Peanut Butter Balls and the #GatheringsCookbook

Last Friday was my annual Mother/Daughter baking day with my Mom, Sister and our daughters. We have been doing this for several years now.   It is literally one of my favorite days of the year.   Our main baking agenda is butter tarts, which I oddly don't really eat but we do also try and make a few other things.  These other things are what I look forward to.  Our trick is to come up with a few no bake items to put together while the dozens and dozens of butter tarts are baking.  For some reason I love no bake desserts, especially when they are covered in chocolate.  

I recently was given a copy of the cookbook "Gatherings" .  A beautiful book by Jan Scott and Julie Van Rosendaal.    The book is full of a wide range of different recipes grouped together by occasions, like kids birthday parties, backyard barbecues, pizza parties, date nights, games nights and more. This book has everything appetizers, main courses, desserts, drinks and snacks.   It really encompasses a recipe for any gathering you might have.

Since Mother/Daughter baking day is technically a family gathering I decided it would be great to try a recipe from this book.   They also happen to have a perfect no bake recipe, "Aunt Kathy's Peanut Butter Balls".   I find you can never really go wrong with peanut butter balls (unless you happen to be allergic to peanut butter).   The peanut butter balls in this book are also a bit different, with the addition of dates and walnuts. This gives them a great twist of chewy and crunchy inside.  They were of course, delicious and the hubby complained I made him stop eating them so I could take some photos.   He can now proceed with eating.

This weekend I have plan to make two more recipes, Potatoes Dauphinoise and a Lemony Kale and Brussels Sprouts salad.  There are really just to many wonderful recipes inside to try.  Several of my blogging friends also got a chance to try out the book.  Check out their posts from the week to see more delicious recipes from this book.

Please be sure to check out these fabulous bloggers all week long as we celebrate Jan and Julie:

Monday

Mardi from Eat. Live. Travel. Write.

Mairlyn Smith Canadian Cookbook Picks of the Year
Charmian from The Messy Baker

Tuesday

Amy from Family Feedbag
Jennifer from Seasons and Suppers
Heather from The Tasty Gardener

Wednesday

Isabelle from Crumb Blog
Stephanie from Clockwork Lemon
Valerie from A Canadian Foodie

Thursday

Britt from My Daily Randomness
Robyn from Planet Byn
Libby from Libby Roach Photography
Meg from Sweet Twist of Blogging

Friday

Christina from Strawberries for Supper
Louisa from Living Lou
Liliana from My Cookbook Addiction
Rhonda from Olive and Ruby
Jenn from Chocolate Shaving

Disclosure: I was given a complimentary copy of Gatherings for review purposes, courtesy of Whitecap Books. As always, any and all opinions and views are completely my own. This post contains affiliate links.

Butterscotch Walnut Bars - Butter Baked Goods Giveaway

Christmas is quickly approaching.  Just less than a month, seems a bit crazy doesn't it?   As usual I am getting pretty excited and I have started to pull out the decorations and I have 1 of 2 trees up. Decorating the house with two little ones has extended the decorating process for me and it now seems to take a week off and on.    I don't really mind, more days of Christmas glee for me.

I am also starting to make my Christmas baking list.   Figuring out how many dinners and parties I have, places I will be going, who I can give treats too.  It becomes a very lengthy list.   Have you made yours yet? Do you make one?  If you haven't started myself and several other bloggers are here to help.   Have you ever heard about "Butter Baked Goods"?   It is a cafe in Vancouver and the owner, Rosie, has also put some of her best recipes into this AWESOME cookbook.    It is page after page of drool worthy recipes that will impress any guest at your table.

My bloggers friends and I have gathered together to show you some of these delicious recipes.
I am a bar and cookie girl so I signed myself up to try the Butterscotch Walnut Bars.  What a great combo.   They have a shortbread base and then a gooey top, loaded with butterscotch chips and walnuts.   Delicious.  If you are a butterscotch chip fan these are the bar for you. Check out this recipe on page 116.  Check out more recipes below from my foodie friends.

We are also giving the chance to win.....

A personally signed Butter Baked Goods cookbook from Rosie as well as a delicious box of goodies from the bakery. Prize is valued at $125.

See below for entry.

• Jenny from The Brunette Baker made Butter's Classic White Cake and Coffee Buttercream Frosting
• Meg from Sweet Twist of Blogging made the Butterscotch Walnut Bar
• Heather, The Tasty Gardener, made a Raspberry Custard Pie
• Libby of Libby Roach made Vunderbars
• Robyn from Planet Byn made The Dream Slice
• Brittany from My Daily Randomness made Marshmallows + Smores
• Anna from Hidden Ponies made The Dunbar
• Liliana from My Cookbook Addiction made Chocolate Espresso Pound Cake
• Rhonda from Olive & Ruby made Twice a Week Morning Glory Muffins
• Mardi from eat. live. travel. write. made Pumpkin Chocolate Chip Blondies
• Kristy from She Eats made Apple Bacon Cheddar Scones
• Sarah from (Cooking for) Kiwi & Bean made Jackson Pollock Popcorn
• Isabelle from Crumb: A Food Blog made Chocolate Pistachio Pound Loaf
• Jo-Anna from A Pretty Life in the Suburbs made Kitchen Sink Bark
• Gwen from Devour & Conquer made  Chocolate Honeycomb Brittle
• Jan from Family Bites made Orange Pecan Biscotti

ENTER THE GIVEAWAY:

* Contest open to Canadian & American mailing addresses only and who have reached the age of majority in the province, state or territory in which they reside.

MANDATORY: Simply leave a comment below and tell me your favourite baked treat!

BE SURE to click the widget options below for both mandatory and optional entries because you can’t be entered to win if the widget doesn’t know you’ve done it!

Giveaway closes Wednesday, December 3, 2014.

a Rafflecopter giveaway

Funfetti Butterscotch Nanaimo Bars

Okay so I am a little behind again.  No good excuse other than busy with life.  A couple days of pampering myself with a manicure/pedicure and a well needed massage, enjoying the beautiful weather and spending time with family and friends have all played a factor.  Now that summer is in full swing life gets pretty busy.  This weekend we had back to back events both Saturday and Sunday.  With the black flies all dead and good weather here to stay the Cottage will be taking up several weekends in the near future.

The little one is also getting mobile as we entertain the backwards crawl/slide right now.   Time to get the baby gates up and be on guard.   She is 7 months now and in such a great phase. Responsive and fun.  Peek a boo is just hilarious,  I think almost more for me as I cry with laughter from her reaction and laugh.  We have no teeth yet so I am enjoying that before the pain comes in.  I imagine any day now but I think we have been saying that for months.

With lots of gatherings come lots of great snacks. These Nanaimo Bars are a Canadian classic and I love them.   When you love something it is always fun to spin them as much as possible to create fun variations. These turned out to be a great twist.

Funfetti Butterscotch Nanaimo Bars

INGREDIENTS:

Base

• 1 1/3 cup graham crackers
• 2/3 cup coconut (half sweetened/half unsweetened)
• 1/4 cup cocoa
• 1/4 cup granulated sugar
• 1/3 cup walnuts, finely chopped
• 1/2 cup unsalted butter
• 1 egg

Filling

• 2 cup confectioners sugar
• 1/2 cup unsalted butter
• 2 tbsp butterscotch pudding powder
• 1 tsp pure vanilla extract
• 3 tbsp 10% cream
• 1/2 cup sprinkles

Topping

• 1 cup chocolate chips
• 2 tbsp unsalted butter

INSTRUCTIONS:

1) Preheat the oven to 350F.
2) Make the base : Combine graham crackers, coconut, cocoa, sugar and walnuts in a large bowl.
Add butter and egg and mix all together.  Press into a 10 inch square pan.   Bake for 10-12 minutes.
3) Make the middle : In a large bowl or mixer bowl beat butter until smooth.  Add butterscotch powder and vanilla extract.  Mix together.
4) Slowly beat in confectioners sugar until well combined and smooth.  Add cream, beat all together.  Mixture should be creamy and smooth but not too soft.  Stir in sprinkles.
5) Place in the fridge to set.
6) In a small sauce pot melt chocolate chips and butter together.  Spread over the icing mixture.  Let set.

Gluten Free Chocolate Chip Walnut Zucchini Muffins

One of my blogging friends,  Brianne from Cupcakes and Kale Chips asked for some blogging help while she gets acquainted with her new little bundle of joy.  Since I recently went through this I know the first few months can be quite time consuming.  I barely got out a post a week for the first few months.  Although five months later things aren't much different.  No matter,  when she asked for help I was more than willing to contribute with some delicious Gluten Free Chocolate Chip Walnut Zucchini Muffins.

So if you would like to see the recipe for these delicious muffins head on over to Cupcakes and Kale Chips. 

Thanks, 

Irish Cream Magic Bars

I am going to keep this post short and sweet.   I leave for Florida tonight.  Well we leave to go to Buffalo to then fly out tomorrow morning so there is much to do to get ready.   Our first trip with the little one,  so I am making sure I have enough but not too much.  Shocking how much I can bring for 3.5 month old.  Her stuff is over flowing into my suitcase. I am exhausted already. Alas,  I am really looking forward to getting out of this slush and into some warm sunny weather.  The LO will get some  quality time with Grandma and Grandpa and I will get a tan.

Since St. Patricks day is coming and I will miss 6 days of baking I am getting you a dessert early.   When its St. Paddy's day you bake with Irish cream and make it green and that is exactly what I did.

Enjoy.

Banana Lentil Muffins

Do you ever make a recipe and forget an ingredient?  You only realize the ingredient is missing after the recipe has come out of the oven and think CRAP,  I forgot something.    But, do you ever make a recipe and forget an ingredient and the recipe still comes out good.    The funny thing is this is the second time I have done this to a Banana recipe.   I went to make these muffins and forgot the sugar.  I did the same thing with a banana bread in the summer.   The interesting this is the bread turned out terribly, these muffins did not.   I actually almost didn't notice I forgot the sugar, it was just in a second thought that I realized I didn't add it.

Canadian Lentils were a sponsor at the Blissdom Conference and they were giving away chocolate chip cookies made with lentils,  a recipe created by Michael Smith.   These cookies were actually insanely tasty. Although in my opinion loaded with too much sugar, which may explain the good flavour.   They also gave us a cookbook of recipes that used lentils, I of course went straight to the desserts at that back of the book and found these banana muffins.   There were also brownies that I will be making soon enough.   I made a few tweaks, some on purpose and some not.

Banana Lentil Muffins

(adapted from Canadian Lentils)

INGREDIENTS:

• 1 cup green lentil puree  (1 cup of drained canned lentils + 1/4 cup water pureed together)
• 3 ripe bananas
• 1 egg
• 1/4 unsweetened applesauce
• 1/4 cup vegetable oil 
• 1 egg
• 1/2 cup granulated sugar ( I forgot this and they are still good)
• 1 cup whole grain bread flour
• 1/4 cup unbleached all purpose
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/3 cup chopped walnuts
• 1/3 cup chopped dark chocolate

INSTRUCTIONS:

1) Preheat the oven to 400F. Smash or puree the bananas.  I pureed them with my hand blender until they resembled a sauce.

2) Combine lentil puree, banana puree, apple sauce, egg, oil and sugar (if you remember).   Whisk together. 

3) In a small bowl combine flours, baking soda/powder, salt, cinnamon.  Add chocolate and walnuts and blend in. 

4) Add the dry mixture to the wet mixture and fold in until just combined. 

5) Line 12 muffin tin with paper liners,  fill evenly with the batter.   Bake for 18-20 minutes.  Let cool in pan for a few minutes.   Store in air tight container.

Easy to put together, healthy and moist.   Good with or without sugar.  ;-)

MEG'S RATING : D-EEEE-LICIOUS!

Gluten Free Almond Banana Bread

I bought myself a Christmas present on boxing week.   A new Sigma 50mm f2.8 macro lens.   It is quite wonderful.  Not having the ability to zoom throws me off and makes me realize I need a better photography space.   It is definitely going to be a fun year playing with this thing.  I am also looking forward to going out into nature and taking some random shots.   Hopefully it will also force me to expand my creative photography as well.

I told you I was going to attempt some healthier recipes and some gluten free recipes this year.  This one is both. Quick breads are a good place to start when you are experimenting with different kinds of flours or gluten free options. They often have simple preparation methods using just the wet-dry combination method and generally require less critical combining techniques. This recipe is no exception.   Combine dry, combine wet - mix together and bake.

Gluten Free Almond Banana Bread


(Adapted from Eat the Cookie) 
INGREDIENTS:

Coconut Oil - needs to be melted

• 2 cups almond meal
• 3/4 cup arrowroot powder
• 1/4 cup flaxseed meal
• 2 tbsp chai seeds
• 3 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/4 cup coconut oil, melted
• 1/3 cup agave
• 2 large eggs + 2 egg whites
• 1 tbsp apple cider vinegar
• 1 tbsp vanilla
• 3 over ripe bananas
• 1/4 cup chopped walnuts
• 1/2 cup dark chocolate, chopped

INSTRUCTIONS:
1) Preheat oven to 350F.   Spray a loaf pan non stick spray.
2) In a large bowl whisk together all dry ingredients.

3) Mash up the bananas - I used my mini processor you don't have to.

4) In another large bowl or mixer bowl, add all remaining ingredients and mix to combine.

5) Add the dry ingredients to the wet and mix on low until almost combined.
6) Add walnuts and chopped chocolate and mix on low until just incorporated.

7) Pour into prepared loaf pan.  Bake for 40 -45 minutes - until a toothpick comes out clean.
8) Let loaf cool in pan for an hour before trying to remove from pan.

You would never ever know this bread is gluten free and made with almond meal.   It turned out so well.  Moist, nutty, airy and frankly my new favorite.  Cheers to healthy alternatives.

MEG's RATING: D-EEEEE-LICIOUS!

12 Days of Cookies - Day 10 - Maple Walnut Shortbread

 I love the work week leading up to Christmas.  The office is half empty, everyone takes long lunches, restaurants are packed and everyone is struggling to be productive.   Monday starts off a little strong but by Thursday everyone's minds are already gone, talking about family plans, presents and time off. Of course, I was still being productive, wink wink.  Friday ended up being a half day, so I went home early and baked.

I am on Day 10 and cutting it close to get these cookies done before Christmas but the end is near. All these cookies are also making me behind on 3 desserts I have made for random parties.  I know what I will be doing my holidays.  Also, don't forget there will be a giveaway on Day 12!!

Enjoy Day 10!


Maple Walnut Shortbread
(Adapted from Cusine at Home Holiday Cookies)


INGREDIENTS:

• 1 1/4 cups cake flour
• 1/4 cup cornstarch
• 1/4 teaspoon table salt
• 1 stick (8 tablespoons) unsalted butter, softened
• 2 tablespoon brown sugar
• 1/3 cup pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/3 cup walnuts, toasted, chopped

INSTRUCTIONS:

1) Preheat oven to 350F.   Spray a 8 inch square pan with non stick spray

2) In a medium bowl, add the flour, cornstarch and salt and whisk together. 

3) In a large bowl/mixer bowl, beat together the butter and brown sugar, until light and fluffy.  Scrape down the sides

4) In the mixer running, slowly pour in the maple syrup and beat until incorporated. 

5) Add flour mixture into the butter/sugar mixture 1/3 at a time.  Beat on low until just combined. 

6) Fold in toasted walnuts with a spatula. 

7) Press dough into the square pan, evening out with a spatula or your hands (lightly wetting if needed to prevent sticking)

8) Bake 30-35 minutes until edges become golden.  Let cool a few minutes then cut into bars while still warm.  Let cool completely in pan.

I don't make shortbread very often and now I know why.  I would eat it all really quickly! Buttery, smooth and just melts in your mouth.   I like this one too with out a lot sugar, just pure natural maple syrup.   Has anyone ever tried gluten free shortbread?  I wonder....

MEG's RATING: D-EEEEE-LICIOUS

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Day 9 - Chocolate Cherry Macaroons

Apple Cranberry Bourbon Strudel

Week 2 of Apples consisted of more Macintosh and Spartans.  Going into to the week I had no idea what I was going to do with the apples.  The thing with being the work baker is that when co-worker's have birthdays come around there is an unspoken but expected rule that I should bake something.    I did however have several things going on this week, so I was tight on time and ingredients.   I get home on my day of baking to find out I only had 1 egg when I thought I had several. Uh-Oh, what to bake now?   I could make an apple crisp but I wasn't really in the mood for that and I knew I would be baking one for Thanksgiving.  I aimlessly stood with the refrigerator door open, nothing.  Opened the freezer door, shifted some things around.... well Hello, frozen puff pastry.  That will do in a pinch.   Apple strudel with puff pastry it is.   How could I kick this up a notch and put some life in to this strudel?   One - I will add some cranberries and walnuts, Two, I will add some bourbon!

INGREDIENTS: 

• Puff Pastry, thawed  (200g)
• 5-6 medium apples, peeled, cored, sliced
• 2/3 cup cranberries
• 1/4 cup + 2 tbsp bourbon
• 1/3 cup walnuts
• 1/2 tsp cinnamon
• 1/3 cup granulated sugar
• 1 tbsp all purpose flour
• 1/4 cup oats

INSTRUCTIONS:

1)  Place the cranberries in a measuring cup.  Add 1/4 cup bourbon and enough warm water to cover the cranberries.  Allow them to re-hydrate for at least 5 minutes.

2) Sift the sugar, flour and cinnamon over the apples in a medium-large bowl and toss together.  Sifting the flour with the sugar and cinnamon prevents it from clumping on the apples.

3) Heat a medium sized pan/skillet on medium-high, drain cranberries.  Add apples and drained cranberries to the pan to soften apples slightly.   Add bourbon, saute 2 minutes to release the alcohol and thicken.  There should be very little liquid left by the time you need to add the oats.   Add oats and walnuts and stir to combine.  Remove from heat.

4)  Roll out the puff pastry to a rectangle, about 2 1/2  ft by 1 ft 4 inches.    You want enough width across to place the apple mixture in the middle and have about 3 inch slits up the side to cover the mixture.
Using a pastry cutter/wheel, cut slits up each side, about an inch thick and 3 inches long.   It doesn't have to be exact, just enough to wrap over.
5) Place the filling in the center of the dough, where there are no slits.

6) Once you have placed all the filling in the center, begin to wrap the filling with the tabs you created starting at one end.  Work your way to the other end crossing the tabs over each other covering most of the mixture leaving small openings for air release.  Tuck the ends in so they are sealed and no filling can leak out.

7) Combine egg and 1/4 cup of water in a measuring cup and whisk together to create an egg wash.   Brush the outside of the strudel with the egg wash. Sprinkle coarse or granulated sugar, which ever you have over the strudel
8) Bake for 45 minutes on parchment paper or a silpat, the outside is fluffy and golden brown.

This is a great recipe in a pinch.  It is pretty quick to put together with some great flavour.   The puff pastry is flaky and buttery and you get a lot of great texture from the apples, cranberries and walnuts.  You don't always have to bring cake when it is a birthday.  My co-workers were quite happy with this beautiful fall dessert.   They also enjoyed it since puff pastry makes you also think of croissants and turnovers,  they could easily call this breakfast and take a slice before noon.

MEG's RATING: D-EEEE-LICIOUS

Cinnamon Squares

Here is the second recipe I choose for the bake sale. Sorry the delay, there were some blogger issues and I lost this post.   I had this page dog-eared in one of my cookbooks for quite some time and figured this would be a perfect occasion.

(adapted from The Big Book of Baking)

INGREDIENTS

• 1 cup unsalted butter
• 1/2 cup apple cinnamon cream cheese
• 1 3/4 cups granulated sugar
• 4 eggs
• 2 1/2 cups all purpose flour
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tbsp cinnamon
• 1 cup light sour cream
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries

INSTRUCTIONS:

1) Preheat the oven to 350F.   Line a 9x13 pan with tin foil allowing enough to hang over two opposing sides.  Spray with non stick spray. 

2) In your mixer bowl with a paddle attachment or a large bowl, whip the butter and sugar until creamed and fluffy.  Slowly add the eggs, beating on low. 

3) Sift the flour, baking powder, baking soda, salt and cinnamon into the creamed mixture and mix on low until just combined.  Fold in the sour cream, add the walnuts and cranberries when sour cream just about combined. 

4) Scrap the batter into the pan and level out the top. 

5) Bake for about 45 minutes until a tooth pick comes out clean.   Let the squares cool in the pan for 15 minutes and then place on a wire rack.

If you like cinnamon you will love these.  Fluffy and delicious.  This recipe could actually be used as a cake or cupcake recipe as well.  I was actually a little sad I had to give these away.  Luckily I packaged them into little bags of two and I had one extra as a little treat for me.

MEG's RATING: D-EEE-LICIOUS!

Pumpkin Cornmeal Oat Loaf

I can't seem to go long with out craving some sort of pumpkin dessert. There is something so comforting and warming about anything pumpkin (except pumpkin pie which I oddly don't like.)  Pumpkins are also very good for you, high in beta  and alpha carotene,  which help keep your immune system healthy by acting as an anti-inflammatory.   Pumpkins are high in fiber and rich in potassium as well as Vitamin C, E and Iron.  Now of course when I incorporate butter and sugar along with it I lose some of these nutritional benefits but I feel I am being nutrition neutral and not subtractive.  Using pumpkin in desserts is also a good  way to use up the left over pumpkin that has been sitting in my refrigerator.  One of my favorite things to make with the pumpkin is a quick loaf, add in some dried fruit and nuts for crunch and you have your self a wonderful snack.   I recently came across a recipe for a pumpkin and cornmeal cake that looked quite interesting, tweaked a few things and viola.

INGREDIENTS:

• 1 cup (8 oz) unsalted butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 2 large eggs, whites & yolks separated
• 1 cup (8 oz) pumpkin, canned
• 1 tsp pure vanilla extract
• 1 cup AP flour
• 1/2 cup rolled oats
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup fine ground yellow cornmeal (not coarse)
• 1/2 cup chopped walnuts
• 1/2 cup dried cherries

INSTRUCTIONS:

1) Preheat oven to 350F.  Spray  9inch loaf pan with cooking spray or brush with butter.   With your stand or hand mixer beat butter and sugar until well creamed.  Add the eggs and egg yolks, one at a time, beating well.  Scrape down the sides if needed to incorporate.    Beat in the pumpkin and vanilla.   

2) In a medium bowl whisk together the flour, oats, cornmeal, baking powder and salt.   Add the dry ingredients into the wet mixture in three parts, mix using a wooden spoon or spatula.   Do not over mix. 

3) In a small bowl, whisk or whip the remaining egg whites until soft peaks form.   Gently fold in the whites into the pumpkin mixture, along with the cherries and walnuts until just combined. 

4) Scrape into the prepared pan, bake until a toothpick comes out clean and the cake pulls away from the sides, about 40-45min.   Let cool in pan for 5-10 minutes and then place cake on wire rack to cool.  

I was expecting this to rise more than it did but I rather enjoyed this. Although a bit denser than I prefer, it was the perfect amount of pumpkin. The loaf was moist, with lots of varying textures from the walnuts and cherries, with the cornmeal giving the loaf a cornbread like feeling.  The original recipe used orange zest and no cinnamon but I think the cinnamon really brought out a lot of flavour especially with the walnuts.   Pumpkin and cinnamon are just a natural pair.   I would make this again but maybe I will look to add a healthier spin next time around so I can actually reap the goodness of the  pumpkin.

MEG's RATING : D-EEE-LICIOUS