Sweet Treats
KIMBERLEY MULLA OWNER, KIMBERLEY'S KITCHEN
Photo credits Cover- Michelle Gazely Peanut Brittle- Michelle Gazely Cookies- Michelle Gazely Granola- Kimberley Mulla Cinnamon Bun- Kimberley Mulla Hot Chocolate- Kimberley Mulla Cookies- Wanda Baker Marshmallow Cookie Bars- Leanne Perry Peppermint Mocha Cake- Helena Hawes
copyright Kimberley's Kitchen 2014
Contents Morning Cookies Desserts
Featuring recipes from Leanne Bakes, Peaches & Cream, and Bakerbreans
Welcome Welcome to SweetTreats by Kimberley's Kitchen! Here you will find some of my favourite recipes and a few special treats by some of my favourite Canadian food bloggers! I hope that these recipes inspire you to craft simple, delicious treats for your family and friends! ~Kimberley
good morning granola
good morning granola by Kimberley's Kitchen Granola is a breakfast staple in our house and this simple recipe can be easily adapted for favourite flavours or to make it more allergen friendly. The important part is to have fun with it and invite the kids to make it with you! Combine 4 cups organic rolled oats with 1 Tablespoon in a large mixing bowl. Add 4 Tablespoons of honey, 2 teaspoons of ground cinnamon, and stir to combine. Spread on an oiled baking sheet and bake at 300 degrees for 15 minutes, stir and bake for another 5-10 minutes until oats are toasty. Allow to cool and store in an airtight container for up to one week. Add mix-ins such as nuts and dried fruit when serving. Enjoy!
Cinnamon Buns
Cinnamon Buns by Kimberley's Kitchen I receive more requests for my cinnamon bun recipe than anything else. My recipe isn't fancy or unique, but it does work every time and is easy for beginner bakers. Once you try these, you will be hooked. In the bowl of a stand mixer, combine 1 cup warm milk with 1 teaspoon of sugar, and 1 Tablespoon of dry yeast. Once yeast has foamed, gently stir, add the following- 3 Tablespoons melted butter, 1/2 cup sugar, 1 teaspoon salt, 1 egg, 3 1/2 cups flour. Mix until combined. Mix with the dough hook on low until dough pulls away from the sides of the bowl, about 10 minutes. Remove dough from bowl and on a lightly floured surface, gently kneed dough until smooth. Place in a lightly oiled bowl, cover with a clean tea towel, and sit a warm place for an hour, until doubled in size.
Preheat oven to 400, and butter an 8 x 11 glass or metal baking pan. Prepare cinnamon filling by combining 1 1/2 sticks melted butter with 1 Tablespoon ground cinnamon and 1/3 cup brown sugar. Turn dough onto lightly floured surface and roll into a 6 x 12 rectangle. Spread cinnamon filling over dough. With long side facing you, roll dough into a log. Slice in half. Slice each half in half, and then each slice in half again. You will have 8 rolls. Place rolls cut side up in baking dish, brush with 1 Tablespoon melted butter. Cover with plastic wrap and allow to sit for 30 minutes. Bake in pre-heated oven for 25 minutes. Remove from oven and allow to cool in pan on wire rack. Glaze with icing made from 1 cup confectioner's sugar and 2 Tablespoons milk. Enjoy!
hot chocolate by Kimberley's Kitchen For each serving, mix 1 Tablespoon cocoa powder and 1 teaspoon sugar in a small saucepan. Add 1 Tablespoon water and whisk to combine, Add 1 cup milk and heat to desired temperature.
Cookies Cookies have a way of making moments extra special and they are just so simple to make. Homemade is always better and cookies make such a wonderful gift any time of year.
Orange Gingerbread Cookies by Wanda Baker of Bakers Beans Blog
Orange Gingerbread Cookies Serves: many Ingredients • ¾ cup butter, softened • ¾ cup brown sugar • 1 egg • ⅔ cup molasses • 2 tsp orange zest • 1 tsp vanilla • 3 cups all-purpose white flour • ¾ tsp baking soda • 2 tsp cinnamon • ¼ tsp nutmeg • 2 tsp ginger • ½ tsp cloves • ¼ tsp salt Instructions 1. In a large bowl beat together butter, brown sugar, egg, molasses, orange zest and vanilla. Set aside. 2. In another bowl sift together flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Gradually add flour mixture to wet mixture, mixing well. 3. Divide dough in half, shape into two discs, wrap in plastic and place in fridge until firm (2-3 hours or overnight). 4. When ready to cut out cookies, roll out dough to about ¼ inch thickness on lightly floured surface. Using cookie cutters, cut out shapes and place on parchment lined cooking sheets about 1 inch apart. If the dough feels soft, place cookie sheet back in fridge for 15 minutes to firm up dough before baking.
5. Bake in 350 F oven for 4 minutes then turn and rotate cookie sheets in oven. Bake for another 4 minutes or until cookies lightly browned on bottom and firm to touch. I always rotate the trays in the oven so the cookies bake evenly on all sides. 6. Set on racks to cool completely before icing. Notes To make Royal Icing: Beat together 6 tbsp. egg whites with 1 tsp vanilla until egg whites are frothy. Gradually mix in 4 cups sifted icing sugar until all incorporated. Turn speed up to high and beat until mixture forms stiff, glossy peaks, about 5 minutes or so. If using food colouring add it and mix. Pour into pastry bags or a Ziploc type plastic bag, clipping one of the corners. Decorate cookies and add sprinkles before the icing dries.
Marshmallow Cookie Bars by Leanne Bakes
Marshamallow Cookie Bars Ingredients For the cookie layer: 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 3/4 cup butter, melted and cooled 1/2 cup brown sugar 1/2 cup sugar 1 egg 1 egg yolk 1 tablespoon vanilla 2 cups chocolate chips For the marshmallow layer: 1/2 cup water 1 1/2 packets gelatin 1 cup sugar 1/4 cup corn syrup 1 tablespoon vanilla For the chocolate layer: 2 cups chocolate chips
Directions Start with the cookies: Preheat oven to 350F and grease or line a 9x13 inch baking pan with parchment. Set aside. In the bowl of a stand mixer, mix together the butter and sugar until light and creamy. Add the eggs and vanilla, and beat until smooth. Add the remaining dry ingredients and beat until well combined, making sure to scrap the sides of the mixer at least once. Fold in the chocolate chips. Spoon the mixture into the pan and bake for 25-30 minutes. Set aside to cool. Make the marshmallow layer: Combine 1/4 cup of the water and the gelatin in a stand mixer (or large bowl if you have handheld electric beaters). Let gel. Combine the remaining water with the sugar and corn syrup in a small pot. Bring the pot to a boil, simmer for 5 or so minutes, then remove from heat. Give the gelatin mixture a few quick whips with the beaters, then gradually add the sugar mixture with the mixer on low. Once the sugar mixture is added, turn the mixer to medium-high and beat for about 10 minutes – the mixture will triple in size and become thick. Quickly whip in the vanilla.
Turn of the mixer, and pour the marshmallow mixture over the cookies. Spread into an even layer. Cover with greased plastic wrap and allow to set for several hours (preferably overnight). Make the top layer: Once the marshmallow layer is set, melt the chocolate on half power in the microwave until almost all the chips are melted. Whisk until smooth, then spoon over the marshmallow. Using a flat spatula or knife to create a thin, even layer. Allow to set then cut into bars and serve!
Peppermint Mocha Cake by Peaches & Cream Blog
Cake! Does it get any more beautiful than this? Helena from Peaches & Cream Blog dreams up beautiful recipes and this one has become one of my favorites. This recipe adapts very easily for different seasons and flavours too.
Peppermint Mocha Cake Makes 1 (9 inch) round cake INGREDIENTS 2 cups sugar 1 ¾ cup all purpose flour ¾ cup cocoa 1 ½ teaspoon baking powder 1 ½ teaspoon baking soda 1 teaspoon salt 2 eggs 1 cup milk ½ cup applesauce (vegetable oil works too) 2 teaspoons vanilla 1 cup boiling water 3 tablespoons instant coffee For the filling: 1/3 cup whipping cream 2 teaspoons powdered sugar ¼ teaspoon peppermint extract For the frosting: 1 cup butter 2 ½ cup icing sugar ¾ teaspoon peppermint extract White-white icing color For decorating: 1 candy cane + 8 peppermint candies, crushed finely 6 peppermint candies, halved
DIRECTIONS Butter and lightly flour a 2 9-inch round spring foam pan and set aside. Preheat oven to 350 degrees. In a large bowl of a stand mixer fitted with a paddle attachment, stir together the dry ingredients together until incorporated. Add the eggs, milk, applesauce and vanilla and stir until well-combined. Stir together the boiling water and instant coffee until dissolved. Add to the cake mixture and mix until well-incorporated. Divide the mixture between the two pans. Bake for 35 minutes. Cool for 10 minutes before removing the spring foam sides. Cool completely. To make the filling: In the bowl of a stand mixer fitted with a whisk attachment, beat the whip cream until soft peaks form. Add the peppermint extract and powdered sugar until soft peaks return and refrigerate until use. For the icing: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter over medium speed until smooth. Stir in the confectioners sugars, mix on medium-low until incorporated. Add the peppermint extract and white icing; continue to beat on medium until smooth. Adjust white icing as per preference.
To assemble: Once the cakes have completely cooled, level the tops. Place the bottom layer on a serving platter. Top with whipped filling and spread evenly. Place the remaining layer over cake and frost. Sprinkle with crushed candy cane and peppermint mixture. Top with halved peppermint candies. Source: Cake and filling adapted from Good Things Catered (a blog no longer in existenceďż˝). Icing is a Peaches & Cream creation.
thank you A special thanks to Wanda from Bakers Beans, Leanne from Leanne Bakes, and Helena from Peaches & Cream. These Canadian bloggers are a delight and make wonderful recipes. Thank YOU to my fans and backers for making my Kickstarter Campaign a success and for helping to Build Kimberley's Kitchen! `kimberley