Valentine’s Day is just around the corner and celebrating can be tricking for some. I mean yes dinner is great and so are chocolates (yum), but there are a ton more things we can do to celebrate your love. Let’s think outside the chocolate box …
Cookie bars with loads of semi-sweet chocolate chips, Lotus cookie pieces and Biscoff cookie butter swirled throughout. They are chewy, gooey and OH so decadent, perfect for any cookie butter lover in your life. It’s no secret cookie butter is all the rave and Biscoff …
Peanut butter chocolate lovers rejoice, these no-bake peanut butter chocolate bars only require a few ingredients and come together in about 10 minutes. Oh and not to mention they are a bit healthier than the some of those other versions out there.
Calling all peanut butter chocolate lovers and non-bakers! These are one of the easiest, most delicious desserts and requires no baking at all. They are a version of a Reese’s peanut butter cup but with more flavour and on the healthier side.
Let me just say this, these only require a few ingredients and are incredibly easy to throw together. Again they are NO-BAKE!
These peanut butter chocolate bars are always a hit with friends and family, I can’t make them fast enough. So needless to say there are no leftovers here!
Ingredients for this recipe is short. Here’s on overview of what you’ll need to make these No-Bake Peanut Butter Chocolate Bars:
To make these you’ll start off with the peanut butter layer. Combine the first for ingredients and mix until all comes together.
Once it’s combined press into a 8×8 pan lined with parchment paper or aluminum foil for easy lifting. Set aside while you prepare chocolate layer.
Place chocolate chips and coconut oil (any neutral oil will do) in a microwave safe bowl and heat for 30 seconds increments, stirring in between until completely melted and smooth.
Pour chocolate layer over top peanut butter layer and spread evenly. Cover the pan and refrigerate for 45-60 mins. to set up.
No, natural won’t work here it’s too oily and the bars won’t set up as they should. I recommend using a Jif, Kraft or Skippy for this; any no-stir peanut butter will do.
These bars keep well covered in the fridge for up to a week.
You can always wrap up individual bars and place them in freezer for up to 4 weeks, take out and place in fridge to thaw overnight or throughout the day.
So go ahead and give these a try will love how easy they come together and of course how irresistibly good they are.
As always Happy (Non) Baking,
XOXO Mari!
Did someone say S’mores! These s’mores cookies have it all; chewy, buttery texture loaded with chocolate, graham crackers and marshmallows. Um drooling! This easy recipe is a perfect spin on a classic summer treat. With summer just around the corner I’m starting off with a …
This chocolate fondant cake is a go to recipe when I need something quick and extra indulgent. It’s moist, fudgy, has a rich chocolate flavour and it comes together in know time at all; only 30 minutes in the oven. The melt-in-your-mouth texture is truly …
These cookies are PERFECT for Easter, crispy edges, chewy center and loads of mini eggs. By far on of my favourite recipes.
Ok so how many of you love mini eggs, milk chocolate with crispy outer shell. Well if your family is anything like mine you probably go through bags and bags of them, they are just so good and irresistible. I really can’t keep them in the house long enough to bake with. So I will hide a stash just for me to use for baking. This recipe is no exception. Chewy chocolate chip cookies loaded with mini eggs, I mean you can’t go wrong; and as you all know I LOVE COOKIES!
I took my go to chocolate chip cookie recipe and added mini eggs to it, that’s it. I used Cadbury for this recipe but you can use whichever brand you prefer there are so many out there now, so they should be easy to find.
I used chopped mini eggs in the dough and a few whole ones to place on top after baking. The end result was an amazing Mini Eggs Chocolate Chip Cookies that comes together in no time.
So if your anything like me and love cookies and min eggs I know you will love this recipe. It’s quick, easy and the end result is OH SO good!
Happy Baking,
XOXO Mari!
Cookie lovers rejoice, I’ve combined 3 types of cookies to make one decadent, mouthwatering recipe with my Peanut Butter Oatmeal Chocolate Chip Cookies. Fair warning these are full of flavour and oh so irresistible. Guaranteed to satisfy your cookie craving. So as you all may …
This lemon blueberry loaf is oh SO good, it’s lemony and bursting with juicy blueberries. Topped with a delicious lemon glaze; perfect snack with that afternoon tea. Anyone who knows me knows I am a chocolate addict, I love anything with chocolate in it. So …
These Oreo blondies are pure indulgence, loaded with Oreo cookies and semi-sweet chocolate. They are fudgy, full of cookies and cream flavour and OH SO good!
So blondies who loves them and who prefers brownies over them? I for one love them both, my sweet tooth won’t let me choose just one (yes I have a problem). They are fudgy and chewy and can be ooey and gooey (if you under bake them like I do). These are no different; which can be a problem for me I tend to OVER indulge… they are just that good!
A blondie can be referred to as a cookie in bar form or the opposite of a brownie. A brownie is chocolate-based and a blondie is vanilla-based and golden in colour. Also referred to as the “blonde brownie.” Whatever you call them, they are absolutely DELISH!
I haven’t tested them but Bob’s Red Mill 1:1 Gluten Free Flour should work.
I myself haven’t made them egg free but banana is always a good replacement for eggs.
These Oreo blondies keep well in an airtight container on the counter for up to 3 days or in the fridge for up to 7 days.
You can also freeze them by letting them cool completely and wrapping individual slices in plastic wrap then place them in a ziplock bag. They will last for up to 30 days.
Bring them to room temperature before eating. I prefer them warm so I recommend warming them up in the microwave for about 10 seconds.
So be sure to give this recipe a try and leave a star review below!
Don’t forget to tag me those pics on my Instagram @marisblissfulbites, I love seeing what you guys are baking.
XOXO Mari!
These thick fudgy brownies are rich with chocolate and red velvet flavour, with smooth creamy cheesecake swirled throughout; taking these brownies to the next level. So some of my favourite desserts are brownies, cheesecake and every now and then a really good red velvet cake. …
These easy to make red velvet cookies have crispy edges with a chewy center and loaded with two kinds of chocolate chips. They are bright, colourful, delish and perfect for anytime of the year. Valentine’s Day is just around the corner, how do you guys …
A tender cake made with olive oil! This not too sweet cake is packed with flavour thanks to the addition of orange zest and juice.
This is definitely a first for me; an Olive Oil cake. I’m used to adding oil in my cakes but never olive oil so this was gonna be a whole new experience and surprisingly it was good. A tender cake that was not too sweet and not too heavy but full of orange flavour. It exceeded my expectations.
I’ve always preferred oil based cakes to butter. Oil is all fat while butter is about 80% fat and that extra fat in oil makes for a moister cake. But to add olive oil to a cake is a completely different flavour profile. Olive oil has a distinct flavour compared to canola or vegetable oil, so I figured that flavour would be dominant in the cake. Luckily it wasn’t, it was subtle and the cake itself had a kind of pound cake texture without a pound of butter!
What I tasted more then anything was the orange flavour. The cake has both orange zest and juice to give it a burst of orange.
The cake itself is not overly sweet making this a perfect brunch cake or afternoon snack cake.
I myself left the cake plain but you can definitely dust it was powdered sugar.
To make this cake you’ll need
I recommend using an olive oil you already use. Something you’ve tried and like and is a good quality olive oil. Stick to what you know. Obviously flavour will vary depending on the olive oil you use.
We’ve all heard of the benefits of olive oil such as, antioxidants to prevent chronic disease and healthy fats to help prevent strokes and heart disease. So it makes sense to bake with olive oil and you should feel good about making and eating this cake.
So let’s get to baking my friends and don’t forget to leave comments and rate this recipe. I appreciate all feedback. You can also take pics and tag me on Instagram @marisblissfulbites!
Happy Baking!
XOXO Mari!
These Banana Chocolate Chip Blondies are full of banana flavour and loaded with chocolate chips, for a gooey moist melt in your mouth treat. So you guys, I am a HUGE fan of brownies and blondies and just trying new variations of the two. You …
These Banana Walnut Chocolate Chip Cookies are soft and chewy and super easy to make; with walnuts, chocolate chips and of course mashed banana. They will have your home smelling like banana bread. It’s no secret I love a good chocolate chip cookie I’ve made …
A fudgy, rich chocolate loaf loaded with chocolate chips and topped with a smooth chocolate glaze. Truly a chocolate lovers dream.
Hi friends hope you all are doing well out there, around here things are busy; starting some renovations on our home. It’s 13 years old so it’s time to change it up a bit.
Speaking of change, I’m always looking for ways to improve on recipes or even change them to something completely and still being able to go back to them again and again and know it’s a winner. This is one of those recipes; I love cake and I love chocolate (this is know secret), but to make a cake just to satisfy my craving is kind of a lot, so why not make a loaf instead. That’s what I did here. I took my banana bread recipe and changed/omitted some ingredients and came up with this chocolatey treat.
Let me tell you this is a rich and fudgy and chocolatey treat for all my chocolate lovers out there. It’s loaded with chocolate chips oh and it’s topped with a chocolate glaze I mean come on it’s chocolate heaven on a plate.
This recipe comes together quiet easily and quickly. Gather up all your dry ingredients in a large bowl and whisk them together, set aside while you work on the batter. Mix the oil and bother sugars for a few minutes then add in the eggs and vanilla and mix for another few minutes. Remember you can never over mix your wet ingredients. Finally with mixer on low speed or by hand add in your dry ingredients until just combined; DON’T over mix at this point. Then just fold in the chocolate chips and that it.
It bakes in a 9×5 loaf pan at 350F for 45-50 mins. until toothpick comes out with a few moist crumbs. Don’t worry about it looking under-baked in continues to bake while it cools due to carry over heat.
I usually keep this wrapped in plastic or aluminum foil on the counter for 2 days or in the fridge for up to 5 days.
You can also freeze the entire loaf or slice up individual pieces, wrap them and freeze that way. I would avoid putting the glaze on if you’re going to freeze it. You can always add glaze after or leave as is.
This is quiet simply a decadent, rich chocolate treat for when those chocolate cravings hit; for me it’s like everyday! It comes together in know time and really the only hard part is waiting for it to bake and cool a bit before slicing into and digging in. It’s hard I know, but it will be worth it in the end.
Happy Baking
XOXO Mari!
Buttery and chewy oatmeal cookie bars filled with thick gooey fudge. These fudge bars are truly a decadent dreamy delight. So Starbucks who loves it and who thinks it’s overrated? I personally enjoy it every now and then but it can be pricey; I get …
A chewy brown sugar cookie stuffed with molten gooey Nutella in every bite. It doesn’t get any better then this. So if you haven’t guessed it by now cookies are an all time favourite of mine to eat and bake. I try not to eat …
If you love toffee you’ll love this pretzel toffee bark; it’s ridiculously easy to make, the perfect quick candy to add to your Christmas baking for yourself or to gift.
Around Christmas our house is hustling and bustling; between decorating, buying and wrapping gifts it gets a little chaotic around here. Not to mention the baking that goes on around here, it’s a non-stop bake shop, and one of our favourite treats to make is toffee and not just any regular toffee Chocolate Pretzel Toffee Bark. Crunchy salty pretzels topped with caramel toffee and chocolate. Always a hit with family and friends. Makes a great gift to friends, neighbours and teachers.
This really doesn’t get any easier!
Preheat your oven to 375 and line a baking sheet with parchment paper an cover with mini pretzels.
Bring butter and brown sugar to boil and and let bubble for 3-4 mins then pour this mixture over pretzels and place in oven for 5 mins. Once you remove pan from oven sprinkle with chocolate chips and let them sit and melt for a few minutes before spreading chocolate all over. At this point you can sprinkle with sea salt if you like or even nuts of your choice.
Place in fridge to set up, break into pieces and enjoy! That’s it super quick and easy, a perfect last minute treat.
I topped my bark with sea salt but you can top with whatever you’d like.
When storing use an airtight container and layer the toffee with wax or parchment paper in between. Store in fridge for 1-2 weeks or in the freezer for up to 4 weeks.
We love this recipe, it’s so quick and easy we make it all year round. We hope you like it to!
Happy Baking,
XOXO Mari!
Snowball Cookies or Russian Tea Cakes? Whatever they may be they are one of my favourite Christmas cookies; and of course I had to add chocolate to them. Normally these cookies have chopped nuts in them but I decided to go the other route and …
These holiday cookies are loaded with M&Ms and gooey semi-sweet chocolate chips! A crowd-pleasing cookie recipe that’s loved by both kiddos and adults. Yayyyy the holiday season is upon us and for anyone who knows me knows how much I LOVE Christmas. I go all …
I love blondies, I love Nutella, and I love peanut butter so naturally I had to combine the three to make one fudgy treat and boy am I glad I did. These Nutella Swirl Peanut Butter Blondies put a huge smile on my face.
Ok guys for real I love blondies about as much as I love brownies and these are no different. They are full of peanut butter and Nutella flavour and super fudgy, which I love. I could legit eat the entire pan if I didn’t have some self control.
So I’ve made this recipe several times before but I decided to add some vegetable oil to it this time and you know what it provided a bit more moisture to the blondies which I love. It actually made them more fudgy if that’s even possible. So of course I tested this again just to make sure it came out the same way and well it did and that makes me sooooooo happy.
Now lets talk Nutella I mean you could probably put it on just about everything and well what goes well with peanut butter if not chocolate so of course I had to add it in. I didn’t want to add in too much however, I wanted the peanut butter flavour to really shine here so just enough was added to have a that great chocolate/peanut butter flavour.
Blondies are pretty much everything you will find in a brownie minus the cocoa powder. So really it’s a blonde brownie.
Yes, yes and yes; these are super easy to make. Pretty much using ingredients you probably already have in your pantry with the addition of Nutella (or any chocolate hazelnut spread). They come together in know time and keep in the fridge for days or freezer for up to 2 months.
Guys I urge you to bake them you will not regret it. They are rich and fudgy and full of peanut butter and Nutella flavour. If you love peanut butter and Nutella like I do I know you will enjoy these delectable blondies as much as I do. Honestly you can’t NOT make them.
Remember to tag me on my IG @marisblissfulbites I love to see what you guys are baking.
As always Happy Baking,
XOXO Mari!
These leftover Halloween candy cookie bars are loaded with all your favourite candy treats. Perfect for using up all that candy you can’t possibly eat and a perfect fall treat. So Halloween is definitely an all day event around here, the kids plan get togethers …
I knew when making these they would be a new favourite of mine and I was right. Take rich chocolate cookies and fill them with chocolate chips, pecans and caramel bits, I mean how could it not be a HIT. It’s a turtles chocolate lovers …
These Pumpkin Spice Sugar Cookies are sugar cookies fill with pumpkin pie spice; a perfect fall recipe. They are soft, chewy and warm with the fall flavours we love but can be made all year round.
I use my sugar cookie recipe here and just add pumpkin pie spice to it and that’s it. Super easy and quick. They will definitely get you in the fall mood.
Now I know as soon as September rolls around those pumpkin spice feels are all around us and truth be told I’m not a fan of Pumpkin Spice Lattes (tooooooo sweet), I prefer plain old black coffee but I will enjoy a sweet treat with my coffee any day and sugar cookies are a favourite of mine (chocolate chip cookies being number one of course), and these are no exception. Soft, chewy sugar cookies filled with pumpkin flavour; without actual pumpkin, and not too sweet.
If time allows it you may chill the cookie dough for 20 mins. but it’s not necessary just scoop and bake.
Yes, of course you can freeze them they keep well in an airtight container your zip lock for up to 2 months. Any longer and you lose the flavour.
Well it does vary from brand but they usually have cinnamon, nutmeg, ginger and clove. I have seen some with all spice as well. You can even make your own by combining 1 tbsp of cinnamon and 1 tsp each of nutmeg, ginger and clove.
So I hope you give this recipe a try and enjoy it as much as we do around here. I can’t keep enough of them in the house.
Happy Baking,
XOXO Mari!
These Nutella Swirl Pumpkin Blondies are ready for fall; soft, chewy and full of warm fall flavours; these are sure be a favourite fall recipe in your household. Anyone who knows me knows I love anything with chocolate and well it doesn’t get anymore chocolatey …
My Easy Pumpkin Bread recipe is a favourite fall dessert around here. It’s moist and packed with pumpkin flavour and a great way to use up any leftover canned pumpkin. It’s great for breakfast or snack. It’s no surprise that I love love love to …
So how many of you grew up on Nutella, that chocolatey dreamy spread that you can put on just about everything. I myself would have it a lot we’re talking breakfast on toast and then lunch as a sandwich and on occasion just eat it out of the jar by the spoonful. Well times haven’t changed much cause now my kids can’t get enough of this stuff so we always have a jar in the house; the only difference is I use it more for baking these days. Nutella cookies, cakes, buttercream, and of course BROWNIES!
This recipe couldn’t be any easier I mean just three ingredients (more if you mix in other things) that’s it, and what you end up with are these fudgy rich decadent brownies in no time at all. If you love fudgy brownies and Nutella you’re surely gonna love this simple recipe.
To make these brownies all you need is:
Nutella
Eggs
Flour
Optional add ins – as mentioned you can add other things such as chocolate chips, or M&M’s, or Oreo cookies or even nuts or peanut butter. OR just try a combo you like!
To make these simple whisk (hand or mixer) the eggs for about 5 mins. until they get pale yellow in colour and have doubled in volume.
Then add in the Nutella and mix again until well combined. Then add the flour and fold it in until combined. At this point of you’re adding anything else in go ahead and do it after flour.
Pour batter into parchment lined 8×8 baking pan swirl in some more Nutella and bake for 20-25 mins. until middle no longer jiggly. For a fudgier brownie take them out at 20 mins. and for a cakey brownie take it out at 25 mins. I prefer fudgy myself.
These brownies keep will stay fresh on the counter in an airtight container for 2 days or in the fridge for 5 days.
You can also freeze them for up to 2 months just thaw them overnight before serving.
So if love Nutella and you need something quick and easy you will surely love how easy this recipe easy and how rich and fudgy these brownies are.
Be sure to tag me on my IG @marisblissfulbites and as always,
Happy Baking!
XOXO Mari!
These mini pecan pies are the perfect bite size recipe. These are great for any occasion such as holidays and small gatherings and with the use of store bought pie shells all you need to make is the filling; which takes no time at all. …
This easy Apple Pecan Bread is filled with apples, warm cinnamon and crunchy pecans. It’s soft and moist, tender, not overly sweet with a crispy exterior. It’s the perfect fall recipe you can have for breakfast or snack. So who else loves fall baking as …
These soft and chewy cookies are a great apple cinnamon recipe for fall. Oatmeal cookies with pieces of apples mixed in are easy to make and the perfect addition to your fall baking.
Hello everyone hope this day finds you well where ever you are. It’s fall season (YAY) the leaves are falling the air is crisp and fall baking has arrived. Can’t you just smell the pumpkin spice and the apple cinnamon in the air, YASSSS! Well this recipe has fall written all over it.
I love me a good oatmeal cookie, they are soft, chewy with a slight crisp edge and when you add chocolate chips to it oh man I’m all over it; but then I thought well it’s fall lets switch it up a notch and well these Apple Oatmeal cookies were born. every bite is filled with apples and cinnamon making them the perfect fall treat, like an apple pie cookie. Oh and did I mention the smell while they bake, it just fills your kitchen with this intoxicating aroma.
Yes, of course you can for up to 2 months in an airtight container or zip lock bag.
Like I said I’ve used Gala or Golden Delicious but go ahead and try it with Fuji or Honeycrisp.
I’m all about adding things as long as they compliment the flavours, so walnut or pecans would be great here. White chocolate chips why not and even raisins would work well too. Just not these all together, LOL.
No, they won’t work here, quick oats are best.
Of course you can, don’t want it don’t add it.
Oatmeal cookies are great on their own but adding these fall flavours will elevate them to the next level. They are just perfect for fall and quite easy to make. Hope you guys give this recipe a try and love them as much as I do.
Don’t forget to take pics and tag me on Instagram @marisblissfulbites, I love to see what you guys are baking.
Happy Baking,
XOXO Mari!
With a few ingredients and a loaf pan you’re on your way to having a super moist and tender zucchini banana bread. You’ll love how EASY this recipe is, not to mention it’s freezer friendly and can be adapted with different add ins such as …
This is one of my favourite recipes and I know it will be yours too. It’s my basic chocolate chip cookie recipe but with a few additions to make it an extra chewy gooey decadent cookie, a MUST try. Anyone who knows me knows I …
These rich gooey bars are layered with a graham cracker crust, coconut and condensed milk filling and topped with a smooth peanut butter chocolate layer. I love how EASY these come together with just a few simple ingredients.
So I find it hard sometimes deciding between desserts; do I want a cookie or something more..? When faced with this dilemma I like to combine desserts and something wonderfully delicious happens, and this is no exception. Three layers of decadence to satisfy my sweet tooth and yours.
Graham Cracker Crust – well like most layer bars this one starts with a buttery graham cracker curst.
Gooey Filling – this filling consists of only two ingredients; coconut shreds and sweetened condensed milk. THAT’S IT!
Peanut Butter Chocolate – the final layer consists of a combination of melted chocolate chips and peanut butter.
No worries you can actually use other cookies such as Golden Oreos or even Tea biscuits they will be delish.
Most definitely you can freeze them, just bake them off let them cool wrap them up tightly and that’s it. They keep well in freezer for a few months. Pop them in the fridge overnight or out on counter to thaw.
These cookie bars are rich, decadent and SUPER easy to make; so go ahead and make a big batch of them to eat share or freeze you will not be disappointed.
Be sure to leave me a comment and tag me those pics on my Instagram @marisblissfulbites would love to see how you did.
XOXO Mari!
Jump to Recipe Print Recipe This coffee cake is moist and tender, not too sweet but packed with cinnamon flavour thanks to the cinnamon swirl and crumble topping. A perfect snack for anytime of the day. Happy Monday everyone, hope you all had a fabulous weekend. …
Is there anything more comforting than a good old fashion banana bread; how about chocolate chip banana bread. This is banana bread is by far my favourite, it’s moist and flavouful and LOADED with chocolate chips. It’s sure to become a favourite in your house. …
With a buttery shortbread and flavourful lemon filling it doesn’t get any better then these simple easy to make lemon squares. It’s the perfect mash up of tart and sweet.
Hey everyone it’s summer so that means lots of summer time treats using fresh summer ingredients and today’s recipe is no exception. Lemon squares who loves them…? I personally am not a fan of fruity desserts until I made lemon squares for a friend. She loves anything with lemon in it, the combination of sweet and tart is really a favourite of hers. So when I made these and had to see what the hype was about and I must say they were delish. I mean I can see why she likes them so much the creamy lemon filling and the buttery shortbread crust makes this one delish dessert and not too sweet. My mouth is puckering up just thinking about them already. They are bright, full of citrus flavour and a perfect summer time treat.
This is one of the easiest recipe by far you make from scratch, prep time alone is only 10 mins.
These take about 20-25 mins to bake and you can tell when they are done when the center of the filling doesn’t jiggle. They continue to firm up as they cool.
These store well in an airtight container in the fridge for up to a week. You can also place them in the freezer just wrap individual slices before dusting with confectioner sugar and freeze for up to 2 months. Then thaw in fridge overnight and dust with confectioner sugar before serving.
So with that said I hope you guys give this recipe a try and as always share your comments and please send me those pictures on my IG @marisblissfulbites I love seeing what you all are baking.
Happy Baking,
XOXO Mari!
With just 5 (maybe 6) ingredients these chewy cookies come together in no time. They are gluten free and really they can be prepared with any nut/seed butter of your choosing. Add in your favourite candy, nut or raisins and you have yourself a real …
These ultra brownies are extra fudgy and loaded with Oreo’s and chocolate chips in every bite. Taking brownies to the next level of indulgence. Hey everyone it’s Hump Day and what better way to get over the hump then with rich and decadent brownies, and …
This easy no bake pie is truly a decadent treat. With Oreo cookie crust, Reese’s cups throughout and topped with whip cream topping and hot fudge, um pass me the fork. If you love peanut butter and chocolate then this is the pie for you.
Hey everyone it’s Monday another end to the weekend; which seem to go by fast lately. We were outside most of the time working on the yard and let me tell you it was a hot one. So of course you need something cold for days like this but still easy and decadent, and since I love chocolate and peanut butter together I made this easy no bake Reese’s Peanut Butter Cup Pie.
This pie is incredibly rich and decadent and most of all it’s EASY!
It all starts with the crust which you don’t have to bake. I love making this crust on a lot of my no bake desserts it comes together so quickly no need to by a pre-made one. I mean you could but trust this is so much better.
Now the filling it’s creamy and smooth and full of peanut butter flavour and did I mention the Reese’s cups. This really couldn’t be any easier with just 5 ingredients all mixed together to make one luscious creamy decadent treat.
You’ll need
This pie is a big hit every time I make it and I know it will be a big hit in your house as well. I hope you make it and enjoy as much as we do. Remember to leave a comment and share those pics on my IG @marisblissfulbites.
Happy Baking,
XOXO Mari!
These double chocolate cookies are loaded with semi-sweet chocolate chips and peanut butter chips making these a delectable chewy treat sure to satisfy your chocolate (and peanut butter) cravings. It’s Fri-yay everyone and I don’t know about you guys but I am ready for the …
Hey everyone hope your all having a great day. I am particularly tired today it’s been non-stop around here between testing recipes, taking photos, editing photos, blogging and posting; all while (trying) to keep up with household chores; oh and did I mention the children, …
These thick and chewy cookies are loaded with oats, peanut butter, mini chocolate chips and M&M’s candy. It’s like having three cookies in one.
Hello everyone, I hope all of you are doing well this fine day where ever you are. It’s bright and sunny today here in Ontario and can’t wait for summer to arrive. Being cooped up in the house all winter is gloomy and dreary so can’t wait to get out and have some fun and hopefully travel some more. Hope you all get a chance to travel and do something fun this summer as well. Always good to take time to relax and recharge.
Here’s something that always warms my heart and feeds my soul (probably for many of you as well); cookies and not just any cookies Monster Cookies. These are loaded with oats, peanut butter, chocolate chips and M&M’s candy; it’s like having three cookies in one.
I love cookies so much and always willing to try new ones and experiment with my recipes but these by far are a game changer. I mean they have a lot of my favourites all rolled into one dough and they require no chilling time at all.
These have become a favourite of mine and my kids and I hope you guys give this recipe a try and enjoy as much as we do. As always don’t forget to comment and send me those pics on my IG @marisblissfulbites.
Happy Baking,
XOXO Mari!
I’m Marilia (pronounced Mah-rill-ee-ahh) but you can call me Mari. I’m a wife, mother, blogger, foodie, recipe developer, photo taker, fitness enthusiast but most of all a baking savage with a love of chocolate. My earliest memories in the kitchen would be watching my mom …
Hey everyone hope your day is going well; it’s a hot one here today so I may take a dip in the pool or even just lounge once I’m done blogging for the day. So I’ve been picking my brain and going through the pantry …
These cookies bars are ooey and gooey and everything you expect from a s’more minus the camp fire. If you love s’mores you’ll love these; give it a try.
Hey guys how’s your day going so far, it’s hustle and bustle around here between kids, work, blogging, house chores….etc. Never ending but hey that what life is right there’s always something to do just make sure to take a little time to relax and recharge and have fun; overall I’m thankful for each day.
So let’s talk about a favourite summer camp treat S’mores; I know many have had them probably around a camp fire, they are always a must there. However, I want them all year round with out having to start a fire to make them, and these EPIC bars are just that. Loaded with marshmallows and both semi-sweet and milk chocolate chips making them and ooey gooey decadent treat that comes together in no time.
So I used my Chocolate Chip cookie recipe for these with the addition of graham crackers and marshmallows. You can easily make these into cookies instead of bars.
These will have you saying gimmie gimmie s’more, gimmie s’more, gimmie gimmie s’more…. sorry couldn’t resist.
Happy Baking,
XOXO Mari!
Please let me know what you think and don’t forget to tag me your pics on my IG @marisblissfulbites. Can’t wait to see them.
Big soft and chewy biscoff cookies with white chocolate chips and biscoff pieces throughout Hello friends hope you’re all having a marvelous day. This day did present itself with a few challenges in our morning routine but nothing we couldn’t handle and now were back …
This is my go to recipe when I’m in need of cookies, they are chewy with crisp edges and loaded with both semi-sweet and milk chocolate chips. Hi everyone I hope you all are enjoying your day and accomplishing great things. So let’s talk about …
These giant cookies will not disappoint loaded with semi-sweet chocolate chips and tons of reese’s cups chucks throughout, making this an ultimate cookie experience.
When it comes to desserts I have to be in the mood for them that is, except for cookies. I’m always in the mood for those especially when they are filled with some sort of chocolaty goodness. My favourite will be always the chocolate chip cookie, the chewy cookie and crispy edge and puddles of chocolate chips throughout they just make everything better. Nothing beats a fresh warm cookie straight from the oven, the softness, gooeyness and melted chocolate all over your hands and face mmmm, sign me up they are just that good.
Well this recipe combines two of my favourite things chocolate chips and Reese’s peanut butter cups; all rolled into one big cookie. It’s a peanut butter base cookie with tons of chocolate chips and Reese’s peanut butter cups throughout, making this one ultimate big cookie treat. Warning it will be hard to resist the size of it gives it some girth and well you will feel the heaviness in your stomach so “try” not to have more than two in one sitting.
This recipe uses melted butter and both sugars, the key is to mix for at least 5 minutes to get it to a light fluffy texture; sometimes I’ll mix for even longer it does make a difference to the dough. As for the chocolate I use semi-sweet chocolate chips to balance out the milk chocolate in the Reese’s cups making it a great gooey combination. You can also use mini chocolate chips, chunks or even baking wafers.
To shape them I use my large ice cream scooper for accuracy throughout and only place five on the cookie sheet, they will spread a bit. No need to worry because these go in the fridge for about 10-15 minutes before baking so they won’t spread that much, oh and here’s a tip, after five minutes in the oven take them out a bang them on the counter a few times, place them back in and do the same thing when there are done baking this will make for a chewy cookie. You can do this with any cookie recipe.
So, if you love chocolate and peanut butter together these will not disappoint. The aroma alone will have you drooling and impatiently waiting for them to bake. My family loves these and I hope you make and enjoy them as much as we do.
Happy Baking,
XOXO Mari!
Hey everyone, I hope you’re having a wonderful week and getting ready for the weekend. I know I am and I don’t know about you guys but in our household Sunday’s are made for brunch. Who doesn’t enjoy a great brunch, with all your typical …
Sugar cookie base loaded with fun sprinkles and white chocolate chips. Its cake in cookie form. Hi everyone, hope you are enjoying this beautiful day and doing wonderful things. So who loves birthday cake, vanilla cake with vanilla buttercream and lots of fun sprinkles? It really brings …
Hello everyone, I hope today finds you well and doing great things that make you happy. You know what makes me happy, chocolate, it always puts a smile on my face and one dessert that is all about chocolate is the fudge brownie. I mean just the name alone and you know you’re in for a rich and decadent dessert. Besides who doesn’t love a good brownie? Now the question is do you prefer a cakey brownie or a fudgy one with puddles of chocolate chips throughout (are we drooling yet).
This brownie recipe is my go to recipe. It pretty much has all the typical ingredients you would find in a brownie, but you can also have fun with it and add whatever else you like. For instance you can add nuts and any candy (M&M’s, Reese’s pieces…) you have on hand even swirls of peanut butter to the batter. Sometimes I add 2 tbsp. of espresso powder to really bring out that chocolate flavor and it makes a world of difference.
Hope you give this recipe a try and no matter how you like them, we can all agree that a good brownie can definitely make your day a whole lot better!
Happy Baking,
XOXO Mari!
· For a really chewy brownie use brown sugar instead of white.
· For cakey brownies add one extra egg and a bit more flour.
· For a richer chocolate flavour use both cocoa powder and melted chocolate chips; and did you know adding 2-3 tbsp. of espresso powder intensifies that flavour even more. Give it a try.
· For the crackle top bang the pan on the counter when you remove from the oven.
· Always let them cool completely and put in the fridge for about 20 mins before cutting to get perfectly cut sides.
