#5) Practice Peanut Butter Bites

Lately my kitchen, err my rental kitchen, I should say, has been in an uproar... Not only are the bf and I getting ready to go on a much needed vacation, we are also in the process of packing up to move to another apartment. Needless to say, measuring cups are missing, bowls are packed, and certain baking essentials are lacking (notably - EGGS). That being said, I still wanted to bake today. One ingredient I did have a lot of was peanut butter (*yummy) so I threw some in a bowl and hoped to find a sweet treat at the end of this experiment...


1/2 cup butter
1/2 cup sugar
1/2 cups brown sugar
2.5 tbsp skim milk
1/2 tsp vanilla
1/2 cup peanut butter
1 cup flour
1 tbsp cocoa
1 tsp baking powder
(*chocolate chips)


-Cream butter, sugars, milk, and vanilla together.
-Stir in peanut butter.
-Add flour, cocoa, and baking soda.
-Roll into 1-inch balls and place on an ungreased cookie sheet, sparated.
-Bake at 350°F for 8-10 minutes.

*Just before the first sheet of cookies was done baking, I removed it from the oven and pressed in the middle of each cookie with a spoon and placed chocolate chips in the dip. I then returned the cookies to the oven for less than 1 minute.
Although they look cute, my plan didn't work as I had intended. I wanted the chips to soften so I could swirl it with a spoon, leaving a chocolate topping on the cookies, but they were so messy I wouldn't even take a picture. BUT, they were tasty :p.


-Eggless PB cookies bake out thinner and crispier than a traditional recipe.
-Anything bigger then a 1-inch ball produces a cookies too large and too flimsy for my liking.
-Increasing the cocoa may have given the cookie more depth.
-They still go great with a tall, cold glass of milk :)


#4) Beautiful Brownies

When it comes to sweets I have many loves, but if I was forced to choose just one sweet treat to have for the rest of my life, it would would be the brownie, without a doubt! I love brownies for many reasons: first of all, I am a chocoholic with a severe dependence on all things cocoa; second, I am a sucker for anything chewy and gooey; finally, a good brownie recipe hands itself over body and soul to a countless number of flavour mash-ups. This recipe is an A+ in my opinion, resulting in a pan of gooey, rich, satisfyingly chocolately brownies :) (The brownies pictured were my minty experiment...... DELICIOUS!)


1 2/3 cup sugar
3/4 cup cocoa
1 1/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup chocolate chips
3/4 cup melted butter
2 eggs
2 tbsp water
2 tsp vanilla


-Preheat oven to 350°F.
-Sift together sugar, cocoa, flour, baking powder, and salt. Add chocolate chips.
-Add melted butter, eggs, water, and vanilla.
-Pour batter into a 13x9 inch greased pan.
-Bake for 18-20 minutes until a toothpick comes out slightly covered in brownie (all ovens vary so be cautious and check often within the last couple of minutes).

*I baked these for 19 minutes, but the boyfriend said they could have baked another minute or so for a better texture.

Flavour Ideas:

-Mint: mint chocolate chips + mint extract
-Terry's Chocolate Orange: rough chopped chocolate orange + orange extract
-Savoury Southwest: monterey jack cheese slices over top of batter


-Let your imagination be your only limitation and have fun with it :)


#3) Perfect Pancakes

My blender is one counter-top appliance I simply can NOT live without. I immediately fell in love with how easy it makes life. I now have some recipes specifically written for blenders, but I have also adapted some of my faves to work with it as well. This recipe is a perfect example of one my "blender makeovers". A sweet treat for breakfast, who could ask for more? :)


1 1/3 cup flour
1 tbsp sugar
1/4 tsp cinnamon
1 tbsp baking powder
1/4 tsp salt
2 eggs
1 cup milk (soy milk works fine)
4 tbsp melted butter (I used vegetable oil this time and it was fine)
1/2 tsp vanilla

*Add-ins - chocolate chips, lemon zest, pecans, sliced banana, let your imagination go wild! (From 1/4 - 1/2 cup, depending on taste)


-Add flour, sugar, cinnamon, baking powder, and salt to blender. Pulse until mixed.
-Add eggs, milk, butter/oil, and vanilla to flour mixture. Pulse until combined.
-Add-ins. Pulse just until incorporated.


#2) Cooking Light Carrot Muffins

If it is a question of having a sweet tooth, I am guilty as charged. But, this is why I try some healthier recipes every now and then. This one is my favorite light version of carrot cake. Granted, it is not as dense as original carrot cake, and no, it isn't smothered with cream cheese frosting.... BUT it does turn out a tasty sweet treat you can eat without one ounce of guilt.


1 1/2 cup flour
1 1/3 cup sugar
1/2 cup flaked coconut
1/3 cup raisins (optional)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 tbsp applesauce
2 large eggs
2 cups grated carrot (2 large carrots cut in chunks, if using blender)
1 1/2 cups canned crushed pineapple, drained


*I make my muffins using the blender. It is a time saver and keeps the mess contained :)

-Add the pineapple, carrot, eggs, and applesauce to blender. Mix until carrot is grated and ingredients are combined.
-Add cinnamon, salt, baking soda, and coconut to blender. Incorporate well.
-Add sugar and flour and incorporate. If the batter is too dry add reserved pinapple juice by teaspoon until you acheive a better texture.
-If you are using the raisins, add to the blender and pulse just until the are incorporated.
-Pour into muffin cups and bake at 350°F for 25 minutes, or until a toothpick comes out clean.

*Yields 1 dozen muffins :)


-Allow muffins to cool before removing from the paper muffin cups. They do not separate well when still hot/warm.
-Spread into a 13x9 inch pan sprayed with Pam for a cake.


#1) Confidential Chocolate Chip Cookies

These particular chocolate chip cookies are confidential because I have never shared this recipe before. Guess you could call me greedy, haha. They are the perfect chocolate chip sweet treat, cooking to a perfectly plump finish with just the right amount of chips.


2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup margerine (if using real butter, bring to room temperature before mixing)
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups chocolate chips (the better quality chocolate, the better quality cookie)
1 cup chopped nuts (if you omit the nuts add another 2 tbsp flour)


-Preheat oven to 350°F.
-In a small bowl, combine flour, baking soda, and salt; set aside.
-In a large bowl, combine margerine, sugar, brown sugar, and vanilla extract; beat until creamy.
-Beat in eggs to margerine mixture.
-Gradually add the flour mixture to the margerine mixture. (I add it in thirds)
-Stir in chocolate chips.
-Drop by rounded tablespoonfuls onto ungreased cookie sheet.
-Bake for 8-10 minutes, or until golden.

*I get about 3 dozen cookies, but I make them rather large :)


-Allow baking sheets to cool between each batch (this can be done by placing the sheet in the fridge/freezer for a couple of minutes).
-Wipe baking sheets clean of grease between batches, or wash and dry baking sheet.
-For a softer, chewier version reduce granulated sugar to 1/2 cup and increase brown sugar to 1 cup.

The beginning...

Who doesn't like a warm and chewy chocolate chip cookie, or a rich and chocolately brownie, or decadent cheesecake, or... The list goes on and on, but at the root of it is that all of us has a sweet tooth hidden somewhere and we all have those little guilty pleasures.

I want to share with you some of my favorite recipes that I have tested and perfected until they produce the tastiest sweet treats you could ask for. Feel free to change them up to suit your tastes, but please share any feedback whatsoever with me :)