Kim’s Guilt Free Cookies


Yup that’s right! Guilt free. (As long as you don’t eat the whole plate).

I purchased coconut sugar last night (I had no idea it existed). And because baking has been an obsession since I was a little girl I had to get to baking right away. I made this recipe up as I went and luckily I got it first try. I’d love to hear about any of your variations of this recipe :).

These cookies are soft and cake like. Hope you love them as much as I do.

1/2 cup unsalted butter
1 cup coconut sugar
2 large eggs
1 1/2 cups milk of choice
2 cups oats
1/3 cup ground flax seed
2 cups whole wheat flour
1 tsp cinnamon
1 tsp soda
1 tsp baking powder
1/4 tsp pink salt
1 cup dried fruit (I used raisins)
1 cup nuts (I used walnuts and pecans)

Preheat oven to 350.
Put milk and oats in a bowl, stir and allow to sit for 10 minutes.
Beat butter and sugar together until smooth.
Add two eggs and beat well.
Add oat mixture and mix well.
Add ground flax, flour, cinnamon, soda, baking powder, and salt and mix well.
Add nuts and dried fruit and stir until mixed.
Drop by heaping tablespoon on parchment paper lined cookie sheet.
Bake for 10 to 12 minutes until lightly browned.
Allow to cool and enjoy.
Makes 36 cookies


For the Love of Nigella

Nigella Lawson’s chocolate olive oil cake


This cake is so divine and thanks to Chatelaine they made an easy to follow recipe for us North Americans 🙂  I like this cake because it is light and no icing needed 🙂


Babycakes Donut Maker


Had a great time with my kiddos this afternoon. We purchased the babycakes donut maker and had fun making some chocolate donuts. Great purchase!!!

Photo1 (34)1

Photo1 (34)

Photo1 (34)2

Also thought this would be a great birthday gift for a pre-teen or teen (or wanna be teens like me) 🙂

Sucre Creme


I must admit this is one of my weaknesses. This year I purchased a thermometer to make the real thing. Time consuming but I think its worth it.



1 cup packed brown sugar

1 cup icing sugar

1/2 cup maple syrup

1/2 cup condensed milk

2 cups of 35% cream



Cook ingredients slowly on medium heat until the thermometer reaches 110 C (230 F). Stir constantly towards the end as it tends to start to stick.

Remove from heat and pour into a mixer and add 1 tbsp of butter. Beat for around 10 minutes and pour into a buttered 8×8 square pan or 9×9 square pan.

Let cool and cut into small squares.

Melts in your mouth! Sooooo yummy!

2 Minute Chocolate Fudge


Okay so I need to keep this one a secret from my hubby!  He is a real chocolate lover and thinks this recipe is amazing!  Don’t want him to think I could whip up a batch at any given notice 😉


4 cups icing sugar

1/2 cup cocoa

1/4 tsp salt

1/4 cup milk

1/2 cup butter

1 tbsp vanilla

1 cup chopped walnuts (optional)


mix first 4 ingredients in a microwave safe bowl

place butter on top and microwave on high for two minutes.

stir until smooth.  Belend in vanilla and nuts. 

Pour into a buttered squared pan 8×8 or 9×9.

Let cool and cut into small squares

Enjoy!  And yes it really is that easy!!!

Oatmeal Chocolate Frogs


One of my childhood best friends mom would make something like this all the time and I LOVED them.  Then my now BFF showed up with something very similar recently (if not the same from what I remember).  They are AMAZING and beyond easy to make!


2 cups sugar

1/2 cup milk

1/2 cup butter

1/2 cup cocoa powder

1 tsp vanilla

1 cup coconut

3 cups of rolled oats


Bring sugar, milk, butter and cocoa to a boil while stirring.  Stir and boil for 3 to 5 minutes.

stir in vanilla

stir in coconut and oats

Place spoonfuls onto waxed papered cookie sheet and put in the fridge for 1 hour to set.  Makes 3 dozen frogs.


Low Fat Cookies And Cream Freezer Cake



1 cup of prepared vanilla pudding

3 cup(s) of nutri whip light (found in dessert freezer) 

9 oz chocolate wafers (found in cookie section)



  • Line bottom and sides of a 13- to 14-inch long pan with plastic wrap, making sure you use a big enough piece so that you have enough extra wrap to cover prepared cake.
  • In a medium bowl, gently fold pudding into whipped topping.
  • Take a wafer and spread about 1 1/2 tablespoons of cream mixture over cookie surface. Top with another wafer and spread about 1 1/2 tablespoons of cream mixture over second cookie; repeat to form a stack of about 6 cookies and cream. Carefully turn stack on its side and place in pan so cookies are standing on their sides. Repeat with remaining cookies until you create 1 long row of cookies and cream in pan.
  • When cake assembly is complete, use a spatula to scoop up any cream that has oozed out of sides of cookies and place back on top of cake.
  • Wrap plastic tightly around cake in pan and freeze immediately for a minimum of 2 hours.
  • Slice cake on a diagonal into 12 pieces


How To Eat A Cupcake Mess Free

Okay so I must say only a man would be clever enough to come up with an easy/mess free way to eat a cupcake!  I would NEVER of been able to think of this but it is pure genius!  I stumbled across this on the web well over a year ago and it certainly makes sense as a busy parent trying to enjoy a cupcake on the go!

Step 1:

Take the wrapper off your cupcake and take the top of  the cupcake off.

Step 2:

Place the bottom of the cupcake on top of the top.

Step 3:

Flip it over and eat!


Classic And Super Easy Chocolate Cupcakes

Tried this recipe last week and it was really good and I must say nothing tastes better than a cake made from scratch.  And nothing tastes better than anything made with real butter!  This recipe can be used for either cake or cupcakes.

My mom purchased thes beautiful princess pieces for our daughter to have when she has her friends over.  Well first day back to school from the Christmas break was tough for her so what better way to welcome her home.  A princess party!  Nana, once again to the rescue!!!  Even the boys were excited but did insist on eating the princesses with the blue dresses!

Hope you enjoy this delicous recipe!


3/4 cup salted butter

3 eggs

2 cups flour

3/4 cups cocoa powder

1 tsp baking soda

3/4 tsp baking powder

2 cups sugar

2 tsp vanilla

1 1/2 cups of milk


allow butter and eggs to stand at room temperature for 30 minutes.  Pre heat oven to 350.  lightly grease a 13x9x2 inch baking pan or line 24 cupcake holders.

In medium bowl stir flour, cocoa powder, baking soda, baking powder and salt.  Set aside.  In a large mixing bowl, beat butter with a mixer on medium to high speed for 30 seconds.  Gradually add sugar beating on medium speed until well mixed.  Scrape side of bowl and continue to beat for two minutes on medium speed.  Add eggs, one at a time, beating after each addition.  Beat in vanilla.

Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined.  Beat on medium to high speed for 20 seconds more.  Spread batter evenly in the prepared baking pan.

Bake for 12-15 minutes (cupcakes) or 35 to 40 minutes (cake) until a toothpick inserted near the center comes out clean.  Cool in pan.  Us my Icing On The Cake recipe below and store in the refrigerator.

Icing on The Cake

Icing is the best part to any cake or cupcakes.  This is a very simple recipe and it is the perfect amount to ice 24 cupcakes or an 8 inch round double layer cake.  I will beg  you to purchase ONLY pure vanilla extract and salted REAL butter for this recipe.  I swear there will be no regrets.  Here we go.


3/4 cups of butter

3 3/4 cups of icing sugar

3 tbsp milk

1 1/2 tsp of pure vanilla extract


Mix milk and pure vanilla extract in a tiny bowl and add to remaining ingredients and mix well.


Makes 2 1/2 cups


Best Ever Banana Muffins

This muffin recipe brings back wonderful childhood memories of sleepovers at my friend Lisa’s house.  Her mom made fresh muffins for breakfast every time and I have never had a better banana muffin.  They are so light and fluffy unlike any other banana muffin I’ve tried. 

part 1

1 cup white sugar

1/2 cup salted butter

2 eggs

1 cup crushed bananas

1/4 cup milk

part 2

2 cups flour

3 tsp baking powder


Beat well all ingredients in part 1

mix part 1 into part 2.

add more milk if needed for moisture.

Place equal amounts into 12 lined muffin tins.

bake 15 to 25 minutes at 350 (ovens vary)

ready when you pierce with tooth pick and it comes out clean!


%d bloggers like this: