The Great Food Blogger Cookie Swap : Cranberry Orange Dark and Stormy Cookies


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 :).


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.


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!!


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!!


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.


Cranberry Orange Dark and Stormy Cookies


  • 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



  •  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 😉


Orange Cranberry Muffin Cookies


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?!!?


Oh the holidays … soooo darrrrrnnn tootin fun!!









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


Topping ingredients  

¼ cup flour

¼ cup turbinado sugar

2 tablespoons butter



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.


Blood Red Orange Dark Chocolate Scones

I’m on a bit of a kick these days … a deep – intense –  flavour kick.

I’ve been in the mood for food with not just great textures, but goodies and delectable that look as appealing as they taste and when it comes to taste … I want it to be through the roof.

If I’m going spicy – I want to feel the heat!

If I’m yearning for something sweet – bring on the sugar!

Pizza? – I want it extra saucy and good quality cheese.

Doughnuts? – Chocolaty and crazy amounts of sprinkles … or jam-packed with jelly.

Oatmeal? – Extra cinnamon

Coffee? – Dark Roast Please.

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I guess it’s not a kick … I guess it’s life.

If I’m going to eat, I might as well eat good food and fall in love with the experience.

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Hence Dark chocolate and blood red oranges; Bonjour Belle

YES … let it happen.

Let the sweetness of this stunning fruit play with the emotions of the dark chocolate. Let the two romance each other – have a little alone time

… and taadaaa beautiful Blood Red Orange, Dark Chocolate Scone babies are born.

Don’t kid yourself, your food gets frisky too.

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Blood Red Orange, Dark Chocolate Scones

Fresh Zest and Juice of 2 Blood Red Oranges

1/3 Cup Granulated Sugar

2 Cups Flour

1 Tsp Baking  Powder

1/4 Tsp Baking Soda

1/2 Tsp Sea Salt

1/2 Cup Sour Cream

1 Egg

1/2 Tbsp Vanilla  Extract

1/2 Cup Cold Butter

1 100g Dark Chocolate Bar – coarsely chopped ( the bigger the chunks, the better 😉 )

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Preheat oven to 350 oc. Prepare a large baking sheet, by spraying with non-stick cooking spray. Set aside until ready to bake

In a medium-sized bowl, mix sugar and blood-red orange zest.

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In a large bowl, sift together all of your dry ingredients (Flour, Baking Powder, Baking Soda & Sea Salt). Toss in your orange-sugar.

In a separate bowl, mix together sour cream, egg, vanilla extract and orange juice.

Next, using a box greater ( or you can use 2 forks, or a pastry cutter) grate cold butter into your dry ingredients. Note: the colder the butter, the better!! 

Mix together the dry ingredients and the butter. Next, toss in the chopped chocolate.

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Add your liquid mixture to your dry. Mix until well combined.

On a well floured surface, form a 1 inch round disk. Cut your dough into half – then quarters – then eighths ( or you could form round scones, by using a biscuit cutter 🙂 )

Bake 25 minuets.

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I say, put up a pot of dark roast to percolate – we’re just about ready for the weekend!!

Sundays With Joy : Sunshine Pie

I’ve got sunshine on a cloudy day…..
When it’s cold outside I’ve got the month of May…..
I guess you’d say
What can make me feel this way?
My girl …my girl, my girl
Talkin’ ’bout my girl

My girl.

You’re welcome, that song will probably be stuck in your head all day now 🙂

I’ve got some sunshine for you.
I needed a little sunshine in my life … even if it’s just in snack form.


It’s been rather cold and snowy here … I figure if I send Spring vibes out … hopefully the warmer weather will approach faster.

… A girl can wish 🙂

I present to you, Sunshine Pie aka my rendition of Joy’s Lavender Lemon Bars.

First, let’s discuss how I LTSL-erized this number.

  • I used a frozen ready-made pie shell *gasp … it’s true, I’m a cheater … life happens. Deal.
  • I didn’t add lavender
  • I doubled the recipe for the filling, the first batch I followed exactly what joy said ( minus the lavender). The second time, I opted for oranges and orange juice instead.





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I layered. I baked. I cooled. I ate.  


Don’t forget, for the recipe – be sure to pick up Joy’s Cookbook ❤ 

Happy Saturday – have a fantastic weekend


All your eggs in one basket Easter Bread

Happy Easter Sweet Peeps!!

How was your weekend?

What did you do for Easter?

What was on the menu?!?

… are you glad it’s all over?


Just think, now you get to sit back – relax and chow down on all of that extra chocolate that your kids are begging you to take away from them 😉

And of course, I’m here to help you with the stealing master plan.

*dooo dooo doooo … never fear, LTSL to the rescue * (especially if it involves chocolate)

Technically, you’re not stealing their chocolate eggs – – you’re just borrowing them to make this bread.

You’re really not intentionally doing them any harm by snatching away the goodies – – in fact you’re doing them a favour by saving them a trip to the dentist.

They should be thanking you for taking away all that totally delicious disgusting sugary stuff … and whatever you doing use for this bread – – you might as well chomp since it is your job as their parent to keep them safe annndd the last thing they would want are cavities.

Perfect logic don’t you think?

…. mmhmmm maybe not, but this bread is totally worth any incognito ninja actions you have to take.

All your eggs in one basket Easter Bread

6 Cups Flour

1/2 Cup Granulated Sugar

1 1/4 Tbsp Quick Acting Yeast

1 Tbsp Fresh Orange Zest

2 Tsp Candied Citrus Peel

1 Tsp Sea Salt

1 1/2 Cups Milk

1/3 Cups Butter

4 Large Eggs

1/2 Cup Cadbury Mini Eggs

2 Tbsp Water

1 Tsp Coconut Extract


In a large bowl, combine 2 cups of flour, yeast, orange zest and candied citrus peel.

Over medium-high heat, combine butter and milk. Allow the butter to melt into the milk – – approximately 3 minutes.

Add your heated milk mixture to your dry ingredients.

Add 3 of your eggs.

Now, add the rest of your flour. Knead the dough just until combined and it becomes as soft as a pillow ( 5 minutes)

Place your dough in a large greased bowl and allow to rise for 1 hour. Once complete, push down to deflate your dough.

Turn out onto a lightly floured surface. Cut your dough into thirds.

Now cut, each third into half.

Cut 3 of your 6 mounds of dough in half. You should now have 9 mounds of delicious bread dough.

Roll each mound into long ropes. You will notice, that you will be left with 3 long ropes, 3 medium-sized ropes as well as 3 mini sized ropes.

Taking 3 ropes of the same size, braid together to form the workings of your egg nest. Repeat with the other two sized ropes.

Form each braid into a ring.

Preheat oven to 350 oc. Prepare a baking tray by lightly spraying or lining with parchment paper.

In a small bowl, combine the last egg, water and coconut extract.

Place your largest ring on your baking tray, brush with egg wash. Add your medium sized ring on top of the large and once again brush with the egg wash. Last add your smallest ring and brush with egg wash.

Carefully tuck in your Cadbury mini eggs, into your nest.

Bake for 40 minuets, until golden brown.

Remove and – – well, eat up!!

Stay sweet love bunny’s

p.s if you’re a nice person and don’t want to steal candies from the rugrats, this is the perfect reason to jump into that discounted Easter candy 😉 


The Long & Short of Cran-Orange Shortbread Cookies

One of my favourite parts of baking is the smell … I mean of course, having something delicious to eat afterwords isn’t too shabby either but the way baked goods smell!! If someone were to bottle that smell – – I think they would be a million-billionaire!!

This brings me to exhibit A:

Orange Zest. Ohh the citrusy-goodness that radiates from zesting a simple orange is MAGNIFICENT. It’s so fresh, yet warm and comforting.

And so, I thought as the blog world is going into pumpkin recipe overload ( and I do loooovvee me some pumpkin) I thought, I’d bring you something a little different – but still play into the thanksgiving holiday theme. You know what that means sugar pies?

Cranberry( thanksgiving+holiday season)  + Orange citrusy-goodness + shortbread dough = AMAZINGNESS that smells like heaven in my oven, not to mention – DE.LIC.IOUS!!

This is also probably the easiest shortbread dough I have ever made in my life. It requires simple ingredients – holds well in humidity and even better, it doesn’t need any sort of chill time … less chill time = the sooner I can get this deliciousness!!

Cran-Orange Short Bread Cookies

2 Cups Flour

1/4 tsp salt ( I always use sea salt … I don’t know why … and you don’t have to)

1 Cup butter (at room temperature)

1/2 icing sugar

1 tsp Vanilla

zest of 1 orange

1/2 cup citrus peel

1 cup dried cranberries ( you can add more if you would like … go ahead, you’re the boss of these cookies – make them your own)



Preheat oven to 350 oc. Lightly spray cookie sheet or  line with parchment paper.

Cream butter, until light and fluffy. Add icing sugar and salt, mix until well incorporated. Add vanilla ( I’m convinced vanilla takes shortbread cookies from yum to YUMM-O-TASTIC!!). Last, add the flour half cup at a time.

Form into round disk and make an indent in the middle of your dough. In the middle, add citrus peel and cranberries. Mix those babies into this little mingle we have going on. Last, sprinkle the fantastic-ness that is orange zest all over your dough. Mix that magic.

Roll into 1 – 1 1/2 inch thick rectangle. Cut in half. and then each half into 1 inch wide rectangles.

Place on baking sheet and bake for 20 minutes.

This step is VERY IMPORTANT: sit back and savour the goodness that is coming from your oven – the scent is memorizing!! If you find a way to perfume that – give me a call :)

Note 1:Feel free to place the cookies fairly close together – they do not tend to spread at all.

Note 2: These cookies are YOUURRSS … you don’t have to make them into rectangles. Make triangles – squares – circles … go crazy with it!! Get on that :D

Enjoy & Stay Sweet Sugar Pies