S'more Tarts - A Grown Up Treat

I love s'mores! Who doesn't, right? But sadly, we don't have access to a roaring campfire all that often. These individual tarts are a great way to bring back the s'more feeling when you can't make it outside (and bonus you can avoid all the smoke and ash of a real camp out).

This sour cream ganache has a tart/sharp flavour to it and is very rich! I think you could serve two people with one individual tart, if desired.

Makes 4, four inch tarts.

Crust

1-1/4 c graham crackers

1/4 c coconut

1/2 c unsalted butter, melted

Instructions

1. Combine all three ingredients in a mixing bowl. 
2. Remove two tablespoons of crumb mixture and set aside.
3. Press into 4 mini tart pans (10cm/4 inches each) - as compactly as possible.
4. Refrigerate for at least 20 minutes.

Ganache

1 cup full fat sour cream at room temperature

210 grams dark chocolate, broken into small pieces

Instructions

1. Melt chocolate in double broiler.
2. Take off heat and stir in sour cream until smooth.

Instructions - final steps

1. Spoon ganache into graham tarts and smooth.
2. Place mini marshmallows over ganache to cover tarts.
3. Set oven to broil with rack about 4 inches from burner.
4. Place all tarts on a rimmed baking pan and place under broiler. 
5. Carefully watch until marshmallows are golden brown. You may have to remove individual tarts if you find some browning faster than others.
6. If desired, drizzle with melted chocolate and sprinkle with left over crumbs.
7. Can be left covered at room temperature for up to 6 hours.

Too many marshmallows? Never!

Decadence at its best!

Double Chocolate Candy Cane Bark

Need an easy, delicious sweet treat for dessert or a hostess gift? Try this! Any bag of chocolate chips will do and in any flavour. A few crushed candy canes and maybe a few extra sprinkles and you're done!

Ingredients

• 3 bags of milk chocolate chips
• 3 bags of white chocolate chips
• 1 bag skor bits
• 5 candy canes, crushed
• various sprinkles or other candies (smarties) or crushed cookies

What to do

1. Melt chips in separate bowls or sauce pans (careful not to burn them).
2. Spread melted white chocolate on a cookie sheet that has been lined with a silpat.
3. Sprinkle 1/2 of skor bits over white choclate.
4. Spread melted milk chocolate over white and spread with a light hand.
5. Sprinkle with more skor bits, candy sprinkles and crushed candy canes.
6. Place in fridge until set.
7. Break or cut into pieces.
8. Enjoy!

REESE Peanut Butter Chocolate Eclairs

Chocolate and peanut butter - is there anything better? This combo makes my mouth water just thinking about it. And Reese does it perfectly. Whether it's their famous peanut butter cup or their candies, I can't say no when they're offered up (or when I pass them in the grocery store).

I picked up my first jar REESE peanut butter and chocolate spread while I was down in Washington State last year - as soon as I tasted it (yes, on a spoon...don't judge), I wish I had bought a few more jars. It quickly disappeared and I tried to forget about it until my next US trip.

Well, now I'm happy to say that you can buy this delectable thick, creamy spread, which is full of finely crushed pieces of peanuts to give it the texture of the famous REESE peanut butter cup, in your local Canadian grocery store!

And when asked by Hershey to create a recipe featuring this spread, of course, I said yes!

After much thought and input from the family and a few test recipes, we all decided this REESE peanut butter chocolate eclair was the unequivocal winner. The kids have already asked that it be part of  our Thanksgiving and Christmas dinner menus!

Eclair pastry sometimes intimidates people - don't let it! It really isn't that difficult. Make sure you use a strong spoon when you are stirring the dough - one wooden spoon was harmed in the making of this dessert! The handle broke - make sure yours is sturdy!

Pastry Dough

Ingredients

1 cup milk
1/8 tsp salt
1 tsp sugar
1 cup flour
4 large eggs + 1 egg

Directions

1. Place milk, salt and sugar in a sauce pan over medium high heat.
2. Bring to a boil and immediately remove from heat.
3. Quickly add flour in one dump and stir until dough is formed. It should be glossy and come together in a ball that comes away from the sides of the pan easily.
4. Place back on medium heat and stir continuously until a milky white film forms on the bottom of the pan.
5. Remove from heat and let sit for 5 minutes (you don't want to cook the eggs).
6. Break 4 eggs into liquid measuring cup.
7. Pour one egg at a time into dough and stir until incorporated.
8. Repeat with each egg, one at a time.
9. The dough will look like a thick and shiny paste. If it is too dry, beat the remaining egg and add half of it. Set aside the other half.
10. If you have one, place a half inch decorating tip inside a pastry bag and then add the dough. If you don't have one, simply place the dough into plastic resealable bag and cut half an inch off one of the bottom tips of the bag.
11. Place a silicone mat on baking sheet (you may need two sheets).
12. Starting about half inch above the baking sheet, pipe a 3-4 inch strip of pastry. Leave 2-1/2 inches between pipings.
13. Depending on size, 12-16 eclair should be piped.
14. If you haven't already, beat one egg. Brush each eclair lightly with egg. With the brush, gently push any dough tips back into the dough.
15. Bake for 30-35 minutes, switch pans half way through baking if using two pans. You want the pastry to be completely dry or it will collapse. (you can take one out and open it to check if dry).
16. Once golden brown, turn off oven but DO NOT remove pastry. Open oven door two inches and let the pastry sit for 30 minutes. This will help dry the pastry out so it's not soggy in the middle later.
17. Remove from oven and cool completely.

Filling

Ingredients

2/3 cup Reese  peanut butter spread
1/4 c heavy or whipping cream
2 tbsp unsalted butter

Directions

1. Mix all ingredients at medium-high speed for one  minute until incorporated and slightly lighter in color.

Putting filling in eclairs

1. Cut each eclair length wise put do not cut through (like a hot dog bun).
2. Place filling in a pastry bag or strong resealable plastic bag with the end snipped off.
3. Pipe the filling into sliced pastries. 

Topping

Ingredients

1 cup Reese peanut butter chips
1 cup salted, roasted peanuts, chopped

Directions

1. I find it easiest to melt the chips in 1/4 cup batches in the microwave (about 45 second should do it).
2. Place each batch in a pastry bag with a very small 1/4 inch opening and drizzle on top of the eclairs.
3. Top each eclair with a sprinkle of crushed peanuts.
4. Let set until the melted chips have set again (about 15 minutes).

Note:
The pastries are best on the same day they are made but will last a few days in an airtight container.

Want more amazing recipes using Hershey's Reese peanut butter chocolate spread? Of course you do! Find them by following the #doyouspoon hashtag on Facebook, Twitter and Instagram! 

Also, check the Hershey site for more info on this spread!

Disclosure: I received free product samples and was compensated for this post by Hershey's Canada. The opinions expressed are, as always, my own. 

Easy No Bake Cheesecake Cups

Shaved chocolate and a cool martini glass finishes off this easy dessert!

As much as I love creating desserts from scratch, there are times when I don't have time to make a complicated dessert...you know, when you are making a big dinner for family or perhaps making so many other dishes you don't have oven space for a dessert. And of course, sometimes you just want a sweet bite of something that doesn't take much time!

Layers!

This dessert is perfect anytime you don't have the desire to bake or the time! It may not be "gourmet" but it's delicious! Kids love helping create with this dessert so put them to work!

The chocolate version above has Cool Whip mixed into the cheesecake mixture but the berry version doesn't. It's up to you whether you want to use it...I find it gives a little bit lighter feel and taste. Also, in the chocolate version I just used chocolate condensed milk - that way I don't have to add the additional step of melting chocolate. And in the berry versions, I just split the mixture in half and added my favorite jams to flavour and colour.

Use a pastry bag and icing tip to pipe cheesecake mixture and cool whip for a neater dessert.

If desired you could make one big dessert in a pie plate or baking dish, but I like making individual desserts and layering the cheesecake mixture, cool whip and graham crumbs!

Blueberries top this blueberry jam version.

Makes about 8 (but depends how big your dishes are!)

Ingredients

1 can condensed milk (14 oz)- plain, chocolate or even caramel flavoured
1 bar cream cheese (8oz), room temperature
2 tbsp jam, your favorite flavour
juice of one lemon (for berry flavours) or 2 tbsp strong coffee (if making chocolate mocha flavor)

1-1/2 cups graham cracker crumbs
2-3 tbsp melted butter

2 cups cool whip if adding to mixture
2 cups cool whip for layers and topping

Instructions

1. Add condensed milk and cream cheese to large mixing bowl and beat until smooth, about 5 minutes.
2. Add lemon juice (or coffee) and mix.
3. Add jam and mix. (if using more than one type jam, divide mixture first)
4. If using cool whip, add 2 cups and gently fold into mixture.
5. In another bowl, combine melted butter and graham crumbs.

Set 8 smaller sized ramekins or cute glasses on work station. Add layers of graham crumbs, cool whip and cheesecake. You could add in other fun stuff - caramel sauce marshmallows, chocolate chips... whatever you have on hand.

Caramel, graham cracker crumbs, chocolate cheesecake mix and marshmallows
make this a pumped up s'more version of dessert!

S'more Snacks Recipe

My son's snack mix was such a hit in our house my 10 yr old daughter decided to get in on the act too. Her's is more of a treat than a healthy snack but the cereal is low in sugar, fat and salt so that makes me feel a little better about it!

She chose a classic s'more mix - chocolate, mini marshmallows and Shreddie(tm) cereal. She threw in some sweetened dried cranberries too.

Ingredients

6 cups cereal - we used Shreddies
2 cups (1 bag) mini Hershey Kisses
2 cups mini marshmallows
1 cup sweetened dried cranberries

Instructions

Mix everything in a large bowl.
Divide into snack bags - 1/2 c of mix in each bag.
Servings: about 12.

Millionaire Bars

If your family is anything like ours, your family calendar is bursting at the seams - between all the kids' activities like  play-dates, soccer, swimming, homework, homework and more homework, violin practice, track and field,  not to mention the occasional workout for yourself, work, appointments etc etc - there is not always time for family dinners! And family dinners that are relaxed, homemade and without pressure to get somewhere else are even more rare.

To combat all this craziness, we try to have a bit more of an old school family dinner on Saturday or Sunday. Each week dessert duty goes to a different family member. The rules are it has to be homemade - no store bought cake/cookies etc. This idea has been a true hit with the kids! My 7 and 9 year olds love planning what they are going to create, shopping for the ingredients and the actual baking of their masterpiece dessert. It's also a good opportunity to spend some one-on-one time with the kids since adult supervision is still needed at their age.

Last week, my daughter made these absolutely fabulous millionaire bars or homemade Twix bars. This dessert looks more complicated than it really is so it's perfect for little hands. And let's face it - chocolate, caramel and shortbread? It's a trifecta of goodness!

Adapted from a King Arthur Flour recipe. The bars can be cut in any size desired so you can easily get anywhere from 12 huge bars to 50 small bars.

Ingredients

1 cup butter, unsalted, at room temperature

1 cup icing sugar

1 tsp vanilla

2 cups all purpose flour

pinch of salt

2 cups caramels

4 tbsp whipping cream

3 1/2 cups milk chocolate chips

Instructions

Preheat oven to 300 degrees F.

Prepare pan by cutting a 9 x 15 inch piece of parchment.

Place it so the extra over hangs.

Spray with baking spray and set aside.

Crust

1. Using a stand mixer, beat butter, salt and icing sugar at medium speed until well combined. 
2. Add vanilla and combine. 
3. Add flour on low speed until it starts to come together.
4. Increase speed to medium and continue to mix until dough comes together and is smooth.
5. Gently spread dough into the pan and pat with fingers to get it into the corners.
6. Prick the batter base multiple times with a fork.
7. Bake for 30 - 40 minutes until edges are golden.
8. Place on cooling rack.
9. Set side to cool completely.

Caramel Layer

1. On low heat, melt the caramels and cream.
2. Pour over cooled base.
3. Place in fridge for 15 minutes to set slightly.

Chocolate Layer

1. Over very low heat, stir constantly and melt the chocolate chips in a medium sauce pan.
2. Pour over caramel layer.
3. Return to fridge to cool and set for 4 hours or overnight.

To serve

1. Run a knife around the edges of the pan.
2. Carefully pull the dessert out by lifting it out by the parchment over hang.
3. Cut into desired sizes. 

Peanut Butter Cocoa Smoothie

Did you know a Canadian was the first to patent peanut butter?

In 1884, Marcellus Gilmore Edson (February 7, 1849 - March 6, 1940) from Montreal, Quebec was issued a patent for peanut butter. According to Wikipedia, “His cooled product had 'a consistency like that of butter, lard, or ointment' according to his patent application. He included the mixing of sugar into the paste so as to harden its consistency.”

As a child of the 70s, I grew up on Kraft dinner, lime soda and peanut butter and often watched The Six Million Dollar Man, Little House on the Prairie, & MASH. I'm sure there were healthier foods and other shows but that's what I remember. I also remember sometimes being allowed to eat dinner on our collapsible TV trays! Those were the days :)

Speaking of peanut butter, I don't eat it as much anymore but occasionally use it in my smoothies, including this one. When made with plain yogurt this smoothie has a tangy flavour that reminds me of sour cream ganache. If you use vanilla yogurt it will be milder and sweeter. Originally, I was going for a peanut butter cup type of flavour only to discover that I was running out of peanut butter so I went for more cocoa flavor. But feel free to add as much peanut butter as you want!

The great thing about this smoothie is that it will satisfy your sweet tooth and your chocolate craving at the same time - without the extra refined sugar and fat found in a chocolate bar or milkshake!

Makes 3 small smoothies.

Ingredients

2-3 tbsp peanut butter
2 tbsp cocoa
2/3 cup yogurt - plain or vanilla
1 tsp vanilla
1 tbsp maple syrup
1 medium banana
6 ice cubes

Instructions

Place everything in a blender or Nutribullet and blend until smooth.

Oatmeal Chocolate Chip Cookies with Raisins

I love oatmeal cookies, do you? These are buttery, chocolatey and semi-healthy thanks to the whole wheat flour and oats. Your kids will love to find them in their lunch bags and you'll love them as a coffee break snack :)

Makes approx. 4 dozen cookies.

Ingredients

3/4 cup whole wheat flour
1 cup regular all purpose flour
3/4 cup unsalted butter, room temperature
2 cups mini chocolate chips
2 tsp vanilla
1 tsp baking soda
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup raisins
3 cups rolled oats
2 eggs, room temperature
2 tsp cinnamon
1/2 tsp cardamom (optional)
1/2 tsp salt

Instructions

1. Preheat oven to 375 degrees F.
2. In another large bowl whisk together flours, baking soda, oats, cinnamon, cardamom and salt. Set aside.
3. In bowl of stand mixer, cream butter and sugars for 5 minutes.
4. Add eggs, one at a time to butter mixture. Beat for 30 seconds per egg and scrape down sides of bowl after each addition.
5. Mix in vanilla. Beat for another 30 seconds.
6. Add flour mixture and combine until just mixed.
7. Remove bowl from mixer and stir in chips and raisins.
8. Drop by rounded teaspoon onto cookie sheet lined with parchment or silpat.
9. Bake for 8-10 minutes.
10. Cool for 5 minutes and remove to wire rack to cool completely.

Chocolate Avocado Banana Bran Muffins

Don't be fooled into thinking these are your typical high sugar, low nutrient muffins. They are not! They are packed with fibre, whole grains, potassium, and other great nutrients - and they are DELICIOUS! You don't need  many chocolate chips to up the flavour of these muffins thanks to richness of the cocoa so I often will buy a small quantity of really good quality dark chocolate and chop it up into this recipe to maximize the flavours.

I make a batch of these every couple of weeks. I can easily individually wrap them and throw them in the freezer for snacks, breakfasts and any other time we need a bite on the go.The added bonus is that they act as a bit of an ice pack if the kids have other things like cheese or yogurt in their lunch bags!


Calories - approx 206 per muffin

Ingredients

1/2 ripe avocado, mashed
2 very ripe large bananas, mashed
1 cup whole wheat pastry flour (which has less protein than standard whole wheat flour, giving baked goods a more tender texture))
1/4 cup dutch processed cocoa
3/4 cup skim milk
1 tsp vanilla extract
1-1/4 cup bran cereal
1 tbsp ground flax
1 eggs
1/4 cup vegetable oil
1/3 cup brown sugar
1 tbsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/3 cup dark chocolate chips, or chopped good quality chocolate

Instructions

1. Preheat oven to 400 degrees F.
2. Place milk and cereal in large bowl. Let sit 5 minute to soften cereal.
3. Mix in egg, vanilla, flax, oil, mashed bananas and avocado until well combined.
4. In another bowl, whisk together flour, sugar, cocoa, baking powder, salt, and baking soda.
5. Add flour mixture to cereal bowl. Stir until just combined.
6. Gently fold in chocolate chips.
7. Divide evenly amongst 12 muffin tins.
8. Bake for 18-20 minutes, until an inserted toothpick comes out clean.

Chocolate Avocado Smoothie

To me, this smoothie tastes like chocolate pudding. In fact, if you cut down the milk to just 1 cup you could serve it as a healthy pudding! This is a great afternoon snack for the kids and adults since it will keep them full until dinner-thanks to the fiber in the avocado and strawberries. It also satisfies my mid-afternoon sweet craving!

I know some people stay away from avocados because of the fruit's high fat content as about 85% an avocado's calories are from fat. It's important to remember that the fat found in an avocado is mostly the good kind called monounsaturated fat (same as found in olive oil).

Did you know?

• One avocado has 1/2 the recommended daily fibre for a woman? 
• Many believe avocados have anti-inflammation properties.
• The are also known as "alligator pears" due to the appearance of their skin and shape.
• 1/2 of an avocado provides 25% of the daily recommended amount of folate we need.

The deep chocolate flavour is thanks to the cocoa. If your strawberries are quite sweet you won't need the honey but the ones I have are rather tart so a little extra sweetness is needed.

Makes 2 smoothies.

Ingredients

1 ripe medium avocado
1 heaping tbsp cocoa
1-1/2 cups milk
1/2 tsp vanilla
1 tbsp honey (optional)
1 cup frozen strawberries

Instructions

Place in blender or Nutribullet and blend until smooth.

Other smoothies you should try:
Green Goodness
Avocado Strawberry Smoothie
Blueberry Mango Smoothie
Blueberry Banana Tofu Smoothie
Pomegranate and Kale Smoothie
Strawberry Muesli Smoothie
Detox Lemon Spinach Smoothie
Cranberry Orange Antioxidant Smoothie

No-Bake Chocolate Muesli "Cookie" Drops

These are not really cookies they are more like a confectionery or candy. They are quite sweet so I like to keep them in the freezer for times when I really NEED a hit of sugar. I use a muesli with lots of nuts, raisins and cranberries so I kinda think that helps add a little bit of "good stuff" to this occasional treat - yes I know I'm kidding myself but just go with it! The key to making this recipe is making sugar the butter mixture boils long enough - if it doesn't it will not set properly!

No-Bake Chocolate Muesli "Cookie" Drops

Ingredients

3/4 cup crunchy cookie butter or peanut butter or nutella
1 cup butter
1-1/2 cups granulated sugar
1/4 cup cocoa
1 teaspoon vanilla extract
5 cups muesli

Instructions

Melt the cookie butter, butter and sugar in a medium size saucepan over medium heat stirring constantly. Once it has come to a rolling boil let it continue to boil for another for 90 seconds. Remove from the heat and stir in the remaining ingredients. Let sit in the pot for another 3 minutes.

Grease parchment paper or use a silpat (I prefer this method) and place it on a cookie sheet. Drop mixture by the tablespoon onto the pan.  Refrigerate until mixture sets, at least 3-4 hours. (It will set without refrigerating unless it is really hot out but the fridge is easier.)

Honey Oat Muffins

My kids love these muffins! I thought the cardamom might be a little overwhelming but it isn't. The cardamom flavour is definitely stronger in the batter than in the baked muffin but it still adds a nice little "something-something" to this snack. The honey shines through in this recipe and can be tasted in every bite. You can also use maple syrup instead of honey. Of course, if you want to use less the sugar leave out the chocolate chips.

I've also occasionally used one pack of individual instant oats (any flavour) when I've been out of regular oats. I use whole wheat pastry flour but you can use all-purpose flour though it might make a slightly more dense final product (not that there is anything wrong with that).


Makes 12 muffins.

Ingredients

3/4 cup quick or instant oats
1/2 cup honey
1/4 cup brown sugar or turbinado sugar
2 eggs
1/3 cup vegetable oil
1 tsp vanilla
1-1/4 cups whole wheat pastry flour (all purpose can be substituted)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain yogourt
1 tsp cinnamon
1 tsp cardamom
1/2 cup mini chocolate chips (optional)

Instructions

Preheat oven to 350 degrees F.

On medium low heat combine honey, oats, cinnamon, cardamom and vanillla. Heat until honey is warm. Remove from heat.

In large mixing bowl beat together sugar, eggs and oil on medium high speed for 3 minutes.

In small bowl whisk together flour, baking soda, baking powder and salt.

Add half the flour mixture to the egg bowl and stir on low speed until just combined. Add the yogourt and mix again. Add the oat mixture and stir. Add the last of the flour and chips. Stir just until combined.

Evenly divide amongst muffins tins and bake for 15-17 minutes until golden and tooth pick test comes out clean.

Cool for ten minutes in tins and then remove muffins from tin and cool completely on wire rack.

Chocolate Caramel Obsession Cookies

These are decadent cookies. I used white Callebaut chocolate and chopped it into big chunks but any white chips will do. The disappeared in less than a day so they defintiely got the family seal of approval!

Ingredients

2 c flour

1/2 c cocoa

3/4 tsp baking soda

1/2 tsp salt

1-1/2 c white chocolate chips, or chopped white chocolate

1 c toffee bits (like Skor (tm) bits)

1 cup butter, room temperature

3/4 c white sugar

3/4 c brown sugar

2 eggs, large (at room temperature)

1 tsp vanilla

Instructions

Makes about 3 dozen cookies.

• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream butter and sugars until light and creamy - about 5 minutes.
• Add eggs, one at a time. Mix well.
• Add vanilla and mix well.
• Add the flour mixture into the butter mixture and lightly stir until barely combined. Add the chocolate and toffee bits. Again mix until just combined. A light touch when mixing the dry ingredients into the wet will result in beautiful, light tasting cookies.
• Using a teaspoon or 1 inch cookie scoop, place cookies on ungreased cookie pan. Bake for 8-10 minutes. Cool 5 minutes and remove to cooling rack. Great cooled and amazing warm!

Chocolate Chip Chocolate Cookie Recipe

This is my go to chocolate chip cookie recipe. In fact I've posted it before on the blog. The difference this time (other than putting smarties on the top) was turning the dough into a chocolate base rather than leaving it plain. By taking out a little flour and adding cocoa you, my dear baker, will get a sinful double batch of chocolate with every bite! And who could say no more chocolate??!!?!?

If, for some crazy reason, you want to try the non-chocolate version just omit the cocoa and add 2 tbsp more flour. Oh and grab a box of smarties to add to the top :)

What's better than milk and cookies???? NOTHING!

Makes 4-5 dozen cookies (depending on how small you make them and how much dough gets eaten before they make it into the oven!)

Ingredients:

1 c unsalted butter, at room temperature
1 c tightly-packed brown sugar
1/2 c granulated sugar
2 large eggs
2 tsp pure vanilla extract
3 c all-purpose flour

½ c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp instant coffee (optional)
16 oz. good quality dark chocolate chips (I use two full bags of chips)

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
2. In large bowl, cream sugars and butter until light and fluffy - about 3-4 minutes if using stand mixer.
3. Add eggs, one at a time and beat until each is incorporated (30 seconds)
4. In small bowl, dissolve coffee into vanilla.
5. Add vanilla into egg and butter mix and beat for another 30 seconds. Scrape down sides.
6. In another bowl whisk the flour, cocoa, salt, baking soda until combined.
7. Add the dry ingredients to the butter mixture. Mix until just combined.
8. Add the chips.
9. Using hands (make size of walnut) or preferably small 1 or 1-1/2 inch ice cream scoop place cookies on sheets.
10. Bake approximately 12 minutes. They should be golden and not too firm.
11. Cool 5 minutes and remove to racks to continue cooling.
12. Enjoy!

My 8 yr old daughter loves getting in on the photo shoot!