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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Honey Roasted Pineapple Carrot Cake with Cinnamon Pecan Brittle

Like most holidays eater weekend means …

An extra day off – yay!!

Tons of food – yay!!

Tons of easter/bunny/spring themed snacks – yay!!

And chocolate – yaaaaay! Yaaaaayyy!! Yaaaayy!!

And naps, there are bound to be a couple naps!

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Again, this year we’ll be doing our annual Easter egg hunt for my parents – seriously, this is the best thing ever. Often my parents would forget where they hid the candy, normally turning into a huge mess, so one year – I think my brother and I were probably in our early 20’s- we turned the tables, and decided to hide candy for my mom and dad.

Best.idea.ever.

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I’ve never seen anything as funny, and they totally get into it. ahhh parents, gotta love them!! Speaking of parents, I feel like I haven’t been home in forever – seriously, I live less than an hour away, and the last time I saw them was like a month ago. It.breaks.my.heart.

But also, real life … I guess. So I’m even more excited than ever to be spending the weekend with them!! Also, there’s nothing like mom’s home cooking in exchange for making her Easter bread…. And carrot cake.

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DEAL!!

Take a lookie look at the cake I got for you today – carrots, cinnamon pecans, annnddd ohhh look at that cream cheese frosting! Sooo … a muffin with frosting?! – pretty much, at least that’s how I was able to justify it when I ate it for breakfast – plus carrots, nuts, dairy in the frosting …. I’m pretty much eating kale.

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Honey Roasted Pineapple Carrot Cake with Cinnamon Pecan Brittle

1 1/2 cups + 4 Tablespoons vegetable oil ( divided 1 ½ cups + 2 tbsp – 2 tbps)

1/2 cup granulated sugar

1 ½ cup brown sugar

6 eggs

1 Tbsp. vanilla extract

2 ½  cups flour

¾  cup whole wheat flour

1 Tbsp. + 1 Tsp ground cinnamon (divided 1 Tbsp + 1 Tsp)

2 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

¼  tsp. ground cumin

¼ tsp ground cloves

¼ tsp ground ginger

2 large carrots peeled ( 1 finely grated – 2, coarsely chopped)

1 tin pineapple rings

2 Tbsp Honey

Prepared cream cheese frosting  (or you can make your own … )

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Directions

Preheat oven to 400 degrees F.

In a large bowl, combine chopped carrots, 2 tbps oil, 2 tbsp honey and 1 tsp cinnamon and pineapple rings. Roast for 30 minutes. Once finished removed from oven.

Lower the oven to 350 oc and allow carrot-pineapple combo to cool.

Grease and flour  one large 12-inch round baking pan or two 9-inch round baking pans.

In the bowl of a large stand mixer, mix together 1 ½ cup + 2 tbsp oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, add vanilla.

In a separate bowl, whisk together the remaining dry ingredients flours, remaining cinnamon, baking soda, salt, baking powder, nutmeg, cloves, ginger until combined.

Add cooled carrot-pineapple mixture to a blender, and blend to a thick paste ( it should resemble apple sauce) – you may have to add a little bit a water to help the process.

Combine all wet and dry ingredients.

Pour the batter evenly into the prepared cake pans.

Bake for 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

Remove from oven and allow to cool. In the meantime, prepare cinnamon pecan brittle

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Cinnamon Pecan Brittle

1 egg white

1/4 cup honey

1 teaspoon sea salt

1 teaspoon cinnamon

2 cups pecans

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DIRECTIONS:

Preheat oven to 300 degrees.

In a large bowl whisk together egg white, honey, salt and cinnamon.

Toss nuts in the egg white mixture to coat.  Pour nut mixture onto a parchment paper lined baking sheet.

Bake for 30 minutes, until nuts are browned.

Allow nuts to cool for 5 minutes at room temperature.

 

Assembling the cake

Once cake and brittle has cooled, level off both carrot cakes and break apart brittle.

Divide each cake horizontally (leaving you with 4 or 3 cakes depending on the size of pan used), between each layer, slater on the prepared cream cheese frosting, top with next later of cake. Repeat for all layers. Top the last layer of cake, with your brittle.

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Happy Easter everyone!!

 

Pumpkin Cinnamon Rolls with Browned Butter, Smoked Sea Salt Maple Cream Cheese Frosting

Weekends should be lazy … it should be sleep in – late brunch – cartoon filled.

There should be a little too much sugar involved … lots of cozying up on the couch to a movie or people watching from your balcony. It should be strolls in the park, and coffee by the buckets.

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Weekends should have cinnamon rolls … outrageous … amazing .. delicious cinnamon rolls.

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We all know, and I’ve only probably said it a few trillion times – I have an intense fear of bread. Making it, that is … definitely not consuming it. My last meal would consist of bread. It’s the yeast … I can’t take the anxiety; did I add too much? Was the water too hot/too cold? What if this doesn’t rise? Have I over mixed? What if my bread grows hands?!?! Perfectly legitimate questions and concerns I’m sure.

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That’s actually the reason that it’s taken me soo long to make cinnamon rolls … luckily these ones must be fool proof because look how peeerrrdy they are.

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I will say one thing, next time I’ll probably use a bigger pan – not that these buns were squished, but the tops started looking like Who-ville roofs because what I could only assume was because there wasn’t enough room.

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So Dr. Seuss would be proud, and in any case they were soo delicious. The dough is actually light, and so cushiony annnd sooo cinnamon-y I could die.

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Pumpkin Cinnamon Rolls with Brown Butter Smoked Sea Salt Maple Cream Cheese Frosting

Dough:

1 1/2 tsp yeast

½ cup warm water

½ cup hot milk

¼ cup sugar

1/3 cup butter, melted

1 teaspoon salt

1 cup canned pumpkin puree

1 tbsp pumpkin pie spice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground clove

1 egg

5 cups all-purpose flour

Filling:

½ cup softened butter, plus more for pan

3/4 cup sugar, plus more for pan

¼ cup brown sugar

2 tablespoons ground cinnamon

1 table spoon pumpkin pie spice

Brown Butter Smoked Sea Salt Maple Cream Cheese Icing:

½ cup cream cheese, softened

½ cup butter, softened

2 cups powdered sugar sifted

1 Tbsp Maple Syrup

½ Tsp smoked Sea salt

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Directions

In a small bowl, dissolve yeast in warm water and set aside. In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour. Place in well-greased bowl, cover, and let rise until doubled in size, approximately 2 hours.

When doubled in size, punch down dough. Roll out on floured surface into a large rectangle. Spread softened butter all over dough. In a small bowl, mix together sugars, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the longest side closest to you, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of 13 x 9 baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 1 hour. Preheat oven to 350 degrees F.

Bake for about 30 minutes.

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Frosting

In a small saucepan, heat butter over medium-low heat until melted.

Continue cooking, watching butter carefully, until it sizzles and begins to crackle, lower heat to the lowest without turning the stove off and add cream cheese.

The cheese will begin to melt.

Remove  from heat and stir in the powdered sugar and maple syrup and smoked salt. Mix until well combined.

Once the rolls are finished, drizzle with frosting.

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Let this also be a warning that I’m coming fast a furious with pumpkin recipes – your welcome 😉

Cinnamon cream cheese Red Velvet Whoopie pies

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Happy valentine’s day – family day – long WEEKEND!!

 What a week, I’m so ready for an abundance of lovey-dovey movies on T.V – some quiet time and wine … ahhh the wine!! This long weekend I seriously hope to do nothing … I say that as I type on my work laptop that I brought home #FML …

Good news is, that no matter what I’ll sleep in … until *bzzz bzzz bzzz * —> that would be my blackberry obv. #FML

But the wine .. NO ONE WILL TAKE THE WINE AWAY. I hope.

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I’ve been sharing a couple valentine’s day prep recipes the last couple of weeks .. but I feel like I’ve left the best for last.

 WHOPPIE PIES!! WHOOP WHOOOP WHOOOPPPIIIEEE PIE!

These are dense … and filled with cream cheese cinnamon goodness. Whether V-day will be spent with you celebrating over a bottle of wine, with your loved ones, or out with the girls, there’s always room for Whoop whoooooop whoooopppiiie pies!

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Cinnamon cream cheese Red Velvet Whoopie pies

Ingredients

  •  1-½ cup Flour
  • 2 Tbsp Cocoa powder
  • ¼ cups Sugar
  • 2 teaspoons Baking Powder
  • 1 Tablespoon margarine, melted
  • 1 cup Milk
  • 1 tbsp vinegar
  • 1 tbsp vanilla extract
  • Red food colouring

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Filling 

  • 1 cup Cream Cheese frosting
  • 1/4 Tsp Lemon Juice
  • 1 Tsp ground cinnamon

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Preparation

Preheat oven to 350ºF.

Line a baking sheet with parchment paper

In small bowl combine milk and vinegar – allow to sit while you prep the rest of ingredients

In a medium bowl, sift  flour, cocoa powder, sugar, baking powder, and  sea salt. Whisk to combine. Create a small well in the center of the bowl. Pour in butter, vanilla & milk mixture

Stir until just combined.

Add red food colouring

Using a large cookie scoop, scoop onto prepared pan. Bake 7 Minutes, rotate pan and then bake for another 8 minutes.

Remove from oven and allow to cool.

In a medium bowl, combine Cream Cheese Frosting, lemon juice & cinnamon

Slice each Whoopie in half and fill with frosting

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Whhhoooppp whoooop … sorry, I had to do it one last time.

Sunday’s With Joy : Carrot Cake Madeleines

Confession: I’m a magician.

It’s true. Okay, it’s no where near true, I can’t even do a card trick without messing it up ( now that’s true). But I did turn pancakes into Madalines. It was an idea. A great idea. And I got to play in cream cheese frosting.

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Joy(look at me – calling her Joy as though we’re BFF), is in fact the magician. 3 words Carrot. Cake. Pancakes.

Dessert and Breakfast all in one – YES! Cream Cheese Frosting before noon – YES!  … Magician.

Except, then I went and LTSL’ed this whole magic trick and I baked the bad boy, dunked it, and then …. mmmm.

Let’s just say, I don’t even have crumbs left.

Madalines are pretty. And they’re french – I feel like everything french is pretty and a little more sophisticated. I can’t speak fluent french but Madalines .. I could get use to that language.

Don’t forget to get your copy of the recipe, in this glitzy / glam book.

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Carrot Cake Madelines

Alterations:

  • Added 4 Tbsp Ground Flax and Chai Meal
  • Filled A large Madeline Pan and baked for 20 Minuets.

Let’s french 😉

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Cream Cheese Glaze

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Dunk!

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Enjoy!!
Don’t forget to stop by tomorrow, I’m making my take on Joy’s Brown Butter Peanut Butter Crispy Rice Treats

xox

Sunday’s with Joy: Upside-down Apple Zucchini Cream-Cheese Cake

I dream of getting lost in the caramelized apples that top this lovely cake. I want to jump right in, and swim among the love created by mixing butter – sugar – cinnamon and the sweet juices from a fresh apple. Ohhh – to live such a life – it would be such a delight!

I made you a cake my loves!! And it’s healthy …okay, it’s really not – – but anything with fruits and veggies counts as healthy in my books … (yes including strawberry cheese cake – – strawberries/ fruits – – cheese/dairy  😀 )  

For the last couple of weeks, I’ve been fasting for Ramadan and for the last couple of week’s every.single.night I’ve been having dessert. That’s right cupcakes EVERY NIGHT!! It all started with this – – and then I made this cake!

I blame Joy to be honest. How can one master minded woman come up with such delicious creations?!?!

She’s superwoman in disguise.

And while I blame Joy for helping me throw bikini season out the window – – I love her for bulking me up just in time for winter ( you got to add a positive spin to things )

 – – Joy, you sneaky sneaky woman … I adore you. But my bathing suit doesn’t and if I decide to hit the beach – – the masses may cry … but I’ll have cake 😀

I took Joy’s delectable Zucchini Cream Cheese Pound Cake recipe, added some apples a dash of cinnamon and some melted butta to create

 An Upside-down Apple Zucchini Cream-Cheese Cake!!

Ohhh mama! Talk about moist and scrumptious. This one is a keeper ( let’s be honest, every SWJ I do seems to be a keeper!!) But it’s no use if I just gab about it … go ahead and make’er.

You’ll thank me – – and fall in love with Joy she’s cool and loveable.

Upside-down Apple Zucchini Cream-Cheese Cake!!

Apple Upside-Down Topping:

  • 2 Medium sized apples, thinly sliced
  • 2 Tbsp Melted Butter
  • 1 Tbsp Ground Cinnamon
  • 2 Tbsp Granulated Sugar

Add all of the above ingredients into a large bowl. Mix and arrange in a well greased cake pan.

Joy’s Zucchini Cream Cheese Cake:

Dance with a slice (or 2) of cake tonight.

Stay Sweet xo

Irresistible Walnut Sable Cookies

Isn’t it a little ironic that on the same day lent starts, I feature this cookie? Yes, this cookie swimming with butter – doused in sugar and packed with flour.

I apologize – I really do.

All of you who have decided to take part in lent and give up sugar ( or sweets, for that matter of fact) for the next forty-days  – – you impress me. Whatever you maybe giving up … chocolate … coffee.. sugar … smoking… alcohol… you’re all doing a good thing as long as you’re doing it for the right reason. I hope the next forty days brings you peace, love and causes you to remember the reason you are making this sacrifice 🙂

The good news is, you really don’t want this cookie.

It’s crumbly and butter messy with a disgusting  just the right amount of sweetness… it’s chock full of walnuts and would be terrible perfect with a cup of coffee.

Who am I kidding…?

It’s lent – – I probably shouldn’t lie to you.

I love this buttery goodness… bookmark this recipe for after Easter. Come back then, and tell me how much you love love love your daily dose of sugar 😉

*yuck* — just look at these!! *drool*

Until then, hold tight cupcakes – – forty days will come and go in the blink of an eye.

This cookie, is also perfect for a little post Mardi-Gras pick-me-up. You know, just in case you had a couple extra sips over the weekend. All the goodness in this cookie will take care of any hangover you may have.

I care about you  – – it’s true. The last thing  I want, is for your to go into work feeling sick. It’s your duty to eat these cookies and feel better 😉

Buttery

Flaky

Crumbling the moment it hits your lips

Delicate

Melt in your mouth delicious

Irresistible Walnut Sable Cookies

4 Cups Flour

2 Cups Butter

1 Cup Granulated Sugar

1/4 Cup Brown Sugar

1 1/4 Tsp Sea Salt

3/4 Cups Cream Cheese (at room temperature)

2 Tbsp Vanilla Extract

3 Cups Chopped Walnuts

Directions

In a large bowl, mix together the flour and salt.

In your standing mixer ( or in a large bowl, using a hand mixer) – combine butter and cream cheese. Mix until light and fluffy.

Next, add both sugars.

Add Vanilla.

Now, add flour mixture. Mix just until incorporated.

Add 1 1/2 cups walnuts.

Transfer to a floured surface, and divide into two even halves.

Roll each half into a long log, approximately 1 inch in diameter.

Wrap each log in parchment paper and chill, at least 30 minutes or up to two weeks.

Once chilled, Pre-heat oven to 350 oc and lightly spray your cookie sheet.

Handling one log at a time unwrap and coat in the rest of the chopped walnuts.

Next, using a sharp knife slice into 1/4 inch slices. Repeat with second long.

Arrange your sliced dough onto the cookie sheet, leaving approximately 1/2 inch between each cookie.

Bake for 15 minuets.

Allow to cool … and then – – enter sable bliss 😉

This really is a QUITE the post- I talk about purifying yourself – – discuss a hang over you may have … and then temp you with cookies :).

Hmm… yea, let’s skip all that and just focus on the sweetness at hand!!

I hope you have a delicious day sweet hearts

xoxo