Fudgy Chocolate Chip Brownies

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Very important question – your brownies; do you like them more cake-like or fudge like?

Frosted?

Jam packed with other goodies?

Nuts? … who am I kidding hold the nuts.

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I seem to have a habit of fussing up my brownies on the blog – but sometimes a girl just has a hankering for some daaaaarrrnn tootin good fudgy brownies!!

So I made some.

And true to my nature, I couldn’t just make regular brownies, I needed them obviously to have a bit of a spin.

Coconut oil.

Ahhhhh these are probably the closest brownies to fudge, without actually eating fudge.

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Fudgy Chocolate Chip Brownies

INGREDIENTS

¾ cup coconut oil

1 cup chocolate chips – divided ½ cup x ½ cup

1 cup packed brown sugar

3 eggs

1 teaspoon sea salt

½  cup all purpose flour

¼ cup cake flour

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INSTRUCTIONS

Preheat the oven to 350 degrees.

In a microwave safe bowl, combine ½ cup chocolate chips and coconut oil for 25 seconds, or until the chocolate melts.

Whisk the chocolate mixture in a bowl with the brown sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Stir in flours and sea salt until just combined. Toss in remaining ½ cup chocolate chips.

Pour into a prepared baking dish and bake for 25 minutes.

Allow to cool and slice.

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These would also make the perfect bed for Halloween candy *hint hint*

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Pretzel Chocolate Chip Peanut butter cookies

 

Chocolate, peanut butter and pretzels … OMG YES!

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Sweet, salty, creamy, crunchy goodness.

For summer, the weather in these parts of town have been straight trippin ( don’t even ask me what that was, and why I said it)

It’s been perfect for movie marathon weekends, filled with junk food, popcorn and baking.

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And it’s not even cool out, its muggy and doing magical things for my hair.

#TheStruggleIsReal.

I need to announce, that I also saw Pitch 2 last weekend … and umm Aka-mazing!! I can’t say it was as good as the first, but Fat Amy had me on the floor!! Annnd this weekend, Jurassic World .. I need to see it / be scared / have bad dreams … you know, for old time sake.

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What are you wild cats doing this weekend?!

I’m partying with my bestie and her familia tonight … she’s getting married in 49 days … which also means for the next 49 days and the foreseeable future I’ll be in a corner sobbing . I have attachment issues, as well as issues with the fact that we’re apparently grownup and shizz … heh. Shizz .. such a funny word.

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I’m also going to a baby shower for another amiga who’s having a little minion … sorry, that should say munckin.. but whatever works.

Aaaannnnd Sunday is tonight’s besties bridal shower … ahhhh yeeeeaaaa!!

So to summarize : Brides, Babies … and by Monday Booze.

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Can I just stick to making cookies, and ixnay on the rest of life?

Pretzel Chocolate Chip peanut butter cookies

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Ingredients:

 

1 egg, room temperature

1 cup dark brown sugar, packed

1  cup peanut butter

1/2 cup Butter

1 tablespoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup Chocolate chips

¼ cups broken pretzel pieces

24 pretzels for topping.

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Directions:

  1. In a large bowl, cream egg, brown sugar, peanut butter, margarine, and vanilla.
  2. Add flour, baking soda, and salt–mix in until just incorporated.
  3. Fold in your chocolate chips and broken pretzel pieces.
  4. Cover your mixing bowl with plastic wrap and chill for 2 hours
  5. Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
  6. Remove your dough from the fridge and scoop 2 inches apart on prepared cookie sheet.
  7. Top each cookie mound with pretzel.
  8. Bake cookies in oven for 9 minutes. Remove from oven &allow cookies to cool for an additional 10.

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Linzer Speculaas Carrot Cake Bunny Squares

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YYYYAAAABBBAAAA DAAABBAAA DOOOO LONG WEEKEND!!!

Are the Flintstones still on T.V? Do you youngin’s know who the Flintstones are … Justin Timberlake said he was old at the Radio Music Awards … What the heck is happening to the world around me … 0o0o0o bunnies!!

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Needless to say I’m PUMPED about the long weekend. To be honest, I don’t have much planned – just lots of family time and food. The usual long weekend shenanigans … oh yes, and of course an Easter egg hunt.

My brother, husband and I are all adults … I get it – there really are no kids nearby … but that’s why our Easter egg hunts are AMAZING!!

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Some years we switch things up a bit, and we hide Easter chocolates for our parents to find … SO FREAKING HILARIOUS … not so fun, is finding week old chocolates in random places ( maybe a surprise in disguise to be honest). I thought since you’ll probably get your chocolate fix through Cadbury mini eggs … SERIOUSLY HOW ARE THESE SO ADDICTIVE … I’ve eaten the weight of a small child, in eggs in the last …. 24 hours – I’d say sorry … my tummy ache is making me say sorry … but it was sooooo good.

And still, easter isn’t the same without a little carrot cake .. and what’s dinner without dessert.

It’s a Carrot cake and cheese cake mish-mosh … and it’s so cute!!


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This was supposed to be a jelly-roll sort of cake … buuuttt … I wanted cute bunnies. I’m also super scared of rolling a cake .. what if it cracks … what if the cake isn’t all the same thickness… seriously, too much stress for a dessert.

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 I’m so happy with the way these squares came out – they’re delicious, pretty and technically 2 desserts in one – WINNING!!

 Linzer Speculaas Carrot Cake Bunny Squares

 Speculaas Carrot Cake Layer

  •  3 eggs
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 tsp coconut extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground all spice
  • 1 teaspoons cinnamon powder
  • 1/2 teaspoon cardamon powder
  • 3/4 cup flour + 1 tsp for sprinkling
  • 1/4 cup crushed Biscoff or Speculaas cookies ( approx 3 cookies)
  • 2 cups shredded carrots

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Cheesecake layer

  • 2 8-ounce packages cream cheese, room temperature
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

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 Directions

  1. Preheat oven to 350°F. Line a jelly roll pan with foil, spray with cooking spray and sprinkle with 1 tsp of flour.
  2. In a medium bowl, beat together eggs, sugars, oil, vanilla extract and coconut extract.
  3. In a separate bowl, whisk together salt, baking powder, ginger, all spice, cinnamon, cardamom, 3/4 cup flour and crushed Speculaas cookies.
  4. Combine wet and dry ingredients until blended — stir in carrots.
  5. Spread in prepared pan. Bake for 10 minutes.
  6. Remove from oven and allow to cool completely — approximately 30 min. This is  the best time to make the cheesecake layer.

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  1. In a large bowl, combine cream cheese, condensed milk, lemon juice and vanilla extract.
  2. Once your cake layer has cooled, taking your favourite cookie cutter ( I used a bunny) make cut outs, leaving 1 inch of cake between each.
  3. Remove the center of each of your cutouts ( helllloooo snack time!!)
  4. Layer your cheesecake batter over entire pan – filling in our bunny cutouts.
  5. Refrigerate for at least an hour / overnight.
  6. Once set, turn over onto a clean surface and slice.

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I hope everyone has a delicious, safe Easter Long Weekend!!

Rice Krispy S’more Brownies

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I need these brownies today — this weekend, I had a bit of a crisis … I set out to do my usual kitchen shenanigans and right in the middle of swimming in delicious baking …I ran out of flour.

FLOUR.

How is that even possible?!!? In my kitchen, there are 5 things I never run out of :

  1. Butter
  2. Sugar
  3. Flour
  4. Eggs
  5. Wine

For the love of all that is delicious – WHO RUNS OUT OF FLOUR?!? So instead of being practical and going to buy some … I just drank wine.

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Hence the brownies. Sweet Week , Monday saving trashed up brownies.

But not just any everyday-joe-schmoe brownies … these brownies are straight up craaaaazzzyy. Nutso. Not just filled with fudgy-goodness – but stuffed with rice krispy squares and then toasted, gooey marshmallows. Welcome to the crazy-train.

Chooo-choooo!!

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Rice Krispy Smore Brownies

 Ingredients:

1 cup Semi-sweet chocolate chips
3/4 cups room temperature butter
1/2 cup dark chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 tbsp vanilla extract
½  cup  all-purpose flour

¼ cup cocoa powder

1/4 teaspoon sea salt

8 Ready made rice krispy squares cut into smaller squares ( you can rip them a part, they don’t have to per perfect!!)

2 cups large marshmallows

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Directions:

Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

In a large microwave-safe bowl, combine the chocolate chips, butter, and dark chocolate. Heat in the microwave for 1 minute then stir. Continue to heat in increments , until the mixture is melted and smooth.

In a large bowl, beat the eggs and sugar until light and thick.  Add the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour, cocoa powder and sea salt, folding gently until combined.

Pour ½ the batter into the prepared baking pan. Layer with rice krispy square pieces. Layer with rest of batter.

Bake for 35 minutes. Remove from oven, top with marshmallows and broil until the mallows are toasted.

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Remove from oven and using 2 forks spread to cover entire brownie surface, broil for 3 more minutes.

Remove from oven. Allow to cool completely and slice.

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Have a snazzy-licious week xox

Pumpkin Spice Latte Cannoli Cups

HAPPY THANKSGIVING to all those celebrating!!

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Bring out the turkey – and cranberry sauce – and stretchy pants!! While I’m sure you already have your menu for the evening set … I couldn’t help but celebrate the day with my last fall recipe of the season!! Before we know it, there’s going to be cinnamon, peppermint and gingerbread everywhere … so let’s hold on to the pumpkin, for at least a couple more days ( I vote until December 1st).

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And for those who are already singing Christmas carols – I’ve complied the ultimate food blogger – Food Lover – Food Eater Gift list!!

Aaaannnndddd for those who just want to focus on a little sweet satisfaction, I made you Pumpkin Spice Latte Cannoli Cups!! And they’re easy – like crazy easy – and they’re delicious – like crazy delicious.

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Remember my plight about this year’s PSLs, and how I hoped that making at home would be better … I tried… it wasn’t and so I made bread. I also made cannoli cups … because, to be honest I freaking love cannoli’s but don’t have to gonads to fry the shell … also, I hate frying stuff aaannnnd look how pretty these are.

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I also think it’s super important that as we near closer to Christmas that we add pistachios to everything … so I did. And GORGE!!

Pumpkin Spice Latte Cannoli Cups

Ingredients:

Mini Pie Shells ( 18 Mini’s)

1 Cup Ricotta Cheese

1 Cup Marscapone Cheese

3/4 Cups Icing Sugar

2 Pks Viva Pumpkin Spice Latte Mix ( or the flavour combination from the PSL Bread)

1/2 Tsp Cinnamon powder

1/2 Tsp Maple Extract ( you can also use vanilla, or almond)

1 Cup Beer Nuts ( crushed)

1 Cup Pistachios (crushed)

Vanilla pre-made frosting ( I used the canned version … 🙂 happiness)

18 butterscotch chips ( optional, I used as garnish — you can also just using icing sugar … or more nuts … or chocolate chips .. or sprinkles!!)

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Directions:

Preheat oven to 350 oc.

Line your mini shells on a baking sheet – poke with a fork to aerate ( you can definitely get a little helper to help do this!!)

Bake the shells for 8 minutes. Remove from the oven and allow to cool.

In a medium sized bowl, sift together icing sugar, Pumpkin spice latte mix and cinnamon ( it’s really important that you sift, in this stage … you don’t want lumpy cannoli filling!!). Add ricotta cheese, marscapone and extract.

Mix well. Once, well combined set a size.

Place both the beer nuts and pistachios in two separate small bowls.

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Working with one tart shell at a time, frost the outer edge and dunk into either small nut bowls ( or both if you’re really adventurous 😉  ) – set aside and repeat with remaining shells. I ended up making 9 of each kind.

Using a large pipping tip, or a large spoon fill each prepared cannoli shell.

Refrigerate for at least 2 hours.

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Best served cold .. enjoy!!

Have a lovely evening everyone, happy thanksgiving, happy black Friday, happy weekend ❤

Chocolate Chip Cookie Dough Brownies

We have to talk.
Talk about serious life stuff.

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Mostly brownies … brownies and chocolate chip cookie dough… together.
Like Ernie and Bert , Batman and Robin, Cookie Monster and Cookies, Rachel and Ross.

Pretty much a match made in heaven.

There’s only one way to describe today’s recipe : drooltastically delicious.

I haven`t made brownies for a while, and I’m so happy that these gorgeous suckers are the ones to break my lack-of-brownie curse.

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They are perfectly fudgey, and sweet but not too sweet. The cookie dough is light, and creamy and adds that extra push to yum-ville.

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Chocolate Chip Cookie Dough Brownies

For the Brownies:

1/2 cup margarine

1/2 cup semi sweet chocolate chips

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup cocoa

1/2 cup flour

1/4 teaspoon sea salt

1 Tbsp ground coffee

1/4 teaspoon baking powder

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For the Cookie Dough
2 cups flour

1 cup margarine

1 ¼ cup brown sugar

1/4 cup granulated sugar

1/4 cup whole milk

2 teaspoons vanilla

1 cup mini semi sweet chips

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Directions:

Preheat the oven to 350 degrees F. Line an 8×11 inch pan with foil and grease it lightly with cooking spray.

In a medium bowl, whisk together the cocoa powder, flour, sea salt, ground coffee and baking powder.

In a small bowl, melt the margarine. Pour into a large bowl and whisk in the chocolate chips until melted.

Whisk in the sugar and then the eggs. Stir in the dry ingredients.

Pour into the prepared pan and bake for 20-25 minutes.

Allow to cool completely.

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For the cookie dough topping, beat the butter with both sugars until light and fluffy. Add in the milk and flour. Stir in the remaining chips.

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Once the brownies are cooled, top with cookie dough.
Refrigerate for at least 30 minutes and then slice.

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Pop back into the refridgerator until ready to serve … or… forget about slicing, grab a fork and heeeellllooooo Chocolate Chip Cookie Dough Brownies for one!!

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Blood Red Orange Dark Chocolate Scones

I’m on a bit of a kick these days … a deep – intense –  flavour kick.

I’ve been in the mood for food with not just great textures, but goodies and delectable that look as appealing as they taste and when it comes to taste … I want it to be through the roof.

If I’m going spicy – I want to feel the heat!

If I’m yearning for something sweet – bring on the sugar!

Pizza? – I want it extra saucy and good quality cheese.

Doughnuts? – Chocolaty and crazy amounts of sprinkles … or jam-packed with jelly.

Oatmeal? – Extra cinnamon

Coffee? – Dark Roast Please.

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I guess it’s not a kick … I guess it’s life.

If I’m going to eat, I might as well eat good food and fall in love with the experience.

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Hence Dark chocolate and blood red oranges; Bonjour Belle

YES … let it happen.

Let the sweetness of this stunning fruit play with the emotions of the dark chocolate. Let the two romance each other – have a little alone time

… and taadaaa beautiful Blood Red Orange, Dark Chocolate Scone babies are born.

Don’t kid yourself, your food gets frisky too.

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Blood Red Orange, Dark Chocolate Scones

Fresh Zest and Juice of 2 Blood Red Oranges

1/3 Cup Granulated Sugar

2 Cups Flour

1 Tsp Baking  Powder

1/4 Tsp Baking Soda

1/2 Tsp Sea Salt

1/2 Cup Sour Cream

1 Egg

1/2 Tbsp Vanilla  Extract

1/2 Cup Cold Butter

1 100g Dark Chocolate Bar – coarsely chopped ( the bigger the chunks, the better 😉 )

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Directions:

Preheat oven to 350 oc. Prepare a large baking sheet, by spraying with non-stick cooking spray. Set aside until ready to bake

In a medium-sized bowl, mix sugar and blood-red orange zest.

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In a large bowl, sift together all of your dry ingredients (Flour, Baking Powder, Baking Soda & Sea Salt). Toss in your orange-sugar.

In a separate bowl, mix together sour cream, egg, vanilla extract and orange juice.

Next, using a box greater ( or you can use 2 forks, or a pastry cutter) grate cold butter into your dry ingredients. Note: the colder the butter, the better!! 

Mix together the dry ingredients and the butter. Next, toss in the chopped chocolate.

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Add your liquid mixture to your dry. Mix until well combined.

On a well floured surface, form a 1 inch round disk. Cut your dough into half – then quarters – then eighths ( or you could form round scones, by using a biscuit cutter 🙂 )

Bake 25 minuets.

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I say, put up a pot of dark roast to percolate – we’re just about ready for the weekend!!