Spiced Pumpkin Oatmeal Cookies

Its FALL! I love summer but fall is absolutely my favourite time of year.  I love the colours, the crispness in the air, Thanksgiving, apple picking and of course anything to do with pumpkin.  I usually make pumpkin pie and pumpkin bars but I thought this year I’d try a pumpkin cookie recipe.  These were great! The maple glaze is a definite must.  I tweaked the original recipe a bit but was really happy with the end result.  These cookies are a bit dense (more like cake) with a delicious pumpkin-y combo of spices.



For the Cookies:

  • 2 cups flour
  • 1 1/3 cups oats (not instant)
  • 1 1/4 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutment
  • 1/8 teaspoon all spice
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (at room temperature)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 3/4 cups canned pumpkin (not pumpkin pie filling!)

For the Glaze:

  • 1 1/2 cups powdered sugar, sifted
  • 3 Tablespoons milk
  • 2 Tablespoons pure maple syrup


  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper and set aside.
  3. Whisk the flour, oats, baking powder, salt and spices in a bowl.  Set aside.
  4. Beat butter and sugars with a stand mixer/hand mixer on medium speed until light and fluffy (about 5 minutes).  Stop the mixer occasionally to scrape down the sides of the bowl.
  5. Add the egg and vanilla, return to medium speed and beat until just incorporated (about 30 seconds).
  6. With the mixer on low speed, add half the flour mixture and mix until just incorporated.  Add half the pumpkin and mix.  Repeat with remaining flour mixture and pumpkin.
  7. Drop 8 dough rounds (about 1/4 cup in size) per cookie sheet.  You want to leave about 2 inches between the cookies.  Bake for 12 minutes, rotate pans, bake for another 10-12 minutes or until edges are a little browned and cookies are slightly firm.
  8. To make the glaze, place all the ingredients in a small bowl and whisk until combined.  You may need to add more milk if it is too thick to drizzle.
  9. Once the cookies are completely cooled, dip a fork in the glaze and drizzle over the cookies.  Allow 20 minutes to set.

Recipe yields approximately 24 cookies.


Source: Recipe adapted from Spiced Pumpkin Oatmeal Cookies by CHOW


Flower Pot Cupcakes

WOW… I have been totally MIA in the blogging world for a couple of months now.  It definitely doesn’t feel that long! Josh and I bought a house in June (a fixer up with true 80s flair) and things have been really busy since then.  I haven’t even unpacked all my baking stuff yet!


I’ve wanted to post these cupcakes I made back in June for weeks now.  Our team leader Jane retired from the Child Development Centre and I offered to make the cupcakes for her retirement party.  Jane was one of the people who was instrumental in helping me land my dream job as an occupational therapist in the field of pediatrics.  I start back to work next week after being off for the summer and can’t imagine how the school health team is going to function without Jane.  She was such an inspiration to me and a fabulous occupational therapist.  I miss you already Jane!!

Jane loves to garden so I decided to make some flower pot cupcakes.  I mean you should see her garden… it is amazing! As a new home owner I definitely have some work to do in that department.

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I found the little terracotta pots at Dollarama.  I cleaned the pots with soap and water and then let them dry overnight.   I made mini cupcakes using my favourite chocolate cupcake recipe (find it here) and simply plopped them into the terracotta pots. 

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I then piped chocolate cream cheese frosting into the pots on top of the cupcakes.  I used the recipe from the Cupcake Project and it was delicious! I then sprinkled the icing with chocolate wafer crumbs to look like dirt.

I struggled a little bit with what to do with the decorations.  I really wanted to use real flowers but wasn’t sure how to make them stand up straight.  The solution actually came to me while ordering a frappuccino at Starbucks.  The thick green straws! I cut the straws in smaller pieces and pushed them into the cupcakes.  I grabbed some fresh daises from the garden, cut them to size and put the stems into the straws.  Ta daaa!

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I also found some really cute silver appetizer forks at Dollarama which I used to serve the cupcakes.  You could also wrap some ribbon around the pots if you wanted.  These are definitely a great cupcake idea for anyone that likes to garden! I think it would also look cute if you did a whole assortment of flowers.

Happy Retirement Jane!





Barnyard Cake

Last night we celebrated my niece Elly’s 2nd birthday.  Its so hard to believe she is getting so big! I told her mom I would bring the cake… I wanted to make something special for her.  I decided on a barn cake with barnyard animal cupcakes.  They were a HUGE HIT 🙂

ImageI’ve had a few requests for step by step instructions on the barn and the animals.  These are a little time consuming but actually pretty easy to do because you don’t need to use fondant or anything.  You don’t need any cake decorating experience for these cupcakes… just a little patience!

For the Barn:

I took the original idea from the Betty Crocker website.  The only real change I made was to add a silo.  They have a really good step by step tutorial video here.


  • 9 x 13 baked cake, any flavor
  • 2-3 cups of icing, from scratch or from a can (Wilton has a super simple butter cream frosting recipe that I always use)
  • red food coloring (you must use gel color if you want a vibrant red… you can buy this at Michaels or Bulk Barn)
  • graham crackers
  • pretzels
  • coconut tainted yellow and green for the hay and grass (I did this by adding a little coconut and food coloring to a Ziploc bag and shaking it up)


Here is a quick step by step (sorry I forgot to take photos along the way!) but the video really is quite good if my instructions are not clear.


  • Cut the 9 x 13 cake into two pieces: one 8 x 8 in size for the barn, the other skinny piece will be the silo
  • Cut the top two corners off the 8 x 8 square piece to make the shape of the barn.
  • Round the top of the silo with your knife (this makes it easier to add the graham crackers).
  • Cover the cake and silo in a layer of icing to be your “crumb coat”.  This will prevent crumbs from getting into the rest of the icing.  Let stand for 15-20 minutes to harden.  Cover the cake with a 2nd layer of icing over the crumb coat.  Note: Make sure your icing is thin enough to spread easily.  Mine was a little too thick and was a total pain to work with!!
  • Break graham crackers in half and overlap onto the roof of the barn and the silo.
  • Using a tooth pick or a butter knife, drag lines in the barn and silo to resemble wood slats.
  • Press stick pretzels into the icing for the door and windows.
  • Press graham cracker pieces into icing besides the pretzels for shutters.
  • Sprinkle a little bit of yellow tinted coconut around the door and windows for hay.
  • Spread some green icing on the cake board or plate and sprinkle with green tinted coconut for grass.

For the Cupcakes:

This is my go-to chocolate cupcake recipe.  Its quick, easy and the cupcakes rise beautifully.  They are also really easy to spread icing over.  Check them out here.

I’m going to break down each animal so that you know what you will need (most of the candy is from the Bulk Barn).  To prep, make sure you have some white, yellow and pink icing ready.  I bought black Wilton icing in a tube at Bulk Barn because I often find it tricky to make black icing dark enough.

Cow Cupcakes:

ImageWhat you need:

  • White and black icing
  • Black circular candies (I used black licorice) for ears
  • Coke bottle candies for horns
  • Pink mints for the nose
  • Candy eyes (from Michaels) or you could use brown M & Ms

Cow How To:

  • Ice cupcake with white icing
  • Using a Wilton icing tip #32 and a coupler (both from Bulk Barn), make some “fur” on the cow.  Don’t be intimidated! This is super easy to add to a Wilton tube of icing.  You can just spread it if you don’t want to pipe it… although I think piping is easier for this part!


  • Add candies for eyes, ears, mouth and nose.  You may need to cut the coke bottles to make them a little shorter.
  • I switched the #32 tip to a #3 and added small dots of icing on the nose.

Pig Cupcakes:

ImageWhat you need:

  • Pink and black icing
  • Pink mints
  • Triangle candies (I used sour grapefruit)
  • Candy eyes

Pig How To:

  • He’s pretty easy! Spread with pink icing and add all the necessary candies.

Rooster Cupcakes:

ImageWhat you need:

  • White icing
  • Candy eyes
  • Red and orange jelly beans

Rooster how to:

  • Also easy! Spread with white icing and add all the necessary candies.

Chicken Cupcakes:

ImageWhat you need:

  • Yellow icing
  • Candy eyes
  • Orange jellybeans

Chicken how to:

  • I used a Wilton #18 star tip to make the texture but you could totally just spread on the yellow icing.
  • Add all the necessary candies.

Sheep Cupcakes (my personal favorite):

ImageWhat you need:

  • White icing
  • Mini marshmallows
  • Candy eyes
  • Brown M & Ms (for the nose)
  • Pink triangle candies (same as the pig) for ears- I cut them in half for the sheep

Sheep how to:

  • Ice cupcake with white icing.
  • Press mini marshmallows all over the cupcake.
  • Add all the necessary candies.

Taa Daa!!!!! You are done! Yes… a bit of work, but they turn out SO CUTE:


Ok… I know this is a super long post already but to make things easier, here is a master shopping/prep list:

  • Baked 9 x 13 cake and 24 cupcakes
  • Approximately 5 cups of icing (its always better to have a little too much than not enough)
  • Red Wilton gel color
  • Graham crackers
  • Coconut
  • Stick Pretzels
  • Green, yellow and pink food coloring (or gel color if you have it)
  • Black Wilton icing tube (plus tips and coupler if using)
  • Round black candies (12)
  • Coke bottle gummies (12)
  • Package of candy eyes from Michaels (or brown M & Ms)
  • Pink mints (12)
  • Triangle pink candies (12 or so)
  • Red and orange jelly beans
  • Mini marshmallows
  • Brown M & Ms (for sheep noses)

Good Luck 🙂

Email me if you have any questions!

Happy Birthday Elly Belly!! xoxoxo



The Best Chocolate Chip Cookies (according to me)

I have tried a lot of chocolate chip cookie recipes.  If you Google “chocolate chip cookie recipes” you are going to get pages and pages of cookie recipes, all claiming to be the most delicious.  I don’t think you can really label a chocolate chip cookie recipe as “the best” because everyone is going to feel very differently about one particular cookie.  I mean, there are big cookies, little cookies, soft cookies, crunchy cookies, flat cookies, puffy cookies… I personally like soft and chewy chocolate chip cookies that are slightly brown on the bottom with lots of chocolate and buttery flavor.  Someone else might not agree.  That is why I’ve labeled this post The Best Chocolate Chip Cookies (according to me).

So how do you make cookies fluffy and soft? Well, it all comes down to this:



There are a lot of factors that go into the perfect cookie.  You need the right amount of flours and sugars, but the type of fat you pick matters too.  I’m a bit of a purest, so I always make my cookies with butter.  Margarine tends to have a bit of a processed taste.  Same goes for shortening.  Definitely don’t use oil.  Your cookies will turn out… well… oily.

Here is the best recipe i have found so far from one of my favorite blogs, Annie’s Eats.  You will not be disappointed! I also threw in some really yummy cinnamon chips that I picked up on our shopping trip to Syracuse.  YUM.



  • 2 cups plus 2 tbsp. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 12 tbsp. unsalted butter, melted and cooled until just slightly warm (Note: THIS IS A VERY IMPORTANT POINT- if the butter is too hot your cookie dough will be too greasy.  I had to put my dough in the fridge for about half an hour because my butter was too hot when I added it to the dry ingredients)
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 ½ cups semi-sweet chocolate chips



  • Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
  • Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
  • Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.  Note: pulling the cookies apart this way helps make them evenly cooked.
  • Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not over bake.
  • Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.


So there you have it… perfectly soft and chewy chocolate chip cookies.  Enjoy!

Source: Recipe adapted from Thick and Chewy Chocolate Chip Cookies by Annie’s Eats

Easter Yummies

With Easter just around the corner, I wanted to post a few of my previous Easter desserts that have gotten rave reviews! We don’t have any big plans for Easter this year so there probably won’t be anything new coming out of my kitchen (sad face).  That being said, enjoy some old favorites and have a wonderful Easter weekend!

Cadbury Creme Egg Cupcakes


Cadbury Mini Eggs Chocolate Waffles


Cadbury Mini Eggs Cheesecake

Check out this yummy fudge… definitely on the list for next year.

milk fudge

Malted Milk Fudge by Lemon Tree Dwelling

Also, how great is this idea?! Not sure why I never thought of this.