Nothing brings me more joy then Halloween! The costumes the candy and of course the Halloween inspired recipes!

Here is another fun recipe to do with the kiddies. You can add shoe string licorice to hang the critters or also make some on a candy stick. I tweaked a recipe in my cookbook The Happy Baker-A Dater's Guide To Emotional Baking. I used my Speed Dating Quickies recipe (an old school one my mom used to make) and I added less oatmeal and more coconut and of course eyes and legs.

CHOCOLATE QUICKIE CRITTERS

1 cup butter
1 cup brown sugar
1 cup white sugar
1 cup milk (I used 1%)

1 tsp. vanilla
3 cups quick cooking oats
2 cups semi-sweet chocolate chips
4 cups coconut (do not use finely shredded, more course coconut will give a better texture for the critters)

Pretzel sticks for critter legs
White chocolate chips for eyes
Wilton Black glitter gel icing tube for eyes

In a medium heavy bottom saucepan combine the butter, sugars and milk. Over medium heat bring to a boil; stirring often.

Remove from heat and stir in vanilla

Add the chocolate chips; stir until melted. Stir in the coconut and oats.

On a lined cookie sheet break 3 pretzels in half place them in a critter leg type pattern. Spoon a tbsp. of the mixture on the pretzels. Place two white chocolate chips in as eyes and use a small amount of the black glitter gel for eyes. Let set in the fridge. Store in the fridge in an air-tight container.

HAPPY HALLOWEEN!!!

Spring has finally sprung (I think). Not only are the colours getting brighter outside but also in our baking! The pink lemonade glaze on this cake is so pretty … almost too pretty to eat. This recipe was inspired by the Redpath baking video I did with Heather Habgood of Creative Bug . She won a contest and received a fabulous gift basket and a chance to share her recipe via YouTube. We baked her Pink Lemonade Cake.

I thought if you can put pink lemonade in a cake then you can put it in a cheesecake as well. This mini cheesecake has a sour cream layer and a fabulous pink lemonade glaze. Not only is a great recipe for Mother’s Day but why not for prom!? The title of my cheesecake recipe is obviously inspired by one of my fav 80’s movie “Pretty in Pink”. Any chance I can to talk about a John Hughes Movie I will. Molly Ringwald this recipe is for you. Thank you for wearing pink even though you were a ginger. You helped break down barriers and made it acceptable for me to wear one of my favourite colours!



PRETTY IN PINK LEMONADE CHEESECAKES

Preheat the oven to 350 degrees. Line 2 cupcake tins. Makes 24 mini cheesecakes.

BASE:
1/3 cup butter
2 tbsp. brown sugar
app. 2 cups graham crumbs

In a microwave safe dish add the butter and brown sugar. Melt in the microwave app. 20 seconds; stir to combine. Gradually add the graham crumbs until the texture is crumble yet sticky enough to pack down. Place 1 heaping tbsp in the bottom of each liner; pack down. Bake for 5 minutes in the preheated oven. Remove and set aside.

CHEESECAKE:

3 packages cream cheese, softened
3/4 sugar
1/3 cup pink lemonade concentrate, thawed
3 eggs
1 tbsp. cornstarch
1 tsp. vanilla
pinch of salt

In a mixing bowl cream the cream cheese with the back of a wooden spoon or on the low speed of your mixer. Add the sugar, cornstarch, pink lemonade, salt and vanilla; mix until smooth on low speed (couple of minutes). Add the eggs stir or mix on low speed until combined (fine lumps are ok). DO not over mix.

Spoon overtop of the base. Fill cupcake liners about 2/3’s full. Bake in the preheated oven for 15 minutes or until just set.



SOUR CREAM LAYER:

1 ½ cups sour cream, full fat
1/8 cup pink lemonade concentrate
1 tbsp. instant dissolving sugar
zest of 1 lemon

In a small bowl combine all the ingredients. When the cheesecakes are set remove from the oven and spoon the sour cream mixture on top. About 1 heaping tbsp. Place back in the oven and continue to bake for another 10 minutes. Remove and let cool for about an hour. Place in an airtight container in the fridge. Let set in the fridge at least 2 hours before serving.



PINK LEMONADE GLAZE:
In a small saucepan add 4 tsp. of cornstarch the remaining pink lemonade concentrate and the juice of 1 lemon; whisk together until smooth. Bring to a gentle boil stirring constantly until the mixture thickens. Remove from the heat let sit for 2 minutes; stir. Let cool cover and store in the fridge until ready to serve.

I made these cheesecakes for Easter and they got rave reviews most of my fam damily came back for seconds (that’s always a good sign). They keep for 4 days in the fridge.
Happy Spring & Happy Mother’s Day!

Preheat oven to 275 degrees

Ingredients:
1 1/4 cups of flour
1/2 cup cornstarch
1/2 cup of icing sugar

1 cup butter, softened
pinch of salt

1 200g bag Mini Eggs (or Hershey Eggies), crushed into small and medium pieces

Method:
Sift together the flour, cornstarch and icing sugar.
Add the butter and salt; cream together with the dry ingredients until a stiff dough is formed.
Stir in the glorious Mini Eggs.
Roll dough into 1-Inch balls and flatten with your fingers on a cookie sheet lined with parchment paper.

Bake in the preheated oven for 22-24 minutes.

Let cool and enjoy!!!

This shortbread recipe was passed on by my friend's Grandma. You can find it in my book Chapter Two "They Break It You Bake It" "Short on Love not on Shortbread"!

Hi everyone the videos are being uploaded for my new web series on Food Network.ca. Please visit here for a rundown of my series, baking videos and a chance to enter a new contest!!
FOOD NETWORK.CA

Maybe you have found your soulmate maybe you are still searching and maybe you are just to darn happy being single to care. Whatever your situation this recipe is for you. It's a great yummy brownie recipe. Perfect for freezing perfect for sharing and perfect for taste testing!

INGREDIENTS:
5 1oz. squares of unsweetened chocolate, chopped
1 cup butter
2 cups sugar
4 eggs
1 1/2 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
15 graham crackers
1 cup peanut butter chipits
3 cups mini marshmallows

Preheat oven to 350 degrees
Grease a 9x13-Inch baking dish

METHOD:
In a medium heavy bottom saucepan melt the chocolate and butter over low heat or using a double boiler method; stir often. Once melted and combined remove from heat and set aside to cool slightly.
In a mixing bowl mix together the sugar and eggs until combined. Mix in the vanilla.
Gradually add the melted chocolate while constantly mixing as to not cook the egg.
Stir in the flour and baking powder; mix thoroughly.
Pour half of the brownie mixture into the prepared dish.
Place one layer of the graham crackers evenly on top.
With the remaining brownie mixture stir in the peanut butter chipits. Spread gently and evenly on top of graham crackers.
Sprinkle with mini marshmallows

Bake in the preheated oven for app 30-40 minutes. If the marshmallows are getting too brown you can cover the top with a piece of foil until brownies are set but still moist. When a toothpick is inserted there should be a little bit of the batter and a few crumbs.

Let cool and enjoy!

Hi Everyone to help celebrate the launch of my web series The Happy Baker on Food Network.ca Feb 10th I'm having a fabulous giveaway.

Sugar Baby Aprons has graciously sent me one of their Domestic Darling aprons a fabulous design with a cupcake print. Please click the link above to check out all their amazing sassy aprons.There will also be an autographed copy of my cookbook as well as cupcake sprinkles, Wilton cupcake liners, a tea towel, a heart shaped dish and heart shaped cookie cutters!

The Contest is open to resident's of Canada & the U.S. 18 yrs & older. You have until February 14th to enter! One winner will be picked from a hat :)

How To Enter:
You can receive one entry for following myself @thehappybaker and also one entry for following Sugar Baby Aprons @sugarbabyaprons on Twitter.

You can receive one entry for joining My Facebook Page and for also joining Sugar Baby's Facebook Fan Page.

You can receive another entry for tweeting about the contest and for posting the contest on your Facebook page.

Simply leave a comment here or on my Facebook page with how many entries you have!

Good Luck Everyone!

Hi everyone, It's been a while since my last blog post and let me tell you it was not planned. I went back home for the holidays. Before I knew it I was renovating my old bedroom (it was time for the rainbow & palm tree wallpaper to go), I was eating my weight in chocolates, drinking way too much Christmas Cheer and on occasion replacing my Vitamin D pill with Melatonin by mistake (note to self a ziplock baggie does not work as a pill case).
Needless to say I dropped the ball on sending out my New Years Newsletter (sorry gang) but I did have a fabulous time spending many days & nights with family and had one of the best New Year's i've had in a few years! I am so ready for 2011 and can't wait to make The Happy Baker brand bigger & better.
This year did not disappoint in the gift department. Although I told everyone I really didn't need anything (unless it's a yacht in the French Riviera with Keanu Reeves) I still was spoiled rotten. Some of my favourite gifts include, of course, baking items and fabulous props for the kitchen!


These cute little egg cups were a gift from Santa and in my stocking. They are from one of my favourite kitchen stores Kulpepper's on the square in Goderich, Ontario. Not only do they have my favourite Planet Bean Jumping Bean espresso but they have a whole mish mash of kitchen gadgets from sassy aprons to fruit zesters to my cookbook!


These super cute accessories were given to me by my sister in law from one of our fav stores HomeSense. We both have a bit of unhealthy obsession with the store. You just never know what you may find there! She sure knows me well I can't wait to use the props for upcoming Valentine's Day promo ... and if you didn't know yet my web series The Happy Baker will be launching on the Food Network Canada February 14th so I will get some serious use out of them:)

I just love these fruit pieces. My mother gave me these lovely gifts from another one of my favourite small town stores The Gift Cupboard in Blyth Ontario. The owner Janice sure knows her stuff and I always find something to buy when I am in her store. They will both be a great addition to The Happy Baker kitchen.

A very Happy New Year to everyone. I wish you all nothing but the best for 2011. I just know this year has a lot in store for us. My batteries are recharged and I am ready for action!

I am thrilled to let y'all know that The New York Times has just named The Happy Baker cookbook as one of the best of 2010. I'm like a proud momma and my child just won an Olympic Gold Medal.

If you had told me a couple years ago that I would write a cookbook, self- publish the book (in Canada), sell the US rights to a huge publishing company (Harlequin) and then The New York TImes would name it as one of the best of 2010 ... I would have told you to stop smokin' the funny stuff.

This has been quite the ride and I am glad I took the plunge changed my careers and just hoped this would all work out. So many doors are opening up now and I can't wait to share many other exciting news from Happy Baker headquarters.

You can read the whole article here. The New York Times.

Congrats to all the books that made the cut.

Ok so I'm a sucker for new baking products especially anything from President's Choice. Rarely am I ever let down by their products and as a rule they are cheaper than comparable products. As I was perusing the grocery store back home I noticed the huge display of the new PC Mini Melts. They have fudge, peanut butter and butterscotch (yes I bought all 3).

I thought I would start off with the peanut butter ones and decided to make something from my newest obsession FUDGE.

I love fudge there is such a science behind it. You really have to pay attention and get to know your fudge for it to turn out. Although I do use a candy thermometer I may try it without a thermometer one day and create it like my grandma would ... testing the fudge for the soft ball stage and such. Fudge is old school and I love that I can just imagine my Grandma making it back in the day while she had a pie cooling in the window sill.

My review of the peanut butter melt is this: DO not open the bag before you need to add them to your recipe you will eat them and not just one or two but a handful! I quite enjoyed them in the fudge although the chocolate did melt away from the cups even though I added them when my fudge was at room temperature. But the little creamy pockets of peanut butter in the fudge are extremely enjoyable. Next time I make the fudge I will reserve a third of the package to sprinkle on the top so I don't lose the chocolaty taste. That being said I do wish they had a more chocolaty taste. The chocolate is too subtle for my liking in general. I also added pecan pieces because that is what I had lying around although next time I will use chopped peanuts.

Now this product is Canadian and available and Loblaws, Zehrs etc ... on behalf of all Canadians I would like to apologize to my American friends. If you come over the border to shop I suggest you stock up like I do with Mint Mojito gum by Orbit mmmmmmm when I'm in the U.S.



PEANUT BUTTER FUDGE RECIPE
Like I said I love fudge it makes a great gift for this time of year as well!

4 cups light brown sugar
1 1/3 cups milk
1 cup peanut butter (not low fat)
1 tsp. Vanilla
3/4 cup chopped nuts (peanuts, pecans)
1 bag (minus the handful you have eaten) of PC Peanut Butter Mini Melts
Method

In a heavy bottom saucepan combine the sugar and milk. Bring to a boil over medium heat. Clip a candy thermometer on to the side.
DO not touch, stir or even look at your fudge the wrong way. Fudge is about as sensitive as I am. Do what a good man should when you are PMS-ing ... leave you alone or stand a good distance away from ya at all times!
When your fudge reaches 240 degrees on the candy thermometer gently remove it from the burner. Gently place the peanut butter and vanilla on top.
Once the fudge comes to room temperature 110 degrees you can stir in the peanut butter and vanilla. Using a hand mixer beat the fudge until it thickens up and it will lose it's gleam a little. DO not scrap the crystals of the side (if you have any) this will make your fudge grainy and not smooth.
Stir in 2/3 of the mini melts and the nuts. Press into a 9-inch greased tin, smooth down top. You can place a piece of plastic wrap on top and smooth the fudge down with your hands. Sprinkle the remaining mini melts on top and gently press into the fudge.
Let set in the fridge and then cut into 1-inch squares. Can be stored in the fridge for one week.

Grocery alerts is a fabulous Canadian website that has printable coupons and is your source for all the great grocery deals in Canada! They have just done a feature on my cookbook and 1 lucky winner will walk away with my book. You can learn more about the contest and enter here: GROCERY ALERTS WEBSITE. The contest closes on December 16th!

HI everyone, I'm super excited to let you know I have been chosen as a guest for the National Press Club's Annual Book Fair & Author's night in Washington D.C. The event is Tuesday November 9th from 5:30-8:30. You can learn more about the event here - Book Fair
You can also catch me live on Let's Talk Live in Washington Tuesday between 11am-Noon.

Hey Y'all I thought I would share The Happy Baker cookbook now & then. The original was submitted for the Public School Fall fair (circa 1986) ... well my stick figure drawings have not improved LOL

You Can't Be A Witch Without A Broom!!

Recipe:

1/4 cup butter
2 cups peanut butter chips or 1 300g bag
2 cups of dark or semi-sweet chocolate chips

5 Shredded Wheat biscuits, crumbled
App. 15 pretzel rods, broken in half
Halloween jimmies

In a large saucepan over medium heat melt the butter, peanut butter chips and chocolate chips. Stirring often. Remove from heat and stir in the crumbled Shredded Wheat.

Line a cookie sheet with parchment paper. Break the pretzel rods in half. Spoon a tablespoonful of the mixture on top of one end of the pretzel rod. About 1-inch up the rod. Shape the mixture in the shape of a witches broom. Sprinkle with Halloween Jimmies. Let set in a cool area or in your fridge. Store in an airtight container in a cool dry place.

Happy Halloween!!

1 cup butter, softened
¾ cup brown sugar, packed
¾ cup white sugar
1 ¼ cups fresh roasted pumpkin, pureed

3 eggs

2 ½ cups flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
¼ tsp. cloves
pinch of nutmeg

½ cup warm milk

Preheat oven to 350*
Line 2 cupcake tins with cupcake liners. Makes 24 cupcakes.
In a large bowl mix together the sugars and butter; mix until light and fluffy. Mix in pumpkin puree until thoroughly combined.
Add the eggs one at a time on low speed of hand mixer; mix until combined.
In a medium sized bowl sift or whisk together the remaining dry ingredients.
Add dry ingredients to the wet mixture. Stir until just combined. Gradually stir in the warm milk.
Spoon into prepared cupcake tins. Bake for 20-22 minutes.
Let cool.

Caramel Cream Cheese Icing & Filling

½ cup butter, softened
1 8oz. package cream cheese, softened
3 cups Icing/Confectioners Sugar
3 tbsp. Caramilk Liqueur or any caramel liqueur
Halloween Candy Corn for decorating

Using a hand mixer; mix the cream cheese and butter together until light & fluffy. Add ½ cup of icing sugar; mix. Add 1 Tbsp. Caramilk Liqueur; mix. Alternate until you get a smooth and creamy icing.

Fill an icing decorating bag. Using a long round decorating tip insert into the middle of the cupcake and squeeze in icing. Continue filling all the cupcakes. Then ice cupcakes with remaining icing. Decorate with sprinkled cinnamon, candy corn, walnuts or caramel sauce! Get crafty people ☺