Pumpkin. Peanut Butter. Oh.my.gosh.

Happy Sunday everyone,

Hope you all had a fantastic week!  I sort of did, I am very much missing my boyfriend/Korea to absolute bits.  I've been trying to fight off jet lag, and only yesterday was I able to stay up the whole day until a reasonable bedtime, /cough 9:30 pm, yes I am an adult.  Trying to get back 13 hours behind is very difficult, especially when you don't have a purpose to try and fight it, unfortunately, it's not like I'm working or anything.  I haven't been trying to sleep regular hours, but I know I have to.  Last night I slept from 9:30 pm until about 1:00 am, stayed up for an hour or so talking to Jordan then went back to sleep until about 5:00 am then layed in bed until I was craving breakfast.  This has been happening on and off all week.  This week I shall change that, and I shall have a fun week, woo!

As for recipes, boy do I have some amazing recipes for you.  Let's start off with the recipe that makes the other recipes I'm going to post killer good.  It has been about a good year and a bit since I have purchased peanut butter.  Once I started making it I didn't see a reason to buy peanut butter from the jar, especially when it was loaded with added sugars.  Yes, I know you can buy the all natural peanut butters, but what fun is it when you can't alter it to your own flavours (I'm aware you can take the base, but making the whole thing from scratch is part of the fun!).  Ever since making peanut butter I have never made the same one twice.  Now, peanut butters are not something I usually post the recipe for as 99% of the time I just throw in whatever flavours I'm feeling at the moment, and never take measurements or photographs for that matter.

I found a peanut butter recipe however that is going to blow your socks off.  This may even be a peanut butter recipe that I make over and over and over again, because it is just sinful.  It reminds me of caramel, served on top of an apple you would surely have a healthy "caramel apple" sort of thing going on.  I wish I would of thought of this recipe myself because it is simply a masterpiece, but being able to find it online, hot dang am I ever happy I did.  Now without dragging on for too long about a spread here ya go ;)

/you know when people say that they eat peanut butter with a spoon?  This one is definitely one of those peanut butters that... I don't even know if I'd be able to stop once I got my first spoon in there, eek.

Maple Walnut Peanut Butter


Recipe slightly adapted from here

 Ingredients:

• 1/3 cup homemade peanut butter 
• 1/4 cup real maple syrup
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1/3 cup walnut halves, toasted, chopped finely

Directions

In the bowl of your food processor mix until everything is incorporated and you have smooth peanut butter (unless you like chunky peanut butter, mix by hand)

Pumpkin Peanut Butter Oatmeal Bars

Recipe adapted from here

 

Now, I have a dessert for ya'll (I had to eventually throw that in at one point in my blogging "career", I mean it flows well... sorta, but it just feels so much faster to type).  This is my first pumpkin dessert recipe of the season, unless of course you count Pumpkin Pretzels as dessert, but who are you kidding, that is just an appetizer to dessert!

Until yesterday's breakfast: Pumpkin Pie Overnight Cereal, I had never thought to mix peanut butter and pumpkin together, I'm not sure why, but when I was topping my breakfast the peanut butter just magically happened to plop on top of my bowl, meuahhahaha.  I realized just how amazing this mix is, and well it seems other's had come across that marvelous knowledge as well.  When I stumbled on a recipe for Pumpkin Peanut Butter Oatmeal Bars I knew I had to make them.  I had enough pumpkin puree in my can for this recipe and well for breakfast this morning (not that I'm not hoarding a ton of cans in my cupboard or anything, doo doo doooo).  But these bars, oh holy moly.

I changed the recipe slightly, by changing the sugars.  Instead of using brown sugar I made a date paste from heated dates/water, and then instead of granulated sugar I used coconut sap, plus the addition of homemade peanut butter, ah brilliant.  I let them sit out for a while before I indulged in one... but I had just done a work out and unfortunately was craving some sweets so I dug in, and well, it was blissful.  These bars are purely  genius, the pumpkin is definitely evident as is the peanut butter, it was like a 50/50 tie, it was a perfect melding of two wonderful flavours in one. 

These are certainly perfect snacks to keep around the house, especially during this beautiful fall season.  It is not too heavy, nor is it too light.  It isn't too sweet, however it also isn't undersweet.  It is moist and cakey, and just mmmm, you need to try this out for yourself!  Also, these are a one bowl recipe which makes it even sweeter!  Do yourself, and those around you a favour and go make these!

Ingredients:

• 1/2 cup homemade peanut butter
• 1 cup pumpkin puree 
• 2 cups oats
• 1 1/4 cup hot water (or 1 cup of brown sugar)
• 8 dates
• 1/4 cup coconut sap (or 1/2 cup granulated sugar)
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tbsp vanilla extract

Directions:

In a measuring cup add your hot water and dates - I just used hot water from the tap no need to get fancy.  Let your mixture stand for 10-15 minutes.

When done, take out 1/4 cup of water, and transfer the remaining water and dates to a food processor.  Process until your mixture becomes a smooth paste.

Preheat your oven to 350 degrees F.

Combine all ingredients into a mixing bowl and stir by hand.  Spread batter (it will be pretty moist) into a lined and spayed 8 x 8 or 9 x 9 pan.

Bake for 22-25 minutes or until toothpick inserted in center comes out clean.  The bars may still look underdone, but that’s okay because they will continue to set up as they cool.

Allow to cool very well before slicing.  Store extras on the countertop, refrigerator, or in the freezer for long term storage.

Pumpkin Spice Oats

Remember yesterday how I said that after enjoying my Pumpkin Pie Overnight Cereal so, so much I was going to have it again the next day only in a hot-oat version?  Well if not, that is what I said and I did of course follow through with it.

After having a large can of pumpkin open all week, I finished it off this morning, went by quickly it seems, but I got many delicious creations from it.  The only thing that was different in this mornings bowl of oats is that of course it was warm, with ooey-gooey banana morsels strung through out, but I added more pumpkin since I wanted to toss the can.  This bowl had 1/2 cup of pumpkin puree rather than a 1/2 cup.

So, which one did I like more?  Honestly, regardless of the fact that they both contained the exact same flavours and basically the same measurements (other than the pumpkin), they were both incredible in their own way.  To choose between the two would be like choosing between peanut butter and jam, or peanut butter and chocolate (only when it comes to Homemade Peanut Butter Cups though), it's not possible and you shouldn't have to make that decision, nuh uh, no way Jose.

What I liked about the Pumpkin Pie Overnight Cereal was that it was smooth with some crunch here and there, that it was almost like a smoothie only thicker.  The one this morning was a whole different dimension because of the cooked bananas versus the blended banana.  Okay, okay, I liked both so so much and you should just try them, do eet, doooo eettttt.

Ingredients:

• 1/3 cup oats
• 1/3 cup soy milk
• Dash of salt
• 1/2 cup pumpkin
• 1/2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 banana, ripe and mashed
• 1 tbsp chia seeds + 1/4 tsp chia seeds
• 1 tbsp walnuts - chopped
• 1 tbsp pumpkin seeds
• 1 heaping tbsp peanut butter

Directions:

In a small pot add your oats, soy milk, water, pumpkin, spices, chia seeds, vanilla and salt.  Once it comes to a boil add in your banana, mash it well and incorporate until everything comes together.

Top with additional chia seeds, walnuts, pumpkin seeds and your peanut butter.

Now tell me, peanut butter and pumpkin?

What do you think?

1414

Ten years past...

Before I start out with my regular post, I just want to send my love to everyone in remembrance of September 11, 2001.  I cannot believe it's already been ten years since that tragic day.  The other day on the radio, they were asking listeners to reflect on where they were that tragic day.  I remember that day so vividly.

I was in grade seven at the time and we had just come in from lunch.  My teacher Mme Danielle came in and had this look of horror on her face.  She had just finished telling us how she was walking her dog, went back in the house turned on the tv and was watching the news.  She explained to us the incident that happened, while crying.  At first I was a bit confused, not to say I was a dumb kid, but we were sitting there listening to her speak, and I'm doing the translation in my head from French to English, trying to figure out if I'd missed something, and the only thing I could think of is, why is she crying over tourism?  Needless to say I didn't quite understand until I went home and saw it on the news for myself.

A few years back, my brother, mom and I went to New York City, and we saw the emptiness of where the Twin Towers once were, and I can't even imagine, even to this day the sorrow those who's families, and friends were in the Towers.  It doesn't matter where we are in the world, September 11th, 2001 will always be a day that people will remember.  My heart truly goes out to each and every one of those who were affected, and are still mourning.

I almost feel selfish continuing to write this post, but I made a promise to myself that before I leave for Korea I was going to work through some posts since I know I won't be spending much time near a computer.

This morning, I was unfortunately visited by, what I believe to be my first real hangover.  It's not even that I drank a lot last night, but I got really affected by it.  Last night, my friend Mary and I decided to toast off to my farewell of Montreal.  I have four more sleeps remaining in this beautiful, wonderful city, and will be boarding my plane for Korea Thursday morning at 8:45 am.  This past week I've had mixed emotions regarding the whole vacation due to some incidents that have occurred, that I don't really want to get into.  But, I realized in the end that I am not living for anyone else, I'm not going to risk not making memories, not exploring a different part of the world because of other people.  Since then I've been really excited.  I picked up my money on Friday afternoon, 393 000 won, equivalent to $400.00 Canadian, I feel rich.

This morning I decided to start my packing.  I am one of those people who definitely over-packs, this time I'm trying really hard not, but I still feel like I have too much, but not enough of the right things.  It's making me a little anxious, but it's all part of the fun right?

Today, as much as I want to post another one of my delicious smoothie concoctions I think I'll save you guys the headache of seeing another smoothie recipe for a day, and instead I'm going to show you guys two dessert recipes that I thoroughly enjoyed.

Plum Date Squares

Recipe adapted from here

 

One of my mom's most well known dessert recipes at Christmas are her date bars.  Her date bars are like none I've ever had before, in being that... most date bars are healthy, hers not so much.  Other than the dates and the oats the health factor in her bars are negated by the chocolate chips, butter, looooaddsss of caramel, more chocolate, and more caramels.  They are the most wonderful bar, but especially at a time such as Christmas, or well any other day of the year for that matter they aren't the healthiest, heart-friendly, eco-friendly dessert there is.  While perusing the blogosphere I came across a recipe for a healthified date square, I decided to then further adapt to to what  I had in the house, and what I was craving.  I'll admit, most date squares are insanely crumbly, these just about top that list, but they are so worth the crumble.  These bars are fantastic, especially with an afternoon tea.  They have plenty of fibre, iron, grains, and you get loads of good fats.  These were fantastic and such a great alternative to a traditional date square.

Ingredients

• 3/4 cups whole raw almonds
• 3/4 cups raw cashews
• 2 cups regular oats
• 1/2 tsp kosher salt
• 18 Medjool dates, pitted and roughly chopped (I love dates so I wanted more)
• 1-2 tbsp coconut oil
• 1 cup dried plums
• 6 dates
• 1/2 cup water

Directions:

Line a square pan with parchment paper.

In a food processor, process the almonds, cashew, salt, and oats until a fine crumble forms.  Add in the dates and process until crumbly again.

Melt the coconut oil and add to the mixture and process until sticky. Adjust oil if you feel it is too dry.  Remove dough from the processor, and set aside 3/4 cup of the mixture for later.

Press the mixture very firmly and evenly into the pan.

Place your plums, 5 dates and water in processor and process until a paste forms. Stop and scrape down the sides of the bowl often.  Scoop out the plum mixture onto the crust and gently spread until even.

Sprinkle on the 3/4 cup of mixture you set aside on top of the plum mixture and gently press down with fingers.

Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Can also be frozen before slicing.  Cut into squares and serve.  Store in the fridge or freezer.

Raw Blonde Nanaimo Bars

Recipe taken from here

My first job was working at Tim Horton's.  With working at Tim Horton's came the introduction of my all time favourite bar; Nanaimo.  As we all know by now, chocolate is not on my happy list, however, I don't mind it when it is with either peanut butter or coconut.  Nanaimo bars has chocolate and coconut, and it is just perfection.  There is just something about biting into one of these little squares that you swear you'd died and gone to heaven.  Last summer I tried my hand for the first time at making Nanaimo bars, and they were certainly a hit, which have still been requested since.  Unfortunately however, I just don't see myself making them anymore because they just don't fall into my diet anymore, if I needed to go somewhere and bring a dessert I definitely would though because they were amazing.

When I stumbled across a recipe for a raw Nanaimo bar, that was blonde instead of chocolate I knew I would be making it very soon.  This recipe is wonderful, it takes a little time to soak the nuts, (which you can prepare the night before), and then from there your food processor does most of the work for you, so it really is a simple recipe to make.

This version of Nanaimo is surprisingly super healthy, albeit full of healthy fats, very, very good for you.  At first I wasn't entirely sold on them, since I was expecting it to resemble your traditional Nanaimo (even though I knew it wasn't), after my second helping I was hooked.  I couldn't wait until I the next day for my dessert so I could have them, and the cycle would happen again, until I was down to my last two with a very sad feeling in my heart.  These are definitely a perfect, simple dessert to make if you're a fan of coconut, and Nanaimo bars!

Ingredients:

Base:

• 1/2 cup raw almonds, soaked overnight
• 1/2 cup walnuts, soaked overnight
• 10 medjool dates, pitted
• 1/2 cup unsweetened shredded coconut
• 1 tsp pure vanilla extract

Filling:

• 1 1/2 cup cashews, soaked overnight
• 1 tbsp ground chia seed
• 1 tsp pure vanilla extract
• 1/2 cup coconut milk
• 1/2 tsp ground stevia leaf – the green powder tastes far better than the white!
• 2 tbsp coconut oil
• 2 tsp fresh lemon rind

White chocolate top:

• 1/2 cup cocoa butter – coconut oil can be used too
• 1/4 cup full fat coconut milk
• 1 tsp pure vanilla extract
• pinch ground stevia leaf
• pinch Himalayan rock salt

Directions:

Soak the almonds and walnuts in one glass container and the cashews in the other the night before you plan on making this delicious treat. In the morning strain both containers of nuts and you’re ready to rock!


To make the base:

In a food processor, combine almonds and walnuts and pulse until they’re broken up into pieces the size of the eraser end of a pencil. Add dates and pulse until broken down. Then, mix in coconut and vanilla by hand. Press mixture evenly into a 9×9 pan and set aside.

To make the filling:

In a food processor, combine all filling ingredients. Grind until the mixture is as smooth as possible. Spread mixture as evenly as possible over top of the base layer and place in the freezer for 5 minutes.

To make the white chocolate top:

Melt the coconut oil in the microwave, once melted, slowly add coconut milk, stirring constantly, then vanilla extract, stevia, and salt. Whisk until combined. Remove pan from the freezer and pour the white chocolate over top. Place back in the freezer for 15 minutes to harden up.

Remove from the freezer and allow to  soften slightly and cut into squares. Serve immediately, or freeze until read to serve.

Makes 25 bite sized bars.

Have you tried making healthy versions of traditional desserts?

If so, which ones and how did they compare?

Mondays, how I love you.

Hello and happy Monday!

Yes, I am actually one of those people that enjoys Mondays.  As much as I enjoy the weekends, I really do look forward to Monday's, why?  On the weekends, I tend to become very... unscheduled.  I am a creature of habit, (over the years I have become better and breaking certain habits... but to a degree), on the weekends however, oi.

This weekend for instance, I saw Harry Potter Friday night (oh my goodness, if you haven't seen it yet, go, go, go!), when I got home at about ten o'clock pm I pretty much went to sleep.  During the night I woke up quite a bit, but I had one of the best sleeps in a looong time, so good in fact that I didn't wake up until one in the afternoon!  I cannot tell you the last time I have slept in that late, even as a teenager I never slept like that, that is, unless Jordan and I pulled all-nighters playing World of Warcraft... but that's another story, and then we'd be going to bed at about five in the morning, so waking up at one seemed logical.  This weekend however, just wasn't like me. 

On Saturday I was not motivated at all to do my regular one hour of biking, instead I decided I want to incorporate strength and abs back into my routine since truthfully I've been neglecting that for the past, errr two months?  Sad I know.  Yeah well, it's Monday, and I'm still feeling Saturday's work out, plus it doesn't help that I did one hour of biking yesterday, and then more strength and abs this morning, eek.  It felt great to use my weights again, do my crunches, and the other little exercises I did.  With that I decided I'm going to start switching my routine up so that I don't get bored and so I'm still motivated :)

The rest of the weekend was okay.  Saturday I did a lot of walking/shopping on one of the main streets in Montreal for shopping.  I went to a vegan restaurant with my mom, had "fish" (which was absolutely fantastic, definitely plan on going back) then came home, and looked at ideas for some tattoos.  I plan on going very soon to get my second tattoo (if we turned back time to six months ago when I got my first tattoo and swore on my life that I'd never ever get another tattoo, and tell past Sam that future Sam wants another tattoo I think I'd die of laughter!  Seriously!)

Sunday I woke up at seven, woohoo, went to Jean-Talon Market, got our fruits and vegetables for the week.  We came home, I made a delicious lunch, then I did an hour of biking, and pretty much spent the rest of the day lounging.  Yes, exciting weekend I know, but I truthfully really enjoyed it.

So again, why do I like Mondays?  I like routine.  I like knowing that I wake up at 4:45 am, hit the alarm for five more minutes, put my work out clothes on, go to the washroom, brush my teeth, get on my bike at 5:00 am and finish at 6:00 am.  Get in the shower, dry off, do my hair, then my make up, and get dressed.  Get my work stuff together, make my breakfast, eat, then leave for work, etc... I like routine.  I like that I start the day off the same way and know what will happen until about 8:00 am, but I know that my day starts off early on the weekdays.  The weekends I sort of become a sloth... which isn't always the case but I've felt so burnt out from work the past few weeks that lounging has unfortunately become habitual.

This weekend + this morning however, I made some really delicious meals.  I'm going to keep it simple and just post what I did instead of going oooohhh, you NEED to make this.  If I'm posting recipes, it's because I loved the outcome and think you should make it, if I didn't like it, I wouldn't post (unless I'm stating this is a failed recipe).

Tropical Fruit Bowl with Lime

*Note: Adding lime to any sort of fruit mixture has become my summer addiction.  It seriously heightens the flavour combination and just creates an utterly perfect breakfast, snack or dessert.

1 peach, cubed
1 kiwi, sliced
1 banana, sliced
1 mango, cubed
1 orange, cubed
Juice from 1/2 of a lime

 

Toss together and voila

Baked Sweet Potato with Broccoli and Cheddar

Now I know why people make broccoli and cheddar soup (I'd never tried this food combination before) and with the added sweetness from the baked sweet potato, hallelujah my friends, hallelujah.

1 sweet potato, cleaned, pierced with fork holes (you can rub it with EVOO + salt if you want, but I didn't) - baked in oven at 425 degrees F for 55 minutes

1/4 broccoli floret (steamed for 2 minutes) and sprinkled with sea salt and pepper

Shredded vegan cheddar + 2 green onion stalks to top it all off

Sprinkled with more freshly ground black pepper

Magical Yoghurt Parfait

Vunderbar is all I have to say.

Handful of PB Puffin's cereal (to die for right?)

Layer of plain yoghurt + 1 tsp cinnamon (I love me some cinnamon)

1 banana, sliced

3-4 dates, sliced

Avocado and Salsa Mash on a Cheddar and Salsa Bagel

When I made my White Chocolate Raspberry Bagels I also made a batch of Cheddar and Salsa bagels.  These bagels are like no other bagels I've had before, hm, maybe other than my Crystallized Ginger and Cinnamon Apple Cider Bagels, oh boyyyyyyyyyy!  I took the same recipe as the White Chocolate Raspberry Bagels, and instead of adding raspberries and white chocolate I of course added salsa and vegan cheddar to my taste.  These bagels oh man, I've been eating them left and right, and unfortunately only have one left.  Since I only have one left I figured my second last bagel needs to be amazing so I did just that.  I've been on a sort of Mexican inspired food thing lately, and so here is where my head was at this morning, which, holy moly it was in the right spot, if you know what I mean ;)

1 avocado mashed with 2 tbsp of salsa + sea salt + pepper

Juice from 1/4 of a lime squeezed on top

Simple and refreshing.

Broccoli, Shiitake Mushroom and Tofu Peanut Butter Bake

I've never had peanut butter with broccoli before but I have had peanut butter with mushrooms and it was amazing, and have also had peanut butter with baked tofu before which was one of the best tofu dishes I've had to this day.  I was craving broccoli and I was craving peanut butter so I figured why not have bake my broccoli, tofu and Shiitake mushrooms and feed all my cravings.  Well I did just that and my tastebuds were definitely dancing and thanking me.  This was so simple to make and the result was fantabulous!

Ingredients for the -

Sauce:

2 tbsp peanut butter
1 tbsp sesame oil
1/2 tbsp soy sauce
1/2 tbsp maple syrup
2 tbsp soy milk
1/4 tsp cayenne

Freshly grated ginger (I love ginger so I tend to put a lot... I probably had about 1/2 tbsp)

+ remaining ingredients for the recipe:

1 floret of broccoli, chopped

6 medium Shiitake mushrooms

3 green onion stalks

Sesame seeds

Directions:

First I heated my stove to 400 degrees F.

I then tossed my TOFU only (which was 1/2 a block of extra-firm tofu in the sauce and let it marinate for 10-15 minutes)

Put the tofu onto a pan and put it in the oven for 20 minutes leaving the remaining sauce in my mixing bowl

I then chopped six medium sized Shiitake mushrooms + 3 green onion stalks and mixed them with the remaining sauce and a generous squeeze of lime juice

Once the tofu was done cooking (the 20 minutes), I tossed the tofu, and added the remaining vegetables.  

I lowered the heat to 380 degrees and baked for 15 minutes.

I then sprinkled the dish with sesame seeds and dug in.

Easy and tasty!

Blueberry Raspberry Nectarine Dream Bars

Here, all I did was made a basis of "Larabar truffles" and flattened the mix, added blueberry jam and spread some raspberries and nectarine slices on top.  If you like Larabars, or the healthy truffles that have been going around the blogosphere for the past few months you simply devour this.  It reminded me of my Peanut Butter and Jam Truffles so it's no wonder I thought this was absolutely dfjasd;lfkjsdlkfj nom-a-licious!

In the bowl of your food processor, mix the following ingredients until a ball forms:

1 1/2 cup pitted, chopped dates

1/4 cup raw cashews

3 tablespoons rolled oats

pinch sea salt

 

Once a ball has form, line a loaf pan with parchment and firmly press your date mixture to the bottom, making an even layer.

Spread an even layer of blueberry jam (or your favourite jam) on top.

Top with raspberries and 1 nectarine sliced with about 1/4 cup of oats.

Devour.

What food flavours have you 

found yourself craving this summer?

My weekend at a glance.

Happy Monday everyone!
...okay maybe not happy, but hello. Monday's always seem to be the toughest days of the week to get out of bed. This weekend, I stayed up the latest I had in a long time... yes, I've actually been sleeping the past week and a bit. Last night I didn't get to sleep until about 10:30 pm, and the night before it was about 11:30 pm, gasp! This weekend was certainly very productive however. I did the groceries, laundry, hung out with people, bought a new yoga video, lounged in bed, and baked. When I say baked, I more or less mean... I had a one-person party with myself in the kitchen and it was some well-deserved therapy.

I started off my journey with homemade chocolate chips. Okay, okay, all us foodies were certainly at a loss for words when the Nutella chocolate chips hit the blogosphere (can't link since Tastespotting is currently down), then all of our jaws dropped and stomach's cried out when Une-Deux Senses showed us her matcha chocolate chips, well immediately my wheels started turning. That's one thing I absolutely love about being a foody, we always seem to have a huge abundance of supplies available, so if ever we get a craving, an idea, inspiration or anything we can immediately go into the kitchen.

Well, I began with the matcha chip cookies. Oh wow, look at me mom I'm making my own chocolate chips! Yes, I seriously may have shouted that out as she walked by in curiosity as to what I was swirling around onto tinfoil at seven o'clock Saturday morning. These were so fun to make, and the feeling of satisfaction you get from making your own chocolate chips, uh hellloooooo!

I changed the recipe, just by adding some coconut oil, to make the melting process a little quicker, and I have to say, you can never go wrong with anything coconut, so hey I went for it.

Matcha Chocolate Chips

Recipe adapted from here

Ingredients:

• 1 cup white chocolate chips
• 1 1/2 tbsp matcha powder (I wanted it to be very in your face matcha!)
• 1 tsp coconut oil

Directions:

Carefully melt the white chocolate chips and coconut oil over a double boiler, make sure not to burn it. Once smooth, whisk in the matcha powder until a smooth consistency forms. Transfer to a piping bag (or Ziploc like I did) and pipe into "chips" onto a piece of foil/wax paper/parchment. Allow to harden completely, about 1 hour or you can speed this up in the freezer.

Chewy Banana Matcha Chocolate Chip Cookies

Recipe thoroughly adapted from here

Before Jordan left for Korea I had wanted to make him Chocolate Chip Cookies since those are his all time favourite cookies, but instead I made him the Peanut Butter Pillows and the Pumpkin Oatmeal Cookies. I had however put a recipe aside that I had wanted to make for vegan chocolate chip cookies, so the other day I had adapted it to fit what I had been craving, and I definitely have to say they were a winner. Yes, they quickly went. This batch made three dozen cookies, and I was left with six at the end of the day. After sitting for a bit the flavours definitely took their course and truly showcased their stuff!

Ingredients:

• 1/4 brown sugar
• 1/2 white sugar
• 2/3 cup canola oil
• 1/4 cup vanilla soy milk
• 2 tsp pure vanilla extract
• 1/2 cups whole wheat flour
• 1/2 cup kamut flour
• 1/2 cup spelt flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cups matcha chips (see above)
• 1/2 cup plantain chips - coarsely chopped
  

Directions:

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, and milk in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the plantain chips and chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

White Chocolate Blueberry Lavender Oatmeal Cookies

With half a bag of white chocolate chips left my wheels were still turning. What kind did I end up making? Well it was between making Rolo or lavender chips, and I had decided on lavender. I remembered one of my favourite cookies from last summer: White Chocolate Blueberry Oatmeal Cookies and I also remembered how much lavender, white chocolate and blueberries go together, so I figured hey, white chocolate + lavender = good chocolate combination. So that is what I did. For this I used Angela's recipe for The Ultimate Oatmeal Raisin Cookie and adapted it quite thoroughly to meet my desires. I have to say considering one of my friends pretty much ate half the batch himself, that they were a success, even my mom's boyfriends eight year old grandson (holy tongue-twister) thoroughly enjoyed them... I have to say I was quite impressed that he liked the lavender. So here is what I did:

For the Lavender Chocolate Chips (same recipe as the matcha chips except...)

Ingredients:

• 1 cup white chocolate chips
• 1 1/2 tbsp lavender - pressed into a fine dust with your pestle and mortar
  
• 1 tsp coconut oil
• Purple food colouring - optional
  

For the White Chocolate Blueberry Lavender Oatmeal Cookies

Ingredients:

• 2 cups regular oats, divided
• 1/2 cup whole wheat flour
  
• 1/4 cup spelt flour
• 1 tsp baking soda
• 1/2 cup pure maple syrup
• 2 tbsp soy milk
• 3 1/2 tbsp coconut oil
• 1 cup coconut flakes
• 1 1/2 cups frozen blueberries
  
• 2 tsp pure vanilla extract
• 1 cup lavender chips
  

Directions:

In a medium sized bowl, mix together the flour, baking soda, coconut flakes and oats. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, soy milk, and vanilla. Mix until the mixture is thoroughly combined. Fold in the lavender chocolate chips and blueberries. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes. Makes about 16 large cookies.

Chinese Chews

Recipe taken/adapted from my aunt's church recipe book?

Next on my list was something that I had at my aunts house over the Christmas break and devoured many, many pieces in one sitting. I've made these a couple of times since but they never last long enough to take a picture, no I'm serious. These are so, so, so, soooooooooo good. Honestly, that doesn't even begin to describe just how tasty these actually are. I love them, and if I could without any consequences I would eat these all day everyday, but realistically I cannot... for the sake of my pants, and my health, but I really do wish I could.

I decided to try making them vegan, and I have to say I certainly succeeded. I will post the vegan version with the non-vegan ingredients in brackets. These are definitely something you should try, because trust me you will not regret it... unless, you decide to eat them all day and your pants... suddenly shrink, oops. If that does happen, don't come knocking on my door, blame my aunt!

Ingredients:

• 1 cup brown sugar
• 1 cup flour
• 1/2 cup dates
• 1/2 cup walnuts (or any other nuts)
  
• 1/4 cup apple sauce + 1/4 Earth Balance butter (melted) - (1/2 cup non-vegan butter)
  
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp flax seed + 3 tbsp water - (1 egg)

Directions:

In a small bowl mix together your flax egg and let sit until it thickens a few minutes. When your flax egg is ready cream all ingredients together with your hands. Bake 20 to 30 minutes at 350 degrees F. Let cool about 3/4 hour and cut into squares. May be sprinkled with icing sugar (these are already sweet enough for me from the dates/brown sugar that I omit this).

Vegan Blackstrap Molasses Cookies - do not have pictures uploaded yet

Recipe taken from here

Next was a batch of molasses cookies. Oh man, I've quickly realized that no matter what time of year it is, regardless if it's Christmas or not, it is always time for molasses cookies. The smell for one simply invites you in for a bite of a cookie with a big warm glass of tea. Secondly, the flavours wrap you up in their warmth. Third, well, their molasses cookies, they remind you of Christmas, therefore no matter how grumpy or sad you are you can't help but feel a bit better when you bite into one of these bad boys. Loved, loved, loved... although I really don't think you can go wrong with molasses cookies now can you?

Ingredients:

• 3/4 cup sugar - more for rolling
  
• 1/3 cup blackstrap molasses
• 1/2 cup canola oil
• 3 tbsp vanilla soy milk
  
• 1/2 tsp vanilla extract
• 1 cup whole wheat flour
• 3/4 cup all purpose flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp salt

Directions:

Preheat oven to 350˚F

In a bowl mix sugar, molasses, oil, milk, and vanilla extract. Mix in flours, ginger, cinnamon, nutmeg, baking soda, and salt. Place rounded tbsp of cookie dough in sugar until well coated then place 3 inches apart on a cookie sheet. Flatten slightly and bake for 12 minutes.

Blissful Berry Cereal Bowl

Of course I didn't spend my whole weekend in the kitchen only baking. No, no, of course not. For starters... I kept my breakfasts' incredibly simple. The past few days along with my smoothies I've been eating this delicious cereal... I seriously think I may have converted to the dark side of cereal eating (that is if gobbled down before ANY sign of soggy-ness comes into play). I am in absolute lust at the moment with this seriously quick and simple meal. This takes no time at all (... well other than letting your sugar sit on the fruit, but if you do this early right before starting to get ready in the morning by the time you go eat your breakfast it's ready!). What I like about this is that yes, your milk changes colours, but you know it's not from artificial sugars and dyes, no it's natural sugars and colours seeping from the fruits, so you can feel like a little kid in all glory staring at the milk change colours and feel good about it at the same time.

Ingredients:

• 1 cup of frozen fruit (or fresh if you have an abundance on hand)
• 3/4 cup strawberry soy milk (or vanilla, chocolate, etc...)
• 1 cup of kamut puffs
  
• Handful of almonds
• 1 tsp sugar
• Agave or anything else to sweeten if you'd like (my bowl was sweet enough from the flavoured milk + sugar.

Directions:

In a bowl allow mix together your fruit and sugar, allow to sit for 15-3o minutes. In your cereal bowl, add your kamut puffs, top with cold milk. Add your berries on top, then sprinkle your almonds or other desired nuts. Munch away!

Fieldberry Yoghurt Parfait

I'm really on a berry thing lately... so for my snacks I've been eating this delicious concoction:
1 cup of frozen berries + 3/4 cup Greek yoghurt + 1/8 tsp cardamom + 1/2 tsp cinnamon + 1 tsp good quality maple syrup ... allow to sit for a while in your fridge for the berries to defrost and allow their juices to release... once done, mix until you have a gorgeous purple colour and enjoy. Also nice, to top it with Bran Bar's, yummy!

Coconut Lime Rice

Recipe taken from here

Yesterday for lunch I decided to treat myself to something... that was simply full of empty, empty carbs but full of crazy, delicious, satisfying goodness. I had planned on making this last week, then had sushi, or salads or other things. I figured, being a weekend and all ... I can treat myself to something full of... nothing, so that is what I did. I loved this. It was seriously sinful. The flavours of the coconut, lime and cinnamon are definitely a match made in heaven and lead me to want to make cookies with those ingredients! This would be perfect with some steamed veggies, or even a pina colada ;) especially on a warm summer day, deeeee-lish.

Ingredients:

• 1 tbsp Earth Balance butter
• 1 tbsp brown sugar
• 1/2 teaspoon salt
• 2 cups Basmati rice, washed and drained well
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1 cinnamon stick
• 2 limes, juice from 1 lime and grated zest of the other lime
• 1/4 cup sweetened coconut flakes

Directions:

In a heavy saucepan over medium heat, melt butter. Add brown sugar and salt, stirring until dissolved. Increase heat to high, add rice and stir until rice is evenly coated. Add coconut milk and water, stirring until combined. Squeeze one of the limes into the mixture then throw the squeezed lime into the rice. Add cinnamon stick. Bring to a boil and cover pot. Reduce heat to medium-low and simmer covered for 20 minutes. Remove pot from heat but do not open lid. Let sit for 10 minutes.

While rice is cooking, toast the coconut by spreading onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.

Remove lime and cinnamon stick before serving. To serve, sprinkle rice with lime zest and toasted coconut.

*Note: all of this was done in my rice cooker, but I figured I would put the real directions down.

Holy moly, what did you whip up this weekend?

Just another day in paradise...

I don't know about you guys but I am hooked on "truffles"/"Larabar knock-offs", cookie dough bites, little baby bites, whichever name you choose to go by they are all good. I love them, they are healthy, delicious, bite-size, perfect for snacking on, adding into "Blizzard's", throwing into cookies or cheesecakes I love them and just can't get enough!

The latest one I came up with was deadly. You guys know I am hooked on coconut, whether it be coconut flakes, water, oil, extract, chocolate, cream, ugh, I love it all! This "truffle" is a little different than regular Larabars. The reason I say this is, when I was making it I had to keep in mind that my friend would be consuming it, and she is severely allergic to nuts. With that being said... that is the biggest percentage of ingredients in Larabars but I found a way! I'm so glad it worked because she's never had a Blizzard before and I wanted to introduce her to one, it might of been a knock-off, but it is even better than the regular Blizzards seeing as it's vegan, you can pronounce the ingredients, no artificial sweetener, it's just deelish.

So here is what I threw together!

Cherry Apricot Coconut Bites

Recipe by me

Ingredients:

• 1/4 cup dried cherries
• 1/4 cup dried apricots
• Dash of sea salt
• 1/2 tsp vanilla extract
• 1 tbsp coconut oil
• 2 tbsp raspberry agave nectar
• 1 cup unsweetened flaked coconut

Directions:

In the bowl of your food processor, whiz 1/2 cup of your flaked coconut. After a few moments throw in your dried fruits and whiz with your coconut. Add in remaining ingredients + coconut, whiz together until a ball forms. When the ball forms, roll into teeny "dough" balls of desired size. If you want roll in additional coconut or other desired toppings such as nuts/sprinkles.

I made a darn good smoothie the next morning with the Cherry Apricot Coconut Bites and here is what I did!

Tropical Paradise in a Cup

Ingredients:

• 1 cup coconut water
• 6-8 Cherry Apricot Coconut Bites
• 1/2 scoop vanilla whey powder
• 1/2 tsp vanilla extract

Directions:

Whirl in the blender, top with an additional truffle ball and drink away!

Since I didn't take a picture of the Blizzard I made Jenna, I will show you a Blizzard of when I used my AMAZZIIIIIINGGGG Peanut Butter and Jam Truffles like I had promised but never showed!

Mock "Blizzard" Recipe

Ingredients:

• 6-8 truffles
• 2 frozen bananas (I also threw in a couple of strawberries)
  
• 1 tsp vanilla
• 1-2 tbsp milk

Directions:

In the bowl of your food processor add the milk, vanilla and bananas, process until it becomes an ice cream like consistency, DO NOT over-mix or you will have melted "ice cream", add in your truffles towards the end. Place in a bowl/cup and top with additional truffles, enjoy!

Complete and utter perfection...

A few years ago my hobby was scrapbooking. Oh how I loved to scrapbook. Just like now with baking and cooking I spent my free time looking at scrapbooking blogs, I imagined the new layouts I was going to make, which pictures were going to go with those layouts, which colours, what new products I was planning on buying at Michaels when the 50% off one item deal came in, I imagined it all. I loved to scrapbook, but then I went to university and that love had to cease because my studies became important. However, as my health started to spiral down this allowed me to develop a new hobby, baking and cooking, it was a bittersweet turn of events.

Soon my thoughts became wrapped around baking and cooking. I wanted to try new foods, new recipes, new combinations, new everything. I wanted to come up with stuff myself, however it seemed as though everything was already invented (what a fool I was). I often thought this about scrapbooking too, so I'd sit on those blogs save hundreds of layouts a night and replicate a couple before going and to bed and right after waking up in the morning. About 80% of the time I copied and that tiny little 20% of the time is when I came up with things myself.

I always noticed however that every time I replicated no matter how beautiful those pages were they just weren't as beautiful as the original. I notice this with food too. You can make something taste so amazing, flawless but the original will pretty much beat it because, well it's the original. You can adapt those flavours and fit them to your desires and that can make it amazing for you, but there's just that little tinge in your heart that's missing because you didn't come up with that recipe first.

Now, I am not saying I came up with this recipe, because I'm sure somewhere out there there is something similar to this but I came up with something fantastic that I needed to share. Lately I've been craving Rice Krispies like there is no tomorrow, but vegan Sam kicked in. I've known since a young age what gelatin is made from, however, after seeing what it is in writing just... did something different to the brain. Even this weekend when I went to the Bulk Barn I skipped past my favourite candies... it was difficult but I did so. I've been trying to look for vegan marshmallow recipes online but can't seem to find any (I'm going to attempt some soon using pectin we shall see) because there is no way I am spending $10.00 on six little marshmallow squares, it ain't happening.

With this I decided that I needed to come up with something that was going to hit the spot just as a piece of Rice Krispy square would, well I found something that ran hundreds of miles past, jumped and slam dunked in one swoop. What I created is perfect, in my eyes at least. We shall see what my fellow workers thing but I don't think I will find any complaints. I made half of the batch vegan and half vegetarian (since I had Reece's chipits and peanut butter fudge chipits that I wanted to get rid of to lessen my non-vegan baked goods so I figured I'd throw 'em in).

To start I adapted my original homemade peanut butter recipe... I changed it into something heavenly. Cinnamon raisin peanut butter.

Cinnamon Raisin Peanut Butter

Recipe by me

• 3 cups of peanuts
• 1/4 cup raisins
• 1 1/2 tbsp EVOO
• Dash of salt
• 1 heaping tsp of cinnamon
• Disregarded sugar

Processed, put to the side.

Peanut Butter Cococnut Kamut Puff Krispies

Recipe by me

This is where the goodness comes in. Look away Rice Krispies because you are soon going to be replaced by a healthier version of yourself but thanks for lighting the path!

Melted 1 1/2 tbsp coconut oil + 2 cups of the above peanut butter on low heat.
Mixed in 1/2 cup maple syrup, stirred until everything was well mixed.
Turned off the heat and added 4 1/2 cups of Kamut puffs, mixed well.
Dumped 1/4 of the recipe into a non-buttered pan. <-- vegan version (then I topped this with flaked coconut and Peanut Butter and Jam Truffles.
For the vegetarian version I added 1 1/4 cup of Reeces chipits.
Mixed well, added to the pan.
Topped with peanut butter fudge chipits and coconut.
Allowed it to sit for 20 minutes.
Cut in and had the biggest food orgasm of life. That's right I said it... it really was that good.

Do I still feel the need to eat a Rice Krispy marshmallow square? Absolutely not! I had never tried kamut or Kamut Puffs before for that matter, however I saw it on the weekend and picked them up, glad I did because it turned out to be a fantastic idea.

HOWEVER, don't stop at just the bars, no no no! DO NOT throw out the crumbs, whatever you do! Gather those crumbs and put them in a big bowl of milk... I feel a trend of me beginning to like cereal because of all the good things I've been creating lately. Top it with a banana and maybe even another little drizzle of maple syrup and you have veg Reeces Pieces cereal with all natural ingredients!

Or try this!

Peanut Butter Cococnut Kamut Puff Krispies Fruity Parfait

Recipe by me

This was delicious, oh goodness, definitely one of the best parfaits I've ever had. I seriously felt like I was doing something bad eating something this delicious for breakfast. I mean seriously, it felt like I was eating a big bag of goodies but no I was not.

For starters I took ~ 1 tbsp coconut oil, mixed it with 1 tsp of raspberry agave nectar and a scant of water, mixed it until smooth
Took raspberries, blueberries and blackberries, mixed them into the creamy agave mixture.
Mixed well, microwaved for about a minute (wanted a sort of compote feel)

Took a tall glass.
Started with the "crumbs" of the Peanut Butter Coconut Kamut Puff Krispies, topped with tropical yoghurt, then topped it with fruit. Repeat, and ended with the fruit and added their juices.

This was perfection. Complete and utter perfection...

I can't wait to have this for breakfast tomorrow morning!

Something you may not of thought of doing...

Are you like my boyfriend, when you hear the word crock pot you automatically think of roasts or stews? Did you ever think you could make breakfast that not only is hearty, tasty, healthy and all around delicious without any meat in your crock pot? Well think again! The crock pot is such a versatile, I have to admit this is the second time I have ever used a crock pot since I don't eat meat, and since when I choose to make soups I do so on the stove. However when I found a recipe for oatmeal in the crock pot I knew I had to make this.

Yes, I am still keeping my New Years Resolution and writing my weekly meals down on paper, therefore when I found this recipe I had to switch some things around, but I ended up making it two days later... not too bad! This was insanely easy, throw ingredients into pot, give it a quick little stir, put the lid on, turn the heat on, go to sleep, and wake up to a big batch of delicious goodness!

I've really begun to love steel-cut oats... they remind me of al dente cooked wild rice. I really like this grain and it's such a nice change from regular oats. When you have oats cooked overnight it's even better since you really don't have to do any work. What's even better is that this is a large batch of oats (obviously you can half the recipe) but you're able to refrigerate and heat later. I did this for two days, it was as good as new. I topped these bowls when I got to work with walnuts, granola, raisins and soy milk. I really loved the simplicity of this and look forward to other lazy days of mine so I can gather up my crock pot and have a delicious breakfast waiting for me in the morning as if I had a butler waiting on hand for me ;)

Overnight, Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Recipe slightly adapted from here

Ingredients:

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1 1/2 cups vanilla soy milk
• 1 1/2 cups water
• 1 cup uncooked steel-cut oats
• 1 tbsp coconut sap
• 1 tsp cinnamon
• 2 tsp ground flax seed
• 1/4 tsp sea salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions:

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.


Raspberry Jam Black Bean and Avocado Brownies

Recipe adapted from here

Remember just like a book: don't judge food before you try it... I know it's not the prettiest of pictures

I have to admit I've never been much of a fan of beans... I still can't eat lentils. However, black beans have always been one of those exceptions, perhaps because you see it at your local "Chinese" restaurants. I have always found them to be sweet so I have never had a problem gobbling them down, which is probably why I wasn't weary when it came to this recipe.

When I first started blogging, there were a few recipes that just made my head question... what? Black bean brownies were one of those. However, I no longer think of it as this crazy-weird food, no no I embrace it. Before I made these I was at the mall with my friend Jenna. I was all excited about these brownies so I had to tell her what I was planning on making. Her response, "if it were someone else I'd be a little confused but coming from you this doesn't surprise me at all". I laughed pretty hard. What I love about Jenna is the fact that no matter how odd the ingredients may be she's always willing to try my food, even if I try and sneak certain ingredients in the concoction that she doesn't like *cough * figs * cough * ... however she always does pick out the flavour. "Sam what did you put in this? Ugh it better not be figs!" I have gotten her to try quite a few things that she's actually really enjoyed, one of them being although a huge fan of spinach, was skeptical about having it for breakfast, however she slurped and loved.

She sat with me while I whipped up these brownies... I changed it quite a bit, and unfortunately screwed up just a bit. Instead of 2 tsp, I added 2 TBSP, as I've mentioned before I really cannot bake with others around me, I always seem to make a little error somewhere along the way.

At first when I took a bite of these I seriously wanted to puke... why I even added coffee in the first place was beyond me, I seriously dislike coffee. However, I let the brownies cool down and took another bite... ended up beginning to enjoy it. Another bite down, another bite, soon pieces were being cut. Unfortunately I made these pretty close to bed time too... by the end half of the pan was gone from both of us...

I really enjoyed these. The next day holy they were even better! I did so again had about five pieces before bed, realizing after the forth piece that well there is a lot of coffee in these... I'd already had four pieces what another piece going to hurt. Well, the caffeine certainly kicked it, oh boy...

I loved these brownies though. Regardless of the misinterpretation of the measurement they turned out wonderfully. What I liked about them the most is that they weren't your typical overly-chocolatey brownie, these were perfect for non-chocolate lovers. They had a subtle hint of chocolate but were still perfectly sweet. I even added raspberry jam for a little added sweetness and they were wonderful! They even gave off the sweet brownie aroma while being baked. I will certainly make this again, and will try different jams, and add nuts next time. These are a perfect afternoon snack and are something you don't have to feel that guilty about.

Ingredients:

• 1 (15.5 ounce) can black beans, rinsed and drained
• 1/4 cup applesauce
• 1/2 cup plain yoghurt
• 1/4 cup maple syrup
• 1 ripe avocado
• 6 tbsp cocoa powder (30gm)
• Pinch of sea salt
• 1 tsp vanilla extract
• 6 tablespoons white sugar <--- I feel like I didn't even add this, oops
• 2 TSP instant coffee (or TBSP if you're crazy or just can't read like me ;) )
• 1/4 cup raspberry jam - to swirl into the brownie

Directions:

Preheat oven to 350 degrees F. Line an 8x8" pan with parchment paper.

Combine black beans, yoghurt, applesauce, maple syrup, and avocado in food processor. Blend for a few minutes, until completely smooth. Add remaining ingredients and continue blending until fully combined, stopping once or twice to scrape down the sides of the bowl.

Spread into parchment-lined baking dish, top with raspberry jam and mix into the batter. Bake for 45-55 minutes, or until a toothpick inserted in the brownies comes out clean.

These are best if you let them sit overnight before slicing and enjoying!

What are some foods that you've made that you never thought you would even try but ended up loving?

Seinworb... excuse the sugar high.

The other week when my mom and I were perusing through HomeSense my eyes narrowed in on a beautiful bag of chocolate chips. The chocolate chips just so happened to be Ghirardelli chocolates. I had never had them before, and was so stoked since they were cheaper than I had imagined. My mom, being a huge brownie lover was incredibly stoked. "I'll pick them up, but you have to make brownies". Sure, that was no problem. It gives me an excuse to be in the kitchen, try out a new recipe, and fill my face? Alright.

Well, I set off. I had found two brownie recipes that oddly enough hit a spot with me. The first recipe didn't include chocolate chips, however it did include Nutella so ugh... how could I resist and walk away from that? Well, I couldn't. No one else in the house could either. I set off to make them. Oh my goodness, the aroma in the house was fantabulous. The house honestly yelled, eat me, eat me! For me not being a fan of chocolate, you would of never guessed. My mouth was drooling at the sight of these bad boys, but I blame it on the Nutella. Once I took my first bite though... it was all over. Oh my goodness. I seriously entered chocolate-brownie heaven. I did, and I very much enjoyed it. Out of these two brownies, this was by far my favourite, just because really, Nutella is such a weakness of mine.

The next day I came across another brownie recipe that this time did call for chocolate chips. The centre looked oh so raw and gooey that I knew this was the recipe I was going to make. Just like the prior, this batch also yelled, eat me, eat me! I gave in, not even a day went by and I had baked up another batch of brownies, what was going on here?!

These were decadent. Yes, they were indeed very good. However, these were far too chocolate-y for me. My mother on the other hand went bananas for them. My friend Jenna also went bananas over them. I had two squares worth. If I were to make these again, I would definitely reduce the amount of cocoa powder and replace it with flour. I used 65% dark chocolate and it was still far too overpowering for me. However, they were indeed delicious, especially when heated. When you heated them, they got the most ooey-gooey centre that just melted, and the aroma, oh I cannot even tell you!

Nutella Caramel Walnut Brownies

Recipe taken from here
Ingredients:

• 1/2 cup AP flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1 cup sugar
• 1/2 stick unsalted butter - room temperature
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup caramel sauce - room temperature
• 1/4 cup Nutella - melted, approximately 15 seconds in the microwave
• Walnuts - roughly chopped to garnish

Directions:

Preheat your oven to 350 degrees.

Into a mixing bowl add your flour, baking powder, salt & cocoa powder. Using a whisk, mix together & set aside. Into your stand mixer add the sugar, butter and mix together until creamy. Add in eggs one at a time. Mix well. Add vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick & sticky.

Spray an ovenproof 10 x 7 dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to bottom of dish. Spray the top of the parchment paper as well. Take HALF of your brownie batter and smooth it on top of the parchment paper. Take your caramel sauce and pour it on top of brownie mixture covering entire layer of brownie {careful not to place it too close to edges}. Place the remaining brownie batter on top smoothing it out.

Bake for 30-40 minutes or until sides are firm and center is no longer giggly.

Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the walnuts.

Fudge-y Homemade Brownies

Recipe taken from here

Yup, even Izzo was taking a whiff they smelt that good!

Ingredients:

• 1 1/3 cup 65% dark Ghirardelli chocolate
• 5 tbsp butter
• 1 tsp vanilla
• 2 eggs
• 3/4 cup sugar
• 1/4 tsp salt
• 3 tbsp baking cocoa
• 1/3 cup flour

Directions:

In a double boiler, melt chocolate chips and butter together. Stir in vanilla and set aside to cool.

In a medium bowl, whisk together eggs and sugar until light yellow and in the ribbon stage (you know you’ve reached this when you can lift up your whisk and the egg mixture drip down in a steady ribbon rather than in gloopy clumps). Stir in salt and cocoa and mix well to combine.

Stir chocolate mixture into egg mixture and combine well. Sift over flour and fold in until just mixed. Do not overmix, or you will have tough, dry brownies.

Pour into a sprayed 8 x 8″ baking pan and bake at 350 degrees for 20-25 minutes.

**do not over bake and allow to cool completely before cutting*

What are your favourite type of brownies? Do you like them cakey, gooey, chewy, exploding with melted chocolates, crunchy? :)