Get it – Halloween – - scary … ha ha .

No? – Not funny? Actually pretty tacky?

Got it.

When the munchkin’s run home tonight, and yell “ we’re having a Halloween party in school tomorrow and I told them I’m bringing a snack” – instead of wanting to cast a spell on the little monsters, put them to work.

This is the perfect family friendly treat – and it’s easy – and you don’t need your oven.

And did I mention it’s delicious?

Did I also mention that when you add pumpkin spice to anything it becomes gold.

True story.

Halloween Pumpkin Spice Rice Krispy Squares 

4 Tbsp margarine ~ 3 for squares, 1 to butter dish

40 regular marshmallows

6 cups Rice Krispy Cereal

½ Tbsp Pumpkin Spice

1 Tsp Salt

1 Tsp Vanilla Extract

Halloween sprinkles (feel free to use any holiday sprinkles, or ixnay all together if you’d prefer)

Directions:

Using 1 tbsp of margarine, butter a rectangular dish.  ( Perfect for little monster hands)

In large saucepan melt butter over low heat. Add pumpkin spice and salt. Mix  until well combined.

Add marshmallows and stir until completely melted. Remove from heat.

Add vanilla extract.

Add Rice Krispy Cereal, and mix until well coated. Using a greased spatula firmly press into buttered dish.

Add a little sprinkle love. ( Tell me of a little princess, who doesn’t love a little sprinkle action?)

Using a sharp knife, cut into 12 squares.

Enjoy with all of your ghost and goblins!!

Feel free to comment below if you’ll be dressing up this year? Or even better , I’d love to see a picture of you and your familia.

Trick or Treat, Smell my feet, give me something good to eat!

Have a great Halloween everyone – stay safe – - and I fully support tummy aches induced by far too much candy eating

Xo

Special brownies.

Except not special like “special”…just special like amazingly-delicious- lick your lips and bowl clean – kind of special.

Rich

Fudgy

Decadent

Sweet

Sinister

Delectable

Get in ma tuuummmaaayyy.

I realize that jumble of words above does not resemble a sentence in any way – - but these little delights may very well leave you speechless. So, I won’t say much. The less I talk, the faster you can face-plant into these.

And if you do, you’ll probably thank me with your messy face. I won’t judge you.

I get it – - I really do.

 Coconut Cream Dream Brownies

1 Package Brownie Mix ( even bakers can use a little help )

1/4 Cup Coconut Milk

1/4 Cup Extra Virgin Olive Oil

1 Egg

1/2 Tbsp Coconut Extract

12 Coconut Cream Filled Cookies

1/4 Unsweetened Grated Coconut

Directions:

Preheat oven to 350 oc and prepare baking dish.

In a large bowl mix together brownie mix,  coconut milk, oil , egg and coconut extract.

Pour half of your brownie mixture into prepared baking dish. Lay an even layer of Coconut Cream Cookies.

Cover with other half of brownie mix. Top with grated coconut.

Bake 35 Minutes.  

Go ahead, you know the drill – - dream a little dream and stay sweet my dears.

Xoxox

I love pumpkins.

Everyone needs some in their life.

Luckily I have my fair share

And if you’re not a veggie person, look how pretty these are (… I see you staring at the chocolate!!) …

I have a secret to share. Although, you kids are pretty smart cookies so I’m sure you may already know this. Does that nullify it’s secretness – - did I just use the word nullify?!?

… Anyways, you know how pumpkin and cinnamon belong together like Oreo’s and milk – - well did you know pumpkin, cinnamon and CHOCOLATE mesh like magic and sets off flavour fireworks.

You knew this, didn’t you?

And you’re sitting there thinking ” DUHH – it’s chocolate, everything is complete when you douse it in chocolate” – - if you are, I want to reach through the computer screen and give you a hug … you know, in the most non-creepy/ sketchy way possible.

This week the lovely Sunday with Joy-er’s made Joy’s Pumpkin Black and White cookies. And because I can only semi follow instructions, I turned them into whoopie pies.

If you haven’t bought Joy’s book yet dooooo iiiittt ( total peer pressure, except the most delicious kind possible). Even if just for this recipe – - or for any of these.

The good news is, I didn’t change the recipe too much this week.

I simply added

-1 tbsp of cinnamon

- 1 tsp of ground ginger

- 1 tsp of Nutmeg

- 1 Tbsp of Molasses

Other than that, it’s 100% Joy.

 Except, I didn’t make her Chocolate glaze — I just melted chips and did some drizzle drenching action.

Ladies and Gents of Sunday’s With Joy … why do you even  allow me to be a part of your snazzy group, when i clearly have instruction following problems.

The fact is – - It was beautiful. It was delicious.

Get in on the pumpkin action, sweet hearts

xo

I mean I always try to feature things that I think are good. But today – - today’s recipe is SO GOOD.

I have a thing with sweet-savory combos.

A good thing.

Hence my need for peanut butter and chocolate, cranberries & lemon, mangos in my salad, weird fruit on my pizza – - what?!? what’s that you’ve never had exotic fruits on your pizza???

INTERVENTION.

The best home-made pizza ever;

• Spicy sauce
• Caramelized onions (LOTS)
• Turkey sausage-rounds
• Fresh Figs
• Smoked Gouda Cheese

.. Excuse me while I go into a corner and drool.

Luckily today, I have something super cheesy. Cheesy good … like melted-gooey cheese.

Not cheesy … old construction worker-man trying to pick you up …. Or wait, is that creepy? Whatever.

To the good stuff!!

When I missed out on making Joy’s Cheddar Chive and Jalapeno Biscuits I was sad.

I’m a bit of a biscuit bum (say that five times fast)

- – lucky for me, this week was make-up week at Sunday’s With Joy ~ WOOHOOOO! .

And so I made Roasted Red Pepper Cheddar Fig Biscuits.

TALK ABOUT BRINGING ON THE YUM FACTOR!

Alterations to the Brown Butter Queen’s Recipe ( aka Joy)

• addition of 3 Tbsp Roasted Red Pepper Spice Mix
• 4 Fresh Figs, coarsely chopped.

See that melty-goodness?!?

yea – - it lasted 15 minutes.

15 minutes, fresh from the oven – right into my mouth and into the tummy’s of the LTSL family.

These are dangerous in the yummiest way possible. I guarantee if you make them for breakfast you’ll have everyone waking up on the sunshiny side of the bed.

Stay Sweet my loves, have a delicious weekend

xox

Starbucks has their pumpkin latte on the menu

I need extra socks when I jump in bed

And everyone has started baking with cinnamon, nutmeg and pumpkin.

If that doesn’t scream fall I don’t know what does.

Fall is actually my favourite of all seasons. The leaves changing, the dipping of temperature causing you to have to get a little snuggly with you blankets and let’s not even start with fall fashion.

Two words: Cable Knits … I love it! And tweed pants.  And scarves. And cute leather jackets with fabulous booties. Clearly I can get carried away.

And the change in weather also calls for a change in food. Bring on the warm comfort food. Let’s sprinkle cinnamon everywhere, make a casserole with extra gooey cheese, pop a pie in the oven and plug your slow cooker in … comfort – comfort – comfort. Ohhhhh yeeeaaaaa!! I get abnormally excited about these things.

True story.

The ladies and gents of Sunday’s with Joy have also gotten in the fall mood with this week’s recipe. The fabulous Joy Wilson’s Man-bait apple crisp.

Let’s talk: Man-bait … love it! Apple crisp … love it! Granted I made it … and of course, I added my little touch of the sweet life.

I made them pretty and portable. There’s rum. I subbed almonds for pecans.  I also used fewer apples and added maple syrup. I topped it with caramel and well, they weren’t just coaxing boys to the yard but I know a certain Mama LTSL that had to have one for dessert.

Boozy Apple Crisp Blossoms

 Blossom Shells:

36 WonTon Skins

2 Tbsp dark rum

1/4 Cup Water

3 Tbsp Maple Syrup

1 Tsp Cinnamon powder

Directions:

Prepare 12-cup muffin tray.

In a small bowl, mix together rum, water, maple syrup and cinnamon. Lightly brush each wonton skin with mixture and arrange 3 skins per muffin cup.

Filling

 Joy’s recipe- except; 4 apples were used and the excess simple syrup above was also added.  

Topping

Joy’s recipe – except; Almonds were used instead of pecans and I added 1/4 cups of Flax seeds.

Directions

Preheat oven to 350 oc.

Fill each blossom shell with the apple filling and top with crumble.

Bake according to recipe.

 Fall in love with the cinnamon-sugar rush sweethearts … (see what I did there … ha! – - I seriously am my own best friend because of my corny jokes … sorry).

Stay sweet xo

I feel like I owe you big time!! For my lack of posting … especially my lack of posting of my own recipe! The good news is, I do have a good reason for my MIA-ness …. I spent the better part of August fasting for Ramadan and then a couple of days after celebrating Eid, I flew off to Trinidad for a little vacation.

Ramadan – - amazing

Eid – - food coma but amazing

Trip to Trinidad – - the best I ever had <3

Instead of saying sorry for running away …. I’ll hypnotize you with deliciousness I do it out of love.. I love you – - and I love cookies.

Last Saturday, a group of Smart Cookies and I took part in Living The Sweet Life’s first Cookie Crawl, so naturally as if I didn’t eat enough cookies last weekend, I thought this weekend I would share the cookie love with you.

Calling all cookies and cream lovers!! This one is for you …. add some nutella to the mix and you have a fudgy decadent cookie that’s just calling for a tall glass of milk. This is the perfect I’m sorry cookie … it’s also the perfect “hi friends, I went on vacation and spent most of my time at the beach so I didn’t get you anything” kind of cookie …. just saying  – - in case anyone is in such a situation.

Awkward.

*cue the cookies*

Double Cookies and Cream Nutella Cookies

1 1/2 cups Flour

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Sea Salt

1 Tbsp Cocoa Powder

1/2 Cup Butter – -at room temperature

1/2 Cup Nutella

1/4 Cup Granulated Sugar

1/4 Cup Brown Sugar

1 Egg

1 Tbsp Vanilla extract

1 Cup Hershey’s Cookies and Cream Kisses – - coarsely chopped

Directions:

Preheat oven to 350 oc and prepare cookie sheet for baking.

Whisk together flour, baking powder, baking soda, sea salt and cocoa powder.

In a large bowl; mix butter, Nutella,  granulated sugar and brown sugar.

Next, add the egg and the vanilla extract.

Add the dry mixture to the wet and mix well.

Last, add the dose of double cookies and cream – - kisses and Oreos.

Form using an ice cream scoop and bake for 10 minutes ( or 12 for a crispier cookie).

Though this cookie is screaming a glass of milk to me – - I know people pair their cookies with tons of other things. Some prefer a cup of coffee … other’s don’t dunk, they just want to enjoy the cookie… maybe you top you cookie with a little peanut butter ? Cookie Crunchers – - if you’re not dunking in milk, how are you eating your cookies? Leave a comment … I would love to know.

Stay sweet xo

This year was no different; we woke up each to a bright sunny day – loaded into the car – drove about 25 minutes to our local farm and arrived to what can only be described as

a sea of ruby-red deliciousness.

Of course, we left with more than we actually needed – - and our lips were glowing with the amount of fresh strawberries we gobbled down. But summer traditions like this have a special place in my heart.

Our annual trip also means 3 things:

1)      Tonight’s desert will be ice cream sundaes with fresh strawberries

2)      Tomorrow morning we will be having crepes with honey, lemon and strawberries

3)      There’s lots of jam in the near future

Home-made jam =   pies, crumbles, cakes and cookies = one goooood time.

We made jam.

And I made cookies. With cornmeal.

And they had a perfect dense outer edge created by the crunch of the corn meal, with a fantastically cake-like centre.

These cookies scream summer and I have a little inkling that you’d love them (plus they’re pretty )

Strawberrytastic Cornmeal Cookies

¾ Cup Brown Sugar

½ Cup Butter ~ at room temperature

½ Cup Strawberry Greek Yogurt

1 Tsp. Almond Extract

1 Tbsp. Strawberry Jam

1 Cup Flour

¾ Cup Cornmeal

½ tsp. Baking Soda

1 Tsp. Sea Salt

Directions:

Preheat oven to 350 oc. Prepare a cookie sheet ( I used a muffin top pan )

In a large bowl, cream together the brown sugar and butter. To this add, your Greek yogurt, almond extract, and strawberry jam.

Next, in a separate bowl mix all of your dry ingredients.

Mix together your wet and dry and let the summer lovin’ begin

Form your cookies, bake for 20 minutes and then

… Well, you know the drill.

Happy Cookie Munching Honey-pies

Xoxox

I had the recipe written – photographs taken

– this little delight was even consumed BEFORE canada’s day!!

I was all wooo-hooo (p.s I’ve realized I’m a woo-girl … I’ve decided to embrace it) I’m on a roll.

Canada’s Day came and I was all – - ooooo fireworks

And then I needed a day to recup.

Before I knew it – It was the 4^th of July and I was all – - ooohhh sparkly , fireworks and BBQ ( even though we live in Canada, any excuse for bar-be-que works for me  )

Let’s celebrate life instead … in a red and white fashion

(… yeasss – - that would work)

Or we could just ixnay on  celebrating anything and just eat these little morsels of love because they will give you a sugar high faster than any willy wonka factory.

On that note – - these babies are saaaawwwweeeetttt.

Like VERY sweet.

But they are yummy – -and easy and sparkly  

Canadianfied Red Velvet fudge

1 Cup White Chocolate Chips – Divided 1/2 cup by 1/2 cup

1/4 Cup Red Chocolate Candy Melts

1/4 Tsp Baking Soda

1/4 Tsp Sea Salt

1 Cup Condensed Milk

1 Tbsp Clear Vanilla Extract

1 Tbsp Red Food Colouring

1 Tsp Cocoa Powder Red ( or any colour your little heart desires) sprinkles/sparkles/pretty shiny bits

Directions: 

Lightly spray a large sheet of foil with cooking spray.

Line an 8 inch square pan with your greased foil, keeping the greased side up.

In a large microwave safe bowl, mix together the 1/2 cup white chocolate chips – red chocolate candy melts – baking soda and sea salt.

Add the condensed milk.

Microwave in 45 second intervals, until your mixture is smooth and velvety (this should take approximately 3 minutes).

Add vanilla, food colouring and cocoa. Working quickly, pour into your prepared pan.

Allow to chill for at least 1 hour ( or over night … if you can wait )

Time to get funnnkayy!

In a small microwave safe bowl, melt the other 1/2 cup of white chocolate chips.

Smooth over your chilled fudge.

Make it sparkle!!

*also totally acceptable for Christmas, valentines day or any other day you feel like embracing a little red and white action *

Enjoy Hotcakes

xox ]]> http://livingthesweetlifeblog.wordpress.com/2012/06/04/swjstrawberrycookiedoughfroyo/ Tue, 05 Jun 2012 02:17:09 +0000 LivinLovinSweet http://livingthesweetlifeblog.wordpress.com/2012/06/04/swjstrawberrycookiedoughfroyo/ You know how every Monday I come here and gush over how amazing Joy is – - I tell you she’s cute and funny … and would make such a great best friend.

I plead that you should go out and buy her cookbook, because I read it as my bed time story

every.single.night.

to make sure I have sweet dreams.

Well, nothing is different this week, except – - I’m here to bring you my new-found love affair.

Sunday night got hot and heavy – - you heard me, it was an intense ménage a trois!!

Me

Strawberry Cookie Dough Frozen Greek Yogurt

And A spoon.

HOT HOT HOT

Please tell me you want in on this action!!

If frozen yogurt doesn’t get you hot a bothered, Joy made Strawberry Cookie Dough Ice Cream in her book – - get to know it.

I knew just reading the title alone I would be in BIG trouble if I made a batch of the ice cream.

So I made a couple of adjustments, ( just so I would feel okay about getting personal with it lol).

I made frozen Greek yogurt instead.

Creamy – YES . Rich – YEESS . Healthy – SUREE.

I doubled the strawberries and diced them into small pieces. Fruit = health food. Added fruit = more FroYo for me   :D 

I halved the cookie dough – but cut them in tiny pieces so I still got tons of cookie dough in each bite.

It’s all about tricking yourself … and it worked.

The verdict: There’s no more yogurt left  

For the complete ice cream recipe refer to Joy’s lovely cookbook bible.

Or get crazy with your own frozen yogurt by using my recipe below.

Strawberry Cookie Dough Frozen Greek Yogurt 

Greek Yogurt Base

3 Cups Full Fat Plain Greek Yogurt

1/4 Cup Sugar

1/2 Cup Honey

1 Tsp Almond Extract

1 Tbsp Vodka

Directions:

Mix all of the above together, until well incorporated.

Cover with cling wrap and chill for at least 1 hour ( I left mine over night )

Cookie Dough

1) 

2) 

3) 

4)

5)

6)

The Final Master Piece 

1) 

2) 

3) 

4) 

5) 

I’ll leave you two alone now

Enjoy each sweet moment of bliss

xox

And I LOVE to sleep!!

I should probably just rename Sunday’s with Joy to Monday’s with joy. While I made this week’s recipe yesterday …  after making these muffins, I got busy with life… and then it was too late for me to blog about it.

And then I woke up this morning and it was Monday.

But what’s better on a Monday than muffins?

… muffins with chocolate

I’m all in when it comes to advocating chocolate for breakfast. Especially on day’s that you have to wake up early and hustle to work.

These muffins though, they pack a punch.

Chocolate

Ginger

Pear

And… they’re vegan.

Wooo-hooo no milk, butter or eggs … but there is a secret ingredient.

If I tell you, don’t run away!

Promise?

I smushed an avocado … yes, yes I did.

Of course I didn’t come up with this idea …

 Madame Joy did.

Her book.

BUY IT.

… sorry, I know I just got a little bossy.

Originally, this recipe makes Chocolate Vegan Cupcakes.

And while, I would LOVE cupcakes, for breakfast – - I can’t justify it.

Well, I can’t justify it and have myself believe it.

So cut the icing, add some fruits and *bham* – - health food lol.

Pear and Ginger Chocolate Muffins

to the mixture, add 1 medium sized diced pear.

and 1 tbsp fresh minced ginger

Go ahead, jump in – - learn to love your muffin top  

xox

Summmaaa summma summmaa timmmmee!!

It’s coming!!

Bring on the bright sunshine, beach trips, late night bar-be-ques and endless ice cream .

Commeeeonnn down … hot sticky sweaty feeling, frizzy hair, heat worthy standing in the freezer and getting so cranky that you want to just be left alone.

Summer. I’m. Ready.For.You.

Speaking of summer – - I’d like to do my civic duty of the day and make a public announcement.

*Ahem ahem*

Dear Ladies and Aliens,

If you’re going to wear flip-flops or sandals of any sort (yepp, even your cute sling backs) PLEASE FOR THE LOVE OF CUPCAKES AND ALL THAT IS SWEET

- – get your pedicure on!!

I’m not talking fancy pants pink sparkles (although, it would be cute ) – - it doesn’t have to be over the top, just keep your little tootsies neat and tidy.

There’s little that’s more gross that yucky-smelly looking toes.

… and now, I’ll proceed to discuss an oh-so-yummy bread with you  ( … sorry for grossing you out before)

The good news is, you can bring summer to your tummy without having to deal with grimy toes, frizzy hair and sweating buckets ( I’m really not helping on the grossing out front) – - let’s get back to the goods.

Bread.

Pina Colda Banana Bread

3 Medium Bananas ( preferably on the verge of going bad)

1/4 Cup Vegetable Oil

1/2 Cup Sugar

1 Tsp Coconut Extract

1 Tsp Rum

2 Cups Flour

1 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Sea Salt

1 1/2 Cups Diced Pineapple

1/2 Cup + 3 Tbsp Grated Unsweetened  Coconut  ( separated)

 Directions:

Preheat oven to 350 oc. Prepare a 9 inch square cake pan ( you can also use a loaf pan, whatever tickles your fancy )

In a plate – smushify your bananas

Banana Murder

Pour mashed bananas into a bowl. Add oil. Then the sugar. Now the Coconut Extract

and last – - a splash of rum Mix until well combined.

In a separate bowl – sift together all of the dry ingredients.

Flour – Baking Soda – Cinnamon and Sea Salt

Then, combine your wet ingredients with your dry. The dough will be very sticky – not to worry

Add the diced pineapple and 1/2 cup of shredded coconut. Miiiiiiixx.

Fill your prepared pan and sprinkle with remaining shredded coconut. Bake for 45 minutes, or until the bread passes the toothpick test.

So kiddos stay inside with the cool AC blasted, slather on some butter on this baby and bring summaaa to your tummy

Stay Sweet

xox

I made you muffins.

I made you muffins and there’s fruit in it.

There’s also a slight hint of cocoa

The way this little party works is – I love you – make you yummy things – take pictures and then you make it and come back to tell me that you love it or hate it … sweet deal?

 ….And even if you hate it, I’ll still love you (it has a lot to do with how cute you are ).

Before we get to the muffins, lets chit-chat about tea.

Are you a big tea drinker? Or a coffee Mama?

If I’m not drinking water – I’m drinking tea. Yep, even with my meals … is that strange?

Nothing comforts me like a piping hot cup of tea. Usually green.

Lately though, I’ve been experimenting … and that’s when I came across this.

Dark Chocolate Chai Tea.

I was pretty pumped. A hot tea, that tastes like hot chocolate with some lovely added spices – - where do I sign up?!?

I made it.

I made it, and it tastes nothing like hot chocolate. I was a little disappointed, but not surprised. I didn’t add milk or anything fancy; I just wanted to taste the actual tea.

It’s a light tea, with strong notes of cinnamon – cardamom and nutmeg. It’s nice, but doesn’t taste like chocolate at all.

While I love many of Tetley’s Teas – - this one gets a yay-boo from me.

Yay – it’s nice for a change. Perfect to bake with due to its light flavourings.

Boo – Where’s the chocolate? … Where’s the chocolate loll

So with a full canister of tea – the wheels in my old noggin began to turn.

Pear Dark Chocolate Chai Muffins

 2 Cups Flour

½ Cup Quick Oats

1 Tsp. Baking Soda

½ Tsp. Cocoa Powder

½ Tsp. Salt

½ Tsp. Cinnamon

½ Cup Brown Sugar

1/3 Cup Vegetable Oil

½ Tsp. Vanilla

1 Large Egg

1 Medium Pear – Grated

1 Tbsp. Vinegar

1 Cup Milk

2 Dark Chocolate Chai Tea Bags

Preheat oven to 350 oc – prepare a 12 cup muffin tin.

Over medium heat, simmer tea bags and milk for 5 minutes. Once small bubbles begin to form, remove from heat and remove tea bags.

Add vinegar to the chai milk mixture.

In a medium sized bowl, combine all of your dry ingredients – flour – oats – baking soda – cocoa powder – salt – cinnamon.

In a separate bowl, combine your sugar, oil, vanilla extract and the chai mixture.

Now, mix the wet and dry together.

Last – add your grated pear and fold into mixture.

Fill your muffin tins – bake for 20 minutes and then mmmmmmm-muffin time

Sweet Idea: Mother’s day is Sunday … hold her tight and make some muffins for your mama

xoxox

There’s something major going down…

Right now

Right here

It’s happening and I’m positive there’s not much anyone can do about it.

Children of the playground – - Im talking about a revolution!!

Every man – woman – child – young and old … they are all uniting in their love and efforts towards a single cause

BROWN BUTTER

This stuff is taking over the world and in the words of Miss Katy Perry … I liked it.

Seriously, if you haven’t ever had brown butter … wake up and smell the nutty liquid gold.

Remember last week’s Sunday with Joy how I raved about how amazing and cool Joy, of Joy the Baker is … well, now I’m convinced she’s an angel – - she compared brown butter to heaven – - and to put it politely this woman knows her glorious goodies

This week I have some more joy to sprinkle into your life.

Dear I say, this week’s recipe was better than last … hard to believe … I know

- – but this one deserves a HOLY MOTHER OF YUM accolade!!

Brown Butter Blueberry Muffins …. made into a cake

It’s pretty much crack in muffin form … and  because I know I have no sort of self-restraint, and while making the recipe, wanted to drink the brown butter all on its own … I made this recipe into cake instead. And then  I quickly gave it away.

… well sort of. I took it to a dinner party … and had a slice ( maybe two).

You’ll notice that I haven’t posted the recipe to this little beauty – - that because I NEED you to buy Joy’s book. Even if you just get it for this recipe alone

It’s

TOTALLY

worth

It!!

Buuuuyyyy iiiittt … hey, good idea – - buy it for your mom for mommy’s day, use it and then share the goodies. Can you say, DOUBLE WHAMMY!! 

Getting back to the buttery-business.. I made a couple of changes to joys recipe…

She made muffins – - I made her recipe into a cake

She used Granulated Sugar – - I ran out, so I used brown sugar

She used Vanilla – - I ran out ( I know you’re thinking, what kind of baker am I – - and I honestly have no idea ) I used almond extract.

Other than those teenie-tiny details, this loveliness is pure J.O.Y

Brown Butter Blueberry Cake

1. 
2. 

Enjoy sweethearts, have a joyful week

xox

I’ve been in a mood lately – - a cookie kind of mood ( when am I not in a cookie kind of mood)

And when I’m in a mood … I gotta gotta gootttaaa do something about it.

So I did.

And taaa-daaaaa!!

Remember how I was telling you guys about Sarah, my April Foodie Pen Pal … (side note: STOP SLACKING … sign up for May buddies … you get yummy stuff in the mail, and get to meet spanky people!!)  

Back on track … remember how I was telling you about Sarah. Well I sent her these … as well as some gourmet chocolate… a cute cupcake change purse and I also sent her these cookies.

And now I want to share them with you

I don’t mean to be bossy … but make them.

They’re yummy ….

They’re relatively healthy … relatively … or so I told myself.

I’ve actually been able to convince myself that these are so healthy I need to have them for breakfast

Cookies for breakfast.

Ohhh what a concept – what an idea – - what a dream come true!!

Besides taking over the world, my other ambition in life is to completely satisfy the cookie monster.

True story.

Now that I think about it, it’s possible that we were probably meant to be best friends – he’s cute, cuddly, eats cookies 24-7…  what else do you need in a BFF?!?!

Go ahead … have a cookie or two (dozen) for breakfast!!

Triple Grain Trail Mix Breakfast Cookie

1/2 cup Butter, room temperature

¼ Cup Brown Sugar

1 Egg

½ Tsp Vanilla

¾ Cup Flour

½ Tsp Baking Soda

½ Tsp Cinnamon

½ Tsp Nutmeg

½ Tsp Sea Salt

1 Cup Oats

¼ Cup Barley + ¼ cup boiling water (allow to sit until the water is absorbed and barley puffs)

¼ Cup Quinoa + ¼ cup boiling water (allow to sit until the water is absorbed)

½ Cup water

1 Cup Trail Mix dried fruit and nut mix

Directions

Preheat oven to 350 oc. Prepare Cookie sheet ( I used a muffin top pan … )

Over low heat, in a small pot add puffed barley and quinoa – add ½ cup of water and allow to simmer until all of the water is absorbed ~ approximately 15 minutes. When finished, remove from heat and allow to cool.

In the meantime, cream butter,  brown sugar, egg and vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.

Mix’er up!! Add your dry mixture to the wet stuff. Next, add the oats. Then the cooled barley/quinoa mixture

And last but not least … the trail mix.

Fill your pan/ form into 12 large cookies.

Bake 15 minuets.

Allow to cool (well… at least don’t chomp them when they are still hot enough to burn the roof of your mouth :))

Breakfast of Champions

Breakfast is served.

Have a great weekend my loves, I’ll be back on Sunday – brining a little joy to your life

xoxox

I’ve got something that will rock your pj’s to the moon and back a million times over!!

I want you to meet someone…

Children of the playground, meet ….

Joy.

 You know that girl in highschool,

the one that was cute – popular, but not unapproachable 

- she was a smartypants, but not a dork

– she had her head held high

and could carry both an elegant ball gown  or hang out in a pair of old jeans and a white tee …

she was sweet

she was funny

she dripped in coolness, but it never went to her head.

You know the one I’m talking about…

Well, that’s how I picture Joy to be.

This woman is the epitome of cool

She’s as cute as a button. Real. Honest. funny.

And,  it sounds like her apartment looks like a page from the anthropoligie  magazine.

Grab your high heels, this woman is about to take over the world  lip gloss and all!!

And I now have the pleasure of exploring her brand spankin’ shiny cookbook with a group of fellow bloggers.

Every sunday, join us as we dive into the wonderful world Joy The Baker Cook, each week making one selected recipe from her very first (and hopefully not last) cookbook.

You’ll notice this post, is a little different – though it’s me bringing you lovely people a yummy treat … there is no recipe. See the thing is I REALLY REALLY REALLY want you guys to go out and buy Joy’s book – you can get it here – or here - or here, like I did .

Trust me when I say, it’s one for your collection. Joy masters turning the everyday into super-fantiastically-special. She adds her touch of class and a splash of colour to make this book one of my all-time favourites. This book has it all.

First up to the plate – - Joy’s Raspberry Ginger Scones.

One minor little alteration – - I used blackberries. When I visited my favourite market, raspberries were 5.99 for a small basket. After fainting at the price, and the farmers attempting to gauge my eyes out and rob me …. I opted for blackberries ( lol, I’ll see what I can do about my dramatic nature ) I also attempted to cut my scones in the shape of a star, because morning’s are a little more special when your food is in a fun shape. The last little alteration I made, was I sprinkled cane sugar on top of the scones before baking them – - it adds a great crunch and all stars should sparkle .

Other than that – - this is one hundred percent joy!!

Blackberry Ginger Scones

 + +

1. 
2. 
3. 
4. 
5. 

6. 

   *major berry squish-age*

7. 

*alakazam – - wishy – - washy – - sprinkle sprinkle – - magic magic  * <— that’s the spell to make scone bake …. but you already knew that

Taaa-daaaa!!

Enjoy your sunday my loves, cuddle up near the ones you care about most – laugh today – enjoy life’s little miracles … like fresh-baked scones slathered in butter and a hot cup of tea.

Stay sweet

xoxox

Thank you to everyone that entered the giveaway – - this was just my way of saying thank you and letting you know that I appreciated (and am shocked by)  each and everyone of of you who read this blog, test the recipes and tweet me little snippets of fun

Without further ado ….

+++ Drum roll please +++

Our winner of the : Thank you for being so fantastically-amazing contest is….

Wooo-hooooo!! Congratulations  Raw Vegan in College

I will be e-mailing you very soon to get your mailing address!!

For those of you who didn’t win – - or forget to enter, there will be other giveaways … I promise Until then I still have cookies for you!!

Win-Win? … ohhh, yess!!

Watcha’ Your Matcha Honey Sesame Shortbread Cookies

This is far from your average cookie!

- It’s jam packed with Matcha. Matcha = powdered high quality green tea powder = healthy = you can should each more than one

- Slightly Sweetened with Honey, not very sweet at all to be honest … but perfect with a hot cup of hot chocolate or your morning coffee.

- Dazzling in a bright green, studded with specks of white sesame seeds.

- More of an adult cookie, as the green tea flavour takes center stage and commands the attention of all. Hold the chocolate, marshmallows and sprinkles this time (… it will be back … I can’t stay away from them )

Verdict = yumm-tastic for anytime of the day.

Kiddies, get ready to watcha’ your matcha

Watcha’ your Matcha Honey Sesame Shortbread Cookies 

1 Cup Butter ~ at room temperature

2 1/4 Cups Flour

1/4 Cup Matcha Green Tea Powder

1/3 Cup Honey

1 Tsp Vanilla

1/4 Cup Sesame Seeds

Directions

Preheat oven to 300 oc. Prepare a jelly roll sized cookie sheet.

In a medium-sized bowl, mix together the flour and matcha powder.

In another bowl, combine butter, honey and vanilla.

Add your dry ingredients to the wet and mix.

Empty your dough into your prepared cookie sheet.

Spread your cookie into a thin layer, covering the sheet entirely.

Next, sprinkle the sesame seeds over your green gem.

Lightly pat the sesame seeds , to secure into dough.

Last, sore your cookie dough down then middle and then into 1 inch shortbread sticks.

Bake for 40 minuets.

Remove from the oven and allow to cool for 10 minuets. While still warm completely cut your cookies, along your score lines.

Allow to cool completely and then – - enjoy

Happy Baking Sweethearts.

Stay Sweet

xox

If I could bathe in these cookies – I would!

If it were possible to live in a house made of these little bad boys – - it would be done in an instant!!

THEY SMELL LIKE LOVE. 

THEY TASTE LIKE MAGIC IN YOUR MOUTH.

…. Seriously, why hasn’t someone – anyone for that matter of fact – created a perfume that smells like fresh-baked cookies right from the oven?!?

- – especially THESE cookies!!

I’ll cut you a bit of a deal, you create the perfume that smells like this deliciousness … tickling your nose with the scent of toasted coconut, meshed with nodes of deep dark delicious chocolate and roasted almonds. Send me a bottle and then I’ll leave you to live happily ever after and you roll around and do somersaults in your bazillion of dollars.

Kapeesh?

Or… if that’s a bit far-fetched, just make these cookies and hundred times and then eat all of them until the smell begins to ooze from your pores.

Don’t mind the tummy ache and extreme sugar rush - – you would smell ahhh-maay-zing!  

Orrr … (this is my last option) – - you could just make yourself a batch and bask in the wonderfulness as the smell dances through your kitchen as they bake.

Either way – - fall in love with these gems.

Roasted Almond Dark Chocolate Chunk Coconut Cookies aka RAD Triple C

yield : 2 dozen cookies

1 Cup Butter

1 Cup Granulated Sugar

1 Cup Brown Sugar

1 Tsp Baking Soda

2 Tsp Water

1 Tsp Sea Salt

2 Large Eggs

1 Tsp Coconut Extract

2 1/2 Cups Flour

1/2 Cup Unsweetened Grated Coconut

1/2 Cup Coarsely Chopped Lindt Roasted Almond Dark Chocolate

Directions:

Preheat oven to 350 oc . Prepare a cookie tray by lining with parchment paper or lightly spraying with non-stick cooking spray.

In a small bowl, mix baking soda and water. Set aside for later use.

In a large bowl, cream together butter and both the granulated sugar and the brown sugar.

Next, add the baking soda mixture, sea salt, eggs and  coconut extract.

Then, add the flour. Mix until well combined.

Last, add your coconut and chopped chocolate.

Spoon your cookies onto your prepared sheet and bake for 12 minuets.

This is the best part – - get ready for that sweet smell to hit you

Remove from oven – allow to cool and then … get whisked away to a RAD triple C paradise.

Happy cookie eating my loves!!

xox

Stay tuned for my post later this week to find out how you can get your hands on a dozen cookies without having to move a muscle or setting foot in the kitchen

CONFESSION: I’ve celebrated National Peanut butter month, but … I’ve left the BEST for last!

Today marks the last day of National Peanut Butter Month and while I’m a little heart-broken – - it’s been such a fantastic month!!

To be honest, I think I’ve done the month justice.

I’ve ploughed through 4 Liters of Peanut Butter  countless sticks of butter – seas of sugar – - and the flour situation …

don’t get me started ( at one point, I had to do an emergency flour run lol).

It was a month filled with brownies – cake- french toast – oatmeal- popcorn-bread and while I wasn’t eating peanut butter… I was drinking it.

And though – - some may say, I’ve eaten more peanut butter than the average cupcake – - my list is not complete without these cookies!! 

Dear I claim these cookies to be THE BEST PEANUT BUTTER COOKIE I’ve had In.my.life.

Pretty strong claim huh?  - Especially coming from a cookie monster like myself … I’ve had a decent amount of cookies – - and still no other Peanut Butter Cookie stands to match the chewy, nutty and ohhh myy yummm deliciousness of this bad boy.

Pure.Peanut Butter. Cookie. Seduction.

So what makes it so spanky? …. This little puppy is a PBJ Cracker Sammie  hugged by a PB Cookie – - can we say  Hippy style love fest!!

Sugar Pies… even if you haven’t celebrated the month (…yet)- there’s still time… do yourself a favour and get this little mounds of joy

in. your.bellaaayy

Happy Peanut Butter Munching my loves.

 Oh My Yum Peanut Butter and Jelly Sandwich Cookies

Yeild : 1 Dozen

1/2 Cup Butter – at room temperature

1 Cup Brown Sugar

3/4 Cup Peanut Butter

1 Egg

1/2 Tsp Vanilla

1 1/4 Cup Flour

1/2 Tsp Baking Powder

1/2 Tsp  Baking Soda

1/4 Tsp Sea Salt

Sandwiches 

24 Rtiz Cookies

12 Tsp Peanut Butter

12 Tsp Jelly

Directions

Preheat oven to 350 0c – line a cookie sheet with non-stick paper, or lightly spray.

In a large bowl,  cream together butter and brown sugar.

Next, add 3/4 Cups Peanut butter.  Mix well. Then, add egg and vanilla.

Now, sift together flour, baking powder, baking soda and sea salt.

Gradually, add flour mixture to your peanut butter mixture.

Form cookie dough into 24  balls, using a 1/8 cup measuring cup.

Arrange your 24 Ritz crackers on a clean surface.

Slater 1 tsp of peanut butter on 12 crackers.

And spread the same love using jelly on the other 12 crackers.

 Sandwich them! 

Flatten two of your Peanut Butter Cookie Dough balls .

Place your Ritz Sandwich between the two flatten pieces.

Let. Them.Hug. it out

seal all of the sides, locking in all of the peanut butter delicious-osity.

place on cookie sheet – and repeat.

Bake for 10 minutes.

Allow to cool and enjoy with a cold glass of milk.

Stay Sweet Good Looking People of Sugarland – - have a snazzy weekend

xoxox

I have big news.

Big.Huge.Exciting.

News…

.

..

…

…..

GUESS WHO’S GUEST POSTING TODAY?!?!

… yours truly

Can you believe it, little old me got the chance to guest post on The Spiffy Cookie, owned by the phenomenally-cool-quirky-peanut butter loving-super cute Erin!!

I’m so enchanted by everything that comes out of Erin’s kitchen, so when I was given this opportunity I was not only bouncing off the walls with a sugar high – but I also knew I better come up with something sumptuous!!

No pressure total pressure being that this is my first time guest posting ever! I think you’ll like this little concoction.

Get Sweet with Erin Today

Peanut Butter and Jelly – - the perfect combination of sweetness meshed with  salty and creamy, creating a tantalizing spell of amazingness.

But here’s the question – what kind of jelly do you us?

Are you more of a Jam fan?

- Strawberry

- Grape

- Cherry

-Bumbleberry

- Blueberry

- Apple Butter

….. ohhh the insanity of choosing!

This recipe is especially for those of you who won’t choose favourites or for people like me, who would rather get in as much jam as possible .

A crumbly cookie base, sandwiching BOTH

Strawberry Jam

and

Grape Jelly

… I do these things because I love you. That, and I love peanut butter and I’m still celebrating national peanut butter month.

The inspiration of this tart came directly after reading about this little beauty by Heather of Sprinkle bakes. This woman is a baking goddess – - seriously, I’m convinced she can make  air taste like delicious candy. I can’t wait for the release of her book … I may (totally) have pre-ordered a copy (….or two *cough -five- cough*) … not the point though.

So I thought – - I need to peanutbutter-er-ize this little number.

And so I did.

Before I share the love and provide you all with this recipe – - I HAVE to tell you a quick little story. I made this tart early one morning. It came out just as I had hoped and had my entire house perfumed with the sweet smell of peanut butter cookies. I was so excited to let it cool – - and then slice it and have myself a lovely mid-day snack.

I made it.

Went out, and left it to cool

… and came home to a pan full of crumbs .

*crash – bham – boom* <— that was my heart breaking

Let’s just keep things civil and say – - papa LTSL, couldn’t wait. He went to town and decided that it was in fact so delicious that the neighbours needed a slice… and that was the story of my little tart.

That means … lots of PBJ love swept the land, but none for my grumbling little tummy.

Since I know you’re all super-smart cookies … I know you will suggest that I just make the tart again – - and what can I say, if you request me to do so … I may just have to…. no need to twist my arm

Double Jelly Peanut Butter Linzer Tart

1/2 Cup Butter

1 Cup Brown Sugar

3/4 Cup Peanut Butter

1 Large Egg

1/2 Tsp Vanilla

1 Cup Flour

1/4 Cup Quick Oats

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Cinnamon

1/4 Tsp Sea Salt

2 Cups Grape Jelly

2 Cups Strawberry Jam

Directions:

Preheat oven to 350 oc. Lightly spray a jelly roll pan (17 x 12 “).

In a large bowl cream butter and brown sugar.

Once combined, mix in your egg.

Next goes the vanilla. And of course, don’t forget the peanut butter.

In a separate bowl, mix together the Flour, Baking Powder, Baking Soda, Sea Salt, Cinnamon and Quick Oats.

Add your dry ingredients to the wet… miiiiiiiiixxxxx.

Divide your dough in half. Wrap half in parchment paper and chill for at least 15 minuets ( *note: the longer the dough chills, the easier it is to work with … I was impatient )

Working with the other half of your dough, spread creating a thin layer across your prepared pan.

Now, it’s Jelly Time !!

Using a spoon, and working with your pan with the longest side towards you – begin to stripe your jam.

Begin by first creating a strawberry jam stripe – followed by a grape – followed by a strawberry stripe.

Continue until you cover your tart base…. (if you’re getting excited, that makes the two of us )

Taa-daaa!!

Next, working with your chilled dough, between two pieces of parchment paper roll into a 1/4 inch thick sheet. Cut into 1 inch strips.

This can be done meticulously by using a ruler  ( which would create a neater looking pie), or you can take the “rustic” aka lazy/hungry route like me and just average.

Next, weave your PB strips across your tart base. Again, this can be done as carefully as you’d like, or as “rustic” looking as you’d like. I do have to say though, this tart is extremely forgiving. Once baked, any cracks or bumps will disappear *phew – - close one *

Bake 30 minutes – - Allow to cool for 15.

Then, if your Papa doesn’t attack it – - dig in

Enjoy Sweetie Pies

xoxox

The Sun has come out to play

Everyone is letting their pale skin see the light of day

…. I even saw a butterfly yesterday

SPRING HAS SPRUNG and I’m LOOOOOOOVVVEIN it

Of course, I can’t hate on mother nature this year – that little lady was extremely nice to us … we didn’t get much snow, I can’t even claim that it was really that cold – - I think her and I have finally come to a common ground.

As I have her attention though, I must do us all a favor - -

Dearest Mother Nature – - thank you for not freezing my cookies to bits this winter – - but please come june, can you not turn my hair into a total frizz ball – - I love you, but seriously … when my hair looks like that, no one loves me and you know how cranky I get when I’m hot and sweaty (ewww )

Thanks lady … I’ll repay you by recycling and not littering.

To celebrate this phenomenal amazing-tastic weather and the fact that I saw a butterfly ( and I seriously think butterflies are magic) I have the perfect drink to quench your thirst.

My main hype-man actually requested I make this drink for him – - who can say no to that man?

So I made it.

He drank it.

All.Of. It.

The end. 

Ice cold

Sweet

Creamy

Thick

Peanut Buttery Fantasy… 

It’s calling your name … answer, you won’t regret it

Trinidadian Peanut Punch

serves 1 

1 Cup Unsalted Peanuts

1/2 Cup Smooth Peanut Butter

2 3/4 Cups Water

1/2 Condensed Milk

1 Tsp Vanilla Extract

1 Tsp Cinnamon

1 Tsp Nutmeg

Directions:

Add all of the above ingredients into a blender.

Blend until smooth.

Enjoy right away, or refridgerate until ice cold.

Have a sweet spring day my loves

xox

Wooo-hooooooo …. bring on the green cupcakes … got green cookies? – yes please …. mint ice cream … suuuurrreee …. hey, are you making  green eggs? – - make me a plate… and of course, what would St. Patty’s day be without GREEEEENNN BEEEERRRRR?!?!

See why I like celebrating such highly important holidays … lol.

So really, what is St. Patty’s day – - and why do we celebrate?  the green beer of course!  it’s actually a celebration of Saint Patrick an Irish icon. It was once upon a time a highly religious celebration – - but now, everyone just wants to get their irish on and shake their shamrocks … so let’s do it good looking people.

Sure it’s early – - but let’s get the happy juice flowing and I have just the thing to get you to do an irish jig… and, it’s not green just in case, you’re weirded out by drinking something that resembles slime!!

It may not be happy hour here, but everyone know’s  today is the one day that the entire world runs in accordance to the time in Ireland – - and I believe it’s happy hour there (… maybe not, but still – - it’s Saturday) - – get your drank on, party people – - but be responsible – - seriously, be a cool temporary Irish and drink like a responsible little leprechaun, and keep your lucky charms together.

Luck of the Irish Peanut Butter Chocolate Frozen Mocha 

Serves 2 (or 1 depending on how thirsty you are ) 

1/4 Cup Peanut Butter

1/2 Cup Chopped Reese’s Peanut Butter Cups

1 Cup Milk

1 Shot of Kahlua Liquor

1/2 Cup Ice (approximately 4 cubes)

Whipped cream – - optional, to fancy’er up

Green sprinkles – - optional, but everything is better with sprinkles.

Directions

Using your blender, add all of the ingredients above.

Blend until smoothie consistency.

Then drink a wee’oh’bit – - Join the celebratin’ fer the grandest time ta’ be had……that would be my Irish accent – - I won’t do it again , promise.

… hmmm - awkward.

Enjoy

Let’s just have a moment of silence

………

A moment of Silence to take in

THIS

FANTASTICALLY

AMAZING

PEANUT BUTTER REVOLUTIONARY

MASTER PIECE

aka any Jar of Peanut Buttery goodness that comes out of the Peanut Butter & Co. Factory.

OMG … can you imagine visiting such a place, you think those little rugrats in willy-wonka had problems keeping their hands to themselves?!?!

- – phhaaa-leeaaassseee.

Let me loose in that factory, and it will become messy (of course in a wonderfully delicious way lol)

I guess I don’t have to mention just how excited I was to see that Peanut Butter & Co. can now be found at my local grocery store … to be completely frank; I had to be picked up off the floor. I wanted all of them – - seriously, I did. But because I’m such an adult and I’m mature and all that jazz - – I only bought 1 ( not to worry, I’ll be back for the other ones ).

I came home right after my exciting buy and lost my Peanut Butter & Co. virginity with a spoon and cinnamon swirl peanut butter.

One

Word

…. BLISS

My inherent foodie then took hold of matters and began thinking, what can I add this magic to, to rock my world?

Bread.

Mama LTSL always say’s bread fixes everything and well… has mama ever been wrong?

So, I made this little doozie – - Peanut Butter Cinnamon Raisin Bread  .

Peanut Butter Cinnamon Raisin Bread

Bread

3 Cups Flour

4 1/2 Tsp Yeast

2 Tsp Cinnamon

1 Tsp Nutmeg

3/4 Cups half and half cream

1/4 Cups Brown Sugar

2 Tbsp Butter

1/2 Tsp Sea Salt

1 Cup Peanut Butter and Co Cinnamon Raisin Swirl Peanut Butter

1/2 Cup Raisins

1 Tsp Almond Extract

Filling 

*see NOTE below*

3 Tbsp Granulated Sugar

2 Tbsp Cinnamon

1 Egg

Directions:

Preheat oven to 350 oc, lightly spray a 5 x 3 inch loaf pan.

In a small bowl, combine the sugar and cinnamon that will be used as your filling.

In a separate dish, lightly beat your egg.

Using a standing mixer and your dough hook – combine 1 1/2 cups Flour, yeast, cinnamon and nutmeg.

Over medium heat, bring milk, brown sugar, butter, salt and almond extract to a simmer ( this will take roughly 4 minutes)

Add your milk mixture to your dry ingredients.

Mix until just combined – approximately 2 minutes on medium speed.

Now – - it’s peanut butter time!! In goes the magic maker

Next, add 1 more cup of flour.

Last but not least — add your raisins.

Sprinkle 1/2 cup of flour across a clean surface. Turn your dough out and need, until you achieve a soft dough consistency ( it should feel like pizza dough).

Roll out your cinnamon raisin bread into a  wide rectangle.

Lightly brush the surface of your dough, with the egg ( it is not necessary to use the entire egg – - you’ll want to save some for the top of the bread)

Sprinkle 3/4 of your cinnamon-sugar mixture over the surface.

Starting with the end nearest to you, roll your bread as though it were a jelly roll

Place your roll into your bread pan, seam side down.

Brush the surface of the bread, with the remaining egg.

Now, using that reserved cinnamon-sugar sprinkle over the crust to form a layer of yumm-osity lol.

Bake for 45 minutes.

Allow to cool – - and then have your way with this little monster!!

Let’s chat for a second about this recipe. It’s what I would call a YAY/Boo concoction.

Yay – because it tastes phenomenal, it oozes with cinnamon goodness, cry’s with the richness of the peanut butter and holds up to a good slathering of butter like a gem. It’s a great recipe but….

Boo- since, I was aiming for cinnamon swirl bread. As you see that didn’t happen

*NOTE* I’m pretty sure I skimped on the cinnamon sugar that goes into the bread. Next time, I’ll probably do a 3:1 cinnamon sugar ratio.

With that being said though, there were no complaints from my main hype man – papa LTSL. He said it was the best Peanut butter Cinnamon Raisin Bread he’s ever eaten – -  granted that man is both fabulous and ridiculously biased.

The bread IS a stunner and I certainly won’t call this a recipe flop – - the sugary crust that’s formed meshed with the cushiony middle, alone makes me excited to try this recipe again.

Stay Sweet Good looking people of the blog world

Xoxox

Yes – this letter is to you.

You the good look person, sitting there reading my blog.

Thank you for being such a sweetheart and reading this little thing that has become such a huge (and exciting) part of my life.

I seriously love you for doing so, and in turn I hope to rock your socks with super yummy – oh so good delicious recipes for a long long time.

You read

I’ll write and attempt to rock your socks, every single jingle time

Sweet Deal?

To carry on with my peanut butter love affair and in celebration of March being National Peanut Butter month – - I’ve found a way to rock your socks from the morning right through to the evening.

Yeppperrss – - this recipe is deee-lich-ious whether it’s for breakfast, lunch, dinner or anywhere in between

(mmm or all of the above – - totally not speaking from experience! ).

Smooth

Creamy

Velvety

And comforting

… All wrapped up in a cozy bowl waiting for you to dig in!!

…Want some? Want Some? —Want Some?

Cooommmmeee annnndd getttt-eerrr

Peanut Butter & Jell-aayy Oatmeal

Serves 1 (increase as needed for the familia)

2 Cups Milk

¼ Cups Steel Cut Oats (seriously, this stuff – - is the STUFF – - love it!!)

¼ Cups Peanut Butter

3 Tbsp. Grape Jelly (or any other kind that tickles your fancy – - you say Nutella, I say – - marry me )

Directions:

Over medium heat, bring your milk to a simmer. This should take about 3 minutes.

Next, add your peanut butter and allow to simmer for another 2 minutes.

Watch carefully for small bubbles to form- – don’t let your milk mixture boil as it burns easily (and there’s nothing worse than burnt milk *yuck*).

Add your oats.

Lower heat and allow to cook for 20 minutes, until desired consistency and tenderness of oats.

Remove from heat and spoon into your favourite bowl.

In a separate bowl, mix your jelly until it becomes a smooth syrup.

Last, drizzle your jelly over your peanut butter oatmeal.

Feeeelllll theee loooovvveee!!

There’s something special about a hot bowl of oatmeal, that makes me just want to dive in and do back-strokes (if I knew how to do back stokes ) It’s just so comforting – so warm – so inviting – so *yuuuuuuuummmm*!

I hope your socks have been rocked

Stay sweet cutie pies

Xoxoxo

MARCH, sugar-pies … MARCH!! For the love of sprinkles, why is the year just whizzing by??!?

- good news is, spring is on its way .

Come to mama sunshine, chirping birds and little fluffy bunnies that lay Cadbury chocolate eggs

Besides those little chocolate eggs, and peeps popping up all over the place – - March is going to be an exciting month!! A busy one – - but SUPER DUPER SPARKLY exciting!! Stay tuned for all the details.

You know what else, March is National Peanut butter month 

In case you didn’t know I am a peanut butter addict – feen – - I’m totally one of those little ladies, in the corner of the room rocking back-and-forth if I don’t get my peanut butter fix.

To say the least, I’ve got it bad!!  

And instead of driving myself bonkers and resisting the urge – - I figured I might as well embrace it and spread the peanut butter on thick!

Sooo… only way to kick this month off would be to take the royal route!!

All rise … as I present to you :

The King’s Can’t Help Fallin’ in Love Popcorn.

This idea of taking regular (boring) popcorn and making it out of this world, is taking the blog world by storm!! Seriously, all the cool kids are doing it.

Try these little beauties by Kim of Cravings of a Lunatic…. or these ones . How about this melt in your mouth version by the gorgeous ladies of Blue Eyed Bakers!! And we can’t forget this one by Sugar Plum’s Emily.

But the popcorn princess – - well that’s easy : Maria of course. She’s turning popcorn upside down here, here and here.

I admit …. I’m a copy-cat …. (I’m really not … I completely just want to be like them when I grow up )

Today I have for you ….

POPCORN – BANANAS – PEANUT BUTTER – BACON.

*you’re welcome *

Want some? – - it could be yours!! It could even be delivered right to your door steps, and all you would have to do is be sweet and make a small donation to Stephanie as she does her part to raise money for the Leukemia & Lymphoma Society.

Even if this little delight doesn’t get you all shook up - – head on over to Stepsbitebybite, there are tons of goodies and you’ll be doing a fabulous thing for those who need our help.

See it.

Want it.

Bid on it.

Have it.

… it’s that simple.  Be sweet , cupcakes … be sweet.

Okay, I think that’s enough gibber-jabber … let’s get down to this Jail house rock ….

The King’s Can’t Help Fallin’ in Love Popcorn

8 Cups Plain popcorn~  4 microwave bags

3/4 Cups Light Corn Syrup

1/4 Cups Brown Sugar

1/4 Tsp Peanut Butter Extract ( bought here )

2/3 Cups Smooth Peanut Butter

1/2 Cups Peanut Butter Chips

1 Cup Bacon ~ 7 slices – cooked and coarsely chopped

1 Cup Banana Chips

3 Tbsp Bacon Bits

Directions:

Over Medium-high heat, fry uppp the porker!!

Once nice and crispy, remove and allow to cool. Then, chop the oinker into coarse pieces

Next, Pop your popcorn. After each bag is popped – pour into a very large mixing bowl.

Add your chopped bacon and banana chips to the popcorn.

Preheat oven to 350 oc. Also, prepare 2 medium sized cookie sheets – - or 1 large one.

Then, over Medium heat, mix together corn syrup and brown sugar. Simmer until the sugar is completely melted and small bubbles begin to form

Remove from heat and add in your Peanut Butter. Mix well until melted. Last add your peanut butter extract.

Carefully (please be careful … it’s so hot – - just ask my fingers ) pour your entire hot mixture over the popcorn. Using a spoon, combine so that all of the popcorn is evenly coated.

Now, evenly spread your popcorn mixture onto the cookie sheet.

Bake for 20 minuets, and the delicious smell of peanut butter infiltrates every nook and cranny of your kitchen

Remove from oven and allow to cool.

Now,  time to crown the king!!

Melt your peanut butter chips in a microwave safe bowl – this can be done by heating the chips in 20 second intervals until they are all melted.

Drizzle the liquid peanut butter all over the popcorn – - the two will begin making love …. now!!

Last but not least – - take this to the next level by … sprinkling on your bacon bits.

Allow to cool for 10 minuets and then …. have your way with this Big hunk o’ love

Don’t be cruel cupcakes, make yourself a batch. Or kick back , relax and bid on this bucket of burning love.

Thank you – thank you very much – LTSL has left the building

… im honestly so sorry for all the Elvis cracks lol … I couldn’t help it.

Be sweet my darlings

xox