Category Archives: baking

No Bake Cherrio Bars

25 Sunday Jun 2017

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Cheerio Bars

Ingredientswrks4me_terry_tested-11

  • 2 cups of semi-sweet chocolate chips
  • 3/4 cup of peanut butter
  • 4 cups of Cheerios™ (I use Multigrain Cheerios™)

Directions

  1. Place semi-sweet chocolate chips and peanut butter in a large microwave save  bowl and heat at 30 seconds until chips are melted
  2. Pour over the Cheerios™ and mix until completely coated
  3. Spread the mixture into a parchment lined pan (or pre-buttered). Refrigerate until chilled and cut into bars and serve

Enjoy

Options: You can use other varieties of Cheerios™ or Cheerio type cerials, such as Chocolate, Gluten-Free, Honey-Nut

Original Recipe

Cheerio Cookies

11 Sunday Jun 2017

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Cherrio Cookies

Ingredientswrks4me_terry_tested-11

  • 1 cup butter or margarine
  • 1 cup of white sugar (or sugar substitute)
  • 1 cup brown sugar (or sugar substitute)
  • 1/2 cup peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup rolled oats
  • 3 cups of Cheerios or similar cereal (I use multi-grain)
  • 1 (6 ounce) package chocolate chips

Directions

  1. Preheat oven to 375 degrees F
  2. Cream butter, peanut butter and sugars together
  3. Add vanilla and eggs
  4. Sift in flour, salt, baking soda and baking powder together and fold into mixture
  5. Add oatmeal (rolled oats), Cheerios and chocolate chips
  6. Drop by full tablespoon or small cookie scoop onto a parchment lined cookie sheet
  7. Bake for 10-12 minutes (depending on oven)
  8. Cool on a cookie rack

Enjoy

Original Recipe

 

Choco-Coconut Low Sugar Brownie Cookie

09 Tuesday May 2017

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chocolate_brownie_cookie

Ingredientswrks4me_terry_tested-11

  • 1 1/3 Cups Golden Crisco Shortening (325 ml)
  • 1 cup Splenda sugar substitute (250 ml)
  • 2 cups Splenda brown sugar substitute (see below)
  • 1 Tbsp Vanilla  (15 ml)
  • 4 eggs, slightly beaten
  • 1 cups almond flour
  • 2 cups coconut flour
  • 2/3 cup Cocoa Powder (150 ml)
  • 1 tsp baking soda (5 ml)
  • 1 tsp salt (5 ml)
  • 1 cup milk or cashew milk
  • 1½ cups walnut pieces (375 ml)
  • 1 cup semi-sweet chocolate chips (250 ml) (subsitute sugarless chocolate chips if you can)
  • 1/2 cup of shredding coconut

Directions

Preheat oven to 325°F

  1. COMBINE Golden Crisco, Splenda sugar, Splenda brown sugar and vanilla in large bowl and
  2. BEAT with electric mixer on low speed for 1 minute or until creamy.
  3. ADD beaten eggs
  4. COMBINE Almond and Coconut flours, cocoa, baking soda and salt. ADD to creamed mixture alternatively with milk, beating on low speed about 1 minute, or just until blended.
  5. STIR in with spoon, nuts,chocolate chips and coconut
  6. DROP dough by heaping spoonfuls (about 2 Tbsp for each cookie) on parchment lined cookie sheet.
  7. BAKE at 325°F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm upon cooling. Cool 2 minutes.

Note: These cookies do not flatten out

How to make brown sugar with Splenda

  • 1 cup of Splenda
  • 1 teaspoon molasses
  • 1 or 2 drops of extract of maple

Put Splenda, molasses and maple extract into a cup and mix together with a fork until well blended

 

 

Crunchy Jumble Cookies

26 Wednesday Apr 2017

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Ingredients

  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups of Rice Krispies
  • 1 (6 oz) pkg semi-sweet chocolate chips
  • 1 cup raisins (optional)

Directions

  1. Sift flour, baking soda and salt together and set aside
  2. Beat butter and sugar, add egg and vanilla, beat well
  3. Add dry ingredients. Mix until combined
  4. Stir in Rice Krispies and chocolate chips
  5. Drop by level measuring tbsp onto a parchment paper lined baking sheet
  6. Bake at 350 degrees for 12 minutes

Remove and allow to cool

 

Cranberry Orange Muffins

31 Friday Mar 2017

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Cranberry Orange Muffins

Ingredientswrks4me_terry_tested-11

  • 1 1/2 cups of all purpose flour
  • 1 cup rolled oats or ROGERS Porridge Oats Ancient Grain Blend
  • 2/3 cups sugar or splenda
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup orange juice
  • 1 medium orange, UNPEELED
  • 3/4 cup of dried cranberries

Preparation

  1. Preheat oven to 350 degrees F.
  2. Combine the flour, rolled oats or porridge oats, sugar (splenda), baking powder, baking soda, salt and cinnamon in a bowl and set aside
  3. Place egg, oil and juice in a blender
  4. Cut off each end of the orange and discard
  5. Quarter the orange and remove the center core and seeds
  6. Put orange with it’s rine into the blend mixture and blend until smooth
  7. Pour over dry incredients and stir until well mixed
  8. Add the cranberries and mix
  9. Spoon into a muffin tin lined with muffin liners
  10. Bake for 15-20 minutes or until done
  11. Remove from pan and cool

NOTE: For a softer muffin, pre-soak 1 cup of rolled oats or porridge in 3/4 cup of orange juice for 30 minutes. Add this mix to dry ingedients. Continue with recipe as above, with only egg, oil and orange in the blender

Enjoy

Buttermilk Bran Muffins

16 Thursday Mar 2017

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Buttermilk Bran Muffins

Ingredients

  • 2 cups Buttermilk
  • 1 1/2 cups Bran Cereal
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla
  • 1 cup brown sugar
  • 2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon

Preparation

  1. Preheat oven to 400 degrees F. or (200 degrees C.)
  2. Combine buttermilk and bran
  3. Let stand for 10-15 minutes
  4. Mix together eggs, melted butter and vanilla
  5. Stir into buttermilk mixture
  6. Stir sugar and remaining dry ingredients
  7. Add buttermilk mixture to dry and stir just until blended
  8. Fill muffin tin lined with muffin papers

Bake 20 to 25 minutes

Makes 12 muffins

Gluten Free & Dairy Free Chocolate Cake with Non-Dairy Whipped Filling and Chocolate Ganache

21 Saturday Jan 2017

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chocolate-cake

Cake makes 2 layers when split in half (Double for larger cake)wrks4me_terry_tested-11

Ingredients

gluten-free-ingredients

  • 1 Box of Betty Crocker Gluten Free Chocolate Cake Mix
  • 1/3 Cup of Brown Sugar
  • 1 Package of Jello-O Chocolate Instant Pudding
  • 1/2 Cup of Crisco Golden Vegetable Shortening or Butter (if you can handle dairy)
  • 1 Tablespoon Vanilla
  • 1 Cup “Silk Cultured Coconut – Plain” or Sour Cream (if you can handle dairy)
  • 4 Eggs

Directions

  1. Preheat Oven to 350 degrees F
  2. Put Cake Mix and Chocolate Pudding Mix into a bowl and mix
  3. In a separate bowl add brown sugar and Crisco Shortening and blend together with a hand mixture
  4. Add Vanilla, Eggs and Silk Cultured Coconut to the brown sugar mixture. Blend with hand mixture until smooth
  5. Gradually add dry cake mix and pudding and mix
  6. Pour into a greased baking pan (use spray shortening)
  7. Bake for 30-40 minutes. Use a tooth pick to check for doneness
  8. After cooled, split in half and add filling

Whipped Fillingnutriwhip-combo

Ingredients

  • 1/3 cup of fresh Strawberries, finely chopped
  • 1 Carton Nutriwhip (this is Lactose Free and is oil based) Though officially not considered vegan it does not contain any animal products

Directions

  1. Empty Nutriwhip into a cold bowl and using an electric beater, whip til peaks form
  2. Spread strawberries in between each layer of Chocolate Cake
  3. Spread whipped topping ontop of strawberries of each layer

Ganache Icing

  • 8 Ounces of dark chocolate (finely chopped)
  • 8 Tablespoons of Silk Coconut for Coffee or Heavy Cream (if you can handle dairy)

Directions

  1. Microwave “Silk Coconut for Coffee” or Heavy Cream in microwave 30 seconds at a time until hot
  2. Add “Silk Coconut for Coffee” or Heavy Cream into bowl with finely chopped dark chocolate and wait 5 minutes before stirring until blended and smooth
  3. Spreak over cake and allow to set at room temperature. (If you prefer a spreadable version, allow ganache to become firm in the refriderator, then use a spatual, to spread ganache).

Chocolate Decorationchocolate-drizzle-dark

Ingredients

  • Dark Chocolate Bar
  • Parchment Paper
  • Cake Rack

Directions

  1. Chop Chocolate Bar in a microwave bowl and pour into a Ziploc page
  2. Move melted Chocolate to a corner of the bag to allow you to pipe the chocolate onto the parchment paper
  3. With some scissors cut off a small tip of the plastic page
  4. Slowly pipe the chocolate in a back and forth and criss-cross pattern onto parchment paper that is placed onto a Cake Rack
  5. Put into the freezer to firm up
  6. When ready to decorate carefully peel off the parchment paper and lay the chocolate decoration on top of the iced cake

 

 

 

 

 

 

 

Moist Banana Chocolate Chip Oatmeal Cookies

17 Tuesday Jan 2017

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banana-chocolate-chip-oatmeal-cookies

Ingredients

  • 3/4 cup melted Butterwrks4me_terry_tested-11
  • 1/2 cup Splenda Brown Sugar Blend or 1 cup Brown Sugar packed
  • 1/2 cup Splenda Sugar Substitute or 1/2 cup Sugar
  • 3 Cups of Rolled Oats
  • 1 Teaspoon Vanilla Extract
  • 1 Egg
  • 2 Large Riped Bananas (Mashed)
  • 1 1/2 cup Flour or Gluten Free Flour Mix
  • 1 1/2 Teaspoon Cinnamon
  • 2 Teaspoons of Cornstarch
  • 1 Teaspoon Baking Soda
  • 1/2 cup Chocolate Chips
  • 1/2 cup Chopped Walnuts

Directions

  1. Preheat oven to 350 degrees F
  2. Add mashed bananas, melted butter, rolled oats, sugar, egg and vanilla together in a bowl
  3. Mix well and let sit for 10 minutes for the rolled oats to absorb moisture
  4. Stir in flour, baking soda, cinnamon and cornstarch
  5. Add chocolate chips and walnuts
  6. Cover a cookie sheet with parchment paper or silicon baking sheet
  7. Spoon out a tablespoon of cookie dough
  8. Lightly press with a fork
  9. Bake for 10 to 12 minutes
  10. Remove and let them cool on a cookie sheet

Enjoy

 

 

 

 

Salted Cracker Toffee

10 Tuesday Jan 2017

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salted-cracker-chocolate-toffee

Ingredients

  • 36-40 salted saltine crackers or enough to line your cookie sheet pan
  • 1 to 1 1/4 cups unsalted butter (dependent on size of cookie sheet)
  • 1 to 1 1/4 cups packed brown sugar (dependent on size of cookie sheet)
  • 2 cups milk chocolate or semi-sweet chocolate chips
  • (optional) 1 cup chopped pecans or your favourite nuts

Directions

  1. Preheat oven to 400 degrees F
  2. Line a cookie sheet with a layer of crackers
  3. Put sugar and butter into a pot and bring to a boil. Continue to boil for approximately 3 minutes until it turns a deep caramel colour. Do not burn
  4. Pour over the cracker and spread to completely cover them
  5. Bake in the over for 5-6 minutes
  6. Remove from oven and sprinkle the chocolate chips over the all. When they have melted, begin to spread over crackers.
  7. Add optional nuts
  8. Allow to cool before serving and break into pieces

Originally recipe

Apple Streusel Cake

06 Friday Jan 2017

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apple-streusel-cake

Ingredientswrks4me_terry_tested-11

Streusel Topping

  • 1/2 cup (65 grams) all purpose flour
  • 1/4 cup (55 grams) firmly packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons (40 grams) cold unsalted butter, cut into small pieces
  • 1/2 cup (50 grams) toasted and coarsely chopped nuts (can use almonds, hazelnuts, walnuts or pecans)

Batter

  • 3 cups of diced apples (either delicious, cortland, macintosh, honey crisp, empire, spartan apples)
  • 1 cup of flour
  • 2 teaspoons of baking powder
  • 1/4 cup of vegetable oil (canola)
  • 1 teaspoon vanilla
  • 2 eggs + 1 egg yolk
  • 3/4 cup sugar
  • Zest of 1 orange
  • 3 large apples (sliced for top of cake)

Note: For Keto (low carb diet) substitute 1 cup of flour for 1/2 cup of gluten free flour mixture and 1/2 cup of Almond flour. Instead of 2 eggs + 1 yolk substitute with 3 egg white, whipped to soft peaks and add 1/2 teaspoon of cream of tarter along with 1 egg yolk. For the topping use Splenda instead of brown sugar and use gluten free flour mixture.

Directions

  1. Preheat oven to 350 degrees F

Topping

Put flour, cinnamon, salt and brown sugar into a bowl. Cut in cold butter and with your hands combining until mixture resembles a coarse meal. Mix in the nuts. Set aside

Batter

  1. Mixture 1: In a bowl combine eggs and sugar and vanilla and beat until light and fluffy
  2. Mixture 2: Take 2 cups of apples and put in a food processor and pulse to make small pieces. Put into a bowl and add the remaining apple pieces and orange zest
  3. Mixture 3: Combine flour and baking powder in a bowl
  4. Combine mixture 1 and 2 together. Then stir in mixture 3 (flour combination) a little at a time to the combined mixture 1 and 2
  5. Add 1/2 cup of vegetable oil and stir
  6. Grease and flour a spring form pan
  7. Pour batter into pan
  8. Slice your 3 large apples and arrange on top of the batter
  9. Sprinkle topping mixture over apples
  10. Bake in a spring form pan (1 hour) or until toothpick comes out clean

Enjoy