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Tag Archives: baked treat

M&M Cookies


So, I am nine months pregnant… I needed these cookies yesterday. Needed. So good, quick and easy. You can do a variation of M&M/Chocolate chip ratio.

1/2 cup butter (room temperature)
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cup flour
2 tablespoons instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup M&M’s
1/2 cup chocolate chip

Cream together butter, pudding mix and sugars. Add in egg and vanilla. In a separate bowl mix dry ingredients, then add into butter mix. Fold in chocolate chip and M&M’s.

Drop by the tablespoonful onto prepared cookie sheets. Bake 10-12 minutes at 350 degrees. Makes 24-30 cookies, depending on the size you like. Enjoy!


Banana Oatmeal (Chocolate Chip) Muffins…low fat

Banana Oatmeal Muffins - Couldn't wait to eat one hot from the oven!

Banana Oatmeal Muffins – Couldn’t wait to eat one hot from the oven!

Emily and her girls were coming over for a mid morning Sunday play date so Syd and I baked up these healthy muffins to snack on. They were delicious! The recipe should make a dozen muffins, I made 10 and a dozen mini ones for the girls. They were low fat with no oil – so I find they are only good for a few days, not that there were many left!!


1 ½ cups all purposed flour
1 cup oatmeal
½ cup sugar
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 egg
¾ cup 1% milk
1/3 cup applesauce
1 tsp vanilla
3 mashed ripe bananas
1/2 cup chocolate chips (optional)


Combine all of the dry ingredients in a separate bowl. In a separate big mixing bowl (I always use my kitchen aid mixer), mash bananas. Add in egg, milk, applesauce and vanilla and mix well. Stir in dry ingredients just until blended. Stir in chocolate chips. Pour into 12 paper lined or greased muffin tins. Bake at 400 degrees for 18-20 minutes. Enjoy!

Sydney "Helping"

Sydney “Helping”

Reese Oatmeal Cookies

Oatmeal Cookies with Reese Peanut Butter Cups

I was trying to clean my baking cupboard this afternoon and found an overwhelming amount of christmas chocolates left to use up. I had been melting most of the plain chocolate into candy cane bark but still had more to use – including a bag full of Reese’s Peanut Butter Bells. So, naturally – the only thing better than Reese’s – would be Reese’s wrapped in cookies. I made a couple adjustments to a recipe I found online and came up with this – delicious!!!


1/4 cup butter softened
1/4 cup shortening
1/2 cup sugar
1/2 cup brown sugar1 egg
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oatmeal
1 cup chopped up Reese’s Peanut Butter Cups/Bells in this case

Beat butter, shortening, and sugars until well blended. Mix in egg. Stir together flour, baking soda and salt; blend into butter mixture. Stir in oatmeal. Stir in peanut butter cups.  Drop by the tablespoon onto ungreased cookie sheets/parchment paper bake at 350 for about 12 minutes. Let cool – if you can – Enjoy!

Orange Date and Nut Bread

Orange Date BreadStraight out of my mom’s cookbook from 1978 “Cooking with a Food Processor” this recipe is sweet and moist, not that bad for you, and coming from someone who tends not to like orange flavoured baked goods, and doesn’t like dates – it was actually quite good. Everyone else loves it! Mom made it yesterday; this recipe makes a 9×5 loaf pan.


1 cup chopped, pitted dates
¾ cup boiling water
1 tsp baking soda
1 small seedless orange cut into 6 pieces
1 ½ cup all purpose flour
1 cup nuts (optional)
¾ cup sugar (note: I would reduce this to ½ cup)
2 eggs
2 tbsp butter cut into 4 pieces
1 tsp salt


Combine dates, water and baking soda in small mixing bowl; set aside. Grease and flour a 9×5 inch load pan. Preheat oven at 350 degrees.

In a food processor; blend orange for 15 seconds. Add in flour, nuts, sugar, eggs, butter, salt and ½ date mixture and blend for 5 seconds.  Add remaining date mixture and process for another 15-20 seconds until well blended. Pour into loaf pan. Bake until loaf springs back when touched lightly in center, 55-60 minutes. Cool for 10 minutes. Loosen side with spatula and remove from pan. Enjoy!

Homemade Baked Jalapeño Poppers

 Baked jalapeno popper
Mike loves jalapeño poppers but I refuse to buy greasy pre-made treats from the freezer isle of the grocery store, unless absolutely necessary (ie. I am trying to convince him to take me on a trip). My mom had been facilitating his addiction to these cheesy spicy treats by getting them from a little farmers market outside of a small town called Port Perry. Since they were “homemade jalapeño poppers” I let it slide occasionally.  We went to a party over the holidays and someone had brought jalapeño stuffed with cheese wrapped in bacon, which convinced me I could just make them myself and they would be healthier. Below is my recipe, its really easy, the only problem is it’s a little time consuming to do the breading step for an impatient cook as myself, especially when they are eaten in all of two minutes. But they are worth it. This makes 12 poppers, which could be enough for as many as 4 people for an appetizer… 4 people or 1 Mike.

6 fresh medium sized jalapeño, stem cut off, sliced in half lengthwise and deseeded
½ cup light cream cheese softened
¼ cup of 2% cheddar cheese shredded (monetary jack, marble etc. all work great!)
1 egg + 2 tbsp water whisked together (or egg white substitute)
½ cup whole grain bread crumbs
½ tsp cayenne, garlic powder and onion powder

Prep the jalapeños by cutting off the top where the stem is, slicing in half lengthwise and removing the seeds to create two boats for each jalapeño. In a bowl mix together cayenne pepper, softened cream cheese and shredded cheese. Put one spoonful of mixture inside each jalapeño boat. In another bowl whisk egg and water together to create egg wash. Dip prepared jalapeño into egg wash then roll into breadcrumbs (on a plate or shallow bowl). Put finished popper onto stone or cookie sheet lined with tin foil. Bake at 425 degrees for 15 minutes. Serve hot (careful) with a side of sour cream or plain yogurt for dipping. Enjoy!