Cookie Dough Pop tart Brownies

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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?!?

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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.

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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

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

DIRECTIONS

  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.

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Lavender Champagne Cake with honey cream cheese frosting

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

Zero.zilch.nada.

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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!!

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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!!

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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.

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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

DIRECTIONS

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).

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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.

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 (!!)

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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