Bananas Foster Pancakes

Today I decided to make Bananas Foster Pancakes for lunch and it turned out absolutely delicious, but wayyyyy too sweet for lunch! It should be more of a dessert.




I used my favorite gluten free pancake mix, but any mix will do. It was easy and only took a few minutes, as I used the box recipe.


Bananas Foster:

For the bananas foster, add 1/2  stick of butter (1/4 cup) of butter in a pan and wait until it melts. Then add 1/2 cup of brown sugar and stir it in until it becomes bubbly. Let it cook for a minute, and then add 1/4 cup of cream and 1 sliced banana. Finally, add a splash of rum or brandy and light it on fire and stand back!


Cherries Jubliee

Cherries Jubliee

Last night I made Cherries Jubliee and it was very, very good! It only took around 10 minutes to make also! Here is the recipe:
First I stirred a can of cherry pie filling into a pan and placed it over the heat and waited until it became warm. In a separate pan I warmed up 1/4 cup of Bourbon. Then, I poured the liquor over the almost boiling cherry pie filling and lit it on fire. Finally, I served the cherries jubliee over vanilla ice cream!

Mini Oreo Cheesecakes

Oreo Cheesecake

For my dad’s birthday, I wanted to make him something edible and fun. I was kind of short on time so I needed a recipe that would be pretty easy to whip up. Knowing that he loves cheesecake, I decided on a recipe for miniature Oreo cheesecakes. Surprisingly simple, these cheesecakes are paired with an Oreo on the bottom which serves as a ready made crust! The procedure required next to no preparation time and ending result was delicious!

*To ‘enhance’ the chocolatey flavor of the cheesecakes, I crushed about seven cookie wafers of the excess sandwich cookies and mixed them into the batter.

  • 2 (250 g) packages Cream Cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 12 OREO Cookies (or any sandwich cookie of your choice)

Heat oven to 350 degrees F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Place 1 cookie in bottom of each of 12 cupcake liners. Fill with batter. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours.

– Natalie

Classic Coconut Cake

Light and creamy with more than a hint of coconut. This cake is one of the best coconut cakes I’ve ever made (even though that doesn’t say much…) If you’re a coconut-fan, this cake is a must-try!

I found this recipe on The Heritage Cook and modified it just a bit. I used coconut milk instead of regular milk and I reduced the sugar (like usual). Also, instead of making frosting, I made whipped cream from heavy whipping cream and stirred coconut flakes into it .

Ingredients :

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup unsweetened coconut milk
  • 1 cup butter, softened
  • 1 – 1 1/2 cups sugar
  • 4 eggs
  • whipped cream (enough to cover the cake)
  • coconut flakes (2-3 cups)


Combine the flour, baking powder and salt in a bowl. Mix the vanilla extract into the milk. Beat the butter until creamy; add sugar and continue mixing. Add the eggs, one at a time, mixing well; the mixture should be thick and creamy.

Add 1/3 of the flour mixture into the butter-sugar-and-egg mixture, beating on a low speed. Add 1/2 the milk mixture and beat well. Add another third of the flour, then the rest of the milk, and then the last of the flour, mixing well between each addition.

Evenly divide the batter into two prepared cake pans. Bake on 350F for 20 to 30 minutes. Afterwards, cool completely. If you want a four layered cake, divide the two cakes into half (I used a string to do this).

While the cakes are cooling, make the whipped cream and, once ready, stir 2-3 cups of coconut flakes into the cream. Once the cakes are cooled, take the bottom cake layer and frost; repeat for the other layer(s). Once the layer(s) are stacked on top of each other, frost the sides. Enjoy your masterpiece!

Two-Ingredient McFlurry

Before my family became health-conscious, I remember my mom took me to McDonalds once and let me try an M&M McFlurry. Ever since then, vanilla ice cream with M&M’s has become my perfect ice cream, though I’ve only been able to enjoy it once or twice in my life, since we never have ice cream or M&M’s in the house.

Until about a week ago. With both ingredients within my reach, I decided it was high time I made an M&M McFlurry. Without stopping to use a recipe, I scooped up some vanilla ice cream, poured M&M’s into it, and stirred like a madwoman. It. Was.Delicious. No Regrets.

Before I rewrite that last paragraph into recipe-form, let me give you just one little note: if you don’t want to stir “like a madwoman”, feel free to add a dash of milk before mixing (the milk will help soften the ice cream), but don’t add a lot or you’ll have liquid ice cream (unless that’s what you were going for).


  • Vanilla Ice Cream
  • M&M’s


Scoop the vanilla ice cream into a cup and pour however many M&M’s you want into it. Stir to combine the ice cream and M&M’s, as well as soften the ice cream to the desired texture. Enjoy! (You may have to repeat this really-easy recipe, depending on the amount of self control and ingredients you have)

Cookie Dough Brownies : Take-Two

A few months ago, we made Gluten Free Cookie Dough Brownies: . Today we decided to make it again, but this time as the classic flour version.A few notes on the recipe: we added dark chocolate chips to the brownies for extra chocolatey-ness. Also, we found that the cookie dough was very dense, so we added two tablespoons of milk to make it more spreadable.

Brownie Recipe from :


  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Cookie Dough Recipe from :

  • 1 cup flour
  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/2 cup chocolate chips


First heat the flour on medium heat until it turns slightly tan. Once flour changes color, place in a separate bowl and add all other ingredients.
Once the brownies cooled, spread the cookie dough on top and serve!
  • 1 cup flour
  • 1/4 cup butter (or vegan margarine or nut butter)
  • 3/4 cup brown sugar (or ¼ cup brown sugar + sweetener equal to ½ cup sugar)
  • 1/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/2 cup chocolate chips

– See more at:

  • 1 cup flour
  • 1/4 cup butter (or vegan margarine or nut butter)
  • 3/4 cup brown sugar (or ¼ cup brown sugar + sweetener equal to ½ cup sugar)
  • 1/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/2 cup chocolate chips

– See more at:

Nutella Milkshake

Last night as I was browsing Pinterest, I suddenly had a burst of inspiration (also known as pinspiration). I found two recipes for nutella milkshakes and decided to try making one the next day (today).  Since both recipes contained the same ingredients (nutella, milk, and ice cream), my adventurous side kicked in and I decided to ‘invent’ my own milkshake recipe, using the recipes I had found as guidelines.

As I was gathering my essential three ingredients, I noticed we had a container of liquid heavy whipping cream; as I reached for the whipping cream, all I thought was “why not?” You don’t have to use the heavy whipping cream, but I recommend it because the whipping cream gives the milkshake a much creamier taste and fluffier texture.

The links to my “guideline” recipes are from The Little Kitchen and Kirbie’s Cravings


  • about 2 tbsp. nutella
  • 1 1/2 – 2 cups vanilla ice cream
  • 1/4 cup milk
  • 3/4 – 1 cup heavy whipping cream


Put the ingredients into a blender and blend together (about 30 seconds). Pour into glasses and enjoy!

Easy-Peasy Lemonade

Whether you felt it or not, today was one of the hottest days of the year! In such heat, a quick-to-make yet refreshing drink is definitely on demand. For this recipe, all you need are three ingredients: lemons, water, and sugar. Hope you find this drink as thirst-quenching as I did!


  • 3 lemons
  • water
  • sugar, to taste
  • ice


Thoroughly wash the lemons and juice them. Pour the lemon juice into a pitcher and add about 2 quarts of water. Stir the desired amount of sugar into the lemonade and add a few cubes of ice before enjoying!

Perfect Party Cupcakes

I made these Marbled Cupcakes for a birthday party about a week ago, and to say they were a hit is an understatement! The vanilla and chocolate blend was perfect and the strawberry frosting gave the cupcakes a nice fruity touch (without being too sugary). I used a 1M tip to decorate them, but feel free to get creative and experiment!

Ingredients for Cupcakes (modified from The Steamy Kitchen ) :

  • 4 oz. chocolate chips
  • 8 tbsp. canola oil
  • 1/2 cup milk
  • 1 cup sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt

Ingredients for Frosting (modified from All Recipes  ):

  • 1 cup fresh strawberries
  • 1 cup butter
  • 1 1/2 – 2 cups powdered sugar
  • 1 tsp. vanilla extract


First melt together the chocolate chips and 2 tbsp. of the canola oil; set aside. Combine the rest of the oil, milk, sugar, eggs and vanilla extract in a bowl. In a separate bowl mix together the flour, baking powder, and salt. Slowly add the flour mixture into the liquid mixture, mixing well.

Separate the mixture into two halves. In one half pour the chocolate mixture and stir until combined.

In cupcake liners, spoon the mixture into each liner, alternating between the vanilla and chocolate mixture. Take a toothpick and gently stir to make the cupcakes marbled. Bake at 350F for about 25 minutes.

To make the frosting, place the strawberries in a blender and blend until smooth. Pour the strawberry puree into a saucepan and, stirring often, bring to a boil over medium heat. Once the puree has been reduced by half, remove from the heat and cool.

While the puree is cooling, beat the butter until light and fluffy. Add about 1 cup of the powdered sugar and blend together. Then add 2-3 tbsp. of the strawberry puree and the vanilla extract and beat until combine. Add the rest of the sugar and, depending on the consistency you want, you may need to add more of the puree. Refrigerate until use.

Once the cupcakes have completely cooled, frost them in anyway you desire!

Toll House Cookies

Admit it. We’ve all tasted those amazing Toll House Cookies and, no matter what recipe we’ve tried, have never been able to quite replicate them without heading to the store and buying the pre-made cookie dough.

As I was flipping through the pages of The Ultimate Cookie Book by Catherine Atkinson, I saw it. This had to be it. Golden brown and soft yet crispy on the edges. And then I saw the recipe name: Toll House Cookies. My search for the perfect chocolate chip cookie had ended. And your search ends here as well.


  • 1/2 cup butter, diced
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 cup flour
  • 1/2 tsp. baking soda
  • salt
  • 1/2-3/4 cup chocolate chips


First beat together the butter and sugar with an electric mixer. In a separate bowl, mix together the eggs and vanilla extract. Slowly add the egg mixture into the butter and sugar, beating on a low speed. Sift together the flour, baking soda and a dash of salt before stirring into the liquid mixture. Add in the chocolate chips and stir until combined.

Take small spoons of the dough (about 2 tsp.) and shape into a ball. Place the balls on a baking sheet. Bake the cookies at 350F for 10-15 minutes, until golden. Cool for 5-10 minutes before enjoying these dream-like cookies.