Monthly Archives: July 2018

Banana Chocolate Chip Mini Muffins

Banana Chocolate Chip Mini MuffinsIngredients:

1 cup light artificially sweetened vanilla yoghurt
1/2 cup fat free skim milk
1/2 cup uncooked quick oats
1/2 tsp vanilla extract
1 large egg, beaten
1 large banana mashed
1 1/4 cup wholewheat flour
1/4 cup unpacked brown sugar
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup mini chocolate chips divided

  1. Heat oven to 375 degrees F. Spray mini muffin pans (3 x 12)
  2. Mix yoghurt, milk, oats, vanilla and egg and let stand for a few minutes to soften the oats
  3. Add mashed banana
  4. In a separate bowl, mix flour, brown sugar, baking soda, baking powder and salt.
  5. Add dry ingredients to wet ingredients and stir just enough to blend.
  6. Add in chocolate chips and spread evenly.  Keep a a tablespoonful aside to add on top of muffins
  7. Scoop in small muffin pans. Enough for 36 muffins.
  8. Add two choc chips on top of each muffin.
  9. Bake for 15 – 18 minutes. Test with tester to make sure they are cooked.

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Espresso-Nut Drop Cookies

Espresso Nut CookiesIngredients:

1 tablespoon of espresso coffee
(Or 1 tablespoon of espresso powder and 1 tablespoon water)
1 1/2 cups chunky peanut butter
1/2 cup butter, softened
1 1/2 cups packed brown sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 eggs (large)
1 teaspoon vanilla
1 1/2 cups regular rolled oats
1/2 cup of wholewheat flower
1 cup dark chocolate pieces
1 cup hazelnuts (filberts) toasted and chopped


  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl beat peanut butter and butter with electric mixer on medium speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.
  3. Beat in eggs, vanilla and espresso into mixture until combined.
  4. Add flour, chocolate and hazelnuts.
  5. Using a 1/4 measure or small ice cream scoop, drop mounds of dough 3 inches apart on ungreased cookie sheet. Flatten dough mounds slightly.
  6. Bake 13 – 15 minutes or until edges are light brown.
  7. Cool cookies on cookie sheet for 2 minutes. Transfer cookies to wire rack and let cool.
  8. Layer cookies between layers of waxed paper in air tight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Spruce Tip Shortbread

This recipe is from Caroline Swan, an avid forager and outdoor adventurer:


9 inch pan

1 3/4 cup flour

1/3 cup sugar

1/2 tsp salt

1 cup butter

1/3 cup jam (raspberry or strawberry)

2 tbs of crushed fresh spruce tips


Move the rack to the middle position and heat the oven to 350° F.

Dot the sides and bottom of a 9” square baking pan with butter, then line with parchment or aluminum foil, sticking the paper to the butter and ensuring the edges are higher than the pan.

Stir together the flour, sugar and salt in a medium bowl.

Crush or chop the fresh spruce tips and mix them with the jam.

Add the jam and the cubed butter and rub it into the flour mixture with your fingertips until everything resembles cornmeal or fine breadcrumbs.

Knead the mixture together in the bowl to form a dough.

Press the dough into the bottom of the pan and prick lightly with a fork.

Bake until firm and brown (~20 minutes).

Serve on its own or with vanilla ice cream

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