Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
To easily find one of our recipes type below:
Perfect Peanut Butter Cookies!
An oldie but a goodie! Peanut butter cookies are the perfect combination of sweet and salty! They combine that delicious nuttiness of peanut butter with the chewiness of a cookie and it’s pretty much perfection! These cookies are crispy with a soft, chewy centre, but if you like the crispier bake them for a minute or two longer, and if you like them chewier, pull them out a minute or two earlier.
soft and perfect!
Peanut Butter Cookies
Yield: 8-12 depending on how large you scoop them
Preheat your oven to 350*F
1/4 cup Butter, soft
1/4 cup Peanut Butter
1/2 cup Brown Sugar
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon Vanilla (optional)
1 Egg
3/4 cup Flour
Granulated Sugar for sprinkling on top (optional)
In the bowl of your mixer, whip together the butter, peanut butter, brown sugar, vanilla, baking soda and salt until fluffy, about 3-5 minutes.
Add in your one egg, and continue whipping for about 1 minute, or until combined and fluffy.
Add your flour into the mixture and mix until combined, being sure to scrape down the sides of the mixing bowl to get any chunks of butter combined.
Scoop onto a parchment lined baking tray (or if you don’t have a liner, just spray with baking spray oil. I used a ice cream scoop but you can just use a spoon. Leave at least 2” between cookies so they don’t bake into each other.
Sprinkle the tops of your cookies with granulated sugar for a little extra crunch and sparkle!
Bake in a preheated 350*F oven for about 10-12 minutes, or until lightly golden.
Let cool and eat!
Chocolate Marshmallow Puff Cookies!
I’m not going to name names, but there is a boxed cookie that I loved as a child. It’s a graham cracker with jam and marshmallow that is covered in chocolate! It was pretty much the fanciest boxed cookie I had, and you know how to make a boxed cookie even better? Make your own version from scratch! It’s quarantine so you shouldn’t really be in the grocery store anyways, plus there is SO many hours in the day to use up, and what better way than making cookies! This recipe starts with one batch of the graham crackers we made yesterday (scroll down for that recipe). Then we are going to make some homemade marshmallows! Marshmallows are great on their own, you can definitely just make the marshmallow recipe then press it into a grease and lined, and greased AGAIN 8”x8” baking pan. Then cut it into squares with a greased knife and toss in icing sugar, so delicious!
SOOOOOOO FUN!
Chocolate Marshmallow Puff Cookies
Yield: 12-18 (depending on how many graham crackers you have)
Bases:
1 batch of home made graham crackers cut into circles and baked (I had 18) - You could also use packaged graham crackers, it’s just going to be a bit tricker since they are square
about 1/2 cup of jam (raspberry and strawberry are really good with the chocolate)
Marshmallows:
2 packages Gelatine
1/3 cup Cold water
1 cup Sugar
1/3 cup water
1/3 cup Honey
1/3 cup Corn Syrup
pinch of Salt
1 teaspoon Vanilla (optional)
Topping:
2 cups Chocolate
1 Tablespoon Oil
sprinkles! (optional)
Place your graham crackers onto a parchment lined baking tray in a single layer. Scoop about 1 teaspoon of jam into the centre of each graham cracker, then set the tray to the side.
in the bowl of your mixer, pour 1/3 cup of cold water, then mix in your gelatine, set this to the side to rest, it is going to absorb the water and firm up.
In a small pot, place your sugar, 1/3 cup water, honey, corn syrup and salt. Heat over high heat until it reaches 240*F. Then remove from heat.
Place your bowl with the gelatine onto the mixer with the whisk attachment.
Turn the mixer onto the lowest speed, and while it’s mixing, slowly pour in the hot syrup until the whole pot is mixed in and the gelatine is all melted.BE CAREFUL THIS IS SUPER HOT!
Turn up the speed to high, and whisk for 8-10 minutes or until the marshmallow looks super white and fluffy and the bowl does not feel hot to the touch.
Add your vanilla extract and mix for another minute or until combined.
Scoop your marshmallow into a piping bag, or a ziplock bag with the end chopped off, and pipe the marshmallow in a circle around the jam on your cookie, then continue piping over top of the jam until you have a nice mound of marshmallow and you can’t see any jam peeking through. It will look similar to the swirl on a cupcake or soft serve ice cream cone. Do this for all of your graham crackers.
Once all the marshmallow is piped, let your cookies sit at room temperature for about 2 hours until they firm up.
In a microwave or double boiler, melt your chocolate and oil until smooth and melted.
Dunk each of your marshmallow cookies into the chocolate, toss until covered and then shake them off a little so there isn’t too much excess chocolate on them, then place back onto the parchment lined tray. You can add sprinkles now if you love sprinkles as much as me, or just leave them off.
Place your tray into the fridge for about 20 minutes to set the chocolate up and then enjoy!
Graham Crackers...well imitation "Graham" Crackers!
Graham crackers… they’re really more of a cookie, but if we can call it a cracker and eat it at any time of the day without judgement I’m down for it! True graham crackers are made with graham flour, which is a whole wheat variety of flour. It’s quarantine, which means I am not leaving the house, and also finding graham flour can be a bit tricky, but if you have whole wheat flour feel free to substitute that in for the oats in this recipe. To add to the “whole wheat” flavour of this cookie…I mean cracker! I added in some quick oats, but if you don’t have those, just use straight up regular flour, they will still be delicious! These crackers are great for making the best SMORES or using as a base in other desserts, which we are going to be doing tomorrow!
“Graham” crackers…ok these are basically a very thin oatmeal cookie but shhhhhh! I’m not telling!
“Graham” Crackers
Yield: 15-20 - 2” cookies
1/4 cup Quick Oats (use whole wheat flour if you have it!)
3/4 cup Flour
1/2 cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Butter, soft
2 Tablespoons Milk
2 Tablespoons Honey (can substitute with corn syrup)
1 teaspoon Vanilla Extract
In a bowl combine all your dry ingredients - flour, oats, brown sugar, cinnamon, salt and baking soda. Toss to combine.
Using your hands, rub the butter into the dry ingredients until its fully combined and there aren’t any large butter chunks. It should look like sand.
Add your milk, honey and vanilla, and stir until fully combined.
Place your dough onto a baking tray sized piece of parchment paper, then top with another piece of parchment paper the same size and roll it until it is about 1/8-1/4” thick. If you plan on making square shapes try to roll it into a rectangle shape for easier cutting. Chill your dough with the 2 pieces of parchment until firm, at least 30 minutes.
Take your dough out of the cooler and peel off the top layer of parchment, if it is not coming off cleanly, your dough isn’t cold enough, just put back in the cooler until hard.
Cut out your desired shapes from the dough, you can use a pizza cutter to make squares easily, I made rounds using the edge of a water glass.
Peel the shapes off of the parchment paper and place on a lined baking tray about 2” apart.
Dock each cookie with a fork so they don’t get too many air bubbles.
Bake in a preheated 350*F for 5-12 minutes, until golden brown and delicious smelling!
Eat or save in a sealed container.
Mud ball Cookies aka Easter Nests!
Mud ball cookies, sounds like your eating mud, but they’re actually a delicious chocolate coconut oatmeal cookie! This recipe is from my mom! We made them ALL the time growing up, and they are still a favourite today. They are a great cookie because they are quick to make and don’t involve any baking! Today we shaped them into nests with little mini eggs in the centre, but you can just scoop them and eat them without any chocolate eggs on top. These are also egg free and wheat free, which is great for anyone with allergies!
The most delicious bird’s nest you will ever eat!
Mud Ball Cookies
Recipe courtesy of Patty Lotecki - mama extraordinare
Yield: about 12 nests, or 24 smaller cookies
No oven required for these cookies!
1/4 cup Butter
1/4 cup Milk
3/4 cup Sugar
1 1/2 cups Oats (quick or rolled, both work great)
1/4 cup Cocoa Powder
1/2 cup Coconut (sweetened or unsweetened)
pinch Salt
1 teaspoon Vanilla extract (optional)
Mini Eggs for garnish (optional)
In a pot heat bring your butter, milk and sugar to a boil, then boil for 1 minute while stirring.
In a bowl combine all your dry ingredients - oats, cocoa, coconut, and salt. Stir to combine, breaking up any cocoa balls.
Once your butter mixture has boiled, pour it into the dry ingredients and add your vanilla extract. Stir until everything is well combined.
Grab a baking tray lined with parchment, and scoop your batter into little mounds on the tray. I used an ice cream scoop, but two spoons work great too! Then press the centre of each mound down slightly so it looks more like a nest shape.
Place a few mini eggs in the centre of each mound like eggs would be placed in a nest.
Let them cool at room temperature for about 2-4 hours, or until set and you can remove them from the parchment paper.
Eat! You can also store these in a sealed container…if you don’t eat them all!
Lady Fingers...Prelude to a Tiramisu!
What are lady fingers? Obviously they are these wonky digits on the end of my hands….but ALSO a delicious sponge cake-y cookie used in things like TIRAMISU! These cookies can be little tricky, the hardest part is folding everything together gently, so no taking your aggression out on these babies! Make them in a Zen state of mind!
Last fingers…but the cookie kind!
Ladyfinger Cookies
Yield: about 24-30 3” long cookies
Preheat your oven to 400*F
3 Egg Yolks
3 Egg Whites
1/3 cup Sugar
Flour, sifted
pinch of Salt
Icing sugar for sprinkling on top ~3 Tablespoons
In the bowl of your mixer whip your 3 egg yolks with approximately 60% of the 1/3 cup of sugar (save the rest of the sugar to whip up with your egg whites). Whip until super light and fluffy 5-10 minutes. Then place into a large bowl.
In a super clean bowl with a super clean whisk, whip up your egg whites and pinch of salt. When they start to turn white and foamy, sprinkle in the remaining sugar, then whip until medium stiff peaks form.
In 3 parts, fold the egg whites into the egg yolks, start with one third, gently fold that in until it’s almost incorporated, then add the next third and repeat the folding, and then the final third, until all the egg whites have been incorporated.
Now sprinkle all your flour on top of the eggs and continue to gently fold until the flour has been incorporated. Don’t worry if you have any little flour lumps, that is ok! Try not to over mix your batter or else it will get super runny and make piping a bit torturous!
With a piping bag pipe log shaped cookies onto parchment lined baking trays. Each log should be about 3” long and 1” wide.
Sprinkle the cookies heavily with icing sugar, a sifter works great for this.
Pop into the oven and bake for about 15 minutes or until golden brown.
These can now be eaten or made into delicious tiramisu! Which is what I shall be making tomorrow!
Florentine Cookies!
Today is April fools day, but these crunchy caramelized cookies are no joke! They are dangerously thin and crispy! You can dip them in chocolate or sandwich two together with nutella if you are feeling extra decedent, but I just like to eat them straight up…by the dozen!
Crispy Florentine Cookies
Florentine Cookies
Yield 15-24 depending on your shaping skills
Preheat your oven to 350*F
1/4 cup Butter
1/3 cup Brown Sugar
1/2 cup Nuts, finely chopped (you can also add some dried fruit) - I used slice almonds, cashews and a little bit of dried cranberries
pinch of Salt
1 Tablespoon Corn Syrup
1/2 teaspoon Grand Marnier (optional)
In a pot heat together the butter, brown sugar, corn syrup and salt until its all melted and combined, takes about 1-2 minutes.
Stir in nuts and Grand Marnier.
Let cool until it thickens and is cold enough to handle - 5-10 minutes.
with a teaspoon place about 6 scoops of batter on a silat or parchment lined tray. Keep them at least 3” apart as these babies spread a lot! If you are planning to shape them, you might want to start with 2 or 3 on a tray until you get a feel for it.
Place your tray in the oven and bake for 5-10 minutes, the batter should bubble, spread and turn golden brown, then it’s ready. Mine took 7 minutes.
If you want them to be circles then these babies are ready to go straight out of the oven. If you want to shape them like I did, into little cannoli shaped tubes, you will keep touching the edges of your cookies when they come out of the oven, using a offset spatula or a knife, something thin that will be able to slip under the cookie, until the cookie hardens just enough to lift off the tray, then while warm, wrap it around the handle of a wooden spoon. Hold it there for a few seconds and it should cool enough to slip off and you have a fun tube shape!
Once you shaped all the cookies on your tray you will reload it with more batter and bake the next tray. If you want to shape them I would recommend only doing one tray at a time as you have to work very fast. Don’t worry if some break, it is going to happen, they are very breakable, but still super yummy!
Now you get to eat them or you can dip them in chocolate which is equally as yummy!