Blueberry Lemon Cake

Fresh blueberries on top of lemony yogurt cake!
About this cake:
  • Both lemon juice and zest for a strong lemon flavour
  • Blueberries on top (not an upside-down cake, meaning you can see the blueberries as they bake on top of the cake)
  • Yogurt cake with a bouncy consistency
  • Strong lemon flavour!
  • Quick and easy to make
The Method: A quick overview of the steps
  • The yogurt, lemon juice, and lemon zest all get combined in one medium bowl
  • In another bowl the butter and sugar get whipped together until fluffy
  • The eggs and vanilla then get added to the butter/sugar mix
  • In a third bowl the dry flour mixture gets made and is then sifted into the butter mixture
  • The yogurt mix is now folded into the flour mixture
  • Poured into a lined/greased pan and topped with blueberries to be baked
  • Baked, cooled, and ready to enjoy!

The Recipe

Prep timeBake timeTotal time
15 mins~25 mins~50 mins
Yields: One 10 inch cake
Blueberry Lemon Yogurt Cake

Ingredients:

  • zest/juice of 2 lemons
  • 1 cup plain or vanilla yogurt
  • 1/2 cup unsalted butter *softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 2 1/4 cups all purpose or cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries for topping!

Procedure:

Preheat the oven to 350 Degrees F and grease a 10 inch cake pan with butter, oil, or spray and set aside.

In a small bowl combine the lemon juice, zest, and the yogurt. Now in a medium sized bowl cream together the unsalted butter and sugar with an electric mixer, stand mixer or by hand and cream for 3 minutes or until fluffy and air incorporated.

In a third bowl, about medium size, sift together the dry ingredients; sift the flour, baking powder, and salt.

Add the flour mixture into the butter/sugar bowl and mix until completely combined and no flour clumps are apparent. Now, fold the yogurt/lemon mix into this flour mixture and the batter is done!

Pour evenly into the pre-prepared cake pan and top with blueberries all around.

Bake for about 25 minutes or until a toothpick or knife comes out clean from the centre of the cake.

Dust with powdered sugar, slice, serve and enjoy!

Happy Baking

Peach & Almond Galette

Sweet, soft peaches on crisp pastry topped with glaze and almond slivers!
About this Galette:
  • soft peaches (canned or fresh)
  • buttery crisp crust similar to pizza with crisp crust *only sweeter than pizza!*
  • simple icing sugar and peach juice/syrup glaze
  • topped with silvered almonds before baking
Tips / Tricks for success:
  • Prepare the dough then leave it in the freezer before rolling out *this ensures the butter is nicely chilled
  • Roll the dough quite thin, especially in the centre of the rectangle, to ensure it cooks all the way through
  • Do not worry about the moisture from the peaches during baking; rolling the dough thin enough will ensure it is crisp and not soggy
  • Cook on high heat 400 degrees F to achieve that crunchy crust!
  • Roll out the dough, then place it on your lined baking sheet before adding the peaches and almonds. If you try to transfer the already peach topped dough to a baking sheet, it will lose it’s thin shape you just rolled out.
  • If you’re using canned peaches save the liquid! it can be used for the glaze!
Almonds before baking for toasted slivers
The Recipe:

Peach Galette with Slivered Almonds

Prep timeBake timeTotal time
25 mins35-40 mins~1 hr 10 mins
One medium rectangle ~9×13 inch

Ingredients:

  • 2 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 7 tablespoons cold unsalted butter
  • 1/2 cold water
  • 4 medium peaches or 1 large can (6.6LB/106 oz/3kg)
  • 1/2 cup icing sugar
  • 1/2 cup silvered almonds
  • *egg or milk for egg wash

Procedure:

In a medium mixing bowl sift the flour, granulated sugar, and salt. Whisk the three together and set aside. Next, add the unsalted butter and cut in-to flour mixture with a pastry blender, a couple of butter knives, or two forks. The butter should be pea sized chunks.

In order to make the dough into a ball, pour the cold cold! water into the mixture gradually. The entire 1/2 cup may not be necessary! only add the water until a ball forms.

lightly flour a flat working surface and make the dough into a rectangle with your hands. (No rolling pin yet) wrap in plastic wrap and place in the freezer until oven is ready.

Preheat the oven to 400 Degrees F (204 C) and keep the dough in the freezer while waiting. Prepare your baking sheet with parchment.

Now the peaches. Slice the peaches into even quarters about 1/2 inch thick or use the canned ones!

Once the oven is ready, on your floured surface, roll out the dough quite thin into a large rectangle and transfer to your baking sheet.

Now, add the peaches in an arrangement as you desire and roll up the sides to create a wall around the peaches. Lastly top with slivered almonds.

Bake for 35-40 mins on the middle rack or until crisp bottom with cooked peaches appears.

Optional Glaze:

In a small bowl combine 1/2 cup powdered sugar and either 1 teaspoon of the syrup from the canned peaches or water. If you’re using fresh peaches a syrup can be achieved by boiling for a couple minutes and using the liquid as the liquid component of the glaze!

Enjoy!

Happy Baking

Dreamy Double Chocolate Bundt Cake

You’ll certainly be dreaming of this cake once you try it! you may just be drooling as well 🙂

About this Cake

Rich chcolate flavour

thick milk chocolate glaze

little chocolate chip surprises inside & on-top

The Recipe

Dreamy Double Chocolate Bundt Cake

prep timebake timetotal time
15 mins40-45 mins1 hour plus cooling time
yields one large bundt cake: ~8 servings

Ingredients:

The cake:

  • 2 cups all -purpose or cake flour
  • 1 1/2 teaspoons baking soda
  • 1/3 cup cocoa powder
  • 1 teaspoon salt
  • 1 cup unsalted butter *softened
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup sour-cream or greek yogurt (plain)
  • 1/2 cup water
  • 1/3 cup chocolate chips *optional*

Chocolate ganche:

  • 4 ounces bittersweet chocolate finely chopped
  • 1/2 cup heavy cream

Procedure:

Preheat the oven to 350 Degrees F (177 C) and grease with butter or spray with non stick oil your bundt cake pan.

Next, in a large bowl sift together the dry ingredients. Sift the flour, cocoa powder, baking soda, and salt. Set aside.

In a medium bowl, using an electric mixer or stand mixer, cream the unsalted butter (room temperature) until it looks fluffy and whipped; About 3 mins. Add the granulated sugar and cream together for 3 mins. Next add the vanilla extract and eggs to the butter/sugar mixture. set aside.

Now combine both the butter/sugar mixture with the flour mixture. Use a rubber spatula to fold the two mixes together. While doing so, add the sour cream or yogurt to help the two combine. The sour-cream or yogurt are creamy and add moisture to help each mixture combine into the another. Aswell, add the water and mix until a smooth batter appears.

fold in chocolate chips if desired !

Pour the batter into the bundt cake pan.

Bake for 40-45 mins or until a knife or toothpick comes out clean from the cake.

For the ganache:

Create a double boiler by placing a small bowl overtop of a saucepan with boiling water inside. The steam that gets accumulated under the bowl will melt the chocolate inside. Whisk the chocolate and heavy cream until smooth, once the cake is cool pour over the bundt cake!

Enjoy!

Happy baking!

Brown Sugar Apple Bundt Cake

Brown butter sweet glaze on a moist apple cinnamon cake! With real apple chunks!

Apple Chunks & Brown Butter Glaze

About the Cake

This bundt cake is moist but firm and holds such treasures inside with each apple chunk; soft and sweet. there are flavours of cinnamon and brown sugar and of course that wonderful brown buttered apple glaze; thick and delicious!

This cake is for those who love apple pie filing flavours but maybe not the crust. Or for those who enjoy a lovely slab of cake with tea time, but want a change from typical vanilla and chocolate. The apple chunks will surely remind you of apple pie, and the moist texture will compliment any tea time dessert.

Can you see the apple chunks?!

The Method:

The Cake:

Firstly the flour, baking soda, cinnamon, nutmeg, and salt are whisked together in a medium bowl. Set aside.

Next, the oil, yogurt, brown sugar, granulated sugar and eggs are all mixed thoroughly with the addition of vanilla, and the wet mixture is made.

Then three apples are peeled and diced into about dime sized chunks and folded in as the flour and wet mixture are combined.

Brown sugar glaze:

While the cake cools the luscious sweet glaze is made. firstly the unsalted butter and heavy cream are melted and heated in a saucepan. Once simmering the brown sugar and confectioners sugar are added. after simmering for a few minutes the glaze thickens and is complete!

Can I use any Apples for this cake?

Absolutely. Granny smith apples are the type I used and I think they truly offer the most sweetness. However, any type will work -even green apples or red delicious. Please note that different apples provide different flavour outcomes. A green apple may be more sour than that of a red delicious being more tart. Choose your favourite apple and you will love this cake!

Do I really need glaze?

Well, No. This cake is splendid and sweet enough on its own. However, If you are going to make a delicious cake with cinnamon spice flavours, then why not make a glaze to make it taste even sweeter. Plus the glaze is just so much fun to pour on top! especially on a bundt cake. it provides that moisture, flavour, and fun we all need!

The Recipe: This wonderful recipe is originally from Sally’s Baking Addiction!

prep timebake timetotal time
15 miuntes40-45 miuntes1 hour + cooling time
yields one large bundt cake

Brown Sugar Apple Bundt Cake

Ingredients:

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cups canola oil
  • 1/2 cup plain yogurt
  • 1 1/4 cups brown sugar *light or dark*
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 apples peeled and chopped

Glaze:

  • 1 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/2 confectioners sugar

Procedure:

Preheat oven to 350 Degrees F (177 c) and grease with butter or oil your bundt cake pan. Set aside.

In a large bowl prepare the dry ingredients. Sift and whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. Once mixed set aside.

In a medium bowl prepare the wet mixture. Firstly mix the brown sugar, granulated sugar, and oil. Add the eggs and vanilla. Combine well and make sure there are no clumps, particularly from the dark brown sugar.

Now combine the wet and dry mixtures. Use a rubber spatula to fold the wet into the dry. Now add the yogurt to help the batter become more smooth.

Finally, peel and chop the apples into a medium sized dice and fold into the batter.

pour the batter into your pre- prepared bundt pan and bake!

Bake for ~40-45 minutes or until a toothpick comes out clean and the cake looks golden!

The Brown Butter Glaze:

in a medium saucepan on the stove top start by melted the butter completely. add the brown sugar and confectioners sugar and bring to a boil. once at a boil turn to low and simmer for 5 minutes. After the shimmering, add the heavy cream and simmer for another 3 minutes on low. Pour into a cream pitcher or bowl! let cool!

Once the cake comes out of the oven let it cool until warm and pour that delicious glaze on-top.

slice. eat. enjoy.

Happy Baking!

Strawberry Cheesecake Bars with Oreo crust

Sweet Strawberry compote on creamy cheesecake with a crunchy Oreo cookie base! you’ll love these dessert bars just as much as you’ll love designing them with those swirls!

About this recipe:

do you ever just want to make cheesecake but dont want to buy roughly 30 oz of creamcheese? or do you crave cheesecake but know you do not need an entire ceesecake? Well, this recipe give you the best of both worlds! Cheesecake sraving solved (check) and a managable serving size that you’ll actually be able to finsh (check)

Cheesecake bars are for that cheesecake craving without having to make an entire cake size! portion control handled

What you will need:

cream cheese and only one package! 8 0z (~226 g)

yogurt: plain, strawberry, or greek all work well and about 1/2 is all that is needed. This ingredient allows us to use less cream cheese and make a creamier/smooth consistency

-granulated sugar: sugar is needed because cream cheese is quite tart and this addition will contour that taste! also it compliments the strawberry compote

flour: with all this talk of creaminess we need a binding agent, thats where about 1/4 -1/2 cup flour comes in

strawberries (fresh or frozen): for that delicious swirl!

cornstarch/sugar : used to thicken that strawberries in the compote for the swirl

vanilla extract: to sweeten the compote!

Oreo cookies (in crumbs) / melted butter: to make that chocolatey cookie base for our cheesecake bars

To bake or not to bake? This recipe can be baked cheesecake or no bake. Your choice!

There are different flavours in baked cheesecake vs. no-bake. The cream cheese taste more sweet when it is a no bake recipe and that is why a lot of recipes are often “no- bake”. However, some like a subtle “New York style” cheesecake and that is where a baked option come in. This recipe can be either baked or none baked; your choice!

How Do I Get That Swirl?

Quite simply it just requires the compote to be placed in parallel lines which get swirled with a knife by dragging it in the opposite (perpendicular ) direction.

Tips for Success

-Use parchment paper to easily remove the bars. Otherwise the bars may burn and it may be challenging to cut them.

-Cream the cream cheese until fluffy and air incorporated do not skip this step!

-When baking the base it is okay if it seem under-baked, it will harder as it cools.

-Strain the compote to make sure the swirls are smooth not chunky with pulp

The Recipe:

Prep timebake or chill timeTotal time
15 mins2 hours2 hrs 15 mins
yields one 8×8 inch pan

Strawberry Swirl Cheesecake bars with Oreo Base

Ingredients:

the base:

  • 2 tablespoons melted unsalted butter
  • 1 1/2 cups crumbs of crushed Oreo cookies
  • 1/4 cup granulated sugar

the cake

  • 8 0z cream cheese (~226 g)
  • 1/2 cup yogurt (vanilla) *greek works too*
  • 1/2 cup flour
  • 1 teaspoon vanilla extract

the compote

  • 1 1/2 cups frozen or fresh strawberries
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch

Procedure:

preheat oven to 350 Degrees f and line a 8×8 inch pan with parchment. set aside.

if you have whole Oreo cookies place in a plastic bag and hit with a rolling pin or with a sauce pan until into crumbs. you will need 1 1/3 cups worth.

in a saucepan or in the microwave melt the butter. in a medium bowl combine the Oreo cookie crumbs and sugar then add the melted butter and mix well.

press the cookie mix into the parchment pan and try your best to make sure it is even. Bake for 8-10 mins. Let cool completely.

In a large bowl beat the cream cheese using an electric mixer. beat until fluffy and smooth~ 5 mins.

Add the yogurt, sugar, vanilla and mix well until all are incorporated equally. add the flour and mix in completely. The batter is now complete!

Pour the batter onto of the cookie base once it is completely cooled. spread it around equally.

For the compote start by simmering the strawberries with about 1/4 cup of water (just enough to cover them) in a saucepan and shimmer on medium until soft. Using a fork or a masher, mash the strawberries until all their juice is extracted. Add the sugar and cornstarch and simmer for 5 minutes on low. Strain into a bowl and only use the strained (smooth) compote. the filling is now complete.

Now for the Swirl! firstly make rivets in parallel lines in the spots where you think the compote will go. Next pour the compote in to fill those small rivets. Perpendicular to those lines swirl with a knife. The patter is complete.

For No-Bake: place in freezer for 25 mins and the cheescake is complete!

For baked: place in the 350 Degrees F oven for 35-40 minutes or until the centre is only slightly soft to touch.

slice. eat. enjoy.

Happy Baking

The Best Banana Bread

Moist banana loaf cake with a crunchy sweet top!

About this loaf:

A one bowl recipe with the sweetest banana flavour, moist cake texture, crunchy crust and only one egg! All making this recipe truly THE BEST Banana bread!

If you look closely in the pictures you can see the brown strands from the bananas as this recipe uses 3 bananas. There is nothing worse than an underwhelming banana flavour, therefore this recipe uses 3 whole bananas to make sure that the Banana is truly the star of the loaf.

Only one egg, just over a cup of flour, a cup of sugar and a few other simple ingredients you would usually have on hand such a baking powder and baking soda. all mixed in one bowl and it could not be simpler.

This recipe has been my “go to ” banana bread for quite some time! this page is definitely the most dirty of all the pages in my recipe book! After making this I’m sure it will be one of your favourites as well.

The Method:

Cream the butter and sugar until fluffy

Add the mashed bananas and the vanilla extract

Crack in that egg!

Add in the flour, baking powder and baking soda

Mix well

Pour into a loaf pan and bake for ~1 hour at 350 degrees F

3 tips for success

  1. Use an aluminum or metal pan as the loaf tends to get the best rise and crust texture

2.Mash the bananas into small chunks if they are fresher more green bananas, otherwise they will not bake through and remain hard. But, for softer brown bananas leave in larger chunks as they are already soft.

3.Use your darker or even black bananas! they are sweetest!

Chocolate peanut butter banana bread? Absolutely.

Make this recipe into a chocolate peanut butter banana bread loaf

All that is required to make a chocolate peanut butter version is to reduce the flour from 1 1/2 cups to 1 cup. As well, add 2 tablespoons of cocoa powder. Every other ingredients will stay the same quantity. Top or spread with peanut butter and it is complete! rich decadent peanut butter on sweet moist banana bread.

Prep timeBake timeTotal time
15 mins~ 1 hour~ 1 15 mins + cool time
Yields 1 loaf 8×4 inch

The recipe:

The Best Banana Bread

Ingredients:

  • 4 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder

Procedure:

Preheat the oven to 350 degrees F (177 C) and grease or line with parchment a loaf pan ~8×4 inch. set aside.

In a large mixing bowl cream the softened butter and sugar for about 3 minutes until fluffy and air incorporated. Add the vanilla extract and mix for another minute.

Crack the egg into the mixture and beat until well combined. Now, peel and add all three bananas and use a fork, two knifes, or a potato masher to mash the bananas into small chunks.

Once the bananas are mash and all is well mixed, add the flour, baking powder, and baking soda. Once added use a spatula to fold the dry ingredients in.

Pour the batter into the pre-lined loaf pan and spread the batter evenly around the pan.

Bake at 350 Degrees F for about 1 hour or until golden on top!

Enjoy!

Happy Baking

Mixed Berry mini Galettes

Buttery crunchy crust with soft sweet Berries

About the Galettes:

A galette is a french dessert that traditionally involves some form of a flat pastry topped with fruit. Often galettes are one large pastry which gets cut like a pie in slices. However, this recipe makes mini rounds instead of one large one!

The galette dough/crust is similar to that of a pie; flaky, buttery, and perfect with an egg wash and sugar coated:)

The fruit is as simple as it gets. It tastes just like a compote. The fruit is left simple to keep its natural flavour the star. All it requires is a bit of sugar and cornstarch added with some acidity from a lemon or orange and then it’s done!

Topped with ice cream or whipping cream eaten with a fork/knife or by hand (easier with these mini ones) and the galette is a fresh french dessert!

The Method:

The dough: 5 ingredients for this dough! consisting of flour, salt, sugar, cold unsalted butter, and sour cream. Well mixed until it forms a ball and that’s all it takes.

Freezing: The dough then gets separated into 8 mini balls and wrapped in plastic wrap to be refrigerated for about 1 hour or 30 mins in the freezer. This will help the gluten relax, make it easier to roll out, and ultimately make sure the galettes come out of the oven roughly the same size/shape as they go in.

Rolling discs: Once out of the fridge/freezer the balls get rolled into mini discs about 1/4 inch thick.

The fruit: the mixed berries fresh or frozen get lightly tossed in a bowl with a small amount of sugar, cornstarch, and acidity. Either lemon or orange juice works. The fruit gets placed in the middle of the discs and the edges get rolled up and pinched so the fruit has a border and will not slide away.

The egg-wash: to make these galettes crunchy an egg is brushed on the outsides and course sugar is topped.

Bake and top: the galettes are then baked at 375 degrees F for ~ 30-40 minutes and topped with powdered sugar and ice cream!

Crucial ingredients:

Sour cream: this adds ample fat to the dough as sour cream is one of the fattiest diary ingredients among milk, cream, buttermilk etc. This fat allows the gluten strands from the flour in the dough to stay short. Essentially making the dough tender and flaky!

Unsalted butter cold: refrigerating or freezing should not be skipped! it is so important for the butter to be cold. This helps retain shape making the outcome look similar to the pre-baked shape.

Cornstarch/acidity: In order to make sure the fruit does not become a soupy liquid mess the cornstarch absorbs that liquid. The acidity of lemon or orange also adds great flavour.

The Recipe:

Mini Mixed Berry Galettes

Prep timeBake timeTotal time
1 hour~30-40 mins~1 40 mins
yields: 8 mini galettes

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cups unsalted butter
  • 1/4 cup sour cream
  • 1 egg *for egg wash*
  • 2 cups frozen or fresh mixed berries
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon orange or lemon juice

Procedure:

Prepare the dough: in a medium bowl, mix together the flour, salt, and sugar. Once well combined add in the unsalted butter in cubes and the sour cream. Use two knives, a pastry blender, a fork, or your fingers to mix in the butter until small pea clumps are left and it appears incorporated. use the sour cream to help the butter mix in easier. Once done the dough should be a large ball.

Separate the dough into 8 equal balls the best you can. Wrap each in plastic wrap. Chill the dough for 1 hour in the fridge or 30 mins in the freezer.

Once it is getting closer to the end time of the chilling process for the dough, start making the filling and preheat the oven to 375 Degrees F.

For the filling: in a medium bowl add the frozen or fresh berries and add the cornstarch and acidity. gently mix with a fork and set aside.

On a lightly floured flat surface roll out each ball of dough into 8 separate discs about 1/4 inch thick. Place these discs on a parchment lined baking sheet.

Place about 2 tablespoons of the fruit in the centre of the dough disc. fold the edges up and pinch them as you would for pie crust. Brush with egg wash and top with course sugar!

Bake the galettes at 375 Degrees F for 30-40 mins until golden!

Enjoy!

Happy Baking

Jumbo Double Chocolate Bakery Style Muffins

Pop That Top Off!

Bakery Style = Jumbo tops

The Process : How to get Tall Muffins

  1. fill the muffin pan to the brim. This will make sure the tallest height possible is achieved!
  2. Note: a large top is also possible in a regular sized pan Not just jumbo like these!
  3. Blast the muffins with really hot heat for the first 5 mins of baking in order to expedite the leavening agents. Then proceed baking on a cooler temperature to bake through.

Key ingredients:

The yogurt or buttermilk:

The creaminess from yogurt or buttermilk help to make sure these muffins turn out moist. As well, the acidity from either ingredient will help to activate the baking soda & baking powder, making sure these muffin rise!

The melted butter:

melting the butter prior to baking will release a lot of its water content. This ensures our muffins are soft inside rather than dense.

A whole Tbsp Vanilla:

There is a lot of cocoa powder in the muffins and so the vanilla extract being a whole tablespoon is necessary to make sure these are not bitter. I promise it is not an error in the recipe!

The Method:

Firstly the flour mixture:

Sift together the flour, baking powder, baking soda, and salt. whisk to incorporate everything.

The butter/ sugar/cocoa:

Many recipes cream the butter and sugar. This recipe uses melted butter. Therefore, the butter will be melted and combined with the cocoa powder and sugar. The heat from the butter helps infuse the cocoa flavours and remove clumps.

The eggs & vanilla:

once the melted butter and sugar mixture is well mixed and not too hot, we add the eggs and vanilla.

Combining mixtures:

Next the flour mixture gets folded into the butter mixture and the yogurt or buttermilk get used as a catalyst to the flour for combining well.

The chocolate chunks get thrown in the mix and the batter is complete!

Pour the batter in the lined or greased pan * filled to brim* and then bake 🙂

The Recipe

Prep timeBake timeTotal time
15 mins35 mins~50 mins
Yields: 8 jumbo or 16 regular

Bakery Style Double Chocolate Muffins

Ingredients:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter *melted
  • 1 1/2 cups sugar
  • 3/4 cups cocoa powder
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup yogurt or buttermilk
  • 1 cup chocolate chips/chunks

Procedure:

Preheat the oven to 425 Degrees F and line or grease a jumbo or regular muffin/cupcake pan.

In a medium mixing bowl sift and whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a saucepan on the stove melt the butter until not lumps appear. But, not too hot!

In a large mixing bowl add the granulated sugar and cocoa powder. Pour the melted butter overtop and whisk until cocoa powder runs smooth. Let cool for a couple minutes.

Once cool add the eggs and vanilla and mix well. Next, pour the flour mixture into the butter mixture and use a rubber spatula to fold the flour in.

While mixing the flour in, use the buttermilk or yogurt *whichever you chose* to help the flour get incorporated. Mix well for a few minutes ensuring no flour clumps appear.

Add the chocolate chips or chunks! Pour the batter in your muffin pan and fill each to the top!

Bake for 5 minutes at 425 Degrees F. After 5 minutes, turn the heat to 350 Degrees F and bake for about 30 minutes or until a tooth pick comes out clean.

*if baking regular sized muffins only bake for about 20 minutes after the first 5 minutes*

Enjoy!

Happy Baking

Soft Baked Oatmeal Cookies

Original, Chocolate chip, Raisin, Cranberry, or any thing else you can think of works in these cookies !

Oatmeal Cookies soft baked and perfectly warm for a rainy or cold day! A lovely companion to come hot tea or coffee. This recipe makes for the most sweet oatmeal cookies.

The ingredients overview:

The oats – I used large flake because they have such a nice substantial presence over quick oats or steel cut which are both smaller.

The egg– this helps bind everything. Other recipes use honey but this recipe has enough sugar! So, I like just one egg.

The flour– helps add size and weight to the cookies. Also a binding agent.

The baking powder/baking soda– these are the leavening agents which give the cookies great height! we like our cookies large right!

The vanilla– added sweetness

The brown sugar & granulated – the combination of the two will help these cookies to be soft baked but with a slight crisp bottom. The combination makes for sweetness without just gritty taste from only using too much of one.

The butter– unsalted is best * at room temperature, however any butter works, even margarine.

The Method:

First make the flour mixture by sifting together the flour, baking powder, baking soda, and salt.

Then we want to cream the butter and both sugars.

We then add the vanilla and the egg and beat until smooth.

After this, we add the flour & large flake oats – folding them in.

Next we use a cookie scoop to make the cookie balls and place them on a baking sheet. We bake for about 10-15 mins for the larger size. Or 10 mins for a more medium size of cookies.

The recipe:

Soft Baked Oatmeal Cookies

Prep timeBake timeTotal time
10 mins10-15 mins25 mins
Yields: 20 medium cookies ~ 10 large cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups large flake oats
  • 3/4 cups mix in *optional*

Procedure:

Preheat oven to 375 Degrees F for Larger cookies or 350 Degrees F for medium cookies.

In a medium mixing bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon. Once combined set aside.

In another larger mixing bowl cream the butter with the brown sugar and granulated until smooth but grainy texture appears. Make sure the brown sugar specifically, is not clumpy.

Add the egg and vanilla extract and cream for another minute to incorporate.

Now, fold in the flour mixture and make sure to scrape the edges of the bowl to include all the ingredients. Once well mixed fold in the oats 1/2 cup at a time. This is now the time to mix in any add ins : *chocolate chips, raisins, cranberries etc.* if desired.

Using a cookie scoop or a regular spoon scoop balls and place on a parchment lined or buttered baking sheet.

Bake the cookies for 10-15 minutes for medium, or 15 for larger cookies. Let cool for a few minutes before eating!

Enjoy!

Happy Baking

Chewy Peanut Butter Cookies

Peanut Butter Dreams

These cookies are what Peanut Butter dreams are made of !

This is what you’ll love

  • Chewy cookies without getting stuck
  • Simplest ingredients/steps
  • Rich & Strong PB flavour *for all my fellow PB lovers !
  • Even cookie size

Steps: Your soon to be “go to” cookie recipe:

  1. The dry mix:

whisk the flour, baking powder , salt to make the dry mix.

2.The creamed butter:

whipping the butter until softened and creamy then adding the sugar, eggs, vanilla and of course the Peanut Butter!

3. Combining the flour & peanut butter mixtures

4.Rolling out balls and freezing for 15 mins

5.Coating in granulated sugar

6.Bake & devour!

A cookies multiple ways:

dipped, sandwiched, jam/jelly filled or plain these cookies are a hit!

Chocolate Dipped

Ice Cream Sandwiched

The Recipe

Prep timeBake timeTotal time
15 mins10 mins~25 mins
Yields 2 dozen medium cookies

Chewy Peanut Butter Cookies

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter *softened
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 cups smooth peanut butter
  • 1 teaspoon vanilla
  • *sugar for rolling*

Procedure:

Step 1)

In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt until all are evenly combined. Set aside.

Step 2)

In another, medium sized bowl cream the *room temperature* butter and sugar for 2-5 mins until it appears fluffy and whipped.

I recommend using an electric mixer. But, by hand works just as well.

Add the vanilla and eggs -one at a time and precede to mix them on medium with an electric mixer or by hand.

Step 3)

Combine the dry flour mixture and the butter mixture by folding the dry into the wet with a rubber spatula or wooden spoon. Mix the two until a thick cookie dough texture forms without any visible flour un-mixed.

Step 4)

Use a medium cookie scoop, a tablespoon, or regular spoon to make balls about a tablespoon in size. Roll the balls in your hands and then, roll in granulated sugar. place on a parchment or silicon lined cookie sheet. Freeze for 15 mins.

Step 5)

Preheat the oven to 350 Degrees F (177 C).

With a fork press down to imprint the cookies. Press in one direction, then in the opposite to form a hashtag (#) imprint.

Bake the cookies for 10-12 mins. They will be soft once done, but they will firm up upon cooling.

Enjoy!

Happy Baking!