Oatmeal Cookies

These remind of Dad’s Cookies we used to get in our lunch boxes when we were kids. They were neatly folded in wax paper and the smell of cinnamon would engulf you when you opened up the package.

Heart warming Oatmeal Cookies








1/2 cup Butter, softened
1 cup Sugar
2 Eggs
1/3 cup Molasses
1 teaspoon Vanilla

1 3/4 cup Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 teaspoon Cinnamon
1 cup Coconut
2 cups Rolled Oats

Preheat oven to  360F.
Lightly spray baking trays with vegetable oil spray.

In medium mixing bowl combine flour, baking soda, salt, cinnamon, coconut and rolled oats; set aside.

In large mixing bowl cream together butter and sugar.
Beat in eggs, on at a time; add molasses and vanilla and beat until for another minute.
Gradually stir dry ingredients into the creamed mixture and mix well.

Use a 2 ounce scoop to drop out onto prepared baking trays.
Bake in 360F oven for 8 to 10 minutes.
Remove to wire racks to cool completely.

Coffee Cake Muffins

A cinnamon bun in a muffin!

Cinnamon Bun flavours in a Muffin!







1 1/2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Coconut

1/4 cup Butter, softened
1/2 cup Sugar
1 Egg, slightly beaten
3/4 cup Milk
Splash of Vanilla

Spice Mix

1/2 cup Brown Sugar
2 Tablespoons Flour
1 teaspoon Cinnamon
2 Tablespoons Butter

Preheat oven to 400F
Line 12 muffin cups with paper liners or spray lightly with vegetable oil spray.

In large bowl combine flour, baking powder, salt and coconut; make a well in the centre and set aside.

In another mixing bowl, cream butter and sugar together.
Add egg and continue beating until light and fluffy.
Stir in milk and vanilla.

In small bowl combine all of the Spice Mix ingredients, rubbing the butter into the dry ingredients forming a coarse crumb mixture.

Pour the liquid ingredients into the dry ingredients and stir just until combined.

Spoon part of the batter into the prepared muffin cups to 1/3 full.
Sprinkle each muffin with a scant teaspoon the Spice Mix.
Spoon the remaining batter over top of the filling to 2/3 full.
Sprinkle with remaining Spice Mix.

Bake in 400F oven for 20 – 25 minutes.
Remove from oven to wire rack, letting muffins stand for 10 minutes before turning out directly onto wire rack to cool completely.

Cinnamon Coconut Loaf

Absolutely yummy!

A nice combination of Coconut, Cinnamon and Brown Sugar







2 Eggs
1/4 cup Butter, melted
1 cup Sugar
1 cup Sour Cream

1 1/2 cups Flour
1 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
Pinch of Salt

1/2 cup Coconut
1/4 cup Brown Sugar
2 teaspoon Cinnamon

Preheat oven to 350F.
Lightly spray a 9x5x3 inch loaf pan with vegetable oil spray.

In mixing bowl beat eggs until frothy. Beat in melted butter and sugar. Blend in sour cream.

In small bowl, measure and combine flour, baking powder, baking soda and salt.
Add to dry ingredients, all at once to liquid ingredients, stir until combined.

In the now empty small bowl, combine cinnamon, brown sugar and coconut.

Scoop half the batter into the prepared loaf pan.
Sprinkle with half of the  cinnamon mixture.
Using a 2 ounce scoop, drop dollops of the remaining batter on top of the cinnamon mixture.
Sprinkle remaining cinnamon mixture over top.
You may use a knife to cut through batter to give a swirling, marbled effect.

Bake in 350F oven for about an hour, or when knife inserted in centre comes out clean.
Remove from oven to wire rack and cool for 10 minutes.
Turn out onto wire rack to cool completely.



Reeses Bars

Reece Bars






When I first started making these I would make them in a 9X13 pan because I was a very busy mum of four kids. Now I have more time on my hands and I like to make them in a mini muffin tin to make lil peanut butter cups!

1/2 cup Butter
3/4 cup Peanut Butter
1 3/4 cup Icing Sugar
3/4 cup Graham Wafer Crumbs
1 teaspoon Vanilla
6 oz pkg Chocolate Chips
Milk, to right consistency, about 1 Tablespoon

Skor bits, garnish (optional)

If using a 9X13 inch pan, just set it out now, no need to spray with vegetable oil spray or line with paper liner.
If making the peanut butter cups, prepare a mini muffin tin by lining 24 – 30 cups with paper liners.

Melt butter and peanut butter in large saucepan over medium heat.
Stir in icing sugar.
Add graham wafer crumbs and vanilla and stir well, ensuring there are no lumpy bits of graham wafer crumbs remaining.
Using a 2 ounce Pampered Chef scoop, scoop out 2 ounces into each prepared cup.
Firmly press down and even out each cup.
In a small clean saucepan, melt 6 ounces of chocolate; I use whatever I have on hand which is sometimes a combination of milk chocolate, white chocolate and dark chocolate.
You will probably have to add about a Tablespoon of milk to get that spread/pour consistency that you are looking for.
Using a small teaspoon, put a dollop of melted chocolate on each cup and spread over the top.
If using, garnish with Skor bits.

Once set, store in an airtight container in the refrigerator if it is hot and melty out. Otherwise, just in an airtight container in a cool, dry place.