Kids Recipes (Most Popular)
Home made, low-fat muffins are only made sweeter with a crunchy, home-made "granola" topping! An excellent taste for breakfast or with coffee. Created for the Master Baker blog event at http://masterbaker.wordpress.com/.
A delicious way to use up sour cream that's left over from baked potatoes or pierogies, as well as any add ins sitting in your pantry! Egg-free and can be vegan with tofutti sour cream.
Delicious sweet dough filled with toothsome oats and whole-wheat flour, dressed up with a deliciously rich bittersweet chocolate swirl throughout.
These are the redhead cousins to the blondies and brownies in the world – caramelly sweet with the fruity undertones of banana and carrot, accented just so with a smattering of chocolate chips and nuts for added decadence.
Who needs chocolate chips when you can have these - simply bursting with coconut and butterscotch chips!
LorAnn's flavourings are extremely potent, so don't go overboard if you use them. It's fine to leave them out, though they do add the extra "oomph" in this recipe. It'll seem like there isn't enough dough to hold all the chips and coconut, but it will be okay - just be sure to space them out well - no more than 6 to a sheet - because they spread!
Still playing with the whole oatmeal-raisin thing, this time I'm adding pumpkin pie spice, dried cranberries and PUMPKIN to the whole-grain mix, along with some heart healthy olive oil for a great Fall treat even in the middle of summer.
A new twist on an old favourite - cayenne-spiked caramel apples! I used Mutsus for my batch but Granny Smiths work well too.
A delicious egg-free banana bar cookie flavoured with cinnamon, honey and brown sugar. A great after-school snack or Christmas dessert tray offering!
Insanely simple, yet so decadent I dare you to eat a second helping.
This is my little "desperation" snack when I was craving cheesecake - I can't tolerate the fat in the conventional recipe, but this blends the flavours of cheesecake and ice cream, so it works out well!
This makes enough for 8 mini pizzas or a big 16 incher. I like a really thin crust on my pies so I roll out the dough as fine as I can as soon as it's first rise is done - if you like a "doughier" crust, allow it a 30 minute rest after the first rise and shaping it. I do reccommend a quick par-bake before topping / finishing, no matter what method you use.
Cocoa powder, chocolate chips AND Nutella packed into a gigantic package, and coconut too?? I know, I know - but there's no overkill with cookies, is there! This makes 8 large cookies!
Sweet, fresh Ranier cherries fill a layered brownie-like confection with a bottom of peanut butter and oat batter and a crown of Nutella brownie!
These things are HUGE - and stuffed with potato chips, Smarties (the Canadian chocolate, mind you!) and broken up Aero bars. I slightly modified my dough recipe to use flaxseed, canola oil and 12 grain flour too, so they're not 100% naughty. Just 98%.
Theres no getting around the sugar attack with these cookies between the Nutella and the three kinds of baking chips you might need an extra large glass of milk for these! Adapted from http://www.canadianliving.com/food/chocola
te_chip_hazelnut_cookies.php
A basic, standard tofu pudding recipe I whipped up for myself when I had my wisdom teeth out at Christmastime! Use regular sugar if you prefer. Makes about 3 cups, 1 cup per serving.
A pinwheel of French vanilla and chocolate-root beer sugar cookie doughs form these icebox cookies. My idea was to capture the flavours of a favourite Summer treat from my childhood - a root beer float - in portable, two bite form!
These can be called one of two things: a dense, moist cake or a cakey brownie. Either way, they are delicious, with a nice crunch from crushed up granola bars - and you don't ever have to mention the squash!
Makes 18 standard or 36 mini muffins.
Total cost for recipe: $2.10
Cost per standard muffin: $0.12
Perfect for a mid afternoon pick me up, when you want something sweet and rich but without a huge caffeine jolt! Sugar free thanks to organic Pyure stevia, which has the benefits of inulin too!
You know "Magic Bars" and Hello Dollies, but you've never seen this combination before! These have a chocolate cookie base, spread with raspberry jam, topped with sliced banana, butterscotch chips, coconut, and bittersweet couverture discs, then drowned in sweetened condensed milk mixed with peanut butter and capped with chopped roasted peanuts! Can we say Heaven??
Mint has long been used as a culinary herb for its sweet scent and cooling taste. Both the leaves and flowers can be used in your culinary creations.
Natural, unsweetened peanut butter is full of healthy fats anyway - but blending it into a delicious, smooth and sweet mixture with raw agave, banana and (shh!) tofu makes it even better! NI is for a 2 tbsp serving.
Gluten free? Vegan? Always on the go and never sit down for breakfast? Or just looking for a health-nut feeling sweet mid afternoon? Well, whatever draws you to these thick, chunky, crammed-full of flavour cookies, you'll be sure to always keep them around! In fact, the only thing these cookies DON'T have in them (besides gluten, wheat, dairy, corn and eggs) is chocolate... but I'm not telling you what to do!
If you like the storebought Nutri-Grain bars as a snack (or your kids do), you'll LOVE these - a toothsome, lightly spiced and sweetened crust sandwiching 100% fruit preserves (I used strawberry but pick you favourite!). Baking the bars in two 9" pans allows you to make 8 rectangular servings in each, and allows you to have two different fillings if you choose!
Normally I abstain from any sort of candy making, but these were so simple to do (and delicious to eat) I couldn't help it! Depending on the nut or seed butter you pick, the flavour can be whatever you please. Try roasted cashew butter for a real treat!
A mostly whole wheat version of my sister's favourite bread for French toast! She likes whole wheat bread and this is a good way to bridge the two.
These make use of my 3-legume butter, and are a delicious, no-bake, healthy snack to bring to work or school that tastes like the classic cookie!