Hey everyone!! I hope you are all having a great start to the spring season! It has been absolutely gorgeous here in Vancouver ever since spring has hit and we are finally enjoying some warmer weather. With spring here, summer is just around the corner which for me and most people means going to the gym more often and trying to eat healthier.
I have been obsessed with making breakfast cookies lately, I probably make a batch every 5 days. They are perfect in the morning when you’re trying to get ready for work but don’t have enough time to make breakfast or if you’re like me and love to snack at night these are perfect and stop me from craving unhealthy snacks. These particular breakfast cookies I made a couple weeks ago. Since then though I think I have mastered my favourite breakfast cookie – which I will share later this month. But this recipe is also delicious. So I hope you enjoy!
CACAO BREAKFAST COOKIES Makes 18-20 cookies, approx. 76 calories per cookie.
2 tablespoons of cacao powder – I love and use Navitas Natural
1 cup of unsweetened apple sauce
3 banana’s – preferably soft
1 teaspoon of vanilla extract
1 1/2 cups of oatmeal – uncooked
4 tablespoons of ground flax
1 teaspoon of cinnamon
1/3 cup of all natural peanut butter
Preheat oven to 350 degrees.
Peel banana’s and mash until creamy, I like to use a fork or a potato masher works well too.
Add the peanut butter and mix in well with the mashed banana’s.
Add cinnamon, ground flax, vanilla extract, apple sauce and cacao and mix until blended well.
Add in the oatmeal last and mix again until blended well.
Let the dough rest for about 10min.
Grease the cookie sheet with coconut oil so cookies do not stick to the pan. You can also use Pam Spray but I think the coconut oil works better and is better for you.
Scoop out dough and drop on the cookie sheet then flatten. It will make approximately 18-20 cookies.
Bake for about 20min depending on the size of the cookie.
Let the cookies cool and a cooling rake and put in a container to keep fresh!
They usually last about 4 days in my house. Then I usually make some more a day later because they are so convienent!
Over the last few months I’ve been purchasing items to put into a gift bag for my bridesmaids to give to them when we went wedding dress shopping – and I said yes to my dress!
The colours for our wedding are white & gold with mint/seafoam as the accent colour so I wanted to bring that colour scheme into the gifts and presentation. It was super easy finding gold items but finding the perfect shade of mint proved to be difficult. I had found on Etsy lots of cute bridesmaid invitations so I took a couple of the sayings and made my own cards. One thing I wanted to include in the gift was something that was “so Stephanie”; cupcakes. I found a recipe awhile ago on Pinterest that made 2 vanilla cupcakes so I filled a little mason jar with the dry ingredients & included a card with directions on how to bake them. A few extra little goodies were added, as well as a mini bottle of champagne.
The girls loved their gifts and I’m so excited to have them by my side to help me along the way. Asides from finalizing our DJ, I think the wedding planning will be put on hold until the New Year just because we’re nearing the Holiday season and it’s always such a busy time.
This is my last week working at the location I’m currently at and then I get to enjoy a wonderful 10 days off with my fiance before starting at a brand new location opening up in the Fraser Valley! So of course I had to bake one last batch of cupcakes for my store. I’m obsessed with all things pumpkin flavoured in the Fall and have been anxious to try a pumpkin cupcake recipe. After looking at a couple recipes on Google I settled upon this one, with a few substitutions – I used almond milk instead of buttermilk & whole wheat flour instead of all-purpose flour. Another little change I made to the recipe was that I added a cream cheese filling in the center. I bought a package of cream cheese in the brick like shape and cut it into little cubes which I then inserted into each cupcake before putting them into the oven. I topped them with cream cheese icing and sprinkled them with pumpkin pie spice.
Obviously I had to taste one after they were finished and I have to say they turned out great! And they were a big hit at work today as well which was the most important thing.
It’s going to be kind of a bitter sweet goodbye this Friday – I’ve worked at this location for 4 & a half years and worked my way from a seasonal position to my current role as Visual Merchandise Manager. Transferring to another store is a long overdue change but I’ve been patiently waiting for more locations to open up on my side of the bridge(s). I’m very much looking forward to the new opportunities that will come my way and that I get to do my 4th store opening with the company!
I baked these Betty Crocker Pink Lemonade cupcakes on the weekend for my friend’s bachelorette party! It was my first time making them and they turned out great! My friend loves pink and I wanted to stick to a girlie theme when I was deciding what to top them with. These bow rings were actually meant for a Sweet 16 but I just didn’t use the ring that said “16” on it. All the girls each wore the ring from their cupcake for the evening too! I unfortunately ended up losing mine.
And I still had one of these edible treats left from the cupcakes I baked for another friend’s bachelorette party back in April so I made a special one just for the bride 😉
Those who know me are well aware that I LOVE to bake cupcakes! And I’m obsessed with any kind of trinket or article of clothing with cupcakes on them; I have a spatula, key chain, lanyard, timer, apron, PJ bottoms…The list could go on. I don’t know what brought on this somewhat obsession but they’re just SO cute! And obviously taste delicious. I definitely enjoy the baking process but it’s when the time comes to ice & decorate the cupcakes that the excitement ensues. For my friends and family, when it’s your birthday you can pretty much expect a pretty package of birthday cupcakes! I always bring the extras into work too which my staff love.
I love using coloured pastes to add more “personality” to the cupcakes – like making them a friends favourite colour or to go with the holiday. I have a variety of icing tips but I usually just stick to my Wilton 1M tip. I also have a growing collection of sprinkles and cupcake liners.
Recently 2 of my co-managers had their last day at my store before they start at a new location opening up at the end of the month! Of course I had to bake cupcakes and with celebrations the first thing that comes to mind is CHAMPAGNE! I decided to bake these Betty Crocker Pink Champagne Cupcakes. They are AMAZING! I’ve made them a few times before (once with blue icing) and they are always a hit. I even whipped up a batch once and divided it amongst a few of my friends due to popluar demand!