Holy smokes! I feel like I’ve been waiting FOREVER for summer to come to an end! Don’t get me wrong, I love patio season but fall and winter are where it’s at! I love wearing boots, layering on sweaters and jackets and of course did I mention the joy of hibernating? 🙂

Since it’s apple season, I made sure I stocked up on our apples. I’ll find any excuse to make anything that has apple in it. I had an allergy test done a couple of months ago and I found it incredibly interesting how the doctor told me that I was allergic to apples. Like seriously? Me? The person who’s allergic to like a thousand things and counting? I literally laughed at him and said whatever, I’m still eating it anyway. I mean how can I say no to apple pies? Apple tarts? Sliced apples with soy butter? Yes, I know you probably think that’s disgusting but I’m allergic to peanut butter..Like actually allergic allergic..Like anaphylactic shock allergic.

No matter how full I am after a meal, I can’t say no to dessert. Better yet, I can’t say no to apple crisp! I’ve always had a vision of living on a farm and baking apple crisp. After baking it, I’d let it cool on the window sill while my husband rounded up all the cattle.

I used to bake many variations of apple crisp back when I was in middle school. That was how I came up with this wonderful recipe. Try out this delicious apple crisp and let me know what you think of it! I’m sure it won’t disappoint! 🙂


  • Servings: 6
  • Difficulty: Easy
  • Print


  • 4-5 medium apples (peeled, cored and cut into ½ inch pieces)
  • 1 tbsp of lemon juice
  • 1-2 tbsp of ground cinnamon
  • ½ cup and 2 tbp of granulated sugar
  • ¼ cup and 2 tbsp of light brown sugar
  • ¾ cup of all purpose flour
  • dash of salt
  • 1 cup of old fashioned rolled oats (do not use the quick cooking)
  • ½ cup (1 stick) of salted butter (cut into small cubes)


  1. Preheat the oven to 375ºF. Move the oven rack to the middle position in the oven.
  2. In a large bowl, combine the apples with the lemon juice, cinnamon, ½ cup of granulated sugar and 2 tbsp of brown sugar. Set aside.
  3. In another large bowl, combine the flour, ¼ cup of brown sugar, 2 tbsp of granulated sugar and salt. Cut the butter into the flour until the butter is the size of small peas. Add the oats and mix together to form large clumps
  4. In a large baking dish, add in the apple mixture and add in the topping mixture on top. Bake the crisp in the oven for approximately 50-60 minutes. Crisp will be ready  once it’s a deep golden brown.
  5. Let the crisp cool for about 8-10 minutes until topping with vanilla ice cream. Enjoy digging in!! 🙂apple-crisp



Brookie 1

This is what happens when cookies get confused

I had this insane craving for some fudgy brownies AND chocolate chip cookies. Since I try to teach myself some discipline and self-control over what sweets I indulge in, I had such a hard time deciding what to make. But then it dawned on me… why can’t I have a bit of both? I initially thought of making my classic fudgy brownies (Recipe will be up soon) and topping them with a chocolate chip cookie…..But however I wasn’t in the mood for a bar/square. I wanted a decedent cookie. Something to dip into my cold milk. I started brainstorming and it came to me. What if a brownie and cookie dated? What would it’s celebrity name be? That my friends would be called a BROOKIE!!!! 😀

I knew the hardest thing when making these oh so delish brookies would be the consistency. It had to be in sync or else everything would be a mess and my dreams would be shattered and nobody wants to shatter my dreams. I started my quest and made both a brownie and cookie batter. I wish I could lie to you all and say 1/4 of it didn’t end up in my stomach. But oh well, a happy stomach = a happy baker. Once you’ve made both of the batters, you’re going to want to refrigerate them for a good 2-3 hours or overnight unless you want deformed unappealing brookies. Normally, I would use parchment paper but somebody (I won’t say who) forgot to buy some during their Costco run. So I had to make do with what we had which was good old aluminum foil 😉

Next comes the fun part! Making the brookies..or I should I say hooking the brownie and cookie up. Take a mini ice cream scoop or a tablespoon and measure out the dough into little balls. Once all of the dough has been rolled into balls, take one of each and place together to form a bigger ball.
Note: ensure you wash your hands after forming each brookie unless you want to end up with a brownkie.

Bake the amazing brookies for about 8-9 minutes, remove from the heat and cool on a baking rack 🙂 I received many compliments from my family and friends after making these brookies but of course it didn’t mean anything to me because my mind was already thinking about what would happen if the brookie had a love child….. 😉



  • Servings: 24 Brookies
  • Difficulty: Easy
  • Print


 Brownie Dough

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp milk
  • 3/4 cup white chocolate chips

 Chocolate Chip Dough

  • 3/4 cup butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup chocolate chips


  1. Start off by making the brownie dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture into the wet ingredients. Add the milk next until just combined. Fold in the white chocolate chips. Set aside.
  2. Next make the chocolate chip dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. Add in the flour, cornstarch, baking soda and salt. Slowly mix until combined. Fold in the chocolate chips.
  3. Wrap both of the doughs separately in parchment paper and refrigerate for 2-3 hours or overnight.
  4. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  5. Measure 1 tbsp or a mini ice cream scoop of the brownie dough. Roll into a ball. Repeat this with the chocolate chip dough.
  6. Take a brownie and chocolate chip ball and press them together to form a larger ball. Repeat for each cookie. Note, the brownie dough will get onto your hands so you will need to wipe them after each cookie is rolled.
  7. Bake the cookies for 8-9 minutes and Enjoy!!

Brookie 2


I absolutely LOVE making cookies for my family! I find baking so relaxing, calm and peaceful. I usually buy most of the ingredients from Costco just because you will get your money’s worth 🙂 I bought a huge container of vanilla extract and a big bag of Hershey’s Milk Chocolate Chipits which will probably last me all year depending on how much baking I do 😉

My boyfriend decided to help me make some cookies on Sunday. It was fun having a helper in the kitchen and he also gave me a couple of really good pointers while baking 🙂 These cookies turn out absolutely amazing each and every time! They’re super good, chewy, moist and hearty which make them a perfect breakfast they’re not super sweet 🙂


  • Servings: 40 Cookies
  • Difficulty: Easy
  • Print


– ¾ cup of butter (at room temperature)
– ½ cup of sugar
– 1 cup of light brown sugar
– 1 egg
– 1 tsp of vanilla
– 1 cup of mashed bananas (2-3 bananas)
– 1 ¼ cup of sifted flour
– 2 tsp of cornstarch
– 1 tsp of baking soda
– 1 ½ tsp of cinnamon
– ¼ tsp of cloves
– pinch of salt
– 3 cups of rolled oats
– 1 cup of milk chocolate chips


1) Preheat the oven to 350°F. Ensure the rack is in the middle position in the oven. Line 2 baking sheets with parchment paper.
2) In a large bowl, mix the softened butter for about 2 minutes. Add the both the sugars in and mix for another 2-3 minutes
3) Add the egg and vanilla. Continue mixingIMG_5069
4) Add the mashed bananas in and mix until just combined
5) In a medium bowl, combine the flour, cornstarch, baking soda, cinnamon, cloves and salt
6) Add these dry ingredients to the wet mixture
7)  Add in the rolled oats and chocolate chips until just combined
8) Shape the cookie dough in round disks (dough can be chilled in the fridge if too soft) and place onto parchment paper. I usually place 6 cookies on each sheet.
9) Bake the cookies for approximately 8-10 minutes. Remove and chill on cooling rack.
10) Enjoy!!! 😀
photo (2)



I was in the mood to eat some warm chewy chocolate chip cookies today so I decided to whip up an easy batch! This recipe is so easy to make that anyone can make them!! 🙂


  • Servings: 15-18 Cookies
  • Difficulty: Easy
  • Print


photo (3)

– 1 cup and 2 tbsp of all purpose flour
– ¼ tsp of baking soda
– ½ cup of butter (room temperature)
– ¼ cup of sugar
– ½ cup of brown sugar (packed)
– ½ tsp of salt
– 1 tsp of vanilla extract
– 1 large egg
– 1 cup of chocolate chips

1) Preheat the oven to 350ºF. Ensure the rack is placed on the middle position in the oven
2) In a small bowl, combine the flour, baking soda and salt
3) In a large mixing bowl, combine the softened butter and sugars until light and fluffy
4) Add in the vanilla and egg and mix until combined
5) Add in the flour mixture and chocolate chips and mix until combined
6)  Spoon out tbsp sizes of the dough on a baking sheet lined with parchment paper
7) Bake cookies for 8-10 minutes or until golden brown
8) Enjoy!!


I love ginger cookies!! I used to eat them all the time with a glass of cold milk when I was younger. These cookies are an awesome mid morning treat. They are soo rich, chewy and give me so much energy every time I eat them! A normal batch is usually gone within the day 😉


  • Servings: 18-19 Cookies
  • Difficulty: Easy
  • Print


– 2 ¼ cup of all purpose flourphoto 1 (2)
– 2 tsp of baking soda
– ¼ tsp of salt
– 1 tsp of ground cinnamon
– 1 tsp of ground ginger
– ½ tsp of allspice
– ½ tsp of ground cloves
– ¾ cup of unsalted butter, room temp
– 1 cup of dark brown sugar
– 1 egg
– ¼ cup of cooking molasses
– granulated sugar for coating cooking before and after baking)


1) Preheat the oven to 350ºF. Ensure the rack is in the middle position in the oven
2) Line two baking sheets with parchment paper and set aside
3) In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger,
allspice and cloves. Set aside
photo 3 (2)photo 5

4) Cream the butter and brown sugar in a large bowl until light and fluffy
5) Beat in the egg and molasses until combined
6) Add in the flour mixture and mix until combinedphoto 1 (3)
photo 2 (3)7) In a small plate, add granulated sugar
8) Spoon out large balls of dough and roll in the sugar plate
9) Place 6 cookies on each tray. Ensure dough has been lightly flattened down for even baking
10) Bake at 350ºF for 10 minutes
11) Remove from the oven and cool on a cooling rackphoto 4 (3) photo 5 (2)
12) At this time you can sprinkle some granulated sugar on top of each cookie
13) Enjoy!!


My usual morning routine before work consists of going to Starbucks and grabbing my chai tea latte and banana loaf. Lately I’ve been making my chai tea latte at home using the Tazo Chai Tea Latte Concentrate. Which then made me wonder…why don’t I just make the banana loaf at home?? After numerous trial and error, I’ve finally come up with the banana loaf recipe along with a personal twist 🙂


  • Servings: 6-8 Slices
  • Difficulty: Easy
  • Print


– 1 ¾ cup of flour
– 2 tsp of baking powder
– ½ tsp of baking soda
– ½ tsp of salt
– ²⁄³ cup of sugar
– ¹⁄³ cup of butter
– 1 tsp of vanilla extract
– 3-4 ripe bananas
– 2 tbsp of milk
– 2 eggs

– ¾ cup of brown sugar
– 1 tbsp of cinnamon


1) Preheat the oven to 350°F. Ensure the rack is in the middle position in the oven.
2) In a medium sized bowl combine the flour, baking powder, baking soda and salt. Mix well.
3) In a small bowl, mash the bananas until you have reached a chunky creamy texture. Set aside

IMG_3650 IMG_3654

4) In a large bowl, cream butter for 5 minutes. Add the sugar and continue to cream until light and fluffy.
5) Add in the vanilla, mashed bananas, milk and eggs. Mix until combined
6) Add the flour mixture in with the banana mixture and mix until just combined.
7) Pour half of the batter into a greased 8×4 inch loaf pan.


8) Combine the brown sugar and cinnamon mixture together. Add half of the mixture on top of the loaf.
9) Add the remaining batter onto the loaf. Top with the remaining streusel mixture.
10) Bake for 45 minutes, rotating the pan once halfway. To ensure the loaf has been cooked thoroughly, insert a toothpick into the center of the loaf. If the inserted toothpick comes out clean, the loaf is cooked.
11) Cool on a cooling rack for 5 minutes and ENJOY!!!