Quick Cheese Biscuits

Quick Cheese Biscuits

cheesy-biscuitsThis incredibly easy recipe is a hit! No need to knead with these cheesy biscuits. Super simple and dropped from a 1/4 cup measure onto a cookie sheet, it doesn’t get any easier to make biscuits than with this recipe.

I have been told it mimics the Red Lobster biscuits and when I baked these for a staff function almost everyone asked where they could ‘buy’ them.

I’m a little late to post this recipe as I promised last week but my sister, niece and I spent a few days in N.Y.  My main goal while in N.Y. (well maybe second after hitting the shoe floor at Macy’s) was to find as many New York bakeries as possible. I consider vacation (whether it is short or long) to be a sugar free-for-all.  Probably not a healthy way to vacation but I did manage to visit Bouchon Bakery, Buttercup Bakery, Fat Witch Bakery, Eleni’s Bakey, Sarabeth’s (where they filmed the ‘croissant’ scene in the movie It’s Complicated) and Magnolia.  Luckily the Naked Cowboy picked me up and proposed to me prior to all my sampling!!

Although I was swayed by his hollow guitar filled with $5 bills I just couldn’t abandon my duties as a blogger to be just another notch on his tightie whities!  He did write his phone number on my postcard just in case I changed my mind and decided to come back to him.

OK, back to the biscuits!  You can adjust the size of these scrumptious biscuits to larger or smaller just adjust your baking time.

Quick Cheese Biscuits

Preheat oven to 425F.  Parchment line or grease a large baking sheet.

1 3/4 cups all-purpose flour

4 tsp baking powder

1 tablespoon sugar

1 tablespoon dried parsley

1/2 tsp salt

1/2 tsp garlic salt

1/4 cup, cold butter, cubed

1 cup shredded old cheddar cheese

1 cup milk


In a large bowl, whisk together flour, baking powder, sugar, parsley, salt and garlic powder.

Using a pastry blender or 2 knives and cut in butter until the mixture resembles coarse crumbs.

Add cheese and milk.  Mix with a fork until a ragged moist dough forms.

Drop by 1/4 cupfuls onto prepared baking sheet about 2 inches apart.

Bake in centre of oven until lightly browned, about 13-15 minutes.



Quick Cheese Biscuits complete! Although it looks like I somehow lost the battle with the flour…

Black Bottom Coconut Bars

Black Bottom Coconut Bars


These bars are somewhat crumbly when you cut them up but since they are so delicious and full of flavours including chocolate, walnut, coconut and butterscotch overlooking a few extra crumbs is easy.

Put these on your holiday baking list to share with co-workers or take along to an upcoming get together.  Hard to believe it’s holiday baking time…but seems Christmas isn’t too far away.  Time to start making your holiday baking list!

Black Bottom Coconut Bars

Preheat oven to 350F.  Line a 9-inch square pan with parchment or foil coated with cooking spray.


1 1/4 cups all-purpose flour

1/4 packed brown sugar

1/2 cup butter, softened

2 ounces unsweetened chocolate, melted and cooled slightly

Combine flour and sugar together in a medium bowl.  Add in the butter and chocolate and mix together until blended.  Press into bottom of the 9-inch pan.  Bake for 15 minutes until set.


2 eggs

1 cup packed brown sugar

1 tsp vanilla

1/4 cup all-purpose flour

1/2 tsp baking powder

1 1/3 cups flake or shredded coconut

1 cup butterscotch chips

1/2 cup chopped walnuts

In a large bowl, using an electric mixer, beat eggs until thick and light in colour.  Beat in the sugar until light and fluffy.  Add in vanilla.

Mix flour and baking powder together and fold into the egg mixture.  Stir in coconut butterscotch chips and walnuts.

Spread over the baked crust and return to oven to bake for 20-25 minutes until lightly browned.


Cool, cut and enjoy.



Perfect Pumpkin Biscotti

Perfect Pumpkin Biscotti

pumpkinIf you’ve been following along for a while you know I’ve been testing pumpkin biscotti recipes.  They abound!

My issue with most of them is with the addition of pumpkin puree the cookies become too cakey and loose the ‘crispness’ of a true biscotti.  Pumpkin adds so much moisture and really not a whole lot of flavour, in my opinion anyway.

I decided to experiment using pumpkin pie spice, cinnamon and no puree with my basic biscotti recipe.  I was ecstatic with the results. Crisp, light and delicious these are a great addition to your Fall baking lineup or to add to your ‘bake for Christmas’ list.

Play around with the amounts of pumpkin pie spice and cinnamon to suit your tastes.

No Pumpkin Pie Spice, you can quickly and easily mix up your own.  Combine 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves.  You can easily double or triple this to have on hand for your next few batches of biscotti.

Important…if your spices have been open and collecting dust in your cupboard for 6 months or more you most likely need to toss them out and replace!  Spices lose their potency after being opened and for the most flavourful end product make sure yours are fresh.


Pumpkin Spice Biscotti

Preheat oven to 325F.  Parchment line a large cookie sheet or 2 small cookie sheets.


2 1/4 cups all-purpose flour

3/4 tsp baking powder

1 tsp salt

1 tablespoon pumpkin pie spice

1/2-1 tsp cinnamon

1/3 cup butter, room temperature

1 cup sugar

2 eggs

2 tsp vanilla

1 cup chopped walnuts


In a medium bowl whisk together the flour, baking powder, salt, pumpkin pie spice and cinnamon.

In a large bowl beat butter with sugar until light and fluffy.  Add in eggs one at a time beating after each until incorporated and beat in vanilla.

Stir in flour in 3 additions on low or by hand until mixed in.  Add in nuts and mix well.  You may find using your hands to combine the nuts into the batter works well.

Divide batter into 2 equal portions and shape each into a 2-inch by 3/4-inch log.  Place on baking sheets.  If using one sheet space about 3-inches apart to allow for spreading.

Bake for approximately 20-30 minutes until golden brown around edges (top will still look fairly light in colour).  Remove from oven and let cool 15-20 minutes until cool and easy to handle.


perfect-pumpkin-biscotti-bakingUse a serrated or bread knife and cut into 1/2-inch slices.  Lay slices on cookie sheets and bake for approximately 8 minutes and then turn and lay on other side and bake for another 8 minutes until firm and golden brown.

If you prefer a softer biscotti bake for a few minutes less on each side.  These delicious pumpkin spice biscotti taste delicious and freeze great.  They will keep in an airtight container for a couple of weeks!






Dark and delicious this fabulous combination of bittersweet chocolate, cocoa powder, toffee bits and semisweet chocolate come together in these brownies for an indulgent treat.

I found these ‘babies’ under the heading “Chocoholics Anonymous” in an old magazine (For some reason the recipe just seemed to jump out at me!!) and modified the recipe slightly.  I did have a stash of Heath Bits, both plain and the chocolate/toffee combination, which friends had brought me back from shopping trips to the U.S.  No Heath Bits here in Canada so use the equivalent Skor bits and for the topping just add some mini or regular chocolate chips.

For a moist brownie make sure not to overbake.  They should still be a few crumbs sticking to the toothpick when checking for doneness.

I’d make doubles of this as believe me they are a huge hit!  They are as tasty when cold as when still slightly warm from the oven.

Toffee Brownies

Preheat oven to 350F and parchment line a 13×9-inch baking pan.

1/3 cup unsweetened cocoa

1/2 cup + 2 tbsp boiling water

2 ounces bittersweet chocolate

4 tbsp butter

1 3/4 cup granulated sugar

1/2 cup + 2 tbsp vegetable oil

2 eggs

2 egg yolks

1 tsp vanilla extract

1 3/4 cups all-purpose flour

1 tsp salt

1 1/2 cups toffee bits

1 cup semisweet chocolate chips

For topping:  approximately 1 cup toffee bits and 1/2-1 cup chocolate chips or 1 1/2 cups Heath chocolate/toffee bits


Combine the boiling water and the cocoa powder and stir until smooth.  Let cool slightly.

In a medium bowl over a double boiler or in the microwave melt the butter and the 2 ounces of chocolate (careful don’t burn the chocolate) and stir until smooth.  Remove from heat and whisk in the cocoa mixture.

In a large bowl whisk together the sugar, vegetable oil, eggs, egg yolks and vanilla.  Whisk in the chocolate mixture.

heath-brownies-flour-and-salt-to-chocolate-mixtureAdd in the flour and salt and stir to combine.  Fold in the toffee bits and the chocolate chips.

Spread evenly in the prepared pan and top with the Heath Chocolate Toffee bits or a combination of 1 cup of toffee bits and chocolate chips if desired.

Bake approximately 30-40 minutes until brownies are cooked through but a few crumbs stick to a toothpick inserted in the centre.  FOR BEST RESULTS ROTATE PAN HALF WAY THROUGH BAKING AND CHECK AFTER 30 MINUTES.

Cool and cut into generous portions.




Chocolate Revel Bars

Chocolate Revel Bars

Time to lick the pot clean!!

Butter, sugar, baking soda, eggs, vanilla, flour plus oats make the base and topping.

Base pressed into 15 x 10-inch pan waiting for chocolate topping.

Middle layer of 2 tablespoons butter, semi-sweet chocolate and condensed milk all melted and blended together with nuts and vanilla.  (Check out video on sweet_enuf on Instagram.)

Top chocolate layer with remaining oat mixture and bake.

Chocolate Revel Bars

Preheat oven to 350F.  You will need an ungreased 15 x 10-inch baking pan.


1 cup butter, room temperature

2 cups packed brown sugar

1 tsp baking soda

2 eggs

2 tsp. vanilla

2 1/2 cups all-purpose flour

3 cups quick-cooking rolled oats

1 1/2 cups semisweet chocolate pieces

1 x 14-ounce can sweetened condensed milk

1/2 cup chopped walnuts or pecans

2 tsp vanilla


Set aside 2 tablespoons of butter.

In a large bowl beat remaining butter with an electric mixer on medium for 30 seconds.  Add brown sugar and baking soda, beating until combined.  Scrape bowl as needed.  Beat in eggs and the first 2 teaspoons of vanilla.  Turn mixer to low and beat in flour.  Stir in the oats.

Press 2/3 of the mixture into the 15 x 10-inch pan.

For filling, in a medium saucepan combine the 2 tablespoons of reserved butter, chocolate pieces and condensed milk.  Heat over low heat until chocolate is melted, stirring until smooth.  Remove from heat and add in the nuts and 2 teaspoons of vanilla.

Spread melted chocolate mixture over base and spread evenly.  Crumble the remaining oat mixture and sprinkle over the chocolate layer.

Bake for approximately 25 minutes or until top crumbs are light brown.  Remove from oven and cool completely before cutting into squares.



Graham Cracker Crack?!

Graham Cracker Crack?!

Today’s recipe is a mystery.  It has been popular on Pinterest for ages under an assortment of names…Crack, Christmas Crack, Graham Toffee Bars, etc. etc.


graham-cracker-crackThe recipe was shared on Good Morning America during the holiday season and went viral.  Versions of this recipe are all over blogs so I have no idea who to credit.  I have seen comments from individuals who have been making this for 40 years, some with graham crackers others with saltines as the base.  My fav is the graham crackers but I certainly wouldn’t turn down anyone’s saltine version.

The newer name is “Crack” since it is so very addictive and you may only wish to make it when sharing with others or you may consume the whole tray yourself, little bites at a time…easier to kid yourself you aren’t eating “that much”!

Thought I’d share the recipe in pictures today.  I used 3/4 cup of dark chocolate chips and 3/4 cup of semi-sweet chocolate chips.  Some recipes call for 2 cups.  Use what you like.

Step 1:  Melt 1 cup butter and 1 cup brown sugar together in medium saucepan.

IMG_20160401_114418967Spray a cookie sheet well with non-stick spray and line with graham cracker, about 16 of them.  Break to fit pan.







IMG_20160401_114431468Patient Puppy waiting for crumbs to drop to floor!

Additional ingredients needed:  1 cup almonds or other nuts, 1 1/2 cups chocolate chips and 1 1/2 teaspoons pure vanilla.  Also preheat oven to 350 F.

Bring butter and brown sugar to a boil and let boil for approximately 4-5 minutes then add in vanilla.  Pour over graham crackers and bake in oven for about 8 minutes.


ready-to-eat-graham-cracker-crackRemove tray from oven and sprinkle chocolate chips over top.  Wait about 2 minutes for them to soften and spread evenly over HOT HOT HOT mixture (did I say tray will be very hot).

Sprinkle nuts on top and chill.  Break into pieces and enjoy!