So these treats kind of happened by accident. I wanted to make Rice Krispie squares for the weekend but when I went to the store, I happened to notice that Reese’s Puffs cereal was on sale. I thought I’d try something new and make some chocolate peanut butter squares instead of my old stand by. Whoa. These were super good! I mean, Rice Krispie squares are an amazing classic but these are definitely worth thinking outside the box a bit
- Approx. 7 cups Reese’s Puffs cereal
- 2 1/2 cups mini marshmallows
- 2 Tbsp. butter
- 2 Tbsp. peanut butter
- 8 peanut butter cups, chopped
- Combine butter and peanut butter in a saucepan and melt over medium heat.
- Gently stir in marsh mallows and stir until melted. Be careful not to burn!
- In a large bowl, stir together marsh mallow mixture and cereal.
- Stir in 1/2 of the chopped peanut butter cups (they will get a little gooey).
- Lightly grease a 9 x 13 pan. Press cereal mixture into the pan (you may want to use a greased spatula to make this easier).
- Sprinkle remaining peanut butter cups over the squares and gently press them into the mixture.
These cookies don’t look all that exciting but don’t let their appearance fool you! You will LOVE these things. Sometimes I’ll splurge and get one of the ginger cookies at Starbucks but eating them warm straight out of the oven is even better! I don’t know where I got the original recipe for these… all I have is something resembling a recipe scrawled on one of the pages in my recipe book. So delish.
- 2 1/4 white flour
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. cloves
- 1/4 tsp. salt
- 3/4 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 Tbsp. water
- 1/4 dark molasses
- 4 Tbsp. sugar (for coating)
- Preheat oven to 350 degrees.
- Sift together the flour, spices and salt. Set aside.
- Using an electric mixer, mix the sugar and butter until fluffy. Add the egg and mix until well blended. Stir in the water and molasses.
- Mix the sifted dry ingredients into the molasses mixture until combined.
- Roll dough into balls and then roll in sugar (I like to make my cookies fairly small but you can make them a bit bigger if you like)
- Bake on parchment paper lined cookie sheet for 8-10 minutes. Let cool on cookie sheet for a few minutes before transferring to wire rack to cool completely (Note: Do not over bake! Cookies will look a little puffy when you pull them out of the oven).
- Recipe yields approximately 3 dozen cookies.
GOOOOLD!!! I definitely got up at 7 am this morning to watch the men’s Olympic gold hockey game. I don’t usually watch hockey but this was totally worth it. We had pancakes to celebrate afterwards, complete with little mini Canadian flag sprinkles. These pancakes are awesome… more like a crepe than a pancake. The batter is a little runny but don’t worry, these pancakes set really nicely.
- 1 cup of flour
- 2 cups of milk
- 2 eggs
- 3 teaspoons sugar
- pinch of salt
- 1 teaspoon of vanilla extract
- oil or butter, for brushing the pan
- Mix the flour and milk until they are smooth. Add the eggs, sugar and a pinch of salt. Mix well. Let batter rest for 30 minutes to 1 hour for better results.
- Heat up a large frying pan on medium to medium-high heat. Brush a little oil or butter in the pan. Pour in enough batter to evenly cover the bottom of the pan, trying to make the pancake as thin as possible. Cook until batter sets and golden on the bottom, about 1 minute. Flip pancake and cook until golden another 20 to 30 seconds.
- Serve with maple syrup or icing sugar. Makes about 12 large pancakes.
Source: Recipe taken directly from the Dutch Pancakes recipe from the Food Network
I love family day weekend. Not only do I get the Monday off but I usually get the opportunity to spend some great quality time up at the cottage. This weekend was no exception. The weather was absolutely beautiful with lots of opportunities for snowshoeing, cross country skiing and dozing beside a nice warm fire. There was also an ice fishing competition happening on our lake yesterday which was pretty neat. My dad celebrated his birthday last week so of course I brought him a birthday dessert! He requested a cherry cheesecake so I checked out a bunch of recipes and came up with this fluffy and delicious version of a timeless classic. I don’t often make cheesecake because they turn out so big! Unless you make individual mini cakes a full cheesecake makes between 16 to 20 servings. Cheesecake can also be pretty dense so I was really happy with the consistency of this dessert.
For the Graham Cracker Crust:
- 1 1/4 cup graham cracker crumbs
- 1/4 cup butter
- 1/4 cup sugar
For the Filling:
- 1 package of cream cheese (8 ounce)
- 3/4 cup icing sugar
- 1 tsp. vanilla extract (preferably clear to keep the color of the filling nice and white)
- 1 cup heavy whipping cream
- 1 can cherry pie filling (or whatever kind you wish to use)
Refrigerator space is limited at the cottage… the back deck often serves as a convenient storage spot!
- Mix crust ingredients and press into the bottom of a pie pan or glass dish. Try to go a little bit up the sides if possible to make for a more even crust.
- Whip the cream using an electric mixer until peaks form. Set aside.
- Mix the cream cheese, vanilla and icing sugar on medium high until well blended.
- Fold the whipped cream into the cream cheese mixture and stir until well blended.
- Pour the mixture into the prepared crust and refrigerate until firm, approximately 2-3 hours.
- Cover with the cherry pie filling and refrigerate until serving.
Happy Birthday Dad! xo.
Valentine’s Day is almost here! I usually don’t like the commercialism surrounding holidays but when it comes to Valentine’s Day I just can’t seem to help myself. Maybe its all the pink, red and purple stuff. Maybe its the cheesy music. Maybe its the flowers… or maybe its the TREATS! The possibilities for baking are endless. Also, can I please draw your attention to these adorable foodie valentine cards I saw in last month’s Rachael Ray Magazine? “Take Olive Me” and “I’m Muffin Without You” are two of my favorites. I love puns.
So here is something really awesome… I was asked to write today’s blog post by a company called Brilliant Earth. They provide high quality jewelry originating from pure sources that is made using socially responsible practices. You can check out their gorgeous website here. This year for Valentine’s Day Brilliant Earth is launching a “Create a Little Love” campaign by putting together a collage of various images that represent LOVE. Watch for it on Valentine’s Day! Of course I said yes to getting involved, any opportunity to incorporate some extra creativity is always welcome around here
I chose to represent LOVE using cupcakes. Cupcakes are cute. Cupcakes are fun. Cupcakes are hands down my favorite treats to bake. Whether I want to express a thank you, spoil someone on their birthday or whip up something special for a baby shower I always seem to express my love & affection to my friends and family through cupcakes. I mean, how can you not love something so delicious?
I know Valentine’s Day is right around the corner so if you are a bit pressed for time, these cupcakes are for you. Chances are, you will have most of these items in your pantry and can whip them up in no time flat. Nobody will know that you didn’t slave over them for hours.
Unbelievably Quick and Easy Chocolate Cupcakes
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 1 cup strong coffee
- 1 egg
- 1/2 cup vegetable oil
- 1 teaspoon vinegar
- Preheat oven to 350 degrees.
- Mix ingredients together on medium speed in a large bowl with your stand mixer or Kitchen Aid until well blended.
- Bake for 25 minutes or until set.
See?! So easy! Oh, and in case you are worried you don’t really taste the coffee its just for adding a bit of a richer flavor. You could even do 1/2 cup water 1/2 coffee if you wanted.
I topped these cupcakes with a white chocolate butter cream (ummm yes please). Here is the link for the yummy white chocolate frosting I made from Comfortably Domestic. Chocolate is so forgiving when it comes to frosting. For these treats you can really top them with whatever frosting you wanted. Chocolate frosting, whipped cream frosting, cream cheese frosting… I’ve included a few of my favorite recipes here:
* ALSO… Winners and Home Sense have these adorable paper cupcake liners available right now. You just bake the cupcakes right in the liners standing up on a cookie sheet!
Enjoy! Try to find some time this week to go home and bake a little love… you will be glad you did! <3