Cookies and Cream Soft Serve Frozen Yogurt (Fro-Yo)

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Frrroooo-yoooooo.

Does it bother you when people say the shorter version of an actual word. I once called hot chocolate Ho-Cho, and my husband asked me how was my life so busy, that I couldn’t just say hot chocolate. He might have a point … I’m also not 13 … buuutt I’m not 130!!

But FroYo might be different, it’s a thing now – no one actually says frozen yogurt. Well, unless you’re an actual adult and sophisticated and things. Mostly the things part.

How sophisticated are we actually talking, if I stuffed what could have potentially been a healthy snack with chunks of chocolate and oreo cookies?! – you be the judge.

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Cookies & Cream Soft Serve Frozen Yogurt (Fro-Yo)

  • 2 cups plain, full-fat Greek yogurt
  • ¼ cup honey
  • 1/2 cup mini oreos
  • 1 cup cadbury cookies and cream bar ( any cookies and cream chocolate bar would work just as well) chopped.
  • 1 tablespoon pure vanilla extract

Instructions

  1. Place the yogurt, honey, and vanilla in large bowl.
  2. beat with a hand mixer until light and fluffy ( approximately 3 minutes)
  3. stir in mini oreos and chopped chocolate.
  4. Using a spatula, transfer the mixture into a saran wrapped loaf pan. Cover with cling wrap, and freeze for 45 minutes.
  5. Remove the pan from the freezer, and stir mixture ( the corners will start to freeze first, combine with the liquid centre).
  6. Cover again, and place in the freezer for 3 more hours, stirring every 30 minutes.

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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!

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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.

Best.idea.ever.

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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. It.breaks.my.heart.

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.

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DEAL!!

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.

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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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Directions

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

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DIRECTIONS:

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.

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Happy Easter everyone!!

 

Herb de Provance Cranberry Shortbread cookies

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At the rate I’m going, I might as well start referring to my blog as a cookie corner!! While, I’ve clearly proven I’m crazy for cookies – there’s something about a sweet and a touch savoury shortbread cookie!! This particular recipe has a good crunch to it, it would hold it’s own next to any cup of tea – a pipping cup of coffee or hungry little ones looking for a yummy snack.

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Also, I can’t even describe the amazing smell of these as they bake – almost like spring time flowers. You can thank the herb de provance!!

Can we talk about this AH-MAZING herb blend … since discovering it late last year – I pretty much add it to everything under the sun!! Cooking beef –   herb de provance ; lamb – herb de provance ; salad dressing – herb de provance ; making muffins … herb de provance and cookies, dude – that could do with some herb de provance!! It’s a combination of Rosemary, Marjoram, Thyme, Savory and lavender aaaahhhh soooo good!!

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Dear I say, these may be my absolute favourite non-chocolate related cookie ( I had to be specific, because we all know nothing can come between me and a chocolate chip sea salt cookie fresh from the oven!!). It’s THAT delicious!!

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Herb de Provance Cranberry Shortbread cookies

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla

2 1/2 cups sifted all-purpose flour

1 tablespoon Herb De Provance

1/2 cup Dried Cranberries

1/4 teaspoon sea salt

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Directions:

Cream together butter and sugar.  Add egg and extract.

Add flour, Herb de Provance, cranberries and sea salt. Mix until combined.

Divide dough and shape into 2 long cookie-logs.

Wrap each in parchment paper and freeze until firm, about 1 hour.

Preheat oven to 375. Cut into 1/4-inch-thick rounds and bake for 17 minutes.

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…. And then, you’re more than welcome to send me some :)

p.s … I apologize for all of the double exclamation mark-ness of this post … they just make me that excited (!!)

Chocolate pretzel beer cookies

Happy Friday Y’all!!

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Clearly I’ve been MIA and have come back with a southern accident. I’d apologize but we all know I’m bound to do it again #sorrynotsorry.

Disclaimer : no I haven’t fallen off the face of the earth

Disclaimer numero deux: yes, I’m still cooking/baking and we’re still eating (you can see here)– I’m not starving Mr. LTSL and well, we all know how cranky I get when I’m hungry; hangry doesn’t even begin to describe it.

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Disclaimer number tres : I have been working on something wicked-amazing-cool-fantastic, that you guys will hear about very soon …… coming to a theatres near you – except not, because that would require me to get out of sweatpants …coming to a bookstore near you? – nahh, same sweatpants problemo.

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Disclaimer numb- never mind. Let’s chat about beer, chocolate, and pretzels. All in a cookie. All for you. Also known as happiness …

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Chocolate pretzel beer cookies

Ingredients

  • ¾ cups unsalted butter, softened
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ⅓ cup beer ( your favourite kind works best)
  • ½ tsp almond extract
  • ¾  cups all-purpose flour
  • ½ cup coco powder
  • 1 cup bread flour
  • 1¼ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 tsp cornstarch
  • ½ cup pretzels
  • ¼ cup chocolate chips

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Instructions

  1. Preheat oven to 325 degrees.
  2. Cream together the butter and sugars. Add egg yolk and extract and mix until just combined.
  3. Add beer and mix again until just combined.
  4. Add both flours, cocoa powder, baking soda, baking powder, salt,  and cornstarch and mix until just combined. Add pretzels and chocolate chips.
  5. Scoop out cookie dough by the rounded tablespoon full onto prepared cookie sheets.
  6. Bake at 325 for 12-14 minutes. Immediately remove cookies from cookie sheet after baking and allow to cool to room temperature.

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Annnndd …. Now you have amazing cookies, your home smells like yeasty bread annnnnd any of the beer you didn’t use can help you wash these bad boys down!!

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Mocha Melting Moments Cookies

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There’s two more days until Christmas!! WOOOO HOOOOOOO!!!

Tell me, you’re done all of your Christmas shopping?! – if not, I vote homemade gifts for everyone.

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Sooo this year I went a little overboard on cookies … I mean yes, for the holiday season in real life, but also on the blog…. Annnndd while you can never have too many cookies – I feel like I may have saved the best for last… not that I’m playing favourites, I can’t be biased when it comes to snacking on santa’s favourite treat.

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Buuuuuuuuuutt … don’t these cookies remind you of snowy mountains?!?  In other news I can pretty much guarantee it will be snowing in July around town since it’s way too warm right now for us to be having a white Christmas.

February is going to hit us hard isn’t it?! I’ll be dreaming of these days in a couple weeks won’t I?! My only issue is how the heck am I going to have a magical snowy white Christmas morning, sipping hot chocolate by the fireplace … you know, like how Mary-Kate and Ashley Olsen did in To Grandmother’s House we go!! Ahhh the plights of my life … rooooof-stooouufff.

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Mocha Melting Moments Cookies

Ingredients

1/2 cup flour

3/4 cup cocoa powder

¾ cup cornstarch

¼ tsp salt

1/2 tsp instant coffee powder ( or expresso powder)

⅓ cup confectioners sugar + 1 cup confectioners sugar, sifted ( once cooled)

1 cup unsalted butter, at room temperature

1 tsp Baileys Liquor

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Directions:

In a medium sized bowl whisk together the flour, cocoa powder, cornstarch, salt and instant coffee powder.

In the bowl of a stand mixer, beat the butter and sugar. Add Baileys. Mix in flour mixture.

Divide dough into two. Shape into 1 inch log – flatten slightly. Refrigerate for at least 1 hour.

Preheat oven to 350º F.

Take out the refrigerated dough and scoop into 1 inch balls. Bake for 10 minutes.

Remove from oven and allow to cool, once cooled, dust the tops with remaining confectioners’ sugar.

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Merry Christmas everyone, I hope you have a beautiful season filled with love, family, food and of course lots to laugh about – I’ll be sure to be back next week xox

The Great Food Blogger Cookie Swap : Cranberry Orange Dark and Stormy Cookies

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Guuuuuuuuuuuuuuyyyyyysssss….. first, I have to apologize — the site was down and I’m suuuuuuuppppeerrr late in posting this recipe!! Unless, we can all rewind and pretend we’re back at last wednesday?!?!

I’m sure we can all use a couple extra hours around this time of year – do we have a deal, or do we have a deal?!?! Gooooooooooodddddd deal.

I have booze to convince you if I already haven’t:).

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But first, take a gander at these amazing cookies I received as part of this year’s Great Food Blogger Cookie Swap!!

IMG_0244 This is my third year participating, and it’s pretty much like an early preview to christmas every time I receive a package — aannnnndd best of all, we make some major dough in support of Cookies 4 Kids, bringing awareness to childhood cancers!! It’s a total win-win.

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I received a gorgeous dozen Chocolate pistachio sables from the amazing Stacy of The Little Red Button … 4 words – Melt.In.Your.Mouth … seriously soon good!! And I also received a dozen scrumptious dozen Chewy Maple Syrup Fudge Cookies from Marie of Food Nouveau …. they totally had this Canadian Girl smitten!! Thank you thank you thank you to both of you!!

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I know every year, amazing cookies are created for this special event, and in the past I’ve stuck with familiar holiday season flavours and to be frank, why fix something if it aint broke ( that’s probably not close to the saying, but you know what I mean). The base of my cookie was the flavour of ginger beer … a HUGE trinidadian classic around this time of year.

And it got me thinking/googling for cocktails with a ginger beer base…. hence the dark and stormy – throw in some orange and cranberry for a little zing and we have ourselves a killer cookie!!

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I will warn you, this recipe yields a lot of cookies … like A LOT … I originally needed to only make at least 36 … let’s just say I made over 75 cookies with this recipe – you could easily make the cookies larger ooooorrrr cut the recipe in half.

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Cranberry Orange Dark and Stormy Cookies

Ingredients

  • 1 ½  cups unsalted butter, softened
  • 2 ½  cup brown sugar
  • 2 large egg yolk
  • 2/3  cup gingerbeer
  • 1 tsp rum extract
  • ½ tsp orange extract
  • 2 ½  cups all purpose flour
  • 2 cup bread flour
  • 2 ½  tsp baking soda
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tsp cornstarch
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp orange zest
  • 1 tbsp mixed peel
  • ¼ cup crystalized ginger, diced
  • 1 cup diced cranberries

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Directions: 

  •  Preheat oven to 325 degrees.
  • In a stand mixer, cream together the butter and brown sugar. Add egg yolks and rum extract and mix until just combined.
  • Add beer and mix again until just combined.
  • Add flours, baking soda, baking powder, salt, cornstarch, cinnamon, ground ginger, and orange zest mix until just combined.
  • Add in mixed peel, crystalized ginger and cranberries.
  • Scoop out cookie dough by the rounded tablespoon full onto prepared cookie sheets – note the cookies will spread.
  • Bake at 325 for 14 minutes.

I hope you all have a beautiful holiday season …. I’m sure I’ll be back with a couple more posts before the new year😉

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Butterscotch Coconut Cookies

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Are you sick of cookies yet?! Hah, as if there’s such a thing as being sick of cookies … ppaaalleeeaassse! I do think this year, I’m on an all time record of the amount of cookies that have come out of my kitchen .. what can I say, I’m trying to get into santa’s goodbooks and a little extra snacks on Christmas eve can’t hurt … also, all the snacking that happens – Christmas-ing and holiday partying is hard work … aka sitting around in comfy socks, sipping on hot toddys!!

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In other anxiety-inducing news, have you finished your Christmas shopping?!?! Have you started?!?! I can officially answer no and no to the above. HELP ME … Why do the malls turn into hunger games around this time of year … can’t we all just be nice and STOP bumping into me – it’s NOT cool … and Santa is watching, so is the creepy elf on the shelf … p.s I’m SO doing that when I have kids … anything to help them with getting a therapist when they’re older.  Isn’t that what the holiday season is all about … *creepy smiley emoticon

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These little nuggets of joy are crispy, and boozy, and sweet!! They’re a mix of a macaroon and a rum ball … kind of.

Butterscotch Coconut Cookies

Ingredients:

½ cup coconut oil

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 tablespoon malibu rum

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon sea salt

1/4 teaspoon cinnamon powder

1/2 cup butterscotch chips

1 1/4 cup shredded sweetened coconut

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Directions

Preheat oven to 325º F.

Cream coconut oil and sugars. Add egg, and rum. Set aside.

Whisk together the flour, baking powder, sea salt and cinnamon. Add to coconut oil mixture. Stir in butterscotch chips and shredded coconut.

Spoon onto a prepared cookie sheet. Bake 15 minutes.

 

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