Wednesday, December 18, 2013

Gluten Free Empire Cookies

I've published a post on how to make these delightful cookies the traditional way, but 
as I now have a gluten free child in the home I feel I need to at least try my favourite recipes gluten free so he can have a chance to enjoy our holiday food traditions.  
Luckily for him, these turned out SO well you can't even taste the difference!
Gluten Free Crying (Empire) Cookies!


Gluten Free Empire Cookies
1 3/4 cup butter 1 1/4 cups fruit sugar 1 tsp vanilla
3 1/4 cup gluten free baking mix (I prefer Namaste or Bob's Red Mill) 1/4 cup rice flour
raspberry jam
icing sugar 1-2 lemons
Cream sugar and butter, add vanilla. Add 3 1/4 cups flour, 1/4 cup rice flour. Mix well and knead slightly.  Roll out using icing sugar instead of flour to keep it from sticking. Cut as large or small as you please - I usually prefer small so I can share with more people.
Bake on parchment paper lined cookie sheets at 300F for about 15 minutes. Don't let brown - they should be a little brown on the bottoms but not on the sides.  
Once cooled (I usually wait until the next day), put raspberry jam in between cookies. I like LOTS of jam!  
Mix 1-2 tbsp soft butter with 2 cups (maybe more or less, icing is very personal ) and add the juice of a freshly squeezed lemon a teaspoon at a time until just the right consistency. You want the icing to be thin enough to spread but thick enough not to run off the sides! Spread the icing with a butter knife and let dry.

These freeze really well - just freeze them on a baking tray individually for 2-3 hours and once frozen transfer them to an airtight container. WARNING - They are delicious even when frozen, nothing will stop you from eating these!

I used food colouring gel to personalize the gluten free cookies.  This way, at our large family gatherings no one will accidentally eat the gluten free treats, leaving those with sensitivities/intolerances without any goodies!  


I also "painted" some of the other cookies with Christmas themed images.  Just wait until the icing is totally dry (overnight) and personalize as you need.  This would be great for birthday parties, Valentine's cookies, etc.


You could also choose to personalize just one cookie as the "gift tag" on a tray of baking


Happy Gluten Free Baking!  



Crying Cookies

Alright, I know these are called Empire Cookies or Belgium Cookies
but every time I taste them, I cry.
My Nanny, Marjorie O'Neill, used to make these cookies and ever since she passed away
I simply can NOT taste one of these cookies without crying.  
Crying Cookies.


Belgium Cookies, Empire Cookies, Crying Cookies
1 3/4 cup butter 1 1/4 cups fruit sugar 1 tsp vanilla
3 1/4 cup flour 1/4 cup rice flour
raspberry jam
icing sugar 1-2 lemons
Cream sugar and butter, add vanilla. Add 3 1/4 cups flour, 1/4 cup rice flour. Mix well and knead slightly.  Roll out using icing sugar instead of flour to keep it from sticking. Cut as large or small as you please - I usually prefer small so I can share with more people.
Bake on parchment paper lined cookie sheets at 300F for about 15 minutes. Don't let brown - they should be a little brown on the bottoms but not on the sides.  
Once cooled (I usually wait until the next day), put raspberry jam in between cookies. I like LOTS of jam!  
Mix 1-2 tbsp soft butter with 2 cups (maybe more or less, icing is very personal ) and add the juice of a freshly squeezed lemon a teaspoon at a time until just the right consistency. You want the icing to be thin enough to spread but thick enough not to run off the sides! Spread the icing with a butter knife and let dry.
These freeze really well - just freeze them on a baking tray individually for 2-3 hours and once frozen transfer them to an airtight container. WARNING - They are delicious even when frozen, nothing will stop you from eating these!


Do you want everyone to think you're crazy? Why not try hand painting the cookies with food colouring! I used food colouring gel, with a clean paintbrush and a little bit of water to achieve these beautiful looking cookies!

Why not decorate just one cookie as your "gift tag"?


Painting these cookies was a lot of fun, I really enjoyed doing it!  It also made all my children flood with me compliments - I'm not sure if they really loved the paintings, or just wanted to eat a cookie!

Happy Baking

I love and remember you Nanny.


Monday, December 16, 2013

Cashew Cookies & Burnt Butter Icing

My sister makes these cookies almost every Christmas.  
The first time she told me what they were - I thought, well cashews are a great way to ruin a cookie!  
And then, I tasted one.
They were delightful.  Yes, they - I definitely had more than one. 
I've realized that nuts, fruits and seeds don't ALWAYS ruin a perfectly tasty dessert - haha. 
Well, that sister is in Haiti until 2 days before Christmas so I'm left to make my own 
delicious, addictive, freezable, share-able, oh-so-tasty
Cashew Cookies!



Preheat oven to 375

1/2 cup softened butter
1 cup brown sugar (packed)
1 egg
1/3 cup 0% Greek yogurt (you can use sour cream if that's what you keep on hand)
1/2 tsp vanilla

Cream butter and sugar until fluffy.  Add egg, yogurt and vanilla and mix well.  

2 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt

1 1/2 - 2 cups cashews
     I used whole cashews because I knew my stand mixer would break them down.  If you are using your hands, or a hand mixer you will want to use cashew halves. 

Mix dry ingredients in a bowl and add to the wet ingredients in thirds until well mixed.  Once dry and wet are combined add cashews and mix again.  

I used my lovely melon baller scoop to make evenly sized 1 inch ball cookies, and baked them for 8 minutes.  If you are using a bigger scoop put the timer on for 8 minutes and have a peek, they may need up to 11 minutes depending on the size.  Bake until just lightly browned.   They will seem spongy but if they're brown they're done :)

Let cookies cool completely before icing.  Don't bother eating a bunch of the cookies without icing, they are ok - but they aren't amazing without the icing.  Trust me on this one.  

1/2 cup butter, browned and cooled to room temperature
1/4 tsp vanilla
2 cups icing sugar
2 tbsp cream (heavy cream, full fat milk, whatever you have will be fine)

If you missed the post where I made burnt butter icing for my Shortbread Saturns, first of all - you're missing out - http://onlyfitinjustenough.blogspot.ca/2013/10/shortbread-saturns.html   Second of all, to brown butter - place butter in sauce pan on medium high heat.  The butter will melt and as it stays on the heat it will start to brown and smell very much like caramel.  Swirl the pan or stir the butter to ensure the brown bits don't settle and become black bits - and that's it.  Once the butter is a lovely brown colour and smells like heaven, take it off the heat and let it come back to room temperature before making icing.  

Ice the cookies and enjoy!  If you want to store these in the cupboard, let them "dry" on the counter (maybe under a towel) for the night before packing them away.  If you plan on freezing them for Christmas, just line a baking tray with the cookies - pop in the freezer until solid (2 hours) and then transfer to an airtight container.  When thawing, be sure to separate the cookies so they don't begin to stick together.  

Bon Appetit!



Saturday, December 14, 2013

Apple Fritters (Gluten Free)

Oh how I love apple fritters. 
I chose fritters for my treat this past Friday, but felt a little sad for my little gluten-free guy who would see and smell the fritters and not be impressed that I wasn't sharing.  
Fritters are VERY simple to make, and I assumed gluten free fritters would be just as easy.  
Luckily and I was right, and the whole family got to enjoy fritters!
  Maybe treat yourself this weekend….



I used a pancake mix, but you can do this from your favourite scratch recipe, or find a recipe online for "funnel cakes" - I like King Arthur Flour's recipe the best.

Follow directions on your pancake mix, or recipe.  When it comes to adding the liquid - milk or water, do NOT add all of it.  You want your batter to be quite thick, so add a small portion of your liquid.  Example:  your recipe calls for 1/3 cup milk and 1/2 cup water - skip the water and see how the batter turns out.  If it is too thick, slowly add water 1tbsp at a time.  

If you have an apple corer you have a better equipped kitchen than I!  I cut out the core of the apple as best I could with a knife and sliced the apple into thin sections.  If you'd like thick chunks of apple, just remember it may not have time to cook thoroughly and may still have a bit of crunch.


Preheat a non-stick skillet on medium high and use 1/4 - 1/2 cup of oil to fry.  You can use coconut or vegetable oil, but you may need to replenish the oil after a few rounds so keep it handy.  
Get the oil nice and hot before adding any fritters - test the oil by dropping a bit of batter in to the pan and seeing if it sizzles and cooks nice and fast.  You don't want to burn your fritters but you don't want them to absorb all the oil.  

While the pan is heating up, get a bowl of cinnamon and sugar ready.  I mix half and half - 1/4 cup of each.  We have cinnamon and sugar pre-mixed in a shaker in the cupboard but I don't know if that's normal or not!  Haha. 

Once the pan is ready, just dip an apple slice in to the batter - ensure it's coated thoroughly and lay in frying pan.  Flip gently (use a fork or pair of tongs) after 1-2 minutes or batter is golden brown.  Remove from pan when golden brown and the batter is cooked, and lay on newspaper to allow any oil to drip off.  While fritter is still hot, dip in to bowl with cinnamon and sugar and coat thoroughly.  
Serve hot, with a side of pure maple syrup or as is!  Bon Appetit. 



Wednesday, December 11, 2013

Sweet Potato & Carrot Soup (Vegan)

I really feel like this should be called "ingredient" soup.  It's so flexible (most soups are) - so if you don't have the exact veggies or amounts, just give it a try with what you DO have.  
This soup is the hilariously distant cousin to a soup my sister makes, the recipe she shared with me was the starting point for this recipe.  

Absolutely no enhancements necessary!  This is the vibrant colour of the finished soup!  So beautiful to look at, it does NOT disappoint when it hits your lips.

*Before you start*
You will need to roast or otherwise cook your veggies before making this soup.  I roasted veggies while the stove was on making pizza this weekend.  If you know me, you know I HATE turning the stove on for only one thing, so will pre-cook things for later or make other batches of things for the week.  I left the roasted veggies and garlic in my fridge for 4 days before finally making the soup.

Sweet Potato & Carrot Soup

Preheat oven to 425

2-3 Sweet Potatoes
5 Large Carrots
1 Head of Garlic

Cut sweet potato into even sized pieces and place on parchment paper lined cookie tray.  I left the skin on my potatoes while baking and took them off once cool - they peel right off with your fingers. Slice carrots in half lengthwise and place on the parchment lined cookie tray as well.  Using a small, oven safe baking dish (something for creme brûlée ideally) place your head of garlic and drizzle olive oil over it.  Bake your veggies for 20-40 minutes depending on how large you cut your pieces and how large the vegetables were to begin with!  The garlic shouldn't need more than the first 20 minutes to be soft, smell like heaven and be slightly brown.  Once garlic is cooled, peel off the "paper" and squeeze the garlic out.  

Here's what my veggies and garlic looked like after days in the fridge!

I love letting sweet vegetables get a little too dark on the edges.   When pulsed into something like a soup it adds a wonderful deep caramel flavour!  

I blended my carrots, sweet potato and garlic in my blender, but you could use a food processor OR use a potato masher (that's what my sister does).   I added to the blender:

1 can of coconut milk (accidentally bought light, but you could use either)
900 ml Vegetable stock

If you buy vegetable stock, good for you - I buy it a lot of the time too!  If you want to make your own, simply save scraps of veg - celery, broccoli, cauliflower, onion, etc.  Fill your biggest pot with water and all your vegetable scraps and bring to a boil.  Reduce heat to low, cover the pot and let simmer for 3-4 hours.  This is a great way to control the flavour of your vegetable stock, and if you're concerned about sodium intake you can leave out the salt altogether!  

This is all I needed to make soup for 4 adult servings.  I forgot to move the vegetable stock over in to the pick, so imagine it off to the left.  :)

Once all your carrots, sweet potato, garlic, coconut milk and vegetable stock are blended, add:

1-2 tsp Curry Powder
1 tsp Turmeric
1 tsp Ground Ginger
1/4 tsp Cayenne Pepper
1/2 tsp Salt

Transfer soup to a large pot to warm up.  Once the soup is warm, add 3/4 cup of natural nut butter.  I used almond butter, but you can use peanut butter or any other nut butter you have in the house.

That's it!  You're done and ready to dig in!  
Bon Appetit!


3 of my "Littles" fighting over the last bites of my soup I couldn't finish.  I guess they weren't fighting, they were actually sharing really nicely.  


My hubby and I are on different dinner schedules so when I was done blending I put in straight in the fridge in a tupperware container.  We each warmed up our own portions when it was our meal times and added a tbsp of almond butter once the soup was warmed.  




Monday, December 9, 2013

Make your own Wind Chimes!

You still have time to make this for Christmas!  

My baby sister recently had a "milestone" birthday and a few months before it arrived, I started to rack my brain for what I could make/give her.  After a few sessions on Pinterest, Etsy and good old fashioned Google I decided I would make wind chimes! 
 I chose to make chimes out of old spoons, which my loving hubby said would only make her think of doing dishes every time the wind blew - but I am happy to report they sound beautiful and nothing like doing dishes!  

The wind chimes I made for my sister hanging on her front porch

I happily spent a day visiting thrift stores (the good ones - tiny shops with insanely low prices) and bought as many good quality, heavy spoons as I could.  I got all sorts of sizes - including teaspoons.  I also checked out the jewelry areas for any beaded necklaces, bracelets or earrings in my colour scheme.  While browsing the thrift shop I kept my eyes open for what would serve as the main piece in the wind chime.  The piece to which I would attach all the beads, string, spoons, etc.  I found cool cheese graters with lots of rust and character.  I found a candle holder with beautiful detail and lots of holes to string my wire through.  What I ended up using was a brass candle holder that I took apart and drilled holes in to.  I had to visit a box store for heavy duty craft wire, and also picked up a few stamped silver beads.  The last thing I needed was a letter and number stamp.  You might know someone who has one - my Dad has one for stamping his equipment with his name.  Ask your favourite handy-man if they have one and if they don't, you can attain one for $20.00.  You're looking for a 5/32inch set, nice and small letters for stamping names on the spoons.  

Now you're ready to get to work!

You will need something incredibly hard to hammer your spoons flat on.  Something that won't shatter and will stay flat while you smash the spoons.  I used a large piece of nickel (the things my Dad has laying around is unpredictable to say the least).  
You will need to hammer the spoons flat, including the handle.  Next, take a drill bit meant for drilling metal and carefully put holes in the handles of your spoons.  If you've chosen a main "frame" for the wind chime that doesn't have holes, drill them at this time too.  
Drilling the holes in the spoons was actually kind of fun!

To stamp a name on the spoon, you will need the number and letter stamp set, a black permanent sharpie, hammer and a block of wood.  Mark out on the spoon where each letter will go with the sharpie.  Be sure your placement and spacing is correct before beginning the actual stamping.  Once you have the spacing figured out, simply retrieve the letter you need and hold firmly on the spot you've marked with your sharpie.  Hammer the letter stamp firmly into the spoon (the spoon is resting on the block of wood).  Get angry, and really hammer it in!  If you pull the stamp away and find you haven't gone deep enough, you can move the stamp over the area and find the indentation to line it back up again.  Once the name is complete, colour it in with black sharpie and rub off the excess so the font stands out.  I wrote the family name on the largest spoon, the grown-up names on the regular sized spoons and the children's names on the teaspoons.  

I'm going to take a small moment here to say one of the main reasons I chose to make wind chimes is because it allowed an opportunity to honour the babies my sister has recently lost in miscarriage.  The loss of a child is devastating and a heavy burden on a mother's heart. It often gets overlooked and treated casually because it is so commonplace; but the loss of a child is never "commonplace" to a mother.  Our tendency is to ignore uncomfortable problems, but that only compounds the pain.  Drop off a meal, maybe a box of tea, offer your shoulder to cry on and don't ignore the loss.  

Ok, the hard work is done and you get to be more creative!  Attach the spoon to the end of your wire and leave a long "tail" so you can twist it back up the wire - ensuring it won't come undone if someone knocks their head in to it one too many times.  Once the spoon is attached start arranging your beads.  If you're unhappy with what you've done - start over!  Nothing is worse (craft wise) than wishing you had done something differently and not fixing it when it's easiest to change!  Get creative with your bead arrangement.   For this piece I included purple beads on the "girl" strands, a certain blue for the "boy" strands and added special stones for the "parent" strands.  I also used some chain pieces to add more silver to the colour scheme and to help tie in the silver spoons.  



Once the beads are all arranged, attach it to your main "frame" as suits your piece.  I used a bead to hold mine in place and twisted the wire back through to the other side.  I was worried it would fly apart during a good ole' country wind storm and made sure nothing short of a twister would do damage.  


You will need to decide how it will be hung.  I removed a screw from the candle holder that I knew I would replace with an eye hook.  I spray painted the eye hook and an "s" hook to match the wind chimes so the bright silver didn't stand out like a sore thumb.  There are plenty of spray paints that will bond to metal, and I had some in my shed - so, it worked out well for me!  

That's it - get wind chiming!

I sound like a paid advertisement with the amount of times I've repeated this - but try making a gift or two!  Put some time and thought in to the gifts you give.  Even if they don't turn out perfectly, a handmade gift is a great way to show someone how important they are to you.  

*Thank you sis' for taking pictures of your wind chime and sending them to me!  You take such beautiful photos!*




Friday, December 6, 2013

Friday Selfie Time!

Sorry the post is a little late today.  I had a real, live, human visitor in my home!  She was very brave to visit me and I certainly wasn't going to pull out the laptop and sacrifice grown up human time!  

Happy Friday Friends!


A GREAT (sorry it's late) submission!  This was sent in TWO weeks ago, but I was a garbage human being and totally forgot to post it.  

Best submission by this lovely lady YET!  I can't imagine how you made that second face, but I love it more than ice cream.  That's a lot of love.


The "bad" one is how I ALWAYS look when I'm "FaceTime"-ing.  I can't ever manage to look like a normal person when I'm doing that!  



Hiking Selfies.  I wish there were dripping boogers in the second one… that would have put you at the top of my post ;)


Last but… ok, least.  I have such a hard time getting a "good" one - it's insulting.  

Happy Friday!




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