White chocolate chunk Smoked Sea Salt Chocolate Cookies

Happy first day of national Cookie month … err not really, but  something like that.


December 1st – it might as well be known as the first day of national cookie month. Welcome to a world where twitter, Instagram, pinterest, facebook, restaurants, grocery stores and every bakery will be bursting at its seams with cookies … and obviously, it’s only right that I do my part.

There are only nine million reasons I love this time of year, and way up there on that list is the excessive amount of cookies that can be found. Today, I have the fudgiest most adult cookies I’ve probably ever made. Smoked Sea Salt will do that to a cookie … make it grow up lickity-spilt.

And it’s gooooooooooooooooooooooood. And superfudgy. And HELLOO … white chocolate Chunks – we’re not talking chips, we’re talking CHUNKS!! … And it’s sophisticated. Something I would serve on fine china, with flutes of milk as I prance around wearing paper crowns from firecrackers … Class with a capital “C”


White chocolate chunk Smoked Sea Salt Chocolate Cookies


1/2 cup olive oil

3/4 cup granulated sugar

¼ cup brown sugar

2 eggs

1/2 cup flour

1 cup cocoa powder

1 tsp smoked sea salt

1 tsp baking soda

1 tsp instant coffee powder

1 tbsp hot water

1 tsp vanilla

1 cups white chocolate chunks

Smoked sea salt to sprinkle

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In a bowl, add the olive oil and sugars and mix until well combined.

Add the eggs.

Add the cocoa powder, flour, smoked salt and beat until a dough forms

In a small bowl, dissolve the baking soda, and coffee into the hot water. Add dissolved baking soda and vanilla and beat until well combined.

Stir in the chocolate chunks.

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Preheat oven to 350

Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.

Bake for 10 minutes for a chewy cookie, or 13 for a slightly crunchier one.

 Let cool completely on the baking sheets then transfer to a wire rack to cool.


Let the cookie craze begin!! … I want to know, what’s your favourite holiday cookies to make?

Double Chocolate Chip Nutella Guinness Bread


Chocolate + Booze + the weekend.

This is my kinda paaarr-taaayy!!

Cheers to the weekend sweethearts …

After a long week of hustling through the rat race … all a girl wants to do is get reacquainted with some chocolate – a splash ( or two ) of alcohol doesn’t hurt and carbs make it all better.

Technically, I need this bread in my life. I don’t even know if I can call it a bread to be honest, it’s quite cake-like. But, I’m of course thinking ahead … if I call it bread, and due to the fact that I added oats … it’s TOTALLY breakfast food …. or something like that. Can I convince you it’s healthy ? pushing it? – sorry.

But breakfast, that works!! Oh yess …. chocolate and booze before 9:00 am. We got a deal🙂

I originally made this bread for St. Patty’s day … and then I had to make it twice since. Can I let you in on a little secret ? – Papa LTSL is like a chocolate Hoover Vacuum … he sniffs it out, and consumes it in the blink of an eye. Truth is, I love that man – – I suggest I keep him around for a while.


My dad and I we have a pretty good thing going, I bake … experiment to my hearts desire and he eats. Even the unsuccessful recipes, he’ll at least try. I remember when I was a lot younger, I burnt scrambled eggs ( yes it’s possible … stop laughing) and he ate every bit of it. I’m sure it was the most disgusting thing ever … but he did. If that doesn’t qualify for him to be my superhero … I don’t know what will.

So, shall we get a slice on what all the jazz is about? – Let’s bake!!

Double Chocolate Chip Nutella Guinness Bread


2 1/4 Cups Flour

1/4 Cup Cocoa Powder

1/2 Tsp Sea Salt

4 Tsp Baking Powder

1/4 Cup Quick Oats + 1 Tbsp ( keep separate)

2/3 Cups Brown Sugar

1 1/2 Cups Dark Guinness

1/4 Cup Nutella

1/2 Cup White Chocolate Chips

1/2 Cup Chocolate Chips



Preheat oven to 350 oc – prepare loaf pan.


In a large bowl sift together flour, cocoa powder, sea salt, 1/4 cup of oats and brown sugar.


In a small bowl, whisk together Guinness and Nutella.

Add your Guinness mixture to your dry ingredients. Mix well.

Add both kinds of chocolate chips. Fill prepared pan, top with 1 tbsp Oats and bake for 45 minuets.

Allow to cool and enjoy!!


Have a fantastic weekend Ladies and Gents – – stay sweet


Magically Delicious Lucky Charm Cake

Are you beginning to see green and white?

Do you happen to see little leprechaun’s prancing around, singing in rhyme and rainbows randomly appearing?
… are you feeling the urge to follow those rainbows to find your pot of gold – I don’t blame you, I’d do the same.

Truth is kids, we’re getting extra close to St. Patty’s day!!
Whether you’re Irish by birth or Irish by wish – this day deserves a little celebrating. Go ahead and don your finest green outfit, indulge in a little Irish Soda bread and any excuse to drink green beer is a great day to me!!

And to begin the green with envy festivities – let’s get a little lucky with a


Magically Delicious Lucky Charm Cake.


I actually forgot how delicious sugar cereal is, I’m so use to having whole-grain-low-fat-non-processed-blah-blah-blah that I actually forgot how much I loved shoveling mounds of sugar cereal in my face … not that, that happened. And if it may have happened, let’s count it as quality control😀


Magically Delicious Lucky Charm Cake

3 Tbsp Butter

4 Cups Marshmallows

8 Cups Lucky Charm Cereal

1/2 Cup Green & White chocolate chips

Green Sanding Sugar

Cooking Spray

Star Shaped Cake Pan


Liberally spray your star-shaped cake pan with cooking spray. Sprinkle entire pan with sanding sugar.

Next, sprinkle your green & white chips around the pan.

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In a heavy and deep pan, melt your butter. Add Marshmallows and allow to get all melted and gooey.

Remove from heat and add cereal.

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Pour into pan and allow to set for at least 15 minutes ( long enough, for you to bite in and now scorch the roof of your mouth😀 … * awkward*)


Turn over onto a flat surface and enjoy … they truly are magically delicious!!

Sunday’s With Joy: Joy’s Perfect Cup of Hot Chocolate


There’s something extra special about a huge piping hot mug of hot chocolate, laced with melting marshmallows and overflowing with whipped cream.  It’s that sense of comfort, that feeling of warmth. It’s that inner child fighting to be free.

To say the least, I love the stuff. And if you follow me on instagram, I think it’s safe to say – I’m also kind of addicted to hot chocolate this season.  Not only addicted, but I think I’ve become a hot chocolate snob.

There’s actually a perfect cup of hot chocolate – not too sweet – not too thin – just the right amount of whipped cream and please add my marshmallows at the bottom of the cup … I need them to get all gooey and melted.

As part of our Christmas morning tradition, everyone in the LTSL household gets a mug (arguably a bowl) of hot chocolate, as we got older our hot chocolate also matured. Now it’s con baileys or Kahlua .   But one thing stays the same, before pouring our hot chocolate a Hershey’s kiss is placed in each mug.

It’s our way of adding a little extra love to each cup.

This year, I have a funny feeling Joy’s Perfect Hot Chocolate will be our morning’s drink of choice. It really is just perfect…




Warm up a little today over a cuppa cocoa.


Be Sweet my loves xo

Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie

best of both worlds cookie

Last Wednesday something magical happened. Something that would only really happen in dreams – except it wasn’t a dream.

It was a Christmas miracle. Cookies took flight. Thousands of cookies swarmed through the air, searching for a warm home and a tummy to fill.

You think I’ve been sipping the eggnog don’t you?

I haven’t lost my mind… just yet.


Last Wednesday The Great Food Blogger Cookie Swap took place!! Lindsay and Julie were at it again, for the second year in a row. Doing an amazing job of matching and coordinating cookie monsters around the globe, uniting over one sweet treat.


It all started a couple of weeks ago when I got my matches. Kristy ( who I also sent a box of sweet treats to last year .. HOW COOL!!), Eli and Laura. I of course wandered around their blog and was instantly blown away. These women were cookie master minds!! I knew I needed to conjure up something extra special.

And that’s where you came in.  After hearing all of your great ideas, I set to work on what I thought would be one fantabulously- delicious – festive holiday cheer oozing cookie.

And so the Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie was born.

Get a load of this: 

2 spicy gingerbread cookies falling in love over a thick layer of eggnog fudge – oh and yes, booze included.


Want some?

Come. And. Get. It.

Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie

Yeild : 36 Sandwiches

Gingerbread Cookie

1 Cup Butter ~ at room temperature

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar

1 Large Egg

1 Cup Molassas

2 Tbsp Apple Cider Vinegar

1 Tsp Vanilla Extract

5 Cups Flour

1/2 Tsp Baking Soda

1/2 Tsp Sea Salt

1 Tbsp Ground Ginger

1 Tsp Cinnamon

1/2 Tsp Ground Clove

1/2 Tsp Ground Nutmeg



In a large bowl, sift together flour, baking soda, sea salt, ginger powder, cinnamon, ground clove and nutmeg.

In an other bowl, cream together butter and sugars. Next, add your egg, molasses, vinegar and vanilla extract.

Add your wet ingredients to the dry and mix well.


Allow to chill for at least 1 hour. … this is the perfect time to get working on the fudge🙂

Eggnog Fudge

1 Cup Full Fat Eggnog ( sorry, 1% just won’t cut it this time)

1 Tsp Rum / Rum Extract

3 Cups Granulated Sugar

1 1/2 Cups Mini Marshmallows

1/8 Cup cold Butter

3/4 Cup White Chocolate Chips

1/2 Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg.



Line a 10 x 7 inch baking tray with aluminum foil, set aside until your fudge mixture is ready.

Using cooking spray, liberally coat a large heavy sauce pan. Add eggnog, rum and sugar. Stir continuously and allow to boil for 3 minutes, as the sugar melts.


Add marshmallows and allow to cook for another 5 minutes, continuing to stir to avoid burning.


Remove from heat, and quickly add butter and chocolate chips. Mix until well combined.

Pour into prepared baking tray and spread creating a thin layer.


Sprinkle the surface of your fudge with the ground cinnamon and nutmeg.

Place in refrigerator to chill as you roll out your cookie dough.

The Best of Both Worlds:

Preheat oven to 350 oc.

Place your chilled dough on a liberally floured surface and roll to a 1/4 inch in thickness.

Cut into 72 mini circles.

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Bake each set of 12 for 10 minutes each.

Allow to cool.

 Using the same cookie cutter. Cut your fudge into 36 circles.

Note: any scraps make great snacks :) 


Sandwich each piece of fudge between two gingerbread cookies.

I think I should also make a public announcement that though LTSL tells a different story; I DO in fact eat more than cookies during the holiday season. There’s cake, bread, sticky buns and boozy drinks to also consume😉
Hang tight for more holiday goodies coming your way.

Best of both world cookies

Until then, let the cookie consumption continue!!

Canadianfied Red Velvet fudge

I was SO good for once.BEFORE an actual holiday I made a sweet treat;

I had the recipe written – photographs taken

– this little delight was even consumed BEFORE canada’s day!!

I was all wooo-hooo (p.s I’ve realized I’m a woo-girl … I’ve decided to embrace it) I’m on a roll.

Canada’s Day came and I was all – – ooooo fireworks

And then I needed a day to recup.

Before I knew it – It was the 4th of July and I was all – – ooohhh sparkly , fireworks and BBQ ( even though we live in Canada, any excuse for bar-be-que works for me :) )

Let’s celebrate life instead … in a red and white fashion

(… yeasss – – that would work)

Or we could just ixnay on  celebrating anything and just eat these little morsels of love because they will give you a sugar high faster than any willy wonka factory.

On that note – – these babies are saaaawwwweeeetttt.

Like VERY sweet.

But they are yummy – -and easy and sparkly :D 

Canadianfied Red Velvet fudge

1 Cup White Chocolate Chips – Divided 1/2 cup by 1/2 cup

1/4 Cup Red Chocolate Candy Melts

1/4 Tsp Baking Soda

1/4 Tsp Sea Salt

1 Cup Condensed Milk

1 Tbsp Clear Vanilla Extract

1 Tbsp Red Food Colouring

1 Tsp Cocoa Powder Red ( or any colour your little heart desires) sprinkles/sparkles/pretty shiny bits


Lightly spray a large sheet of foil with cooking spray.

Line an 8 inch square pan with your greased foil, keeping the greased side up.

In a large microwave safe bowl, mix together the 1/2 cup white chocolate chips – red chocolate candy melts – baking soda and sea salt.

Add the condensed milk.

Microwave in 45 second intervals, until your mixture is smooth and velvety (this should take approximately 3 minutes).

Add vanilla, food colouring and cocoa. Working quickly, pour into your prepared pan.

Allow to chill for at least 1 hour ( or over night … if you can wait😀)

Time to get funnnkayy!

In a small microwave safe bowl, melt the other 1/2 cup of white chocolate chips.

Smooth over your chilled fudge.

Make it sparkle!!


*also totally acceptable for Christmas, valentines day or any other day you feel like embracing a little red and white action *

Enjoy Hotcakes


The love of my life and Citrus Cranberry White Chocolate Chip Cookies

I’ve been ever so rude, my loves. For on many occasions I have made mention of the love of my life and not once have I formally introduced the two of you.

And so tonight’s the night.

We’ve been together now for about two years and he is absolutely amazing.

He’s hard-working.

He never interrupts  and is the most phenomenal listener.

He consistently fulfils my every sweet wish.

Truthfully, he’s a dream come through.

And now  my sweethearts, I introduce to you ….

What a hottie huh?!?!

Master Mixy-mixerson.

I know – I know- he’s a complete knock-out, and even better – this bad boy will never break my heart😉.

The best part, he’s never too tired to do some hard work and he understands my need to keep my nails pretty and polished.

He’s a winner. I love him.

The end.

oh, but I have to show you kiddies, the fruits of my lovers labour.


Citrus Cranberry White Chocolate Chip Cookies.

First, should we discuss my addiction to cranberries and any sort of citrus?

It’s real. It’s hardcore.

Nooww… cookies!!

Citrus Cranberry White Chocolate Chip Cookies

Cranberries + White Chocolate Chips + Citrus Peel ... all in a cookie - - l.o.v.e

1 Cup Butter at room temperature

1 Cup Brown Sugar

1 Cup Granulated Sugar

2 Eggs

1 Tbsp Almond Extract

1 Tsp Baking Soda

2 Tsp Water

3 Cups Flour

2 Cups White Chocolate Chips (or chunks would be GORGEOUS!!)

1 Cup dried Cranberries

2 Tbsp Preserved Citrus peel


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

In a small bowl, mix together Baking Soda and Water – set aside until ready to use.

Using Master Mixy-mixerson, cream together butter and sugars.

Mix until light and fluffy and happy.

Next add eggs and mix well.

Add Almond extract.

Mix in Baking Soda Solution.

Once well incorporated, add Flour 1/2 cup at a time – – making sure all the flour gets mixed in well and gooooood.

Mix in Cranberries, White Chocolate Chips and Citrus peel


Scoop onto baking sheet – bake 15 minutes and then…


Stay sweet, cutie pies