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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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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Pumpkin Muffins with Cinnamon Cream Cheese Frosting

Fall is here and Thanksgiving weekend is coming up fast!  These Pumpkin Muffins will complete your Thanksgiving feast or your everyday cravings.

I paired these cupcakes with Cinnamon Cream Cheese Frosting, but they are also delicious on their own.  I like to make the frosting and let everyone frost them themselves.  That way they can decide how much or how little frosting they want. Another great option is to warm them up, cut them in half and put butter in the middle. The butter will melt into the muffin… mmmm…..

Here is the recipe!  Enjoy 🙂


Pumpkin Muffins with Cinnamon Cream Cheese Frosting
Print Recipe
These moist and delicious Pumpkin Muffins will knock your socks off!
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Pumpkin Muffins with Cinnamon Cream Cheese Frosting
Print Recipe
These moist and delicious Pumpkin Muffins will knock your socks off!
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Servings Prep Time
12 25 minutes
Cook Time
20 minutes
Ingredients
Pumpkin Muffins
Cinnamon Cream Cheese Frosting
Servings:
Instructions
  1. Preheat oven to 350 F and line 12 standard muffin tins with paper liners.
  2. In a large bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, salt).
  3. In a separate bowl, combine pumpkin puree, white sugar, brown sugar, oil and eggs. A whisk works best for this step.
  4. Pour the wet pumpkin mixture into the dry ingredients and mix until just combined.
  5. Scoop into muffins tins to about 2/3 full. Bake in preheated oven for about 15-17 minutes. Remove from oven and cool completely before frosting.
Cinnamon Cream Cheese Frosting
  1. Using an electric mixer combine butter and cream cheese. Beat until light and fluffy.
  2. Gradually add icing sugar until combined. Add vanilla and cinnamon. Beat on medium to high speed until frosting is creamy, light and fluffy. This would be a good time to taste test and see if you want to add more cinnamon. If so, add desired amount and mix until fully incorporated.
  3. Use a knife or offset spatula to spread frosting on cooled cupcakes. Or use a piping bag and tip for fancier presentation.
Recipe Notes

This recipe is adapted from Damn Delicious.

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White Chocolate Craisin Cookies

Hey everyone!  I have been on hiatus the past few months, but am back with a great cookie recipe.  White Chocolate Craisin Cookies.  Sweet, chewy and delicious.  I whipped up a batch of cookie dough for a family get together, and decided to try a white chocolate and craisin combiniation.  They turned out really well, and everyone loved them!  The cookies are soft and chewy, and the tanginess of the craisins really makes the flavours pop.  The recipe is posted below… try them out!

P.S.  My trick to long lasting cookies is to underbake them by 1 or 2 minutes.  It keeps them soft and chewy for days after you bake them!


White Chocolate Craisin Cookies
Print Recipe
These soft and chewy cookies will make you want to eat the whole batch by yourself. White chocolate and craisins are the perfect combination!
Servings
48 Cookies
Servings
48 Cookies
White Chocolate Craisin Cookies
Print Recipe
These soft and chewy cookies will make you want to eat the whole batch by yourself. White chocolate and craisins are the perfect combination!
Servings
48 Cookies
Servings
48 Cookies
Ingredients
Servings: Cookies
Instructions
  1. Line cookie sheets with parchment paper. Preheat oven to 350 degrees fahrenheit.
  2. In a bowl, beat together butter, brown sugar and white sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. Stir flour mixture into butter mixture in 2 or 3 additions.
  5. Stir in white chocolate chips and craisins.
  6. Drop by teaspoonfuls onto the prepared baking sheets. Be sure to leave about an inch and a half between drops.
  7. Bake in preheated oven, switching pans halfway through, for about 8 - 9 minutes. The cookies should look slightly underbaked. Let cool.
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Banana Muffins in 5 Easy Steps

My mom makes the best banana bread. Like, the best. She doesn’t even follow measurements anymore, she just knows. This recipe comes close, but will never be as good as my mom’s banana bread. I kind of like it that way, though.

Let’s get it started.

Step 1: We can have lots of fun…

(Get it? It’s a New Kids on the Block song… step by step, oooh baby)… or we can just preheat the oven to 350° F. If using frozen bananas, let them thaw enough so that they can be mashed. Mash the bananas and set aside. This is a great way to use up old bananas. Often, our freezer is over-run with frozen bananas, and that’s my indication to whip out this recipe.

Step 2: Dry ingredients

Sift flour, baking powder, baking soda, cinnamon and salt together in a medium sized bowl. The cinnamon is totally optional. It adds a little something extra to the muffins; however, they are still delicious without. Set aside.

Step 3: Wet Ingredients

Combine bananas, sugar, egg and melted butter in a large bowl.

Step 4: Mix it all up

In two or three additions, add the dry ingredients to the wet ingredients. Mix until smooth.

Step 5: Bake, baby, bake

Scoop into muffin pans (line them with paper cupcake liners or spray with cooking oil first to prevent a “sticking to the pan and being ruined” disaster), filling them about 2/3 full. Bake in a pre-heated oven (350° F) for about 25-28 minutes for regular sized muffins, 12-15 minutes for mini muffins. They are done when a toothpick comes out clean and the top is a nice golden brown.

If you are feeling adventurous, why not add in some chocolate chips or blueberries to the batter?! That sounds pretty darn good.

They are great served warm with butter, however my family’s favourite way to eat these muffins is with Cream Cheese Frosting.   They are also delicious with a fruity jam or jelly.

In the inspiring words of Donkey Kong, “Ooooh, banana”.  Enjoy!

 

This recipe yields about 16 muffins or about 32 mini muffins

Ingredients:

1½ cups Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon (optional)

½ teaspoon Salt

3 Large Bananas, mashed

¾ cup white sugar

1 Egg

1/3 cup Butter, melted

Cream Cheese Frosting

Ingredients:

1 cup butter, softened

1 1/2 cups (340 grams) cream cheese, softened

6 cups icing sugar

1 teaspoon vanilla extract

Directions: Beat butter and cream cheese together until light and fluffy. Beat in vanilla. Slowly add in the icing sugar little by little until it is all incorporated. Beat for an extra minute on high speed to make it nice and creamy.  Spread on the muffins with a knife or use a piping tip for some extra pizzazz.