Oreo Pudding Cookies

I'm BACK!!! It's been a long time.... WAY too long... I cannot believe that I haven't posted in almost a year. I've been busy and really need to just make time in my schedule to post regularly and take pictures... that is one thing I need to get on top of. I've made some amazing meals and goodies, and don't have pictures to show for them. 

I made these Oreo Pudding Cookies a while back, and have made them a few times. They are a favourite around here. Check out the recipe and go make them! You

Oreo Pudding Cookies

1 cup butter

1/4 cup sugar

1/2 cup brown sugar

1 egg 

1 egg yolk

2 cups flour

1.5 tsp baking powder

1/2 tsp baking soda

1 pkg Oreo pudding (or Vanilla if you can't find it)

1 cup chopped Oreos

Preheat oven to 325 degrees.

In a large bowl or mixer bowl Cream butter and sugars until smooth. 

Beat in eggs. Add Vanilla and stir to combine.

In a medium bowl combine flour, baking powder, baking soda and pudding mix. 

Add to butter and sugar and mix until combined. 

Fold in chopped Oreos.

Drop by tablespoonfuls onto a cookie sheet. 

Bake 10-12 minutes.

Sundays with Joy! Chamomile Cupcakes with Honey Frosting!

Well today's recipe reminds me of Spring! Unlike the weather we have been having this week! It has snowed  twice! It's April!! Like really! Thankfully we have only gotten a little bit, but most of my family live in Thunder Bay and they have gotten dumped with snow twice! It would be really nice if Spring showed up sometime soon! 

This week our Sundays with Joy recipe is Mini Chamomile Cakes with Honey Frosting. Which Joy has posted on her Blog, so click on the link above to get her recipe or you can buy her book Joy the Baker Cookbook and get all her awesome recipes there. I am currently enjoying one with a cup of tea while I write this post for you all.

So if anyone knows me they know I LOVE tea! Some have even said I have an obsession! I have a huge cupboard which I purchased specifically with my tea collection in mind. I have probably close to 50 different types of tea. Anything from orange pekoe to chai to green tea with pineapple and everything in between. Some one at work bought me a teapot cookie cutter this week! I can't wait to make some cookies with it. 

But of course I ran out of chamomile tea. I really wanted to make these as they were and did not feel like experimenting until I at least tried them as they were meant to be. These little beauties are light and not too sweet! The frosting is gooey and delicious! Just see for your self!

I think I will experiment with the flavours in this recipe! Some thoughts are Green tea and citrus or earl grey and lavender(such a good combo) or orange pekoe and maple. I have so many idea running through my head. I will have to wait for an occasion to bake them, so I am not tempted to eat them all. I am trying to cut back on the sweets. I am going to also experiment and see if I can make these healthier and still taste just as good! 

But for anyone interested here is the nutritional information for 1 cupcake

Calories 246
Fat          7.3g
Sat Fat    4.3g
Cholesterol 37mg
Sodium    100mg
Carbs     43.4g
Sugars    33.8g
Protein    2.5g

Sundays with Joy: Red Velvet Marble Cake with Vanilla Bean Cream Cheese Icing

This post is a few days late! However these last 2+ weeks have been crazy for my and have kept my from baking, cooking and blogging for the most part!

In my last post I mentioned I was going on a trip to Mexico! It was fantastic! The picture below is of our group. We enjoyed lots of sun and relaxing. It was cold and snowy here that week, so it was the perfect one to be gone for. There was also a 50 degree difference in temperature some days. I also got to visit with my friends Jenny and Danny while I was there. It was great to spend time together, although not enough and we didn't get to have our BBQ :( Oh well next year it'll have to be. 

So last weeks Sunday with Joy recipe was Red Velvet Marble Cake with Chocolate Cream Cheese Icing.

I decided to make Vanilla Bean Cream Cheese Icing instead. 

The marbling turned out awesome. I use a different method than Joy uses. I scoop the different batters into the pan and opposite and then swirl a butter knife through the batter to make the marble effect. Joy suggests pouring one batter in and then the other on top and then swirling the knife through.

Also I only had gel colouring, so I used 3 tsp of the gel and 2 tbsp of water. I needed the extra liquid in order to to mix the cocoa powder in to a paste. It had no effect on the batter and worked great.  

This cake was delicious. I took it to work to share and everyone loved it.

If you would like the recipe grab Joy's book Joy the Baker Cookbook and check out her blog for more great recipe Joy the Baker

S'mores Rice Crispy Squares!

Good Morning! So I am leaving to Mexico today for a week! I am so excited for the warm, uh hot, sunny weather! I am also excited to see my friends Jenny and Danny, while I am there, and to enjoy cooking with them. This trip will be my 5th time going. It is a trip my work plans every year.

I work for a Foster home agency and we take 8 youth over the age of 16. It gives them an opportunity to travel and experience another culture. It is an absolutely fabulous week and doesn't feel like much work. It is great to see the smiles on their faces and get to know them better.

So I will leave you with this recipe, and a promise for some more Rice Crispy Square versions when I get back. I have been creative!

S'mores Rice Crispy Squares

1/4 cup butter or margarine
5 cups marshmallows (big or small)
2 tsp vanilla
4 cups Rice Crispies
2 cups Honey Nut Cheerios
1 1/2 cups chocolate chips
1 tbsp veg oil
9 extra marshmallows (cut in half) * can use mini marshmallows
4 tbsp graham cracker crumbs

Grease a 9x13 baking dish and set aside
In a microwave safe bowl, melt butter for 30 seconds. Add marshmallows and microwave for 90 seconds.
Add vanilla and stir until combined. Add Rice Crispies and Honey Nut Cheerios and stir until combined.
Dump into baking dish. Wet hands and press mixture firmly. If it starts to stick to your hands, wet them again.

Place chocolate and oil into microwave safe dish and microwave on power 5 for 90 seconds. Stir until melted. If there is still lots of unmelted chocolate, microwave on power 5 for 30 more seconds. Pour over Rice Crispies. Sprinkle graham cracker crumbs over top and place marshmallow halves evenly over top.

Place under broiler for a couple minutes to toast the marshmallows.

Sundays with Joy: Lavender Lemon Bars

It's that time again! Sundays with Joy! This weeks recipe is Lavender Lemon Bars! I just love lemon bars and have never made them before! So what a perfect time to do it. I also really like using lavender in baking. I use it in shortbread and I have this nice iced earl grey tea I make with it as well. 

So this was not a recipe I wanted to change anything in, because well, it sounded just perfect. These were absolutely delicious and what made it even better I had people to share it with. My friend hosted a Scentsy party on Friday and I was asked to bring something, well this was it and they were a hit! 

*I am not sure what happened though because my lemon filling split when baking, however still delicious!

If you would like to get your hands on this recipe you can buy Joy's book HERE and for more awesome recipes visit her blog HERE

If you would like to join for Sunday with Joy group, visit the facebook page HERE

Ooey Gooey Goodness

Happy New Year Everyone! I hope everyone had a good holiday season! Mine was great; got to spend time with my brother, sister in law to be and my niece as well as my grandparents who were down visiting. We got to go to Manitoulin Island to visit my bf's family! It was so beautiful there and there was snow! Cause here in southern Ontario we have been lacking snow this winter! The only down side was that I was sick from Dec 22 -Jan 7; started with a cold then the flu then a cold and the flu again!  

Do you guys make new years resolutions? If so what are committing yourself to accomplishing this year.

I have made a few. One is to continue working on my healthy lifestyle that I have been working towards since the fall. For me this includes healthier food choices, exercise and also letting myself indulge in portion controlled ways. So far so good I have lost 15 lbs since October. 

Another one is to post more regularly. I always have some excuse as to why I am soo busy and can't.  But I know I have time because it was easy to find time to fit in my exercise. 

My last one is to take care of myself. Along with the healthy eating and exercise I am going to give myself more me time so that I can continue to help others the way that I have been up to now.

So onto my first recipe of the year! I am not sure what to call this, I have seen many different versions of this cake called so many different things. So I am just going to call it Ooey Gooey Goodness! If you have a chocolate craving this will satisfy it! This is also hard to resist so if you don't have good self control, make sure you have people you can share this with.

Ooey Gooey Goodness

1 box chocolate cake mix (substitute milk for water, butter for oil and add an extra egg) 

1 can light sweetened condensed milk

1 jar chocolate fudge sauce (I prefer PC Dark chocolate fudge sauce)

3/4 tube light Cool Whip (not fat free, that stuff is gross)

2 Skor* bars, crushed/chopped 

Bake the cake according to the box. *I prefer to make the substitutions noted above, as it has more flavour)

Once you take the cake out of the oven, use the end of a wooden spoon and poke holes all over the cake. Then pour the can of sweetened condensed milk evenly over the cake. Pour the fudge sauce evenly over the cake and let cool. Once cooled, spread the Cool Whip over the top and sprinkle with Skor pieces.

Sundays with Joy: Gingerbread with Orange Cream Cheese Frosting

The beginning of December and in my house that means I can start decorating!!!! I live with a scrooge that will not let me put out decorations before December 1st. What better way to start the season than with Gingerbread!!! This was a nice treat to enjoy as we decorated the house and got into the Christmas Spirit. It was really moist and the pomegranate were a nice finishing touch. 

This recipe is adapted from Joy the Baker's Orange Gingerbread with Cream Cheese Frosting! This recipe is in her book and on her blog here.

My adaption happened by accident I forgot the orange zest in the gingerbread, but felt it needed to be present in the finished dessert, so I added it to my frosting and it turned out amazing. 

I definitely reccommend you make this Gingerbread!!! Go make it now!!! 

Sundays with Joy: Sweet Potato Pie

It's good to be back in the swing of things and posting again. It seems that life gets busy and I put the blog on the back burner! I've still been cooking and baking, well not so much of the later as I am trying to eat healthier and the kids are all cooking one night a week each. So that's been nice. 

This weeks Sundays with Joy recipe is Sweet Potato Pie with No Roll Crust! I was curious about this because I have never had sweet potato pie before and was also excited to try Joy the Baker's No Roll Pie Crust!

Well this pie was awesome! Everyone enjoyed it. I really liked the crust, mind you I enjoy making pie crust and don't think I have ever bought a store bought one. This was a nice break from the traditional and it tastes delicious. The texture is very much like pumpkin. I substituted the white sugar for Splenda and used low fat cream cheese.

I would definitely recommend everyone try this.  You can find this recipe on Joy's Blog or in Joy the Baker Cookbook.

Peanut Butter Chocolate Chip Cake with Bananas and Chocolate Whipped Cream Icing

Last Weeks Sundays with Joy recipe was Peanut Butter Birthday Cake. I didn't have anyone's birthday to celebrate but who really needs a reason to make a cake. Well we did a have a reason actually it is my foster son's 2nd year anniversary in my home. What better way to celebrate than with cake!

As most of you know by now I am trying to lose weight and get my blood pressure down. So I have been making substitutions in many recipes to make them a little healthier.

Here is my take on Joy's Peanut Butter Birthday Cake. You can find the original recipe in her cookbook Joy the Baker Cookbook: 100 Simple and Comforting Recipes.

Peanut Butter Chocolate Chip Cake 

1 1/4 cup all purpose flour

1 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cup peanut butter

6 tbsp non fat greek yogurt

1/2 cup unsweetened apple sauce

1/2 cup packed brown sugar

3 large eggs

1 tsp vanilla

1 cup plus 2 tbsp buttermilk

3/4 cup chocolate chips

Preheat oven to 350 degrees. Grease and flour two 8" (or 9") cake pans. Set Aside

In a medium bowl, whisk together flours, baking powder, baking soda and salt. Set ASide

In the bowl for an electric mixer, combine greek yogurt, apple sauce, peanut butter and brown sugar, until mixed well.

Add one egg at a time and beat for 1 minute between each egg. Add vanilla.

Add 1/2 flour and mix until combined, scrape down the sides of the bowl. 

Add all the buttermilk slowly while beating on medium speed. 

Add the rest of the flour and mix until combined.

Fold in chocolate chips.

Divide cake batter evenly between the cake pans and tap each on the counter to settle the batter.

Bake for 30-40 minutes or until toothpick comes out clean.

Let the cakes cool in the pan for 10 minutes before turning them out onto a cooling rack. Cool completely before icing.

Chocolate Whipped Cream Icing

2 cups whipping cream

1/2 cup icing sugar, sifted (or more if desired)

1/4 cup coco powder, sifted

1 tsp vanilla

Pour cream into electric mixer bowl. Beat on medium high until cream begins to thicken. Add vanilla, icing sugar and coco powder. Beat until light and fluffy.

To assemble the cake

Place one cake on the platter. Spoon 1/2-3/4 cup of icing onto cake and smooth out over later. Slice banana and place in layer on top of icing. Place 2nd layer on top. Cover cake with remaining icing.

Sundays with Joy - Avocado Pound Cake

I made lunch for over 15 of my coworkers earlier this week. I decided that it would be a good time to catch up on some of my Sundays with Joy recipes. I decided to try the Avocado Pound Cake, because it was the most recommended by the ladies in the group. I also made Pumpkin Black and White cookies and mini pumpkin pies. For lunch I made pulled pork, for the non pork eater I made Buffalo Chicken and the vegetarian got Sweet Potato White Bean Burgers. 

There is not much to say about the Avocado Pound Cake except that it is AWESOME!! Moist and flavorful  a little crunchy on the outside and I didn't have problems with mine falling in the middle (some others noted this issue). Next time I would make my usual substitutions of using 1/2 greek yogurt for butter, apple sauce for sugar( I would prob use 1/2 apple sauce as it may be too moist with the amount of sugar used) and using whole wheat flour.

I did not make any changes to her recipe! So those of you who want to try it will have to check out Joy the Baker Cookbook or Joy the Baker's blog! as it is on there as well.

Sweet Potato Cakies!

So it is Sunday and that means it is time for my Sundays with Joy post! This weeks recipe was Sweet Potato Cookies!

This week was a rough one with a friend/coworker passing away and work was busy also. I have did not do any cooking or baking this week until Saturday, which is unusual for me. I was glad when I had the time to get back in there. My cousin Blair came over on Saturday morning to visit with her daughter Madilyn. I did not judge my timing well and was still baking when she arrived, not that this has ever stopped me before. The smell from the oven was amazing!  Blair had 4 or 5 while over and I sent her home with a bag of them for later. When eating them she called them "Cakies" Cake + Cookies. So that is what I am calling them. My kids also really enjoyed them. I had to put some away so I could have some later.

So as mentioned in last weeks post, I am trying to alter recipes to make them healthier, as I work towards a healthy lifestyle and losing weight. This is my adaption of Joy the Baker's Sweet Potato Cookies. You can find the original recipe is her cookbook Joy the Baker Cookbook.


Sweet Potato Cakies (makes 46 cookies)
Nutrition information: 1 cakie:  58 calories, 1.3g fat, 10.6g carbs, .8g fiber, 4.4g sugar, 1.7g protein.

1 cup all purpose flour
1 cup whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 1/2 tsp baking powder
1 tsp baking soda
2 eggs
1 cup mashed sweet potato
1/2 cup brown sugar
1/2 cup unsweetened apple sauce
1/2 cup plain greek yogurt ( I used Oikos 2%)
2 tsp vanilla extract
1 cup chocolate chips

Pre Heat oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, whisk together Flours, cinnamon, nutmeg, cloves, baking power and baking soda.

In medium bowl, whisk together eggs, sweet potato, sugar, apple sauce, yogurt and vanilla until combined.

Dump wet ingredients into the dry and stir until just combined.

Fold in Chocolate chips.

Scoop dough onto baking sheets, I use 1 tbsp ice cream scoop.

Bake for 10-12 minutes. Let cool 10 minutes before transferring to wire rack to cool completely.

Cranberry Rhubarb Apple Crisp

I have to start off by saying it has been one crazy week and I wasn't even sure I would get to this weeks Sundays with Joy recipe this week. But I managed to squeeze it in and boy am I ever glad a did.
This week is Joy's recipe for Man Bait Apple Crisp. Apple Crisp is my most favourite dessert! Ask my man! Whenever we go out for dinner I always have a hard time resisting Apple Crisp on a dessert menu to try something else.

A while ago I went through my freezers and made a list of everything in them, so I can start using it up.  I have a lot of fruit in them. So I decided to add some Cranberries and Rhubarb to my Apple Crisp! Only one word needed: Delicious.

Cranberry Rhubarb Apple Crisp

Filling
6 apples, peeled, cored and sliced
2 cups rhubarb, chopped
2 cups fresh or frozen cranberries
1/2 cup sugar (or more if desired)
1 1/2 tsp cinnamon
1/4 tsp cloves

Topping
2 cups flour
2 cups brown sugar
1 tsp cinnamon
1/2 cups oats
3/4 cup butter, softened

Preheat oven to 350 degrees. Grease a 9x13 baking dish and set aside.

Combine apples, cranberries and rhubarb in a medium bowl, sprinkle with sugar, cinnamon and cloves and mix well. Place in the baking dish.

In the same bowl, combine Flour, brown sugar, oats and cinnamon and mix well. Add butter and mix with hands until incorporated.

Set aside 1 cup of topping. spread the rest over the fruit and toss to combine. Sprinkle the reserved topping over the top.

Bake for 55-60 minutes until golden and bubbly.

If you would like to purchase Joy's book Joy the Baker: 100 Simple and Comforting Recipes.
You can join us here if you would like to bake along with us.

Apple Pie Crostata!

I joined an online group last week called Sundays with Joy. The group is baking their way through Joy the Baker Cookbook: 100 Simple and Comforting Recipes. Each week we bake a new recipe and post about our adventures. We can make changes the recipes or make them exactly as it says and post our results on Sundays. I will not be posting the recipes unless I have made significant changes. If you want the recipes you can buy her book at the link above. If you want to know more about this group or to join click here.

So this weeks recipe was Apple Pie Crostatas. I made the recipe exactly as it read except for the addition of cinnamon in my pie crust and caramel on top.

They were fun to make and delicious! Especially with vanilla ice cream!

Mocha Chocolate Chip Muffins

This evening I was feeling like I should make something for lunches this week. I came across a recipe for Hot Cocoa muffins and decided to change it up a bit and put some espresso in them. I am sure these will not last long and I will have to make something else in a couple days. That is with hiding them and dishing them out as I please. If I left them out, they'd be gone by tomorrow.

1/2 cup sugar

1 1/2 cups flour

1/2 cup hot cocoa mix 

1 tbsp baking powder

1/2 tsp salt

4 tbsp instant espresso powder

2 eggs

1 tbsp vanilla

3/4 cup milk

1/2 cup butter, melted and cooled

1/2 cup chocolate chips

Preheat oven to 375 degrees

In a large bowl combine, flour, sugar, hot cocoa mix, baking powder, salt and espresso powder. Set aside

In another bowl whisk together eggs, vanilla, milk and butter. 

Add wet mix to dry and stir until just combined.

Stir in chocolate chips.

Divide into 12 lined muffin tins.

Bake for 15-20 minutes, until inserted toothpick comes out clean.

Outrageous Chocolate Cookies

So there is a pot luck at work... I could not decide what to make and wanted something quick. I came across these delicious cookies on PheMOMenon blog and knew that was it! The cookie dough is like a cake batter and is delicious!! They are also good once baked! I adapted this recipe to include a variety of different chocolate.

6oz semi sweet chocolate chips

2 oz white chocolate chips

2 oz milk chocolate chips
2 tbsp butter
1/3 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup + 1 tbsp brown sugar
1 tsp vanilla

Preheat oven to 350 degrees
Place 4oz of semi sweet chocolate chips and butter in a pyrex measuring cup. Microwave on 1/2 power for 60 seconds. Stir until melted.

Mix flour, baking powder and salt in a small bowl and set aside.

In a large bowl beat eggs, brown sugar and vanilla on high until light and fluffy.

Add melted chocolate and mix until fully incorporated

Add flour and mix just until combined.

Fold in remaining chocolate chips.

Bake 12-14 min until shiny and craked

Skillet Peanut Butter Brownies

This was another find on the Secret Recipe Club Reveal Day this week. I enjoy finding recipes to make in my cast iron pan. Amy from A Little Nosh chose this recipe from Amanda at Amanda's Cookin' whose blog I have been following for a while. I am sure this will not last long, but will be a nice treat to enjoy while it lasts.

Peanut Butter Layer

3/4 cup light cream cheese

2/3 cup peanut butter

1/3 sugar

2 eggs 

1/2 tsp vanilla

Cream together cream cheese, peanut butter and sugar and mix for 2 minutes. Ad eggs one at a time beating well after each addition. Add vanilla and beat well. Set aside.

Brownie Layer

3/4 cup butter

3 oz baker's unsweetened chocolate

1 cup brown sugar

1/2 cup white sugar

3 eggs

1/3 cup flour

1/4 tsp salt

1 tsp vanilla

Preheat oven to 325 degrees. Grease skillet lightly. 

Place butter and chocolate in a microwave safe bowl. Microwave at medium power for 1 minute. Stir and microwave for another minute and stir again. Continue until all chocolate is melted. Stir in brown sugar and white sugar until fully combined. Add eggs one at a time beating well after each addition. Add vanilla, flour and salt and stir to combine. Set aside 1 cup of batter. 

Pour remaining batter into skillet. Spread Peanut butter mixture over top. Dollop reserved brownie batter on top and swirl with knife. Bake for 1 hour. Check after 45 minutes. It is done when a toothpick is inserted and comes out clean.

No Bake Marshmallow Cookie Bars

These are delicious and really hard to keep around long there is also endless varieties you can make. these are made the same way as rice crispy squares, just with cookies.


16 oz pkg of choc chips cookies (or oreos or any other cookie you enjoy) broken into pieces but not crumbs.
5 cups mini marshmallows
1/4 cup butter/margarine


In a large bowl melt butter in microwave for 30 seconds. Add marshmallows and microwave for 1 1/2 min. Stir to combine.

Add cookies and stir.

Pour into greased baking dish and smooth out top. Let set and Enjoy!!

Key Lime Pie

I like key lime pie... alot... but only like to make it when I can actually get key lime, it's just not the same with regular limes. So when I found some at the grocery store this week I was happy. 

This pie is really good and it was gone faster than I could make whipped cream and cut a slice for a nice photo. 

Crust

3/4 cup graham crumbs

3 tbsp butter, melted

1/3 cup sugar

Filling

1 can sweetened condensed milk

1/2 key lime juice 

3 egg yolks

                                     

Combine graham crumbs, sugar and butter in a bowl and stir until well mixed. Spread into pie plate, press down and up the sides of the dish.

Bake 350 degrees for 8 minutes. Remove and let cool

Combine sweetened condensed milk, egg yolks and lime juice and stir until smooth. Pour into cooled pie crust. and bake 350 degrees for 25 min until filling is set.

Serve with whipped cream.

Easy Fudge

I remember every Christmas getting my grandma's package in the mail. There was always a tin of her homemade fudge. It was always one of my favorite things I tried to get to it before my mom did.

I never tried to make fudge as I heard it was finicky; this was until my boyfriend's mom shared her recipe with me. It just as good and very little work :)

1 can sweetened condensed milk

10 squared chocolate or 1 2/3 cups chocolate chips.

1/2 cup nuts your choice I like pecans (optional)

Combine sweetened condensed milk and chocolate in a microwave safe bowl. Microwave on medium power for 3 minutes.

Stir to combine until smooth. Stir in nuts.

Pour into foil lined pan and let cool

Cut into squares and enjoy!!

Birthday Cake Rice Crispy Squares

So this is the only picture I have of these and there was almost none. A friend on facebook posted a photo of these delicious treats she made. So I decided to look for recipe ideas. I ended up using my regular Rice crispy recipe and added cake mix.

1/4 cup butter or margarine

4 cups mini marshmallows

2/3 cup confetti cake mix (or yellow would work)

2 tsp vanilla

6 cups Rice Crispies.

In a large microwave bowl, place butter and melt for 30-60 seconds. Add marshmallows and microwave for 1 1/2 minutes. Stir until smooth, add vanilla and cake mix, stir to combine. Add Rice Crispies and stir intil combined. 

Pour mix into a greased 9x13 baking dish and pack down with wet hand. Sprinkle sprinkles on top.