#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.




Life’s Short, Eat the Ice Cream Cake: Mini Chocolate Ice Cream Cakes

There are two things I know for certain.

  1. No matter how long a life is, it is always too short.
  2. Melting ice cream has healing powers.

Life is short, so eat the ice cream as it melts. That’s all there is to it.

Mini Ice Cream Cakes


  • 1 pkg Dunkin Donuts Mocha Oreos (or regular Oreos), crushed
  • 2 tbsp. butter, melted
  • 1 cup Nutella
  • 1 tub ice cream, softened, flavour of your choice (I used Chapman’s Chocolate Ripple)
  • 1 cup chocolate chips
  • 1/2 cup whipping cream

Assembling the Ice Cream Cakes

  1. Preheat oven to 350* and line 4-inch spring form pans with parchment paper.
  2. Mix crushed Oreos and melted butter in a bowl until Oreo pieces begin to stick together. Bake for 5 minutes. Let cool for 10 minutes.
  3. Spread generous amount of Nutella over Oreo crust to cover completely. Freeze for 1 hour.
  4. Spoon ice cream over Nutella layer to fill the remainder of the spring form pan. Freeze for 1-2 hours. Pack ice cream down in each pan to create room for ganache layer.
  5. In a sauce pan over medium heat, melt chocolate chips with whipping cream until ganache forms (about 1-2 minutes).
  6. Spoon a thin later of ganache on ice cream and sprinkle remaining Oreos on top. Freeze for 4-6 hours.




S’more Summer Nights

Finally, this weekend was the first hot weekend in nearly 10 months! With the promise of summer officially just around the corner (and my birthday), I got the sweet reminder of how magical summer nights are. The sun sets deep into the night, the smiles on friend’s faces are brighter and the stresses of the world seem to fade into the humidity. The world need s’more summer nights, so here’s a treat to match the magic of the season of sunshine, freckles, and late nights.


S’mores Bark


  • 2 1/2 cups semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 4-5 graham crackers, broken
  • 1 1/2 cup mini marshmallows
  • 1 1/2 solid milk chocolate bars (I used Jersey Milk)

Assembling the Bark:

  1. Place all semi-sweet chocolate chips into slow cooker on high. Allow chocolate to melt, typically 7-15 minutes.
  2. Once chocolate is melted, pour melted chocolate into a 9X13 pan lined with parchment paper.
  3. In a microwave safe bowl, microwave the white chocolate in 30 second intervals until it is melted. Once melted, add spoonfuls of the white chocolate to the semi-sweet chocolate. Using a knife swirl the white and semi-sweet chocolate together.
  4. Sprinkle graham crackers onto chocolate and then add marshmallows on top.
  5. Place in the oven on broil for 2 minutes or until marshmallows are slightly golden.
  6. Remove from oven and add chocolate bar pieces to the top.
  7. Let set at room temperature for 2-3 hours. Break into pieces.



From Versailles, With Love: Raspberry Almond Milk Macarons

I left my culinary, pastry heart in Europe – Versailles to be exact.

The spring time always makes me think of the elegant, eccentric gardens and the high class society who graced the hallways in the Palace of Versailles. Every spring, after we’ve been blasted with our last snow fall, I find myself longing for the elegance of spring in Versailles. Since Versailles is a little longer than a road trip away, I embarked on the tedious task of recreating the fragile and decedent treat that encompasses all the magic of Versailles in spring: French Macarons.

Raspberry Almond Milk Macarons


  • 1 cup icing sugar
  • 3/4 almond flour
  • 2 egg whites
  • 1/4 cup super fine sugar
  • Pinch of cream of tartar
  • Your favourite food colouring (optional)


  • 3 tbsp raspberry puree
  • 1/2 cup butter, softened
  • 4 tbsp shortening
  • 2 cup icing sugar
  • 3-4 tbsp almond milk, vanilla or unsweetened

Assembling the Macarons

  1. Preheat your oven to 375*. Spray a macaron pan with non-stick spray.
  2. In a food processor, combine almond flour and icing sugar. Pulse for 5-6 minutes until well combined. Sift twice.
  3. In a stand mixer, whip egg whites until foamy. Add in cream of tartar and sugar. Whip until soft peaks form. Add food colouring, if using, and whip softly until desired colour is achieved.
  4. Gently fold in almond flour mixture. Fill a piping bag with macaron mixture. Pipe mixture onto macaron pan.
  5. Tap macaron pan on counter to release any air pockets or bubbles. Let sit for 15 minutes.
  6. Put macarons in over and drop oven to 325*. Bake for 13 minutes, rotating the pan half way through the baking process. Let cool completely.
  7. In a separate bowl, cream together butter and shortening. Gradually add in icing sugar, alternating with almond milk. Stir in raspberry puree.
  8. Once macarons are cool, pipe filling onto the flat side and sandwich with another macaron shell.
  9. Serve immediately or place in air tight container and store in the fridge for up to 2 days.




Signs of Spring: Mini-Egg Brownie Bottom Cheesecake

The signs of spring have started to blossom all around us.

  • Rain pouring down
  • Tulips for sale
  • Snow melting
  • Buds desperately trying to blossom on the trees
  • Triumphant return of my allergies
  • Making a wish on the first robin you see

While those are all fine and dandy signs of spring, we all know there is really only one TRUE sign spring: Cadbury Mini-Eggs. Deemed the crack of spring, Mini-Eggs envoke sugar rushes and crashes to winter-sick women and men alike; is there anything more reassuring that summer is just around the corner than a purple bag of candy coated chocolates being popped open? No. The answer is no there isn’t.

Need to take the ultimate sign of spring to the next level? I’ve got a recipe for that!

Mini-Egg Brownie Bottom Cheesecake


Brownie Bottom

  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 tsps vanilla extract
  • 3 eggs
  • 3/4 cup flour
  • 1/3 cup + 2 1/2 tbsp cocoa
  • 1/4 tsp + 1/8 tsp baking powder


  • 3 pkg of Kraft cream cheese, original
  • 3/4 sugar
  • 3 eggs
  • 1 tbsp vanilla

Ganache Topping

  • 1 cup semi-sweet chocolate chips
  • 3/4 whipping cream
  • 1 4kg package of Cadbury Mini-Eggs

Assembling the Cheesecake

  1. Preheat the oven to 325* and spray a round spring form pan with non-stick spray.
  2. Begin with the brownie. In a medium bowl combine sugar, oil, eggs and vanilla. Stir in remaining ingredients until the batter is smooth. Pour brownie batter into the pan and bake for 25 minutes.
  3. In a stand mixer combine cream cheese and sugar until smooth. Add eggs one at a time. Add in vanilla. Remove brownie bottom from oven and pour the cheesecake mixture over the brownie and return to the oven for 55 minutes to 1 hour. Remove from oven and let cool completely (at least 4 hours).
  4. Chop Mini-Eggs in halves and some in quarters, set aside. In a microwave safe bowl, pour whipping cream over chocolate chips. Microwave for 30-40 seconds and stir until chocolate chips have completely melted.
  5. Remove cheesecake from spring form pan and pour chocolate ganache over the cake. Sprinkle Mini-Eggs on top. Let set in fridge for 1 hour.



Sunday Morning Raspberry Coconut Scones 

This weekend I whisked myself away to the snow caps and chalet life with my some of my oldest girlfriends. We all grew up together, literally a few houses down from each other. We’ve watched, analyzed and jumped to conclusions over every season of The Bachelor/Bachelorette. We’ve thrown house parties and got caught. We’ve worked at the same store for years, and dealt with each other’s breakups. We’re those annoying girls who could be apart for months and when we reunite it’s like nothing has changed – except we mean that, literally it is like we are 13 again every time. 
So this weekend we…

  • We went shopping
  • Ate too much guacamole
  • Drank too much wine
  • Laughed until our jaws hurt
  • Danced it out
  • Froze our butts off by the ski hills

As it turns out we had a lot to celebrate: 

  • A new start in Germany for one
  • A new relationship milestone for another
  • A new career goal
  • An absolute fearful excitement about what’s coming next for us all

While our worlds continue to twirl, just for one weekend and one Sunday morning over scones, we were just the girls who grew up together bouncing on a trampoline dreaming about our futures. 
Raspberry Coconut Scones

  • 1 1/2 cup whole wheat flour
  • 1/2 cup coconut flour 
  • 1/4 cup organic sugar cane
  • 1 tbsp baking powder
  • 1/4 cup coconut oil, frozen and grated
  • 1 cup unsweetened almond milk
  • 1 egg
  • 2/3 cup frozen raspberries 


  • 3/4 cup powdered sugar
  • 4-5 tbsp almond milk
  • 1 tsp vanilla, clear

Assembling the Scones

  1. Preheat the oven to 400* and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine flours, sugar and baking powder. Cut in the frozen coconut oil using a pastry cutter or two forks until it resembles a crumble. 
  3. Mix in almond milk and egg until dough forms. Sprinkle flour onto a clean surface and gently kneed the dough. 
  4. Gently fold in raspberries.
  5. Shape the dough into a 1″ thick round and indent the dough into 8 scones with the back of a knife. Place on parchment paper lined baking sheet.
  6. Bake for 15 minutes or until golden. Remove and let cool slightly.
  7. In a small bowl, combine icing sugar, vanilla and almond milk. Stir until a glaze forms and pour the mixture evenly over the scones. Eat warm right away or let cool completely.



City of Stars: Flourless Quinoa Brownies

Live from Hollywood, it is Oscar Sunday!

Like almost every little girl from a small town, I grew up with big dreams of seeing my name in lights. Oscar Sunday was my Christmas. I would watch the red carpet for hours before the stars arrived and when they did I would study their every move, word and grace. I was in complete awe. I wrote and practiced my acceptance speech. I drew pictures of what my hair, dress and date would look like on Oscar night (hair down with curls and bangs – think Jennifer Love Hewitt in the early 2000s, dress was purple with sparkles obviously, and my date…hello Nick Carter).

And then I grew up.

Although I have (somewhat) come to terms with the fact that I will likely not be gracing the Oscar stage in this lifetime, one of my favourite nominated movies reminded me that just when you think it’s time to give up the magic happens. LaLa Land is hands down the most magical, whimsical movie I have ever seen. That movie is an anthem, a declaration, a credo for every small town girl who dreams of seeing her name in lights. For every girl who wrote her Oscar speech in a diary at age 9 in hopes that bringing her diary on stage in 15 years to read that very speech would up her likability in Hollywood. For every girl who just wanted to be a part of the city of stars.

P.S. These guilt-free brownies are a part of my ‘Sweating for the Wedding’ series and are perfect final touch to your Oscar night party.

Flourless Quinoa Brownies


1/2 cup quinoa (uncooked)
1/2 cup cocoa powder
1/2 cup coconut palm sugar
1/4 maple syrup
1/4 cup coconut oil (melted)
1/4 cup almond milk
2 flax eggs (or eggs, if not vegan)
1 tsp baking powder
1 tsp vanilla

Assembling the Brownies

  1. Cook quinoa in 1 cup of water and let cool completely.
  2. Preheat oven to 350* and line a 8×8 pan with parchment paper.
  3. In a food processor, blend quinoa until a paste forms. Add in melted coconut oil and milk and continue to blend into paste.
  4. Transfer the paste into a bowl. Mix in eggs, syrup, vanilla and palm sugar until smooth. Add in cocoa powder and baking soda until combined. The batter will be much thinner than a normal brownie batter.
  5. Pour batter into pan and bake for 30 minutes. Let cool completely. Sprinkle with icing sugar and top with berries (or chocolate sauce).