press the remaining mixture into the bottom of a lightly greased or sprayed 9×13 inch baking dish and bake at 350 degrees for 15 minutes.

8) Take pan out of oven and sprinkle with dates, pecans, and finally cranberries.

9) Stir together the caramel sauce and the remaining 1/3 cup whole wheat pastry flour. You may want to heat the mixture a bit in the microwave (just 15 to 20 seconds) so it gets nice and runny. Drizzle over the pan.

10) Sprinkle everything with the 1 cup of flour/sugar/butter mixture that you reserved earlier on and bake 20 more minutes, or until lightly browned

11)  Cool on wire rack. Cut into bars.