Christmas time is upon on us, which means, time to get your baking on! Well, if you enjoy baking that is. I certainly do. I love being in the kitchen making some tasty goodies. Perhaps, because I really love eating goodies. A sweet tooth, I definitely have! This month we are all sharing Shortbread Recipes over at Fantastical Food Fight, and I couldn’t be happier. Shortbread is one of my most eaten Christmas treats. I will always put one on my plate if they are available. This year I went for Shortbread Bars, I found the recipe in a Canadian Living Holiday Best Magazine, all the way back from 2005. These are delicious, and being bars they are quite easy as well. Trust me, you want these on your Christmas dessert menu.
- 1 cup butter, softened
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp. vanilla
- pinch salt
- 1/2 cup finely chopped walnuts
- 1 1/3 cup all-purpose flour
- Parchment Paper
- 24 walnut quarters
- Beat butter and sugar until fluffy. Add next three ingredients, beat until just mixed in. Add flour, and beat until incorporated. Sometimes shortbread takes longer than you expect to come together. Just keep beating until smooth. Beat in chopped walnuts, until just combined.
- Spread into a 9 inch square baking dish, lined with parchment paper. Cut into 24 squares. Place a walnut half onto each square and gently press down a bit.
- Bake for 45 minutes at 350 degrees. Immediately re-cut bars when out of oven, then let cook completely.
- Eat and Enjoy!
Of all the baking in all the world, Scones are one of my favourites. My parents recently got back from the states, and brought with them oodles and oodles of goodies, to take up residence on the baking shelf in the pantry. I have got so many options now, when he urge to bake comes on. I don’t think I will be purchasing anything anytime in the near future. I am WELL stocked! The first thing that got opened were the pumpkin morsels, I made up a batch of these heavenly scones. Scones, it’s where it’s at!
Recipe from Nestle
- 2/3 cup Evaporated Milk
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup cold butter
- 1 large egg
- 1/2 teaspoon orange zest
- 3/4 cup NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels
- 2 teaspoons coarse sugar
- Combine ingredients flour through cinnamon. Cut in butter.
- Remove 1 Tbsp of the evaporated milk and fold in remaining into scone mixture until just combined. Add egg, orange zest and morsels.
- Knead very gently to make sure completely combined, then shape into 8 inch round circle. Cut into 8 triangles. Brush with 1 Tbsp. of evaporated milk and sprinkle with coarse sugar.
- Place on cookie sheet lined with parchment paper. Bake for 15 minutes at 375 degrees. Serve warm.
- Eat and enjoy!
As my sweet tooth is about as large as the Empire State building, I set limits for myself. Otherwise , I would happily eat a box of chocolates pretty much every day. So I have 2 treats a week. Not whole days, just two treats, that way I get to enjoy dessert twice, in one week. Much better than just one treat day in my opinion. We do have what’s commonly referred to in this house as the “muffin loop-hole” . Not quite a dessert, so I can get away with having one for lunch, with something healthy on the side. Doesn’t even count as one of my treats, so we actually have muffins pretty often. So often in fact that my darling son purchased the cook book 750 Best Muffin Recipes a few years ago for Christmas. He knew I would love it, and I do. Very often you can find me scrolling through the book looking for something we have ingredients to make. We had all the ingredients for these raspberry muffins, and they were delightful.
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1 cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 1 1/2 tsp. vanilla extract
- 1 cup raspberries I would use an extra 1/2 cup next time.
- 1/4 cup raspberry jam
- Line 12 cup muffin tin with paper liners.
- Blend together eggs and sugar, until sugar is dissolved. Add butter, oil, vanilla, and buttermilk.
- Fold in first 3 dry ingredients. Then raspberries. Scoop into muffin cups.
- Spoon 1 tsp. of raspberry jam onto each muffin top. Use butter knife to gently swirl.
- Bake for 20 minutes at 375 degrees. Let cool.
- Eat and enjoy!
Scones are a delicious treat. They are definitely best served the day they are made, and so they work well for this scone loving family. We can easily polish off a full batch in one day. This recipe from Sweet Pea’s Kitchen is absolutely fabulous. I loved every bite. I craved more when they were gone. Lucky for you, lucky for me, the ingredients are ones you probably have in the house. So you can make them, right now if you want too.
1/2 cup sour cream
1 large egg
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup unsalted butter
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1. Mix together all dry ingredients listed under scones in a blender. Add butter and pulse until butter is small pea sized bits. Whisk together egg and sour cream. Add dry mixture to bowl with sour cream mixture and fold in until just combined. Turn out on to a floured surface and knead to completely mix. (Not too much, just until it forms together). Smooch down into a disc shape about 1 1/2 inch thick.
2. Combine cinnamon and sugar for topping and sprinkle over scones.Cut into wedges and place on a cookie sheet that has been lined with parchment paper. Bake for about 16 minutes at 350 degrees.
3. Combine glaze ingredients. Place in sandwich bag and clip off one corner. Drizzle over warm scones when they are done baking.
4. Eat and enjoy!