Category: dessert

I don’t really like dessert that much.

There, I said it…

I’m weird, I know. Most of the time I would rather have more dinner than dessert.

Maybe that is why I like apple pie better with cheddar cheese on it (something I learned from my grandma)? I am just a savoury kind of girl…. unless, there is whip cream and chocolate involved. That is a totally different story.

dark chocolate tofu mousse

This deliciously moist and nutrient dense cake has just the right amount of sweetness – with no added sugar! Sweetness is provided from the dates, almond flour and berry sauce. To top it off each piece offers 8 grams of protein and 7 grams of fiber. The texture is reminiscent of cheesecake and brownie :)

Flourless Chocolate Date Cake

Lent started this week on Ash Wednesday, February 13. According to Wikipedia, lent is traditionally described as lasting for forty days, in commemoration of the forty days Jesus spent fasting in the desert before the beginning of his public ministry. During Lent, many of the faithful commit to fasting or giving up certain types of luxuries as a form of penitence. Mardi Gras is actually french for fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season starts.

banana icecream

Two of my best friends and my sister have decided to give up added sugar and ultra processed foods for lent. So, I decided to make this post just for them! I love banana ice cream. The texture and creaminess is perfectly delicious. This is a great healthy treat, without any added sugar if you skip the chocolate chips.

Banana ice cream is a perfect excuse to use up all those bananas in the freezer. I was getting a little tired of plan ol’ banana bread (besides my delicious coconut banana bread of course).

If you already have bananas in the freezer (avoid totally black ones — save those for the coconut banana bread), thaw them just enough so you can remove the peel and chop them up and throw them back in the freezer until solid again.


banana ice-cream

Chocolate, Peanut Butter, Banana “Ice Cream”

serves 1

  • 1 very ripe (but not black) banana, peeled & chopped into ~1/2 inch wide chunks
  • 1 tbsp cocoa
  • 1.5 tbsp peanut butter (use the real stuff)
  • Cinnamon, to taste
  • 1/4 tsp vanilla
  • Milk (or milk alternative), just a splash
  • Chocolate chips (optional)
  • Walnuts (optional) 


Place chopped banana into container and freeze until solid. (I just keep bananas stock piled like this in the freezer for when those banana ice cream cravings hit.)

Once frozen, place the banana in a food processor. (Make sure the chucks aren’t frozen together. Chilling the blade and bowl of the processor in the freezer for ~10 minutes helps the ice cream form better too).

Add cocoa, PB, cinnamon, and vanilla. Pulse several times, scrapping down the sides as needed,  the mixture will start to look like gravel. Pulse a few more times and add a small splash of cold milk and pulse/blend until you reach ice cream like consistency. Top with chocolate chips and/or chopped walnuts or your favorite ice cream toppings. For an extra sweet treat add honey or maple syrup along with the other ingredients in the beginning.

If you over blend it and it gets too soft, just freeze it again and then pulse it a few times in the processor.

Serve immediately.

Stuffed Apple Pie




I was a little intimidated when I first came across this recipe ( I have never been very good at making pastry), but I loved the idea of it so it sat on my “recipes to make” list — I have a list for everything — for months. Then came the holidays and grandma was around to share her special pastry recipe and I thought this would be a great way to try it out!


I thought hollowing out the apples would be difficult, but it was actually really easy with a sharp pairing knife and a grapefruit spoon (make sure you don’t poke through the skin). This recipe is healthier than traditional apple pie (due to the higher apple:pastry ratio, and less sugar) and I think they make a perfect holiday lunch, served warm with Greek yogurt … or lots of vanilla ice cream in my grandpas case.



Stuffed Apple Pie

Adapted from Chronicles of a Domestic Dilettante


  • 5-6 Firm Granny Smith Apples (4 for base, 1-2 for filling)
  • ¼ cup White Sugar
  • 1 tbsp Brown Sugar
  • 2 tbsp Lemon Juice
  • 2 tsp Cinnamon
  • few pinches of cloves, and allspice
  • Pie Crust (home-made or store bought)


1. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon, grapefruit spoon or melon baller, reserve bits without apple core. I found that scoring the apple (like the picture below) with a sharp pairing knife worked the best.

2. Mix the apple flesh with lemon juice, sugars and spices in a bowl. Adding in more chopped, peeled apple as needed. Fill each hollowed out apple with the filling.

3.Roll out pie crust and slice into 1/4 inch strips. Create a lattice like pattern. Little dabs of water where you want pastry to stick together helps.

4. Place apples in an 8×8 pan.  Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20 minutes at 375 F.

5. Remove foil and bake for an additional 20 minutes or until crust is golden brown. Broil for a few minutes if necessary.

Dessert in a Cup!


Want to have dessert every night of the week?

Considering the obvious answer to this question, I’m here to help! My go-to “dessert” almost every night is a delicious cup of tea. I like to make mine with lots of warm milk (or chocolate milk) to make it extra satisfying, the added calcium and vitamin D is also a great bonus.

As fall turns to winter more and more delicious tea flavors seem to be popping up in every store. The store I have come to adore the most is Davids Tea. I love so many of their teas, it’s hard to only pick a few, but I do have some go-to teas for that sweet craving I seem to get after dinner (know the feeling?).

My top recommended Davids Teas:

  • Read My Lips: Chinese black tea, peppermint, dark chocolate, and pink peppercorns make this tea taste like a warm peppermint patty in a cup
  • Forever Nuts: apple, almond, and cinnamon flavors blend perfectly to make this tea one of my all time favorites, beetroot is even added to make it a pretty pink color
  • Coco Chai Rooibos: my favorite rooibos tea with hints of coconut, cinnamon, ginger root, cardamom, cloves, and pink peppercorns. It’s delicious infused with warm milk for a fabulous chai latte
  • Oh Canada! a rooibos tea that’s a true Canadian experience with flavors of maple, caramel and toffee
  • Strawberry Shortcake: a black tea with pieces of brittle and strawberry (for a more indulgent version, add cream and sugar for the real short cake experience – YUM!)
  • Goji Pop: Flavored with apple, goji berries, and honeydew melon this is my favorite tea to ice when I don’t want something warm (…this doesn’t happen often though –I’m always cold!)
  • Choconut Oolong, butter rum, red velvet, chocolate orange, cream of earl grey and earls garden also make my favorites list.

Picture courtesy of Davids Tea

Davids Tea winter collection has just come out too, SO exciting! Yes, I get this excited about tea! There are 3 on my list that I REALLY need to try! Cookie Dough, Chocolate Chili Chai, and Banana Dream Pie!

Banana nut bread is also amazingly delicious, but only available in store in the fall. BUT, you can order it online and it will be at your front door in a week! This tea (or any other one you love) is just about the best thing ever if you make it and then cook your oatmeal in it! Give it a try and thank me later.

I’m not a fan of the artificial flavorings in many of David’s Teas, but we can’t be perfect eaters and this is one place where I choose to give a little. It could be worse.

Tea facts:

  • tea is the second most consumed beverage in the world
  • white, green, black and oolong tea leaves all come from the same evergreen tree
  • the more processing tea leaves undergo the darker they turn; white and green teas have just had their leaves steamed quickly, while black tea leaves have been dried, crushed and fermented
  • tea leaves contain high amounts of polyphenols/antioxidants (compounds that can help prevent damage to your cells and blood vessels), even more than many fruits and vegetables
  • research has identified an association between decreased risk of stomach, esophageal, and skin cancer and consumption of 4-6 cups of tea daily
  • the proper name for herbal tea is “tisane”

Tea is a great beverage to enjoy any time of day. It can relieve stress, warm you up and satisfy that sweet tooth. Try a tasty new variety of tea today to start reaping all the health benefits it has to offer!

February 19th may just be a better day for chocolate than February 14th….The US National Confectioners Association has declared February 19 to be Chocolate Mint Day! This flavor combo happens to be one of my all-time favorites (salted caramel chocolate is a close runner up!)

There has been a lot of talk about how chocolate has health benefits lately, which may be true if you are eating minimally processed dark ( >70%) chocolate, making sure cocoa mass/solids is the 1st ingredient (not sugar). This way you are getting the most flavonoids (an antioxidant). Also, if you like cocoa powder as much as I do (I add a teaspoon to my coffee, some teas, plain yogurt, oatmeal etc) make sure you don’t use dutch processed cocoa as this alkalinization process markedly reduces the antioxidant content. With that in mind, I don’t usually eat chocolate for the antioxidants (which I can get in many other foods) I eat it for pleasure! And that is exactly what this post is about.. because this recipe is by no means healthy…so eat lots of vegetables at dinner! ;)

These brownies are very easy to make and only require 1 bowl to lick to wash when you’re done! They are fudgy, chewy, minty, chocolatey goodness…pretty much just the best things ever!

chocolate mint brownies

Mint-Stuffed Dark Chocolate Brownies

Makes 12 (if you resist the urge to eat batter…I usually end up with 11 slightly bigger ones)


  • 1/2 cup (1 stick) unsalted butter, at room temperature and cut into pieces
  • 8 ounces semisweet or bittersweet dark chocolate, chopped (or use dark chocolate chips)
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 12 (1 1/2 inch) chocolate covered peppermint patties (such as york patties)


Preheat oven to 350°F. Line a muffin tin with paper liners.

Place chocolate and butter in a large microwave-safe bowl and microwave in 30-second bursts, stirring between, until just melted and smooth.

Whisk in sugar and salt until smooth. Whisk in eggs. Gently whisk in flour and cocoa until just smooth (do not over mix).

Spoon 1 heaping tablespoon of batter into each lined cup. Press 1 peppermint patty on top of batter. Top with 2 more tablespoons of batter, covering peppermint patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into the centers comes out with only a few moist crumbs attached, about 25 to 30 minutes (I like mine slightly under done, usually 25 min)

Transfer tin to a wire rack and cool completely before removing cupcakes. Eat immediately, with vanilla ice cream.

Brownies can be stored at room temperature in an airtight container for up to 3 days… if they last that long.

Peanut Butter Cup Stuffed Version

  • Replace mint patties with mini peanut butter cups (I added 1.5 per cupcake)
  • Ice cupcakes when cooled with a peanut butter icing (googled a recipe)
  • Top with half a PB cup



These cookies are my long-standing favourite. I can always find an excuse to make them. They are so flavorful and chocolatey, with a spicy, gingery kick — amazing! I first heard of these fabulous cookies from a friend that was raving about one she had tried from the Tacofino food truck in Vancouver, BC and then I happened to see them on Eat St. on the Food Network. I took that as a clear sign that I had to make them (I didn’t need much convincing) and I have been in love with them ever since!

To add more color and flavor (not that they need it) I sometimes top the cookies with sucanat (pronounced soo-ka-nat – fun to say!). It is essentially pure dried sugar cane juice, that retains all the yummy molasses flavors. These cookies are super easy to make (no creaming of butter and sugar required). They also happen to look very impressive and are topped with rock salt, giving them a salty crunch! Enjoy :)

Chocolate Diablo Cookies

Recipe from: Eat St. Yield: 12 big cookies

Preheat oven to 375 ºF.

Set aside:

Rock salt
Rock sugar

Mix the dry ingredients:

1.5 cups sifted all purpose flour
1 cup sifted cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cayenne pepper
1 cup (heaping) chocolate chips or chunks

In a separate bowl, whisk together the wet ingredients:

1 cup brown sugar, lightly packed
1 cup white sugar
1/2 cup canola oil
2 large eggs
1 tablespoon vanilla extract
3 tablespoons fresh squeezed ginger juice or fresh grated ginger root

Mix wet + dry ingredients well.

On a greased cookie sheet flatten small-fist size cookie dough balls out a bit and sprinkle with rock salt and rock sugar. Bake at 375 ºF for approximately 10-11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! Don’t over cook them.

Pumpkin Brûlée



I love fall, and all it brings with it. The smell in the air on those crisp mornings, the beautiful autumn colors, the new fall collection of Davids Tea … and pumpkins! This amazingly versatile squash-like fruit is normally reserved for making pies and getting Cinderella to parties, but it has so much more potential! Pumpkin can be used in muffins, breads, biscuits, pancakes, dips, soups− you name it! But my favorite pumpkin recipe yet is Pumpkin Brûlée. It has all the warm fall flavors I love, it’s a healthy treat packed full of vitamin A and protein and it is so easy to make. You can even make it a day or two before hand if you need to prepare for a party…or want to eat it for breakfast. What more could you ask for?


Pumpkin Brûlée

Serves 4

-3/4 cup evaporated skim milk
-1/2 cup canned pure pumpkin
-1/4 cup pure maple syrup
-2 tbsp dark brown sugar (optional)
-1 tsp ground cinnamon
-1/8 tsp ground nutmeg
-Pinch of cloves
-1/4 tsp vanilla extract
-2 eggs
-Scant 1/4 tsp salt (optional)


– Blend all ingredients in a blender or food processor.
– Pour into 4−6oz ramekins, let sit for about 5 min to settle any bubbles and put in a metal baking dish. Fill dish half way with boiling water and bake at 350° F for 35-40 mins or until set and refrigerate overnight (or for an hour or so), and top with whip cream.

Want another reason to love this recipe? You can personalize it! I love to play around with the flavors (adding more cloves, pumpkin pie spice, ginger, molasses or extra vanilla) or replacing the pumpkin with pureed butternut squash or yam. You can also experiment with the topping. Top with crystallized ginger or chopped toasted walnuts or pecans. You can even top the custard with a layer of sugar and broil for 5-6 min (watching it carefully) until nicely browned on top.

Without the topping these delicious little treats come in at under 160 calories and over 8g of protein.

So clear your schedule (for about 10 minutes) and give this recipe a try, you’ll be hooked!

Friends at the pumpkin patch :)

pumpkin patch


- Formerly known as Apron Strings and Healthy Things -

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