Daily Archives: November 1, 2014

Cinnamon Apples with Vanilla Ice Cream

Cinnamon apples and vanilla ice cream is a perfect match and it’s a great treat after dinner in the fall

Makes 2 servings

2 apples
1 tablespoon butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup oat and honey granola
2 scoops of vanilla ice cream

1. Wash, peel, core and cut apples into wedges or chunks as desired
2. Coat apple pieces with brown sugar and cinnamon
3. Melt butter in non stick pan over medium heat
4. Add coated apples
5. Cook for about 6-8 minutes until apples are tender but not too soft
6. Place warm apples on top of granola and serve with vanilla ice cream

Granny Smith, Golden Delicious, MacIntosh or Gala apples would work fine. Granola is available at most grocery stores, or just crush a granola bar of your choice.


Chocolate Chip Cookie

The chocolate chip cookie is probably the most popular cookie in the world. It’s been around for over 75 years!  WOW!  It is so yummy and easy to make.  You can dip it in a glass of milk or use it to make an ice-cream sandwich. You can also add nuts like pecans and walnuts (but beware of nut allergies! ) or dried fruits like raisins and cranberries.

Makes about 3 dozens

  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 cups milk chocolate chips
  1. Preheat oven to 350°F
  2. Sift together flour, baking soda and salt, set aside
  3. Using an electric mixer, fitted with paddle attachment, cream together butter and both sugars at medium speed until fluffy
  4. Reduce speed to low, add eggs and vanilla, mix well
  5. Mix in flour mixture in 2-3 portions until well blended
  6. Stir in chocolate chips
  7. Place rounded tablespoons of dough on baking sheets lined with parchment paper, spacing 2 inches apart
  8. Bake for 10-12 minutes, rotating sheets halfway through, until edges turn golden but centres should still be soft
  9. Let cool on baking sheets for 5 minutes, then transfer them on wire racks until completely cooled

Cookies can be kept in dry, airtight containers for up to 5 days. When mixing dough, scrape sides and bottom of mixing bowl to make sure it is well blended. When baking, set timer to 10 minutes, check if cookies are ready before adding more time.