Monthly Archives: November 2016

Orange Cranberry Scones 

The weather here in Vancouver has been very rainy and windy lately. Often, I just feel like staying home all day. I made these scones a few days ago to warm and lift myself up.  Orange and cranberry is one of my favourites.  The two flavours just work together like magic ! With a cup of coffee….Mmmmmmmm, so comforting and delicious ! Scones are actually pretty easy to make, they freeze well too, so you can make and cut the dough ahead and bake later.  You don’t need to thaw them, just take them out when you are preheating the oven.  But keep in mind, the baking time will be slightly longer. 

Makes about 8 scones

  • 360 g all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 120 g granulated sugar 
  • 120 g unsalted butter (chilled and cut into small pieces)
  • Zest of 1/2 small orange 
  • 60 g dried cranberries 
  • 1 egg
  • 1/2 cup buttermilk 
  • 30 mL orange juice 
  • 1 teaspoon pure vanilla extract 
  • 1/2 teaspoon orange extract 
  • 50 g melted dark chocolate for drizzling (optional)
  1. Preheat oven to 375ºF
  2. Sift together flour, baking powder, baking soda and salt
  3. Mix in sugar
  4. Cut in butter with a pastry cutter or rub in by hands until resembles coarse crumbs
  5. Add orange zest and cranberries 
  6. Add egg, buttermilk, orange juice and vanilla and orange extract, mix until blended
  7. Transfer dough to a floured surface, and press together to form a round disc about 1/2 inch thick
  8. Wrap with plastic wrap and refrigerate for about 1 to 2 hours
  9. Cut disc into 8 triangular wedges Orange and Cranberry Scones
  10. Bake on cookie sheet lined with parchment paper for about 20 minutes
  11. Serve warm with butter or drizzle with melted dark chocolate Orange and Cranberry SconesOrange and Cranberry Scones
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Choux Pastry Puffs 

I was going to call these Cream Puffs, but my daughter insisted that these are cream sandwiches ! She said cream puffs should have a hole to fill the cream inside the puffs… OK, OK… So, now I call them Choux Pastry puffs ! Whatever it’s called, they look cute and are absolutely delicious ! (Actually I think Choux Pastry Puffs sounds fancier !) They will be a perfect dessert for your upcoming holiday dinners! 

Makes about 16 puffs 

  • 200 mL water
  • 90 g unsalted butter
  • 1/4 teaspoon salt
  • 30 g  granulated or vanilla sugar 
  • 120 g all-purpose flour
  • 3 eggs
  • 1 cup whipping cream
  • 2 tablespoons icing sugar, plus more for dusting, sifted 
  • 1/2 teaspoon pure vanilla extract 
  • 50 g semi-sweet chocolate (melted), for drizzling
    1. To prepare the whipped cream, place a mixing bowl into freezer for about 15 minutes 
    2. Using an electric mixer, whisk together whipping cream, 2 tablespoons of icing sugar and vanilla, in the cold mixing bowl, until stiff peak is formed 
    3. Refrigerate until use 
    4. To prepare the choux paste, heat together water, butter, salt and granulated or vanilla sugar in a pot over medium heat until just starting to boil
    5. Turn heat down to low, add flour all at once
    6. Stirring constantly, cook until a thin film of paste formed at the bottom of the pot, about 5 minutes
    7. Transfer paste to a heat-proofed mixing bowl and cool down
    8. Meanwhile, preheat oven to 350ºF and prepare piping bag with desired piping tip
    9. Add eggs to paste, one at a time and mix well after each addition
    10. Transfer to piping bag and pipe into rounds on baking sheets lined with parchment paper, no bigger than 2 inches in diameter Choux Pastry Puffs
    11. Bake at 350ºF  for about 12-14 minutes until starting to brown, turn heat down to 325°F and bake for another 15 minutes until golden (if puffs are under baked, they will collapse after taken out)
    12. Turn heat off, leave puffs inside oven for about 15 -20 minutes with oven door ajar
    13. Take puffs out, let cool on baking sheets, then completely on rack Choux Pastry Puffs
    14. Cut puffs in halves, fill centres with whipped cream
    15. Drizzle with melted chocolate and dust with icing sugar, serve immediately Choux Pastry Puffs

Honey Cornmeal Muffins 

My kids are growing up too fast, especially my son ! He turned 12 two months ago.  He is almost as tall and as heavy as I am, he eats twice as much and he beats me easily on arm wrestling ! I am happy but a little sad at the same time…..My baby is no longer a baby ! He is turning into a man ! I told him I have to kiss and hug him as much as I can because soon he won’t let me ! Looking after 2 active growing kids can be very busy, and often, I tend to forget about myself !  I made these little corn muffins the other day so I can just grab and eat quickly when I am in a rush.  You can have them for breakfast or serve them with a soup or a salad for lunch.   

  • 100 g cornmeal 
  • 180 g all-purpose flour, sifted 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • Pinch of salt 
  • 2 teaspoons lemon juice 
  • 120 mL milk 
  • 2 eggs, slightly beaten 
  • 4 tablespoons coconut oil, melted
  • 4 tablespoons honey 

Makes about 12 muffins 

  1. Preheat oven to 350ºF
  2. Put lemon juice into milk and let sit for a few minutes 
  3. Mix together all dry ingredients 
  4. Add eggs, milk with lemon juice, coconut oil and honey, mix until blended 
  5. Pour batter into slightly greased silicon or paper muffin cups and bake for about 20 minutes 
  6. Serve warm with butter 

Honey Cornmeal Muffins

 

Double Chocolate Cranberry Cookies 

I was craving for some chocolate cookies yesterday. Not just a plain chocolate chip cookie. But the decadent kind that is loaded with chocolate, and all you want to say after taking a bite is Mmmmm…..Mmmmmm and Mmmmmm ! So here they are ! Rich, chocolaty and soft…. I had to quickly shoot a few photos before they were all gone !
This is my first time using coconut sugar. Its taste and sweetness are very similar to brown sugar. I do find it gives the cookies a slightly drier texture. The cranberries are optional, but I thought it’s nice to add some tanginess. I hope you enjoy them as much as we do ! 

Makes about 16 cookies

  • 150 g all-purpose flour
  • 25 g unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 100 g unsalted butter
  • 60 g coconut sugar (or brown sugar)
  • 60 g granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 50 g dark chocolate, 70%, (chopped into small chunks)
  • 50 g semi-sweet chocolate (chopped into small chunks)
  • 60 g dried cranberries
  1. Preheat oven to 350ºF
  2. Sift together flour,cocoa powder, baking soda and salt, set aside
  3. Cream together butter and sugars using either an electric mixer with the paddle attachment or by hand with a wooden spoon (I just did it by hand)
  4. Add egg and vanilla, mix until blended
  5. Mix in flour mixture in two parts
  6. Stir in chocolate chunks and dried cranberries
  7. Drop about 1 tablespoon each of dough onto baking sheets lined with parchment paper, about 2 inches apart
  8. Bake for about 12 minutes
  9. Cool on baking sheets for about 5 minutes, then completely on rack

Double Chocolate Cranberry Cookies