My Hiatus

Hello everyone, long time no see! 

I apologize for not posting anything in an uber long time. I've been so busy with school, work, and everything in between. I'm planning to come back as I have many great posts to share! There will be recipes, beauty posts, and hopefully some videos coming up soon! 

This is my posting schedule: 

Weekend Baking on Sunday at 10:00 EDT 

Makeup Monday on Monday at 1300 EDT 

A food post on Wednesday at 1300 EDT

Book reviews on Saturday at 10:00 EDT 

And there will be miscellaneous posts between the week. 

Please subscribe to my blog, leave comments if there is anything you'd like to see, and follow me on instagram & twitter

Weekend Baking: Cornbread with Cinnamon-Sugar

Good morning everyone! Today's recipe is once again from Izy Hozzack's Top With Cinnamon cookbook. As you may already know, I am completely obsessed with this book; it has such beautiful photos and great recipes. Izy's Cornbread with Cinnamon-Sugar is so simple, but still delightful. It's a very different cornbread than I'm used to as it's very light and almost cake-like. 

For the cornbread, you will need: 

2 tbsp salted butter 

3 tbsp sugar

1 egg

1 cup of milk (I used almond milk)

1 cup, minus 1 tbsp of cornmeal 

1 cup, minus 1 tbsp of flour

1 tbsp, plus 2 tsp baking powder

For the cinnamon-sugar, you will need: 

2 tbsp of sugar

2 tsp of cinnamon

To start, preheat your oven to 350 degrees and grease a 8 inch pie dish.

Melt the butter, and add in the sugar, egg, milk, and cornmeal. 

Next you'll add in the flour and baking powder and combine. 

Pour the mixture in the prepared pie dish, and sprinkle the top with the cinnamon-sugar. 

Bake for 25-30 minutes, and once cooked through, serve with butter and jam! 

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This cornbread couldn't be easier, and it's surprisingly delicious with the cinnamon-sugar on top. If you make this for your family and friends, they will definitely enjoy it! 

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Weekend Baking: Orange Scones

Good morning! Today I bring you my orange scones. This recipe is super easy and it makes the most delicious scones. You'll want to make them all the time after trying them once (trust me, I went through a scone phase). 

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For this recipe, you will need: 

2 cups of flour

1/3 cup of sugar (plus 2 tbsp for sprinkling)

1.5 tsp of baking powder

A pinch of salt

8 tbsp of butter

Zest and juice of one orange

1/2 cup of milk

1 egg

To start, preheat your oven to 400 degrees. Mix together your milk and egg thoroughly.

In a separate bowl, mix together the flour, sugar, baking powder, and salt.

Grate the butter into the dry ingredients, and combine until it becomes like sand.

Add the zest and juice of one orange, and mix well. 

Stir in the milk mixture, and combine until a dough is formed.

On a floured surface, form the dough into one flat circle round, or two depending on the size of scone you prefer. I like a medium size which means I can get 16 scones out of two rounds. Cut into triangles, sprinkle a little sugar on the top, and pop in the oven for 15 minutes. The scones will be perfectly golden brown.

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These scones are rather easy to make, and turn out just so delicious. Make a double batch because they'll go fast! 

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Weekend Baking: Vegan & Gluten Free Dark Chocolate Banana Oat Cookies

Good morning! I feel like there was no way to come up with a shorter title so I do apologize for it! It is quite the mouth-full! These cookies are also quite the mouth-full because they are very filling, delicious, and also great for your body! If you like the sound of dark chocolate, bananas, and oats then this recipe is for you. 

You will need: 

2 ripe bananas, mashed

1 cup of oats 

1/4 tsp of cinnamon

Pinch of salt

4 tbsp of dark chocolate (I used a bar of dark chocolate and broke it up into chunks but feel free to use what you have)

*If you like a little more sweetness to balance the bitterness of the dark chocolate, either substitute the dark chocolate for milk or add in a tsp of maple syrup. 

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

In a bowl, combine all of your ingredients with a spatula or wooden spoon. Everything should come together quite easily. 

Portion out the batter into 1 inch balls and flatten a little when placed on the baking sheet. The cookies won't spread while cooking so you can put them rather close. 

Bake for 15 minutes or until the cookies become golden brown. Let cool and enjoy! 

These cookies are delicious since they're soft and chewy. The outside gets a little crispy so altogether they form a great cookie. Enjoy them for breakfast, dessert or as a snack! And don't forget, they're vegan and gluten free so anyone can enjoy them! 

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Weekend Baking: Swedish Chocolate Cake

Happy Father's Day to all the fathers out there! If you're not a father, I hope you're spending it with the father in your life. 

Today's Weekend Baking post is all about the Swedish Chocolate Cake. This is not my own recipe, but out of Izy Hozzack's Top With Cinnamon Cookbook. (which is a great book by the way) This cake is gooey, and chocolatey, and all sorts of wonderful. Plus, it's just so easy! If you have all the ingredients on hand, which you probably do, you need to make this straight away. Please make it, you will not regret it. 

For this cake,  you will need: (makes a 7" cake)

1/2 cup + 2 tbsp of unsalted butter

1 3/4 cup of sugar (I used 1 1/2 cup)

1/2 cup of cocoa powder

2 tsp of vanilla extract

3 eggs

1 cup of flour

A pinch of salt 

To start, preheat your oven to 350 degrees. In a medium pot, melt the butter. In another bowl, mix together all of the dry ingredients. And in a separate small bowl, beat the eggs with the vanilla extract.

Once the butter has melted, take the pot off the heat and add in the dry ingredients. Add in the eggs afterwards, and mix thoroughly. The batter should look like chocolate fudge. 

Transfer the batter into the greased 7" cake pan, and bake for about 30-35 minutes. Once out of the oven, leave the cake to cool for 20 minutes in the pan, then transfer to a plate. Serve the cake warm with powdered sugar on top, and enjoy! (This cake will be demolished by anyone who tries it. It. is. so. good.) 

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Weekend Baking: Easy Scottish Shortbread

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Good morning everyone! I am a shortbread addict. During the holidays, my dad bought me a 4 lb tin of shortbread! We demolished it fairly quickly. Today's recipe is on the traditional Scottish shortbread. It is super easy, and will become a favourite amongst your family and friends.

For this recipe, you will need:

1 1/2 cups of flour

4 tbsp of sugar (and extra for topping)

1/2 cup of cold butter

To start, preheat your oven to 350 degrees. In a bowl, combine the flour and sugar. Add the butter and massage the dry ingredients and the butter with your thumb and index finger. The mixture should resemble coarse crumbs. Bring the dough into a ball and transfer to a lined baking sheet. Flatten or roll out the ball into a 1/3 inch thick round. Sprinkle some extra sugar over the round and pop in the oven for about 10-20 minutes. You want the shortbread to be lightly golden in colour. Once out of the oven, cut into triangles and let cool. Serve with coffee or tea and enjoy!

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Weekend Baking: Vegan Apple Crumble

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Good morning! Before I get started on today's delicious weekend baking recipe, I just want to remind everyone that I'm hosting a twitter chat on Tuesday June 9th at 1200 EDT. Please join in on the chat and you can follow me here. Without further ado, let me introduce the Vegan Apple Crumble to you. This is an insanely easy recipe, that essentially can be done with any fruit. It's delicious, cozy, and makes for a great dessert or breakfast!

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For the fruit component, you will need: (makes a 9" round dish or square dish)

5-6 peeled, cored, and sliced apples

1 tbsp of flour

2 tbsp of brown sugar

1 tbsp of cinnamon

1/2 tsp of ginger

1/2 tsp of nutmeg

For the topping:

1/4 cup of flour

1/4 cup of oats

3-4 tbsp of brown sugar

1 tbsp of cinnamon

4 tbsp of vegan butter

To start, preheat your oven to 350 degrees. Grease your baking dish, and mix together your ingredients for the fruit component of the crumble. While the apples are releasing their juices and getting infused with flavour, mix together your dry ingredients in a separate bowl. Add in your cold vegan butter to the dry ingredients, and massage between your thumb and index finger. You want the mixture to resemble coarse crumbs. Once this is complete, add your apples to the greased dish and spread the crumble mixture on top. Bake for about 50-60 minutes or until the apples are bubbling and the top is golden. Once out of the oven, serve warm with ice cream, coconut whip cream, or just plain because it's simply that delicious!

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P.S. Check out my video on Vegan Overnight Oats that are flavoured like an oatmeal raisin cookie here! Please give the video a like and subscribe to my channel!

Weekend Baking: Healthy Banana Pecan Loaf

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Good morning! I don't know about you, but I cannot get enough of banana bread! Well I just can't get enough of bananas in general. Today's post is all about the Banana Pecan Loaf! This is an easy recipe that is healthy, and will use up those black bananas you have. Let's get started... IMG_6821

You will need:

4-5 ripe bananas, mashed

1/2 cup of chopped pecans

1/2 cup of coconut oil or vegan butter (or regular butter)

1/2 cup of coconut sugar (or brown sugar)

2 eggs

1 1/2 cup of flour

2 tsp of baking powder

1 tsp of baking soda

1 tbsp of cinnamon

A pinch of salt

To start, preheat your oven to 325 degrees. The lower temperature ensures that the inside of the loaf will bake through while the outside doesn't burn. Beat the butter and sugar together until a creamy yellow paste forms.

Add in each egg one at a time. In a separate bowl, mix all of the dry ingredients together.

Once the eggs are incorporated, add in the bananas and pecans.

Once the bananas and pecans are mixed in, add in the dry ingredients.

When all is incorporated well, pop the batter into a greased 1 pound loaf pan, and bake for around 1 hour and 20 minutes. After the 1 hour mark, just keep checking the centre of the loaf if it is cooked through. Once the centre is cooked, take out of the oven and enjoy! I like my banana bread with cream cheese or even peanut butter. This is a recipe that will surely impress anyone that tries it!

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Weekend Baking: Vegan & Gluten Free Sweet Potato Brownies

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Good morning everyone! Today I bring you a delicious recipe from Deliciously Ella that I tried and tested. The recipe is for Sweet Potato Brownies. They're healthy, chocolatey, and surprisingly great. Give them a try and you won't be disappointed! sweetpotatobrownie

You will need:

2 medium sweet potatoes

2/3 cup  of ground almonds

1/2 cup of buckwheat flour

14 dates, pitted

4 tablespoons of raw cacao

3 tablespoons of maple syrup

a pinch of salt

*my addition: a teaspoon of cinnamon

To start, preheat your oven to 350 degrees. Peel, cut, and steam the sweet potatoes until soft and tender.

In a food processor, whiz up the sweet potatoes and dates until it becomes a creamy mix.

In a separate bowl, add all of the remaining ingredients and combine well. Add in the date and sweet potato mix, and combine.

Place into a lined square baking pan, pierce the brownies with a fork, and bake for 20 minutes. Allow for them to cool at least for 10 minutes before you remove the brownies from the pan; they are delicate.

Enjoy these brownies as an afternoon snack or dessert! They're healthy, gluten free, and vegan! They're simply delicious.

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Weekend Baking: Date & Buckwheat Muffins

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Dates seem like they're all the rage these days. They're good for you, taste delicious, and sweeten up any dessert. Buckwheat is also gluten free and supremely good for you. So I'd like to deem these muffins, healthy! They're also very yummy, and can be made in a snap. Not to mention, there's no sugar added! datemuffins

You will need:

1/2 cup of chopped, pitted dates

1 cup of almond milk (or any non-dairy milk of your preference)

1 teaspoon of baking soda

2 eggs

1/4 cup of coconut oil

1 teaspoon of vanilla extract

1 tablespoon of cinnamon

3/4 cup of buckwheat flour

chopped almonds and oats for topping

To start, preheat your oven to 350 degrees. In a pot, heat up the almond milk, chopped dates, and baking soda. Let it come to a boil, then simmer for 1 minute. Let cool a little bit then add to a food processor to make into a paste.

In a bowl, mix taught the rest of the ingredients, except for the almonds and oats. Add in the date paste, and combine well. Grease or line a muffin tin and divide the batter equally. Top with the almonds and oats. You should get about 6-8 muffins out of it. Bake for about 20 minutes or until the centre is no longer wet. Let them cool for at least 10 minutes before removing from the tin. And enjoy!

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Weekend Baking: Lemon Poppyseed Muffins

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Good morning everyone! I really like muffins (to be honest, I like any kind of baked good); they're mini cakes with crispy outer shells and inner softness, so really who wouldn't like muffins? Today's post is all about the lemon poppyseed muffin! lemonpoppyseedmuffins

You will need: (makes about 15 muffins)

3 cups of flour

1 tbsp of baking powder

1/2 tsp of baking soda

1 cup of brown sugar

3 tbsp of poppyseeds

1 cup of powdered sugar

1/2 tsp of salt

10 tbsp of butter

1 1/2 cups of plain yogurt or sour cream

1 tbsp of lemon zest

1 tbsp of lemon juice

2 eggs

To start, preheat your oven to 375 degrees. Mix together the flour, poppyseeds, baking powder, baking soda, and salt in a bowl. In a separate bowl, beat the sugar, butter, and lemon zest until its light and fluffy. Add the eggs, one at a time, and mix until combined. Add in the dry ingredients, and then the yogurt slowly. It's important not to over mix as you want these muffins to be a fluffy as possible! Divide the batter in a lined muffin tin and bake for 25 minutes or until the centres are no longer wet and they're golden. Remove from the muffin tins, and let cool. Enjoy!

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Weekend Baking: Easy Apple Pie

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Good morning everyone and Happy Easter! For me, today will be a day full of yummy food. I hope yours is full of yumminess too! For this weekend's baking post, we have the easiest apple pie! This will impress your friends and family for sure, and they will have no idea how easy it is to make! For the crust, you will need:

2 cups of flour

2 tsps of salt

1 cup of butter

1 cup of water

*And a food processor

For the filling, you will need:

6-8 apples, cored and sliced (I used a mixture of gala, macintosh, pink lady, granny smith, and cortland)

1/2 cup of white sugar

1/2 cup of brown sugar

2 tsps of cinnamon

1 tsp of ginger

1/5 cup of flour

To start, place all of the crust's ingredients into a food processor and mix until it becomes a ball of dough. Knead it a couple of times then wrap in cling wrap and chill in the fridge for minimum 20 minutes. (You can make this dough up to 2 days in advance)

Preheat your oven to 400 degrees. For the apple filling, place all of the ingredients into a bowl and mix well. Leave the apple mixture for at least 10 minutes so the juice can be absorbed (this is key to the cooked gooey filling you'll want).

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Divide your dough into two pieces and roll each out to about a 1/4 inch thickness. Grease and line your pie pan with the crust, and add the apple filling. Add a couple pieces of butter on top of the filling for added yumminess.

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For the top piece of dough, you have a couple options. You can leave it as is and crimp the crust and cut a slit in the centre. You can make a lattice top. Or you can do what I did and make little apples. I bought little pastry cutters that imprint a shape, and I went to town with the apple cutter for this pie. I layered the top of the pie with several little apples, covered it with a light egg wash, and popped it in the oven.

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I first baked the pie for 30 minutes at 400 degrees. Then I lowered the temperature to 350 degrees and let it bake for another 30-40 minutes. You want the inside to be more on the dry side and the top to be golden. applepie7applepie8apple pie

Enjoy the pie with family and friends and serve with either whip cream or ice cream! This will become a go-to for you, and then you can experiment with different fillings. Let me know what you think about this recipe in the comments!

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Weekend Baking: Vegan & Gluten Free Oatmeal Chocolate Chip Cookies

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Morning! What's better than an oatmeal chocolate chip cookie? Maybe a vegan and gluten free one that everyone you know can enjoy! Although this recipe is vegan and gluten free, it couldn't be more simple. These cookies are absolutely delicious, and got the non-Vegan-Gluten-Free person approval. So you know they're good. chocoat2

You will need:

1 cup of oats 1 cup of gluten free flour (I used Bob's Red Mill all-purpose flour) 1/2 tsp of xanthan gum 1/2 cup of sugar 1/4 cup of chia seeds (If you don't have chia seeds, you can use flax) 1 1/2 tsp of cinnamon 1 tsp of sea salt 3/4 cup of apple sauce or canola oil 1/3 cup of almond milk 1 tsp of vanilla extract 1/2 - 1 cup of chocolate chips

To start, preheat the oven to 350 degrees. Mix all of the dry ingredients together in one bowl, and mix the wet in another. Pour the wet ingredients into the dry, and mix well. Add in the chocolate chips.

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Using an ice cream scoop or a rough estimate of 1/4 cup, make balls of dough. Flatten each ball to about 1/4 inch thick and bake in the oven for about 15 minutes.

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Once out of the oven, let the cookies cool for at least 20 minutes so they can settle and stick together well. Enjoy!

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Weekend Baking: Madeleines

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Good morning everyone! Have you ever tried Madeleines? If yes, you know just how wonderful they are. If no, go buy a madeleine pan & make these immediately! They're so easy for being a French cookie, and they take only minimal ingredients to make. If you're interested in fluffy yet crisp pillows of wonderfulness then continue reading. madeleines5

You will need:

4 tbsp of melted butter (cooled)

1/2 cup of flour

1/8 tsp of baking powder

Pinch of salt

1/2 tsp of vanilla extract

Juice of half an orange

2 eggs

1/4 cup of sugar

*NB: This recipe will make about 18 Madeleines, which is roughly one and a half pans.

To start, preheat your oven to 350 degrees. In one bowl, mix together the flour, baking powder, and salt. In another bowl, preferably an electric stand mixer, whisk the eggs, sugar, vanilla, and orange juice until they become thick, and a pale yellow colour. This should take about 5 minutes or so if mixed on high.

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Pour in the melted butter and mix gently. Fold in the dry ingredients by hand, and don't over mix!

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Fill the moulds 3/4 ways up in the pan. Bake for 10 minutes or until they're slightly golden. madeleines3

Once out of the oven, and left cooled for about 30 seconds, tip over onto a cooling rack. madeleines4

Once cooled, dust with icing sugar and enjoy with a cup of coffee or tea.

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Weekend Baking: Salted Chocolate Chip Cookies

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Chocolate chip cookies are everyone's favourite so they're the perfect treat to make on the weekend. They're comforting, warm and gooey, but these ones have a bit of a twist! They have sea salt on the tops. I'm a big fan of salty and sweet together in a dessert. These cookies will settle your cravings, and will leave you happy. You will need:

1 cup of softened butter

1 cup of brown sugar

1/2 cup of granulated sugar

2 eggs

2 tsp of vanilla extract

2 cups of all-purpose flour

1 tsp of baking soda

1/2 tsp of salt (plus more sea salt for topping)

2 cups of chocolate chips

To start, preheat your oven to 350 degrees. Beat the butter, brown sugar, and granulated sugar until it becomes fluffy. Beat in the eggs and vanilla until it becomes creamy. In another bowl, mix together the flour, baking soda, and salt. Mix in into the wet ingredients gradually. Stir in the chocolate chips. (Its important to stir the chocolate chips in and now beat them because you want the chips to stay whole) I like to use a mini ice cream scooper to portion out the dough and then I roll them into balls. Top each ball with sea salt, and bake in the oven for about 10 minutes. Let them cool, and enjoy! chocolate chip dough ball2 chocolate chip dough ball1 salt chocolate chip cookies salt chocolate chip cookie

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Weekend Baking: Vegan & Gluten Free Raw Brownies

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This is the second instalment of Weekend Baking! For today's recipe we're making vegan and gluten free raw brownies! These are healthy, delicious and super quick to make since there's no baking involved! They're like a version of protein bars so you know they're good for you. These are perfect to make on the weekend because you can enjoy them all Saturday and Sunday, and throughout the week too! You will need:

1 cup of dates, pitted

1 cup of raw almonds

1/2 cup of shredded coconut

2 teaspoons of raw cocoa powder

1 teaspoon of cinnamon

1 teaspoon of coconut oil

1/2 cup of natural peanut butter (or nut butter of your choice)

2 teaspoons of maple syrup

1 teaspoon of water (if need for binding)

A food processor

To start, put all of your ingredients into your food processor. Whaz it up! If it's not coming together naturally or is too dry, add in a little water.

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Once it mixed well and combined, line a square pan with cling wrap, and dump it out. Flatten out the mix with a spatula or your hands, then cover and pop in the fridge for 1 hour at least.

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After it's settled and hardened, you can cut into it and make squares. raw brownie 3

Enjoy!

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These are full of goodness, are healthy, and barely take anything to do. If you keep them wrapped or put them into a container, they will stay fresh for a good week or so. You can add in flax seeds, other nuts, dried fruit, or anything else that meets your fancy! They're as flexible as you are.

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Weekend Baking: Gluten Free & Vegan Banana Coconut Cookies

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Hello everyone! Happy March! We are officially closer to Spring as of today. I'd like to introduce a new series of posts that will be called Weekend Baking. Weekend Baking posts are comprised of recipes that are super easy, quick, and can be either on the very healthy side or on the kinda naughty side. Either way, they'll let you in on my weekend baking and hopefully it'll inspire you to do some too! Today's recipe is the banana coconut cookie. They're vegan, gluten free, and offer you some healthy brain food while still in a cookie form.

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You will need:

1 banana, mashed.

1/2 cup of shredded coconut

1/2 cup of almond meal

1 teaspoon of cinnamon

A pinch of salt

To get started, preheat your oven to 350 degrees. You can easily add all of the ingredients together in a bowl, and combine. Once combined, use a mini scooper or a teaspoon to portion out your cookies and roll them into balls. Bake for about 7-10 minutes.

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These are super simple and full of whole foods. They'll take no time whatsoever, and you can enjoy a freshly baked cookie on the weekend without spending the whole day on them. Enjoy!

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Scandinavian Apple Cake

I love Scandinavian food, culture, and design. It's very simplistic, cozy, and provides a great warmth as well. I stumbled upon an apple cake recipe, which is delicious and literally the easiest cake recipe ever. You're going to want to make this all the time. It is that scrumptious! (and gorgeous, if I say so myself) whole apple cake nc1c edit crop

You will need:

3 mugs of the same size.

The cake is equal parts flour, sugar, and eggs. Fill up the first mug with 3 eggs. In the next two mugs fill up the sugar and flour to the same height as the eggs.

1 apple

1 teaspoon of sugar and cinnamon (for the apple)

To start, preheat your oven to 350 degrees. Mix your eggs until they are a creamy colour, and very fluffy. They will become a similar consistency to a meringue. Add in your sugar and flour gently.

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Pour the batter into your pan. Slice your apple into thin pieces, and coat with the sugar and cinnamon. You can make a design with the apple slices on the top of the cake if you'd like. Pop the cake into the oven for about 30-40 minutes or until the top is golden and the centre is no longer wet.

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Once your cake is cooled, I think it's nice to top it with icing sugar. Icing sugar is just so pretty. Serve with coffee or tea, and enjoy it! It is super easy and dirt cheap to make, and you'll receive so many compliments about it. apple cake sideapple cake slice nc1c edit

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Twelve Days of Baking: Upside Down Pineapple Cake

Merry Christmas! I hope everyone is having a wonderful day with your friends and family! And that you're eating delicious food! Today is the last day of the twelve days of baking, and it is featuring the festive upside down pineapple cake! IMG_4670

You will need:

1 1/2 cups of flour

1 cup of sugar

1 teaspoon of baking powder

2 eggs

1/2 cup of milk

1/2 cup of butter

2 teaspoons of vanilla extract

1 can of sliced pineapple

8 maraschino cherries

1/4 cup of brown sugar

To start, preheat your oven to 350 degrees. Cream the eggs with the sugar. Add in the flour, baking powder, milk, and vanilla extract.

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Grease your springform pan, and sprinkle the brown sugar in one layer along the bottom. You need to coat it very well. Add your pineapple slices (7 around, and 1 in the centre). Pop the cherries in the centre of each piece of pineapple. IMG_4649

Pour the batter over the top of the pineapple and cherries, and bake in the oven for 40-45 minutes or until dry in the centre. Let it cool before you remove it from the pan.

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Very carefully, flip it upside down (hence the upside down pineapple cake). The top will be nice and caramelized, while the cake is fluffy and delicious. Serve and enjoy!

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I'm serving this cake for my Christmas meal, and I'm sure everyone will be impressed! I hope you have enjoyed the Twelve Days of Baking on my blog. Let me know what you think in the comments. Enjoy your Christmas and you'll be hearing from me soon!

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Twelve Days of Baking: Shortbread Cookies

This is the 11th post of my series of the 12 days of baking. Today's post is all about shortbread cookies! With this recipe you can leave them as is, or add in whatever you desire! IMG_4710

You will need:

2 cups of flour

1 cup of sugar

1 teaspoon of vanilla extract

1 teaspoon of salt

1 cup of butter, softened.

To start, mix the butter with the sugar so it can form a creamy mixture. IMG_4561

Add in the rest of the ingredients and mix thoroughly. The mixture will become a little hard to stir by hand so I recommend using an electric mixer.

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From here you can divide the mixture into 3 dough balls. I added a 1/4 cup of earl grey tea into one ball. Another ball I added 1/4 cup of chopped white chocolate and a 1/4 cup of chopped dried cranberries. The last one I added into a 1/4 cup of a chopped up skor chocolate bar. Add whatever you please, or leave them plain! They will be delicious no matter what.

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Each ball needs to be turned into a log, and then must be wrapped in cling wrap. Before you can cook these cookies you need to keep them in the freezer for a minimum of 1 hour (they can be left for 3 months in the freezer). Once you're ready to bake your cookies, cut each log into about 12-15 1 inch coins.

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Bake them for 15-20 minutes or until they're golden on the bottom. Serve and enjoy! IMG_4697IMG_4707

The last day of baking is coming tomorrow and I have to say its a good one! Enjoy your Christmas eve!

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