Peppermint Mocha Bundt Cake

The holidays can be stressful. There’s finding the perfect gift for everyone on your list, hosting family functions, attending all those social events you’ve been invited to, finding time to wrap all the gifts that you bought, decorating the house, setting up the tree, etc. It can be A LOT.

So today we’re bringing you a dessert that will have everyone at the table coming back for more, but will keep your time investment to a minimum without sacrificing any flavour.

No rolling cookie dough, no rolling pastry, no multiple batches of cookies to bake- just a couple of bowls, a bundt pan, some time in the oven, and a little love. Can we get an amen? There is definitely a time and a place for those more fiddly holiday specialties. They are usually much loved and time honoured in their yearly presence. We can’t forget about them, but we do want to have some other options for last minute guests, maybe an after Christmas party, when you just want to bring something special that still has lots of holiday flair and pomp.

This bundt cake is sure to make everyone happy. It’s got lots of chocolate, peppermint flavouring, and the slightest hint of coffee so that if you didn’t know that it was there you might not notice it. It makes it the perfect cake for all-ages and events.

The cake gets its rich chocolate flavour from Dutch-processed cocoa and the moisture from sour cream and butter. Instant coffee and peppermint extract give it that quintessential peppermint mocha flavour.

We topped ours off with what were hoping to be a white chocolate glaze. What we learned though, is that white chocolate does not behave the same way as dark chocolate does when you pour heavy cream over it. It still tastes nice, but definitely does not have the same thickness or consistency. Feel free to attempt our white chocolate version, or stick with the original dark chocolate. You can find a link to the original here.

This is sure to be a crowd pleaser, and a delicious addition to any holiday gathering!

Go bake.

Peppermint Mocha Bundt Cake

Ingredients:

1 cup (230 g) salted butter

1/3 cup (27 g) Dutch-processed cocoa

1/2 teaspoon salt

1 cup water

2 cups (250 g) all-purpose flour

1 3/4 cups (350 g) granulated sugar

4 tablespoons instant coffee

1 1/2 teaspoons baking soda

2 large eggs

1/2 cup sour cream

1 1/2 teaspoons peppermint extract

1 teaspoon vanilla extract

For the glaze:

225 g white chocolate chips (1 standard package)

1 1/2 tablespoons corn syrup

1/3 cup heavy cream

1 tablespoon granulated sugar

Sprinkles, crushed candy canes, etc. for decoratating

Directions:

  1. Start by preheating your oven to 350 degrees F. Spray a 10 or 12-cup Bundt pan with non-stick spray and set aside.
  2. In a small pot, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, until melted and combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar, instant coffee, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs and whisk until completely blended. Whisk in the sour cream, peppermint, and vanilla extract. Mix until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes. Let the cake cool in the pan for 15 minutes before inverting onto a wire cooling racks and letting cool completely.
  5. While the cake is cooling, make the chocolate glaze. Place the chocolate chips and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small pot and place over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
  6. Drizzle the glaze over the cake, allowing it to drip down the sides (If you think it’s a bit thin, let it rest for a couple of minutes in the fridge, then stir, and give it another go). Sprinkle with the decoration of your choice. Enjoy!

Inspired by this recipe.

Double Chocolate Ginger Molasses Cookies

Do you know what’s better than the spicy goodness of ginger molasses cookies? Double chocolate ginger molasses cookies. We’re talking some major upping of your holiday cookie making game. Seriously.

Ginger molasses cookies are so indicative of the holiday season and winter festivities for us. There is something about baking with ginger, cinnamon, and cloves that puts us in the holiday spirit!

When you add chocolate to the mix we’re sold. It’s really a win-win situation if you can’t decide what to bake. Something buttery and spicy or rich and chocolatey? We took the decision making completely out of the equation, because honestly, who wants to compromise?

We came across this recipe through attending a Moroccan cooking class at a local cooking school here in Victoria. At the end of the class the chef, Heidi Fink, was handing out a variety of recipe cards and we could not resist scooping this one up!

These cookies get their spicy ginger flavour from the addition of two types of ginger- fresh and ground ginger. It doesn’t overwhelm the chocolate though, it just adds a nice heat! If you’ve ever made Mexican hot chocolate or had chocolate with chili in it you know that spicy heat and chocolate are a match made in heaven!

The molasses makes these feel like a holiday cookie, and rolling them in sugar before they’re baked gives them a sparkly finish that will look great on any holiday cookie plate. If you’re looking for a recipe that is a twist on an old favourite, this is the perfect cookie for you. Crispy on the out side, chewy and soft on the inside, and full of the rich, spicy flavours of the holidays, these are sure to be a new holiday favourite!

Go bake.

Double Chocolate Ginger Molasses Cookies

Ingredients:

1  1/4 cups plus 3 tablespoons (180 g) all-purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon flaky salt

3 tablespoons (19 g) Dutch-processed cocoa

1/2 cup (115 g) salted butter

1 heaping teaspoon (10 g) finely minced ginger (we used the prepared stuff from a jar)

1/2 cup (106 g) packed dark brown sugar

1/2 cup (162 g) fancy molasses

1 teaspoon baking soda

1 1/2 teaspoons very hot water

3/4 cup to 1 cup semi-sweet chocolate chips

granulated sugar for rolling

Directions:

  1. In a medium bowl, sift together the flour, spices, salt, and cocoa powder
  2. In a large bowl, beat together the butter, fresh ginger, and brown sugar until light and fluffy. Add the molasses and beat well to combine.
  3. In a small bowl, mix together the baking soda and the hot water.
  4. Stir half of the flour mixture into the sugar/butter mixture, then beat in the dissolved baking soda. Stir in the remaining dry ingredients. Gently mix in the chocolate chips, the cover your bowl with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or a silpat.
  6. Roll the dough into 1-1.5 inch balls, then roll each ball in granulated sugar making sure to cover them completely. Place the dough balls 2 inches apart on the prepared baking sheets. Transfer to the oven and bake until the surfaces of the cookies crack, about 10-12 minutes. Let cool on 5 minutes on the tray then move to a wire rack to cool completely. Enjoy!

Inspired by a recipe created by this chef!

Old-Fashioned Oatmeal Chocolate Chip Cookies

We’re sharing a recipe today that brings us back to our childhood. To a time when cookies were simple and delicious and no one thought to put salted caramel, Oreos, or Halloween candy in them ?

There is, of course, a time for such treats, but there is something beautifully nostalgic about making a recipe that has been made for years, and reminiscing about old memories and times gone by. These oatmeal chocolate chip cookies definitely fit the bill, and are made with a recipe that has been passed down and much loved by everyone who’s tried them!

Full disclosure: This recipe uses vegetable shortening instead of butter. We know, we know, but remember what we were talking about with times gone by? Back in the day shortening was regularly used in baking and to be honest, it produces a lovely flavour and texture to these cookies. Feel free to substitute the shortening with butter if you absolutely must, but we would definitely advise sticking to the original ingredients!

The other ingredients that comprise these cookies are basic, everyday, kitchen staples. Oatmeal, brown sugar, a bit of flaked coconut, and a shockingly little amount of chocolate chips. Let us tell you, we were totally tempted to add more chocolate chips! Half a cup?! That’s craziness! But we found that the decrease in the amount of chocolate chips really let the oatmeal component of the cookies shine.

To us, these cookies are similar in sentiment to digestive or tea biscuits. They are not overly sweet, would be perfect with a cup of tea, and are the perfect combination of chewy and crunchy.

Baking from vintage recipes can be so fun! We highly suggest that you take a taste of the past and make these cookies!

Old-Fashioned Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup ( 220 g) vegetable shortening

1 3/4 cup (219 g) all-purpose flour

2 cups (177 g) old-fashioned oats

1 cup (212 g) light brown sugar, packed

1/2 cup sweetened-flaked coconut

1/2 teaspoon baking soda

1/4 cup water

1/2 cup chocolate chips

Directions:

  1. Start by preheating your oven to 350 degrees F.
  2. In a large bowl, beat together the shortening and brown sugar. In a small bowl, dissolve the baking soda into the water and then add to the mixture as well.
  3. Add the flour, old-fashioned oats, and coconut, and mix again until combined.
  4. Add the chocolate chips and stir until evenly incorporated. Drop the dough by tablespoonfuls onto a parchment-lined baking sheet then bake in the oven for 10-12 minutes.
  5. Let cool on the baking sheet for 5 minutes then, transfer to a wire cooling rack to cool completely. Enjoy!

Spiced Honeycrisp Apple Cake

This is the motherload of cakes. Full of Honeycrisp apples, raisins, and pecans this cake screams autumn and warm, cozy, spicy goodness.

We have to admit we’re a bit obsessed with autumn fruit at the moment. So far, as of right now, we’ve made this and this with apples, and these lovelies with pears. Autumn produce is just so good right now that we don’t feel too bad bringing you one more recipe using it!

This cake brings together all sorts of fall flavours. Cinnamon, allspice, orange zest, apples, raisins, pecans. It’s the perfect cake to enjoy with a cup of coffee or tea on a chilly fall afternoon, but not so sweet that you couldn’t also enjoy it for breakfast (we promise it’s perfectly acceptable!).

It’s dense but not too dense, and has the perfect amount of caramely sweetness from the combination of white and brown sugar. You could definitely switch up the apples with something like a granny smith or gala as well.

You could also opt to omit the orange zest and allspice for an apple cake that is more traditionally flavoured. The raisins and pecans are also optional too, but they really do bring this cake to the next level from a flavour perspective.

If you’re in the market for a new everyday cake this is the perfect recipe to pull out this time of the year. It comes together with little fuss and is perfect when enjoyed between friends and family, but impressive enough to also be served to guests!

Go bake.

Spiced Honeycrisp Apple Cake

Ingredients:

3 cups (390 g) all-purpose flour

1 1/2 cups vegetable oil (We used canola oil)

1 cup (201 g) granulated sugar

1 cup (212 g) light brown sugar, packed

zest of a small orange (about 1 teaspoon)

3 large eggs

1 teaspoon salt

1 teaspoon cinnamong

1/2 teasponn allspice

1 teaspoon baking soda

1 teaspoon vanilla

3 cups, peeled, cored and diced Honey Crisp apples (about 2 medium)

1 cup (112 g) pecans, chopped

1 cup (130 g) raisins

Directions:

  1. Start by preheating your oven to 350 degrees F. Spray a bundt pan with non-stick spray.
  2. In a medium-sized bowl, whisk together your flour, salt, cinnamon, allspice, and baking soda.
  3. In a large bowl, beat together the oil, granulated sugar, brown sugar, and orange zest. Once combined, add the eggs and vanilla and beat until the mixture is creamy.
  4. Stir the dry ingredients into the wet ingredients and mix until about halfway combined. Add the raisins, pecans, and chopped apples and mix until fully combined.
  5. Transfer the mixture to the prepared pan. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing the cake from the pan. Let cool completely (or as much as you can stand!), before slicing. Enjoy!

Inspired by this recipe.

Salted Caramel Coffee Chocolate Chip Bars

 

It feels like it has been raining here endlessly. When you live somewhere like the Pacific Northwest you come to rely heavily on the different distinctions between levels of precipitation. Is it just a shower? Is it sprinkling?  Is there light rain? You catch our drift.

Well, it has been full on raining. The forecast seems to alternate between either 100% chance of rain (it was correct) and a 90% chance of rain (this was also correct). We can’t complain too much though since we had a very dry summer!

Since it’s been so gloomy out we decided to bake something that was pure indulgence and fun. We stumbled across some salted caramel chips a little while ago (at Bulk Barn for those of you who live in Canada) and thought that now would be the perfect time to use. When combined with coffee, chocolate chips, and brown sugar they became absolutely divine.

It was tough to figure out a name for these bars. They are not really a blondie and they’re not really a cookie either, but somewhere in between. We stored ours in the fridge because it resulted in a chewy, almost fudge like consistency which we loved.

If you can’t find the salted caramel chips you could easily substitute them with an equal quantity of chocolate chips or butterscotch flavoured chips and come up with a bar as equally delicious. You could also throw in some nuts- pecans or walnuts would be fantastic! These bars are sure to create a little burst of sunshine in anyone’s rainy day!

Go bake.

Salted Caramel Coffee Chocolate Chip Bars

Ingredients:

1 1/2 cups (188 g) all-purpose flour

1 1/2 teaspoons baking powder

12 tablespoons (171 g) salted butter, softened

1 1/2 cups (320 g) light brown sugar, packed

3/4 teaspoon salt

2 tablespoons instant coffee, dissolved in 2 Tbsp. warm water

1 large egg

1  1/2 tablespoons vanilla extract

1/2 cup (91 g) chocolate chips

1 cup (178 g) salted caramel chips

Directions:

  1. Start by preheating your oven to 350 degrees F.  Line a  9 x 13-inch baking dish with parchment paper or tinfoil and then spray with non-stick spray. Set aside.
  2. In a medium bowl whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and brown sugar. Add the egg, dissolved instant coffee, and vanilla and stir again until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until just incorporated. Then, gently stir in the chocolate chips and salted caramel chips.
  5. Pour the batter into your prepared pan and smooth the top. Transfer the pan to your preheated oven and bake for 18-24 minutes, or until the blondies are golden brown and just beginning to form cracks.
  6. Place the pan on a wire cooling rack and let cool completely. When ready to serve, remove the parchment paper from the pan and cut into squares.  Enjoy!

*We found that storing these in he fridge provided the best texture, but they can also be stored at room temperature.

Inspired by this recipe.

Double Ginger Apple Crisp

It’s officially time to break out fall recipes and flavours! Bring on the apples, pumpkin, and spices because we’re ready to do some fall baking!

This apple crisp is the perfect way to ring in the new season with style, and will make your kitchen smell heavenly as well. Apples are definitely in abundance at our local market and we couldn’t resist making good use of them this week.

We decided to put a twist on this apple crisp with the addition of ginger in both the apple filling and the oatmeal crumble topping. Instead of adding a super gingery taste to the dish, the ginger adds a lovely warmth that will keep you nice and cozy on crisp fall evenings.

We used ginger root in the apple filling because as the crisp cooks the ginger breaks down and completely disappears amongst the apples. Ground ginger is used in the topping to add even more oomph to the ginger flavour.

There is some debate about what kind of apples work best for apple crisp and really, apple desserts in general. There is a team that is staunchly against using any type of sweet apple, like Red Delicious, in favour of more tart apples like Granny Smith, and then the team that doesn’t really seem to put too much emphasis on the type of apple used.

For us, we tried to come right down the middle. We used four Granny Smith apples and three Golden Delicious for the perfect balance between tart and sweet. The Granny Smith apples also tend to hold their shape better, where as the Golden Delicious cook down and create more of a jammy filling which is absolutely divine. We suggest that you use at least a couple Granny Smith apples to provide some structure, but other than that, use what’s in season and looks good where you are!

We topped ours with cheater’s custard using Bird’s custard powder. We’ve been reading British cookbooks lately, and were completely enamoured with the idea of using custard to top a crisp or crumble. Ice cream would be equally as wonderful though.

This is the perfect dessert for fall and you’re sure to make a friend of whoever eats it!

Go bake.

Double Ginger Apple Crisp

Ingredients:

10 cups apples, peeled, cored, and sliced (We used 7 apples total- 4 Granny Smith and 3 Golden Delicious)

1 cup granulated sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

Thumb-sized piece of ginger (16 g), peeled and minced

2 cups (170 g) old-fashioned oats

2 cups (250 g) all-purpose flour

1 3/4 cups (350 g) packed light brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 cup (8 oz/230 g) salted butter, melted

Directions:

  1. Start by preheating your oven to 350 degrees F. Grease a large baking dish with non-stick spray (the shape doesn’t really matter here, but a large, shallow dish such as a 9x 13 would work well).
  2. Place the sliced apples, granulated sugar, flour, cinnamon, and minced ginger into a large bowl and stir well to combine.
  3. In another bowl, combine the oats, flour, brown sugar, baking powder, baking soda, ground ginger, and melted butter.
  4. Place the apples into your prepared baking dish and spread out evenly. Sprinkle your oatmeal crumble evenly over top. Transfer the baking dish to the preheated oven and bake for 45 minutes, or until bubbly around the edges and golden brown on top. Let cool for a couple minutes before serving and then top with custard or vanilla ice cream. Enjoy!

Inspired by this recipe.

Peanut Butter Milk Chocolate Chip Cookies

I (Alyssa) recently had my 30th birthday. It was a fantastic day filled with friends, family, parties, and fun, and I wouldn’t have changed anything about it! Far from being sad to leave my twenties, I’m excited about what this new decade has in store!

In conjunction with my birthday though, came an onslaught of birthday cake- chocolate peanut butter cake, rum soaked cake, and chocolate cake so rich and chocolatey that I’m not sure it’s necessary to try any other chocolate cake recipe for the rest of our lives. I’m not going to complain.

However, since there has been so much dessert floating around, it was a bit of a challenge trying to build up the desire to bake another dessert. I’m so glad I did though, because these are cookies that you will still want to eat after eating three different types of birthday cake. They’re that good.

Filled to the brim with peanut buttery flavour (two whole cups go into the dough!), these cookies are sure to fulfill all your peanut butter cravings. The addition of oats adds another layer of texture, and the milk chocolate chips make them taste like you’re eating your favourite peanut butter cup in cookie form.

These cookies are big too! We made them using 3 ounces of dough per cookie, which results in big, thick, chewy cookies similar to what you would see in a bakery. Feel free to make them smaller though, they will just take slightly less time to bake but taste just as heavenly!

Peanut butter and chocolate is a winning combination that will definitely make your day and whoever’s you share them with!

Go Bake.

Peanut Butter Milk Chocolate Chip Cookies

Ingredients:

2 1/2 cups (310 g) all-purpose flour

1/2 cup (52 g) quick-cooking oats

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (230 g) salted butter, softened to room temperature

1 cup (200 g) granulated sugar

3/4 cup (150 g) packed light brown sugar

2 large eggs

2 cups (500 g) creamy peanut butter

1 1/2 teaspoons vanilla extract

1 1/2 cups (270 g package) milk chocolate chips

Directions:

  1. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt together. Set aside
  2. In a large bowl, beat together the cream and both sugars until smooth, about 1-2 minutes. Add the eggs and beat until combined, about 1 minute. Add the peanut butter and vanilla and stir again until combined. *We did this entire process using a large spoon but a mixer would work just as well (and probably be much easier!).
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and mix again until incorporated. Chill the dough for 1-2 hours in the fridge to help firm up the dough.
  4. Preheat your oven to 350 degrees F and line your baking sheets with parchment paper or a silpat. (We unfortunately ran out of parchment paper just as we were starting to bake these so we went for the au naturale method which worked as well!).
  5. Roll the dough into large balls, about 3 tablespoons per ball (or 3 ounces/85 g if you want to get into details). Place the dough onto your prepared baking sheet and gently press down on each ballto slightly flatten them. Bake each batch for 13-15 minutes until lightly browned on the edges.
  6. Remove from the oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Inspired by this recipe.

Fudgy Oatmeal Bars

With everything that’s going on in the world at the moment, let’s talk about something a bit more on the lighter side of things. Like what happens when you stuff a rich and fudgy chocolate filling inside soft and tender oatmeal cookie bars. Here’s a hint… you’ll want more.

On the west coast of Canada, Starbucks stocks these pastries called Oat Fudge Bars that are out of this world. In the US the closest we’ve seen is something called a Michigan Cherry Oat Bar, but let us be the first to tell you (in a completely unbiased way of course!) that the oat bars with fudge are better.

Today’s bars get their uniquely fudgy center by melting sweetened condensed milk, chocolate chips, and butter together to produce a smooth velvety fudge that is so simple to make! It then gets sandwiched between two layers of thick and chewy oatmeal cookie. We used 60% Ghiradelli chocolate chips for our fudge but regular chocolate chips would work just as well!

The oatmeal cookie base is very similar to your standard oatmeal cookie recipe, and gets made much the same way. First you start off by creaming together butter and sugar, then add eggs and vanilla, dry ingredients, and finally the oats. Quick cooking oats are a must for this recipe. Leave your old-fashioned oats for your oatmeal cookies!

The unique thing about these bars is that you don’t completely encase the fudge layer in an oatmeal cookie crust. Instead, you dot the second layer of oatmeal mixture over top of the fudge so that the fudge can peak out and let itself be seen in all its fudgy glory. Believe us, fudge tastes different when it gets to be in the spotlight!

The fudge layer is thck too guys, which is totally satisfying. The oatmeal cookie layer is not too sweet at all though so you’re not overwhelmed with a double-dose of sweetness.

These bars would make the BEST after-school snack and make you a hero to your kids. Or, if you’ve had a long day at university or work these bars would be the perfect pick me up with your afternoon cup of coffee. They’re sure to be a hit whenever you eat them!

Go bake.

Fudgy Oatmeal Bars

Ingredients:

1 cup (226 g) salted butter, softened

2 cups (224 g) light brown sugar, packed

2 large eggs

2 tablespoons vanilla extract, divided

3 cups ( 240 g) quick cooking oats

2 1/2 cups (313 g) all-purpose flour

3/4 teaspoon baking soda

1 1/2 teaspoons salt, divided

1 can sweetened condensed milk

2 cups (315 g) chocolate chips

3 tablespoons (42 g) salted butter

Directions:

  1. Start by preheating your oven to 350 degrees F. Lightly grease a 9 x 13 inch baking pan with non-stick spray.
  2. In a large bowl, beat together 1 cup butter with the brown sugar until fluffy. Mix in the ggs and 1 tablespoon of vanilla.
  3. In another bowl, combine the oats, flour, baking soda, and 1 teaspoon salt. Stir the butter mixture into the flour mixture and then set aside.
  4. In a small pot, heat the sweetened condensed milk, chocolate chips, 3 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from the heat and stir in the remaining 1 tablespoon vanilla.
  5. Pat 2/3 of the oat mixture into the bottom of the preparen pan. Spread the chocolate mixture evenly over the top, and dot with the remaining oat mixture.
  6. Transfer to the oven and bake for 30-35 minutes, or until the top is starting to look slightly golden brown. Cool on a wire rack, then cut into bars. Enjoy!

Inspired by a recipe found in Just Desserts, a compliation cookbook from KCTS 9 Cooks (2013).

Chai Spiced Oatmeal Creme Pies

It’s September which means we can make spiced everything right?! We thought we’d ease our way into “spiced” season by starting off with something that’s chai spiced and then work our way into pumpkin spiced things when the leaves really start to fall off the trees!

We’ve made Sally’s Oatmeal Crème Pies before and absolutely loved them. However, Starbuck’s chai lattes are also one of our favourites which got us thinking about whether we could come up with a magical way to combine both delicious flavours.

We think we did it. These cookies pack a chai flavour punch not just a hint. We made sure that the flavour of chai really came through by incorporating chai flavours into both the cookie and the buttercream so that you just can’t miss it!

The oatmeal cookie is buttery, crispy around the edges, chewy in the center and everything that you could want an oatmeal cookie to be. They are not overly thick which means that you can pile on extra frosting without worrying about whether you’ll be able to fit the whole thing in your mouth! We’re always thinking of you!

These are the perfect cookies to enjoy as you watch the leaves start to fall off the trees, the days start to get crisper, and autumn starts to loom closer and closer. They would be lovely with a cup of tea or coffee, or maybe even as a breakfast treat! Your secrets are safe with us ?

Go bake.

Chai Spiced Oatmeal Creme Pies

Ingredients:

1 1/4 cups (290 g) salted butter, softened to room temperature

1 cup (200 g) packed dark brown sugar

1/2 cup (100 g) granulated sugar

1 large egg

2 teaspoons vanilla extract

1 tablespoon fancy molasses

1 1/2 cups (187 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon sea salt

3/4 teaspoon cinnamon

1/4 teaspoon each of ground cloves, ginger, nutmeg, and cardamom

3 cups (240 g) quick-cooking oats

Creme Filling:

3/4 cup (175g) salted butter, softened to room temperature

3 cups (360 g) powdered sugar

3 tablespoons heavy cream

1 1/2 teaspoons vanilla extract

1/4 teaspoon each of ground cinnamon, ginger, cardamom, and allspice

pinch of sea salt

Directions:

  1. Start by preheating your oven to 375 degrees F. Line a large baking sheet with parchment paper then set aside.
  2. Using a mixer or a large spoon and some elbow grease, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, spices, and oats.
  4. With the mixer running on low (or a gentle hand), slowly add the dry ingredients to the wet ingredients until just combined. Place the dough in the fridge to rest for about an hour (you can skip this step, but we found that our cookies baked better when the dough was slightly chilled).
  5. Drop the dough with a large cookie scoop, or make sure each ball of dough is roughly the same size. The cookies will definitely spread in the oven, so place the dough about 3 inches apart from each other.
  6. Bake for 10 minutes or until the cookies are lightly browned around the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. For the filling: Beat the butter and powdered sugar together on medium speed for 1-2 minutes. Pour in the heavy cream, vanilla extract, and spices and beat on high for 2-3 minutes until fluffy. Add a pinch or two of salt as needed. Spread about 1 1/2 tablespoons of cream filling on the bottom side of half of the cookies and top with the remaining cookies, right side up. Enjoy!

Inspired by this recipe.

Zucchini Brownies with Chocolate Frosting

It’s the last day of August, can you believe it? It seems like just yesterday we were talking about Canada Day and what was on our summer bucket lists!

It’s been a summer filled with lots of wonderful things though- road trips, hiking,  marathon Great British Bake Off watching, travels down south… but most importantly, this was the summer that we finally bit the bullet and started Fancy Dough. We thought that there couldn’t be a better way to celebrate than with a big pan of brownies!

We’ve made brownies before this summer, but these are special brownies (no, not that kind). They’re special because they have zucchini in them which makes them super moist without having to add a bunch of extra fat. Instead, they have 2 whole cups of zucchini in them plus walnuts for some heart healthy fats. They are also egg-less and use canola oil instead of butter which makes these friendly brownies for vegans and individuals with special dietary needs alike.

We added a quick chocolate frosting to ours because a brownie without topping is a sad brownie in our opinion, and we can’t let our brownies be sad. The frosting whips up in a flash using melted butter, cocoa, powdered sugar, milk, and a bit of vanilla. It has the consistency of your classic lunch-lady brownies which we are absolutely in love with.

If you’ve got some extra zucchini kicking around this is a great way to use some of it up that doesn’t include the words bread, loaf, or some kind of stir-fry. The zucchini completely melts away in this recipe leaving you with just its moisture to keep these brownies nice and soft, which makes it a great option for sneaking some extra veggies into your kids’ (or kid-at-heart’s) diet.

We added chopped walnuts to ours but you could also leave them out or substitute them for something like chocolate chips. Or heck, throw caution to the wind and add both! It’s the last days of summer right!

Go bake.

Zucchini Brownies with Chocolate Frosting

Ingredients:

1/2 cup vegetable or canola oil

1 1/2 cups (300 g) granulated sugar

2 teaspoons vanilla extract

2 cups (250 g) all-purpose flour

1/2 cup (40 g) unsweetened cocoa powder*

1 1/2 teaspoons baking soda

1 teaspoon sea salt

2 cups shredded zucchini (from about 1 large zucchini)

1/2 cup (50 g) walnuts

6 tablespoons (30 g) unsweetened cocoa powder

1/4 cup (56 g) salted butter

2 cups (240 g) icing sugar

1/4 cup milk

1/2 teaspoon vanilla extract

Directions:

  1. Start by preheating your oven to 350 degrees F. Spray a 9 x 13″ baking pan with non-stick spray and set aside.
  2. In a large bowl, mix together the oil, sugar, and 2 teaspoons of vanilla extract until well blended. Add the shredded zucchini and stir to combine.
  3. In another bowl, whisk together the flour, 1/2 cup cocoa, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until incorporated. Add the walnuts and stir until just blended. Pour the batter into the prepared baking pan, smoothing the top as you go. Transfer to your oven and bake for 25-30 minutes or until the brownies spring back gently when touched, or when a toothpick inserted in the center comes out clean. Ours took 25 minutes.
  5. While your brownies are cooling, prepare the frosting. In a small bowl melt together 1/4 cup butter and 6 Tbsp. cocoa in the microwave. Start with 20 second bursts, stirring after each increment, until smooth. Allow to cool slighlty. In a medium bowl, blend together the powdered sugar, milk, and 1/2 tsp. vanilla. Once cooled, stir in the cocoa mixture and mix until well combined. Spread over the cooled brownies before cutting into squares. Enjoy!

Inspired by this recipe.