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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Lemon Thyme Sugar Cookies

If I send out spring energy into mother nature, do you think she’ll reciprocate and make spring actually come to be?!

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So we’re a week into April, and I won’t complain too much – I know we didn’t have a terrible winter but dudes – I’m so ready for spring! I want to wear open toe shoes, cute flowy dresses, I want to be able to finally leave my huge-mongous winter jacket behind!! Also … there’s tons of ice cream to be eaten on bright balconies – priorities.

Could there BE anything more spring than lemons?! Well, tulips maybe … and I’ve been trying to flood my kitchen with them – but lemons to me, with that burst of tang – ahhhh brrring on the spring!!

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Today’s Lemon Thyme Sugar Cookies are dainty and kind, but relatable. They would fit in beautifully over tea, but put them out at a lemonade stand ( do kids still do this?!) and they’ll be gone in no time. The cookies are sweet, savory and a little tangy – most importantly, you’ll want them in your face as soon as they come out of the oven!!

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Lemon Thyme Sugar Cookies

1 cup margarine

1 cup brown sugar

1/2 cup granulated sugar + 2 tbsp (separated 1/2 cup by 2 tbsp)

1 tsp vanilla extract

1 tsp baking soda

2 tbsp cornstarch

2 eggs

2 1/2 cups flour

2 tbsp lemon zest  (separated 1tbsp x 1 tbsp)

1 tbsp fresh thyme (finely chopped)

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Directions

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Pre-heat oven to 350 oc.

In large bowl, combine margarine, brown sugar, 1/2 cup granulated sugar, vanilla and eggs.

In a separate bowl whisk together baking soda, cornstarch, flour and 1 tbsp lemon zest.

Combine wet and dry ingredients.

In a small bowl, combine 2 tbsp sugar, 1 tbsp lemon zest and 1 tbsp thyme. Massage together to release all of the lemon-thyme extracts.

Scoop out cookie dough using a 1 tbsp scoop, roll into a ball and gently roll in lemon-thyme-sugar mixture. Place on cookie sheet 1/2 inch apart.

Bake for 9 minutes, and remove from baking tray right away.

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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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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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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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