The Quickest Chocolate Blackout Cookies

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

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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.

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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.

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The Quickest Chocolate Blackout Cookies

Ingredients

1 box devils food cake mix

½ tsp instant coffee

1/3 cup oil

2 eggs

1 can prepared chocolate Frosting

Chocolate sprinkles

Instructions

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

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Cookies and Cream Soft Serve Frozen Yogurt (Fro-Yo)

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Frrroooo-yoooooo.

Does it bother you when people say the shorter version of an actual word. I once called hot chocolate Ho-Cho, and my husband asked me how was my life so busy, that I couldn’t just say hot chocolate. He might have a point … I’m also not 13 … buuutt I’m not 130!!

But FroYo might be different, it’s a thing now – no one actually says frozen yogurt. Well, unless you’re an actual adult and sophisticated and things. Mostly the things part.

How sophisticated are we actually talking, if I stuffed what could have potentially been a healthy snack with chunks of chocolate and oreo cookies?! – you be the judge.

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Cookies & Cream Soft Serve Frozen Yogurt (Fro-Yo)

  • 2 cups plain, full-fat Greek yogurt
  • ¼ cup honey
  • 1/2 cup mini oreos
  • 1 cup cadbury cookies and cream bar ( any cookies and cream chocolate bar would work just as well) chopped.
  • 1 tablespoon pure vanilla extract

Instructions

  1. Place the yogurt, honey, and vanilla in large bowl.
  2. beat with a hand mixer until light and fluffy ( approximately 3 minutes)
  3. stir in mini oreos and chopped chocolate.
  4. Using a spatula, transfer the mixture into a saran wrapped loaf pan. Cover with cling wrap, and freeze for 45 minutes.
  5. Remove the pan from the freezer, and stir mixture ( the corners will start to freeze first, combine with the liquid centre).
  6. Cover again, and place in the freezer for 3 more hours, stirring every 30 minutes.

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Pumpkin Spice Latte Bread

Can I be honest with you folks?

This year’s pumpkin spice latte’s from Starbucks, didn’t quite hit the spot. For the entire season, I had 2 … TWO?!?

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Last year, I was downing one a day, if not two .. a day!! For whatever reason, this year, the cups I got ended up tasting like cough syrup. So I’ve been opting for my usual coffee order instead. I can’t wait until the gingerbread is back – this classic better not fail me!!

Last week, as I was picking up my daily cup – I noticed the pumpkin spice latte mixes were on sale – the miniature candy wheels in my mind began turning. I love the SMELL of the lattes, I’ve normally LOVED the flavour and did I mention there was a SALE?! I got 2 boxes.

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 And then I made bread — and it smells like heaven.

And I added a pumpkin spice latte cream cheese swirl  — and it smells like heaven.

And I drizzled it with more pumpkin spice latte goodness … did I mention it smells like heaven?

 

Pumpkin Spice Latte Bread

 Ingredients

 Bread:

 1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon Sea salt

1 teaspoon cinnamon powder

2 pks Starbucks PSL mix (or 2 Tbsp Cinnamon Powder, 1/2 Tbsp ginger powder, 4 Tbsp Powdered milk, 1 Tbsp Nutmeg)

2 eggs

½ cup granulated sugar

1 cup brown sugar

½ c margarine, softened

1 tablespoon vanilla extract

1½ cup canned pumpkin

Cream cheese

½ cup cream cheese

1 pk Starbucks PSL ( or half of the spice mix above)

1 Tsp Cinnamon powder

Drizzle

¼ cup ready-made frosting

1 pk Starbucks PSL ( or half of the spice mix above)

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Instructions

Preheat oven to 350.

In a large bowl, whisk together all of the dry ingredients.

In a mixing bowl, beat sugars and butter until creamy.

Add eggs and vanilla.

Slowly add dry ingredients.

Mix in pumpkin.

In a small bowl, combine cream cheese , PSL mix and cinnamon.

Pour 1/2 of bread mixture into a greased and floured loaf pan, add 1 tbsp dollops of cream cheese mixture sporadically. The rest of the bread mixture, and top with remaining cream cheese mixture. Taking a toothpick or skewer – marble the two mixtures together – just slight swirls – you don’t want the two mixtures to combine 🙂

 Bake for  70 minutes.

Remove from oven and allow to cool for 20 minutes.

This is a good time to make the drizzle!! Combine icing and PSL mixture. Microwave on high for 30 seconds. And then drizzle away!!

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I actually just realized, this is the first pumpkin bread that I’ve ever posted – what the heck have I been waiting for?!?! And if any of you end up making French toast with this bread – HOLY MOTHER OF YUMM – please call me over, I’ll walk with amazing stuff for us to make Mimosa with – and we’ll sit around and pish-posh all day!!

Strawberrytastic Cornmeal Cookies

Annually the LTSL family goes strawberry picking, we’ve been doing it forever and will probably continue doing it until I’m old, grey, and speeding around in a motor scooter ( Mr. LTSL and I promise to buy each other matching ones … *sigh* I love that man and how “mature” we are 😉 )

This year was no different; we woke up each to a bright sunny day – loaded into the car – drove about 25 minutes to our local farm and arrived to what can only be described as

a sea of ruby-red deliciousness.

Of course, we left with more than we actually needed – – and our lips were glowing with the amount of fresh strawberries we gobbled down. But summer traditions like this have a special place in my heart.

Our annual trip also means 3 things:

1)      Tonight’s desert will be ice cream sundaes with fresh strawberries

2)      Tomorrow morning we will be having crepes with honey, lemon and strawberries

3)      There’s lots of jam in the near future

Home-made jam =   pies, crumbles, cakes and cookies = one goooood time.

We made jam.

And I made cookies. With cornmeal.

And they had a perfect dense outer edge created by the crunch of the corn meal, with a fantastically cake-like centre.

These cookies scream summer and I have a little inkling that you’d love them (plus they’re pretty 😀 )

Strawberrytastic Cornmeal Cookies

¾ Cup Brown Sugar

½ Cup Butter ~ at room temperature

½ Cup Strawberry Greek Yogurt

1 Tsp. Almond Extract

1 Tbsp. Strawberry Jam

1 Cup Flour

¾ Cup Cornmeal

½ tsp. Baking Soda

1 Tsp. Sea Salt

Directions:

Preheat oven to 350 oc. Prepare a cookie sheet ( I used a muffin top pan 😀 )

In a large bowl, cream together the brown sugar and butter. To this add, your Greek yogurt, almond extract, and strawberry jam.

Next, in a separate bowl mix all of your dry ingredients.

Mix together your wet and dry and let the summer lovin’ begin

Form your cookies, bake for 20 minutes and then

… Well, you know the drill.

Happy Cookie Munching Honey-pies

Xoxox

Sunday’s with Joy : Blackberry Ginger Scones

Rise and shine sunshines….

I’ve got something that will rock your pj’s to the moon and back a million times over!!

I want you to meet someone…

Children of the playground, meet ….

Joy.

 You know that girl in highschool,

the one that was cute – popular, but not unapproachable 

– she was a smartypants, but not a dork

– she had her head held high

and could carry both an elegant ball gown  or hang out in a pair of old jeans and a white tee …

she was sweet

she was funny

she dripped in coolness, but it never went to her head.

You know the one I’m talking about…

Well, that’s how I picture Joy to be.

This woman is the epitome of cool 🙂

She’s as cute as a button. Real. Honest. funny.

And,  it sounds like her apartment looks like a page from the anthropoligie  magazine.

Grab your high heels, this woman is about to take over the world  lip gloss and all!!

And I now have the pleasure of exploring her brand spankin’ shiny cookbook with a group of fellow bloggers.

Every sunday, join us as we dive into the wonderful world Joy The Baker Cook, each week making one selected recipe from her very first (and hopefully not last) cookbook.

You’ll notice this post, is a little different – though it’s me bringing you lovely people a yummy treat … there is no recipe. See the thing is I REALLY REALLY REALLY want you guys to go out and buy Joy’s book – you can get it hereor here or here, like I did :).

Trust me when I say, it’s one for your collection. Joy masters turning the everyday into super-fantiastically-special. She adds her touch of class and a splash of colour to make this book one of my all-time favourites. This book has it all.

First up to the plate – – Joy’s Raspberry Ginger Scones.

One minor little alteration – – I used blackberries. When I visited my favourite market, raspberries were 5.99 for a small basket. After fainting at the price, and the farmers attempting to gauge my eyes out and rob me …. I opted for blackberries ( lol, I’ll see what I can do about my dramatic nature 🙂) I also attempted to cut my scones in the shape of a star, because morning’s are a little more special when your food is in a fun shape. The last little alteration I made, was I sprinkled cane sugar on top of the scones before baking them – – it adds a great crunch and all stars should sparkle :).

Other than that – – this is one hundred percent joy!!

Blackberry Ginger Scones

 + +

  1. *major berry squish-age*

*alakazam – – wishy – – washy – – sprinkle sprinkle – – magic magic  * <— that’s the spell to make scone bake …. but you already knew that 🙂

Taaa-daaaa!!

Enjoy your sunday my loves, cuddle up near the ones you care about most – laugh today – enjoy life’s little miracles … like fresh-baked scones slathered in butter and a hot cup of tea.

Stay sweet

xoxox