Archive | May, 2012

Lemon Cranberry Muffins

30 May


Nothing like a good muffin, right? Right. It’s strange though because neither of really like muffins that much (no excited giggling was involved). Muffins are not really a prominent dessert in the Italian cuisine. But that’s exactly why we wanted to try them out! Although no chocolate was involved in the making of these muffins they still turned out pretty darn good!

Lemon Cranberry Muffins

From All Recipes


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon extract
  • 1 cup fresh or frozen cranberries, halved
  • 1/3 cup slivered almonds, toasted


In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry

ingredients just until moistened. Fold in cranberries.

Chop ’em

Wet and Dry Ingredients

Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.


A crispy outside and a soft and warm inside.

These muffins were a huge hit with our families. Definitely gone in less then two days! Baked goods don’t really last long in our houses. We would also have to admit that even though cranberry and lemon muffins are not even on our top five list of favourite food pairings (um sounds bitter!) these were actually quite sweet and yummy.

However, we were surprised that no butter was involved. We wonder if it makes a difference if we used butter instead of oil next time? Do the muffins come out more moist or sweeter? Tastier? Hm, something to experiment with we guess.


Denise and Laura

This ain’t no piece o’cake

30 May


The cake that we promised from last week obviously did not  happen.

Instead these muffins did. Kind of like a mini cake that is not a cupcake right? Close enough.

But these muffins taste really good. Not a sweet kind of muffin but say a breakfast or snack kind of muffin.

So basically the furthest thing from cake. Unless you like cake for breakfast or snack that is…and we’re not opposed to that though.


Quick and Homey Oatmeal Raisin Muffins

From The Kitchn

1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats
1/2 cup raisins
1/4 cup olive oil
1 egg, beaten
1 cup milk

Cinnamon Topping
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon olive oil

Heat the oven to 425°F. Grease a muffin pan, or line the wells with paper muffin cups.

Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.

The line up

The Dry Ingredients

In a large measuring cup, whisk the olive oil with the egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups 2/3 full with the batter.

The wet ingredients

Mix it up

Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.

Sprinkle it on top

Bake for 15 minutes. Remove from the oven and let cool in the pan on a rack until they are cool enough to be handled. Remove from the pan and eat while warm, or let cool completely and then store in an airtight container.

Fresh from the oven!

Quick and easy. These muffins do not take long to make and we’re pretty sure you have most of the ingredients already. No extra trip to the store required. I would even say that if you wanted to make these more of a breakfast thing more oats would be completely okay. Experimenting is always okay in our books!

Until next time!

Denise and Laura

Stepping it Up

16 May


It’s biscotti time! Glaze, ’em, dip ’em, doesn’t matter how you like ’em, just ‘eat em. These are seriously AMAZING. And to be honest, we never thought we’d be making biscotti for our second recipe. Biscotti seemed like somthing so complicated.

But to our surprise it is not compliacted at all. Which means the perfect recipe for us!

Chocolate Pistachio Biscotti

adapted from Eat Live Run

2 1/2 cups all purpose flour

1 cup sugar

1/2 cup semi-sweet chocolate chips

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 eggs

1 tsp vanilla extract

1 cup shelled pistachios

1 egg beaten with a little warm water (for egg wash)

Preheat the oven to 325.

Combine the dry ingredients and mix well. Add the eggs and vanilla and mix with your hands to create a soft dough. Turn dough out on a floured surface and knead for a minute until smooth.

Ingredients all lined up

Mmmm chocolate

With the eggs

Mix it all together

Divide dough in half and form each half into a long log, about 10-by-two-inches. Flatten each log and place on a lined baking sheet. Brush with egg wash.

It may take some time to stick together but after a few minutes of kneading the dough it does.

Use as much flour as you think you need.

We actually didn’t have parchment paper either so we used a non-stick baking pan. It worked out OK in the end though. Just had to get them off before they cooled too much!

Brush them with egg wash (water and whole egg mixed together)

Bake for twenty five minutes. Remove from oven, let cool for ten minutes, and then carefully slice diagonally into cookies. Place each cookie cut side down back on the baking sheet and bake for an additional twenty five minutes, flipping cookies over halfway through (Which we forgot to do…again still worked out fine in the end!)

Finished product!

These taste amazing dipped in coffee, espresso, hot chocolate, or simply on their own. We’ll see how long these last in our households…Our guess? Not for long!

Next up? Denise’s birthday cake! This time we hope to have all the ingredients!


Laura and Denise

The First Bite

16 May


First off we should warn you that the recipe below is what you SHOULD follow if you want the perfect Frosted Maple Cookie.    However, we must admit as much as we would have liked to be the perfect followers of this recipe, and to create the perfect maple cookie, things did not turn out as originally hoped.

But they still turned out GREAT. Great, even though Denise had to invent a glaze because we didn’t have any butter left… because Laura thougth she was stoked up with TONS of butter, which means there was half a package of butter left.

Yup, that’s how we roll. If a recipe we whip up turns out to be absolutely delicious, well 90% of the time it was accidental. But we will assure you that even with our “subsitutions” (i.e. did you know you can subsitute baking soda by doubling the required amount with baking powder?? Awesome) these cookies are definitely worth it.

Our Frosted Maple Cookies

Adapted from All Recipies


  • 1 cup packed brown sugar
  • 3/4 cup butter
  • 1 teaspoon maple flavored extract (We used real maple syrup)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 teaspoon baking soda (We used 2 teaspoons of baking powder)
  • 2 cups confectioners’ sugar
  • 2 tablespoons butter (Never happened, we just excluded butter from our glaze…probably should keep the butter though!)
  • 2 tablespoons milk
  • 1 teaspoon maple flavored extract (We used real maple syrup in the glaze too)


The ingredients all lined up

 All our ingredients lined up

1. Combine flour and baking soda, set aside.

2. Mix together the brown sugar, 1 teaspoon maple extract, vanilla, 3/4 cup butter and egg. Stir in the flour mixture. The dough will be very sticky.

3. Drop onto greased cookie sheet. Bake for 10-12 minutes at 350 degrees F (175 degrees C). Let rest for one minute before removing from cookie sheet. Frost when cool.

(To make them look prettier)

(Ready to go into the oven)

The “Frosting”

4. To Make Frosting: Combine 2 cups confectioners’ sugar, 2 tablespoons butter, 2 tablespoons milk, and 1 teaspoon maple extract. Spread over cooled cookies.


While the cookies were in the oven Denise threw together this glaze. It’s basically a mix of regular sugar, confectioner’s sugar, maple syrup, and a few table spoons of milk. Sadly, this is when we no longer had any butter left. To be honest though, the glaze was not bad at all. A little runny but otherwise perfectly fine. We suggest you use the required amount of butter but if your in a pinch this improvuise works well too!

Fresh out of the oven!

With a little glaze on top. Delicious!

These cookies were sweet but not overly sweet. A great cookie to have lying around for a snack too.

As our first baking experiment I think we worked well together as a team and even when faced with some obstacles (ie. no more butter or baking soda!) things turned out great. The recipe is a bit simple but for our first bite it was pretty darn good 😉

See ya next time for what we think is THE BEST THING we’ve EVER MADE! Trust us, we definitely stepped things up.


Denise and Laura

You May Want to Know…

12 May

Denise and Laura

…The bakers behind the blog! More posts to come and we promise the next one will include something sweet.

Stay tuned!