Turtle Brownies Recipe


Here’s an easy way to make turtles at home.  Granted they won’t look the same but they taste just as good.  This is a recipe I found at Martha’s website but I’ve changed it a bit as I found the original recipe too sweet.

What You Will Need:


–   ¼ cup of butter

–   ½ cup of unsweetened, chopped, chocolate

–   ½ cup of flour

–   ½ tsp of salt

–   ¼ tsp of baking powder

–   1 cup of sugar

–   ¼ cup of milk

–   2 eggs

–   1 tsp of vanilla extract


For the Topping:

–   ¾ cup of sugar

–   1/3 cup of heavy cream

–   1 tsp of vanilla extract

–   ½ tsp of salt

–   1 cup of chopped, toasted pecans


What You Will Need to do:

1.   Preheat your oven to 325°F. 

2.   Line a buttered an 8” square baking dish with parchment paper

3.   To make the batter for the brownies, put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.

4.   Whisk together flour, baking powder, and salt in another medium bowl; set aside.

5.   Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes.  

6.   Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low.  Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.

7.   Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes.  Let cool on a wire rack.

8.   To make the topping, bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved.  When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes

9.   Remove from heat, and immediately add cream, vanilla, and salt.  Gently stir with a wooden spoon or heatproof spatula until smooth.  

10.   Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.

11.   Pour caramel over cool brownies; spread with an offset spatula.  Refrigerate until cold, 30 minutes to 1 hour.

12.   Let brownies stand at room temperature at least 15 minutes before serving.  Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut.

Eggnog Cookie Recipe



What You Will Need to do:

–   ½ of softened cup butter

–   ¾ of cup sugar

–   1 tsp of baking powder

–   1 tsp of baking soda

–   1 tsp of nutmeg

–   ¼ tsp of salt

–   1 egg

–   ½ tsp of vanilla

–   ½ tsp of rum extract

–   3 cups of flour

–   ¾ cup of eggnog

–    icing of your choice


What You Will Need to do:

1.   In a bowl, beat the butter with an electric mixer.

2.   Beat in the sugar and then the baking powder, baking soda, nutmeg and salt.

3.   Next, beat in the egg, vanilla and rum extract until everything is mixed together well.

4.   Alternately add flour and eggnog, beating after each addition until combined.

5.   Divide dough in half.  Wrap and chill for 1 – 2 hours or until dough is easy to handle.

6.   Preheat your oven to 425°F.

7.   On a well-floured surface, roll half of the dough at a time into a 10×5” rectangle.

8.   Using a sharp knife, cut each rectangle crosswise into twenty 5×1/2” strips.

9.   Roll each strip into a 10” rope.

10.   On an ungreased cookie sheet, shape rope into a loop, crossing rope over itself about 1 ½” from ends.

11.   Twist rope at crossing point. Lift ends over loop and the ungreased cookie sheet.

12.   Bake in the oven for 5 minutes or until tops are very light brown.

13.   Transfer to a wire rack; cool completely.

14.   Drizzle cookies with an icing of your choice.

Cinnamon Bun Apple Cobbler Recipe



This dessert recipe is the perfect combination of apples and cinnamon buns.


What You Will Need:

–   1/3 cup softened butter

–   1 ¼ cups brown sugar

–   2/3 cup rolled oats

–   1/3 cup flour

–   ½ tsp cinnamon

–   8 baking type apples sliced thinly

–   1 Tbsp of lemon juice


Cinnamon Bun Ingredients:

–   1 ½ cups of flour

–   2 Tbsp of sugar

–   ¼ tsp of baking soda

–   1 Tbsp of baking powder

–   ½ tsp of salt

–   ¼ cup of cold butter

–   2/3 cup of milk


Cinnamon Sugar Topping:

–   2 Tbsp of sugar

–   1 tsp of cinnamon

–   2 Tbsp of melted butter


What You Will Need to do:

1.    In large bowl, mix the butter, brown sugar, rolled oats, flour and cinnamon together. Remove 1 cup and set aside.

2.   Stir apples and lemon juice into remaining brown sugar mixture; pack tightly into 8” square baking dish.  Set aside.

3.   Cinnamon Buns:  In separate bowl, whisk together flour, sugar, baking powder, baking soda and salt.  Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle with buttermilk, tossing with fork to make shaggy dough.

4.   Turn out dough onto lightly floured surface; knead 5 or 6 times until dough comes together.  Roll or gently press into 8” square.  Sprinkle with reserved brown sugar mixture, pressing to adhere.

5.   Roll up dough into cylinder.  Cut crosswise into 9 pieces.  Arrange pieces, cut side down, over filling.

6.   Cinnamon Sugar Topping:  Stir sugar with cinnamon.  Brush bun tops with butter; sprinkle with cinnamon sugar.


Cheesecake Brownies Recipe


Andreas Trauttmansdorff

Here’s a recipe that I’m sure any chocolate and cheesecake lover would drool over.  Please note that I found this recipe at the Chatelaine but I made some personal changes:

What You Will Need:

–   250g (1 block) of cream cheese

–   1 1 /4 cups of sugar

–   2 tsp of vanilla

–   3 eggs

–   2/3 cup of flour

–   ½ cup of butter

–   ½ tsp of baking powder

–   ½ cup of unsweetened cocoa powder

–   4 Tbsp of milk

–   ¼ tsp of salt

–   ½ cup of chocolate chips


What You Will Need to do:

1.   Preheat your oven to 325°F. 

2.   Coat an 8” baking dish with cooking oil.

3.   Cut the cream cheese into cubs.  Mix in a food processor until the cream cheese becomes smooth.

4.   Add ¼ cu p of sugar, 1 egg and 1 tsp of vanilla and continue to mix in the bowl.

5.   Place the butter in a separate bowl.  Microwave until the butter has melted. 

6.   With a fork, mix in the sugar with flour, cocoa, baking powder and salt with the butter.

7.   In a medium-size bowl, whisk remaining 2 eggs with butter, 3 Tbsp milk and remaining tsp vanilla until evenly blended.

8.   Stir egg mixture into flour mixture until evenly mixed.  Remove 1/2 cup batter to a small bowl and stir in remaining 1 Tbsp milk.  Set aside.

9.   Stir chocolate chips into batter in large bowl.

10.   Turn chocolate-chip batter into baking dish and smooth surface.

11.   Turn cream cheese mixture overtop and smooth surface.  Spoon large dollops of reserved chocolate batter overtop.

12.   Using a knife tip, swirl brownie mixture through cheesecake a few times, creating a wavy pattern.

13.   Bake in centre of oven until edges pull away from sides of pan and moist crumbs cling to a toothpick when inserted into centre, 35 to 40 minutes. 

Cheesecake Brownies Recipe

Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle Recipe



Here is an incredible recipe that I found on the Cooking With Philly website that I just can’t stop thinking about.

What You Will Need:

–   1-3/4 cups plus 2 Tbsp. sugar, divided

–   1 cup flour

–   1/2 cup butter, softened

–   3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

–   1 Tbsp. vanilla

–   3 eggs

–   1 cup canned pumpkin

–   4-1/2 tsp. ground cinnamon, divided

–   1 tsp. ground nutmeg, divided

–   1/2 tsp. ground ginger

–   1 Tbsp. instant coffee

–   1/4 cup water

–   1/3 cup unsalted pumpkin seeds

–   1 cup whipping cream


What You Will Need to do:

1.   Preheat your oven to 350ºF.

2.   Process 1/4 cup sugar, flour and butter in food processor until mixture forms dough that pulls away from side of work bowl; press onto bottom of 9-inch springform pan. Prick all over with fork. Bake 25 min.; cool completely.

3.   Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

4.   Reserve 1-1/2 cups batter. Stir pumpkin, 1 Tbsp. (3 tsp.) cinnamon, 1/2 tsp. nutmeg and ginger into remaining batter; pour over crust. Add coffee granules to reserved batter; stir until completely dissolved.  Carefully spoon over pumpkin layer in pan; spread to form even layer.

5.   Bake50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

6.   Meanwhile bring remaining sugar and water to boil in saucepan on medium-high heat, stirring until sugar is dissolved; cook, without stirring, 10 to 12 min. or until golden brown. Remove from heat. Stir in seeds with wooden spoon; cook and stir 4 to 5 min. or until seeds are toasted and evenly coated with sugar syrup. (Note: Sugar will turn dry and grainy before melting completely. Just keep stirring.) Pour carefully onto parchment-covered baking sheet; cool completely.

7.   Beat cream with remaining sugar and spices in clean bowl with mixer on high speed until stiff peaks form. Serve over cheesecake with the brittle.

Frugal Tip ~ Have Leftover Cookie Crumbs?


Do you have some extra cookie crumbs from the bottom of a bag or box of cookies?  Use these leftovers by sprinkling them on ice cream as a treat!

Cookies & Cream Frozen Dessert

It is so hot in my place right now.  All I can think about at the moment is different ways to keep cool.  Here’s a yummy recipe I found on the Kraft website:


Cookies & Cream Freeze recipe



What You’ll Need

14 Oreo Cookies, divided

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup sugar

1/2 tsp. vanilla

2 cups thawed Cool Whip Whipped Topping

4 squares Baker’s Semi-Sweet Chocolate, melted, cooled slightly


What You’ll Need to Do:

LINE 8×4-inch loaf pan with foil, with ends of foil extending over sides. Place 8 cookies on bottom of pan. Crumble remaining cookies.

BEAT cream cheese, sugar and vanilla in medium bowl with mixer until well blended. Stir in Cool Whip. Spoon about 1-1/2 cups cream cheese mixture into medium bowl; stir in melted chocolate.

SPREAD remaining cream cheese mixture over cookies in pan. Sprinkle with crumbled cookies; gently press into cream cheese mixture with back of spoon. Cover with Cool Whip mixture. Freeze 3 hours or until firm.

REMOVE dessert from freezer about 10 min. before serving; invert onto plate. Remove foil. Let dessert stand at room temperature to soften slightly before cutting to serve.


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