Layered Snickerdoodle Brownie Bars


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I have been overcome with a terrifying and unceasing sweet tooth this last week. So what better way to sooth the savage tooth than with baking!

Torn between a fudgey brownie and a fluffy snickerdoodle I decided to make them both. In the same baking dish.

Ooooh. Daring!

So I looked up some recipes that were similar to what I wanted and I went with two with similar temp and cooking times.

The brownie recipe I took from Kitchen Simplicity. It was created for this kind of layered baking so I knew the brownie batter wouldn’t be too wet or thin. On its own I think it might be a bit too salty, so I would go light on the salt. Thankfully the cookie topping helped to even things out.


The snickerdoodle recipe I got from Flavor the Moments. It is actually a cookie BAR recipe (because all of the traditional snickerdoodle cookie recipes call for Cream of Tartar and I’m too lazy to go out and buy some.) It also helped because that meant it was more like batter than dough and would be easier to spread on top.

I cut the recipe in half, plopped the battery-dough on top of the brownie batter in spoonfuls and gently spread it out all over the top. (This batter was very SWEET, but like I said above, it helped even out the salty of the brownie.)

Then I added the cinnamon sugar topping and popped it in the oven.

It came out BEAUTIFUL. (Even though I had to bake it a second time because my testing knife LIED – I swear it came out clean!) The brownie was dense but soft while the snickerdoodle gave a nice crispy soft bite.

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Also the flavors went REALLY well together! And I definitely want you all to try this. I ate most of the dish the first day and only kept a few pieces so I could share with my family and friends.


Banana Scones


Star Scones!

Whilst browsing through my many food blogs I came upon this delectable dish with perfect timing, for beside me was an ever-ripening bunch of bananas that needed to be used up!

From came this simple banana breakfast pastry. (I didn’t make the glaze because I wasn’t feeling the sweet factor. And I was lazy. XP )

The making was simple enough and definitely took me less than the predicted half hour prep time. I halved the recipe, not having many people to help me eat the finished product, which made the prepping even quicker.


I quickly mashed up the banana, added a splash of almond milk (just to thin it out since I was already at the 1 cup mark) and mixed in the greek yogurt. Then I mixed the dry ingredients, cut in the butter and combined with the ‘naners.

I’m not sure how you’d be able to spread out the dough and cut out rounds because it was just a little too sticky for easy handling. As it was, I got messy enough just partitioning the dough into my adorable (and thoroughly greased and floured) star tins.

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Popped them in the oven and after the 16 minutes they were perfect!

I let them cool and in the morning enjoyed a lovely (and rather healthy!) breakfast with a fruit smoothie. It still wasn’t very scone-like (maybe because I only used white all purpose flour?). It was more akin to a dense (almost tough, but not in a bad way!) muffin. Anyway it was really good and still moist.

I’m going to make these again and play around with some additional fillings (chocolate or cinnamon chips, anyone?) and maybe adding a bit more flour to see if that makes it more crumbly and scone-ish.

Golden Chocolate Chip Cookies

I kept trying to find adequate adjectives to describe this crisp-on-the-outside, chewy-and-dense-on-the-inside dream. But nothing would do it justice. So here is the picture. Plain and simple.

I don’t have much more to say. It is a modification of a recipe from Unfortunately I lost the original link, so I can’t credit it. =(

I ended up reducing the original amount of brown sugar by half – it was just too sweet before. Now, though, they have a slight caramel taste that is not too overwhelming, simply… mmmm.

It is THE perfect cookie. Even a couple days later. They don’t harden or turn into humidified mush. They are a dream of a dessert and I dare you not to love them.

So go ahead, TRY THEM!!! And then tell me how you liked them or what you did different.

Also, you can NOT forget the extra egg yolk. It is essential in creating that perfect texture I’ve been ranting on about.

Golden Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Lemon Custard Tart


Tonight my friend came over and we commenced a thrilling and silly adventure in the baking of the above pictured lemon custard tart!

She provided the tart crust recipe (from a trusted coworker who loves to bake) and I had searched Allrecipes for a simple lemon pie recipe. We ended up making the Down Under Lemon Tart and we were not disappointed.

The crust was a breeze to make – powdered sugar, butter, flour, a “medium pinch of salt” and milk. We added some cinnamon, lemon zest and a squeeze of lemon juice to accent the lemon custard. Formed it into the “large and fat sausage shape” and threw it into the freezer to chill while we mixed the filling and preheated the oven.

We made some adjustments to the lemon custard filling, having to be creative with what was in the kitchen at the time. We ended up using coconut milk instead of cream and supplementing the lemon juice with some lime juice to reach the right amount of citric liquid.

After cooking it for 30 minutes (we didn’t read the bit about the pie supposing to be runny in the center till after it had cooked a bit longer… oops!) My friend and I were only able to wait an additional 10 minutes before we could no longer resist the sweet pastry taunting us from across the room.

We cut into it and took our first bites… It was so good. The lemon custard filling was a lovely slightly gooey and mostly creamy affair, just sweet enough to offset the lemony tang. Neither too sour nor too sugary. And the tart crust was flavorful and crumbly. The bottom was slightly chewy – like a thick cookie – and the edges were a nice crunchy golden brown.

Was it a masterpiece? Not really. Did it taste good? Hell yeah. AND we had fun singing along to Phantom of the Opera and dancing in my flamenco apron  like fools whilst mixing and spreading and pouring.

And this lemon custard tart went absolutely PERFECTLY with the cozy cute scenes of Love, Actually. And for once, I didn’t have to crave pie and bemoan it’s absence at the scene where Keira Knightly comes offering a banoffee pie in exchange for her wedding video. (Such a cute and heartbreaking scene. This movie is brilliant and just gets better every time I see it! And his acting is brilliant. He has maybe 3 lines the whole movie but he conveys such complicated and heart aching emotions with just his body language and eyes! <3)