Marshmallow Squares

Welcome to my last post of 2018!

I took a little bit of a break from the blogging world for the past few weeks for a few reasons. One was my own sanity. I have been extremely busy the past four months, and that will not stop when January starts again.

As for the end of our 2018, we hosted a bit of a party, and I made two desserts. I made my Lemon Squares, and these. So good!

Next month, we are finishing up the first semester of this school year, my grade 12’s are writing diploma exams, I go to Edmonton to mark exams, and then we get right into the second semester. The life of a teacher is never boring!

I hope everyone had a great Christmas holidays! Ours was busy. We spent Christmas Eve and Christmas Day driving around Southern Alberta, and are in the throes of planning a New Year’s Party that is about to get into full swing in a few minutes.

For Christmas, my mom gave me a cookbook full of a bunch of desserts. I spent a few hours looking through the cookbook, and this was one of the recipes that stuck out to me. It looked simple, and I had everything in my pantry. The perfect dessert.

This recipe came from the Company’s Coming 150 Delicious Squares book in the Company’s Coming Sweet Treats 2-in-1 Cookbook. It was extremely simple to make, the perfect kind of dessert.


Yield: 1 9×9 pan of squares

For the crust layer:

1½ c. flour
¾ c. butter, softened
1/3 c. brown sugar, packed

For the marshmallow layer:

1 envelope (¼ oz.) unflavoured gelatin
¾ c. cold water
¾ c. sugar
1/8 tsp. salt
¾ c. icing sugar
½ tsp. almond extract
½ tsp. vanilla
½ tsp. (6-8 drops) red food colouring (or any colour)

Line a square 9×9 pan with parchment paper or aluminum foil. Preheat the oven to 325°F.

In a small bowl, combine the flour, butter, and sugar for the crust layer until the mixture resembles fine crumbs. Press into the prepared pan and bake in the preheated oven for 25 minutes, or until golden. Cool on a wire rack completely before filling with the marshmallow layer.

To make the marshmallow layer, in a small saucepan combine the cold water and gelatin, and let sit for 1 minute. Add the sugar and salt, and heat the saucepan on low until the sugar is dissolved. Remove from the heat.

Whisk in the icing sugar, and transfer the mixture to a large mixing bowl. Chill the large bowl, uncovered, for about 20 minutes, stirring every 5 minutes until very thick. Mine took about 25 minutes.

Remove from the refrigerator and beat in a mixer with the whisk attachment until foamy. Add in the almond extract, vanilla, and the food colouring, and beat on high for about 10 minutes, until mixture is thick and soft peaks form. Spread evenly over the cooled bottom layer.

Chill for at least 6 hours or overnight, and cut into squares and serve.


Sourdough Brownies

It’s another sourdough recipe! It’s been a while since I’ve posted a sourdough recipe. I saw this recipe and I was immediately interested.

This recipe is extremely easy to whip together, and best of all, you get brownies at the end. I am always on the lookout for new ways to use my sourdough starter, and this was a really good alternative.

I’ve experimented with putting sourdough starter in sweet baking before, but never brownies, and my intrigue got the best of me. I found the original recipe here, and the only change I made was to double the amount of chocolate (half because I love chocolate and 4 ounces didn’t seem like a lot, and half because I only had unsweetened baking chocolate and I wanted to make sure that the sourdough was there, but not in your face, so I added sweet chocolate too).

These are really easy to make and yield some pretty great results. Highly recommend!


Yield: 1 9×13 pan of brownies

4-8 oz. baking chocolate (I used 4 oz. of unsweetened and 4 oz. of semi-sweet chocolate)
½ c. hot water
1 tsp. baking soda
1 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla
1 c. walnuts or pecans (optional: I put in extra chocolate (see above) instead)
1½ c. flour
½ tsp. salt
1½ c. sourdough starter

Grease and flour a 9×13 pan, or line with parchment paper. Set aside.

In a double boiler, melt the chocolate until smooth. Add in the hot water, and whisk well to combine.

Add in the baking soda, and whisk to combine again until it is frothy and foamy. Set aside to cool. (The mixture can’t be too hot when it is mixed in.)

In a mixer fitted with a whisk attachment, cream together the butter and sugar until fluffy.

Add in the eggs, one at a time, combining after each addition. Add in the vanilla and mix again. Add chocolate mixture and mix once more.

Add in the flour and the salt, and combine ingredients. Lastly, add in the sourdough starter, and mix until just combined.

Pour into the prepared pan, and let rise in a warm spot for 30 minutes.

Preheat oven to 350°F. Bake in preheated oven for 35-40 minutes, until a few small crumbs stick to a toothpick when inserted.

Cool, slice, and serve.

S’mores Cookie Bars

Summer time means summer flavours, and what’s more reminiscent of summer than a s’more? I’ve experimented with a few s’more desserts here and there on the blog, and now, it’s high time for another one!

These bars have the best of both worlds. Everything you need for a s’more: marshmallow, chocolate, and graham crackers, combined with cookie dough. Delish! The beautiful thing is that your graham crackers are your base, so this is actually quite a sturdy bar. The cookie dough, laden with tons of mini marshmallows and chocolate chips, is put on top of the graham crackers, all baked together, and then EVEN MORE s’more fixings are put on halfway through baking to create a chocolatey, gooey, amazing dessert.

I found the original recipe here, and only changed the chocolate chips required. I didn’t have milk chocolate chips, so I just used all semi-sweet. You don’t need to, though. If you want a mix of milk and semi-sweet chocolate, just go half and half. I can’t complain though. These bars are pretty simple to whip together.

Paul loved these, I loved these, and I might go get one to snack on as I’m writing this. These cookie bars are so good! Make them now. It’s going to be a short post, because GO MAKE THESE! If you are a lover of all things s’mores, you will love these!


Yield: 24-30 bars, depending on cut size

2/3 c. butter, softened
1 c. packed brown sugar
½ c. sugar
2 eggs
1 tsp. vanilla
2¼ c. flour
1 tsp. baking soda
¾ tsp. salt
1½ c. semi-sweet chocolate chips (or use half semi-sweet and half milk chocolate)
1 1/3 c. mini marshmallows, divided
1-2 large chocolate bars
2 sleeves graham crackers, broken into squares, with 5-6 crackers reserved and crushed for topping

Preheat oven to 375° F. Line a large rimmed baking pan (13 x 18) with parchment paper.

Line the bottom of the pan with the square graham crackers. Try to get an even layer with no gaps.

In the bowl of a mixer fitted with the stand attachment, cream together the butter and sugars until light and fluffy. Add the vanilla, then the eggs, mixing after each addition.

In a medium-sized bowl, whisk together the flour, baking soda and salt.

Slowly beat in the flour mix until just incorporated. Fold in the chocolate chips, and 1 cup of mini marshmallows.

Using an ice cream scoop or a spoon, drop small balls of cookie dough evenly over the graham cracker base. Once all your dough is on the graham crackers, use a spoon or your hands sprayed with cooking spray, to lightly pat down the dough evenly over the graham crackers, trying to get as even a layer as possible.

Bake for 5 minutes in the preheated oven.

Remove from the oven, then sprinkle the remaining marshmallows over the top of the cookie bars, as well as the reserved crushed graham crackers. Break your chocolate bars into squares and sprinkle over the top of the bars as well.

Bake for an additional 5-7 minutes.

If your marshmallows did not get as brown as you would have liked, turn on the broiler and broil the bars for 1-2 minutes, keeping a close eye on them so they don’t burn, just turn a beautiful golden brown.

Remove from oven and cool completely in pan on a wire rack.

Cut into bars or squares, and serve.

Store at room temperature in a sealed container.

Sugar Cookie Bars

This came about from a craving for sugar cookies, but without the desire to make the dough, cool, roll, cut, and bake. I wanted something plain and simple, easy to make, with delicious results.

These cookie bars are just that. The dough takes about five minutes to whip up, you press it all into a pan, then bake, cool, and top with the frosting that also comes together in a flash.

I got the recipe here, and I am so glad I finally gave these a go! They have been on my Pinterest boards forever, and were desperately crying out for me to make them. They are soft, chewy, and just everything you want in a simple sugar cookie. Not going to lie, I cut the bars into 16 pieces, so slightly smaller than the recipe calls for, but I feel like 16 is the perfect number. Paul was also watching, and he was very excited for a big piece of a cookie bar. (He also basically licked the bowl clean when I finished spreading the frosting… What can I say? The man loves his sweets!)

Go make these! Please, you need them in your life!


Yield: About 12-16 bars, depending on cut size

For the cookie dough:

½ c. butter, softened
1 c. sugar
2 tbsp. sour cream
1 egg
½ tsp. vanilla
2½ c. flour
½ tsp. baking powder
½ tsp. kosher or sea salt

For the frosting:

½ c. butter, softened
4 c. icing sugar
4-6 tbsp. whipping cream (milk works as well, just use less)
½ tsp. vanilla
Pinch kosher or sea salt
Food colouring (if desired)
Sprinkles (if desired)

Preheat the oven to 375°F. Line a 9 x 13 pan with parchment paper, set aside.

In the bowl of a mixer with the paddle attachment, cream the butter and sugar until pale and well-combined.

Add in the sour cream, egg, and vanilla, and mix again. Add in the flour, salt, and baking powder, and mix on low speed until completely incorporated and a cohesive dough forms.

Press into the prepared baking pan in an even layer. Bake in the preheated oven for 16-17 minutes. If the edges start to turn brown, take out of the oven immediately.

Let cool completely before frosting.

While the cookie bars are cooling, make the frosting.

In the bowl of a mixer with a whisk attachment, whip the butter until creamy. Add in the icing sugar, a half cup at a time, adding in the vanilla and a little bit of milk or cream at a time to get to the right consistency (it should be spreadable, but not too thin). Add in the food colouring, and whip until cohesive.

Spread onto the cooled cookie bars, then remove from pan (the parchment paper is helpful here…. handles!) and slice into bars. Store in the refrigerator for firmer icing, or at room temperature for softer icing.

No-Bake Chocolate Oat Bars

This summer has been a hot one! I haven’t wanted to turn on the oven at all (can you blame me?) because we don’t have air conditioning. Every time I turn on the oven, the whole house heats up and becomes some sort of hellish heat-sink.

These are a great alternative to a baked dessert. They don’t take a lot of time to whip up, and they are delicious, and simple. Mine didn’t turn out exactly like the original post, because I overestimated the amount of oatmeal, and put a bit too much on the bottom, so there was a thin layer of oatmeal on the top.

I’m not going to waste your time in this heat wave! Go make these, because they are easy, quick, and taste amazing!


Yield: 12-16 bars (depending on cut size)

1 c. butter
½ c. brown sugar, packed
1 tsp. vanilla
3 c. rolled oats
½ tsp. cinnamon
¼ tsp. salt
1 c. chocolate chips
¾ c. chunky peanut butter

Line an 8 x 8 pan with parchment paper and set aside.

In a medium saucepan, combine the butter, brown sugar, and vanilla. Heat over low heat until butter melts and sugar dissolves.

Add the oats, cinnamon, and salt. Cook, stirring constantly, for 4 to 5 minutes. Take off the heat.

Pour half of the oat mixture into the pan, spread out evenly, and press down.

In a small, microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on 20 second increments, stirring constantly, until smooth and combined. Pour 4/5 of the chocolate mixture over the oatmeal.

Top with the remaining oats, then drizzle the remaining chocolate over the top of the oats. Refrigerate for 4 hours, or until set, then slice, and serve.