Recipes and Snack Ideas that fit perfectly with a good book


Check out these red velvet cookies with a creamy cheesecake filling and a drizzle of white chocolate. The colour is lovely for Christmas time reading/snacking too!

Red Velvet Cheesecake Cookies

Yield: 10 giant cookies

Cook Time: 11-13 minutes


For the cookies:
1 box red velvet cake mix (like duncan hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted


1. So to start, Mix the cake mix and flour in a large bowl. Using a whisk or a big fork,mix them together until the clumpy bits go away. If you have a stand mixer, you may want to dig it out for this. Otherwise, think of this as a great triceps workout. Ms. Cook would be impressed. Mix together cake mix, flour, eggs, oil and vanilla extract until it’s all nice and smooth. Wrap the dough in plastic wrap. (The dough will be oily. That’s okay) Toss it in the fridge for least two hours. Take the time to go do some reading. You can also use this time to start washing up the bowls and forks and things you got messy. It will help you out later. Trust me.

2. To make the cheesecake filling, take the (now clean…told you it’s a good idea) mixer and mix the cream cheese, powdered sugar, and vanilla extract until it’s smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. Again, clean, read, or clean AND read.

3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To put the cookies together, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the centre and wrap the cookie dough around the filling. Gently roll into a ball and place on the parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

4. Melt the white chocolate chips in a microwave safe bowl. Heat it for 20 seconds, on high. You are going to need to do thins a bunch of times. You don’t want to just blast the chocolate on high for 60 seconds or you will burn it. Go slow…20 second bursts…and stir it in-between microwaves.  When it’s all melty and awesome, stir it with a fork until there’s a lot of chocolate on the fork. Wiggle the fork over the cookies, allowing the chocolate to dribble on the tops.  Now, leave the cookies alone for about 30 minutes before eating them.

Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

-Ms. A

Recipe and Image source by : Two Peas & Their Pod via the amazing Kelly Alexander  (


Jessica Macintosh ( or Jess-Mac, as I like to call her,) submitted a recipe for jam filled scones. They look amazing!  I think I am going to have to try these at home!


3 cups (750 mL) All Purpose Flour

1/4 cup (50 mL) sugar

1 tbsp (15 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

1 cup (250 mL)  All-Vegetable Shortening (1 Stick)

1 cup (250 mL) table cream (15% or 18%)

1/3 cup (75 mL) Pure Strawberry Jam

1 (1) egg, lightly beaten

How to make them:

1. PREHEAT oven to 425ºF (220ºC). Line baking sheet with parchment paper.

2. Mix the flour, sugar, baking powder, baking soda, and salt in a bowl.

3. CUT in shortening until mixture resembles coarse meal. This means, use a knife or better yet, a vegetable masher!  Add cream all at once, stirring it,  to create a soft, slightly sticky dough. With floured hands, press dough into a ball.

4. On lightly floured surface, knead gently about 3 times. Pat dough into ¾” (2 cm) thick round. Cut with floured 2” (5 cm) cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet.

5. Use a knife to dig a little hole in the side of the scone. Try and get the hole to the centre of the scone

6. PLACE jam in pastry bag fitted with plain tip or large heavy-duty freezer bag with hole cut in one corner. If you don’t have a pastry bag and tip, put the jam in a ziplock baggie, squish it towards one corner and cut the corner off to make a small hole in the bag. Squeeze the jam out of the bag and into the hole in the side of the scone. Make sure the jam is in the centre of the scone

7. BRUSH top of each scone lightly with beaten egg.

8. BAKE in centre of preheated oven for 12-15 minutes or until golden. Let cool on racks.

Wait until the scones are cool before chowing down. The jam may be hot so be careful. Enjoy!

-Ms A


I know this comes as a HUGE shock to anyone I’ve ever taught or worked with, but I love a good cup of tea.

Now if I have time, I like to try to make fancy tea.  One of my favourites is my homemade London Fog.  It’s easy, a bit different and I swear to you, it smells just like Fruit Loops!

Be sure to check with your parents if you don’t normally cook things by yourself.

Ingredients:Here are the things you need to make a perfect London Fog

  • 1 bag of Earl Grey Tea (don’t substitute other types of tea…it just isn’t the same. If you need some, ask me. I have lots.)
  • 1/2 cup of milk in a microwave safe cup
  • 1/2 cup of boiling water
  • Vanilla Extract – Imitation is perfectly fine


  1. Boil the water and pour it into a big mug.
  2. Add the tea bag and let your tea start to steep.
  3. Microwave your milk in a separate cup for short bursts of 30 seconds at a time. Use a spoon or fork to test the temperature of the milk. You’ll need to do this a few times before it gets hot. When it’s nice and hot, carefully pour the milk into the tea mug. Continue to let the tea steep for 2-3 minutes.
  4. Add a few drops (I usually go for 4-5) drops of vanilla. If you have a sweet tooth, add a little sugar too, but not too much!
  5. Stir it together and take out the tea bag. If you are my grandma, put the tea bag on a plate to be re-used later. If you are anyone else on the planet, throw it out.Ms. Allison's awesome Grandma!

Now cuddle up with your London Fog and enjoy your book.

-Ms A



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: