O Canada! Maple Sandwich Cookies

Jake has always had an affinity for Canada Day Cake, but this year, I surprised him with cookies.

These buttery, rich cookies are stocked with mapley goodness, and while they are work intensive because of the rolling and cutting of the dough, we quite enjoyed them! I find that with cookies like this, I do the work in steps; one day making the dough, another day I bake them, and the next day I make the filling and assemble.

They just might become a Canada Day tradition in our house-which would be great, because I've always loved cookies more than cake.

The original recipe is from Canadian Living's Holiday Baking 2006 issue.

1 cup softened butter
1 cup packed brown sugar
1/4 cup maple syrup
1 egg
1 tsp maple extract
3 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt

Maple filling:
1/4 cup softened butter
2 cups icing sugar
2 tbsp whipping cream
2 tsp maple extract

Beat the butter and brown sugar until fluffy. Add the maple syrup, egg, and maple extract, blending well.

In a different bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture in two additions, stirring to make a soft dough. Turn out onto a lightly floured counter and knead a bit to bring it all together. Divide into 2 pieces, shape into a disk, and flatten slightly. Wrap in plastic wrap and put in the fridge to chill for about an hour.

(*At this point I usually leave it overnight, or you could even freeze the dough for later use-just thaw before rolling it out)

With a piece of waxed paper on your counter, roll out the dough to a generous 1/8 inch thick and cut out with a 2 inch maple leaf shaped cookie cutter. (if you don't have one, any 2 inch sized cutter will do) Continue to roll and cut, and arrange about 1 inch apart on your cookie sheet.

(*the recipe recommends that you grease or line your cookie sheet with parchment. I never do and they were fine)

Bake at 350 F for about 8-10 minutes, until the edges are golden and the tops are set when you lightly touch them. Remove to a rack to cool.

Maple Filling (hint: this part would be great for kids to do!)

Beat the butter until fluffy, then add the sugar, cream, and maple extract; beat until smooth. Spread over the bottom of one cooled maple cookie, then top with another.

Cookies can be stored in the freezer in an airtight container for about 2 weeks, or at room temperature for about 3 days.

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Berry Jello Parfaits

This is one of our favorite summer desserts. The best combination of flavors is blackberries mixed with raspberry jello. Delish! This recipe was inspired by one I found over at Kraftfoods.com

1 four serving sized box of raspberry jello
3/4 cup boiling water
1/2 cup cold water
250 ml whipping cream
1 tbsp vanilla sugar (plain sugar will also do)
1 cup raspberries, blackberries, blueberries, or chopped strawberries (frozen works really well)

Whip the whipping cream, adding the vanilla sugar.

Combine the jello powder with the boiling water and stir until the powder is dissolved. Add the 1/2 cup of cold water to chill it slightly.

Divide the berries among 4 one cup wine glasses or parfait glasses. Pour 1/2 of the liquid jello over top of the berries, dividing the mixture among the four glasses.

Whisk about 1/2 cup of whipped cream with the remaining jello liquid. Pour the cream mixture over the jello mixture, dividing among the four glasses. Chill.

Top with remaining whipped cream and berries, shavings of white chocolate, or springs of mint.

Best eaten the same day you make them.



Note: To make vanilla sugar, put a vanilla bean in a mason jar and pour sugar over top up to the rim. Seal and put away for about a week.

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Crock Pot Shredded Chicken Chili

I admit, I haven't used that crock pot that I bought back in January all that much, but as I clicked through food blogs I found this recipe and had to wipe my chin.

Drool + keyboards = not so good.

So when a busy week was finally upon me, I threw all the ingredients into my crock pot and away I went to work. It's been busy the last while, and so I came home to a house that smelled mouthwateringly delectable. I looooove that. Don't you? And who could resist THIS?


I adapted this recipe to suit what I was able to find being way up here in Canada, and our poor virgin Canadian taste buds. Seriously people, you think we are used to the smoking hot spices of the southwest? I had to tame them, should my Hubs want to eat this. You can adjust them as you see fit. Plus to cut the acidity of the tomatoes, I added a bit of brown sugar. With the spices cut down there was flavor, but no heat. If you enjoy a more spicy chili, then check back at the Crepes of Wrath for the original and change the amounts to suit your tastebuds.

1 diced onion
1 (19 oz) can black beans (drained and rinsed)
1 (19 oz) can kidney beans (drained and rinsed)
1 (8oz) can tomato sauce
28 oz can of diced tomatoes (*now in the comments at the Crepes of wrath, someone commented that the chili was a bit watery. I HATE watery chili so I used crushed tomatoes instead, which came out a bit too thick. I'm thinking that next time I would try 14oz diced tomatoes and 14 oz of crushed, or just two cans of stewed tomatoes. I'll let you decide. Should I make it again and use diced, I'll have some tomato paste handy just in case. )
1 can chopped mild green chilies (I couldn't find tomatoes with chilies in them)
4 tsp chili powder
2 1/2 tsp paprika
2 1/4 tsp ground cumin
3 tsp onion powder
1 1/2 tsp garlic powder
2 tsp brown sugar
3 boneless, skinless, chicken breasts
chopped fresh cilantro
sour cream
tortilla chips
shredded cheese

Put the onion, beans, tomatoes, tomato sauce, chili powder, paprika, cumin, onion powder, garlic powder, and brown sugar in the crock pot. Lay the chicken breasts over top. Cover. Cook on low for 8-10 hours. Before you serve, remove the chicken and shred with two forks. Return chicken to crock pot. Stir in the fresh coriander. Serve with sour cream, tortilla chips, and shredded cheese. I also put a bottle of hot sauce on the table for us more adventurous diners.

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Spiced Lamb and Feta Flat breads

Years ago, when Kevin was small, I discovered Food Network Canada and discovered a serious love for not just cooking, but watching shows about cooking, especially shows with Nigella Lawson. Soon I was signing out her books from the library and pouring over the recipes, eager to try whatever seemed appealing.

This recipe became a favorite in our house. Soft flat bread topped with spicy lamb, and then salty feta, which you just pick up, fold, and devour.

Sooooo yummy.

Sometimes I make the lamb topping ahead and freeze it. Then sometimes, like this week, I lose the book that I have the recipe written down in so I can't make the flat bready part.

And then sometimes I have to google it on the internet, get a totally different recipe, and combine the two; which is exactly what happened, and resulted in me coming up with a totally different recipe altogether.

Topping (adapted from Nigella Lawson's How to Be a Domestic Goddess):

1 onion, finely chopped
3 garlic cloves, finely chopped
1 pound of ground lamb
pinch of cayenne
pinch of allspice
1 tsp cumin
2 tbsp tomato paste
2 tbsp chopped parsley
1 tbsp lemon juice
4 oz feta cheese

Saute onion and garlic until soft, and then add the lamb, breaking up with a wooden spoon. Continue to cook until the lamb is no longer pink. Drain off the fat and then stir in the cayenne, allspice, cumin, and tomato paste. Stir and cook for a minute longer.

Remove from heat and stir in the parsley and lemon juice.

Flatbready Bottom (from Rick Stein's Mediterranean Escapes):

350 g flour (I used a kitchen scale..I'm pretty sure it's 2 1/2 cups)
1 tsp salt
2 tsp quick rise yeast
250 ml very warm water
2 tbsp olive oil

Whisk the flour, salt, and yeast together in a bowl. In a separate measuring cup, combine the oil and water. Make a well in the middle of the flour mixture and add the water, then stir until a dough forms. Turn the dough out onto a floured counter and knead for about 5 minutes until smooth and elastic.

Place into an oiled bowl and cover with a clean towel or cling wrap. Set it in the oven with the light on (the heat from the bulb will warm the oven a bit) for about an hour, or until doubled in size.

When your bread is finished rising, knead it again to get the air out, and then divide into 8 equal pieces and using a rolling pin, roll each piece into a circle/oval approx 5 inches in diameter. Place the rolled out disks onto cookie sheets, and top with the spiced lamb.

Crumble feta cheese over top of each lamb topped flat bread.

Pre-heat oven to 450 F and bake each pan in the middle of the oven for about 8-10 minutes, until the bottoms are golden brown. Serve immediately.

These are amazing if you fold them like a taco and just eat them. One source says to top them with a little fresh parsley and a squeeze of lemon, but we just liked them as is.

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Banana Bran Muffins

Looking for something healthy to start your day? I have been cooking things from my copy of Anne Lindsay's "The New Lighthearted Cookbook" and these were a tasty treat. I don't like my muffins to be all sweet and cake-like, nor do I like raisins. With this recipe the banana makes them sweet enough, and if you want you can choose to add raisins. I left them out.

1 egg, lightly beaten
1/2 cup milk
1/4 cup canola oil
1/2 cup sugar
1 cup mashed ripe bananas
1 tsp vanilla
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 cup oat or wheat bran
1 cup raisins (optional)

In a large bowl, combine the flour, baking soda, baking powder, and wheat bran. Stir with a whisk. Set aside. In a separate bowl, whisk together the egg, milk, canola oil, sugar, bananas and vanilla. Mix until well combined. Pour into the dry ingredients and stir with a wooden spoon until just moistened. Fold in raisins, if using.

Line a muffin tin with paper cups and fill each about 2/3 full. Bake at 400 F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Makes 12.

Adapted from Anne Lindsay's "The New Lighthearted Cookbook"

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Chocolate Coconut Freezer Cookies

A fantastic no bake chocolate delight in my house, and absolutely kid friendly! We love them best in the summer when we can pull these right from the freezer. Some have referred to these cookies as Reindeer poop, and you could make them during the holidays, package them up, and give as a really cheap and easy gift. They are very easy for kids to make, AND eat. Look below for a poem that you can print on card stock and attach to them.

This is my Mom's recipe from when we were kids, so I have no idea what the source was. If you know, please tell me!

1 3/4 cups sugar
5 Tablespoons unsweetened Cocoa
1/2 cup margarine
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups of quick oats (not instant)
1 3/4 cups fancy flaked coconut

In a large saucepan, combine sugar, cocoa, margarine, and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat and stir in vanilla. Stir in oats and coconut until well mixed. Allow to cool slightly so it's easy to handle without burning your fingers. While the mixture is still warm, drop by spoonfuls onto wax paper lined cookie sheets. Put cookie sheets in the freezer until firm. Peel off the waxed paper and store in the freezer in an airtight container.

Makes about 2 dozen.

I woke up with such a scare when I heard Santa call…. 
“Now dash away, dash away, dash away all !” 
I ran to the lawn and in the snowy white drifts, 
those nasty reindeer had left “little gifts” 
I got an old shovel and started to scoop, 
neat little piles of “Reindeer Poop” 
But to throw them away, seemed such a waste, 
so I saved them, thinking-you might like a taste. 
As I finished my task, which took quite awhile, 
Old Santa, passed by and he sheepishly smiled. 
And I heard him exclaim as he was in the sky…
"Well they’re not potty trained, but at least they can fly"

**Note: I'm not sure where the poem originated. Author unknown.**

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