My Grand-ma-ma's Scuffles (aka Mini Cinnamon Bun Cookies)

Scuffles Recipe Picture

I took a long trip down memory lane today. My grandmother was an amazing baker - she had a repertoire of goods that could make us all run/kick/bite at one another to be the first to sample the latest and greatest coming out of the oven. And these were her cornerstone. We all asked for them every Christmas and she, without exception, delivered every year...

By. The. Bucket.  

SCUFFLES. They're like a mini-cinnamon bun cookie and they're irresistible. Light but buttery and packed with cinnamon and sugar they're best eaten 2-20 at a time.  

Scuffles Recipe Cinnamon Sugar
Scuffles Recipe
Scuffles Recipe
Scuffles Recipe Picture

It's amazing the nostalgia that can be summoned from a familiar taste. Something so intertwined with your childhood it conjures up a multitude of memories. While I can't promise you such reminiscence, I can promise they are delicious. They're also a baked good I don't see on Christmas plates or in cookie exchanges. Bake these up and they just might make you famous with your family and friends. Just a word of warning though, be sure to share. There is a lot of guilt connected with looking down and realizing you ate an entire cookie sheet before they could cool.  



  • 3 cups flour

  • 3 tbsp sugar

  • 0.5 tsp salt

  • 1 cup butter, cubed

  • 0.75 cup milk

  • 2 eggs

  • 2.25 tsp instant yeast 


  1. Mix flour, sugar and salt in stand mixed with paddle attachment. Add butter and mix until small pebbles form (or cut in with pastry cutter). 

  2. Add 0.75 cup milk, eggs, and yeast to bowl. Attach the dough hook attachment and knead until ball has formed and pulled away from the bowl (or combine with spoon and knead dough).

  3. Place in bowl, cover with saran wrap and let stand in refrigerator overnight.

  4. The next day, divide dough into 6 equal parts. Roll dough as you would for pie crust until ~1/8 inch thick.

  5.  In a cup, mix one cup of sugar with 2 tbsp cinnamon. LIBERALLY sprinkle this on BOTH side of your rolled out dough. 

  6. Cut-up dough into 8 wedges using a dough scrapper or knife. 

  7. Roll the wedges, starting from the wide end towards the narrow end. Use your finger to pinch the dough point into the dough and place, face down on cookie sheet. 

  8. Bake for 12 minutes at 350 degrees until browned and cooked through. 



Happy baking! 

James Ede Signature

Keep'n-it-healthy Asian Lettuce Wraps

Asian Lettuce Wraps Recipe

WOW. And I mean 'wow' in a lot of ways...

Wow, the support I have received is a little overwhelming - for those who wrote in asking are you alive? Did all the deep-frying catch up to you? Or (most often) when's the next blog post?!  Thank-you. It means a lot to know people look forward to reading my recipes & rantings. 

Which brings me to wow - life changes quickly - and drastically. My life kind of kicked into overdrive these last few months and conspired to rob me of time to do what I love - like this blog. 

BUT - I'm BACK and I'm pretty excited about it! To keep these posts coming, a couple things are changing.

First, I'm scaling back my posts - one a week on average now - but rest assured, this is going to be a quality over quantity kind of change. Expect great things.

Second, to save time and be able to deliver great content, the style of entries are changing. Instead of photographing recipes "step-by-step" i'll only be posting shots of the completed recipe... or what's left of it after I 'sample' some. I know the step-by-step photos can be handy (I like them too!) but they really are a lot of work. Imagine running with a 400 degree cast-iron pan to the window mid-sauté, setting up your shot, then running back the stove to continue cooking all the while screaming shit-shit-shit,this is hot. It's a lot of work. So now you get the delicious conclusive shot, from the beginning - every time. I think it's going to be great.

The last thing: wow - I'm fat. Which brings us to todays post. This whole blog being a 'how-to guide on making your friends fat' kind of back-fired. So, starting here - some new recipes to keep you trim and slim.  These are the recipes I use to keep me on track. They're high on flavour without packing on the pounds and I will mark them with the Bake, Braise & Broil "Certified Healthy" seal.  It's a new series on the blog and it's my hope these recipes can form the foundation of a healthy diet. And that starts with one of my favourites: Asian Lettuce Wraps.

Kinda Healthy Recipe
Asian Lettuce Wraps Recipe

My first confession with these guys is I DOUBLE the sauce. It's not conventional, I know. But - well - I love sauce. Like, equal parts fries:ketchup.  If you're the same, I recommend doubling down.  For the rest of you 'normal' people, the recipe below should satisfy unaltered. 

Keep'n-it-healthy Asian Lettuce Wraps


For the filling:

  • 1 lb ground turkey

  • 2 tbsp olive oil

  • 1 onion, finely diced

  • 6 cloves of garlic

  • 1 tsp red chili flakes

  • 1 tbsp grated ginger

  • 1 cup water chestnuts, roughly chopped

For the sauce: 

  • 1/4 cup hoisin suce

  • 2 tbsp soy sauce

  • 1 tbsp rice wine vinegar

  • 1 tsp sriracha

  • 1 tsp sesame oil

For the wraps:



  1. In large fyring-pan, heat 1 tbsp oil over medium-high heat. Add ground turkey and cook until browned; season with salt and pepper. Remove from frying pan and set aside.

  2. Heat remaining tbsp olive oil over medium heat. Add onion and cook until translucent, 5-10 minutes. Add garlic, chili flakes and ginger and cook until fragrant, 2-3 minutes more. Add water chestnuts and stir to combine. Take off heat. 

  3. In bowl, whisk together hoisin, soy sauce, rice wine vinegar, sriracha and sesame oil. Reserve 1-2 tbsp for drizzling over lettuce wraps at the end.  

  4. When ready to eat, combine browned turkey with onion mixture and heat over medium heat in frying pan. Pour sauce over mixture and heat until bubbling.

  5. To serve, throw all components on the table and let people loose. Fill lettuce with filling, pickled carrots, toasted peanuts and, if you are a sauce-hound, drizzle with remaining sauce. 




Keep'n-it-healthy Asian Lettuce Wraps

Hope you guys enjoy!

James Ede