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Poppy Seed Bundt Cake with Blueberry Glaze

In case you haven’t figured it out from my blog thus far, I like the simple things in life. Peanut butter cookies. Rich chocolate brownies. Lovely summer bundt cakes, like this one.




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To Do List of Recipes

One of my very favourite morning rituals is to check my Google reader to see what lovely recipes have been posted to the food and baking blogs that I follow. When one in particular catches my eye, I mark it as ‘starred’. Then whenever I am going to a party, feeling peckish, or just in the mood to bake, I check my starred posts list and choose one from it. However, life has been pretty crazy lately and that combined with the insane heat wave we are having in Montreal lately, has prevented me from doing much baking. So, I thought it would be a good idea to round up all the links of the cookies, cupcakes, etc that are waiting for me to try them out, and maybe it will prompt me to get that oven fired up.


Chewy Molasses Chocolate Chip Cookies

I made molasses cookies from Martha’s recipe at Christmas and they were my favourite cookie of the year. I’ve since been a little bit obsessed with the idea of molasses in cookies, and combined with chocolate chips? I love you Joy!

Andes Mint Chocolate Cookies

Mint makes everything better, at least that is my philosophy. Also chocolate.

Melt-in-Your-Mouth Buttermilk Chocolate Cookies

I guess I’m on a thin, chewy cookie kick? All my recent recipe crushes seem to have that in common. I have some buttermilk left in the fridge though so these might get pushed to the front of the line!


Mocha Cupcakes with Espresso Buttercream Frosting

Um…mocha? espresso? buttercream? drrooooool.

Banana Cupcakes with Peanut Butter Frosting

I’ve made quite a few recipes using bananas and they are always a huge hit. The peanut butter frosting just pushes this recipe over the edge into fantabulous.


Raspberry Crisp

Raspberries are delicious and in season right now, so it is a good time to use them in my baking. Plus Pioneer Woman never lets me down!

Peanut Butter Cup Rice Krispies Treats

Kind of a cop out, since they don’t really require any baking skill, but these remind me SO much of my childhood that they need to be on the list just for nostalgia’s sake.

Any recipes you all want to try? Recommendations? More to add to my list? I have a party this weekend where I am supplying dessert so I will be posting up my results soon enough.


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Mocha Chocolate Chip Cookies

We are in the midst of a heat wave in Montreal. It has been too hot to do anything other than float around in the pool. Definitely not a good idea to be turning on the oven in this type of weather. However, we got a big thunderstorm a few days ago and things have cooled down to at least a bearable level of heat. So, I took the chance to get baking again. Even if I did do it in my bikini, between trips to the pool.

I recently discovered Framed, and have earmarked a ton of recipes to try. I started with baking, of course, and chose the Mocha Chocolate Chip Cookies. They turned out delicious, with a little bit of bite from the coffee, and sweetness from a pound (!!) of chocolate chips. I would definitely make these again, except not in this type of heat. I had trouble during the mixing phase because the butter just mellllttteeeddd as soon as I took it out of the fridge. I was too anxious to refrigerate the dough overnight, and I think that would have made a difference because the cookies spread out A LOT.

Mocha Chocolate Chip Cookies

(from Framed)

2 cups flour
3 tablespoons instant coffee powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, cut into chunks
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 pound chocolate chips or chunks — any variety you like.

  1. Whisk the flour, coffee, baking soda and salt together.  Set aside.
  2. Beat the butter in a mixer until lightened.  Add granulated sugar and beat for 30 seconds.  Add brown sugar and beat for another 30 seconds. Add eggs one at a time, beating after each addition.  Add vanilla and beat until blended.
  3. Turn mixer speed down and add flour mixture, mixing until just incorporated.  Add chocolate and mix until evenly blended in.
  4. Wrap the dough in plastic wrap and chill in fridge for several hours to overnight.
  5. Preheat oven to 350, and line cookie sheets with parchment paper or Silpat.  Drop a heaping tablespoon full of dough onto sheets, leaving 2 inches between cookies.  Bake for 10-12 minutes.
  6. Cool on racks.

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Peanut Butter Chocolate Chip Oatmeal Cookies

I have been thinking that I should change the title of this blog to “All the Recipes You Can Make with Chocolate and Peanut Butter” because seriously, it is beginning to be a problem. It is all I ever want to bake! I think about trying something challenging or different but as soon as I open that cupboard the chocolate chips look so happy next to that big jar of PB…I can’t control myself. So, here is another cookie involving Peanut Butter and Chocolate chips, except this time with oatmeal for good measure.


Who could resist that? Look how delicious the peanut butter looks sitting there with all the sugar. Mmm, heaven.


I also recently was given a gift of some real, gourment Mexian vanilla, from a lovely family who spoil me way too much! I have never baked with real vanilla, I am always too poor to shell out the big bucks. But this may change the way I bake! I was so excited to try it.


Check out that dough. Doesn’t it look amazing? I bet it tastes good even before baking, not that I would know. I swear.


I put the dough in the fridge before scooping them out, a habit I am developing because I love what it does to the cookies.


This is how they turned out! Amazng. They don’t look like peanut butter cookies so it is a pleasant surprise when you bite into one! And I got to use these amazing chocolate chips from Bulk Barn that I will be talking more about in my next post. They are soooo good and not even that expensive!

Please try these cookies! Make sure to undercook them a little, if you are like me and enjoy that sort of thing.

Peanut Butter Oatmeal Chocolate Chip Cookies

adapted from allrecipes


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 3/4 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 375.
  2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. If you want, put the dough in the fridge for about an hour to firm it up. Drop by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 minutes in the preheated oven, or until edges are golden. Let sit on cookie sheets for about a minute. Remove from sheets and place on wire racks to cool
  4. Enjoy!

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Healthy Applesauce Oatmeal Muffins


Ok, I have been really bad with updating this blog. I realized that when I went to look through my pictures and found these muffins, which I made back when I was still doing my new years resolution of eating healthy. Clearly I gave that up about a month ago! But one recipe that I am still going to make is this one – these healthy (93 calories per muffin!) treats are surprisingly delicious and alleviated some of that guilt I feel each time I bake.

Applesauce Oatmeal Muffin

(recipe from


  • 1 cup old fashion rolled oats (not instant)
  • 1 cup non-fat milk
  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened applesauce
  • 2 egg whites
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. sugar
  • raisins or nuts (optional)



  • Soak the oats in milk for about one hour.
  • Preheat the oven to 400 degrees.
  • Spray muffin pan with cooking spray.
  • Combine the oat mixture with the applesauce and egg whites, and mix until combined.
  • In a separate bowl measure and whisk the dry ingredients together.
  • Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
  • Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
  • Combine the cinnamon and sugar and top each muffin with some of the mixture.
  • Bake for 20-25 minutes or until done.
  • Remove from pan, cool and enjoy.
  • These can be frozen and reheated in the microwave for a quick breakfast.

Makes 12 healthy and delicious muffins!


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A Break from Baking – Brie and Proscuitto Bites


My girlfriends and I had a pot luck Christmas gift exchange, and my dish to bring was an appetizer. I decided to make something that I had been eyeing for a while – the brie and proscuitto bites. I made them at home before bringing them over to my friend’s house, so I have no pictures of the finished product – but trust me, they were amazing and very addictive. I am glad I made them somewhere public so I didn’t just eat the whole tray myself. In Canada we don’t have the Pillsbury recipe creatings, so I just used a package of the crescent rolls and cut it into little squares. Still good!


Brie and Proscuitto Bites

Source: Our Sweet Life

1 container of Pillsbury Recipe Creations
1 triangle of Brie cheese
about 1/4 lb thin cut prosciutto


  • Grease a mini muffin tin and pre-heat the oven to 350.
  • Cut the Recipe Creations (or crescent roll dough) into 1 1/2 inch x 1 1/2 inch squares.
  • Cut the brie into little squares also, and wrap a bit of prosciutto around each piece of cheese.
  • Gently press the squares of recipe creations into the muffin tin, place a prosciutto wrapped brie into the center and bake about 20 minutes until the dough is golden brown.

They were amazingly easy and very impressive – I got lots of compliments on the time I must have spent on them, which I obviously accepted without denial.

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Martha’s Outrageous Chocolate Cookies


These cookies were on my Christmas baking list, but a chocolate needing emergency (aka a snowy winter night with plenty of milk in the fridge and nowhere to go) came up and I couldn’t resist trying out this recipe. I have a ton of other updates for you, but I am working on doing them in chronological order. I will keep them short and sweet!


The one thing that I hate about this recipe is chopping up the chocolate squares. I can’t do it without hurting myself. It frustrates me to no end. I only do it because the results are so delicious. I think I need a better knife, or a better technique – anyone have any tips?

Anyway, the cookies turned out amazing. Super chocolatey, melty, and made the whole apartment smell delicious!

Outrageous Chocolate Cookies

Source: Martha Stewart


Makes 2 dozen

  • 8 ounces semisweet chocolate, roughly chopped
  • 4 tablespoons unsalted butter
  • 2/3 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon vanilla extract
  • 1 package (12 ounces) semisweet chocolate chunks


  1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
  2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
  3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
  4. Enjoy!

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