Ready to explore delicious and refreshing recipes this month? Keep reading to find my favourites from the talented Half-Baked Harvest!
Continue reading →recipes
Preparing for fall – recipe edition
Fall is approaching quickly, which means today I’ll be outlining must-try fall recipes! Keep reading to find out what they are and get in the mood for the new season.
Continue reading →Must-Try Dinner Recipes
Having a tough time finding new recipes to try throughout the week? Here are quick yet mouth-watering dishes to explore! Keep reading.
Continue reading →Summer Recipes
Summer is officially here! This weekend, we’ll be able to enjoy the wonderful warm weather headed our way and I have some must-try recipes that will be just what you need to keep you cool with the 30 degree crisp air. Keep reading to find out what they are!
Continue reading →Jenny’s Gingerbread Cookies
To me, nothing says holidays like the spicy sweet smell and taste of gingerbread cookies!
This recipe has become a specialty of mine, and is eagerly anticipated every year at the holidays by family and friends.
Like all rolled cookies, these cookies take time to make, but are absolutely worth it! Make it stress free by making the dough a few hours (or a few days!) ahead of time, and refrigerate until ready to use.
JENNY’S GINGERBREAD COOKIES
1 cup butter (room temperature)
1 cup lightly packed brown sugar
¼ cup molasses
¼ cup water
2 ¾ cups flour
2 tsp baking soda
½ tsp salt
1 tsp ground cloves
1 tsp ground ginger
2 tsp ground cinnamon
- In a large bowl or stand mixer, cream together first 4 ingredients until smooth
- In a separate bowl, combine remaining ingredients until well mixed
- Add dry ingredients into creamed mixture gradually until all comes together (dough will be sticky)
- Divide into 2 sections, form into disc shape and wrap in plastic wrap
- Refrigerate dough and rolling pin for easier rolling
- Roll between 2 sheets lightly floured parchment paper to ¼ inch thickness
- Cut out will lightly floured cutters
- Bake at 350o for 8-10 minutes until very lightly golden at edges *do not overbake or cookies will be hard
- Cookies will be very soft when you first take them out. Cool on pan for a few minutes then carefully transfer to wire racks.
- Decorate once completely cooled.
Tips: you can minimize transferring the unbaked cookies by rolling on parchment, removing scraps, and then sliding the paper right onto the baking sheet. Be sure to leave a little space between cookies. Cool baking sheets between batches. Bake similar sized shapes on one sheet at a time for even baking.
Enjoy 🙂
Pumpkin Bars
Pumpkin Bars!? Yes Please!!!
It’s that time of year, time for pumpkin spice everything! I love fall and the comfort foods that the cooler weather brings. I may be one of the few people out there who doesn’t love pumpkin spice latte’s though. I’ll take my latte plain with some sweet pumpkin-y deliciousness on the side!
These pumpkin bars are very quick to make, and great as a snack with your tea or coffee, and they make a perfect after-school snack.
JENNY’S PUMPKIN BARS
1/2 cup pumpkin puree *not pumpkin pie filling (I used organic)
1/2 cup chilled almond butter
1/8 cup honey
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
chopped pecans or chocolate chips to sprinkle on top (optional)
- Combine all ingredients, except pecans
- Lightly spray an 8”x 8” square glass pan
- Spread mixture evenly and top with pecans, and press them very lightly into the batter
- bake at 350 for 15-20 minute or until set
- Cool in pan and cut into squares
- Enjoy and refrigerate leftovers (if any!) after 1-2 days
Tip: don’t double the recipe. I did this last time I made them and the middle of the pan was bit too wiggly!
Healthy Casseroles for Fall
Love casseroles but hate the calories? Fear not. Our healthy casserole recipes are cheesy and rich, and they all clock in under
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