Apple butter is delicious! On warm buttered toast, in baked goods or even on pork chops. The slow cooked apples result in such a smooth tasty reduction.

I have never really been an apple sauce person. But apple butter now that’s a whole different thing! So tasty and perfectly spiced. It tastes like fall in a jar!

I like to use sweeter varieties of apples or a mix of kinds. Of course it all comes down to preference or what is on hand.

Spices and sugar can be adjusted to your liking and even left out entirely if preferred. I suggest tasting as you go to adjust to personal preference. And realizing that some apples are more tart than others.

Not All Slow Cookers are the Same

The cooking time can vary depending on how hot your slow cooker is. Mine is a smaller, older round style with straight sides that is definitely hotter than some. Feel free to stir and taste it as it goes along, to get it to your own liking.

Unlike other slow cooker recipes, I do suggest stirring once or twice an hour. This way the apples won’t get stuck to the sides and burn as it cooks down. Also use a clean cloth or paper towel to wipe the lid and rim if there is a lot of liquid condensation from time to time.

Apple Butter

Ingredients
6 lbs Apples – peeled, cored and thinly sliced
1/4 cup Apple Cider Vinegar
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1 1/2 Teaspoons Cinnamon
1/8 Teaspoon Ground Cloves
1/2 Teaspoon Ground Allspice

Directions
Place thinly sliced apples and vinegar in a slow cooker.
Cook on high for 4 hours, stirring and wiping lid and rim every once occasionally.
Stir and cook 4 more hours in the slow cooker on low.
Stir with a whisk.
Add sugars and spices and mix well.
Continue to cook on low 30 – 60 more minutes or to taste.
Puree with an immersion blender (optional – but it makes for a wonderfully silky texture).
Makes roughly 4 cups finished apple butter.
Store in fridge in jars OR pour into sterilized glass canning jars with fresh lids and seals. Can by fully submerging in a water bath of boiling water for 10 minutes. Remove and leave undisturbed on the counter for 24 hours to seal and become shelf stable. Any lids that have popped up, store in the fridge.

We have plenty of other jams to choose from as well:
Strawberry
Blackberry
Peach
Or even Pickles

The post Slow Cooker Apple Butter appeared first on Pretty Petunias.

We call this orange bread. And it’s delicious! It’s like a pound cake, with the most wonderfully dense centre and incredible crust. Any citrus -buttermilk combo will work, but I am particularly partial to orange. Which I think says a lot about this particular loaf, because I am almost never partial to orange.

Lemon, orange, mandarin, lime or a combination all of these work wonderfully in this citrus buttermilk loaf. This is how I use up those lingering, less than prime oranges in the bottom of the fruit bowl or lemons if they are around too.

This citrus buttermilk loaf comes together easily and is delicious for several days. If it lasts that long. With it’s deeply golden crust it is great warm, room temperature and the next day.

I am not sure I am stressing enough what a favourite this is and just how often it gets made in our home!

Citrus Buttermilk Loaf

Adding the softened butter after creaming the eggs, sugar and wet ingredients makes for a really lovely crust outside to the loaf. The softened butter will never fully blend (small chunks, in an almost curdled like appearance is fine) in before you add the dry ingredients and mix everything together. It may seem counter intuitive, but it makes for the most delightful, almost crunchy or crispy, crust on the outside.

I welcome some imperfections and folds in the parchment paper that I use to line the metal baking pan. It makes for extra nooks and crannies for even more outside crust pieces. Which are my favourite, and can be easily picked off warm, without anyone noticing!

Any Citrus is Good Citrus

My favourite part of making this recipe is use as much freshly squeezed juice as you have on hand (from any lingering citrus) and just make up the rest with buttermilk. No need to have exactly a 1/4 cup of each. All that is needed is a 1/2 cup of liquid in total, which is wonderfully forgiving (and makes sure no sad citrus gets left behind). I am pretty sure no waste is my love language.

Another great way to use up oranges is with this Quick and Simple Orange Sherbet and another terrific loaf is this Italian Plum and Almond Loaf

The post No Fail Orange Buttermilk Loaf appeared first on Pretty Petunias.

So try not to gasp out loud, but I do not really care for the famed Italian plum tart. I have tried several recipes from reputable and trusted sources. I really tried. Promise. But they often tasted either plain or soggy. I fully accept that I may be the problem. But it is a problem that brought me to this Italian plum and almond loaf, so I can’t be too hard on myself!

Plum Loaf

In an effort to use up the remaining plums no one was eating, I tried a plum cake with rave reviews. It was closer to what I wanted. So then I decided to take that cake idea and revisit it by turning, the last 6 plums, into a loaf and created the exact consistency and flavours I was looking for! And this beautiful loaf was born. And then I went and bought more plums so I could make it again!

For me it is the almond combo and crispy crust that makes it. It balances the juiciness of the plums and makes a terrific loaf that works equally for breakfast, tea or dessert. It’s wonderful warm and great cooled the next day (though slightly softer) too.

I have a beautiful, extra long loaf or bread pan that I inherited from my husband’s grandmother. It bakes a crust and even loaf like no other. But if this is not something you have or can find – the recipe can be halved and made in a traditional 4 x 10 loaf pan. Or cooked in a round 8 or 9 inch cake pan. But it’s hard to beat the presentation of the long pan.

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Plum and Almond Loaf

A delightful Italian Plum and Almond crusted loaf.

Prep Time 10 minutes

Cook Time 1 hour

15 minutes

Servings 12

Author Laura Crawford

Equipment

• Food Processor

Ingredients

• 2/3 Cup Whole Almonds
• 1 Cup All Purpose Flour
• 2 Teaspoons Baking Powder
• 1/4 Salt
• 1/2 Cup Vegetable Oil
• 1 Cup Sugar
• Zest of Orange Lemon or Lime
• 1 Large Egg
• 1/2 Cup Half and Half
• 1/4 Teaspoon Almond Extract
• 6 -8 Italian prune Plums, pitted and halved
• 1/3 Cup Sliced Almonds
• 2 Tablespoons Room Temperature salted Butter
• 2 Tablespoons Sugar

Instructions

• Preheat the oven to 375 degrees.
• Line the loaf pan with parchment paper, that comes all the way up the sides. Some folds are fine and add to the rustic loaf and crunchy sides.
• In a food processor combine flour and whole almonds. Process until finely ground (the flour will allow you to process the almonds without them becoming a paste).
• Add the baking powder and salt and briefly mix again.
• In a large bowl whisk the oil, granulated sugar and lemon/orange zest.
• Whisk in egg.
• Whisk in almond extract and half and half (milk/cream).
• Add in the flour combination and whisk altogether until combined.
• Pour into the parchment lined long loaf pan.
• Place the halved plums cut side up in a straight line along the top of the batter, being careful to not touch the plums to the sides (or they will burn).
• In a small bowl combine the room temperature butter and sugar. Then add in the sliced almonds, combine with your fingers and sprinkle in even clumps over the top of plums and batter.
• Bake for 45 – 60 minutes (depending on the oven) until a toothpick comes out of the batter (not a piece of fruit) clean and the top is nicely brown and crisped.
• After allowing to cool for 5 minutes, use the overhang of parchment to carefully lift the cake onto a cooling rack. Gently peel back the parchment paper sides and allow to cool.
• Serve warm or at room temperature.

Plum and Almond Loaf

Ingredients

2/3 Cup Whole Almonds
1 Cup All Purpose Flour
2 Teaspoons Baking Powder
1/4 Salt
1/2 Cup Vegetable Oil
1 Cup Sugar
Zest of Orange, Lemon or Lime
1 Large Egg
1/2 Cup Half and Half
1/4 Teaspoon Almond Extract
6 -8 Italian (prune) Plums, pitted and halved
1/3 Cup Sliced Almonds
2 Tablespoons Room Temperature (salted) Butter
2 Tablespoons Sugar

Directions

Preheat the oven to 375 degrees.
Line the loaf pan with parchment paper, that comes all the way up the sides. Some folds are fine and add to the rustic loaf and crunchy sides.
In a food processor combine flour and whole almonds. Process until finely ground (the flour will allow you to process the almonds without them becoming a paste).
Add the baking powder and salt and briefly mix again.
In a large bowl whisk the oil, granulated sugar and lemon/orange zest.
Whisk in egg.
Whisk in almond extract and half and half (milk/cream).
Add in the flour combination and whisk altogether until combined.
Pour into the parchment lined long loaf pan.
Place the halved plums cut side up in a straight line along the top of the batter, being careful to not touch the plums to the sides (or they will burn).
In a small bowl combine the room temperature butter and sugar. Then add in the sliced almonds, combine with your fingers and sprinkle in even clumps over the top of plums and batter.
Bake for 45 – 60 minutes (depending on the oven) until a toothpick comes out of the batter (not a piece of fruit) clean and the top is nicely brown and crisped.
Use the overhang of parchment to carefully lift the cake onto a cooling rack. Gently peel back the parchment paper sides and allow to cool.
Serve warm or at room temperature.

Don’t even bother to try and not take little nips and pieces off the edges and topping – it’s irresistible!

Looking for more fruit dishes with a crunchy topping?! Try out this delicious Small Batch Apple Crisp.

The post Amazing Italian Plum and Almond Long Loaf appeared first on Pretty Petunias.

This chocolate trifle recipe was given to me verbally by a friend years ago. Enough time has passed that I can’t actually recall if the way I make it now was the original directions or how I’ve adapted it over the years. Either way it is a yummy dessert with layers of brownie, chocolate mousse and whipped cream with Skor bar through out. This is one easy dessert. There are a couple steps, but not a lot of baking or skill required.

Not only is this chocolate trifle a decadent and delicious dessert, It is also perfect for the baking adverse as it originates from a number of packaged items. The first being the base is a boxed brownie mix. Yes, you could make your own or even use chocolate cake, but there is really no need. As the consistency, ease and texture of the brownie mix works best. I will add a note of my preference being a plain brownie mix rather than a chocolate chunk one like pictured.

Next is the chocolate mousse. A package of the Dr. Oetker instant milk chocolate mousse is what I use as it is readily available in stores here, generally found in the pudding or baking section. If your preference is dark chocolate, then that would work too. I follow the directions on the box which call for cold milk and the use of a hand mixer. So fairly simple.

Then I like to whip up my own whipped cream, sweetened with sugar and vanilla. Again this takes only a couple minutes with a hand or stand mixer.

Lastly this trifle is studded with small pieces of broken up Skor chocolate bars (thin crunchy toffee coated in milk chocolate). I find taking a rolling pin and bashing your frustrations out on the individually wrapped chocolate bars on the floor, works best for breaking them up small enough, before opening the package.

I have a trifle dish on a stand that has the smooth clear glass sides to display the layers nicely. However a regular serving bowl, provided it’s large enough would work as well. I like to do two layers of everything, with some extra Skor bits for good measure.

Chocolate Trifle

1 Boxed Brownie Mix (and ingredients required to make)
1 Package of Dr. Oetker Instant Milk Chocolate Mousse Mix (plus milk to make)
2 Cups Whipping Cream
2 Tablespoons Granulated Sugar
1 Teaspoon Vanilla
4 Full Size Skor Chocolate Bars

Directions

Mix and cook the brownies in an 8″x 8″ or 9″ x 9″ dish according to the package directions.
Allow to cool completely.
Cut into small pieces.
While the brownies are cooling make the chocolate mousse by following the package directions.
Cover the bowl in the fridge until ready to use.
Mix 2 Cups of cold whipping cream with 2 Tablespoons of granulated sugar and 1 teaspoon of vanilla.
Whisk or beat the whipped cream with a hand mixer until thickly whipped.
Place covered in fridge until needed.
Break up the Skor chocolate bars (beat them in the closed wrappers with a rolling pin on a hard surface like the floor) until in even, tiny pieces.
Don’t open the wrappers until actually layering.
Begin layering with half the brownie pieces.
Then half the chocolate mouse spooned over.
Sprinkle with the broken pieces of one chocolate Skor bar.
Spoon on and smooth half (or slightly less – it’s more important to have enough to evenly cover the top) of the whipped cream.
Sprinkle with the second chocolate bar of broken score pieces.
Repeat the layers in the same order (brownies, mousse, skor bar, whipped cream and Skor bar), making sure to the smooth the whipping cream evenly on top and scatter with the last broken bit of Skor bar.
Allow to set up, covered, in the fridge a minimum of 2 hours and up tp 24 hours.
Store any leftovers covered in the fridge up to 3 days.

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Chocolate Trifle

Brownie layered with milk chocolate mousse, whipped cream and Skor bits

Course Dessert

Cuisine American

Keyword chocolate, trifle,

Prep Time 30 minutes

Cook Time 30 minutes

2 hours

Servings 12

Equipment

• hand mixer

Ingredients

• 1 Boxed Brownie Mix and ingredients required to make
• 1 Package of Dr. Oetker Instant Milk Chocolate Mousse Mix plus milk to make
• 2 Cups Whipping Cream
• 2 Tablespoons Granulated Sugar
• 1 Teaspoon Vanilla
• 4 Full Size Skor Chocolate Bars

Instructions

• Mix and cook the brownies in an 8″x 8″ or 9″ x 9″ dish according to the package directions.
• Allow to cool completely.
• Cut into small pieces.
• While the brownies are cooling make the chocolate mousse by following the package directions.
• Cover the bowl in the fridge until ready to use.
• Mix 2 Cups of cold whipping cream with 2 Tablespoons of granulated sugar and 1 teaspoon of vanilla.
• Whisk or beat the whipped cream with a hand mixer until thickly whipped.
• Place covered in fridge until needed.
• Break up the Skor chocolate bars (beat them in the closed wrappers with a rolling pin on a hard surface like the floor) until in even, tiny pieces.
• Don’t open the wrappers until actually layering.
• Begin layering with half the brownie pieces.
• Then half the chocolate mousse spooned over.
• Sprinkle with the broken pieces of one chocolate Skor bar.
• Spoon on and smooth half (or slightly less – it’s more important to have enough to evenly cover the top) of the whipped cream.
• Sprinkle with the second chocolate bar of broken Skor pieces.
• Repeat the layers in the same order (brownies, mousse, skor bar, whipped cream and Skor bar), making sure to the smooth the whipping cream evenly on top and scatter with the last broken bit of Skor bar.
• Allow to set up, covered, in the fridge a minimum of 2 hours and up tp 24 hours.
• Store any leftovers covered in the fridge up to 3 days.

Even more chocolate can be found in my recipes for chocolate molten lava cakes or Triple Chocolate Cookies

The post Easy Chocolate Brownie Trifle with Skor Bits appeared first on Pretty Petunias.

I live with a lemonade enthusiast. She’s little, but she’s mighty. When it’s too warm for the hot chocolate, bring on the lemonade! There used to be a local fast food joint that would have cheap, frozen lemonade in the summer months that was wildly popular with said youngest child. Sadly they have not offered it for some time now. So I figured I better learn to make some myself.

Start with simple syrup. But I don’t bother with the stove top and cooling in fridge method. Instead I make mine with water boiled from the kettle in a measuring cup over equal parts granulated sugar. Stirring until clear again and no longer gritty. Then I set aside while I get the rest of the ingredients ready or make extra and store in the fridge. But because of all the ice in this recipe – it doesn’t actually need to be chilled. Some of us will not wait around for our iced lemonade!

I like to zest the lemon straight over the blender and squeeze the juice directly in as well. Then adding a cup of the simple syrup and 4 cups of ice. I blend on high and give it a taste. Adjust accordingly (more ice, syrup or lemon) and blend a again for 30 seconds to a minute, to desired consistency.

This makes enough for two large glasses of frozen lemonade or 4 small. It looks delightful garnished with mint leaves and colourful paper straws too.

Frozen Lemonade

1 Cup Boiling Water
1 Cup Granulated Sugar
Zest of 2 lemons
1/2 Cup Freshly Squeezed Lemon Juice (about 4 lemons)
3 -4 Cups of Ice

In a 2 cup measuring glass pour in 1 Cup of boiling water.
Measure in 1 cup of granulated sugar.
Stir until dissolved, clear and no longer gritty.
Set aside (this makes more than you will need).
Zest 2 lemons (or more if you want very strong lemon) into the blender.
Squeeze juice from lemons until reaching a half cup of juice and add to blender.
Add in 1 cup of simple syrup and 3-4 Cups of ice.
Blend.
Taste for proportions and sweetness.
Then blend on high until thick and icy. If needed add more ice or a few tablespoons of water for correct consistency.

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Frozen Lemonade

Delicious, quick and easy frozen lemonade in the blender

Course Drinks

Keyword drinks, frozen,, lemonade, lemons

Prep Time 10 minutes

Total Time 10 minutes

Equipment

• 1 Blender

Ingredients

• 1 Cup Boiling Water
• 1 Cup Granulated Sugar
• Zest of 2 lemons
• 1/2 Cup Freshly Squeezed Lemon Juice about 4 lemons
• 3 -4 Cups of Ice

Instructions

• In a 2 cup measuring glass pour in 1 Cup of boiling water.
• Measure in 1 cup of granulated sugar.
• Stir until dissolved, clear and no longer gritty.
• Set aside.
• Zest 2 lemons (or more if you want very strong lemon) into the blender.
• Squeeze juice from lemons until reaching a half cup of juice and add to blender.
• Add in 1 cup of simple syrup and 3-4 Cups of ice.
• Blend.
• Taste for proportions and sweetness.
• Then blend on high until thick and icy. If needed add more ice or a few tablespoons of water for correct consistency.

Want straight up lemonade for one?!

or maybe an Orange Julius at Home?!

The post Icy Frozen Lemonade in The Blender appeared first on Pretty Petunias.

Gluten free coconut cream cake has been my go to dairy and gluten free cake, whenever the occasion calls for it! It’s light as a cloud and creamy. The coconut, vanilla and pillowy marshmallow frosting pair exceptionally well together.

This cake is always a hit. Whether ones have dietary limitations or not. It is not complicated. However, there are a few steps. So I like to think of it in three parts. It also needs to chill for a couple hours before serving. So it can be made a day ahead and kept in the fridge. But since it begins with a cake mix for the base, it does not take an unreasonable amount of effort. Especially for how delicious it turns out.

Gluten Free Cake Mixes

Gluten free cakes mixes have come a far way from when I first started making this cake years ago and had to find a way to make a mix taste better. But in so doing I learned anything can taste good with a can of coconut cream poured over it! It’s important that it is in fact full fat coconut cream and NOT coconut milk (which is not thick enough and will make the cake much, much too wet). Coconut cream is a lot thicker than canned coconut milk and richer. They are different and not interchangeable.

This cake needs a 9″ x 13″ cake pan and makes a sheet cake style cake. So make sure whatever gluten free cake mix you begin with makes enough for that size of pan.

Coconut Cream

The cake is a ‘poke’ style cake. Meaning that you poke it all over with a fork or skewer when it comes warm out of the oven. And then in this case pour a can of coconut cream over to be absorbed. It results in an unbelievably moist and yummy cake base.

Another added bonus is because it uses a seven minute frosting (which is cooked stovetop) it does not require the cake to fully cool before frosting. However the entire cake does need a couple hours in the fridge to cool and set up after it’s completely frosted and assembled.

To keep it dairy free make sure to adjust cake mix directions. Such as using milk alternatives, water or oil instead of butter.

Seven Minute Frosting

Making a traditional seven minute frosting requires a bain-marie. Which is a heat proof bowl placed over a pot of boiling water, that does not touch the surface of the water.

If you have never made seven minute frosting before, it’s an old fashioned whipped marshmallow like frosting. It does indeed often take seven minutes of active electric hand held mixing in the bowl, placed over a pan of boiling water.

Another great pan cake is this pumpkin caramel cream cheese cake.

The post Dreamy Gluten and Dairy Free Coconut Cream Cake appeared first on Pretty Petunias.

Not only is this delicious pizza sauce that comes together in far less time than it takes the dough to rise, it uses up any leftover canned diced tomatoes I often have in the fridge. Since not all recipes call for an entire 28 ounces of diced tomatoes, I often have a cup or so left in the fridge. Which makes this sauce even more of a breeze.

Alternatively this recipe is easily (maybe even preferably) doubled by using a traditional 14.5 ounce can of diced tomatoes. Make sure not to drain them first.

The resulting sauce is chunky and delicious. But not so chunky that picky children complain. The final sauce could definitely be pureed with an immersion blender, if that is a preference. However, I personally love the texture given just by crushing any tomato chunks by spoon during the cooking process.

Pizza Sauce Ingredients + Directions

Makes enough for 2 pizzas.

1 Tablespoon Olive Oil
1 Small Shallot, peeled and finely diced
1 Cup Diced Canned Tomatoes with Juice
1/8 – 1/4 teaspoon Crushed red pepper flakes (depending on taste)
1 1/2 Teaspoons Italian seasoning
1/4 Teaspoon kosher Salt (unless Italian seasoning is heavily salted)
1/4 Teaspoon Freshly Ground Black Pepper

Heat olive oil in a small sauce pan over medium heat.
Add in finely diced shallots and red pepper flakes, sauté until softened, about 5 minutes.
Add Italian Seasoning and cook additional 30 seconds.
Add in diced tomatoes and juices, pepper and salt if needed.
Stir and allow to come to a gentle simmer.
Simmer for 15 minutes on low, stirring and mashing down tomato chunks with a wooden spoon, until desired thickness.
Use immediately or store covered in the fridge.
My Italian seasoning has salt, so I do not add any more generally.

Double recipe to use a 14.5 oz can of diced tomatoes. Extra sauce is stores well covered in the fridge for a week.

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Homemade Pizza Sauce

Easy pizza sauce from canned tomatoes

Keyword pizza, pizza sauce

Prep Time 5 minutes

Cook Time 15 minutes

Ingredients

• 1 Tablespoon Olive Oil
• 1 Small Shallot peeled and finely diced
• 1 Cup Diced Canned Tomatoes with Juice
• 1/8 – 1/4 teaspoon Crushed red pepper flakes depending on taste
• 1 1/2 Teaspoons Italian seasoning
• 1/4 Teaspoon kosher Salt unless Italian seasoning is heavily salted
• 1/4 Teaspoon Freshly Ground Black Pepper

Instructions

• Heat olive oil in a small sauce pan over medium heat.
• Add in finely diced shallots and red pepper flakes, sauté until softened, about 5 minutes.
• Add Italian Seasoning and cook additional 30 seconds.
• Add in diced tomatoes and juices, pepper and salt if needed.
• Stir and allow to come to a gentle simmer.
• Simmer for 15 minutes on low, stirring and mashing down tomato chunks with a wooden spoon, until desired thickness.
• Use immediately or store covered in the fridge.

Notes

Makes enough for 2 pizzas.
Double recipe to use a 14.5 oz can of diced tomatoes. Extra sauce is stores well covered in the fridge for a week.
My Italian Seasoning has salt and so I generally do not add more.

Homemade pizza sauce needs some homemade pizza dough, so here is my all-time favourite pizza dough recipe.

The post Easy Homemade Pizza Sauce From Canned Tomatoes appeared first on Pretty Petunias.

Mini gingerbread cookie houses are fun. They are small enough to make for little projects. Irresistibly cute and easy to decorate. And they make wonderfully sweet winter gifts. Just perfect to have along side a cup of hot chocolate or devour!

And it’s hard to get much more fun or cute than these little hot chocolate mini gingerbread houses!

Mini gingerbread cookie cutter cut outs (made by Sweet Creations) made this quick and easy, but free form plans would work too. These little houses work just as well from sugar cookie dough as classic gingerbread or pumpkin spiced cookies. But this time I wanted chocolate to add along side a cup of warm hot chocolate.

These little gingerbread houses are only slightly more effort than traditional sugar cookies. And the tiny nature of them means very little decorating is needed and imperfections easily overlooked or covered. Though the fun is always seeing what everyone’s interpretation of what a little or a lot of icing and embellishments might be.

These make lovely gifts, but can also make for a fun gingerbread decorating challenge if multiples are made.

Little Hot Chocolate Gingerbread Houses

Directions

• Once the dough of your choice (or the no chill chocolate one below) has been made and chilled, roll out on a lightly floured surface until a 1/4″ thick.
• Using the floured cookie cutter, or your template, cut out houses.
• Carefully place cookies on parchment covered or silicone lined baking sheets.
• Bake at 350 degrees (unless otherwise stated in cookie recipe) for 8-12 minutes depending on dough. It’s best not to under bake as the cookies need to be firm enough to assemble.
• Once out of the oven use a sharp knife or cookie cutter to recut any edges that have baked together (while still warm and soft from the oven).
• Allow to cool completely.
• Mix up a batch of royal icing (a simple recipe can be found here).
• Put in a piping bag with a thin tip or the end cut off.
• Assemble the tiny houses and add little embellishments.
• Allow to set up undisturbed.
• Gift. Eat. Enjoy.

Chocolate Sugar Cookie

This is not an overly sweet cookie, which makes it rather ideal for additional icing or candy in decoration.

Of course this dough works well for other shapes sugar cookies or full size gingerbread houses as well!

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Chocolate Sugar Cookies

Chocolate sugar cookies, that are intensely chocolatey without being overly sweet, perfect for ginger bread style cookie houses

Keyword chocolate sugar cookies, mini cookie hosues

Prep Time 25 minutes

Cook Time 12 minutes

Author Laura Crawford

Ingredients

• 1 Cup Softened Unsalted Butter
• 1 Cup Granulated White Sugar
• 1/2 Cup Cocoa Powder preferably Dutch Process
• 1 Large Egg
• 1 Teaspoon Vanilla
• 2 1/2 Cups All-Purpose Flour
• 2 Teaspoons Baking Powder

Instructions

• Line large baking sheets with parchment paper or silicone baking mat
• Preheat oven to 350 degrees
• Cream butter and sugar together in a stand mixer (or in a large bowl with a hand held mixer) until fully combined and light in colour
• With the mixer off, add in cocoa powder and mix in on low, scraping down the sides as needed
• Add in the egg and vanilla and mix until completely combined, scraping sides with spatula again as needed to evenly combine
• With the mixer turned off add in the flour and baking powder, mix on low until combined
• Work dough a few times with clean hands to ensure everything is combined and has a workable texture, either in the bowl or on a lightly floured surface (keeping in mind too much flour will muddy the chocolate surface colour if not worked into the dough)
• Roll out onto silpat or parchment to 1/8 – 1/4″ thickness
• Use Cookie cutters to cute out shapes on the cookie sheets and leave all surrounding dough in place (this will help have less distortion when baking, you could also chill the dough on the pans for 30 minutes at this stage)
• Bake in the 350 degree oven for 10 -12 minutes (when they are done they lose a little of their shine and smell intensely chocolatey)
• Remove from oven and immediately use the cookie cutters to recut the shapes, trying to follow the original lines as exactly as possible.
• Allow to cool 2 -5 minutes on the pan and then carefully separate and remove to a cooling tray to cool, using a small knife or spreader to separate any finicky edges or pieces.
• Once completely cooled, assemble with royal icing

Check out these other Sugar Cookie Houses or Gingerbread Row Houses or Giant Gingerbread Man Puzzle

A simple royal icing recipe can be found on this Sugar Cookie House post!

Looking for further gingerbread designing inspiration?! Then check out these gingerbread row houses or a giant pull-apart gingerbread man.

The post Little Mini Chocolate Gingerbread Houses appeared first on Pretty Petunias.

This recipe is not just memorable, but both easy and simple. Not to mention delicious. I suspect it is the addition of rice flour and not just the use of all purpose flour that helps make for the delicate crumb and consistency.

Recently we lost my husband’s 96 year old grandmother. She was a remarkable woman and grieving her loss is tough. We have made a concerted effort to remember lots of good memories, for ourselves and the kids. And for me those memories nearly always include food.

To me the idea of these recipes not getting passed on to another generation is too sad. So as a way to honour and preserve her memory I have been going through some of the favourites. I find it’s a wonderful way to remember her, and in so doing, I have been making some of the family’s cherished recipes.

This particular recipe was actually shared with me, straight from her a couple years back. One evening, with my husband’s mother, aunt and grandmother, we pulled out the recipe card box and took a walk down memory lane. And now, several years out and missing her, it makes that memory even more special.

However this beautiful recipe is hard to read on the age worn card and very light on directions. Light might be a slight understatement. So after making and having the family devour it on several occasions. I have been able to record some reliable proportions and directions. Which seems a shame to keep to ourselves.

Great Grandma’s Shortbread

I suspect from talking with family members that Great Grandma generally rolled out and used a round cookie cutter or rolled the dough into a log and sliced like ice box cookies. However for simplicity and ease (and since it’s my own preference really) I have been making a half recipe from the original proportions in a glass 8×8 baking dish. Where I can simply press the crumbly mixture into a well buttered square dish and prick with a fork. It might be rustic in presentation but it gets the job done and leaves a smaller margin for error.

I have tried the recipe with room temperature butter and cold butter. Cold butter makes for a more flakey crumb (my preference) softened butter makes for a firmer cookie that tastes more buttery (hubby’s preference) and comes together a bit quicker (and can even be rolled into a log and sliced). I prefer using unsalted butter, but the family’s preferences varied between salted or unsalted. Granulated sugar worked well each time for me. But a few whirls in a food processor can take granulated sugar to berry sugar, like the original recipe called for.

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Mrs Hart’s Shortbread

Great Grandma's shortbread is hard to beat. It's simple and delicious and what shortbread should be.

Course Dessert

Keyword shortbread

Prep Time 15 minutes

Cook Time 40 minutes

Ingredients

• 1/2 Cup Cold Butter, diced
• 1/4 Cup Granulated White Sugar
• 1/4 Cup Rice Flour
• 1 Cup All-Purpose Flour

Instructions

• Heat oven to 325 degrees.
• Generously butter a 8×8″ square glass baking dish.
• Combine all the ingredients in a bowl and work the butter into the mixture with your hands. Continue rubbing and kneading the butter into the dough and until evenly distributed and the mixture starts to loosely hold its shape when squeezed together. The mixture will be crumbly, but will still hold a loose shape.
• Dump into buttered dish and firmly press into the corners. Continue to press with your fingers until evenly distributed in the pan.
• Prick the surface with a fork.
• Bake in the oven at 325 degrees for 40-50 minutes until the edges are browned.
• Allow to cool for 5-10 minutes.
• The shortbread is best cut with a sharp knife while still warm and then allowed to cool in the pan (or enjoyed warm).

Notes

Once completely cooled, store covered in an air tight container at room temperature.

If these lovely recipes of times past fill you with as much happiness and nostalgia as me, then try checking out my maternal Great Grandma’s Cinnamon Tea Biscuits or Banana Chocolate Chip Muffins.

The post Great Grandma Florence’s Memorable Shortbread appeared first on Pretty Petunias.

This delightful apple crisp has the perfect fruit to topping ratio for my liking. Meaning it is not too heavy handed or soupy on the fruit base, and every bite gets fair billing of topping and fruit. And the topping is delightfully crunchy thanks to the rolled oats and chopped pecans. And crisped up by the butter and brown sugar.

Now I find this dessert is just a little too easy to make and is polished off by 3 in an evening (the little one says no to fruit in dessert with her discerning 9 year old palette).

It’s All About That Apple to Crisp Ratio

Apple crisp was often my husband’s favourite. But I rarely made it or cared for it. I didn’t care for so little crunch and so much soggy fruit. I did sometimes feel guilty about this, only because I baked so much in general. Until I came across a variation, that I further tweaked to my own liking that turned into this deliciousness. I needed a more equal ratio of apple to topping and the addition of pecans and vanilla. Now it’s a family favourite, perfect for fall and winter.

Nothing fussy has to happen to make this apple crisp come to life. In fact I don’t even wipe the bowl after creating the filling before moving onto the topping. The hardest part is peeling the apples and I find that oddly therapeutic. Plus it only needs 3-4 apples (based on the size) of any variety really so it’s a great way to use up fruit or create a warm, comforting weeknight dessert. And who doesn’t need that?!

Print

Small Batch Apple Crisp

An easy, small, four helping, easy apple crisp perfect for a weeknight dessert.

Course Dessert

Cuisine American

Keyword apple crisp

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 39 minutes

Servings 4

Ingredients

• 3 – 4 Apples peeled and chopped into bite size pieces
• Juice of Half a Lemon
• 3 Tablespoons Brown Sugar
• 1 Tablespoon Corn Starch
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Kosher Salt

Topping

• 1/2 Cup Old Fashioned or Whole Oats
• 1/4 Cup All Purpose Flour
• 1/4 Cup Chopped Pecans
• 1/2 Cup Brown Sugar
• 1/3 Cup Melted Salted Butter

Instructions

• Butter or spray an 8" square baking dish and preheat the oven to 375 degrees.
• In a medium bowl mix the apples, lemon juice, brown sugar, corn starch, vanilla, cinnamon and salt together to create the filling.
• Once evenly combined, pour into greased dish, using a spatula to scrape out any extra liquid or filling on top of the fruit.
• Next combine the old fashioned oats, flour, pecans and brown sugar together in the bowl.
• Add in the melted butter and combine until crumbly, using your fingers if needed to combine.
• Then evenly sprinkle the topping over the fruit.
• Bake for 20-25 minutes at 375 degrees until golden and crispy.
• Remove from oven and let cool 5-10 minutes.
• Serve warm.

Autumn Acorn Spice Cookies are another fun fall favourite!

The post The Best Small Batch Apple Crisp appeared first on Pretty Petunias.