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Candy Cane Kissed Chocolate Chip Cookies and a Cookie Collaboration

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I love the holidays! The lights, the gatherings, Santa…and the baking! It’s the season for butter tarts, chocolates and cookies. Lots of cookies.

These candy cane kissed chocolate chip cookies take a tried and true recipe doctored up a bit for the season . Holiday chips, in red, white and green with a slight minty taste, are added to the batter with semi-sweet chocolate chips. Candy Cane Kisses adorn the tops of the cookies once they come out of the oven. A classic with a holiday spin.

Candy Cane Kissed Chocolate Chip Cookies

I’m happy to be participating in a very special Canadian Cookie Collaboration between the Canadian Food Creatives and the Canadian Christmas Cookie Exchange. #CDNFoodCreatives

Cookie Collaboration

Visit these Canadian Bloggers to save all of these sweet holiday cookie recipes:

Candy Cane Kissed Chocolate Chip Cookies
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Ingredients

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp corn starch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup holiday baking chips
  • 1/2 cup semi sweet chocolate chips
  • 24-30 Candy Cane Hershey's Kisses

Instructions

  1. Combine the sugars and butter and beat until well combined.
  2. Add the egg and vanilla.
  3. Add the flour, corn starch, baking soda and salt until combined.
  4. Add the two types of chips and mix slowly until incorporated.
  5. Using a small cookie scoop, place dough on a lined cookie sheet.
  6. Bake at 350 degrees for 10 - 12 minutes until the cookies are done.
  7. Wait for 5 minutes and then add one kiss on each cookie.
  8. Let cool.
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https://foodmamma.com/2016/12/candy-cane-kissed-chocolate-chip-cookies/

funfetti cupcakes

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Today is my mom’s better and what better way to celebrate than with Funfetti Cupcakes. The plain cake with splotches of rainbow throughout the cake is the perfect cake for both the young and the young at heart. It’s also super easy to make!

Funfetti Cupcakes

Just take your favourite plain cake recipe. My go-to is the sour cream cake, which I make quite often. Then add some rainbow sprinkles which is the key to making this colourful cake. You have to make sure that you use the long sprinkles and not the round nonpareils which won’t melt and give you the same effect.

Funfetti Cupcakes Interior

I topped these cupcakes with my favourite buttercream and it was a hit.

Happy Birthday Mom! We love you!

Funfetti Cupcakes
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Ingredients

  • 1 cup butter
  • 1 1/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup sour cream
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1/3 cup rainbow sprinkles

Instructions

  1. Combine the butter and sugar and beat for a couple of minutes.
  2. Add the vanilla and eggs until incorporated.
  3. Add the sour cream.
  4. In a separate bowl, combine the dry ingredients and add to the butter mixture.
  5. Add the rainbow sprinkles until incorporated.
  6. Put batter into prepared muffin cups.
  7. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean.
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https://foodmamma.com/2016/11/funfetti-cupcakes/

roasted chicken and veggies

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With life being so busy, sometimes it’s just easy to pick up a roasted chicken from the store. It’s cheap and tasty and goes a long way. When I have the time though, it’s always nice to make it at home, changing up the seasonings depending on what everyone feels like that day. This recipe is a simple one, with minimal prep time.

Roasted chicken and veggies

I like to roast the chicken on a bed of vegetables. I love the flavour the juices from the chicken adds to the veggies. They become soft and caramelized and something that no one in this household can resist. Even the ones who aren’t too fond of veggies will happily gobble these up. I also toss in cloves of garlic with the vegetables because, well, roasted garlic! What you use can vary but I always try to include carrots, onions and potatoes. This time I added butternut squash and brussel sprouts as well, which roasted and caramelized so nicely.

This one pan meal is definitely something to have in your back pocket. For a filling mid-week meal or a cozy Sunday supper, its always a crowd pleaser.

roasted chicken and veggies
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Ingredients

  • 1 small chicken
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 lemon, quartered
  • 1 garlic head, halved
  • your choice of vegetables, as much as you want
  • olive oil
  • salt
  • pepper
  • 4 sprigs rosemary
  • 1 head of garlic, cloves separated

Instructions

  1. Place all the vegetables at the bottom of a roasting pan. Drizzle with olive oil, salt and pepper and toss. Add the garlic and rosemary.
  2. Fill the cavity of the chicken with garlic and lemon and tie the legs. Brush the chicken with olive oil. Combine the salt, paprika and garlic powder and sprinkle all over the chicken. Place the chicken on top of the vegetables.
  3. Roast the chicken in a 375 degree oven for 1 1/2 to 2 hours until the internal temperature reaches 85 degrees Celsius.
  4. Let the chicken rest for 20 minutes before serving.
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https://foodmamma.com/2016/11/roasted-chicken-veggies/

 

ford sustainability

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Last month, I was invited to Ford’s Sustainability Feast at The Calary Zoo. It was an enlightening evening learning about how Ford is making waves with its sustainable practices.

I loved that this place took place after hours at The Calgary Zoo. It was a great location given the Zoo’s efforts in being a sustainable facility.  The dishes that were served featured some of the herbs and vegetables grown in the zoo’s Garden of Eatin’.

We started off in the Enmax Conservatory with appies and drinks followed by the sustainability efforts by Ford. I was surprised to learn about all the food materials that were being tested and incorporated into Ford vehicles. From soybeans to coconut to agave and even tomatoes, Ford is using partnerships with Heinz and Jose Cuervo to incorporate food items and make their vehicles more sustainable.

ford_sustainable_products

We then moved into the Botanical Gardens. The setting was stunning! It is here that we were treated to a four course meal  incorporating items that are used in Ford vehicles.

Our first course was dandelion greens, apple wedges, roasted beets, mulled red wine and sugar cane gastrique with pumpkin seed brittle.  This was served in a homegrown bamboo shoot plate and highlighted dandelion. Dandelion is currently being tested as a natural rubber source.

ford_salad

Our second course was a miso glazed sous vide ling cod, grapefruit segments, coconut yam puree, wilted frisee with a soy custard and soy foam. The soy was the highlight of this dish, as it is used to make the foam in the seats of the vehicles. This has been implemented in every single Ford vehicle in North America.

ford_cod

We had a palate cleanser half way through our dinner, coconut midori sorbet. Coconut is used in trunk liners.

ford_palate

Our third course was a wheat grass smoked veal striploin with potato dauphinoise, vanilla bean sugar cane glaze, microgreens and seasonal vegetables. Sugar cane is currently being tested for durability.

ford_veal

Our final course was a s’mores graham shortbread cookie crumble with a dark chocolate ganache, torched vanilla marshmallows, cellulose ingredient and vanilla gelato. Cellulose is being used to replace glass-filled plastic which weighs less, is produced 30% faster and reduces carbon emissions.

ford_dessert

It was a great evening in a spectacular setting with delicious food. It was so interesting to learn about all the advances that Ford is making and how they are doing their part.

pecan crack

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One of our favourite things to make for the holidays in Christmas Crack. Saltine crackers topped with caramel and chocolate – so good, it’s addictive.

Pecan Crack

We make loads and they are a staple in the goodies we pass on to family and friends. You would think it’s so good, you can’t make it any better. But we did! It’s amazing how much flavour some toasted pecans can add.

Check out how I made it!

Pecan Crack
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Ingredients

  • 1 1/2 sleeves salted saltine crackers
  • 1 1/4 cups butter
  • 1 1/4 cups packed brown sugar
  • 1 1/2 cups chocolate chips
  • 1 cup toasted pecans, chopped

Instructions

  1. Preheat the oven to 350F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together.
  2. In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat. Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps.
  3. Place in the oven and bake for 8 to 10 minutes, until deep golden.
  4. Remove from the oven, let cool for a few minutes and then scatter chocolate chips overtop while the caramel is still hot. Let sit for a few minutes, then spread with a knife until smooth. Sprinkle the pecans on top.
  5. Cool completely before breaking into pieces.
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https://foodmamma.com/2016/11/pecan-crack/

 

new look!

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As you can see, things are a little different on the blog. We have a new logo, a new look and hopefully better functionality than my old site.

There’s still lots to do, like the recipe index, but you can still search for your favourites. Also, make sure to get on my mailing list!

I would love some feedback. What you like, what you don’t, what would make it better. Send me a note: fareen <at> foodmamma.com.

Thanks for all your support!

~F.

get ready for halloween!

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We love Halloween around here! The costumes, the decor and of course the chocolate, what’s not to love about this fun time of year. From sprinkles to paper straws and even eyeballs, there are lots of in-expensive things on the market to get you in the Halloween spirit. Here are some easy things to get ready for Halloween.

Halloween Rice Krispie Treats
Rice Krispie Squares is a classic treat and super easy to make. Follow the directions on the box and take it to another level for Halloween. Drizzle melted chocolate on the prepared squares and then throw on some sprinkles, candy corn, eyeballs, pumpkins, pretzels….anything really.

 

Marshamallow Pops
I love patterned paper straws and there are so many orange and black options available. Just stick one into a marshmallow, dip in melted chocolate and then dip into a dish of sprinkles. These are always a hit and can be prepared in minutes.

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edo japan’s noodlefull bowls

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Just when I thought my kids couldn’t love Edo Japan even more, they introduce their Noodlefull Bowls! These bowls are filled with skinny noodles (the best kind), loaded with vegetables like broccoli, carrots and snow peas and served with either chicken or beef. Of course they are topped with Edo’s delicious teriyaki sauce to make it perfect.

We loved the noodles, especially Z who ate them by the handful, enjoying every bite.

Noodlefull Bowls are only available until November 7 so don’t delay in trying them. Want to win a gift card so you can enjoy a bowlfull yourself? Enter below!

Contest closes on Sunday, October 16 at 11:59pm MST and is open to residents of Canada. A winner will be chosen at random
and will have 48 hours to reply back. Good luck!

  a Rafflecopter giveaway