S’Moreo Banana Bread with S’Moreo Cookie Butter

You’re about to win.

Win breakfast that is … or life – because technically you can eat banana bread anytime.


Especially when said banana bread is slathered in cookie butter. Homemade cookie butter with coconut oil, and everyone is saying coconut oil is good for you and things – which means, this cookie butter is pretty much celery.

You’re winning. I want you to win.

I’m about to have a crazy-fun-food filled weekend and I’m sooooooooooooo excited!! Toronto’s Front Street Foods; which I have to say has been such a huge success – I vote that it becomes an annual summer shindig the city holds – the Kensington Krawl; which I plan to blog about – but pretty much is a stroll through Toronto’s Kensington Market learning about the History and tastes offered annnnnnndddd Sweetery Toronto … which I think is the FIRST EVER all sugar coma induced foooood faaaiiiiiirrr!! You’ll be sure to find a zillion-trillion-billion pictures on instagram; im trying to go easy.


I can’t wait! Tell me, tell me , tell me what are you doing this weekend? Is it summery? Are popsicles involved? Ice cream? S’mores, sunshine and barefeet in the grass?!?! Dear Summer, please never end – except fall  I love your comforting spices, tastes and fashion. But I’m not ready to let go of you summer!!


While holding on to every inch of summer, have you guys tried the S’more flavoured oreos .. which I’ve coined S’Moreos( … go ahead Christie you can claim the name) – they’re goooooooooooood! I really like them, sweet but not crazy sweet.

So I threw it in banana bread and called it breakfast aaaaaaaaannnnnddd I made butta with it. Not just butter, like in proper English butter … this is seriously butta … it’s so good I was tempted to lick my blender risking getting cut.


S’moreo Banana Bread


  • 2 cups Flour
  • 1/2 cup Sugar
  • 1/2 cup brown sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon sea Salt
  • ½ cup Olive Oil
  • 2 Eggs
  • 3 very ripe Bananas, mashed
  • 1 teaspoon Vanilla
  • 5 Crushed S’more Oreo Cookies

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  • Preheat oven to 350 degrees and spray a bread pan with non-stick cooking spray
  • In a large bowl, whisk together dry ingredients; flour, sugar, baking soda and salt
  • Add oil and eggs, one at a time.
  • Add mashed banana and vanilla, beat well
  • Fold in your cookies
  • Pour into pan and bake for 60 minutes


S’moreo Cookie Butter

  • 16 S’more oreo cookies
  • 1/8 cup coconut oil at room temperature

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Combine both the oreos and the coconut oil in a food processor or blender. Pulse for 3 minuets – the butter will seem really thin ( that’s okay!!) as your butter cools, it will solidify.



Pretzel Chocolate Chip Peanut butter cookies


Chocolate, peanut butter and pretzels … OMG YES!

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Sweet, salty, creamy, crunchy goodness.

For summer, the weather in these parts of town have been straight trippin ( don’t even ask me what that was, and why I said it)

It’s been perfect for movie marathon weekends, filled with junk food, popcorn and baking.


And it’s not even cool out, its muggy and doing magical things for my hair.


I need to announce, that I also saw Pitch 2 last weekend … and umm Aka-mazing!! I can’t say it was as good as the first, but Fat Amy had me on the floor!! Annnd this weekend, Jurassic World .. I need to see it / be scared / have bad dreams … you know, for old time sake.


What are you wild cats doing this weekend?!

I’m partying with my bestie and her familia tonight … she’s getting married in 49 days … which also means for the next 49 days and the foreseeable future I’ll be in a corner sobbing . I have attachment issues, as well as issues with the fact that we’re apparently grownup and shizz … heh. Shizz .. such a funny word.


I’m also going to a baby shower for another amiga who’s having a little minion … sorry, that should say munckin.. but whatever works.

Aaaannnnd Sunday is tonight’s besties bridal shower … ahhhh yeeeeaaaa!!

So to summarize : Brides, Babies … and by Monday Booze.


Can I just stick to making cookies, and ixnay on the rest of life?

Pretzel Chocolate Chip peanut butter cookies




1 egg, room temperature

1 cup dark brown sugar, packed

1  cup peanut butter

1/2 cup Butter

1 tablespoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup Chocolate chips

¼ cups broken pretzel pieces

24 pretzels for topping.



  1. In a large bowl, cream egg, brown sugar, peanut butter, margarine, and vanilla.
  2. Add flour, baking soda, and salt–mix in until just incorporated.
  3. Fold in your chocolate chips and broken pretzel pieces.
  4. Cover your mixing bowl with plastic wrap and chill for 2 hours
  5. Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
  6. Remove your dough from the fridge and scoop 2 inches apart on prepared cookie sheet.
  7. Top each cookie mound with pretzel.
  8. Bake cookies in oven for 9 minutes. Remove from oven &allow cookies to cool for an additional 10.


Toasted Peanut Butter and Jelly Thumbprint cookies

Last weekend, we had the Santa clause parade in Toronto!!

While it seems so early – I suppose it’s not, and as cliché as it sounds I feel like the year just flew by!!

I still remember trying to get ready for last Christmas, here I am now … beginning to think about this one – it’s tres tres cray-cray!!


Even with the stores flooded with Christmas decorations, Christmas music playing, and cookies in every crevice of Pinterest – I just wasn’t in the holiday mood … yet. Don’t get me wrong Christmas is my FAVOURITE TIME OF YEAR … I get excited and giddy – buddy the elf style!! But it all just seemed soo early.

And then last Sunday. My family and I went to the parade – it was cold – the snow fell – live bands played carols …. It was Christmas time in the city. It was all I needed to get me in the mood. And now, the countdown is on!!


34 more days and we’ll all be ho-ho-hoing around town ( … I read that, and re-ready it … I mean that statement in the most innocent way possible).

And just because Christmas means nothing in the LTSL household without cookies – I have something extra special for you!!

Toasted PBJ Thumbprint Cookies.

Have we ever discussed my obsession with peanut butter ?!?! Mmmm … remember when I celebrated National Peanut Butter Month?!?


Also, toasted taste better.


 Toasted PBJ Thumbprint cookies 


1/2 cup margarine, Softened

1 cup Creamy Peanut Butter

1/3 cup Granulated Sugar

1/2 cup Brown Sugar

1 whole Egg

1 teaspoon Pure Vanilla Extract

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1 2/3 cup All-Purpose Flour

1/2 cup Strawberry jam

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1.       In large cast iron pot, add flour to low heat. Toast until lightly brown – stir often to not burn flour. Approx 7 mins.

2.       Remove from heat and allow to cool completely.

3.       Combine egg, brown sugar, peanut butter, butter, vanilla, and beat on medium-high speed until smooth and creamed, Add the flour, baking soda, salt, and beat on low speed until just incorporated, about 1 minute.

4.       Roll into balls and  make an indent, using the back of a 1 Tsp measuring spoon.

6.       Bake 10 minutes.

7.       Remove from the oven and redefine the indent, again using the back of a 1 TSP spoon. While still warm, fill each cookie intent with jam

8.        Allow to cool completely and enjoy!!


Happy Cookie-ing darlings … and for those who are having heart palpitations over the holiday season, not to worry – I still have one more fall recipe up my sleeve!!

Sunday’s With Joy : Extra Peanut Buttery Chocolate Brown Butter Cereal Squares

That title, it’s long. I know. What I really want to call these babies are OMG-SO-STINKIN-YUMMY peanut butter bars.

Peanut butter and chocolate addicts – unite! Chocolate, Peanut Butter and Brown butter all in one punch of yuuummm! Come my children .. welcome to the dark and delicious side.

As soon as I read Joy’s recipe for her Brown Butter Peanut Butter Crispy Rice treats, I knew I was in trouble. I knew instantly she was talking my language, I was about to put down my pb spoon and create something kind of wonderful.

And so, I did. And ate every single morsel of it. Addictive – yes, but in the BEST.WAY.POSSIBLE.

Before I show you what I did, can we have a little heart to heart.

Have you kids seen this little sucker :



Yep. That was my expression exactly. General Mills / Cheerios people – I love you.

Marry me.

… And then I added chocolate.


You’re welcome …. and sorry; all at the same time. After munching, you’ll get it. You’ll both hate and love me.

I get it – I really do.

Extra Peanut Buttery Chocolate Brown Butter Cereal Squares


  • Peanut Butter Cheerios used instead of rice cereal 
  • 2 Cups Mini Reese Pieces added to the top
  • 1 cup melted chocolate chips to drizzle.

Ready, to get your peanut butter pants rocked?

  2. BBRKS
  3. BBRKS

Add your cups






Go ahead, no one is looking … it’s okay if you don’t share. I didn’t – there wasn’t enough time😉

Also, if you thought today’s remix of joy’s recipe was nuts. Wait til you see what I have for your tomorrow. One word: Bourbon.

Stay Sweet!!


Oh My Yum Peanut Butter and Jelly Sandwich Cookies

CONFESSION: I’ve celebrated National Peanut butter month, but … I’ve left the BEST for last!

Today marks the last day of National Peanut Butter Month😦 and while I’m a little heart-broken – – it’s been such a fantastic month!!

To be honest, I think I’ve done the month justice.

I’ve ploughed through 4 Liters of Peanut Butter  countless sticks of butter – seas of sugar – – and the flour situation …

don’t get me started ( at one point, I had to do an emergency flour run😦 lol).

It was a month filled with browniescakefrench toastoatmealpopcornbread and while I wasn’t eating peanut butter… I was drinking it.

And though – – some may say, I’ve eaten more peanut butter than the average cupcake – – my list is not complete without these cookies!! 

Dear I claim these cookies to be THE BEST PEANUT BUTTER COOKIE I’ve had In.my.life.

Pretty strong claim huh?  – Especially coming from a cookie monster like myself … I’ve had a decent amount of cookies – – and still no other Peanut Butter Cookie stands to match the chewy, nutty and ohhh myy yummm deliciousness of this bad boy.

Pure.Peanut Butter. Cookie. Seduction.

So what makes it so spanky? …. This little puppy is a PBJ Cracker Sammie  hugged by a PB Cookie – – can we say  Hippy style love fest!!

Sugar Pies… even if you haven’t celebrated the month (…yet)- there’s still time… do yourself a favour and get this little mounds of joy

in. your.bellaaayy😉

Happy Peanut Butter Munching my loves.

 Oh My Yum Peanut Butter and Jelly Sandwich Cookies

Yeild : 1 Dozen

1/2 Cup Butter – at room temperature

1 Cup Brown Sugar

3/4 Cup Peanut Butter

1 Egg

1/2 Tsp Vanilla

1 1/4 Cup Flour

1/2 Tsp Baking Powder

1/2 Tsp  Baking Soda

1/4 Tsp Sea Salt


24 Rtiz Cookies

12 Tsp Peanut Butter

12 Tsp Jelly


Preheat oven to 350 0c – line a cookie sheet with non-stick paper, or lightly spray.

In a large bowl,  cream together butter and brown sugar.

Next, add 3/4 Cups Peanut butter.  Mix well. Then, add egg and vanilla.

Now, sift together flour, baking powder, baking soda and sea salt.

Gradually, add flour mixture to your peanut butter mixture.

Form cookie dough into 24  balls, using a 1/8 cup measuring cup.

Arrange your 24 Ritz crackers on a clean surface.

Slater 1 tsp of peanut butter on 12 crackers.

And spread the same love using jelly on the other 12 crackers.

 Sandwich them! 

Flatten two of your Peanut Butter Cookie Dough balls .

Place your Ritz Sandwich between the two flatten pieces.

Let. Them.Hug. it out😉

seal all of the sides, locking in all of the peanut butter delicious-osity.

place on cookie sheet – and repeat.

Bake for 10 minutes.

Allow to cool and enjoy with a cold glass of milk.

Stay Sweet Good Looking People of Sugarland – – have a snazzy weekend😉


Apple Upside Down Peanut Butter Coffee Cake

Why hello there Sugar Plums …

I have big news.







… yours truly🙂

Can you believe it, little old me got the chance to guest post on The Spiffy Cookie, owned by the phenomenally-cool-quirky-peanut butter loving-super cute Erin!!

I’m so enchanted by everything that comes out of Erin’s kitchen, so when I was given this opportunity I was not only bouncing off the walls with a sugar high – but I also knew I better come up with something sumptuous!!

No pressure total pressure being that this is my first time guest posting ever! I think you’ll like this little concoction.

Get Sweet with Erin Today😉

Double Jelly Peanut Butter Linzer Tart

Peanut Butter and Jelly – – the perfect combination of sweetness meshed with  salty and creamy, creating a tantalizing spell of amazingness.

But here’s the question – what kind of jelly do you us?

Are you more of a Jam fan?

– Strawberry

– Grape

– Cherry


– Blueberry

– Apple Butter

….. ohhh the insanity of choosing!

This recipe is especially for those of you who won’t choose favourites or for people like me, who would rather get in as much jam as possible😉.

A crumbly cookie base, sandwiching BOTH

Strawberry Jam


Grape Jelly

… I do these things because I love you. That, and I love peanut butter and I’m still celebrating national peanut butter month.

The inspiration of this tart came directly after reading about this little beauty by Heather of Sprinkle bakes. This woman is a baking goddess – – seriously, I’m convinced she can make  air taste like delicious candy. I can’t wait for the release of her book … I may (totally) have pre-ordered a copy (….or two *cough -five- cough*) … not the point though.

So I thought – – I need to peanutbutter-er-ize this little number.

And so I did.

Before I share the love and provide you all with this recipe – – I HAVE to tell you a quick little story. I made this tart early one morning. It came out just as I had hoped and had my entire house perfumed with the sweet smell of peanut butter cookies. I was so excited to let it cool – – and then slice it and have myself a lovely mid-day snack.

I made it.

Went out, and left it to cool

… and came home to a pan full of crumbs😦 .

*crash – bham – boom* <— that was my heart breaking😦

Let’s just keep things civil and say – – papa LTSL, couldn’t wait. He went to town and decided that it was in fact so delicious that the neighbours needed a slice… and that was the story of my little tart.

That means … lots of PBJ love swept the land, but none for my grumbling little tummy.

Since I know you’re all super-smart cookies … I know you will suggest that I just make the tart again – – and what can I say, if you request me to do so … I may just have to…. no need to twist my arm😉

Double Jelly Peanut Butter Linzer Tart

1/2 Cup Butter

1 Cup Brown Sugar

3/4 Cup Peanut Butter

1 Large Egg

1/2 Tsp Vanilla

1 Cup Flour

1/4 Cup Quick Oats

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Cinnamon

1/4 Tsp Sea Salt

2 Cups Grape Jelly

2 Cups Strawberry Jam


Preheat oven to 350 oc. Lightly spray a jelly roll pan (17 x 12 “).

In a large bowl cream butter and brown sugar.

Once combined, mix in your egg.

Next goes the vanilla. And of course, don’t forget the peanut butter.

In a separate bowl, mix together the Flour, Baking Powder, Baking Soda, Sea Salt, Cinnamon and Quick Oats.

Add your dry ingredients to the wet… miiiiiiiiixxxxx.

Divide your dough in half. Wrap half in parchment paper and chill for at least 15 minuets ( *note: the longer the dough chills, the easier it is to work with … I was impatient :()

Working with the other half of your dough, spread creating a thin layer across your prepared pan.

Now, it’s Jelly Time :D!!

Using a spoon, and working with your pan with the longest side towards you – begin to stripe your jam.

Begin by first creating a strawberry jam stripe – followed by a grape – followed by a strawberry stripe.

Continue until you cover your tart base…. (if you’re getting excited, that makes the two of us😉)


Next, working with your chilled dough, between two pieces of parchment paper roll into a 1/4 inch thick sheet. Cut into 1 inch strips.

This can be done meticulously by using a ruler  ( which would create a neater looking pie), or you can take the “rustic” aka lazy/hungry route like me and just average.

Next, weave your PB strips across your tart base. Again, this can be done as carefully as you’d like, or as “rustic” looking as you’d like. I do have to say though, this tart is extremely forgiving. Once baked, any cracks or bumps will disappear *phew – – close one ;)*

Bake 30 minutes – – Allow to cool for 15.

Then, if your Papa doesn’t attack it – – dig in😉

Enjoy Sweetie Pies