Drizzled Dark Chocolate & Butterscotch Popcorn Crunch

Sometimes I get a hankering for popcorn. Sometimes as in once a month – last time I ate popcorn was this and oh was it good. However, I wanted to go for something with more of a drizzle instead of a coating of chocolate. Thus Drizzled Dark Chocolate & Butterscotch Popcorn Crunch was born (well maybe somebody else beat me to it, but today it was born in my world).

It is super easy and a healthy version to all those decadent popcorn mixes you can buy. I will definitely be mixing up the flavors of the drizzle so look out for the next combo, in ohhh say a month’s time.


100 calorie bag of popcorn

1 Tbsp. Chocolate Chips

1 Tbsp. Butterscotch


Microwave popcorn according to directions. Pour out onto a wide bowl/plate/baking sheet (you want lots of surface area).

Microwave the chocolate chips and butterscotch (separate containers) on 20 seconds intervals until nice and melty. Using a spoon drizzle onto the popcorn (quick wrist movement will give you thinner drizzles).

Put into the fridge for 10 minutes or until the drizzles have hardened.

Enjoy (while watching your guilty pleasure tv show)

I felt that a close-up of this deliciousness was necessary



To Whole Grain White Chocolate & Butterscotch Blondies

Here is a dessert without peanut butter or chocolate (yes it has white chocolate but not my typical dark, milk or semi-sweet). Usually I am all about the peanut butter or chocolate in my dessert, but these guys looked too good on Chocolate & Carrots not to make. So I thought I would venture down the road of blondies. My friend Allyse had some of us over a couple weeks ago for dinner and she made blondes and they were just so delicious that I wanted to eventually make some.

There were supper easy to mix up – I did it with one bowl (I am starting to follow that rule of mixing dry and wet ingredients separately before combining – its just a hassle to wash that extra dish and I have yet to have a recipe really screwed up because of it. I mean you have to observe that rule for some dishes – but not all – just pick and choose wisely.

So these totally hit the spot after my morning of working out. Onto a bit of research..gotta be a student sometimes.


1 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

2 eggs

1 cup packed brown sugar

1/2 cup sugar

1 cup canola oil

1 teaspoon vanilla extract

1/2 cup white chocolate chips

1/2 cup butterscotch chips


Preheat the oven to 350°F.

Set aside a 9″ x 9″ pan, sprayed

In a bowl, combine the flours and baking soda. Set aside.

In a larger bowl, stir together the eggs, brown sugar, sugar, canola oil, and vanilla extract until well combined.

Stir in the flour mixture until well combined. Will require some elbow grease

Stir in the chips (reserve an 1/8 of a cup of each white chocolate and butterscotch)

Pour the dough into the prepared pan, spreading evenly along the bottom of the pan.

Sprinkle the remaining 1/4 cup of butterscotch and white chocolate chips on top

Bake for 25 – 30 minutes or until lightly golden brown.

Allow to cool completely before cutting and serving. ( I showered once they came out so I wouldn’t be tempted to cut into them before they had plenty of time to cool – we all have our forms of discipline)



To Oatmeal Scotchies (Soldier Cookies)

So my choice of baking came down to a house vote tonight. It was a tie between Pumpkin Chocolate Chip and Oatmeal Scotchies and the latter won out! Many in my co-op house didn’t know what they were, but these are an all time classic in the Cartwright household and for good reason. From 2002-2004 I lived in Doha, Qatar (a little peninsula of a country that jets into the Persian Gulf off of Saudi Arabia) and my dad was back and forth between Qatar and Kuwait for work and every time (or a majority of the time) my mums would send him back with a ton (like 100+) of these cookies. Why? Because they are just so dang delicious and they transported well. The oats and the butter and all of that deliciousness just sticks together like they were made for each other (but really they were). So my nickname for these cookies are the “Soldier Cookies” since the soldiers in Kuwait were always pleased when they saw that my dad hard arrived with “the goods”. As the saying goes “a way to a man’s heart is through his stomach” is pretty darn right – so if you need a quick and easy recipe then check out this one. Or just go to the store and buy a package of Nestle Tollhouse Butterscotch morsels because that is where this recipe comes from – no hassle with having to dig and find a recipe as long as you have the “right ingredient” of butterscotch morsels you are good to go (:


1 ¼ Cups all purpose flour (I did all whole wheat this time and they tasted fantastic – plumper than usual)
1 Tsp. Baking Soda
½ Tsp. Salt
½ Tsp. Cinnamon
1 Cup (2 sticks) butter softened
¾ Cup Granulated Sugar
¾ Cup Brown Sugar (light)
2 Large Eggs
1 Tsp. Vanilla Extract
3 Cups quick or old-fashioned oats
11 oz. Package of Butterscotch Morsels

Preheat oven to 375
Combine flour, baking soda, salt and cinnamon in a small bowl.
Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large mixer bowl.
Gradually beat in the flour mixture.
Stir in the Oats and Butterscotch morsels.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 7-8 minutes for chewy cookies (more like 9 for the whole wheat version) and 9-10 for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks and cool completely.
Recipe says it makes 4 dozen cookies – but I made closer to 5 dozen and they were a good size cookie.
Enjoy – housemates definitely enjoyed and now off to take to a group meeting!