Today being the first day of Canadian Thanksgiving Weekend, I thought I’d bring you a great recipe for baking up a perfectly thanksgiving-esque treat. The good thing about these muffins is that they’re sweet enough to have for dessert, but healthy enough (hello, coconut oil) to eat for breakfast. Whatever way you cut it, they’re delicious and would be perfect for any morning this weekend, and easy to make shortly after rolling out of bed from your turkey coma. We’ll be heading to Whistler for a night for our first of two Thanksgiving dinners, and I’m really excited to be spending some downtime with close friends and family.
Pumpkin Spice Muffins
Makes a dozen
2 cups pumpkin purée (our family swears by E.D. Smith)
3 cups flour
1 cup sugar
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 tsp salt
1 cup coconut oil, melted and cooled
1) Preheat oven to 350F. Prepare muffin cups in baking sheet.
2) In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt.
3) In a mixer, beat pumpkin, coconut oil and eggs.
4) Slowly add flour mixture to pumpkin mixture.
5) Add to muffin cups and bake in oven for about 25 mins.
A few weeks ago, Sugar sent me a few “Sip Savour Share” cookies to enjoy. They were amazing: melt in your mouth, not too sweet, and a hint of vanilla bean. I was so excited when I received the package, so I made sure to Instagram them instantly. The cookies were perfect for Sip Savour Share, and I thought, what better way to celebrate than host a giveaway for my readers?
So, here are the details:
1) Follow Sugar & Sip Savour Share and on Twitter.
2) Tweet to enter: “I want to win custom #SipSavourShare cookies from @sophie_collins and @SugarCookiesVan sipsavourshare.com RT to enter”. 3) Write a comment in the section below telling me which is your favourite Sip Savour Share cookie.
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CONTEST OPEN FOR ONE WEEK. Open to Canadian and US Residents.
A few weeks ago, I set out to make a huge pavlova topped with summer berries. When the meringue didn’t turn out (those things are so finnicky!) I was faced with a dilemma: serve berries plain for dessert or try to whip something up with what I had? I decided to try to modify the recipe so that we were still able to enjoy a dessert that I had put together, but one that was simple and delicious. That is when I came up with this dessert: Summer Berries with Whipped Mascarpone Cream. While I am usually averse to adding herbs to sweet things, tarragon has totally changed my mind. It adds a nice herbaceous flavour without overpowering the berries, and the lemon zest really brings out all of the flavours. This is such a great dessert to serve during the summer, when berries are plentiful and the nights are long. I hope you have a fabulous weekend, and make sure to check back tomorrow for my weekend links! Photos by Christie Graham Photography
Summer Berries with Whipped Mascarpone Cream
1 pint of strawberries, cut up evenly
1 pint of raspberries
1 tsp lemon zest
1 tsp tarragon (removed from stem)
1/2 tsp brown sugar
1/2 cup mascarpone cheese
1/2 cup whipping cream
1 tsp vanilla extract
1 tsp lemon zest
1) Add strawberries, lemon zest, tarragon, and brown sugar to bowl. Let sit for at least half an hour.
2) Meanwhile, add all other ingredients and whip until peaks form.
3) When ready to serve dessert, divide the berries equally among 4 bowls. Top with a dollop of whipped mascarpone. Serve immediately.
While Canadians have already celebrated their national holiday, I am excited to say Happy 4th to my friends down south – I hope you all have an amazing and patriotic holiday! These tarts are a great treat to make for people coming over as they can be made in advance, and are perfect for a sunny day like today that just screams summer. We’ve had an amazing strawberry season in BC, and I hope you’ve been able to enjoy strawberries wherever you are as well. There’s nothing better than the sweetness of fresh strawberries, but they’re also great in desserts. I didn’t want to alter the taste of the strawberries too much, so I added just a touch of tarragon, lemon zest and sugar to bring out their natural flavours. These tarts are sturdy enough for a picnic and nice enough for dessert at your next dinner party. Either way, they’re easy to make and so delicious! Read below for the recipe.
Strawberry Tarragon Tarts
Half of a portion of Perfect Pie Crust (this recipe never fails me)
*you’ll need Crisco, flour, salt, and cold water. If you’d prefer a butter crust, here’s my recipe.
1 large pint of strawberries, cut in quarters
1 tsp brown sugar
1 tsp tarragon, torn off the stem
1 tsp lemon zest
1 egg, beaten
1) Preheat oven to 375F. Put a piece of parchment paper on a baking sheet.
2) Add the strawberries, sugar, tarragon, and lemon zest together. Put aside for 30 mins minimum.
3) Cut the pie dough into four quarters. Roll it out.
4) Add 1 quarter of the strawberry mixture to each piece of dough.
5) Fold in the sides of the tarts and pinch so it doesn’t fall out.
6) Brush the sides of the tart with egg wash. Sprinkle with brown sugar.
7) Cook for about 35 minutes, or until golden brown on top.
Have an amazing (early) start to the weekend if you can.
A few days ago, I had the pleasure of trying Erin Ireland’s new To Die For Lemon Loaf. And let me tell you, it was to die for! Erin had a great campaign on Twitter that brought together co-workers to tweet for a lemon loaf delivery. I gathered up some MBA friends and we were so excited to try her new creation, being huge fans of her banana bread! The lemon loaf was refreshing, had the perfect amount of lemon, and the best little hint of coconut. It was amazing as a mid-afternoon snack, and I think it would be great if you have any events coming up to serve with tea, or even as dessert! Here are some pics from our experience:
how gorgeous is this packaging?
excited to try it!
I highly suggest grabbing some at the following stores:
Don’t get me wrong. I love some classic chocolate chip cookies. Sometimes, though, I like to do something a little different. A lot of incredible cookie recipes have been popping up lately, and I wanted to try to take a fun spin on the classic cookie. I am always looking for the absolute best cookie recipes, and I have to admit, this one might be perfect!
Chocolate Chip Caramel Cookies makes 12
1/2 tsp baking soda
1/2 tsp salt
130g brown sugar
1 1/2 tsp molasses
100g chocolate chips
50g caramel squares, chopped
165g butter at room temp
1) Preheat oven to 330F.
2) Whisk flour, baking soda and salt in a medium bowl.
3) Mix chocolate chips and caramel.
4) Mix molasses and sugars.
5) Cream butter for 3 minutes in stand mixer.
6) Add in molasses and sugar for 4 mins. Scrape down bowl.
7) Add egg and mix for 1/2 minute.
8) Add half of the flour mixture. Mix for 15s. Add the other half. Mix for 15s.
9) Add chocolate and caramel. Mix and make sure all flour is gathered from bottom.
10) Roll dough into 75g each (12 equal portions).
11) Bake for 14 mins (turn after 7 mins).
12) Cool cookies on rack.