Purdys Chocolatier’s New Collection of Chocolates

Hiya, Readers!

Are you having a hard time finding a gift for that special someone that is hard to shop for? You know, it could be a friend, a coworker, your postal carrier that you want to show your appreciation for, yet you have no idea what they would want this Christmas? Well, you could always try turning to Purdy’s to help in this department! They have a new collection of chocolates that would make anyone happy! I received some of the chocolates from their new collection to try, and they were delicious! These were the chocolates we were given to taste:

  • Single Origin Chocolate – Ecuador – 3 Bars
  • Single Origin Chocolate – Peru – 3 Bar
  • Single Origin Chocolate – Ghana – 3 Bar
  • The Truona Gift Box – 15 Pieces
  • The Salted Hazelnut Flake Gift Box – 15 Pieces




We had to try the chocolate bars first, as we were intrigued by the taste of chocolates form different parts of the world. We started with the Single Origin Chocolate –  Ecuador – 3 Bars.  This bar is made of 72% dark chocolate.  The cocoa used to make this bar is from the Ecuadorian provinces of Manabí and Esmeraldas.


Ecuador Collage


My daughter, who is a huge lover of dark chocolate, loved how this bar reminded her of a bit of eating fudge. We were also able to taste bits of clove and fig. It was a great bar to eat, and it would be great to eat on a cold winter day to help make us feel a bit warmer inside.

We then moved on to the Single Origin Chocolate –  Peru – 3 Bars. This bar is also 72% dark chocolate. The cocoa use to make this bar is found in the Peruvian region of San Martin.


Peru Collage


When we bit into this bar, the chocolate taste was very powerful! My eyebrows went up when I took my first bite.  It was so good!  We were able to taste hints of fruit, especially cherries.  If you or some one you know love dark chocolate with a bit of a kick, then this would be the bar for them!

My favourite of the three bars we received had to be the Single Origin Chocolate – Ghana – 3 Bar! This bar is 45% milk chocolate. The cocoa used to make this bar is found in Central Ghana in its Ashanti Region.


Ghana Collage


I’m more of a milk chocolate lover, and it had a really nice chocolate flavour.  It was rich and mellowing for me. There were also hints of caramel flavour, which is another reason why this bar was my favourite out of the ones we tasted.  I had to stop myself from eating too much of this bar because I would have eaten the whole thing and I would have been too full to want to taste the other chocolates we had in front of us!

We then turned to the boxed chocolates we received.  The first one we tried was the Truona Gift Box. This treat was named after a 16th century Spanish treat. It is made of of two layers in order to put together Gianduja and Truffle to make one piece of chocolate. The main ingredient is its 65% cocoa from one plantation in Peru.  Its soil was previously harvested bananas, and the soil has retained this flavour and hints of it can still be found in this chocolate.


Turona Collage


It was a real treat to sink my teeth into this chocolate.  It was as though I was eating two different chocolates at the same time. The top layer, Gianduja, was so smooth, with its almond/hazelnut/milk chocolate puree and a pastry flake, and the bottom layer was a dark chocolate truffle made with whipping cream and cocoa.  These two layers were then encased in dark chocolate and had a sprinkle of crispy flakes to finish them off. There are a lot of flavours happening in this chocolate, and they are all good! I had to eat this chocolate slower than any of the others to make sure I caught all of the delicious flavours. This is a very decadent treat, and it is really meant to be savoured!

The Salted Hazelnut Flake chocolates were the last of the chocolates we tried. The Purdys’ milk chocolate is mixed with a pure Belgian hazelnut puree, bits of English Toffee, Himalayan Pink Salt and a lot of French feuilletine pastry flakes to give these mouth-size pieces of chocolate a great crunch.


Package Collage


These bars were fun to eat! They were rich and so flavourful! I really liked the Himalayan Pink Salt flaovur and the English Toffee bits you get with each bite. The Belgian puree gave these chocolates such a smooth flavour that it was great to have with the crunchy parts. Finally, I loved the artistic and playful cocoa butter tattoo that dress each one of these chocolates.

My family and I really enjoyed tasting a selection from the New Collection of chocolates from Purdys Chocolatier! They were so different, and all so good to eat! These would be a perfect gift to give that hard to shop for person on your list! I also hope you give them a try as well!

Until my next post, Readers!


Disclaimer: I received products from Purdys Chocolatier as part of a contest I won in order to write this review.  The opinions expressed are my own.

Spicy Vegetable Soup

Hey Readers!

Autumn is fully upon us, and frankly, I REALLY miss the long, warm and sunny days this past summer has to offer. In my neck of the woods in Canada’s capital, we are now being greeted with shorter hours of sunlight, and cool, wet days. It is just a sign that winter is not too far away, and that my flip-flops are being put away for the year to make way for lots and lots of socks.  😦

My other half, the real chef in our home, has also noticed my grumblings about the weather changing. Since he is so clever and loves to cook, he conjured up a recipe for a great comfort food that will help to keep the wind and the chills of autumn away from us: Soup!




He loves making soup, and with the day being cold, windy and rainy, I was really excited to taste his newest creation! This time, Readers, he made a spicy vegetable soup that made us feel warm and toasty.


  • 4 Potatoes
  • 4 Celery Stalks
  • 1 Orange Pepper
  • 2 Broccoli Stalks
  • 1 Onion
  • 2 Garlic Cloves
  • 1/2 Red Scotch Bonnet Pepper (for the kick)
  • 2 Cups Rigatoni Noodles
  • 3 Cups Water
  • 1 Pack Cream of Broccoli Soup Mix



  1.  Mix the cream of broccoli soup mix with milk.
  2. Put cream of broccoli soup mixture into pot and turn the temperature on Low.
  3.  Chop veggies/herbs to desired size.
  4.  Place veggies and noodles into pot.
  5.  Simmer for 4 hours.
  6.  Enjoy (Look below)!





When my I tasted this soup for the first time, I was instantly warmed up, both by the warmth and flavours of this soup and by the scotch bonnet peppers he used that blends so well with the veggies he used, and to give this soup that surprising kick that makes you literally say “Wow!” before going for that second spoonful.

And there you have it, Readers! This is how my other half is keeping our family feeling warm and cozy during the blustery days of autumn. He is simply fantastic, and I wish I could be as creative in the kitchen as he is! This recipe is versatile as well.  You can change it up so that there are different veggies in your pot, or you can add some chopped chicken or turkey (Thanksgiving leftovers) to add some meat to the mix! We actually added some leftovers from a roast chicken we had the night before to this soup, reheated it, and ate it for lunch the next day, and it was fabulous!

So, if you are looking for a recipe for a new comfort food to take the cold and blah away this autumn, then try out my other half’s Spicy Vegetable Soup!

Until my next post, Readers!



Saucy Pork Tenderloin

Hey Readers,

Sundays. It’s one of my favourite days of the week. Most people despise Sundays for the sheer fact that it’s the end of the weekend and people are gearing themselves up for another long work week.

For me, one of the big reasons why I love Sundays is because of Sunday night dinners. This is when my boyfriend/partner person rolls up his sleeves and makes the kitchen his kingdom.

Since we have been together, he has been a whiz at throwing ingredients together to create some amazing dishes. This past Sunday night was no exception. His latest creation was a saucy pork tenderloin dish.

Readers, my boyfriend/partner person had to all but swat me out of the kitchen in order to cook this dish. I took so many shots of him preparing this meal, but I am only going to share the best ones with you, along with what he did to pull this masterpiece together.

2 Cuts of Pork Tenderloin
1 Can of  Whole Tomatoes
1 Onion; half of it chopped
1 Clove of Garlic
2 Handfuls of Baby Spinach
2 Tablespoons of Butter
Thyme, Salt and Pepper for taste.

My guy first seared the two pork tenderloin pieces on medium temperature along with the butter, the garlic, and the onions that have been chopped for about five minutes per side.


PT 1

The can of tomatoes was then placed into a casserole dish. He added the pork tenderloin pieces, along with the chopped onions and garlic. The spinach and the onions were then added to the mix all around the casserole dish to spread their flavours around, as well as to provide a preview for our meal. The dish was then popped in the oven for about an hour to finish cooking (this time may differ depending in the size of your cuts of pork tenderloin. He checked on it to make sure it was cooked thoroughly).


PT 2


This is how my personal chef plated the finished product! I had to stop myself from devouring all of this loveliness so I could take a picture of it. He added Basmati rice and yellow beans as sides to complement the tenderloin.


PT 3


This saucy pork tenderloin was amazing! My plate was emptied within minutes of it being presented to me. I love how my guy can just make a meal like this on the fly so well. He’s a very resourceful fellow!  Since there were leftovers of this meal, I was more than happy to enjoy the rest of it the next day for my lunch! I mixed it together with some rice, and it was just as tasty.


PT 4


Another great feature of creating this dish is that it can be customized to your liking, so you can add or take away ingredients my guy used, and you’ll have your own take on this meal! This saucy pork tenderloin dish has easily made its way onto my list of top five favourite meals my guy prepares for my family.

Readers, let me know what you would do to make this saucy pork tenderloin dish your own?

Until my next post, Readers!


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Vanilla Cupcakes, Part 2: Redemption is Sweet

Hi there, Readers!

After the disappointing results of my first attempt at baking vanilla cupcakes, I searched and found a second recipe to test. I love vanilla cupcakes, and I really wanted to bake again.  So, after getting all of my ingredients together, I made my second attempt at making these cupcakes, and hopefully, they were tasty ones, too.

Here is the recipe I found at Canadian Living.com for vanilla cupcakes:

  • 1-1/2 cups (375 mL) all-purpose flour
  • 1 cup (250 mL) granulated sugar
  • 1-1/2 tsp (7 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) butter, softened
  • 1 cup (250 mL) milk
  • 2 eggs
  • 1 tsp (5 mL) vanilla

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

2.   Using an electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

3.   Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full.

4.   Bake in the centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes.

5.   Transfer to rack; let cool completely.

After mixing together the wet and dry ingredients together, I had to taste the batter to gauge whether I was on the right track with this recipe. Let me tell you, Readers, tasting that batter was the highlight of my night! It tasted great!


I then quickly scooped the batter into my cupcake tin and placed them in the oven to bake.


It took about 14 minutes for them to bake, and I was on pins and needles waiting for them to cool.

I decided to kick these cupcakes up a notch by whipping together frosting from scratch.  I found this recipe at Food.com for Basic Vanilla Frosting. I had to get arm going to whip together these ingredients (use a hand mixer if you have one):

  • 2 cups powdered sugar
  • 2 tablespoons butter or 2 tablespoons margarine, softened
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla.


I had to add a bit more milk and butter than the recipe suggested, but it looked and tasted so good!  It  only took about 5 minutes to make, so I’m going to keep this recipe in my back pocket and use it again!

After icing these cupcakes,


it was finally the moment of truth: I had to find out if it was the previous recipe, or if it was just me, that couldn’t bake vanilla cupcakes.  I first took a bite out of the bottom of the cupcake, so I could taste the cake part of the cupcake without having the flavour of the icing interfere with the flavour of the cupcake. You can see that one of the cupcakes also had gold sprinkles on it.  I made these cupcakes for the gold medal men’s hockey game between Canada (YAY!!!) and Sweden.  It was my way to cheer the Canadians on early in the morning from my couch from the other side of the world.  The yellow was not as “golden” as I would have liked, so only a select few donned this extra hit of sugar.


I am happy to tell you, Readers, that these cupcakes were delicious! They had a lightly sweet taste, moist, and fluffy.  They tasted even better with the vanilla frosting on them.  This latest recipe for Vanilla Cupcakes and the Basic  Vanilla Frosting recipe were a success!  Here is  a side-by-side picture of my previous attempt and this most recent attempt:

Cupcake Collage

My eldest daughter, who doesn’t like cake ate a few of these cupcakes!  My boyfriend/partner fell in love with the icing.  With the success of this cupcake recipe, I can truly say that redemption is sweet!

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Second Avenue Sweets: A Satisfying Pleasure for Your Sweet Tooth

It’s been a long time coming for this review, but this one was one worth waiting for!  The focus of this review is on Second Avenue Sweets, a family-owned and operated bakery and cupcakerie that is nestled near the corner of Second Street and Bank Street in the Glebe within Canada’s capital, Ottawa, Ontario. They make their products by hand in small batches without the use of preservatives, and have been at their location since 2007.

Second Ave Sweets Store Front

I had only in my new home for a few weeks when I decided to go for a walk-about to get a better lay of the land.  With my little ones in tow, we weaved up ad down streets until we got to Second Street near Bank Street, and I saw Second Avenue Sweets.  We were getting a bit hungry, so we went in to see what they had.  It was displays of treats and sweets and baked goods!  Since I’m a butter croissant lover, I had to try one! Well, actually, I bought two of them; you know, one for the kids, too. I also bought an oatmeal raisin cookie.  I know it sounds lame of me to say (but I don’t care), but oatmeal raisin cookies are my favourite cookie, so I couldn’t say no to it.

After giving my kids their snack, I hurried home, gave the kids a lunch, and tore into the packages to finally enjoy my treats.  I was not disappointed, Readers, as the croissants were soooooo good!  Besides their golden brown hue, they were slightly crispy on the outside, and super moist with so many layers on the inside.  I’m used to having the outside crispier, and the inside a bit drier, but these croissants were delicious.  Oh, I forgot to tell you that they were big, too, so I felt stuffed after eating it.  I waited until the kids were asleep to have the oatmeal raisin cookie.  It was how I liked eating cookies: soft, with a bit of hint of firmness on the outer layer.  It was a good cookie.

These croissants were some of best I've had in a long time! I'm in love with them.

These croissants were some of best I’ve had in a long time! I’m in love with them.

This oatmeal Raisin cookie was really good.  I should have bought more than one.  :(

This oatmeal Raisin cookie was really good. I should have bought more than one.  😦

On my second visit to Second Avenue Sweets, I brought my eldest child, along with my youngest and my niece and nephew who were visiting us for a weekend.  They had a hard time deciding what to choose as their treat.  Here is what we finally bought:

  • A Classic French Chocolate Cupcake
  • A Flour-Free Chocolate Cupcake
  • Two Vanilla Cupcakes
  • A Chocolate Chip Cookie
From Top to Bottom; Left to Right - Chocolate Chip Cookie, Flour-Less Chocolate Cupcake, Vanilla Cupcakes, and Classic French Chocolate Cupcake.

From Top to Bottom; Left to Right – Chocolate Chip Cookie, Flour-Less Chocolate Cupcake, Vanilla Cupcakes, and Classic French Chocolate Cupcake.

We sat down on one of the benches that lined the streets of the Glebe to enjoy our afternoon treats.  The kids were not fans of the amount of icing on their cupcakes, but I was. It looked as though it was placed on to the cupcakes in a way that I can only describe as being home-style, you know, with a knife, and it was a thick layer of icing.  It was a bit dense, but it tasted good. They said there was too much of it.  I removed the access amount of icing (and ate it), and they dove into the cupcakes.  They really liked them.  I, being the biggest kid there, had to have a nibble of each treat for myself, so I could properly assess each one.

The Classic French Chocolate Cupcake was really good.  It had a rich chocolate flavour, and it was moist, too.  The Vanilla Cupcakes were delicious as well. They had that simple, natural taste you get from a good vanilla cake.

The Flour-Free Chocolate Cupcake was the only one that was no adorned by any frosting.  My eldest was the adventurous one who chose it as her treat.  As you would expect, it tasted a bit different than what you would expect from a normal chocolate cake, and it had a different consistency. The best way I could describe it was that it was denser than a cake that was made with flour.  Even though there was no flour used to make this cupcake, it was good.  It was chocolatey, soft and good. She finished it and said she would get another one the next time we visited.

The cookie was mostly consumed by my sweetie at home since he was sad that I didn’t buy him one on my first visit.  I, of course, had a nibble.  Just like the oatmeal raisin cookie I previously ate, the chocolate chip cookie was really good, too.  It was soft, and the chocolate chips had a smooth, chocolatey taste to them.  It was eaten in an instant.

What can I say, Second Avenue Sweets is a great spot for picking up treats or baked goods within Canada’s capital.  Their products are fresh, hand-made, and there is a lot to choose from.  So if you ever find your way to the Glebe-area of Ottawa, Ontario, you should swing by Second Avenue Sweets to get a satisfying pleasure for your sweet tooth! I can’t wait to go back for yet another croissant, too.

I would rate Second Avenue Sweets a 4 out of 5.  As I previously said, the icing on the cupcakes were a bit too thick for my liking, but, everything we ate was ever so delicious!

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Easy Snackity Pita Pizzas

Hey, Readers!

I’ve been in the kitchen again!  This time, it was with my boyfriend/partner.  He is the ‘chef’ in our family, and let me tell you, I cannot complain!  He is so clever and can come up with some of the tastiest meals out of nothing.

One evening, my other half showed me how to make these super delicious Easy Snackity Pita Pizzas!  Now, we like to shake things up from ordering a pizza by putting together this yummy dish.



Easy Snackity Pita Pizzas

Listed below are the ingredients you will need for the Easy Snackity Pita Pizza you see in the picture above:

  • 4 loafs of large pita bread
  • 1 cup of tomato sauce
  • 1 cup of grated mozzarella cheese
  • 1 container of bocconcini cheese, sliced
  • 1/2 cup loosely chopped spinach
  • 1 red onion, chopped
  • 6 pieces of prosciutto
  • 4 cooked chopped strips of bacon


1)  Pre-heat your oven to 325°F.

2)  Place your loaves of pita bread on a cookie sheet.

3)  Spread the tomato sauce over the pitas, making sure there is a good layer over each one.

4)  Sprinkle some of the cheese over the tomato sauce.

5)  Place your vegetable toppings over the cheese.

6)  Place your chopped bacon pieces over the vegetables.

7)  Add bocconcini cheese slices on top of the other toppings

8)  Sprinkle the remainder of cheese over the toppings.

9)  Place your pita pizzas in the oven for 10-12 minutes, or when the cheese has melted.

10)  Serve and enjoy!

(Yields 4 servings or a small-sized pizzeria pizza)

These would make an amazing snack, a light lunch or dinner option. We also love making these for family and friends on big game days to munch while we cheer on our favourite team.  You can change the ingredients to what you have in your kitchen or to satisfy your taste buds!




The skies the limit with this Easy Snackity Pita Pizza! We all enjoy different toppings and have fun trying new combinations to try. These are a family favourite dish to eat any time of the year.

I hope you give these a try! Happy snacking!

Until my next post, Readers!


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Reese’s Lemon Cranberry Muffin Adventure

Hey Readers!

I am a self-proclaimed Christmasolic.  I love this time of the year.  In my neck of the woods, we’re pretty much guaranteed a white Christmas every year, and this year was a spectacular one.  All the snow, along with the bombardment of Christmas commercialism, just got me into the Christmas spirit even more.  All of these Christmas-like feelings got me to want to try and do something a little bit different this year where my sweet tooth was concerned.  Usually, we just make easy two-step snacks and have a ton of store-bought chocolate around to nibble on.  I decided to go out on a limb, and try to do some actual baking, something I’m not too good at.  One of the treats I tried creating was a batch of lemon cranberry muffins.

I know, lemon cranberry muffins are not very festive, but they are my favourites.  I crave them, but I never had the guts to try to make them.  I figured, no guts, no glory!  So I went online to find a recipe, went to the supermarket to get my ingredients, got my eldest daughter on board to help, turned on some Christmas specials, rolled up our sleeves and started baking.  Below, you’ll see how we went from chaos to creativity making our lemon cranberry muffins:

Here is my "Baking Elf" slicing up the cranberries for these delectable muffins.  Yes, she still has all of her fingers intact!

Here is my “Baking Elf” slicing up the cranberries for these delectable muffins. Yes, she still has all of her fingers intact!

Can you tell I really put my girl to work?  I'm so glad she was helping, as this would have taken me FOREVER to do!

Can you tell I really put my girl to work? I’m so glad she was helping, as this would have taken me FOREVER to do!

This is what all of the dry ingredients looked like before I mixed them together.  Yeah, I know, you can't make any of them out because they're all the same colour.

This is what all of the dry ingredients looked like before I mixed them together. Yeah, I know, you can’t make any of them out because they’re all the same colour.

I had to borrow a line from Homere Simpson, as I was an idiot when it came to this part of recipe.  For some reason, I freaked out, thinking I put in too much lemon juice into the souring mix with the milk.  I had to run out to the store and buy some more.  At least I didn't add the rest of the wet ingredients to it yet!

I had to borrow a line from Homere Simpson, as I was an idiot when it came to this part of recipe. For some reason, I freaked out, thinking I put in too much lemon juice into the souring mix with the milk. I had to run out to the store and buy some more. At least I didn’t add the rest of the wet ingredients to it yet!

This is what all of the wet ingredients look like mixed together.  I know, it's not a proper mixing bowl, so I had to improvise.

This is what all of the wet ingredients look like mixed together. I know, it’s not a proper mixing bowl, so I had to improvise.

I have all of the ingredients in the bowl.  The cranberries were not cooperating, as usual, but I got them under control.

I have all of the ingredients in the bowl. The cranberries were not cooperating, as usual, but I got them under control.

Into the paper cups my mixture went.  I was so anxious as to how they were going to turn out.

Into the paper cups my mixture went. I was so anxious as to how they were going to turn out.

Here they are!  My lemon cranberry muffins, fresh out the oven.  I had extra batter left over, so I made a thin cake that the stack of muffins are piled up on.  Good work, me!

Here they are! My lemon cranberry muffins, fresh out the oven. I had extra batter left over, so I made a thin cake that the stack of muffins are piled up on. Good work, me!

As you can tell, Readers, we had a lot of fun baking up these sweet and sour treats!  I think the only thing I would change about the recipe would be to use actual lemon juice.  I think it would make them sing!  I have placed the recipe and the All Recipes site below if you would like to try making these muffins yourself.  If you liked this post, you should see my sort of Part 2 of my Adventures in Baking where I made Easy Chocolate Squares the next day.  They were addictive!

Original recipe makes 12 muffins Change Servings
  • 2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup lemon juice
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup cranberries, halved
  • 1/3 cup toasted slivered almonds


  1. Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  3. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Kitchen-Friendly View

  • PREP 10 mins
  • COOK 20 mins
  • READY IN 35 mins

All Recipes Site: allrecipes.com.

Until my next post, Readers!


My Take on Easy Chocolate Snacking Cake! #Recipe

Hey, Readers!

I did it! I went back into the kitchen, this time in the spirit of Christmas.  As some of may know, it is one of my absolute favourite times of the year.  I love having plenty of treats around the house so that family and friends can fill their faces while celebrating the season.  I decided to try this recipe for Chocolate Snacking Squares after watching Canadian Living: Best Recipes Ever this holiday season, and now it is one of my family’s favourite treats to eat throughout the year!

After gathering all of the my ingredients (some of them were wrong like the sweetened cocoa powder and the demerara sugar), my eldest daughter and I threw on the Christmas specials on TV (you know, to add to our Christmas euphoria), and started baking up these little delights!


Here they are!  All cut into 36 mini cubes of snacking fun.  Yeah, I know, They're a bit crumbly, but highly addictive! I'm glad they were around this past holiday season.  I needed mini shots of chocolate every now and then.  Next time, I'll use icing or icing sugar to top them off.


These little squares of delight were really good!  I was so shocked as to how they came out. This recipe was a good one, and I plan on using again, and again, and again! Try it out for yourself, tweak it, and enjoy! Thanks, Canadian Living: Best Recipes Ever for sharing this recipe!


  • 1-1/3 cups
  • (325 mL) all-purpose flour
  • 1/2 cup (125 mL) unsweetened cocoa powder
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL)
  • salt 1 cup (250 mL) packed brown sugar
  • 1/2 cup (125 mL) buttermilk
  • 1/2 cup (125 mL) water
  • 1/4 cup (60 mL) vegetable oil
  • 1-1/2 tsp (7 mL) vanilla
  • Icing sugar, (optional)
*NOTE – I leave out the baking soda whenever I make this recipe. The squares are a bit more dense, but so much more chocolaty! I also use the milk I have on hand from time to time when I cannot run out to the store to fetch some buttermilk.


In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Press brown sugar through sieve; combine with dry ingredients.
Add buttermilk, water, oil and vanilla; whisk until smooth.
Pour the mixture into greased 9-inch (2.5 L) square cake pan.
Ready for Baking?
Bake in 350°F (180°C) oven for about 35 minutes or until the centre is completely baked through after testing with a toothpick or a knife.Let cool.
Fresh Out of The Oven!
Dust with icing sugar (this step is optional).
Cut into squares.

The Finished Product!

Serves 36 small square pieces.

I hope that you enjoy these little chocolaty delights as much as we do, especially with a dollop of French Vanilla Ice Cream on the side!

Dish with me: What is your favourite treat to eat during the holidays?

Until my next post, Readers!