No bake Peanut Butter & Oatmeal Cookies

It’s time for another quick and easy, very yummy sweet treat! My daughter and I made these no bake Peanut butter and Oatmeal cookies. Drizzled with some maple butter and a sprinkle of Himalayan sea salt, my daughter’s idea, not necessary but totally worth it!

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No bake Peanut Butter & Oatmeal Cookies 

Ingredients: 

  • 1/2 cup butter
  • 1 cup maple syrup
  • 1/4 cup milk
  • 1 cup peanut butter
  • 3 3/4 cup oatmeal
  • 1 tsp vanilla extract

-Line two baking sheets with parchment paper.

– In a medium saucepan boil the butter, maple syrup and milk for 5 minutes. Add the peanut butter and stir.

-Remove from heat and combine with the oatmeal and vanilla and mix thoroughly.

– Drop by spoonfuls onto prepared baking sheets, shaping into cookies.

– Place sheets for several hours into refrigerator.

-Store in refrigerator or freezer: in an airtight container, placing a parchment or wax paper between layers.

Tip: Drizzle cookies with maple butter and sprinkle some Himalayan sea salt on top!

 

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Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Carrot Cake Cookies

Hello everyone, I wish you all a Happy Easter and a wonderful weekend!

These carrot cake cookies are super yummy, with a touch of maple syrup, cinnamon and cloves.

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Carrot Cake Cookies 

Yields: 25 large cookies

Ingredients:

  • 2 cups butter melted
  • 2 eggs
  • 1 cup maple syrup
  • 3/4 cup ground almonds
  • 2 1/2 cups spelt flour
  • 4 tsp baking soda
  • 2 cups grated carrots
  • 1 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp salt

-Line 2 baking sheets with parchment paper. Preheat oven to 350F.

-Whisk together the butter and maple syrup, add eggs one at a time, add spices and salt.

-Mix in the carrots, then add the flour, baking soda and ground almonds. Stir until well combined.

-Drop by spoonfuls onto the baking sheets, leaving some space between cookies. The cookies will spread a bit.

-Sprinkle with some coconut sugar if desired.

-Bake in preheated oven for about 15 minutes or until golden brown.

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(These pretty Easter eggs were made by my late grandmother who was a very talented crafter!)

 

Enjoy!

Ursula

 

 

 

 

 

 

 

 

 

Maple Pecan Cinnamon Swirls

It’s another snowy, ice rain kind of day here in Ontario. I sure hope Winter will not stick around for too much longer ;))

In Switzerland you will find a pastry called Nusschnecken, a cinnamon bun style pastry filled with ground hazelnuts or almonds and are pretty flat compared to a traditional cinnamon bun. I think this is the first time I’ve tried copying the shape and I really liked how it turned out. Filled with ground pecans, maple syrup, orange zest and a touch of cinnamon-so good!
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Maple Pecan Cinnamon Swirls

Ingredients:

  • 400 g white spelt flour
  • 1/4 tsp salt
  • 1 tbsp quick instant yeast
  • 1 tbsp maple syrup
  • 80 g butter, melted (+ 80 g melted butter for brushing dough)
  • 250 ml warm milk

Filling:

  • 300 g ground pecans
  • 5 tbsp maple syrup
  • 1 1/2 tsp cinnamon
  • 1 organic orange, zest only
  • 200 ml milk

-For dough: In a large mixing bowl or your standard mixer, combine flour, salt and yeast, add melted butter, honey and warm milk. Knead to form a soft dough. Cover and let rise at room temperature for about 1 hour or double in size.

-For filling: Mix all ingredients together, set aside.

-Line 2 baking sheets with parchment paper. Preheat oven to 350F/180C.

-On a floured surface roll dough out thinly into a large rectangle. Brush with the melted butter, ( leave some for brushing the swirls before baking). Spread the filling evenly onto dough. Starting from the longer side, roll dough up tightly. Cut into 2 cm thin swirls/buns. Lay onto prepared baking sheets, leaving some space between. Brush with remaining melted butter, let rise another 15 minutes. Bake in preheated 350F/180C oven for 40 minutes or until golden brown.

-I brushed the warm swirls with a maple butter and orange icing. You can use a regular icing if desired (icing sugar and orange juice).

-Makes about 25 swirls.

-Ground hazelnuts, almonds, or walnuts can be used instead of pecans.

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Have a wonderful week!

Ursula

 

 

 

 

Maple Almond Muffins

Happy Sunday! I hope you are all having a great weekend!

It’s been a kind of a slow week as we were dealing with very cold and stormy weather, which lead to 3 cancelled school days and exams being pushed forward several times. It was a bit of a mess.

These Maple Almond Muffins are our delicious Sunday afternoon treat, using spelt flour and sweetened with maple syrup. It’s yummy and not too sweet.

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Maple Almond Muffins

Ingredients:

  • 175 g butter, melted
  • 180 ml maple syrup
  • 4 eggs, yolk and whites separated
  • pinch of salt
  • 125 g spelt flour
  • 150 g ground almonds
  • 1/4 tsp baking powder

-Preheat oven to 375F. Prepare 10 -12 muffin tins.

-Mix together the butter and maple syrup. Add the egg yolks one at the time, mixing well.

-In a separate bowl whip the egg whites, with the salt and baking powder, until stiff peaks form.

-Add the flour, almonds and egg whites, a little at the time, and carefully mix under the butter mixture. Mix until combined, do not overmix.

-Fill into prepared muffin tins and bake in preheated 375F oven for 10 minutes then set oven to 350F and finish bake another 20 minutes or until golden brown and tester inserted comes out clean.

-Let cool completely.
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Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

Cranberry and Orange Sheet Cake

I love the smell and taste of this flavor combination, so lovely! If you are looking for a simple and delicious sheet cake this might be just what you are looking for.

I still had some cranberries left from Christmas baking and my kids have been eating oranges, I had everything at home to whip this up. I used spelt flour and maple syrup to make it a healthier treat.
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Cranberry and Orange Sheet Cake

Ingredients:

  • 1 cup dried cranberries, chopped
  • 2/3 cup orange juice
  • 1 cup maple syrup
  • 1/3 cup buttermilk
  • 2/3 cup grapeseed oil
  • 4 eggs
  • 3 cups spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 tbsp orange zest

-Preheat oven to 350F. Grease and flour a 9 x 13 inch baking pan.

-Soak cranberries in orange juice for 15 minutes.

– In a large bowl mix together flour, baking powder, salt and orange zest.

-In a separate bowl whisk eggs, oil, buttermilk and vanilla, then add the cranberry mixture. Stir in flour until well combined. Fill into the prepared baking pan.

-Bake in preheated oven for 30 – 40 minutes or until tester inserted into middle of cake comes out clean.

-Let cool completely. Cut into squares, decorate with an icing if desired, I used maple syrup and small cranberry pieces and orange zest.

-Can be baked in a smaller sheet pan, a bundt form or muffin tins.
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Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

Pumpkin Cookies

Happy Halloween!

I hope you are all having a fun and not too scary Halloween! Thinking back of those times when my kids were still little and impatiently waiting for this day to come. Such cute memories of my daughter mostly dressing up as a little princess, my son trying out different characters from cowboy to Star Wars Darth Vader 🙂

I’ve made these delicious, melt-in-your-mouth pumpkin cookies, all dressed up for Halloween, these are the perfect fall or holiday cookie, with a lovely pumpkin and spice flavor. Can be enjoyed with or without icing. I used maple butter as an icing.

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Pumpkin Cookies

  • 1/2 cup butter, soft
  • 1 egg
  • 1 1/2 cups maple syrup
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 1/2 cups white spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg

-Preheat oven to 350F/180C. Line two baking sheets with parchment paper.

-Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt, set aside.

-Cream together the butter, egg and maple syrup. Add pumpkin puree and vanilla, beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls, flatten slightly.

-Bake for 15-20 minutes in the preheated oven or until lightly browned. Let cool completely. Drizzle with maple butter or icing.

Tip: -Use 3 teaspoons of pumpkin spice. – Substitute spelt flour with whole wheat flour or all-purpose flour.

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Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

Thurgauer Apfeltorte

Happy weekend everyone!

It has been a busy but wonderful last few weeks, with my mom and stepdad visiting. It was a special gift for my daughter to be here for her high school commencement, which was a lovely evening full of joy, pride and maybe a few happy tears! We were also able to celebrate my moms birthday, this was the first time in 20 years! We just never visited each other during fall. Living so far apart makes it difficult to see each other for every birthday or other celebrations. It was very special and meant a lot to all of us.

The weather was not always so great, lots of rain and chilly winds and this week humid hot days that now turned into a cold and frosty weekend. Over the last two weeks we could really see how the leaves are changing colour and showcasing a beautiful indian summer. IMG_4752

We made this traditional Swiss apple cake, Thurgauer Apfeltorte, which means it is a recipe from the Canton of Thurgau. A simple but very delicious apple cake made with fresh, local apples.

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Thurgauer Apfeltorte

  • 150 g butter, soft
  • 150 ml maple syrup
  • 1 organic lemon, zest and juice
  • pinch salt
  • 3 eggs
  • 150 g spelt flour or unbleached all-purpose flour
  • 1 tsp baking powder
  • 3 apples, peeled, cored, cut in half
  • 3 tbsp coconut sugar

 

-Line the bottom of a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat oven to 350F/180C.

-Whisk together the butter, maple syrup, half of the lemon juice, lemon zest and salt. Add eggs one at the time, mixing well.

-Peel apples, cut in half, remove core and cut in thinly but not all the way through. Mix with half of the lemon juice and coconut sugar, set aside.

-Add the flour and baking powder and mix until well combined. Pour into prepared baking pan. Top with the apples and bake for about 45 minutes or until cake is golden brown and tester comes out clean.

-Let cool completely, dust with some icing sugar if desired.

-Tip: Cane sugar can be used instead of the maple syrup and coconut sugar–

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Visit my Instagram page for more pictures including our trip to Niagara Falls!  littleswisslittlecanadian

 

Enjoy!

Ursula

 

 

 

 

 

 

Plum Tart / Zwetschgenwaehe

Love this time of the year with all the peaches, plums and fresh apples locally available. I’ve felt like making a traditional Swiss Plum Tart. Simple way of using any kind of fruits. Flaky, buttery crust, plums, cinnamon and I added a small Canadian touch by using maple syrup-simply delicious!

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Plum Tart / Zwetschgenwaehe

Crust:

  • 150 g white spelt flour
  • 1/2 tsp salt
  • 75 g butter, cold, cut into small pieces
  • 3 – 4 tbsp cold water

Filling:

  • 2 tbsp ground hazelnut or almonds
  • 8 – 9 plums / Zwetschgen, cut into 1/4
  • 100 ml cream
  • 1 egg
  • 3 tbsp maple syrup
  • 1 tsp cinnamon

 

-In a  medium bowl add the flour and salt. Mix in the butter with your hands until  small crumbs form, add 3 tbs of water, mix until well combined, adding more water if needed. Do not knead to long. Refrigerate for 30 min.

-Grease and flour a 26 cm tart or pie form. Preheat oven to 375 F (convection setting).

-Roll out dough and fit into prepared tart form. Sprinkle evenly with the ground nuts.

-Whisk together the cream, egg, maple syrup and cinnamon.

-Arrange plums and top with the cream.

-Bake in preheated oven for about 30 min.

-Dust with some icing sugar, can be served with whipped cream.

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Simply delicious!

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Spiced Sweet Potato Muffins

I’ve posted a picture of these muffins on Instagram back in October. The original recipe uses pumpkins, which I did use for the first batch and we just loved these muffins. The sweet potato came into use because I had no pumpkin on hand so I thought I just give it a try and it was surprisingly very yummy. I added some oat crumble and some maple caramel drizzle like I made for the Caramel Apple Sticky Buns, used only coconut sugar and maple syrup, otherwise followed Linda’s Spiced Pumpkin Loaf recipe from her blog sweetenufblog . Sweet potato as well as pumpkins are very healthy and I just love them. So feel free to use either, both are delicious!! Just made another batch this week to pack for my kids for school:)

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Here are some other yummy pumpkin recipes:

Pumpkin-Oat-Squares

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Pumpkin-Chocolate-Muffins

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Pumpkin Spice Babka

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Spiced Sweet Potato Muffins

Yields 12

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup packed light brown sugar, I used coconut sugar
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 1/3 cups sweet potato puree or pumpkin puree
  • 1/2 cup chopped walnuts
  • Glaze: Combine 1/3 cup icing sugar with 2 tbsp maple syrup
  • Oat crumble: 1/2 cup oats, 1/2 tsp cinnamon, 1 tbsp maple syrup, 1 tbsp coconut sugar
  • Optional: toffee bits, butterscotch chips, pecans

-In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside

-In the bowl of a stand mixer using a paddle attachment, beat the butter for 1 minute. Add the brown sugar and beat until very light in colour and fluffy. Beat in the eggs, one at a time, beating well after each, and scraping down sides and bottom of mixing bowl. Beat in the maple syrup. The mixture will look curdled at this point! As you add the flour mixture it will come together.

-Remove the bowl from the mixer and using a wooden spoon stir in half on the flour mixture until combined. Add in the pumkin and stir until combined then add in the remaining flour mixture and stir until no streaks of flour remain. Fold in the nuts.

-In a small bowl mix together the oats, cinnamon, maple syrup and coconut sugar.

-Fill into prepared muffin tins, smooth out the top with an offset spatula or knife, then sprinkle some of the oat mix on top.

-Bake in 325F preheated oven for about 30-40 minutes until top springs back lightly when touched. Or a tester inserted into centre comes out clean.

-Let cool completely then drizzle with the maple glaze.

-Tip: Double the oat crumble recipe if you like to have a thick crumble top.

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Thanks again for the recipe Linda!

I hope you’ll give it a try!

Enjoy!

Ursula

 

 

 

 

 

 

Caramel Apple Sticky Buns

I got the inspiration for these sticky buns from the October 2017 edition of the Canadian Living magazine. I’ve been waiting impatiently to try them. A pretty sticky bun situation, with an apple and pecan filling and sticky caramel made with apple juice and sugar.

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As always I’ve made these completely refined sugar free, but I will write down the original ingredients as well. These are best enjoyed freshly baked and still warm.

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Caramel Apple Sticky Buns

Yields: 12 buns

Dough:

  • 3 cups all-purpose flour, I used white whole wheat flour
  • 1/4 cup sugar, I used honey
  • 11/2 tsp quick-rising (instant) dry yeast
  • 1/2 tsp salt
  • 2 tbsp butter
  • 2/3 cup milk
  • 1 egg, lightly beaten

Glaze and Filling:

  • 4 apples
  • 1 cup brown sugar, I used coconut sugar
  • 1/4 cup butter, cubed
  • 2 cups chopped pecans
  • 1 cup apple butter*
  • 1 tbsp cinnamon
  • 2 tsp ground ginger

To make the dough:

-In a large bowl mix together flour, sugar, yeast and salt. In a small saucepan, melt butter over medium heat, add milk and heat until warm, (not hot). Pour milk mixture into flour mixture, add egg. Stir until combined. Turn onto floured work surface and knead dough until soft and elastic. Place in greased bowl, turning to grease all over then cover with plastic wrap. Let rise until doubled in size, about 1-2 hours.

Glaze and Filling: Line a 13- x 9-inch baking dish with parchment paper.

-Meanwhile (optional peel) grate apples to measure 4 cups; strain through a fine-mesh sieve into a small bowl, pressing on solids with back of spoon to extract juice. Reserve grated apple.

-In a small saucepan, bring apple juice and brown sugar to boil over medium-high heat until thickened, about 5 minutes. Add butter; cook, stirring for 1 minute. Remove from heat. Reserving 3 tbsp, spread remaining glaze evenly over bottom of prepared pan; sprinkle with 1 cup of the pecans, In a bowl stir together apple butter, reserved 3 tbsp glaze, cinnamon and ginger.

Assembly:

-Preheat oven to 350F/180C.

-On a slightly floured surface roll out dough to a 16-x 12-inch rectangle. Leaving 1/2-inch border on 1 long edge, spread apple butter mixture evenly over dough; sprinkle reserved apple and pecans over top. Starting at the long edge opposite border, tightly roll up dough, pinching seams to seal.

-With a serrated knife, cut into 12 buns; arrange, cut side up, in prepared pan. Cover with a damp tea towel; let rise until doubled in size, about 1 hour.

-Bake until golden brown and buns sound hollow when gently tapped, 30-35 minutes. Let cool in pan for 5 minutes before serving.

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*I’ve made these without the apple butter, because I did not have any at the time.

-Also I found the sticky buns were not really sticky after baking, maybe it depends how much juice you’ll get from the apples. I’ve made an additional simple maple glaze: In a small saucepan, bring 1 cup of maple syrup and 1 tsp cinnamon to a boil, then reduce to low heat, stirring until slightly thickens; add the butter, stir until melted, remove from heat and pour over baked buns.

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Enjoy!

Wishing you all a great weekend!

Ursula