I had this insane craving for some fudgy brownies AND chocolate chip cookies. Since I try to teach myself some discipline and self-control over what sweets I indulge in, I had such a hard time deciding what to make. But then it dawned on me… why can’t I have a bit of both? I initially thought of making my classic fudgy brownies (Recipe will be up soon) and topping them with a chocolate chip cookie…..But however I wasn’t in the mood for a bar/square. I wanted a decedent cookie. Something to dip into my cold milk. I started brainstorming and it came to me. What if a brownie and cookie dated? What would it’s celebrity name be? That my friends would be called a BROOKIE!!!! 😀
I knew the hardest thing when making these oh so delish brookies would be the consistency. It had to be in sync or else everything would be a mess and my dreams would be shattered and nobody wants to shatter my dreams. I started my quest and made both a brownie and cookie batter. I wish I could lie to you all and say 1/4 of it didn’t end up in my stomach. But oh well, a happy stomach = a happy baker. Once you’ve made both of the batters, you’re going to want to refrigerate them for a good 2-3 hours or overnight unless you want deformed unappealing brookies. Normally, I would use parchment paper but somebody (I won’t say who) forgot to buy some during their Costco run. So I had to make do with what we had which was good old aluminum foil 😉
Next comes the fun part! Making the brookies..or I should I say hooking the brownie and cookie up. Take a mini ice cream scoop or a tablespoon and measure out the dough into little balls. Once all of the dough has been rolled into balls, take one of each and place together to form a bigger ball.
Note: ensure you wash your hands after forming each brookie unless you want to end up with a brownkie.
Bake the amazing brookies for about 8-9 minutes, remove from the heat and cool on a baking rack 🙂 I received many compliments from my family and friends after making these brookies but of course it didn’t mean anything to me because my mind was already thinking about what would happen if the brookie had a love child….. 😉
Start off by making the brownie dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture into the wet ingredients. Add the milk next until just combined. Fold in the white chocolate chips. Set aside.
Next make the chocolate chip dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. Add in the flour, cornstarch, baking soda and salt. Slowly mix until combined. Fold in the chocolate chips.
Wrap both of the doughs separately in parchment paper and refrigerate for 2-3 hours or overnight.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Measure 1 tbsp or a mini ice cream scoop of the brownie dough. Roll into a ball. Repeat this with the chocolate chip dough.
Take a brownie and chocolate chip ball and press them together to form a larger ball. Repeat for each cookie. Note, the brownie dough will get onto your hands so you will need to wipe them after each cookie is rolled.
Lucky Charms…they’re magically delicious! Here is a spin off on the traditional rice crispy squares and I thought St Patrick’s day would be a wonderful time to do it 🙂
We weren’t allowed too many sugary cereals while growing up. So naturally I’d be over the moon when a box of Lucky Charms magically appeared in our cereal drawer 🙂 One of my favourite things to do was grab a big bowl of it and eat it while watching the usual after school shows such as Recess, Rugrats, Hey Arnold and of course Arthur! Which btw still records at 7am every day at our house 😉
I used to love eating the cereal first and leaving the marshmallows until the end. My sister would always come up to me and demand me to give her half of my cereal. I would object and my mom would deny my request since too much sugar got me hyper active. By that time however the only thing remaining in the bowl would be the marshmallows so all my hard work pretty much went down the drain
I used a traditional recipe to create these treats. It’s super easy and a great way to get your kids involved too!
The countdown to Christmas is on! I’ve been wanting to make these Christmas Tree Sugar Cookies since summer! They were super easy to make and you can ice them with any sort of candy/ chocolate that you can find 🙂 For these cookies I used my favourite sugar cookie recipe. Just make sure the dough has been chilled to avoid your shapes from spreading…I had an absolute fail a couple years ago. I was using a very detailed cookie cutter and spent sooo much time perfectly cutting out the cookies. After a couple of minutes in the oven, the perfect snowman shape turned into a big round blob.
After your cookies have cooled, ice them however you prefer and top with your candy/chocolate. My boyfriend and I were in Langley on the weekend and if we’re in Langley, I absolutely NEED to stop at Scoop and Save. They have everything you can possibly imagine! I got some white sanding sugar, tri-coloured candy pearls and some white chocolate pearls. The only downside is that once you’ve made them they’re so hard to not eat. Trust me, I’ve had 4 already 😉
As I just had my PRK and Cornea Cross Linking surgeries done on my right eye two weeks ago, I’ve been at home resting and with one eye open, I was catching up on my new favourite show ‘Better Call Saul’ 🙂 All of a sudden I got this insane craving for sliced bananas with dusted cinnamon and drizzled honey on top 😀 As I started cutting up the bananas, I thought to myself why not make a cupcake out of this??!
It was super easy to put this recipe together plus I had some super ripe bananas sitting around which was a major plus! While baking it’s very important to use ripe bananas. The riper the banana the better the product. I love using ripe bananas as they are high in fiber, vitamin C and potassium. The cupcakes came out AMAZING!! I gave half of them to my boyfriends family, a quarter of them to my grandma and pretty much ate the other quarter. They were just so rich and creamy and the frosting was literally the icing on top 😀
BANANA CUPCAKES BATTER
– 1½ cups of all purpose flour (sifted)
– 1 tsp of baking powder
– ½ tsp of baking soda
– ¼ tsp of salt
– 1½ cups of mashed banana (about 4 ripe bananas)
– ½ cup of melted butter
– 2 large eggs
– 1 cup of brown sugar
– ½ tbsp of pure vanilla extract
CINNAMON HONEY FROSTING – ½ cup of butter (room temperature)
– 1¼ cup of powdered icing sugar
– ¼ tsp of ground cinnamon
– 1 tbsp of honey
1) Preheat the oven to 350ºF. Ensure the rack is in the middle position in the oven. Line your muffin tins.
2) In a small bowl, mix together the sifted flour, baking powder, baking soda and salt.
3) In a stand mixer, combine the mashed bananas and melted butter. Add in the eggs, brown sugar and vanilla. Mix until well combined.
4) Add in the flour mixture and carefully mix for about 30 seconds. Do not over mix.
5) Spoon the batter into the lined muffin tins (I found that using an ice cream scoop makes it much easier)
6) Bake the cupcakes for 9-10 minutes.
7) Combine all of the frosting ingredients in a bowl and whisk until smooth.
8) Top the cooled cupcakes with frosting and enjoy! 😀
I’ve been meaning to make these cupcakes for quite some time now and I finally got a chance this weekend 🙂 This idea was inspired by my favorite baking site Bakerella!
I started off with my favorite vanilla cupcake recipe from Martha Stewart called ‘Billy’s Vanilla Vanilla Cupcakes‘. These cupcakes turn out amazing each time I make a batch. They also have a double dose of vanilla extract to make them extra special. I let these cupcakes cool while I whipped up some frosting. I used the basic vanilla buttercream frosting which was also from Martha Stewart.
I get all of my baking necessities from a local store near work called Scoop and Save. They sell everything there!! From liners to cookie cutters to piping tips to sprinkles, it is literally my one stop shop for all of my baking items.
Once the cupcakes were done cooling, I used my IA piping tip to ice the cupcakes. I then used some sanding sugar to coat the top of the frosted cupcakes. I then used 8mm white pearls for the ears, black pearls for the eyes, candy eyes for the nose and finally pink confetti sprinkles for the tongue.
My family and I usually go to Green Lettuce on weekends. This restaurant serves Indian style Chinese food…which of course is the best! We’ve ordered dessert (deep fried banana) many times. I’ve always wanted to create this dessert at home just because it sounds so simple to put together and trust me it is!
I started off with some ripe banana and cut them vertically twice. The tempura batter can be created by using tempura batter and water. I use a batter found at our local grocery store called Taipan tempura batter . After dipping the banana’s in the batter, I deep fry them until they are golden crisp. I then serve them immediately with some vanilla ice cream and top it with maple syrup!
My mom asked me to make the famous crunchy jumbles when I came home from work today. It was really sweet because she had made sure that the butter and eggs were at room temperature 🙂 This recipe was originally given to me by my aunt and our family has been making these cookies for over 15 years. Essentially they are your typical chocolate chip cookie but with a bit of a twist…rice krispies!
One of the tricks that I’ve learned is to cream the butter and sugar until fluffy. This incorporates more air into the batter, making your cookies lighter in texture. I usually cream the butter first for about 5 minutes and then continuing for an extra 5 minutes once I’ve added the sugar.
I always tend to add a bit more of the rice krispies just because i love the extra crunch! Here is my modified recipe 🙂
– ½ cup of butter (room temperature)
– 1 cup of sugar
– 1 egg
– 1 tsp of vanilla
– 1 ¼ cup of flour
– ¼ tsp of salt
– ½ tsp of baking soda
– 1 cup of chocolate chips
– 2 cups of rice krispies
1) Preheat the oven to 350°F.
2) In a large bowl, beat the butter for 5 minutes. Add the sugar and continue to beat for another 5 minutes.
3) Add the egg and vanilla and beat for 1 minute
4) Add the flour, salt and baking soda and beat for another minute
5) Add the chocolate chips and rice krispies, stir until well combined
6) Bake desired cookie sizes in the oven for about 8-10 minutes ( I usually create 6 small cookie balls and bake 4 batches of them)
– These cookies are best when eaten warmed in the oven. They also freeze very well…if there are any left 🙂