Shoofly Tarts

IMG_8428Shoofly don’t bother me. I am sure that these tarts are not at all what the song is singing about. In fact, I do know that it is Shoo fly, not one word like these tarts. I simply could not resist, as I was singing that tune the whole time I was baking these. Trying out new baking is a must every year at Christmas time so that the dessert tray is always different. These tarts were like nothing I have every made before so I gave them a whirl. I like how they look different from almost everything else. A nice little addition to our platter of goodies.

Recipe from Better Homes and Gardens Christmas Cookie Magazine

  • Cooking Spray
  • 1/3 cup butter
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • dash salt
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 1/3 cup chopped raisins
  • 3 Tbsp. hot water
  • 1/4 tsp. baking soda
  • 1/4 cup molasses
  • 1 beaten egg
  • Streusel:
  • 1/4 cup all-purpose flour
  • 2 Tbsp. brown sugar
  • 1/4 tsp. ground cinnamon
  • dash nutmeg
  • dash ground ginger

1. Spray 24 cups in mini-muffin pan with cooking spray.

2. Beat butter, sugar, vanilla and salt. Add egg yolk. Add flour. Divide into 24 equal sized pieces and roll each into a ball. Place each ball in one muffin cup and press down bottom and up the sides to create tart shell.

3. Divide raisins equally between shells.

4. Combine Streusel ingredients. Divide half of this mixture evenly between shells.

5. Combine hot water and baking soda. stir in molasses and beaten egg. Divide evenly between tart shells. Top with remaining streusel.

6. Bake for 25 minutes at 350 degrees. Cool for 5 minutes. Carefully remove tarts from pan using knife to loosen edges.

7. Eat and enjoy!

The Dove’s Nest – Calgary

IMG_1684What a lovely birthday treat I got this year. My bestie took me out for tea at The Dove’s Nest. It actually turned out to be lunch, as we were both hungry. And a rare occasion indeed we both ordered the same thing. The good morning scone sounded delicious, and then, it was. A homemade scone (one of the best things ever) topped with scrambled eggs, cheese and tomato served with a healthy portion of coleslaw on the side. Another fun part, is the tea selection, so many different varieties to choose from. I went with the Scottish breakfast, and then a whole tea-pot comes to the table for you to enjoy. The décor was lovely, the service was great. I will be going back to this quite lovely little establishment.
The Dove's Nest on Urbanspoon

Lemon Basil Carrots

IMG_8148Carrots? Really a whole blog post about carrots. Okay, sure, maybe there is not a lot to say about carrots. Side dishes, I find, can be one of the harder parts of the meal to be creative. I get lost in the planning of the main course, and vegetables I am sad to say are often the same, night after night. We eat a lot of peas because they are super easy and all three of my kids love them. These carrots had a lot of flavor, and not a combination you would generally think of. Lemon and Carrots, who knew, right? Also, as Christmas is looming I must say there has been a lot of sweet making (and eating) going on. We’ve had the Mexican Wedding Cookies, Cream Cheese Frosted Banana Bars (Hello Gorgeous), Almond Joy Cupcakes, and of course there has been Muffins, Muffins, and more muffins! So I thought it was high time to share something healthy and delicious.

Recipe from Allrecipes

  • 1 1/2 cups sliced carrots
  • 1 Tbsp. butter
  • 1 Tbsp. lemon juice
  • 1/2 tsp. garlic salt
  • 1/2 tsp. dried basil
  • dash pepper

1. Cook carrots in boiling water until tender. Drain. Stir in remaining ingredients so carrots are coated.

2. Eat and enjoy!

Cinnamon Swirled Muffins

IMG_8416Staying on budget for groceries can sometimes be a bit difficult. December is one of the harder months as I do a bunch of extra baking. We, or at least me, tend to go a wee bit overboard when planning the dessert table. What can I say I like variety. So when I find a recipe that sounds delicious and I have all the ingredients all ready it’s a shoe-in to get put on the week’s meal plan. The cookies and bars get put in the freezer for Christmas (after we have all taste tested them, of course), so I like to have things like muffins and scones for the kids to snack on.

Recipe found at The Spiced Life

  • For the muffin batter:
  • 1½ cups self rising flour
  • 1 tsp. baking powder
  • ¼ tsp. fine sea salt
  • ½ cup sugar
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 7 T unsalted butter, melted
  • For the cinnamon swirl:
  • 1 Tbsp.  cinnamon
  • 6 Tbsp. brown sugar

1. Combine flour, baking powder, salt and sugar in large mixing bowl. Make a well. Place egg, milk , and butter in well. Fold to combine ingredients.

2. Mix together cinnamon and brown sugar.

3. Line 12 muffin cups with paper liners. Spray paper liners and top of muffin pan with non-stick cooking spray.

4. Place about a Tbsp. of batter in each muffin cup. Divide half of sugar mixture between cups. Top with remaining batter, then remaining cinnamon mixture. Use a butter knife to gently swirl.

5. Bake at 375 degrees for 20 minutes.

6. Eat and enjoy!