Royal Icing

Icing cookies with royal icing that dries hard is a super fun and creative project.

Serves: icing for 1-2 batches of cookies

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients
For Piping

2 cups confetioners' sugar
3 tbsp. liquid pasteurized egg whites
1 tbsp. warm water (or more if needed, 1/2 tbsp. at a time)
flavouring of choice (1 tbsp. lemon juice, 1/2-1 tsp. vanilla or other extract)
food colouring (optional)

For Flooding
2 cups confectioners' sugar
3 tbsp. liquid pasteurizer egg whites
3 tbsp. warm water (or more if needed, 1/2 tbsp. at a time)
flavouring of choice (1 tbsp. lemon juice, 1/2-1 tsp. vanilla or other extract)
food colouring (optional)

General Directions

1. Combine all ingredients in a large bowl, or the bowl of an electric stand mixer.
2. Beat on high for 5 minutes with an electric stand mixer, and 10 minutes with a hand-held electric mixer.
3. After mixing, add food colouring if desired and beat until fully combined.
4. When desired consistency is reached, cover icing immediately or transfer to an airtight container, piping bag or squeeze bottle, as royal icing  hardens fast.

Piping Directions

1. When beginning to mix piping icing, it will be the consistency of white glue.  At the end of the beating process, it will turn glossy and become the consistency of toothpaste.
2. Test consistency by piping a small loops of icing through a #2 or #3 tip onto a piece of parchment paper or a test cookie.  The icing should hold its shape as it lands.  
3. Pipe a border of icing, or outline around the area of the cookie that you want to flood.  The aim to to make a seamless, unbroken wall, that will hold the flood icing.
4. Leave to dry before flooding.

Flooding Directions

1. When beginning to mix flood icing, it will seem very watery.  After mixing it for a while, it will turn opaque and slightly thicker. However, the consistency shouldn't be too thin or too thick, as it should spread easily over the cookie, creating an opaque layer of icing.
2. If your piping icing was coloured, try make the same colour flood icing.
3. Transfer flood icing to a plastic squeeze bottle.  Flood the cookie by squeezing icing into the area with piped icing walls.  If needed, use a toothpick or wooden coffee stir stick to guide icing over the cookie to cover every corner.
4. Decorate cookie with another colour of flood icing piped on top of wet flood icing, or by adding other decorations such as sprinkles metallic decoration balls.
5. Leave for 2-3 hours until icing has set.  Do not cover cookies while the icing is drying, as it slows the process and can damage your designs.

Recipe from Peterson and Fryer's Cookie Craft: From Baking to Luster Dust (2007).

Mini Pepper Bites

Cute little bell pepper bites make a deliciously healthy snack.

Serves: 1

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

3 mini bell peppers, washed and seeded
3 tbsp. cottage cheese
pinch of dried parsley and oregano
salt and pepper

Directions

1. In a bowl, combine cottage cheese with salt, pepper and herbs.
2. Carefully stuff peppers with cheese mixture, and eat immediately.

Pear, Cranberry and Ginger Crumble

A flavourful crumble featuring a perfect combination of pear, cranberry and ginger.

Serves: 8

Prep Time: 15 min

Cooking Time: 35-40 min

Total:  50-55 min

Ingredients
Crumble

1 cup flour
3 tbsp. brown sugar, packed
1 cup gingersnap crumbs, made from crushed gingersnap cookies
1/8 tsp. ground ginger
1/8 tsp. salt
1/3 cup unsalted butter, melted and cooled

Filling
4-5 firm ripe pears, peeled, cored and sliced
1 1/2 cups fresh cranberries, rinsed
1 tbsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
1/4 cup sugar

Directions

1. In a large bowl, combine crumble ingredients.  Using a spoon or your hands, mix until fully integrated into a crumble-like mixture.
2. In another bowl, stir all of the filling ingredients together.
3. Transfer filling to a greased casserole dish.  Top with crumble and then bake in a preheated oven at 350F for 35-40 minutes, or until the crumble has browned and the fruit mixture is bubbling.
4. Serve warm with vanilla ice cream or frozen yogurt.

Lightly adapted from smittenkitchen.com

Lemon Date Energy Bites

These lemon date energy bites are super healthy and easy to pack for a snack.

Serves: 15-20 balls

Prep Time: 5-10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

1 cup whole raw almonds
3/4 cup pitted medjool dates
1 tbsp. lemon juice
1 tsp. lemon zest
1/4 tsp. ground ginger
4-5 tbsp. unsweetened shredded coconut, for rolling

Directions

1. Add almonds to the work bowl of a food processor and pulse to grind.
2. Add the rest of the ingredients and pulse until combined.
3. Taste and adjust mixture if necessary.  It should be slightly sticky and easily rolled into balls.
4. Roll teaspoon sized balls of mixture.  Then, coat with coconut flakes.
5. Serve or store refrigerated in an airtight container for a couple days.

Recipe from edibleperspective.com

Broccoli Cheese Crustless Quiche

Serve a slice of warm broccoli crustless quiche for brunch or lunch!

Serves: 8

Prep Time: 7 min

Cooking Time: 45-50 min

Total:  50 min

Ingredients

1 bunch broccoli, washed and chopped into florets
1 green onion, sliced (optional)
1 1/2 cups grated cheddar cheese
1 cup cottage cheese
4 eggs
salt and pepper

Directions

1. Steam broccoli in a steamer basket for 3-4 minutes, until florets turn a bright green colour.  Be careful not to overcook.
2. In a large bowl, whisk eggs.  Add grated cheese, cheddar cheese, green onions, salt and pepper.  Stir to combine.
3. Add steamed broccoli florets to the mixture and stir until fully combined.
4. Transfer to a well greased casserole dish and bake in a preheated oven at 350F for 45-50 minutes.
5. Serve warm, as a side dish.

Gingerbread Cookies

These gingerbread cookies are perfect for decorating with royal icing. Use cookie cutters to make fun shapes!

Serves: 24 cookies

Prep Time: 10 min, plus 1 hour cooling

Cooking Time: 8-10 min

Total:  20 min, plus 1 hour cooling

Ingredients

2/3 cup vegetable shortening
1/2 cup brown sugar, packed
1 tsp. cinnamon
2 tsp. ground ginger
1/4 ground cloves
pinch of salt
3/4 cup molasses
1 egg
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda

Directions

1. In a large bowl, cream together shortening, sugar and spices.
2. Add egg and mix.
3. Add molasses and mix.
4. In a small bowl, combine flour, baking powder and baking soda.
5. Add dry mixture to the wet mixture and stir until fully combined.
6. Cover and chill in the refrigerator for 1 hour.
7. Preheat oven to 375F and line a baking sheet with parchment paper.
8. Cut dough into quarters and roll to 1/8" thickness, or slightly thicker on a lightly floured surface.
9. Cut dough with cookie cutters or a knife and transfer to the prepared baking sheet.
10. Baker for 8-10 minutes and cool on a wire rack.
11. Serve plain or decorated with icing.

Edamame Spread

Try this healthy green spread with your favourite cracker or vegetables. Reminiscent of hummus, yet made with edamame beans.

Serves: 2 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

2 tbsp. olive oil
2 cloves garlic
2 cups cooked edamame, shelled soy beans
2 tbsp. tahini
2-3 tbsp. fresh lemon juice
4-5 tbsp. water
2 green onions or bunch of chives, chopped
1/2 jalapeno pepper
salt and pepper
toasted sesame seeds, to garnish

Directions

1. In a small frying pan, heat oil over medium.  Add cloves of garlic and saute until lightly toasted.  Remove pan from heat and set aside to cool.
2. Add edamame, tahini, lemon juice, green onions, jalapeno, garlic and oil, and some salt and pepper to the work bowl of a food processor.  Pulse to combine.
3. While pulsing, add water tablespoon by tablespoon until desired consistency is reached.
4. Taste and adjust seasoning if necessary.
5. Garnish with toasted sesame seeds and serve with crackers or fresh vegetables.

Lightly adapted from aidamollenkamp.com