Christmas Cookie Countdown – Oatmeal Fruit Cookies

cookie, contest, newfoundland

This week’s cookie is one that I personally like.  While it can technically be made any time of the year (as are most cookies), I personally like cinnamon flavour around this time.  It makes you feel warm and brings forth visions of sitting by the fire while sharing these cookies with your loved ones. Oatmeal cookies have always been a favourite of mine.  I like the more chewy ones over the crisp cookie.  So this cookie is perfect for that reason.

This is another drop cookie.  It’s one of the easiest cookies to make.  You can try other drop cookies, like my molasses drop cookies, or the Newfoundland classic, scrunchies.

I’m just going to dive right in with this one.  You’ll need to mix your brown and white sugars with the oil in a bowl with the mixer on medium.  Add the egg and vanilla.  Mix well.  Then add the banana, coconut, and raisins.  In a separate bowl mix together the flour, salt, baking soda, and cinnamon.  With your mixer on low, slowly add the dry ingredients until clear.  Then add the oatmeal.  I’ve used quick cooking oats for my cookie, but you could use regular oats for an even more chewy cookie.  Mix until well combined.

I let my batter sit in the fridge to firm up a little.  You want the batter to be a bit cooler for scooping.  Just throw it in the fridge for 30-45 minutes.  While that is happening, you can preheat your oven to 350F.  The cooler batter will mean that the cookies won’t spread as much as a batter that is at room temperature.  Because these cookies are only about a couple of inches across after baking, I though it was a good idea to chill the dough.

Scoop onto a parchment or Silpat lined cookie sheet and bake for 12-14 minutes.  The cookies will be a nice brown colour when done, with slightly darker edges.  Again these cookies freezer very well, so if you make them today, you can store them away until the holidays.

cookie, newfoundland, oatmeal, banana, cinnamon, raisin, chewy

 

Print Recipe
Oatmeal Fruit Cookies
cookie, newfoundland, oatmeal, banana, cinnamon, raisin, chewy
Course Dessert
Prep Time 15 minutes
Cook Time 14 minutes
Passive Time 45 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 14 minutes
Passive Time 45 minutes
Servings
dozen
Ingredients
cookie, newfoundland, oatmeal, banana, cinnamon, raisin, chewy
Instructions
  1. In a large bowl with the mixer on medium, combine the brown sugar, granulated sugar, and oil.
  2. Add the egg and vanilla. Mix well.
  3. Add the mashed banana, shredded coconut, and raisins. Combine.
  4. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Mix with a whisk until all the ingredients are evenly distributed. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
  5. Add the oatmeal and mix until combined. Transfer batter to fridge to cool for 30-45 minutes.
  6. Preheat oven to 350F. Scoop batter onto parchment of Silpat lined baking sheets with a couple of inches between scoops.
  7. Bake for 12-14 minutes until the cookies are lightly browned and the edges are a little darker. Let cool on sheet for 5 minutes and then transfer to rack to cool completely.
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Blackberry Coconut Bars

blackberry, bar, dessert, berry, newfoundland, egg, coconut, meringueThings have been very busy this time of year and I apologize for neglecting all my blog friends.  I want to make it up to you by giving you this quick and easy bar recipe that can be made in less than an hour.

One thing that I’ve relied on for years is cake mix.  There are so many different recipes out there using boxed cake mix as a base.  There are even a few books put forth by a woman calling herself the Cake Doctor.  She doctor’s cake mixes making wonderful bundt cakes, cookies and bars.  I can’t tell you how many times I’ve used that book.

This recipe is adapted from one of hers.  If you’ve made some raspberry or blueberry jam from all the berries you’ve picked then this recipe will help you use some it up.  My brother and I used to go picking berries when we were youngsters and you can still find people selling buckets of berries on the side of the road in Newfoundland.  While it’s past berry picking season now, you must have made some jam with all the wonderful fresh berries picked.  Or you can use store bought jam, of course.  We had a friend give us some wonderful blackberry jam, so I thought that would go with the coconut flavours of this bar.

Preheat your oven to 350F.  Mix together the cake mix, melted butter and egg yolks.  The mix will be crumbly, but that’s okay.  Press the mixture into a greased 9X13 pan so you have an even layer reaching all the sides.  Bake this layer for 8-10 minutes until just browned.  Remove from the oven, but leave the oven on for later.  Place aside to cool.

In a clean mixing bowl, place the egg whites and start mixing with the whisk attachment.  You can also use a hand mixer.  I stress that the bowl should be spotless.  Any chance of fat in the bowl (like you used the same bowl to mix the cake layer – hello egg yolks), will cause your eggs whites to fall flat and you’ll never get to the stiff peak stage.  When the egg whites are a little frothy, add the cream of tartar.  Keep mixing on high while slowly sprinkling in the sugar.  You want to add the sugar gradually so you can incorporate lots of air into the egg whites, making them nice and fluffy.  Keep mixing until you have stiff peaks.  That means you can pull the beaters (or the whisk attachment) out of the egg whites and they will still form small white peaks without falling over.  If the whites are too soft, just whip a little longer.  Then fold in the ground coconut*.

Meanwhile, in a microwave safe bowl, put the jam.  Microwave for 30-45 seconds; just enough for the jam to be spreadable.  Now spread it in a nice even layer on top of the baked cake layer.

Then spread the whipped egg white layer on top, but try not to mix it into the jam.  You want to spread everything evenly to all the edges.  Bake for 25-30 minutes until golden.  Remove from the oven and place on a rack to cool.  Cut into 24 bars, or smaller if you want squares.

blackberry, bar, dessert, berry, newfoundland, egg, coconut, meringuePro tip: The egg whites should be room temperature.  They will whip up fluffier and easier.  If you keep your eggs in the fridge, then leave them on the counter for at least 30 minutes before you make this recipe.

*The toasted coconut should be finely ground.  I used my spice grinder, but if you don’t have one, just use your food processor.

Print Recipe
Blackberry Coconut Bars
Prep Time 15 min
Cook Time 45 minutes
Passive Time 30 minutes
Servings
bars
Ingredients
Cake layer
Jam layer
  • 1 1/2 cup fruit jam raspberry, strawberry, or your favourite
Meringue layer
Prep Time 15 min
Cook Time 45 minutes
Passive Time 30 minutes
Servings
bars
Ingredients
Cake layer
Jam layer
  • 1 1/2 cup fruit jam raspberry, strawberry, or your favourite
Meringue layer
Instructions
  1. Preheat oven to 350 F
  2. Mix together the cake mix, melted butter and egg yolks.  The mix will be crumbly, but that's okay.  Press the mixture into a greased 9X13 pan so you have an even layer reaching all the sides.  Bake this layer for 8-10 minutes until just browned.  Remove from the oven, but leave the oven on for later.  Place aside to cool.
  3. While the cake layer is baking you can mix your meringue layer. Using a clean bowl on your mixer with the whisk attachment, whip the egg whites until frothy. Add the cream of tartar and set the mixer on high. Slowly sprinkle in the granulated sugar and whip until you have stiff peaks with the egg whites. Fold in the ground toasted coconut.
  4. Meanwhile, in a microwave safe bowl, put the jam.  Microwave for 30-45 seconds; just enough for the jam to be spreadable.  Now spread it in a nice even layer on top of the baked cake layer.  
  5. Now spread the whipped egg white layer on top, but try not to mix it into the jam.  You want to spread everything evenly to all the edges.  Bake for 25-30 minutes until golden.  Remove from the oven and place on a rack to cool.  Cut into 24 bars, or smaller if you want squares.  
Recipe Notes

You'll want toasted coconut for this recipe.  Just take some shredded coconut, place it on a parchment lined cookie sheet and broil on low for about a minute.  Keep an eye on this because you'll go from light brown to black in seconds.  Keep the pan a couple of inches from the broiler and watch it like a hawk.

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Zucchini Loaf

zucchini, garden, newfoundland, highway, dessert, A couple of months ago I planted some zucchini sprouts purchased from our local garden centre.  Every year I seem to lose my memory about how abundant zucchini plants are under ideal conditions.  This summer’s crop is doing really well.  We’ve had quite a bit of moisture this season.  Some farmers are complaining it’s too wet, while others say their yield is the best they’ve seen for years.  You can’t please everyone.

We went away last week to do some camping for the weekend and came back to find two huge zucchinis tucked away under the leaves.  I had thought I found most of the small ones, but for some reason there’s always one or two which I overlook.  Needless to say, the ones I didn’t pick were about the length from my elbow to my fingers, about a foot and a half.  So, I picked them and thought about what to do with all this wonderful bounty.

First I made some muffins.  It’s my go-to for using up stuff.  Then zucchini tots.  They are like tater tots, but use zucchini instead of potato.  Basically toss some grated zucchini in a large bowl with some bread crumbs, egg, salt, pepper, grated cheese, and garlic.  Press into little bite-size balls and bake at 400 for 20 minutes.  Yummy and fast.

Then came the loaves.  I’ve made 10 so far and there will be more coming.  Erma Bombeck talked about being that neighbour who has so much zucchini that you end up sneaking next door in the dead of night with little gift baskets filled with zucchini and ringing the doorbell.  As you crouch behind the potentilla, You spy your neighbour gingerly pick up the basket expecting an abandoned child or pet and pull back the gingham.  A cry of exasperation comes from their lips as they realize they’ve now been cursed with the gift of produce.

When we were visiting Newfoundland a few years ago we took a drive up the Northern peninsula to visit L’anse Aux Meadows.  It’s a national historic site which shows when the Vikings visiting the northern part of the island thousands of years ago.  As you’re driving up the highway you have to first be on the lookout for moose.  That highway is famous for accidents involving moose and cars.  Unfortunately neither the car with its passengers nor the moose fair well when they meet.  Always be careful driving, especially at dusk.

One other thing you’ll notice is along the highway there are gardens.  I thought it a bit peculiar to see a fenced garden just plopped along the highway.  Most of the plots that we were driving past were started in the late 1960′s when the highway was constructed. Up until then gardening had been a challenge due to the lack of plentiful and fertile soil along the coast. However, when the major road was built the dirt was piled up alongside the road where it could be put to great use in growing the main Newfoundland crops of potatoes, cabbages, and turnips.

While our garden isn’t along the highway, I wanted to share some of the bounty with my zucchini loaf recipe.  This recipe is fairly easy and you can add raisins or chocolate chips for variety.  I’ve added some All Bran buds for a little extra fiber.

Preheat your oven to 375F.  In your mixing bowl combine the eggs, oil, sugar, apple sauce, and vanilla.  Mix until combined.  Then add the grated zucchini.  Mix to combine.  In a separate bowl add the flour, salt, cinnamon, nutmeg, baking powder and soda.  Mix with a wire whisk to evenly distribute the ingredients.  With the mixer on low add the dry ingredients to your wet.  Mix until you can’t see any more flour.  Then add the All Bran Buds.

Pour into a prepared 8X5 loaf pan.  I spray mine with cooking spray, but you can butter and flour the pan if you prefer.  Bake for 50-60 minutes until a knife comes out clean when inserted in the center of the loaf.   Let cool in the pan on a rack for 10 minutes.   Then remove from the pan and let cool completely.

zucchini, garden, newfoundland, highway, dessert,

Print Recipe
Zucchini Loaf
These moist and not too sweet loaves will help you use up all that wonderful zucchini you have been blessed with.
zucchini, garden, newfoundland, highway, dessert,
Course Dessert
Prep Time 15 minutes
Cook Time 50-60 minutes
Servings
loaf
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 50-60 minutes
Servings
loaf
Ingredients
zucchini, garden, newfoundland, highway, dessert,
Instructions
  1. Preheat your oven to 375F.
  2. In your mixing bowl combine the eggs, oil, sugar, apple sauce, and vanilla.  Mix until combined.  Then add the grated zucchini. Mix on low until evenly combined.
  3. In a separate bowl combine the flour, salt, cinnamon, nutmeg, baking soda and powder. Mix thoroughly with a wire whisk until evenly distributed. With you mixer on low, add the dry ingredients to the wet. Combine until you no longer see any flour. Add the All Bran Buds cereal.
  4. Pour into a greased 8X5 loaf pan and bake for 50-60 minutes. It's done when a knife inserted into the centre comes out clean. Let the loaf cool in the pan for 10 minutes and then remove and let cool on the rack completely.
  5. Makes 8-10 slices.
Recipe Notes

I like to take some of the moisture out of my grated zucchini before I bake with it.  You can toss the grated zucchini with some salt and then place the zucchini in a fine sieve.  Place the sieve over a large bowl to catch the liquid.  Let sit for a least an hour.  Afterwards pat dry with a clean dish towel.  You can also use paper towel.

 

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Lemon Partridgeberry Bars

lemon, meringue, partridge, berry, lingon, shortbread, dessert, bar, Dr. Oetker, Shirriff, mix, potluckCan you feel it?  The days are getting warmer and thoughts are turning to having a couple of months off for summer vacation from school, or going out to the lake for the weekend with family, or just hanging out on the patio with some good friends and good food.

As the days get warmer, I love experiencing the fresh tastes that becoming more seasonal.  A friend used to give me some of her Meyer lemons from her tree every year and I would whip up some tarts or squares.  Meyer lemons are a bit sweeter than the regular ones from the store.  A nice subtle lemon flavour.

This week I was asked to make some goodies for a 50th wedding anniversary celebration.  The request was for all things gold or yellow.  I immediately thought of lemon squares and prepared those.  They were a hit.  I then noticed that I still had a little leftover partrigeberry jam from the time I made the partridgeberry marshmallows.  I know that lemon goes well with raspberry and cranberry and partridgeberries have a similar flavour profile.  So why not?  The worst thing is that they will taste horrible and I’ll chuck them in the bin.

Luckily they tasted amazing.  I love the sweetness of the meringue topping, the tart lemon filling, and the amazing unique flavour of partrigeberries.  All piled on a crispy shortbread crust, you can’t go wrong.

Note:  This recipe uses a pre-packaged lemon pie filling mix.  Shocking, I know.  While I will try to make things from scratch,  I wanted to use this mix first because of its ease of use.  And I’ve always loved the Shirriff lemon pies.  I have not been compensated in any way by Shirriff or their parent company in any way.  (Although, if anyone from there is reading this, I wouldn’t mind some wonderful products, if you’re inclined.  Nudge, nudge, wink, wink, say no more, say no more.)

Preheat your oven to 350F and line a 9X13 pan with parchment, making sure the parchment comes up the sides.  You’ll thank me later for this.

For the shortbread crust combine the flour and sugar.  Cut in the cold butter with a pastry cutter until the mixture has the consistency of coarse bread crumbs.  I like to first start with the pastry cutter to get all the larger pieces of butter incorporated, but finish off with my hands.  (Clean, of course.)  That way I can feel for any larger pieces of butter which may have escaped the cutter.  Plus I can take in the lovely aroma of fresh butter mixing with the flour.  I don’t know why, but it’s one of the favourite baking smells.  You can use a food processor to do this, but use the pulse button until the butter is mixed in accordingly.

Now press the shortbread mixture in the bottom of the 9×13 pan until you form a nice, even layer.  It’s okay if you see flecks of butter still in the crumb.  Just make sure there isn’t any larger chunks.  Now bake the crust for 20-25 minutes.  The edges should be a little brown when you take it out.  While the crust is still warm add the layer of jam.  Use a spoon or an offset spatula to make sure you have an even layer of jam going all the way to the ends.  The heat from the crust with help spread the jam easily.  Set that aside.

Prepare the pie filling as the packaging suggests, EXCEPT reduce the warm water by one cup.   This recipe uses two packages of pie filling which calls for four cups of warm water.  I wanted the filling to be more firm so I reduced the water.  Once the filling is set, spread it on top of the jam layer.  It should be thick, and will set completely once it cools.

Now, preheat your oven to 425F.  Prepare the meringue topping with the egg whites left over.  (The yolks went into the lemon filling.)  Whip the whites until you have a soft peak, then add the sugar while it’s still mixing.  Whip until you have firm peaks.  Spread on top of the lemon filling.  You can make a nice design with the meringue or even pipe it with a rosette piping tip to give you the nice ridges.  Bake for 5-7 minutes to give the browning on top.  Keep and eye on it though.  Mine was done at 4 minutes, but you should know your oven.

This dessert is best made the day of, because the meringue has a tendency to sweat if left to sit for too long.  Place the pan in the fridge to cool for a couple of hours.  Once cool carefully remove the bars from the pan.  This is why I asked you leave some parchment over the sides.  This way you can lift the whole thing out of the pan and place on a board for cutting.  I cut the bars into 18 pieces but you could easily cut them smaller for bite-size morsels.  Enjoy with your favourite iced tea.

lemon, meringue, partridge, berry, lingon, shortbread, dessert, bar, Dr. Oetker, Shirriff, mix, potluck

Print Recipe
Lemon Partridgeberry Bars
A wonderful lemon flavour combined with partridgeberries. Amazing!
Servings
squares
Ingredients
Shortbread Crust
Pie Filling
Meringue topping
Servings
squares
Ingredients
Shortbread Crust
Pie Filling
Meringue topping
Instructions
  1. Preheat your oven to 350F and line a 9X13 pan with parchment, making sure the parchment comes up the sides.
  2. For the shortbread crust combine the flour and sugar in a large bowl. Cut in the cold butter with a pastry cutter until the mixture has the consistency of coarse bread crumbs. You can use a food processor to do this, but use the pulse button until the butter is mixed in accordingly. Press into a nice even layer on the bottom of the 9x13 pan.
  3. Bake the crust for 20-25 minutes. The edges should be a little brown when you take it out. While the crust is still warm add the layer of jam. Use a spoon or an offset spatula to make sure you have an even layer of jam going all the way to the ends. The heat from the crust with help spread the jam easily. Set that aside.
  4. Prepare the pie filling as the packaging suggests, EXCEPT reduce the warm water by one cup. This recipe uses two packages of pie filling which calls for four cups of warm water. Once the filling is set, spread it on top of the jam layer. It should be thick, and will set completely once it cools.
  5. Now, preheat your oven to 425F. Prepare the meringue topping with the egg whites left over. (The yolks went into the lemon filling.) Whip the whites until you have a soft peak, then add the sugar while it's still mixing. Whip until you have firm peaks. Spread on top of the lemon filling. You can make a nice design with the meringue or even pipe it with a rosette piping tip to give you the nice ridges. Bake for 5-7 minutes to give the browning on top.
  6. Let the lemon bars cool completely before cutting. Place in fridge for a couple of hours. Remove the bars from the pan and cut into squares.
Recipe Notes

Partridgeberry, or Lingonberry jam can be found in most Newfoundland stores, or your local Swedish furniture store.  Raspberry can be substituted as well.

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Rum Spiced Banana Bread

rum, banana, bread, loaf, dessert, sugar, screech, newfoundlandSo if you have been following my blog, you would have realized that I made the lovely Portuguese orange cakes the last time and they were topped with sanding sugar.  And if you haven’t been following my blog, then sign up for updates so you don’t miss out on the fun and food.

Anyway, I bought the sanding sugar and, of course, had a little left over because I wasn’t sure how much I would need for the last recipe.  Needless to say, there may be a few more recipes coming your way which have sanding sugar in them.  Oopsee.

There were a few bananas which were going off and getting too soft to enjoy so they were placed in the freezer for later baking.  I don’t know how that happens.  It seems that the bananas go from green to overripe in days.  I have all the best intentions about eating them for breakfast, or throwing them in a lunch bag, but when I get around to it I just don’t feel like eating bananas that day.  So they ripen.

Banana bread has become such a common dessert and you’ll find millions of variations out there with a myriad of ingredients and extras.  I wanted something fairly simple (read: one bowl mixing) and a subtle nod to my home province of Newfoundland.  What would be easier than throwing in some Screech?  Booze is better in most things.  Right? Right? –crickets chirping–

The thing about banana bread is that your bananas have to be as ripe as you can stand it.  That’s the good thing about throwing them into the freezer when they reach the peak ripeness.  That way you can preserve all the sweetness of the sugars in the fruit, without all the peskiness of attracting fruit flies.

Don’t get me started.  I left some bananas out to ripen once and within a couple of days I was finding little fruit flies everywhere.  It was like that scene in Amityville where the flies are covering the windows.  Freaky.   Needless to say, I throw them into the freezer before things get too out of hand.

Preheat your oven to 350F and put the ripe bananas in your stand mixer and mix on low.  You want the bananas to be mushy, almost liquid-like.  The softer the better.  You’ll get more banana flavour if they are really ripe.  Still mixing on low, add the melted butter, sugar, eggs, and rum.

Then mix your dry ingredients.  You can throw everything in the mixer, but I personally like to mix my dry ingredients first to make sure everything is evenly distributed.  Mix together the flour, baking soda, and salt.  Add that slowly to the wet mixture and blend until clear.  That is, you don’t see any more flour in the batter.  Do not overmix as the bread will be too chewy.

Pour into a greased eight inch loaf pan and set aside.  In a small bowl combine a couple of tablespoons of sanding sugar and a little bit of the rum.  You want the sugar to absorb the rum, but not be soaking.  You don’t want the sugar to dissolve.  Sprinkle the sugar on top of batter and bake for 50 minutes on the middle rack.  Use the knife test to check for doneness.

Let the loaf cool in the pan on a rack for 10-15 minutes.  Remove from the pan an let cool completely.  Serves 8-10.rum, banana, bread, loaf, dessert, sugar, screech, newfoundland

Print Recipe
Rum Spiced Banana Bread
This light banana bread has the subtle flavour of rum and a pleasing sugary crust.
Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat the oven to 350F.
  2. In stand mixer on low with the paddle attachment, mash the bananas until soft. The bananas should be very well broken down. Add the melted butter, sugar, egg, and rum.
  3. In a separate bowl combing the dry ingredients: flour, baking soda, and salt. Mix thoroughly.
  4. With the mixer still on low, add the dry ingredients. Mix until clear. Pour the batter in a greased 8 inch loaf pan.
  5. In a small bowl combine the sanding sugar and a few drops of rum. Mix until moistened. Sprinkled the flavoured sugar over the top of the batter. Bake for 50 minutes. Check for doneness with a toothpick or until a inserted knife comes out clean.
  6. Let the loaf cool on a rack in the pan for at least 10 minutes. Remove from the pan and let cool completely. Serves 8-10 slices.
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Portuguese Orange Cakes – Bolinhos de Laranja

portuguese, orange, cake, dessert, portugalThe story of the Portuguese presence in Canada dates back to the Age of Discovery in the 15th and 16th centuries. Although it is not clear who may have landed in Canada prior to John Cabot’s historic voyage in 1497, it is believed that Diogo de Teive who set out from Lisbon in 1452, had previously explored the east coast of Canada. His exploration would eventually influence the likes of Christopher Columbus. It is well documented that Portuguese explorer Gaspar Corte-Real landed in Newfoundland in 1501. His statue stands proudly in St. John’s today.

Statue of Gaspar Corte Real in St. John’s, Newfoundland

Evidence of the Portuguese presence is manifest in the many places names of Portuguese origin in Atlantic Canada. Most notable perhaps is the name Labrador which is believed to be named after João Fernandes, a “lavrador,” (a farmer).

Some historians contend that after the Vikings the first attempt at a establishing a permanent colony in Canada was lead by navigator Alvares Fagundes circa 1520. The location of this settlement has never been found but believed to have been somewhere in Cape Breton. Although no permanent communities are known to have lasted, the Portuguese presence in Atlantic Canada continues to this day while men fish for cod on the Grand Banks.

If you have the time you can take the Baccalieu Trail. Baccalieu is derived from the Portuguese word for codfish.  This 230km trek will take through such charming places as Heart’s Content, Cupids, and Heart’s Desire.  You eventually find yourself reaching Baccalieu island off the coast.  Offshore, Baccalieu Island bears witness to the potential menace of the North Atlantic. The wrecks of more than a dozen ships lie under the waters that surround the island. Baccalieu Island Ecological Reserve has 11 species of seabirds nesting there, making it the most diverse seabird colony in the province. The island hosts 3.3 million pairs of Leach’s Storm Petrels, and thousands of puffins and black-legged kittiwakes and other birds each summer. The foxes that share the island with the birds rarely go hungry.

There’s even the Bacalao restaurant in the capital, St. John’s.  The owner, Andrea Maunder, celebrates the food and culture of the province while keeping the menu hyper-local.  Many of the menu’s ingredients are grown locally or hunted locally.  Drop by and give them a try.

I found this wonderfully simple recipe for these light orange cakes that take no time at all.  They are fluffy, light, and have the fresh orange citrus flavour.  Perfect as a dessert for a party or get-together.

Preheat oven to 350F. Grease 2 muffin pans.
In a bowl combine flour, baking powder, salt and orange zest.
In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined.
Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up.  Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes.  Sanding sugar is a coarser sugar.  Its crystals are larger and will give your cakes a nice crunch.
Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.
portuguese, cake, orange, dessert, portugal
Print Recipe
Portuguese Orange Cakes - Bolinhos de Laranja
Prep Time 10 minutes
Cook Time 14 minutes
Servings
cakes
Ingredients
Prep Time 10 minutes
Cook Time 14 minutes
Servings
cakes
Ingredients
Instructions
  1. Preheat oven to 350F. Grease 2 muffin pans.
  2. In a bowl combine flour, baking powder, salt and orange zest.
  3. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined.
  4. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up.
  5. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. Sanding sugar is a coarser sugar. Its crystals are larger and will give your cakes a nice crunch.
  6. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.
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Buttermilk Banana Muffin

muffin, banana, buttermilk, sugar, dessert, cinnamonFor the longest time I thought everything my mother created in the kitchen was a Newfoundland invention.  When I was a youngster she would make cabbage rolls from scratch.  She would make the filling and boil the cabbage and spend the afternoon rolling them up and baking them for supper.  Same with Chinese food.  She would cut up pieces of chicken, dip them in batter and deep fry them.  Then she would make her own sweet and sour sauce and serve them with stir fried veggies and rice.  I thought both of those dishes were Newfoundland recipes.  Later, when I was older, I found out that those recipes weren’t authentic to just Newfoundland.  But that’s the great thing about food, it becomes authentic to the person making it.

As a baker I’ve learned how to do pastries and breads from around the world.  I’ve made baguettes from France, Victoria sponges from England, Swiss meringues, and countless others.  But when I try a recipe and I get comfortable with it, then I can experiment and make authentic to me.  I can add my ingredients and my take on the recipe.  So that’s what I’ve done with this basic banana muffin recipe.

I’ve added the richness of buttermilk and the sweet cinnamon sugar to just give it my spin on a classic muffin.  Yes, you can find many, many, many banana muffin recipes out there, but I haven’t found one that adds the cinnamon sugar on top.  And that’s the great thing about recipes.  You just tweak it a little and it becomes yours.

So, enjoy these wonderful buttermilk banana muffins with a nice cup of tea.  And who knows, maybe you’ll change it up to make it your own and it will be just as good, if not better.  Remember to invite me over so we can swap!

muffin, banana, buttermilk, sugar, cinnamon

Print Recipe
Buttermilk Banana Muffin
A moist banana muffin with the slight tanginess of buttermilk and sweet sugar cinnamon topping.
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffin
Topping
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffin
Topping
Instructions
  1. Preheat oven to 400F
  2. In a large bowl combine the flour, sugar, baking powder, cinnamon, and salt. Use a whisk to mix thoroughly.
  3. In a large bowl with your hand mixer combine the mashed bananas, buttermilk, egg, and vegetable oil. Turn the mixer to low and slowly add the dry ingredients. Blend until you cannot see any flour. Do not overmix.
  4. Transfer the batter to greased or lined muffin tin. Using a scoop, fill each until 3/4 full. Bake on middle rack in the oven for 20-25 minutes. The muffins should be slightly brown around the edges.
  5. Let cool for a couple of minutes in the pan and then transfer to a rack to cool completely. Meanwhile combine the remaining cinnamon and sugar in a small bowl for the topping.
  6. Once the muffins have cooled, take one and first dip in the melted butter, shaking off any excess. Then dip in cinnamon sugar.
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Partridgeberry Marshmallows

marshmallow, partridgeberry, newfoundland, dessert, sweet

It’s been bitterly cold for days here and I was starting to lose hope for all chances of ever warming up so I wanted to make something I could have a little snack with something warm.  While I don’t know if these would be good in hot chocolate, I do know that these would be great WITH hot chocolate.

The cool thing about marshmallows is that they are so deceptively easy to make, yet no one really thinks about making them.  And once you’ve had the homemade kind, it’s really hard to go back to the store bought chewy styrofoam ones.  The only reason I use the store bought ones is for Rice Krispie treats like my Apricot Curry Rice Krispies or my Cinnamon Bun Bites.  Both use the store bought marshmallows wonderfully.

These, though, offer the sweet, airy texture of marshmallow and the slightly tart perkiness of the partridgeberry.  The wonderful red swirl throughout the marshmallow isn’t necessary but it looks really good when you bring them out for guests.  I adapted this recipe for one using Nutella from www.papernstitchblog.com.

First lay out parchment paper over a 9×13 pan and dust extensively with powdered sugar. They will be sticky.

Pour the three packs of gelatin into 1/2 cup of water and let it sit for about ten minutes.

While you wait for the gelatin go ahead and add the rest of the water, corn syrup , salt, sugar to a medium saucepan. Bring to a boil and allow the candy thermometer to reach 240 degrees.

Next in your mixing bowl combine the gelatin and slowly add the sugar stovetop mixture. Be careful it will be very hot. Beat in the mixer for about 8 minutes until the bowl is warm to the touch and the mixture resembles marshmallow fluff. Now you can add flavor to the marshmallows by adding in your vanilla.

Next add in about 1/4 of the partridgeberry jam and beat until smooth about 1 minute. Work quickly and pour the marshmallow mixture into the pan and use a spatula sprayed with grease to smooth it out.

Then using a knife swirl the rest of the jam into the marshmallows.  Let it sit for about six hours or overnight.

Cut as desired and dust the marshmallows with the rest of the powered sugar.


Print Recipe
Partridgeberry Marshmallows
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. First lay out parchment paper over a 9×13 pan and dust extensively with powdered sugar. They will be sticky.
  2. Pour the three packs of gelatin into 1/2 cup of water and let it sit for about ten minutes.
  3. While you wait for the gelatin go ahead and add the rest of the water, corn syrup, salt, and sugar to a medium saucepan. Bring to a boil and allow the candy thermometer to reach 240 degrees.
  4. With the whisk attachment on your stand mixer combine the gelatin and slowly add the sugar stovetop mixture while the mixer is on low. Be careful it will be very hot. Turn the mixer to high and whip for about 8 minutes until the bowl is warm to the touch and the mixture resembles marshmallow fluff. Now you can add flavor to the marshmallows by adding in your vanilla.
  5. Next add in about 1/4 of the partridgeberry jam and beat until smooth about 1 minute. Work quickly and pour the marshmallow mixture into the pan and use a spatula sprayed with grease to smooth it out.
  6. Then using a knife swirl the rest of the jam into the marshmallows. Let it sit for about six hours or overnight.
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Partridgeberry Chewies

cookie, newfoundland, partridgeberry, oatmeal, raisin, spices, dessertWhata yat?  It’s been a little while since I’ve posted, so I wanted to get you all up to speed.  I had a tooth removed so I wasn’t feeling the best for a couple of days.  The dentist told me that I had to eat soft foods.  You know, like oatmeal, soup, yogurt, and the like.  At least I know what it will feel like when I’m put in the home later.  Nothing could be too hot or cold, as it would cause me discomfort.

So I found this chewy oatmeal cookie.  The dentist said I could eat soft foods and this cookie is nice, soft, and chewy.  The partridgeberry jam gives it a bit of a tang, and the spices round out the flavour.

If you’re wondering what the heck are partridgeberries, they are a berry that’s common to the Atlantic provinces. They grow on bushes low to the ground and are very hearty.  The flavour is similar to a cranberry, but can be a little bitter on the finish.  You won’t notice the bitterness with this cookie though.

First preheat your oven to 350F.  Cream the shortening and the sugars with the paddle attachment on your stand mixer.  You want to get this mixture well blended and then add the egg and vanilla.  Whip for about two minutes so it’s nice and fluffy.  These cookies bake flat so you’ll want to get them nice and aerated.

While that is mixing combine the flour, baking soda and powder, salt, and spices.  Mix the dry ingredients together to distribute evenly.  Turn your mixer to low and slowly add the dry mix to the creamed batter.  Then add your oatmeal, jam, and raisins.  Spoon tablespoons onto a Silpat or parchment lined baking sheet and bake for 10-12 minutes.  They will spread a bit so leave a couple inches between each.cookie, newfoundland, partridgeberry, oatmeal, raisin, spices, dessert

The cookies will look a little moist when they come out of the oven, but they will continue to bake slightly when they are cooling.  Let them cool in the pan for a few minutes, then transfer them to a rack to cool completely.

Print Recipe
Partridgeberry Chewies
Chewy oatmeal cookies with the slightly tart taste of partridgeberry jam
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Servings
dozen
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Servings
dozen
Instructions
  1. Preheat oven to 350F
  2. In stand mixer with the paddle attachment, cream the shortening and both sugars. Cream well until blended. Add the egg and vanilla. Beat until fluffy, about two minutes.
  3. In a separate bowl mix your dry ingredients together: flour, baking soda, baking powder, cinnamon, ginger, and nutmeg. Blend so all is distributed evenly.
  4. Slowly add the dry to the creamed mixture with your mixer on low. Then add the oatmeal, raisins, and jam. Mix until blended. Do not overmix.
  5. Scoop about a tablespoon full (#30 scoop) on parchment or Silpat lined cookie sheet. Bake for 10-12 minutes. Cookies will be slightly moist in center. Let cool for a couple of minutes on the pan and transfer to a rack.
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Partridge Berry Mini Muffins

partridgeberry, mini, muffin, dessert, sweet, berry

If you visit Newfoundland during the summer and early fall you may see people parked by the side of the highway.  They will be sitting there in metal lawn chairs with plastic ice cream buckets at their feet.  Those buckets are probably filled with freshly picked berries.  When we were kids, my brother and I would pick wild blueberries for our nan’s pies.  We would take a plastic margarine tub and was told “Don’t come back until it’s full!”  She still insists we have some pie when we visit.

Newfoundland is unique in that the soil is fairly acidic, making it perfect conditions for acid loving fruit.  The most common fruit one can find is blueberries, raspberries, dogberries, partridgeberries, and bakeapples.  You may not have heard of the last two.  Bakeapples, also known as cloudberries, look like a pale orange raspberry and grows in boggy areas.  Partridgeberries, also known as lingonberries or cowberry, are hearty and the plant can survive temperatures as low as -40C.

partridgeberry, berry, newfoundland,, plant
By Dawn Endico from Menlo Park, Ca.

The fruit is quite tart and can have a slightly bitter aftertaste.  Both berries are perfect as a jam or in a sweet dessert.

That’s why I like these mini muffins.  They are the perfect size for a quick snack.  The partridgeberry jam in the center gives you that little tartness, coupled with the sweetness of the muffin.

If you want to make them as a regular muffin, then you’ll have to bake them a little longer, and of course, add a little more jam.

Check out the recipe below and tell my your thoughts.  If you don’t have partridgeberry jam you can use your favourite flavour of jam you have on hand.  If you’re close to a certain Scandinavian furniture store, they carry lingonberry jam.  It’s the same thing but with a different name.



Print Recipe
Partridge Berry Mini Muffins
These mini muffins are a great quick snack when you want something a little tart.
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
dozen
Ingredients
Instructions
  1. Preheat your oven to 375F. Spray a mini muffin pan with non-stick spray. Set aside.
  2. In a large bowl, combine the flour, sugar, baking powder and salt with a wire whisk. In a medium bowl, beat the milk, melted butter, egg and vanilla extract with a fork until well blended. Add the milk mixture to the the flour mixture and stir until just combined.
  3. Using a #30 scoop (1 oz) scoop a level amount of the batter into each mini muffin pan cup. Take a disposable plastic bag and add the jam. Cut a small piece off one corner and squeeze a little bit of jam into the middle of the muffin batter. You'll only need about 1/2 teaspoon per muffin, if not less. Bake for 20 minutes and check with a toothpick for doneness.
  4. Allow the muffins to cool in the pans completely. Remove from the pan and sprinkle with icing sugar. Serve immediately. If you want to serve them later, then hold off on the icing sugar as it will get absorbed by the muffin and disappear.
    partridgeberry, mini, muffins, dessert, sweet
Recipe Notes

You may substitute your favourite jam if you can't find partridgeberry.

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