Date Coconut Bark

No bake (practically no guilt) sweet treat.

14 pitted dates

1 cup unsweetened shredded coconut

2 tbsps virgin coconut oil (solid at room temperature)

1 tsp vanilla

1/4 cup cocoa powder

2 tbsps maple syrup

2 oz (about 1/3 cup) dark chocolate chips 

Place the everything except the chocolate chips in a food processor and whirl until crumbly. You might like to keep some of the dates chunky or whirl until everything is completely chopped. Line an 8 X 8" pan with wax paper then press the mixture firmly into the pan. Refrigerate of 30 minutes. Melt the chocolate in the microwave in 20 second intervals until almost melted. Stir to complete the melting then pour over the date mixture. Smooth out and refrigerate until the chocolate is set.  To cut, warm a serrated knife under hot water then wipe dry and make a cut. Repeat for all cuts so the chocolate doesn't crack. Store in the refrigerator, but it won't last long!

Makes 16 squares

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Rhubarb Custard Kuchen

A buttery shortbread crust filled with creamy custard and topped with tangy, sweet rhubarb. For when you feel like rhubarb custard pie but don't like making pies. 

Ingredients:

1 cup flour

2 tbsps sugar

1/4 tsp salt

1/2 cup cold butter

2 1/2 cups chopped rhubarb, in 1/2" pieces

2 eggs and 2 egg yolks (or 3 eggs)

1 1/2 cups sugar

dash of salt

1/2 cup 10% cream

1 tsp vanilla 

Mix flour, 2 tbsp sugar and 1/4 tsp salt together then cut in the cold butter with a pastry blender or 2 knives. When crumbly press into an 11 X 7" baking pan with 1" up the sides. Distribute the chopped rhubarb evenly over the crust in a single layer. Now prep the custard. In a bowl mix the eggs, sugar, salt, cream and vanilla together and pour over the rhubarb. Bake at 350°F for 55-60 minutes. The edges should be golden and the center just a little bit jiggly. It will set when cooled. Chill in the fridge for 2 hours before cutting. That's spring right there!

Makes 18 servings

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Cranberry Walnut Crumb Bars

Nutty, buttery shortbread topped with tart cranberry and a tender walnut crumble. 

Ingredients:

2 1/2 cups flour

6 tbsps brown sugar

2 tbsps ground walnuts

1 cup + 2-3 tbsps cold butter

1 egg

1 tsp almond extract

1 cup cranberry sauce (whole berry store bought or homemade - see link below)

1/2 cup finely chopped walnuts

Spray a 9 X 13 baking pan with cooking oil and line with parchment paper. Set aside.

Preheat oven to 350°F.

Combine flour, brown sugar and ground walnuts in a food processor. Then add the butter, egg and almond extract. Pulse to a crumbly texture.

Reserve 1 1/2 cups of this mixture then place the rest in the prepared pan. Press evenly with fingers then use the bottom of another baking pan to help even it out. Bake 10 minutes.

Dollop the cranberry sauce over the shortbread and carefully spread evenly. Combine the 1 1/2 cups of reserved crumble mixture with 1/2 cup chopped walnuts and sprinkle over top of cranberry sauce. Gently press. Return to the oven to bake another 25-30 minutes.

Cool completely before cutting.

Makes 24  

Here is the link to the recipe for the cranberry sauce I used:

https://www.hotandcoldrunningmom.ca/2024/12/cranberry-sauce-for-baking.html 

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Halloween Gummie Krispie Squares

BOO! Conjure up everyone's favourite - Rice Krispie treats!!

Ingredients:

6 cups Rice Krispie cereal

1/4 cup salted butter

40 large marshmallows or 5 cups minis

1/2 tsp vanilla extract

1 cup chopped soft Halloween colour gummies

2 tbsps orange and black sprinkles, divided

Toss cereal and gummies together and set aside. In a large pot melt the butter and add the marshmallows. Stir constantly on low heat until marshmallows are melted. Remove from heat.

Add the vanilla then pour in the cereal and gummies along with 1 1/2 tbsps of sprinkles.

Gently press mixture into a buttered 13 X 9" baking dish using a silicone spatula or buttered hands. Top with the remaining orange and black sprinkles and if you like you can stick some whole gummies on top.

Let set 1 hour before cutting. Pro tip: run the knife under hot water and dry it after every couple of cuts to avoid stickiness.

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Cinnamon Crunch Krispie Squares

Like everybody's favourite Rice Krispie squares, but with a crunchy cinnamon difference!

Ingredients:

 2 cups Golden Grahams Crunch cereal

1 cup Rice Krispies

2 tbsps butter

20 large or 2 1/2 cups mini marshmallows

1/4 tsp vanilla

1/2 tsp cinnamon 

 

Melt butter in a large pot. Add the marshmallows and melt on low stirring constantly. Remove from heat and add vanilla and cinnamon. Then stir in all the cereal and mix to coat.

Butter an 8" square pan and gently press the mixture in using butter fingers. Set a couple of hours then cut into squares.

Makes 9 servings

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Oatmeal Jam Bars

Swap out a different jam every time you make them. Or mix together end of the jar bits that have been left in the back of the fridge since you don't remember when.

Ingredients:

1 cup flour

1 cup oats

1/2 tsp salt

1/2 tsp baking soda

1/2 cup butter, melted

1/2 cup brown sugar

2 tsps vanilla

1 cup jam flavour of your choice (I cleaned out 3 jars... mango, fig and strawberry for this one!)

Mix the flour, oats, salt and baking soda together. Then in another bowl combine the melted butter, vanilla and brown sugar. Add the dry ingredients to the wet. Remove 1/2 cup to be used later and set aside. Press the remainder into a parchment lined 8 X 8" baking pan leaving an overhang of paper for lifting later. Bake at 350°F for 10 minutes.

Spread the jam over the partially baked bottom, sprinkle the remaining 1/2 cup crumbling over the top and return to the oven for another 12-14 minutes.

Remove from the oven and cool for 30 minutes. Then place in the fridge for another 30 minutes. Now you can lift the square out of the pan using the parchment and cut into 16 squares. Wipe the knife off after every cut so it doesn't get too sticky.

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PB S'mores Brownies

Couldn't let yesterday's S'mores Day go by without making this easy version of the iconic campfire treat without the campfire! They've got the usual graham crackers and melted, gooey marshmallows, but with brownie and Reese's peanut butter cups! 

Ingredients:

1 - 400g box brownie mix for an 8" square (or homemade)

9 graham crackers

5 jumbo marshmallows

9 Reese's peanut butter cups

Line an 8 X 8" pan with parchment paper and preheat the oven to 350°F. Lay the graham crackers in the bottom of the pan. Mix up the brownie batter then spread half of it on top of the crackers. I measured the batter and had 2 cups, so 1 cup for this layer. 

Unwrap the peanut butter cups (try not to eat one!) and place on top of the brownie batter. Carefully spread the remaining batter over the PB cups.

Bake at 350°F for 30 minutes.

Halve the marshmallows, remove the brownies from the oven and sit 9 marshmallow halves on top. (Eat that leftover half marshmallow!)

Return the pan to the oven on broil for 2-3 minutes or until golden. If you'd like, gently stick some broken graham crackers into the melted marshmallows.

Cool completely then lift the parchment out of the pan and cut the brownies with a greased knife, wiping the knife and re-greasing after every few cuts.

Nine large squares cut in half made 18 triangle servings. 

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Zucchini Brownies

Rich and delicious, fudgy goodness from the garden. Enjoy this dessert while the zucchini are still plentiful!

Ingredients:

2 cups flour

1/2 cup cocoa powder

1 1/2 tsps baking soda

1 tsp salt

1/2 cup vegetable oil (or substitute with applesauce)

1 1/2 cups sugar

2 tsps vanilla

1 1/2 - 2 cups shredded zucchini

3-5 tbsps water 

Preheat oven to 350°F, line a 13 X 9" baking pan with foil and spray with oil. Set aside.

In a medium bowl whisk the flour, cocoa, baking soda and salt together. In a large bowl mix the vegetable oil, sugar and vanilla together.

Fold the shredded zucchini into the wet ingredients and let sit 5-10 minutes for the moisture to release from the zucchini, then add the dry mix to the wet. If the batter is dry, add water only 1 tbsp at a time, mixing just until the mixture resembles a loose cookie dough. The amount of water needed varies depending on the moisture content of the zucchini you're using.

Spread the batter in the lined and oiled pan.

And bake for 25-30 minutes. 

Cool in pan then lift out using the foil and cut as desired.

They are perfectly good as is or you could dust with a little icing sugar.

Or slather on your favourite frosting!

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Swedish Berry Rice Krispie Squares

Rice Krispie treats with a candy twist!  My daughter and her boyfriend bought these as a packaged snack and wondered if I could make a copycat recipe. Challenge accepted!

Ingredients:

6 cups Rice Krispies

1/4 cup salted butter

40 large marshmallows or 5 cups of minis

1/2 tsp vanilla extract 

1 cup (185 g bag) quartered Swedish berries

2 tbsps red sprinkles, divided

Cut the Swedish berries in quarters (that's the most work this recipe requires), and toss them with the Rice Krispies. Melt the butter in a large pot then add the marshmallows and melt on low heat, stirring pretty constantly.

Once the marshmallows are melted remove from heat and add the vanilla, then the krispie/berrie mix along with 1 1/2 tbsps red sprinkles. Butter a 13 X 9" baking dish and gently press the mixture in evenly using a silicone spatula or buttered hands. Don't squish down to hard or the squares will not be as tender as they should be. You can shake more red sprinkles, about 1/2 tbsp, on top and lightly press to make sure they stick. 

Let set 1 hour before cutting into squares. After every couple of cuts run the knife under hot water then dry and continue cutting

This helps avoid gummy buildup.

They are just so darn good! I wonder what gummy bear krispies would be like?!

And the verdict... "they're better than the original!"

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Easy Mint Brownies

These fudgy, buttery, minty brownies are so rich and irresistible they are like the George Clooney of brownies! Seriously!

Ingredients:

Brownie mix for 2 - 8 X 8" brownies, I got this one at Walmart (or make your favourite homemade recipe for brownies but that takes away from the easiness of the recipe 😊)

Mint Frosting:

3/4 cup butter, at room temperature

3 tbsps milk

3 cups icing sugar

1 1/2 tsps peppermint extract

4 dabs of green food colouring gel

Chocolate Mint Top:

2 1/4 cups peppermint chocolate chips

3/4 cup butter

Prepare whatever brownie mix or recipe you want, remembering that it has to be for 2 - 8 X 8" s. Spread the batter in a greased 11 X 15" baking sheet. Bake at 350F for 25-30 minutes. Cool, then place the pan in the freezer for 15 minutes.

While you wait mix the frosting together and after the 15 minutes spread evenly over the brownie layer. Return the pan to the freezer for another 15 minutes.

To make the chocolate mint top, place the chocolate mint chips and butter in a large microwaveable bowl. Microwave at 20 second intervals, stirring between each, until the chocolate is almost melted. Then just stir until smooth. This took about 1 minute in total. Carefully spread on top of the frosting and return to the freezer just to set.

Score the top layer with a knife before slicing right through and wipe off the knife after every cut.

Store in the refrigerator.

Makes 48 dreamy squares 😍 (Sorry, I was thinking about George Clooney again!)

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