Mixed Berry/Chocolate Muffins

Happy Fall everyone!  It’s sunny here today and it put me in the mood for baking muffins.  Also..my granddaughter who is in her first year of University is coming for supper and I’ll send some home with her.

I know…these are not fall flavours per say…..but you will love these muffins….anytime of year. Trust me on this one!!

Now…I have been called the muffin queen by my friends for years now.  The ones I baked today have been a favourite for a long time so I thought I’d share it with you here today.

I’m trying to lose some weight so this surely doesn’t help!  Grrrrr!  But I need to be a good girl and learn control…yeah right!

I love chocolate…and I love it in everything I can put it in.  So I put chocolate in these muffins….HEAVENLY!!!

Note:  I used jumbo tulip liners and a jumbo scoop.


Look how the tops cracked open….I baked them on convection bake @350.

You want to make sure that when you mix the wet and dry ingredients that you fold in slowly….the batter will be lumpy.  That will give you a moist and light texture.  If you over beat they will be tough.

Add the frozen berries and chocolate if you’re using it…again mix in slowly….Don’t overmix!!!

Oh!!! The batter changed colour!!!  It’s ok….once baked they are perfect!


Mixed Berry/Chocolate Muffins

  1. 2 cups of unbleached flour
  2. 2 tsp baking powder
  3. 1/4 tsp salt
  4. 1 cup sugar
  5. 2 eggs
  6. 3/4 cup milk
  7. 1/2 cup oil ( I used grape seed oil)
  8. 1 tsp almond extract
  9. 2 cups of berries ( I used frozen 3 berry mix, blueberry, raspberry, blackberry ) DO NOT THAW!
  10. 1/2 cup semisweet chocolate chips (optional)


Line a muffin pan with your favourite liners…..I used jumbo tulip liners.

Preheat your oven to 375

I baked mine on convection bake @350

  • mix first 3 ingredients in a medium bowl…set aside
  • in a large bowl mix sugar, eggs, milk, oil, almond extract and beat well
  • add dry ingredients and fold in gently (that will give you moist and light muffins)
  • add frozen fruit and chocolate and fold in gently….the batter will change colour but it will be perfect once baked…
  • scoop into your prepared muffin tin
  • sprinkle the tops with coarse raw sugar (it’s light brown and coarse)


Raisin Bran Muffins (Large Batch)

Isn’t life busy? So sorry that I haven’t posted since Christmas…you were probably tired of all the Christmas baking anyway LOL

I’m getting my groove back after putting all the Christmas stuff away and re-organizing…tired just thinking about it.

I decided to make raisin bran muffins today…(my hubby was hungry for some) this is a large batch that makes about 4-5 dozens.  I fill my pans to the brim..that way they bake with a large muffin top.  Just the way I like it.

Raisin Bran Muffin ( Large Batch)

  1. 2 cups natural wheat bran
  2. 2 cups boiling water
  3. 1 cup sunflower oil
  4. 2 & 1/2 cups brown sugar
  5. 4 eggs
  6. 1 litre buttermilk (4 CUPS) ( make your own…1 TBSP vinegar to 1 cup milk) put the vinegar in first so you don’t go over the 4 cups needed
  7. 2 cups raisins ( I soak mine in hot water to soften then drain)
  8. 5 cups flour
  9. 5 tsp baking soda
  10. 2 tsp salt
  11. 4 cups bran buds (do not soak these)


  • in a large bowl mix 2 cups of natural wheat bran with 2 cups boiling water..set aside and let cool
  • in a very large bowl mix oil, brown sugar, and eggs
  • in a medium bowl mix flour, soda & salt …set aside
  • mix gently till all incorporated
  • Note: when making muffins always mix gently to get a light fluffy muffin
  • add buttermilk to very large bowl…and mix gently
  • add bran, mix gently
  • now add the rest: raisins, flour mixture, and 4 cups of bran buds
  • again mix gently
  • NOTE:  mixture will be soupy….it needs to go in the fridge for at least 3-4 hours to thicken or overnight
  • scoop into well greased or sprayed pans and spray top of pan too for large muffin top
  • I fill my pans to the brim to get a large muffin top
  • bake at 400 for about 18 minutes















Kitchen Sink Cookies

These cookies have to be one of our favourites.  They are loaded with all kinds of goodness.  This is a large recipe so you can give some to your neighbours…they will love you for this LOL!

I make these when I bake at the Hospice and they are a favourite there too!

I love large batch cooking….you can give some, freeze some and enjoy some right away…trust me you won’t be able to keep your hands off these beauties.

Enjoy…let me know what you thought!

Kitchen Sink Cookies:

  1. 3 1/2 cups all purpose flour
  2. 1 tsp salt
  3. 2 tsp baking soda
  4. 2 cups packed brown sugar
  5. 1 cup white sugar
  6. 2 cups butter, softened (yes..2 cups..the whole Lb)
  7. 4 large eggs
  8. 4 TBSP milk
  9. 1 TBSP vanilla extract
  10. 5 cups of oats ( I used old fashioned oats)
  11. 2 cups semi sweet chocolate chips
  12. 1 cup butterscotch chips
  13. 2 cups chopped nuts ( I used walnuts)
  14. 1 cup raisins



  1. combine dry ingredients in medium bowl…set aside
  2. combine oats, chocolate chips, butterscotch chips, nuts and raisins..set aside
  3. cream the butter and sugars in large bowl until fluffy,
  4. beat in eggs, milk and vanilla
  5. gradually add dry ingredients (flour mixture)
  6. add all the yummy stuff ( raisin nut mixture with oats etc)
  7. now stir it all together
  8. scoop onto a baking sheet lined with parchment paper
  9. I used a #24 scoop..that gave me 3 inch cookies
  10. bake at 375 for 10-15 minutes, depending on size and oven.  I used a convection oven so I baked them at 350 for 12 minutes.  I placed two cookie sheets in the convection oven






Chocolate Oat Delights

This is an old favourite….I”m sure you’ve made it for your kids.  Every year I make a large batch to put in the Christmas box I send our son and his family in Saskatoon.  They just love this cookie…I do send others that I will post here as well.

The only difference with mine is that I add 3/4 cup of semi sweet chocolate chips to the melted butter/cocoa mixture.  It makes the cookies richer and softer.

Hope you’ll try my version….let me know what you thought of them.

Chocolate Oat Delights:

  1. 2 cups sugar
  2. 6 TBSP cocoa
  3. 1/2 cup butter
  4. 1/2 cup milk
  5. 3/4 cup of semi sweet chocolate chips
  6. 1/2 tsp vanilla
  7. 1 cup shredded coconut
  8. 3 cups of instant oats


  • combine sugar, cocoa, buter, milk in a saucepan
  • bring to a boil and remove from heat
  • add the chocolate chips and vanilla and stir till fully melted
  • add coconut and oats and stir
  • scoop onto a baking sheet lined with parchment paper
  • let cool




Gingerbread Cake/Warm Caramel Sauce

Wowzers….what a great cake this is.  It’s a small cake but packs in a lot of flavour.  One cup of molasses for one small cake…so good!

I love all the fall flavours..but this would be great for Christmas as well.  When I make it I could eat the whole darn thing it’s so good.  But..my hubby beats me to it.

It calls for a caramel sauce which I did make, but I frosted it first with my boiled icing…you’ll find it in my recipe index.  Then I drizzled the caramel sauce over the icing….even more delicious if that’s possible.

I posted a similar cake with the boiled icing a little while back…but I much prefer this new cake…a lot more flavour.

Hope you’ll try it and let me know how you like it.

Gingerbread Cake

  1. 9 TBSP butter, softened
  2. 1/3 cup of sugar
  3. 1 cup molasses
  4. 1 egg
  5. 2 1/4 cups of flour ( I use unbleached)
  6. 1 tsp baking soda
  7. 1 tsp ground ginger
  8. 1 tsp ground cinnamon
  9. 1/4 tsp salt
  10. 3/4 cup of water

Caramel Sauce

  1. 1 cup packed brown sugar
  2. 1 TBSP cornstarch
  3. 1 cup cold water
  4. 1/4 butter, cubed
  5. 1 tsp vanilla


  • preheat oven to 325
  • grease a 9 inch round or square pan and set aside
  • in a large bowl or stand mixer, cream butter, sugar until light and fluffy.  Beat in molasses and egg till blended together.
  • combine flour, baking soda, ginger, cinnamon and salt: add to creamed mixture alternatively with water
  • pour cake into prepared pan.
  • bake for 35-40 minutes or till toothpick inserted in centre comes out clean.

To make caramel sauce: in a medium saucepan, combine brown sugar and cornstarch.  Add the water and bring to a boil until the sauce starts to thicken about 2 minutes.  Remove from heat and stir in the cubed butter and vanilla until melted and smooth.  Serve over warm cake with whipped cream.

Note:  I frosted the cake with my boiled icing first then drizzled the caramel sauce on top…SO GOOD!






Blueberry Sudsberry Cake

Sorry I haven’t posted for a while……life has gotten busy since coming back from the trailer.

Thought I’d post this blueberry dessert recipe that my best friend Sue gave me a long time ago. In the eighties I think.  It’s really easy to do and super deliscious!

Where we live there are wild blueberries that grow so I used that…but if you don’t have any Costco sells frozen wild blueberries. Super handy. I’ve also made it with Costco’s frozen triple berry mix…blueberries, raspberries and blackberries. It was also very good.

Well here goes!

I made a pecan meal crust since we have a daughter in law that is gluten free.  But you can use graham wafer crumbs.


Here is my blueberry glaze simmering.

Cream cheese mixture.

The cream cheese mixture gets spread on top of crust.

The hot glaze poured over frozen berries…it’s instant thaw will make the berries taste like freshly picked….not mushy at all. Wait and see!


  1. 2 1/2 cups pecan meal or graham wafer crumbs
  2. 3/4 cup of granulated sugar
  3. 5 Tbsps melted butter
  4. mix well
  5. press in the bottom of your pan of choice..I used a small glass pan 8×11
  6. place in refrigerater for 30 minutes
  7. bake at 350 for 12 to 15 minutes
  8. if using pecan meal watch it carefully so the nuts don’t burn

Cream Cheese Mixture

  1. 250 grams of cream cheese softened …I placed mine in the microwave for about 15 seconds…
  2. add milk a bit at a time till very soft and spreadable
  3. spread carefully over top of cooled crust

Blueberry Glaze

  1. 2 cups of water
  2. 2 cups of frozen berries
  3. bring to a boil
  4. remove from heat and mash your berries
  5. you can strain out the mashed berries or leave them in like I did…you won’t even notice them once it’s done
  6. add 1 cup do sugar
  7. 2 Tbsps lemon juice
  8. place back on stove to simmer
  9. mix 6 Tbsps of corn starch in just enough water to soften it
  10. pour half of corn starch mixture into hot simmering glaze and mix well then the rest and simmer for a couple of minutes
  11. over your crust and cream cheese mixture fill the pan with frozen berries…I used a small zip lock freezer bag full of berries about 3-4 cups…you want to fill your pan leaving only enough room for your glaze
  12. immediately pour hot glaze over your frozen berries
  13. I poured my glaze into a heat proof pitcher to make it easier to pour over my berries
  14. refrigerate
  15. top will whipped cream










Triple Chocolate Banana Bread

I was craving something chocolate and came across this recipe. Well as you will find out soon I’m a lover of all things chocolate.  I think everyting is better with chocolate.

This recipe was easy to make.  Instead of the standard 5×9 loaf pan I used the long skinnier type loaf pan and it worked out great.

I usually always double a recipe so I can freeze some for unexpected company or like this time to bring to the trailer.


Triple Chocolate Banana Loaf;

  1. 1 cup sugar
  2. 1/2 cup vegetable oil ( I used Sunflower oil)
  3. 2 tired bananas mashed
  4. 2 eggs
  5. 7 Tbsp of chocolate milk or Almond Chocolate Milk
  6. 1 tsp vinegar
  7. 1 tsp baking soda
  8. 1/4 tsp salt
  9. 1 3/4 cup of flour ( I always use unbleached)
  10. 1 cup chocolate chips


  • Preheat oven to 350.  Spray and flour your loaf pan
  • Stir sugar, oil and cocoa in a large bowl.
  • Add the bananas, eggs, chocolate milk, vinegar and baking soda to the sugar mixture.  Mix until almost smooth..ok to have banana chunks
  • In a medium bowl whisk your flour, soda and salt
  • Add to liquid mixture and gently incorporate…do not over mix or you’ll have a tough bread
  • Stir in the chocolate chips
  • Pour into prepared loaf pan.  Sprinkle additional chocolate chips on top
  • Bake for approx. 50 minutes or until a toothpick comes out clean
  • Let cool in pan for about 10 minutes then turn onto a cooling rack
  • Serve slightly warm with butter



Fruit Cocktail Cake

In the eighties we were invited out for supper at some friends and she made this cake…….she called it Fruit Cocktail Cake and that’s what I call it to this day!

It is so easy to make and so deliscious….it’s my go to for a potluck or get together.  It’s easy to double the recipe like I did today and it stays moist because of the fruit cocktail with juice that’s in the cake.

The recipe below is the single recipe.

Fruit Cocktail Cake:

  1. 1 1/2 cup sugar
  2. 2 eggs
  3. 1/2 cup oil
  4. 2 cups flour
  5. 1/2 tsp salt
  6. 2 tsp baking soda
  7. 1 – 15oz can fruit cocktail with juice
  • In small bowl mix together flour, salt and baking soda
  • In larger bowl mix sugar, eggs, oil and fruit cocktail
  • Add flour mix only till  blended….don’t over mix or you’ll have a dense cake
  • Butter & flour a 9×13 pan
  • Bake at 350 till it’s very golden brown and springs back in the centre…about 30 minutes


  1. 1/3 cup butter
  2. 2/3 cup brown sugar
  3. 1/2 cup canned milk or half & half
  4. Bring first three ingredients to a boil just before you take your cake out of the oven..it will go on a hot cake.

  1. Remove from heat and add 1 tsp vanilla, 1/2 cup chopped pecans and 1/2 cup sweet coconut
  2. Pour on hot cake and spread evenly
  3. Put back in the over to broil the top till it bubbles..takes about 1 minute so watch it closely.
  4. Then remove from oven  and let cool before serving


Outrageous Brownie

Happy St-Patrick’s Day!!!

Today is my birthday…..I officially am a senior today!  Yes 65! On the bright side I will receive my first “old age cheque” LOL! But enough with that!!!

I had to post my favourite of all time….something chocolate!!! This is the most decadent chocolate brownie I have ever had…and I’ve had a few in 65 years!

This recipe belongs to “The Barefoot Contessa”…I came across it quite a few years ago and have never found a better one!!!

It’s a large batch brownie….you will probably get 4 dz. cupcakes or 2 doz cupcakes and a 9×13 shallow pan.

Of course as you see in the photos above I frost mine with my favourite chocolate frosting to kind of bring it over the top!!!



Outrageous Brownie:

  1. 1 lb. of butter
  2. 1 lb + 12 ounces of semi sweet chocolate (divided)
  3. 6 ounces of unsweetened chocolate
  4. 7 large eggs
  5. 3 Tbsp instant coffee (you can use instant espresso powder)
  6. 2 Tbsp pure vanilla extract
  7. 2 1/4 cups of sugar
  8. 1 1/4 cup of flour (divided)
  9. 1 Tbsp baking powder
  10. 1 tsp salt
  11. 3 cups of chopped walnuts (optional)


  • Preheat oven t0 350
  • Line your cupcake tins or butter & spray a large cookie sheet
  • Melt the butter, 1 lb of chocolate chips &  the unsweetened chocolate ( I do it in a glass bowl over a bit of hot water) Don’t let the chocolate boil!!!
  • Allow to cool slightly.
  • In a large bowl, stir (do not beat) together eggs, coffee granules, vanilla and sugar
  • Stir in the warm chocolate mixture into the egg mixture stirring while you do so the eggs don’t cook.
  • In a medium bowl, sift together 1 cup of flour, the baking powder and salt
  • Add to cooled chocolate mixture
  • Toss chopped walnuts in the 1/4 cup of flour
  • Add to brownie mixture
  • Pour into desired pan (if using a sheet pan, pour all the batter MINUS enough to make 4 cupcakes…otherwise it will spill over.
  • Bake for about 20 minutes
  • Do Not OverBake!!!  A brownie should feel soft to the touch but set.  Overcooking will result in a dry brownie

Note: Frost with your favourite chocolate buttercream….I sometimes use a bit of milk and coffee in my buttercream!!!

Note:  I will post my chocolate buttercream later as I’m off to an appointment!!!


Boiled Icing

I thought since I had my aunt here recovering from minor surgery that I would finally get her to show me how to make boiled icing…there might be another name for it but we always knew it as “boiled icing.  ( it’s not the 7 minute icing)

My grandmother used to make this on a spiced cake…(which I will post later).  My grandmother was the most awesome cook and baker.  I remember as a little girl (growing up there) how I used to watch her make all kinds of fancy desserts and sandwiches for the church tea..but also for family gatherings.  She loved to fuss and make fancy things….my aunt says I must take after her because I always usually go over the top when I cook or bake.

My aunt and I had this long chat trying to figure out where my grandmother (her mother) had learned all her skills.  She was a very talented lady.  There was nothing she coudn’t do.  She was a tailor/seamstress.  She used to knit my grandfather very fine argyle socks…you would have never known they were homemade.  She sewed all my bridesmaid dresses.  She did cake piping in the 50’s…fancy cakes, all kinds of pies. Now I so regret not learning more from her.  So I’m trying to learn what I can from my aunt.

It’s so light and fluffy, not as sweet tasting as regular buttercream frosting….just enough sweetness….when it was ready I could have eaten the whole bowl with a spoon…Yummmmmmm!!!!!

You can also make it with white sugar (we used brown sugar for this one).   Who doesn’t like brown sugar….makes everything taste so much better!!!!!

Boiled Icing

  • 2 cups packed brown sugar
  • 1/4 cup water
  • pinch of salt
  • 4 egg whites
  1. Place first 3 ingredients in a small saucepan…tall enough so there’s room for it to boil.  Bring to boil.
  2. while you’re waiting for the sugar to boil, put 4 egg whites into the bowl of a mixer…use your whisk attachment.
  3. whisk egg whites till frothy…then stop
  4. once sugar begins a rolling boil and starts to rise, stir and lower heat to medium and time for 2 1/2 minutes….exactly..no longer, no less.
  5. continue to froth egg whites on med till sugar is ready to pour into it
  6. once sugar is ready, begin pouring into egg whites..pour, stop, pour stop till all sugar is poured into egg whites
  7. now whisk on high till stiff peaks form…it should get thick and fluffy.

Note:  when you’re pouring the hot sugar syrup into the egg whites some will splash on the side of the bowl…DO NOT SCRAPE IT DOWN….use the fluffy mixture only.  It will give you quite a bit of frosting.

SO DELISCIOUS you’ll never want to use anything else again.

Lemon Cupcakes

What can I say about these lemon cupcakes…they are the lightest, yummiest cupcakes…you won’t be able to have just one….My granddaughter Tamara loves these so much she asked me to make her six dozens for her grade 8 graduation. She called me afterwards and said “grandma there is not one cupcake left”…she was laughing at how her friends had just gobbled them up. I got the recipe from a cupcake magazine I bought a few years ago and have kept it as a “favourite”

Whenever I make this they literally get inhaled…yup they are that good!! So make lots…they freeze very well.



Lemon Cupcakes:

  • 3/4 cup butter
  • 3 eggs
  • 1 3/4 cups unbleached flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup milk
  • 1/4 cup limoncello (Italian lemon liqueur) or milk ( I prefer the limoncello)
  • 1 1/2 cup sugar
  • 1 Tbsp finely shredded lemon peel
  1. Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, line twenty 2 1/2 inch muffin cups with paper cups.  In a medium bowl stir together flour, baking powder, baking soda and salt.
  2. In a 2 cup glass measuring cup combine the 2/3 cup of milk with the limoncello; set aside.
  3. Preheat oven to 350 F.  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar and lemon peel; beat until combined.  Add eggs, one at a time, beating well after each addition.  Alternately add flour mixture and milk mixture to butter mixture, beating on ow speed after each addition just until combined (don’t overbeat).
  4. Scoop batter into prepared tins (DON’T OVERFILL) they will overflow if you do. Only fill half way..trust me on this!
  5. Bake for about 18 minutes or until tops spring back when lightly touched.  Cool on wire racks.

Pucker Up Lemon Frosting:

  • Frosts 12 cupcakes
  • 1 cup butter, softened
  • 3 3/4 cups confectioner’s sugar
  • 1 lemon, juice and zest of
  • 1 tsp vanilla
  • 1/8 tsp salt
  • couple of drops of lemon yellow food colouring…to brighten the frosting..Optional

  1. Combine butter, sugar and salt and beat till well combined
  2. Add lemon juice, zest and vanilla and continue to beat for another 3 minutes until creamy.


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