Butterscotch Pumpkin Spice Cheerio Bars!

Butterscotch Pumpkin Spice Cheerio Bars

If you follow along on my Instagram you would have seen my sneak peek story on these yummy Butterscotch Pumpkin Cheerio Bars. I decided to kick-start my Fall baking early and get some recipes in before Thanksgiving weekend! Here we are, now just over a week away. After posting the bars and creating a poll, it came back as a huge success for me to post the recipe on my blog.



Pumpkin spice season is in full effect and we just can’t deny our love for it, no matter how unprepared  some of us are to say it’s officially Fall!


Why not give in to the fact that Fall is here, pumpkin spice everything is going nowhere, and just enjoy everything that comes with this simple recipe!

To recreate these treat bars you will want to start off with a box of Pumpkin Spice Cheerios. I wasn’t able to find them in my local grocery store (they either hadn’t hit the shelves yet, sold out, or just weren’t available) I opted for regular Cheerios and pumpkin-spiced them up on my own with Club House Pumpkin Pie Spice (which you will use in your recipe anyway!)


It doesn’t take long at all to whip up a batch of these bars, and the recipes makes almost 25 bars- I was even very generous on the size of bar that I made. The most amount of time spent on this recipe is waiting for them to “chill” in the fridge but the recipe itself is simple, and much like your classic Rice Krispies squares can be made in under 10 minutes! This recipe is so user friendly and requires no actual backing at all (just a microwave!)

You can use any type of chocolate chips that your cravings desire, but I really enjoyed the pairing of the butterscotch and white chocolate drizzle with the pumpkin spice.


You know you can’t resist that ooey-gooey butterscotch goodness!


I added a touch more of pumpkin spice to the treat bar mixture and a dash of cinnamon to the white chocolate drizzle! The second you smell and taste these, you will have all the fall feels, they pack huge flavour!

Overall, this is a recipe that is perfect for Thanksgiving and beyond, and with it being so simple you will want to make them again and again!


So, if you are a fan of pumpkin spice, or have given in to the obsession, make a batch of these for your friends or family who maybe aren’t on that same level as you. You will have them converted and dreaming of pumpkin spice in no time!


  • 1 ½ cups of butterscotch chips (approximately 1 small bag)
  • ¾ cup of light corn syrup
  • 3 tablespoons of butter
  • 1 ½ cups of mini marshmallows
  • ½ teaspoon of pumpkin pie spice
  • 6 cups of Pumpkin Spice Cheerios
  • 1 cup of white chocolate chips
  • 1/8 teaspoon of cinnamon

-Recipe makes approximately 24 bars


  1. Spray a 9×13” pan with cooking spray and set aside
  2. In a large microwave safe bowl, microwave butterscotch chips, light corn syrup, butter, and mini marshmallows for 2-3 minutes or until smooth. Stir every minute.
  3. Stir in the pumpkin pie spice
  4. Add the Cheerios, mixing them quickly until they fully coated in the butterscotch mix
  5. Press the completed mixture into your greased pan. Use a spoon or your hands (add some cooking spray so the mix doesn’t stick!)
  6. In a small bowl, melt the white chocolate chips in the microwave. Heat for 30-second stirring in between until smooth. Stir in cinnamon.
  7. Spread the chocolate over the bars evenly. I put the mix into a small plastic bag and made a small hole to drizzle it over the Cheerios
  8. Refrigerate your completed bars for an hour or until they are firm. Cut, and serve.
  9. Store in an airtight container (I found they stay better in the fridge)

Let me know if you give these a try and what you think. HAPPY FALL YA’LL!



Banana Pecan Cake

I always seem to have extra bananas lying around that are just waiting to be added to a recipe.

Instead of my usual use of bananas in banana bread I decided to add them to a cake using cake mix from the box (secret’s out!)

This recipe is so simple and you can even use it to whip up a quick bananna bread. It came out so moist and the pecans added a nice crunch.

What you’ll need:

* 1 white cake mix box (follow recipe on box to make a regular cake)

* 2-3 ripe banannas

* 1/2 cup of butter

* half a teaspoon of baking soda

*2 containers of store bough cream cheese frosting. You can make it yourself, but I find this way easier and I’m all about easy baking!


  1. Preheat the oven to 350 degrees. Grease and flour your cake pans.
  2. Follow the instructions on the cake mix box. Using an electric mixer, mix in the baking soda and butter.
  3. Mash banannas
  4. Chop pecans
  5.  Stir in mashed bananas and chopped pecans
  6. Top with cream cheese frosting and chopped pecans.

This cake was a huge hit. It was so easy to take a simple boxed cake mix and turn it into another delicious banana recipe!





Deep-Fried Oreo Recipe

Nothing like creating a fair food favourite right from the comfort of your own home!


Follow the easy steps below to make this creation yourself.

What you will need:

1 cup of pancake mix

2/3 cup of milk

1 egg 2 tsps of vegetable oil

1 box of Oreo cookies

Vegetable oil for frying

Confectioner’s sugar (optional)


  • Freeze your Oreo cookies for 1 hour
  • Fill a durable pot with 2-3 inches of cooking oil (on medium heat or to about 375°F)
  • Wisk pancake mix until smooth
  • Dip one cookie at a time in the batter (important step so your cookies don’t get soggy sitting in the mix) coating it well
  • Carefully drop your coated cookies in the hot oil flip once until each side is golden brown (it doesn’t take long!)
  • Remove cookies from hot oil with tongs (be careful) and place on a paper towel
  • Arrange on a platter and dust with confectioner’s sugar
  • Best enjoyed warm and maybe with a side of vanilla ice cream!

Mini Donuts!

Who doesn’t love donuts? And who doesn’t love anything mini?

These sweet combination will be an absolute treat whether it’s for a party or just because!

I used the Wilton non-stick 12 cavity donut pan. I picked mine up from Michaels Canada and used a 40% off coupon! I’m always keeping my eye open for really good coupons, and typically every week Michaels has a 40% off one regular-priced item or sometimes even 50%. I wait to buy items such as these until a coupon becomes available!

The batter was really easy to make (I just went on Google and got a simple recipe and did the same for the icing.) I opted for a basic vanilla donut with vanilla icing that I died pink to get the desired effect and used large sprinkles. You can really get creative here and use any sort of flavours or colourings your little heart desires!

I was really pleased with how these turned out and how easy the pan was to use!

These were a huge hit and I keep getting requests to make more! I found that these were more popular compared to if I were to have made full-size donuts, these ones flew off the platter in minutes!

Here are some pictures of the adorable little yummies!





OH BOY! DIY Baby Shower Cake + Cupcakes

OH BOY! Fondant Converse Shoe Cake + Baby Face Cupcakes!

When I was asked to make a cake and cupcakes for a baby shower I immediately jumped at the opportunity!

This was my first time making anything of this sort so it was really fun to be able to play around with a few things and get creative.

I had come across a few different cake and cupcake ideas on Pinterest so I decided to combine a few for my final products!


Here’s a closer look at the baby face cupcakes. I used a round cookie cutter to make perfect shaped circles for the faces and blue fondant for the hat and soother. I used a small amount of fondant for the nose and then edible food markers and my gel food colous on a paint brush to get the desired effect on the faces. I LOVE how these turned out, so cute! 🙂


For this specific design on the cupcake I iced the cupcake with a simple swirl and then made two different sized/coloured circles to go on top. I finished it off by writing on it with the edible markers. These are really great for writing as well as doing any small details!


For the soother I used a heart shaped cookie cutter and added some extra fondant on the bottom and for the white portion. I used the other end of my paintbrush to add the holes (this really brought it to life!)



BY FAR the hardest BUT BEST part of the entire cake…the handmade fondant converse shoes! These MADE the cake. Luckily I found a stencil online for this so it was just a matter of playing around with it for a bit and then adding in my own touches at the end. I made an edible glue out of water and gum paste to hold everything together. For the laces I struggled with using fondant so I opted for some yarn, which ended up turning out great! I used white fondant around the bottom of the shoes and used the edible marker to add the star and stripes.  I used a toothpick to add little details to the sides of the shoe. I made these a couple days ahead of making the cake and stored them in a container in the fridge. This was a great idea to have them done and out of the way so when I made my cake all I had to worry about was decorating it and not spending hours on these!




Not bad for my first time molding fondant into shapes eh?!



Here’s the final product!!! I tinted the fondant that covered the whole cake in a light blue and then made three different colours/sizes of circles to go on the cake. I also used these colours as little rolled balls on the base of the cake, I think this really finished it off!

Saint Patrick’s Day Guinness Beer Cake!

On the weekend I attended a Stag and Doe for my boyfriend’s brother. It was a Saint Patrick’s Day theme so I decided to make this Guinness cake for them. After all…you can’t celebrate Saint Patrick’s Day without a Guiness!


If you look further back in my blog you will see the Budweiser beer-mug cake that I made. Since this was my second time around making it, I have started to perfect the construction of these! I was happy with how this one turned out as well and it was a huge hit at the party! It was such a hit, that everyone was too afraid to cut into it and instead were taking tons of pictures of it! Moments like those make me realize why I love doing this type of stuff so much!

Pictured below is everything you will need to create this cake along with some helpful hints! 🙂


  • Your favourite cake mix and icing (any kind will work!) I went for white cake and white icing so I could easily dye the icing.
  • An empty can (I used a tall can of Guinness)
  • You’ll be making four 6″ round cakes (I made 2 extra just to be safe)
  • 1 or 2 small baking tins (the container of icing is shown inside to depict the size). You can go bigger if you’d like but I found this to be the perfect size. This is Wilton brands smallest tin (I picked this up from Michaels $12.00 but got 40% off with a coupon!)
  • White fondant, I used some to wrap the balloon holder with so the icing would stick better to it.
    • Spatula to spread your icing
    • Large tray of your choice
    • Candy melts
    • Balloon holder (long plastic yellow stick in picture) I got a pack of these for $1.00 from Dollarama
    • Flower wire (I picked up a pack of these from Michaels for $4.00 and used three of them inside of the balloon holder)
    • I used the top of the balloon holder and put it upside down and put some candy melts on the bottom to stick it to my tray
    • Fool colouring “gels” It’s perfectly fine to use your everyday liquid food colouring but I bake a lot and this pack by Wilton I got on sale at Michaels and has a ton of colours! Again I used a 40% off coupon so I got the whole pack for around $12.00. You only need to use a little bit and they will last a really long time. The colours are great and it helps in not throwing off the consistency of your icing, etc.
    • Piping bag with Wilton large round tip
    • Buttercream icing (I used store-bought Wilton brand but you could make your own)



  1. Bake your four 6″ round cakes and LET COOL COMPLETELY!
  2. Use a serrated knife so that your cakes are even when stacking
  3. Lay the first layer on a plate. Add a small amount of frosting at the top just enough to go almost to the edges (don’t add too much or it will spew over the sides!)
  4. Add your second and third layers (don’t forget to frost the top of each layer!)
  5. I didn’t cut the top off my last layer as I knew I was going to be adding a lot of white icing to add the effect of foam so it helps if it’s already rounded!
  6. Next I iced my cake using just regular store-bought chocolate icing so I didn’t have to play around with any gel colourings this time around. For the foam I mixed a little bit of white icing with the brown so that it wasn’t stark white since Guinness foam has a little brown tinge to it. I used the golden coloured gel mixed in with a little bit of white and brown for the gold detailing.
  7. Next I stuck my balloon holder with flower wire right into the cake and then into the beer can. To help reinforce I turned the pop-tab on the top of the can so it was covering the hole in the can and this helped it hold really well!
  8. I then iced the ballon holder with the same colour icing I used for the mug. Again, the messier you can be here the better result you will get! I had to keep repeating this step a couple of times until the icing hardened. I added some of this icing right up into the mouth of the can to make it look like it was coming out of it.
  9. To get the logo as close to the real deal as you can simply print off the logo and trace it onto parchment paper using edible gel writers. You can then transfer this directly onto your cake and fill it in (remember your cake needs to be pretty much dry to do this otherwise you will just take your existing icing off with you when you pull the parchment off.) This was an awesome and extremely helpful trick I learned in my Wilton cake decorating course, and one that I will use for many cakes to come!


I’d love to hear what you thought about this cake! 🙂



3 Sweet Treats- Valentine’s Day Edition!

This Valentine’s Day I decided to really get my bake on! I opted for three different treats and I loved how each of them turned out!

Below are the three recipes and pictures of each dessert! I hope you try these cute treats out and enjoy them as much as I did!

Sweet Treat #1: White-chocolate covered Oreo truffle hearts

I love to bake but if I have the chance to make a dessert that requires NO baking (yes, you heard that correctly) I am all ears! These delectable heart shaped truffles are the perfect mix of creamy on the inside and crunchy on the outside! If you don’t eat these all to yourself (which is totally understandable) they make a perfect Valentine’s Day gift wrapped up in cellophane with some ribbon.


To make these treats into a heart-shape all you need is a heart-shaped cookie cutter. This option proved to be a lot faster than rolling them into balls which is typically how truffles would be made. This recipe is without a doubt a piece of cake! It’s as simple as finely grinding the Oreo cookies and placing them into the cream-cheese mix, spread this mixture onto baking paper, place in the freeze (this makes it MUCH easier to use the cookie cutters), then all you have to do is dip the hearts into melted chocolate and decorate how you please! 🙂

I only did a single-dip of chocolate for mine, but if I were to make them again I think I would do a double-dip to make a thicker and smoother finish on the hearts! You can opt-out of the sprinkles but I thought they added a nice extra crunch to the creamy texture inside!

The thought of making truffles might frighten you but you have my word that these Oreo Truffles are super simple to make! The mixture might not look the most appetizing before its dunked in chocolate but the taste makes up for its looks! The only downfall of these treats is that they’ll disappear before you know it!





Ingredients: ( 3 simple ingredients! )

* One (1) box of Oreo cookies-crushed finely into crumbs
* 5 oz of softened cream cheese
* 12-14 oz of white chocolate candy melts or bakers chocolate 
*Sprinkles (optional, but necessary)

Step-By-Step Instructions:

* Line a tray or baking sheet with wax paper
* Crush whole Oreos (filling and all) into really fine crumbs, and combine with the softened cream cheese
* You can do this by hand (a little bit messy), or use a mixture with a paddle attachment. I found it a lot easier to just knead the mixture but hand.
* Once the mixture is evenly combined you can transfer it onto the wax paper. Spread it in an even layer about a 1/2 in thickness (or larger depending on what size you want your hearts to be)
* Place the tray into the freeze for about 45 minutes (or until it's hardened) 
* Using your heart-shaped cookie-cutter cut out the shapes and place them back in the freezer for another 20-30 minutes. ***Truffles must be frozen before dipping them in the chocolate!
* Take a few hearts out a time to dip in chocolate and decorate while the others stay frozen in the freezer until you're ready to get working on them.
* Using a fork dunk your hearts into the melted chocolate and tap off any excess chocolate. Transfer your completed hearts onto the wax paper and put any sprinkles on at this point if you are going to use them.
* The truffles can be stored in an airtight container in the fridge or freezer (freezing them will last longer)
* Yields approximately 16-20 small (about 1.5 inch) heart treats                                                                                                      


ENJOY! xoxo

Sweet Treat #2: Chocolate-dipped heart-shaped Rice Krispies

Everyone young and old can’t turn down Rice Krispies. And who in their right mind would turn down a heart-shaped chocolate-dipped sprinkle Rice Krispie treat?!


You can use any recipe that you have to make the Rice Krispies. I placed my completed mixture in a large casserole dish and immediately after I began to use a large heart shaped cookie-cutter. It is easier to do it when they are warm, making it easier to cut through the mixture. You can make them as thick as your cookie-cutter allows you too!

Once you’ve completed that step all you have to do is use your favourite coloured chocolate candy melts and dunk them or drizzle them however you’d like! I decided to add sprinkles to mine (remember to do this quickly before the chocolate dries!)

Yields approximately 10 large heart-shaped treats. This will vary depending on how large of a cookie cutter you use!


Having a bit too much fun in the kitchen with one of my favourite childhood treats!


Sweet Treat #3: Conversation Heart Mini Cheesecakes

The iconic Valentine’s Day conversation heart candies were the inspiration for my final treat!


I decided to go with a cheesecake recipe that requires you to bake the mixture but it’s perfectly fine for you to go with a no-bake recipe if you have one!

To coloured my hearts I went for Wilton brand gel food colourings in purple, pink, green and yellow and left a couple plain white. I used regular red liquid food colouring to write the messages on top of the hearts.

I found heart-shaped silicone molds that were exactly the same that Wilton sells but for a fraction of the cost at Dollarama. I bought two of these molds and I had just the right amount of mixture to fill them entirely!

These molds make the perfect sized cheesecakes!


* 1 cup of graham cracker crumbs (finely ground with a pinch of cinnamon)
* 4 tablespoons (1/2 stick) of butter, melted
* 16 ounces (2 blocks) of cream cheese, softened
* 1 cup of sugar
* 3 large eggs
* 16 ounces of sour cream
* 1 teaspoon of vanilla extract
* food colouring ( pink, purple, green, yellow, and red)


* Stand mixer or a mixing bowl and a hand-held mixer
* Rubber spatula
* Heart-shaped silicone molds
* Fine-tip paint brush
* Roasting pan large enough to fit your heart shaped molds


* Preheat oven to 325 degrees
* If you opt for a baked cheesecake you will need to make a water bath for it. Place your roasting pan in the oven filled with enough water to go approximately halfway up the sides of the heart molds. Allow the water to heat up while the oven does and bring some water to a boil in a kettle.
*Combine graham cracker crumbs, cinnamon, and melted butter. I used a food processor to grind the crackers then I mixed in the cinnamon and butter by hand until combined
* Spoon approximately 1 tablespoon of the crumb mixture into the bottom of eat heart mold. Press the crumbs down to ensure an even crust
* In a large mixing bowl, beat the cream cheese on medium high until smooth, scraping the sides of the bowl with a spatula as needed. You will also want to scrape off the extra cheesecake mixture from the mixing blade so that you have clump-free cheesecake!
* Add in the sugar and beat for 1 minute. Add eggs and beat until creamy, approximately 1 to 2 minutes once again scraping the bowl. Add the sour cream and vanilla and mix just until combined

*Equally divide the filling in separate bowls to colour them. Add food colouring to create the colours that you like.
* Pour the coloured cheesecake filling into the heart-shaped molds. Since cheesecake doesn't rise when baked you can fill them right to the top!

* Bake your cheesecakes in the water bath for 22-25 minutes (if making baked cheesecake)

* Remove your baked cheesecakes and allow them to cook at room temperature for about an hour.

* Freeze your cheesecakes for at least 2 hours (if not more). Remove from freezer and carefully push out your cheesecakes from the bottom. If they don't pop out easily they aren't done yet and will need to go back in the freezer for longer.

* To add the traditional conversation hear phrases squeeze some red food colouring into a small bowl. Using a fine-tip paint brush you can begin to write your messages on each cheesecake. Typically the says are printed in all capital letters. Don't worry if your words aren't perfectly centered, they typically aren't when they're printed on the candies.
* If you use too much food colouring your letters will bleed
* The food colouring will dry once you place your cheesecakes back into the refrigerator or freezer for a while. 

These cheesecakes can be stored for up to several days or in the freezer for about a month!

These were definitely my most favourite and most fun to make/decorate of all my treats!

Here’s a few pictures of my final products all finished and ready to be delivered to my special Valentine! XOXO