Archive for July 2014 | Monthly archive page

Skinny White Chocolate Raspberry Muffins

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Okay so these muffins are butter/oil-free and are absolutely heavenly! They were quick to whip up and came out sweet, moist and tasting like summer!  The muffins can be easily made vegan if you use the egg substitutes, coconut yogurt and if you can get a hold of some vegan white chocolate!

1 Cup coconut yogurt (Or greek yogurt if you’re not vegan)
1 cup sugar
2 tablespoons of corn starch or 2 flax eggs (2 eggs if not vegan)
1 tsp vanilla extract
1 1/2 cups all-purpose flour (I used oat, barely, rye)
2 tsp baking powder
1/2 tsp salt
1 cup fresh raspberries
1/2 cup vanilla or white chips

1. Preheat oven to 375 F. In a large bowl, yogurt and sugar together until smooth.  Add eggs, beating well after each addition. Stir in the vanilla. 
2. Combine the flour, baking powder and salt in a separate bowl; add to yogurt mixture just until blended. carefully Fold in raspberries and chips.
3.  Fill greased or lined muffin cups two-thirds full.  bake at 375 for 20-25 minutes or until a toothpick comes out clean (20 minutes worked perfectly for me). Let cool for 5 minutes before removing from trays to a wire rack.

Creamy Spinach Tomato Rotini Pasta




1 medium tomato diced

1 1/2 cups Rotini pasta (uncooked)

1 clove garlic minced

1/3 of an onion

1 cup spinach

1/3 cup cream

1 tablespoon flour

about 1/4 cup  cream cheese

3 tablespoons tomato sauce

Olive oil

Fresh Basil chopped

Salt and pepper to taste


Start boiling water for the pasta and add a dash of salt.

In a frying pan, on medium heat throw on a swig of olive oil and add the minced garlic and onion, let that cook for about a minute. In a seperate bowl whisk together the flour and cream, turn the pan’s heat down to low and add the rest of the ingredients. Finally, add the pasta last once cooked.


Light Roasted Red Pepper Hummus



This Hummus recipe is the perfect, light consistency and full of flavor! It’s great for snacking on with veggies, or whip up some of the homemade chips and serve it at your next summer bbq!






Start by cutting 2 red bell peppers in halves and place them skin side up in an oven or toaster oven. Roast them on broil until the skin is nice and charred on top. Once they’re done put them in a ziplock bag for about 10 minutes and then the skin should be easy to remove.



Put all the ingredients into the food processor and blend until smooth.


Once the red peppers are added it should turn a more orangey shade.


Serve with veggies, crackers, pitas, on a sandwich or with these homemade tortilla chips!

Hummus Recipe


  • 2 whole red bell peppers (Or about 3/4 cup chopped jarred roasted red peppers)
  • One 15 oz or 19 oz can chickpeas
  • 1/4 cup lemon juice or about 1 large lemon
  • One large garlic clove, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Pinch cayenne pepper (optional)
  • 1/2 to 1 teaspoon salt


Strain and rinse chickpeas, add all ingredients to food processor until well combined. You can optionally add 1/4 cup of tahini, but mine tasted fine without!

Garnish with paprika and olive oil and serve with homemade tortillas!

Tortilla Recipe:


  • Round corn tortillas
  • Olive oil
  • Salt


Preheat your oven to 350°F. Pour a few tablespoons of oil into a bowl and brush a thin coating onto your baking trays. Brush the top of each tortilla with a thin layer of oil and lay them in a pile. Using a sharp knife, cut your tortilla stack in half using one firm chop, if possible. Continue to cut until you reach a desired chip size. Place the tortillas un-oiled side down in a single layer on the oiled trays. A little overlapping is fine, but not too much or they won’t crisp. Sprinkle a pinch or two of salt over the tops, assuring that all of the wedges get a touch of salt. Place trays in the oven and bake for 8 – 12 minutes. Check your chips at 8 minutes and rotate your pans. Thinner tortillas can burn easily so keep an eye on them. They’ll be done when the edges are crisp and curve slightly from the tray. The chips will still be flexible in the middle, but will crisp further as they cool. Remove trays from the oven and let cool slightly. As they cool, the chips will continue to crisp all the way through. Test one and if it isn’t as crisp as you would like, return the trays to the oven for another 2 or 3 minutes.



Classic Vanilla Cupcakes

Mmmm nothing like a good old fashioned sweet vanilla cupcake. These are perfect for baking with the kids and letting them get creative with the frosting and decorations!
In a medium bowl, whisk together the flour, baking powder, baking soda and  salt. Set flour mix aside. In the bowl of an electric mixer, beat together eggs and sugar, then add vanilla and oil and continue mixing.
To make buttermilk I added about half a tablespoon of lemon juice to half a cup of milk and let it sit for 5 minutes.
Alternate between adding half the flour mixture and half the buttermilk to the butter mixture.about half of the flour mixture and beat until just combined and smooth.
Pour the mixture into lined muffin trays filling each about halfway. muffin
Bake for about 12-14 minutes or until they just start to golden up at the edges.
Let cool before icing and decorate however you wish!
Yields: 15 cupcakes (I got about 17)
  • 1¼ cups cake flour or Canadian bleached all-purpose flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup sugar
  • 1½ tsp pure vanilla extract
  • ½ cup canola oil
  • ½ cup buttermilk
Preheat the oven to 350°F and line a muffin pan with cupcake liners.
  1. In a medium bowl, whisk together 1¼ cups  flour, 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt and set aside.
  2. In an electric mixing bowl beat the 2 eggs and sugar together on medium speed.
  3. Add vanilla and oil and continue mixing.
  4. Reduce mixer speed and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth.
  5. Pour batter into a lined muffin pan filling each about halfway.
  6. Bake for 12 -14 minutes at 350°F (I had them in for about 17 minutes but my oven is quite old). Let them cool in the pan for a couple minutes before removing to a cooling rack
  7. Once the cupcakes are cooled to room temp, ice and decorate them as desired! All we had was chocolate icing and it turned out great with the vanilla cupcakes.

Sparkling Blueberry Citrus Refresher


With the summer heat waves pouring in this Berry Citrus refresher is the perfect way to stay hydrated and healthy. Try whipping together one of these when you’re craving a soda or fizzy drink while you’re enjoying the blazing summer sun!


Grab a glass and add a handful of frozen blueberries (or berry of choice) along with a wedge of lemon or orange. Pour in some grapefruit perrier (or any carbonated water) and top with ice.

Enjoy the simple midday refreshment!

Healthy Banana Oatmeal Muffins

 These muffins are ideal for mornings when you crave breakfast for dessert! They’re sweet, satisfying and moist without having any added butter or oil! The oatmeal keeps you full, the applesauce and greek yogurt add moisture and nutrients while the bananas add the perfect sweetness and flavour!
Yields12 Muffins (I ended up with closer to 16 muffins)
2 ripe bananas mashed (I used 2 and a half and a little less sugar)
3/4 Cup Almond Milk (or milk of choice)
1 Teaspoon Vanilla
1 Egg
3 Applesauce
2 Tablespoon + 1 Teaspoon Plain Greek Yogurt
1 Cup Flour
1 1/2 Cup Rolled Oats
1 Teaspoon Cinnamon
1/2 Cup Brown Sugar
3/4 Teaspoon Baking Powder
2/3 Teaspoon Baking Soda
1/2 cup dark chocolate chips (optional)
1- Preheat oven to 350 and grease or line muffin pan.
2- Combine flour, oats, cinnamon, brown sugar, baking powder and baking soda.  Mix until well combined and set aside.
3- In a separate bowl, combine mashed bananas, milk, egg, vanilla, applesauce, and greek yogurt. With an electric or Kitchen Aid mixer, beat until everything is well combined.
4- Add the dry ingredients to the wet ingredients and mix with an electric mixer on low until smooth and well combined.
5- Fold in the chocolate chips (optional) and pour mixture into the lined or greased muffin pan.  Bake in 350 degree oven for 20-25 min or until a toothpick comes out clean.  Allow muffins to cook in muffin pan until cool.

S’mores Cookies



These cookies are just as perfect as they sound. The best combination of an old fashioned chocolate chip cookie mixed with a summer classic, campfire s’more!

Just start by whipping up the cookie dough and throwing it in the fridge or freezer until it hardens up (depending on your patience level).


Next line a cookie tray with parchment paper and throw on your grahm crackers in neat rows.


Spoon out about a tablespoon of cookie dough on each grahm cracker and place them in the oven for about five minutes until they’re partially cooked. Then (optional) remove them and add on some extra chocolate by putting pieces of a Hershey’s bar or any other chocolate bar of your choice! Throw them back in the oven.


Et voila! Perfection!


Bring them to the next backyard BBQ, camping trip or bonfire and they’ll be gone in no time, trust me!


Yields about 3 dozen


  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • (optional) 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars, broken into pieces
  • 1-2 packages graham crackers, broken into squares


  1. In a medium bowl, combine the flour, baking soda, sea salt and cinnamon. Set aside.
  2. In a Kitchen Aid/electric mixer, cream together butter, white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  3. Add the flour mixture to the butter mixer and combine on low speed.
  4. Fold in the chocolate chips and marshmallows. I only had the large marshmellow so I simply cut them into quarters and it worked perfectly. Chill the dough in refrigerator for 1 hour to overnight (I just threw it in the freezer for about 20 minutes and it worked fine).
  5. Preheat the oven to 375 degrees. Line cookie trays with parchment paper.
  6. Lay out graham crackers side by side on the pans as close as possible, adding or removing graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers. (But watch out for the grahm crackers can easily burn and leave the cookies underdone)
  7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
  8. Bake for 5 minutes then (optional) remove from oven to press Hershey’s bar (or bar of choice) pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
  9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. Bake until the edges start to become golden brown. Move them to a cooling rack when done. For clean cutting make sure cookies are completely cool and cut with a sharp knife. (I ended up not needing to cut mine seeing as the dough didn’t spill off of the grahm crackers.

Honey Lavender Cupcakes

I love using lavender in baking, it really adds a unique, almost elegant sort of flavor to the recipe.

Start by preheating the oven to 350 degrees F and lining your muffin tins (it makes about 16 muffins).


To start, grab a medium bowl and combine flour, baking powder, lavender, and salt.



I chopped up the lavender buds just to make them a little finer. This allows them to fully combine with the mixture.


Next, grab your Kitchen Aid or electric mixer and beat together the butter, sugar, honey, and vanilla until combined. Add the eggs, beating them well after each.


Alternate between adding the flour mixture and the milk to the butter mixture, beating on low after each addition until everything is well combined


This step is optional, but I added some red and blue food colouring (or go with purple if you have it). I poured a few drops of each while mixing until I achieved the desired shade of purple. Then just spoon the batter into your lined muffin trays, pop them in the oven and voila!


Let them cool off completely before icing!



1/2 cup butter room temp
2 eggs
1 3/4 cups  flour (I used oat barley rye)
1 1/2 teaspoons baking powder
2-3 teaspoons dried lavender, finely chopped
1/2 teaspoon salt
1 cup sugar
1/4 cup honey
1 teaspoon vanilla
2/3 cup almond milk (or any other milk)

8 ounces  cream cheese
2 tablespoons butter
1/4 cup honey
1/2 teaspoon vanilla
3 cups powdered sugar


Preheat oven to 350 degrees F.

In a medium bowl combine flour, baking powder, lavender, and salt. Set aside. In a mixing bowl or Kitchen Aid mixer, beat butter for  about 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add  the eggs, beating well after each addition. Alternate between adding the flour mixture and the milk to butter mixture, beating on low speed after each addition until everything is well combined. Fill each muffin tin halfway with batter bake for 16 to 18 minutes or until a toothpick comes out clean. Let cool before removing cupcakes from muffin tins. Cool completely on wire racks.

In large mixing bowl beat cream cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add the powdered sugar one cup at a time, beating well. Let cool before icing.