Back to School Baking Tips

back to school leaderThe transition back to school can be stressful for both kids and parents. Meal planning can be difficult, especially if you’ve got picky eaters at home.

A good way around this is to get the kids involved in the kitchen and allow them to add their favourite recipes and ingredients. This way there are no surprises, no uneaten lunchboxes and no complaints when it comes to breakfast or dinner.

Bank on Breakfast
All your breakfast favorites can be made ahead of time at home and frozen for up to two months.
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Peanut Butter Banana Pancakes
Homemade Pop Tarts
Light & Fluffy Waffles

For muffins it’s better to freeze the batter than the finished product. Make your muffins as you usually would, line your muffin pans and fill ¾ way with batter then cover the pan and freeze. Once solid remove your muffin pans and stack your unbaked treats in a resealable, freezer safe bag or container. This way you can bake any amount or variety of muffins right from the freezer, adding only 5 minutes to the recipe’s baking time.
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Lemon Poppy Seed Blueberry Muffins
Best Bran Muffins
Chocolate Chip Banana Muffins

Double Duty Dinners
You put a lot of effort into your dinners so why would you only give them the spotlight for one night? Feature your leftover proteins in sandwiches, wraps and salads throughout the week.
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Slow-Cooker Pulled Pork
Cranberry Mixed Greens Salad
Baked Beans

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Apple Kale Salad
Teriyaki Beef Skewers
Quick Cured Salmon

Bake Sale Basics
Bake sales a big part of back to school and these charming cookies are sure to draw a crowd and provide your project with the support it needs.
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Maple Cream Sandwich Cookies
Browned Butter Chocolate Chunk Cookies
Chocolate Chip Snowballs
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Cranberry Coconut Oatmeal Cookies
Vegan, Gluten-Free Sugar Cookies
Bear Paw Cookies

Virgin Strawberry Daiquiris

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During these hot summer months, there is nothing better than relaxing with friends, family and a chilled drink. Fill that drink with some seasonal strawberries, pineapple and lime juice, and you have a daiquiri that is perfectly appropriate for people of all ages. To replace the flavour that rum would normally bring to a traditional Strawberry Daiquiri, we’ve used Redpath’s Demerara Style Sugar, a rich, flavourful dark sugar that brings in sweetness from the sugar and acidity from the molasses.

Virgin Strawberry Daiquiris

What you need:

  • 4 cups (600 g) fresh strawberries, cleaned and sliced
  • ½ cup (125 ml) fresh lime juice
  • ½ cup (125 g) diced pineapple, fresh or canned
  • ½ cup (100 g) Redpath Demerara Style Sugar
  • 2 cups (500 ml) soda water
  • 4 – 8oz glasses
  • A blender that knows its way around frozen drinks

Prep Time: 10 minutes
Serving Time: 2 minutes
Yield: 4 large (8 oz) glasses, with a little extra to spare

Chefs tip:

  • If you can’t find Redpath Demerara Style Sugar, try replacing the measure of sugar with Redpath Dark Brown Sugar to get a similar flavour.
  • If you don’t have time to freeze your fresh strawberries before making the drinks, grab a bag of frozen sliced strawberries from the freezer section at your local grocery store.

How to prepare:
1. First find local strawberries. The closer to home the better. They’ll be sweeter and juicier. Clean them up by rinsing, removing the green stem, and if the berries are large slice them into ¼ inch wide slices. Place them on a lined baking sheet, and freeze them for 4 hours, or until frozen solid.
2. Once the berries are frozen, get out your blender. Into the blender, add the lime juice, pineapple and demerara style sugar. Blend these together on high, until the sugar is dissolved. Test this by rubbing a little of the liquid between your fingertips. You shouldn’t be able to feel any sugar granules.
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3. Once the sugar is fully dissolved, add in the frozen strawberries and pour in the soda water until it comes 2 thirds of the way up the strawberries.
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4. Begin blending the berries, by starting on low, and working your way up to high. If the mixture is firm and isn’t moving, pour in a little more soda water until it begins to move.
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summer drinks (15 of 15)
5. Once blended, divide the daiquiri up into 4 glasses, add a straw and serve.
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Back to School Baking Tips

back to school leaderThe transition back to school can be stressful for both kids and parents. Meal planning can be difficult, especially if you’ve got picky eaters at home.

A good way around this is to get the kids involved in the kitchen and allow them to add their favourite recipes and ingredients. This way there are no surprises, no uneaten lunchboxes and no complaints when it comes to breakfast or dinner.

Bank on Breakfast
All your breakfast favorites can be made ahead of time at home and frozen for up to two months.
back to school coll 1

Peanut Butter Banana Pancakes
Homemade Pop Tarts
Light & Fluffy Waffles

For muffins it’s better to freeze the batter than the finished product. Make your muffins as you usually would, line your muffin pans and fill ¾ way with batter then cover the pan and freeze. Once solid remove your muffin pans and stack your unbaked treats in a resealable, freezer safe bag or container. This way you can bake any amount or variety of muffins right from the freezer, adding only 5 minutes to the recipe’s baking time.
back to school coll 2

Lemon Poppy Seed Blueberry Muffins
Best Bran Muffins
Chocolate Chip Banana Muffins

Double Duty Dinners
You put a lot of effort into your dinners so why would you only give them the spotlight for one night? Feature your leftover proteins in sandwiches, wraps and salads throughout the week.
back to school coll 3

Slow-Cooker Pulled Pork
Cranberry Mixed Greens Salad
Baked Beans

back to school collage 4
Apple Kale Salad
Teriyaki Beef Skewers
Quick Cured Salmon

Bake Sale Basics
Bake sales a big part of back to school and these charming cookies are sure to draw a crowd and provide your project with the support it needs.
back to school coll 5

Maple Cream Sandwich Cookies
Browned Butter Chocolate Chunk Cookies
Chocolate Chip Snowballs
back to school coll 6
Cranberry Coconut Oatmeal Cookies
Vegan, Gluten-Free Sugar Cookies
Bear Paw Cookies

Iced Coffee

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For most people coffee is a must, all-year round. But when the summer heat is at its peak it can be hard to enjoy your caffeine treat piping hot. So keep your routine cool with this delightful iced coffee recipe. The coffee cubes make for a beautiful presentation and make it easy to adjust the strength of your drink.

Coffee Ice Cubes

What you need:

  • 2 cups (500 ml) Hot Coffee, something bold
  • 1/2 cup (100 g) Redpath Turbinado Sugar
  • 2 Ice Cube Trays, 12 count each, or 1 Mini-Muffin Pan

Prep Time: 10 minutes
Freezing Time: 6-8 hours
Yield: 24 ice cubes

Chefs Tip:

  • If you want to get creative with your cubes, try silicone baking molds to create different shape ice cubes. Or try using a mini-muffin baking pan, for larger round cubes that stay cold longer.
  • If you find through the week you have leftover coffee in the morning, pour any remaining coffee into an airtight container, and store it in the fridge. Every day, add to that container and by the end of the week you should have enough coffee to give this recipe a try.

How to prepare:
1. Prepare coffee in your usual manner. This is a great way to use up any left over coffee you may have. If you’re using older coffee, warm it up over the stove in a stainless steel pot.
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2. In a medium bowl, add the turbinado sugar, and the hot coffee. Using a whisk, stir until the sugar is fully dissolved into the coffee.
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3. Transfer the coffee to a measuring cup with spout, or a pitcher that helps pour liquids easily. Begin filling an ice cube tray with the sweetened coffee, right to the top.
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4. Place the tray in the fridge and allow the cubes to freeze, about 6-8 hours, but preferably overnight.

What you need:

  • 24 Coffee Ice Cubes
  • 1 can (370 ml) Evaporated Milk
  • 2 cups (500 ml) Fresh Coffee
  • 4 tall glasses

Prep Time: 10 minutes
Yield: 4 large glasses

How to prepare:

1. Divide the ice cubes into the the glasses (use a mix of regular ice cubes and coffee ice cubes to achieve the desired strength and temperature).
2. Pour ⅓ cup (80 ml) of evaporated milk into each glass. (320 ml total)
3. Using a small spoon, pour approximately ½ cup (125 ml) of fresh coffee on to the back of the spoon, allowing the coffee to slowly pour into the glass. This will help you build layers in your glass, making for an impressive presentation.
4. Repeat the last step with the remaining 3 glasses, add a straw and you’re ready to serve.

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Spicy Ginger Peanut Sauce

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Sweet and salty, spicy Thai style peanut sauce has a rich and creamy texture perfect for your summer BBQ. It’s the perfect combination of coconut milk and peanut butter with a hint of spice and kick of ginger that makes it perfect for dipping grilled chicken, beef and even shrimp. This South-East Asian dipping sauce has plenty of variations but this Thai version is quite straight forward and simple with just a few ingredients.

Active Time: 5 minutes
Cooking Time: 5 minutes
Yield: 2 cups of sauce

What you need

  • 1 ¾ cups (440 ml) coconut milk, approximately one small can
  • 1 tbsp (15g) ginger minced
  • 1 tsp (1g) crushed chili flakes
  • ½ tsp (3g) salt
  • ¾ cup (150g) Redpath Golden Yellow Sugar
  • ¾ cup (195g) peanut butter, smooth or crunchy

Chefs Tip

  • If you’re not going to use this sauce right away and store it in the fridge the sauce will thicken up quite a bit. Be sure to remove it from the fridge before you wish to serve it and allow it to come to room temperature. This should take about 25 to 30 minutes or you can gently reheat it in a pot on the stove over low heat.
  • If you have sauce left over place it in a freezer bag and it will keep for up to 3 months in the freezer. Just thaw and bring to a simmer over low heat before serving.

How to prepare

    1. In a medium sauce pan combine the Redpath Golden Yellow Sugar, ginger, chili flakes, salt and coconut milk. Over medium heat begin stirring the mixture. You want to just bring it to a simmer, stirring until the sugar is dissolved.

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    1. While the sugar mixture is warming up measure out the peanut butter and place it in a heat safe bowl.
    2. Once the sugar is dissolved into the coconut milk remove it from the heat then carefully pour it into the bowl with the peanut butter. Allow the mixture to rest for 2 minutes.

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    1. Using a whisk, begin stirring together the peanut butter and the coconut milk mixture. Start slow to prevent splashes. Slow stirring will also allow the mixture to emulsify and thicken properly.

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  1. Once the sauce is fully combined transfer it to a bowl for dipping or into a clean container where it can be stored in the fridge for up to 1 week.
  2. Serve this sauce alongside BBQ favourites like chicken satays, grilled shrimps and beef skewers.

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Mojito Cupcakes

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A classic cocktail can be a cupcake too. We used the mint and lime flavours from a mojito to give these cupcakes a delightful flavour boost.

Mojito Cupcakes

What you need:
For the cupcakes

  • 1 1/2 cups (240 g) all purpose flour
  • 1/2 tbsp (7 g) baking powder
  • 1/4 tsp (2 g) salt
  • 1/2 cup (113 g) unsalted butter
  • 1 cup (200 g) Redpath Granulated Sugar
  • 2 eggs
  • 2 limes (zested and juiced)
  • 1/4 tsp (1 mL) vanilla extract
  • 1/2 cup (125 mL) buttermilk
  • 1 tbsp (15 g) fresh mint finely chopped

For the mint simple syrup

  • 1/2 cup (125 mL) water
  • 1/2 cup (100 g) Redpath Granulated White Sugar
  • 1/4 cup (7.5 g) packed mint leaves

For the frosting

  • 1/2 cup (113 g) unsalted butter
  • 1 lime (zested and juiced)
  • 7 mint leaves finely chopped
  • 2-3 cups (200 g – 300 g) of Redpath Icing Sugar
  • 1 tablespoon (15 mL) of whipping cream

Chef’s Tips:

  • For a little rum flavour, when making the mint simple syrup, use Redpath Golden Yellow Sugar instead.
  • Brushing simple syrup over the slightly cooled cupcakes helps to create a very moist cupcake.
  • Make sure the mint you are using for the cupcake and frosting is finely chopped, so the mint pieces are easy to eat.

Prep Time: 20 minutes
Bake Time: 20-25 minutes
Yield: 12 cupcakes

How to prepare:
For the cupcakes

1. Preheat oven to 325°F (160°C). Line a cupcake tray with cupcake liners.

2. Mix flour, baking powder, and salt in a medium sized bowl. Set aside.

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3. In a separate large bowl beat butter and sugar together until light and fluffy.

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4. To the butter mixture add one egg at a time, scrapping down the bowl down after each addition. Add the lime juice, zest, mint, and vanilla extract.

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5. To the butter mixture add the flour and buttermilk alternatively, beginning and ending with the flour mixture. Beat until incorporated.

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6. Fill muffin liners 3/4 full and bake for 20-24 minutes. Let cool and decorate. While baking, prepare mint simple syrup.

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For the mint simple syrup

1. In a saucepan, combine water, sugar, and mint. Bring to a boil, stirring to dissolve sugar.

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2. Remove from heat once sugar is fully dissolved. Strain the simple syrup into resealable container. This is important to make sure the mint leaves are removed from the syrup. Set aside.
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3. Once cupcakes have cooled slightly, and syrup has cooled, using a pastry brush coat the cupcakes 1 or 2 times with the syrup.

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For the frosting

1. Chop mint and place in a small bowl with lime zest. Pour the lime juice overtop of the mint. This helps to keep the mint green.

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2. Beat butter until light and fluffy. Add the lime and mint mixture, mix until combined.

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3. Add 1 cup of icing sugar. Add the cream and continue to add icing sugar until desired consistency and taste is met.

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4. Fill a piping bag and pipe onto the cooled cupcakes.

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