Pecan, Caramel, Chocolate Squares

I've tasted this once, made it never. Until this afternoon. We attended a baby shower in spring where this was served. Apparently it's from a 1994 newspaper.

2 cups flour

1 cup brown sugar, packed

1/2 cup butter, softened

Sprinkle of salt

1 1/2 cup pecan halves or pieces

1 1/3 cup butter

1 cup brown sugar, packed

Sprinkle of salt

1 cup semi-sweet chocolate chips

optional: chopped pecans for on top

Preheat oven to 350 degrees. Beat together sugar and butter, and then add flour. Press firmly into 9x13 pan. Arrange pecans over crust.

Combine second amount of butter and brown sugar in saucepan and bring to a boil, stirring constantly for one minute. Pour over pecans. Bake 15 to 20 minutes or until bubbly. 

Sprinkle chocolate chips over top, let stand for three minutes and spread chocolate.

Cool completely and cut into small squares.

Wrap tightly in plastic wrap and pack in flat tin box. Keep in cool place until it's to be given or sent.

Makes 40.

Pumpkin Cake with Caramel Cream Cheese Frosting

This recipe is inspired by Tastes Better From Scratch. I reduce sugar in nearly every recipe I make, so what I've written out here is the reduced sugar version. I also changed the frosting and a few other things.

1. Take cream cheese and butter out of the fridge or freezer and bring to room temperature.

Ingredients

1 cup granulated sugar

½ cup light brown sugar

1 cup plain Greek yogurt or sour cream

½ cup salted butter

1 1/2 cups pumpkin puree 

3 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 1/2 tsp epicure pumpkin spice mixture

OR, use these spices:

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

Cream Cheese Frosting

6 Tablespoons butter

1/2 cup 18% cream or heavy whipping cream

1/2 cup light brown sugar

1 Tbsp corn starch

pinch salt

1 cup powdered sugar

2 teaspoons vanilla extract

1/2 block of cream cheese

Instructions

Add butter and sugars to a mixer and cream together until light and fluffy. Add pumpkin, yogurt, eggs, and vanilla then mix.

In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg. Mix the dry ingredients with the wet. Pour batter into a jelly roll pan (10×15 inch). Bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean. 

For the Frosting: As soon as the cake comes out of the oven, make the frosting. In a medium saucepan, combine the butter, cream, brown sugar, powdered sugar, cornstarch, and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Whisk in cream cheese. Remove from the heat and stir in vanilla. Mix well. Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting. Gently spread warm frosting over bars. Allow to cool before serving.

Hot Chocolate Mix

I have wanted to make a low-sugar, few-ingredient hot chocolate mix for years and this is finally the time to give it a go.

1/2 cup monk fruit sugar

1/2 cup white sugar

1 Tbsp vanilla

2 cups powdered milk

1 cup cocoa

3 Tbsp cornstarch

1/2 tsp salt

Combine sugars with vanilla. Spread on a baking sheet and allow to become fully dry. Crumble it or even put it into a blender so it isn't chunky.

Combine all ingredients in a medium sized bowl. Store in a tightly sealed jar.

For a cup of hot chocolate, add 2 to 3 Tbsp of dry mix into 8 oz of hot water.

Notes:

I used Trensite brand whole milk powder (from Walmart). I wasn't interested in skim milk powder.

This also makes a nice chocolate pudding. I'll write out the measurements the next time I make it.

Fridge Pickles

This recipe is from my mother-in-law, so you know it's going to be a keeper!

Bring to a boil:
1 1/2 cups sugar
2 1/2 cups vinegar

2 Tbsp pickling salt (Himalayan salt works as well, but pickling salt gives a clearer brine)

1 Tbsp mustard seeds

1 Tbsp turmeric

1 Tbsp celery seed

Cool and pour over:

an ice cream pail of cucumbers (4L)

1 large onion

2 garlic cloves

Cover, let sit for 24 hours. This gave me 4 (pasta sauce sized) jars of pickles.

I added one red pepper, cut into short strips. Looks nice, tastes delicious.

Chocolate Zucchini Muffins

I was looking for a recipe to make a dozen chocolate zucchini muffins and I decided to try the one from My Baking Addiction. Phenomenal. I recommend it! 

I wanted to double it and made several changes so this is my adaptation. It's still a work in progress and I will likely make additional changes. But this is what I'm working with for now:

2 cups zucchini, washed, dried, grated

1 cup butter, softened

1 cup brown sugar

1 cup white sugar

4 eggs

4 tsp vanilla

3 cups white flour

1 cup whole wheat flour

2/3 cup cocoa

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 cup chocolate chips

Preheat oven to 350 degrees. Prepare preferred muffin pans. I love the Pampered Chef stoneware pans.

Cream butter and sugars together until it has become a pale, fluffy mixture. Add in eggs, beat until everything is very well combined. Add vanilla.

Time for the dry ingredients, chocolate chips, and shredded zucchini. Stir only enough for ingredients to be combined. Really get down into the bottom of the bowl to ensure everything gets mixed thoroughly. Don't over-mix! (About 18 to 20 stirs should be good.)

Using a large scoop (the Pampered Chef one holds about 3Tbsp of batter), put one scoop of batter into each spot. 

Bake for about 20 minutes, or until a tooth pick comes out clean.

Remove from the oven and cool on a rack.

Sourdough Sandwich Loaf, 3 loaves

This is the recipe I use every week. 

• 100g active, stiff sourdough starter – make sure it’s bubbly and fed about 12 hours before baking.

• 560g water – lukewarm water helps activate the fermentation process.

• 90g butter – adds moisture and tenderness to the crumb.

• 30g honey – adds just a touch of sweetness; maple syrup or sugar can be substituted.

• 300g whole wheat flour – I don't prefer to use more than 30% whole wheat flour in my bread.

• 700g all-purpose flour – this provides the structure and strength the bread needs.

• 18g salt – essential for flavor and helping to control fermentation.

You don’t need any fancy flour or equipment here — just a mixing bowl, a loaf pan, and a little care.

---

Instructions

Mix the Dough

Start by combining the sourdough starter, water, butter, and honey in a large bowl. I prefer to use my Kitchen Aid stand mixer for making bread.

Knead and Rest

Mix it with the dough hook on speed 2 for 8 minutes until it becomes smooth, soft, and slightly tacky. If kneading by hand, use the heel of your palm to push the dough forward, fold it back, and repeat. Cover the dough with a damp towel or plastic wrap and let it rest for a few hours (for several) at room temperature.

Overnight Rise

After the initial rest, form the loaves, place into greased loaf pans, cover with plastic wrap, and place in the refrigerator for an overnight cold fermentation — about 10–12 hours. This slow rise improves both the flavor and the digestibility of the bread. By morning, your dough should be noticeably puffier and roughly doubled in size. This recipe gives me 1800g of dough, so each of the three loaves will be 600g. Yes, I weigh them every time.

Final Proof

Let the shaped dough rise at room temperature for several hours, or until it domes nicely near the edge of the pan. The exact time can vary depending on your kitchen temperature — don’t rush this step. A properly proofed loaf will feel airy and spring back slightly when pressed.

Bake

Preheat your oven to 400°F (232°C). Once the dough is ready, place the pan on the middle rack and bake for 35 minutes. The top should be a rich golden brown, and the loaf should sound hollow when tapped on the bottom. If your oven tends to run hot, you can cover the top loosely with foil halfway through to prevent over-browning. The internal temperature for a loaf of sourdough bread should be between 96° and 99°.

Cool

Allow the bread to cool in the pan for 10 to 15 minutes to finish setting. Then gently remove it and transfer to a wire rack to cool completely. Slicing too early can make the bread gummy — so give it at least 60 minutes before cutting.

Coconut Pineapple Rolls

Okay let's grab the tried-and-true cinnamon bun recipe and switch up a couple of ingredients.

Bun dough:

1 cup mashed potatoes
2 tbsp yeast
2 cups warm milk or potato water
3/4 cup softened butter
2 eggs beaten
3/4 cup sugar
1 tsp salt
6 cups of flour

Inside the buns:
3Tbsp melted butter (to spread onto dough)

1 can of crushed pineapple, very well drained (save the pineapple juice)

3/4 cup sweetened coconut

3 Tbsp cornstarch

(if you want it to be sweeter, add 1/2 cup brown sugar)

Mix potatoes and oil in blender. (Potatoes can be blended with the milk.)

Add the other ingredients and mix well. Add 6 cups flour and knead until soft. Cover and let rise 1 hour.

Punch and make rolls with pineapple/coconut filling. Let rolls rise 30 minutes. Bake at 350 degrees F for 25 minutes.



Sauce:
1/2 cup sugar
1 can coconut milk
1/4 cup heavy cream

all of the pineapple juice
2 tbsp cornstarch
1/4 tsp vanilla
2 tsp butter
pinch of salt

Mix. Heat to boiling. Pour over rolls when done or just before serving. Enjoy!

Spinach Muffins

This is a family favorite. This is a double batch and will make 23 to 24 muffins.

Thaw one block of frozen, chopped spinach. I do not drain, and I include the liquid in the recipe.

2 cups mashed bananas (about 5 to 6 medium)

2 tsp baking soda

4 large eggs

1/2 cup butter

1 1/2 cups brown sugar, packed

3 cups flour

3 tsp baking powder

1/4 tsp salt

2 tsp vanilla (optional)

1 cup chocolate chips

In a small bowl, stir mashed bananas and baking soda together. Set aside.

Blast the eggs and thawed spinach in the blender until smooth. Set aside.

Cream butter and sugar in large mixing bowl. Add egg and spinach mixture, as well as the bananas.

Add dry ingredients and chocolate chips. Stir to moisten. Spoon into prepared muffin pan. Bake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.

Notes

This recipe is written with a reduced sugar and salt version. I don't recommend reducing it further.

I use the blocks of frozen chopped spinach from Superstore. Half of one block is enough for one batch of muffins. Thaw it. Liquid can be added to batter, too.

"Sugar-free" Egg Nog from Scratch

This is a variation of the from-scratch egg nog recipe I recently posted. I would definitely double it!

Ingredients

6 large egg yolks
1/4 cup monk fruit sweetener (I like the Splenda brand)
1 cup 10% cream
2 cups milk
1/2 teaspoon ground nutmeg (or less if it's fresh!)
pinch of salt
1/4 teaspoon vanilla extract
ground cinnamon, for topping

Instructions

Whisk the egg yolks and monk fruit sweetener together in a medium bowl until light and creamy.

In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.

Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.

Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.

Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Remove from heat and stir in the vanilla.

Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.

Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.

Store homemade eggnog in the fridge for up to one week.

NOTES

I bought a fresh jar of nutmeg and I'm finding it very potent. I reduced it from 1/2 tsp for one batch to about 3/4 tsp for a double batch.

Egg Nog From Scratch

I have always thought egg nog was ... less than appetizing. But, my husband loves it, so I thought I'd make it from scratch and give it a try. Now it's a favorite for both of us. This version is inspired by Tastes Better From Scratch. I always make a double batch.

Ingredients

6 large egg yolks
1/2 cup granulated sugar
1 cup 10% cream
2 cups milk
1/2 teaspoon ground nutmeg
pinch of salt
1/4 teaspoon vanilla extract
ground cinnamon, for topping



Instructions

Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.

Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.

Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.

Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Remove from heat and stir in the vanilla.

Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.

Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.

Store homemade eggnog in the fridge for up to one week.

Banana Bread Cinnamon Rolls

This is a variation on my basic cinnamon bun recipe.  Preheat oven to 325 degrees. (Not 350).

Bun dough:

1 cup mashed potatoes
2 tbsp yeast
2 cups warm milk or potato water

3/4 cup softened butter
2 eggs beaten

1 cup mashed bananas
3/4 cup sugar
1 tsp salt

6 cups flour

Inside the buns:
3Tbsp melted butter (to spread onto dough)
1 1/2 cups brown sugar (to sprinkle onto melted butter)
2 Tbsp cinnamon

1 cup chopped pecans

Mix potatoes and milk or potato water in blender. Pour into large mixing bowl. Add sugar and yeast.

Add remaining ingredients and mix well. Add 6 cups flour and knead until soft. Cover and let rise 1 hour.

Punch and make rolls (with brown sugar and cinnamon). Let rolls rise 30 minutes. Bake at 325 degrees F for 30 minutes.


Sauce:
1 cup brown sugar
1/2 cup cream
1/2 cup boiling water
1 tbsp cornstarch
1 tsp vanilla
4 tsp butter
1/4 tsp salt

1/2 cup chopped pecans

Mix. Heat to boiling. Pour over rolls when done or just before serving. Enjoy!

Sourdough Sandwich Loaf, small batch

 

• 
  50g active sourdough starter – make sure it’s bubbly and fed about 12 hours before baking.

• 275g water – lukewarm water helps activate the fermentation process.

• 60g olive oil – adds moisture and tenderness to the crumb.

• 15g honey – adds just a touch of sweetness; maple syrup or sugar can be substituted.

• 500g all-purpose flour – this provides the structure and strength the bread needs.

• 10g salt – essential for flavor and helping to control fermentation.

You don’t need any fancy flour or equipment here — just a mixing bowl, a loaf pan, and a little care.

---

Instructions

Mix the Dough

Start by combining the sourdough starter, water, olive oil, and honey in a large bowl. Stir to dissolve everything, then add the flour and salt. Mix with a spoon or your hands until no dry flour remains. The dough will look a bit shaggy at first, but that’s okay — it will smooth out during kneading.

Knead and Rest

Transfer the dough to a clean surface or keep it in the bowl to knead. Work it for 8–10 minutes until it becomes smooth, soft, and slightly tacky. If kneading by hand, use the heel of your palm to push the dough forward, fold it back, and repeat. Cover the dough with a damp towel or plastic wrap and let it rest for 1 hour at room temperature.

Overnight Rise

After the initial rest, place the dough in the refrigerator for an overnight cold fermentation — about 10–12 hours. This slow rise improves both the flavor and the digestibility of the bread. By morning, your dough should be noticeably puffier and roughly doubled in size.

Shape the Dough

Lightly flour your countertop, then gently turn out the cold dough. Pat it into a rectangle, roll it up tightly like a log, and pinch the seam closed. Place the dough seam-side down into a greased 9×5-inch loaf pan. Smooth the top and make a few shallow slashes if you like.

Final Proof

Let the shaped dough rise at room temperature for 2–3 hours, or until it domes nicely over the edge of the pan by about 1 inch. The exact time can vary depending on your kitchen temperature — don’t rush this step. A properly proofed loaf will feel airy and spring back slightly when pressed.

Bake

Preheat your oven to 450°F (232°C). Once the dough is ready, place the pan on the middle rack and bake for 45–50 minutes. The top should be a rich golden brown, and the loaf should sound hollow when tapped on the bottom. If your oven tends to run hot, you can cover the top loosely with foil halfway through to prevent over-browning.

Cool

Allow the bread to cool in the pan for 10–15 minutes to finish setting. Then gently remove it and transfer to a wire rack to cool completely. Slicing too early can make the bread gummy — so give it at least 45 minutes before cutting.

Orange Rolls, simplified

April 17, 2025 I made the full recipe of Citrus Buns, and for some reason, I had to fight the dough. It just didn't go as I had thought it would. Plus, it's a giant batch. Five-and-a-half dozen buns. So, I'll go back to my tried-and-true cinnamon bun recipe and adapt it to be my new orange rolls go-to recipe. As of today, April 18, I haven't tried it as written, but I'm fully confident it'll be great.

Bun dough:

1 cup mashed potatoes
2 tbsp yeast
2 cups potato water or milk
3/4 cup softened butter
2 eggs beaten
3/4 cup sugar
1 tsp salt
6 cups of flour

Inside the buns:
3Tbsp melted butter (to spread onto dough)
2 cups sweetened coconut

1 cup white sugar

zest from one orange and one lemon

Blend mashed potatoes and potato water/milk. (I'm considering putting an orange in as well.)

Add the other ingredients and mix well. Add 6 cups flour and knead until soft. Cover and let rise 1 hour.

Punch and make rolls with coconut/zest filling. Let rolls rise 30 minutes. Bake at 350 degrees F for 25 minutes.

Sauce:
1 cup sugar

1/2 cup sour cream

1/2 cup butter

juice from one lemon

Mix. Heat to boiling. Pour over rolls when done or just before serving. Enjoy!

Banana Muffins and variations (spinach, pumpkin)

I have no idea where this recipe came from originally. It's in "the white recipe book" (aka a collection from a group of church friends about 20 years ago).

1 cup mashed bananas (about 3 medium)

1 tsp baking soda

2 large eggs

1/4 cup butter

1 cup brown sugar, packed*

1 1/2 cups flour

1 1/2 tsp baking powder

1/4 tsp salt*

1 tsp vanilla (optional)

1/2 cup chocolate chips

In a small bowl, stir mashed bananas and baking soda together. Set aside.

Beat eggs in a small bowl until frothy. Set aside.

Cream butter and sugar in large mixing bowl. Add half of the eggs, mixing again. Add second half of eggs, mix again. Stir in mashed bananas, mix again.

Add dry ingredients and chocolate chips. Stir to moisten. Spoon into prepared muffin pan. Bake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.

Notes

I reduce sugar in most recipes. This recipe could be delicious with half the amount of sugar.

If you reduce the sugar, also reduce the salt.

Variations

You can use other ingredients in place of banana. We love a 2/3 banana with 1/3 spinach version. I use the blocks of frozen chopped spinach from Superstore. Half of one block is enough for one batch of muffins. Thaw it. Liquid can be added to batter, too.

Pumpkin muffins are great as well. Replace the entire portion of bananas with pumpkin puree, add 2 tsp pumpkin spices. For this version, use the full 1 cup of brown sugar.

Pumpkin spice mix (I make a big batch, usually about 8X this, and use 2 tsp at a time)

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

Southwestern Egg Rolls

I have no idea why these are called egg rolls.... This is inspired by this social media post by Freddsters 

2 Tbsp olive oil

1 onion, finely chopped

1 jalapeno, finely chopped (seeds removed if you want it more mild)

2 cloves garlic, grated

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

1 tsp chili powder (guajillo variety, if you have it)

1 tsp salt

1 tsp black pepper

1/2 tsp cumin

2 bell peppers, chopped

2 cups shredded rotisserie chicken

1 cup black beans (I used a whole can of beans, drained and rinsed)

1 cup corn (I used a whole can of corn, drained and rinsed)

1 small package of fresh baby spinach or half a package of frozen spinach

1 lime, juiced

Shredded cheese of choice

10 large flour tortillas

Avocado Ranch Dip

2 avocados, mashed

1 lime, juiced

1 cup ranch dressing

finely chopped cilantro to taste

1 small clove of garlic, grated

salt and pepper to taste

Directions

Saute onion, jalapeno, and garlic for a few minutes.

Add spices and bell peppers, cook for a few minutes.

Add in beans, corn, and spinach, cook until spinach is wilted.

Mix avocado ranch dip.

Lay out all 10 tortillas, add cheese to each one, divide the filling evenly. Roll them up, lay them in a frying pan with a little olive oil until browned, turn to brown on each side. 

These make a great meal, about one to one-and-a-half per person is plenty. They are great as leftovers, and make a nice breakfast with a side of eggs.

Tomato Soup From Scratch

This recipe is from my mother-in-law, possibly as far back as the late '90's. I don't remember. I haven't made it in many years, but I'm in a wintery, soupy, cozy mood, so I made a half-batch. I'll write this as the full recipe. For reference, a half-batch made 12 500mL (2 cup or 1 pint) jars.

Ingredients

2 pails of tomato chunks

1 head celery

3 large onions

3 green peppers

3 jalapenos (with or without seeds, depending on preference)

2 cloves garlic (individual cloves. Not two heads of garlic!)

3 bay leaves

3 Tbsp dried parsley (or 1 cup fresh)

2 Tbsp dried basil (or 3/4 cup fresh, loosely packed)

1 tsp paprika

1 tsp black pepper

1 cup butter

1 can tomato soup

1 small can tomato paste

1/8 cup ketchup

1 tsp baking soda

1 cup cornstarch

3/4 cup flour* 

1/2 cup sugar

1/4 cup salt

Directions

Prep veggies and roughly chop. Add into a very large pot with the herbs and spices. Boil for 45 minutes, stirring periodically. Remove the bay leaves, then use an immersion blender to zap the soup. The soup can be poured through a strainer at this point if a smoother end result is prefered.

Combine the next set of ingredients in a separate pot, add to main pot once it's combined.

In a separate bowl, combine dry ingredients. Add into the soup pot while running the immersion blender to ensure there are no cornstarch blobs.

Bring till almost boiling and then ladle into prepared jars.

Notes

When I did the half-batch, I used the full cup of cornstarch without any of the flour. I really like the texture and thickness of how this turned out.

Gluten-free: This recipe would be so easily GF, if you omit the flour and ensure the commercial tomato soup is also GF.

Store-bought tomato soup is concentrated and intended to be diluted with water or milk. This recipe is ready-to-serve.

Mennonite New Year's Cookies, Fritters, Portzelky

This recipe is adapted from, and inspired by edieseveryday.com

Note! This version of the recipe requires TWO blocks of time for rising.

Ingredients

5 tsp sugar
2 Tbsp dry yeast
2 cups warm water
1 3/4 cups warm milk
7 cups flour, divided

2 tsp baking powder, optional
1/2 cup sugar (minus the 5 tsp)
1/2 cup melted lard or butter
4 eggs
1 1/2 tsp salt
4 cups raisins, coated with some flour to keep them from falling to the bottom of the dough (or chopped apples or omit fruit all together)

enough lard for frying, about 8 cups

Toppings
Sprinkle with powdered sugar when fritters are hot
Dip fritter into powdered sugar while eating
Toss hot apple fritters with a combination of powdered sugar and cinnamon
Dip into Roger's Syrup

Instructions
For a full batch, using a large bowl, mix sugar and yeast into the two cups warm water. Allow to stand for 10 minutes. Stir to combine.

Mix in 2 cups flour to make a sponge. Cover the bowl with a damp dish towel and allow to rise in a warm area until light and bubbly. Once the dough has doubled, stir in the other ingredients and approximately 5 cups flour to make a stiff batter. Let rise until doubled and fry in deep, hot fat.

You will need two tablespoons to form and handle the dough, as well as a slotted spoon to remove the fritters from the hot oil. Quickly dip the two tablespoons into the oil and form small balls of the dough with the oiled tablespoons, carefully scraping and dropping the dough into the hot oil. The fritters will sink to the bottom of the pan and then pop right back up. You should be able to fry at least six at a time, but don't crowd the pan. Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.

Serve warm.

Chocolate Date Bites

This is an adaptation of a recipe I found on Instagram by @littleloucooks

The recipe is written as bars but I prefer to use my mini muffin pan, lined with mini cups. It's a two-bite sweet, which is plenty for my taste buds. Also, it is originally written as using a blender. I recommend a food processor. Strongly.

230g pitted dates - or 2 cups

125g mixed seeds - or 1 cup (sunflower/pumpkin)

75g oats - or 1 cup

40g desiccated coconut - or 1/2 cup

2 tablespoons Cocoa powder

Top with:

150g chocolate -

1 tablespoon coconut butter or butter

Step 1:Line 2 (2lb) loaf tins with parchment liners or paper. Or line an 8 inch square tin.

Step 2: To make the bars: Add the dates to a bowl and cover with boiling water to soften.

Meanwhile blend the oats, seeds, coconut, cocoa powder in a blender. Blend it fine or leave it coarse for more texture if you prefer.

Drain the dates and add them to the blender.

Blend until it looks like a thick paste. If it looks dry add a dash of hot water and blend again.

Step 3: Divide between two loaf tins. Push down. Melt the chocolate and coconut oil together in the microwave or in a bowl over simmering water. Then divide between the loaf tins. Set in the fridge for 1 hour then cut into bars. Make them bite size if you like!

Keep in the fridge for 1 week.Or freeze for 3 months.

Gingerbread Cinnamon Buns

This is a variation on my regular cinnamon bun recipe. 

*Start by saving leftover potatoes, cooking one small potato, and/or save the water potatoes are cooked in.

Ingredients for buns
2 cups warm milk (or warm, not hot, potato water)
2 Tbsp yeast
1/2 cup sugar

6-7 cups flour

1 cup mashed potato

3/4 cup butter, softened

2 eggs, beaten

1/4 cup molasses

1 Tbsp cinnamon

2 tsp ginger

1 tsp cloves

1 tsp salt

Ingredients for filling

2 cups brown sugar

4 tsp cinnamon

1/2 cup butter, melted

Ingredients for icing

3/4 cup butter, softened

2 Tbsp heavy cream

2 cups powdered sugar

2 tsp cinnamon

2 tsp vanilla

Instructions

Combine milk (or potato water), yeast, and sugar, allow to proof. About 10 minutes.

Add remaining ingredients, mix with dough hook for 6 to 10 minutes, until dough comes together to form a ball. Add more flour as needed, 1/2 cup at a time. The dough shouldn't be sticky when it's done.

Allow to rise in a warm spot for 60 to 90 minutes, until it has doubled in size.

I roll out half of the dough at once. Brush the dough with melted butter and cover with half of the brown sugar/cinnamon mixture. Roll dough along the long side. Cut with a sharp knife, at 1 1/2" intervals. Place 12 pieces into greased 9x13 pan. 

Place pans in a warm spot to rise. This may be as quick as 30 minutes. They will rise a lot more as they're baked.

Preheat the oven to 325 degrees, bake for 25 to 30 minutes.

When buns are mostly cool, top with icing. 

Notes:

These buns freeze well.

I use homemade brown sugar, combining 1 cup white sugar with 1 Tbsp molasses. 

Red Pepper and Jalapeno Jelly

This recipe is an adaptation from the one found at allrecipes.com. One of the best parts of that website is going through the reviews and reading tips and suggestions from folks who have made that particular recipe. 

I spent a ton of time reading about canning safely, because there's no point in making all this effort only to have it not turn out or have the jars seal! Definitely read the entire article for this recipe and watch the attached video.

While pepper jelly with cream cheese or goat cheese on crackers is the obivous use, it can be used as a dipping sauce, as part of a marinade, in a grilled cheese sandwhich.... the possibilities are endless.

I made a (roughly) double batch, although some suggest not ever doubling up a canning recipe.

Ingredients

5 cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
1 cup finely chopped jalapeno peppers, leaving seeds in about a quarter cup worth of peppers
2 cups apple cider vinegar
3 (1.75 ounce) package powdered pectin
8 cups white sugar

Directions

Sterilize 12 8-ounce (125mL) canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.

Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.

Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.

Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 10 minutes.