Our favourite Christmas dessert recipes!

Hi everyone,

Today, I’m going to share with you a few recipes of our favourtie Christmas desserts that we’ve been making annually for about 5 years now.

I’ll start with my favourite recipe, Martha Stewart’s Mint-Chocolate Brownies. OMG this recipe is to die for and they are a chocolate lovers dream. I don’t know what it is about Martha but all of her dessert recipes are the best!

Mint-Chocolate Brownies

Ingredients:

  • One stick of unsalted butter (8 tbs)
  • 8 ounces semisweet or bitter sweet chocolate, whichever you prefer
  • One cup of sugar
  • 3/4 tsp salt
  • 3 large eggs
  • 1/2 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 25 small peppermint patties (these MAKE this recipe)

Method:

  1. Preheat your oven to 350 degrees. Butter and line your 8 inch square baking pan with parchment paper and then butter the parchment paper.
  2. Place chocolate and butter in a medium heatproof bowl and set it over a saucepan of simmering water. Stir for about 4-5 mins until chocolate is melted.
  3. Remove from the heat and whisk in your sugar and salt until the mixture is smooth. Whisk in eggs and then gently whisk in flour and cocoa powder until smooth.
  4. Spread 1/3 of your batter in your pan. Place peppermint patties on top of the batter in a single layer, making sure to leave a border on all sides. Note: I can never find the mini peppermint patties so I use the large ones.
  5. Top the peppermint patties with the remaining batter and smooth the surface.
  6. Bake until toothpick inserted in the center comes out with moist crumbs attached. Approximately 35-40 minutes.
  7. Cool the brownies completely before cutting brownies.

Yields: 16 delicious brownies

My second favourite recipe is a cookie recipe by Trisha Yearwood that I found on the Food Network’s website. WARNING: they are super sweet so this recipe is good for those who have a real sweet tooth.

White Chocolate Cranberry Cookies

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 tbs vanilla extract
  • 1 large egg
  • 1.5 cups flour
  • 1.5 tsp baking soda
  • 1 cup dried cranberries, chopped
  • 3/4 cup white chocolate hips
  • 3/4 cup macadamia nuts

Method:

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or a silpat.
  2. Using your electric mixer, cream the butter with both sugars until smooth. Add your vanilla and egg, making sure to mix well.
  3. Sift together the flour and baking soda. Spoon the flour mixture into the creamed sugar mixture.
  4. Stir in your cranberries, white chocolate chips and macadamia nuts.
  5. Drop large spoonfuls, about 2 tbs, of dough on prepared baking sheets and bake one sheet at a time for 12-15 minutes.
  6. Note: we aren’t the biggest fans of macadamia nuts but they go very well in this recipe.

Yields: 24 cookies

Last, but not least, is a recipe for bark brought to you by the blog browneyedbaker. The fun thing about bark is that you can put whatever ingredients you want in them, so you should totally try modifying this recipe and using your favourite nuts or dried fruit.

 

Pistachio and Cranberry White Chocolate Bark 

Ingredients:

  • 1/2lb white chocolate
  • 1/2 cup shelled pistachios
  • 1/2 cup dried cranberries

Method:

  1. Line your baking sheet with your silpat or parchment.
  2. Melt your chocolate over a double boiler or in a microwavable bowl for 30 seconds at a time in the microwave.
  3. Once the chocolate has melted, remove it from the heat and let it cool slightly, stirring occasionally.
  4. Add pistachios and cranberries and stir to combine.
  5. Spread the chocolate mixture onto your prepared pan and place in the fridge for at least 20 mins, until set, and then cute into pieces. (Note: I prefer freezing it and then cutting/breaking the bark into pieces).

The great thing about all of these recipes is that you can freeze them and take them out when you feel like a treat or when you’re hosting. We plan on baking each of these this weekend. Make sure to stop by my Instagram account, lovelylife.xo to see pics.

If you decide to try one of these out, please let me know what you think of them by leaving a comment below. I’d also love to hear about your favourite Christmas dessert recipes, if you have any 🙂 .

Hope you have a fabulous weekend!

Talk soon,

Ash

The best ever chocolate chip cookies!

Hey fellow chocolate and cookie lovers!

Do you have a favourite chocolate chip cookie recipe? Either way, you HAVE to try this recipe out! I wish I could say that I came up with it myself but I didn’t 😉 I owe a big thank you to Martha Stewart for this one. Like most of her baked goods, this one is insanely good.

I’ve been making this recipe for 7 years now and, even though I am GF, I will continue to make them for my family since they’re their favourite. I have challenged myself though to try to find a GF alternative. It hasn’t happened yet but if and when it does, I will make sure to share it with you.

So here’s my secret/not so secret recipe for Martha Stewart’s soft and chewy chocolate chip cookies:

Ingredients:

  • 2 1/4 cup of flour
  • 1/2 tsp baking soda
  • 1 cup (2 sticks) unsalted butter, room temp
  • 1/2 cup sugar and 1 cup brown sugar…I know, it’s a lot. I usually use 3/4cup of brown sugar max but it’s up to you and how sweet you like your cookies
  • 1/2 tsp of salt
  • 2 tsps vanilla extract
  • 2 eggs
  • 2 cups of semi-sweet chocolate chips (although I love chocolate, I find 2 cups a little much so I usually add a little over one cup)

Method:

  1. Preheat your oven to 350 degrees
  2. In a small bowl, whisk together the flour and baking soda and set aside
  3. In a bowl with an electric mixer fitted with a paddle attachment, combine the butter with both sugars
  4. Beat on medium speed until light and fluffy
  5. Reduce speed to low, add the salt, vanilla, and eggs
  6. Beat until well mixed (about one minute)
  7. Add flour mixture, mix until just combined
  8. Make tbs size balls of dough and place them on your baking sheets

9. Bake until cookies are golden around the edges (approx 8-10 minutes)

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*Note: this recipe makes approx. 3 dozen cookies.

Of course, my little helper helped baked these sweet treats. We happened to make them last Sunday after the snowfall so we, of course, made hot chocolate and enjoyed it while the cookies were cooking in the oven.

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Hope you guys enjoy this recipe. If you try it out, please let me know what you think and if you have any favourite recipes, especially GF ones, I would love to know about them so please leave a comment or msg me.

Hope you have a fabulous weekend!

xo

 

Gluten Free Oatmeal and Raisin Muffins

Happy Friday!

Hope everyone had a great week and an even better Halloween! Just a note that this post is one of two up on the blog today. If you’re interested in knowing what my favorite facial products are, please check out my other post A review of my favourite facial products.

For those who don’t know, I’ve recently been diagnosed with a gluten intolerance and then, after running more tests, as either partially treated celiac or Crohns. Unfortunately, my GI doctor wasn’t able to diagnose it as one or the other but highly recommend that I start a gluten-free (GF) diet so I’ve decided to do so. I’ve only recently started going GF and let me tell ya, this is no easy task lol Well, not for me anyway.

I’m happy to report that I have been GF for a little over a week now. Although I’m struggling with not being able to enjoy my Costco size bread for breakfast or my Ace baguette with anything and everything that is spreadable 😉 I’ve found a few tasty GF breakfast options. One of them being a nice GF muffin recipe that I’m going to share with you below. Please note that I was inspired by a recipe I found on the blog Abbey’s Kitchen. I used her recipe for her Ultimate GF oatmeal muffins as inspiration and tweaked it a bit. Here it is:

Ingredients:

  • 2 eggs
  • 1/2 cup of brown sugar
  • 1/2 cup lactose-free milk (we use 3% b/c that’s what our daughter drinks)
  • 1/2 cup coconut oil or butter
  • 1 cup all purpose gluten free flour mix
  • 3/4 cup gluten-free oats
  • 1/3 cup raisins
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of sea salt
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Oatmeal and raisin muffins

Method:

  1. Preheat your oven to 350 degrees and line your muffin tin with 12 muffin papers.
  2. Slowly melt your coconut oil in the microwave. Once melted, let it cool down before using. Although I enjoy the taste of coconut oil,  I don’t always want to taste it in certain recipes. Next time, I will use butter.
  3. Using a mixer, mix your eggs, brown sugar, and lactose-free (or regular) milk. Once the ingredients are well-mixed, add in your cooled coconut oil.
  4. Then add your flour, oats, raisins, baking powder, baking soda and a pinch of salt to the wet ingredients. Mix until well blended.
  5. Pour batter into prepared muffin papers and bake in the oven for 22-25 minutes (depending on your oven).
Baking_muffins_oatmeal and raisin muffins_glutenfree_healthy_recipe_delicious
Oatmeal and raisin muffins

My son and I made these muffins and decided to only make 12 in case we didn’t like the recipe. I’m happy to report that the whole family enjoyed them so I regretted that we hadn’t made more. Also, Julien was working when we made these muffins so he had no idea they were GF. He ate two for breakfast the next day and was surprised to find out that they were. He had no clue.

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Oatmeal and raisin muffins

If you have any favourite GF recipes I would LOVE to hear about them so please do feel free to share them with me.  Finally, another shoutout to Abbey’s Kitchen for sharing her recipe for GF oatmeal muffins. I look forward to discovering more dishes on your blog.

Hope you have a fabulous weekend!

Bon appétit!

 

 

 

Roasted carrots!

Hey all,

Now that fall is upon us, I’ve been trying to make more fall dishes. Here’s an easy and quick side dish that I made this week to go along with our beer butt chicken. I picked up these beautiful multi-coloured carrots from our local grocery store. Talk about an inexpensive side ;).

First, I peeled the carrots and cut off their tips. Then I cut them in half and lined them up for a nice picture lol

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I usually make our roasted carrots with maple syrup because, why not, but I decided to try something different. This time I tossed my peeled and cut carrots in a bowl with olive oil, balsamic vinegar, fresh rosemary, garlic and salt and pepper. Warning: the aroma from simply tossing these few ingredients together is awesome!

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I then lined them up on my silpat lined baking sheet and roasted them in the oven at 375 degrees for 30 minutes. The end result was fabulous!

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These guys were so flavourful, even the kids enjoyed them. Ok, they may not have loved them 😉 but our son ate a few so that was a small parent win especially since getting him to eat a vegetable other than avocado, potatoes or soups with vegetables seems like an impossible task.

So, if you’re looking to try something new with your carrots why don’t you give this recipe a try and please let me know what you think. It’s quick, easy and super delicious.

What kinds of fall sides have you been making lately?

Talk soon,

Ash

With fall comes fall sides!!!

With Thanksgiving just around the corner I thought I’d share a couple of my favourite fall side recipes that we’ve made lately. They are quick, easy and super tasty.

The first recipe is sweet potato puree with maple syrup. I’m sure many of you have already made this recipe but for those who haven’t you should definitely try it out. Especially if you aren’t a fan of sweet potatoes. This recipe might change your mind about them.

I have to say that I’m bad with measurements. I kind of wing it when it comes to cooking but I will do my best to provide you with some direction. I made this sweet potatoe recipe tonight and our daughter loved them. Our son doesn’t seem to enjoy any veggies at this moment (I’m sure you parents out there with toddlers can understand ;)) but he tried them so I was happy about that.

So here’s the recipe for my Maple Syrup Sweet Potato Puree:

Peel and chop 1-2 sweet potatoes (tonight I used one big one). Add them to boiling water and cook until they are soft so for about 10-15 minutes. Once you can easily pierce a knife through the potatoes, strain them and mash with butter (1-2tbs depending on how many you’re making), approximately 1/3 cup of milk and 2 tbs of maple syrup because why not 🙂 Mash and add milk until you achieve the consistency that you like. Oh and don’t forget to add lots of pepper and some salt.

 

The second recipe I would like to share is maple syrup roasted Brussel sprouts. As you can tell, I have a thing for maple! We go through bottles of the stuff. It’s not only great for breakfasts foods but delicious in marinades and sides.

We recently picked up a beautiful bunch of Brussel sprouts from a local market. As a kid, I used to hate Brussel sprouts. My mom has always loved them and like other foods, these have grown on me and I really enjoy them now.

So here’s my “recipe” for the Maple Syrup Brussel sprouts:

Heat your oven to 400 degrees. Rinse and wash the Brussel Sprouts and cut off the ends. Dry them off and toss them in a bowl with olive oil, salt, and pepper. You want to use enough oil that they are coated but not drowning it in. Then toss with as much maple as you like 🙂 Drizzle a little at a time, toss and gage whether you have enough by looking at them. Again, you don’t want them to drown in the syrup. Once tossed, place in the oven for 15-20 minutes until they are cooked and dig in!

Before

 

After

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What are some of your favourite fall recipes/dishes? I’d love to hear about them.

Hope you have a wonderful Thanksgiving weekend.

Bon appetit!

xo

Canada 150 cupcakes

Today was another rainy day so my son and I decided to make some dessert for Canada day. We will be spending the long weekend at my in-laws place, on the river, and are responsible for preparing one lunch and dessert. I have a pretty good idea of what we will be preparing for the main course but I wasn’t sure what we were going to serve for dessert, until today! After looking online and through my recipe books, for inspiration, we’ve decided to make red velvet cupcakes with vanilla icing decorated with red coloured chocolate balls. Yum!!! I found the red coloured chocolate balls, at Independent, and knew that our son would love them. Of course, when he saw them, he needed to taste test them immediately before using them. I think he ate ten of them before we actually used them lol You know how it is ;).

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At first thought, red velvet cupcakes seemed like a great idea. I didn’t really think about the mess the red food colouring could make with a toddler but quickly realized how messy things could get lol It was totally ok though and worth it. I mixed most of the ingredients myself, while he watched. He was pretty impressed with the colour of the cupcake batter and it took everything to keep his little toddler paws from going inside the mixer.

This was our first time making this recipe and it is a keeper. We used Sally’s baking addiction’s red velvet cupcakes. Even though I only used 2.5 tbs of red food colouring, rather than the 3.5 it required, the colour still turned out beautifully. Once things were mixed, my son licked the spatula dry. His face, arms, and clothes were covered in batter but he loved it. Getting messy is part of the fun. He helped me pour the batter into the cupcakes papers and here they are below, in all of their red glory, before we put them in the oven.

IMG_20170629_180504.jpgOnce they were cooked, we finished them off with the vanilla icing and red chocolate balls. The kids were excited about how they turned out and enjoyed eating them. The best thing about this recipe is that they were super fluffy and stayed so for five days until I froze them.

 

 

For those who are interested in the recipe, please do give it a try. You won’t regret it.

What is your favourite cupckare recipe? I would love to know.

Bon Appetite!

Ash xo

Baking with kids

Baking and cooking are some of my favourite things to do, especially with my son. I’ve always found it to be relaxing, kind of like meditation, and I, of course, love the tasty end result! My son has been showing a keen interest in watching all that we do in the kitchen. He often pulls up his stool, grabs his plastic knives and cutlery and acts as our sous-chef. His auntie even bought him an apron with matching gloves so that he looks the part. He insists on wearing them whenever we bake or cook.

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Like most toddlers, he loves anything sweet. If he had things his way he would eat chocolate (or what he calls “choco” treats ) on a daily basis. Unfortunately for him, he only gets choco treats on the weekends, unless he is with his grandparents and in which case they can feed him whatever they like since that is their right as grandparents ;). Some of our favourite things to make together are chocolate chip cookies, cupcakes, pancakes and pizza (which you will soon learn is my absolute favourite food EVER).

I have less than two months of maternity leave left so I will be making even more of an effort to cook and bake with him while I have the “time.” Like most moms, I don’t have all the time in the world to bake/cook but I really try hard to make our meals and baked goods from scratch. and with nutrient dense foods.

Recently, we’ve made a few yummy treats: oatmeal and chocolate chip muffins with cinnamon, whole wheat/oatmeal pancakes with cinnamon and gluten free M&M cookies. 

What are your favourite things to cook/bake alone or with your kids?

Bon appetit!

Love,

Ash xo