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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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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Gingerbread Chai Snickerdoodle Pound Cake

I’m obviously on a mission to guarantee your kitchen and home smells like a million-billion-zillion bucks .. aka the holiday season!!

Could there BE anything more Christmas-y that cinnamon and gingerbread smells?!?!

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Our tree goes up this weekend!! I can’t wait, I always loved putting up the tree growing up, but it’s a little bit more special now that it’s just Mr. LTSL and I. It genuinely is OUR tree, and as you look at it, you can definitely see our personality shining through. Our decorations range from places we’ve traveled to together, shiny gold blubs, tons of homemade knickknack’s and guarding it all, just at the tippy top sits batman ready to fight off any prying Grinch … and right next to him, a cupcake of course. Randomness, at its best.

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I’m sure there will be Christmas carols playing, and I’ll be baking up a storm!! And there will be wine … possibly, probably, mulled. Annnnd with all of that hard work of rocking around the Christmas tree… we’ll need cake!!

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Gingerbread Chai Snickerdoodle Pound Cake

Ingredients:

4 eggs, room temperature

2 cups sugar + 2 tablespoons ( separated)

1 teaspoon almond extract

1 tablespoon  dark molasses

2 all-purpose flour

1/4 cup cake flour

21/4 teaspoons baking powder

1 teaspoon ground ginger powder

1 teaspoon cinnamon powder + 1 tablespoon ( separated)

1/2 tsp fresh nutmeg

½ teaspoon ground clove

1-1/4 cups milk

4 Chai Spice Tea bags

2/3 cups butter

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Directions:

Preheat oven to 350 degrees F.

In a large bowl, beat eggs. Slowly add 2 cups sugar, until mixture is light and fluffy. Add almond and molasses.

Sift together flours, baking powder, ginger powder, 1 teaspoon cinnamon, nutmeg and ground clove. Slowly add to batter.

In a small saucepan, heat milk and chai tea – you want to begin to see small bubbles forming and the tea extracting. Do not boil.

Once simmering, remove tea bags and add butter. Allow it to melt.

Slowly ( and carefully) add hot mixture to the batter. Stir just until combined

Pour into a greased baking pan. Bake at 350° for 60 minutes.

While the cake is baking, combine remaining 1 table spoon of cinnamon and 2 tablespoons of sugar in a small bowl.

Once the cake is finished, remove from oven and sprinkle with cinnamon sugar topping.

Allow to cool completely, and slice.

Cool on a wire rack.

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Pour me a glass , and start blasting the Christmas carols….  it’s beginning to look a lot like Christmas!!

Orange Cranberry Muffin Cookies

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We’ve got some cookie, cake, muffin top, biscuit type action happening here!!

These cookies are daaaarrrrnnn tootin fun #DTF ( Name that show, and no – not jersey shore), but I don’t know if I can actually call them a cookie.

Can we just call them breakfast?! Oranges, cranberries and muffin top crumble?!?! Wait, does that kind of remind you of a coffee cake.

I feel like my recipe is going through an identity crisis!!

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Does it all cancel out, if it’s deeeelicious?!

Heh – the weather around Toronto is also going through a bit of an identity crisis — I know I will regret these words come February but it’s December uno and I haven’t seen any snow … HOW THE HECK WILL WE HAVE CHRISTMAS WITHOUT SNOW?!?! In random news, did anyone go black Friday shopping?!? Cyber Monday clicking?!!?

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Oh the holidays … soooo darrrrrnnn tootin fun!!

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Orange Cranberry Muffin Cookies

Cookie Ingredients

1 1/2 cups flour

½ cup cake flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup butter, softened

1 cup sugar

1 egg

1/3 cup milk

1 teaspoon orange extract

2 teaspoon mixed peel (or orange zest)

1 cup dried cranberries

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Topping ingredients  

¼ cup flour

¼ cup turbinado sugar

2 tablespoons butter

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Directions

In a small bowl, combine topping ingredients. Set aside until you are ready to use.

Combine flours, baking powder, and sea salt in a bowl, set aside.

In a bowl cream together butter and sugar. Add in egg and beat until combined. Add milk, and orange extract.

Slowly add dry ingredients into the wet ingredients, and mix until combined. Gently fold in mixed peel and cranberries.

Refrigerate the dough for at least one hour.
Once chilled, scoop out large balls, placing at least an inch apart on your prepared baking tray. Top with prepared topping .

Bake for 15 minutes, at 325.

Allow to cool on baking sheet for at least 5 minutes, before transferring to a wire rack.

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Pumpkin Spice Oreo Pumpkin Pie Bars

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Haaapppy Thanksgiving!!

Woooohooooo …. Heh. While most of us ( moi avec mi familia … yes, that was French and Spanish all in one) celebrated Thanksving over a month ago I have an extra special recipe for all of my American readers.

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Pun’kin pie… bars.

Also, I’m being super sneaky this year and celebrating thanksgiving twice because my sweet baboo ( ala Sally Brown) and I are in ‘Merica this week!! Bring on the turkey, pun’kin pie and extra stretchy pants!!

I’m normally not a pumpkin pie person, growing up my mom made a very traditional Trinidadian version – no crust – lots of spices – with huge chunks of ginger ( even though I think this might have been a mistake).

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What’s a pie without crust?!? … especially, when I made a crust out of OREOS!! Pumpkin Spice OREOS!!  I did however take a note out of her book, and spiced this recipe up – and added the fresh ginger … just a little and minced it as much as I can. And taaa-daaa I’m a pumpkin pie looovvaaaahhh … it could just be the oreos… or the magic powers that are in pumpkin spice.

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Mehh. After today, don’t we all just move onto nutmeg and chestnuts anyway … heh. Kidding. Kind of. Starbucks, I love you.

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Pumpkin Spice Oreo Pumpkin Pie Bars

Ingredients

2 cups pureed pumpkin

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon fresh grated ginger

½ teaspoon ground nutmeg

1/4 tsp ground cardamom

½ teaspoon salt

¼ teaspoon Garam masala

1 can Sweetened Condensed Milk

2 large eggs

1 tsp vanilla

21 Pumpkin Spice Oreo Cookies (crushed to a fine crumb)

5 Tbsp melted butter

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Directions:

Preheat oven to 425°

Line a large rectangular baking pan with greased foil.

In a large bowl, combine oreo crumbs and butter.

Add to bottom of prepared rectangular pan.

Bake for 5 minutes.

Remove from oven.

In a medium microwave safe bowl, add pumpkin puree, spices, salt and fresh ginger Microwave for 2 minutes.

Allow mixture to come to rooms temperature, it should be warm to the touch. Whisk in remaining ingredients.

Pour into crust and bake for 15 minutes.

Lower the heat to 350, and bake for an additional 45 minutes.

Remove from oven and allow to cool.

Slice and enjoy.

IMG_9037Just a note ( and if you’re not super hungry right away) – if you refrigerate the bars for at least 45 minutes, they slice extremely clean.

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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Honey Roasted Plum Pound Cake

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Mmmm the smell of this cake alone will have you swoon!! And if that doesn’t work look at all that crumb!!

Funny story — I know that prunes are really dehydrated plums – but I always wondered, how the heck do every day plums that we see, end up looking like those prunes ?!? There’s no similarity how is this even possible ( yes …  these are the things I wonder about😦 )

And then I found these!!

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Ontario Blue Plums … don’t these look more like prunes?!!?

… Prunes are a weird way to start today’s post, I apologize – the cake makes up for it.

And the crumb topping … ohhh the crumbs.

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I’m definitely one of those lovely ( read : slightly annoying) people that stand over things like this carefully picking away at the most crunchiest ( completely toasted) crumbs. That’s also the reason that I make extra crumb mixture … you can definitely half the recipe and still have more than enough for a delicious topping.

And shall we talk about this honey roasting business .. so good! It makes your home smell like fall … and with the cinnamon in the cake … ahhh i can’t even deal!

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Honey Roasted Plum Pound Cake

Roasted Plum Pound Cake 

12 blue plums cut in half

1/4 cup Honey

1/2  cup water

2 cups all- purpose flour

1/2 cup cake flour

1/2 cup margarine

1/2 cup milk

2 large eggs

1 tsp cinnamon powder

1 tsp ginger powder

1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp vanilla

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Crumb topping 

1  cups all-purpose flour

1/4 cup Rolled oats

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup melted margarine

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Directions

Preheat oven to 400 of – on a large baking tray, spread halved plums skin side down – drizzle with honey.

Bake for 40 minuets.

Remove from oven and allow to cool.

In a large bowl, whisk together flours, cinnamon, ginger powder, baking powder and baking soda.

In a medium sized bowl, whisk margarine, milk, eggs and vanilla.

Plums should be cooled by now. Place all of the plums and any syrup that was created into a blender. Add water. Blend until plum sauce created ( approximately 3 minuets on high)

Add plum mixture to whisked liquid ingredients.

Add all of your wet ingredients, to the dry. Mix well.

In a small bowl, combine all of the crumb topping ingredients. Crumble with your fingers.

Lower oven temperature to  350 oc.

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Fill a prepared loaf pan, and sprinkle with crumb topping.

Bake for 50 minutes.

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Enjoy!!