Snickerdoodle Squares

 

Snickerdoodle squares sit somewhere between a coffee cake and a blonde brownie. Sweet, chewy and crumbly with warm spices and a runny drizzle icing on top, these fulfilling squares go perfectly with coffee or tea or a generous scoop of ice cream or whipped cream.   

Snickerdoodle Squares

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1 cup unsalted butter, softened 

3/4 cup granulated white sugar

1/4 cup dark brown sugar, packed 

3 eggs, room temperature

2 teaspoons vanilla extract

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon Kosher salt

1/4 freshly grated nutmeg

1/2 teaspoon ground cardamom

1 1/2 teaspoons ground cinnamon

Cinnamon Sugar Topping:

1/4 cup white sugar

1 1/2 teaspoons ground cinnamon

In a small bowl add the ingredients and mix together.

Icing: 

1/2 cup icing sugar 

1 to 2 tablespoons milk

1/2 teaspoon vanilla extract

Combine the icing sugar, milk and vanilla extract in a small bowl until smooth.

Generously grease a 9 x 9 inch square baking tin and line the bottom with baking parchment. Set aside. 

Preheat oven to 350ºF (180ºC).

Add the butter, granulated sugar and brown sugar to a large bowl. Using a handheld mixer cream them together until light and fluffy, about 3 to 5 minutes. Add the eggs and vanilla extract and mix until combined. Scraping down the sides of the bowl as needed. 

In a separate bowl, add the flour, baking soda cream of tartar, Kosher salt, nutmeg, cardamom and cinnamon. Whisk to combine. 

Slowly add the flour mixture to the buttery egg mixture and mix together until just combined, scraping down the sides of the bowl, when needed, ensuring all ingredients are incorporated. Do not over mix. The batter should be similar in texture to that of a cookies dough. 

Spoon the batter into the prepared baking tin and spread around evenly with an inverted knife or spatula. Make the sugar topping, see recipe above, and sprinkle the top with the cinnamon sugar topping.

Bake in the centre rack of the oven for 30 - 35 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. Cool on a cooling rack for at least 20 minutes before drizzling with icing.

Make icing, see recipe above, and once cooled, drizzle over the top and slice into squares.    

Mabon ~ Autumn Equinox ~ Zucchini Raisin Walnut Loaf

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Happy Autumn Equinox and Mabon to all who celebrate! 

Zucchini Raisin Walnut Loaf 

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3 cups shredded zucchini (2 to 3 medium)

1 1/2 cups sugar

2/3 cup olive oil

4 large eggs

2 teaspoons vanilla

3 cups unbleached all purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup coarsely chopped walnuts

1/2 cup golden raisins, optional

Preheat oven to 350ºF (180ºC). Grease 1 loaf pan (9 x 5 x 3 inches) with butter and line the bottom with baking parchment or grease 2 (8 1/2 x 4 1/2 x 2 1/2 inches) loaf pans with butter and line the bottom with baking parchment. Set aside.  

In a large bowl mix together the zucchini, sugar, oil, eggs and vanilla.

In another bowl combine and whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and cloves. Stir in the chopped walnuts and raisins, ensuring they become coated in the flour mixture. 

Add the flour mixture (dry ingredients) to the zucchini egg mixture (wet ingredients) and stir until well combined. Spoon the batter into the prepared loaf pan or divide the batter between two loaf pans, if using. 

Bake the 9-inch loaf pan in the preheated oven for 1 hour to 1 hour and 20 minutes or until a toothpick inserted into the centre comes out clean or bake 8-inch loaves for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. Cool for 10 minutes in the pan or pans on a wire rack. Then loosen the sides and remove from the pan or pans and place on wire rack to cool completely. 

Notes: You can use self-raising flour just omit adding the baking soda, baking powder and salt. 

Crunchy Snack Mix

 

As snacks go and they go quickly this is one that will breathe new life into that box of cereal sitting on your shelf. Its versatility is a virtue here and depending on your tastes ingredients may be added or substituted. For all the minimal effort this sweet crunchy snack mix will help energize you through your day.    

Crunchy Snack Mix 

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Serves 4

2 cups (500ml) Honey Shreddies

1/2 cup (125ml) coconut flakes

1/2 cup (125ml) pumpkin seeds

2 tablespoons (30 ml) sesame seeds

2 tablespoons (30ml) ground flax seed

1 - 2 teaspoons ground cinnamon, optional

2 tablespoons (30 ml) olive oil or melted coconut oil

1/4 cup (60 ml) dark chocolate chips

1/4 cup (60 ml) dried cranberries

1/4 cup (60 ml) golden raisins 

Preheat oven to 350ºF (180ºc). Line a large baking tray with baking parchment and set aside. 

In a large bowl mix the Honey Shreddies, coconut flakes, pumpkin seeds, sesame seeds, ground flax seed. Pour the olive oil or melted coconut oil over the ingredients and stir everything together until coated. Sprinkle with ground cinnamon, if using. Spread the mixture on the prepared lined baking tray.

Bake, stirring once, in the preheated oven for 15 to 18 minutes or until the mixture is lightly toasted. Allow to cool completely. 

Add the chocolate chips, dried cranberries and golden raisins to the toasted cereal mixture and stir everything together. Store in a ziplock bag or airtight container.  

Creamy Coleslaw with Toasted Sesame Seeds

 

This has more to do with toasted sesame seeds than the coleslaw itself. Adding them gives a mellow nutty flavour, creating fine pockets of texture and taste to this crunchy classic. There are many incarnations of coleslaw, creamy, vinegary, buttermilk, red slaw, German Krautsalat and fruit and nut however adding toasted sesame seeds I find is a must to which recipe you use.      

Creamy Coleslaw with Toasted Sesame Seeds

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1 x 397 g bag coleslaw mix 

1/2 cup mayonnaise

1/4 cup sour cream

2 teaspoons Dijon mustard

1 tablespoon sugar

1 teaspoon apple cider vinegar

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon cracked pepper

1/2 cup sesame seeds, for roasting

Add sesame seeds in an even thin layer to a dry frypan over medium low heat. Shake or stir constantly every 20 seconds to prevent the seeds from burning. Roast for 3 to 5 minutes or until the seeds turn a lovely golden brown colour and fragrant. Carefully transfer roasted sesame seeds to a plate or a bowl and set aside. 

In a large bowl add the pre-made coleslaw mix. If you prefer, you can make your own coleslaw mix by finely shredding 1 medium head of cabbage (4 cups), 1 carrot (1/2 cup) and 1 onion (1/4 cup). 

In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, sugar, apple cider vinegar, lemon juice, salt and pepper. Whisk together until smooth. Stir in half of the toasted sesame seeds.

Pour the mayonnaise mixture over the coleslaw mix and toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavours. Before serving sprinkle the remaining toasted sesame seeds on top, if you wish.  

Blueberry Muffins with Streusel Topping

 

Blueberry muffins topped with a buttery streusel topping not only heightens their classic appeal, it adds a touch of crunchy sweetness to an already tender moist muffin that is bursting with plump blueberries.  

Blueberry Muffins with Streusel Topping

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makes 12 muffins

2 cups unbleached all purpose flour

2 tablespoons ground flax seed

1/2 cup white sugar

2 teaspoons baking powder 

1/2 teaspoon salt

1 1/2 cups fresh or frozen blueberries

3/4 cup milk

1/4 cup olive oil

1 large egg, beaten 

Streusel Topping

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1/4 cup unbleached all purpose flour

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons chilled firm butter

Mix flour, brown sugar and ground cinnamon in a medium bowl. Cut in the butter by using a fork or pastry cutter, until crumbly. You may use clean hands to do this also. 

Preheat oven to 400ºF (200ºC). Grease the bottoms of a standard 12 cup medium muffin cup tin or line with baking paper cups or silicone baking cups. Set aside. 

Make the Streusel Topping and set aside.

In a large bowl combine the flour, ground flax seeds, sugar, baking powder and salt and whisk together. Add the blueberries and toss to coat in the flour mixture. 

Create a well in the centre of the flour mixture and add the milk, olive oil and egg. Stir until the flour mixture is just moistened, the batter will be lumpy. 

Divide the batter evenly amongst the muffin cups. Sprinkle each with the streusel topping.

Bake for 20 to 25 minutes in the preheated oven until golden brown. If baked in a greased muffin tin, let stand about 5 minutes in the tin then remove to a wire rack; if baked in baking cups, immediately remove from the tin to a wire rack. Serve warm. 

Notes: You can use self raising flour, just omit the baking powder and salt, when making the muffin batter.   

 

Date Walnut Loaf

 

This classic British loaf gets a wee bit of an update by having a crunchy sesame seed and walnut topping. It adds a more rich nutty flavour to an already nutty sticky malt like loaf that has such sweetness and warm.  

Date and Walnut Loaf

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3/4 cup boiling water

1 1/2 cups chopped dates

2 cups unbleached all purpose flour

2 tablespoons ground flax seed

1/2 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts

1 cup milk

1 egg

1 teaspoon vanilla extract, optional

1/4 cup olive oil

sesame seeds, for decorating 

extra chopped walnuts, for decorating

Preheat oven to 350ºF (180ºC)

Grease a 2lb. ( 9 x5 x 3 inch ) loaf pan or loaf baking dish and line the bottom with baking parchment. Set aside.

Place the water into a medium saucepan and bring the water to a boil over medium high heat. Once the water has boiled, stir in the chopped dates and turn the heat down to medium low. Constantly stirring until thickened. Remove from heat and allow to cool. 

In a large bowl add the flour, ground flax seed, sugar, baking powder, baking soda, and salt. Whisk together until combine. Stir in the chopped walnuts.

In a medium bowl add the milk, egg, vanilla extract and olive oil and beat together until combined. 

Add the milky egg mixture and the cooled date mixture to the dry ingredients and stir until everything is well combined. The batter will be lumpy however it should not have any flour streaks. 

Pour or spoon the batter into the prepared loaf pan. Sprinkle the top generously with sesame seeds and chopped walnuts. Bake in the preheated oven for 65 to 70 minutes, until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. If you notice the loaf browning too much before it is fully baked place a piece of aluminum foil over top to prevent excessive browning.  

Notes: If you wish to substitute the white sugar for dark brown sugar just swap and pack the brown sugar, for a 1/2 cup packed dark brown sugar instead of the 1/2 cup white sugar. 

Chocolate Chip Walnut Cookies

A moreish cookie of texture and taste that is also crisp and chewy. Although you may use whichever variety of chocolate chips or chocolate chunks you wish, I find using 70% cocoa chocolate chips has less sweetness then semi-sweet chips and adds a deep rich flavour which goes so well with the chopped walnuts and caramelly flavour of the cookie in this recipe. 

Chocolate Chip Walnut Cookies

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makes approximately 3 dozen

1 cup butter, softened

3/4 cup white sugar

3/4 cup packed dark brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 - 2 tablespoons hot water

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1 250g package of 70% cocoa chocolate chips

1 cups chopped walnuts

Preheat oven to 350ºF (180ºC). Line a large baking tray with baking parchment or two standard baking trays and set aside.

In a medium bowl combine and whisk together the flour, baking soda, cream of tartar and salt. Add the package of chocolate chips and chopped walnuts and stir to coat. Set aside.

In a large bowl, add the butter, white sugar, brown sugar, using a handheld electric mixer beat together until creamy. Beat in the eggs one at a time. Stir in the vanilla and hot water.  

Add the flour mixture to the buttery sugar mixture and stir until combined. If you find the dough just a touch dry add a wee bit more hot water, about 1 tablespoon, to make the cookie dough more pliable.

Scoop dough by using a cookie dough scoop or drop rounded tablespoonfuls of cookie dough, place about 2 inches, apart onto the prepared baking tray or trays. Bake in the preheated oven until edges are lightly browned about 10 to 15 minutes, baking time will depend on the size you scoop or drop by tablespoonfuls. Cool baked cookies on the baking tray 0r trays for about 3 minutes before transferring to a wire rack to cool completely. Repeat until all the dough has been used up and baked. Store in an air tight container.

Notes: I used Laura Secord 70% cocoa chocolate chips.