Craft patterns and projects

A place for ideas to grow!

Banana Chocolate Cheesecake

Just in the ovenSo, first I would like to apologize for being MIA from blogging for a bit. LIfe got a wee bit stressful, busy, chaotic, and I lost my creative edge. I can happily say it came back today! (at least for today). This Friday is the Kinette end of year pot luck and I volunteered to bring something fattening and delish – AKA dessert! True to my procrastinating self, I didn’t think of what I would make until o, today. That is when I thought Banana Chocolate cheesecake would be to die for! After not finding any recipes online that looked like I was imagining, I decided to wing it.. after all, I’ve created cheesecakes before, it can’t be that hard. AND if the batter is ANY indication, this is freaking amazing!

Almost Done!Ingredients:
Graham crumbs
(or be like me and get one of the pie plates with a graham crust – so easy)

4 Bananas
3 blocks of Cream Cheese
1c white sugar
4 Eggs
4 tbsp Cocoa powder
2 tsp Vanilla
and grated dark chocolate to top the cheesecakes

This recipe made 2 cheesecakes, so half it or modify it if you need a different amount


Preheat oven to 350F
Slice 2 bananas and cover bottom of each pie plate
In mix master, mix cream cheese, sugar and eggs until smooth and starting to get fluffy
Add Cocoa powder and Vanilla
Mash remaining two bananas and add.
Pour batter onto crusts
Top with grated dark chocolate
Bake for 30-40 minutes and allow to cool before refrigerating overnight.

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Maple Pumpkin Cupcakes

First off, pumpkin and maple syrup sounds delicious. Second, this recipe was intended to be caramel pumpkin cupcakes, but I couldn’t find the caramel and didn’t want to search for it.

Last week, a friend posted one of those picture recipes on facebook and Yumit was a really easy pumpkin muffin recipe. AND it sounded amazing. That was the original original intent when I bought the ingredients. While chilling out today, the idea of caramel pumpkin cupcakes popped into my head – I blame the bath & body works candle in the kitchen.

So, how do you make the worlds easiest Maple Pumpkin Cupcakes?

Preheat oven to 350F.
Take 1 Box White Cake mix and combine with 1-15oz can oz pumpkin pie filling.
Mix the cake mix and pumpkin until it is well mixed.
Pour in 1/4c pure maple syrup.
Put mix into muffin tins and bake for 20-25 minutes. Mine took 22 minutes.

I didn’t make icing to go with this, but a nice cream cheese icing would be a great addition to this.

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German Pancakes

OK, so this is not my recipe. I found it at It is a delicious way to do pancakes if you aren’t a fan of the usual flour based ones. German Pancake Muffins

1 cup milk
6 eggs
1 cup flour, all-purpose
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup butter, melted
powdered sugar
Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
Blend in butter a little at a time.
Grease muffin tins well and fill slightly less than half-full.
Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
Add your favorite toppings and a sprinkling of powdered sugar

I find if you whisk it well, a blender isn’t needed and it goes really well with a fruit compote, which is super easy to make (take your frozen fruit of choice, put in a saucepan with a couple scoops of white sugar, heat through. as the fruit thaws, the sugar makes a nice syrup with the juices.)

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Pumpkin Caramel Latte Cookies

Pumpkin caramel latte cookiesIts fall and the Pumpkin Spice Latte is back! That means cozy sweaters, lots of starbucks, and the cozy fall smells. This year, Bath and Body works has a Pumpkin Caramel Latte candle – and it smells as amazing as it sounds. It made me really want a pumpkin caramel latte cookie. I found a pumpkin recipe at the baker chick’s website and adapted it. My original batch didn’t have enough caramel flavour, so I have adjusted and if you like a strong coffee flavour, I would double the instant coffee. So, here is the recipe:

Pumpkin Caramel Latte Cookies
2c All Purpose Flour
1/2c Cake Flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2c butter softened
3/4c canned pumpkin
1 egg
1/4c caramel
1pkg of Via instant coffee

Preheat oven to 350F
Combine flour, cake flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt and via pkg. Set aside.
Cream together butter and white sugar. Add pumpkin, egg and caramel to mixture. Mix in dry ingredients.
Spoon onto baking sheets.
Bake for 15-20 minutes.
Makes approx. 3 doz cookies.

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Summertime Necessity

ImageSummer has arrived in Southwestern Ontario! School is out, the weather is perfect for pools, lakes or beaches, and the nights are staying warm. That means it is time for bon fires and S’mores.

If you’re like me, being outside at night during the summer also means bug bites and lots of them. So, instead of sitting by a fire to roast marshmallows, I enlisted the help of my trusty assistant/co-conspirator (A.K.A. my cousin Midge) in making S’more bars. It was an interesting experiment that turned out AHMAHZING! We tried it with marshmallow fluff, but that didn’t work out the best, so I would use minimarshmallows (saves prep time too!).

S’more Bars:

Graham crumbs
2.5 bags of chocolate chips (I used milk chocolate, semi-sweet chocolate, and milk chocolate/white chocolate decadent swirl)
Mini marshmallows
Graham Crackers broken into pieces

Pre-heat oven to 350F
Melt butter and combine with graham crumbs. Make sure there is a decent covering on the bottom of the pan.
Bake crust for 10 minutes
Top with 1.5 packages of chocolate chips
Bake until melted
Top with Marshmallows and remaining bag of chocolate chips
Bake until golden brown
Smoosh and swirl marshmallow and chocolate chip layer together
Top with graham cracker pieces
Let cool slightly and ENJOY!

These are delicious warm and cold, and are perfect for events with lots of kids.

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One of the best things I’ve ever created

Think of a food so good that there isn’t enough of it. Its got everything you like in your desserts – chocolate, cheesecake, caramel, cake, coffee or peanut butter. When you eat it, it is pretty amazing.

imageWell, I wish I could be exagerating the hype, but my “Mouthgasmic Cupcakes” really are that good. I know the name probably makes you giggle, but it was created after I first made these over a year ago, and a friend said the cupcake was almost orgasmic – thus Mouthgasmic.

The name is great, but the best part is HOW EASY this recipe is. It is simply mixing chocolate cake (and yes it has to be chocolate, vanilla or white cake just isn’t the same, and not fancy chocolate cake, just plain chocolate cake) and cheesecake in mini muffin pans and baking. The mini muffin pans are important too, because these are REALLY sweet and decadent and a big muffin or peice of cake is too much at once. You should probably enjoy these with a coffee. The full size cupcakes in this picture are too big, but still delish.

Also, I’ve made peanut butter caramel chocolate cheesecake and caramel chocolate macchiatto versions. Both are AHMAZING and the only change is replacing the peanut butter with cold coffee.


1 box chocolate cake mix
2 Eggs
1 8oz cream cheese room temp
3/4c. white sugar
chocolate sauce
caramel sauce
Peanut butter or cold coffee


Prepare cake mix as per instructions on the box. Preheat oven to temperature on box – usually 350F.
In a seperate bowl, combine eggs, cream cheese and sugar. Once blended, add caramel, chocolate and either peanut butter or coffee. Add as much as you feel like of the caramel, chocolate and peanut butter. If adding coffee, be careful if doesn’t get too runny.
Scoop the chocolate cake mix into the muffin tins, until they are all about 1/2 full. Then add a small amount of cheesecake. Place in oven and bake for 15-20 minutes for the mini cupcakes, 20-25 minutes for normal size cupcakes.

Now this can make up to 10 dozen mini cupcakes, so I HIGHLY recommend sharing with loved ones, coworkers, neighbours, friends, enemies, whomever you can, because that is a lot for one person to eat. 🙂




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baking up a birthday storm

So, April seems to be birthday month, which means I’ve been creatively baking for my faves. There has been choc chip brownie cookies with reeses or rolos, mouthgasmic cupcakes, and peanut butter chocolate chip monster cookies. All of which were delish!
I will share the recipes soon, but here are a couple pics to tempt you with what is to come.



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braided pizza bread

Have you ever made food SO good you HAD to share? Well, tonight’s supper is just that.
I’ve seen the braided spag bread a few times on Pinterest, and was craving carbs tonight, so I made braided pizza bread.

Pilsbury crescent rolls grands
1 can garlic and basil pizza sauce
Canned pineapple
Chicken breast

Cook 1 chicken breast and shred/chop/slice into small pieces. I cooked mine in my Epicure Steaming thing. Delish!
Chop spinach, mushrooms and Mozzarella.
Open pilsbury package and spread on a cookie tray. Cover middle with pizza sauce. Load on toppings.
Cut sides into strips and alternate folding them over.
Place in oven (which was preheated to 375F) and bake for 17 minutes. Cut and enjoy!

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