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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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.

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

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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?!

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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!!

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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.

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

Flur De Sel Nutella brownies

Ingredients

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

Directions

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.

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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.

Sweet Mint Popcorn Chocolate Cookies

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Have you seen the new Sweet Mint Popcorn?!?! I’m not even a mint fan and it’s a whole new level of addiction. It’s goooooooooooooooooooooooood! And crunchy, and minty, and sweet, and heeelllooo Elf, Home Alone, Love Actually, Serendipity movie marathon while downing the bag!!

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And so true to my nature, I mock it all up and toss it in some cookies!! …. And then down all of them during the movie marathon!!

I dedicate these cookies to my bestie, even though she hasn’t eaten them, I thought of her the entire time while making them. There’s no one I know who loves mint and chocolate more than her … not kidding, it’s kind of like my chocolate peanut butter addiction.. except on a whole new level … not kidding, like Aladdin’s whole new world kind of level. It’s very possible that I’ve now successfully scarfed down enough cookies that I no longer know what the heck I’m talking about… not kidding!

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Sweet Mint Popcorn Chocolate Cookies 

6 tablespoons butter, softened

1 cup sugar

2 eggs

1/4 teaspoon mint extract

1 ¾  cups all purpose flour

¾  cup cocoa

1 teaspoon baking soda

1 teaspoon sea salt

1 cup sweet pepper mint popcorn + 1 cup for topping

½ cup vanilla frosting

½ tsp mint extract

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Directions

Preheat oven to 350

Cream butter and sugar together.

Add in eggs, one at a time, beating well after each addition.

Add in 1/4 tsp mint extract.

In separate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to Butter mixture.

Fold in popcorn.

Scoop dough onto prepared cookie sheet – bake for 12 minutes.

Remove from oven and completely  cool cookies.

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Once cooled, in a separate bowl, combine frosting and mint extract.

Microwave for 30 seconds.

Drizzle onto cooled cookies and top with popcorn.

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Soooo pretty .. soooo minty … sooo yuuuummm!!

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*

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

Dark chocolate chunk kefir Oatmeal Banana bread.

If I ever become pregnant I seriously worry for my husband. I’m not even close to being pregnant and I get cravings like a mad woman!!

Randomly I’ll get a whiff of maple syrup and NEED TO HAVE waffles … sometimes is cheese danishes … other times its peanut butter cookies … other times doughnuts … sometimes it’s salad ( not very often, but it happens …) this time it was banana bread.

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Banana bread studded with huge chocolate chunks – dark chocolate chunks. Not too sweet … so I can justify it as breakfast, but also sweet enough that I can have it as an afternoon snack over coffee.

That’s where this fine lookin loaf came from : Dark chocolate chunk kefir Oatmeal Banana bread.

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I’ve never actually baked with kefir before, I didn’t know what to expect – I hoped that it would be acidic like buttermilk, but with a lower fat content. The result was perfect, a dense banana bread, that was loaded with chocolate chunks. Sweet – but not overly sweet … and ( note: I’m about to say the “M” word ) Moist … I can feel my teeth hurting from just reading that word.

Make the bread ladies and germs, you totes-ma-goats need this bread. Ahhh and then make this banana foster with it – you’re welcome!! And now … I need that banana foster.

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Dark chocolate chunk kefir Oatmeal Banana bread.

Ingredients

3 whole, ripe bananas

1 large egg

3/4 cup Kefir Milk

1 tsp Vanilla extract

1 1/4 cup flour

3/4 cup old-fashioned rolled oats

1/2 cup brown sugar

1 tablespoon granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1 tsp cinnamon powder

½ tsp ground ginger

1/2 cup dark chocolate chunks.

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Directions:

Preheat oven to 350 degrees.

Mash bananas in a medium bowl, then stir in egg and kefir and vanilla extract.

In a separate bowl whisk together flour oats, sugars, baking soda, baking powder, sea salt, cinnamon powder, ground ginger.

Add dry ingredients to the wet.

Stir in chocolate chunks.

Pour mixture into a lightly greased loaf pan.

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Bake at 350 degrees for 50 minutes.

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Taaa daaaaa …. This shit really is B-a-n-a-n-a-s.

… sorry, there was no way this entire post was going to happen without me saying that!! Happpppyyyy ddaysss my loves.

Smoked Sea salt Triple Chocolate Threat Cookies

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Happy Frrrraaaiiidaaaayy!! I have the best chocolate lovers cookie combo for your crazy cats today ( how many C-words, can I use in one sentence)  – or if you’re in a giving valentine-y mood … heeeeellllllooooo chocolate aphrodisiac – I seriously can’t believe I wrote that, knowing very well, that my mom reads this blog.

So I know not too long ago I told you these smoked sea salt chocolate cookies were the bee’s knees … well, I lied. No I didn’t they’re pretty darn-tootin-good ( I annoy me too .. it’s not just you) BUT these cookies are better.

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Smoked Sea salt – Check

Dark Chocolate – Check

Milk Chocolate – Check

Semi-Sweet Chocolate – Check

White Chocolate – Check

Stretchy pants – Check

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… sorry, I got a little carried away. BUT HOLY MOLY I COULD TOTALLY GO TO TOWN ON THESE COOKIES!!

I actually brought these cookies into my new office, and I had co-workers tell me this was the best cookie they’ve ever had!! Now, that could mean one of two things – either they’re being nice and want me to continue bringing in goodies or they really are stinking delicious.

The secret to this recipe is low and slow … yes, we’re still talking about cookies – stop it! These cookies are baked at 300 oc for 20 minutes – creating a shell exterior and an extremely chewy interior.

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Smoked Sea Salt Triple Chocolate Threat cookies

 Ingredients

1 cup semi-sweet chocolate chips

2 tablespoons margarine

1 cup + 3 tablespoons all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

¾  teaspoon smoked salt

½ tbsp coffee powder

1/2 cup granulated sugar

1/4 cup + 2 tablespoons brown sugar

2 large eggs, at room temperature

2 tablespoons whole milk

1 tbsp vanilla extract

1/2  cup milk chocolate chips

½ cup dark chocolate chips

¼ cup white chocolate chips

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 Instructions

Preheat oven to 325 degrees. Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.

Place the semi-sweet chocolate chips and margarine in a small, microwave safe bowl. Microwave until melted and well combined – should take about 20 seconds.

In a medium-sized bowl sift the flour, cocoa powder, baking powder, and smoked sea salt and coffee.

In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.

Add the dry ingredients into the wet ingredients, and stir to combine.

Add in your melted butter/chocolate combo.

Add all 3 types of chocolate chips

Lower oven to 300 degrees and scoop batter on the prepared baking sheets, and bake for 20 minutes. Allow to rest on baking tray, for 2 minutes before transferring to a cooling rack.

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Chocolate lovers UNITE!! How perfect would these cookies be for valentines day, instead of a box of chocolates?