Starbucks Pumpkin Loaf

Tastes like the real thing but better for you! Oil replaced with fat-free Greek yogurt, reduced sugar, and made with a mix of white and whole wheat flour! Adapted from here.

Preheat oven to 350F.

In a medium sized bowl, mix

  • 3/4 C all-purpose flour
  • 3/4 C whole wheat flour
  • 3/4 C granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

In a small bowl, whisk together

  • 2 eggs, beaten
  • 1 Cup canned pumpkin (NOT pumpkin pie filling!)
  • 1/2 C Plain Greek yogurt, fat-free or low-fat
  • 1 tsp vanilla

To top

  • Roasted pumpkin seeds

After mixing dry and wet ingredients separately, pour wet ingredients into dry and stir slowly. Do not over mix and stop as soon as there are no bits of dry flour left. Turn into a greased loaf pan, sprinkle pumpkin seeds on top, and bake for 50-60 minutes, or until an inserted toothpick comes out clean.


Best Chocolate Chip Cookies

These are the absolute best chocolate chip cookies I have ever made, time and time again. Enjoy! Makes ~16 cookies.

  • 1/2 C butter or margarine, softened
  • 1/2 C brown sugar, packed
  • 1/4 C granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 C all-purpose flour
  • 1/2 C quick oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 C chocolate chips

Cream together butter, brown sugar and granulated sugar. Mix in egg and vanilla. Add flour, oats, baking powder and baking soda. Mix until evenly blended, and then stir in chocolate chips. Bake on a cookie sheet for 10 minutes.

Chocolate Brioche Pretzels

brioche pretzels


A labour of love… the time it takes to make these is so very worth it! Recipe from the Smitten Kitchen Cookbook. Makes 8 pretzels.


  • 1/3 C Milk
  • 1 tsp Instant yeast
  • 2 1/4 C All-purpose flour
  • 2 Tbsp Granulated sugar
  • 1/2 tsp Salt
  • 2 eggs, room temperature
  • 1/2 C Butter, room temperature
  • ~1 C Dark chocolate, chopped finely


  • 1 Egg
  • 1/2 tsp Salt
  • 1 tsp Water

Whisk together milk and yeast in a small bowl. In an electric mixer, use the paddle to stir together the flour, sugar and salt. Add eggs and yeast mixture, and stir on low until dough comes together. Turn up speed to medium, and mix for 10 minutes. Add butter, 1/3 at a time, mixing in between. Once well mixed, switch to the dough hook and knead on low speed for 5 minutes. Add chocolate and continue to knead until evenly distributed. Let dough rise in greased bowl covered with plastic wrap in a warm spot for 2 hours.

Pre-heat oven to 350. Split dough evenly into 8 pieces. Roll each piece into a long (~18 inch) rope, and twist into a pretzel. Place on cookie sheet, brush with glaze, and let rise again for 15 minutes. Brush with glaze again and bake for 12-14 minutes, until lightly browned.

Mango Chicken Curry

Mango curry

Red mango curry – adapted from Thug Kitchen. Serve with rice!

  • 2tsp cooking oil, divided
  • 2 chicken breasts (boneless & skinless), cut into ~1inch cubes
  • 1/2 yellow onion, chopped
  • Handful of green beans, ends removed and cut into ~1inch pieces
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 clove of garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp soy sauce
  • 2 Tbsp red curry paste
  • 1 can coconut milk
  • 1 C vegetable or chicken broth
  • 1 ripe mango, peeled and cubed
  • Juice from 1/2 a lime

In a medium frying pan, heat oil and stir fry chicken until cooked through. In a soup pot, heat oil and saute the onion. Add green beans, zucchini, and bell pepper and cook until veggies are soft. Add cooked chicken, garlic, ginger, and curry paste. Stir, then add soy sauce, coconut milk and broth. Bring to a simmer, then add mango. Cook until mango is soft (about 8 minutes). Add lime juice, stir and serve over rice!

Sriracha Maple Popcorn


Sweet & spicy homemade popcorn! Original recipe at Style Me Pretty.

  • 1/2 C butter
  • 3/4 C brown sugar
  • 1/4 C light corn syrup
  • 1 tsp sriracha (+ a little more if you like extra spice)
  • 1/4 tsp baking soda
  • 6 C popped popcorn (I used two microwaved bags of natural flavoured popcorn – don’t use anything coated in butter)

Prepare popcorn and preheat oven to 250F. Put popcorn in a large bowl and set aside.In a small saucepan, melt butter, and stir in brown sugar and corn syrup. Bring to a rolling boil and let it bubble away for 4 minutes without stirring. Remove from heat and add sriracha and baking soda. Pour the butter mixture over the popcorn and stir until evenly coated. Spread popcorn in an even layer on a tinfoil or parchment paper covered baking sheet. Bake in oven for 45 minutes, stirring every 15 minutes.

Chicken & Bacon Carbonara Sauce


The simplest carbonara recipe I could find – so full of flavour, yet so delicate. Adapted from

  • 4-6 strips of thick-cut bacon, sliced into squares ~0.5 x 0.5 inches
  • 2 boneless, skinless chicken breasts, cubed
  • 1 medium yellow onion, diced
  • 4 white mushrooms, sliced
  • 2 C Half and half cream
  • 2 Tbsp sour cream or plain yogurt
  • 1 egg, whisked
  • 3/4 C grated cheese (I had some havarti kicking around that worked amazingly)

In a large frying pan, cook bacon until lightly browned. Remove bacon from pan and set aside on paper towel to absorb excess oil. Leave remaining bacon fat in the pan, and use to fry the chicken. Fry chicken until cooked. Add onion and mushrooms, and cook for about 3-5 minutes, until onions soften. Add cream and sour cream (or yogurt), and bring to a simmer. Simmer for 10 minutes. Slowly add whisked egg while stirring. Next, add grated cheese and stir until fully melted. Serve over your favourite pasta! I served it over tortellini & paired it with a sauvignon blanc.

Sausage & Spinach Tortellini


A deliciously filling one-pot meal! Takes less than 30 minutes to make and serves ~4 people. Adapted from here.

  • 1 Tbsp Olive oil
  • ~1/2 lb mild italian sausage
  • 1-3 cloves of garlic, crushed
  • 1 14oz can diced tomatoes, with liquid
  • 1/2 C cream
  • 300g fresh tortellini
  • 3 C fresh spinach, chopped
  • Salt & pepper to taste
  • Fresh basil for garnish

In a large skillet, heat olive oil over medium heat. Remove sausage from casings. Add sausage to warm skillet, break up into chunks, and brown on both sides. Add garlic.

Pour in can of tomatoes and cream. Stir and bring to a simmer. Add tortellini and cook for 8-10 minutes, while stirring occasionally. Season with salt and pepper.

Reduce heat, add chopped spinach, and stir until wilted. Garnish with fresh basil and serve!