Chocolate Chocolate Chip Cookies

These are similar to my Double Chocolate Cookies. They were a hit at the party and went like hot cakes!

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup confectioners' sugar
  1. Combine flour, baking powder and salt. Set aside.
  2. Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
  3. Wrap in plastic and freeze until firm (about 20 minutes).
  4. Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Peanut Butter White Chocolate Chip Cookies

Yum.  These are to die for Peanut Butter Cookies.  Even good without the White Chocolate chips.

1 cup unsalted butter
1 cup peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips

  1. Cream together butter, peanut butter and sugars. Beat in eggs.
  2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
  3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Sliders - Dessert Style

These are super cute sliders for dessert at a BBQ, kid's birthday, or any other party you're having.

They are VERY easy to make.

Here is what you need:

Nilla Wafers
Peppermint Patties
Butter Cream Frosting
Shredded Coconut
Food Coloring: Red, Yellow, Green

  1. Make a recipe of Butter Cream Frosting and separate into two.  Dye one batch yellow for 'Mustard' and one batch red for 'Ketchup.
  2. Put the shredded coconut into a small bowl and mix with green food coloring for 'Lettuce'.
  3. Take a Nilla wafers and put a little bit 'Ketchup' and 'Mustard' on the flat side.  This will be the bottom on the Slider.
  4. Stick an unwrapped Peppermint Patty to the small amount of icing, then pout a lot of 'Ketchup' and 'Mustard' on top of the Peppermint Patty, as shown in the picture.  
  5. Pile some green coconut 'Lettuce' on top of the 'Ketchup' and 'Mustard', then top it off with a second Nilla Wafer.

Butterscotch Oat Drops

These are quick and easy to make and can be turned into Diabetic friendly cookies by replacing the brown and granulated sugar with 3/4 cup of Splenda brown sugar.

1/2 cup Butter, softened
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
1 Large Egg
1/2 tsp Vanilla flavoring
1 cup All-purpose flour
1 cup Rolled Oats
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

  1. Preheat oven to 350 degrees F.
  2. Place butter in a bowl and cream it with sugars.  Then add the egg and vanilla and beat until smooth.
  3. Add the rest of the ingredients to the batter in the bowl and stir until moistened.
  4. Drop dough onto ungreased cookie sheets by rounded teaspoonfuls, leaving 2 inches between each mound of dough.
  5. Bake on centre rack in oven for 8 to 10 minutes and let stand on cookie sheet for 2 minutes before removing them onto a cooling rack.
Note: You can add 1/2 to 3/4 cup of chocolate chips to make them even yummier.  I want to try butterscotch chips one day!

Apple Pie

Fresh, warm, Apple Pie.  How can you ever go wrong.  I like to leave it without any crust on top, yum!

Pie Crust

1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
  1.  Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
  2. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Pie Filling
1 pie crust recipe

1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
1/8 tsp cinnamon
  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.


Perfect for any time of the day.

I have them plain with Maple Syrup or add 1/2 to 1 cup of Blueberries, Chocolate or White chocolate chips, or anything else you fancy.  Yum!

2 eggs
2 cups all-purpose flour
1 3/4 cups milk (I used almond milk to make a dairy-free version)
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
  1.  Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. 
  3. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.


Chocolate Chip


White Chocolate

Homemade Oreos

Wow, I can't believe how much these taste like real Oreos. 
And, they are dairy free, just like the real deal.

These are a must on you To-Bake List!!

For the chocolate cookies
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1/4 cup light brown sugar
1 large egg, room temperature
1 tsp vanilla extract

For the filling
1/4 cup unsalted butter, softened
1/3 cup vegetable shortening, room temperature
1 3/4 cups confectioners' sugar
1 tsp vanilla extract

For the cookies:
  1. In a large bowl combine the flour, cocoa powder, baking soda, and salt.
  2. In a separate bowl, beat the butter until light and creamy, about 1 minute. Add the sugar and brown sugar and beat until well combined. Beat in the egg and vanilla.
  3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  4. Preheat oven to 350 degrees F. Remove the chilled cookie dough from the refrigerator. 
  5. Roll the dough into small balls, about 2 teaspoons of dough per ball, and them on a baking sheet. 
  6. Press down on the balls to slightly flatten the tops. Bake for 6-8 minutes. They will appear soft when done, but they will harden more as they cool. 
  7. Allow to cool on the cookie sheet for 5 minutes, before removing to a wire cooling rack.

For the cream filling:
  1. In a small bowl beat the butter and shortening until creamy and combined. Add the confectioners' sugar and vanilla and beat until creamy. 
  2. Spread filling between two cooled chocolate cookies. Repeat.

Quick and Easy Cinnamon Buns - No Yeast

These are quick and easy to make.  Want something new for breakfast or have company arriving soon and want a treat with tea?  Make these!

1/3 cup butter
 1 cup packed brown sugar
 3 teaspoons ground cinnamon

 2 cups all-purpose flour
 2 tablespoons white sugar
 4 teaspoons baking powder
 1 teaspoon salt
 1/4 cup butter, chilled
 1 cup cold milk
 1/3 cup raisins (optional)

  1. Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
  2. Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.
  3. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.
  4. Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.
  5. Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray.