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 😉
These amazing and delightful cookies are sooo easy to make and are usually gone within a couple of hours in our house! My boyfriend and sister call these cookies the most soft, chewy and buttery sugar cookies ever! All of the ingredients used in this recipe are always in our household 🙂 I can usually get 18 cookies out of one batch depending on the thickness and size of the cookie..I love making my cookies thick 🙂
– 3 cups of flour
– ½ tsp of salt
– 1 cup of butter
– 1 cup of sugar
– 1 egg
– 2 tsp of vanilla
– 1 drop of lemon extract
1) Cream butter and sugar until just combined
2) Add egg, vanilla and lemon
3) Add the flour and salt until combined
4) Refrigerate mixture for about 30 minutes
5) Roll out mixture on a clean, floured surface until the desired thickness is achieved
6) Cut out cookie shapes and stack on top of each other with wax paper in between
7) Refrigerate stacked cookies for anther 30 minutes
8) Bake at 350°F for 10 minutes or until golden brown
9) Cool on cooling rack for decoration 😀
For starters, I am allergic to peanuts, coconuts and all other types of nuts. While growing up it was definitely hard because almost everything I ate could have been cross contaminated with nuts. Because I work in an office, my main goal lately has been to eat healthy and not just reach for a bag of chips when stressed out. I thought energy granola bars would be an awesome way to not only fill me up but be healthy at the same time. I’ve visited many local grocery stores and almost every single bar that I’ve found either contained nuts or was full of sugar. This is where the quest for the ultimate granola bar began!
After tons of research, I finally decided to go ahead and try making my bar. This bar would be sugar free, gluten free and of course NUT FREE!!
I found that in regular bars, peanut butter was used as both an energizer and a way to hold the bar together. For my bars, I decided to substitute the peanut butter with some dates. I found that the dates would add some sweetness and could act like a glue to hold all of the ingredients together. I used organic pitted Medjool dates that i found in my local grocery store.
To make these wonderful bars you will need the following,
– Medjool dates
– Rolled oats
– Chia seeds
– Sunflower seeds
– Pumpkin seeds
– Dried fruit (I used dried cranberries)
– Vanilla extract
I started off by lining a baking sheet with parchment paper and preheating the oven to 350F. Take the rolled oats and grind them in a blender until a fine flour forms. I used my magic bullet. Add the ground oats into a large bowl. Add the dates and water into the blender and blend until smooth. I found that soaking the dates for 15 minutes allowed them to get smooth and made them easier to blend. Combine the date mixture in with the oat flour. Add the remaining ingredients and blend until combined.
Spread out the mixture on the baking tray and bake for about 25 minutes. Cool and cut into preferred size bars.
These bars came out amazing and my whole family just loved them! I did end up taking half of the bars and freezing them 🙂