Smoked Sea salt Triple Chocolate Threat Cookies


Happy Frrrraaaiiidaaaayy!! I have the best chocolate lovers cookie combo for your crazy cats today ( how many C-words, can I use in one sentence)  – or if you’re in a giving valentine-y mood … heeeeellllllooooo chocolate aphrodisiac – I seriously can’t believe I wrote that, knowing very well, that my mom reads this blog.

So I know not too long ago I told you these smoked sea salt chocolate cookies were the bee’s knees … well, I lied. No I didn’t they’re pretty darn-tootin-good ( I annoy me too .. it’s not just you) BUT these cookies are better.


Smoked Sea salt – Check

Dark Chocolate – Check

Milk Chocolate – Check

Semi-Sweet Chocolate – Check

White Chocolate – Check

Stretchy pants – Check


… sorry, I got a little carried away. BUT HOLY MOLY I COULD TOTALLY GO TO TOWN ON THESE COOKIES!!

I actually brought these cookies into my new office, and I had co-workers tell me this was the best cookie they’ve ever had!! Now, that could mean one of two things – either they’re being nice and want me to continue bringing in goodies or they really are stinking delicious.

The secret to this recipe is low and slow … yes, we’re still talking about cookies – stop it! These cookies are baked at 300 oc for 20 minutes – creating a shell exterior and an extremely chewy interior.


Smoked Sea Salt Triple Chocolate Threat cookies


1 cup semi-sweet chocolate chips

2 tablespoons margarine

1 cup + 3 tablespoons all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

¾  teaspoon smoked salt

½ tbsp coffee powder

1/2 cup granulated sugar

1/4 cup + 2 tablespoons brown sugar

2 large eggs, at room temperature

2 tablespoons whole milk

1 tbsp vanilla extract

1/2  cup milk chocolate chips

½ cup dark chocolate chips

¼ cup white chocolate chips

IMG_4747 IMG_4752 IMG_4773


Preheat oven to 325 degrees. Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.

Place the semi-sweet chocolate chips and margarine in a small, microwave safe bowl. Microwave until melted and well combined – should take about 20 seconds.

In a medium-sized bowl sift the flour, cocoa powder, baking powder, and smoked sea salt and coffee.

In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.

Add the dry ingredients into the wet ingredients, and stir to combine.

Add in your melted butter/chocolate combo.

Add all 3 types of chocolate chips

Lower oven to 300 degrees and scoop batter on the prepared baking sheets, and bake for 20 minutes. Allow to rest on baking tray, for 2 minutes before transferring to a cooling rack.


Chocolate lovers UNITE!! How perfect would these cookies be for valentines day, instead of a box of chocolates?

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 😀 

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


Triple Chip Peanut Butter Swirl Nutella Brownies

Children of the playground!!

I don’t want to talk much today ( and I know you’re shocked, I’m normally a chatty little munchkin!!)

BUT first, I have to wish you all a ….

Trust me when I say, you will thank me for not talking… the less I talk the faster I you can devour every crumb of this yumm-osity!

I’ve already said far too much – – these NEED to happen AS SOON AS POSSIBLE.

It’s your duty as a brownie love! As a Chocolate Enthusiast! As a Peanut Butter Addict!!

If I don’t hear back from you – no hard feelings, I know you’ve fallen in love

and are now living happily ever after.

The end.



…. except not the end because, I really want to share these with you 😀

Triple Chip Peanut Butter Swirl Nutella Brownies 

Brownie Batter-goodness


1 1/4 Cup Flour

3/4 Tsp Baking Powder

1/2 Tsp Sea Salt

1/2 Cup Butter

1/2 Cup Nutella

1 Cup Sugar

1 Tsp Vanilla Extract

4 Eggs

1 Cup Semi-Sweet Chocolate Chips – divided 1/2 x 1/2

1/2 Cup Peanut Butter Chips

1/2 Cup White Chocolate Chips


Preheat oven to 350 oc. Lightly spray a 9 x 13 inch baking pan.

In a medium bowl, sift together Flour, Baking Powder and Sea Salt.

Over low heat, melt butter. Add Nutella and 1/2 Cup Chocolate chips (feel free to use, chocolate chunks – if you ran out of chocolate chips *cough*)

Stir continuously until melted.

Remove from heat and add sugar. Mix until combined with the chocolate.

Next, add vanilla extract.

Add the eggs, one at a time – so that the heat does not cook them (eww scrambled egg brownie!!)


Add the wet ingredients to the dry and mix together the magic 😉

Now, add the White Chocolate Chips, the Peanut Butter Chips & the rest of the Chocolate Chips/Chunks.



Peanut Butter Swirl

Peanut Butter Flavouring ordered from

1 Cup Smooth Peanut Butter

1/3 Cup Sugar

4 Tbsp Butter

2 Tbsp Flour

1/4 Tsp Peanut Butter Flavouring (you can also use extract)

1 Egg


Add all of the above ingredients into a medium bowl.

Mix until all of the ingredients are well incorporated.

Now, time to get fancy-pants 😀

Spoon 1/2 of the brownie batter into your baking dish.

Spoon half of the Peanut butter batter in small (or large 😉 ) dollops right on top of the brownie batter.

Add the rest of the brownie batter, on top of all this madness.

Add the rest of the Peanut Butter mixture in spoonfuls on top of the sheet of chocolate.

And Last, but most important – – let’s swirl this mamma jamma (yes.. I just said that 😦 lol)

Using a skewer or a tooth pick, swirl together the fugedy-brownie batter and the salty peanut butter


Bake for 45 minuets.

(This totally was may have been the longest 45 minutes ever!!)

Allow to cool.

Slice and well… you know the rest 😉


Stay Sweet my loves


Caribbean Spice Sorrel Cookies

Hi Sweet Treats!!

It’s officially 13 days until Christmas … 13!!


To be honest, it’s kind of sad …in 2 weeks all we’ll be thinking about is what Boxing Day Sale we can score. But that also means, in the next two weeks I have lots to accomplish.

Have I started my christmas shopping? – Nope.

Have I written any of my christmas cards? – Nope.

What have I done then, to kick of the season? I did what any sane person would do…




This year, I had the privilege and honor to be a part of The Great Foodie Blogger Cookie Swap aka a foodie revolution ( seriously, it was fantastically amazing). Kudos to Lindsay from and Julie from for pulling together such an amazing event. I’m sure it took lots of patients, and tons of time to co-ordinate. But you both did it, and it was SUCH A SUCCESS!!

The Great Food Blogger Cookie Swap honestly took the e-world by storm!! I’m not kidding, twitter was flooded with great ideas, people tossing around potential recipes — it was the cookie monsters christmas dream come through. The whole premise is – you sign up, receive the names and addresses of 3 different foodie bloggers to which you send a dozen cookies to. And in turn, your name and information gets sent to 3 different bloggers and






Sweet Treats, what’s better than being surprised by a box of cookies?!?! – Not much! But this was serious business… I was given three outstanding people to send cookies to: Kirsty from, Anna from and Kim From  Have you seen these women?? THEY ARE SUPER-COOL-WICKED!! What in the world would a dinky little self-proclaimed baker like myself send to these serious bakers?!?! The butter and sugar in my brain began to turn. Ideas of chocolate chips, cinnamon, nutmeg and candy canes danced around my sleep … and then I thought – what are the flavours that are tried and true in my household around this time of year. And then it donned on me.


Sorrel is a holiday Caribbean drink, predominantly found in Trinidad and Tobago. It’s made from the petals of hibiscus flowers that are boiled with cinnamon sticks, cloves, orange peels, and nutmeg and then sweetened with sugar and chilled until ice cold. It smells like you jumped into a pool of heaven and the taste is simply out of this world. Cinnamon, Clove, Nutmeg – – sounds like christmas to me!! And an added bonus, it holds this bright and festive red colour. I knew this was the way I needed to go.

And so Caribbean Spice Sorrel Cookies were born.

I was taking a risk by making these cookies – they certainly weren’t the ordinary chocolate chip, or oatmeal raisin. But – this was it. There was no turning back…*drum roll please* and I now, present to you

Caribbean Spice Sorrel Cookies

4 Cups Flour

1 Cup Shelled Pistachios coarsely chopped

2 Tbsp whole cloves

2 Cups Butter

1/2 Tsp Sea Salt

1 Tbsp Cinnamon

1 Cup Icing Sugar

1 Tbsp Rose Water Extract

1/2 Cup Sorrel Syrup

3 Tbsp Red Food Coloring

2 Cups White Chocolate Chips

2 Cups Extra Finely grated coconut


Preheat oven to 350 oc. Lightly grease or line cookie tray with parchment paper.

Over low heat in a small frying pan add pistachios and clove. Allow to toast for 10 minutes, string to prevent the nuts from browning.  Once finished, remove pieces of whole clove and set aside to allow to cool.

Cream butter, icing sugar and sea salt, until light and fluffy. Add Cinnamon and rose-water.

Once evenly incorporated, begin adding the flour 1 cup at a time. After each cup is combined into the dough, repeat until all the flour is used.

Add sorrel syrup to the dough.

Add the red food coloring to the dough and continue to mix. *Warning: this is about the turn an amazing shade of red … you’ve been warned ;)*

Add pistachios and then chill for 30 minuets or over night.

Next, form into a large rectangle and cut into 3 even smaller rectangles.

Slice each third into 12 even squares. Bake for 12 minutes at 350 oc. Once finished, allow to cool.

In the mean time, melt the white chocolate chips over a double broiler (or in the microwave … like I do :)) and place grated coconut in a bowl. When all of the cookies are cooled, dip half of each cookie in the white chocolate and then quickly sprinkle with coconut. Allow to dry.

Then …. it’s the best time of all – – time to try these little wonders 😀

Enjoy my Sweet Hearts

Happy Baking & Stay Sweet xox