Family Favourite French Fries

Though we have been trying to introduce healthier meals to our family, there are times that we enjoy a Junk Food Night for dinner. We enjoy these nights in moderation, and they are always fun to eat.  When we do tuck into these meals, there is usually one side dish my other half and I make that is heavily anticipated over anything else: Homemade French Fries.

 

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Since my other half first tried his hand at them, we all have become HUGE fans! Curious to see how easy these tasty treasures are to cook? Take a look below to find out!

Ingredients:

  • 4 large Russet potatoes (other potatoes will work as well, but Russets are the best)
  • 3/4 cup vegetable oil
  • 1 tbsp salt (extra salt may be used for seasoning after cooking)

Directions:

  1. Wash and chop potatoes to desired thickness. We like our about an inch thick. Fill a bowl ¾ of the way full of water, add salt to the water and stir to make a salt-water mixture.

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2. Add potatoes to the bowl so they can soak in the salt water.

3. Pour oil into a frying pan and heat to medium-high temperature.

4. Once the oil is heated, add half of the chopped potatoes gently into the pan making sure they are all laying on the bottom of the pan.

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5. Flip fries over when they start to turn a golden brown to cook on the other side.

6. Once cooked on both sides, drain excess oil using a sieve or strainer.

7. Extra salt or other preferred seasoning may be used to flavour fries.

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Repeat these steps with the remainder of the chopped potatoes until all  of them have been cooked.

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I dressed up my fries by placing them inside of a parchment-lined super-sized mug. These golden-brown gems are the perfect side to go along with homemade burgers, pulled pork, or batter-fried cod. Whenever my other half or I cook these fries, we are always sad when they are all gone! They are so easy to cook and are so delicious to eat. These French Fries are truly a family favourite! Try them out for yourself and enjoy!

Until my next post, Readers!

Reese.

Sticky Sweet French Toast

Hey, Readers!

Being at home with my kids during summer vacation makes me want to loosen the reigns a bit where food is concerned. I let them eat foods with more sugar in the mornings from time to time, and it is great to see the smile on their faces when they see the extra special breakfast my other half or I had prepared for them.

My younger daughter loves to have sprinkles added to some of her breakfasts on special occasions. One morning, I wanted to make French Toast for her, but she is not crazy about eating eggs. To solve this conundrum, I decided to try putting some special touches to it so she would try to eat it. This is where I came up with this Sticky Sweet French Toast dish!

 

Reese Speaks Sticky SweetToast Complete Photo

 

Now, I know you are thinking to yourself that French Toast can already be sticky and sweet with syrup drizzeld all over it, but no syrup is used in this dish! Check out below how I put this yummy treat together.

Ingredients:

  • 3 slices of bread
  • 1 egg
  • 2 tbsps milk
  • A few drops of vanilla
  • 1 tsp of butter (not pictured)
  • Icing sugar (not pictured) and sprinkles

 

Reese Speaks Sticky Sweet French Toast Ingredients Photo

 

Directions

  1. Heat a pan to medium heat and use ½ tsp of butter to lightly grease the pan.
  2. In a bowl, blend the egg, milk and vanilla together until it becomes a uniform mixture.

 

Reese Speaks Princess French Toast Mixture Photo

 

  1. Lightly dip each piece of bread into the egg mixture on each side and place into the heated pan. Flip it over after about 2 mins or golden brown and cook on the other side.

 

Reese Speaks Sticky SweetToast Cook Photo

 

  1. Remove from stove and lightly butter each piece of toast with the rest of the butter.
  2. Using a strainer, dust each piece of toast with icing sugar.

 

Reese Speaks Sticky Sweet French Toast Dusting Photo

 

  1. Add sprinkles to each piece of toast.

 

Reese Speaks Sticky SweetToast Sprinkle Photo

 

And there you have it! My daughter is thrilled whenever she gets to have this dish. She loves how bright it is and how sticky and sweet it tastes.

 

Reese Speaks Sticky SweetToast Complet 3 Photo

 

The great part about this dish is that you can customize it to your liking. You can add theme-specific sprinkles to celebrate a holiday, or you can use different fun-shaped sprinkles to make each piece special.

I hope you enjoy making this Sticky Sweet French Toast for someone special!

What breakfast dish do you make special for your kids?

Until my next post, Readers!

Reese.

Colourful and Sweet Chocolate Easter Bark

Hey Readers!

Easter is here! The Annual Easter egg hunt has come and gone, and the chocolate has been eaten by kids big and small at our house! To keep the sugar high alive, I threw together this Colourful and Sweet Easter Bark Recipe to add some colour and some fun to our celebration this year!

 

Reese Speaks Chilled Bark Finished Caramel Photo

 

Here are the ingredients you need to put together to make this recipe:

  1. 60 Beligan chocolate waffers
  2. 25 vanilla caramels
  3. 2 tablespoons milk
  4. 4 tablespoons festive sprinkles (2 tablespoons per type of sprinkle)
  5. a handful of Easter candy

You will need these items to help create this yummy treat:

  • Cookie sheet or bread pan
  • Spatula
  • Parchment Paper
  • Large pot of water and a large bowl (or a double boiler)
  • Medium bowl

It was really easy to put this tasty treat together!

  1. Get a large pot of water boiling with water and a large glass bowl to create a double boiler.
  2. Line a cookie sheet or a pan with parchment paper
  3. Once the water in the pot is rolling, place the chocolate wafers in a few at a time to melt them and folding them over each other constantly. Once they start to melt, continue to melt them until there are about 10 left. Once you get to this point, remove the pot from the heat and melt the remainder of the waffers while folding the cold waffers into the melted ones.

 

Reese Speaks Melted Chocolate Photo

4. Place melted chocolate into the fridge for 15-20 mins.

5. Melt the caramels in a large glass bowl over the same large pot of water with the milk and stir constantly (you may need to top the water up in the pot if it is too low and let the water boil again).

 

Reese Speaks Melting Caramel Photo

6. Once the caramel has melted, pour and spread ¾ of this mixture over the chilled chocolate and place back into the fridge for about 20 mins.

7. Remove the sheet/pan from the fridge and spread the remainder of the chocolate on the chilled chocolate /caramel sheet.

8. Drizzle the remainder of the caramel over the chocolate in your desired design.

9. Cover your chocolate/caramel sheet with the sprinkles. I would advise you use one type of sprinkles at a time and blend the other type(s) as you go.

10. Add your chocolate in the open spaces (I tried to get the darker chocolate pieces where there were lighter sprinkles and vise versa so they will stand out).

11. Place the sheet/pan back into the fridge for about 60 mins to make sure the chocolate and caramels are cold all the way through.

11. Remove from the fridge and break apart into hand-sized pieces and serve!

 

Reese Speaks Chilled Bark Close Up 3 Caramel Photo

 

(Yields about 12 pieces depending on the size you break up your bark)

I love that this recipe is super easy to make and one bark will be unique as you cannot recreate the same one twice!

Hopefully, this bark recipe will make your Easter a sweet affair!

 

Reese Speaks Chilled Bark Close Up Caramel Photo

I love having the extra layer of caramel! Next time, I will use even more caramel for a thicker layer.

 

What treats would you use to make this Colourful and Sweet Easter Bark?

Until my next post, Readers!

Reese

Cute Cookie Cutter Pancakes

Breakfast. It is the most important meal of the day, yet many of us do not get to enjoy it most of the week. We are always hustling and bustling, trying to get out the door to get to work or school, and are satisfied with shoving food and gulping some form of liquid in our mouths to hold us over for a few hours. Since breakfast is my favourite meal of the day, I thought I would share a family favourite breakfast at our home: Pancakes!

On the rare occasions I make breakfast (my other half is usually at the helm for meals), I like using cookie cutters to make eating pancakes just a little more fun. I started making these for my family this past Canada Day. I bought maple leaf-shaped cookie cutters to make sugar cookies to celebrate Canada’s birthday, but then I got the idea to make something fun for my kids to kick off the festivities with pancakes.

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Here is what I did to make these cute and tasty breakfast treats:

Cookie Cutter Pancakes 

Ingredients:

2 Cups Flour

4 Teaspoons Baking Powder

2 Tablespoons Sugar

1/2 Teaspoon Salt

1 Egg

1 Cup Milk

2 Tablespoons Oil

Directions:

Mix the dry and wet ingredients in separate bowls.

Pour the wet ingredients into the dry ingredients and mix together.

reese_speaks_cookie-cutter_pancakes_batter_photo

Pour the batter into the center of the cooking area so that it is a bit larger than the cookie cutter(s) being used.

Heat a frying pan or skillet to medium and lightly grease with butter.

reese_speaks_cookie-cutter_pancakes_batter_on_pan_photo

Preheat oven to 200°F or to the Keep Warm feature.

Once the second side is cooked, remove the pancake from the the cooking area and place on a hard, smooth surface. Use your chosen cookie cutter(s) to cut out the shape you desire.

reese_speaks_cookie-cutter_pancakes_fun_shapes_cut_out_collage_photo

Cook the remainder of the batter until the bowl is empty.

Reese_Speaks_Cookie-Cutter_Pancakes_Complete_Close_Up_Photo

And for a closer look…

 

You’re probably asking what I did with the unused pancake. I ate them, of course! Just because a pancake has a hole in it, does not mean that it is less delicious. I enjoyed these pieces as well as the shapes I cut out! We do not like for pancakes to go to waste at our home.

Maple leaves were the perfect way to start our Canada Day this year! My kids smiled when they saw my creation, and loved eating pancakes in the shape of maple leaves. Since this was a great success, I made other Cute Cookie Cutter Pancakes for my kids with some of our favourite cookie cutter shapes such as trains, dinosaurs, butterflies and daises. They liked them even more!

Reese_Speaks_Cookie-Cutter_Pancakes_Fun_Shapes_Photo

I love how this idea is so versatile. It can be used any time of the year, so breakfast with these tasty treats can start off occasions (such as Christmas, Thanksgiving, Valentine’s Day, etc.) on a fun note!

So if you want to put a smile on the faces of your family’s face the next time you gather around the breakfast table, try making making these Cute Cookie Cutter Pancakes!

reese_speaks_cookie-cutter_pancakes_feature_1_photo

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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!

 

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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.

Ingredients:

  • 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

 

Directions:

  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)!

 

 

GrantsSoupPic-B

 

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!

Reese

 

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.

Ingredients:
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!

Reese.

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Vanilla Cupcakes, Part 1

Hey Readers!

I alluded to this attempt at baking  in my Reese’s Christmas Holidays Wrap-Up, 2013 post.  I was not too happy with the results of this recipe.  Since I’m far from being Betty Crocker or Duncan Hines, I like to try recipes my friends who have the natural gift of baking or the Internet have to offer.  I found this recipe on Spoonful.com.  It was a simple recipe, but I found a few things a little troubling about the amounts they were asking for where the ingredients were  concerned.

Here are the Ingredients and Directions:

2-1/2 Cups All-Purpose Flour

2 Cups Sugar

1 Cup Milk

3/4 Cup Vegetable Oil

4 Eggs

2-1/4 Teaspoons Baking Powder

1 Teaspoon Vanilla

1. Preheat oven to 350°F. Line two 9-inch round cake pans or one 9×13-inch rectangular pan with parchment paper. Grease the paper and the sides of the pan well. (Since I made cupcakes, I greased the sides of the cupcake tin.  You ca also use paper cupcake liners as well.).

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2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about one minute. Add flour, milk, oil baking powder and vanilla and beat for another minute, just until the batter is smooth and creamy.  Don’t overheat. Pour batter into the prepared baking pan(s).

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3. Bake in preheated oven for 30-40 minutes or until the tops are golden brown and a toothpick poked into the center of the layer comes out clean (A single rectangular pan will take longer to bake than two round ones.). Loosen the sides of the cake from the pan with a knife, then turn out onto a rack ad peel off the paper (Since I made cupcakes, I baked them for about 16 minutes, using the toothpick method).

 

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Let it cool completely before covering with frosting, if desired.

 

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I found that, when I followed the directions for the amount of sugar and vanilla, the batter tasted very sweet, and nothing like vanilla.  While the first batch was baking away in the oven, I added more vanilla to the remainder of the batter.  It tasted a bit better.  When the first batch came out of the oven, the cupcakes were indeed too sweet.  They were still edible, though.

I was figuratively crossing my fingers as the second batch came out of the oven.  I waited a minute or two,then took a nibble out of one of these cupcakes. They did taste better than the first batch!  They were even tastier when I put frosting (store bought) on them.  It was a great NYE. I had a sugar rush, then passed out after 2 AM.

I will have to try another vanilla cake recipe, so I can learn how to bake more goodies from scratch.  I know it’s kind of boring of me, but I really love a good vanilla cake.  I will be trying a new recipe I found in the near future.  Look out for my post on the continuation of this saga!

Until my next post, Readers!

Reese.

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.

 

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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

Directions:

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!

 

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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!

Reese.

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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

Directions

  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!

Reese.

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!

Ingredients:

  • 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.

Instructions:

In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Press brown sugar through sieve; combine with dry ingredients.
Huh?
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!

Reese