When you think of a bakery, is there really any better name than Butter? After all, butter is the essence of most flakey, crisp, moist and chewy baked goods. Simply, butter makes everything better.
I was very excited when I was asked if I would like to receive a copy of a new cookbook created by local Vancouver baker Rosie Daykin. Butter Baked Goods and their famous Butter Marshmallows are common knowledge around here. The bakery opened in 2007, and their famous marshmallows are now in over 300 stores in Canada, The United States and Japan.
The bakery has now expanded and moved to a larger location to become Butter Baked Goods & Cafe where you can find all sorts of delicious confections including cakes, pies, bars, cookies, muffins and cupcakes. The bakery itself is like stepping back in time to the 50s with its retro feel, blanketed in soft pink and green pastels. The smell of nostalgic baked goods make you feel at home.
With Butter’s new cookbook you can bring home that nostalgic feeling and share their famous baked goods with friends and family. The book is filled with recipes for homemade treats and childhood favourites.
The book itself is gorgeous, hardcover draped in pink and green pastels just like the bakery and filled with delicious recipes and a Butter ribbon to mark your place or favourite recipe.
The book begins with introductory chapters where you will find information on ingredients, tools and proper techniques to ensure successful baking.
The cookbook offers over 100 recipes in 9 categories:
- Muffins, Scones, Cinny Buns and Loaves
- Drop and Sandwich Cookies
- Rolled and cut Cookies
- Bars and Slices
- Butter Creams and Frostings
- Cupcakes and Whoopie Pies
- Pastry, Pies and Tarts
Each chapter has mouthwatering pictures of the bakery’s most-loved recipes that will surely become household favourites. The recipes are clear, with each ingredient listed, directions and a list of tools needed as well as step-by-step photos for butter creams and frostings.
I quickly decided which one to try first – a recipe that seemed perfect for cooler fall days, the Gingerstamp. I love the earthy warm spice of ginger, especially in baked goods. Rosie boasts “there is no snap to be found in this ginger cookie,” rather they are her daughters “Soft and Chewy” favourite.
These would be a great holiday cookie for Thanksgiving or Christmas – and perfect for a cookie swap.
The cookies are just as you would imagine to find on a bakery counter. They are big, warm, soft and chewy bakery-style cookies that you can now make in the comfort of your own home. The recipe makes 24, though I think I made more than that. I suggest baking half of them, then freezing the leftover rolled dough balls to have on hand the next time a cookie craving hits.
The cookbook debuts October 15th.
Soft and chewy, there is no snap to be found in this ginger cookie.
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 2-1/2 cups granulated sugar, divided
- 3 large eggs
- 1/2 cup fancy molasses
- 1 tsp pure vanilla extract
- 1 Preheat the oven to 350F.
- 2 On a large piece of parchment paper, sift together the flour, baking soda, ginger, cinnamon, cloves and salt; set aside.
- 3 In a stand mixer fitted with a paddle attachment, cream the butter and 2 cups of the sugar on medium to high speed until light and fluffy.
- 4 Scrape down the sides of the bowl. Add the eggs, one at a time, and beat briefly after each addition.
- 5 Scrape down the sides of the bowl. Add the molasses and vanilla. Continue to mix on high until the molasses and vanilla are well combined and the mixture is pale in colour. Scrape down the sides again.
- 6 Turn the mixer to low speed, add the dry ingredients and mix until fully combined.
- 7 In a small bowl, add the remaining 1/2 cup of sugar. Use a small-medium sized ice cream scoop to drop 24 equally sized portions of dough, one at a time, into the sugar.
- 8 Use your fingers to roll the dough around to coat on all sides, then place the cookies on parchment paper-lined cookie sheets, about 1-1/2" apart.
- 9 Use the palm of your hand to press down lightly on top of each portion to flatten slightly.
- 10 Bake for 15 to 17 minutes, or until the cookies are firm around the edges but still slightly soft in the centre.
- 11 Remove from the oven and transfer the cookies to wire racks to cool.
- Makes 24 cookies.
b a k e a h o l i c http://www.bakeaholic.ca/
Each week seems to be getting shorter and shorter. This isn’t ideal when you have so much to get done and pack into those few five days between weekends.
As I mentioned we’re busy every weekend until the middle of August. This weekend will mark the third in a row in which we’re not home. As much as I love doing fun things during the summer, I’m sort of missing the fact we don’t have a few days at home to just hang out or get things done around the house. During the week it’s pretty much all school and homework right now. It’s the last few weeks so all major assignments and class projects are due. We performed our math play yesterday – it was pretty much as we expected it to be, though we added some humour to it. There was quite a few really funny math plays, so it made the four hour class slightly more interesting.
This weekend we’re heading into the interior for a cousins camping trip! I used to see all of my cousins frequently, especially in the summer. We would have pool days at my aunts house, barbecues, beach days etc. However now that we’re all ‘grown up’ we’re all busy, and some of my cousins have moved far away so seeing them often is hard to do. And even more exciting, I now have second cousins because my older cousins have gotten married and began their families of their own. I am looking forward to seeing my little cousins, and big cousins, this weekend while hanging out by the lake. My mom’s family is quite large, with 6 siblings, so my immediate cousins count is quite high which always made family events really fun.
And just for fun, a super old picture of my mom’s side of the family circa early 90s (there’s some people missing, and some not born yet!) you can see my dad and mom (fifth in from the right, blue shirt and the red head) and I’m between my mom and aunt in the black and white collard shirt.) It’s crazy to think some of my cousins are now married, four of them! and some have kids. And sad that both my grandparents aren’t with us anymore.
My mom said one of her favourite things growing up was going camping with her family. They didn’t do a lot of vacations, as having six kids was probably expensive and too much work to do back then. But, she did say my grandpa really liked camping.
Two weekends ago we made a trip up to Prince George to get our new Jeep! It was the longest road trip home I’d done in a long time, 9 hours. We flew up on the Friday and drove home on Sunday. We got to see my family up there and stay with them which was a bonus!
We love our new Jeep – and his name is George. Both for the fact that he is from Prince George, and also for the fact that everything in my life relates to Seinfeld. My dog Lainey, full name Elaine, is named from Seinfeld (got the idea while watching it days after getting her.) All I need now is a Cosmo, or Kramer, and a Jerry and I’ll be complete.
The drive home through the interior was great, though I slept the first two hours and it was raining most of the time.
I’ve made these cookies for camping trips, and they’re great for road trips, similar to my almost-vegan cowboy cookies. They’re best eaten within two or three days because of the ingredients, there aren’t a lot of ‘preservatives’ because they’re healthier.
How’s your summer so far?? Have you taken any road trips? Or done any camping??
Road Trip Cookies
aka cowboy cookies, aka breakfast cookies
* wheat free * sugar free * vegan * dairy free *
- 1/2 cup coconut oil, room temperature slightly solid
- 2 medium ripe bananas
- dash of Vanilla
- 1 cup coconut flour
- 1 cup brown rice flour
- 1 cup almond meal
- 1 tbs. ground golden fax seed
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- dash of Cinnamon
- 1/2 cup chopped extra dark chocolate (optional)
- 3 cups rolled oats
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
- Preheat oven to 350°
- In mixer with paddle attachment, whip the coconut oil until smooth, add in the ripe bananas and mix again.
- Add in a splash of vanilla and whip again. Mixture will be slightly lumpy, thats ok.
- In a medium bowl, sift together the flours. Add in the almond meal along with cinnamon and use a whisk to stir together.
- Add dry ingredients 1/4 at a time to the banana mixture incorporating together.
- Remove from stand and mix in oats, chocolate (optional) and nuts by hand using wooden spoon.
- Create 1” balls of dough using scoop or by hand, and roll into ball. Flatten slightly with palm of your hand, then using the tines of the fork flatten the centre.
- Bake on very lightly greased cookie sheet or baking mat for 10-12 minutes until golden on the edges. Remove from oven and transfer to cookie sheet. The cookies will set once cool, so be careful not to over-bake, the centre may look a little soft.
So I survived the crazy busy week! Our housewarming went really well, except for a sandwich scare 10 minutes before guests arrived (thanks to Mom for saving the day, let’s just say she had to go out and replace all of the sandwiches I had made the night before..) Aside from that, everything went smoothly and it was a great afternoon filled with our family. The house has never been cleaner, and I’m hoping it stays that way. Nothing like having your family over for a party that kicks your butt into gear to get things done. However, saying that I’m likely the one who is going to be the first to mess it up. Also, you don’t even want to know how crammed closets are, and the garage. I’m certain I’ll be looking for something later this week and be unable to find it due to the fact it has been crammed or stashed somewhere, like under the bed or in a box.
I’m excited to start school again next week, only two days a week, so hopefully the house will be a little cleaner as I won’t be rushing here and there every day.
Or, even better, I get hired to a school district and I’m not home often enough to make a mess – which is what Adam is wishing for; both the clean house and the job offer that is ;) haha, I’ll make money sometime soon I swear! Until then, Adam will be happy that I’ll be home to bake more often and cook which means there can be a clean (ahem) house, and freshly baked cookies waiting for him when he gets home.
Oh, and a small dog who is also excited to see him when she hears the garage door open like clockwork.
You’re probably wondering about the title, it’s sort of ironic really. While these cookies have no Dairy in them (hooray), we now have some Dairy producers living next to us now (double hooray).
I walked the dog the other morning only to be greeted by some lovely cows in the field right next to our complex. A neighbour said they must have brought them in over the weekend to graze on the huge pasture. So, we now have some neighbouring cows. Lainey was pretty excited, she tried her best to get as close as she could, scaling the landscaped rocks to see over the fence. They were pretty interested in her too, coming right up to the fence. However, the last couple times we’ve been out they have been at the far end of the field – though it doesn’t keep Lainey from trying to get as close as possible to the large bovine.
So far in our neighbourhood discovery walks we have encountered:
A Peacock (very odd, it was living in a deserted lot and we’ve seen it a couple times)
Horses (there’s a ‘secret saddle’ club and horse stable tucked away in the woods)
Bunnies (Lainey’s favourite),
and now Cows.
I didn’t realize we had moved into the country. I wonder what we will find next.
I made these cookies for the housewarming and there were none leftover. So, I’m assuming they were fairly popular. I couldn’t remember the exact amounts of flour etc. that I had used so I decided I had better make them again, just to be sure. Also, Adam requested that I make them again.
They have no dairy (the cows are safe), and no wheat or gluten. I think the first time I made them I used some flour, but this time I made them completely wheat/gluten free using alternative flours.
I subbed in coconut and rice flour along with almond meal. They are a super soft chocolate chip cookie, but not cakey. They are more like a chocolate chip shortbread cookie, in the sense that they are buttery soft and melt in your mouth. Ironically, they also contain no butter. I used coconut oil and apple sauce in place of that. Aside the from egg they could be vegan (you could use an egg replacer as well).
I like to pretend that because of all the substitutions and dark chocolate they are healthy and good for you, or at least that is what I’ll be telling myself after my 4th cookie.
I used my Trader Joe’s Almond Cocoa Spread that I had with my Caramelized Banana Bread here to stuff the cookies with. They are also delicious without the almond spread as well. I had leftover dough after filling some of them and the cookies bake great on their own. Just flatten slightly and bake for the same time. They are a little more crisp this way, unstuffed.
crisp, melt in your mouth (unstuffed) cookie
Stuffed Chocolate Chip Cookies
(Wheat Free/Gluten Free/Dairy Free)
Recipe by Bakeaholic
- 1 cup Rice Flour
- 1/2 cup Almond Meal
- 1/2 cup Coconut Flour
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil, solid (loosely packed)
- 2 tbs. apple sauce
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup roughly chopped dark chocolate
- Almond Cocoa Spread (or, Nutella, or other chocolate spread)
2. Preheat oven to 350 degrees.
3. In a medium bowl, whisk together flours, almond meal and baking soda. Set aside.
4. In the bowl of a stand mixer, cream coconut oil and apple sauce. Add sugars until creamy. Add egg and vanilla extract, beating until combined.
5. Slowly add dry ingredients to wet ingredients and mix until just combined. Stir in the chocolate.
6. Take small ball of dough, 1 tbs, and form into ‘cup,’ place on baking sheet. Take out the frozen chocolate spread and place in the middle of each cookie.
7. Roll out another smaller piece of cookie dough and flatter slightly. Place overtop of chocolate spread and seal edges, rolling slightly into ball again.
8. Bake cookies for about 12 minutes or until browned very slightly. They will not become ‘crisp’ so to speak, but they will be done.
Allow to cool on wire rack. Store in cookie jar, or freeze. FYI they are also good frozen.
Spoon small teaspoons of Almond Cocoa Spread onto small cookie sheet, place in freezer to harden.
In a medium bowl, whisk together flours, almond meal and baking soda. Set aside.
In the bowl of a stand mixer, cream coconut oil and apple sauce. Add sugars until creamy. Add egg and vanilla extract, beating until combined.
Slowly add dry ingredients to wet ingredients and mix until just combined. Stir in the chocolate.
Take small ball of dough, 1 tbs, and form into ‘cup,’ place on baking sheet. Take out the frozen chocolate spread and place in the middle of each cookie.
Roll out another smaller piece of cookie dough and flatter slightly. Place overtop of chocolate spread and seal edges, rolling slightly into ball again.
Bake cookies for about 12 minutes or until browned very slightly