Deck the Halls with Sugar Cookies

I’m back and it’s my favourite month of the year! 2018 has been a year of life changes and challenges and I couldn’t be happier to be standing where I am in life ready to kick off the 2018 holidays with a super easy, rolled sugar cookie recipe. Life’s complicated enough, so take a break from untangling the Christmas lights and bake these no fuss, all fun cookies!

Now before you go thinking I’m some master at cookie decorating, those cookies you see in the photo took me nearly 5 hours to decorate (not bake, DECORATE). If it wasn’t for the patience and amazing teaching of Create By Ro my shaky hands and I would be hopeless in the cookie decorating game! Don’t be deterred, just have fun, and when all else fails add lots of white icing and sugar and call it snow!

Sugar Cookies

  • 1 1/2 cups butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tsp vanilla
  • 5 cups all purpose flour
  • 2 tsp baking powder

Royal Icing

  • 3 tbsp Wilton meringue powder
  • 4 cups icing sugar
  • 4-5 tbsp warm water
  • Colouring of your choice

Assembling the Cookies

  1. In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, and baking powder until dough forms. Cover, and chill dough for one hour or overnight.
  2. Once dough is chilled, preheat oven to 400* F. Roll out dough on flouredare. Cut into shapes with any cookie cutter. Place cookies on parchment paper lined sheets.
  3. Bake 6 to 7 minutes. Let cool completely before making icing.
  4. Once the cookies have cooled you can begin making the icing. Combine icing ingredients and stir until icing has a glue like texture. Add colour of choice. Transfer icing into piping bag and pipe onto cookies. Let set for 4 hours or overnight.




#GameDayEats: Popcorn and Salted Caramel Giant Chocolate Chip Cookie

School bells are ringing.

Pumpkin spice lattes are being poured.

And now, tonight the final sign of fall is here: Football is finally back 🙌

I couldn’t be more excited to welcome another season of football and all the amazing opportunities to bake some tasty #GameDayEats!

First on to the field of game day eats, is an ode to one of the most eccentric wide receivers the league has ever seen, Terrell Owens. Getcha popcorn ready, this is a tasty treat that slices up like a pizza and will surely leave your crowd happy!

Popcorn and Salted Caramel Giant Chocolate Chip Cookie

  • 3/4 cup butter, softened
  • 3/4 brown sugar
  • 1/4 granulated sugar
  • 1 tbsp baking soda
  • 1 pkg vanilla pudding powder
  • 1 1/2 cups all purpose flour
  • 1 egg
  • 1 yolk
  • 1 1/2 cups milk chocolate chocolate chips

Caramel Ganache Topping

  • 30 Kraft caramels
  • 4 tbsp whipping cream
  • 1/4 cup semi-sweet chocolate chips
  • 2 tbsp sea salt

Chocolate & Caramel Popcorn

  • 1 bag of unsalted popcorn, popped
  • 1/2 bag semi-sweet chocolate chips
  • 15 Kraft caramels

Assembling the Giant Cookies

  1. Preheat oven to 350* and line the bottom of a 9inch round pan with parchment paper and spray sides.
  2. Mix butter and sugars until smooth. Stir in eggs until combined.
  3. In separate bowl whisk flour, pudding mix, and baking soda. Gradually pour flour mixture into butter, sugar and egg mixture. Fold in chocolate chips and combine until dough forms.
  4. Press cookie dough into pan. Bake for 25 minutes.
  5. While the cookie is baking you can prep the popcorn for the top of the cookie. Spread the popcorn on wax paper. Melt caramels in bowl by placing in the microwave on high for 30 seconds increments until fully melted. Pour over half the popcorn. Melt chocolate in the microwave (45 seconds) and pour over the popcorn. Let cool.
  6. Once the cookie is out of the oven, remove from pan and let cool on a wire rack.
  7. Begin preparing the Caramel ganache by placing the caramels in a microwave safe bowl and pouring the whipping cream over. Microwave in 30 second increments until melted. Pour melted caramel in the center of the cookie and spread to the edges. Frame the edges of the caramel by sticking the chocolate and caramel popcorn. Melt chocolate and drizzle over caramel. Sprinkle with sea salt. Let cool and set.



Pop the Bubbly: Prosecco Strawberry Pie

You know that magical moment when everything just seems to start (finally) falling into place? It’s a scary journey getting there, but I’ve got a sneaky feeling that it’s something to celebrate when you get there!

And oh boy, do I have lots to celebrate in my life right now! Between my friends, family and I, we’re popping celebratory bottles for: new home purchases, engagements, pregnancies, brand new babies and new jobs! Let the good times roll, we all deserve it!

So what better way to celebrate in the heat of the summer than with Prosecco Strawberry Pie!

Prosecco Strawberry Pie

  • Pie crust (use my recipe here)
  • 2 cups of strawberries, mix of sliced and whole
  • 1 cup water
  • 1/2 cup Prosecco (I use Bottega Gold)
  • 2 1/2 tbsp corn starch
  • 1 1/4 cup sugar
  • 1 box sugar free Strawberry Jell-O
  • Assembling the Pie

    1. Assemble and bake crust according to my recipe here.
      Once crust has cooled, fill shell with strawberries arranging the whole strawberries at the top.
      In a pot over medium heat bring sugar, water and cornstarch to a boil. Let simmer and continuously stir until mixture thickens.
      Remove from heat. Stir in Prosecco and Jell-O.
      Refrigerate for at least 4 hours or, ideally, overnight.



    Mini-Egg SZN: Waffle Cookies

    In my little world, the best part of the Easter weekend is overindulging in Mini-Eggs and justifying it as the reason for the season! It is the one weekend of the year that you can add candy coated chocolate to anything and it is completely socially accepted and well let’s face it, celebrated! For this holiday weekend, I took an old favourite and gave a seasonally appropriate Mini-Egg makeover! Hope you all have a Hoppy Easter filled with chocolate and love.

    Mini-Egg Chocolate Dipped Waffle Cookies


    • Recipe for waffle cookies here
    • 1 cup dark chocolate chips
    • 2 tbsp. butter
    • 2/3 cup chopped Mini-Eggs

    Assembling the Waffle Cookies

    1. Heat waffle iron and spray with non-stick spray.
    2. Follow the instructions for assembling waffle cookie dough here.   
    3. Once cookies have been removed from waffle iron and are cooling, melt chocolate and butter on a double boiler. Dip the edge of the cookies into the chocolate and immediately sprinkle with chopped Mini-Eggs.
    4. Let the cookie and chocolate fully cool.





    Super Bowl Eats: Jack Daniel’s Caramel & Beer Nut Bark

    Happy Super Bowl Sunday (or as I like to refer to it this year, the night we finally find out how Jack dies on This Is Us)!

    Let’s face it, throwing a party celebrating the biggest game and biggest food indulgence of the year is a lot of prep! Between slow cooker chilli, surgically precise layering of nacho toppings, and perfectly chilled beer there’s a lot to do – and no one has even thought of sweets! Have no fear, I’m throwing you a super quick and easy Hail Mary pass to ensure you’ve got the sweet vs savoury game covered. Whip these up during an early TV timeout and they’ll be ready for sweet snacks before JT hits the stage!

    Jack Daniel’s Caramel & Beer Nut Bark

    • 1 cup beer nuts
    • 2 cups semi sweet chocolate
    • 1 tbsp butter
    • 10-12 caramel squares
    • 2 shots Jack Daniel’s whiskey

    Assembling the Bark

    1. Line a cookie sheet with parchment paper.
    2. Roughly chop beer nuts. Set aside.
    3. In a double boiler melt chocolate and butter. Spread melted chocolate and evenly over cookie sheet. Do not spread chocolate too thin.
    4. Sprinkle half the chopped beer nuts over chocolate.
    5. In a saucepan over medium heat, melt caramel squares. Once melted stir in whiskey until combined. Drizzle caramel over chocolate and scatter remaining beer nuts.
    6. Place in fridge to set (30-60mins).



    New Years Resolution: Almond Raspberry Granola Bars

    This holiday season, instead of baking up a storm, I took the holidays off. I stepped away from the kitchen, unplugged and reset! It was exactly what I needed, don’t ever be afraid to step back and then come back stronger! Now, let’s get one thing right, I am VERY excited to be back crating in the kitchen! For my return debut I thought it would be the perfect time to share my favourite recipe for healthy, New Years approved granola bars! The best part? You can literally add whatever you want to these and they will still be perfect!

    Almond Raspberry Granola Bars

    • 3 ripe bananas
    • 1/2 cup natural peanut butter
    • 3 cups oats
    • 2 tbsp flax seeds
    • 2 tbsp chai seeds
    • 1 tsp cinnamon
    • 1/4 cup dark chocolate chip
    • 1 cup raspberries
    • 1/2 cup chopped almonds

    Assembling the Bars

    1. Preheat oven to 350*. Line 9X13 baking pan with parchment paper.
    2. In a bowl, mash bananas. Add in all other ingredients and stir until combined.
    3. Transfer mixture to baking pan and press evenly into pan.
    4. Bake for 10 minutes, remove from oven and press granola bars down with spatula. Bake for an additional 12 minutes. Remove from oven and let cool completely. Once cooled, cut into long bars.



    Smells Like Christmas Spirit: Colossal Ginger Molasses Cookies

    Countdown to Christmas is on, but it never really feels like Christmas until my apartment is filled with the smell of Christmas. For some of you, a fresh cut pine tree does the trick, but for me the ginger molasses cookies coming out the oven is the official marker that Santa is on his way!

    While you’re decking the halls, crank Mariah Carey loud, bake these cookies and smell the Christmas spirit!

    Colossal Ginger Molasses Cookies


    • 1 1/4cup butter
    • 2cups granulated sugar
    • 2eggs
    • 1/2cup fancy molasses
    • 4cupsflour
    • 4tspbaking soda
    • 2 tsp cinnamon
    • 1 tsp ground ginger
    • 1/2 tsp ground cloves
    • 1/2 cup granulated sugar (for coating)

    Assembling the Cookies

    1. In a stand mixer, combine butter and 2 cups of sugar until smooth. Beat in eggs one at a time – scrapping the bowl down as you go. Stir in molasses.
    2. In a separate bowl combine flour, baking soda, cinnamon, ginger and cloves. Gradually add flour mixture to butter mixture until combined.
    3. Cover dough and refrigerate for at least 1 hour.
    4. Preheat oven to 350*. Line cookie sheet with parchment paper.
    5. Roll chilled dough into large balls (2 inch diameter). Coat balls in granulated sugar and soften press tops of the dough balls down. Bake for 12 minutes. Sprinkle cookies, fresh from the oven, with left over sugar and place on wire rack.