Cinnamon Raisin Brown Sugar Shortbread Cookies

Try saying the name of these cookies 5 times fast!  The name of these cookies is a bit of a mouthful, and trust me, your mouth will indeed be full after you make them.  That was a failed attempt at a joke, sorry!

I have made brown sugar shortbread cookies a few times before, and really enjoy them.  They are rich, sweet and melt in your mouth just like classic shortbread cookies.  Over the Christmas season, I decided to spice up the recipe a little, and add cinnamon and raisins in the mix.

They turned out soooooooo good!  Honestly, these are my new favourite cookies.

But wait, there’s more goodness!  Instead of rolling out the dough (since it would be kinda lumpy because of the raisins), I formed the dough into “logs”.  After the dough was chilled, it was so easy to slice the log to get uniform, perfectly shaped cookies.  The dough froze very well too!

Check out the recipe below and let me know what you think.

Enjoy!


Cinnamon Raisin Brown Sugar Shortbread Cookies
Print Recipe
Servings
42
Servings
42
Cinnamon Raisin Brown Sugar Shortbread Cookies
Print Recipe
Servings
42
Servings
42
Ingredients
Servings:
Instructions
  1. Line baking sheets with parchment paper and set aside. Preheat oven to 300 F.
  2. In a large bowl, beat together butter, brown sugar and vanilla until light and fluffy.
  3. In a separate bowl, whisk together flour, corn starch, salt and cinnamon. Stir into butter mixture in 2 or 3 additions. Mix in raisins.
  4. Divide dough in half; shape into logs. Wrap and refrigerate until chilled (about 30 mins).
  5. Remove dough from plastic wrap. Cut the log into 1/2 inch slices. Place on baking sheet, leaving about 1 inch between cookies.
  6. Bake in preheated oven for about 15 minutes, until slightly darker on the bottoms. Let cool on the cookie sheet for about 3 minutes, then transfer to cooling racks.
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Pumpkin Muffins with Cinnamon Cream Cheese Frosting

Fall is here and Thanksgiving weekend is coming up fast!  These Pumpkin Muffins will complete your Thanksgiving feast or your everyday cravings.

I paired these cupcakes with Cinnamon Cream Cheese Frosting, but they are also delicious on their own.  I like to make the frosting and let everyone frost them themselves.  That way they can decide how much or how little frosting they want. Another great option is to warm them up, cut them in half and put butter in the middle. The butter will melt into the muffin… mmmm…..

Here is the recipe!  Enjoy 🙂


Pumpkin Muffins with Cinnamon Cream Cheese Frosting
Print Recipe
These moist and delicious Pumpkin Muffins will knock your socks off!
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Pumpkin Muffins with Cinnamon Cream Cheese Frosting
Print Recipe
These moist and delicious Pumpkin Muffins will knock your socks off!
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Ingredients
Pumpkin Muffins
Cinnamon Cream Cheese Frosting
Servings:
Instructions
  1. Preheat oven to 350 F and line 12 standard muffin tins with paper liners.
  2. In a large bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, salt).
  3. In a separate bowl, combine pumpkin puree, white sugar, brown sugar, oil and eggs. A whisk works best for this step.
  4. Pour the wet pumpkin mixture into the dry ingredients and mix until just combined.
  5. Scoop into muffins tins to about 2/3 full. Bake in preheated oven for about 15-17 minutes. Remove from oven and cool completely before frosting.
Cinnamon Cream Cheese Frosting
  1. Using an electric mixer combine butter and cream cheese. Beat until light and fluffy.
  2. Gradually add icing sugar until combined. Add vanilla and cinnamon. Beat on medium to high speed until frosting is creamy, light and fluffy. This would be a good time to taste test and see if you want to add more cinnamon. If so, add desired amount and mix until fully incorporated.
  3. Use a knife or offset spatula to spread frosting on cooled cupcakes. Or use a piping bag and tip for fancier presentation.
Recipe Notes

This recipe is adapted from Damn Delicious.

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White Chocolate Craisin Cookies

Hey everyone!  I have been on hiatus the past few months, but am back with a great cookie recipe.  White Chocolate Craisin Cookies.  Sweet, chewy and delicious.  I whipped up a batch of cookie dough for a family get together, and decided to try a white chocolate and craisin combiniation.  They turned out really well, and everyone loved them!  The cookies are soft and chewy, and the tanginess of the craisins really makes the flavours pop.  The recipe is posted below… try them out!

P.S.  My trick to long lasting cookies is to underbake them by 1 or 2 minutes.  It keeps them soft and chewy for days after you bake them!


White Chocolate Craisin Cookies
Print Recipe
These soft and chewy cookies will make you want to eat the whole batch by yourself. White chocolate and craisins are the perfect combination!
Servings
48 Cookies
Servings
48 Cookies
White Chocolate Craisin Cookies
Print Recipe
These soft and chewy cookies will make you want to eat the whole batch by yourself. White chocolate and craisins are the perfect combination!
Servings
48 Cookies
Servings
48 Cookies
Ingredients
Servings: Cookies
Instructions
  1. Line cookie sheets with parchment paper. Preheat oven to 350 degrees fahrenheit.
  2. In a bowl, beat together butter, brown sugar and white sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. Stir flour mixture into butter mixture in 2 or 3 additions.
  5. Stir in white chocolate chips and craisins.
  6. Drop by teaspoonfuls onto the prepared baking sheets. Be sure to leave about an inch and a half between drops.
  7. Bake in preheated oven, switching pans halfway through, for about 8 - 9 minutes. The cookies should look slightly underbaked. Let cool.
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Double Chocolate Peanut Butter Chip Cookies

I love these cookies.  Like, love them.  You will love them too, trust me.  Who doesn’t love the chocolate, peanut butter combination?!  I originally found this recipe in The Complete Canadian Living Baking Book, and have adapted the recipe slightly.

  • Chocolate Cookies

This recipe is so quick and easy. You can smell the scrumptious aroma of freshly baked cookies in about 25 minutes.  Better get to it!

As per most baking recipes, we start by pre-heating the oven to 350°F (180°C).  Next, line your cookie sheets with parchment paper or lightly grease. This step is important because there is lots of ooey gooey chocolate wanting to stick to the cookie sheet. You don’t want to share that chocolatey goodness with a silly old cookie sheet.

Anyways… next step… beat together butter, granulated sugar and brown sugar in a large bowl until it’s all nice and fluffy.  It is super important to use room temperature butter, because cold butter will make it all clumpy.  Room temperature margarine works perfectly fine as well.

Beat in eggs, one at a time, followed by the vanilla.

The next step is to mix the dry ingredients.  Sift or whisk together (I like to whisk because less flour flies around) flour, cocoa, baking soda and salt.

Add flour mixture to the butter mixture in 2 or 3 additions.  Scrape down the sides of the bowl as needed to make sure everything is incorporated.

Stir in the chocolate chips and peanut butter chips.  I don’t bother measuring these out, I just dump them in until it looks like enough… or more than enough.

The batter will be be wet-ish, but not sticky.  If it’s too sticky, you might need to add a touch more flour.  I don’t usually need to do that with this recipe.

Drop a tablespoon size of cookie dough onto your prepared cookie sheet.  They do spread a decent amount, so 2 inches apart will work great.

Bake in preheated oven for about 11 minutes, rotating the pans after about 6 minutes (unless you have a convection oven, which I so desperately want).  I like to slightly undercook my cookies so they stay nice and soft for a longer period of time.

Let cool on a cooling rack.  I love warm cookies, so I usually dive in after they have cooled for about 5 minutes. Burning your lip on hot chocolate chips sounds like more fun than it actually is.

The cookies are PERFECT!

If there are any cookies left, store them in an air tight container for about 5 days at room temperature, or freeze them for up to two weeks.  I froze some of my last batch, and they still tasted pretty good after about four days in the freezer.  Not quite as soft as they are when they are fresh, but still delicious.

I hope you like these cookies as much as I do.  You also do not have to use chocolate chips and peanut butter chips… you can through whatever you like in there!  Milk chocolate and white chocolate chips is also a delectable combination.

Enjoy!

  • Chocolate Cookies

Double Chocolate Peanut Butter Chip Cookies
Print Recipe
These chocolatey cookies are so tasty! Who doesn't love the chocolate and peanut butter combo?
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Double Chocolate Peanut Butter Chip Cookies
Print Recipe
These chocolatey cookies are so tasty! Who doesn't love the chocolate and peanut butter combo?
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Ingredients
Servings: cookies
Instructions
  1. Pre-heat oven to 350 degrees F. Line cookies sheets with parchment paper or lightly grease.
  2. Beat together butter, granulated sugar and brown sugar in a large bowl until light and fluffy. Beat in eggs, one at a time. Beat in vanilla.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Stir into butter mixutre in 2 additions.
  4. Stir in both chocolate and peanut butter chips.
  5. Drop by heaping tablespoons onto prepared baking sheet, placing dough about 2 inches apart.
  6. Bake in pre-heated oven for about 11 minutes, rotating cookie sheets at about the 6 minute mark. When done, cookies with no longer look glossy and will be firm to the touch.
  7. Transfer cookies to cooling racks and let cool
  8. Store un-eaten cookies in an air-tight container at room temperature for up to 5 days, or freeze for up to 2 weeks.
Recipe Notes

Bake them, eat them, love them.

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The BEST Carrot Cupcakes

Who doesn’t love carrot cupcakes with cream cheese frosting?! I have made these cupcakes countless times and continue to get request after request for them. What makes them so delicious you might ask? The combination of cinnamon, raisins and carrots creates a mouth-watering, perfectly balanced treat. Topping it off with a sweet cream cheese frosting sends it over the moon!

Now, let’s get started. We start by preheating the oven to 350 degrees Celsius. Then we will combine our dry ingredients. Whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.

In a separate bowl, combine granulated sugar and brown sugar. I have found that a whisk works best for this, because it breaks up any large lumps that might have formed in the brown sugar. Next, add eggs. Beat with electric hand mixer, stand mixer or the mixing powers of your own arm, until combined (about 30 seconds or so). Mix in unsweetened applesauce and vanilla.

Once combined, while mixer is on low-speed, slowing add oil to the mixture. Continue mixing until the oil is fully incorporated, about 2 minutes. Then, mix in half of the dry ingredients.

With the remaining flour mixture, toss in the shredded carrots and lightly coat. By completing this step, it allows for the carrots to be evenly mixed throughout the batter rather than running the risk of a big clump.

Add carrot mixture and mix until combined. Rinse raisins with water and pick out any stems that you can see. My mom always says to wash raisins before eating them. Mother knows best. Add raisins and give the batter one last mix to combine.

Line muffin tins with paper liners. Fill each cup about 2/3 full. Bake in preheated oven (350 degrees) for about 18 – 20 minutes. All ovens are different so best to keep watch to avoid catastrophe. When a toothpick comes out clean, they are done! Leave in the pan for a couple or minutes, then transfer to a wire rack to finish cooling.

While the cupcakes are cooling, it’s time to get started on the best part… the cream cheese frosting! I would put this frosting on everything… well maybe not everything, but it’s so delicious.

Start by beating together butter and cream cheese (both at room temperature). I’ve made this frosting so much that I don’t really measure the ingredients anymore, and it always turns out nicely. So, even if you have a little more or less cream cheese than the recipe, it should still work out. Continue beating the mixture until combined and creamy. Mix in vanilla extract. The vanilla does turn the frosting a beige-ish colour, so if you want the icing to stay white, you will have to use clear vanilla extract. I usually tint the frosting anyway, so it’s not really a worry.

Slowly add the icing sugar, about one cup at a time at medium to low-speed. The icing sugar always like to jump out of the bowl, so a low-speed to start is best. Beat until combined after every addition.  After ever second addition, I turn the mixer on a higher speed and beat for about a minute. This ensures everything is combined and creates a nice smooth consistency. When done, the frosting should look something like this:

Nice and creamy.  I would always recommend taste testing the frosting. I know, I know, life is tough.  This is the time to add more icing sugar if you want the frosting a bit sweeter.

Once the cupcakes are completely cooled, they are ready to be frosted. Hooray!  You can spread the icing onto the cupcakes with a knife, or make them extra pretty by using a piping tip.

For this cupcake, I tinted the frosting pink and used a Wilton #2110 tip to get a nice swirl.  I topped it off with some sprinkles for some extra colour.  That’s it!  Now all that’s left to do is refrain from eating half a dozen cupcakes in one sitting.

Ingredients:

Yields about 24 regular sized cupcakes

Cupcakes

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons cinnamon (or more depending on your preference)
  • 3 cups shredded carrots
  • 1 1/3 cups granulated sugar
  • 2/3 cup packed brown sugar (I use light brown sugar)
  • 4 large eggs
  • 1/2 cup unsweetened apple sauce
  • 2 teaspoons vanilla extract
  • 1 cup canola oil (or vegetable oil)
  • 1 cup raisins (or more depending on your preference)

Cream Cheese Frosting

  • 1 cup butter, softened
  • 1 1/2 cups (340 grams) cream cheese, softened
  • 6 cups icing sugar
  • 1 teaspoon vanilla extract