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.


The Quickest Chocolate Blackout Cookies

As if I ever need an excuse to eat cookies – but Friday night cookies seem so much more special.


I don’t know about you guys, but I’ve gotten to a point in life when Friday night means a couple things;

  • Comfy clothes
  • Tv/Netflix Marathon
  • Slightly more indulgent food than my Monday – Thursday routine
  • Dessert. And when dessert is cookies … I can justify having 1 ( million-zillion-trillion … especially if they smell like brownies)

I don’t miss the days of late nights, slipping into the shortest dress/ skirt I own with the highest heels – predrinking and then partying until my feet want to fall off. Been there – done that.


Give me Mr. LTSL, a good movie and some good food …. Damn, Daniele I’m a happy little lady! I know you’re thinking I’m old – I’d like to think I’m ‘maturing’ … I say that, as I remember last Saturday I spent the morning covered in a winnie the pooh blanket, drinking chocolate milk, watching Inside Out ( also, wicked good movie!!).

These cookies though!! So easy to throw together, they taste extra fudgy, and sprinkles. Oh how I love me some sprinkles – and frosting … and dunking these in milk.


The Quickest Chocolate Blackout Cookies


1 box devils food cake mix

½ tsp instant coffee

1/3 cup oil

2 eggs

1 can prepared chocolate Frosting

Chocolate sprinkles


Preheat oven to 375. Prepare two large cookie trays.

In a large mixing bowl, stir together cake mix, coffee, oil, and eggs until combined.

Roll into 1 inch balls, and place 2 inches apart on the prepared baking sheets (the cookies will spread).

Bake 8 minutes or until lightly golden brown.

Allow to cool completely, then frost and sprinkle


Oatmeal Raspberry Chocolate Cheesecake bars


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.


I’m not.

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



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.


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



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).


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.

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



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.


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


  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.


Mocha Melting Moments Cookies


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.


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.


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.

IMG_9315 IMG_9334

Mocha Melting Moments Cookies


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

IMG_9319 IMG_9318 IMG_9330


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.


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

Sweet Mint Popcorn Chocolate Cookies


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!!

IMG_9841 IMG_9846

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!


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

IMG_9838 IMG_9840


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.


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

Microwave for 30 seconds.

Drizzle onto cooled cookies and top with popcorn.


Soooo pretty .. soooo minty … sooo yuuuummm!!