Candy Bars

How many of these candy bars can you identify?

I'm at eight & getting frustrated by my lack of knowledge ;)

How big of a sweet tooth do you have?!

{Via A Cup Of Jo}

Summer 'To-Make' List

Here's a list of summer must makes! I'm loving all the berries that are in season right now. We are enjoying our fair share of crisps topped with vanilla ice-cream around here these days! Enjoy...

Nectarine and Strawberry Crisp

Strawberry and Cream Cake

Raspberry and Lemon Curd Tart

Blackberry Pie Muffins

Raspberry Crumb Breakfast Bars

Easy Apple Cake

Rice, Asparagus and Avocado Salad

Avocado, Mango and Strawberry Lentil Salad

Chickpea Salad with Feta and Heirloom Tomatoes

Mini Turkey Burgers

Caramel Apple Cheesecake Pie

Creamy Grape Dessert

S'more Cookie Bars

Rhubarb 'Big Crumb' Coffee Cake

Chocolate-Dipped Frozen Banana Bites

Snickerdoodle Blondies

Dysfunctional Dieter's Dictionary Definition of Snickerdoodle Bars:

Dreamy, cinnamon-sugar topped, warm, melt in your mouth, gooey, cake-like bars.

Slightly cracked surface with the perfect amount of cinnamon to make your home smell like the heavens descended and landed right in the middle of your kitchen.

A great one will manage to be both crisp at the edges and soft, nearly to the point of cakiness, in the middle.

You're going to want to make these. Soon. Like, tonight.

You can thank me later. Enjoy!

Snickerdoodle Blondies
Adapted from: Arctic Garden Studio

Ingredients

2 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 ounces (2 sticks / 1 cup) unsalted butter, softened to cool  room temp
1 cup granulated white sugar
1 cup (lightly packed) brown sugar
2 large eggs, at room temp
1 1/2 teaspoons pure vanilla extract

Cinnamon-Sugar Topping
2 tablespoons granulate white sugar
2 teaspoons cinnamon

Directions

Preheat oven to 350°F. Lightly butter a 9x13x2 inch baking pan. Line with parchment paper and butter paper.

Mix together flour, baking powder, cinnamon and salt. Set aside.

In large bowl, beat together butter and sugar until creamy. Add eggs and vanilla and mix until smooth.

Add the flour mixture and mix until the flour is just incorporated. The batter will be thick like cookie dough.

Scrape batter into your prepared pan and spread evenly. I used an offset spatula to make the batter even and smooth.

Make the topping by combining the sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar topping evenly over the top of the batter.It will look like a lot, but trust me it is perfect.

Bake 20-25 minutes or a toothpick inserted comes out clean. Cool slightly before cutting (or as long as you can stand).

In Your Face Banana Bread

This bread calls for five! bananas. This is a recipe that is full of banana flavour so you really don't want to skimp on 'em bananas.

And for good measure, of course, I added some mini peanut butter cups. One never wants too much potassium without peanut butter. 

If you're looking for a delicious, moist, full of flavour banana bread, make this (and share)!


In Your Face Banana Bread
Adapted from: Recipe Girl

Ingredients

2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter, softened
¾ cup (packed) brown sugar
2 large eggs, beaten
2 1/3 cups mashed over-ripe bananas (about 5 bananas)
1 cup of mini milk chocolate peanut butter cups (from Trader Joe's)


Directions

Preheat oven to 350° F. Grease 9×5-inch loaf pan.

In a large bowl, whisk together flour, soda and salt; set aside.

In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture and mini peanut butter cups into flour mixture; stir just to moisten.

Pour batter into prepared loaf pan. Bake 60- 65 minutes, or until toothpick inserted in center of loaf comes out clean.

Allow bread to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Raspberry & Lemon Curd Tart

I've told you about my mom before. She's amazing. And she made this delicious wonderfulness.

The sunshine lemon curd and vivid red raspberries paired perfectly with the flaky buttery crust.

We topped our slices with a dollop of whip cream and homemade raspberry sauce.

It was dee-licious. So were the left overs.

I love my mom. I hope you're celebrating your mom extravagantly this Mothers Day weekend!


Raspberry & Lemon Curd Tart
Adapted from: My Mom & Best of Bridge

Ingredients

Lemon Curd

3 eggs
1 cup granulated sugar
1/2 cup butter
1 tbsp grated lemon zest
1/2 cup freshly squeezed lemon juice ( 2 to 3 lemons)

Crust

1 cup all purpose flour
1/2 cup confection’s (icing) sugar
2 tbsp grated lemon zest
1/2 cup cold butter, cut into pieces
2 tbsp freshly squeezed lemon juice

1 1/2 cups blueberries or raspberries (optional)

Directions

Lemon Curd: In a medium saucepan, whisk eggs and sugar until foamy and light-colored. Add butter, lemon zest and lemon juice. Cook over medium heat, whisking, until the mixture thickens and forms a ribbon on the surface when drizzled from a spoon. Transfer to a bowl and refrigerate or at least 1 hour, until chilled, or for up to 3 days.

Crust: In a large bowl combine flour, confectioner’s sugar and lemon zest. Using your fingers or a pastry blender, blend in butter until mixture resembles coarse bread crumbs (you can also do this in a food processor). Gradually add lemon juice, stirring with a fork until dough forms a ball.  Wrap dough in plastic wrap and refrigerate for 30 minutes.

If dough is stiff, let it stand at room temperature for 10 minutes, until it is more pliable.  On a floured work surface, roll out dough to an 11 inch circle.  Lift dough into a 9-inch tart or flan pan with a removable bottom and press to fit the bottom and sides.  (If the pastry tears, gently pat it in the pan; it’ll be fine once it bakes.)  Trim the edges.  Refrigerate for 30 minutes.

Meanwhile, preheat oven to 425 F. Prick bottom and sides of crust to prevent shrinkage. Bake for 10 minutes. Reduce over temperature to 350 F and bake for 8 to 10 minutes or until golden. Let cool completely.

Remove crust from pan and place on a serving plate. Spread lemon curd inside. If using, sprinkle blueberries/raspberries over top.

Mom's note: The crust is very finicky and is difficult to lift into the tart pan. Just press it together with your fingers in the pan and it will be good to go. I have to admit the crust was kind of tricky to work with.

Banana & Pecan Waffles

Our waffle maker has been put to very good use. 

If you've been to our home on a Saturday morning, you know we love our waffles. Dessert for breakfast? Yes please!

I don't think there is anything better than fresh, hot, slightly crispy, sugar infused waffle.

This is my favorite recipe as each bite is loaded with bite size pieces of banana and crunchy pecans.

Drizzle (or bathe) your waffles in maple syrup, butter and icing sugar and you are in a for a delicious breakfast!


Banana Waffles
Adapted from: Cooking Nook

Ingredients

2 eggs, separated
1 1/2 cups milk
2 cups plain flour
1/2 teaspoon baking powder
1/4 cup sugar
2 ounces butter, melted (1/4 cup)
2 tablespoons cold water

Directions

Beat egg whites until you get firm peaks. Beat egg yolks and milk lightly together.

Add sifted dry ingredients and beat until smooth.

Add melted, cooled butter and the water. Blend well. Fold in the firmly beaten egg whites.

Heat the waffle iron. Brush both top and bottom surfaces of waffle iron with a bit of oil. Spoon approximately 4 tablespoons of the waffle mixture into the center of the iron. Close the iron and cook until golden brown.

Note: For fruit waffles, add 1 tablespoon sugar and 1 teaspoon grated lemon rind to the sifted ingredients. Before adding egg whites, beat in 1 cup thinly sliced and chopped banana or 1/2 cup drained crushed pineapple or 1 cup of blueberries.

One-Pan Chocolate Chunk Skillet Cookie

Chocolate chunk cookie in my cast iron skillet.

Oh, yes. I just went there.

This cookie is made entirely in the skillet. No bowls! No mixer! No mess! This is plain ol' easy peasy wonderfulness.

It's a simple but impressive dessert and it will make your friends love you more than they already do. Serve this warm with vanilla ice-cream and have fun exercising your will power by not going back for a second slice.


One-Pan Chocolate Chunk Skillet Cookie
Adapted from: sophistimom

Ingredients

1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks

Directions

Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

Caramel Pecan Shortbread Cookies

You can never go wrong with shortbread cookies. A classic cookie studded with toasted pecans and drizzled with rich caramel sauce is a popular choice and go to for me; especially since it combines sweet and salty.


Caramel Pecan Shortbread Cookies
Adapted from: Daily Adventures in Cooking

Ingredients

1/2 cup pecans
1C butter, softened
1/2 cup + 1 Tbl icing sugar
1/4 cup cornstarch
1 1/4 cups all purpose flour
1/4 teaspoon salt
1 cup toffee or caramel candies
3 tablespoons whipping cream

Directions

Preheat oven to 350F. Heat a fry pan on medium low and add the pecans. Toast gently, tossing regularly until fragrant. This should take about about 5 minutes. Remove and allow to cool. Place two thirds of the pecans into a ziploc bag and crush with the back of a pot. Keep the remaining third for garnish.

Beat butter until nice and fluffy then beat in icing sugar and then cornstarch. Stir in flour and salt, followed by 1/4 cup of the crushed pecans. Drop tablespoon-sized mounds onto a cookie sheet. Roll each mound into a ball. If desired press a pecan onto the top of the cookies. Bake for 18 minutes, rotating trays halfway through cooking. Transfer to a rack and let cool.

Once cookies have cooled for at least 15 minutes you can start the caramel drizzle. In a small saucepan combine the toffees and the cream. Turn the heat on to medium low and melt them together, stirring regularly. Once it is uniform and bubbly you are ready to drizzle. Put cookies on a rack for drizzling. I recommend setting this rack on top of a paper line sheet for easy cleanup. Now drizzle away, be careful the caramel will set quickly and be harder to deal with. You can always reheat as necessary. Top drizzle with extra pecan crumbs if desired.

Upside Down Banana Toffee Cake

Upside down banana toffee cake, you stole my heart.

This is a decadently sweet dessert. This cake is topped with rows of bananas which are gooey and caramelized in a pool of brown sugar topping.

Serve this heavenly dessert warm from the oven and top each slice with vanilla ice-cream as the sticky brown sugar caramel drips down the sides of the super moist and lightly spiced cake.


Upside Down Banana Toffee Cake
Adapted from: Foodess via Gourmet Magazine

Ingredients

For topping:
1/3 cup (3 ounces) butter
3/4 cup packed brown sugar
2 tbsp rum
3 large, ripe bananas, laved lengthwise and cut into 1 1/2″ pieces

For cake:
1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 cup (3 ounces) butter, softened
3/4 cup white sugar
2 large eggs
1 tbsp rum
1/2 tsp vanilla extract
3/4 cup whole milk

Directions

Preheat oven to 350 degrees. Melt butter in a 10-inch cast iron skillet. Add sugar and rum; stir briefly then allow to bubble and caramelize for about 5 minutes, until it becomes rich golden brown in colour. Remove from heat and arrange bananas over toffee.

In a medium-sized mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. In the large bowl of a standing mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating thoroughly after each. Beat in rum, and vanilla extract.

With the mixer speed on low, add one-third of the flour mixture, then one half of the milk. Repeat, ending with the flour mixture, mixing until just combined. Bake in centre of preheated oven for 30-35 minutes, until golden brown on top and toothpick inserted in centre comes out clean. Allow to cool in pan 5 minutes before inverting onto a plate.

The back view...

Peanut Butter & Nutella Swirl Cookies

I learnt something the hard way this week.

Once you start baking with Nutella, you can't stop.

This time around was nutella cookies.

I don't think I have to tell you how fantastic they were.

Were. As in past tense.

::shame::

Just the words nutella and cookie should be an easy sell.

Plus, as husband mentioned, nutella is good for you. (Marketing works, even if it is directed toward kids).

Doesn't matter to me, I'll do whatever husband says.

I love the way that man thinks.


Peanut Butter & Nutella Swirl Cookies
Adapted from: Sweetest Kitchen

Ingredients

1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella

Directions

Preheat oven to 350° F.

Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.

Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

PS - Huge thanks to The Doctor's Closet for the delicious post and mention of our Peanut Butter Nutella Cookie Cups!

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Valentine's Day Gift Ideas

Here are some pink and red Valentine inspired gifts for your sweetheart! Although you can never go wrong with a hand written card, a bouquet of flowers or a box of chocolate truffles, it's always fun to give some festive goodies to your kitchen goddess.

How are you celebrating Valentine's Day?

1. Cuisinart Ice Cream Maker
2. Homemade Chocolate Covered Strawberries
3. Dulton Double Kitchen Timer
4. Cuisinart Corkscrew
5. John Lewis Sagaform Heart Bowl with Ladle
6. Jesse Steele Pink Paris Apron
7. Pandorabell Strawberry Handmade Lollipop
8. Lovely Little Parties Red Polka Dot Cupcake Wrappers
9. Kikki Mini Pegs: Sweet Hearts

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Poppy Chow

"Poppy Chow" is similar to the popular cereal snack “puppy chow,” but made with popcorn instead of Chex cereal.

And it is deee-licious!

Did you know that popcorn contains more than 40 different nutrients, has more iron than eggs, peanuts or spinach and has the most protein of any cereal grain?

Internet, popcorn is your friend.

So why not generously cover your healthy popcorn in chocolate and peanut butter and then drench it with powdered sugar? A healthy snack with a twist. I'm sold.

It is the beginning of a New Year so if you're still on the healthy eating bandwagon (I applaud you), I'm helping you justify a little treat. Work with me here, friends!


Poppy Chow
Adapted from: Two Peas And Their Pod

Ingredients

9 cups Air-Popped Popcorn
1 cup Semi-Sweet Chocolate Chips
½ cups Natural Peanut Butter
¼ cups Butter (1/2 Stick)
1 teaspoon Vanilla Extract
1-½ cup Powdered Sugar

Directions

In microwave or double boiler, melt chocolate, peanut butter, and butter until melted. Stir in vanilla. Place the popped popcorn* in a large bowl and pour the chocolate mixture over all. Stir until evenly coated. Add the powdered sugar and stir until each piece is covered. Spread out on cookie sheets to set the chocolate. Try not to eat the whole batch immediately. If you have any leftover, store in an airtight container.

*Be sure to first remove any unpopped kernels from the popcorn! We don’t want any broken teeth!

{Mom's} Amazing Cranberry Pie

Merry Christmas & Happy New Year! I hope you had a joyous time with your family and friends!

Have I told you about my mom?

My mom is Martha². Honest. Hand to heaven. Martha has a team and my mom’s creative genius is all her own. Not only does she bake incredible desserts (desserts that put mine to complete and utter shame) but she cooks the most creative, flavorful and delicious meals. She’s the full package deal and the first place I visit after I walk into her home is the fridge. Oh sweet, wonderful, delicious leftovers. Just to get my hands on anything that she has created. Unfortunately, especially for my darling husband, I didn’t inherit the cooking gene. There are still a few people praying (and take out is a Godsend).

You know what else is awesome about my mom?

Care packages.

They are probably more for her “Oh my, why don’t you feed him something else other than cookies” son-in-law but I happily accept whenever the care packages are offered (and may pack them and pretend to take credit for his lunches).

This Cranberry Pie was something of that form. She was sick and still managed to bring a few desserts to a family dinner. She packed the leftovers up and they got sent home with me. Once home, I snapped a few pictures before eating the en-ti-re c-are pack-age. Oops. It was divine.

I attempted to recreate this dessert using this recipe (which was good) but no where near as great as hers.

I have to start thinking of something good to bribe her with to get the recipe and it’s going to have to be something better than homemade dinner and dessert.

Here’s to amazing moms and a new year! Happy 2011!

PS - I  hope your New Year's resolutions work out better than mine did last year! :-)

Updated with Mom's recipe. Thanks, Mom!

Ingredients

3 cups fresh/frozen cranberries
3/4 cup pecans (toasted and chopped)
1 1/2 cups granulated sugar divided
1 cup all purpose flour
2 eggs, lightly beaten
2 tbsp orange flavoured liqueur
2 tsp grated orange zest
3/4 tsp baking powder
1/2 ­ 3/4 c melted butter

Directions

Preheat oven to 325°F. Grease and lightly flour a 10 inch pie plate.

Place cranberries in pie plate and sprinkle with pecans and 1/2 cup of the sugar.

In a bowl, whisk together the remaining sugar, flour, eggs, butter ,liqueur, orange zest and baking powder until smooth. Pour over cranberries.

Bake for about 45 minutes or until top is golden and a tester inserted in the centre comes out clean. Let cool slightly on a rack. Serve warm or at room temperature. Serves 8.

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!

Amen.


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

Ingredients

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

Directions

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!

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

Ingredients

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

Directions

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

Directions

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

Assembly

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...

...Enjoy!