Strawberry Chocolate Chip Mini Cheesecake Bites

Impress your guests with this mini cheesecake recipe that’s easy to create but makes everyone think that you spent all day baking. I came up with this dessert when I was in the baking mood but didn’t want to have to go shopping for additional ingredients. I always have graham crackers, cream cheese, chocolate, and fruit around the house, so this dessert came together easily.

Now, I like to make these decadent little desserts to give as gifts or to bring to parties. They are always the highlight of the dessert table, so you may want to make a double batch.

While there are a few steps to this recipe, they’re quick and easy. You will be indulging in a mini cheesecake in no time.

Seasoned Pretzels Recipe

With this year’s Super Bowl only a week away, I wanted to share one of my favourite snack recipes. My grandma made these seasoned pretzels for years and now I’m taking over the tradition. My family requests that I make them every couple months and friends always ask for the recipe. These pretzels are so flavourful and very easy and inexpensive to make. This recipe makes a large batch which is necessary since they are very addictive.

Easy Holiday Desserts

During the holidays, it’s always nice to have baked goods on hand for parties or visitors. Sometimes though, there is very little time to bake, so I have put together a collection of some of my favourite easy to make desserts.

Best Banana Bread Recipe - Moist and Delicious!

Over the years, I have tried many banana bread recipes. Some came out too dry, some overcooked, and some were good but I always knew that there was something better out there. With a little experimenting, I found the perfect combination of ingredients that results in a delicious, moist banana bread every time.

Cherry Chip Sandwich Cookies

I’ve always been intrigued by French macaroons, the colourful, exquisite sandwich cookies offered by specialty shops and bakeries. One day, when I have perfected my baking skills, I will make a batch of pastel-coloured macaroons. For now, I will experiment with other (easier) forms of the sandwich cookie, including this cherry chip version featuring a chocolate ganache filling. Let’s just call them decadent! They are sweet and delicious with their soft texture and smooth, rich filling. The best part is that they are so easy (and fun) to make.

Recipe

Ingredients:

Cookies

1 box cherry chip cake mix
2 tablespoons flour
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
powdered sugar for rolling

Ganache

1 1/2 cups semi-sweet chocolate chips
1 cup heavy cream (or whipping cream)

Directions:

*Prepare the ganache a few hours before so it has time to cool and set*

1. Bring the heavy cream to a boil in a small saucepan. Place the chocolate chips in a medium glass bowl and pour the boiling cream over them. Whisk until the cream and chocolate are thoroughly combined become a truffle-like consistency. Allow the ganache to set for a few hours until it thickens. You can put it in the fridge to speed up the process, but let it return to room temperature before spreading on the cookies or it will be too hard to work with. While the ganache is setting, make the cookies.

2. Preheat oven to 350 degrees.

3. In a medium bowl, sift cake mix and flour together.

4. In a small bowl, combine eggs, oil, and vanilla. Add to the dry ingredients and stir until smooth.

5.  Coat hands with flour and roll the batter into small balls. Roll balls in powdered sugar and place them on a parchment-lined baking sheet. Flatten cookie balls slightly.

6. Bake 8-9 minutes or until the edges are slightly golden brown. Let cookies cool on the baking sheet for 4 minutes and then transfer to a cooling rack.

7. Once cookies have cooled completely, use a spoon (or a piping bag) to place a small amount of ganache onto the flat side of a cookie and top with another cookie (flat side down). Repeat with remaining cookies.

Raspberry Almond Thumbprint Cookies

A few weeks ago, I blogged about one of my grandma’s recipes: The Best Oatmeal Chocolate Chip Cookies. Today, I have another one of her cookie recipes. This one is a family favourite that my grandma made for us so many times. She made different versions depending on the ingredients she had on hand.

This sweet treat features a deliciously rich melt-in-your-mouth shortbread cookie rolled in chopped almonds and filled with a generous spoonful of raspberry jam. It’s hard to eat just one of these. I made 60 of them on a Friday morning and only a few remained by Sunday evening.

Set aside a bit of time when making these if you are a perfectionist like me. I spent a while shaping the dough to my liking before filling each cookie with jam. I was motivated by the idea that a wider indent would allow for more jam.



I used a homemade jam that I was given over the holidays as a gift, but you can use any jam that you like.



I even made a few with peach jam.



You don’t need to leave much room between each cookie on your baking sheet since they spread very little while baking.



Recipe

Ingredients:
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, melted and cooled to room temperature
1 cup granulated sugar
1 egg at room temperature
1 tbsp milk (I used almond milk)
1 1/2 teaspoons vanilla extract
1/2 cup finely chopped nuts (I used almonds and ground them into small pieces using a food processor)
1/2 cup jam of your choice (I used raspberry and peach)

Directions: 
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together butter, sugar, egg, milk, and vanilla. Add wet mixture to dry and mix to combine.
3. Roll dough into 1 inch balls and then roll each ball into chopped nuts. Place cookie balls on a parchment-lined baking sheet.
4. Using your thumb, make an indent in each ball and then use your fingers to shape the indents to your liking.
5. Add a spoonful of jam to each indent. Do not overfill.
6. Bake for 18-20 minutes or until edges of cookies turn golden brown.

Homemade Chocolate Truffles

With Valentine’s Day in a few weeks, it’s the perfect time for a chocolate recipe. These truffles are very easy to make and can be customized for any event. The chocolates in the photos above were decorated with blue chocolate for a Tiffany & Co. themed engagement party. The ones below were decorated with teal and red for a bridal shower. Read on to see just how easy it is to make your own chocolate truffles. It only takes a few ingredients.



Recipe

Ingredients:
1 8oz package of cream cheese, softened
16 oreo cookies
2 cups chocolate chips
toppings of your choice

Directions: 
1. Place cookies in a food processor and pulse until chopped finely.
2. Add cream cheese to the food processor, pulsing until smooth. Place cookie/cream cheese mixture in the refrigerator for 15 minutes.
3. Roll the cookie/cream cheese mixture into small balls, and place them on a pastil wrap lined cookie sheet. Place the balls in the freezer for 30 minutes.
4. Melt the chocolate in the microwave. Heat for ten seconds at a time, stirring after each heating until completely melted. Don’t overcook the chocolate or it will become thick and difficult to work with.
5. Remove the cookie balls from the freezer and drop each one into the melted chocolate, using a spoon to help coat them. Place each truffle back on the cookie sheet and add toppings (sprinkles, candies, mini chocolate chips, shredded coconut, chopped nuts, etc.) before the chocolate sets. Place the truffles in the freezer for another 30 minutes. Store in the freezer or in the refrigerator until ready to serve.

The Best Oatmeal Chocolate Chip Cookies

Recently, I came across my grandma’s recipe box and found all the handwritten recipe cards that she used to follow when making some of our favourite desserts. I decided to honour her by trying to recreate some of her recipes. 

The first recipe I pulled out of the box was her oatmeal chocolate chip cookie recipe. I have eaten so many of these cookies over the years and I never get tired of them. They are so rich, satisfying, and easy to make. My version turned out very similar to hers despite the fact that her recipe cards are not detailed and require a bit of research and guessing. I doubt she even used the cards while baking and just kept them in case any of us wanted to make her recipes in the future. I’m glad she did!

Recipe

Ingredients:
3/4 cup butter or margarine, softened (I used butter)
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
2 tablespoons water
2 teaspoons vanilla
3/4 cup all purpose flour
3/4 teaspoon baking soda
2 1/2 cups rolled oats
1 1/2 cups chocolate chips (I use a combination of regular size and mini chocolate chips)

Directions:
1. Preheat oven to 350 degrees.
2. Using a mixer on medium speed, cream together the first six ingredients until light and creamy.
3. In a small bowl, mix flour and baking soda. Add to the wet ingredients and beat on low speed until just combined.
4. Stir in oats and chocolate chips. 
5. Place tablespoons of dough on a greased or parchment-lined cookie sheet about two inches apart. Bake for 8-10 minutes until the edges turn a light golden brown. Do not over bake.
6. Let cookies cool on baking sheet for two minutes before transferring to a cooling rack.
Makes approximately 36-40 cookies.

Pineapple Shrimp Stir Fry with Coconut Rice

I
t’s been a little while since I’ve posted a recipe, so I wanted to share my new favourite rice dish. This stir fry features a few of my favourite things: pineapple, shrimp, and coconut. It’s very easy to make and is a bit more unique than the average stir fry.

The original recipe is from Canadian Living, and I modified it to make it a bit more fall appropriate (it’s too cold to go outside to use the grill).

Recipe

Ingredients:

Stir fry
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon fresh ginger, grated
25 cooked jumbo shrimp, peeled and deveined
1/2 pineapple cut into small cubes
1 carrot, grated

Rice
2 tablespoons butter
3 green onions, thinly sliced
1 clove garlic, minced
2 tablespoons fresh ginger, grated
1 cup jasmine rice
1 cup coconut milk
1/2 cup water
1/4 teaspoon salt

Directions:
1. In a medium saucepan, melt butter over medium heat.
2. Add green onions, garlic, and ginger. Stir occasionally until softened (4 minutes).
3. Add rice. Stir until lightly toasted (2 minutes).
4. Stir in coconut milk, water, and salt; bring to boil. Cover and reduce heat to low. Cook until rice is tender and no liquid remains (15 minutes).
5. In a small bowl, whisk together lime juice, fish sauce, sugar, and ginger.
6. Add shrimp and pineapple to a pan and cook over medium heat. Pour lime juice mixture over the shrimp and pineapple. Stir occasionally for about 6 minutes.
7. Add pineapple and shrimp to rice. Mix in shredded carrots before serving.

Zesty Quinoa Patties with Pineapple and Avocado

As someone who rarely eats meat, I’m always looking for meatless alternatives that aren’t carb filled or bland. These zesty quinoa patties are a perfect option for a vegetarian meal and they are great for summer with fruity toppings like pineapple and avocado.

I found the recipe on Portuguese Girl Cooks and modified it to suit my family’s tastes. Here is my version.

Recipe

Ingredients:
2 ½ cups cooked and cooled quinoa (about 1 cup uncooked)
1 cup bread crumbs
1/4 cup fresh parsley, chopped
Zest of 1 lemon
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/3 cup grated parmesan cheese
4 egg whites
1 teaspoon Dijon mustard
1 tablespoon grapeseed oil for frying
1 sliced avocado for serving
1/2 fresh pineapple for serving, cut into chunks (canned pineapple will also work)

Directions:
1. In a medium bowl, combine cooled quinoa and bread crumbs. Mix until the quinoa is evenly coated.
2. Add the next 7 ingredients and mix to combine.
3. In a small bowl, whisk together the egg whites and Dijon mustard. Add the egg mixture to the quinoa mixture and mix to combine.
4. Using your hands, form the quinoa mixture into patties. Use about 1/2 cup of the mixture for each.
5. Heat the grapeseed oil in a frying pan over medium heat and add the patties a few at a time. Cook for 3-5 minutes per side until golden brown.
6. To serve, add a few quinoa patties to a plate and top with sliced avocado and pineapple. Add a bit of lettuce on the plate for garnish (optional).

Blue Valentine Cool Whip Cookies

These cookies are an easy and cute dessert for Valentine’s Day. The best part (aside from being sweet, chewy, and delicious) is that they only require a few ingredients.

Recipe

Ingredients:
1 box cake mix of your choice (I used rainbow chip)
1 cup (8 oz) cool frozen whip, thawed (I used low fat)
1 large egg, lightly beaten
powdered sugar
decorating icing (I used the Betty Crocker blue cupcake icing)

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mix cake mix, cool whip, and egg until well combined.
3. Drop batter by the spoonful into a bowl of powdered sugar and roll the dough around to form a ball. Batter will be sticky so you may want to coat your fingers in powdered sugar or a bit of flour to make the rolling process easier.
4. Place the cookie balls on a lightly greased cookie sheet or sil pat and flatten them slightly.
5. Bake cookies for 10-12 minutes. Allow cookies to cool on cookie sheet for 3 minutes before transferring them to a wire rack.
6. Once cookies are completely cooled, use decorating icing to draw Valentine’s Day themed shapes on them (I made hearts, XOs, and I wrote the word love on some of them)

I hope you enjoy this Valentine's Day cookie recipe! What will you be baking for Valentine’s Day?

Easy Raspberry Cake Filling

I wanted to add something special to a chocolate-covered Funfetti cake, so I made a quick and easy raspberry filling.

Recipe

Ingredients:
1 1/2 cups frozen, unsweetened raspberries
1/2 cup sugar
1 tsp lemon juice
2 tbsp cornstarch

Directions:
1. Thaw raspberries and strain juice.
2. Add water to the raspberry juice to create 3/4 cup of liquid.
3. Pour the juice/water mixture in a small  saucepan, and add the lemon juice and cornstarch. Stir to combine. Cook over medium heat, whisking frequently until mixture thickens and begins to bubble. Remove from heat.
4. Place the thawed raspberries in a bowl and mash with a spoon to a pulp-like consistency. If you want a seedless filling, mash the thawed berries in a wire strainer, catching the seedless pulp in a bowl below. You will need 1/2 cup of pulp (*I did not use the seedless option because I like the crunch that the seeds add to the filling).
5. Add the pulp to the cooled mixture. Stir well and refrigerate for 4-6 hours or overnight.



The cooled mixture before the pulp was added. At this stage, it tastes like a thick, sweet jelly donut filling.



The finished, cooled filling. It lasts up to a week in the fridge, so, after using two thirds of the filling in my cake, I used the rest to sweeten plain Greek yogurt.

Here’s a picture of the cake (it was delicious!):



Let me know if you try out this recipe!

Healthy & Delicious Chocolate Pudding

I must confess that I have a serious sweet tooth. I can’t make it through a day…or sometimes an hour…without eating something sweet. Despite how much I love the taste of sugary foods, I know that it’s not healthy to eat them all the time, so I’m always looking for recipes that will help me get my sweet fix without compromising my health.

Recently I came across a wonderful recipe for the delicious chocolate pudding that you see in the photo above. I found it on Lauren Conrad’s website which always features lots of amazing, yet healthy, recipes. I modified the recipe a bit to fit my style (see the original recipe HERE). Not only is this pudding much healthier than regular, processed-sugar-infused pudding that can be found at the grocery store, it tastes great and is a satisfying snack.

Let me know what you think if you try it out.

Recipe

Ingredients:
1 ripe avocado
3 1/2 tbsp cocoa powder
1 tsp vanilla extract
1/4 cup maple syrup or agave
2 tbsp unsweetened almond milk
1 tsp vanilla Greek yogurt and 1 strawberry for garnish (skip the yogurt if you want vegan pudding)

Directions:
1. Combine ingredients in a food processor or blender.
2. Blend until smooth and the avocado is no longer visible.
3. Place the Greek yogurt on top of the pudding.
4. Slice the strawberry and sprinkle it on top of the yogurt.
5. Refrigerate for 1 hour before eating (this is optional but I think that it makes the pudding taste so much better and gives it a firmer texture).
6. Enjoy!

Easy Apple Cinnamon Oatmeal Muffins

These muffins are super easy to make and they are a delicious way to combine oatmeal, apples, and cinnamon. Not to mention, I like to think that they are healthier than the average sugary dessert!

Recipe

Ingredients
2 2/3 cups oatmeal muffin mix (I used Quaker low fat oatmeal muffin mix)
1 cup water
1 apple, peeled and chopped into small pieces (I used a Gala apple).
1 tbsp cinnamon

Directions
1. Preheat oven to 400 degrees.
2. Prepare muffin tins or silicone muffin cups with a light coating of cooking spray (I used heart-shaped silicone muffin cups).
3. In a medium bowl, combine muffin mix, cinnamon, and water. Mix well.
4. Set aside 1/8 cup of chopped apple, and then add the remaining apple to the oatmeal mix. Mix until combined.
5. Spoon mix into muffin tins.
6. Sprinkle the 1/8 cup of chopped apples on top of the muffins before placing them in the oven.
7. Bake muffins for 20 minutes or until golden brown.

Makes 12 muffins

Barley Risotto with Mushrooms, Spinach, & Goat Cheese

I love cooking with barley in the winter! It has a great texture and it’s a healthy alternative to white rice. This specific recipe is very easy to make, and it works well as a side dish or a complete meal since it contains a grain, a vegetable and a protein.

Recipe

Ingredients:
4.5 cups reduced sodium chicken stock
1 1/4 cups pearl barley, rinsed
1 small yellow onion, finely chopped
2 garlic cloves, minced
20 white button mushrooms, sliced
3 handfuls baby spinach, rinsed
3 tbsp. white wine vinegar
2 tsp. olive oil
2 tsp. butter
goat cheese for garnish

Directions:
1. In a medium saucepan, bring chicken stock to boil. Remove from heat, cover and set aside.
2. In a large saucepan, melt the butter over low heat. Add onion and garlic and sauté until the onion becomes translucent, about 5 minutes.
3. Add barley and white wine vinegar. Stir to coat. 
4. Add two cups of warm chicken stock and bring mixture to boil. Simmer until most of the stock is absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more. Stir frequently. Simmer until barley is tender, about 40 minutes.
5. In the meantime, heat oil in a medium-sized pan over high heat. Add mushrooms and sauté until they begin to brown. Reduce heat, cover and cook until mushrooms are tender, stirring occasionally. Remove from heat and set aside.
6. Once barley mixture is ready, add mushrooms and spinach to the mixture, stirring well to combine.
7. Spoon risotto into bowls and add goat cheese on top.
I hope that you enjoy this recipe! How do you like to make risotto?

Valentine’s Day Cookies & Cream Rice Krispie Squares

With Valentine’s Day less than a week away, I wanted to create a very festive (yet very quick and easy) dessert. The result:  pink white chocolate coated, oreo filled, gooey marshmallowey Rice Krispie squares.

This dessert is a delicious twist on the regular Rice Krispie squares recipe, and it takes less than 30 minutes to make.

Recipe

Ingredients:
1/4 cup butter
6 cups Rice Krispies cereal
20 Oreo cookies
6 cups mini marshmallows
3/4 cup red chocolate wafers
2 tbsp heart-shaped sprinkles

Directions:
1. Spray a 9x13 inch pan with cooking spray.
2. Chop or break Oreos into small pieces. Pour the cookie pieces into a large bowl and add the Rice Krispies cereal. Stir to combine.
3. Melt the butter in a saucepan over medium heat. Add marshmallows.
4. Once marshmallows are melted, remove from heat and add in the cookie/cereal mixture. Mix well.
5. Press mixture into the 9x3 inch prepared pan.
6. Melt the red chocolate wafers in the microwave on low heat, stirring every 15 seconds until smooth.
7. Spread the melted chocolate over the Rice Krispie squares. Before the chocolate cools, pour the heart-shaped sprinkles on top.

Lemon Poppy Seed Loaf

While I love chocolately desserts, once in a while I’m in the mood for something more refreshing and a bit tangy. This lemon poppy seed loaf has been my favourite chocolate free dessert lately. It is very flavourful and so easy to make. I have made it twice this month already and it seems to disappear quickly.

Recipe

Ingredients:

Bread
1 3/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
2 large eggs
1 cup lemon yogurt (I used Yoplait’s Lemon Meringue Parfait)
1/2 cup canola oil
1 tsp vanilla extract
2 tsp lemon zest (or the zest from 1 lemon)
1 tbsp poppy seeds

Glaze
3/4 cup powdered sugar
2 tbsp fresh lemon juice (or the juice from 1 lemon)

Directions:
1. Heat oven to 350 degrees
2. Coat an 8.5 x 4.5 inch pan with cooking spray
3. In a medium bowl, whisk together the flour, baking powder, and salt
4. In a large bowl, whisk together the eggs, yogurt, sugar, oil, vanilla, lemon zest, and poppy seeds
5. Gradually add the flour mixture into the egg mixture, stirring until just incorporated
6. Pour the batter into the prepared pan and bake for 55 minutes or until golden brown
7. While the bread is baking, prepare the glaze by combining the powdered sugar and lemon  juice in a small bowl. Stir until smooth.
8. Once the bread is done baking, remove from oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool for 10 minutes
9. While the bread is still warm on the cooling rack, spoon the glaze over top

Peppermint Chocolate Rice Krispie Squares

As soon as the New Year began, I started to miss the family time, festive decorations, and delicious desserts that go along with the holidays. I thought that a peppermint chocolate dessert would be just what I needed to bring back some of that holiday spirit.

Hope you enjoy!

Recipe

Ingredients:
2 tbsp and 1 tsp butter
1/2 tsp peppermint extract
4 cups Cocoa Krispies
2 cups marshmallows
1/2 cup Andes Peppermint Crunch (or chop 12 Andes Peppermint Crunch bars into small pieces)

Directions:
1. Melt the butter in a saucepan.
2. Add in marshmallows.
3. Once marshmallows are melted, remove from heat and stir in the peppermint extract.
4. Add in the Cocoa Krispies and mix well.
5. Press into a 9x9 inch pan.
6. Sprinkle with peppermint crunch and lightly press down.
7. Cool before cutting.

Quinoa with Kale, Pomegranate, & Feta

I hosted Christmas Eve dinner this year and wanted to make a dish that was light, healthy, and red and green for the holidays.

I decided to make quinoa with kale, pomegranate, and feta because it is a great complement to any other dish, it’s good for you, and it features ingredients in festive colours. Not to mention, this dish is perfect to serve year round!

Recipe

Ingredients:

Salad
1 package of quinoa (255 grams)
10 leaves of kale, washed and cut into small pieces
1 pomegranate
1 cup of crumbled feta

Dressing
6 tsp honey
2 tsp dijon mustard
4 tbsp white wine vinegar
3 tbsp olive oil
salt and pepper to taste

Directions:
1. Cook the quinoa according to package directions (I boil 2 cups of water, stir in the quinoa, reduce heat and cover. Let simmer for 12 minutes. Remove from heat and leave quinoa covered for 5 minutes to absorb any remaining water).
2. Allow the quinoa to cool completely (I usually cook it two hours ahead of time or I cook it the day before and store it in the fridge).
3. Whisk olive oil, white wine vinegar, dijon mustard, honey, salt, and pepper together in a bowl until well mixed.
4. Place the kale in a large bowl and pour the dressing over it, mixing until coated.
5. Add the cooked quinoa, feta,and pomegranate seeds, tossing thoroughly to combine. 



What’s your favourite holiday dish?