This brownie recipe is delicious. So much so, that certain family members have been known to “fight” over them. And my little one waits somewhat patiently for them to cool so she can dig in. If you love chocolate, and brownies, this recipe is for you! They turn out cakey and fudgy and are a perfect dessert. The recipe is easy to put together, and makes about 24 brownies in a 9×13 inch pan. They’re great as a quick dessert at home, or to bring along to a family dinner or pot luck.


2 cups all-purpose flour

2 cups granulated sugar

1/2 cup butter

1/2 cup vegetable oil

1 cup water

1/4 cup cocoa powder

1/2 cup buttermilk

2 eggs 

1 tsp baking soda

1 tsp vanilla extract


1/2 cup butter

2 tbsp cocoa powder

1/4 cup milk

3 1/2 cups powdered sugar

1 tsp rum extract

Make it:

-combine flour and sugar in large bowl

-in a saucepan, combine butter, oil, water, and cocoa. Stir and heat to boiling

-pour boiling mixture over the flour and sugar in bowl. Add buttermilk, eggs, baking soda, and vanilla

-mix well with a whisk or wooden spoon

-pour into a well-greased 9×13 inch pan

-bake at 400 F for 20-25 minutes

-while brownies bake, prepare the frosting. In a saucepan, combine butter, cocoa powder and milk. Stir and heat to boiling

-whisk in the powdered sugar and rum extract and stir until smooth

-pour warm frosting over brownies as soon as they come out of the oven. Let cool and then cut into bars.



Two bananas walk into a bar….

…..and become banana bread! Didn’t see that one coming, did ya?

Lame jokes aside, what do you do when you want banana bread but don’t have enough mushy bananas? You add peanut butter to the recipe of course.  And some chocolate chips, turning the boring old banana bread into a yummylicious dessert. Can’t go wrong with bananas, peanut butter, and chocolate! This recipe is also super easy, so you don’t need to drag out your stand mixer and make a big mess. You just need a bowl, measuring utensils, and a whisk and away you go. Love easy recipes 🙂


2 cups flour

3/4 tsp baking soda

2 medium bananas, overripe and mashed

1/2 cup creamy peanut butter

1/2 cup white sugar

1/2 cup brown sugar

1/3 cup buttermilk (if you don’t have buttermilk, add 1 tbsp white vinegar to the measured milk and stir, and then let it sit for a few minutes to thicken. Magic!)

1/4 cup vegetable oil

2 tsp vanilla extract or vanilla sugar

1 cup chocolate chips (I used semi sweet, but milk or dark chocolate chips would also work)

Make It:

-Preheat oven to 350 degrees F. Grease your loaf pan with butter or the handy-dandy cooking spray.

-Stir the baking soda into your measured flour, set aside.

-In a large bowl, whisk together the bananas, sugars, peanut butter, buttermilk, oil, eggs, and vanilla until smooth. It will be lumpy, and that is okay.

-Add your flour mixture to the wet ingredients, and fold together until incorporated. Again, lumps are okay, just make sure all the flour is mixed in properly. Now, gently stir in the chocolate chips.

-Pour the batter into your loaf pan and smooth the top. Bake for 60-75 mins, until the loaf is golden brown and a toothpick inserted in center comes out with a few moist crumbs. If it seems to be browning too quickly, you can place a piece of foil over the top. If you’d like an added crunch to the top of the bread, sprinkle with 1/4 cup brown sugar about 10 minutes before it comes out of the oven.

-Once baked, let rest in pan about 10 minutes then turn out to cool completely. The bread can be stored at room temperature for up to a week, just make sure to wrap it in plastic wrap. 

And here it is, in all its yummyness!



Have a sugarrific day!

M xoxo



The best chocolate cookies EVER… for the Cookie Monster in all of us!

“C is for Cookie, that’s good enough for me!” 

I know, I know… everyone and their dog claims to be the best, but if the speed at which these cookies disappear in my household is any indication, these cookies probably ARE the best. Super chocolatey, soft, and they just melt in your mouth. They are fabulous with milk, and you can’t eat just one. It’s a proven fact! Store bought cookies? No, thank you. Try this recipe, you’ll see how easy to make and yummy these are!

The Best Chocolate Cookies Ever


1 1/3 cups of unsalted butter, softened (DO NOT use Crisco. I will find you and take all your Crisco away!)

1 cup granulated sugar

2/3 cup packed brown sugar

1 tbsp. vanilla extract or vanilla sugar

2 eggs, slightly beaten

3 1/4 cups all-purpose flour

2/3 cup of cocoa

1 tsp. baking soda

1 tsp. salt 

1/4 cup milk

1 cup chocolate chips (you can also use chocolate chunks, nuts, M&M’s, etc. I used semi-sweet chocolate chips and white chocolate chunks for these)

Make It:

-preheat oven to 350 F

-combine butter, sugars, and vanilla in large bowl and beat with mixer on low speed until creamy

-add eggs and beat well

-combine flour, cocoa, baking soda and salt and stir until well blended. Add slowly to butter and sugar mixture, alternating with milk. Keep beating until everything is just blended and smooth. Feel the dough, and if too sticky add a bit more flour.

-stir in chocolate chips, or whatever you are using

-shape into balls and place on ungreased cookie sheet. Leave a bit of space between each cookie to allow room for spreading. 

-bake for 10-12 minutes, until just done on the bottom. Cookies will still be soft and moist when they leave the oven, but will firm up as they cool. I will also mention here that they are absolutely delicious warm from the oven. Mmm!

-this recipe makes about 3 dozen cookies if you use about 2 tbsp of dough for each cookie, or about 6 dozen cookies if you use about 1 tbsp of dough for each cookie. They keep well in a covered container (if they last longer than a day!) and the recipe can be easily doubled or tripled if you are planning to feed a crowd, or planning to give up all other food and live on cookies. Which might not be such a bad idea….


Have a sugarrific day!

M xoxo

Easy-Peasy Chocolate Chip Cake

Sometimes you just need some chocolate, and only a cake will do. You know what I’m talking about, ladies. Chocolate cake is comforting in a way that nothing else is. Who cares if it spoils your diet! Besides, we know that true bakers and dessert lovers don’t do diets anyway 🙂

On this particular day, still bouncing off the walls from the amount of holiday goodies I may or may not have consumed in recent weeks, I decided I was tired of chocolates and cookies and wanted some cake. That’s kind of how I roll, I just decide to make a cake when inspiration strikes, or my sweet tooth demands it. I was feeling rather lazy after a long day of shopping and housework, so I decided that simple was best. As in mix and bake in one pan, resulting in minimal clean-up. Genius! I literally had one fork, the pan, and one measuring cup to wash. Yay!

I doubled this recipe and used a 9×13 pan, but it would work in a smaller pan also if you want to use the single recipe.


1/2 cup oil

2 squares unsweetened baking chocolate

1 1/3 cups flour

1 cup granulated sugar

3/4 cup of warm water

1/2 tsp baking soda

1/2 salt

1 egg

1 pkg semi-sweet chocolate chips

Make It: 

-Preheat oven to 350 F. 

-Place oil and unsweetened chocolate in pan and put in oven for about 4 minutes, until chocolate is melted. Stir to combine oil with chocolate.

-Add the remaining ingredients and stir with a fork until well blended. You want a nice smooth mixture without any clumps of flour or sugar. 

-Stir in half of the package of chocolate chips, and then sprinkle remaining chocolate chips on top. 

-Bake for 30-35 minutes, or until toothpick inserted in center comes out clean. If you want a gooey, fudgy consistency in the middle you can bake for a little less time, however, you don’t want it to be too under-done or you’ll just have a gooey mess.

When the cake is baked, allow it to cool and then cut into squares. I also added an icing drizzle to mine to make it pretty, but you can leave that out or top it with something else. This is so easy and yummy, and the best part is there is no big mess to clean up! Try it yourself, and you’ll be doing your own  sugar-induced happy dance in no time!

Have a sugarrific day!

M xoxo

Empire Cookies: Biscuits fit for the Queen!

I don’t know one person who doesn’t like Empire Cookies, or Empire Biscuits, as they tend to be known in the UK. Not one. They are simple to make, so yummy, and you can’t eat just one. They are typically enjoyed with tea, but I don’t like tea, so I have them with milk. And did I mention I love jam? This is definitely my kind of cookie. 

I made these for a recent family dinner, and although they have jam in the middle like the traditional recipe, I added coloured royal icing and sprinkles to the tops to make them a bit more festive. Traditionally, it is only the white icing and a glace cherry on top, but that’s boring and those cherries are yuck. Plus my little one is obsessed with sprinkles, so I knew she would approve 🙂

This recipe is easily doubled or tripled, and I would recommend this if you’re baking for a crowd. Or if you love cookies. This recipe makes about 24 cut outs, but remember that you’ll have half of the cookies you cut out since they will be a sandwich cookie in the end. Lesson learned; the first time I made these I ended up with 12 cookies and a family fighting over them. Not pretty.

Ingredients for the cookies:

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking powder

about 1 cup of strawberry or raspberry jam, for the filling

For the icing:

1 cup powdered sugar

1/4 tsp almond extract

1 tbsp hot water

Make it:

-with an electric mixer, cream butter. Add sugar and beat well. Add egg and vanilla, and beat until smooth and creamy

-Combine flour and baking powder, and gradually add to creamed mixture until a dough forms

-Roll out the dough, and cut into rounds. You can use whatever size of round cutter you like. Personally, I like the cookies to be a little bigger than bite-size because you can fit more jam in between 🙂

-Place on ungreased cookie sheets and bake at 350 F for about 10 minutes or until lightly browned

-Once cookies are completely cooled, they are ready to fill and frost. I like to add some jam to a cup and stir around a bit to get a smooth consistency, and then use a piping bag to fill the cookies. This method is much faster and neater than using a spoon. Once filled, top with another cookie.

-For the frosting, just stir together all ingredients and use a spoon or spatula to frost the tops of the cookies. I like my icing a little thicker so it doesn’t run off the sides, or you can use 25 second royal icing to really make sure it stays put. Then you can add sprinkles, sanding sugars, or cherries to the tops to make them pretty, or you can just leave them plain. 

Such a simple and delicious little treat!

Have a sugarrific day!

M xoxo




Rudolph the Red-Nosed……Bunny???

Hope everyone’s holidays were fabulous! We have one more Christmas coming up next week, and then (thankfully) it’s all over and we can get back to normal and not rush around so much.

Although this isn’t my favourite time of year, I’ll take any excuse to make yummy treats for my family. New Year’s Day is no different, as we have a big, cozy, family dinner complete with desserts. This year, I decided to make a reindeer cake. No, I don’t have a reindeer cake pan, so I used the Wilton Easter Bunny pan (hence the title) lol I think it came out pretty well, and everyone thought it was adorable. And of course I will share my recipe with you, my fine followers!

Chocolate Cake with Banana Pudding Filling

Ingredients for Cake:

2 cups all purpose flour

1/2 cup cocoa powder

2 tsp baking powder

2 tsp baking soda

2 cups of water

2 cups sugar

6oz of chopped baking chocolate ( I used unsweetened, but you can use dark or semi-sweet. Make sure it is good quality baking chocolate, not chocolate chips)

6 tbsp unsalted butter

2 tbsp vegetable oil

1 tsp vanilla extract or vanilla sugar

2 large eggs, beaten

Make it:

-Preheat oven to 350 F. Grease your cake pan and set aside 

-Whisk together flour, cocoa powder, baking powder, and baking soda in a bowl and set aside

-In a saucepan, combine water and sugar and bring to a boil, stirring until sugar is dissolved. Remove from heat and add chocolate and butter and stir until melted. 

-Add the oil and vanilla, and then add the eggs quickly while stirring. It’s important to add the eggs quickly so they don’t cook. We want a cake, not scrambled eggs 🙂

-Add dry ingredients and whisk until smooth

-Pour batter into pan and bake for 20-25 mins or until your toothpick or cake tester comes out clean when inserted into the center of the cake. Let the cake cool completely before filling.

Ingredients for Banana Pudding Filling:

1 package banana flavoured cooked pudding/pie filling mix (not instant pudding)

2 cups milk

3/4 cup granulated sugar

1/2 cup unsalted butter, at room temperature

-For this filling, completely ignore the package directions. Instead, pour the pudding mix into a saucepan, and add the milk and sugar. Now get ready to stir. A lot. Cook over medium-low heat and stir constantly, otherwise it will stick to the bottom and burn. Keep stirring until no longer foamy and thickened to a pudding consistency. Once thickened, remove from heat and set aside to cool to room temperature. Stir occasionally to prevent the pudding from getting clumpy as it cools. 

-while waiting for the pudding to cool, whip the butter with the whisk attachment until light and creamy. Then add the cooled pudding mixture and whip until nicely incorporated and smooth.

To assemble the cake, I cut it in half and filled it with the pudding mixture. Since I was using the bunny pan, I cut off the tips of the ears, and attached the pieces to the side of the reindeer’s head, for ears. Then I frosted the entire cake with chocolate whipped cream buttercream and added the facial details and antlers with royal icing. Some chocolate candies added some colour to the antlers and made the cake festive.  

Cute and yummy!


Have a sugarrific day!

M xoxo









Hooray for sugar cookies!

This recipe is one my mom found, and we’ve been making them for years. We have a tradition where we make these for Christmas every year, and she always got a kick out of my brothers and I cutting out the cookies in different Christmas shapes. And then eating them of course, which is always the best part. Now I make them with my little one, and she absolutely loves them.

I now use this same recipe for all the cookies I make. It is versatile (you can add cocoa powder to make chocolate as well), it is easy to roll out and cut, and they bake nicely and hold up very well to royal icing. And the recipe is easy-peasy, meaning you can make a whole load of cookies in not a lot of time.

This recipe makes about 4 dozen cookies, but that depends on the size of cookie cutter you use.


2 1/4 cups all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup unsalted butter

1 cup granulated sugar

2 eggs

1 tsp vanilla

Make it:

-stir flour, baking powder, and salt together in a small bowl.

-mix butter, sugar, eggs, and vanilla in mixer bowl on medium speed until light and creamy

-add the dry ingredients, and mix on low speed until well blended. As I add more of the dry mix, I prefer to switch to the dough hook attachment as it makes the mixing a bit easier.

-I like to wrap the dough in plastic wrap and let it sit in the fridge for about 20-30 mins just so it is easier to roll out.

-when ready to roll out, dust your work surface and the dough with flour and then get to work. Roll out the dough to approximately 1/4 inch thickness, and cut out with cutters. You can use any variety of cookie cutter, just make sure everything is well-floured to prevent sticking.

-bake at 375 °F for 8-10 minutes or until edges are just slightly browned. These bake for 9 minutes in my oven, but times will vary depending on the thickness of the cookie and the oven itself. Just watch them, they can burn quite easily if you’re not paying attention.

-decorate with royal icing, buttercream, sprinkles, candies, etc, etc. The possibilities are endless! They are also delicious when eaten plain.

These cookies can keep in a container for up to a week, but they rarely last that long in my house! You can also freeze the dough for later use.

Happy cookie making!

Have a sugarrific day,

M xoxo