Oatmeal Raspberry Chocolate Cheesecake bars

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I’m on a huge major intense dark chocolate kick right now …

Not that I’m actually eating it all the time, but all I want to do is shovel trunk loads of dark chocolate chips in my face.

I think it has to do something with the intensity of the smell, the depth of the taste – heh, you would think I was an actual food intellect there for a second.

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I’m not.

But I have something delicious and jazzy to share with you!!

LOOK AT THESE BARS!!

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Also, give me all the berries right now – raspberries especially. Ahh … gimme gimme gimme. Funny fact, one of the reasons I actually really like raspberries besides the crazy colour, and taste, is they don’t require much effort to eat. I can squish them in my mouth and we’re good to go … HOW FREAKING LAZY DOES THAT MAKE ME SOUND?! Mehh … it’s the weekend, let’s embrace it.

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Also, these bars have oatmeal in it = breakfast food. Actually, it covers all four major food groups; which means this could totally count as a meal … riiiiigggghhhht?! Mehh … it’s the weekend, let’s embrace it.

Oatmeal Raspberry Chocolate Cheesecake bars

For the Crust:

  • 2   cup Flour
  • ½  cup quick cook oats
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp cinnamon
  • 2 tbsp cornstarch
  • 1 cup softened Butter
  • 1/2 cup Sugar
  • 2/3 cup Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • ½ cup fresh raspberries
  • 1 cup dark chocolate chips

For the Filling:

  • 8 oz softened Cream Cheese
  • 1/2 cup Sugar
  • 1 Egg
  • 1 tsp vanilla extract

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Directions

Preheat oven to 350. Line a 9×11-inch baking pan with foil and spray with nonstick spray.

Whisk together flour, oats, baking soda, salt, cinnamon and cornstarch for crust.

Cream together butter, brown sugar and sugar until fluffy. Add eggs and vanilla and whip to incorporate. Combine wet and dry ingredients.

Fold in dark chocolate chips and raspberries. Set aside

In a separate bowl, combine all of the filling ingredients.

Press ½  of the crust mixture into the bottom of the prepared pan.

Top with filling mixture

Crumble remaining topping over the filling mixture.

Bake in a 350 oc oven for 1 hour.

Allow to cool at room temperature and then refrigerate for 2 hours ( refrigerating is optional, but allows for neat slicing).

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Smoked Sea Salt Dulce De Leche Skor Cheesecake

Wwwoooord to big bird

… smoked sea salt

…. Dulce De Leche

… Skor

… chhhhhheeeeessseeecake

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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.

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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?

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

Smoked Sea Salt Dulce De Leche Skor Cheesecake

INGREDIENTS

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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DIRECTIONS

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.

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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!!

Chocolate Chip Cookie, Chocolate Fudge, Chocolate Chip Cheesecake

When a box chockfull of chipits chips show up at your front door two immediate thoughts came to my mind

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1)      I need to dump all of this into my bathtub and swim around in it … or at least dump it in a hot tub and have a chocolate bath.

2)      I wonder how many bags I can eat before I get a tummy ache

I did try doing either. But I knew I had to do something spectacular. When Hershey’s Canada sponsors you with 20 bags of chips … what I actually thought was WOOO HOOO CHRISTMAS CAME EARLY!! I wanted to make everything under the sun if possible, and throw some chips in!!

I got milk chocolate, dark chocolate, skor bits, butterscotch chips, chocolate mint, minis, white chocolate and even a bottle of cocoa powder. AKA I hit the jackpot!!

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I’d like to THANK Hershey’s Canada ChipIts a million times over for sending me these goodies, and of course none of this would be possible without the amazing team at Food Bloggers of Canada. For a humble little blog like this … you seriously made a Christmas miracle  a reality!!

 Note: While ChipIts (Hershey’s Canada) did supplement all chips used, all thoughts, opinions, criticisms, hugs, kisses and bowl licking is all mine!!

 Verdict of the goods : I FREAKING LOVED IT!! To be honest, I’ve been using chipit chips for the longest time, I remember growing up making chocolate chip cookies with my mom – we throw butterscotch chips into our oatmeals all the time – and the cocoa powder … darling, I refuse to use any other!! Am I biased … yes. Am I sorry … no.

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Here’s the fun part … I want to get you in all this chip action!! One lucky winner will ring in the new year with their very own box of 20 bags of ChipIt chips — MERRY CHIRSTMAS, HAPPY HOLIDAYS, HAPPY BAKING!!

There are 6 Different ways to win ( please comment each time you complete each of the steps below – or if you already do)

1)      Answer the following question : Growing Up, what was your go to cookie to make around this time of year?

2)      Like Me on Facebook : Facebook.com/LivingThesweetLifeBlog

3)      Follow Me on Instagram : Instagram.com/LivinLovinSweet

4)      Follow Hershey’s Canada on Instagram : Instagram.com/hersheyscanada

5)      Follow Living The Sweet Life Blog on Twitter: @LivinLovinSweet

6)      Tweet the following : @LivinLovinSweet ’s #ChipItsHoliday Giveaway leaves me Chipper

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 Rules/Regulations/nitty-gritty

1)      Contest Closes TUESDAY DECEMBER 23rd – you will receive your lovely loot in the new year!!

2)      Contest open to those living in Canada only

3)      The Winner will be chosen by a random number generator

4)      You must love chocolate and be willing to share your baked goods with me … just kidding.

 And so, what did I make?!?! Obviously the most indulgent –decadent – amazing treat I could conjure up. What happens when you mix Chocolate Chip Cookies – Rich Chocolate Fudge & Cheese cake?!?! … Happiness.

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Happiness is what happens.

Chocolate Chip Cookie, Chocolate Fudge, Chocolate Chip Cheesecake

Chocolate Chip Cookie Layers

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 1 cup margarine

1 cup brown sugar

1/2 cup granulated sugar

1 tbsp vanilla extract

2 eggs

1 tsp baking soda

1 tsp sea salt

2 tbsp cornstarch

2 1/2 cups flour

1 1/2 cups ChipIts Semi-Sweet chocolate chips

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Preheat oven to 350 oc. Grease and line 2 large spring form cake pans with parchment paper.

 In a large bowl, cream margarine & sugars. Add  vanilla extract and eggs.

Add baking soda, sea salt, cornstarch and flour.

Last, throw in  your chocolate chips.

Divide equally between both cake pans, and bake for 20 minuets.

 Remove from oven and allow to cool … aka, revert from attacking the giant cookies!!

Fudge Layer:

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1 can of condensed milk

2 cups of Hershey’s Cocoa powder

2 tablespoons of evaporated milk

1 cup of unsalted butter, melted

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In a large bowl, mix condensed milk, 2 cups of cocoa powder, 2 tablespoons of milk and the melted butter. Set aside, until you are ready to layer.

Cheesecake Layer: 

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2 packages cream cheese, room temperature

1 can (1 1/4 cups) sweetened condensed milk

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup ChipIts Mini chocolate chips

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In a large bowl, combine cream cheese, condensed milk, lemon juice and vanilla extract. Mix until silky and smooth ( approximately 7 minutes). Gently fold in chocolate chips.

Now, let’s get our layering on!! 

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Remove one of your cookie layers from the cake pan ( leave the other one in the  .. trust me, it will make your life SO much easier!!) using the cookie, that was left in the pan as your bottom layer – carefully spread your prepared chocolate fudge ( the more even, the better … but if not – it’s okay, it still tastes damn good!). Next, layer on your cheesecake batter.

Carefully top your cake with your last chocolate chip cookie.

Refrigerate for at least an hour – best overnight – but I totally understand if you want to faceplant into this beautiful disaster 🙂

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Happy ChipItHoliday-ing … don’t forget to enter below for your chance to win!! The Holiday season, is about to get a little sweeter for one of you sweethearts.