Cookie Dough Pop tart Brownies


Instead of calling this recipe Cookie Dough Poptart Brownies, I should seriously just call them my apology to bikini season … or indulgence… but darrrrrrrrn delicious.

Technically, we could start working on our swimsuit bodies after a tray a brownies … riiiiiiggghhht?!?


And also, long weekend.

This weekend, in true Victoria Day Long Weekend fashion there will be a flood of food – and trust me, this little lady aint mad at all!!

Can we also talk about something only semi-random … strawberries.

I want all of them. In my face. On cake. With yogurt. You name it, gimmmmmmmaaaayyy. I know this recipe is far from having anything to do with strawberries… buuuuuttt long weekend – summer – strawberries … logic?

Maybe not.


As you know, I’ve done quite a number when coming to trashing up brownies – and, this my darlings is no exception!! The trashier the better … well, sometimes …. Okay, maybe only when it comes to brownies. Or pizza. Or cookies. AmIright?!



Cookie Dough Pop Tart  Brownies


2/3 cup unsalted butter

1¼ c. sugar

1 tsp. vanilla extract

¾ c. unsweetened cocoa powder

1/8 tsp instant coffee

2 eggs, cold

½ c. all-purpose flour

⅛ tsp. baking soda

1 tbsp. cornstarch

¼ tsp. sea salt

¼ c. semi-sweet chocolate chips

8 cookie dough pop tarts chopped

Cookie Dough topping

1 cup butter

1 ¼ cup brown sugar

1/4 cup granulated sugar

1/4 cup whole milk

2 teaspoons vanilla

2 cups flour


  1. Preheat oven to 325 degrees. Line a 9×11 inch pan foil.
  2. In a microwave safe bowl, add butter and sugar.
  3. Microwave for 1 and a half minutes. Allow to cool to room temperature and then stir in the vanilla extract, cocoa powder and coffee.
  4. In a large bowl add cocoa powder mixture, mixing in 1 egg at a time.
  5. In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. Combine wet and dry ingredients.
  6. Fold in chocolate chips.
  7. Pour half the brownie mixture into your prepared pan, top with half chopped poptarts.
  8. Spread the remaining brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set.
  9. Remove from oven and allow to cool.
  10. While cooling, prepare cookie dough topping. Beat the butter with both sugars until light and fluffy. Add in the milk, vanilla and flour.
  11. Evenly spread on cooled brownies, top with remaining poptarts.


The Quickest Chocolate Blackout Cookies

As if I ever need an excuse to eat cookies – but Friday night cookies seem so much more special.


I don’t know about you guys, but I’ve gotten to a point in life when Friday night means a couple things;

  • Comfy clothes
  • Tv/Netflix Marathon
  • Slightly more indulgent food than my Monday – Thursday routine
  • Dessert. And when dessert is cookies … I can justify having 1 ( million-zillion-trillion … especially if they smell like brownies)

I don’t miss the days of late nights, slipping into the shortest dress/ skirt I own with the highest heels – predrinking and then partying until my feet want to fall off. Been there – done that.


Give me Mr. LTSL, a good movie and some good food …. Damn, Daniele I’m a happy little lady! I know you’re thinking I’m old – I’d like to think I’m ‘maturing’ … I say that, as I remember last Saturday I spent the morning covered in a winnie the pooh blanket, drinking chocolate milk, watching Inside Out ( also, wicked good movie!!).

These cookies though!! So easy to throw together, they taste extra fudgy, and sprinkles. Oh how I love me some sprinkles – and frosting … and dunking these in milk.


The Quickest Chocolate Blackout Cookies


1 box devils food cake mix

½ tsp instant coffee

1/3 cup oil

2 eggs

1 can prepared chocolate Frosting

Chocolate sprinkles


Preheat oven to 375. Prepare two large cookie trays.

In a large mixing bowl, stir together cake mix, coffee, oil, and eggs until combined.

Roll into 1 inch balls, and place 2 inches apart on the prepared baking sheets (the cookies will spread).

Bake 8 minutes or until lightly golden brown.

Allow to cool completely, then frost and sprinkle


Oatmeal Raspberry Chocolate Cheesecake bars


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.


I’m not.

But I have something delicious and jazzy to share with you!!



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.


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



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).


Lemon, Coconut Sweet Bread

I have a little bone to pick … with life that is.


Why is Meyer lemon season seriously .0823123 seconds long?!?! And how the heck to I get my hands on some without them going bad?!

See, originally I wanted to make this recipe using Meyer lemons – because they’re so little and cute and lemony, but not super tart. So I bought a bag ( I could have bought a car for less … by.the.way. – not the point) I ended up keeping them on my counter for a couple of days – and poof – they turned.

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So I used regular lemons. And this bread came out spectacular however if you have Meyer lemons, please use them instead and kindly send me a slice of bread … and a box of tissues.

Rant over.


Also, why do people say, I have a bone to pick .. that’s gross – I’m kind of wishing I didn’t say that now. But what’s done is done – when life gives you lemons – make bread … okay, now I’m definitely wishing I didn’t say that. Although, I would be lying if I said I wasn’t on the floor laughing.



Normally, I share what I bake for the blog with family, friends and co-workers – this bread though, it didn’t even make it out of our home … the top gets so crusty and it smells so lemony as it bakes. I’m clearly welcoming spring with open arms with the combination of lemon and coconut – it was a gamble with the citrus and sweet coconut buuuttt Daaaamn, Daniel!


Lemon, Coconut Sweet Bread


  • 1 ½ cup sugar
  • ½ cup brown sugar
  • 4 cups flour
  • 2 Tbsp baking powder
  • 1 tsp sea salt
  • 2 Tbsp Lemon Zest
  • ½ cup dried coconut
  • 2 eggs
  • 1 tsp lemon juice
  • ¼ tsp Malibu rum
  • 2 c milk
  • ⅔ c olive oil


Preheat oven to 350 degrees.

In a large bowl, combine brown and granulated sugar, flour, baking powder, sea salt, lemon zest and dried coconut.

In a separate bowl, beat eggs, lemon juice, milk, Rum and olive oil.

Combine, the wet and dry ingredients.

Pour into a well-greased loaf pan and bake for 1 hour ( it should pass the crumb test by this point)


Flur De Sel Nutella Brownies

I’ve made a couple brownies in my time … all 20-something years of it. But nothing compares to this recipe.


  • 2 kinds of chocolate chips
  • Nutella …. Pretty much made out of angel dust
  • Flur de sel …. Pretty much angel dust.


I was lucky enough to get a personalized bottle of Nutella for Christmas last year – can I just say, how freaking well do my friends know me?!?! and also … Nutella! With my name on it! that screams hands off, doesn’t it?!


I knew I wanted to do something special with this little gift – I wanted to keep it simple but make sure it was indulgent and blow-your-mind-delicious. Verdict: we have a winner!!


I also want to defend these brownies beforehand … yes, they’re fudgey – yes, they’re gooey – yes, the flur de sel shines – yes, they’re hella delicious… and no, it’s not quite bikini season yet.


Aka I got your back, Jack!! (not sure who jack is, but I got his back)

Flur De Sel Nutella brownies


1 cup dark chocolate chips

¾ cups unsalted butter at room temperature

½ cup semi-sweet chocolate chips

1 1/4 cups granulated sugar

1/2 cup Nutella

3 large eggs plus 1 egg yolk

1 teaspoon coffee powder

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

½ teaspoon Flur de sel


Preheat the oven to 350°F. Prepare a 9×11-inch baking pan spray with nonstick cooking spray.

In a large microwave-safe bowl, combine the chocolate chips and butter. Heat in the microwave for 1 minute then stir.

Continue heating until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. Stir in the Nutella.

In a large bowl, beat the eggs, sugar, and coffee on medium-high speed until thick. Stir in the cooled chocolate mixture. Add the flour, cocoa, and flur de sel.

Pour the batter into the prepared baking pan. Bake 35 minutes. Remove from oven and allow to cool completely before slicing.


Also, in completely unrelated – but totally indulgent news, follow me around town this weekend as my girls and I put our  stretchy pants to good use and eat our way through Kensington Market.

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?!


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!!


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)

IMG_1722[1] IMG_1728[1]



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.


Herb de Provance Cranberry Shortbread cookies


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.


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!!


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!!


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



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.


…. 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 (!!)