Kiss Smartie Cookies

Filed Under (Cookies) by Lisa on 16-03-2009

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Lately I have been in the spring cleaning mood. I had been thinking about cleaning out one of the cupboards (the cookie/cracker treat cupboard) for quite awhile. There were a few small Halloween size boxes of Smarties from Halloween and a few Hershey’s Kisses that had been in the cupboard for a least a year. Since no one in our house likes to waste anything unless it is moldy or otherwise compromised, I decided to search for a recipe to turn the Smarties, and Kisses into some cookies.

I found a recipe on this website

I modified the recipe only slightly. I added some rum extract for extra flavor, I also used more vanilla extract then the recipe indicated. With the smarties I cut each one in half (since I don’t like big chunks and I had very few smarties), I also used Hershey’s chocolate kisses. I cut the kisses into small pieces. I used a total of 1 cup of smarties combine with kisses.

The cookies turned out very well. The are soft, and a little bit chewy from the oatmeal (in a good way). They also have a small amount of crunch from the smarties. The combined textures make a very delightful cookie.

Here is my modified recipe:

Kiss Smartie Cookies

1 ½ cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup olive oil margarine

¾ white granulated sugar

½ cup lightly packed brown sugar

2 tsp vanilla extract

1 tsp rum extract

3 large eggs

2 cups rolled oats

Smarties (desired amount)

Kisses (desired amount)

Preheat oven to 350 degrees F. In a large bowl combine the margerine, vanilla and rum extracts, and eggs. Beat well. Add the sugars and beat well. Add the flour, salt and baking soda. Beat until smooth. Now prepare the smarties and kisses (cut to desired size). Add the oats and the smarties/kisses mixture. Blend. Drop by teaspoonfuls onto prepared cookie sheets. Bake for 12-13 minutes in your preheated oven. Enjoy.

This recipe makes about 50 medium sized cookies.

Baking Staples

Filed Under (Baking, Random) by Lisa on 24-02-2009

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I thought I would share with everyone the main baking staples in our kitchen. The items that we ‘must have’ in the kitchen.


In the first photo we have vanilla wafers, assorted cake mixes, baking soda, rainbow sprinkles, rum extract and ginger among other items.

A more detailed look of what is (was) in the cupboard.

Below we have (in the cookie tins) white sugar, whole wheat flour, and all purpose flour. There is also a bag of brown sugar, a bag of icing sugar, and some rolled oats.

In the cupboard beside this one the oil has it’s own special place.

Now we shall check out the baking staples from the fridge. This is where the chocolate chips are found J We always have dark chocolate chips on hand, right now we have some mint ones too. We keep all the baking nuts in the fridge since it seems to prevent them from going rancid too fast. For nuts we have almonds, walnuts, and coconut. We also keep a big bag of raisons on hand.

To complete the list we have skim milk, brown eggs, and olive oil margerine (the best kind around!).

That is your sneak peak into the lisaopolis baking staples. J

Poppy Seed Squares

Filed Under (Baking, Squares) by Lisa on 11-02-2009

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A must try for poppy seed lovers

This afternoon I went book shopping. I picked up a couple books at Value Village. One of them is Company’s Coming 150 Delicious Squares, by Jean Pare. I decided to give one of them a try this evening. I made poppy seed squares (recipe on page 150). I morphed the recipe hugely.

The original recipe seems to be missing one key ingredient. Milk. It says to add 2 tbsp to the poppy seed mixture. However the other liquid ingredient (eggs, margarine, honey, and vanilla extract) do not combine to make enough liquid to create a nice, thick blended dough. I added ¼-½ cup milk on top of the 2 tbsp in the poppy seed mixture. Here is my version of poppy seed squares.

Poppy Seed Squares

½-¾ cup poppy seeds

Skim milk 2 tbsp

Skim milk ¼-½ cup

2 cups all purpose flour

1-1 ¼ cups white sugar

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup olive oil margarine (melted)

¼ cup honey

2 large eggs (beaten)

1 tsp vanilla extract

2 tsp rum extract

½-1 cup medium unsweetened shredded coconut

Preheat oven to 350 degrees F. Measure poppy seeds, place in a bowl. Add 2 tbsp milk, stir and set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda and salt. Mix well. Add the margarine, vanilla extract, rum extract, eggs (preheated), and ¼-½ cup skim milk. Stir until smooth. Add the poppy seed mixture and continue to stir. If the dough is too dry (you can’t combine all the flour) add more milk. The dough should be thick and blended well. Now place in a prepared 9X13 inch pan. The dough should look like the photo below.

Bake in your preheated oven for 20-30 minutes (or until golden and a tooth pick comes out clean). Enjoy.

This square was a hit with everyone in the house. It is a nice and light snack.

Chocolate Beet Muffins

Filed Under (Breakfast, Muffins) by Lisa on 10-01-2009

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-The prettiest muffins I have ever seen-

-The most delicious muffins I have ever tasted-

Yesterday I was in the baking mood. I felt like making muffins, so I paged through a muffin cookbook. I found one that interested me. I was a little skeptical of it since it was a recipe for beet chocolate muffins.

I am not a fan of beets cooked or fresh. However I had never had them in muffin form. My dad loves beets and grows tons of them in his garden. Consequently we ended up with a large amount of beets in our freezer. My parents boil the beets, cut them into small pieces and put them into sandwich size zip lock bags and then place the bags in the freezer.

For this recipe I just used one sandwich sized zip lock bag of beets. I think it works out to about 1 ½ – 2 cups of beet cut into small pieces.

Here is the recipe. I morphed the original version which came from Company’s Coming; Mostly Muffins recipe book by Jean Pare (Page 52). Here is my version.

Chocolate Beet Muffins

2 cups all purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¼ cup coco

½ tsp salt

¼ cup medium unsweetened coconut

½-¼ cup semi-sweet chocolate chips

½ cup brown sugar

2 large eggs

¼ cup olive oil

1-2 tsp pure vanilla extract

1 tsp rum extract (or real rum)

¾-1 cup skim milk

Beets about 1 ½- 2 cups fresh or frozen cut up beets

Preheat oven to 350 degrees F. Prepare muffin tins (12 muffin tin)

In a large bowl place the flour, baking soda, baking powder, cinnamon, salt and coco. Blend well. Now add the chocolate chips and coconut to the flour mixture. Mix well.

In a blender place the beets (if you are using frozen beets microwave them for 2 minutes first) eggs, brown sugar, milk, vanilla extract, rum extract, and olive oil. Blend until smooth. Now add the beet mixture to the flour mixture. Blend until a smooth batter is formed. If it the batter looks too dry add a little more milk. The dough should look like this.

Now spoon the batter into the muffin tins. Bake in your preheated oven for about 25-30 minutes (or until the muffins go from a fuchsia color to a deep red/brown color). Serve warm or cool (both temperature are super yummy). Enjoy.

Marble Cake

Filed Under (Cakes) by Lisa on 27-12-2008

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Since it snowed today (on Boxing day) I didn’t do my usual Boxing day shopping. Since I’m not working today either, I had a lot of extra time on my hands. So I decided to bake a cake. I made a family favorite; our traditional marble cake. This recipe can also be made with bananas (a modified version). The banana version is featured in this post;

The original recipe can be found in Oetkar German Home Baking page 15. Here is my slightly modified version. Enjoy.

Marble Cake

9 oz (250 g) butter or margarine

9 oz (250 g) sugar

2 tsp vanilla extract

2 tsp rum extract (or real rum)

4 large eggs

A pinch of salt

1 1/8 pound (500 g) flour

3 tsp baking powder

About 1 cup skim milk

3 level tbsp coco powder

A heaped tbsp sugar

2-3 tbsp milk

Preheat oven to 350 degrees F.

Cream the margarine and add the sugar, eggs, rum extract, and vanilla extract. Beat until smooth. Add the flour, baking powder, and salt. Mix together before combining with other mixture. Now combine (beat) the mixtures together. Now gradually add the milk. Alternate adding milk with beating in the flour mixture. mixture should look the like photo below.

Now place half of the mixture in a round cake pan. Add the coco powder, 1 tbsp sugar, and 2-3 tbsp milk to the remaining white mixture. Blend until smooth. Now add the dark mixture to the light. With a spatula blend the two mixtures together (to make an abstract design). Bake in your preheated oven for about 55 minutes. Enjoy.

Shortbread Cookies Yummy

Filed Under (Cookies) by Lisa on 19-12-2008

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This evening I was in the mood to do some Christmas baking. I decided to make some shortbread cookies. I compared three recipes, and in the end came up with my own. Here it is.

Shortbread Cookie Recipe

(Makes about 60 cookies depending on the size)

4 cups all purpose flour

4.3 oz olive oil margarine

2/3 cup not packed brown sugar

3 tsp vanilla extract

5-6 tsp semi warm water (as needed)

Combine the flour and sugar, and mix well (make sure there are no clumps of sugar). Add the vanilla extract and margarine. Beat the dough with an electric mixer. Now knead the dough until it is a consistency that allows for it to be rolled. You will likely need to add the water at this point. Add enough water to just make it a consistency that allows for it to be rolled (knead it into your dough). Preheat your oven to 320 degrees F. Roll dough into snake like rolls. Cut cookies to desired thickness (I made mine on the thick side so they were less likely to burn). Bake for about 15-20 minutes in your preheated oven (I baked mine for 17 minutes and they were the perfect texture). Enjoy.

Banana Chocolate Chip Hazelnut (Filbert) Muffins

Filed Under (Breakfast, Muffins) by Lisa on 31-10-2008

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The other day I was in a grocery store in the baking looking to buy some nuts. I found the hazel nuts and decided to get some. However after checking the expiry date I noticed that all the packages on the shelf were just slightly past their best before date. I decided to get three bags. I asked at customer service if since they were expired nuts I could get some kind of discount on them. The customer service lady made a phone call, and then said yes, 50% off all the expired ones. This delighted me. It was a little risky because I know nuts can go rancid. However once home, it was discovered that they were still good.

Since we have so many hazel nuts in the house, I decided to make some muffins with them. Here is the recipe I came up with. Enjoy.

Banana Chocolate Chip Hazelnut (Filbert) Muffins

Makes 12 very large (medium muffins)

1 cup whole wheat flour

1 cup all purpose (white four)

½ tsp baking soda

1 tsp baking powder

½ cup skim milk

2 tsp white vinegar

¼ cup olive oil

1 tsp vanilla extract

1 tsp rum (or rum extract)

1 cup lightly packed-loose brown sugar

2 large eggs

½ cup flaked/finely chopped hazelnuts (filberts)

½-¾ cup semi-sweet chocolate chips

About 1.5 cups of frozen or fresh banana pieces

Preheat oven to 350 degrees C. Prepare muffin tins. In a large bowl combine flours, baking powder, and baking soda. Mix well. Add the hazelnuts and chocolate chips and mix well. Set aside. In a blender add the banana, egg, milk, vinegar, oil, vanilla extract, and rum. Blend until smooth. Add the liquid mixture to the dry mixture, and mix until completely combined. Spoon batter into muffin tins. Bake for about until slightly golden on top and a toothpick comes out clean. (About 20-35 minutes).

Pear Walnut Muffins

Filed Under (Muffins) by Lisa on 14-10-2008

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Last night I was in the muffin mood, so I made a batch of muffins. Here is the recipe. It makes about 22 small muffins. It could probably make 12 large sized ones.

Pear Walnut Muffins

1 ¾ cup all purpose white flour

1 cup whole wheat flour

2 tsp baking powder

2 tsp cinnamon

¼ tsp nutmeg

A few shakes of salt

½ cup walnut chopped

1/3 cup plain yogurt

2 large eggs

1 ½-2 cups pealed chopped up pear

¾ cup skim milk

1 tsp lemon juice

1 tsp rum

Combine all dry ingredients in a bowl and mix well. Add the walnuts and mix well. In a blender blend together all the moist ingredients (including the pears). Add the blended mixture to the dry mixture, and mix well. Spoon batter into prepared muffin tins. Bake at 350 degrees F until slightly golden (or a tooth pick comes out clean).


Pear Pie

Filed Under (Pie) by Lisa on 08-10-2008

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Today I was in the mood to bake. Since we have two medium/large sized pear trees in the yard we have an abundance of pears at this time of year. We peel them, cut them into small pieces and place them in zip lock freezer bags. I thought a pear pie would be a good way to use at least one bag up. This was my first time making pear pie. Here is the recipe I used.

Pear Pie



2 cups all purpose flour

2 tbsp sugar

¼-½ tsp baking powder

¼ tsp salt

6 tbsp cold olive oil margarine

½ cup skim milk

2 tsp white vinegar



2 cups peeled sliced pears

1/3 cup sultana raisons

½ cup brown sugar

¼-½ cup all purpose flour

¼ tsp nutmeg

2 tsp cinnamon

¼ tsp ground cloves

2 tbsp dark rum

Crust Preparation


In a bowl combine the flour, sugar, baking powder, and salt. Cut in the margarine. Add the milk and vinegar. Mix/knead dough until a soft ball forms. Divide ball into two pieces. Roll one half out for the bottom crust. Place in pie pan/plate. Roll out the other half. Save for the top of the pie.

Filling preparation


Combine all filling ingredients in to order listed in a bowl. Mix well. Then add on top of bottom of pie crust (in pie pan.

Place the top half of the crust on top of the filling/ Bake in a preheated oven at 350F for about 40 minutes or until slightly golden.


The result, below is an image of the pie. It was super yummy. I had it warm out of the oven. It is not too sweet. The proportion of crust to filling is perfect. The crust is soft, and tender, and a little bit flakey. I don’t think you could find a better combination for pear pie!

Baking Cookies

Filed Under (Cookies) by Lisa on 03-09-2008

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This evening I was in the mood for baking. I searched for a cookie recipe that appealed to me. I found a recipe that I liked at in the southern food section titled: Chocolate Chip Cookies with Oatmeal. I modified the recipe greatly, and came up with my own version. Here it is.

Oatmeal Chocolate Chip Cookies

2 cups all purpose flour

1/8 tsp salt

1 tsp baking soda

¾ cup margarine

1 ½ cups brown sugar

3 eggs

¾ cup unsweetened shredded coconut

½ cup semi-sweet chocolate chips

2 cups uncooked rolled oats

2 tsp vanilla extract

1 tsp Kahlua liquor

Preheat oven to 350 degrees. In a bowl combine flour, salt and baking soda. Blend. Add the margarine and brown sugar (cream this mixture). Add vanilla, eggs, Kahlua, and beat well. Add rolled oats, and mix well (you may need to knead the dough). Once the dough is well formed knead the coconut and chocolate chips into the dough. Drop the cookie dough onto cookie sheets and bake until slightly golden in color (about 12 minutes). Makes about 36 medium sized cookies.

The cookies turned out well and were a household hit.

Below is an image of one of the cookies.