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



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 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!!!



For starters, I am allergic to peanuts, coconuts and all other types of nuts. While growing up it was definitely hard because almost everything I ate could have been cross contaminated with nuts. Because I work in an office, my main goal lately has been to eat healthy and not just reach for a bag of chips when stressed out. I thought energy granola bars would be an awesome way to not only fill me up but be healthy at the same time. I’ve visited many local grocery stores and almost every single bar that I’ve found either contained nuts or was full of sugar. This is where the quest for the ultimate granola bar began!

After tons of research, I finally decided to go ahead and try making my bar. This bar would be sugar free, gluten free and of course NUT FREE!!

I found that in regular bars, peanut butter was used as both an energizer and a way to hold the bar together. For my bars, I decided to substitute the peanut butter with some dates. I found that the dates would add some sweetness and could act like a glue to hold all of the ingredients together. I used organic pitted Medjool dates that i found in my local grocery store.

To make these wonderful bars you will need the following,
– Medjool dates
– Water
– Rolled oats
– Chia seeds
– Sunflower seeds
– Pumpkin seeds
– Dried fruit (I used dried cranberries)
– Cinnamon
– Vanilla extract
– Salt

I started off by lining a baking sheet with parchment paper and preheating the oven to 350F. Take the rolled oats and grind them in a blender until a fine flour forms. I used my magic bullet. Add the ground oats into a large bowl. Add the dates and water into the blender and blend until smooth. I found that soaking the dates for 15 minutes allowed them to get smooth and made them easier to blend. Combine the date mixture in with the oat flour. Add the remaining ingredients and blend until combined.

Spread out the mixture on the baking tray and bake for about 25 minutes. Cool and cut into preferred size bars.

These bars came out amazing and my whole family just loved them! I did end up taking half of the bars and freezing them 🙂