Apple oatmeal muffins

A healthy muffin recipe for my gluten-free and vegan friends. These are healthy muffins and pack a bunch of flavour!


1 1/2 cups of non-dairy milk (I use Oat milk)

1 Tbsp egg replacement powder + 1/4 cup water (or, 2 eggs)

1/2 cup maple syrup

1/2 cup unsweetened applesauce

3 cups old fashion oats

1 tsp baking powder

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp pure vanilla extract

1/4 tsp salt

1 cup peeled and chopped apples


  1. Preheat oven to 350°F. Line muffin tin with liners or grease.
  2. Combine all ingredients in a large bowl, except for the apples. Mix in the apples last.
  3. Spoon batter into muffin tin and fill all the way to the top.
  4. Bake for 22-25 minutes or until edges are lightly brown and top is set.
  5. Cool and serve!

Gluten Free Pumpkin Snickerdoodles

These pumpkin snickerdoodle cookies are perfect for fall! They have gluten free white chocolate chips for a bit of sweetness. For the non-gluten free recipe, replace gluten free flour with all-purpose flour.

Makes 20 – 24 cookies


1/2 cup unsalted butter (or 1/2 cup vegetable shortening + 1Tbsp water)

1/4 cup brown sugar

1/2 cup granulated sugar

1 tsp pure vanilla extract

6 Tbsps of pumpkin puree

1 1/2 cups Bob’s Red Mill 1:1 gluten free flour (or 1/2 cup buckwheat flour and 1 cup 1:1 gluten free flour)

1/4 tsp baking powder

1/4 tsp baking soda

2 tsps cinnamon

1 tsp pumpkin pie spice

1/2 cup gluten free white chocolate chips or chunks

1/4 cup granulated sugar

1/2 tsp cinnamon


  1. Preheat oven to 350°F. Line one large baking sheet and a small baking sheet with parchment paper.
  2. In a medium bowl, mix together the butter/shortening, brown sugar and granulated sugar until smooth. Add in vanilla and pumpkin and mix.
  3. Mix in flour, baking powder, baking soda cinnamon and pumpkin pie spice. Add in chocolate chips and mix.
  4. Roll dough into 1.5 tablespoon sized balls and flatten a bit. In a plate, mix the 1/4 granulated sugar and cinnamon. Roll each cookie into the sugar mixture and place on baking sheet.
  5. Bake for 10 – 12 minutes or until the edges are set.
  6. Enjoy!

Honey & Thyme Cookies

If you haven’t baked with honey before, it’s a great substitute for sugar. These honey cookies are beautifully soft and chewy. The fresh sprigs of thyme add a nice flavour to compliment the honey.

Makes : 16 – 18 cookies


1 1/4 cups all-purpose flour

1 tsp baking soda

1 Tbsp fresh thyme leaves

1 stick unsalted butter, softened

1/3 cup light brown sugar

1 large egg

1/4 cup honey


  1. Preheat oven to 350°F and line baking trays with parchment paper.
  2. In a medium bowl, mix the butter and brown sugar until blended. Beat in egg and honey until combined.
  3. Mix in the dry ingredients until well blended.
  4. Drop Tablespoon sized dough balls into your parchment paper and keep them 2 inches apart as they will spread when baking.
  5. Bake for 10 – 12 minutes until golden. Remove and cool.
  6. Enjoy!

Mini chocolate cakes

Mini chocolate cakes are an easy way to use up left over chocolate cake or cupcake batter. Once you have nailed the chocolate cake layers, you can decorate and spice it up with different flavours. My favourite combination includes chantilly cream, fresh raspberries and mint. Cream adds the perfect moisture to the chocolate cake.


3/4 cup all-purpose flour

1/2 cup cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1/3 canola or vegetable oil

2 tsps pure vanilla extract

1/2 cup buttermilk or 1/2 Tbsp lemon juice + milk to fill 1/2 cup


Fresh raspberries

1 cup heavy cream

1 tsp vanilla extract

A few mint leaves


  1. Preheat oven to 350°. Line a 9 x 13 or larger baking sheet with parchment paper and grease.
  2. In a large bowl, whisk together eggs, both sugars, oil and vanilla until blended. Mix in the dry ingredients and the buttermilk. Mix only until combined.
  3. Pour batter onto prepared baking sheets and spread until the batter is about 1.5cm thick. It will rise while baking a bit.
  4. Bake for 10-12 minutes until a toothpick comes out clean or when the cake bounces back when you tap it with your finger.
  5. Using a circular cookie cutter about 3 inches wide or similar size, cut the batter into multiple circles.
  6. Beat the heavy cream and vanilla extract until you get whipped cream.
  7. Using 3 pieces of cake at a time, layer with cream + raspberries (cut in half) + a few mint leaves. Add the next layer on top and repeat. Upon adding the third layer, decorate with additional cream. I’ve added a few edible flowers in my cake and on top.
  8. Enjoy!

Grapefruit Scones

Scones are the perfect treat for afternoon tea, to have with a cup of coffee or tea or to share with others. I love scones and their buttery soft texture. Because scones don’t involve too many ingredients, you can play around with the flavours and still end up with a great scone. I baked grapefruit scones with cardamom drizzle and they were delicious.


1 3/4 cup all purpose flour

1/4 cup granulated sugar

2 1/2 tsp baking powder

1/4 tsp salt

Zest of 1 grapefruit

1/4 cup + 1 Tbsp unsalted butter, cut into cubes

1/2 cup fresh grapefruit juice

1/4 plain greek yogurt

1 Tbsp milk


1/2 cup powdered sugar

1/4 – 1/2 tsp cardamom (more for a stronger flavour)

1 tsp water


  1. Preheat oven to 400°F. Line your baking sheet with parchment paper.
  2. In a large bowl, add flour, sguar, baking powder, salt and zest. Mix it all together.
  3. Add butter and mix.
  4. Add in juice and yogurt and mix, until blended.
  5. Place dough onto baking sheet and form into a disc about 1 inch thick and 8 inches in diameter. Cut into 8 wedges and separate each wedge from the middle.
  6. Brush the milk over top the scones.
  7. Bake for 18 – 20 minutes until just golden. Allow to cool.
  8. Mix your glaze in small bowl and drizzle over top the scones while they are warm.
  9. Enjoy With a cup of tea!

Chocolate Mousse Napoleon

Napoleons are my favourite quick dessert to put together. You can select fillings at free will and decorate the as you want. I like to make my own puff pastry and store it in my fridge but you are welcome to use store bought puff pastry.



1 package or sheet of puff pastry

1 cup heavy cream

1 tsp vanilla extract

2 Tbsp icing sugar

1/4 cup chopped chocolate (dark preferable) + a bit for the top

Nuts of choice – optional

Royal icing for the top


  1. Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. Roll out puff pastry until 1 cm thick and cut into 6 rectangles. Place onto the sheet and bake for 15 minutes, until lightly golden and puffed.
  3. Whip the heavy cream, vanilla extract and icing sugar until you get whipped cream. Melt the chocolate on a double boiler or over saucepan of simmering water. Fold the melted chocolate into the whipped cream, very gently. And, there you have it, chocolate mousse.
  4. Smooth the chocolate mousse on to the puff pastry and top with nuts. Place the top puff pastry on top and push down to flatten out the mousse a bit.
  5. Prepare your royal icing with a bit of water mixed in. The consistency shouldn’t be too runny.
  6. On top of your napoleon, spread a thin layer of royal icing. Pipe straight lines of melted chocolate across the pastry. Use a toothpick to drag straight lines through the chocolate, perpendicular to the lines.
  7. Enjoy!

Lemon Berry Napoleon

The perfect summer treat with a combination of tart and sweet. An easy treat to put together for any gathering or a delightful brunch treat.

Step by step video


Homemade or store bought puff pastry (I use this recipe )

Homemade lemon curd ( )

1 cup heavy whipping cream

1 pint of fresh raspberries

Icing sugar for sprinkling


  1. Preheat oven you 400°F. Line a baking sheet.
  2. Roll out 1 sheet of puff pastry until it’s about 1 cm thick. Cut into 6 rectangles. Bake for 15 minutes or until golden.
  3. Allow the puff pastry to cool for 10 minutes and then top with lemon curd.
  4. Place raspberries on top of lemon curd.
  5. Mix heavy cream until it is whipped cream. And add on top of raspberries.
  6. Place the second piece of puff pastry on top and sprinkle a bit of icing sugar on top.
  7. Enjoy!

Salted Caramel Chocolate Cake

We all know that chocolate and salted caramel are a perfect match. A chocolate cake with salted caramel frosting amplifies my love for these flavours. This cake is a rich but light chocolate cake covered in smooth salted caramel frosting.



1 ¾ cups all-purpose flour

¾ cup unsweetened Cocoa powder

1 ½ cup granulated sugar

2 tsp baking soda

1 tsp baking powder

1 tsp salt

½ cup canola or vegetable oil

2 large eggs at room temperature

¾ cup sour cream at room temperature

½ cup buttermilk at room temperature (or ½ Tbsp. lemon juice and regular milk to fill ½ cup)

2 tsp pure vanilla extract

½ cup freshly brewed Cloudforest coffee (or coffee of choice)

Salted Caramel Sauce

1 cup sugar

1/4 cup water

1/4 cup cubed unsalted butter

1/4 cup heavy cream

1/2 tsp sea salt


1 cup unsalted butter, softened

1/3 cup salted caramel sauce

1 tsp pure vanilla extract

1/2 – 1 cup icing sugar


  1. Preheat oven to 350°F. Grease and line two 8-inch (8 x 3 inch) round cake pans with parchment paper. Parchment paper helps the cakes release easily from the pan. You can also use 9 x 3 inch cake pans.
  2. In a medium bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt. Using a handheld mixer or stand mixer with a paddle attachment, mix the oil, eggs, and sour cream together on medium speed until combined. Add the buttermilk (or substitute) and vanilla and combine until blended.
  3. Add in the dry ingredients to the wet ingredients, add the freshly brewed coffee and mix until the batter I completely blended. Divide batter evenly between pans. Bake for 20 -25 minutes until a cake tester or tooth pick comes out clean.
  4. Remove cakes from oven and cool for 10 minutes in the pan. Then remove and cool on a wire rack.

Making salted caramel

In a medium saucepan, add sugar and water. Bring to a boil in medium-high heat and let it boil until it turns a beautiful golden brown. Make sure the sides of the pan are clean and do not touch the mixture as it heats. Once it’s ready, add in the butter, heavy cream and salt. It will bubble a bit but mix well. Let this cool on the side.

Making salted caramel frosting

Use a stand mixer to beat the butter until smooth. Add in vanilla extract and icing sugar. Then once salted caramel sauce is cool, add in and mix.

Assembling the cake

On a cake stand or revolving stand, place the first layer of cake. Add a thick layer of frosting and smooth out flat on top of the layer. Place the second layer on top and frost entire cake. Decorate as you would like and enjoy!

Blueberry Cheesecake Recipe

I’ve tried this recipe and made a few alterations each iteration. Cheesecake can prove to be quite tricky when baking and cooling. I like to cover the cheesecake with a tart fruit reduction, strawberry or blueberry.

Step by step video



1 1/2 cups honey graham cracker crumbs

1/4 cup + 1 Tbsp unsalted and metled butter

1/4 cup granulated sugar


4 8 oz (904g) full-fat cream cheese, softened at room temperature

1 cup granulated sugar

1 cup sour cream at room temperature

1 tsp pure vanilla extract

2 tsp fresh lemon juice

3 large eggs at room temperature

Blueberry compote

2 cups blueberries

1 Tbsp lemon juice

1/4 cup granulated sugar


  1. Remove a rack in the oven and place the other rack on the lowest position. Preheat the oven to 350°F. I recommend getting the cream cheese to room temperature by letting it sit for 2-3 hours beforehand. Measure out the sour cream and eggs and allow to warm at room temperature.
  2. To make the crust, pulse the graham crackers in a food processor. Pour the crumbs into a medium bowl, stir in the sugar and melted butter. Add the mixture to a 9 inch springform pan and pat it down with a measuring cup. Pre-bake the crust for 8 minutes.
  3. To make the filling, use a stand mixer to beat the cream cheese and granulated sugar together until smooth. Add in the sour cream, vanilla extract and lemon juice and beat until mixed. On medium speed, add in the eggs, one at a time while beating. As soon as the eggs are mixed in, stop mixing.
  4. Pour the filling into the pre-baked crust and flatten out the surface. Place your 9 inch pan into a 10 inch cake pan. Place them both into a large roasting pan. Add a pot of boiling water into the roasting pan, up to an inch high. Your 10 inch cake pan should be tall enough to keep the water out.
  5. Bake your cheesecake for 55-60 minutes or until the center is almost set (the very middle will wobble a bit). Turn off the oven, leave the cheesecake in the oven + waterbath and open the door slightly. Allow the cheesecake to cool for 1 hour inside the oven. Remove from the oven and allow to cool at room temperature. Once competely cool, chill in the fridge for 4 hours or overnight.
  6. To make a blueberry topping, reduce 2 cups of blueberries, 1 Tbsp of lemon juice and 1/4 cup of sugar until thick. Once cool, add the blueberry reduction on top of your cheesecake. Option to add whipped cream as well.
  7. Decorate as you wish and enjoy!

Smooth Buttercream Frosting

Getting smooth buttercream frosting takes a bit of trial and error but it’s obtainable! When I first started making buttercream I got all sorts of textures. Here is my recipe for a classic vanilla buttercream frosting.


1 cup unsalted butter, softened

1 – 1 1/2 cup icing sugar

1 tsp pure vanilla extract


  1. Beat the butter with a stand mixer and paddle attachment. Beat until it’s smooth.
  2. Add in the sugar, 1/2 cup at a time and keep mixing.
  3. Add the vanilla extract and continue to mix.
  4. Keep beating until the buttercream is lighter and fluffy.

Troubleshooting buttercream

Q – My buttercream is too runny, how can I fix it?

A – Your butter could be melted and in this case, let it cool a bit to firm up, either on the counter or in the fridge.

Q – My buttercream is too stiff, how can I fix it?
A – Too much icing sugar might cause your buttercream to be stiff, you will need to had more softened butter. Or your buttercream frosting is formed up and you will need to beat it to soften it.