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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Funfetti – Fruitloop Duo cookies

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Sooo … I guess I have a thing with cookies.

But I also have a things with sprinkles … they’re sooo sprinkly and make me so happy. I need a little cheering up the temperature and weather outside is just straight up cray-cray for April. As I type this, it’s hailing!
HAIL?!? Mother nature, I want sunshine – I want to wear new sunglasses, open toe sandals ( note :get a pedi) and flowy dresses.

Mother nature, stop being a mother – heh- or I’ll throw sprinkles at you.

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And because I’ve already made these funfetti cookies, I only did the most natural thing and added cereal to the mix.

 Hola, fruitloops. I remember growing up, watching care bears – saved by the bell and hello the entire TGIF line up with a big box of fruitloops by my side – just munching away.

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Also, can we talk about all the colours happening here. Ahhhh – food, or art?!? That’s me, being totally full of myself … but it’s sooo peeerrrdy.

I’ll stop. Let’s make cookies!!

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Funfetti – Fruitloop Duo cookies

Ingredients:

1/2 cup butter, softened to room temperature

 ½ cup granulated sugar

¼ cup brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 cup all -purpose flour

¾ cup rolled oats

1/4 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1/3 cup sprinkles,

1/3 cup fruitloop cereal , broken into pieces ( not crushed)

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Directions:

In a large bowl cream the softened butter and sugars, until fluffy.  Mix in egg and vanilla.

In a medium size bowl, whisk together the flour, rolled oats, sea salt, baking powder, baking soda, and cream of tartar.

Add dry ingredients, to wet.

Once combined, divide dough into 2 equal(ish) parts.

Fold in sprinkles, into one half of the dough.

Fold in fruitloops in the other half.

Scoop out each dough into large a larger ball

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Next take 1 of each dough ball and combine, making a larger ball.

Chill dough for at least 2 hours, on your cookie sheet ( overnight is best, but 2 hours will do).

Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.

Bake chilled cookie dough for 10 minutes. Allow to cool on cookie tray for at least 2 minutes, before placing on a wire rack to cool completely.

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 Happy cookie eaaattting – also, please let me know/send me pictures / tag me on Instagram if you add these to a bowl of milk and eat it like cereal. I’ll be honestly tempted to track you down and want to both be your BFF and hug you … you know, in a class – not too creepy way.

Dark chocolate chunk kefir Oatmeal Banana bread.

If I ever become pregnant I seriously worry for my husband. I’m not even close to being pregnant and I get cravings like a mad woman!!

Randomly I’ll get a whiff of maple syrup and NEED TO HAVE waffles … sometimes is cheese danishes … other times its peanut butter cookies … other times doughnuts … sometimes it’s salad ( not very often, but it happens …) this time it was banana bread.

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Banana bread studded with huge chocolate chunks – dark chocolate chunks. Not too sweet … so I can justify it as breakfast, but also sweet enough that I can have it as an afternoon snack over coffee.

That’s where this fine lookin loaf came from : Dark chocolate chunk kefir Oatmeal Banana bread.

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I’ve never actually baked with kefir before, I didn’t know what to expect – I hoped that it would be acidic like buttermilk, but with a lower fat content. The result was perfect, a dense banana bread, that was loaded with chocolate chunks. Sweet – but not overly sweet … and ( note: I’m about to say the “M” word ) Moist … I can feel my teeth hurting from just reading that word.

Make the bread ladies and germs, you totes-ma-goats need this bread. Ahhh and then make this banana foster with it – you’re welcome!! And now … I need that banana foster.

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Dark chocolate chunk kefir Oatmeal Banana bread.

Ingredients

3 whole, ripe bananas

1 large egg

3/4 cup Kefir Milk

1 tsp Vanilla extract

1 1/4 cup flour

3/4 cup old-fashioned rolled oats

1/2 cup brown sugar

1 tablespoon granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1 tsp cinnamon powder

½ tsp ground ginger

1/2 cup dark chocolate chunks.

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Directions:

Preheat oven to 350 degrees.

Mash bananas in a medium bowl, then stir in egg and kefir and vanilla extract.

In a separate bowl whisk together flour oats, sugars, baking soda, baking powder, sea salt, cinnamon powder, ground ginger.

Add dry ingredients to the wet.

Stir in chocolate chunks.

Pour mixture into a lightly greased loaf pan.

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Bake at 350 degrees for 50 minutes.

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Taaa daaaaa …. This shit really is B-a-n-a-n-a-s.

… sorry, there was no way this entire post was going to happen without me saying that!! Happpppyyyy ddaysss my loves.

Apple Oatmeal Cookie Cake

The official holiday season kick off is this weekend.

Yes, I just said holiday season.

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THANKSGIVING Is this weekend and I couldn’t be more happy!!

Bring on the turkey, extra gravy – don’t mind if I do … and what’s that you want me to bake with nothing but pumpkin, apples, cinnamon, nutmeg and clove until I’m blue in the face – I’m on it!!

While, I’m no where even remotely ready to think about the big guy coming down the chimney, nor white stuff falling from the sky – thanksgiving is pretty special at the LTSL household and with brand new traditions starting this year – I can’t wait to see what this long weekend holds!!

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I’m thankful for many things, family – friends – YOU – a good job, health.

I’ve said it a million times, but once more doesn’t hurt – I’m a damn lucky little lady!! For the many things I’m thankful for, I’d like to celebrate.

Annndd as the Queen Julia Child say’s herself :

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And so, we shall have cake!! Apple Oatmeal Cookie Cake. For some reason, this cake reminds me of a huge muffin … which is pretty much all the convincing I need to eat it for breakfast.

We’re celebrating – go ahead, eat the damn thing any time you want!!

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Apple Oatmeal Cookie Cake

Ingredients:
1 ½ cup brown sugar

½ cup granulated sugar
3 large eggs
1½ cups vegetable oil
1 cup apple sauce

3 cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking soda
1 Tbsp ground cinnamon

1 Tsp grated Nutmeg
1 teaspoon vanilla extract
2 grated Golden Delicious apples

Oatmeal cookies ( 1 box) – reserve and coarsely crush 6 cookies

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Directions:

 Preheat the oven to 325°F. Prepare cake pan.

With an electric mixer, beat the sugars, eggs, and oil until smooth. Add apple sauce and mix well.

Sift together the flour, sea salt, baking soda, and cinnamon and nutmeg. Add the flour mixture to the sugar mixture and beat well.

Add the vanilla. Stir in the grated apples.

Pour 1/3 of the batter into your prepared pan. Layer oatmeal cookies. Pour additional 1/3 of batter, layer with cookies, and then add last 1/3 of cake batter – top with crushed cookies and Bake for 1 hour and 30 minutes.

 Remove the cake from the oven, let it cool and slice.

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Party it up, celebrating, thanking, laughing, turkying and loving this weekend darlings!!

Chai Tea Walnut Oatmeal Cookies

I’m clearly slowly coming around to fall … I bought new scarves. Thick – woolly – cozy- way too big – scarves.

I’ve restocked my shelves with cinnamon, nutmeg, cardamom, ginger powder &  molasses.  I’ve began roasting vegetables instead of grilling them. My morning cup of caffeine hasn’t changed over to Pumpkin Spice …. Yet – but I’m a work in progress.

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And I made cookies!!

Cookies chock full with oats & spices …  and everything nice(s) … I also added grape nuts.

Have you ever had grape nut cereal …. I’m embracing my inner old lady, when I say this – but I freaking LOVE grape nut cereal … and Toucan Sam doesn’t even grace the cover of the box.

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– I’m totally growing up.. yo.

….. or not. And we’re back to you probably wanting to punch me , or just shake me and say hey, grow the hee-haw up!!

I just say hee-haw. Heh. So funny.

I also added tea to these cookies. I’ve baked with teas before .. like in this cake … and these killer muffins … oh, and these muffins too. I like the flavour and depth it adds – it also creates a spice blend that I sometimes can’t match – and it’s so freaking easy to just tear open your favourite tea bag and throw it into your favourite recipe, instead of guess the ingredients and their measurements.

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Chai Tea Walnut Oatmeal Cookies

Ingredients 

1½ cups flour

1 cup rolled oats

¼ cup Grape Nut Cereal

2 Tbsp Dried Chai Tea

1 teaspoon baking soda

2 tablespoons cornstarch

1 Tsp Cinnamon powder

1 Tsp fresh nutmeg

1 cup softened butter

1 1/4 cup brown sugar

¼  cup granulated sugar

1 Tbsp vanilla extract

2 eggs

1 Cup walnut pieces

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Instructions 

Preheat oven to 375ºC. Line 2 baking sheets with parchment paper and set aside.

In a large bowl, mix flour, rolled oats, grape nut cereal, tea, baking soda, cornstarch, cinnamon & nutmeg. Set aside.

In the bowl of an electric mixer, beat together butter and sugars until smooth and creamy.

Add the vanilla and eggs.

Add dry ingredients to wet – mix until well combined.

Add walnuts

Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets. Bake for 12 minutes.

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If this smell of these cookies, don’t hoax you into falling in love with fall …. Well by golly, you’re tough cookie.

Heh. Get it, cookie .. for a cookie recipe

.. and falling in love with fall, because it is fall!!

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… please come back — I’m not a total dork

Fall Oatmeal Harvest Cookies

Surprise – – Surprise I have cookies for you to celebrate the 1st of October!!

It’s love.

My love for you … and cookies that is. 

Let’s rewind for a second though, OCTOBER 1st?! How is it that the year is just zipping by?

Next weekend, is Thanksgiving – and then Halloween –  and then American Thanksgiving (yes, I celebrate both :$ …with lots of food of course) – then Christmas parties – holiday dinners – Kris Kringle – Christmas Eve – Christmas Day and before we know it it’s New Years Eve 😦 . Throw in a couple birthdays, anniversaries, LTSL events and …..

*yawn* I’m tired just thinking about all of it.

The truth is, I say it exhausts me (and it does) but I love it. I love it all. Especially Christmas. LOVE LOVE LOVE  LOVE CHRISTMAS. It’s a big deal in the LTSL home, and not just for the cookies, although they do help to sweeten things up.

Speaking of cookies – – Lookie, lookie what I have for you.

These little puppies were highly highly highly inspired by this week’s Sunday’s With Joy. See, I sat down to read over this weeks recipe for Sweet Potato Chocolate Chip Cookies. I started making a couple of adjustments … tweaking here – – tinkering there and before I knew it — I pretty much had a brand spanking new cookie

But these cookies do have sweet potatoes in them. And they also have carrots … and oatmeal… and nuts … can we call this a breakfast cookie, since there’s all this yummy-healthy stuff in it? AND THERE’S NO BUTTER … and not much sugar. Don’t worry … I’m not turning health monster on you … but remember life is about moderation and if a cookie can be counted on the healthy side of moderation

WE HAVE A WINNER!!

Fall Harvest Oatmeal Cookies

* inspired by Joy’s Sweet Potato Chocolate Chip Cookies*

Ingredients:

1/2 cup chopped carrots

1 cup cubed sweet potato ~ seasoned with 2 tbsp Extra Virgin Olive Oil, 1/2 Tsp Sea Salt, 1 Tbsp Honey.

1/4 Cup Brown Sugar

1/4 Cup Granulated Sugar

2 Large Eggs

1/2 Cup Extra Virgin Olive Oil

1 Tbsp Vanilla Extract

1 1/2 Cups Flour

3/4 Cup Rolled Oats

1 1/2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tbsp Cinnamon

1 Tsp Ground Nutmeg

1 Tsp Ground Ginger Spice

1 Tsp Sea Salt

1 Cup Trail Mix

1/2 Cup Dried Cranberries

1/4 Cup Flax Seeds.

Directions:

Preheat oven to 425 oc. Prepare baking tray for your vegetables.

In a medium sized bowl, mix together seasoned sweet potatoes and carrots. Arrange on baking tray and roast for 25 minutes.

 

Remove from tray and mash. Your sweet potato, carrot combination should resemble thick mashed potatoes.

Lower the oven temperature to 350 oc.

In a large bowl, combine sugars, eggs, olive oil, vanilla extract and mashed vegetables. Set aside.

  

In a medium sized bowl, mix together flour, oats, baking powder, baking soda, cinnamon, nutmeg, ground ginger and sea salt.

Combine your wet and dry ingredients, and mix well.

 

Add trail mix, cranberries and flax seeds.  Mix. Scoop onto prepared cookie sheet and bake for 15 minutes.


Happy October Sweet Hearts, enjoy everything this cozy month has to offer

xox

Foodie Pen Pal : May

Living The Sweet Life just got a little sweeter … notice anything different?

Yeppers … I got me a little face lift.

Like it?

Hate it?

Let me know 🙂

Sooooo this month, I got another package – kind of like last months, except this one had different items but was still overflowing with delicious treats!! My May Foodie PenPal Package arrived just around my birthday – – and it was exactly the pick-me-up I needed. Without dwelling on it too much, things just weren’t so sweet so this package VERY welcomed.

There’s something magical about receiving a special treat from half way across the country from a complete stranger. This month the wonderful Jennifer, was matched with me – – it turns out this was Jennifer’s first month participating — and to be honest, I wish everyone would be matched with someone like her. Through our e-mails back and forth she seemed so nice!! … she quickly e-mailed me to find out a little about me and then it seems like she got right to work.

I was knocked off my toes to see how well she did!! Not that I thought there would be any problems, but judging from the items I got – – you’d think this lovely lady had known me for years 🙂

So, you want to know what I got?

  • A box of Spiced Apple Chai Tea  – – perfect timing, my tea from last month JUUUSST ran out!!
  • A bag of Cranberry Maple Granola – – really, do I have to go into my granola addiction. The monster has been fed, and LOOOVED it.
  • A bag of Saybon Assorted Toffee — it’s so creamy!! ~ also Papa LTSL, may have had a couple *cough – most – cough*
  • A sample of Fair Trade Green Tea – – :). Happiness. True. Happiness.
  • An Wheat-free Oatmeal Bar – – perfect for those early mornings, I’m running out of the house.
  • Thai Spicy Rice Snack Mix – – I haven’t tried it yet, but it looks goooooooooooooood!
  • Hot Wasabi Hot Peas – – *drool* ~ brother LTSL got in on this action and … let’s just say we have an empty tin in the recycling now 🙂
  • Organic.FUDGE.BROWNIE.COOKIES. *faint* holy mother of cupcakes, I had one as soon as I opened the package and I swear I didn’t a moment to remember I wasn’t dreaming!!
  • Pretzel & Peanut Butter Cadbury’s Milk Chocolate – – HOW WELL DOES SHE KNOW ME!!
  • Chocolate Pocky sticks – – I loved these, I hadn’t had them since I was little.
  • Lifesavers — how ironic, just as my life needed to be saved these ended up in the mail 🙂
  • 2 Samples and the recipe for Jennifer’s AMAZING power cookies. Not only did I eat both – – I’ve also made the recipe, and shared the cookies to pretty much everyone I know. Its addicting and makes me smile from the inside out!!

Jennifer, thank you SO much. Everything in the box was amazing … you’re amazing. I truly wish your package that you received was just as awesome. And hopefully, you’ll continue being part of the Foodie PenPal Program?

Hey, speaking of which – – if I have you craving these goodies, why don’t you sign up to get your very own Foodie PenPal Package?

It’s easy-peasy-lemon squeezey :

Sign-up here by the 4th of this month.

The Nitty-Gritty:

  • On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
  •  You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
  •  The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
  •  You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
  •  Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
  •  Foodie Penplas is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa.
Pretty Cool, huh?

Well my loves, stay sweet – – I shall be back 😀

xox