Ingredient: powdered sugar

Baked Seasonal Fruit Fritters

Whether you’re a fan of savory or sweet flavors, there’s no denying the universal appeal of fritters. Traditionally, fritters were fried until golden. But this recipe bakes them instead. This makes them healthier, with less fat and calories.

The humble classic fritter — a piece of fruit, vegetable or meat dipped in batter and fried in oil. Cousins to the fritter are the doughnut and the cruller — the former heavier in flour, the latter fattier. Fritters can be savory or sweet, spicy or mild. Every country has their own versions, including sweet (French beignets, Italian bigne and Greek loukoumades) and savory (Indian pakoras and Italian fritto misto) recipes.

Fritters have been a part of culinary traditions worldwide, evolving through the ages from simple fried doughs to the vast array of flavors and ingredients that are seen today.

Baking fruit fritters elevates the traditional fried fritter to a whole new level. Not being a fried food lover, I’m always looking for an alternative and baking seems to be a good fit.  

Here in Canada, the apple fritter remains especially popular; Tim Hortons, a leading Canadian coffee and doughnut chain, reported that the apple fritter became their top-selling ‘doughnut’ in 2023. As autumn approaches, these seasonal fruit fritters are a tasty treat.

Print Recipe
 Baked Seasonal Fruit Fritters
Votes: 1
Rating: 5
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Course Brunch
Cuisine European
Keyword baked seasonal fruit fritters
Servings
Ingredients
Fruit
Fritter batter
Glaze (Optional)
Course Brunch
Cuisine European
Keyword baked seasonal fruit fritters
Servings
Ingredients
Fruit
Fritter batter
Glaze (Optional)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Fruit
  1. In a small bowl, toss the finely diced rhubarb & apple with 2 Tbsp sugar & 1 tsp cinnamon. let sit for 10 minutes to draw out a little moisture & soften the rhubarb's sharp edge.
Fritters
  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, white & brown sugar, baking powder, salt , cinnamon & cardamom.
  3. In a separate bowl, whisk together the milk, eggs, melted butter & vanilla.
  4. Pour wet ingredients into the dry ingredients. Stir gently with a spatula until just combined (do not overmix). Gently fold in the spiced rhubarb/apple chunks along with any juices left in the bowl.
  5. Scoop heaping 1/4-cup portions of the batter onto prepared baking sheet, leaving about 2 inches of space between them.
  6. Bake 15-18 minutes or until the tops are golden brown & a toothpick inserted into the center comes out clean.
Glaze
  1. If you are using the glaze, whisk the powdered sugar, milk (or apple cider) & vanilla in a small shallow bowl until smooth. Let fritters cool on a wire rack for 5 minutes, then dip the tops of the warm fritters into the glaze. Let the glaze set for a few minutes before serving.

Raspberry Custard Cinnamon Rolls

BIRTHDAY WISHES!

The small pleasures of life are found in the little things. In people who make us smile, in the people who understand us even without words.

The little pleasures in life lie in the things we almost always take for granted, just assuming they will always be there. As we grow older, it has become very clear to me there are so many ‘little’ things to appreciate and be grateful for daily and what a special privilege it is to simply have each other to share life with. The little everyday things seem to take on much greater importance. Maybe it’s the state of our world at this time that has made it very clear not to take anything for granted. Throughout our married life Brion has always gone above and beyond to look after us. I am grateful to have the privilege of such a loving and caring husband.

I find this quote from Steven Aitchison so fitting, ‘If I could give you one special ability in life it would be the gift of seeing yourself through the eyes of someone who loves you …. then you would realize just how amazing you truly are’.

HAPPY BIRTHDAY BRION, WITH LOVE!

Print Recipe
 Raspberry Custard Cinnamon Rolls
Votes: 1
Rating: 5
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Course dessert
Cuisine Canadian
Keyword raspberry custard cinnamon rolls
Servings
Ingredients
Dough
Raspberry Filling
Custard
Cream Cheese Drizzle, optional
Raspberry Glaze, optional
Course dessert
Cuisine Canadian
Keyword raspberry custard cinnamon rolls
Servings
Ingredients
Dough
Raspberry Filling
Custard
Cream Cheese Drizzle, optional
Raspberry Glaze, optional
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. Whisk the warm milk, 2 Tbsp sugar & yeast together in a bowl. Allow mixture to sit for about 5 minutes or until foamy on top.
  2. With a handheld mixer, beat in the remaining 3 Tbsp sugar & softened butter until it is slightly broken up. Add eggs, vanilla & salt. Beat at a medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be concerned if it stays in pieces.
  3. Using the mixer, add 1 cup of flour making sure it’s fully incorporated, then using a fork add the remaining 3 cups, mixing the dough by hand. It should only take about 3 minutes until the dough comes together & pulls away from the sides of the bowl. Dough will be soft.
  4. Knead on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
  5. Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap & a clean kitchen towel. Allow the dough to rise in a relatively warm place for 2 hours or until double in size.
  6. Butter the bottom & sides of a 9×13-inch baking dish.
  7. Punch down the dough to release the air. Place dough on a lightly floured work surface & using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. Make sure the dough is smooth & evenly thick.
Filling
  1. In a medium bowl, toss the frozen raspberries with sugar & cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch long log. With an extra sharp knife or an unscented piece of floss, cut into 18 even rolls. Arrange in a buttered 9 x 13” glass baking pan.
  2. Cover the rolls with a buttered piece of plastic wrap & a tea towel. Allow to rise until puffy, about 20 minutes. The berries will release their juice at the bottom of the pan—this is OK.
Custard
  1. In a medium mixing bowl, whisk the eggs until the yolks & whites are fully combined. Add the whole milk, heavy cream, brown sugar, vanilla, cinnamon & salt. Whisk until the brown sugar is dissolved & the mixture looks smooth & evenly speckled with cinnamon.
  2. Slowly pour the custard over the rolls in the glass baking dish, making sure to cover all the pieces so they soak up the custard. Gently press down any pieces that sit too high, so everything is lightly moistened.
  3. Preheat oven to 350 F.
  4. Let the dish rest on the counter for 30 minutes to allow the rolls to start absorbing the sweet mixture. This short soak helps the casserole bake up custardy rather than dry.
  5. Place the dish on the center rack of the preheated oven & bake for 30–40 minutes, or until the top is puffed & golden brown & the custard is set in the center. A knife inserted in the middle should come out mostly clean, with no liquid custard clinging to it.
  6. Remove the casserole from the oven & let it cool for about 10 minutes. If using, top rolls with cream cheese drizzle followed by the raspberry glaze.
Cream Cheese Drizzle
  1. In a small blender, place all ingredients & blend until smooth & of drizzle consistency.
Raspberry Glaze
  1. Place all glaze ingredients in a small saucepan. Cook while stirring until mixture is clear & bubbling. Remove from heat
  2. Store any leftovers covered in the refrigerator for up to 3 days & reheat gently in a low oven or microwave before serving.
Recipe Notes

• If you prefer a custard with a slightly lighter texture, replace the heavy cream with additional whole milk & reduce the brown sugar to ¼ cup.
• Cream cheese drizzle & raspberry glaze are purely optional. Since none of the components of the rolls are not overly sweet, adding the extra toppings still works if you choose to use them.

Blackberry Rhubarb Streuseltaler

I love making these German streuseltaler pastries because the flavor combination possibilities are endless. Switch up the ingredients in the filling and the streusel by adding different spices, nuts, and fruits. I posted various versions on the blog such as rhubarb, pumpkin, black forest and today I’m making blackberry/rhubarb.

The name of today’s pastry was inspired by the round shape of the ‘taler’, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called ‘dollar’.

Taler is a German word for ‘coin’, so the name of the dessert literally translates to ‘streusel coin’. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.

A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the cake or fruit.

Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!

I can’t tell a lie; Brion & I love streuseltaler so I’m sure I’ll keep on coming up with another flavor combination to try.

Print Recipe
 Blackberry Rhubarb Streuseltaler
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword blackberry/rhubarb streuseltaler
Servings
ROLLS
Ingredients
Blackberry/Rhubarb Compote
Streusel Topping
Dough
Glaze
Course dessert
Cuisine German
Keyword blackberry/rhubarb streuseltaler
Servings
ROLLS
Ingredients
Blackberry/Rhubarb Compote
Streusel Topping
Dough
Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Blackberry / Rhubarb Compote
  1. Place the rhubarb, blackberries, sugar, salt, & vanilla into a medium pan & simmer over medium-low heat for about 30-40 minutes, stirring often, until the rhubarb & blackberries have broken down & the compote has thickened. The compote will cling to a wooden spoon when it is done. Remove from the heat & allow to cool to room temperature. (Taste your compote – if it is a little flat, you can add a squeeze or two of lemon juice – about 1/2 teaspoon at a time, until it brightens the flavor.)
Streusel Topping
  1. In a bowl, place COLD, cubed butter, add flour, cinnamon, sugar & vanilla. With your fingertips work streusel until crumbles form. Spread out on a large tray & set aside in freezer until ready to use.
Dough
  1. In a small dish, combine yeast with lukewarm water & 1 teaspoon of sugar. Allow to sit for a few minutes until frothy.
  2. In a large bowl, slightly melt butter; cool for a couple of minutes then whisk in egg. In another bowl, whisk together flour, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
  3. Lightly grease bowl, place dough ball in it & cover with a towel. Place in a draft-free place & allow to rise for about 20 minutes.
  4. Line a baking sheet with parchment paper.
  5. Place dough on a lightly floured work surface & divide into 12 pieces. Form each piece into a ball & allow it to rest for about 5 minutes.
  6. Space out the balls on parchment lined baking sheet. With fingertips, press out each ball to about 4-inch diameter. Add about 1 Tbsp of blackberry/rhubarb compote to each dough piece & spread leaving a border around the outside.
  7. Divide streusel topping evenly between the pastries & allow to rise for about 15-20 minutes.
  8. Preheat oven to 350 F.
  9. Bake for about 10-12 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
Glaze
  1. In a small dish, whisk powdered sugar & lemon juice to a thick glaze. When streuseltaler are cooled, drizzle with glaze.
Recipe Notes
  • Being lovers of cardamom spice, I dusted our streuseltaler with it using a wire mess strainer.
  • I should mention, making the compote the day before needed will speed up your baking process.
  • These streuseltaler are incredibly soft & so good!

Rhubarb Carrot Cake

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

We are fortunate to still have Brion’s mother, Dolores. We have been able to spend a bit of time with her recently, which was so precious.

This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with –my sister Loretta who passed away 3 years ago and to my sisters, Marilyn & Rita, who give so much of themselves to be the great mom’s they are.

In honor of these special women, I’d like to post something to ‘celebrate’ this day. My choice this year is a rhubarb carrot cake with rhubarb cream cheese frosting.

Rhubarb has been a staple in Canadian history since the days of early European settlement, valued for its hardiness, versatility, and medicinal properties. Rhubarb was a reliable perennial for homesteaders and pioneers due to its ability to thrive in Canada’s cold climate. When the homesteaders moved on, and their farms crumbled back into the ground, the rhubarb patch often persisted. The same is true of modern-day cities; every time a house in an older neighborhood is demolished, the rhubarb often remains. The distinctive plants that remain on abandoned farmsteads across the country are a testament to this hardy heritage.

I recall with fond memory, my mother having at least six huge rhubarb plants that bordered her large produce garden on our family farm. At that time I really didn’t take a lot of interest in them, they were just always there and grew huge without anything more than rain and sunshine. Now, of course I love using rhubarb in everything I can think of, sweet or savory.

Vegetable cakes are great for making the most of the seasons. This recipe for rhubarb carrot cake is a recent, modern fusion of two older dessert traditions: carrot cake and rhubarb cake. The combination likely emerged in the late 20th or early 21st century as bakers experimented with popular seasonal flavors. What makes this rhubarb carrot cake so appealing is how the sweet, earthy carrots balance out the sharp tartness of fresh rhubarb. The carrots add this incredible moisture and natural sweetness, while the rhubarb provides these amazing tangy bursts that keep every bite interesting.

This ‘sophisticated’ cake features winter carrots and the first rhubarb of the year in a marvelous merging of two seasons. Of course, the rhubarb cream cheese frosting is truly ‘the icing on the cake’.

I hope anyone trying this recipe enjoys it as much as Brion & I did.

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 Rhubarb Carrot Cake
Votes: 1
Rating: 5
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Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Votes: 1
Rating: 5
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Instructions
Rhubarb Frosting
  1. Combine chopped rhubarb, sugar & a splash of water in a saucepan on medium low heat. Stir regularly until rhubarb reduces. Adjust heat to low & continue stirring for 20 minutes until rhubarb thickens into a jam. Transfer rhubarb jam to a glass bowl & cool in the refrigerator.
  2. Whip butter & cream cheese on high until creamy. Add the rhubarb jam & vanilla to cream cheese mixture. Beat until combined. Add powdered sugar 1/2 a cup at a time & beat until smooth. Refrigerate until ready to use.
Cake
  1. Preheat the oven to 350 F. Butter either a 9 x 13-inch baking pan or 2 round 8-inch cake pans.
  2. In a large bowl, whisk together the eggs, melted butter, sugar, brown sugar & buttermilk.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger & salt. Add to the egg mixture & blend well. Add the carrots & rhubarb, gently fold until evenly incorporated into the batter. Pour the batter into the prepared pan(s) & bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Assembly
  1. If baking cake in the 2 layer version, spread the bottom of one cake with a bit of the frosting then top it with the other layer. Frost entire cake with remaining rhubarb frosting & decorate as you wish.
Recipe Notes

• Since there is only the two of us, I only used one layer & froze the other one for another time.

Lemon Poppy Seed Linzer Butterflies

Who says you can’t have a Linzer cookie in April? Add some lemon-y zing and a butterfly shape and what’s not to love! A descendent of the famous Linzer torte, it’s hard to go wrong with a shortbread-like dough that melts in your mouth and a sweet/tart filling that glues it all together. Linzer cookies employ the same basic recipe as a Linzer torte, but the dough is cut into cookies and form a sandwich around the filling. The top cookie has a small cutout in its center to show off the filling underneath.  

The Linzer Torte, the Austrian mother of the Linzer Cookie, is the oldest known written recipe in history. A copy of the recipe was found in the Veronese Admont Abbey’s journals, dated 1653!  The tart was baked like a pie with a buttery almond crust, filled with black currant preserves and topped with a latticework crust. The recipe was developed using a crust made of nuts since they were easier to come by at times than wheat for flour. While a black currant tart is a perfect way to end a meal, bakers came up with a cookie version they could stock in their shops.

When the Linzer torte was bought to North America in the 19th century, it became very popular. Today, the Linzer cookie is still very commonly used not only for the holidays but anytime of the year in different applications.

This cookie is crisp if served on the same day it is assembled but becomes soft when stored with filling.

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 Lemon Poppy Seed Linzer Butterflies
Votes: 1
Rating: 5
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Course dessert
Cuisine European
Keyword lemon poppy seed Linzer butterflies
Servings
Ingredients
Shortbread
Lemon Curd
Course dessert
Cuisine European
Keyword lemon poppy seed Linzer butterflies
Servings
Ingredients
Shortbread
Lemon Curd
Votes: 1
Rating: 5
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Instructions
Shortbread
  1. In a large bowl, cream butter, white sugar, powdered sugar, vanilla, lemon juice & lemon zest with an electric mixer until light & fluffy. Reduce speed to low & add the flour & salt. Continue to mix until well incorporated. Slowly add poppyseeds & mix until just combined, about 1 minute.
  2. Remove dough from bowl, form into a disk & wrap tightly in plastic wrap. Chill for at least an hour or overnight.
Lemon Curd
  1. Fill a medium saucepan, about halfway full with water & bring to a boil. Reduce heat to a simmer. Fill a large bowl with ice water & set aside.
  2. In a glass or metal bowl, whisk together egg, egg yolks, sugar, lemon juice, lemon zest & salt. Set over the saucepan of simmering water, ensuring that the bottom of the bowl is not touching the water. Whisk the mixture constantly until it reaches 170 F. Immediately remove the bowl from the heat, add butter & whisk until smooth. Place over the bowl of ice water. Cover with plastic wrap making sure it is touching the lemon curd surface so a 'skin' will not form. Let mixture stand at room temperature until cooled & thickened.
Baking
  1. Preheat oven to 325 F.
  2. Roll out shortbread dough on a large sheet of parchment paper to 1/8-inch thickness. Using a butterfly cookie cutter, cut out 36 cookies. Leave 18 of them as is & cut some designs in the wings of the remaining 18 cookies. At this point you may need to place the cookies in the freezer for about 10 minutes so you can remove them easily to the baking sheet without destroying their shapes.
  3. Line a cookie sheet with parchment paper & transfer cookies to baking sheet. Bake for about 8-10 minutes or until just baked. Place cookies on a wire rack to cool completely.
Assembly
  1. Spread desired amount of lemon curd on the bottom cookies. If desired, dust the tops with powdered sugar. Lightly press on a top cookie to sandwich the curd. Repeat with remaining tops. Store in the refrigerator for up to 3 days.
Recipe Notes

• Don’t hesitate to speed up the process by purchasing a jar of lemon curd. There are a lot of real good ones available.

Cinnamon Roll Variety Pack

Baking a variety pack of four different cinnamon roll flavors transforms a single-flavor tray into a versatile, gourmet experience. A visually appealing experience that blends the comfort of a homemade dessert with the excitement of modern flavor experimentation. It caters to different tastes within a single batch, making it an ideal choice for brunch, gifts, or, as some suggest, sharing. 

Moving beyond the classic brown sugar and cinnamon, you can incorporate modern, diverse fillings and toppings. Examples include raspberry-lemon, apple pie, salted caramel, chocolate-hazelnut, orange zest, carrot cake, cardamom, pumpkin or even cream cheese icing variations.

Use one consistent, high-quality yeasted dough for all four variations to ensure even baking times. By packing them together in a small pan, they stay soft and pillowy, a common goal in high-quality homemade baking.

Who doesn’t love a tray of warm, gooey rolls? If you’re a fan of the variety pack, you’re likely drawn to the balance of textures and the social, flexible nature of the format.

 It caters to different palates. While some people crave the classic ‘ooey-gooey’ cinnamon, others might prefer more adventurous toppings.

Including plain rolls in a variety pack ensures that even if you don’t love the experimental flavors, you still have the ‘good ole plain’ ones to fall back on.

Recently, Brion & I had to make a trip out to BC. While waiting in the airport I picked up a magazine to look at and came across a great looking cinnamon roll recipe I thought I should try. For something different I thought it would be nice to do a variety pack instead of just one filling. This is what developed from that idea.

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 Cinnamon Roll Variety Pack
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
  1. In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
  2. In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
  3. In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
  4. Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size.
  5. While the dough rises, make fillings so they have time to chill before using them. IF YOU FEEL THEY WILL NOT BE CHILLED ENOUGH, PREPARE THEM A DAY AHEAD & KEEP IN THE REFRIGERATOR. TAKE FILLINGS OUT WHILE THE DOUGH IS RISING.
  6. RASPBERRY & BLUEBERRY FILLING: Add the raspberries (or blueberries), sugar, cornstarch, lemon juice, lemon zest & salt to a saucepan over low heat. Keep stirring until they begin to break down. Once the berries have broken down & released their juices, turn the heat to medium & allow the mixture to boil, stirring for around 4-5 minutes. As the mixture boils, it will thicken & become jelly-like. Make sure to keep stirring so it doesn't burn. Once thick, remove it from the heat, scrape it into a bowl & allow to cool.
  7. CINNAMON FILLING: In a small bowl stir together brown sugar & cinnamon. Measure out 1/4 cup softened butter for spreading.
  8. LEMON CURD FILLING: In a medium saucepan, whisk together the eggs, sugar, cornstarch, if using, lemon juice, zest, & salt until smooth. Place the pan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the corners of the pan to prevent scrambling. Cook for 5–8 minutes until the mixture thickens & coats the back of the spoon. It should just begin to bubble. Remove from heat immediately. Stir in the cold, cubed butter one piece at a time until completely melted and smooth. Pour the curd through a fine-mesh strainer into a jar or bowl to remove any bits of zest or egg. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely cold and firm.
  9. Lightly grease a 9 x 9 x 2-inch baking pan; set aside. Punch down the dough. On a lightly floured surface, roll dough into an 18 x 12-inch rectangle & cut into four sections. Apply the 4 different fillings, tightly roll up filled rectangles into spirals. Pinch dough to seal seams.
  10. Cut each roll into 3 slices; arrange in prepared baking pan. Cover; let rise in a warm place until nearly double in size (30 minutes).
  11. Preheat oven to 350 F.
  12. Bake for 25-30 minutes or until golden brown & done in center. While rolls are baking prepare cream cheese drizzle.
  13. CREAM CHEESE DRIZZLE: In a bowl, beat softened cream cheese, softened butter & vanilla with a mixer on medium until combined. Gradually beat in powdered sugar until smooth. Beat in enough milk, 1 tsp at a time, to reach drizzle consistency.
  14. Cool in pan on a wire rack for 10 minutes. Using a small spatula, loosen rolls from pan. Place a wire rack on top of pan; place one hand on top of rack & other hand under pan & carefully invert pan with rack (use pot holders to protect your hands). Lift pan off rolls.
  15. Drizzle as many of the rolls as you wish. Serve warm.
Recipe Notes

For the mashed potato, prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed.

Stamped Christmas Shortbread

Christmas is just around the corner and even though there’s lots to do, there’s always time for a batch of Christmas cookies. Especially a simple cookie, like these stamped shortbread cookies, that go together quickly, taste great, and look fancy and festive. They’re great for sharing and go well with things like that afternoon coffee or tea.

Shortbread was always a cookie my mother kept in her Christmas cookie repertoire.  It seems it’s not Christmas without some of them around. This year I got interested in making some ‘stamped’ cookies to give them a special look.

The history of stamped Christmas cookies can be traced back to ancient civilizations. Women in Scandinavian countries traditionally baked cookies for special occasions using carved stamps handed down from generation to generation of family bakers. It was customary to give decorative cakes and cookies to friends during the Christmas season, weddings, christenings, and other festive occasions. Some traditions never change. As a nod to history, the Nordiska Museum  in Stockholm, Sweden has a collection of cookie stamps dating back to the 17th century in their permanent collection.

Eleanor Rycraft was the first American artist to introduce finely detailed, handmade-in-America terra cotta cookie stamps. Eleanor and her husband, Carroll, started their company, Rycraft, in 1968. Eleanor patterned her ceramic cookie stamps in the manner of the antique wooden Scandinavian stamps handed down through generations. As a potter, Rycraft saw the possibility of using clay to make these cookie stamps using the designs made in the Scandinavian tradition.

Cookie stamps were given away as gifts during the holidays. Christmas time was, and still is, a traditional occasion on which to make stamped cookies. 

Something else I did with this shortbread was I added some pure vanilla and cinnamon extract instead of the usual almond flavor. It was quite nice!

Print Recipe
 Stamped Christmas Shortbread
Votes: 1
Rating: 5
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Course dessert
Cuisine European
Keyword stamped shortbread cookies
Servings
Ingredients
Course dessert
Cuisine European
Keyword stamped shortbread cookies
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a food processor, pulse the cornstarch, powdered sugar & flour until combined. With the processor running, drop in the pieces of butter, one at a time. Pulse a few times until evenly distributed. Add vanilla & cinnamon extracts. Process just until the dough comes together and sticks together in a ball.
  2. Note: if you don't have a food processor, you can make the dough in a bowl, using a pastry cutter to cut the butter into the flour mixture. Then use your hands to work in the liquid until it comes together into a dough.
  3. Shape the dough into a disk, wrap in plastic, & refrigerate for 20 minutes.
  4. Divide the dough into 16 equal portions. Roll each portion between your hands to shape a ball & LIGHTLY dust each ball of dough in flour. Place the dough balls on a baking sheet lined with parchment paper.
  5. Dip a cookie stamp in flour, then tap off the excess. Center the stamp over a ball of dough, then firmly (but lightly) press down on the dough, until it flattens slightly & spreads out all the way to the edge of the stamp. Carefully pull the dough off the stamp & set onto the baking sheet. If needed, use a round or scalloped cookie cutter to trim off the uneven edges. Save scraps.
  6. Repeat pressing all the cookies, dipping the stamp in flour & tapping off the excess in between each. Gather up all the scraps from the trimmed edges, roll into a ball, dust in flour & press one more cookie, for a total of 16 cookies.
  7. Leave the cookies plain or decorate with colored non-perils. Alternately, you could roll the cookie balls in colored sugar before stamping.
  8. Place all the stamped cookies about 1 inch apart on the baking sheet. Set the baking sheet in the refrigerator & chill the pressed cookies for 1 hour. Chilling the dough prior to baking ensures that the dough maintains its shape in the oven & doesn't spread.
  9. Preheat the oven to 300 F.
  10. Bake the chilled cookies on the center oven rack for 12-15 minutes or until the edges are lightly browned.
  11. Cool the cookies ON the pan for 5 minutes, then carefully transfer them to a cooling rack.

Pumpkin Spice Cream Cheese Cookies

Pumpkin spice – the festive blend can be found flavoring absolutely everything at this time of year. From late summer to early January, coffee drinks like lattes and cold brews, baked goods such as cookies, muffins, and pies, and various breakfast items like pancakes and oatmeal. It’s also found in cereals, creamers, and even some savory dishes, while non-food products like candles and soaps are popular as well. Its associated spices have become laden with nostalgia during the fall season.

The modern demand for all things pumpkin spice can be traced to Starbucks’ introduction of the Pumpkin Spice Latte (PSL) in 2003. The PSL’s success cemented the combination of cinnamon, nutmeg, ginger, and cloves as the quintessential flavor of autumn. 

The flavor itself is much older. Spice companies like McCormick began selling pre-mixed ‘pumpkin pie spice’—a blend of cinnamon, ginger, nutmeg, and cloves—in the 1930s. This made the seasonal flavor more accessible to home bakers. 

The history of pumpkin spice cream cheese cookies is a recent development, emerging in the 2020s. The cookie gained popularity by combining the established autumn tradition of pumpkin spice with the widespread appeal of cream cheese-filled, ‘bakery-style’ cookies. 

These pumpkin spice cream cheese cookies feature a vanilla dough with a pumpkin-spiced filling swirled together in a spiral of simple sweetness and aromatic spice. I guess you could say, ‘the same only different’.

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 Pumpkin Spice Cream Cheese Cookies
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword pumpkin spice cream cheese cookies
Servings
Ingredients
Cookie Dough
Pumpkin/Cream Cheese Filling
Course dessert
Cuisine American
Keyword pumpkin spice cream cheese cookies
Servings
Ingredients
Cookie Dough
Pumpkin/Cream Cheese Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cookie Dough
  1. In a bowl, whisk together flour, baking powder & salt. Set aside.
  2. In a large bowl, beat softened butter & sugar until light & fluffy, approx. 2 minutes. Add the egg, egg yolk & vanilla. Mix until well combined, about 1 minute.
  3. Gradually add the flour mixture to the wet ingredients, mix on low speed until a thick, sticky dough forms.
  4. Divide dough into 2 equal pieces & chill for at least 2 hours.
Filling
  1. In a bowl, beat cream cheese until smooth. Add powdered sugar, pumpkin puree, spices & vanilla. Beat until smooth & creamy. Set aside but do not refrigerate.
Assembly
  1. Once dough has chilled, roll out one piece of dough at a time between 2 large pieces of parchment paper about 1/4 inch thickness. Divide filling mixture between the two rolled out pieces of dough.. Using the parchment paper, roll each tightly into a log. Cover with plastic wrap & place in freezer overnight.
Baking
  1. Remove dough from freezer & allow to sit at room temperature only long enough so you can slice it as this is a very soft dough.
  2. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  3. Slice logs (I like to use floss for slicing to make a clean cut) into 1/4"-1/2" thick cookies. Sprinkle with pepita seeds. Arrange on cookie sheets & bake for 10-12 minutes.
  4. Allow to cool for 2-5 minutes on the pan then remove them to a cooling rack.
Recipe Notes

These are a soft cookie & are best eaten within a few days. We enjoyed them so much that wasn't a problem!

Chai Liqueur Cinnamon Rolls

The air is chilly, the leaves are turning, the sun is shining, and the skies are blue. Frost has visited and that ‘end of summer’ feel is in the air.

But there’s more to fall flavors than just pumpkin spice. Before there was pumpkin spice, there was chai to keep you warm and cozy all autumn long. You might even recognize some of the flavors in chai as they are similar to pumpkin spice with clove, cinnamon, and cardamom. The classic way to enjoy chai is in tea, but it seems Craft Chai Liqueur is becoming a timeless staple.

I had never really heard about chai liqueur until Brion brought some home one evening to try. In the winter of 2011, Brion and I traveled Turkey for a month. We were meeting our Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a ‘Starbucks’, so we went in. When Brion ordered my coffee, they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. That pumpkin chai flavor was just incredible. I have been addicted to it ever since.

We both thought this chai liqueur tasted nice so naturally I was inspired to do some recipe development to see if I could use it in baked goods. There are many recipes using the chai spices such as cinnamon, ginger, cardamom, cloves, nutmeg and anise. I wanted to incorporate the actual liqueur as well as pop up the flavor a bit more.

But first, just a bit about the JAYA CHAI LIQUEUR itself … Created by Faaiza Ramji, a native of Edmonton, Canada, (our home city) JAYA is more than a spirit—it’s a tribute to the cultural icon of chai. With a deep respect for her South Asian heritage, Faaiza was inspired by the way chai has brought people together, whether at bustling street corners or in the quiet warmth of family homes. Every bottle of JAYA is rooted in tradition and history, a modern celebration of the centuries-old ritual of chai.

Alberta-based distillery ‘Field Notes’ is the brainchild of Faaiza Ramji. During a directorial tenure in economic development, she learned the immense value of agriculture in Alberta. Although Canada produces many of the basic ingredients the world relies upon, very few of those ingredients end up as finished products on local shelves, sacrificing GDP, jobs and additional downstream benefits to foreign countries. Greatly influenced by her South Asian heritage—where her grandmother, aunts and mother embraced natural remedies using herbs and spices to aid digestion, boost immunity, and even nourish skin—Faaiza formed a partnership in 2021 with Lindsey Good, a dedicated grower and owner of a 100-year-old farm in southern Alberta. Together, driven to build a complete food ecosystem within the Canadian Prairies by turning more local crops into more finished products the world can enjoy, Ramji and Good planted the seeds for a new kind of Alberta distillery and called it Field Notes. Chai liqueurs are rare in the Canadian market and Jaya Chai Liqueur uses distilled Canadian oats, filtered water, assam tea, Alberta beet sugar and a blend of spices like cardamom and clove for an invigorating, authentic chai flavor.

Edmonton’s distillery scene just got a recent boost, as Field Notes’ Jaya Chai Liqueur won a double gold, given because of its cumulative high score — a 98 out of 100 — from the judges at the 2024 San Francisco International Spirits Competition.

This brings me back to my recipe development which I focused on some chai liqueur cinnamon rolls. They ‘re a little more involved than the classic cinnamon rolls but I think you will find their well worth it.

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 Chai Liqueur Cinnamon Rolls
Votes: 1
Rating: 5
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Course dessert
Cuisine European
Keyword chai liqueur cinnamon rolls
Servings
Ingredients
Dough
Filling
Chai Cream Cheese Glaze
Course dessert
Cuisine European
Keyword chai liqueur cinnamon rolls
Servings
Ingredients
Dough
Filling
Chai Cream Cheese Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. Marinate raisins in Chai liqueur overnight, Stir occasionally.
  2. Dissolve yeast in 1/4 cup lukewarm water with 1 tsp sugar. Set aside for 5 minutes.
  3. In a large bowl, sift 1 cup of the flour. Stir in yeast mixture & lukewarm milk. Cover with plastic & let stand in a draft free place until doubled in volume, about 1 hour.
  4. While the dough rises, make the filling. Combine the sugar & spices together in a small bowl and mix well. Set aside.
  5. Punch down firmly & work in beaten egg, ¼ cup sugar, vanilla & pieces of softened butter. Sift the remaining 2 cups of flour with salt & work in 1 ½ cups to form a soft dough. Turn dough onto a lightly floured work surface. Knead in the remaining ½ cup of flour & raisin/liqueur mixture. This becomes a very soft & buttery dough but is not sticky.
  6. Roll dough out into a long rectangle about 16 x 12- inches on a well-floured surface. Spread the 2 Tbsp butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
  7. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
  8. Use floss or a very sharp knife to cut the dough into 8 even rolls. Place the rolls in an 8-inch spring form pan. Brush rolls with egg wash. Cover the buns loosely with plastic wrap & allow to rise in a warm, draft-free spot until about 1 1/2 times the size. Toward the end of the rising time, preheat the oven to 350 F. & set an oven rack in the middle position.
  9. Bake the cinnamon rolls for about 55 minutes or until they are golden brown and no longer doughy. Remove from oven & allow to cool.
Glaze
  1. Using a mixer, combine the cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light and fluffy. Brush glaze evenly over the rolls.

Apricot Chai Liqueur Scones

I’ve probably posted at least twenty different kinds of scones on the blog over the years, but I had yet to make scones using chai ‘liqueur’.

There are many recipes using chai spices such as cinnamon, ginger, cardamom, cloves, nutmeg and anise. I wanted to incorporate the actual liqueur in these scones as well to pop up the flavor a bit more.

And while most fruits pair well with chai, some may have a delicate flavor that won’t taste great with the various spices in chai. When selecting these fruits, always go for dried options such as raisins, prunes, dates, apricots, figs, and peaches.

These scones make an excellent choice for breakfast or as an afternoon snack this time of year.

Print Recipe
 Apricot Chai Liqueur Scones
Votes: 1
Rating: 5
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Course Brunch
Cuisine Asia
Keyword apricot chai liqueur scones
Servings
SCONES
Ingredients
Scones
Chai Cream Cheese Icing
Course Brunch
Cuisine Asia
Keyword apricot chai liqueur scones
Servings
SCONES
Ingredients
Scones
Chai Cream Cheese Icing
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
Scones
  1. Preheat oven to 375 F. Line a large baking sheet with parchment paper.
  2. In a food processor, combine flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Cut in butter until mixture resembles coarse crumbs. Place in a large bowl.
  3. In a small bowl combine egg, chai liqueur & sour cream. Add wet mixture to flour mixture along with the apricots. Stir ONLY until combined. Do NOT overmix.
  4. Divide dough in half. Using a spatula scrape each piece of dough onto the parchment paper on the baking sheet. Dip the spatula in flour, then flatten each piece of dough to about 1-inch in height as well as forming it in a circle shape. Cut each round into 8 wedges.
  5. Bake scones for 12 to 15 minutes or until golden brown. Remove from baking sheet. Recut the scones. Cool slightly on wire rack.
Icing
  1. Using a mixer, combine cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light & fluffy. Pipe over scones.
Recipe Notes

The amount of sugar used in these scones is what you prefer personally. I only used the 1/3 cup which makes them nice to serve with coffee.