Category Archives: recipe

Decadent Holiday Fudge

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“Is this the best fudge we’ve ever had?” I asked Court in amazement.

“Yes, I think so!” 
This recipe might change your life, and it only takes 5 minutes to make.
Decadent Holiday Fudge
Makes about 15-20 pieces (I lost count, the fudge kept forcing its way into my mouth as I was slicing it)
Ingredients:
1/2 cup canned coconut milk (don’t use light)
2 tbsp coconut oil or regular butter (I prefer the butter version)
1 tsp vanilla
pinch of salt
1 dark chocolate Lindt bar, chopped (I used Intense Cranberry)
2 cups powdered sugar
1/2 cup cocoa
1/4 unsweetened shredded coconut, set aside
Lightly grease an 8×8 baking dish. In a saucepan over medium heat, melt coconut oil and milk. Let simmer until it starts to bubble. Reduce heat to low, and stir in vanilla and salt. Now add Lindt chocolate, stirring until melted. Add powdered sugar and cocoa, continuing to stir until all ingredients are combined. Pour into baking dish, sprinkle coconut on top and place in refrigerator to set for at least two hours.

We ate the entire pan within two days. Oops. 
In addition to making fudge, I decorated our Christmas tree last weekend. We get a ‘real’ tree each year – they’re only $40 from Save on Foods, and they last at least a month! I love coming home to the scent of fresh pine. 
These lazy guys watched me decorate:
Have you put up your Christmas tree yet?
Do you switch up your decorations/color combos each year, or do you stick with ‘traditional’ Christmas colours?

Apple Pie Bars

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Has anyone else noticed the Larabar name difference between Canada and the States? My favourite Larabar is “Apple”, but in the States it’s called “Apple Pie”. When I asked Larabar why this was, they explained Canadian law requires them to be “very literal” with their product names.  You can sleep well tonight knowing that. You’re welcome! 





Apple Pie Bars
Inspired by this recipe, my Moms homemade pie and Apple Larabars

Ingredients:
2 cups rolled oats
1 1/4 cup whole wheat flour
2 tbsp brown sugar (sweeten to your preference)
1 tsp salt
1 tsp baking soda

1/2 cup unsweetened applesauce + 1/2 cup applesauce, set aside
2-3 tbsp non dairy milk
1 tbsp coconut oil (melted)


2 peeled and chopped apples
2+ tbsp chopped walnuts set aside
2+ tbsp unsweetened coconut, set aside

Preheat oven to 350F

Sift together oats, flour, sugar, salt, baking soda and cinnamon. In a separate bowl, mix wet ingredients (except the half cup of applesauce) then slowly add dry to wet. If mixture is a little on the dry side, add more milk. 

In another bowl, combine 1/2 cup applesauce with chopped apples.

Press half the oat mixture into the bottom of a lightly greased 9×9 baking pan.
Evenly spread apples over crust. Sprinkle on the remaining oats, walnuts and coconut.

Bake for 25-30 minutes. Let bars cool slightly before digging in – oh, and serve with a big scoop of vanilla bean ice cream.

Are you a chocolatey or fruity dessert person? I go through phases, preferring fruit themed desserts during the summer (lime sorbet! strawberry cake!) and ‘comfort’ desserts throughout fall and winter. 

Chocolate (Crunch) Cream Pie

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A few months ago I attempted raspberry chocolate tofu mousse, which didn’t turn out. I think the problem may have been that I used firm tofu, which gave it a gritty texture.

I tried it again, but this time with silken tofu and poured it into a pie crust which I made with cinnamon Puffin cereal.
It turned out fabulous and I can’t wait to share it with my friends and family! And you! 
When Court was halfway through eating his first slice I asked him to guess what I made it with. “Chocolate” was his answer.  Yeah, thanks.
He then became suspicious. I think he assumed I snuck beans into the dessert again, but when I told him it was just tofu he was pleasantly surprised.
You really can’t taste the tofu, and it creates such a wonderful thick and creamy texture.
Chocolate Crunch Cream Pie
(No baking required!)
Serves 6-8
Crust:
In a blender, mix:
1 cup Puffins (cinnamon) cereal
1 tbsp melted butter or oil
pinch of salt
Blend until it turns into fine crumbs, and press into a pie pan.
Pie filling:
2 (small) packages silken tofu
1 3/4 – 2 cups cocoa
4 tbsp light agave nectar (or more, if you prefer a sweeter flavour)
tiny splash of chocolate almond milk (because you can probably never have enough chocolate)
1 tsp vanilla
pinch of salt
Optional: two handfuls dark chocolate chips – they add a nice crunch

Combine above ingredients in a blender or food processor until smooth. 

Pour over pie crust and chill for an hour. Top with a dollop of whipped cream before serving – even better idea: Coconut Whipped Cream

Maybe tell everyone it’s tofu after they’ve finished eating.
(It bugs me when people assume healthy food will taste gross before they’ve even tried it)

This is my new favourite dessert – I can’t get over how well it turned out! 

Cinnamon Sugar Donuts

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I’m SO excited about my newest adventure in baking…

Donuts! 

A healthy version too – but it can be our little secret. (I like tricking people into thinking they’re eating something sinful)

I’ve been meaning to buy a donut pan for ages, and when I stumbled upon one in Michaels yesterday afternoon I snagged it up.

Here’s what I came up with as a ‘healthified’ donut recipe.

Cinnamon Sugar Donuts
Makes 12 mini donuts or 6 regular sized

Preheat oven to 400F

Ingredients:

1 cup whole wheat pastry flour
1 cup all purpose flour
1 1/2 tsp baking powder
1 tbsp brown sugar
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon

1/4 cup unpasteurized honey
1 tsp vanilla
2 eggs
2 tbsp unsweetened applesauce
1 cup unsweetened non-dairy milk

Sift together dry ingredients. In a separate bowl mix wet ingredients, slowly add dry ingredients and mix until smooth. Spoon batter into donut pan, bake for approximately 7-10 minutes or until the sides start to brown.

While donuts are in the oven, prep the cinnamon sugar mixture by combining 1/4 cup brown sugar and 1/4 cup cinnamon in a shallow bowl.

When the donuts come out of the oven, toss them in sugar mixture while they’re still warm.
*** To help the sugar stick, I brushed them with a tiny bit of melted butter.

Eat one while it’s still warm, mmmm.