Dark Chocolate Fudgey Brownies


I made these brownies with the intention of cutting them up to put in cookies (recipe to come soon). However they turned out perfectly so I thought it was worth sharing this recipe as well. These brownies come from Inspired Taste.


1.5 sticks unsalted butter
1 1/4 cups (250 grams) granulated sugar
3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder
1/4 tsp kosher salt
1 tsp vanilla extract
2 large eggs
1/2 cup (65 grams) all-purpose flour


Preheat oven to 325˚F. Line and spray an 8×8 inch pan.

Combine butter, sugar, cocoa powder and salt in a double boiler. Stir until melted and combined.


Allow to cool for 5 minutes.

Add vanilla extract and eggs and mix well.


Once combined add flour and stir 50 times.


Transfer to pan and bake for 25-30 minutes.


Science Fact of the Week:

Unsweetened cocoa powder has many health benefits, such as balancing cholesterol. This means that it lowers LDL and increases HDL cholesterol. It can also improve brain health with its neuroprotective benefits.

Smitten Kitchen’s Favourite Brownies


Adapted from Smitten Kitchen, these chocolate fudge brownies can be made in one bowl and don’t need any frosting.  With a crackly/sugary top and fudgy brownie texture, they are best sliced after being chilled for a few hours.

6 oz. bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted pareve margarine, room temperature
2 2/3 cups granulated sugar
4 large eggs, room temperature
1 tsp. pure vanilla extract
½ tsp. kosher salt
1 1/3 cups unbleached all-purpose flour


Preheat oven to 350F and line a 9×13-inch pan with parchment paper sprayed with cooking spray.

In a medium heatproof bowl over gently simmering water (double boiler), melt chocolate and margarine together.




Remove from the heat and whisk in the sugar, followed by the eggs, one at a time, then vanilla and salt.


Stir in the flour with a wooden spoon or flexible spatula and scrape batter into the prepared pan.



Bake for 25 minutes and chill before slicing.


Science Fact of the Week:

Fudge is a gooey substance made of sugar, butter and milk. These brownies use margarine and sugar to get that same creamy texture with ease.

Frosted Sugar Cookies

Do you know those cookies you buy at the grocery store? The ones that have been at every birthday and potluck since… ever?

I made it my goal to make them and they turned out perfectly.

These were originally from Sugar Hero.


For the Cookies:

1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer
2 3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

For the Frosting:

1 stick butter, room temperature
3 cups powdered sugar
3-4 Tbsp coffee creamer
1/2 tsp vanilla extract
1/4 tsp salt


For the Cookies:

Preheat oven to 350˚F.

In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.


Add egg, vanilla, sour cream and coffee creamer. I used a flavoured coffee creamer you find at the grocery store.



Add flour, baking soda and salt and mix well.


Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.


Wait until the cookies are cooled to frost.


For the Frosting:

Cream butter. Add powdered sugar, coffee creamer, vanilla extract and salt.


Frost the cookies by placing a dollop of icing and spread evenly. Top with sprinkles.


Science Fact of the Week:

Use of cream, and sour cream in this recipe allow these cookies to be soft and fluffy. They are exactly like the grocery store ones and won’t disappoint.

Cocoa Cornmeal Biscotti


Adapted from the New York Times Magazine, this was the first time that I used cornmeal in baking.  I typically don’t adapt the recipes too much the first time that I try them.  Other than doubling the batter from the original, making them nondairy and adjusting some times according to my oven, these were rich, dark and delicious and required few adjustments.  You can make the logs into any size and keep in mind that they will expand in the oven.


3 cups unbleached all-purpose flour
1 cup unsweetened cocoa powder
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
½ cup finely ground cornmeal
2 sticks (1 cup) unsalted pareve margarine, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tsp. pure vanilla extract
1 cup MINI semisweet chocolate chips
1 cup sliced almonds


Preheat the oven to 350F and line 2 baking sheets with parchment paper.  In a medium bowl, mix together the flour, cocoa, salt, baking powder, baking soda and cornmeal together.


In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine and sugar and beat until light and fluffy, about 3 minutes.

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Add the eggs one at a time, then add the vanilla and beat until well combined, scraping down the sides of the bowl as necessary.


Slowly add the flour/cornmeal mixture and beat until just combined.


Fold in the chocolate chips and almonds.  The dough will be thick and heavy.


With slightly wet hands, form 3 logs (2 on one sheet and one on the other).


Bake for 30 minutes, rotating each sheet after 15 minutes. Remove from the oven and allow to rest for 15 minutes.


Slice with a serrated knife into ½ inch slices and place back onto fresh parchment paper.

Bake for another 10 minutes.  Allow to cool to room temperature before enjoying.

Science Fact of the Week:

People might be surprised to discover that these biscotti contain corn meal. Cornmeal is corn that has been dried and ground to be coarse. It adds a crumby-like texture to these biscotti, making them even more delicious!

Never Fail Sugar Cookies

These sugar cookies are simple, quick and will not fail you. Make them for any event, ice them however you like and you’ll be sure to impress a crowd. This nondairy version of a National Post recipe, is easy to prepare in advance. You can decorate with coloured sprinkles just before baking, allow to cool and then dip in melted chocolate or ice with royal icing.


2 sticks margarine, softened
3/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour


Cream margarine and sugar in an electric mixer.


Beat in the egg and vanilla.

Slowly mix in the flour and mix well.


Wrap in plastic wrap and chill for at least 30 minutes or up to 4 days.

Preheat the oven to 375˚F.

Roll out half the dough to about 1/8 inch.

Cut out using a cookie cutter (I used a graduation cap).


Bake for 15 minutes or until lightly browned.



Allow to cool completely before decorating. I used the royal icing from the Gingerbread People.

Science Fact of the Week:

People notoriously associate sugar cookies with being entirely butter. Using margarine allows these cookies to maintain a perfect texture and be non-dairy.


Lemon Sugar Cookie Bars


I adapted these bars in a non-dairy version for my daughter’s bridal shower.  Originally from Two Peas and Their Pod, they are easy to make and a nice alternative to the traditional chocolate based bar.


For the bars:

2 ¼ cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. kosher salt
¾ cup granulated sugar
Zest of 1 large lemon
1 ½ sticks (3/4 cup) unsalted pareve margarine, at room temperature
¼ cup icing/confectioners sugar
2 large eggs, at room temperature
1 tbsp. fresh lemon juice
½ tsp. pure vanilla extract

For the lemon “cream cheese” frosting:

1 stick (1/2 cup) unsalted pareve margarine, at room temperature
8 ounce package Tofutti/pareve cream cheese, at room temperature
Zest of 1 large  lemon
2 tbsp. fresh lemon juice
5 cups icing/confectioners sugar
Assorted sprinkles


Preheat oven to 375F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium bowl, whisk together, flour, baking powder, and salt.  Set aside.


In the bowl of a stand mixer fitted with the paddle attachment, beat the margarine, lemon zest and granulated sugar until well combined.


Slowly add the icing sugar and beat until light and fluffy, about 3 minutes.


Add in the eggs, lemon juice, and vanilla. Beat until smooth, scraping down the bowl as necessary.


Slowly add the flour mixture and beat until just combined.


Evenly spread the cookie dough into the prepared pan with a spatula.


Bake for 14 minutes, or until the bars are slightly set in the middle.


Remove from the oven and let the bars cool completely. While the bars are cooling, make the lemon cream cheese frosting.

In the bowl of a stand mixer fitted with the paddle attachment, beat the margarine and “cream cheese” until smooth.



Add the lemon zest and lemon juice.


Slowly add the icing sugar, 1 cup at a time.  Mix until smooth.


Frost the cooled cookie bars and decorate with sprinkles.


Cut the bars into squares and serve.  Store the bars in the fridge for up to 2 days.


Science Fact of the Week:

Using toffuti cream cheese allows these bars to be dairy free, but still get that same creamy texture. Toffuti cream cheese is made from tofu yet is similar in texture and flavour to real cream cheese. This makes these bars just as delicious, but more versatile.


Fudgey Brownies


If you are looking for a brownie to please a crowd, give these a shot. They are quick, easy and delicious! This recipe is from Half Baked Harvest.


2 sticks margarine
2 cups semi-sweet chocolate chips
1 1/2 cups granulated sugar
1 tbsp vanilla extract
2 tsp instant coffee (espresso powder)
4 large eggs
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder


Preheat the oven to 350˚F. Line a 9 x 13 pan with parchment and spray with canola oil.

Microwave margarine and 1 1/2 cup chocolate chips and stir at 30 second intervals.



Whisk the eggs for 1 minute. Stir into the chocolate margarine mixture.


Add the flour, cocoa powder and baking powder and stir until combined. Add the last 1/2 cup of chocolate chips.


Spread out the mixture in the baking pan.


Bake for 28-30 minutes (until set).


Cut once cooled.

Science Fact of the Week:

Softened and melted butter act differently in baking. Using melted butter makes it easier for the batter to mix. It can also be substituted for oil.

Chocolate Chunk Oat Bars


Adapted from Smitten Kitchen, these bars tasted even better than I would have predicted when I was just testing the recipe.  They freeze well and are easiest to slice when chilled.


For the Crust:

1 ¾ cups unbleached all-purpose flour
½ tsp. kosher salt
1/3 cup granulated sugar
¾ cup plus 2 tbsp. chilled unsalted pareve margarine (14 tbsp.)

For the filling:

½ cup unsalted pareve margarine
½ cup granulated sugar
¾ cup demerara style brown sugar
½ tsp. kosher salt
3 large eggs
1 ½ tsp. pure vanilla extract
1 1/3 cups rolled oats
½ cup finely shredded coconut
1 ½ cups chocolate chips/chunks


Preheat oven to 350F and line a 9-by-13-inch baking pan with parchment paper sprayed with nonstick spray. Combine the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade.

Cut the margarine into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps.


Transfer the dough clumps to the prepared baking pan and press them evenly across the bottom and ¼ inch up the sides.


Bake for 17 minutes, until very pale golden.


Melt the margarine for the filling in a medium saucepan over medium heat.  Remove from the heat and stir in the sugars and salt.

Let cool for 5-10 minutes, then whisk in the eggs, one at a time, and the vanilla, and stir in the oats, coconut and chocolate.


Pour over the parbaked crust, spreading evenly.


Bake the bars for 23 more minutes until they are firm and golden and the bars are set.


Science Fact of the Week:

Normally recipes require softened butter or margarine., however for this one it uses chilled margarine. This allows the crust to have bubbles of margarine melt all around, giving it a flakey texture.

Raspberry White Chocolate Scones


ANOTHER SCONE?! Yes… It’s an obsession. Accept it and make them. These are a new flavour variation that I tried. They turned out perfectly!


2 cups (240 g) all-purpose flour
6 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
Zest of 1 lime
1/2 cup (1 stick) unsalted butter, frozen
1 tsp espresso powder mixed with 1/2 tsp hot water
1 cup raspberries
1 cup white chocolate chips

For the Glaze:

1 cup icing sugar
2 tbsp milk
1/2 tsp vanilla extra


Preheat oven to 400˚F.

Mix first 5 ingredients in a bowl.

Grate butter into flour mixture (using a box grater) and mix with a fork.


Create a well in the centre and add heavy cream, egg, and vanilla extract. Mix these wet ingredients in the well and then mix with the entire mixture.


Add in white chocolate and raspberries and mix well (use your hands).

Transfer to floured surface and cut the same way as the Earl Grey Scones with Vanilla Glaze

Bake for 10-15 minutes.


Allow to cool. Mix glaze ingredients and drizzle on top of scones.

Science Fact of the Week:

White chocolate is not actually chocolate, it is considered a chocolate derivative. It doesn’t contain any cocoa powder, rather it contains cocoa butter.

French Toast Casserole


More of a star attraction at a brunch, than a dessert, this is a great way to use a leftover challah. Adapted from Bonnie Stern, French Toast Casserole is easy to make ahead and pop in the oven.  No need for any electric devices to prepare this showstopper. With the maple syrup already in the topping, there’s no need to add anything to this final product.



1 large challah, cut into cubed size pieces (no need to remove crusts)
2 ½ cups milk (skim, 1%, 2%, lactose free, almond, coconut, soy)
7 large eggs
1 tsp. pure vanilla extract
¾ stick melted butter or nondairy margarine=
¾ cup brown sugar
2 tbsp. pure maple syrup


Beat eggs together in a large bowl.  Add milk and vanilla and blend until well combined.


Add challah to bowl and immerse well (best to use clean hands).  Cover bowl with plastic wrap and refrigerate overnight.


Preheat oven to 350F and transfer challah mixture to 9-x13-inch pyrex pan.

Mix butter/margarine, brown sugar and maple syrup in a small bowl and drizzle over entire pan.


Bake uncovered for 45 minutes.


Science Fact of the Week:

This recipe requires a little advanced planning. It is essential to leave the bread in the liquid mixture overnight to allow the bread to absorb all the liquid. Once baked, the liquid evaporates, leaving you with a crunchy outside and soft inside.