All posts filed under: Baking

Gluten-Free Coconut Buttermilk Biscuits

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We’re going camping this weekend and I’m responsible for breakfast on one of the mornings. The tricky thing is that we all have a variety of dietary restrictions. I found a recipe for gluten-Free biscuits and adapted it slightly so that it met everyone’s needs. They were easy to make and are very tasty. Once I had made the dough I divided it into two parts, added blueberries to one batch and carob nibs to the other (you could really add just about anything to the dough, peaches, raisins, walnuts, the list is endless). I also doubled the recipe as I needed more than 9 biscuits, I did this by simply doubling the measurements, it worked out well. Ingredients 1/2 cup Buttermilk 1/4 cup Unsalted Butter 1 Tbsp of Baking Powder 2 tbsp of Starch (potato or cornstarch) 1 tsp Sugar 3/4 cups of Brown/White Rice Flour 1/4 cup Coconut Flour Your choice of fruit or chocolate chips (about two handfuls) Directions Preheat oven to 450°F. Spray baking sheet with cooking spray, set aside. Sift …

Mini Peach Cobblers

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I came up with this recipe due to a large amount of leftover pastry. Not only were these little guys delicious but they were easy to make and to top it all off they’re so cute! Perhaps you’re wondering how I ended up with leftover pastry? Well, it’s an interesting story; we’re running camps at Seasons this summer, we serve snacks, I bought kiwis for snacks, thought the toddlers would be adventurous in their snack eating. Toddlers and being adventurous with food not always a good combo, long story short at the end of our second week we had an abundance of kiwis leftover. What to do with lots of kiwis, well ask Google of course! I ended up making  a fruit tart (which I will save for another post). Long story short, leftover pastry from the fruit tart. We don’t like to waste anything around here, especially food. So initially I thought I would try making mini fruit tarts but as soon as I started shaping the pastry in the muffin cups I knew …

Strawberry Tarts

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Not only are these easy and delicious, there’s also the option of making them gluten free. You can purchase gluten free graham cracker crumbs and the rest of the recipe doesn’t include any gluten. The prep time takes about 20 minutes and they’re the perfect dessert to serve along side a scoop of ice cream at your next dinner party. You can also substitute the milk with almond milk for a healthier version. Ingredients (for 12 tarts) 12 muffin cups 12 tbsp of graham cracker crumbs 12 tbsp of melted butter 2 tbsp of butter 8 squares (1 ounce each) of dark chocolate 1/4 cup of milk/almond milk 6-8 strawberries 1 handful of blueberries Directions Preheat your oven to 275F Line your muffin tray with muffin cups. Add 1 tbsp of graham cracker crumbs to each cups. Pour 1 tbsp of melted butter into each muffin cup. Bake the muffin cups in the oven for about 10 minutes (keep your eye on them, take them out when they turn to a golden brown). Use a …

Edible Flower Cookies

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Not only do these look beautiful but they happen to taste great too! To top it off they are very easy to make! First you need a sugar cookie recipe (I tried making these gluten free as well and found that the cookie was a tad too crumbly). Materials Sugar Cookie Dough Edible Flowers (after searching high and low I found some at The Harvest Wagon) 1 egg beaten Paint Brush (used for food only) Directions After you’ve made your sugar cookies you want to put them in the oven for about three quarters of the time the recipe suggests. Once they’ve come out of the oven and cooled down a bit you will need to beat your egg in a small bowl with a fork. Then using your paint brush you want to coat your cookie with a bit of egg. Then place a flower on top of the cookie and brush it with some more egg to get the flower to lay “somewhat flat”. Sprinkle with a bit of sugar and voila! Put …

Enchanted Forest & Mexican Fiesta!

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This past weekend we hosted two drastically different birthdays, an enchanted forest and a Mexican Fiesta! We had such fun planning and preparing, we made all the decorations ourselves and thought it would be great to share in case you are feeling so inclined to host your very own Fiesta Forest! The Enchanted Forest We found this great tree at DeSerres and it only took about 5 minutes to assemble. We hung the tree on the “birthday wall” and decorated around it using tissue paper butterflies and our birthday banner. To make the tissue paper flowers we found some great instructions on Pink Paper Peppermints. We then used kraft paper to make another tree, we decorated the tree with butterflies and mushrooms. The butterflies were made out of tissue paper and the mushrooms out of Bristol board. For the craft we made Modeling chocolate the night before. When the kiddies arrived it was all ready to go and they made beautiful creatures. We also used water colour pencil crayons on canvas boards to paint backdrop …

March Break Camp at Seasons!

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Wondering what on earth to do with your kiddies this March Break Camp? Look no further, we’ve got your solution. Send them to us for fun filled days of crafts, cooking, baking and lots more. Our camp is best suited for children ages 5-12 years old who like to explore their creative side. We also go on fantastic field trips to historic sites in Toronto and play outside (weather permitting) in amazing games of capture the flag or scavenger hunts. For more info, check out our website. If you have any questions please do not hesitate to contact us: info@seasonsfamilycentre.com      

Halloween Cookie Decorating Workshop!

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Join us on Sunday, October 20th for our popular Halloween Cookie Decorating Workshop. We’ll be making delicious sugar cookies and royal icing and learning how to use various tips to decorate our cookies. When: October 20th Time: 3:00 – 5:00pm Cost: $30 per registrant, $10 for children under the age of 5 Note: Children under the age of 5 need to be accompanied by an adult. Email us to register for the workshop: info@seasonsfamilycentre.com

Peach and Brie Cheese, mmmmm!

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So you’ve got people coming over this evening and you have just realized that you don’t have the time to make an appetizer. Not to worry! The peach and brie puff pastry is the easiest and quickest appetizer you can make, plus it happens to be delicious. It also only has 4 ingredients, so you really can’t beat that! Ingredients: 2 peaches 1 round of brie cheese 1 sheet of puff pastry 1 egg – beaten Directions: 1) Cut the peaches into slices 2) Roll out a phyllo sheet so that it is big enough to wrap your brie cheese. Cut the brie cheese in half and place the bottom half of the round in the middle of the puff pastry. 3). Place your cut peach slices on top of one half, place other half of brie cheese on top of the cut peach slices and then add more peach slices on top. Option: drizzle honey on top of your peach slices. 4) Wrap up the “goodness” in the puff pastry and twist the excess …

Summer Camp at Seasons!

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We have been so busy running camps for the past month that I haven’t had a moment to blog. I’ve been saving up so many photos though, so this post will promise to entertain and give you plenty of crafting/baking ideas to do with your little ones. We have done a variety of themes over the past couple weeks and these are just some highlights. If you would like instructions/recipes for any of the ideas please feel to email me: nikki@seasonsfamilycentre.com Candy Land We played a life size version of Candy Land and then the kids got to make their own board games. For the baking activity we made graham cracker houses. Wizards The children made wizard hats out of rice krispie treats and then we made little wizards out of a paper cup and a styrofoam ball. We used non-toxic paints, googly eyes, sparkly stars and cotton balls to add the details for our cute wizards! Outer Space The kids made aliens out of a hard boiled egg and a toilet paper roll. We …