Coconut Oatmeal Cookies

Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
Coconut Oatmeal Cookies
Print Recipe
    Servings Prep Time
    54 cookies 20 minutes
    Cook Time
    10-12 minutes
    Servings Prep Time
    54 cookies 20 minutes
    Cook Time
    10-12 minutes
    Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
    Coconut Oatmeal Cookies
    Print Recipe
      Servings Prep Time
      54 cookies 20 minutes
      Cook Time
      10-12 minutes
      Servings Prep Time
      54 cookies 20 minutes
      Cook Time
      10-12 minutes
      Ingredients
      Servings: cookies
      Instructions
      1. Preheat oven to 350℉.
      2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
      3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
      4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
      5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
      6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
      7. Bake one tray at a time on the middle rack for 10-12 minutes.
      8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

      Blueberry French Toast Bake

      Blueberry French Toast Bake
      Print Recipe
        Servings Prep Time
        6 people 25 minutes
        Cook Time
        40-45 minutes
        Servings Prep Time
        6 people 25 minutes
        Cook Time
        40-45 minutes
        Blueberry French Toast Bake
        Print Recipe
          Servings Prep Time
          6 people 25 minutes
          Cook Time
          40-45 minutes
          Servings Prep Time
          6 people 25 minutes
          Cook Time
          40-45 minutes
          Ingredients
          Blueberry French Toast Bake
          Balsamic Blueberry Sauce
          Servings: people
          Instructions
          Blueberry French Toast Bake
          1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
          2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
          3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
          Balsamic Blueberry Sauce
          1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
          Recipe Notes

          Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.

          Parsnip Spice Muffins

          Parsnip Spice Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 20 minutes
            Cook Time
            25-28 minutes
            Servings Prep Time
            12 muffins 20 minutes
            Cook Time
            25-28 minutes
            Parsnip Spice Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 20 minutes
              Cook Time
              25-28 minutes
              Servings Prep Time
              12 muffins 20 minutes
              Cook Time
              25-28 minutes
              Ingredients
              Servings: muffins
              Instructions
              1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
              2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
              3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
              4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.

              Baked Apple Cranberry Oatmeal


              Baked Apple Cranberry Oatmeal
              Print Recipe
                Servings Prep Time
                8-10 people 20 minutes
                Cook Time
                25-28 minutes
                Servings Prep Time
                8-10 people 20 minutes
                Cook Time
                25-28 minutes
                Baked Apple Cranberry Oatmeal
                Print Recipe
                  Servings Prep Time
                  8-10 people 20 minutes
                  Cook Time
                  25-28 minutes
                  Servings Prep Time
                  8-10 people 20 minutes
                  Cook Time
                  25-28 minutes
                  Ingredients
                  Baked Oatmeal
                  Topping
                  Servings: people
                  Instructions
                  Baked Oatmeal
                  1. Preheat oven to 350℉.
                  2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
                  3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
                  Topping
                  1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
                  2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
                  Recipe Notes

                  If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

                   

                  Roasted Cranberry Whipped Shortbread


                  Roasted Cranberry Whipped Shortbread
                  Print Recipe
                    Servings Prep Time
                    5 dozen 30 minutes
                    Cook Time
                    22 minutes
                    Servings Prep Time
                    5 dozen 30 minutes
                    Cook Time
                    22 minutes
                    Roasted Cranberry Whipped Shortbread
                    Print Recipe
                      Servings Prep Time
                      5 dozen 30 minutes
                      Cook Time
                      22 minutes
                      Servings Prep Time
                      5 dozen 30 minutes
                      Cook Time
                      22 minutes
                      Ingredients
                      Roasted Cranberries
                      whipped Shortbread
                      Servings: dozen
                      Instructions
                      Roasted Cranberries
                      1. Preheat oven to 425℉. In a medium bowl toss together all ingredients and spread in a single layer on a small baking sheet. Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
                      Whipped Shortbread
                      1. Preheat oven to 350℉. Add butter to a stand mixer bowl fitted with paddle attachment and beat until smooth. Add flour, powdered sugar, cornstarch, vanilla and salt. Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
                      2. Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4"- 2" rosettes with 2" spacing. (cookie will spread slightly with cooking)
                      3. Press an approximate 1/2 tsp of roasted cranberries into centre of cookie. Top centre of cookie with course sugar and bake in centre of oven for 12-13 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
                      Recipe Notes

                      You will likely have about a 1/2 cup of cooked cranberries left depending on how much you top the cookies with.  Any leftover is fantastic on crostini with brie or with roasted meats.