Tag Archives: baking

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.

An overhead show of sliced marbled banana bread

Why We’re Drawn to Comfort Baking in Times of Stress, According to a Psychologist

If we could sum up our collective baking experience in 2020, it would boil down to two words: banana bread.

When the global pandemic first upended our everyday lives back in March, many of us turned to baking. It didn’t matter whether or not we were seasoned pros, we all seemed to crave the baked goods we cherished as kids. (Think: cookies, muffins, bread and pies). There was something comforting about the familiar smells and tastes — and it had many of us resorting to a form of culinary therapy in a time of uncertainty. You couldn’t scroll through your Instagram feed without coming across dozens of bread loaves conjured up by even the unlikeliest bakers in your friend group.

Get the recipe for Healthy Marbled Banana Bread

So, what gives? Why now, in the midst of the second wave of COVID-19,  have we once again turned to baking — albeit with a distinct holiday sparkle this time around. As it turns out, our desire to bake when the going gets tough actually has deep psychological roots that can be traced back to our childhood.

Dr. Brent Macdonald, of the Macdonald Psychology Group in Calgary, has more than 20 years of experience in the field — and is more than familiar with the various intricacies of the human brain when it comes to food associations.

Related: Our Fave Food Trends to Come Out of Quarantine, From Pancake Cereal to Bread Art

“[Baking or cooking] can remind you of the positive experience of sharing it with family, of being cared for and comforted as children — and that same emotional transference happens in adults,” he explains. “The smell, the taste, the texture, the experience of eating something that brought you pleasure as a child brings up all those positive emotions of comfort and warmth.”

As Macdonald notes, it’s no mere coincidence that we seek out these familiar foods in times of strife. For many, it’s a form of mindfulness — even if we don’t realize it. “We tend not to have [comfort food] when we’re doing well — we typically have it when we’re feeling stressed. That’s our medicine, in a sense,” he says. “The good thing about it is that it works — comfort food and comfort baking makes us feel better. And that’s not necessarily a bad thing — we shouldn’t feel shame or embarrassment that we have comfort foods we enjoy. It kind of gets a bad rap because of its association with sugars and carbohydrates — and fair enough. But once in awhile, treats are treats for a reason.”

Get the recipe for Fudgiest Sweet Potato Brownies

But given this whirlwind year where many have faced significant social and professional upheavals, Macdonald says it’s still important to take note of how consuming these baked goods makes you feel — aside from sentimental reminders of Grandma’s kitchen.

“Does [comfort baking] make you feel good and just feel good? Or does it make you feel good temporarily, masking some really unpleasant emotions that come back immediately once you stop eating? Because that’s an unhealthy pattern,” Macdonald says.

So, what’s the actual science behind this feel-good attachment we have to baking? Over the years, researchers have shown evidence that the act of baking triggers various parts of our brain, including the amygdala (the part of our brain where emotions are given meaning) and the hippocampal cortex (memory retrieval) which can ultimately help us reduce stress and anxiety. Therefore, a simple scent — vanilla or melted butter — can take us back to the relative safety and comfort of our childhood, thus inspiring in us the desire to recreate the recipes we indulged in during our “stress-free” younger years.

Get the recipe for Perfect Fermented Sourdough Bread

And with certain scents you can almost feel the power of those neuroreceptors firing off, Macdonald says. “We start to drool, to salivate, as our body prepares to ingest the food. It’s similar to people who have nicotine cravings. All of those things set off an anticipatory response that is waiting for that intake.”

So, with the holiday season upon us and no sign of COVID-19 abating before the end of this strange year, indulge in a little feel-good baking — whether you’re a novice or pro. After all, it’s one of the most budget-friendly therapeutic activities you can engage in — and the end result tastes delicious. Happy baking!

Try your hand at these classic Christmas cookies that will spread holiday cheer or these bountiful bread pudding recipes you’ll make over and over.

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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cardamom teff muffins on green plate

These Cardamom Teff Apple Muffins Will Be Your New Go-To Breakfast Recipe

These cardamom-spiced teff muffins make for a delicious fall breakfast or midday snack. Baking with teff flour, a nutrient-rich, gluten-free Ethiopian grain can be tricky as gluten-free grains can be drying. However, the addition of fresh apples and applesauce make for a delicious and moist muffin. Teff should be combined with other flours when baking — and for this recipe, I’ve added oat and all-purpose flour. The oat teff crumble on top adds a tasty crunch and touch of sweetness. The addition of cardamom, cinnamon and pecans pair perfectly with teff’s nutty flavour. Serve this up with sliced apples and a spicy Ethiopian chai tea for a delicious start to your day.

Cardamom teff apple muffins on plate

Cardamom Teff Apple Muffins

Prep Time: 15 minutes
Bake Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Servings: 12 muffins

Ingredients:

Muffins
1 cup flour
½ cup teff flour (teff grains are incredibly small and can easily be mistaken for teff flour when shopping — be sure to buy teff flour and not the whole grains for this recipe)
½ cup oat flour
½ tsp salt
1 Tbsp baking powder
1 tsp cardamom
½ tsp cinnamon
2 large eggs
½ cup brown sugar
1 cup milk
¼ cup vegetable oil
1 Tbsp vanilla extract
2 Tbsp applesauce
1 Granny Smith apple diced

Crumble
¼ cup butter softened
¼ cup pecans
¼ cup oats
⅓ cup brown sugar
¼ cup flour
2 Tbsp teff flour
Dash of cinnamon
Dash of cardamom

Ingredients for Cardamom teff apple muffins

Directions:

1. Preheat oven to 375°F. In a large bowl, whisk together flour, teff flour, oat flour, salt, baking powder, cardamom and cinnamon.

2. In a separate bowl, whisk together eggs, brown sugar, milk, oil, vanilla and applesauce.

Related:  Our Best Healthy Muffin Recipes for Busy On-The-Go Mornings

3. Dice the apple into small pieces and set aside.

4. Combine the wet ingredients with the dry ingredients without over mixing. Then fold in the apple pieces.

Cardamom teff apple muffins batter

5. In a separate bowl, combine the ingredients for the crumble topping with your hands until you achieve several small clumps.

Cardamom teff apple muffins crumble topping

6. Fill a muffin tin with muffin liners or grease the muffin tin. Fill with batter and top each with crumble topping. Bake for 20-25 minutes.

Cardamom teff apple muffins in tray

Love Eden’s muffins? Try your hand at her hearty teff breakfast bowl or comforting sweet potato blondies.

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.

Triple Gingerbread Bundt Cake on dark blue cake platter drizzled with brown butter glaze

Anna Olson’s Triple Gingerbread Bundt Cake Will Give You All the Holiday Feels

Gingerbread comes in more forms than just cookies! With a triple dose of ginger, this bundt cake recipe from Anna Olson will fill your house with a sweet and warming scent that screams holiday-time. Enjoy the recipe from Anna’s newest cookbook, Baking Day With Anna Olson.

Anna Olson's triple gingerbread bundt cake on a blue cake stand with a brown butter glaze dripping temptingly down

Buy Baking Day with Anna Olson, Amazon, $31

Triple Gingerbread Bundt Cake With Brown Butter Glaze

Prep Time: 20 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 40 minutes
Yields: 16 to 20 (Makes one 10 cup/2.5 L Bundt cake)

This decadent cake is meant to feed a crowd, and it is perfect for autumn baking when you want to fill the house with the smell of wonderful spices. The “triple” in the title refers to fresh, ground and candied ginger, which means the ginger flavour is woven throughout the cake.

Related: Anna Olson’s Best Cookie Recipes

Ingredients:

Cake
1 ½ cups (300 g) packed dark brown sugar
1 cup (250 ml) buttermilk
½ cup (130 g) fancy molasses
4 large eggs
2 Tbsp (12 g) finely grated fresh ginger
2 ½ cups (375 g)  all-purpose flour
1 Tbsp (6 g) ground ginger
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp fine salt
1  cup (225 g) unsalted butter, melted (still warm is OK)
¼ cup (40 g) chopped candied ginger

Brown Butter Glaze
6 Tbsp (90 g) unsalted butter
1 cup (130 g) icing sugar
2 Tbsp (30 ml) 1% or 2% milk

Directions:

1. For the cake, preheat the oven to 325°F (160°C). Grease a  10-cup (2.5 L) Bundt pan and dust it with flour, tapping out any excess.

2. In a large bowl, whisk the brown sugar, buttermilk, molasses, eggs and fresh ginger until smooth. In a separate bowl, sift the flour, ground ginger, cinnamon, baking powder, baking soda, nutmeg and salt. Add the dry ingredients all at once to the batter and whisk until smooth. Whisk in the melted butter and then the candied ginger. Pour the batter into the pan and bake for about 75 minutes, until a skewer inserted in the centre of the cake comes out clean.

Anna Olson in a light blue and white striped shirt and light blue apron smiling on the cover of Baking Day With Anna Olson

Related: Anna Olson’s Best Gingerbread Recipes to Bake This Winter

3. Cool the cake in its pan on a cooling rack for about 20 minutes and then turn it out onto the rack to cool completely before glazing.

4. For the glaze, melt the butter in a small saucepan over medium heat until it froths and then subsides and the liquid turns a golden brown, about 4 minutes. Remove the pan from the heat and strain the butter through a fine-mesh sieve. Let it cool for 5 minutes and then whisk in the icing sugar and milk until smooth. Pour over the cake, letting the glaze slowly drip down.

5. Let the glaze set for an hour before serving or for 3 hours before covering to serve later. The cake will keep, well wrapped, at room temperature for up to 3 days.

For more of Anna Olson’s delicious dessert recipes, check out her ultimate holiday desserts or Anna Olson’s best-ever cake recipes.

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.

Overhead shot of Molly Yeh's spinach and feta rugelach, sprinkled with salt and laid out attractively on a large platter

Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

There’s something sweetly satisfying about a savoury spin on a classic dessert. While Girl Meets Farm’s Molly Yeh is certainly an expert when it comes to creating craveable desserts, she’s also got a knack for finding yummy new ways to pay homage to time-honoured tastes. Take these cheesy rugelach: traditionally, crescent-shaped rugelach are a sweet treat starring on Hanukkah and Jewish-holiday dessert tables. With this veggie-filled twist, however, Molly transforms the cookies into flavourful bites for the dinner table.

Savoury and simple to make (especially if you use store-bought, pre-rolled pie crusts as a time-saving hack), these delectable pastries are filled with a sumptuous mix of spinach, feta and garlic.

Related: 15 Sweet and Savoury Ways to Use Leftover Pie Dough

Molly Yeh’s Spinach and Feta Rugelach Recipe

Active Time: 45 minutes
Total Time:  1 hour 15 minutes

Yield:16 pieces

Ingredients:
10-oz frozen chopped spinach
2 Tbsp unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 Tbsp all-purpose flour, plus more for dusting
3/4 cup crumbled feta
3 Tbsp heavy cream
1 tsp lemon juice
A few shakes hot sauce
One 14.1-oz box refrigerated rolled pie crusts (2 crusts total) or 2 homemade rounds pie dough
1 large egg yolk, beaten with a splash of water
Flaky sea salt, for sprinkling

Related: The Most Delicious Chocolate Babka with a Healthy Twist for Your Hanukkah Party

Directions:
1. Preheat the oven to 425ºF. Line two baking sheets with parchment paper.

2. Set the frozen spinach out on a plate at room temperature to soften slightly.

3. Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.

4. Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4-inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.

5. Lightly brush the tops with egg wash and sprinkle with sea salt.

6. Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.

Related: Molly Yeh’s Flaky Dill Bread: The Perfect Use for Leftover Herbs

Want to learn more about the Girl Meets Farm star? Here are 12 fun facts about Molly Yeh!

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

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.

The Perfect Fall Dessert: Healthy Low Sugar Persimmon Creme Brulee

This unique twist on the traditional creme brulee is an egg-free and sugar-conscious alternative that fits right into your fall dessert menu. Not only is it healthier — it mostly relies on a ripe persimmon for that creamy butterscotch-like sweetness — there’s no baking required. This dessert is a fun and fancy way to utilize persimmons during the fall season, especially since they are only around for a short time.

persimmon creme brulee

Persimmon Creme Brulee

Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 2 hours
Total Time: 2 hours, 35 minutes
Servings: 4

Ingredients:

1 medium very ripe persimmon, chopped
1 cup half and half creamer
⅓ cup + 4 Tbsp golden monk fruit sugar, divided
⅓ cup cornstarch
½ cup water
¼ tsp sea salt
¼ tsp ground cinnamon

Creme brulee ingredients

Directions:

1. Place the persimmon, creamer, ⅓ cup monk fruit sugar, cornstarch, water, sea salt and cinnamon in a blender. Blend on high speed until smooth. Pour the puree into a medium saucepan over medium heat and whisk until it thickens like a smooth custard and has no lumps. This should take about 25 minutes.

Persimmon creme brulee ingredients in blender

2. Divide the mixture between four ramekins that are 4 oz each. Refrigerate for 2 hours or overnight until solid.

Persimmon creme brulee ingredients divided into ramekins

3. When ready, let the creme sit at room temperature for 2 minutes. Top each ramekin with 1 Tbsp of monk fruit sugar, making sure the entire surface is equally coated. Melt the sugar with a brulee torch until golden brown or slightly darker if you prefer. You will get a golden brown-orange colour, since this is not a regular creme brulee.

Related: 17 Low-Sugar Dessert Recipes to Get You Through the Holiday Season

4. Let sit for 5 minutes until the sugar has crystallized. Garnish with persimmon slices and serve.

Like Valerie’s low-sugar creme brulee? Try her easy paleo butternut squash or 30-minute low-carb zesty lamb burgers.

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.

How to Make Apple Juice and Other Questions About Fall’s Favourite Fruit

Move over, pumpkin – it’s time to talk about that other autumn classic: apples. Whether you’re looking to whip up a piping hot cider or want to get your bake on with a fresh batch you recently picked from the orchard, there’s a plethora of ways to incorporate apples into your everyday meals. One of the most important factors, however, involves proper preservation. (Say goodbye to the dreaded browning).  From cider recipes to apple-related hacks, we answer some of your biggest questions about everyone’s favourite fall fruit.

How to Make Apple Juice

If you’ve already had your fill of apple pie and apple dumplings in recent weeks, it’s time to satisfy your cravings with the season’s fruit favourite another way: homemade juice. (Psst, it’s also a lot easier to make than you’d think — and doesn’t involve a blender or juicer).

1. Wash, quarter and core the apples, making sure to remove all the seeds. Peeling isn’t necessary, it’s baker’s choice.

2. Add apples to a pot of water (just enough liquid to cover the fruit, otherwise your juice will turn out too watery). Boil the apples for 20-30 minutes, until soft.

3. Slowly pour contents from the pot into a mesh strainer with a bowl underneath, gently mashing the softened apples with the back of a large spoon or ladle. The juice will be filtered while the apple mush remains behind.

4. Once the juice is cooled, add sugar or cinnamon, depending on personal preference.

5. Keep refrigerated and enjoy within one week of making.

Related: The Pioneer Woman’s Irresistible Apple Desserts

How to Make Apple Cider

If you’ve been apple picking lately, grab the largest pot you own and get simmering! (Hot tip: if you like your cider sweet, opt for the Fuji, Gala or Red Delicious varieties, while those who prefer their cider tart should go with McIntosh, Granny Smith or Pink Lady apples).

1. To start, add quartered apples, one sliced orange, one piece of peeled ginger, one tablespoon of black peppercorns, two cinnamon sticks, two teaspoons of cloves and a half cup of brown sugar to an oversized pot.

2. Bring to a boil and reduce heat. Let it simmer for at least two hours. Alternatively, you can do this in your slow cooker for up to five hours. Although there are 15-minute variations for apple cider, more time in the pot or slow cooker will allow all the flavours blend together and will leave your kitchen smelling divine.

3. Strain apple mixture through a sieve, discard solid pieces and serve hot. Bonus: freshly made apple cider can last for up to two weeks in the fridge! Find more apple cider recipes to try this fall.

Want to try the “grown up” version? Get the recipe for Nancy Fuller’s Sparkling Apple Cider or if you’ve got extra time on your hands, try the Slow Cooker Hard Cider variation pictured above.

Related: Refrigerator Rules: How Long Do Leftovers Last?

How to Freeze Apples

If you’ve picked more than your usual amount of apples from the orchard this year, don’t let all that fine fall fruit go to waste. There’s a simple hack that will preserve your leftover apples for up to a year!

1. Peel and core apples, cutting them into thin eighths or bite-size chunks – baker’s choice.

2. Once all the slicing and dicing is done, give them a five-minute soak in a water and lemon juice mixture – the lemon will help prevent browning.

3. Once drained, arrange each piece on a baking sheet (to stop them from sticking together) and freeze overnight.

4. The next day, transfer the slices or chunks to an eco-friendly freezer bag or container labelled with the date. The beauty of this food hack is that you can freeze your apple slices for up to one year and it won’t dilute the taste!

Get the recipe for Hasselback Apples Topped With Coconut-Oat Streusel

Related: This Clever Trick Will Prevent Freezer Burn for Good (and Major Food Waste)

How to Keep Apples From Going Brown

Ah, the dreaded browning process. Think of how many apples it’s ruined over the years. Luckily, there’s more than one simple hack that’ll help you preserve fall’s most iconic fruit.

1. For same-day usage, soak sliced apples in lemon juice – the citric acid will help slow down the browning process leaving your apple pieces looking fresh and crisp for several more hours.

2. Out of citrus? Another option is to soak the apple slices in a bowl filled with one cup of cool water and ½ teaspoon of salt. Let them float for about 10 minutes before storing in an airtight container for up to a week. Worried about a salty aftertaste? Fear not! That leftover brine comes off with a simple tap rinse.

3. If you’re looking to pack or use an entire apple, slice it into quarters and then put it back together before wrapping a rubber band around it. The band will ensure your ready-to-eat slices aren’t exposed to the air.

Get the recipe for Bobby Flay’s Apple Pancake Bars With Brown Butter Crumble Topping

Related: 10 Brilliant Ways to Use Fruit That’s Going Bad

Don’t know the difference between butternut and acorn squash? Our ultimate squash guide breaks it down for you. You can also keep your green thumb happy this autumn by learning how to grow fall vegetables.

First two images courtesy of Unsplash.

Plate of Anna Olson's Hot Chocolate Nanaimo bars topped with mini marshmallows from her new cookbook Baking Day with Anna Olson

Anna Olson Remixes a Classic With Her Hot Chocolate Nanaimo Bar Recipe

As the weather turns crisp and we’re spending more time at home, baking becomes one of our favourite pastimes. Not only can the act be soothing itself, but it’s rewarding to create delicious treats to share with loved ones (we firmly believe that baking is a love language). And what better to cozy up with than Canadian treasure Anna Olson’s new cookbook, Baking Day with Anna Olson?

Anna Olson on the cover of Baking Day with Anna Olson

Pre-order Baking Day with Anna Olson, Amazon, $31

To celebrate the October 27th release of Anna’s new cookbook, we’re sharing a sneak peek at one of her delectable new dessert recipes. Classic Nanaimo bars are remixed with the cozy addition of hot chocolate and marshmallows for a truly delightful treat.

Related: 9 Nanaimo Bar Recipes to Sink Your Teeth Into

Hot Chocolate Nanaimo Bars

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 18 Nanaimo bars

A twist on a classic can be a beautiful thing, and adding hot chocolate mix to a Nanaimo bar recipe really works. Nestled between the traditional chocolate coconut base and the melted chocolate topping is a layer of hot chocolate–spiked custard icing. When the bars are topped with mini marshmallows, the hot chocolate twist is complete.

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

A plate of hot chocolate Nanaimo bars topped with miniature marshmallows

Ingredients:

Bars
½ cup (115 g) unsalted butter, cut in pieces
¼ cup (50 g) granulated sugar
¼ cup (30 g) cocoa powder
½ tsp salt
1 large egg, lightly beaten
1 ½ cups (195 g) graham cracker crumbs
1 cup (100 g) sweetened flaked coconut or toasted sliced almonds

Filling
½ cup (115 g) unsalted butter, room temperature
1 ½ cups (195 g) sifted icing sugar, divided
⅓ cup (40 g) powdered hot chocolate mix
2 Tbsp (12 g) vanilla custard powder
Pinch fine salt
3 Tbsp (45 ml) 1% or 2% milk

Topping
4 oz (120 g) semisweet couverture/baking chocolate, chopped
2 Tbsp (30 g) unsalted butter
1 ½ cups (75 g) mini marshmallows
Sea salt, for sprinkling (optional)

Directions:

1. Lightly grease a 9-inch (23 cm) square pan and line it with parchment paper so that it comes up the sides.

2. For the crust, place the butter, sugar, cocoa powder and salt in a metal bowl and set over a pot of gently simmering water, whisking until the butter has melted. Add the lightly beaten egg and whisk until the mixture thickens to the consistency of pudding, about 1 minute. Remove the bowl from the heat and stir in the graham cracker crumbs and coconut (or almonds). Scrape the crust mixture into the pan and spread to level it. Chill the pan while preparing the filling.

See More: Anna Olson’s Best Chocolate Recipes 

3. For the filling, beat the butter with 1 cup (130 g) icing sugar until smooth. Stir the hot chocolate mix, custard powder and salt with the milk (it will make a thick paste) and stir into the butter mixture until smooth. Beat in the remaining ½ cup (65 g) icing sugar. Do not overbeat — the filling should be smooth, but not fluffy. Spread evenly over the crust (no need to refrigerate).

4. For the topping, melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently with a spatula until melted. Cool the chocolate slightly and then pour over the filling, spreading to cover it. Sprinkle the marshmallows on top of the chocolate in an even layer (it will not fully hide the chocolate) and, if you like, finish with a sprinkle of sea salt.

5. Chill the pan for about 2 hours before slicing into bars. Nanaimo bars will keep in an airtight container in the fridge for up to 1 week.

For more of Anna Olson’s delicious dessert recipes, check out her ultimate holiday desserts or Anna Olson’s best-ever cake recipes.

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.

Easy Paleo Butternut Squash Tart Recipe: Your Fave Seasonal Squash Transformed!

We can all agree that the fall season is popular for all things pumpkin, particularly pies and tarts. However, you can also enjoy delicious fall desserts by transforming another seasonal favourite into a tasty tart. Introducing this rustic paleo butternut squash tart, made with a grain-free crust and a decadent buttery filling. It’s easy to make and a great way to enjoy butternut squash all season long.

Paleo Butternut Squash Tart

Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 55 to 60 minutes
Total Time: 3 hours, 30 minutes
Servings: 6 to 8

Ingredients:

Crust
1 ¼ cup almond flour
½ cup arrowroot starch or tapioca starch
1 Tbsp cane sugar
½ tsp ground cinnamon
¼ tsp kosher salt
1 stick unsalted cold butter, cubed
¼ cup ice water

Filling
2 cups cooked and pureed butternut squash
½ cup pure maple syrup
2 Tbsp paleo-approved brown sugar
4 ½ tsp arrowroot starch or tapioca starch
1 Tbsp ground cinnamon
1 stick unsalted room temperature butter
2 eggs
3 tsp pure vanilla extract
¼ cup warm water

Tip: To save time, you can purchase frozen prepared butternut squash cubes. Heat them up with 1.5 Tbsp of water in the microwave on high for five minutes. Puree in a food processor or blender until smooth.

Directions:

1. In a large bowl or a food processor, start by combining the almond flour, starch, sugar, cinnamon, salt and butter until the batter is crumbly. Add in 1 tsp of ice water at a time until the dough starts coming together. You may not need the full ¼ cup of ice water in the event that your dough already sticks together, so play it by ear. Once your dough is formed, but not too sticky, flatten it out into a 1 inch disk and wrap in saran wrap. Refrigerate for two hours or overnight.

Related: The Ultimate Squash Guide: All the Varieties and Their Best Uses

2. When your dough is ready to roll out, remove from the fridge and preheat your oven to 350°F. Roll out the dough between two pieces of parchment paper into a 10 inch round disk. If you find that the dough is too hard to roll, leave it at room temperature for about a minute. Remove the parchment paper and transfer the dough into a greased 10-inch round tart pan. Press the dough into the pan until all the edges are covered, then return it to the fridge.

3. Combine all filling ingredients in a large bowl. Using a hand mixer, mix for 3 minutes until you get a smooth batter. It’s normal to see tiny clumps of butter in the batter after mixing.

4. Pour the filling into the tart crust and place the tart pan on a baking sheet. Place the tart in the oven and bake for 55 to 60 minutes or until a toothpick comes out clean. When ready, cool the tart on a wire rack for 15 minutes. Serve with toppings of choice.

Like Valerie’s paleo butternut squash tart? Try her 30-minute low-carb lamb burger recipe.

Molly Yeh’s Flaky Dill Bread: The Perfect Use for Leftover Herbs

Our favourite Girl Meets Farm recipes often include Molly Yeh’s mouth-watering baked goods – think cake and cookies – and this flaky, herb-alicious bread is no exception. Whether you’re looking for a warm mid-day snack or flavourful dinner side, this eight-ingredient masterpiece is your best bet.

Make use of all that luscious dill growing in your herb garden by combining it with your homemade dough and enjoy the soothing scents. Serve hot for optimal deliciousness. Find more tips and recipes with our ultimate herb guide.

Related:  Molly Yeh’s One-Pot Wonder Taco Hot Dish

Molly Yeh’s Flaky Dill Bread

Total Time: 2 hours
Yields: 6 servings

Ingredients:

1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup pastry flour
2 tsp sugar
1 1/2 tsp salt
1 tsp baking powder
Oil, for greasing the bowl
3/4 cup (12 tablespoons) butter, very soft
1 cup chopped fresh dill

Related: Your New Favourite Dish Starring Avocado: Molly Yeh’s Guacamole Salad

Directions:

1. In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough.

2. Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes.

3. Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you’re not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you’re washing a window) to flatten it out into a very large translucent circle. It’s OK if it tears and is not perfect just try to get it as thin as possible!

4. Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough.

Related: Molly Yeh’s Chocolate Chip Cookie Cake is a Birthday Treat to Remember

5. Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it’s ok if it tears while you’re peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle.

6. Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot!

Get to know the cookbook author and blogger behind Girl Meets Farm with 10 Things You Didn’t Know About Molly Yeh.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

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.