Cookie Dough Pop tart Brownies


Instead of calling this recipe Cookie Dough Poptart Brownies, I should seriously just call them my apology to bikini season … or indulgence… but darrrrrrrrn delicious.

Technically, we could start working on our swimsuit bodies after a tray a brownies … riiiiiiggghhht?!?


And also, long weekend.

This weekend, in true Victoria Day Long Weekend fashion there will be a flood of food – and trust me, this little lady aint mad at all!!

Can we also talk about something only semi-random … strawberries.

I want all of them. In my face. On cake. With yogurt. You name it, gimmmmmmmaaaayyy. I know this recipe is far from having anything to do with strawberries… buuuuuttt long weekend – summer – strawberries … logic?

Maybe not.


As you know, I’ve done quite a number when coming to trashing up brownies – and, this my darlings is no exception!! The trashier the better … well, sometimes …. Okay, maybe only when it comes to brownies. Or pizza. Or cookies. AmIright?!



Cookie Dough Pop Tart  Brownies


2/3 cup unsalted butter

1¼ c. sugar

1 tsp. vanilla extract

¾ c. unsweetened cocoa powder

1/8 tsp instant coffee

2 eggs, cold

½ c. all-purpose flour

⅛ tsp. baking soda

1 tbsp. cornstarch

¼ tsp. sea salt

¼ c. semi-sweet chocolate chips

8 cookie dough pop tarts chopped

Cookie Dough topping

1 cup butter

1 ¼ cup brown sugar

1/4 cup granulated sugar

1/4 cup whole milk

2 teaspoons vanilla

2 cups flour


  1. Preheat oven to 325 degrees. Line a 9×11 inch pan foil.
  2. In a microwave safe bowl, add butter and sugar.
  3. Microwave for 1 and a half minutes. Allow to cool to room temperature and then stir in the vanilla extract, cocoa powder and coffee.
  4. In a large bowl add cocoa powder mixture, mixing in 1 egg at a time.
  5. In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. Combine wet and dry ingredients.
  6. Fold in chocolate chips.
  7. Pour half the brownie mixture into your prepared pan, top with half chopped poptarts.
  8. Spread the remaining brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set.
  9. Remove from oven and allow to cool.
  10. While cooling, prepare cookie dough topping. Beat the butter with both sugars until light and fluffy. Add in the milk, vanilla and flour.
  11. Evenly spread on cooled brownies, top with remaining poptarts.


Lavender Champagne Cake with honey cream cheese frosting

I have absolutely no chill when it comes to this cake.



It’s amazing. And that’s a bold statement. But so amazing that I ate it for breakfast before Mr. LTSL was even awake. I wish I was lying but #RealLife.

And I would only make it for the specialist of occasions … you know, like Friday night.

Kidding … kind of.

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But it’s mother’s day weekend and we gotttaaa celebrate mama!! Also, this mother’s day is super-extra-special aannnnd we need cake.cake.cake.!

First, HAPPY MOTHERS DAY to all the people mamas out there, all the expecting mamas out there, all the adopting mamas, all the pet mamas, and all the women who are holding it down!!


I have no words for my mom, seriously she’s my everything – she loves cake, her laugh is infectious and her kindness can put mother Teresa to shame (not true, mother Teresa wins life … by Mama LTSL comes a very close second).Don’t get me wrong though, her sass is something similar to Queen Bey’s Lemonade video. I’ll just warn you, don’t mess with mama’s family – she’ll juice you!!


Now that we’re all afraid of my mom – let’s talk cake!! More specifically naked cake … such as this one. Funny story, a couple years ago for my bridal shower I wanted a naked cake – something with fruits and fresh flowers, simple but elegant. I walked into a bakery and simply asked Hi, do you guys do naked cakes – the kind baker responded, why – yes, I’ve done a few ass cakes over the years.

I looked at my mom – my mom looked at me and we walked out pretty much peeing our pants.

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But this cake. AHH – the lavender makes it taste like spring, the honey cream cheese frosting is sweet but not too sweet and it’s sooooo preeeetttyyyy!! Also, champagne. YYYEEESSS! We’re winning folks, simply winning all of the golden stars.


Lavender Champagne Cake with honey cream cheese frosting

  • 3 cups all-purpose flower
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • ½ tbsp. dried lavender
  • ½ tsp lemon zest
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • 2 cups champagne
  • Prepared cream cheese frosting
  • 1 tbsp honey


Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or 1 10 inch and 1 8 inch because you realize your 9 inch pans are at your parent’s house after making the batter *rolls eyes*).

In a bowl combine flour, baking powder sea salt, lavender and lemon zest .

In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy.

Add vanilla and beat in the eggs one at a time.

Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling.

Pour batter into pans and bake 35 minutes.

Let cool.

In a small bowl, combine can of cream cheese frosting and honey.

Once the cake has cooled, cut each cake in half horizontally and frost the middle. Stack each layer and repeat, only frosting the middle ( that’s why it’s called a naked cake heh. without any bums in sight).


Flur De Sel Nutella Brownies

I’ve made a couple brownies in my time … all 20-something years of it. But nothing compares to this recipe.


  • 2 kinds of chocolate chips
  • Nutella …. Pretty much made out of angel dust
  • Flur de sel …. Pretty much angel dust.


I was lucky enough to get a personalized bottle of Nutella for Christmas last year – can I just say, how freaking well do my friends know me?!?! and also … Nutella! With my name on it! that screams hands off, doesn’t it?!


I knew I wanted to do something special with this little gift – I wanted to keep it simple but make sure it was indulgent and blow-your-mind-delicious. Verdict: we have a winner!!


I also want to defend these brownies beforehand … yes, they’re fudgey – yes, they’re gooey – yes, the flur de sel shines – yes, they’re hella delicious… and no, it’s not quite bikini season yet.


Aka I got your back, Jack!! (not sure who jack is, but I got his back)

Flur De Sel Nutella brownies


1 cup dark chocolate chips

¾ cups unsalted butter at room temperature

½ cup semi-sweet chocolate chips

1 1/4 cups granulated sugar

1/2 cup Nutella

3 large eggs plus 1 egg yolk

1 teaspoon coffee powder

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

½ teaspoon Flur de sel


Preheat the oven to 350°F. Prepare a 9×11-inch baking pan spray with nonstick cooking spray.

In a large microwave-safe bowl, combine the chocolate chips and butter. Heat in the microwave for 1 minute then stir.

Continue heating until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. Stir in the Nutella.

In a large bowl, beat the eggs, sugar, and coffee on medium-high speed until thick. Stir in the cooled chocolate mixture. Add the flour, cocoa, and flur de sel.

Pour the batter into the prepared baking pan. Bake 35 minutes. Remove from oven and allow to cool completely before slicing.


Also, in completely unrelated – but totally indulgent news, follow me around town this weekend as my girls and I put our  stretchy pants to good use and eat our way through Kensington Market.

Honey Roasted Pineapple Carrot Cake with Cinnamon Pecan Brittle

Like most holidays eater weekend means …

An extra day off – yay!!

Tons of food – yay!!

Tons of easter/bunny/spring themed snacks – yay!!

And chocolate – yaaaaay! Yaaaaayyy!! Yaaaayy!!

And naps, there are bound to be a couple naps!


Again, this year we’ll be doing our annual Easter egg hunt for my parents – seriously, this is the best thing ever. Often my parents would forget where they hid the candy, normally turning into a huge mess, so one year – I think my brother and I were probably in our early 20’s- we turned the tables, and decided to hide candy for my mom and dad.



I’ve never seen anything as funny, and they totally get into it. ahhh parents, gotta love them!! Speaking of parents, I feel like I haven’t been home in forever – seriously, I live less than an hour away, and the last time I saw them was like a month ago.

But also, real life … I guess. So I’m even more excited than ever to be spending the weekend with them!! Also, there’s nothing like mom’s home cooking in exchange for making her Easter bread…. And carrot cake.



Take a lookie look at the cake I got for you today – carrots, cinnamon pecans, annnddd ohhh look at that cream cheese frosting! Sooo … a muffin with frosting?! – pretty much, at least that’s how I was able to justify it when I ate it for breakfast – plus carrots, nuts, dairy in the frosting …. I’m pretty much eating kale.


Honey Roasted Pineapple Carrot Cake with Cinnamon Pecan Brittle

1 1/2 cups + 4 Tablespoons vegetable oil ( divided 1 ½ cups + 2 tbsp – 2 tbps)

1/2 cup granulated sugar

1 ½ cup brown sugar

6 eggs

1 Tbsp. vanilla extract

2 ½  cups flour

¾  cup whole wheat flour

1 Tbsp. + 1 Tsp ground cinnamon (divided 1 Tbsp + 1 Tsp)

2 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

¼  tsp. ground cumin

¼ tsp ground cloves

¼ tsp ground ginger

2 large carrots peeled ( 1 finely grated – 2, coarsely chopped)

1 tin pineapple rings

2 Tbsp Honey

Prepared cream cheese frosting  (or you can make your own … )

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Preheat oven to 400 degrees F.

In a large bowl, combine chopped carrots, 2 tbps oil, 2 tbsp honey and 1 tsp cinnamon and pineapple rings. Roast for 30 minutes. Once finished removed from oven.

Lower the oven to 350 oc and allow carrot-pineapple combo to cool.

Grease and flour  one large 12-inch round baking pan or two 9-inch round baking pans.

In the bowl of a large stand mixer, mix together 1 ½ cup + 2 tbsp oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, add vanilla.

In a separate bowl, whisk together the remaining dry ingredients flours, remaining cinnamon, baking soda, salt, baking powder, nutmeg, cloves, ginger until combined.

Add cooled carrot-pineapple mixture to a blender, and blend to a thick paste ( it should resemble apple sauce) – you may have to add a little bit a water to help the process.

Combine all wet and dry ingredients.

Pour the batter evenly into the prepared cake pans.

Bake for 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

Remove from oven and allow to cool. In the meantime, prepare cinnamon pecan brittle

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Cinnamon Pecan Brittle

1 egg white

1/4 cup honey

1 teaspoon sea salt

1 teaspoon cinnamon

2 cups pecans



Preheat oven to 300 degrees.

In a large bowl whisk together egg white, honey, salt and cinnamon.

Toss nuts in the egg white mixture to coat.  Pour nut mixture onto a parchment paper lined baking sheet.

Bake for 30 minutes, until nuts are browned.

Allow nuts to cool for 5 minutes at room temperature.


Assembling the cake

Once cake and brittle has cooled, level off both carrot cakes and break apart brittle.

Divide each cake horizontally (leaving you with 4 or 3 cakes depending on the size of pan used), between each layer, slater on the prepared cream cheese frosting, top with next later of cake. Repeat for all layers. Top the last layer of cake, with your brittle.


Happy Easter everyone!!


Gingerbread Chai Snickerdoodle Pound Cake

I’m obviously on a mission to guarantee your kitchen and home smells like a million-billion-zillion bucks .. aka the holiday season!!

Could there BE anything more Christmas-y that cinnamon and gingerbread smells?!?!

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Our tree goes up this weekend!! I can’t wait, I always loved putting up the tree growing up, but it’s a little bit more special now that it’s just Mr. LTSL and I. It genuinely is OUR tree, and as you look at it, you can definitely see our personality shining through. Our decorations range from places we’ve traveled to together, shiny gold blubs, tons of homemade knickknack’s and guarding it all, just at the tippy top sits batman ready to fight off any prying Grinch … and right next to him, a cupcake of course. Randomness, at its best.


I’m sure there will be Christmas carols playing, and I’ll be baking up a storm!! And there will be wine … possibly, probably, mulled. Annnnd with all of that hard work of rocking around the Christmas tree… we’ll need cake!!

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Gingerbread Chai Snickerdoodle Pound Cake


4 eggs, room temperature

2 cups sugar + 2 tablespoons ( separated)

1 teaspoon almond extract

1 tablespoon  dark molasses

2 all-purpose flour

1/4 cup cake flour

21/4 teaspoons baking powder

1 teaspoon ground ginger powder

1 teaspoon cinnamon powder + 1 tablespoon ( separated)

1/2 tsp fresh nutmeg

½ teaspoon ground clove

1-1/4 cups milk

4 Chai Spice Tea bags

2/3 cups butter

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Preheat oven to 350 degrees F.

In a large bowl, beat eggs. Slowly add 2 cups sugar, until mixture is light and fluffy. Add almond and molasses.

Sift together flours, baking powder, ginger powder, 1 teaspoon cinnamon, nutmeg and ground clove. Slowly add to batter.

In a small saucepan, heat milk and chai tea – you want to begin to see small bubbles forming and the tea extracting. Do not boil.

Once simmering, remove tea bags and add butter. Allow it to melt.

Slowly ( and carefully) add hot mixture to the batter. Stir just until combined

Pour into a greased baking pan. Bake at 350° for 60 minutes.

While the cake is baking, combine remaining 1 table spoon of cinnamon and 2 tablespoons of sugar in a small bowl.

Once the cake is finished, remove from oven and sprinkle with cinnamon sugar topping.

Allow to cool completely, and slice.

Cool on a wire rack.


Pour me a glass , and start blasting the Christmas carols….  it’s beginning to look a lot like Christmas!!

Pumpkin Spice Oreo Pumpkin Pie Bars


Haaapppy Thanksgiving!!

Woooohooooo …. Heh. While most of us ( moi avec mi familia … yes, that was French and Spanish all in one) celebrated Thanksving over a month ago I have an extra special recipe for all of my American readers.


Pun’kin pie… bars.

Also, I’m being super sneaky this year and celebrating thanksgiving twice because my sweet baboo ( ala Sally Brown) and I are in ‘Merica this week!! Bring on the turkey, pun’kin pie and extra stretchy pants!!

I’m normally not a pumpkin pie person, growing up my mom made a very traditional Trinidadian version – no crust – lots of spices – with huge chunks of ginger ( even though I think this might have been a mistake).

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What’s a pie without crust?!? … especially, when I made a crust out of OREOS!! Pumpkin Spice OREOS!!  I did however take a note out of her book, and spiced this recipe up – and added the fresh ginger … just a little and minced it as much as I can. And taaa-daaa I’m a pumpkin pie looovvaaaahhh … it could just be the oreos… or the magic powers that are in pumpkin spice.

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Mehh. After today, don’t we all just move onto nutmeg and chestnuts anyway … heh. Kidding. Kind of. Starbucks, I love you.


Pumpkin Spice Oreo Pumpkin Pie Bars


2 cups pureed pumpkin

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon fresh grated ginger

½ teaspoon ground nutmeg

1/4 tsp ground cardamom

½ teaspoon salt

¼ teaspoon Garam masala

1 can Sweetened Condensed Milk

2 large eggs

1 tsp vanilla

21 Pumpkin Spice Oreo Cookies (crushed to a fine crumb)

5 Tbsp melted butter



Preheat oven to 425°

Line a large rectangular baking pan with greased foil.

In a large bowl, combine oreo crumbs and butter.

Add to bottom of prepared rectangular pan.

Bake for 5 minutes.

Remove from oven.

In a medium microwave safe bowl, add pumpkin puree, spices, salt and fresh ginger Microwave for 2 minutes.

Allow mixture to come to rooms temperature, it should be warm to the touch. Whisk in remaining ingredients.

Pour into crust and bake for 15 minutes.

Lower the heat to 350, and bake for an additional 45 minutes.

Remove from oven and allow to cool.

Slice and enjoy.

IMG_9037Just a note ( and if you’re not super hungry right away) – if you refrigerate the bars for at least 45 minutes, they slice extremely clean.

Smoked Sea Salt Dulce De Leche Skor Cheesecake

Wwwoooord to big bird

… smoked sea salt

…. Dulce De Leche

… Skor

… chhhhhheeeeessseeecake


Aka salty, sweet, creamy, flava -flava-flava.

Do cool people still say word to big bird .. can we see about making that popular again? It probably was never popular😦

Doll faces, this cheesecake is soooooo good ( totally worthy of all of those extra ooo’s) and its easy peasy, you just have to be a little patient. Unless you like goopy cheesecake, in that case – heh dig right in … for everyone else, the hardest part is allowing the cake to relaxie-taxi for a couple hours.


By the way, can i call you doll faces … as well, for any of you that noticed that friends reference can we be BFF’s and I’ll call you doll face for eva eva eva.

In complete random news, I heard a rumour that Spice girls and backstreet boys are doing a tour … you realize, if this actually happens, my life would be completed. I would want nothing more… for eva eva eva …. this is just a rumour isn’t it😦 … I need to remember that we’re no longer in the 90s and in fact the spice girls and BSB were popular 20 years ago, don’t I?


I also now need to drown the fact that I feel old!!😦

Smoked Sea Salt Dulce De Leche Skor Cheesecake


Crust Ingredients:

2 ½ Cups Graham cracker crumbs

1 cup Skor Chips

1 Tsp Smoked Sea Salt

2 Tbsp Brown Sugar

1 Tsp Cinnamon powder

2/3 cups unsalted butter, melted

Cheesecake filling

8-ounce packages cream cheese, room temperature

1 can dulce de leche condensed milk

1 ½ Tsp Smoked Sea Salt

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup Skor Toffee bits

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Combine crumb ingredients, press the crumb mixture into a 9-inch springform pan. Freeze while you prepare cheesecake mixture.

In a large bowl, beat the cream, condensed milk, sea salt, lemon juice smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla extract

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Pour the filling into the crust; smooth the top with a rubber spatula. Sprinkle remaining skor chips.

Refrigerate until firm ( approximately 3 hours) or overnight.