Comfort food - The Strand

If you ever see me in a grocery store, you will find me in the bakery section, admiring the colourful cakes on display and imagining what they taste like. If you see me at a restaurant, you will find me checking the dessert menu first. If you see me at a buffet, you will find me with four large plates of desserts and one small plate on the side for…other food.

Because of my love for desserts, I decided to put my baking skills to the test. I started off small: I took over making pancakes every weekend. When the COVID-19 pandemic hit in March, I took the opportunity to hone my skills. I made cookies, cupcakes, coffee cake, cake pops, cheesecakes, lemon tarts, and brownies. During a time of unsettlement, I found as much comfort in baking as I did in eating the creations. Sometimes my desserts lasted a few days, sometimes a few hours.

When September came along, I knew that my newfound relationship with baking would be put on the backburner. But my sweet tooth remained persistent.

Now that all my classes are online, my kitchen is closer to me than ever. After a few hours of back-to-back classes and staring at my computer screen all day, I just want to take a break and eat something.

And what are my options? My mom’s dark chocolate. An open bag of Smartfood popcorn that might have gone stale. Unopened boxes of granola bars and fruit bars. An almost empty jar of chocolate hazelnut spread.

Maybe you’re tired of the same old snacks. Maybe you’re craving something sweet. Maybe you’re looking for a treat in between classes or when you want to procrastinate—uh, I mean, take a break from your readings and assignments.

I’ve compiled five quick, easy, and delicious desserts that just might give you the sweet satisfaction you’re looking for. I have slightly modified these recipes from the originals, but I included the links if you want to check them out.

Hopefully, these easy, comforting, and delicious treats will help you through the school year without giving you a sugar rush.

FRENCH TOAST CASSEROLE

Growing up, if my mom didn’t make pancakes for breakfast, she made French toast instead. Sometimes she made French toast for dinner. I mean, what’s not to love about French toast?! It’s quick to make, easy, and filling. The problem I had with French toast was that it turned out the same. Every. Single. Time.

I wanted to try something new.

When I saw a recipe online for a French toast casserole, I was intrigued. This was different. After making it the first time, I knew I would never make plain French toast again. There is something comforting about how soft the casserole is on the inside and how crispy it is on the top. Then you bite into the crumble and a burst of sugar explodes in your mouth.

French toast casserole is easier to make than your regular French toast. You don’t have to stand over a stove, drenching a slice of bread in an egg mixture and then waiting for it to finish cooking on the stove. You put the bread in a dish, pour the egg mixture on top, put it in the oven, and you’re done!

French toast casserole is the perfect meal to start your morning off with (or to end your night)! You can do all the prep work before class and then let it bake while you’re in lecture, so you have something sweet waiting for you in the oven when you finish! This dish is also perfect to share with roommates or family members. Plus, the casserole makes the kitchen smell like a cinnamon wonderland (and who doesn’t love the smell of cinnamon in the fall?).

You can find the original recipe here.

Serves four to six.
Duration: One hour (may be longer depending on chill time).

For the crumble topping:
4 tablespoons (1/2 stick) unsalted butter
1/4 cup All-purpose flour
1/4 cup of granulated sugar
1/4 cup of brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg

For the casserole:
Cooking spray
1/2 loaf of bread
3 eggs
1 1/2 cups of milk (can be any milk)
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg

Instructions

Place the butter in a bowl and leave on the counter to soften.
Coat a 9×13-inch baking dish or other 3-quart baking dish with cooking spray (if you don’t have cooking spray, take a paper towel and put a teaspoon of butter on the paper towel. As if wiping the inside of the dish, spread the butter around the dish to grease it).
Tear the bread into bite-size pieces. Arrange bread in an even layer in the prepared baking dish.
Whisk the eggs, milk, brown sugar, vanilla extract, cinnamon, kosher salt, and nutmeg together in a large bowl until smooth and combined.
Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight or up to 24 hours. If you want to bake immediately, let the casserole sit for 1 hour at room temperature to give the bread time to absorb the custard
Using a fork, mix the flour, brown sugar, granulated sugar, cinnamon, salt and nutmeg with the soft butter until it forms moist, soft clumps. If you’re refrigerating the casserole before baking, cover the crumble topping with plastic wrap and refrigerate until ready to bake.
Arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats.
Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, fresh berries or a scoop of ice cream.

Tips:

The original recipe calls for 2 ounces (1/2 cup) of chopped nuts to add into the crumble. If you wish to incorporate nuts into your recipe, feel free to do so in Step 6.
You don’t have to let the casserole sit for 1 hour at room temperature to bake the casserole immediately. I sometimes let the casserole sit for twenty minutes or so, while preparing the crumble and then washing all the dishes.
As a vegan alternative, you can blend 2 ripe bananas, 1 1/2 cup of almond milk (or any other non-dairy milk), 2 tablespoons of cornstarch, 1 teaspoon of vanilla and 3/4 teaspoon of cinnamon (and 1/4 teaspoon of nutmeg) in a blender to make your custard (courtesy of Delish Knowledge). Then you follow Steps 5 through 9 in making your casserole.
If you prefer a syrup-like topping rather than a crumble, you can melt the butter (in a microwave or on a stove on medium heat) and combine all the crumble ingredients, except for the flour. Then, drizzle this topping over the casserole before you bake it.

S’MORES SANDWICH

A few nights ago, I was in the kitchen craving a midnight snack. I knew there were a few marshmallows left over from a previous dessert, and I wanted to incorporate them. When I noticed the loaf of bread in the kitchen, I was brought back to a childhood memory.

When I was younger, my mom refused to buy junk food. When my sister and I craved something sweet, our go-to meal was toasting a slice of bread with butter, cinnamon, and sugar. I thought of doing something like that again…but this time, it would be better and sweeter!

When I think of s’mores, I think of sitting next to a fire, the flames dancing around and heating up my face. I think of the times I gathered around a fire with my friends, talking, telling stories, and roasting marshmallows. I think of how brown and crispy the marshmallow gets on theoutside, how gooey it is on the inside. I think of the crunch!  when I bite into the graham cracker. I think of the melted chocolate all over my lips.

I was craving that feeling all over again.

A s’mores sandwich is one of those quick snacks you can make when you’re craving something sweet while staying up late to finish up an assignment or studying for a test. It’s kind of like grilled cheese, but without the cheese. It’s quick, easy to make, and hopefully, it brings back a few childhood memories of your own that will keep you relaxed during stressful times.

Serves one.
Duration: 30 minutes.

2 slices of bread
2 regular-size marshmallows
Chocolate hazelnut spread (or an equivalent)
Chocolate chips
1 tsp butter

Instructions

Spread the chocolate hazelnut onto one side of both slices of bread.
Add as many chocolate chips as you would like on top of both slices.
On medium heat, add butter to your pan. Spread the butter around the pan until it melts.
Place both slices of bread, chocolate side up, on top of the pan. Let the butter soak into the bread. You can increase the temperature to medium-high, but keep an eye out so that the bread doesn’t burn.
Let the bread sit in the pan for 5-10 minutes, depending on how crispy you want your bread to be.
Turn off the stove and take the slices of bread off the pan, placing them on a plate
Add marshmallows on top of one of the slices and sandwich the two slices together

Tips:

You can turn anything into s’mores, as long as you have marshmallows and chocolate. For instance, I’ve made a s’mores fajita as well. Similar to the sandwich, but you use a tortilla rather than bread and I put my tortilla with all the ingredients into a toaster oven for 5-10 minutes. If you’re looking for a recipe where the marshmallows do brown slightly, you might want to use this fajita method instead.
Another s’mores idea is to find a simple crepe recipe online, then add all the ingredients on top, and roll/fold the crepe to make a s’mores crepe!
If you’re looking for a nut-free option, you can use a chocolate spread instead of a hazelnut one, or simply omit the spread. Before putting the marshmallows on top, I would recommend taking a spoon and spreading the melted chocolate chips around to get an even layer across.

HOMEMADE REESE’S CUPS

When I began my baking journey, I was determined to find a recipe to make a mock Reese’s Cup. The reason behind my determination was because my mom used to get rid of any Reese’s I received trick-or-treating. It didn’t have to be open or tampered with; she got rid of any candy that she didn’t like or deemed too unhealthy. I had to beg my mom to keep a few Reese’s. Peanut butter and chocolate is my favourite combination!

Funny enough, when I made the mock Reese’s, my mom loved it!

Of course, it might be easier to just go to the store and buy a pack of Reese’s, but if you prefer seeing and controlling what goes into your food, I suggest you try this recipe out. You get quite a few Reese’s Cups, and it’s the perfect snack to munch on in between classes.

You can find the original recipe here.

Makes 16-24 (depending on how big they are)
Duration: 1h 30 min (depending on how long you chill them)

For the peanut butter filling:
½ cup butter melted
1 cups graham cracker finely crushed, crumbs
½ cup confectioners’ sugar
3/4 cup peanut butter
1 teaspoon coconut oil

For the chocolate layers:
1 tablespoon peanut butter
1 cup semi sweet or milk chocolate chips
1 teaspoon coconut oil

Fill a muffin tin with paper muffin cups
Using a food processor, crush the graham crackers until they are broken into crumbs. An alternative option is to pour the graham crackers into a sandwich bag and bang the crackers with a rolling pin or something heavy until they become crumbs. Careful not to rip the bag.
Combine melted butter, finely ground graham cracker crumbs and confectioners’ sugar in a bowl
Microwave peanut butter and coconut oil for 20-30 seconds intervals and stir until the peanut butter becomes smooth and sauce-like.
Mix the peanut butter mixture into the graham cracker mixture and set aside
In the microwave, melt peanut butter, chocolate chips and coconut oil until smooth. Stir after every 30 seconds in the microwave.
Spoon a thin layer of the chocolate mixture into every muffin cup.
Spoon a layer of the peanut butter-graham cracker mixture into every muffin cup.
Spoon the rest of the chocolate over the peanut butter-graham cracker layer.
Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.

Tips:

If you’re looking for a nut-free option, you can substitute the peanut butter for a caramel sauce or just remove the peanut butter altogether.
Depending on the peanut butter you use, you may not have to microwave the peanut butter with coconut oil in Step 4. I find that the coconut oil helps soften the peanut butter I use and turn it into a sauce-like substance. If your peanut butter is already sauce-like, you can microwave it to soften it, but you won’t need the coconut oil.
The original recipe doesn’t ask for the Reese to go into muffin tins, but rather, in a 9 x13 inch pan. I prefer using muffin tins to give it the appearance of a Reese chocolate, but this is optional.

MUG CAKE

Do you ever get those cravings where you want a slice of cake but you don’t want to make one and don’t want to go out and buy one? I could bake a cake, but if I’m the only one craving it, I don’t want to finish it by myself. Plus, I don’t want to be left with a pile of dishes to wash.

When I’m craving a soft, moist slice of cake, I make myself a mug cake. I mean, how cozy does that sound? Cake and a mug?! Rather than sipping your coffee, wearing a sweater and covering yourself with a blanket as you watch the leaves change colour, you can scoop up a piece of warm chocolate cake, as if you were eating hot chocolate!

This recipe is the perfect treat to enjoy when you’re in the mood for something sweet, but you don’t want to spend too much time making something.

You can find the original recipe here.

Serves one.
Duration: 10 minutes.

3 tablespoons flour
1 tablespoons sugar
1 tablespoon cocoa powder
½ teaspoon baking powder
3 tablespoons milk (any milk can be used)
1 tablespoon oil, vegetable or canola
1 teaspoon vanilla extract
Chocolate chips

Confectioners’ sugar (optional)
Chocolate hazelnut spread or the equivalent (optional)

Instructions

In a 12-ounce (375 ml) mug or larger, mix the flour, sugar, cocoa powder, baking powder, milk, oil and vanilla with a fork, until just combined.
Once combined, add as many chocolate chips as you would like. Mix again.
Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug).
Let cool a few minutes before eating.
Optional. Top with a chocolate hazelnut spread and powdered sugar.

Tips:

If you’re not a fan of chocolate, don’t fret! There are tons of recipes online to help you experiment with flavours and toppings that will make the mug cake suitable to your liking!
The original recipe calls for a tablespoon of chocolate hazelnut spread in Step 2 rather than chocolate chips. I prefer to add chocolate chips instead but that is completely up to you.

STUFFED CHOCOLATE CHIP COOKIE

This recipe takes a classic comfort food and puts a twist on it. Cookies are simple, quick, and most importantly, delicious. As a kid, I remember going over to friends’ houses and their parents offering me cookies. Even my mom offered my friends homemade cookies, or would give them to me for school as a snack.

But just because cookies can be simple, doesn’t mean that they have to be.

When I found a recipe for a stuffed cookie, I couldn’t believe it. Why hadn’t I thought of that?! I rushed over to the nearest store and bought a pack of Reese’s to make Stuffed Reese’s Chocolate Chip Cookies.

It was the best cookie I ever had.

How can you not find comfort when you take a bite into a fresh homemade cookie and you get a taste of your favourite chocolate hiding inside?

These cookies are the perfect recipe for any student looking for a sweet snack. You don’t need heavy mixing equipment and you can make these cookies over the weekend so that you have them throughout the week…though I can’t guarantee they will last you that long.

You can find the original recipe here.

Makes 12 cookies.
Duration: one hour (depends on whether you chill the dough).

1/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon salt
1/2 cup unsalted butter, melted (if you don’t want to use that much butter, I’ve used 1/4 cup and it worked just as well)
1 egg
1 teaspoon vanilla extract
1 1/4 All-purpose flour 1 ¼ cup
1/4 chocolate chips (or chocolate chunks)
6 Reese Cups, cut into halves (or any chocolate of your choosing)

Instructions

In a large bowl, whisk together the melted butter and two sugars.
Add salt and whisk until there are no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short time before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula. At first, it may not look like the flour is mixing with the wet ingredients but just keep folding. Do not overmix
Fold in the chocolate chips.
Optional. Chill the dough for 30 minutes to overnight. By chilling the dough, your cookies will spread slightly less than from dough that isn’t chilled.
Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper. Depending on how many cookies you want to make, as well as how big you want them, slice your Reese (or whatever chocolate you wish to stuff inside) into two.
Rip apart 12 balls of chilled/non-chilled cookie dough (if you can make more than 12 balls, even better! Just make sure you have enough chocolate to stuff each one). If you’re working with non-chilled cookie dough, the dough may feel greasy or slimy to work with. You can add a teaspoon of flour to the dough and/or your hands to make it easier to manage.
Take one ball and flatten it until it looks like a pancake. Place the Reese on top of your flattened cookie dough. Fold the cookie dough over the chocolate to cover it completely. Roll the cookie dough into a ball and put it on the parchment paper.
Repeat Step 9 until all the cookies are stuffed and rolled into balls.
Bake for 12 to15 minutes, or until the edges start to slightly brown (I leave it in for 13 minutes).
Cool completely before serving.

Tips:

If you have another cookie recipe that you prefer to follow, go ahead and use that one instead, though make sure to follow Steps 8 to 10 to stuff your cookies. The recipe I used here wasn’t even a recipe for stuffed cookies, but I liked it enough that I wanted to use it when I make stuffed cookies.
This recipe will give you soft and chewy cookies. If you prefer thin and crispy cookies, switch the sugar measurements (1/2 cup of granulated sugar, 1/4 cup of brown sugar).
If you want to take this recipe to the next level, I suggest you add ice cream in between two cookies so you can make your very own ice cream sandwich.

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