It’s College Game Day! Salted Caramel and Chocolate Dipped Chips 

The greatest part about sports? Hands down, game over: fan culture. The greatest fan culture in North American sports? Easy, college football.

Stadiums are packed with upwards of tens of thousands decked in their school colours and screaming whatever traditional chant they know.  Waiting hours in line with painted faces, custom t-shirts and bristol board signs all in an attempt to be caught on ESPN College Game Day broadcast. It’s. The. Best.

So really this is only fitting snack that matches the outlandish passion of these fans and the essences of the university diet all while celebrating the kicking off the 2018 College Football season. Roll Tide!

Salted Caramel & Chocolate Dipped Chips

  • 1 bag Ruffles, plain
  • 20 caramel squares
  • 2 tbsp whipping cream
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp shortening
  • Coarse sea salt

Assembling the Chips

  1. Line a baking sheet with parchment paper.
  2. Place caramels and whipping cream in a microwave safe bowl. Put in microwave for 30 seconds and stir until smooth caramel sauce forms.
  3. Dip chips into caramel to cover approximately 1/2 the chip and place on parchment paper. Place in freezer or fridge for 10 minutes to cool.
  4. While caramel dipped chips are cooling, combine shortening and chocolate chips in a bowl. Microwave or double boil on stove top to melt chocolate. Dip caramel chips into chocolate and place back on parchment paper lined cookie sheet. Immediately sprinkle with coarse sea salt.
  5. Place back in fridge or let sit at room temperature for chocolate to set.




#SweatingForTheWedding: Pumpkin Oatmeal Breakfast Cookies

It’s here, it’s here, it’s here! Welcome back pumpkin spice season, I’ve missed you!

With the start of the most glorious and delicious season comes my last instalment of the #SweatingForTheWedding recipes. So before I can go all Taylor Swift ‘Begin Again’ on this new season, I’m sending this bridesmaid wedding prep off with a pumpkin spice bang jam packed with nutrients. These are so easy to make and are the perfect pre-workout munchies on the heavenly, crisp autumn mornings!

Pumpkin Oatmeal Breakfast Cookies


  • 2 1/2 cup oats
  • 1 cup pumpkin purée
  • 1 tbsp cinnamon
  • 3 tbsp chai seeds
  • 1 1/2 tbsp flax seeds
  • 1/4 cup white chocolate carob chips or regular white chocolate chips

Assembling the Breakfast Cookies

  1. Preheat oven to 350* and line a baking sheet with parchment paper.
  2. In a large bowl combine oats, pumpkin, and seeds. Mix until fully combined.
  3. Roll dough into 1-2inch balls and flatten into circular patty shape.
  4. Bake for 10 minutes. Let cool on wire rack.
  5. In a microwave safe bowl, melt carob chips or chocolate in 15 second intervals, stirring each time. Once melted, lightly drizzle over cookies.