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


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


  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


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


  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.

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


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


  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.

Peanut Butter Cookie Dough Brownies

We’re taking a break from our regularly scheduled summer fruit recipes to bring you something that is pure chocolate and peanut butter. No blueberries, cherries, or raspberries found their way into this post!

These brownies are all about deep, dark chocolate and rich and creamy peanut butter. We’re not sure  there’s a better combination.

We took regular brownies up a notch with this recipe by whipping together a quick flourless peanut butter cookie dough, and then dolloping it on top of our brownie batter before baking. The result is pools of underdone peanut butter cookie dough that beg you to return for a second (and maybe even a third!) square of indulgence.

Full Disclosure: The peanut butter cookie dough we made used granulated sugar as a sweetener. This produced a final product that was slightly grainy but still tasted amazing! We weren’t bothered by it, but if you think you may be, we suggest that you use a slightly reduced amount of icing (powdered) sugar to replace it. We’ll leave detailed instructions in the recipe below.

The best thing is that these brownies use ingredients that you already have in your pantry- butter, sugar, flour, and cocoa. No need to worry about melting unsweetened chocolate or pulling our your pots and pans. We made things even easier by melting everything together using the microwave. This may be sacrilege to some people, but sometimes, you just need brownies. Stat.

After the brownies were finished cooling in their tray we transferred them to the fridge for safe-keeping. We originally did this so that they’d be easier to cut, but the chill from the fridge when eating them cold adds so much more fudginess to these brownies than if you keep them at room temperature. We highly recommend it!

Go Bake.

Peanut Butter Cookie Dough Brownies


10 tablespoons (140 g) salted butter

1 1/4 cups (250 g) granulated sugar

3/4 cup plus 2 tablespoons (80 g) Dutch-processed cocoa

1/4 teaspoon sea salt

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup (65 g) all-purpose flour

2/3 cup (65 g) chocolate chips

1/2 cup (120 g) smooth peanut butter (we used Kraft)

1/2 cup (100 g) granulated sugar; or alternatively, use 1/3 cup (80 g) icing sugar

1/2 teaspoon pure vanilla extract


  1. Preheat your oven 325 degrees F. Line an 8×8-inch square baking pan with tinfoil leaving an overhang on two sides so that you have handles to remove the finished brownies (no need to grease!).
  2. Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave in 20-30 second increments until the butter is fully melted and the mixture is smooth, making sure to stir after each increment. Remove the bowl from the microwave and set aside briefly until the mixture is only warm, not hot.
  3. Meanwhile, make your peanut butter cookie dough. In a small bowl mix together the peanut butter, sugar (whichever type you’re using), and 1/2 tsp. vanilla and stir will to combine. Set aside.
  4. Stir in 1 tsp. vanilla into the chocolate mixture with a spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the spoon. Stir in the chocolate chips and then spread evenly into your prepared pan.
  5. Roll the cookie dough into small bowls, or just drop dollops of the dough evenly over the top of the brownie batter. Sprinkle with additional chocolate chips if you’re feeling particularly feisty!
  6. Transfer to the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out slightly mois with batter, and the edges are starting to pull away from the sides of the pan.
  7. Let cool completely in the pan then lift up the ends of the foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. As we mentioned earlier, we find that it’s way easier to cut brownies when they’re slightly chilled.  To do this, place your cooled brownies into the fridge for at least an hour, then remove from the pan and cut as per usual.

Inspired by this recipe.

Dark Chocolate Bundt Cake with Fresh Cherry Sauce

Hello, and welcome again to Fancy Dough! Thanks for stopping by and checking us out!

We’re going to kick things off with a bang for our first recipe post, and bring you a delicious dessert that combines the best of two worlds- chocolate cake and summer fruit.

Summer time is synonymous with fresh fruits and veggies. It’s something we look forward to every year and something that we try to make a point of capitalizing on in both savoury and sweet recipes. The problem is, sometimes you just want chocolate, right?

To alleviate the guilt that we felt when we thought about not using summer fruit in a recipe, we decided to find a way to have our chocolate and eat it too. The result was this deliciously moist and chocolatey bundt cake topped with drizzles of dark and white chocolate and a cherry sauce that will leave you perplexed about how little sugar it contains.

The chocolate cake comes together easily, so easily that we didn’t even bother to get out a mixer to make it (to be honest, we rarely do). Using coffee in the recipe only serves to add depth to the chocolate flavour, and doesn’t add any coffee flavour to the final product, so no need to worry about that!

Instead of a ganache to top things off, we decided to melt semi-sweet and white chocolate chips and keep things simple (it’s the summer time, which means we want things quick and dirty!). You can choose to be as artistic and care-free when you drizzle it on as you’d like- we chose to go for something a bit more Pollok-esque and channel our inner creative artist.

Finally, in order to pay homage to the season, we made a cherry sauce using fresh Okanagan cherries! There are literally 5 ingredients in the sauce, including water, so this is a sauce that you could easily make and re-make for a number of different purposes- as an ice cream topping, stirred into yogurt, as a cheesecake topping, etc.

If you’re looking for a dessert that looks way more impressive than it is to actually make this summer, this one’s for you!

Dark Chocolate Bundt Cake with Fresh Cherry Sauce


For the bundt:

1 cup brewed coffee, room temperature

1 cup (226 g) salted butter

3/4 cup (65 g) Dutch-process cocoa powder

2 cup (402 g) granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon sea salt

2 cups (250 g) all-purpose flour

2 teaspoons vanilla extract

2 large eggs

1/2 cup (120 g) Greek yougurt (we used 2%)

For the cherry sauce:

2 cups (260 g) pitted cherries

2 tablespoons water

2 tablespoons coconut oil

2 tablespoons granulated sugar

2 teaspoons cornstarch


To make the bundt:

  1. Start by preheating your oven to 350 degrees F and grease a 10-12 cup bundt pan with non-stick spray.
  2. Place the coffee, butter, and cocoa into a microwave-safe bowl and heat in the microwave in 20-25 second increments, stirring frequently, until the butter melts. Remove from the microwave and whisk until smooth. Let the mixture cool for 10 minutes.
  3. While the chocolate is cooling, place the sugar, baking powder, baking soda, salt, and flour into a large bowl, whisking to combine.
  4. Pour the cooled chocolate mixture into the bowl with the dry ingredients and mix until thorougly combined. Make sure you scrape the bottom and sides of the bowl to make sure everything is incorporated.
  5. In a separate bowl, whisk together the vanilla, eggs, and yogurt. Mix into the chocolate batter, stirring until combined.
  6. Pour the batter into your prepared bundt pan, transfer to the oven, and bake for 50-55 minutes, until a toothpick insterted into the center comes out clean.
  7. Remove the pan from the oven, wait 5 minutes, and then turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before drizzling with chocolate.
  8. While you’re waiting for your cake to cool, place the white and dark chocolate into two separate bowls, microwave each in 20-25 increments, stirring after each one, until melted and smooth. Using a spoon carefully (or not!) drizzle the melted chocolate over the cake.

To make the cherry sauce

  1. Place the cherries, water, butter, sugar, and cornstarch in a medium-sized pot.
  2. Place the pot over medium-high heat and bring to a boil, stirring frequently. Once it comes to a boil, boil for 3 minutes, then reduce the heat and simmer for 2-3 minutes longer.
  3. Let the sauce cool for a couple minutes, and then server with your bundt cake! The sauce will keep in an air-tight container for up to 2 days.

Inspired by this recipe and this recipe.