baking

Lemon Sugar Cookies

Looking for a lovely, lighter cookie recipe for summer?  This twist on a sugar cookie is the perfect choice!  momstown Niagara gathered up their moms and kids to bake for a cause with these delicious Lemon Sugar Cookies, inspired by Martha Stewart.  Kids will love the hint of lemon and especially helping with the sugar decorations!

 lemon sugar cookies

 

Ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
coloured sugar or sprinkles for decorating (found at bulk stores)
 

Directions:

1. Preheat oven to 350 degrees.

 

2.  Sift flour, baking soda, and salt into a bowl; set aside.

 

3.  Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.

 

4.  Scoop dough using an ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with coloured sugar or sprinkles, then lightly brush with a wet pastry brush, then sprinkle again.

 

5.  Bake cookies until golden, about 15 minutes.

 

6.  Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

 

Posted by momstown team on 05/17/2013 - 09:08
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Scone Recipe Perfect for a Tea Party

Tea has long held a great meaning and significance in my family.  As children, my mother would tell us how important it was for us to sit down together and enjoy a hot cup of tea. Our child version of tea would be mostly water, nonetheless, we would feel special as though we were a part of an exclusive experience. Congregating together on a Sunday afternoon wearing pretty clothes, we would sip tea and eat sweets. To this day, I'm very fond of the tea ritual and will create any excuse to pull out my tea set and get out my baking wear in the goal of ultimately spreading butter over a warm scone.

 
I'm sharing a recipe that have become an important part of my child-mother bonding relationship with my own children.

 

scone recipe


Raspberry-Hazelnut Scone Recipe

 

This recipe was given to me a lovely lady who attended a moms/babies gathering that I held years ago when my first child was 5 months old. Although we've moved away from that town, I'll never forget the moments of new mother bonding and yes, we even relaxed for a little bit as the babies played on the floor...

 

Ingredients:

1/3 cup hazelnuts

1 3/4 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking power

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup buttermilk

1/3 cup unsalted butter, melted

3/4 cup fresh raspberries

 

Directions:

 

1. Preheat the oven to 350F. Lightly butter a large baking sheet. Toast the hazelnuts in a small cake pan for about 12 minutes or until fragrant and the skins blister. Transfer to a kitchen towel and rub the nuts together to remove the skins. Coarsely chop the nuts and let cool.


2. Raise the oven temperature to 400F.

 
3. In a large bowl, stir together the flour, sugar, baking power, baking soda, salt and hazelnuts. In a large measuring cup, combine the buttermilk and butter. Stir the liquid mixture into the dry ingredients just until combined. Scoop 8 equal spoonfuls of the dough onto the prepared baking sheet and bake for about 20 minutes, or until the scones are golden. Let cool slightly before serving.

 

photo: dianasbakery.com

 

Submitted by momstown Milton

Posted by momstown team on 04/28/2013 - 13:07
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Cooking with Kids: From-Scratch Vanilla Cake and Homemade Icing

homemade cake

If I need to bake a cake, my habit is to use a pre-set cake mix. Old habits die hard. Especially when they are easy and reliable and heck, even taste great!


Ever since we tried this Homemade Chocolate Cake recipe from Today’s Parent, now every box cake tastes, well, like a mix, to me. It’s not the same as from-scratch. This recipe really is a delightful recipe for any cake or cupcakes you want to make at home. It makes a dense and delicious cake that your family will ask for again and again.

 

This weekend, my daughter needed cupcakes for a Valentine party so this from-scratch Chocolate cake recipe re-appeared. We planned to use the Chocolate recipe, except, we didn’t have any cocoa left. Never fear! We adapted and made these great Vanilla Cupcakes which you will love too, which was also adapted from the original Today's Parent recipe.

 

Homemade Vanilla Cake Recipe

Baking Time: 25 to 50 minutes

¾ cup (175 mL) vegetable oil
2cups (500 mL) sugar
3 eggs
2tsp (10 mL) vanilla
2½ cups (625 mL)
all-purpose flour
1tsp (5 mL) baking soda
 ¼ tsp (1 mL) salt
 1½cups (375 mL) water, or half water and half milk

1.    Preheat the oven to 350°F (180°C). Line the bottoms of cake pans (2 round or one rectangular) with baking parchment paper, and/or grease the paper and sides of the pans. Or line two 12-compartment muffin pans with cupcake liners.

2.    Add the oil, sugar, eggs and vanilla, and beat with an electric mixer on high speed until very creamy — about 2 minutes.

3.    In another bowl, stir together the flour, baking soda and salt. Add the flour mixture to the chocolate mixture in two or three additions, alternating with the water and beating until smooth after each addition. Pour the batter into the prepared cake pans or cupcake liners. Bake 9 in (23 cm) round layers for 40 to 45 minutes; a 9 x 13 in (23 x 33 cm) rectangular cake for 45 to 50 minutes; cupcakes for 25 to 30 minutes. Just to be sure, a toothpick poked into the middle of the cake or cupcake should come out clean, with no batter clinging to it.

4.    For cake, run a knife around the edge of pan to loosen it, then invert onto a cooling rack or plate. Peel off paper and turn cake right-side-up on a rack to cool completely.

Next, we needed icing. We had homemade cupcakes so then we needed homemade icing.  The Joy of Cooking Cookbook is my go-to book for most recipes and provided a simple and delicious recipe.


Confectioners Frosting Recipe:
4 cups (460 grams) confectioners’ sugar (icing or powdered sugar), sifted
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
4 tablespoons milk or light cream
Assorted food colors (if desired)

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk  (we added the food colouring to the milk since we knew it would all be pink) and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out.


This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. Add a little milk or sugar if needed to get the right consistency. Tint portions of frosting with desired food color.

 

 

 

Posted by momstown mama on 02/11/2013 - 01:29
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10 Homemade Valentine Treats

One week until Valentine's day means you need ideas to make it special in your house! Do you have red food colouring on hand? Because it can make the ordinary, extraordinary!!

 

momstown dug up some favourite Valentine treats that we'd love to try this Valentine's Day!

Valentine Parfait: Stinkin' easy but so pretty! Your kids could help with the layering and decorating with foamy stickers and voila 'fancy' dessert!

Valentine Cheesecake Bites: What's not to love here?? Cute and delicious? I'm sold. AND yes, the littles can help with the cookie cutters and you score mama points too!

Candy Cane Valentine Heart Cupcakes: Have any candy canes still kicking around from Christmas? What a simple way to use them up in a Valentine way. Regular cupcake disguised as a Valentine! Little effort and maximum heart!

Valentine pretzel: Set up an assembly line for this treat for dipping into icing or melted chocolate and then sprinkles. A handful of these wrapped up would be a perfect Valentine gift for a special friend or teacher.

Pink Lemonade Valentine Pound Cake: Bring on the red / pink food colouring and colour this angel or coffee cake! This would be perfect for a princess birthday tea party too. Oh, the ideas!!

Valentine Candy Kabobs: Awesome kid friendly job to thread pink and red candies onto a skewer to share with friends. Might even replace a paper Valentine?

 

Valentine Vegan Cookies: No red foot dye here, just beet juice which is pretty brilliant really. It's so stainy, put it to productive use!

Heart On a Stick Fruit Kabobs: Put your cookie cutters to good use! The polar opposite of 'heart attack on a platter" with a platter of healthy hearts! You could create a platter of hearts or as pictured skewer with popsicle sticks for hearts on a stick!

Two Ingredient Valentine Fudge: Only two ingredients?? Yep. Frosting + White Chocolate Chips. Have fun making and eating these!

Divine Layered Valentine Cupcakes: Double the layers, double the fun? Despite being really pretty to look at, I've heard these are really delicious too with their creamcheese frosting.

 

Enjoy these Valentine treats and make room for your impressive kiddos at your kitchen counter.

 

For more great family-friendly meal ideas, recipes, and more, subscribe to our monthly newsletter!

Posted by momstown mama on 02/08/2013 - 23:58
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Chocolate Chip Oatmeal Cookies- 2 pts each on Weight Watchers!

Healthy eating take discipline and will power, but every now and then you still need a treat that satisfies your sweet tooth!  These two point oatmeal chocolate chip cookies are just the snack with an apple in the afternoon or a treat after dinner!  Make them and freeze them for those snack attacks!  No guilt here- just save your points for this fab cookie!

 

Weight Watchers Points Plus Value 4
Servings 16 (2 cookies per serving)

 

weight watchers low fat cookies

¾ cup  all-purpose flour
1 ½ cups  uncooked quick oats
½ tsp   baking soda
¼ tsp   table salt
1 tsp   ground cinnamon
¾ cup  unpacked light brown sugar
¼ cup  sugar
½ cup  butter, softened
1 egg white (I usually use a whole egg)

Throw in some chocolate chips 

 

1. Heat oven to 350F.
2. Whisk together flour, oatmeal, baking soda, salt and cinnamon.
3. In mixer, on medium, beat butter and add sugars to combine.
4. Add egg white to butter mixture and beat to combine.
5. Add dry ingredients and combine.
6. On ungreased cookie sheet, drop batter by the tablespoon, 2 inches apart.  Bake until set and golden, 11-14 mins.
7. Remove to wire rack to cool.

 

photo credit: jacsofalltrades.blogspot.com

Posted by momstown team on 01/07/2013 - 21:07
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The Best Oven Baked French Toast Recipe

This is the perfect recipe to make for the holidays- Christmas, Boxing Day or even New Year's Day!

It's perfect for a crowd and super easy for hosting as you make it the night before and then just bake the morning of your gathering.

challah bread baked french toast recipe

 

What you need:

7 eggs
2 to 2 1/4 cups milk (if you use more bread, add the extra 1/4 milk)
2 1/2 tsp cinnamon
12 – 18 slices Challah bread*, crusts removed (2 loaves usually)
½ cup butter, melted
½  cup brown sugar

What you do:

Lightly butter 9 X 13 pan.

Combine eggs, milk and cinnamon.

Dip bread in egg mixture, coating both sides, and layer in pan.  Pour the rest of the egg mixture on top.

Stir together butter and brown sugar and drizzle over top.

Cover with foil and refrigerate overnight.

The next morning, bring to room temperature, preheat oven to 400 F and remove foil.  Bake for 30-35 minutes or until top is golden and custard has set.

baked french toast recipe

 

*Another name for Challah bread is egg bread.

submitted by momstown Oakville

Posted by momstown team on 12/24/2012 - 10:55
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Easy dessert ideas for the holidays from Kraft - perfect for gift-giving

Two momstown mamas had a blast in the kitchen - testing out some great Kraft recipes for the holidays! When it comes to holiday baking, Kraft has easy and quick recipes that even a novice baker can accomplish. And baking makes a great homemade gift - we got to try out some great ways to wrap up the yummy treats to share with friends and family.

 

kraft baking ideasDon't we look professional?

 

We made three recipes for a variety of treats to sample and to give. Christy's holding the Chocolate, Caramel and Oatmeal bars - rich and delicious (our families loved these!).

 

kraft baking ideasAlly made the salted chocolate-covered caramels - don't they look pretty in the silver box?

 

kraft baking ideasAnd the Crunch "bars" were Christy's grande finale - topped with walnuts and chocolate.

 

We were so pleased with how well our baking tasted and looked, thanks to the great gifting ideas provided by Kraft!

 

Give a homemade gift this season with more great holiday baking ideas that make special gifts.

Posted by momstown team on 12/11/2012 - 15:18
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Classic Ginger Snaps Recipe

momstown Mississauga had a cookie exchange this week to help our moms save time during the busy holiday season!  For tips on hosting your own cookie exchange- click here!

 

Ginger is a spice that makes you think of the holidays. Every good cookie plate has some type of ginger flavour element this time of year. These cookies are easy to prep, and they freeze well. If you halve the recipe you can easily freeze it in plastic wrap. It will be ready to bake quickly for those last minute holiday guests.

chew ginger snaps
 

Ingredients

3/4 cup room temperature unsalted butter
1 cup granulated sugar
1 egg
1/4 cup light cane syrup (Lyles brand is best)
1/4 cup finely chopped crystallized ginger
2 cups cups all-purpose flour
1 tbsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt 1/4
1/2 cup turbinado sugar (the large crystals in this sugar give the cookies that sparkle)

 

Directions:

In large bowl, beat butter with granulated sugar until fluffy; beat in egg and syrup. Stir in crystallized ginger.

In a separate bowl, sift together flour, ground ginger, baking soda, cinnamon, cloves and salt.
Stir into butter mixture in 2 or 3 additions. Refrigerate until firm, 1-2 hours.

Place turbinado sugar in a bowl. Make balls from rounded 1 tsps of dough, then roll in the sugar to coat completely.

Bake 2.5cm apart on the parchment or silpat lined baking sheet. Lining the pan is an important step as the sugar on the bottoms harden to create a crunch, but it can burn if placed directly on the pan.

Bake in 350°F (180°C) oven until browned on edges, 12 to 14 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. Freeze in ziplock bags, or an airtight container for up to 1 month. As if they will last that long!

 

ginger snaps recipe

 

Submitted by momstown Mississauga

 

Posted by momstown team on 12/10/2012 - 14:14
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Nutella® French Toast Cups

Nutella french toast cupsOur friends at Nutella know the importance of a healthy breakfast. These Nutella French Toast Cups are a twist on the traditional french toast and will be sure to make little tummies happy!

 

Prep time: 15 minutes

Cook time: 10 to 12 minutes

Serves: 6

 

Ingredients:

3                                  eggs

¾ cup (180mL)         Low fat milk (2% or less M.F.)

1 tsp (5mL)                pure vanilla extract

½ tsp (2mL)               ground cinnamon

6 slices                        whole grain bread

1/3-cup (80mL)        plain low fat Greek yogurt (2% or less M.F.)

1 tsp (5mL)                sugar

¼ tsp (1 mL)              orange zest

1 cup (250mL)          fresh berries (strawberries, blueberries and raspberries)

1/3 cup (80mL)      Nutella®

 

Directions:

  • Pre-heat oven to 350F (180°c)
  • Spray a 6 muffin, non-stick muffin tin with cooking spray
  • In a large bowl, whisk together eggs, milk, vanilla and cinnamon. Dip each slice of whole grain bread in the egg mixture one at a time lightly coating both sides. Gently press each slice of bread into the muffin cups.
  • Bake for 10 to 12 minutes or until muffin cups are cooked and golden. Remove from oven and let cool for five minutes.
  • Meanwhile, in a small bowl, combine yogurt, sugar and orange zest.
  • Divide the Nutella® equally between the 6 cups, spreading on the inside. Spoon in some orange yogurt and top with fresh berries. Serve with some extra fruit and a glass of milk for a balanced breakfast.

 

 

*Recipe courtesy of Nutella

Posted by momstown team on 12/07/2012 - 13:26
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Nutella® Breakfast Muffins

Nutella Breakfast MuffinsOur friends at Nutella know the importance of a healthy breakfast. Try these yummy Nutella Breakfast Muffins - fun for the kids to make and eat - for breakfast or for a delicious snack!


Prep time: 10 minutes
Cook time: 18 to 20 minutes
Makes 12 muffins

 

Ingredients:
1 cup (500mL)        all purpose flour
¾ cup (180mL)        whole-wheat flour
¼ cup (60mL)        quick cook oats
1 tsp (5mL)            baking powder
1 tsp (5mL)            baking soda
¾ cup (180mL)        Low fat milk (2% or less M.F)
¾ cup (180mL)        unsweetened applesauce
¼ cup (60mL)         honey
1                egg
1 tsp (5mL)             pure vanilla extract
1 cup (250mL)        fresh or frozen raspberries
¾ cup                Nutella®

Directions:

  • Pre-heat oven to 375°F (190°c).
  • Spray a 12 muffin, non-stick muffin tin with cooking spray.
  • In a large bowl, whisk together, flours, oats, baking powder and baking soda. In another bowl, whisk together milk, applesauce, honey, egg and vanilla.
  • Add wet ingredients to dry ingredients and mix just to combine. Fold in raspberries and spoon batter equally between the 12 muffins.
  • Bake muffins for 19 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Let muffins cool completely.
  • Slice the muffin open and spread with 1 tablespoon of Nutella®.  Great for breakfast on the go. Muffins can be made ahead and frozen. Pair with a glass of milk and handful of extra berries for a balanced breakfast.

 

*Recipe courtesy of Nutella

 

Posted by momstown team on 12/07/2012 - 13:18
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