Soft Gingersnap Cookies with White Chocolate Chunks

You have to add these cookies to your Christmas baking list!

These are phenomenal.

These soft ginger cookie are coated in sugar, strong in spice and studded with white chocolate chunks.

It's all kind of wonderful.

Make these. You'll be thanking me!

Soft Gingersnap Cookies with White Chocolate Chunks
Adapted from: Two Peas and their Pod


1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls


Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.

Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 8-10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.


Tortellini Spinach & Veggie Soup

Yes, I get that this doesn't look like soup and I blame that on that fact that I was sick and probably consumed most of the chicken broth for dinner. So bare with me.

This is soup. I promise.

This was so easy to make, is chalk full of delicious veggies and is a substantial main course with the help of the cheese filled tortellini.

My husband informed me that it was so good that if I would just make this soup and this he could easily live off of that.

Righhhht.... ;)

Top this soup off with some grated cheese and enjoy!

Tortellini Spinach & Veggie Soup
Adapted from: Apple Crumbles


1 tbsp olive oil
1 medium yellow onion, chopped
2 tsp minced garlic
1 carrot, peeled and chopped small
2 ribs of celery, chopped
8 oz sliced mushrooms
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
14 oz can diced No Salt Added tomatoes
32 oz Vegetable Stock
6 oz baby spinach, chopped
9 oz pkg Whole Wheat tortellini with 4 cheeses
1/2 cup grated Parmesan cheese


Heat the oil over medium heat in a large soup pot. Add the onions and sauté for 5 minutes. Add the garlic and let cook another minute.

Add the carrots, celery, mushrooms, oregano, thyme, pepper flakes and cook about 6 minutes.

Add the tomatoes and broth. Bring to a boil.  Reduce the heat to simmer for 10 –12 minutes.  Add the spinach and tortellini and cook for 6 minutes.


Apple Cranberry Cobbler

Cranberries and apples are a welcome addition in my kitchen anytime so I'm not one to complain about the abundance of them at this time of the year. The sweetness of the apples paired with the tartness of the cranberries is a wonderful combination and the baking possibilities are endless. For this cobbler, rather than opting for my usual favorite crumb topping I made the biscuit topping and it certainly did not disappoint.

This was delicious, with all the the festive spices, and tasted best served warm out of the oven and topped with vanilla ice cream. Enjoy!

Apple Cranberry Cobbler
Adapted from: Sugar Plum


6 cups thinly sliced peeled apples
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground clove

3 cups cranberries
1/3 cup granulated sugar

2 cups all purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
4 ounces cold reduced fat cream cheese, cut into chunks
2 large eggs
2/3 cup milk


Heat oven to 375°F. Butter bottom and sides of a 13x9-inch baking dish.

In a large bowl, stir together apples, 1/2 cup sugar, and spices until well combined; set aside.

Stir together cranberries and 1/3 cup sugar in a medium saucepan over medium heat; cook 4-5 minutes, stirring frequently, until cranberries start to break down and get juicy.

Pour apple mixture and cranberry mixture into baking dish and stir until combined.

To make the biscuit topping, in a large mixing bowl, stir together flour, 1/4 cup sugar, baking powder and salt until combined. Knead in butter and cream cheese using fingertips or a pastry blender until well incorporated and mixture starts to clump together. In a medium bowl, whisk together eggs and milk until well combined; add wet ingredient to dry ingredients, and stir until just combined.

Drop spoonfuls of biscuit topping evenly over fruit. Bake 45 minutes or until golden brown and bubbly.


It's Christmas Month!

It's the most wonderful time of the year!

It's December 1st! Time to eat the first chocolate out of your advent calendar!

I love (x infinity) the Christmas season!

Truth be told, my tree was up the first week of November (don't judge!) but I held off on the Christmas baking. Until now.

I made these adorable snowmen cupcakes last year. They were a huge hit and will definitely be made again this year

I'm going to continue sipping on my gingerbread latte while I brainstorm some festive treats and count down the 24 sleeps left until Christmas morning!

Ho ho ho!

For the recipe and instructions for the Snowman Cupcakes, please click here!


Meal Planner

Life gets so busy at this time of the year!

Most days I'm feeling frazzled, beyond busy and unorganized and as a result I find myself eating ice cream out of its container and calling it dinner.

This meal planner is a great freebie and a great way to begin a new (and potentially healthy), organized week.

Meal planning is great because you can plan for busy days, you will eat a variety of meals and you will save money.

While this meal planner won't give me the self control to step away from my favorite ice cream I can at least plan to have a salad on the night I'm going to indulge in some decadent dessert!

To download a full size of the image above, click here for further instructions.


Created by graphic designer Alma @ Ollibird.


Black Bean 'n' Pumpkin Chili

As we've previously established, pumpkin is one of the best things about fall.

Exhibit A: This chili (... and these and these).

And, this is another recipe made it the slow cooker; my new best friend.

The pumpkin in the recipe makes the consistency thick and creamy. The pumpkin flavor is quite subtle but gives the entire dish a subtle sweetness that's incredibly tasty.

This is delicious, healthy* and perfect for warming up on these brisk fall days we are enjoying right now!

Black Bean 'n' Pumpkin Chili {Slow Cooker}
Adapted from: Taste Of Home


2 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 zucchini, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups low sodium Chicken Broth
2 cans (15 ounces each) black beans, rinsed and drained
1 package of ground turkey
1 can solid-pack pumpkin
1 can diced tomatoes, un-drained
3 teaspoons chili powder
1-1/2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt


In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

*1 cup equals 192 calories, 5 g of fat, 7 g of fiber and 16 g of protein.

Add sour cream, avocado or shredded cheddar cheese and enjoy!


Better-Than-Crack Brownies

 Okay, stop licking your computer screen....

...seriously, it can't be healthy!

I have no words.

But, I'll try to convey my love for these to you.

I'm sold on a recipes picture. Aren't we all? We see it, we want to eat it, we make it. Well, I saw these, read the list of ingredients and knew I had to make them. Immediately.

Give me a brownie and I'm happy.

But give me a brownie with pieces of peanut butter cups, topped with Rice Krispies mixed with melted chocolate and peanut butter and I'm in sugar heaven.

Unless your middle name is Will-Power prepare yourself to be seriously addicted. These are sinfully delicious. 

But, like Jessica, from How Sweet It Is says, it's all in the name of chocolate!


Better-Than-Crack Brownies
Adapted from: How Sweet It Is


1 batch brownies (boxed mix)
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
3 cups Rice Krispies Cereal


Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove from the oven and top with chopped peanuts and peanut butter cups and bake for 4-6 minutes.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top. Refrigerate for 2 hours before serving.

These really are as good as they look!


Sweet & Sour Chicken {Slow Cooker}

I love my slow cooker.

Like, love... a lot.

It completely simplifies my life. (Especially since my cooking skills aren't quite to par with my baking abilities. Shh).

In this recipe the tender, juicy, shredded chicken soaks up all the flavors the sweet and tangy sauce provides. This tasted wonderful served over rice with a side of veggies.

This will definitely be made again. I mean, a meal that requires five minutes of prep and tasted marvelous, how could I not?


Sweet & Sour Chicken {Slow Cooker}
Adapted from: My Kitchen Cafe


4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
2 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth


In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.


The Sweet Room

Sleeping on these pillows will definitely give you sweet dreams!

I need those pillows in my bedroom. Stat.

Can you imagine, waking up to a cupcake?

The Sweet Room (above) is one of Hotel Maison Moschino’s gorgeous rooms located in the old neoclassical railway station in Milan, Italy. The common thread connecting each guest room is a fairy tale theme – because to sleep is to dream, and dreams are fairy tales that we are allowed to experience first hand.

I need to plan a trip to Italy (or just take up sewing). These are so fun!


Pumpkin Cream Cheese Brownies

Can we talk about these? Just for a minute?

Pumpkin cheesecake and rich, fudgy brownie. Amazing, right?

My first batch was a disaster. I repeat, disaster! I attempted to create mini pumpkin cheesecake brownies using my mini muffin tin. Cute, right? The result? A huge mess! Despite my best efforts these tasty morels did not come out of their tins. I had to use a spoon to scoop the brownie batter out and failed at my attempt to mold them back together.

I then opted to use my muffin top pan to allow more surface area in case the unforgiving scenario was to repeat itself. That, and the fact that I drenched the pan in cooking spray, worked like a charm. They aren’t the most beautiful dessert, and my girlfriends did coin the term “delicious disaster” for them but the pumpkin-chocolate combination with its touch of cinnamon in the brownie batter marries the two flavors beautifully.

I hope you're able to make a batch of these delightful delicious (disasters)!

Pumpkin Cream Cheese Brownies
Adapted from: Bakers Royale


Brownie Portion

8 tablespoons unsalted butter
4oz. unsweetened chocolate (I used semi-sweet)
1 ¼ cups sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ tablespoon salt
2 large eggs
½ cup all-purpose flour


Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour with a wooden spoon until mixture is glossy (about 1 minute).
Pumpkin Mix Portion

8 oz cream cheese, softened
1/2 cup pumpkin puree
1 egg
1/2 teaspoon  vanilla extract
1 tablespoon pumpkin pie spices
1/4 teaspoon salt
1/3 cup of sugar, plus two tablespoon
2 tablespoon flour


Combine all ingredients in a bowl and using your electric blender, mix until blended.


Preheat oven to 350°F. Grease muffin top pan with cooking spray. Fill muffin top pan 2/3 of the way up with brownie mix and gently pour a spoonful of pumpkin mix on top. Using a skewer or a toothpick, lightly swirl brownie and pumpkin mix together.

Bake for about 25 minutes. Allow Pumpkin Swirl Brownie to cool in pan for five minutes on a cooling rack before removing.

Look at that layered beautiful-ness...

This combination of flavors strikes a glorious taste bud...



Cranberry Pumpkin Bread

Nothing smells like a fall kitchen like the aroma of pumpkin cranberry bread!

The incredibly moist inside is studded with tart cranberries and pecans. That combined with the wonderful blend of pumpkin and spices gives the bread a delicious burst of flavor!

This recipe makes a lot of quick bread. I used one bundt pan and four mini loaf pans (which, I might add, are adorable and great for giving away as gifts) or you could use two loaf pans.

You'll be thanking me after you make this! Enjoy!

Cranberry Pumpkin Bread
Adapted from: Shared Sugar


2 1/2 cups pumpkin puree
2/3 cup water
2/3 cup oil
4 eggs
2 1/2 cup sugar
3 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 tsp cloves
2 teaspoons baking soda
2 teaspoons baking powder
1/2 tsp salt
2 cup chopped pecans (optional, I added)
2-3 cups fresh or frozen (not dried) cranberries


Preheat oven to 350°F. Grease two loaf pans (I used one bundt pan and four mini loaf pans). In a large bowl, whisk together pumpkin puree, water, oil and eggs until just combined. In another bowl, mix together all of the dry ingredients.

If using frozen cranberries, place them in a strainer and run them under water for a few minutes until mostly thawed.

Then, add cranberries and pecans to the dry ingredient mixture. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Distribute the batter equally in the pans, which should fill each about half way.

Bake for 50 minutes to 1 hour, or until a toothpick comes out clean in the center (I took my bundt pan out at 50 minutes and the mini loaf pans out at 35 minutes). Cool on a wire rack.

Look at those savory ruby jewels...

....gorgeous, festive and flavorful!


New Design!

Delightful Bitefuls got a facelift! 

It was long overdue and I couldn't be more pleased!

HUGE thanks to Cheryl Rutherford, my friend, co-worker and gifted digital designer, for your creative genius, time and patience.

Cheryl is one of the most creative people I've met. Whether she is behind her camera, creating a t-shirt or designing a website she is always inspiring.

She's even written short stories and illustrated them with photographs! Come on now, she's amazing!

Check her out! Cheryl's ability to design and create will blow you away.

Cheryl Rutherford: Digital Designer



World's Largest Pumpkin Pie

This is the world’s largest pumpkin pie, certified by Guinness World Records.

It has a 20-foot diameter and weights 3,699 pounds!

The massive pie took over thirteen hours to bake in a specially made oven. Crews began actually baking the pie at midnight on Friday. They gave it about two hours to cool on Saturday before weighing it and splitting it up into roughly 5,000 slices to feed the hungry crowd.

Some crazy stats about this pie...

Ingredients include:
  • 187 No. 10 cans of pumpkin
  • 233 dozen eggs
  • 109 gallons of evaporated milk
  • 525 lbs of sugar
  • 7 lbs of salt
  • 14.5 lbs of cinnamon
  • 3 lbs pumpkin pie spice
Largest Pumpkin Pie
  • Diameter: 20 feet
  • Thickness: three inches
  • Volume: 132,300 cubic inches, 572 gallons
Did you know?

The canned pumpkin market is worth $141 million in the U.S., but about 80% of those sales come in the last three months of the year, according to research group IBIS World.

Happy Canadian Thanksgiving!


Turkey and Zucchini Green Chili

With Thanksgiving right around the corner it was only fitting to make this soup.

Especially since I already know this is as close as I'll get to cooking the turkey on Thanksgiving Day.

I’m in charge of dessert. Go figure, right?

This soup has great flavors from the onion, garlic, green salsa and ground turkey. Add a dash of hot sauce and it's even better.

This is a healthy, flavorful and satisfying soup; perfect for this chilly fall weather we are enjoying in Vancouver.

Turkey and Zucchini Green Chili
Adapted from: Closet Cooking


1 tablespoon oil
1 onion (diced)
4 cloves garlic (chopped)
1 tablespoon cumin
1 pound ground turkey
3 cups chicken stock (low-sodium, low-fat)
2 cups green chili salsa (mild)
1 can white beans (rinsed and drained)
1 teaspoon oregano
2 jalapeno peppers (or to taste, diced) (I did not add)
salt and pepper to taste
1 pound zucchini (cut into bite sized pieces)
1 can of corn


Heat the oil in a pot. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Add the turkey and cook until no longer pink, about 5-10 minutes

Add the stock, green salsa, beans, oregano, peppers, salt and pepper and simmer for 20 minutes. Add the zucchini and corn and simmer until the zucchini is tender, about 10 minutes.


Raspberry Crumb Breakfast Bars

Guess what?

These are breakfast bars (and they have brown sugar and butter in them).
I normally think of breakfast as a healthy meal (when I'm not eating waffles, pancakes or crepes) but can easily be swayed.

The crumbly oats, tart raspberries and hint of lemon make these bars irresistible.

The title told me these are for breakfast and let me tell you, I ate a lot of breakfast today.

Raspberry Crumb Breakfast Bars
Adapted from: Sweet Pea's Kitchen via Baked


1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

Raspberry Mixture
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled


Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated. Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved 1 cup crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges. Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

Delicious and nutritious...



Easy Apple Cake

Oh my... this is heaven, I tell ya', heaven!

Besides a toothache, a few extra pounds and a sticky mess this Easy Apple Pie is divine.

As if a baked apple pie isn't good enough once this slice of heaven comes out of the oven you use a skewer to poke holes in the cake. Then, pour your brown sugar butter topping over the cake and watch it, and all if its wonderfulness, seep into the cake.

Bakerella suggested not using all of the sauce as she bathed her cake in brown sugar but I say bathe, baby bathe. The apple cake soaked it up wonderfully and each bite was bliss. We ate ours with vanilla ice cream as this is rather decadent (probably because of my need to pour all the topping) but absolutely divine and totally a fall dessert.

Apples, pumpkin, spices... oh, this is going to be a great baking season!

Easy Apple Cake
From: Bakerella


3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts

1 cup brown sugar
1/2 cup butter
1/4 cup milk


Preheat oven to 350°F.

In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.

Combine sugar and oil using a mixer until blended. Add eggs and vanilla, mixing until combined. Add flour mixture and mix well. Stir in nuts, dates and apples. The batter will be very thick.

Pour into a greased and floured 9x13 pan and bake for 40-45 minutes or until done (I took mine out at 38 minutes).

Cool cake and using a skewer, poke holes in cake. Cook topping ingredients on stove until mixture bubbles. Pour topping over cake letting some (ha… more if you like) seep into the cake.


Pumpkin Cookies

When the first day of fall came around I cleaned my grocery store out of canned pumpkin. I've been anxiously waiting for this season purely for that reason; pumpkin everything!

These cookies are the first in a series of pumpkin-inspired recipes that I have been dying to make.

On the "to bake" list this year is pumpkin cheesecake, quick bread, pie and muffins and the first to cross off the list are pumpkin cookies. I made these cookies for the first time last year and they are the absolute best!

These are a soft and cake-like textured cookie mixed with seasonal spices. Load the cookies with the cream cheese icing and you'll find it perfectly compliments the earthy pumpkin flavor.

Needless to say, these cookies are pumptastic and a perfect way to start start your fall baking. Enjoy!

Pumpkin Cookies
Adapted from: Joy of Baking


2 cups all purpose   flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil or corn oil
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree

Cream Cheese Frosting
4 ounces room temperature cream cheese, regular of low fat
2 tablespoons unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract


Preheat oven to 325°F and place oven rack in the center of the oven. Line baking sheet with parchment paper.

In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes).  Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter place small mounds of batter onto the prepared baking sheet, spacing about 5 cm apart.

Bake for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean (I took mine out at 12 minutes). Remove from oven and transfer to a wire rack to cool completely before frosting.

Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy.


Cookbook for a Cause

What do celebrities Courteney Cox, Scott Wolf, Katie Lee, Mario Batali and The Pampered Chef have in common? A celebrity cookbook that is part of The Pampered Chef’s Round-Up from the Heart campaign to help feed the hungry.

Until September 30, visit The Pampered Chef and download the FREE celebrity cookbook.

For every cookbook downloaded The Pampered Chef will donate a meal (up to 140,000) to Feeding America.

This year, The Pampered Chef’s goal is to donate 10 million pounds of food. By downloading this exclusive cookbook, you play a big part in reaching that goal!

Click here to download the cookbook, cook like a red carpet star and know that you’re supporting to help end hunger.


Chocolate Puddle Cookies

Goodness me! I think my body is going into pre-hibernation mode and going on an only crave and eat carbs diet. Oh dear. Lucky for me (but unfortunate for my waist line) these cookies fall into my new “diet” category.

These are best described as collision between soft meringue and a fudgy brownie. They are perfect. I haven’t been able to put them down. Seriously. Absolutely no will power.

Each bite is chocolate heaven; soft and fudgy with nuts for crunch and bound with egg whites. What’s even better is that they are gluten and dairy free. Now no chocolate lovers have to comprise on chocolaty bliss.

There are just six ingredients between you and a batch of these cookies. No mixer necessary, just a big bowl and a wooden spoon. Pour yourself a large glass of milk and enjoy.

I’m going to go and look for my Spanks.

Chocolate Puddle Cookies
Adapted from: 101 Cookbooks


3 cups pecans (or hazelnuts or walnuts)
4 cups icing sugar
2/3 cup cocoa
1/2 tsp. fine sea salt
4 large egg whites
1 Tbsp. good vanilla extract


Preheat oven to 350°F.

Toast your pecans, cool them and roughly chop them.

In a large bowl, stir together the icing sugar, cocoa and salt. Add the nuts, then stir in the egg whites and vanilla. Stir until well combined.

Line a baking sheet with parchment and spoon the batter, about 2 tablespoons each, in mounds allowing for plenty of room between cookies. These cookies really expand! Don't try to get more than 6 cookies on each sheet and try to avoid placing the batter too close to the edge of the pan.

Bake for 10 -13 minutes. They will spread, puff, crack on top, get glossy and then turn matte. Slide the cookies on the parchment off the sheet onto a cooling rack and let them cool.


S'more Cookie Bars

Have mercy, these are delicious.

They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch!

But that's exactly why these minions are so irresistible. They are rich and gooey with a layer of chocolate and marshmallow sandwiched between a graham cracker cookie crust.

If you really need further prompting, think back to your very first s'more. Now multiply it's size and taste by 100 and imagine it in the form of a soft, cookie bar with a little bit of salt added into the tender graham cracker.

Please, don't hold me responsible for any stomach aches or extra mileage added to your daily run as a result of this recipe but do know that each bite is worth every calorie.

S'more Cookie Bars
Adapted from: Lovin' From The Oven


1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar) (not melted marshmallows)


Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). Spread it around gently.

Bake for 30 to 35 minutes (I took mine out at 27 minutes), until lightly browned. Cool completely before cutting into bars.

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