Banana-Apple Bran Muffins

Hello muffins. Muffins have gotten this really sweet rep as a breakfast food….however, muffins really are just cake in disguise. I mean, triple-chocolate muffins? Who are we kidding? By adding bran, bananas, and apples…at least you can say there is … Continue reading

Simple Baked Peaches

The Ontario peaches are unreal this year. If you have been hesitant to purchase any because of past peach let downs (mealy, sour, etc.) – Please. do yourself a favour and pick some up. Eat them whole, sliced, peeled, on … Continue reading

Oatmeal Raisin Cookies

These are my favourite. Oatmeal raisin gets a bad rap. They’re kind of the ‘cookie next door’; classic, but not exactly stealing hearts. These babies? There is something insanely special about this cookie. For me, a perfect oatmeal raisin cookie is soft, buttery, … Continue reading

Apple Cake

We blinked and fall arrived. My last post spoke of warm weather and watermelon..and now our palates are seeking comforting flavours. For me, nothing is quite as comforting as a family recipe. This recipe comes from my grandma’s recipe box. … Continue reading

Cinnamon Sugar Banana Bread

  Banana bread is such a personal thing, isn’t it? I suspect everyone has their own opinion about what makes a perfect banana bread; we even have a divide in our little household of two (my husband insists it should … Continue reading

Classic Brownies

Why do things always have to be so complicated? What is with our desire to turn something simple into something more? Why do we mess with a good thing? Why can’t a brownie, just be a brownie? I am certainly … Continue reading

Vanilla Marshmallows

You might think to yourself… “why would I bother when I could buy a bag of these at the store for a few bucks?” Fair. I went into this recipe figuring it would be more of a one-time thing; more … Continue reading

2013 Holiday Baking Recap

2014 is here, and I can hardly believe it. January is often a time for reflection, recovery, and resolutions…I think the following post may be one of the reasons why people have weight-loss oriented New Year’s resolutions (you will not … Continue reading

Pumpkin Spice Muffins (with a crumble topping)


I find that when October hits, we are absolutely bombarded with pumpkin EVERYTHING. To be honest, I have never been that interested. I never opt for the pumpkin pie at Thanksgiving; I don’t really care for the infamous Pumpkin Spice Latte from Starbucks…what’s all the fuss?

Last week a colleague brought in some muffins. “Pumpkin Spice”. Obviously. Pfft. Suddenly, the afternoon crash hits. I find myself wandering over to the muffins and escorting one back to my cubicle. I size it up. Smells good enough…

Oh, baby.

Not 24 hours passed before I baked a dozen for myself; jazzed up with a crumble topping. I’ve had the pumpkin “Kool-Aid”.

These puppies are moist and flavourful; I declared them the best muffin to come out of my oven. Try them and see for yourself.

Makes 12 muffins
1.5 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice (original recipe called for cinnamon)
1 cup white sugar
7 ounces (or just under a cup) of canned pumpkin
¾ cup vegetable oil
2 large eggs

Oat Crumble Topping
½ cup oats
2 tablespoons flour
¼ cup brown sugar
½ teaspoon pumpkin pie spice
2 tablespoons butter


  1. Preheat the oven to 400F. Prepare your muffin tin with liners, or grease the tin directly.
  2. In a medium bowl, whisk together: flour, baking soda, baking powder, sugar, pumpkin pie spice, and salt
  3. In a large bowl, mix together eggs, pumpkin, and oil.
  4. Pour the dry ingredients into the wet, and mix until just combined.
  5. Divide batter among prepared muffin tin. Top with crumble (see below)
  6. Bake for about 15 minutes, or until a toothpick comes out clean.

Oat Crumble Topping

  1. Combine all ingredients in a small bowl and ‘crumb together’ with hands until it feels somewhat like wet sand.
  2. Note: the above picture used ‘quick oats’. I think I would prefer large flake!

Recipe for muffins provided by co-worker – original source to come!

Cookies and Cream Blondies


I saw these, and waited. I waited for an opportunity to make them for others. Sometimes a recipe appears on my blog-roll that I want to make in order to share with other people…because I think it will be that good. Oh, and easy enough that I won’t arrive with store bought two-bite brownies.

My sister-in-law and her family were in town from Hong Kong and we were having a small get together. I claimed dessert.  Oh baby. These blondies were everything I hoped for…I mean…it’s a cookie…made with pieces of cookie. Need I say more?

Go make them. Call me.

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup white sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 heaping cup chopped Oreos
¼ to ½ cup white chocolate chips


  1. Preheat the oven to 350F.  Line an 8×8 baking pan with greased parchment paper, in order to easily remove bars.
  2. In a medium bowl, combine flour, baking soda, and salt. Set aside.
  3. In a large bowl (or bowl of a stand mixer), cream the butter and sugars. Add the egg and vanilla extract and beat until combined.
  4. With the beaters/mixer on low speed, add the dry ingredients in two steps. Do not over mix.
  5. Fold in the white chocolate chips and ¾ cup of the chopped Oreos.
  6. You’re now ready to bake! Transfer the dough to the baking pan and press into an even layer. The original poster suggested slightly damp fingertips; it worked like a charm to prevent sticking!
  7. Bake the beauties for 25-30 minutes, or until a toothpick finds a few moist crumbs after insertion.
  8. Allow the bars to cool completely in the pan before removing. Simply torture.

Tracey’s Culinary Adventures