Thursday, 20 August 2015

No Bake Peanut Butter Pie

Look at how quick and easy this Peanut Butter pie is to make!

All you will need is Graham Crackers, Sugar, and melted Butter to make the crust. Press that mixture into the pie plate and set it aside in the fridge.

Then you will need smooth Peanut Butter, cream cheese, whipped topping (be careful of low fat options because it could make the mixture more runny) you will also need powdered sugar.

Use your hand mixer to combine those ingredients and mix them together until well blended.

Take the pie crust out of the fridge. Spoon that mixture onto your pie crust. Spread it around until it evenly fills the crust.

Place in the fridge for 1-2 hours

Top with whipped cream when serving. Add crushed peanuts on top as an option.

Cheesy Tater Tots

I found this gem floating around my Facebook feed this week. The video is from Tasty.

Seems all you need is shredded hash browns, three eggs, flour, salt and pepper. Mix it together. Cube a block of cheese. Take a cube of cheese and grab some of the mixture and surround the cheese cube the stick it on a frying pan with some hot oil on it and fry it til golden.


Halloween cupcakes

This ones seems fairly simple.

Make a batch of whatever your favorite cupcakes are... or maybe even pumpkin muffins ;)

Spread whatever icing you like on top of the cupcakes. dip the iced cupcakes, face down in a bowl of your favorite Halloween themed sprinkles.

Place three white chocolate covered pretzels, one on top of the other, onto the center of the cupcake.

Get a cake pop stick and insert it in through the pretzels and into the center of the cupcake. It might be wise to add the marshmallow that you have decorated with a skeleton face on it, to the stick before insertion into the cupcake.

Take another pretzel and break it into two pieces and use those as the skeleton arms

Voila! A cute Hallowe'en treat :)

Thursday, 10 July 2014

Nut Free Butter Tart Squares

These raisin-packed squares have the flavour of individual butter tarts, but are quicker and easier to make.


  • oil for baking pan
  • 2 cups all-purpose flour, divided
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, at room temperature
  • 4 eggs
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 2/3 cup granulated sugar
  • 2/3 cup corn syrup
  • 2 cups raisins


  • Preheat oven to 350F. Lightly oil a 9×13-in. baking pan. Stir 1 1/2 cups flour with brown sugar and butter in a bowl until well blended. Press mixture firmly into the bottom of prepared pan. Bake in centre of oven until light brown and set, 12 to 14 min. Transfer to a rack to cool slightly.
  • Whisk eggs with vanilla and salt in a bowl until foamy. Whisk in granulated sugar. With a wooden spoon, gradually beat in remaining 1/2 cup flour. Stir in corn syrup and raisins. Pour filling over base.
  • Return to oven, baking until the edges start to pull away from the sides of the pan, 20 to 23 more min. Transfer to a rack to cool completely. The squares will sink slightly and the filling will set when cool.
  • Store, covered, in the refrigerator for up to 4 days or freeze for up to 6 months.

Originally published in the Walmart Live Better May 2014 issue

Egg-free Chocolate Chip cookies


  • oil for baking pan
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/4 cups lightly packed brown sugar
  • 1/3 cup 2% milk
  • 1 1/2 tsp vanilla extract
  • 2 cups dark chocolate chips or coarsely chopped dark chocolate chunks


  • Preheat oven to 350F. Lightly spray a baking sheet with oil. Stir flour with baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl until creamy, about 1 min. Beat in milk and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in chocolate chips.
  • Scoop 1-tbsp portions, and place 2 in. apart on prepared sheet. Don’t press down, as the cookies will spread as they bake.
  • Bake in centre of oven until cookies are golden around the edges, 8 to 10 min. Transfer sheet to a heatproof surface and leave for2 min, then move cookies to a rack to cool completely. Allow baking sheet to cool before repeating with remaining dough (or use a second prepared sheet). Cookies will keep well in a covered container at room temperature for up to 2 days.


To make-ahead, form dough into a thick disc and wrap well; refrigerate up to two weeks or freeze for up to a month.
Originally published in the Walmart Live Better May 2014 issue.
Photo: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Jay Junnila,

Wednesday, 9 July 2014

Dairy Free Almond Butter Cookies


Move over peanut butter – these nutty cookies made with almond butter will become your family’s new fave.

Preparation time:
20 minutes
Total time:
50 minutes
4 dozen cookies

by 0

dairy-free almond butter cookies
Photo: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Jay Junnila,

2 cups all purpose flour
1tsp baking soda
1/2 tsp salt
1 cup natural almond butter
1/2 cup canola oil
1 cup packed brown sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1/4 cup granulated sugar
Preheat oven to 350F. Stir flour with baking soda and salt in a medium sized bowl. Whisk almond butter with oil in a large bowl, then whisk in the brown sugar until creamy (about 1 min)
Using a wooden spoon, beat in the egg, egg yolk and vanilla. Gradually stir in flour misture until just combined.
Scoop about 1 tbsp of the dough and roll it into a ball. Place on a large baking sheet. Repeat, keepin the cookies approximately 2 in apart.
Bake in center of the oven for 3 mins. Remove from oven. Dip a fork into the granulated sugar and press a criss cross pattern on each cookie ball. Continue baking for 8 more mins.
Transfer sheet to a rack and let cool for 2 mins. Cookies will look undercooked but will continue to bake on the hot sheet as they sit. Transfer the cookies to a rack to cool completely, and continue with the next batch with the cooled cookie sheet.

Wednesday, 23 April 2014

Bourbon-Vanilla Milkshake Shooters

Here is another fun party drink I found in the January edition of Chatelaine magazine.


30 mini marshmallows (optional)
3 cups vanilla ice cream
1/2 cup bourbon
1/2 cup 3% milk
1/2 tsp vanilla
melted white chocolate (optional)
sprinkles (optional)


PREHEAT broiler. Line a baking sheet with parchment.
ARRANGE marshmallows on baking sheet 1 in. apart. Broil in top third of oven until golden, 30 sec to 1 min. Let cool, about 5 min.
COMBINE ice cream with bourbon, milk and vanilla in blender. Whirl until smooth.
BRUSH a thin layer of white chocolate around rims of 10 small glasses, then dip chocolate rims into sprinkles to coat.
POUR milkshake into glasses and top each with 3 mini marshmallows.

Nutrition (per Serving)
Protein2 G
Carbohydrates12 G
Fat5 G
Fibre1 G
Sodium38 Mg