Christmas Cookie Dip

Looking for a last minute dessert to bring to your Christmas party this year? This Christmas cookie dip is festive, fun and delicious! It’s a great dessert to grab a quick bite of in the middle of a social gathering. If you’re tight on time, you can even buy graham crackers or fruit as a substitute for homemade sugar cookies and just make the dip!


Christmas Cookie Dip          |     Level: Easy     |     Serves: 10     |



1/3 Cup Vanilla Yogurt

1/4 Cup Cream Cheese, Softened

1/3 Cup Butter, Softened

3/4 Cup Icing Sugar

1/2 Tsp Vanilla Extract

1/4 Cup Holiday Sprinkles



Using an electric mixer, cream together the butter, cream cheese, and sugar until light and fluffy, about 2 minutes. Add in the vanilla and continue mixing for another minute. Add in the vanilla yogurt and mix until smooth and all ingredients are combined. Remove bowl from electric mixer and fold in the sprinkles (extremely gently or else the colour from the sprinkles will run).  Refrigerate for 1-2 hours before serving. Serve in your favourite holiday dish topped with more sprinkles, and with cookies or fruit for dipping. Enjoy!

For the sugar cookies, I used Martha Stewart’s Sugar Cookies recipe but used half of the ingredients instead of a full batch!

Matcha Energy Balls

Need that extra kick to get you through the day? These matcha energy balls are packed with caffeine and protein to help you with those long work afternoons. Made out of only 5 ingredients and so easy to make, you simply cannot go wrong with this recipe!


Matcha Energy Balls          |          Level: Easy          |          Serves: 8-10         |



1 TBSP Match Green Tea Powder

4 TBSP Vanilla Whey Protein Powder

3 TBSP Coconut Oil

1 TBSP Honey

1 Cup Unsweetened Shredded Coconut



Combine all ingredients in a medium bowl using your hands until everything starts to stick together. Grab a small handful of the “dough” and roll it firmly with your hands, making sure all ingredients are packed together and form a ball. If the dough is too dry, add a little bit more coconut oil. Repeat until you’ve used up all the dough and you’ve got 8-10 energy balls. Enjoy all week long!

Mini Apple Crumble Cheesecakes

Looking for the perfect fall recipe? Well you’ve stumbled upon it! The added ginger and cinnamon gives a nice twist to the classic cheesecake filling, and the apple crumble on top perfectly completes this fall recipe. You can make this recipe into a full sized cheesecake or make mini ones (like I did) which makes it easier to serve at dinner parties  or share with your friends!


Mini Apple Crumble Cheesecakes          |     Level: Medium     |     Serves: 14-16     |



Graham Bottom:

1 Cup Graham Cracker Crumbsimg_6423

1 Cup Oats

1/4 Cup Brown Sugar

1/2 Cup Melted Butter


2 8oz Packages Cream Cheese, Softened

1/4 Cup Brown Sugar

1/4 Cup White Sugar

2 Tsp Vanilla

1/8 Tsp Ginger

1/2 Tsp Cinnamonimg_6424-1

2 Tbsp Corn Starch

Apple Crumble Topping:

2 Large Apples

1/2 Cup Oats

1/4 Cup Flour

1/4 Cup Brown Sugar + 2 Tbsp

1/2 Tsp Cinnamon

2 Tbsp Coconut Oil (or Butter)



Preheat oven to 350°F. Prepare your muffin tin with 14-16 muffin liners. In a small bowl, combine the graham cracker crumbs, oats, brown sugar and melted butter. Press about a spoonful into the bottom of each muffin liner and bake for 5 minutes. Meanwhile, prepare your apple mixture by peeling, coring and finely chopping the apples. Place them in a bowl with the cinnamon and 2 tbsp brown sugar, stir until evenly coated. In another bowl, mix together the rest of your crumble ingredients until it resembles loose crumbs. Set aside, and using an electric mixer cream together the cream cheese, brown sugar, white sugar, vanilla, ginger, cinnamon and corn starch until smooth. Poor about a spoonful of the cheesecake mixture on top of your graham crust, leaving enough room for the apples and crumble topping. Gently layer the apple mixture on top of the cheesecake and top with crumble. Bake for 30 minutes, remove from oven and allow to cool completely before storing them in the fridge overnight. Enjoy!




Recipe adapted from Cake’s Cottage caramel apple crisp cheesecake.

Homemade Apple Sauce

Wasn’t apple sauce everyone’s favourite when they were a little kid? It’s the most simple recipe to make yet so healthy at the same time. The only part about making apple sauce that can be time consuming is the actual peeling of the apples, the rest of the time you just let it simmer! It’s the perfect snack to send with your kids to school or have in the fridge for whenever they feel like it. Personally though, I think it can be enjoyed at any age.


Tip: To make my apple sauce I usually like to use sweeter apples such as Lobo or Honey Crisp so that there is no sugar added!


Homemade Apple Sauce          |     Level: Easy     |     Serves: 15     |




20 Apples

1 Cup of Water

Cinnamon to Taste



Peel and finely slice your apples, removing the core and seeds. Place them in a large pot and add a cup of water over the top. Simmer on low for about an hour or until the apples becomes soft. Remove pot from heat and use a hand blender to purée the apples until it becomes a smooth sauce. Allow to cool before serving and sprinkle with cinnamon if desired!


Tip: You can adjust the recipe to however many servings you want!

Apple Crumble Shortbread Bars

Tired of your classic apple crumble? This recipe adds a deliciously sweet twist with its shortbread base. The best part about this recipe is that you can actually cut them into squares, making them easier to serve and half the mess of a classic apple crumble!


Apple Crumble Shortbread Bars          |     Level: Medium     |     Serves: 18 bars     |



Shortbread Bottom:

1 Cup Flour

1/2 Cup Butterimg_6435

1/4 Cup Sugar

1 Tsp Vanilla Extract

Apple Filling:

3 Large Apples

2 Tbsp Sugar

2 Tbsp Flour

1/4 Tsp Nutmeg

1 Tsp Cinnamon

Crumble Topping:

1/2 Cup Flour

1/4 Cup Butter, Room Temperature

3/4 Cup Brown Sugar

1/2 Cup Oats



Line a 9×9 inch pan with parchment paper (it will be easier to lift your squares out when they’re done). Preheat the oven to 300°F. To make your shortbread base, whip the butter in an electric mixer until it becomes smooth and pale, about 3 minutes. Add in the sugar and vanilla and mix until smooth. Slowly add in the flour and mix until everything is combined. Place the mixture into the bottom of your pan and bake for about 35-40 minutes, until the shortbread looks cooked and is firm to the touch. While the shortbread is baking, prepare your filling and topping. To make the filling, peel, slice and finely chop the apples. Put them in a bowl with the sugar, cinnamon, flour and nutmeg and mix together until apples are evenly coated. In another bowl, mix the flour, brown sugar and oats together. Cut in the butter until your mixture resembles loose crumbs. Remove your shortbread from the oven and turn the heat up to 350°F. Sprinkle a bit on the apple crumble on top of the shortbread bottom, then add your apple mixture. Smooth it out until you get an even layer. Add the rest of the crumble on top and bake for another 30 minutes. Remove from oven and allow to cool completely before refrigerating it. For best results, refrigerate the bars for at least 3 hours before cutting them so that they keep their shape (and they taste better cold too!). Serve with your favourite vanilla ice cream and enjoy!




Recipe adapted from Sober Julie’s Apple Crisp Bars


Caramel Butter Bars

This combination of shortbread cookie dough and gooey caramel is a match made in heaven! Whether they’re for a summer BBQ with friends or you’re simply in the mood to indulge in something sweet, these bars will hit the spot. While they’re definitely not diet-friendly (I mean, how can they be with “butter” in their name?), you’ll have to trust me when I say they’re worth every bite.

Caramel Butter Bars          |         Level: Easy          |         Serving: 20 bars


4 Cups Flour

1 Cup Sugar

1 1/2 Cups Icing Sugar

1 TBSP + 1 TSP Vanilla

2 Cups Salted Butter (1 Brick), Room Temperature

1/3 Cup Milk

1 Bag Caramel Candies



Begin by preheating your oven to 325°F while you prepare your ingredients. Using an electric mixer on low speed, cream together the two sugars and butter until fluffy. Add in 1 TBSP of vanilla, then slowly add in the flour until you’ve created a smooth dough. Divide your dough into thirds and press one-third onto the bottom of a greased 9×13-inch baking tray. Allow the rest of your dough to chill in the fridge while you bake the crust for about 20 minutes. You know that the crust is ready when the edges are golden brown. Allow it to cool for about 15 minutes. Meanwhile, prepare your caramel filling by unwrapping the caramels and placing them in a microwave-safe bowl with the milk. Microwave on High for one minute and then stir. Continue to microwave caramel on High for 30 second intervals until completely smooth and creamy, then add in 1/2 TSP Vanilla. Once the crust has finished baking and has cooled, pour the caramel evenly on top. Take the rest of the chilled dough out of the fridge and crumble it evenly over the caramel. Bake for another 30-35 minutes until golden brown. Let cool, cut into squares, and enjoy!


Recipe adapted from cookies and cups salted caramel bars





Baileys Coffee Cupcakes

Are you a Baileys lover? If yes, then these cupcakes are definitely for you! Biting into one of these beauties is like biting into a pure cup of Baileys Irish Cream (the secret is most definitely in the icing). Relatively easy to make, these cupcakes are perfect for any occasion.

Baileys Coffee Cupcakes          |          Level: Easy          |          Serves: 20


Cupcakes                                                                                Icing

2 Cups Sugar                                                                         3 Cups Powdered Sugar

1 Cup Butter (Unsalted), Room Temp                          1 Cup Butter (Unsalted), Room Temp

1 1/2 Cups Self-Rising Flour                                              1/4 Tsp Salt

1 1/4 Cups All-Purpose Flour                                            1/2 Cup Baileys Irish Cream

4 Eggs

1/2 Cup Milk

1/2 Cup Brewed Coffee (Strong)

1 Tsp Vanilla Extract

1 Tsp Instant Espresso (+ More for Garnish)


Begin by preheating the oven to 350°F. In a medium bowl, whisk together the two flours. In a separate bowl, mix together the milk, brewed coffee, and vanilla. In an electric mixer, cream together the sugar and butter. Add in the eggs one at a time. Once everything is beaten together, starting adding a little bit of the flour mixture and then a little bit of the coffee mixture. Continue alternating the two mixtures until everything is mixed together. Lastly, add in the espresso powder. Once everything is combined, pour mixture into muffin trays lined with paper muffin cups and bake in the preheated oven for about 15 minutes, until cooked through. While the cupcakes are baking, you can make the icing. To do so, begin by creaming together the butter and salt until light and fluffy. Then use the same technique as for the cupcakes, by alternating the icing sugar with the Baileys Irish cream until desired texture and sweetness. Wait until the cupcakes are completely cooled before icing them and topping them off with a little extra espresso powder for decoration. Enjoy!

*Tip: If not consuming the cupcakes right away, keep refrigerated until ready.

For a personal fun touch, you can add flavour infusers to your cupcakes filled with extra Baileys (or any alcohol you prefer). I personally used Wilton Shot Top Flavor Infusers that I had gotten as a gift during the holidays! They definitely added that extra something special.


Recipe adapted from: Food52 Irish coffee cupcakes recipe.