Monthly Archives: January 2019

FREEZER COOKING: Brownie Brittle Cookies (with Reese’s Pieces) — One Hundred Cookie Recipe!

Deeeeeliciously brownie like!

I know that in my last post I said that I would give you the recipe for my Ultra-Creamy (and Vegan!) Hummus, but I came up with a super-duper new yummy recipe this week and I just have to share it with you! It’s Brownie Brittle Cookies (with Reese’s Pieces), and it makes ONE HUNDRED COOKIES, so you can bake and eat some, keep some dough in the freezer, and still have enough to share!

You’re probably thinking, why would I need to bake one hundred cookies? And unless you’re baking for a family reunion, or a large birthday party (or like me, for your spouse’s workplace), you probably don’t need to bake one hundred cookies. But wouldn’t it be nice to be able to have freshly baked cookies whenever you want them, without having to pull out your baking utensils and spend the time mixing and cleaning and such? That’s why we’re going to…freeze the cookie dough!

And the best part of freezing the cookie dough, beside having the ability to bake fresh cookies whenever you want, is that you can actually eat the dough raw because there’s no egg in it! Now I know you should actually not eat the dough raw since flour can theoretically contain salmonella, but if you’re certain your flour is safe, then it’s cookie dough eatin’ time! You could even add it to homemade ice cream and make your own brownie brittle cookie dough ice cream! Note to self: make this recipe a reality.

I came up with the recipe one evening when the baby wouldn’t go to sleep and I was craving chocolate. I stuck her in my front-wearing baby carrier and got to work. I had seen the one-hundred cookie recipe going around Instagram and decided to try and make it. But I didn’t have all the ingredients so I had to make (them did you know you can actually make your own condensed milk?) and then changed the technique and then changed the amount and type of some ingredients and voila! My Brownie Brittle Cookies were born!

Now, shall we get baking? Let’s!

Brownie Brittle Cookies (with Reese's Pieces!)

This large-batch recipe makes enough cookie dough to bake some for yourself and others, and still have enough leftover to freeze for those cookie emergencies!

Servings 100 cookies


  • 5 c. flour
  • 2 1/2 tsp. salt
  • 7 tsp. baking powder
  • 2 c. butter, softened
  • 2 c. milk
  • 1/2 c. honey
  • 3 tbsp. butter
  • 1 tbsp. vanilla extract
  • 1 c. sugar
  • 2 c. chocolate chips
  • 1 c. Reese's Pieces


  1. First we're going to make our own sweetened condensed milk: in a large saucepan over a medium high heat, mix the milk, honey, vanilla extract, and 3 tbsp. butter. Bring to a boil and then simmer until half reduced in volume (about 1/2 hour).

  2. While the homemade condensed milk is reducing, we make our self-raising flour: mix the flour, salt, and baking powder in a large bowl.

  3. Add 2 cups of butter, and the cup of sugar to the flour mixture and mix together thoroughly.

  4. Then stir in the chocolate chips.

  5. Once the condensed milk mixture is ready, pour it into the rest of the cookie batter. The hot condensed milk will melt the chocolate chips, which is what we want; it will also melt the butter which will help the cookies caramelize in the oven. Stir together until the chocolate chips are completely melted.

  6. Let the dough sit for 10 minutes to cool off, then stir in the Reese's Pieces.

  7. Bake in a 400 degree oven for 10 minutes. The cookies will be very soft and will need to cool for at least 10 minutes on the cookie sheet before being removed to a cooling tray.

  8. Let cool completely before eating, and enjoy!

I suggest freezing the dough in several small Ziploc type freezer bags, so that you can just pull out one baggie at a time and defrost it. I just stuck it all in one bag for myself, as I knew I’d be baking it all at once for my husband’s workplace.

Oh, and while I added in Reese’s Pieces to the dough, you could easily just put in walnut pieces and chocolate chunks for an even brownie-er brownie brittle cookie. As I always say, you do you, boo!

Next Post: My Ultra-Creamy Hummus recipe! For sure! (Most likely.)

Linking Up at Meal Plan Monday, Happiness is Homemade, and the Clever Chicks blophop!

Easy Tex-Mex Potato Wedges & Why I Ran Out of Potatoes

Not the best photo but the RECIPE is tops!

This week’s post is about potatoes. Easy ones! Flavourful ones! But not spicy ones. Why? Well, my MIL was staying with us for a few months, to spend time with her first grandchild, and I was trying to feed her delicious meals. But with a new baby in the house, they also had to be super-fast meals, because I certainly did not have time to make complicated dishes, not if I also wanted to be able to do laundry, dishes, take care of the baby, and you know, occasionally sleep! So I relied a lot on potatoes. Baked potatoes! Rosemary Roasted Potatoes! Mashed potatoes! Potato soup! Broccoli and cheese sauce topped potatoes! And now, Tex-Mex Potato Wedges!

I personally love spicy foods, but the DH and his mum are not big fans of spice. So I had to come up with a way to make them flavourful, but not spicy. And I did! I used a short-cut (taco mix!) to add flavour, and baked them on a high heat so that the outside were crisp and yummy but the insides were soft and fluffy. I served them to my mother and she liked them too, so basically it’s thumbs up all around!

The first time I made them I didn’t use enough spice mix, but I did take a photo, the one you see above. The second time I made them, I improved the flavour profile, but didn’t have a chance to take a photo. I was going to make them again and take a better photo, but…I ran out of potatoes! And given that it’s currently minus 16 but feels like minus 22 outside, I didn’t want to send the DH to the grocery store. So, you’ll just have to trust me that these are yummy to look at as well as to eat!

Want to make some of your own? Let’s!


Easy Tex-Mex Potato Wedges

This quick and easy recipe uses a short-cut to add flavour but not heat. 

Servings 4 servings


  • 4 potatoes
  • 1 tbsp taco spice mix
  • 2 tbsp vegetable oil
  • 1/2 tsp. salt


  1. Wash potatoes thoroughly and cut each potato into 8 wedges (cut into half and each half into quarters). 

  2. Toss potatoes in a bowl with taco spice mix and oil. 

  3. Spread on an aluminum lined baking sheet, sprinkle with salt, and bake in a 425 Fahrenheit pre-heated oven for 25 minutes or until golden and crisp on the outside and soft and forkable on the inside. 


I don’t usually advocate adding salt before tasting one’s food, just because most foods are over-salted in my opinion, but I found that these potatoes definitely needed the salt added to them to really bring out the flavour.

And I used an aluminum lined cookie sheet to cook them on, just to make for an easier clean-up. Usually I try not to use aluminum if I can get away with it (why waste natural resources is my attitude) but with a new baby, the less time I spend scrubbing dishes, the happier I am! Actually, come to think of it, that’s my attitude in general!

Next Post: Hmm. Let me check my blogging notes. Oh yes, maybe a fabulous recipe for an ultra-creamy hummus that is also vegan! So creamy. Have I mentioned how creamy it is?

Linking Up at Meal Plan Monday and at Happiness is Homemade! As well as at the Clever Chicks Blog Hop!

Cherry & Vanilla Oreo No-Bake Mini Cheesecakes and Why I Will Not Be Losing Weight This Week

Creamy, delicious, and infinitely addicting. Also, please forgive the less than perfect muffin tray — I have better things to do than scrub out every spot, don’t you?

I’ve been trying to cook extra delicious things lately, to pique the appetite of my mother-in-law who is visiting us (really, she’s visiting her grandchild. We’re kind of incidental to that. It’s rather sweet!). I think I’ve got the meal bit down pat, but I’m trying to come up with delicious desserts as well, to put some meat on her bones (she’s ill, unfortunately). So I came up with these admittedly calorie-dense Cherry & Vanilla Oreo No Bake Mini Cheesecakes, but can I just say, they’re worth every calorie!

Dedicated readers will know I have a thing for Oreos, given that I’ve made Surprise Inside Oreo Cupcakes, as well as my own Copycat Oreos. But let me tell you about these Cherry & Vanilla Oreo No-Bake Mini Cheesecakes! These little morsels of deliciousness have a vanilla Oreo base. You don’t even need to do anything — it’s a literal vanilla Oreo cookie base. Then, we top it with a no bake cream cheese cheesecake mixture, made even more delicious by the addition of the cream filling of the vanilla Oreos. And then we top that with cherry pie filling, for a sweet, creamy, tangy, and crunchy mouthful of deliciousness! You have been warned, they are addictive! I made a dozen one evening. Forty-eight hours later, they were all gone. (And my mother-in-law had eaten a full serving!)

Are they delicious? Well, I gave one to my sister and she loved it. And I gave one to my mother at dinner, and then pressed her to take another home with her. Normally she would decline appreciatively, but this time she accepted. So they must be extra delicious! And addictive. Have I mentioned that they’re addictive? They are definitely full of sugar, and when that sugar hits your brain, your dopamine sensors will happily go haywire and want more! So not really the sort of treat to help you meet any New Year’s weight loss goals, but definitely the treat you want to eat if you want comfort food. Mmm…so creamily delicious! Worth temporarily stalling my post-partum weight loss for!

Let’s get to making some!


5 from 1 vote

Cherry & Vanilla Oreo No Bake Mini Cheesecakes

These deliciously rich mini cheesecakes are the comfort food your stomach deserves!

Servings 12 servings


  • 12 vanilla Oreo cookies
  • 345 g cream cheese, softened
  • 3/4 can condensed milk
  • 1 tsp. vanilla extract
  • 1 tbsp. lemon juice
  • 1 can cherry pie filling


  1. Open up the Oreo cookies, and separate the cream filling from the actual cookies. Set the cookies aside.

  2. Mix the cream fillings with the cream cheese (must be softened, to avoid a lumpy cheesecake batter), condensed milk, vanilla extract, and lemon juice. Blend with a mixer until completely smooth.

  3. Line a muffin tray with 12 cupcake liners (foil ones are best). Place two of the Oreo cookies in the base of each cupcake liner (i.e. each of the two sides of a single Oreo cookie, without the filling).

  4. Divide the cheesecake batter over the 12 muffin cups, and place in fridge to set up for 12 hours.

  5. Once the cheesecakes are set, divide the cherry filling into 12 portions, and spoon over top of the cheesecakes.

  6. Serve with a spoon and enjoy the rich deliciousness!

Please note that these are soft cheesecakes. They have to be served cold, and they really do need the 12 hours in the fridge before they can be served, unless you layer them in a custard cup and serve them that way. But if you want to serve them in cupcake liners, foil ones would be best. I used regular paper liners, and just made sure I had the cheesecake set for the full 12 hours. But you do you, boo!

As the main flavour of the cheesecake is vanilla, you could easily switch up the topping to whatever flavour is your favourite. Blueberry? Or perhaps a swirl of whipped chocolate ganache? Or a dollop of whipped cream and a sprinkle of multi-coloured non-pareils? If you make this recipe, let us know in the comments how you topped it!

Next Post: Probably my Easy Tex-Mex Potatoes. So easy. So, so easy. And vegan! 

Linking Up at Full Plate Thursday!

Pastry-Wrapped Cranberry Baked Brie, Or How to Repurpose Leftovers!

Serve wedges of this buttery, cheesy, tangy gooeyness at your next get-together! Or, you know, when watching Netflix!

This year we hosted my family for both Christmas Day and New Year’s Eve, and put out yummy things to nosh on each time. One of the items was a lovely cheese and crackers tray. I love cheese and crackers as an appy, so I made one for each get-together. But after New Year’s was over, we still had some leftover brie. Not an entire wheel, but at that point I was rather cheese-and-crackered out, so thought I’d try to repurpose it into something else. (Not that leftover brie is a problem — I mean, it’s brie!) I also had some leftover cranberry sauce that I had made (so yummy and so easy — try it yourself!) so I decided to use that too. And voila,  I decided to turn it into Pastry-Wrapped Cranberry Baked Brie!

It really is rather easy. Just take some pie crust (I used my vodka pie crust recipe), some cranberry sauce, some brie, and wrap it up all together, pop it in the oven, and voila, cheesy melted goodness, wrapped up in buttery pastry with a dollop of sweetness!

It really is easy to make, and it looks (and tastes!) impressive. Want to make one of your own? Let’s!


5 from 1 vote

Pastry-Wrapped Cranberry Baked Brie

This dish takes a brie and adds tangy cranberry sauce and buttery pie crust to it, for a delicious (and easy!) appetizer!

Servings 8 people


  • 1 wheel brie
  • 1 recipe pie crust
  • 6 tbsp. cranberry sauce


  1. Heat oven to 425 degrees Fahrenheit. 

  2. Roll out 2/3 of the pastry dough into a circle. Spread 3 tbsp. of cranberry sauce in the centre. 

  3. Place the brie on top of the cranberry sauce-covered pastry, and spread the remaining 3 tbsp. of cranberry sauce on top of the brie.

  4. Bring up the edges of the pie crust to wrap around the brie.

  5. Roll out the remaining pie crust into a smaller circle and place on top of the brie. Pinch the edges of the pastry together so that no cheese or cranberry sauce is showing. 

  6. Wrap in aluminum foil and place on a baking sheet. Bake for 20 minutes, and then remove foil and bake for a further 20-30 minutes or until the crust is golden brown. 

  7. Let sit for 10 minutes to let the cheese slightly solidify again, and serve! It will be ooey-goo-ily delicious!

By the way, you can use store-bought pastry dough and store-bought canned cranberry sauce, but it is just as easy and takes just as long to make it yourself as to go shopping for dough and sauce, so I encourage you to try making it from scratch yourself. If you make it, let us know in the comments what you thought of it!

My NYE cheese board, made from my Christmas Eve cheese board leftovers, and a few pantry staples. Once we were finished with it, I took the brie and turned it into Pastry-Wrapped Cranberry Baked Brie. We had already started sampling it when I decided I should take a photo.

p.s. – In case you were wondering, yes, once again I am typing this with an infant sleeping on me. She’s so cute and cuddly that I don’t even care that I have to contort myself to balance both her and my laptop at the same time! I really am enjoying this mom thing.

Next Post: Tex-Mex Potato Wedges? Or Cherry & Vanilla Oreo Mini Cheesecakes? Mmm…comfort food at its finest!

Linking Up at Full Plate Thursday!