All posts by Sabrina Stavenjord

Sabrina Stavenjord is the community manager for HGTV Canada and Food Network Canada. She is also a baking enthusiast (her specialty is desserts that are simple, yet impressive!). Get inspired and into the kitchen with her weekly Baking Therapy recipes on FoodNetwork.ca and @FoodNetworkCA's Instagram.
Homemade marshmallows with hot chocolate

Cozy up With a Cup of Hot Chocolate Topped With Homemade Peppermint Vanilla Marshmallows

These Baking Therapy homemade peppermint vanilla marshmallows are soft, fluffy and they melt into the perfectly gooey topping on your hot cup of cocoa. Try different flavours like coconut or almond and make a big batch to gift over the holidays. Once you try homemade marshmallows, there’s no going back to store-bought!

Homemade marshmallows with hot chocolate

Peppermint Vanilla Marshmallows With Hot Chocolate

Prep Time: 20 minutes
Rest Time: 2 hours
Total Time: 2 hours, 20 minutes
Servings: 16 marshmallows

Ingredients:

Marshmallows
¾ cup cool water, divided
6 tsp gelatin
2 cups granulated sugar
⅔ cup light corn syrup
½ tsp salt
½ tsp peppermint extract
1 Tbsp vanilla extract
¾ cup icing sugar

Hot Chocolate
2 cups coconut milk
2 cups almond milk
¼ cup maple syrup
1 tsp vanilla extract
¼ tsp salt
4 oz semi-sweet chocolate, chopped

Homemade marshmallows ingredients on kitchen counter

Directions:

1. Line a 9×9 square pan with parchment paper and grease generously with neutral oil or spray. Set aside.

2. In the bowl of a stand mixer with the whisk attachment, add ½ cup water, sprinkle over gelatin and let sit for 5 minutes.

Related: Coffee and Hot Chocolate Recipes to Warm Your Belly This Fall

3. In a medium saucepan over medium-high heat, bring to a boil sugar, corn syrup, ¼ cup water and salt. Once the mixture starts to boil, let bubble for 1 minute. Remove from stove and transfer to a bowl with a spout.

4. With the mixer on medium-low, slowly stream in the hot sugar liquid. Once the liquid is in, turn the mixer to high and whisk for 10 minutes until the mixture is nice and fluffy. Whisk in the peppermint and vanilla extract.

Homemade marshmallows gelatin in mixing bowl

5. Transfer the marshmallows to the square pan, making sure to brush any tools you use with oil to avoid sticking. Smooth out the top using an offset spatula. Finally top the marshmallows with another sheet of greased parchment paper and let set for at least 2 hours at room temperature.

Homemade marshmallows batter

6. Remove the marshmallows from the pan. Brush a sharp knife with oil and slice the marshmallows into 16 squares, making sure to brush the knife with oil after every cut. Dust the marshmallows generously with icing sugar, making sure to cover every surface.

Homemade marshmallows cut on table

7. For the hot chocolate, in a medium saucepan on medium-high heat, whisk together coconut milk, almond milk, maple syrup, vanilla and salt. Once the mixture is hot, add the chopped chocolate and whisk until melted. Continue to heat, whisking constantly until the mixture thickens.

Homemade marshmallows with hot chocolate

Like Sabrina’s peppermint vanilla marshmallows recipe? Try her gingerbread doughnuts or her chocolate eggnog sandwich cookies.

Gingerbread doughnuts on white plate

These Gingerbread Doughnuts With a Cinnamon Glaze Can Be Made in Under 30 Minutes

I love nothing more than a quick, easy dessert you can whip together in under 30 minutes. And these Baking Therapy gingerbread doughnuts are just the ticket. They will be sure to get you in the festive spirit, as they have all the flavours and spices of a classic gingerbread cookie — but in doughnut form! All you need are a few essential tools you probably already have in your kitchen and these doughnut pans. Topped with a cinnamon glaze for a hint of sweetness, because let’s be real: who doesn’t love a glazed doughnut?

Gingerbread donuts on white plate

Gingerbread Doughnuts With a Cinnamon Glaze

Prep Time: 15 minutes
Bake Time: 8 to 10 minutes
Total Time: 23 to 25 minutes
Servings: 16 doughnuts

Ingredients:

Doughnuts
1 ½ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
¾ tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground cloves
⅛ tsp ground nutmeg
¼ tsp salt
½ cup brown sugar
¼ cup grapeseed oil or any neutral oil
½ cup buttermilk
1 large egg
1 tsp vanilla extract
3 Tbsp molasses

Cinnamon Glaze
1 ¼ cups icing sugar
¼ tsp ground cinnamon
⅛ tsp ground ginger
½ tsp vanilla extract
5-6 Tbsp heavy cream

Gingerbread doughnuts ingredients on kitchen counter

Directions:

1. Preheat oven to 375°F. Grease 2 doughnut pans with oil or butter. Set aside. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Whisk in the brown sugar until evenly distributed.

2. In a measuring cup, measure out the grapeseed oil and buttermilk. Whisk in the egg, vanilla extract and and molasses.

Related: Party-Worthy Doughnut Recipes

3. Create a well in the centre of the dry mix and pour in the wet ingredients. With a spatula, stir the ingredients together until just combined, don’t over-mix. Transfer the batter to a piping bag or simply spoon the mixture into the doughnut pan until just below the fill line.

doughnut batter in doughnut pan

4. Bake in the oven for 8-10 minutes until a toothpick, when inserted, comes out clean. While the doughnuts are still hot, invert the pan and gently tap on the counter to remove the doughnuts. Let cool completely on a wire rack.

doughnuts cooling on wire rack

5. For the cinnamon glaze, in a small bowl, whisk together the icing sugar, cinnamon, ginger and vanilla extract. Begin with 4 Tbsp of heavy cream, whisking until well combined. Add 1 Tbsp at a time until the mixture has reached your desired consistency for dipping.

6. Dip the doughnuts, one at a time, into the glaze until the tops are fully coated. Add holiday sprinkles if you’re feeling festive!

doughnuts being dipped in cinnamon glaze

doughnuts with glaze in doughnut pan

Like Sabrina’s doughnut recipe? Try her chocolate eggnog sandwich cookies,  sticky toffee pudding and pumpkin pie squares with candied pecans.

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Glass of milk next to pile of chocolate eggnog sandwich cookies

These Chocolate Eggnog Sandwich Cookies Will Surely Get You in the Holiday Spirit

I can’t help but get excited when I start to see the store aisles fully stocked with sweet eggnog, as it signals the most magical time of year! And what better way to get in the holiday spirit than whipping up a batch of these Baking Therapy chocolate eggnog sandwich cookies? They’re chocolatey, soft and filled with a creamy eggnog frosting. Put on your favourite holiday playlist and get baking.

Glass of milk and stack of chocolate eggnog sandwich cookies

Chocolate Eggnog Sandwich Cookies

Prep Time: 25 minutes
Bake Time: 8 to 10 minutes
Total Time: 33 to 35 minutes
Servings: 15 cookies

Ingredients:

Chocolate Cookies
1 ½ cups all-purpose flour
½ cup cocoa powder
¼ tsp baking powder
1 tsp baking soda
¼ tsp salt
1 ½ sticks butter, room temperature
1 ½ cups dark brown sugar
1 large egg
1 large egg yolk

Eggnog Filling
1 ½ sticks butter, room temperature
2 cups icing sugar
3 Tbsp eggnog
¼ tsp ground nutmeg
1 tsp vanilla extract

Ingredients for chocolate eggnog sandwich cookies on kitchen counter

Directions:

1. Preheat oven to 375°F. Line two cookie sheets with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the butter and brown sugar for about 1 minute. Add the egg and egg yolk, one at a time, and beat together until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.

Related: 20 Best Edible Gifts Under $20 That’ll Make Anyone’s Holiday Sweeter

3. Add the dry ingredients and mix until just combined, scrape down the bowl again and mix for another 10 seconds. Using a 1-inch cookie scoop, scoop balls on the lined cookie sheet. Round out the cookie balls by rolling them between the palms of your hands. Place in the freezer for 15 minutes to chill.

Chocolate eggnog sandwich cookie dough rolled into balls on baking sheet

4. Place the cookies 2 inches apart and bake for 8-10 minutes until the cookies have spread and tops begin to crack. Let cool on sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Chocolate cookies cooling on baking tray

5. While the cookies are cooling, whip up the frosting: in the bowl of a stand mixer with the whisk attachment, whisk the butter until airy, about 2 minutes. On low speed, gradually add the icing sugar. Add the eggnog, nutmeg and vanilla extract and whisk on high for 1 minute until light and fluffy.

6. Transfer filling to a piping bag with a star or round tip. Pipe the filling on the bottoms of half the cookies, place another cookie on top to create sandwiches.

Glass of milk next to a pile of chocolate eggnog sandwich cookies on wire cooling rack

Like Sabrina’s chocolate eggnog sandwich cookies? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.

Cranberry bliss bars on cooling rack

Whip up Those Popular Coffee Shop Cranberry Bliss Bars in Less Than 1 Hour

You know those popular coffee shop cranberry bliss bars that come out every holiday season? Buttery shortbread dotted with dried cranberries, topped with a sweet cream cheese icing — and sometimes are just a little too sweet? Well, these Baking Therapy cranberry bars are inspired by those, but even better! This soft and buttery pistachio shortbread is topped with fresh, tart, in-season cranberries that are bursting with flavour. Finished with a sweet and addictive white chocolate, cream cheese icing. Need I say more?

Cranberry bliss bars on cooling rack

Cranberry Bliss Bars

Prep Time: 15 minutes
Bake Time: 35 to 40 minutes
Total Time: 50 to 55 minutes
Servings: 12 bars

Ingredients:

Shortbread
1 cup (2 sticks) unsalted butter, room temperature
½ cup icing sugar
2 cups all-purpose flour
½ cup crushed pistachios
¼ cup cornstarch
¼ tsp baking powder
¼ tsp salt
1 tsp lemon zest

Filling
2 cups fresh cranberries
½ cup granulated sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract

Icing
⅓ cup (60g) white chocolate, chopped
¼ cup unsalted butter, room temperature
4 oz cream cheese, room temperature
¾ cup icing sugar
3 Tbsp milk

Cranberry bliss bar ingredients on kitchen counter

1. Preheat oven to 350°F. Line and grease 9×9 square pan. Set aside.

2. First, whip up the shortbread. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the flour, pistachios, cornstarch, baking powder, salt and lemon zest. Beat on low until just combined, texture will be crumbly. Reserve 1 cup of mixture for the crumble, press remaining dough firmly into bottom of pan.

Cranberry bliss bars base

3. Now for the filling: in a medium bowl, toss together cranberries, sugar, cornstarch, lemon juice, lemon zest and vanilla extract. Evenly distribute the cranberries onto the cookie layer. Top with the reserved cookie dough and pack down firmly.

Cranberry bliss bars cranberry layer

4. Bake in oven for 35 to 40 minutes until the top is golden brown. Let cool completely in the pan before slicing.

Cranberry bliss bars cooling on rack

5. For the icing: place the chopped white chocolate or chips in a small bowl and microwave in 30-second intervals until melted, stirring often. Set aside to cool slightly.

Related: 12 Coffee and Hot Chocolate Recipes to Warm Your Belly This Fall

6. In the bowl of a stand mixer with the whisk attachment, cream together the butter and cream cheese. Gradually add in the icing sugar and whisk on high to combine. Add the melted white chocolate and milk and whisk on high for another 30 seconds. Transfer to a piping bag and drizzle over top.

Piping bag icing top of cranberry bliss bars

Like Sabrina’s cranberry bliss bars? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.

Apple cider coffee cake on white tray

This Apple Cider Coffee Cake is the Sweet, Warm and Comforting Recipe You Need

Apple cider is the perfect fall drink: it’s sweet, warm and comforting — and it’s extra delicious when baked into a coffee cake. This Baking Therapy apple cider cake consists of layers of tender cake made with fresh pressed apple cider and layered with a sweet, cinnamon crumble. This apple cake recipe is best enjoyed with a hot cup of coffee, tea, hot chocolate or better yet — warm mulled apple cider!

Apple cider coffee cake on white tray

Apple Cider Coffee Cake

Prep Time: 40 minutes
Bake Time: 40 to 45 minutes
Total Time: 1 hour and 20 minutes
Servings: 8 to 10

Ingredients:

Crumb Topping
½ cup all-purpose flour
¾ cup brown sugar
2 tsp ground cinnamon
¼ tsp salt
6 Tbsp butter, room temperature

Apple Cider Cake
2 cups apple cider
5 Tbsp butter, room temperature
¼ cup vegetable oil
¾ cup granulated sugar
½ brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup Greek yogurt

Apple Cider Glaze
1 ½ cups icing sugar
4 Tbsp apple cider
½ tsp vanilla extract

Apple cider coffee cake ingredients on kitchen counter

Directions:

1. Preheat oven to 350°F. Line and butter a 9-inch round springform pan.

2. In a heavy bottom saucepan on medium-high heat, reduce 2 cups of apple cider to half, about 20 minutes. Set aside to cool.

3. In the mean time, prepare the crumb topping, work together the flour, brown sugar, cinnamon, salt and butter until it clumps together like wet sand. Set aside.

Apple cider coffee cake crumbs in bowl

4. In the bowl of a stand mixer with the whisk attachment, whisk together the cake ingredients: butter, oil, granulated sugar, brown sugar and eggs for 5 minutes until light and fluffy.

5. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a small bowl. Stir together the reduced apple cider, as well as the Greek yogurt. With the mixer on low speed, alternate adding small amounts of the flour mixture and apple cider mixture, beginning and ending with the dry ingredients. Make sure to scrape down the sides and bottom of the bowl.

Related: 20 Fall Desserts That Can Totally Double as Breakfast

6. Transfer half the batter to the prepared cake pan. Sprinkle on half the crumb topping. Top with the remaining cake batter and finish with the rest of the crumb topping. Bake for 40 to 45 minutes until a toothpick inserted into the centre comes out clean. Let cool completely on wire rack.

7. Prepare the glaze by whisking together the icing sugar, apple cider and vanilla extract. Drizzle on cooled cake and enjoy.

Slice of apple cider coffee cake

Like Sabrina’s apple cider coffee cake? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.

This Spooky S’mores Bars Recipe is the Perfect Halloween Treat

Whether you’re hosting a small get together or looking for a sweet activity to make with the kids, these Baking Therapy spooky s’mores bars are the perfect Halloween treat. They are sure to satisfy any sugar craving with the delicious layers of graham cracker cookie, crunchy meringue, rich chocolate and cute, but scary marshmallow ghosts. Have a boo-tiful and safe Halloween!

Sppoky s'mores bars on table

Spooky S’mores Bars

Prep Time: 40 minutes
Bake Time: 26-28 minutes
Total Time: 1 hour and 8 minutes
Servings: 12-16 bars

Ingredients:

Marshmallow Meringue
2 egg whites
½ cup granulated sugar
½ tsp cream of tartar
½ tsp vanilla extract

S’mores Bars
1 ½ sticks brown butter
1 ¼ cup all-purpose flour
1 ¼ cup graham cracker crumbs
1 tsp baking powder
¾ tsp salt
¾ cup brown sugar
1 egg
½ cup milk chocolate chips
½ cup semi-sweet chocolate chips
2 Tbsp cocoa powder

Sppoky s'mores bars ingredients on table

Directions:

1. For the marshmallow meringue: in the bowl of a stand mixer, whisk together the egg whites and sugar and place over a double boiler. Whisk constantly until the sugar dissolves and the mixture is hot to the touch, about 5-8 minutes.

2. Remove from heat, mix in the cream of tartar and vanilla. Place in stand mixer with the whisk attachment and whisk on high for 8-10 minutes until the mixture is light, glossy and the bottom of the bowl has cooled to room temperature. Transfer to a bowl and set aside.

Related: Celebrate Halloween at Home This Year With This Gourmet Miso Caramel Corn

3. Preheat oven to 350°F. Grease and line a 9×9 square pan.

4. In a heavy bottom saucepan, melt the brown butter on medium-high. Cook the butter, swirling occasionally until it turns golden brown and nutty, about 8-10 minutes. Transfer the brown butter to a glass bowl and set aside to cool slightly.

5. Whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.

Related: 12 Dead-Easy Halloween Cocktails You Need to Try This Year

6. In the bowl of a stand mixer with the whisk attachment, cream together the brown butter and brown sugar. Add the egg and whisk on medium-high for 5-10 minutes until light and airy. Add the dry ingredients and mix until just combined. Transfer half the dough to the pan and with your fingers press the dough firmly into the bottom.

Sppoky s'mores bars dough

7. Spread on half the marshmallow meringue, sprinkle with milk and semi-sweet chocolate chips. To the remaining dough, add cocoa powder and toss to mix. Layer the dough on top of the chocolate chips and pack it lightly into the pan.

Sppoky s'mores bars in process of being made

Sppoky s'mores bars chocolate layer

8. Bake for 26-28 minutes. Remove and let cool completely before removing from the pan.

9. Transfer the remaining marshmallow meringue to a piping bag with a round tip. Once the cookie bar has cooled, pipe on the ghosts. Pipe a ball shape for the head and pull out for the body, tapering off the end as you gradually decrease pressure. Melt a few chocolate chips and using a toothpick, draw on the eyes.

Sppoky s'mores bars marshmallow meringue being piped on bars

10. With a blow torch, lightly toast the meringue for a smoky campfire taste.

Sppoky s'mores bars on table

Like Sabrina’s spooky s’mores bars? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

These Healthy Apple Oatmeal Cookies Are the Perfect Breakfast Sweet Treat

If you’re anything like me and have a weakness for cookies, the thought of a healthier option is exciting, but it can also make you wonder: Will they taste good? Will my friends like them? Will they actually taste like cookies? Enter these Baking Therapy healthy apple oatmeal cookies. They’re soft, chewy and loaded with goodies like cranberries, coconut and chocolate. Sweetened with date sugar and maple syrup, they also boast a hint of caramel flavour. Trust me: they’re the perfect healthy breakfast treat!

apple oatmeal cookies on cooling rack

Healthy Apple Oatmeal Cookies

Prep Time: 10 minutes
Rest Time: 15-20 minutes
Bake Time: 15-17 minutes
Total Time: 40-47 minutes
Servings: 16 cookies

Ingredients:

½ cup date sugar
½ cup maple syrup, room temperature
½ cup coconut oil, softened
½ cup unsweetened apple butter
2 eggs, room temperature
1 tsp vanilla
2 cups spelt flour (or whole wheat)
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
1 ½ cups large flake oats
1 cup (about 1 medium apple) finely diced apples
½ cup dried cranberries
⅓ cup dark chocolate chunks or chips
¼ cup shredded coconut

apple oatmeal cookie ingredients on white counter

Directions:

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the date sugar, maple syrup, coconut oil and apple butter. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

Related: Anna Olson’s Lighter Dessert Recipes to Satisfy Your Sweet Tooth

3. In another bowl, whisk together the spelt flour, baking powder, cinnamon, ginger and salt. Add to the stand mixer and mix until just combined. Fold in the oats, apples, cranberries, chocolate and coconut.

apple oatmeal cookie dough in stand mixer bowl

4. Scoop the cookie dough into 2-inch balls and place them 2 inches apart on the cookie sheets. Freeze for 15-20 minutes, slightly flatten each cookie before placing them into the oven. Bake for 15-17 minutes until golden on the edges. Transfer cookies to a wire rack to cool completely.

apple oatmeal cookie dough in balls on baking sheet

Like Sabrina’s baking? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

Hasselback apple with scoop of vanilla ice cream and drizzling of toffee sauce

You’ve Got to Try These Delicious Hasselback Apples Topped With Coconut-Oat Streusel

Apples are such a versatile fruit with so many variations and endless ways to prepare them. These Baking Therapy Hasselback apples feature sweet honey crisp apples (my fave!) that are sliced open like a fan and topped with a delicious coconut-oat streusel. Serve with a drizzle of toffee sauce and a heaping scoop of vanilla ice cream. Perfect for any get together this fall season. Bet you’ve never had apples like this before!

Hasselback apples on white plate

Hasselback Apples With Coconut-Oat Streusel

Prep Time: 15 minutes
Bake Time: 32 minutes
Total Time: 47 minutes
Servings: 6

Ingredients:

Apples
3 Honeycrisp or Pink Lady apples
2 Tbsp butter, melted
2 Tbsp brown sugar
½ tsp cinnamon

Topping
3 Tbsp butter, room temperature
3 Tbsp brown sugar
¼ cup oats
2 Tbsp flour
2 Tbsp shredded coconut
½ tsp cinnamon
½ tsp vanilla extract
Pinch of salt

Hasseback apple ingredients: apples, brown sugar, cinnamon, etc.

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. Peel the apples, cut in half lengthwise and with a melon baller, scoop out the core. Place the apples core side down and cut thin vertical slices all the way around, making sure not to cut all the way through.

Peeled and cut apples laying on pan

3. Mix together the butter, brown sugar and cinnamon and brush on the tops of the apples. Cover with foil and bake for 20 minutes until softened.

4. Meanwhile, prepare the streusel topping. In a bowl, combine butter, brown sugar, oats, flour, coconut, cinnamon, vanilla extract and salt. With a fork, work the mixture together until it forms a crumble.

Related: The Pioneer Woman’s Irresistible Apple Desserts

5. Remove the apples from the oven. If there is a lot of liquid in the pan, strain and top the apple with streusel, making sure to get it between the apple slices. Bake at 425°F uncovered for 10-12 minutes until the streusel is bubbly and golden brown.

6. Enjoy with a drizzle of toffee sauce and vanilla ice cream.

Hasselback apples on baking pan

Like Sabrina’s baking? Check out her ginger molasses cookies, sticky toffee pudding and pumpkin pie squares with candied pecans.

These Pumpkin Pie Squares With Candied Pecans is the Fall Dessert You’ve Been Craving

It’s fall! Which means, it’s time to celebrate with a pumpkin dessert. Pumpkin bars, cookies and loaves are among my favourite, but you can’t forget the most important of all — pumpkin pie. These Baking Therapy pumpkin pie bars have a rich and smooth filling blended with warming spices like cinnamon, ginger and clove, as well as a gingery cookie crust. Serve with fresh whipped cream and spiced candied pecans for a little crunch. Once you try these babies, I promise you’ll be hooked!

Pumpkin Pie Squares With Spiced Candied Pecans

Prep Time: 15 minutes
Bake Time: 90 minutes
Total Time: 1 hour and 45 minutes
Servings: 12 to 16 squares

Ingredients:

Crust
1 cup gingersnap cookie crumbs
1 ⅓ cup (9 full sheets) graham cracker crumbs
¼ cup brown sugar
¾ tsp ground cinnamon
7 Tbsp butter, melted

Filling
⅔ cup brown sugar
2 eggs
2 egg yolks
1 can (300 ml) sweetened condensed milk
3 ⅓ cup (796 ml can) pumpkin puree
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
2 tsp vanilla extract
½ tsp salt

Pecans
½ egg white
2 Tbsp granulated sugar
2 Tbsp brown sugar
1 tsp cinnamon
¼ tsp salt
½ tsp vanilla extract
1 ½ cups whole pecans

Directions:

1. Preheat oven to 350°F. Line and grease a 9-inch square pan.

2. Start making the crust. Pulse the gingersnap cookies and graham crackers into a fine crumb in a food processor or use a resealable plastic bag and crush with rolling pin. Add to a bowl with brown sugar, cinnamon and melted butter. Mix together until it resembles wet sand. Transfer to pan, press mixture down and bake for 10 minutes.

Related: Our Baking Expert Reveals 10 Baking Supplies You Can’t Live Without

3. While the crust is baking, whip up the filling. In a large bowl, whisk together the brown sugar, eggs and egg yolks. Add the condensed milk, pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla and salt. Whisk until fully combined.

4. Pour the filling over the crust and bake in the oven for 20 minutes, then lower the oven to 325°F and bake for another 30 minutes. The centre should be firm and the sides will start to pull away from the pan. Let cool completely in pan.

5. Whisk together egg white,  sugar, brown sugar, cinnamon, salt and vanilla. Toss in the pecans. Bake at 300°F for 25-30 minutes, stirring every 15 minutes.

6. Slice into 12 or 16 squares and serve with fresh whipped cream and candied pecans for crunch.

Like Sabrina’s baking? Check out her ginger molasses cookies and the best ever sticky toffee pudding.

The Best Sticky Toffee Pudding Recipe = The Fall Dessert You Need (Trust Us)

The best sticky toffee pudding I’ve ever had was in London, England, which makes perfect sense given its origin. A soft and spongy cake made with sweet dates and soaked in a rich toffee sauce? Count me in! I make this dessert for my family every year at Thanksgiving and around the holidays, but truthfully, this dessert‘s good all year round.

The Best Sticky Toffee Pudding Recipe

Prep Time: 30 minutes
Bake Time: 28 to 30 minutes
Total Time: 58 to 60 minutes
Servings: 6

Ingredients:

Cake
1 cup dates, pitted and packed
1 tsp baking soda
1 cup boiling water
⅔ cup dark brown sugar
1 large egg
3 Tbsp fancy molasses
4 Tbsp butter, melted and cooled
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt

Sauce
½ cup butter
½ cup heavy cream
½ cup dark brown sugar
2 Tbsp fancy molasses
1 tsp vanilla

Directions:

1. Roughly chop the dates to ensure there are no pits, add to a small bowl with baking soda and boiling water. Let side for 10 minutes then puree both water and softened dates until smooth.

2. Preheat oven to 350°F. Butter and line the bottoms of 6 ramekins with parchment paper. Place on a cookie sheet and set aside.

3. In a large bowl, whisk together the brown sugar, egg, molasses, melted butter and vanilla. Add the date puree. Mix in the flour, baking powder and salt until just combined.

4. Scoop the batter into the prepared ramekins until ⅔ full. Bake in the oven for 28-30 minutes until a toothpick inserted comes out clean.

5. Now prepare the sauce: in a heavy bottom saucepan, whisk together the butter, cream, brown sugar and molasses on medium-high heat. Let the mixture come to a boil and let bubble for 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Related: 25 Vegan Thanksgiving Desserts Everyone at Your Table Will Love

6. Once the cakes come out of the oven, while they’re still warm, run a knife around the perimeter of the ramekin to loosen. Invert the ramekin, placing the cake upside-down and remove the parchment paper. Slowly drizzle a couple spoonful’s of the warm toffee sauce on top. The cake will slowly absorb the sauce. To serve, drizzle extra toffee sauce on the plate, add a scoop of vanilla ice cream and enjoy!

Like Sabrina’s baking? Check out her no-bake key lime pie icebox cakedessert wontons and easy peach plum cobbler.

These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

One of the first recipes I turn to when the weather starts to shift are these soft and chewy ginger molasses cookies. They have warming spices like ginger, cinnamon and cloves, are dotted with spicy candied ginger and rolled in raw sugar for a bit of crunch. My secret to the rich golden colour? Blackstrap molasses! It’s bold and robust in flavour — everything I want in a ginger molasses cookie. But feel free to swap in regular molasses if your taste buds aren’t quite ready for it.

Soft and Chewy Ginger Molasses Cookies

Prep Time: 15 minutes
Bake Time: 12 to 13 minutes
Total Time: 17 to 18 minutes
Servings: 16 cookies

Ingredients:

¾ cup butter, room temperature
1 cup granulated sugar
1 egg
1 Tbsp water
¼ cup blackstrap molasses
2 ¼ cup all-purpose flour
1 tsp baking soda
2 tsp ground ginger
¾ tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
¼ cup (about 10 wheels) diced ginger candies
½ cup turbinado or raw sugar

Directions:

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper, set aside.

2. In the bowl of a stand mixer, cream together the butter and sugar. Add the egg, water and blackstrap molasses. Scraping down the sides as needed.

Related: 25 Healing Ginger Recipes for Cold and Flu Season

3. In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cloves and salt. On low, add the flour mixture to the stand mixer and mix until just combined. Fold in the diced candied ginger.

4. Pour the turbinado sugar in a shallow dish. Scoop the cookie dough into 1 ½ inch balls and roll in the turbinado sugar until completely coated.

5. Place 2 inches apart on the cookie sheet to allow the cookies to spread. Bake for 12 to 13 minutes until the tops have slightly cracked. Remove from oven and let rest for 2 minutes, then transfer to a cooling rack.

Like Sabrina’s baking? Check out her no-bake key lime pie icebox cakedessert wontons and easy peach plum cobbler.

Celebrate Oktoberfest at Home With These Soft Pretzels, Done Two Ways!

These soft pretzels remind me of going to the carnival (or Oktoberfest celebrations!), but since we can’t go in person this year, I’m bringing the party home with my jalapeno smoked-cheddar stuffed pretzels. Yes, you read that right! These pretzels are soft, golden brown and stuffed with a creamy filling. Alternatively, you can skip the filling (but why would you?!) and toss them in a sweet cinnamon sugar mix. Serve with salsa, cheese sauce or even butter — or try them with my favourite decadent cream cheese icing recipe.

Soft Pretzels

Prep Time: 25 minutes
Rest Time: 55 minutes
Bake Time: 10 minutes
Total Time: 90 minutes
Servings: 8 servings

Ingredients:

Pretzel Dough
3 cups all-purpose flour
2 Tbsp granulated sugar
1 tsp salt
1 Tbsp instant yeast
1 cup warm water
¼ cup ( ½ stick ) butter, melted

Jalapeno Cheddar Filling
¼ cup cream cheese
½ cup smoked cheddar, grated
⅓ cup jalapenos, diced
½ tsp salt
¼ tsp granulated garlic

Cinnamon Sugar Topping
½ cup granulated sugar
1 Tbsp ground cinnamon

Other
¼ cup baking soda, for boiling
¼ cup melted butter, for brushing
Coarse salt, for topping

Directions:

1. In the bowl of a stand mixer with the dough hook attachment, mix together the flour, sugar, salt, yeast, water and melted butter. Knead for 7-10 minutes on medium-low speed until the dough is soft and smooth. Place on the counter, cover with the mixing bowl and let rest for 45 minutes until the dough doubles in size.

2. Meanwhile, make the jalapeno cheddar filling. Mix together the cream cheese, smoked cheddar, jalapenos, salt and garlic. Set aside.

Related: 15 Must-Try German Dishes to Celebrate Oktoberfest

3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Boil 8 cups of water on the stovetop.

4. Divide the dough into 8 equal portions and roll each piece into a smooth ball. Starting with one piece — keeping the rest covered so they don’t dry out — roll the dough into a log about 12 inches long. Flatten to about 2 inches wide. Add about 2 Tbsp of the jalapeno cheddar filling in the centre lengthwise. Pinch the dough together to close the seams, making sure to push out any air. Gently roll the dough with your hands until it’s about 24 inches long.

5. To shape the pretzels, take the left side and cross over the right, cross over the right again and flip the ends up and pinch to seal.

6. Add the baking soda to the boiling water. Boil the pretzels 2 at a time for 30 seconds, remove with a spider strainer and place on the baking sheet. Sprinkle the filled pretzels lightly with coarse salt and let rest for 10 minutes until the pretzels dry out.

7. Bake for 10 minutes until golden brown. Remove from oven and brush liberally with the melted butter. Enjoy warm. If you’ve opted to skip the filling and go the cinnamon sugar route, now brush the pretzels with melted butter and toss in cinnamon sugar mix to coat.

Like Sabrina’s soft pretzels? Check out her no-bake key lime pie icebox cake, dessert wontons and easy peach plum cobbler.

The Ultimate Dessert Mashup: Caramel Apple Cheesecake Meets Chinese Fried Wontons

Wontons are not just for dumplings: they make delicious, crispy fried desserts too. These caramel apple cheesecake dessert wontons are my cheat version when you just don’t feel like baking an entire cheesecake. They’re filled with a rich caramel, tart Granny Smith apples and yummy cream cheese filling. Bet you can’t have just one!

Caramel Apple Cheesecake Fried Wontons

Prep Time: 15 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 5 minutes
Servings: 30 pieces

Ingredients:

Caramel Apple Filling
1 cup granulated sugar
6 Tbsp unsalted butter
½ cup heavy cream
Pinch salt
1 tsp vanilla extract
1 ½ cups (about 1-2)  Granny Smith apples, diced

Cream Cheese Filling
4 oz cream cheese, softened
3 Tbsp icing sugar
½ tsp ground cinnamon
½ tsp vanilla extract

Other
1 package of store-bought wontons
1 egg, for sealing
Vegetable oil, for frying

Topping
½ cup granulated sugar
¾ tsp ground cinnamon

Directions:

1. First, you’ll make the caramel sauce. In a heavy bottom sauce pan on medium heat, add the sugar. Heat the sugar, stirring constantly until it begins to dissolve. The sugar will begin to clump together, continue to stir and cook on medium until it’s completely liquid. Carefully stir in the butter, one Tbsp at a time until completely melted. Slowly pour in the heavy cream, the mixture will begin to bubble, continue to stir until the cream is well incorporated. Remove from stove, add the vanilla extract, salt, diced apples and cool completely. Refrigerate until you need to use.

2. In a small bowl, mix together everything for the cream cheese filling until smooth: cream cheese, icing sugar, cinnamon and vanilla.

3. Line a cookie sheet with parchment paper.

Related: 32 Chinese Takeout Dishes You Can Master at Home

4. Take a wonton wrapper, add about 1 tsp of the cold caramel apple filling in the centre and about ½ tsp of the cream cheese filling. Dip your index finger in the egg wash (one beaten egg) and run it along the outer edges of the wrapper, fold it over and press to seal.

5. Place the filled wontons in the freezer for at least 30 minutes before frying.

6. In a deep saucepan, heat the vegetable oil to 360°F. In a bowl, mix together the cinnamon and sugar. Fry the wontons 3-4 at a time for about 2 minutes until lightly golden brown. Place on a paper towel to drain any extra oil and toss in the cinnamon sugar while still hot. Enjoy warm with a drizzle of the remaining caramel sauce.

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cakecheesecake pastry pockets and easy peach plum cobbler.

You’ll Devour This Peach Plum Cobbler as Quickly as It Takes to Make It

As the end of summer nears and the weather begins to cool, all I want are warm, comforting desserts. This simple cobbler combines both juicy peaches and sweet and sour plums, topped with a buttery and crisp topping. The best part: this late-summer dessert only takes just over an hour to whip together. PS — don’t forget the ice cream!

Peach Plum Cobbler

Prep Time: 20 minutes
Bake Time: 45 – 50 minutes
Total Time: 1 hour, 10 minutes
Servings: 6 to 8

Ingredients:

Base
4 cups sliced peaches, skin on
4 cups sliced plums, skin on
½ cup brown sugar
¼ cup cornstarch
¾ tsp cinnamon
Pinch salt
1 Tbsp vanilla extract

Topping
1 ½ cups all-purpose flour
¼ cup + 1 Tbsp granulated sugar, divided
1 ½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
1 cup heavy cream

Directions:

1. Preheat oven to 375°F. Slice the peaches and plums and place in a large bowl. Toss with brown sugar, cornstarch, cinnamon, salt and vanilla extract. Set aside.

2. In a large bowl, whisk together the topping ingredients: flour, ¼ cup sugar, baking powder and salt. Using a pastry cutter or your fingers, rub the butter into the flour until about pea-sized. Create a well in the centre, pour in the heavy cream and with a fork, work the dough until it comes together, it will be slightly wet.

Related: 50 Sweet and Savoury Peach Recipes for Summer

3. Transfer the peach plum mixture to an 8-inch square baking dish. Put the topping dough all over top. Sprinkle the top with remaining 1 Tbsp granulated sugar.

4. Bake in the oven for 45-50 minutes until the mixture is bubbling and the topping is golden brown in colour. Enjoy with a big scoop of ice cream!

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, cheesecake pastry pockets and white chocolate funfetti cookies.

These Chinese Coconut Buns Come Together With Ingredients You Already Have on Hand

Coconut buns are a Chinese bakery classic for a reason. They’re buttery, soft and fluffy — and loaded with a delicious coconut filling. These Chinese sweet buns are easy to make, come together with just a few pantry ingredients and are every bit as delicious as they look. Enjoy them for breakfast, dessert or an afternoon treat!

Chinese Coconut Buns

Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 15-17 minutes
Total Time: 2 hours, 45 minutes
Servings: 10 buns

Ingredients:

Buns
3 ½ cups all-purpose flour
2 tsp instant yeast
¼ cup granulated sugar
3 Tbsp whole milk powder
½ tsp salt
1 large egg
200ml warm water
¼ cup (½ stick) unsalted butter, room temperature

Filling
1 ¼ cup sweetened shredded coconut
3 tsp cornstarch
3 tsp whole milk powder
3 Tbsp granulated sugar
Pinch salt
3 Tbsp unsalted butter, melted
1 egg yolk
1 tsp vanilla extract

Egg Wash
1 egg
1 Tbsp milk

Directions:

1. In the bowl of a stand mixer, with the hook attachment, add the flour, yeast, sugar, milk powder, salt, egg and warm water. Work the mixture on medium for about 5 minutes until the dough comes together. Turn the mixer to medium-low, add the softened butter one Tbsp at a time, until the butter is fully incorporated. Knead for another 5-8 minutes until the dough is soft and elastic.

2. Form the dough into a smooth round ball, cover with a damp tea towel and let proof for 1 hour.

Related: 20 Fall Desserts That Can Totally Double as Breakfast

3. For the coconut filling, mix together the shredded coconut, cornstarch, milk powder, sugar, salt, melted butter, egg yolk and vanilla. Set aside.

4. Divide the dough into 10 equal portions (about 85 grams each) and roll into a smooth ball. Cover and rest for 15 minutes.

5. Grab one ball (keep the rest of the dough covered to prevent drying out) and roll out the ball into a 4-inch oval with a rolling pin. Place about 1 Tbsp of the coconut filling in the centre, grab the ends and pinch them together to close the seams.

6. Place the seam side down, and roll out to form a long oval. With a knife, score the surface with 4-5 long strokes, twist the ends in opposite directions and pinch the ends together. Alternatively, once the dough is filled with coconut, pinch to close the seams and roll it into a round ball.

7. Place on parchment-lined cookie sheets and cover with a damp towel. Let proof for 45 minutes to 1 hour.

8. Preheat oven to 325°F. Whisk together the egg and milk for the egg wash. Brush the tops of buns with the egg wash.

9. Bake for 15-17 minutes until lightly golden brown, rotating the trays half way. Remove from the oven and transfer to a wire rack to cool.

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, cheesecake pastry pockets or white chocolate funfetti cookies.

Vietnamese Coffee Popsicles: Transform Your Favourite Drink Into a Cool Treat!

Vietnamese coffee is traditionally made with two ingredients: strong drip coffee and sweetened condensed milk, served hot or cold. With summer in full swing, I wanted to transform one of my favourite drinks into a fun and cool treat. These Vietnamese coffee popsicles are creamy, sweet and perfect when you need a little caffeine kick!

Related: Our Best 5-Ingredient Popsicle Recipes (From Fruity to Fudgy Chocolate!)

Vietnamese Coffee Popsicles

Prep Time: 10 minutes
Freeze Time: 7 hours (or overnight)
Total Time: 7 hours, 10 minutes
Servings: 10 popsicles

Ingredients:

Base Layer
1 cup freshly brewed strong coffee or espresso
1 cup heavy cream
½ cup sweetened condensed milk
2 tsp espresso powder (optional)

Top Layer
¾ cup heavy cream
¼ cup condensed milk

Directions:

1. In a large measuring cup, whisk together the freshly brewed coffee, heavy cream and condensed milk. Pour the mixture into a 10-popsicle mold about ¾ of the way full. Cover and freeze for an hour until set.

2. Mix together the heavy cream and condensed milk for the top layer. Carefully pour the mixture on top of the coffee layer, cover and insert popsicle sticks and freeze for at least 6 hours or overnight.

3. Run the mold under warm water to release and enjoy!

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, these pastel-happy fruity cheesecake pastry pockets and white chocolate funfetti cookies.

This Black Sesame Coconut Cream Pie Will Be Your New Favourite Make-Ahead Dessert

Cool off this summer with a large slice of black sesame coconut cream pie. It has an intense nutty flavour thanks to the black sesame, and is layered with a dreamy coconut filling before being topped off with lots and lots of whipped cream. Long story short: this pie will be your new favourite make-ahead dessert!

Black Sesame Coconut Cream Pie

Prep Time: 45 minutes
Rest Time: 4 hours
Bake Time: 25 to 28 minutes
Total Time: 5 hours, 10 minutes
Servings: 6 to 8 slices

Ingredients:

Pie Dough
1 ¼ cups all-purpose flour
1 tsp sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
4-5 Tbsp ice cold water

Black Sesame Paste
½ cup black sesame seeds
3 Tbsp honey

Coconut Cream
1/3 cup cornstarch
½ cup granulated sugar
¼ tsp salt
1 cup canned coconut milk
1 ¼ cup half-and-half
4 large egg yolks
2 tsp vanilla extract
2 Tbsp unsalted butter
¾ cup sweetened shredded coconut

Topping
1 ½ cups heavy cream
4 Tbsp icing sugar

Directions:

1. In a large bowl, whisk together the flour, sugar and salt. Add the butter and rub between your fingers to break into small pea-sized pieces.

2. Create a well in the centre and add 4 Tbsp of ice cold water. With your hands, toss the flour until the dough starts to come together. If there are dry bits, add an additional tsp at a time. Form into a disc, wrap in plastic and chill for at least 1 hour.

Related: Which Pie Are You, According to Your Zodiac Sign?

3. Preheat oven to 400°F. Roll out the dough on a lightly floured surface into circle about 1 ½ -inch larger than your pie dish. Tuck the edges under itself and crimp the edges to create a scalloped edge.

4. Dock the crust all over with a fork to create vents, cover with a sheet of parchment and add your pie weights (you can use beans or rice). Bake for 25-28, removing the pie weights after 15 minutes. Set aside to cool completely.

5. Grind the black sesame seeds in a spice grinder or food processor until finely ground. Mix in the honey.

6. In a medium saucepan, whisk together the cornstarch, sugar and salt to break up any clumps. Add the coconut milk, half-and-half, eggs and whisk to combine. Heat over medium heat, stirring constantly, until the mixture bubbles and thickens, about 5 minutes.

7. Remove from heat, stir in vanilla and butter. Strain through a fine sieve and fold in the shredded coconut.

Related: Molly Yeh’s Chocolate Chip Cookie Cake is Your New Favourite Birthday Treat

8. Divide the coconut cream in half. To one-half add 3 Tbsp of black sesame paste and mix until well incorporated. Wrap with plastic directly on the surface to prevent a skin from forming. Chill in fridge for at least 2 hours.

9. Layer both halves of the coconut cream into the bottom of the cooled pie crust. Add the black sesame cream on top, cover with plastic and chill for another hour.

10. When ready to serve, whip the heavy cream and icing sugar together until firm peaks. Spoon or pipe on top of the pie, sprinkle with toasted coconut and enjoy!

Love Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

This No-Bake Key Lime Pie Icebox Cake is the Perfect Summer Treat

As the weather gets warmer, all I want is ice cream and sweet treats that will keep me cool. This Baking Therapy key lime pie icebox cake is made up of layers of creamy vanilla ice cream, a tangy lime curd and graham crackers that soften to the perfect cake-like texture. The best part is, you won’t even have to turn on the oven!

Key Lime Pie Icebox Cake

Prep Time: 30 minutes
Rest Time: 8 hours or overnight
Total Time: 8 hours, 30 minutes
Servings: 8 to 10 pieces of cake

Ingredients:

2 cups white sugar
4 large eggs
2 egg yolks
1 ¼ cup fresh lime and lemon juice (6 limes, 2 lemons)
¼ tsp salt
¾ cup (1 ½ sticks) unsalted butter
2 cups heavy cream
150 mL condensed milk
1 tsp vanilla extract
16-20 graham cracker sheets

Directions:

1. In a medium saucepan, whisk together the sugar, eggs, yolks, lime and lemon juice and salt. Heat over medium-high heat, whisking constantly until hot to the touch. Whisk in 1 Tbsp of butter at a time until the curd begins to thicken. Bring back to a boil, then remove from heat.

2. Strain the lime curd through a fine sieve and into a bowl or shallow dish. Cover with plastic directly on the curd to prevent a skin from forming. Place in the freezer for 20-30 minutes to chill.

3. In the bowl of a stand mixer, whisk the heavy cream and condensed milk until medium peaks, add the vanilla and whip until stiff peaks. Make sure not to over-whip.

Related: No-Bake Cookies You Can’t Mess Up (Because Ovens Are Overrated)

4. Line a 10-inch loaf pan with parchment paper with a 1-inch overhang to easily lift the icebox cake out of the pan once its’ frozen. To help the parchment paper adhere to the loaf pan, lightly grease with vegetable oil.

5. Layer one layer of graham cracker on the bottom of the pan. Spread about ½ cup of the ice cream followed by the lime curd, about 1/3 cup. Continue layering until you fill the loaf pan. You should have about 4-5 layers.

6. Cover with plastic wrap and freeze for at least 8 hours or overnight until completely firm.

7. When you are ready to serve, run the outside of the pan under warm water for 10 seconds to loosen the parchment. Using the parchment paper overhang, pull the icebox cake out of the pan. Slice and enjoy!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Celebrate Canada Day With These Mini Bagels (and Epic BLT Bagel Board!)

When you think of Canadian cuisine, you likely think of poutine, maple syrup, smoked salmon, bannock — and Montreal-style bagels. And with Canada Day quickly approaching, I wanted to share a fun way to get the family involved to create these delicious mini bagels and an epic BLT bagel board. These Baking Therapy mini bagels are covered in white and black sesame seeds and perfectly chewy on the inside. Once you try your hand at homemade bagels, you’ll be making them every single weekend!

Mini Bagels

Prep Time: 40 minutes
Rest Time: 10 hours (or overnight) plus 10 minutes
Bake Time: 13-15 minutes
Total Time: 11 hours
Servings: 15 mini bagels

Ingredients:

Dough
250ml warm water
2 tsp honey
2 tsp active dry yeast
3 cups bread flour
1 Tbsp neutral oil
1 ½ tsp salt
¼ cup white sesame seeds (optional)
¼ cup black sesame seeds (optional)

Boil
1 Tbsp baking soda
2 Tbsp honey

Directions:
1. In a small bowl, mix together the water, honey and yeast. Let sit for 5-10 minutes until foamy.

2. Pour into the bowl of a stand mixer. Add the bread flour, oil and salt. Mix on medium-low for 10 minutes until dough is soft, smooth and elastic. Form the dough into a ball, cover with a bowl and rest for 10 minutes.

Related: 12 Canadian First Nations Recipes to Make for National Indigenous Peoples Month

3. Portion the dough into equal portions (15 x 45-50 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls. Place the dough balls on a parchment lined cookie sheet, cover with plastic and chill in fridge for at least 10 hours or overnight.

4. Remove the tray from the fridge and let come to room temperature, about 30 minutes.

5. Preheat oven to 400°F. Bring a pot of water to a boil, add the baking soda and honey.

Related: Snack Plates Are the Easy Dinner Option You Need This Week

6. To shape the bagels, grab a piece of dough, slightly flatten. Grab the edge furthest from you and fold the dough over itself and continue to roll the dough over into a log. Roll to about 6 inches long, wrap around your finger as though tying a knot. Pinch the seams together to seal. Give it one last roll to smooth everything out. Place on a parchment-lined sheet.

7. Turn the heat down to medium and keep at a rolling boil. Drop the bagels in (5-6 at a time), boil for 1 minute per side. Transfer to a cooling rack and while the bagels are still hot and sticky, press them into the sesame seeds. Place the bagels back on the parchment lined sheet and bake in the oven for 13-15 minutes until lightly golden brown.

8. Enjoy as a breakfast sandwich, as part of a BLT bagel board or simply with a little cream cheese. Bagel board suggestions include: crispy bacon, boiled eggs, tomatoes, iceberg lettuce, avocado, cucumbers, red onion, cream cheese and dijon mustard.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

These Easy Sourdough Discard Crackers Come Together With Just 5 Ingredients

Cheese, meet your new BFF: sourdough discard crackers. With just a few ingredients, you can turn your sourdough discard into crispy, buttery, delicious crackers to enjoy with literally everything. Make these crackers, throw together a cheeseboard, you can thank me later.

Sourdough Discard Crackers

Prep Time: 5 minutes
Bake Time: 32 minutes
Total Time: 37 minutes
Servings: 1 cup crackers

Ingredients:

½ cup sourdough discard
2 Tbsp butter, melted
¼ tsp salt
¼ tsp freshly ground black pepper
2 tsp sesame seeds

Directions:

1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.

2. In a medium bowl, mix together the sourdough discard, melted butter, salt and pepper.

3. Spread the discard onto the parchment paper in one thin layer. Sprinkle with sesame seeds.

4. Bake in the oven for 10 minutes, pull out the pan and cut into pieces with a knife or pizza cutter. Continue to bake in the oven for another 20 to 24 minutes until golden on the edges.

5. Cool completely on a wire rack.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.