Red Velvet Cheesecake Brownies

As promised, here I am with another recipe for this week, red velvet cheesecake brownies 🙂

These are so pretty to look at, and are really yummy too, I think that they’re a fun play on the traditional red velvet cupcake with cream cheese frosting. I made these for a friend’s birthday and was really happy with how they turned out, I hope you like them too!

Red Velvet Cheesecake Brownies – recipe from Baking Bites
Makes 16-24 brownies

1/2 cup butter
2 oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1-2 small dollops of red gel food colouring (or 1 1/2 tsp red liquid food colouring)
2/3 cup all purpose flour
1/4 tsp salt

8 oz cream cheese, softened
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat your oven to 350F and line a 9-inch baking pan with parchment paper.

In a small bowl, melt the butter and chocolate together, stirring until smooth, set aside to cool slightly.

Next, whisk together sugar, eggs, vanilla, and red food coloring in a larger bowl. Add in the cooled chocolate mixture and stir until smooth. If the batter isn’t red enough for your taste at this point, feel free to add a bit more food colouring, but be wary of adding too much or it will affect the recipe.

Add the flour and salt into the bowl and stir until everything is combined and no streaks of dry ingredients remain. Pour the mixture into your prepared pan and spread to ensure the red velvet layer is even.

In a medium bowl, beat the softened cream cheese, sugar, egg and vanilla extract until smooth. Drop tablespoonfuls onto the red velvet layer in the pan and slowly swirl the two batters with a butter knife.

Bake the cheesecake brownies for 35-40 minutes, a toothpick tester should come out clean and the edges should be slightly browned.

Make sure to cool the brownies in the pan completely before slicing into them, and serve them chilled or at room temperature.


Ferrero Rocher Cupcakes

Hello all !
For those of you who didn’t know, Sunday was World Nutella Day, so in honor of the delicious chocolatey-hazelnut spread that I am obsessed with, I am posting these Ferrero Rocher Cupcakes. They start out with a chocolate-hazelnut cupcake base, continue the deliciousness with a Nutella filling, and are topped with Nutella buttercream frosting and a whole Ferrero Rocher chocolate. They are amazing and delectable and divine and you should make them for someone special today :).

Also, to make up for my blog neglect for the past few months, I will have a different recipe every day this week, just for you ;).

Now stuff your face with these cupcakes…om nom nom.

Ferrero Rocher Cupcakes – loosely adapted from Somewhere Splendid
Makes approximately 22 cupcakes


2 3/4 cups all-purpose flour
1 1/4 cups plus 2 tablespoons cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream (or plain yogurt)
1 tsp pure vanilla extract
1 tsp Frangelico hazelnut liqeur (or you could use hazelnut extract if you can find it)
1 cup butter
2 cups granulated sugar
2 eggs
1 cup strong brewed espresso with 1/4 cup french vanilla coffee mate

Preheat your oven to 350F and line 2 muffin tins with paper liners.

Start by brewing your espresso and adding the coffee mate, stir and set it aside to cool. Next, sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl, and set it aside for later as well.

In a medium sized bowl, mix together the sour cream, vanilla extract, and Frangelico; set aside for later.

Cream the butter and sugar, then add the eggs one at a time at low speed until combined. Add the dry and wet ingredients alternating by beginning and ending with the dry ingredients. Ensure each are properly combined and remember to scrape the sides of the bowl before switching from dry to wet and vice versa. Slowly incorporate your room temperature coffee to the batter and beat until completely combined.

Separate your batter into the prepared muffin tins. The original recipe yielded 24 cupcakes, but I tend to overfill my muffin tins and I only got 22. Bake for 20-25 minutes, or until a toothpick comes out relatively clean (a few crumbs are ok), then set aside to cool.

Once your cupcakes have cooled, using a melon baller or the cone method, cut out a hole in the middle, saving the “hat” to each cupcake. Fill the hollowed out area with Nutella (I scooped some nutella into a plastic sandwich bag and piped it in, feel free to use a piping bag or two spoons, whichever suits your fancy :)) and replace the cupcake’s hat.

Nutella Buttercream:
2 cups Nutella
1/2 cup butter (softened, I like to cut mine into cubes)
1/2 cup shortening (softened, I like to cut mine into cubes)
3 cups confectioner’s sugar
1 tbsp Frangelico
8 tbsp heavy cream
1 tsp vanilla
pinch of salt
Ferrero Rocher chocolates (for garnish)

Cream together the butter, shortening, and Nutella, then add in the confectioner’s sugar, one cup at a time, until well blended.

Add in the Frangelico, vanilla, and a small pinch of salt and mix, then add the heavy cream one tablespoon at a time until the desired consistency is achieved. If its too runny, add more powdered sugar, if it is too stiff add more Frangelico or heavy cream.

Frost your cupcakes in the way that you desire (I decided to pipe the frosting on to be a bit more fancy :p) and garnish with a half or whole Ferrero Rocher Chocolate.

Enjoy !

Emergency Chocolate Cake

I know its been awhile, and I’m sorry, but I’m back babies ! Without further ado, enjoy my express post on emergency chocolate cake 🙂

Sometimes, you just really need some chocolate cake, not in 2 hours while you prepare the batter, bake it, wait for it to cool, and frost it before you can eat it, but one of those, ineeditrightthissecondorI’lldie kind of dealy. This is perfect. It takes two minutes (literally), you only dirty a mug, a tablespoon measure, and a fork, and SHAZAM, chocolate cake.

Here we go !

1. Grab a mug of your choice
2. Melt 2 tbsp of butter in said mug, then add 2 tbsp of water, 1/4 tsp of vanilla extract, and a pinch of salt and whisk with a fork (or a small whisk if you want to be fancy about it)
3. Add 2 tbsp cocoa powder and whisk again.
4. It will probably look like this
5. Add 4 tbsp of sugar, whisk.
6. Add 4 tbsp of flour, whisk until combined, I also like to add a few semi-sweet chocolate chips for a little extra chocolate-y goodness, but you can leave those out if you want.
7. Now it will look more like cake batter…like this ! Microwave for 60-90 seconds (I microwave mine for 70 and it comes out perfect)
8. Enjoy with some peanut butter or ice cream (or both, if you’re like me ;))

Chocolate cake whenever I want? One word. Dangerous.

Have a great week !

Banana Bread Pancakes


I seriously demand you to go make these pancakes ASAP. Why? Cuz they’re awesome.

I love breakfast food, in all forms, at all times of the day, you name it, I love it…except oatmeal, blech, the texture is just not for me. These pancakes, however, are. Moist, soft, chewy, just slightly cakey, but not too much, and not too heavy either. Okay, now please go ahead enjoy these delicious pancakes as much as I have :).

Banana Bread Pancakes – thanks to How Sweet It Is
Makes about 10 pancakes

2 cups whole wheat flour*
2 tsp baking powder
1/4 tsp salt
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup milk
1 tbsp vanilla extract
2 ripe bananas, mashed
1/4 cup plain or vanilla yogurt
2 tbsp butter, melted
*the original recipe called for whole wheat pastry flour, I didn’t read that part and accidentally used regular whole wheat flour, but I didn’t mind the difference, if you have whole wheat pastry flour use that, if not you could also use regular all purpose flour

In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, and nutmeg.

Next, add the milk and vanilla, and stir until combined.

Add in the mashed bananas and yogurt, stir again, then pour the melted butter in and mix it up until the batter is somewhat smooth (my batter ended up being pretty thick, but it was easier to put onto the griddle that way)

Heat your griddle (or a pan) to 325F (medium heat), and scoop out your batter, I used a cookie scoop to make this process easier, but feel free to use whatever tool you find works best for you.

Cook your pancakes until they are browned on one side (about 2 minutes or so) then flip, and cook until the centre is set and the other side is browned as well.

Enjoy ! 🙂

Caramel-Filled M&M Cookies

Happy Halloween everyone !
I hope you’re having a great time eating lots of candy and sweet treats, I definitely am!
I thought these cookies would be pretty good to post for today because you could easily change the recipe to use up some of your leftover Halloween candy.

I liked these cookies because they had a soft, cakey texture, the addition of mini M&M’s make them fun and colourful, and the sweet, chewy caramel surprise inside just makes them delicious :). I used a combination of whole wheat and all-purpose flour, which gave them a slightly nutty flavour that I enjoyed. They were super easy to put together, just be sure to set aside a bit of extra time for chilling, just to ensure that your caramel pieces don’t leak out.

I had originally attempted to make a caramel “ganache” that I could roll into little balls and put inside the cookies, but it never firmed up enough, so I tried just spooning some into the middle of the cookie, but when I made a test batch it leaked out while it was baking, giving the cookies a candy-like layer that I didn’t want, so I decided to use whole caramels to stuff the rest of the cookies, and it turned out beautifully, it gave them the gooey, chewy, caramel-y centre that I was looking for.

Caramel-Filled M&M Cookies – adapted from Sing For Your Supper
Makes about 35 cookies

1 cup butter
2/3 cup + 2 tbsp sugar
2/3 cup brown sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour*
1 tbsp flaxseed meal*
4 tbsp milk
1 cup mini m&m’s
18 caramel candy, cut in half diagonally

* Feel free to use 3 cups of all purpose flour, and omit the flaxseed meal 🙂

Preheat the oven to 375F and line two baking sheets with parchment paper.

Beat the butter, granulated sugar, brown sugar, salt, vanilla, baking soda, and baking powder until combined; next, add your two eggs and beat until smooth.

Add in the flours and ensure they are mixed in completely, then switch to a low speed on your mixer and add the milk. Using the same speed, or working by hand, mix in your M&M’s.

Roll cookies (or use your handy cookie scoop) and place them on the cookie sheet, then chill for 15 minutes. Once the cookies are chilled, push half a caramel candy into the centre of the cookie, and roll the cookie between your hands to ensure the caramel is completely covered by cookie dough.

Bake for 14-16 minutes, until they are light golden brown, and cool on the cookie sheets.

Butterscotch Coconut Cookies

These cookies are soft, chewy, sweet, and amazing, and I hope you like them as much as I do. I love the combination of the butterscotch chips and coconut, and in a cookie especially, I don’t know what could be better :).

The brilliant addition of honey allows these cookies to stay soft and chewy for days after baking, so, if you’re like me and tend to purposely underbake your cookies, try to make sure that they are cooked through this time.

I didn’t really make any modifications to this recipe, other than replacing chocolate chips with butterscotch chips and adding some flax, vanilla extract, and coconut. Anyways, without further ado, here is the recipe!

Butterscotch Coconut Cookies – from Baking Bites
Makes about 4 dozen cookies
1 cup butter, room temperature
1 cup brown sugar
1/4 cup white sugar
1/4 cup honey
2 large eggs
1 tsp vanilla
2 1/4 cups all purpose flour
1 tbsp flaxseed meal
1/2 tsp baking soda
1 tsp salt
1 – 1 1/2 cups butterscotch chips
3/4 – 1 cup shredded coconut

Preheat your oven to 325F and line your baking sheets with parchment paper.

In a medium bowl, whisk together flour, flaxseed meal, baking soda and salt, set aside.

In a large bowl, cream together butter and sugars until they are light and fluffy, next beat in the honey, vanilla, and eggs, adding the eggs in one at a time.

Using a low speed on your mixer, slowly incorporate the flour mixture into the honey mixture, then stir in the butterscotch chips and coconut.

Scoop cookie dough into balls (approximately 1-inch) and place onto your baking sheet, these cookies tend to spread a bit, so try to leave a bit of extra space (about 2 inches) between each cookie.

Bake for 15-17 minutes, until cookies are golden brown, let them cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

Enjoy warm with a glass of milk :).

Sea Salt Caramel Sauce

I made this caramel sauce last week, and I have been obsessed with it, I put it on pretty much everything..blondies, cookies, cinnamon buns, ice cream, fruit, a spoon…. you get the idea. It’s so amazing that I already want to make more, even though I haven’t run out yet.

This recipe is super easy, and I wish I had taken more pictures of the process, but you can head over to Baked Bree and check out her gorgeous pictures :).

Sea Salt Caramel Sauce – recipe from Baked Bree

1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream 1 teaspoon vanilla
1 teaspoon sea salt

Combine the heavy cream, sea salt, and vanilla in a measuring cup and set aside, somewhere close to where you are making your caramel sauce. (I put mine beside the burner I was using)

Put the sugar and water in a saucepan over medium high heat. Let the sugar boil and cook until it reaches a beautiful deep amber colour. I know this will go against your every instinct, but while the sugar is cooking do not touch it, don’t stir it with a spoon or whisk or anything, just stand beside it and watch over it while it cooks.

Once the sugar has turned a deep amber colour, whisk in the cream mixture while the pot is still over the heat. It may seize up and turn into a glob, DO NOT DISPAIR PEOPLE ! It will come together just fine, don’t freak out, just keep whisking, maybe breathe quickly a few times to make yourself feel better, just don’t stop whisking ! It will turn into a beautiful smooth sauce that you will be so addicted to that it might be ridiculous, but its okay, because I’ll start a support group ;).

When your sauce is smooth and creamy and perfect, pour it into a jar and refrigerate. Bree says that it will thicken up a bit in the fridge, but it is meant to be a loose sauce, which I think is just perfect.