Monthly Archives: December 2010

Pumpkin Muffins TWD Rewind!

Hey, it’s me Caroline. Have you been wondering where I am? Claire has been holding down the fort here while my life has been a little topsy-turvey. December was a wild month for me. I finished one job, packed my apartment, moved to a new city, started a new job and wrote a 20ish page term paper. Needless to say, I didn’t have a lot of time for baking and blogging. Now that doesn’t mean I didn’t bake, but when I did, I didn’t manage to take photos. So many thanks to Claire, who has been busy herself planning a wedding, for looking after our little piece of cyber-space.


Pumpkin Muffins

I actually baked a rewind in November, knowing that things would be crazy in December, but it got eaten before I had a chance to take a photo. My bad. This one almost was a miss too, as I left my camera in Toronto, forgotten in all the Christmas festivities. So I snapped a photo with my cell phone. Obviously, it isn’t stellar but what can you do. These pumpkin muffins were delicious. I, of course, used chocolate chips instead of raisins. For the recipe head on over here where Kelly made a great pick!

I hope to be back in the baking game in the New Year (which I MUST share as I have a bridesmaid to fit into in a few short months!) Hope you all have a wonderful NYE!


Merry Christmas!

Merry Christmas everyone! These cookies have been a long standing tradition in the Stewart household at Christmas time. They are super easy to make and look great with candy canes sprinkled on top for some extra festive cheer.

Merry Merry!


These cookies are also great with chocolate chips. Conveniently, since they have no flour in them, they are also a gluten-free treat! I have never tried piping the meringue but if you are looking for a slightly prettier looking version, you could give that a whirl! I think next time I will.

Forgotten Cookies
2 egg whites
3/4 cup sugar
1/2 tsp vanilla
6 oz chocolate chips (optional – we didn’t use this time)

Preheat oven to 350. Beat egg whites until stiff. Add sugar gradually. Beat at high speed for 5 minutes. Fold in vanilla and chips (if using). Drop from teaspoon onto foil lined cookie sheet. Put in oven and turn off heat. Leave overnight or at least 8 hours. Makes 3 dozen cookies.

Cheers and Merry Christmas from Bake with Us!

Dulce De Leche Thumbprint Cookies

Happy Christmas Eve! My mum found this recipe in a recent issue of the Globe and Mail. The recipe is for a sugar cookie dough with a bunch of variations (lemon sandwich cookies, toasted hazelnut and chocolate chunk cookies, fig turnovers and these ones).

This past weekend, when I was home for some Christmas baking we tried this recipe. My mum and I both enjoyed these cookies. They were chewy and delicious. The only issue I had was over-filling a few of the cookies but that is because I love caramel so much! I think I will definately try the lemon sandwich cookies in the spring.

Sugar Cookie Dough
1 1/4 cups unsalted butter, softened
1 1/2 cups sugar
1/2 cup light brown sugar, packed
3 large eggs
2 tsp vanilla
5 cups flour
2 tsp baking powder
2 tsp kosher salt
Combine butter, sugar and brown sugar in a large bowl and beat using a mixer until creamy. Add eggs one at a time, mixing well between additions. Add vanilla and beat until well combined.
Sift together flour, baking powder and salt. Add to butter mixture and beat until dough just comes together. Divide dough into 4 to make 4 kinds of cookies.

Dulce De Leche Thumbprint cookies
1/4 recipe sugar cookie dough
2 tbsp dulce de leche
Roll dough into 1-inch balls (about 1 levle tablespoon of dough) and place on a parchment-lined baking sheet about 1 inch apart. Press your index finger into the middle of each ball to make a deep round imprint. Chill cookies until firm.
Preheat oven to 350 degrees F. Working in batches, bake cookies for 8 minutes, then remove from oven and fill wells with 1/4 tsp dulce de leche. Return to oven for another 4 minutes or until golden at edges and baked through.
Cool on baking sheet for 2 minutes before transferring to a rack to cool fully. Makes about 16 cookies.

Merry Christmas,

Shortbread Cookies

I must admit that shortbread is not one of my favourite cookies, unless perhaps it is combined with chocolate! However, it is a staple within our Stewart family Christmas cookie selection. My dad is a particularly big fan of shortbread and of course, he was the first to taste test this batch.

My mum has tried numerous recipes over the years, but this one is her current favourite. This recipe comes from the Harrowsmith Cookbook Volume 1, which I just noticed was printed before I was even born!

1/2 lb butter
1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour

Beat butter until light and add remain ingredients one at a time, beating well after each addition. Roll into small balls and flatten with fork (note: we dipped the fork in some flour to help prevent the fork from sticking).

Bake at 300 degrees F for 30 minutes. Makes about 3 dozen cookies.


TWD Apple-Coconut Family Cake

Caroline and I have both been a little busy the past few weeks and so baking has had to take a back seat. At the last minute, I decided to make this weeks recipe. Thankfully it came together very quickly and I had all the ingredients on hand (except the apple jelly, so my cake is glaze-less)! I haven’t had a chance to try it yet but it looks yummy.

I will try and post my thoughts on the cake later but for now, I will just say thanks to Amber of Cobbler du Monde for choosing this weeks recipe. The recipe can be found on Amber’s blog or on page 214 of BFMHTY.

Caroline and I will both be getting into the holiday baking spirit this weekend, so check back in the coming weeks for some holiday treats and hopefully more frequent posts:)