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Gingersnaps – a Smith family tradition

Baking gingersnaps is a Christmas family tradition at the Smith house. My dad was diagnosed with heart disease when I was in university and it was one of my missions to create heart healthy foods for him. When I discovered canola oil I switched the original gingersnap recipe that contained shortening to heart healthy canola […]

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Shortbread Empire Cookies

Shortbread Empire cookies on a rack as the almond icing sets

Empire Cookies are usually made with Sugar Cookies. Mine use Shortbread instead. I was inspired after I attended an event with the Scottish Embassy in Toronto. I tried one of their Empire Cookies that used shortbread and was instantly hooked. This is my version of that cookie experience, much easier to make than rolling out […]

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Triple Chocolate Brownie Cookies

brownie cookies sitting on a plate

These triple chocolate brownie cookies are heart healthy and decadent  – somebody pinch me. Makes 32 cookies I’ve been trying to make a two-bite brownie ever since they appeared on the shelves several years ago. My regular brownie recipe just didn’t hold up in those teeny tiny muffin tins. After three creative attempts, I threw […]

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Oatmeal Shortbread – Remembering Margaret Fraser

  Margaret Fraser, a Canadian Foodie Icon and home economist passed away on October 27, 2012 in her 83rd year. She helped change the face of Canadian home cooking and I was lucky enough to meet her in 1999. I was attending a luncheon in her honour.  I’d been a fan of this iconic foodie […]

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