GINGERBREAD COOKIES

A few years back (2015), I got really into the idea of Christmas cookies. I scoured the web and settled on a few favourites. Since then, these gingerbread have become an annual treat in our house come December. There's something so comforting about the ginger + molasses combo, and something so relaxing about piping/decorating with royal icing and sprinkles. I figured it was finally time for my version of these cookies to live on the site. Happy Holidays!

SUGAR COOKIES

Chanukah came and went this year in a whirlwind of eight crazy nights. We hosted a little Chanukah party for our nieces where we played dreidel, decorated cookies (recipe below) and ate copious amounts of latkes; we hosted friends on night two for fried chicken and donuts; we missed one night to watch a leafs hockey game; missed another night for N's office holiday party; and spent the last two nights in Montreal en famille. My new festive cookie cutters were put to good use, as was the giant bag of russet potatoes that we bought. All in all, it was a great eight days.

HOW TO HOST A COOKIES + PUNCH PARTY

The problem with hobbies, it that they often end up taking the back seat when life gets busy. Case in point - this space and my commitment to the blog. I've totally dropped the ball over here lately, and can't quite pin it on one specific reason why.

It took the holiday season to kick me back into gear. I've been busy decorating the apartment, baking all the cookies, and planning some of the best custom christmas gifts ever. This time of year I also love hosting. There's something really special about setting aside a night to just spend some quality time with friends. We realized last year that December weekends fill up quickly, so suggested a weeknight holiday soirée with friends.

In an attempt to establish a new holiday tradition, we hosted our second annual cookies and punch party this past Tuesday -- an excuse to menu plan, decorate the house, and share in a little holiday indulgence. Weeknight hosting isn't as tough as you may think, you just need to plan ahead. I've done my best to break it down below. Wishing you all a festive and happy holiday season!

NATURALLY DYED RED VELVET COOKIE CLOUDS [FOR VALENTINES DAY]

We haven't spent a Valentine's Day weekend at home since we started dating. Instead February 14th has always included some sort of baked treat and outdoor activity. This year, we're changing things up. Our weekend will be filled with copious amounts of basketball, hanging with friends visiting from out of town and these cookies -- currently stashed at the back of our freezer for safe keeping.

Red Velvet is no stranger to this blog, or my kitchen, and seemed fitting for this time of year. I was determined to make a naturally dyed version, and with a little help from Food52 and Joy the Baker, I unlocked the secrets behind naturally dyed red velvet. As for the clouds, well, who really needs a heart shaped treat when they can have a red cloud instead?! Happy love day friends!

PS. If you haven't already, please do hop over to my new Etsy page for a quick look -- more listings to come in the next few months.

CHRISTMAS COOKIES (A ROUNDUP)

I don't think I've ever been as overwhelmed (or tantalized) by cookies as these past few weeks. As someone who's grown up celebrating Chanukah, christmas cookies was never really a thing in our house. Think latkes and chanukah gelt -- not gingerbread, shortbread or sugar cookies.

That being said, come December 1st, I whole-heartedly embrace all holiday related traditions -- cue Mariah's holiday album, our new christmas cat decals (see below), and my new found love for holiday baking.

Because December is crazzzzy, and a full post just wasn't in the cards, this post is all about sharing the recipes I've found online, baked and loved. Basically just my way of starting my own little holiday cookie tradition. 'Tis the season, right?!

This will be the last post of 2015 -- so wishing you all a happy and healthy holiday season, and a fabulous new year! See you in 2016 xx

MAPLE OAT WHOOPIE PIES WITH MAPLE CASHEW CREAM [AND A WELCOME HOME TO THE HAPPY HEARTED KITCHEN]

Four years ago, when Jodi told me she was moving to France, I was overcome with all the emotions -- filled with joy and excitement for her and her new adventure, filled with love for the new chapter that her and Matt were starting, and totally saddened to know that we would no longer be living in the same city (or at the time, same country).

I'd like to think that having an ocean between friends makes their friendship stronger. We skyped regularly, visited as often as we could, and once she started her blog back in 2012, I knew I would never miss a beat. Each new post brought forward an enticing new recipe, and a sneak peak into the life that she (they), were creating in France.

She landed back in Canada yesterday, and to say that I'm excited to have her home would be an understatement. To channel some of this excitement, I reached out to some fellow blogging ladies to throw Jodi a virtual welcome home party. And in true Canadian spirit, its loaded with all things maple.

PRUNE, RAISIN + WALNUT HAMANTASCHEN

When it comes to the holidays, I'm all about tradition. When I was a kid, Purim meant noise makers, costumes and prune-filled cookies. My sisters and I would gather around our kitchen table and make hamantaschen with my mother -- she would prepare the dough, and we would help out with the rest, somehow always ending up with flour up to our elbows.

Since being in Toronto, I've attempted to make hamantaschen without my mom, but could never quite get the dough right. The consistency would be off, and the triangles would explode in the oven, loosing their shape and oozing filling all over the baking sheet. Fail.

This year, I was determined to get it right -- simple, easy to handle dough, and a prune filling just like the one my dad used to buy (maybe even a bit better if you ask me). Chag Sameach!

DOUBLE CHOCOLATE GINGER COOKIES

This time of year, in the month leading up to the holidays, I tell myself I'll avoid sweets and stick to salads and soups -- but who am I kidding -- nothing says December like baking, crafting and listening (on repeat) to this fabulous new album. So I apologize in advance for all the sugar-y, festive goodness that may be gracing these pages in the weeks to come, please forgive me.

Now, onto these cookies. The LCBO releases their holiday issue of Food + Drink every year sometime around late november. This issue always flies off the shelf, so you have to be quick if you're going to snag one. As per usual, I was blown away by the content, but these cookies stood out, screaming to be made. I couldn't resist. Intensely chocolatey, perfectly speckled with ginger bits, and doused in a glittery sugar coating -- totally festive and thoroughly delicious.

DOUBLE CHOCOLATE GINGER COOKIES // makes 15-20

Adapted from Food + Drink, Winter 2014. This recipe is easily doubled - as per the original. Just remember, 4 T=1/4 cup.

Ingredients:

4oz. dark chocolate, chopped
1/4 cup all purpose flour
2 T cocoa powder
3/4 tsp baking powder
2 T butter, softened
1/3 cup sugar
1 egg
2 T vegetable oil
1 tsp vanilla
2-3 T finely chopped crystallized ginger

~1/4 cup coarse sugar (turbinado), placed in a shallow bowl

What to do:

Using a double boiler setup, melt the chocolate. Stir until smooth and let cool to room temperature.

Whisk together the flour, cocoa powder and baking powder in a small bowl. Set aside.

In the bowl of a stand mixer fitter with the whisk, beat butter and sugar until combine, light and fluffy. Add the egg and mix well. Continue to add the oil, vanilla and room temp melted chocolate, and beat until well blended. Finally, add the flour mixture, and whisk until you no longer see any dry bits.

Transfer to a bowl, and stir in the ginger pieces. Cover with plastic wrap, and refrigerate for 2 hours.

Preheat oven to 350, and line 2 baking sheets with parchment.

Remove the dough from the fridge, gather 1 tbsp at a time, roll into a ball, then roll through the coarse sugar. Place 2 inches apart on the baking sheet. Continue until the sheet is full and transfer to the oven. Place the bowl back in the fridge.

Bake for 8-10 minutes until the edges are set, and the tops cracked. Remove from the oven and allow to cool for 2 minutes before transferring to a wire rack.

Repeat with the rest of the dough, using the second baking sheet. If making a double batch, allow the baking sheet to cool completely before using for another round of cookies.

Chocolate. YUM.

SOFT PUMPKIN SUGAR COOKIES

How is it oct 31st already?! I seriously have no idea where this month went. Sure, we were busy (roasting veggies, picking apples and traveling), but still -- I am totally not ready for november. November means cold, and november almost always means snow flurries. Eek.

So for now, I'm ignoring the fact that when I wake up tomorrow, it will be november. Instead, I'm choosing to focus on pumpkins, costumes, eating too many mini coffee crisps and cookies. These cookies. Happy Halloween !!

SOFT PUMPKIN SUGAR COOKIES // makes 2-3 dozen

Ingredients:

1/2 cup (one stick) butter, softened
1 cup brown sugar
3/4 cup pumpkin puree
1/4 cup plain greek yogurt
1 1/2 tsp vanilla extract
2-3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp pumpkin pie spice 

extra flour
decorative sprinkles

What to do:

In the bowl of a stand mixer fitted with the paddle, cream together the butter and sugar. Add the pumpkin, yogurt and vanilla and continue to mix until combined.

In a separate bowl, whisk together the dry ingredients. Transfer the flour mixture into the stand mixer and beat on medium speed until combined. Scrape down the sides of the bowl as you go, if need be. Add enough flour so the dough is not insanely sticky, 

Gather the dough into a ball, cover with plastic wrap and refrigerate for 2 hours.

Preheat oven to 350. Line 2 baking sheets with parchment paper.

Remove the dough from the fridge and divide into 4. The dough will be sticky, so use as much flour as you need along the way. Generously flour your countertop, and roll out 1 piece of dough, about 1/8" thick (flour the rolling pin as well). Use your cookie cutter to cut the dough and transfer to the baking sheet. Continue with the remainder of the dough, adding more flour to your counter as you go.

Once all the cookies are placed on the parchment, go wild with your sprinkles!

Bake for 12-15 minutes until the bottoms start to brown. Transfer to a wire rack and let cool.

RED VELVET ICE CREAM SAMMIES

There's a birthday this weekend, and birthdays always mean baking. Last year, after a sprinkle explosion, there were donuts; this year, I was asked to replicate this, then not so subtly told about a new found love for red velvet cake. I knew there had to be a happy in-between. (If I'm being an extra fabulous girl friend, I'll make him this next week).

I've made ice cream sandwiches before, and seem to always forget about the amount of time and patience they demand. So be forewarned, this recipe isn't a quick one, but its festive, celebratory and delicious! The cookies were soft right out of the oven, but hardened as they cooled, yielding a perfectly crunchy, chocolate laced cookie, totally ready to accept a slab of creamy vanilla ice cream. So good!

RED VELVET ICE CREAM SAMMIES // makes 6-8

adapted from The Food Network

Ingredients:

1 1/4 cup all purpose flour
1 1/2 tsp cocoa powder
1/4 tsp baking soda
6 T unsalted butter, room temperature
1/2 cup + 2 T white sugar
1 large egg yolk
1 1/2 tsp red food colouring
1 tsp vanilla extract

good quality vanilla ice cream

What to do:

In a small bowl, whisk together the flour, cocoa and baking soda. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined. Continue to add the egg yolk and mix to incorporate. Finally, add the food colouring and vanilla and mix until the colour is evenly distributed. Scrape down the sides if need be.

Reduce the mixer speed to low and gently add the flour mixture; beat just until the dough comes together. If the dough doesn't stick together when pinched, add a dab of water and incorporate with your hands. Use your hands to split the dough into two 1" disks, wrap tightly in plastic wrap and refrigerate for 2 hours.

Preheat oven to 350 and line 2 baking trays with parchment paper.

Lay a piece of parchment on the counter and dust lightly with flour. Remove one disk of dough from the fridge and transfer to the parchment. Cover the dough with the leftover saran wrap and use a rolling pin to roll the dough to a 1/8" thickness. Remove the plastic and use a cookie cutter to cut the dough (round or square, ~2 1/2", is ideal). Transfer to the prepared baking sheet. Put the scraps back in the fridge, remove the other disk, and repeat. Continue until you've used up all the dough and made an even number of cookies.

Bake the cookies for 8-10 minutes, rotating the tray halfway through. Let the cookies cool for 3 minutes on the tray, then transfer to a wire rack.

While the cookies are baking, prepare the ice cream. Line another baking tray with parchment paper. Place the cookie cutter on the tray and stuff with ice cream, about 1" thick. Use your hands to press down and smooth out the top. Repeat for as many times as required for the number of cookies you made. Transfer to freezer and let rest over night.

The following day, make your sammies by placing an ice cream 'patty' between two cookies. Enjoy immediately, or store in the freezer, individually wrapped in saran, or together in a tupperware.

Afterthought: We happened to go out of town just after I made these. If you have enough self control, they are even better after being left in the freezer for 2-4 days. Ice cream firms up, and cookie softens - easily sliced in half as well :)

THE LAST CHOCOLATE CHIP COOKIE

If you were lucky enough to try one of these bad boys this past week, you'll agree with me in saying that these are possibly the best chocolate chip cookies ever. I've been on the hunt for a good chocolate chip cookie recipe for a while now. Recipes in the past have yielded cookies that were either too crispy, too sweet, or too chocolately (yes, that's a thing). Not these! They are a perfect balance of soft, chewy, crispy and sweet. So delicious. You have to try!

THE LAST CHOCOLATE CHIP COOKIE // yields 12-14 cookies

Adapted from The Fauxmartha.

A few notes:

• I halved the original recipe to try to minimize my cookie consumption. The recipe is easily doubled if you want more. 
• The batter was definitely atypical, and I was calmed by the process shots on Melissa's site (link above).

Ingredients:

4 oz. (1 stick) unsalted butter, chilled

1 1/2 cups flour

dash of sea salt

1/2 + 1/8 tsp baking powder

1/4 tsp baking soda

3/4 cup sugar

1/2 cup brown sugar

1 large egg

1/2 tsp vanilla extract

1/2 - 1 cup chocolate chips (depending on your chocolatey desires)

What to do:

Remove the butter from the fridge and, using a grater, grate the chilled butter into the bowl of a stand-mixer.

In a separate bowl, combine the flour, salt, baking powder and baking soda.

Add the sugars to the butter and beat until just combined.

Continue to add the vanilla and egg and again, mix until just combined.

Add the flour mixture to the butter mixture and mix until just combined. The dough will look granulated and crumbly - don't panic!

Remove the bowl from the stand mixer and add the chocolate. Using your hands, work the chocolate into the batter. Gather the dough into golfball sized balls and roll with your hands. One by one, place them on a parchment lined baking sheet.

Preheat oven to 365 and place the baking sheets and cookies in the freezer for 15 minutes.

Bake the cookies for 15-18 minutes, until slightly browned on the edges but not burnt. When you remove them from the oven, they will still be a bit doughy in the centre. This will firm up when cooling.

However difficult, resist the urge to eat them right out of the oven. Allow to cool completely before serving.

OATMEAL RAISIN COOKIES

We had our first big snow fall this weekend. It finally felt like December, and I was overwhelmed by a desire to go skiing. Since skiing wasn't exactly in the cards, I settled for a super snowy walk through Kensington Market. The Market is such a different place when it snows...so calm, clean and peaceful. When I got home from my walk, I realized that nothing would be better then curling up on the couch and enjoying an oven-fresh cookie. Though I wanted to try making these, or these, I lost the battle to my cookie monster and settled on classic oatmeal raisin.

OATMEAL RAISIN COOKIES // makes 15-20 cookies

Preheat oven to 350.

Ingredients:

1/2 cup butter, melted
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1/2 tsp vanilla extract
1 1/2 tbsp warm water
3/4 cup flour
1/2 tsp baking soda
1 tsp cinnamon
1 1/2 cup oats
~1 cup raisins

What to do:

Combine the melted butter, and sugars in a large bowl. Add the egg and vanilla and mix well.

Continue to add the water, flour, baking soda and cinnamon, and stir to combine. Add the oats and raisins and mix.

Place 1" spoonfuls of the batter on a parchment lined baking sheet and flatten slightly.

Bake for 10-12 minutes. Remove from oven and let cool on a wire rack.

HEALTHY TRAVEL I: SNACKS, SALAD + SOME COOKIES

In a few hours, I'll be getting on an airplane and heading to Granada. I've never been to Spain, and could not be more excited! However, the thought of spending almost 24 hours in transit is not my idea of a good time. In anticipation of multiple mediocre airplane meals, I took some inspiration from My New Roots and Sprouted Kitchen, and decided to fill my carry on tote with an assortment of delicious, healthy treats.

Though it may look like a lot of food, I get hungry when I travel and constantly find myself wanting to snack. Not only that, but I need to satisfy both breakfast and lunch as well. I decided that oatmeal was the simplest breakfast option - simply ask the flight attendant for some hot water, and you're set!

Don't forget to pack an empty water bottle, and consume as much water on the flight as possible - it helps with jet lag - I swear! Happy Travels!

TRAIL MIX //

Combine equal parts apple rings, dried cherries, almonds, pistachios and shredded coconut.

CRACKERS //

Mary's crackers are a pretty standard travel snack for me. If I had pre-planned a little better, and had more time, I would have definitely attempted to make Happy Crackers at home.

QUINOA LENTIL SALAD WITH POMEGRANATE, CARROT + KALE // makes enough for 1

Ingredients:

1/2 cup cooked quinoa
1/2 cup lentils
1/2 cup pomegranate seeds
1 medium carrot, shredded (roughly 1/2 cup)
1 cup chopped kale

For the dressing...

2 tbsp olive oil
2 tsp mustard
1 tsp maple syrup
2 tsp apple cider vinegar

What to do:

Combine all the veggies together in a large bowl, dress and mix well.

OATMEAL CHOCOLATE CHUNK COOKIES // makes 15-20 cookies

Preheat oven to 350.

Ingredients:

1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla extract
1 1/2 tbsp warm water
3/4 cup flour
1/2 tsp baking soda
1 1/2 cup oats
~1 cup chopped dark chocolate (or chocolate chips)

What to do:

Combine the melted butter, and sugars in a large bowl. Add the egg and vanilla and mix well.

Continue to add the water, flour and baking soda, and stir to combine. Add the oats and chocolate and mix.

Place 1" spoonfuls of the batter on a parchment lined baking sheet, leaving enough room between the cookies (they expand in the oven).

Bake for 10-12 minutes. Remove from oven and let cool on a wire rack.

ALMOND MEAL COCONUT COOKIES

Sometimes, all I really want is a cookie - and yesterday was one of those days. A few months back, I treated myself to the Sprouted Kitchen cookbook. When the cookie craving hit, I knew that SK would have something to suggest.

ALMOND MEAL COCONUT COOKIES // makes about 15 cookies

Adapted from Sprouted Kitchen

Preheat the oven to 375.

Ingredients:

1 1/4 cup almond meal

1/4 cup chocolate chips

1/2 cup shredded or flaked coconut

1/2 tsp baking powder

1/4 tsp sea salt

1/3 cup brown sugar

1 egg

3 tbsp coconut oil

1/2 tsp vanilla

What to do:

In a large bowl, stir together the almond meal, chocolate chips, coconut, baking powder, salt and sugar.

In a separate bowl, whisk the egg until it doubles in volume; add the oil and vanilla and whisk until combined.

At the wet ingredients to the dry, mix to combine, and chill in the fridge for 30 minutes.

Once the dough is chilled, using your hands, roll into 1" balls and place on a parchment lined baking sheet - leaving enough room for the cookies to grow in size. Gently press the dough ball to flatten it slightly.

Bake for 7-10 minutes until the edges are golden; transfer to wire rack and let cool.