S’mores Brownies

Summer is just around the corner, so it’s time to think about summer treats.  Ice cream, popsicles, BBQ’s, s’mores…

I love s’mores, but you really need to roast the marshmallows on a fire to get the full effect. But what about those rainy days when it’s nearly impossible to make a real s’more, but the thought of one is all you can think about?  This recipe is perfect for these moments.  Actually, it’s perfect for any moment.

Any basic brownie recipe will work for this delectable treat. This is so simple and so yummy. Enjoy!

S'mores Brownie

S'mores Brownies
Print Recipe
The deliciousness of S'mores in brownie form.
Servings
12-15 people
Servings
12-15 people
S'mores Brownies
Print Recipe
The deliciousness of S'mores in brownie form.
Servings
12-15 people
Servings
12-15 people
Ingredients
Brownie
S'more Topping
Base
Servings: people
Instructions
  1. Preheat oven to 350 F. Grease 8" X 8" baking dish. Line bottom of the pan with whole graham crackers.
  2. In a saucepan over medium heat, combine butter and sugar. Stirring occasionally.
  3. Add 3/4's of the chocolate chips to the butter/sugar mixture. Stir until combined and chocolate is melted. Let cool for 10 minutes.
  4. While you are waiting for the chocolate mixture to cool, combine marshmallows, broken graham crackers and chocolate chunks in a bowl. Set aside.
  5. Once the chocolate mixture has cooled, whisk in eggs, one at a time. Mix in vanilla. Stir in flour and salt. Add the rest of the chocolate chips.
  6. Pour into prepared baking dish. Bake for 20-25 minutes. Remove from oven. Add marshmallow topping, making sure to cover the entire brownie.
  7. Put back in the oven and bake for 10 more minutes. The marshmallows will be golden on top and the chocolate chunks will be melted.
  8. Best served warm.
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Apple Cinnamon Banana Muffins

This recipe is a great twist on plain old banana muffins.  Don’t get me wrong, I love plain old banana muffins, but sometimes it’s fun to spice things up a little.  I tried this recipe in muffin and loaf form, and both turned out great!

This recipe is a good way to use up those apples that have been sitting in the fridge for a couple of weeks.  You know, the ones that we all say we are going to eat but never do? Maybe that’s just me…

Just follow the simple steps below!  Enjoy!

image               image

Apple Cinnamon Banana Muffins
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Servings
12 muffins or 1 Loaf
Servings
12 muffins or 1 Loaf
Apple Cinnamon Banana Muffins
Print Recipe
Servings
12 muffins or 1 Loaf
Servings
12 muffins or 1 Loaf
Ingredients
Servings: muffins or 1 Loaf
Instructions
  1. In a large bowl, combine sugar, bananas and melted butter. Then add the egg.
  2. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
  3. Mix dry ingredients with banana mixture.
  4. Lastly, fold in apples. Divide batter among lined muffin tins, filling about 2/3 full, or a greased loaf pan.
  5. Bake muffins for 20-25 minutes, or until and a toothpick comes out clean. Bake loaf for 55-60 minutes, or until a toothpick comes out clean.
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Cinnamon Raisin Brown Sugar Shortbread Cookies

Try saying the name of these cookies 5 times fast!  The name of these cookies is a bit of a mouthful, and trust me, your mouth will indeed be full after you make them.  That was a failed attempt at a joke, sorry!

I have made brown sugar shortbread cookies a few times before, and really enjoy them.  They are rich, sweet and melt in your mouth just like classic shortbread cookies.  Over the Christmas season, I decided to spice up the recipe a little, and add cinnamon and raisins in the mix.

They turned out soooooooo good!  Honestly, these are my new favourite cookies.

But wait, there’s more goodness!  Instead of rolling out the dough (since it would be kinda lumpy because of the raisins), I formed the dough into “logs”.  After the dough was chilled, it was so easy to slice the log to get uniform, perfectly shaped cookies.  The dough froze very well too!

Check out the recipe below and let me know what you think.

Enjoy!


Cinnamon Raisin Brown Sugar Shortbread Cookies
Print Recipe
Servings
42
Servings
42
Cinnamon Raisin Brown Sugar Shortbread Cookies
Print Recipe
Servings
42
Servings
42
Ingredients
Servings:
Instructions
  1. Line baking sheets with parchment paper and set aside. Preheat oven to 300 F.
  2. In a large bowl, beat together butter, brown sugar and vanilla until light and fluffy.
  3. In a separate bowl, whisk together flour, corn starch, salt and cinnamon. Stir into butter mixture in 2 or 3 additions. Mix in raisins.
  4. Divide dough in half; shape into logs. Wrap and refrigerate until chilled (about 30 mins).
  5. Remove dough from plastic wrap. Cut the log into 1/2 inch slices. Place on baking sheet, leaving about 1 inch between cookies.
  6. Bake in preheated oven for about 15 minutes, until slightly darker on the bottoms. Let cool on the cookie sheet for about 3 minutes, then transfer to cooling racks.
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Double Chocolate Peanut Butter Chip Cookies

I love these cookies.  Like, love them.  You will love them too, trust me.  Who doesn’t love the chocolate, peanut butter combination?!  I originally found this recipe in The Complete Canadian Living Baking Book, and have adapted the recipe slightly.

  • Chocolate Cookies

This recipe is so quick and easy. You can smell the scrumptious aroma of freshly baked cookies in about 25 minutes.  Better get to it!

As per most baking recipes, we start by pre-heating the oven to 350°F (180°C).  Next, line your cookie sheets with parchment paper or lightly grease. This step is important because there is lots of ooey gooey chocolate wanting to stick to the cookie sheet. You don’t want to share that chocolatey goodness with a silly old cookie sheet.

Anyways… next step… beat together butter, granulated sugar and brown sugar in a large bowl until it’s all nice and fluffy.  It is super important to use room temperature butter, because cold butter will make it all clumpy.  Room temperature margarine works perfectly fine as well.

Beat in eggs, one at a time, followed by the vanilla.

The next step is to mix the dry ingredients.  Sift or whisk together (I like to whisk because less flour flies around) flour, cocoa, baking soda and salt.

Add flour mixture to the butter mixture in 2 or 3 additions.  Scrape down the sides of the bowl as needed to make sure everything is incorporated.

Stir in the chocolate chips and peanut butter chips.  I don’t bother measuring these out, I just dump them in until it looks like enough… or more than enough.

The batter will be be wet-ish, but not sticky.  If it’s too sticky, you might need to add a touch more flour.  I don’t usually need to do that with this recipe.

Drop a tablespoon size of cookie dough onto your prepared cookie sheet.  They do spread a decent amount, so 2 inches apart will work great.

Bake in preheated oven for about 11 minutes, rotating the pans after about 6 minutes (unless you have a convection oven, which I so desperately want).  I like to slightly undercook my cookies so they stay nice and soft for a longer period of time.

Let cool on a cooling rack.  I love warm cookies, so I usually dive in after they have cooled for about 5 minutes. Burning your lip on hot chocolate chips sounds like more fun than it actually is.

The cookies are PERFECT!

If there are any cookies left, store them in an air tight container for about 5 days at room temperature, or freeze them for up to two weeks.  I froze some of my last batch, and they still tasted pretty good after about four days in the freezer.  Not quite as soft as they are when they are fresh, but still delicious.

I hope you like these cookies as much as I do.  You also do not have to use chocolate chips and peanut butter chips… you can through whatever you like in there!  Milk chocolate and white chocolate chips is also a delectable combination.

Enjoy!

  • Chocolate Cookies

Double Chocolate Peanut Butter Chip Cookies
Print Recipe
These chocolatey cookies are so tasty! Who doesn't love the chocolate and peanut butter combo?
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Double Chocolate Peanut Butter Chip Cookies
Print Recipe
These chocolatey cookies are so tasty! Who doesn't love the chocolate and peanut butter combo?
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Ingredients
Servings: cookies
Instructions
  1. Pre-heat oven to 350 degrees F. Line cookies sheets with parchment paper or lightly grease.
  2. Beat together butter, granulated sugar and brown sugar in a large bowl until light and fluffy. Beat in eggs, one at a time. Beat in vanilla.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Stir into butter mixutre in 2 additions.
  4. Stir in both chocolate and peanut butter chips.
  5. Drop by heaping tablespoons onto prepared baking sheet, placing dough about 2 inches apart.
  6. Bake in pre-heated oven for about 11 minutes, rotating cookie sheets at about the 6 minute mark. When done, cookies with no longer look glossy and will be firm to the touch.
  7. Transfer cookies to cooling racks and let cool
  8. Store un-eaten cookies in an air-tight container at room temperature for up to 5 days, or freeze for up to 2 weeks.
Recipe Notes

Bake them, eat them, love them.

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