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Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at http://goddessofscrumptiousness.tumblr.com.
Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

Maple and Almond Nut Tarts
Ingredients: 
Sweet Dough (tart shell)
2 1/3 cups unsifted all-purpose flour (*spooned gently into measuring cup, do not tap or shake cup when measuring)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter, cold and cut into cubes
1 whole egg
- In a food processor, pulse all sweet dough ingredients together until the dough comes together.
- Wrap dough in cling film, and chill for 30 minutes inside the fridge. 
Maple and Almond Filling
2 large eggs
3/4 cup dark brown sugar
1/2 cup maple syrup
1 teaspoon cinnamon powder
2 teaspoons vanilla
2 tablespoons melted butter
4 cups coarsely chopped almonds (or you can also use slivered almonds)
- Mix all filling ingredients together and set the mixture aside.
Assembly:
- Preheat oven at 350’F
- You will need 4 mini (12-mould) muffin pans.
- Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould. Press dough and create a cylindrical indentation to hold the filling.
- Spoon filling in each prepared unbaked shells.
- Bake tarts for 20-25 minutes or until light golden brown.
- Lift tarts from moulds 5 minutes after taking the pans out of the oven. Cool tarts on wire racks.
Makes 48 mini tarts

Maple and Almond Nut Tarts

Ingredients: 

Sweet Dough (tart shell)

2 1/3 cups unsifted all-purpose flour (*spooned gently into measuring cup, do not tap or shake cup when measuring)

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup (1 stick) butter, cold and cut into cubes

1 whole egg

- In a food processor, pulse all sweet dough ingredients together until the dough comes together.

- Wrap dough in cling film, and chill for 30 minutes inside the fridge. 

Maple and Almond Filling

2 large eggs

3/4 cup dark brown sugar

1/2 cup maple syrup

1 teaspoon cinnamon powder

2 teaspoons vanilla

2 tablespoons melted butter

4 cups coarsely chopped almonds (or you can also use slivered almonds)

- Mix all filling ingredients together and set the mixture aside.

Assembly:

- Preheat oven at 350’F

- You will need 4 mini (12-mould) muffin pans.

- Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould. Press dough and create a cylindrical indentation to hold the filling.

- Spoon filling in each prepared unbaked shells.

- Bake tarts for 20-25 minutes or until light golden brown.

- Lift tarts from moulds 5 minutes after taking the pans out of the oven. Cool tarts on wire racks.

Makes 48 mini tarts



Dark Chocolate Chips and Banana Muffins
Ingredients:
Dry Ingredients:
5 cups all-purpose flour
4 tablespoons cornflour (cornstarch)
1 1/2 cups sifted confectioner’s sugar
4 Tablespoons baking powder
2/3 cup granulated sugar
1 teaspoon salt
2 1/2 cups dark chocolate chips 
Wet Ingredients:
1/4 cup unsalted butter
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas
1 cup sour cream
1/4 cup maple syrup
2 teaspoons pure vanilla extract
Procedure:
Preheat oven to 375’ F.  Line 2 medium size muffin pans with cupcake paper liners.
- Sift first 6 of the dry ingredients 3 times then mix in the dark chocolate chips. Set aside.
- Beat all wet ingredients in another bowl then pour wet mixture over the dry mixture.
- Gently and quickly mix the batter. *Muffin and quickbread batters should always be lightly mixed, over-mixing this kind of batter will result to tougher and heavier muffins/quickbreads. A quick mixing and a lumpy batter is ideal since it makes muffins and quickbreads more lighter and tender.  
- To get uniform size muffins, use an ice cream scooper (I used a regular large size scooper) and scoop batter onto prepared and lined muffin pans.
- Bake for 25-30 minutes or until muffins are lightly golden brown and when cake tester (or even a toothpick) inserted in center comes out clean.
- Cool on wire rack. 
Makes 24 medium size muffins

Dark Chocolate Chips and Banana Muffins

Ingredients:

Dry Ingredients:

5 cups all-purpose flour

4 tablespoons cornflour (cornstarch)

1 1/2 cups sifted confectioner’s sugar

4 Tablespoons baking powder

2/3 cup granulated sugar

1 teaspoon salt

2 1/2 cups dark chocolate chips 

Wet Ingredients:

1/4 cup unsalted butter

1/4 cup canola oil

2 large eggs

1 cup mashed ripe bananas

1 cup sour cream

1/4 cup maple syrup

2 teaspoons pure vanilla extract

Procedure:

Preheat oven to 375’ F.  Line 2 medium size muffin pans with cupcake paper liners.

- Sift first 6 of the dry ingredients 3 times then mix in the dark chocolate chips. Set aside.

- Beat all wet ingredients in another bowl then pour wet mixture over the dry mixture.

- Gently and quickly mix the batter. *Muffin and quickbread batters should always be lightly mixed, over-mixing this kind of batter will result to tougher and heavier muffins/quickbreads. A quick mixing and a lumpy batter is ideal since it makes muffins and quickbreads more lighter and tender.  

- To get uniform size muffins, use an ice cream scooper (I used a regular large size scooper) and scoop batter onto prepared and lined muffin pans.

- Bake for 25-30 minutes or until muffins are lightly golden brown and when cake tester (or even a toothpick) inserted in center comes out clean.

- Cool on wire rack. 

Makes 24 medium size muffins



Crunchy Top Fudge Brownies
Ingredients:
1 cup unsalted butter
1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)
1 1/2 cups brown sugar
2 cups granulated sugar
4 eggs (medium), separated
1 teaspoon salt
2 cups all purpose flour, sifted
2 teaspoons vanilla extract
2 cups dark chocolate chips
*2 cups whole walnuts (optional)
Procedure: 
Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.
- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.
- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.
- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.
- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).
- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).
- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.
- Store in an air tight container. Laid flat and layers separated by parchment paper.
Makes 2 dozens
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Crunchy Top Fudge Brownies

Ingredients:

1 cup unsalted butter

1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)

1 1/2 cups brown sugar

2 cups granulated sugar

4 eggs (medium), separated

1 teaspoon salt

2 cups all purpose flour, sifted

2 teaspoons vanilla extract

2 cups dark chocolate chips

*2 cups whole walnuts (optional)

Procedure: 

Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.

- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.

- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.

- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.

- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).

- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).

- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.

- Store in an air tight container. Laid flat and layers separated by parchment paper.

Makes 2 dozens

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



Orange, Maple and Walnut Bread Pudding

Ingredients:

8 slices Egg & Milk Loaf bread (can also use brioche), sliced into triangle halves

4 large eggs

1/3 cup maple syrup

1/2 cup sugar

1 cup half and half (1:1 milk + cream)

1/3 cup melted unsalted butter

1 teaspoon vanilla

1/2 teaspoon salt

zests of 1 orange

1/2 cup walnuts, coarsely chopped

1/4 cup light brown sugar + 1 teaspoon cinnamon (to sprinkle over bread pudding before baking)

Procedure:

- Preheat oven to 350’F. Brush butter onto an oven/baking dish.

- Layer and overlap the bread slices in the buttered baking dish.

- In a mixing bowl, whisk eggs, maple syrup, sugar, half and half, melted butter, vanilla, orange zests, salt and walnuts.

- Pour the egg mixture over the arranged slices of bread in the baking dish. Let the bread soak up the egg mixture, about 30 minutes.

- Mix the light brown sugar and cinnamon together. Sprinkle the mixture over the unbaked bread pudding. Bake for 40-45 minutes or until bread pudding is puffed-up and golden.

- Serve warm.

Makes 5-6 servings

(Source: goddessofscrumptiousness)



Pavlova with Whipped Lemon Curd, Cream and Balsamic Macerated Strawberries

Ingredients:

For the Meringue Base

4 egg whites (from large eggs)

2 cups confectioner’s sugar

1/2 teaspoon cream of tartar

2 teaspoons raspberry or sherry vinegar

2 Tablespoons cornflour (cornstarch)

* half of a lemon (unsqueezed, to rub the mixing bowl with before whipping the egg white, makes the egg whites aerate better)

- Preheat oven to 400”F. Line a baking sheet with parchment paper.

- Start with a very clean, grease-free mixing bowl. Rub the lemon along the inside  of the mixing bowl. Place the egg whites and cream of tartar in the mixing bowl. With an electric mixer (hand or tabletop) whisk on medium speed until egg whites form firm peaks.

- With the mixer still running, gradually add the confectioner’s sugar. turn the mixer speed up to the highest setting until the meringue is white and glossy (5-7 minutes).

- Decrease the speed of the mixer and mix-in the vinegar and cornflour until well incorporated.

- Place all the meringue on the prepared baking sheet lined with parchment. Make an 8-inch round, 2 1/2-inch thick mound and smooth the surface of the meringue with an off-set spatula. 

- Bake at 400’F for 12-15 minutes or until meringue puffs up and gets lightly browned on the outside. Then decrease the oven temperature to 350’F and bake for 20-25 minutes more. Turn off oven and leave the meringue inside until the oven gets cool (the baking at high temperature for the first 15 minutes of baking time and leaving the meringue inside a turned-off oven is crucial so that the outside is crunchy and the inside to be soft and marshmallowy).

For the Lemon Curd 

4 egg yolks (from large eggs)

1 cup granulated sugar

juice of 2 lemons

zest of 2 lemons

1/4 cup (1/2 stick) unsalted butter, cubed

- With the exception of the butter, put all ingredients in a mixing bowl and whisk.

- Place the mixing bowl with the egg yolk-lemon mixture over a double boiler. Make sure that the bottom of the mixing bowl does not touch the boiling water under it or else you will scramble the eggs. Add the cold cubes of butter while whisking the lemon curd.

- Whisk until the mixture thickens (8-10 minutes) and becomes light yellow in color.

- Place the bowl of lemon curd over a bowl of ice water. Continue whisking the mixture until it cools and becomes whipped. Chill in the fridge. Just before assembling the Pavlova, whip again with a wire whisk.

For the Whipped Cream Topping

4 cups whipped cream

For the Macerated Strawberries

4 cups sliced strawberries

1/4 cup granulated sugar

1/3 cup good quality balsamic vinegar

- Combine all 3 ingredients and let the strawberries macerate in the the balsamic vinegar and sugar.

To Assemble Pavlova

- Turn the meringue upside-down.

- Spread the well chilled whipped lemon curd on the bottom. Then spoon and spread the whipped cream.

- Top with the balsamic macerated strawberries. And garnish with whole strawberries.

Makes 8 servings.

(Source: goddessofscrumptiousness)



Brown Sugar and Cinnamon Baked Pears with Walnuts

Peel, core and slice the pears into quarter-inch slices. Place the slices on a parchment lined baking tray and sprinkle with a mixture of brown sugar and cinnamon. Bake in a 375’F preheated oven for 35-40 minutes until the brown sugar gets caramelized and make these slices of pears almost like toffee candy.

Serve baked pear slices with chopped walnuts and honey-yogurt (optional).

(Source: goddessofscrumptiousness)



Mango and Almond Muffins

Preheat oven at 375’F, line a 12-cup medium muffin tin with baking paper.

Ingredients:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup sugar

1 cup mangoes, small diced

2/3 cup dried mangoes, chopped

2/3 cup flaked almonds

1/4 cup melted butter

1 large egg

1/2 cup sour cream

1/2 cup evaporated milk

1/2 teaspoon vanilla

1 teaspoon lemon zest

Procedure:

-Sift together all the dry ingredients in a bowl. Add the diced fresh mangoes into the flour mixture and gently stir until mangoes are coated with flour.

-Mix together the dried mangoes and flaked almonds. Put half of it into the flour mixture and save half of it to top the muffins before baking.

-In another bowl, mix melted butter, egg, sour cream, evaporated milk, vanilla and lemon zest.

-Pour the wet ingredients into the dry ingredients and lightly and briefly mix.

-Use a large ice cream scoop to fill each muffin cup with batter.

-Sprinkle the remaining half of the dried mango-almond mixture over each unbaked muffin.

-Bake for 20-25 minutes or when cake tester or toothpick inserted in center of a muffin comes out clean.

Makes 12 muffins

(Source: goddessofscrumptiousness)




CHEDDAR AND GREEN ONION BISCUITS
A bowl of hot soup with 2 or 3 of these biscuits are all one needs to appease and calm everything that is cold, tired and hungry within one’s being.
I made these late this afternoon. Whenever I rub cold butter and flour with my fingertips, I always feel calm, as if I am suddenly put in a trance… this is how relaxed I feel, baking on a late Sunday afternoon and knowing that tomorrow I have a sweet or savory treat I can easily munch on as I please. :)
Ingredients:
4 cups all purpose flour
3 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar
1/2 cold unsalted butter, cubed small
1/2 cup cream cheese
2 cups grated sharp cheddar cheese
1/2 cup green onions, chopped fine
1 1/2 cups milk
1 egg, beaten (for egg wash)
Procedure:  Preheat oven to 375’F and line baking sheets with parchment.
In a medium size mixing bowl, sift together flour, baking powder, salt and sugar.
Cut the cold butter and cream cheese into the flour mixture until it resembles a coarse mill with small beads of butter remaining.
Add grated sharp cheddar and chopped green onions and with a fork and mix everything well.
Still stirring with a fork, pour the milk. Mix lightly until dough comes together (do not over mix as biscuits will get tough, over mixing or over handling this type of dough will only develop the gluten in the flour).
Using a medium ice cream scoop, place biscuit dough 2-inch apart on the baking sheets. Flatten top of the scooped dough and brush top with egg wash.
Bake for 30-35 minutes or until biscuits turn light brown.
Serve warm accompanied by your favorite piping hot soup. :)
Makes 24 (2-inch) biscuits

CHEDDAR AND GREEN ONION BISCUITS

A bowl of hot soup with 2 or 3 of these biscuits are all one needs to appease and calm everything that is cold, tired and hungry within one’s being.

I made these late this afternoon. Whenever I rub cold butter and flour with my fingertips, I always feel calm, as if I am suddenly put in a trance… this is how relaxed I feel, baking on a late Sunday afternoon and knowing that tomorrow I have a sweet or savory treat I can easily munch on as I please. :)

Ingredients:

4 cups all purpose flour

3 tablespoons baking powder

1 teaspoon salt

1 tablespoon sugar

1/2 cold unsalted butter, cubed small

1/2 cup cream cheese

2 cups grated sharp cheddar cheese

1/2 cup green onions, chopped fine

1 1/2 cups milk

1 egg, beaten (for egg wash)

Procedure:  Preheat oven to 375’F and line baking sheets with parchment.

In a medium size mixing bowl, sift together flour, baking powder, salt and sugar.

Cut the cold butter and cream cheese into the flour mixture until it resembles a coarse mill with small beads of butter remaining.

Add grated sharp cheddar and chopped green onions and with a fork and mix everything well.

Still stirring with a fork, pour the milk. Mix lightly until dough comes together (do not over mix as biscuits will get tough, over mixing or over handling this type of dough will only develop the gluten in the flour).

Using a medium ice cream scoop, place biscuit dough 2-inch apart on the baking sheets. Flatten top of the scooped dough and brush top with egg wash.

Bake for 30-35 minutes or until biscuits turn light brown.

Serve warm accompanied by your favorite piping hot soup. :)

Makes 24 (2-inch) biscuits




SPICED GINGER COOKIES
These Ginger Spiced Cookies are warmly spiced with a gentle but snappy flavor of ginger, the earthy sweetness of cinnamon and cloves and a hint of maple syrup which echoes all the spices.
These cookies are so perfect with a very cold glass of milk… You all know I always talk from my own experience! :)
Ingredients:
4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups margarine, softened
2 cups light brown sugar
2 eggs
1/2 cup maple syrup
3/4 cup granulated sugar (to roll in/coat the cookie dough balls before baking)
Procedure:
Preheat oven to 350’F. In a medium bowl sift all the dry ingredients. Set aside.
In a large bowl cream together margarine and sugar. Beat in eggs one at a time then add the maple syrup.
Stir in the flour mixture. Using a small ice cream scoop, shape dough into balls and roll in granulated sugar.
Place balls 3 inches apart on a parchment lined cookie/baking sheet.
Bake in the preheated oven for 12-14 minutes or until cookies are light brown.
Cool on cookie sheet for 2 minutes then transfer to wire racks to cool completely.
Makes 45 (2 1/2-inch) cookies

SPICED GINGER COOKIES

These Ginger Spiced Cookies are warmly spiced with a gentle but snappy flavor of ginger, the earthy sweetness of cinnamon and cloves and a hint of maple syrup which echoes all the spices.

These cookies are so perfect with a very cold glass of milk… You all know I always talk from my own experience! :)

Ingredients:

4 1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups margarine, softened

2 cups light brown sugar

2 eggs

1/2 cup maple syrup

3/4 cup granulated sugar (to roll in/coat the cookie dough balls before baking)

Procedure:

  1. Preheat oven to 350’F. In a medium bowl sift all the dry ingredients. Set aside.
  2. In a large bowl cream together margarine and sugar. Beat in eggs one at a time then add the maple syrup.
  3. Stir in the flour mixture. Using a small ice cream scoop, shape dough into balls and roll in granulated sugar.
  4. Place balls 3 inches apart on a parchment lined cookie/baking sheet.
  5. Bake in the preheated oven for 12-14 minutes or until cookies are light brown.
  6. Cool on cookie sheet for 2 minutes then transfer to wire racks to cool completely.

Makes 45 (2 1/2-inch) cookies




BANANA AND WALNUT COOKIES
These cookies are wonderful as they are but these can also be made into sandwich cookies with buttery (frosting) filling… perfect for an afternoon tea time. 
Ingredients:
1 cup butter, softened
1 cup sugar
1 medium (1/2 cup) ripe banana, chopped coarsely small
1 egg
1 teaspoon vanilla
1 teaspoon banana extract
1/4 teaspoon salt
2 1/3 cups all-purpose flour
1/2 cup walnuts, chopped
Procedure:
Preheat oven to 350’F. Combine butter, sugar and banana in a large bowl. Beat until smooth. Add egg, vanilla and banana extract, beat until smooth. Add flour and salt into the butter mixture until well combined. Then stir in walnuts.
Using a small ice cream scoop shape dough into 1-inch balls. Place 2 inches apart on a parchment lined baking/cookie sheet. Flatten each balls into 1/4-inch thickness with the buttered bottom of a glass dipped in flour.
Bake 10-12 minutes or until edges are lightly browned. Remove from cookie sheet and transfer onto wire racks to cool.
Buttery Frosting (if making sandwich cookies)
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla
2 to 3 tablespoons of milk
- Beat all ingredients until smooth and spreadable. Fill cookies with 2 teaspoons of filling.
Makes 72 cookies or 36 sandwich cookies

BANANA AND WALNUT COOKIES

These cookies are wonderful as they are but these can also be made into sandwich cookies with buttery (frosting) filling… perfect for an afternoon tea time. 

Ingredients:

1 cup butter, softened

1 cup sugar

1 medium (1/2 cup) ripe banana, chopped coarsely small

1 egg

1 teaspoon vanilla

1 teaspoon banana extract

1/4 teaspoon salt

2 1/3 cups all-purpose flour

1/2 cup walnuts, chopped

Procedure:

  1. Preheat oven to 350’F. Combine butter, sugar and banana in a large bowl. Beat until smooth. Add egg, vanilla and banana extract, beat until smooth. Add flour and salt into the butter mixture until well combined. Then stir in walnuts.
  2. Using a small ice cream scoop shape dough into 1-inch balls. Place 2 inches apart on a parchment lined baking/cookie sheet. Flatten each balls into 1/4-inch thickness with the buttered bottom of a glass dipped in flour.
  3. Bake 10-12 minutes or until edges are lightly browned. Remove from cookie sheet and transfer onto wire racks to cool.

Buttery Frosting (if making sandwich cookies)

3 cups powdered sugar

1/4 cup butter, softened

1 teaspoon vanilla

2 to 3 tablespoons of milk

- Beat all ingredients until smooth and spreadable. Fill cookies with 2 teaspoons of filling.

Makes 72 cookies or 36 sandwich cookies



FRUIT AND NUT BISCOTTI

For the coffee and cookie lovers!

Ingredients:

1 cup roasted hazelnuts, chopped coarsely

1 cup sultanas (golden raisins)

1 cup chopped dates

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup softened butter

1 cup sugar

3 eggs

1/2 teaspoon vanilla extract

1 1/2 teaspoons almond extract

1 egg (beaten for eggwash)

Procedure:

Preheat oven at 350’F

1. In a medium mixing bowl combine chopped hazelnuts, sultanas and chopped dates. Set aside.

2. In another medium mixing bowl sift together the flour, baking powder, baking soda and salt. Set aside.

3. In a large mixing bowl beat butter with an electric mixer (medium to high speed) or wire whip until light. Add sugar while continuously beating. Add the eggs, one at a time, beating with each addition. And finally add the vanilla and almond extract.

4. Using a large spatula or wooden spoon incorporate the flour mixture into the butter-egg mixture .

5. Stir in the fruit and nut mixture into the cookie dough. 

6. Line a cookie sheet with baking parchment. Divide the dough in half. Shape each half into a 12-inch-long log about 1 1/2 inches thick. Place logs 3 inches apart on the cookie sheet. flatten each log into a 3/4 inch thick loaf. 

7. Using a pastry brush, brush eggwash all over the loaves.

8. Bake in preheated oven for 30-35 minutes or until light brown. Cool loaves on wire rack until completely cool.

9. When loaves are cool, preheat oven to 325’F. Transfer loaves to a cutting board. Cut each loaf diagonally in 1/2 inch slices. Lay slices on cookie sheet. Bake for 5 minutes on one side, turn slices over and bake for another 5 minutes or until Biscotti are dry and crisp.Transfer to wire racks to cool.

10. Store Biscotti in an airtight container. Grab a slice when it is coffee time… dunk into the coffee and much away!

Makes about 48 slices.

(Source: goddessofscrumptiousness)



CHEWY CHERRY MACAROONS

This sweet cheery cherry chewy treat (Hah! now, isn’t this a mouthful to say?!) reminds me of Rudolf’s Red Nose! It’s one of the treats I made last Christmas. And although everything about these macaroons scream Christmasy, this drop cookie recipe can certainly always be baked all year round. -jeannie :)

Ingredients:

6 cups sweetened flaked coconut

2 large eggs

1 can sweetened condensed milk

1/2 teaspoon vanilla extract

1 teaspoon cherry extract

1 cup chopped Maraschino cherries

Procedure:

Preheat oven at 350’F

In a large mixing bowl, put the sweetened flaked coconut.

In another bowl, whisk the sweetened condensed milk, eggs, vanilla extract and cherry extract. Once all ingredients are mixed well. Add the milk mixture into the flaked coconut. Then mix-in the chopped maraschino cherries.

Using a teaspoon, form small mounds/balls of the macaroon mixture and place each onto parchment lined cookie sheets.

Bake in a 350’F preheated oven for 15 minutes or until top and bottom turned slightly golden brown.

Store macaroons flat separating each layer with parchment paper. Keep in an airtight container.

Makes 3 1/2 dozen.

(Source: goddessofscrumptiousness)




SANTA’S PB AND CHOCOLATE TRAIL BARS
As naughty looking as these cookie bars look, these have all the great and wholesome ingredients that are really nice for you… except for the M&Ms… well, a little naughty is nice! ;) -jeannie <3
Ingredients:
4 cups trail mix (peanuts, almonds, cashews, raisins, M&Ms)
2 cups quick cooking oatmeal
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups packed dark brown sugar
1/3 cup butter, softened
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup confectioner’s sugar (for dusting the baked bars)
Procedure: 
Preheat oven to 350’F. Line a 9”x13” inch rectangular pan with baking parchment.
1. Sift together, all-purpose flour, cocoa powder, bicarbonate of soda and salt. Set aside.
2. Combine the trail mix and oatmeal. Set aside.
3. Using a wire whisk, beat softened butter and peanut butter  together. Then add packed brown sugar and vanilla (beat the butter and  sugar until light and fluffy). Add eggs one at a time beating after each  addition.
4. Using a spatula/rubber scraper, mix in the flour mixture. Once the  flour mixture is well incorporated into the butter mixture, then add  the combined trail mix and oatmeal. And thoroughly mix until cookie  dough is well combined.
5. Press the cookie dough onto the prepared baking pan.
6. Bake for 40-45 mins. Cool in the pan for 10 minutes then lift and  transfer to a wire rack to cool completely. Once cooled, cut into bars.  Dust with confectioner’s sugar.
Makes 36 (2 inch) bars

SANTA’S PB AND CHOCOLATE TRAIL BARS

As naughty looking as these cookie bars look, these have all the great and wholesome ingredients that are really nice for you… except for the M&Ms… well, a little naughty is nice! ;) -jeannie <3

Ingredients:

4 cups trail mix (peanuts, almonds, cashews, raisins, M&Ms)

2 cups quick cooking oatmeal

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups packed dark brown sugar

1/3 cup butter, softened

1/2 cup creamy peanut butter

2 large eggs

1 teaspoon vanilla extract

1/2 cup confectioner’s sugar (for dusting the baked bars)

Procedure:

Preheat oven to 350’F. Line a 9”x13” inch rectangular pan with baking parchment.

1. Sift together, all-purpose flour, cocoa powder, bicarbonate of soda and salt. Set aside.

2. Combine the trail mix and oatmeal. Set aside.

3. Using a wire whisk, beat softened butter and peanut butter together. Then add packed brown sugar and vanilla (beat the butter and sugar until light and fluffy). Add eggs one at a time beating after each addition.

4. Using a spatula/rubber scraper, mix in the flour mixture. Once the flour mixture is well incorporated into the butter mixture, then add the combined trail mix and oatmeal. And thoroughly mix until cookie dough is well combined.

5. Press the cookie dough onto the prepared baking pan.

6. Bake for 40-45 mins. Cool in the pan for 10 minutes then lift and transfer to a wire rack to cool completely. Once cooled, cut into bars. Dust with confectioner’s sugar.

Makes 36 (2 inch) bars



HOLIDAY ALMOND CAKE

Yes, it is indeed the beginning of the holiday season… the season for decadence!

This cake is almondy in every sense of the word! And I can confidently say that it fits every qualifications to be called “holiday” food because it is made of almond nuts, it tastes of sweet and spice and it is gloriously and unabashedly frosted!  -jeannie :)

Ingredients:

For the Cake:

1 cup butter, softened

1 cup granulated sugar

3 large eggs

350 grams sweetened ground almonds

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup evaporated milk

1 teaspoon vanilla extract

1 teaspoon almond extract

For the Glaze:

1 cup confectioner’s sugar

3 Tablespoons fresh milk

1 teaspoon almond extract

For the Topping:

1/2 cup flaked almonds

1/2 cup whole almonds

Procedure:

Preheat oven to 350’F. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in sweetened ground almonds, vanilla and almond extract.

Sift flour, baking powder and salt, set aside.

Beating at medium speed, add flour mixture to butter-egg mixture alternately with milk, beginning and ending with dry ingredients (flour). Beat until well blended.

Line the bottom of a 9 inch springform pan with baking parchment. Pour and spread batter evenly. 

Bake 50-55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack (about 15 minutes) remove from pan and cool completely on wire rack.

To make the glaze, combined sifted confectioner’s sugar, milk and almond extract in a bowl. Mix until smooth. 

Drizzle glaze over cooled cake and sprinkle with flaked almonds and decorate the sides with whole almonds.

Serves 8-10

(Source: goddessofscrumptiousness)



WARM APPLESAUCE PUDDING CAKE WITH CREAM
I only get to experience 2 seasons where I live- wet and dry (so  lame!). But even though I don’t feel the Autumn air, I do feel the close  proximity of the holiday season where warm spices like cinnamon, nutmeg, allspice, cloves and ginger surfaces and can actually transport a jolly-good-eater like me to  somewhere… someplace that conjures an idea of the need to be warmed up  against the cold (what can I say, my life is just full of ironies!).
I created this recipe with all the intention of making this into a  cross between a cake and a pudding… something that is a bit squidgy yet  still stands and holds its shape like a cake.
This is a warm and sweetly spiced pudding cake that luxuriates warm and sweet Autumn spices and Autumn’s favorite fruit- apples.
Ingredients:
2 cups all-purpose flour
1 teaspoon cinnamon powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger (powder)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/2 cup canola oil
1 cup brown sugar
1 teaspoon vanilla
2 large eggs
1 cup milk
1 1/2 cups applesauce (homemade or store-bought)
Procedure:
1. Preheat oven at 375’F. Lightly grease a 12 inch baking dish (you can use a gratin dish) with butter.
2. Sift together, all-purpose flour, all 5 ground spices, baking powder, baking soda and salt into a large bowl. Set aside.
3. Whisk together, melted butter, canola oil, brown sugar, eggs, vanilla, milk and applesauce.
4. Pour mixed wet ingredients into the bowl with the dry ingredients. Whisk until the cake batter is smooth.
5. Pour into the prepared baking dish and bake for 35-40 minutes or  until when a cake tester inserted in the center comes out with moist  crumbs (not wet batter).
6. To serve: Just spoon a serving size amount of this applesauce  pudding cake into a bowl and top with a dollop of cream and a drizzle of  maple syrup (optional… but try it because it is quite delicious!).
- Jeannie
Serves 6-8

WARM APPLESAUCE PUDDING CAKE WITH CREAM

I only get to experience 2 seasons where I live- wet and dry (so lame!). But even though I don’t feel the Autumn air, I do feel the close proximity of the holiday season where warm spices like cinnamon, nutmeg, allspice, cloves and ginger surfaces and can actually transport a jolly-good-eater like me to somewhere… someplace that conjures an idea of the need to be warmed up against the cold (what can I say, my life is just full of ironies!).

I created this recipe with all the intention of making this into a cross between a cake and a pudding… something that is a bit squidgy yet still stands and holds its shape like a cake.

This is a warm and sweetly spiced pudding cake that luxuriates warm and sweet Autumn spices and Autumn’s favorite fruit- apples.

Ingredients:

2 cups all-purpose flour

1 teaspoon cinnamon powder

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger (powder)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup melted butter

1/2 cup canola oil

1 cup brown sugar

1 teaspoon vanilla

2 large eggs

1 cup milk

1 1/2 cups applesauce (homemade or store-bought)

Procedure:

1. Preheat oven at 375’F. Lightly grease a 12 inch baking dish (you can use a gratin dish) with butter.

2. Sift together, all-purpose flour, all 5 ground spices, baking powder, baking soda and salt into a large bowl. Set aside.

3. Whisk together, melted butter, canola oil, brown sugar, eggs, vanilla, milk and applesauce.

4. Pour mixed wet ingredients into the bowl with the dry ingredients. Whisk until the cake batter is smooth.

5. Pour into the prepared baking dish and bake for 35-40 minutes or until when a cake tester inserted in the center comes out with moist crumbs (not wet batter).

6. To serve: Just spoon a serving size amount of this applesauce pudding cake into a bowl and top with a dollop of cream and a drizzle of maple syrup (optional… but try it because it is quite delicious!).

- Jeannie

Serves 6-8