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The Cozy Spoon, 1013 E Grand River Avenue, Brighton, MI (2026)

09/16/2025

Oreo Dirt Pudding Parfaits
Ingredients:
5.9 ounces chocolate instant pudding mix
2.5 cups milk
36 Oreo cookies (one regular sized package)
4 tablespoons butter, melted
16 ounces whipped topping
8 ounces cream cheese, softened
1 cup powdered sugar

Instructions:
Refrigerate the pudding mix with the milk to set for about 5 minutes. Meanwhile, crush the Oreos in a food processor or a sealed bag using a rolling pin, reserving half a cup of crumbs for topping. Combine the remaining cookie crumbs with melted butter and press the mixture into the bottom of 8 jars, glasses, or cups to form a crust, using a shot glass or similar tool to tamp it down firmly. In a mixing bowl, beat together half of the whipped topping, cream cheese, and powdered sugar until smooth and fully blended. Spread this mixture evenly over the cookie crusts. Spoon the chilled chocolate pudding over the cream cheese layer and smooth the surface. Add the remaining whipped topping on top, then sprinkle with the reserved cookie crumbs. Chill the assembled dessert cups in the refrigerator until ready to serve. Enjoy!

09/16/2025

Oreo Cupcakes with Cookies & Cream Frosting
Ingredients:
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1/2 cup Oreo crumbs (you’ll need approximately 4-5 oreos)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup oil (vegetable or canola)
1 cup sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1/2 cup buttermilk (see notes for how to make your own buttermilk substitute)

Cream Cheese Frosting
4 ounces butter (softened)
8 ounces cream cheese (softened)
1 teaspoon vanilla extract
1 tablespoon Oreo crumbs
3 cups powdered sugar

Optional Decorations
Extra crushed Oreos
Mini or regular whole Oreos

Instructions:
Preheat your oven to 350° F (180°C) and line 2 standard muffin pans with 18 liners. If using only one pan, line 1 pan first, then prepare liners for a second batch.
In a small or medium bowl, whisk together flour, cocoa powder, espresso powder, Oreo crumbs, baking powder, baking soda, and salt until well combined.
In a large bowl, whisk oil and sugar until well blended. Add eggs and vanilla extract, beating until just combined.
Pour in buttermilk and whisk until mixture is smooth.
Fold the dry ingredients into the wet ingredients gently with a spatula, avoiding overmixing; some small lumps are fine.
Scoop two generous tablespoons of batter into each cupcake liner. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool on a wire rack.

For the cream cheese frosting, beat butter and cream cheese in a large bowl with an electric hand mixer on medium speed until smooth.
Add vanilla extract, Oreo crumbs, and a small portion of powdered sugar; mix. Gradually add the remaining powdered sugar and continue mixing until fully incorporated.
Transfer the frosting to a piping bag or a ziplock bag with a corner cut.
Once cupcakes have cooled, cut a 1/2 inch deep hole in the center of each cupcake and pipe about a teaspoon of frosting inside.
Pipe the remaining frosting on top of each cupcake.
Decorate with extra crushed Oreos or whole Oreos as desired.

09/16/2025

Toffee Cheesecake
Ingredients

▢ 2 cups graham cracker crumbs
▢ ½ cup sugar
▢ ½ cup butter, melted
▢ 3 (8-ounce) packages cream cheese, softened
▢ 1 (14-ounce) can sweetened condensed milk
▢ 3 large eggs
▢ 2 teaspoons vanilla extract
▢ 1 (8-ounce) package toffee bits, divided
▢ 1 tablespoon all-purpose flour
▢ 10 mini Heath bars, coarsely chopped
▢ ⅓ cup caramel topping

INSTRUCTIONS :
To make the crust, preheat your oven to 325°F. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until evenly combined. Press this mixture firmly onto the bottom and partially up the sides of a 9-inch springform pan.

For the filling, in a large bowl, use an electric mixer to beat together the softened cream cheese and sweetened condensed milk until smooth and creamy. Add the eggs and vanilla extract, beating until just blended.

In a separate medium bowl, combine half of the toffee bits with the flour and stir to coat. Gently fold this mixture into the cream cheese batter.

Pour the batter over the prepared crust in the springform pan. Sprinkle the remaining toffee bits evenly over the top. Place the springform pan on a baking sheet to catch any potential drips.

Bake for 60 minutes. Once done, cool the cheesecake on a wire rack for 1 hour. Then refrigerate for at least 3 hours or overnight.

Before serving, sprinkle the chopped mini Heath bars on top and drizzle with caramel topping.

09/16/2025

Butterfinger Brownies
Ingredients:
18 oz Chocolate Brownie Mix
1 egg
1/3 cup oil
1/4 cup water
1/4 cup creamy peanut butter
1 1/2 cups chopped Butterfinger pieces

Instructions:
Preheat the oven to 325 degrees Fahrenheit. Line a 9x9-inch pan with parchment paper.
In a large bowl, combine the brownie mix, egg, oil, and water according to package directions. Mix in 1 cup of the Butterfinger pieces.
Pour the batter into the prepared pan. Melt the peanut butter in the microwave for 30 seconds, then drop dollops of the melted peanut butter evenly over the batter. Use a knife to swirl the peanut butter into the batter, creating a marbled pattern.
Bake for 25 minutes. Remove from the oven and sprinkle the remaining Butterfinger pieces evenly on top.
Return to the oven and bake for an additional 8–12 minutes, or until a toothpick inserted into the brownies comes out clean.
Allow the brownies to cool completely in the pan before slicing and serving.

09/16/2025

M&M Cookie Bars
Ingredients:
½ cup unsalted butter, melted and still a little warm
½ cup firmly packed brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 teaspoon cornstarch
¾ cup combination of chocolate chips and mini M&M's, plus a few more for topping

Instructions:
Preheat your oven to 350°F and grease an 8×8 baking dish. Optional: line the pan with foil and grease the foil for easy removal.
In a large bowl, whisk together the warm butter and both sugars until fully combined, about 1 minute. Add the egg and vanilla extract, whisking until smooth.
Sprinkle the flour, baking powder, salt, and cornstarch over the wet mixture. Stir gently with a rubber spatula or wooden spoon until just combined. The dough will be wetter and thinner than typical cookie dough.
Fold in the chocolate chips and M&M's until evenly distributed.
Spoon the batter into the prepared pan and spread it into an even layer. Top with a few extra chocolate chips and M&M's if desired.
Bake for 22 to 26 minutes, until the center is set and bars begin to turn golden brown. Avoid overbaking to keep them soft.
Allow the bars to cool completely in the pan on a wire rack before slicing. For warm and gooey bars, serve with a fork.

09/16/2025

Apple Pecan Cake with Cream Cheese Frosting
Ingredients:
3 large eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
4 cups peeled and finely chopped tart apples, I use Granny Smith
1 cup chopped pecans

Frosting:
1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 tablespoon half-and-half or milk
2 cups confectioners’ sugar

Instructions:
Preheat your oven to 350 degrees and grease a 9×13-inch baking pan with cooking spray.
In a large bowl, whisk together sugar, eggs, vegetable oil, and vanilla extract until smooth and fully combined.
In another bowl, sift together flour, cinnamon, nutmeg, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped apples and pecans evenly. Pour the batter into the prepared pan and spread it out evenly.
Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
For the frosting, place the softened cream cheese and butter into a large bowl and beat with an electric mixer on medium speed until creamy and well blended.
Add vanilla extract, half-and-half, and confectioners’ sugar, then continue to beat at low speed until the frosting is smooth and spreadable.
Spread the frosting evenly over the cooled cake. Refrigerate any leftovers.

09/16/2025

Chocolate Peanut Butter Fudge
Ingredients:
1 14-ounce can sweetened condensed milk
1 cup semi-sweet chocolate chips
1/4 cup creamy peanut butter
1 cup high quality white chocolate bar (chopped) or almond bark (6 oz)
1/2 cup chopped peanut butter cups

Instructions:
Line an 8-inch square pan with parchment paper. Divide the sweetened condensed milk evenly between two microwave-safe bowls (about 2/3 cup each). In one bowl, add the chocolate chips and stir. Microwave at 50% power for 45 seconds, then stir. Continue microwaving in 15-second intervals until smooth. Pour this chocolate mixture into the prepared pan and set aside. In the other bowl, add the peanut butter and chopped white chocolate. Stir and microwave at 50% power for 45 seconds, stirring until smooth, repeating 15-second intervals if needed. Pour this peanut butter and white chocolate mixture evenly over the chocolate layer. If it's very thick, press it down gently with your hands. Sprinkle the chopped peanut butter cups over the top and press lightly to adhere. Refrigerate for 30 minutes or until set. Cut into squares and enjoy.

09/16/2025

Peanut Butter Cookies
Ingredients:
1 ¼ cup all-purpose flour
½ teaspoon baking soda
pinch of salt
½ cup unsalted butter, room temperature
¾ cup brown sugar + 1 tablespoon
1 egg
1 teaspoon vanilla essence
250 g / 9 oz / 1 cup pure peanut butter unsweetened
50 g / 1.7 oz / ⅓ cup chopped roasted peanuts

Instructions:
Preheat the oven to 350°F / 180°C (fan oven 160°C / 320°F). Line two baking sheets with baking paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate large bowl, beat the softened butter and ¾ cup brown sugar until fluffy. Add the egg and vanilla essence, mixing well. Stir in the peanut butter and chopped roasted peanuts until combined. Gradually fold in the flour mixture until a dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Scoop rounded teaspoonfuls of dough and roll into balls. Place them on the lined baking sheets, then gently flatten and press a criss-cross pattern onto each cookie using a fork. Sprinkle the remaining 1 tablespoon of brown sugar on top.
Bake for about 13 minutes, or until cookies are lightly colored. Let rest on the trays for 10 minutes before transferring to wire racks to cool completely.

09/16/2025

Pecan Pie Cobbler
Ingredients:
1/2 cup butter, cubed
1 cup plus 2 tablespoons all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup 2% or whole milk
1 teaspoon vanilla extract
2 1/2 cup coarsely chopped pecans
1 cup packed light brown sugar
3/4 cup brickle toffee bits
1 1/2 cups boiling water

Instructions:
Preheat oven to 350°F. Place the cubed butter in a 9×13-inch baking pan and put it in the oven until melted, watching carefully to avoid burning. Meanwhile, in a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Stir in milk and vanilla extract until combined. Remove the pan from the oven as soon as the butter is melted. Pour the batter evenly into the melted butter in the pan. Evenly sprinkle chopped pecans, light brown sugar, and brickle toffee bits over the batter. Slowly pour boiling water gently over the top without stirring. Bake the cake uncovered for 30 minutes. Allow to cool for 10 minutes before serving warm, ideally with ice cream.

09/16/2025

Brownie Pie
Ingredients:
1 unbaked 9-inch pie crust, homemade or store-bought refrigerated
1/2 cup butter
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
2/3 cup semi-sweet chocolate chips

Instructions:
Preheat oven to 350°F.
In a medium saucepan over low heat, melt the butter. Remove from heat and whisk in the sugar. Let the mixture cool for a few minutes.
Whisk in the eggs one at a time, then add the vanilla extract.
Stir in the cocoa powder followed by the flour until combined.
Fold in the chocolate chips gently.
Pour the batter into the pie crust and bake for 35 to 40 minutes, until set.
Allow the pie to cool before serving.

09/15/2025

Zucchini Fritters
Ingredients:
1 zucchini about 1 lb
2 tablespoons all-purpose flour
2 eggs
vegetable oil
coarse sea salt

Instructions:
Slice the zucchini into 0.2 inch (½ cm) thick pieces. Spread the flour on a plate. Beat the eggs in a shallow bowl. Lightly coat each zucchini slice with flour, then gently shake off any excess. Heat 2-3 tablespoons of vegetable oil in a non-stick or cast iron pan, enough to cover the bottom in a thin layer. Dip each floured zucchini slice into the beaten eggs, then place in the hot pan. Fry over medium-low heat for about 3 minutes until golden brown, then flip and cook for another 2-3 minutes. Reduce the heat if the slices brown too quickly. Remove and place on paper towels to drain excess oil. Repeat with remaining zucchini, adding more oil if needed. Only salt the zucchini before serving. Serve warm with garlic sauce, tomatoes, feta cheese, and bread, or cold in sandwiches.

09/15/2025

Sweet Potato Casserole with Marshmallows and Streusel

Ingredients:
3 to 3-¼ pounds sweet potatoes, peeled and chopped into large chunks
2 tablespoons unsalted butter
¼ cup milk or half and half
½ teaspoon ground cinnamon or pumpkin pie spice
2 tablespoons brown sugar
Salt, to taste

Topping:
4 tablespoons unsalted butter, softened
¼ cup brown sugar
¼ cup all-purpose flour (for a sturdier streusel add an additional heaping tablespoon of flour)
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ cup chopped pecans
3 cups mini marshmallows, or more if desired

Instructions:
Preheat oven to 375°F and grease a 2- or 2½-quart casserole dish. Place sweet potatoes in a large pot, cover with water, and boil until tender, about 7 minutes. Drain well and return to pot. Add butter, milk, cinnamon, brown sugar, and salt. Mash until smooth, using a hand mixer if desired, and adjust seasoning to taste. Transfer mashed potatoes to prepared dish and warm in oven for a few minutes.

Meanwhile, mix the topping ingredients: combine butter, brown sugar, flour, cinnamon, and salt, mashing and stirring together, then fold in pecans. Remove potatoes from oven and layer half the marshmallows over the sweet potatoes. Sprinkle half the streusel topping over marshmallows, then add remaining marshmallows and the rest of the streusel on top. Return to oven and bake 8–15 minutes until topping is bubbly and golden. Optionally, broil briefly for more color, watching carefully to prevent burning. Let rest at room temperature for several minutes before serving.

The Cozy Spoon

09/16/2025

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