Old-fashioned Vanilla & Brown Sugar Scrub

Whether it’s for your mom, best friend or significant other, this sugar scrub uses all natural ingredients to leave skin feeling soft and touchable.

What you’ll need:

• 1 cup (250 mL) Redpath Dark Brown Sugar
• 1/2 cup (125 mL) Extra Virgin Olive Oil
• 1 tsp (5 mL) Pure Vanilla
• 1 tbsp (15 mL) honey (optional for dry skin)

What to do:

1. Mix olive oil and vanilla.
2. Add sugar (and honey) and mix well.
3. Transfer to a mason jar or container of your choice and personalize.

Crafty Tips:

We used a mason jar to store our sugar scrub. Mason jar lids are easy to decorate because you can place any fabric or paper between the inlay and the outer screw top. We created our own labels out of a pretty textured paper and rub on lettering that we found at a craft store.

Homemade Chocolate Syrup

Nothing tastes better than real cocoa in your chocolate milk. Once you try this homemade syrup recipe, you’ll never buy pre-made again. It’s quick, easy and delicious, put it in chocolate milk or drizzle it over ice cream.

What you’ll need:

• 1 1/2 cups (375 mL) Redpath Granulated White Sugar
• 3/4 cup (175 mL) unsweetened cocoa powder
• 1 cup (250 mL) water
• dash of salt
• 1 tsp (5 mL) vanilla

What to do:

1. In a small saucepan, add sugar, cocoa, and salt.  Whisk together gently.  Add water.
2. Bring mixture to a boil, stirring occasionally.
3. Reduce heat and cook 1 minute.
4. Remove from heat and add vanilla.  Cool.  Store in the refrigerator.

Crafty Tips:

We found a small vinegar bottle at a dollar store that we thought would be perfect for the chocolate syrup. Then we made a cute little personalized card and attached it with string with two straws. Sharing this chocolate milk with someone special will make you feel like a kid again.

Red Velvet Cheesecake Brownies

These brownies are the perfect amount of sweet and the colour is so fitting for Valentine’s Day. Give these to your loved one with a message of your own and you’ll be more loved than ever.

What you’ll need:

Brownies:

• 1/2 cup (125 mL) butter
• 2-oz (55g)dark chocolate, coursely chopped
• 1 cup (250 mL) Redpath Granulated White Sugar
• 2 large eggs
• 1 tsp (5 mL) vanilla extract
• 1 1/2 tsp (7 mL) red food colouring
• 2/3 cup (150 mL) all purpose flour
• 1/4 tsp (1 mL) salt

Cheesecake:

8 oz (230mL) cream cheese room temperature
1/3 cup (75 mL) Redpath Granulated White Sugar
1 large egg
1/2 tsp (2 mL) vanilla extract
What to do:

1. Preheat oven to 350°F (175°C). Butter the bottom and the sides of an 8 inch (20 cm) metal baking pan. You can also line with parchment paper, be sure to butter the paper.
2. Melt butter and chocolate together, stir until combined and very smooth. Set aside to cool.
3. Whisk together sugar, eggs, vanilla and food colouring. Add the chocolate mixture, stirring until smooth.
4. Add flour and salt, stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread evenly.
5. Now to prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract until smooth.
6. Spoon the cheesecake mixture in dollops onto the brownie mixture. Swirl mixture with knife to make a marble texture.
7. Bake for 35-40 minutes, until brownies and cheesecake are set (check with a toothpick).
8. Let cool and serve.

Crafty tips:

We used chalkboard paper that we found at an art supply store to make mini signs with toothpicks and craft paper. Make any message you like to surprise your loved ones on Valentine’s Day.

Mug Hugger Cookies

These delicious sugar cookies will go perfectly with your favourite warm drink to cuddle up with.

What you’ll need:

• 1 1/2 cups (375 mL) butter, softened
• 2 cups (500 ml) Redpath Granulated White sugar
• 4 eggs
• 1 tsp (5 mL) vanilla extract
• 5 cups  (1.25 L) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) salt

What to do:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400°F (200°C). Roll out dough on floured surface 1/4 to 1/2 inch (6-8 mm) thick. Cut into shapes with any cookie cutter (we chose a heart for Valentines Day). Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Crafty Tips:

We wanted our cookies to be a cute accessory to a warm (or cold) drink. We chose a cookie that was firm enough to cut a slit in the side to be hooked over the lip of a mug. We think this makes a really nice presentation for tea time.

There’s nothing like a warm mug of cocao after a day of skating on the pond and building snow families.

What you’ll need:

225 g (8oz) of milk chocolate chips

1 1/2 cups (375 mL) Redpath Icing Sugar

1 cup (250 mL) cocoa powder

1 tsp. (5 mL) ground cinnamon

pinch of salt

mason jar

What to do:

Layer all of these ingredients in whatever order you like in a mason jar or other container.
The most important part is to make an instruction card that says:
“Shake before using, stir in 3 tbsp (45 mL) of mixture into a mug of warm milk. Enjoy!”

Homemade Pancake Mix in a Jar

This one is great for the people in your life who may be too busy for a pancake breakfast.

Ingredients

Enjoy ”

Chocolate Truffles

We think that chocolate is one of the most romantic and delicious treats of all time. So these chocolate truffles make the perfect stocking stuffers for the loved ones in your life.
Ingredients

Directions

1. Combine the butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add the chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.

2. Place the oats in the bowl of a food processor and pulse until roughly chopped, about 5 pulses. Add the oats to the chocolate–butter mixture and mix until combined; refrigerate until chilled, 1 hour.

3. Divide the chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon; roll each portion into a 1″ (3 cm) ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving.

First for the brownie batter you will need…

3/4 cup (150 mL) butter, melted

1 cup (250 mL) Redpath White Granulated sugar

1 tbsp (15 mL) vanilla

2 eggs

1/2 cup (125 mL) all purpose flour

1/2 cup (125 mL) unsweetened cocoa powder

1/4 tsp (1 mL) salt

1/2 tsp (2 mL) cinnamon

Now for the cheesecake batter:

6 oz (180 mL) cream cheese, softened

1 egg

1/3 cup (75 mL) Redpath White Granulated sugar

2 tbsp (10 mL) flour

1/2 cup (125 mL) pumpkin puree

1/4 tsp (1 mL) vanilla

1/2 tsp (2 mL) Redpath cinnamon sugar from the Redpath Cinnamon Sugar Shaker

1/4 tsp (1 mL) each ground ginger and ground cloves

Preheat oven to 350F (177  C). Grease an 8×8″ (20×20 cm) or an 11×7″ (27×17 cm) baking pan.

First we made the brownie batter… yum. The cinnamon really adds a kick to this fudgey goodness!

Beat together melted butter, Redpath white granulated sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

Next for the cheesecake… mmmm…

In another bowl, beat cream cheese and Redpath white granulated sugar until smooth. Beat in remainder of ingredients until its all smooth!

Spread about 2/3 of chocolate batter into prepared pan. Then spread the pumpkin cheesecake batter over top! Try not to mix the two, we’re going for a marble effect!

Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, ours took a little less time since we used a larger pan. Check on them with a toothpick, when it comes out of the centre clean, you know its ready! Another technique is nudging the pan, if the centre doesn’t giggle, your probably close to being done!

The recipe suggested cooling completely and chilling before cutting and serving. Of course we couldn’t wait that long before tasting these tasty treats. But they do taste even better cooled, if you can imagine that! So just be sure to save some

What you need:

1 1/2 cups (375mL) all purpose flour
2/3 cup (150mL) Redpath granulated white sugar
1 1/2 teaspoons (7mL) baking powder
1/4 teaspoon (1mL) salt
2 large or 3 small/medium ripe bananas, mashed
1 large egg
1/2 cup(125mL) unsalted butter, melted
1 tsp (5mL) vanilla extract
1/4 cup (50mL) milk
1 cup (250mL) semisweet chocolate chips, as well as more for sprinkling

Here’s how you do it!

Preheat oven to 350 degrees F. (176C) Line 12 muffin cups with paper or foil liners.

Mix the flour, sugar, baking powder and salt in a large bowl.

In a separate medium bowl, mix the mashed bananas, egg, butter, vanilla extract and milk. Stir the banana mixture into the dry ingredients just until combined (do not overmix). Stir in chocolate chips and don’t be skimpy!

Fill muffin liners about 3/4 full (you can also choose to decrease the number of muffins if you like larger muffins). We sprinkled a few extra chocolate chips on top just to make them extra scrumptious!

Bake for about 32 minutes, or until toothpick inserted into the center is free of crumbs.

Enjoy these bite sized morsels of YUM

What you need:

Filling:

2  nine-inch pie plates or one deep dish pie plate

3 large eggs slightly beaten

1 cup of Redpath Golden Yellow sugar (250 mL)

pinch of salt

1/4 tsp. ground cloves (2 mL)

1/2 tsp ground ginger (2 mL)

1/2 tsp. nutmeg (2 mL)

1 1/4 tsp cinnamon (7 mL)

1 tsp vanilla (5 mL)

1 1/2 cups of milk (2%) scalded (375 mL)

Crust:

1/3 cup butter melted (75 mL)

1/8 cup Redpath Golden Yellow sugar (30 mL)

2 to 2 1/2 cups of graham crumbs  (500 mL)

Preheat the oven to 450*F

What you need to do:

For the crust, combine the melted butter and Golden Yellow Sugar in a small bowl; mix well. Gradually add the graham crumbs until the texture is tacky but not very moist. Press the mixture evenly into your pie plate.

In a medium sized mixing bowl add the pureed pumpkin. Stir in the eggs, sugar, salt vanilla and spices. Stir until combined. Gradually add the milk, stirring as you go.

Pour the mixture into the prepared crust. Bake in the oven for 10 minutes. Reduce the oven temperature to 350* and continue baking for approximately 40 minutes or until a tooth pick inserted into the centre comes out clean.

Let cool. Cover with plastic wrap and store in the fridge if you’re not going to eat this delicious thing immediately!

The Happy Baker’s Mini Caramel Apples as seen at Canada’s Baking and Sweets Show! These bite sized apples are a nice alternative to the real deal.

What you need:

1 cup Redpath Dark Brown Sugar (250 mL)

1/2 cup Redpath Granulated White Sugar (125 mL)

1/2 cup – corn syrup , light (125 mL)

1/2 cup water (125 mL)

1 tbsp. butter or margarine (15 mL)

1 tsp. vanilla (5 mL)

6 medium sized apples

6 wooden skewers or popsicle/lollipop sticks

2 1/2 cups (625 mL) chopped nuts of your choice (or any other cute decorations!)

In a sauce pan, combine sugars, corn syrup and water. Cook over low heat, swirling pan occasionally until sugars are dissolved and begins to boil. Boil without stirring until mixture reaches 270°F on candy thermometer (soft crack stage). Stir in butter and vanilla. Insert skewer in stem end of each apple and swirl in syrup until coated. Remove quickly and roll in the nuts to coat. Stand on cookie sheet to cool.

Use a melon baller to form mini apple balls. Insert skewers or sticks into the apple. Swirl apple balls in the caramel syrup until coated. Remove and roll in the nuts or sprinkles. Stand on a greased or parchment covered cookie sheet to cool. Enjoy!

What you need:

For the cake:

2 cups of Redpath Granulated White Sugar (500 mL)

3/4 cup of cocoa (150 mL)

2 cups all purpose flour (500 mL)

1 tsp. baking powder (5 mL)

2 tsp. baking soda (20 mL)

1 tsp. salt (5 mL)

2 eggs

3/4 cup vegetable oil (150 mL)

2 tsp. vanilla extract (10 mL)

1 cup buttermilk (250 mL)

1 cup boiling water (250 mL)

For the icing:

For the icing:

1/4 cup butter, softened (50 mL)

2 tbsp. cocoa (30 mL)

2 tbsp hot water (30 mL)

2 cups Redpath Icing Sugar (500 mL)

and for dipping:

300 g dark chocolate melting wafers (or milk or white chocolate, your choice!)

Here’s what you do:

Preheat oven to 350*F (175 *C)

In a large bowl sift together dry ingredients. Add eggs, vegetable oil, vanilla, and buttermilk.

Beat with a mixer on medium speed for a couple of minutes until smooth and silky.

Stir in boiling water until blended.

Fill muffin tins with batter; bake in oven for 22-25.

To make the icing, combine the butter, cocoa and water. Gradually add the icing sugar until smooth and creamy.

To make the cake balls, let the cake cool completely. When its cool, mush up the cake with the icing in a large bowl.

Form the mixture into 1-inch balls and place on a lined cookie sheet. Cool in fridge completely (few hrs.) before you dip them in chocolate. You can also freeze them. They will fall apart when dipped if not cool enough.

In a small saucepan or using a small double boiler melt chocolate. You need enough chocolate to dip all the cake balls (recipe makes app. 70 cakes balls). I used app. 300 grams of dark chocolate. You can dip the cake balls in stages and melt the chocolate in batches, it thickens as it cools so it is easier to do the dipping in batches

The Happy Baker’s recipe for Pumpkin Spice Cupcakes complete with Caramel Cream Cheese Icing! As seen at Canada’s Baking and Sweets show!

What you need:

For the cupcakes…

1 cup butter (250 mL), softened
¾ cup Redpath Dark Brown Sugar (150 mL), packed
¾ cup Redpath Granulated White Sugar (150 mL)
1 ¼ cups fresh roasted pumpkin (300 mL), pureed

3 eggs

2 ½ cups flour (625 mL)
2 tsp. baking powder (10 mL)
½ tsp. baking soda (3 mL)
1 tsp. salt (5 mL)
2 tsp. cinnamon (10 mL)
¼ tsp. cloves (2 mL)
pinch of nutmeg

½ cup warm milk (125 mL)

Preheat oven to 350*
Line 2 cupcake tins with cupcake liners. This recipe makes 24 cupcakes.
In a large bowl mix together the sugars and butter; mix until light and fluffy. Mix in pumpkin puree until thoroughly combined.
Add the eggs one at a time on low speed of hand mixer; mix until combined.
In a medium sized bowl sift or whisk together the remaining dry ingredients.
Add dry ingredients to the wet mixture. Stir until just combined. Gradually stir in the warm milk.
Spoon into prepared cupcake tins. Bake for 20-22 minutes.
Let cool.

For the Caramel Cream Cheese Icing & Filling…

½ cup butter, softened
1 8oz. package cream cheese, softened
3 cups Icing/Confectioners Sugar
3 tbsp. Caramilk Liqueur or any caramel liqueur
Halloween Candy Corn for decorating

Using a hand mixer; mix the cream cheese and butter together until light & fluffy. Add ½ cup of icing sugar; mix. Add 1 Tbsp. Caramilk Liqueur; mix. Alternate until you get a smooth and creamy icing.

Fill an icing decorating bag. Using a long round decorating tip insert into the middle of the cupcake and squeeze in icing. Continue filling all the cupcakes. Then ice cupcakes with remaining icing. Decorate with sprinkled cinnamon, candy corn, walnuts or caramel sauce! Don’t be afraid to get crafty!

What you need:

1/4 cup butter (5o mL)
2 cups peanut butter chips or 1 300g bag (500 mL)
2 cups of dark or semi-sweet chocolate chips (500 mL)

5 Shredded Wheat biscuits, crumbled
15 pretzel rods , broken in half
Halloween sprinkles

Here’s how you do it!
In a large saucepan over medium heat melt the butter, peanut butter chips and chocolate chips. Stirring often. Remove from heat and stir in the crumbled Shredded Wheat.

Line a cookie sheet with parchment paper. Break the pretzel rods in half. Spoon a tablespoonful of the mixture on top of one end of the pretzel rod. About 1-inch up the rod. Shape the mixture in the shape of a witches broom. Sprinkle with Halloween sprinkles. Let set in a cool area or in your fridge. Store in an airtight container in a cool dry place.

What you need:

1/4 cup of butter (50 mL)

1/3 cup Redpath Organic Brown Sugar (75 mL)

1/3 cup rolled oats (75 mL)

1/2 teaspoon ground cinnamon (3 mL)

1/2 teaspoon of ground ginger (3 mL)

1/4 teaspoon salt (2 mL)

4 medium apples

Here’s how!

First Preheat the oven to 375 degrees.

Peel your apple skins into a swirly design of your own.

Then, mix it all up!  Butter, brown sugar, oats, cinnamon, ginger, and salt in a small bowl, YUM!

Next comes the tricky part, scoop out the core of each apple. We found it helps to use a sharp spoon or a melon baller. Be careful not to go through the bottom!

Throw out the cores and fill each apple with the yummy oat mixture.

Place the apples in a small baking dish. Add 1 cup of water to the dish to cover bottoms of apples by about 1/2 inch. Cover dish with aluminum foil.

Bake until apples are soft but not mushy, around 40 minutes, but depending on each oven and each apple it’s best to check in on the apples every 15 minutes so they don’t fall apart.

Eat these delicious treats while they’re still warm and enjoy the flavour of fall!

Yield:

around 12 rocketsicles

Ingredients:

- 2 cups (500 mL) long grain white rice
- 2 cups + 3 tablespoons (500 mL + 45 mL) water, divided
- 1/4 cup (50 mL) Greek yogurt
- 1/2 teaspoon (2 mL) ground cinnamon

Cheesecloth
Ice pop moulds

Preparation:

Combine rice and two cups of water in a glass or porcelain bowl. Let your mixture sit overnight, and don’t worry, you don’t need to refrigerate it. But, covering it with a paper towel or cloth will prevent any pesky fruit flies or other curious creatures from getting in there.

Directions:

The next day, blend rice and water thoroughly in a blender. You don’t want any large pieces of grain, get it as smooth as you can.

Strain rice and water mixture through cheesecloth placed inside a fine colander or sieve. USE CHEESECLOTH. We didn’t have any in store and decided a fine sieve might be enough, it wasn’t, and our popsicles are a bit grainier than we’d have liked, so, lesson learned, don’t skimp on the cheese cloth!

Use a spoon to coax the liquid through the cloth, you may have to wipe away some rice mixture to clear the cloth for the liquid to seep through.

While your ricey liquid is draining, make your simple syrup. Combine sugar and remaining 3 tablespoons water and mix until sugar is fully dissolved. You can heat the water up quickly in a saucepan (or microwave) to help the sugar dissolve more quickly.

Your rice water has drained, now combine all ingredients in your blender.

Blend everything thoroughly – you don’t want your ingredients separating in the freezer!

Now, for the waiting. Pour into your moulds and freeze for 3-6 hours (depending on your freezer!)

Next:  Enjoy!

Here is a super simple way to make berry sauce in your freezer using Redpath Granulated Sugar.

Yield:

8, 250mL jam jars

Ingredients:

- 3 cups (750mL) Redpath Granulated Sugar
- 4 cups (1000 mL) water
- 2 cups (500 mL) fresh blueberries
- 2 cups (500 mL) fresh raspberries

Note: you can use any berries, and any combination you’d like! Just keep it to 4 cups of berries total.

Directions:

Wash your berries thoroughly!

Fill jars loosely with berries.

Combine sugar with water.

Stir until sugar is dissolved.

Cover berries with sugar syrup, filling up to 1/2 inch (1.2 cm) from rim.

Cover jars with lids and store in freezer.

When you’re ready to use your sweet berry syrup, thaw in fridge.

Use thawed berries as a topping for cheesecake, ice cream, or any other sweet treat!

The sweet prizes:

• A VIP ticket to the Canada’s Baking and Sweets Show in Toronto
• A backstage meet and greet with Buddy Valastro!
• A photo with Buddy
• Autographed Redpath Acts of Sweetness Apron by Buddy
• A Gold, Silver, or Bronze whisk award
• A framed certificate that states your baked good is the best Buddy has seen at Canada’s Baking and Sweets Show!

The Sweet Scoop on how to enter:

• Go here and submit your photo!
• We’ll upload your photo to our Facebook Bake Boss Contest Page
• Tell EVERYONE to vote for your photo to help you win!
• If your photo is one of three photos that gets the most votes, you will be meeting Buddy and he will pick his favourite of the three baked creations!

Contest Rules & Regulations:
You must be 18 years or older and a resident of Canada. You must be able to provide transportation to Canada’s Baking and Sweets Show on October 2, 2011 in Toronto, Ontario. This contest is in no way sponsored, endorsed or administered by, or associated with, Facebook. Facebook is released from all liability regarding this promotion.You will be providing information to Redpath Sugar and not to Facebook.

Want more than just strawberries? That’s ok! Look to the bottom of this post for variations on the recipe using other great jam fruits

This simple strawberry jam works well for any occasion and is berry delightful! Turn this strawberry jam into a strawberry-rhubarb, strawberry-blueberry, or a strawberry-raspberry jam. Homemade jam makes for a great gift; perfect for giving someone special a tasty treat.

Yield: 5-7 250ml jars

Ingredients:

1 bag Redpath Quickset Sugar

3 1/2 cups (875ml) fresh strawberries (crushed)

2 tablespoons (30ml) lemon juice

Preparation: Jar Sterilization

- Place jam jars in warm, soapy water and wash thoroughly

- Rinse the jars well and place (jar & lid) in boiling water for 15-20 minutes

- Wash your berries!

Directions:

1. Hull 3 1/2 cups of strawberries.

2. Crush up the strawberries to a desired consistency.

3. Transfer the crushed strawberries to a large stovetop pot.

4. Add Redpath Quickset Sugar and lemon juice to the crushed strawberries. Mix well.

5. Place the pot over the stove and bring to a rolling boil for 4 minutes.

6. Take the mixture off the stove. Lightly skim the collected foam off of the top.

7. Pour the fresh jam mixture into sterilized jars.

8. Leave jam to set for about 24 hours.

We can’t wait to try our jam in the morning! Have any jam making tips, tricks, questions, worries? We’d love if you left a comment!

Flavour Variations:

Rhubarb

- 2 1/2 (590ml) cup strawberries

- 5-7 rhubarb stalks

Blueberry

- 2 cups (500ml) strawberries

- 2 cups (500ml) blueberries

Raspberry

- 2 cups (500ml) strawberries

- 2 cups (500ml) raspberries

So on a particularly sunny and beautiful day, the Acts of Sweetness team decided we would make our very own Strawberry Mango ice cream, WITHOUT an ice cream maker! And guess what? It was a huge success! So, we’re going to show you how to make it, too!

What you’ll need:

• 1 mango, flesh removed and chopped
• 1 cup (250 mL) strawberries, hulled and chopped
• 1/2 cup (125mL) Redpath sugar
• 1 cup (250mL) cream
• 1 teaspoon (5mL) vanilla extract
• 1/4 teaspoon (1mL)  cardamom

How to make it:

1. Toss the mango, strawberries, and sugar in a blender until smooth. Then strain through a sieve to get rid of the seeds, but don’t worry if you can’t get rid of them all!

2. Rinse out your blender to wash out any extra seeds and put the remaining ingredients, plus the fruit, inside. Puree until smooth.

3. Place a large resealable freezer bag into a pitcher. Pour in the ice cream. Remove from pitcher and seal tightly. Put the freezer bag in the freezer…yes, we know it doesn’t look all too appetizing just yet, but it will, trust us!

4. Freeze for 45 min. Remove the bag from freezer and knead the bag with your hands to break up any chunky ice crystals. Repeat this every 30 min until the entire mixture is frozen (2-3 hours). We set an alarm so we wouldn’t forget!

5. Freeze overnight. (This didn’t happen here at the AoS HQ…) Leave out for 10-15 minutes before serving into a cup or yummy cone! Enjoy!

YUMMY!

This recipe was adapted from this lovely recipe right here!

Preheat oven to 350F (175C)
Yield: around 25, 1 inch cookies

Ingredients:

2 cups (500 mL) all-purpose flour
1/4 teaspoon (1 mL) baking powder
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) Redpath Organic Icing Sugar
1 cup (250 mL) butter, softened (we might have melted it!)
1 teaspoon (5 mL) vanilla extract
2 tablespoons (30 mL) Redpath Granulated Sugar
1 tablespoon (15 mL) of dried coconut

Directions:

In a medium sized bowl, stir together the flour, baking powder, salt and Redpath’s Organic Icing Sugar.

Stir in the butter and vanilla, and mix until a stiff dough forms. You may have to use your hands for this part! The dough does get quite stiff.

Using parchment paper (or, in the case that you have none, like us today, butter up your pan!) cover a medium sized baking sheet.

In your hands, roll dough into 1 inch balls, and pat down slightly (they won’t flatten in the oven like chocolate chip or oatmeal!). Arrange on baking sheet as you’d like!

Bake for 30 to 35 minutes in the preheated oven, or until golden around edges.

Now’s the part we most enjoy: eat them!

Have a lovely weekend! From the Acts of Sweetness team

Yield: around 10

Ingredients:
4 large eggs
1 cup (250 mL) of flour
2 cups (500 mL) of milk
1/3 cup (75 mL) of Redpath Granulated Sugar
Pinch of salt
2 tablespoons (30 mL) melted butter

Directions:

In a large bowl, beat eggs with a whisk. Mix in milk, flour, sugar, salt, and melted butter.

Preheat a non-stick pan to a medium heat, and add butter!

Pour a thin layer of batter into pan (a ladle works best!), and spread to edges.

Cook until top surface appears dry. Cook for another 2 minutes, or until golden brown.

Roll each pancake up (hide whatever you want in it!) and serve! We opted for Redpath Icing Sugar and Redpath Cinnamon Sugar sprinkled on top YUM!

Enjoy!

DIVCO hanging out for Victoria Day at Harbourfront Centre!

Kendel after having delivered cookies to Ve'ahavta for their Mobile Jewish Response to Homeless Van!

Some happy kite flyers at The Burlington Kite Festival!

Sweetening up a rainy day at the Beaverton Community Picnic and Wellness Day

The Acts of Sweetness team and a truck full of sweet new friends!

Anna and Pia of Pia's Bakery in Orangeville - the cutest little place!

Kendel and the Creative Bug family at Doors Open Toronto! What an awesome day to visit the Redpath Sugar Plant

Sweetie-pies at the Lester B. Pearson BBQ!

Remember to follow us on Facebook, Twitter, and Tumblr to keep up with our adventures! We’ll be buzzing around the GTA all summer and hope to see you!

Here’s how!

Ingredients:

- One batch of the brownie recipe that you like the most.  Here’s a link to the recipe that we used, except we modified it slightly, using only semi-sweet chocolate…unsweetened chocolate isn’t really our thing.
- 1/2 cup (125 mL) salted peanuts *although you can leave these out if you don’t have them on hand!
- 8 peanut butter cups, chopped
- 1 1/2 (375 mL) cups of creamy or smooth peanut butter
- 1/2 tablespoon (7.5 mL) unsalted butter
- 1 1/2 (375 mL) cups rice puffs

This is a photo of us making the brownie mix. Look at all that chocolate and sugar! MMM.

How to make it!

1. Make your brownies like you normally would but bake for 5 minutes less. Remove them from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for another 5 minutes. This is after we’ve sprinkled the peanut butter cups and peanuts on top of the brownie mix. Soon to be put back in the oven!

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat.

Melted chocolate and peanut butter. HEAVEN!

3. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread it around evenly, don’t forget to sample some…

4. Refrigerate for 2 hours before cutting and serving. ***** This didn’t really happen in the Acts of Sweetness kitchen, so our brownies ended up looking like this…

But when you do leave them in the fridge, it’s worth it. They are easier to eat, and the texture of the cool topping with the chewy brownies is really quite something.

Enjoy!

This cake is the Grand Prize winner! The designer created a cake of 4 different drawers representing the different clothes and accessories you would wear each season. From hats & mitts to sunglasses and flip flops!

This cake won for the most Innovative Design!

Here are a few more photos of beautiful designer cakes…

If you want to see more check out our Flickr and of course you can see them on Facebook! There’s not one, but two albums!