The Hearty Little Cookie

Hello Sweets,

Happy Monday y'all!  Lol okay maybe Monday isn't the day most people look forward to, but if there's cookies involved people might be more receptive :)  My day was full of phone calls and migraines :( but the show must going on right?  Since tomorrow is the birthday of this very blog, I have much to do and no time to do it lol.  I'm trying to narrow down a special recipe to celebrate this occasion and I'm looking at thousands lol.  I also have a sad announcement to make :(  A website that originally started as a monthly subscription and ignited my passion to creating in the kitchen is closing in 2 weeks.  Grandma's Kitchen has always been an inspiration to me, but she is retiring to spend more time with her grand kids, so I can understand.  I will, however, miss all her helpful tips and and suggestions.  So naturally I am scouring through every recipe on her site (which is a LOT), and writing down every recipe that sounds to delicious to be lost forever.  If you're an enthusiast of all things delicious and love to create them too, head over to the site and take a look. You won't be disappointed ;)

Enough sad news, lets get to something delicious and will bring a smile to any face.  As I've mentioned over the last few weeks I've been craving oatmeal cookies, but I wanted to try something new and a little unusual.  So I've been searching and searching but never found what I was looking for.  That is until I received the email letting me know of grandma's retirement. I should have known to look on her site.  I found a recipe that was sort of what I was looking for, and I made a few changes to suit exactly what I had been craving.  The original recipe called for white chocolate, but I'm not a big fan of chocolate anyways (I know *gasp*) so I replaced it with pecans.  I adjusted some of the ingredient quantities, and also added some spices for a little more dimension.  You can find the original recipe, for the next two weeks anyways, on Grandma's website!

Oatmeal Raisin Cookies with a Canuckette Flare

Ingredients

1 1/2C raisins

3Tbs orange juice

3/4C sugar

1/2C butter, softened

2 large egg

2tsp orange zest

1C flour

1tsp baking soda

1 1/2tsp cinnamon

3/4tsp nutmeg

1 1/2C rolled oats

1C pecans, chopped

 

Directions:

1)  Preheat oven to 350F, grease two baking sheets.  Combine raisins and orange juice in a small bowl, allow to sit for 10 minutes.

 

2)  Combine sugar and butter in a large bowl.  Beat with an electric mixer until light and fluffy.

 

3)  Beat in egg and orange zest.

 

4)  Mix in flour, cinnamon, nutmeg, and baking soda in a small bowl.

 

5)  Add to butter mixture and mix well.

 

6)  Add raisin mixture, oats, and pecans mixing well.

 

 

7)  Drop by rounded teaspoonful 2" apart on baking sheet.  Flatten with a fork.  Bake until golden brown, about 8 minutes.

 

 

These cookies are unlike any other oatmeal cookie, there soft and chewy like normal but the orange juice and zest really enhance the flavor of the raisins.  I wasn't sure how it would blend but I am very glad I didn't omit it, I actually might even try this little trick with other recipes that include raisins or any fruit.  On grandma's site she says that the acidity works with the natural sweetness of the front and enhance the flavors.  She's one smart lady, and I'm really going to miss all her wonderful recipes and wisdom!

I wanted to share something with y'all that I'm pretty darn proud of :D  In preparation for this weekends birthday booking I wanted to make sure my logo for the box was perfect, presentable, and had contact information if any of the guests wanted to contact me

 

aren't they cute :)

They're printed on sticker paper so that is goes on seamlessly.  Next thing to tackel is business cards, but that will have to wait until there are funds to do so.  Until next time.....

Stay sweet,

Jennifer xoxoxoxoxo

Save the Date....for Cake!!

Hello Sweets,

I am very happy and excited to say I've had a wonderful day :D  I was worrying about somethings, but today I found out that everything will be just peachy keen and therefore I'm a happy camper.  I should have just listened to Nathan because he kept reassuring me that everything would work out, he's usually right about the things that worry me (although let's keep that between you and I ;) ).  I still have an ear to ear smile from being relieved *cue happy dance*

When I was growing up my grandmother would sometimes make date squares around the holidays, then my mom and I made a HUGE batch from Christmas a few years back.  I was craving them a few weeks ago and I decided I wanted to give them a go, thus the research began.  I only had raisins in the house and since I'm on a budget I decided they would be just as good.  I came across a recipe that looked pretty tasty (but I can't remember where I got it), and knew it would be a big hit.  A big reason I love to bake is to provide my nephew with some yummy treats, and since raisins are one of his favorites I knew this would be a hit for his little tummy.  During my research I discovered that date squares are what some Canadians call it, to the rest of the world it's called matrimonial cake.  It's not cake like at all, and I personally would not want this for my wedding dessert lol.  Don't get me wrong it's tasty, but it will never replace an actual cake.

Matrimonial Cake (aka Date Squares)

Ingredients

filling;

1 1/2C raisins (or dates)

3/4C sugar

rind of 1 orange, grated

1 1/2C boiling water (of half OJ and half water)

top/bottom;

1C butter, softened

1 + 1/4C brown sugar

1 + 1/2C all purpose flour

1Tsp baking powder

1/2Tsp salt

1 + 1/2C rolled oats

 

Directions:

1)  Preheat oven to 325F.  Put the raisins (or dates), rind, sugar, and boiling water into a saucepan and gently cook until it becomes a jam-like consistency.

 

2)  In a mixing bowl; cream together the butter and sugar.  

 

I accidentally melted the butter :(

3)  Then add the rest of the dry ingredients, mixing until crumbly.

 

4)  Pat half of the oat mixture into the bottom of a buttered 9" square pan.  Spread the date mixture over the base, then cover with the remainder of the oat mixture.  Bake for 45 minutes.

These are soft and chewy, and not sweet at all but I find them very filling so a small piece should do just fine.  Miguel loved them so much that I ended up sending a second little batch over with my sister, I can't say no to his little dimples!  This was the first time I've made them with raisins and I actually prefer them this way, it's a milder flavor than the dates can be sometimes.  But I still say this is not a cake or a wedding cake!!!

For a change tomorrow I will be posting a recipe that is gluten and processed sugar free O_O  It's not something I would normally make for myself but I did a trade with my mother and that's what she requested.  I did try what I made and it wasn't bad, but alas I am a flour junkie so it just wasn't the same to me.  I've also been toying with the idea of making tiny fruit tarts, but not sure what or how yet just another thought rolling around in my big ol' brain lol.  Until next time.....................................


Stay sweet,



Jennifer xoxoxoxo

Grandma's Christmas Kitchen

Hello Sweets,

I hope you all are enjoying your weekend.  :)  Perhaps you're as fortunate (unfortunate in my opinion lol) as my city is and you've got some snow to get you into the festive spirit!  Now personally I do not care for snow, but it is only a little sprinkle so I think I'll be okay ;)  Do you guys enjoy snow?  Or are you a sun bunny like myself?  What is your favorite winter activity?  Mine is snuggling up next to a warm fire with a cup of hot cocoa, and my love Nathan by my side (well now I just made myself miss him more hmph! :( ).

I actually find it really coincidental that it snowed today, because my grandmother and I are baking her famous Christmas cake :), and I don't think we could have asked for a more pretty back drop.  My grandma has been making these cakes every year since before I was born, although when I was young she would have to make two; one adult (w/ brandy) and one children's (w/o brandy).  But now since everyone is grown, she just makes one batch of her famous cake, although we will have to make sure little Miguel doesn't get his hands on this.  I asked her today if this was one of my great grandmother's recipes, but she couldn't remember (I'm pretty sure it is).  Either way it is a family recipe that I now have to carry on with me.  :)   It is a two day process and total time in the kitchen (with baking) is around 4-5 hours depending on your speed and organizational skills, so be prepared to spend some quality time with your counter tops lol.  Now, shall we get to the festive delight of a dessert?

Grandma's Dark Christmas Cake

Ingredients

1lb candied pineapple

1/2lb candied cherries

1/4lb candied citron

2oz lemon peel

2oz orange peel

1lb golden raisins

1/2lb dark raisins

1/4lb currants

1/2C brandy liqueur

1/4lb almonds

1/4lb walnuts (or pecans)

2C flour, sifted

1/2Tsp mace (can substitute w/ nutmeg)

1/2Tsp cinnamon

1/2Tsp baking soda

5 eggs

1 Tbs milk

1 Tsp almond extract

1/4lb butter, softened

1C white sugar

1C brown sugar

(makes 2 loaves)

Directions:

Day 1~ Mix all candied fruits and soak overnight in the brandy in the refrigerator.

Day 2~

1)  Coarsely chop nuts, and mix in with the fruit.  Set aside.

2)  Grease two loaf pans, and line with parchment paper (tinfoil can be substituted).  Preheat oven to 275F.

3)  Sift flour into a medium bowl, remove 1/2C from the bowl and set aside.  With the remainder of the flour sift in baking soda and spices, set aside.

flour check, spices check!

4)  Take 1/2C of flour and mix thoroughly with the brandied fruit and nuts.  Set aside.

5)  Beat eggs slightly, add milk and almond extract.  Set aside.

6)  Cream butter with both sugars until light and fluffy.  Mix in egg and flour mixtures thoroughly.

7)  Pour batter into prepared loaf pans, be sure to press the batter down and evenly distribute.  Bake for 3 hours and 5 minutes, or until a toothpick inserted in the middle comes out clean.  Let stand for 30 minutes, then turn it upside down on a wire rack and remove paper (tinfoil).  Most importantly, enjoy!

YUM!

Today has been a really great day, being back in the kitchen with my grandmother filled me with nostalgia of when she first taught me how to bake.  Believe it or not, my favorite thing to do when baking with her, a close second is licking the beaters (what kid doesn't), but for me it was sifting!  I'm not kidding lol, I would go to town sifting every last grain of flour :) making sure I got every last piece through.  Even still to this day when I am sifting, I find myself smiling and seeing that little girl standing on a kitchen chair sifting over the giant mixing bowl.

Do you have a favorite holiday baking memory?  Or maybe your favorite holiday memory with your grandparents?  I know I have a ton of great memories with my grandparents over the holiday season, and I will do my best to share as many as I can over this holiday season :)  As always, I love hearing from you guys, so please don't hesitate to contact me about anything!

Now I have to convince my grandmother to make homemade Christmas pudding, which apparently is a 20 hour excursion O_O.  But it is oh so yummy, and she makes this delicious brandy sauce from scratch, so I figured why not the pudding too this year!  Wish me the best of luck, as I go to state my case ;)  Until next time........

Stay sweet,

Jennifer xoxoxo