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

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

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

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


Blueberry Oat Squares


I am lucky enough to live a subway stop away from my sister and her family. I am also lucky enough to benefit from the goods that come out of her (husband’s) oven.  This luck is how I came to have this recipe. They both popped by one evening and handed us a Tupperware, warm with these fresh blueberry squares. They were devoured within hours, and within days we had produced another batch for ourselves and to share with co-workers.

With blueberry season creeping closer to us in Southern Ontario, you owe it to yourself to bake these buttery blueberry treats.  Bring them to your friends and/or family…they will thank you and likely make them feel a little luckier to have you in their lives.

3 cups fresh blueberries
½ cup white sugar
1/3 cup orange juice
4 teaspoons cornstarch

2 cups quick oats
1 cup all-purpose flour
1 cup packed brown sugar
½ teaspoon salt
½ teaspoon baking soda
¾ cup unsalted butter


  1. Combine blueberries, sugar, and orange juice in a small saucepan. Bring to a boil, and simmer for about 10 minutes.
  2. When the blueberries are tender, stir in cornstarch and boil until thickened (about 1 minute).
  3. Cover with plastic wrap (directly on surface of blueberry goo) and cool for at least an hour


  1. Combine oats, flour, brown sugar, salt and baking soda in a large bowl
  2. Add butter, by ‘cutting it in’ until a coarse crumbed mixture has been formed


  1. Preheat the Oven to 350F
  2. Reserve 1 ½ cups of crumb mixture for the topping
  3. Press remaining mixture into a greased 9 X 13 baking dish
  4. Spread the cooled blueberry mixture over the base
  5. Sprinkle the remaining crumb mixture over the top
  6. Bake for about 40-45 minutes, or until lightly golden on top
  7. Cool completely before cutting. Although these were heavenly when delivered warm, my true preference is when they are served directly out of the fridge.



Source (unchanged from):

Slice and Bake Cookies (Chocolate Chip)


When I first made these cookies, I knew my hunt for the perfect chocolate chip cookie was over. I also had over 30 cookies and half a batch of dough left.  I had recently read Pioneer Woman’s post about slice and bake cookies, and decided that this would be necessary.

It is a wonderful thing to be able to have a cookie craving and know that this can be satisfied in less than 15 minutes…without consulting a certain dough boy.

3.5 c all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 350g bag (or less, if desired) semi-sweet chocolate chips

Part I:  Preparing the cookie dough

  1. Sift flour, baking soda, baking powder and salt into a medium bowl. Set aside.
  2. Using a mixer with a paddle attachment (or hand mixer), cream butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time. Add vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.
  3. Cover and refrigerate dough for 24-36 hours.  A painfully important step.
  4. When ready to bake, preheat oven to 350.
  5. Drop spoonfuls of dough (I use 1 TBSP scoop) onto baking sheet lined with parchment paper.
  6. Bake for 8-10 minutes, until the bottoms begin to appear slightly golden. 8 minutes is usually enough for my oven. They will appear puffy and possibly underdone, but trust it. It will lead you to a soft cookie when cooled.

Part II: Preparing your cookie dough reserve

  1. Lay out a long piece of saran wrap (or two).
  2. Place remaining dough on saran wrap and begin to roll a log. Be persistent and roll to diameter of choice. I usually roll until the diameter is between 4-5cm.
  3. Wrap log in saran wrap and place in freezer. When the call for cookies arrives, slice about 0.75cm thick and arrange on cookie sheet. They won’t look as picturesque as when ‘dropped’, but when a girl/guy wants a cookie, aesthetics is the last thing that matters
  4. Cook as directed above!

I Am Baker
How Sweet It Is
Also known as:  ‘The New York Times chocolate chip cookies’ …with modifications