Good Things Happen in Threes: 3-Layered Chocolate Brownie Cookie Dough Truffles

Summer of 2001 I was told good things happen in threes. Mind you, this was a truth told to me after I realized bad things ALSO happen in threes, but that’s another story. Since the summer of 2001, my superstitious self always searches for things in threes, for better or for worse! While walking home from work today, I figured out the big three line-up for February 1st:

One: We made it through the dog days of January (woohoo).

Two: It’s almost Valentine’s Day (my favourite holiday).

Three: It’s my older brother’s birthday (yes, you guessed right – there are three of us kids)

So going with my theme of threes, of course I have to share these truffles that are a combination of three unbelievable layers. Life is good with the big three.

3 Layered Chocolate Brownie Cookie Dough Truffles


Brownie Layer

  • ½ cup flour
  • 1 cup sugar
  • ½ cup butter, melted
  • 2 eggs
  • 1/3 cup cocoa powder

Cookie Dough Layer

  • 1 cup butter, softened
  • 3/4 cups packed brown sugar
  • 2 tsp vanilla
  • 1 cup flour
  • 2 tbsp milk
  • 3/4 cup mini chocolate chips

Chocolate Layer

  • 3-4 Lindt chocolate bars, 60% cocoa
  • 1-2 tbsp butter

Assembling the Truffles

  1. First bake the brownies. Preheat the oven to 350* and grease a 9X9 pan with non-stick spray.
  2. Combine all ingredients for brownies and mix until smooth. Pour into pan and bake for 30 minutes. Let brownies cool.
  3. Once brownies have cooled crumble brownies to form a dough-like ball of brownie. Take a spoon full of the dough and form into small ball. Repeat until you’ve created about 20-30 mini brownie balls. Freeze on cookie sheet.
  4. While brownies are freezing, prepare the cookie dough. In a mixer, combine butter and sugars until light and fluffy. Add vanilla. Slowly add flour and then chocolate chips.
  5. Once brownies have frozen, wrap a spoonful of cookie dough around the brownie. Freeze on cookie sheet.
  6. In a slow cooker, or over a double boiler if you’re good at melting chocolate, melt chocolate chips and butter. Once chocolate is melted dip frozen cookies dough brownie truffles. Let cool completely. Drizzle with left over chocolate.



#SweatingForTheWedding Part Five- Protein Cocoa Puffs 

With Valentine’s Day (my favourite holiday) quickly approaching I’d like to declare my love for cereal!
I love cereal of all shapes, sizes and nutritional levels. I love how you have to eat Shreddies as quick as possible before they go soggy and how Mini Wheats barely fit on your spoon. I love how puffed wheat tastes like nothing and how Cheerios comes out with a new flavour each season. I could eat cereal every meal of every day.

As we all know cereal does not have the greatest rep for nutritional value… or proper portion control. I went on a mission to create a yummy cereal with protein! I made these and seperated them into 6 servings that is packed with 11 grams protein, 5 grams of fibre and 15 net carbs for 183 calories per serving! The perfect treat when you’re sweating for the wedding and crave cereal!

Protein Cocoa Puffs

  • 3/4 cup whole wheat flour
  • 1/4 buckwheat flour
  • 1 scoop BioSteel Chocolate protein powder
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp coconut oil, soft
  • 1/2 tbsp ground flax seed
  • 1 tbsp hemp hearts
  • 2-3 tbsp unsweetened almond milk
  • 1 egg
  • 1 tbsp pure maple syrup
  • 1 tbsp almond butter

Assembling the Cocoa Puffs

  1. Preheat oven to 375*. Line a baking sheet with parchment paper.
  2. In a mixer, combine all dry ingredients. Add in wet ingredients and mix until dough forms.
  3. Roll pieces of dough into small balls, the size of a blueberry. There should be around 120 balls.
  4. Bake for 16 minutes. Let cool. Separate into 6 servings. Store in airtight containers or bags.



Crows in the Clouds: Marshmallow Chocolate Cookies

The old English nursery rhyme starts with, “One for sorrow, two for joy” in reference to seeing crows. Now it might be because I’ve binge-watched The Crown this weekend (finally, I know), but I find something oddly magical about the poem. First comes sorrow, but then there is joy; the joy multiples from the sorrow.

I made these cookies (dark chocolate with white poking through) today for someone who is dealing with a lot of sorrow. I told the person to always eat two at the same time. Two for joy.

Chocolate Marshmallow Cookies

  • 1 cup butter
  • 2 eggs
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 2/3 cup cocoa powder
  • 2 cups chocolate chips
  • 2 cups frozen marshmallows

Assembling the Cookies

  1. Preheat oven to 375*. Line a cookie sheet with parchment paper.
  2. In a mixer, cream together butter and sugars until fluffy. Mix in eggs one at a time. Add vanilla.
  3. Gradually add in flour, cocoa powder and baking soda until completely incorporated. The dough will be quite stiff.
  4. Stir in chocolate chips.
  5. Take a spoonful of dough and flatten. Press 4-5 frozen marshmallows into centre and fully enclose dough around the marshmallows creating a dough ball.
  6. Bake for 8 minutes. Let cool.



#SweatingForTheWedding Part Four: Chocolate & Banana Protein Smoothie Bowl 

Alright everyone, the wedding is officially just over 8 months away! With the 8 months marker hitting and the New Year, New You mentality still fresh in everyone’s mind I wanted to share the best recipe for a weekend morning smoothie bowl!

Now smoothies in general can be loaded with sugar and no protein, which is exactly what we do not want! The key to this smoothie bowl is to find a low carb protein isolate that will slowly release, keeping us full for longer. The tricky thing is, the no sugar, low carb protein powders can taste atrocious, but I’ve done my taste testing and I recommend either RIVALUS Promasil Isolate (120 calories, 24g protein, 3 carbs, 1g sugar) or my new favourite BioSteel Protein Isolate (110 calories, 24g protein, 1 carb, 0 sugar).

Whether you go with RIVALUS, or BioSteel or your own favourite protein, this is the perfect bowl to indulge in after your weekend morning workout! #SweatingForTheWedding has never tasted so good! Make 2017 your best year ever, happy sweating!

BioSteel Chocolate & Banana Protein 

  • 1 frozen bananas
  • 1/2 cups of almond milk, unsweetened
  • 1 scoop of BioSteel chocolate protein powder
  • 1/2 tbsp cocoa powder, unsweetened
  • 1 tbsp natural peanut butter
  • 1 tbsp chai seeds


  • 1/2 banana, sliced
  • 1/2 tbsp chai seeds
  • 1/2 flax seeds
  • 4 almonds, raw
  • 4 blueberries

Assembling the Smoothie Bowl:

  1. In a blender, mix together frozen banana, almond milk, protein powder, cocoa powder, peanut butter, and chai seeds. Blend until smooth.
  2. Pour into a bowl and sprinkle various toppings.



#12DayOfBaking Day Eleven – French Silk Timbit Topped Celebration Cake

The holidays can be tough. Behind all the lights and sparkling oranaments it is hard for a lot of people to be jolly, especially if you’re missing someone.

All you want to do is to cancel the holidays and stay sheltered from the reality. It’s like you want the world to feel as upset as you. You question how everyone can walk around, be merry, and pretend like nothing terrible has happened.

But last night I learned that in those dark moments, when celebrating is that last thing you want to do, you have to. You have to celebrate and it will be hard and quite frankly it will suck, but you have to because you need to celebrate for the people who aren’t here to. So, put up that Christmas tree, it will be sad this year, but tree will be up and that just means next year there will be bigger bows and more angels hanging on the tree. Celebrate.

French Silk Celebration Cake

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 1/4 cups all-purpose flour
  • 3 1/2 tsps baking powder
  • 1 1/4 cups buttermilk milk
  • 1/2 package chocolate pudding mix
  • 2 tsps vanilla

Vanilla Buttercream 

  • 1 cup butter
  • 1/4 cup shortening
  • 5-4 cups icing sugar
  • 1 tbsp clear vanilla extract
  • 2 tbsp whipping cream

Chocolate Ganache 

  • 1 cup chocolate chips
  • 1/2 cup whipping cream
  • 20 Timbits

Assembling the Cake

  1. Preheat oven to 350*. Spray 3 6-inch round pans with non-stick spray.
  2. In a mixer, combine softened butter, sugar until smooth. Add vanilla and then eggs one at a time alternating with buttermilk.
  3. Gradually stir in flour, pudding mix and baking powder. Mix until fully combined.
  4. Bake for 20 minutes. Let cool completely.
  5. While cakes are cooling, start make the buttercream. With a mixer whip together butter and shortening until fluffy. Add vanilla. Gradually add in icing sugar, alternating with whipping cream and beat until fluffy frosting forms.
  6. Once the cakes have completely cooled begin building the cake by levelling all the layers. On the base (a cake plate) spread Buttercream and secure first layer to the base. Cover the top of the cake layer with butter cream and place another cake layer ontop. Continue until all layers are stacked.
  7. Once all layers are stacked, begin coating the entire cake in buttercream. Once complete, place in fridge for buttercream to set.
  8. While the cake is chilling, prepare the ganache by melting the whipping cream and chocolate chip. Once melted let cool slightly. Pour chocolate over the cake to create a drip.
  9. Top the cake with Timbits in a pyramid formation. If necessary secure the Timbits with buttercream.



#12DaysOfBaking Day Ten – Mom’s Butterscotch Yummies 

Moms are just the best.

Everyone has a cookie they claim as mom’s cookie, and it is never really the holidays until you smell mom’s cookies baking or dig into a tin full of mom’s cookies.

Here is a simple recipe, for maybe not the prettiest Christmas cookie, but is surely one of my mom’s best!

Wherever your mom is think Christmas, remember home is where your mom is – whether that’s in your heart or at your Christmas dinner table.

Mom’s Butterscotch Yummies

  • 1 pkg butterscotch ChipIts
  • 1/4 c cup peanut butter
  • 2 cup Kellogg’s Special K cereal

Assembling the Yummies

  1. In a microwave safe bowl, melt chipits and peanut butter. Gently fold into cereal until completely coated.
  2. Place wax paper on your counter and spoon 2-3 table spoons of Yummies per cookie. Let set completely.