Chocolate Chip Banana Donuts with Peanut Butter Glaze

It is a Sunday morning, my dog has no concept of weekends or time (typically waking me up around 6:30 a.m. with a cold nose, big eyes, and a need to cuddle), and I have a few bananas that are close to their end. When one is in this type of scenario what do they do? Well, first take out the dog and feed her…that way she is preoccupied before you tackle the next “to do” which is making donuts!

I always try to discover new things to do with old bananas. Yes, banana bread or muffins are a classic that I think all 20 somethings need to know how to make but there has to be more! I saw my donut pan and BAM it hit me…LETS TRY MAKING BANANA DONUTS. To my surprise, there was not a lot out there on how to make baked banana donuts. What I did find was a few recipes that I tweaked and made my own for this breakfast…dessert?…no.. breakfast.

Chocolate Chip Banana Donuts with Peanut Butter Glaze


1 large egg

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1/4 cup vegetable oil

1/4 cup cup almond milk

2 teaspoons vanilla extract

2 ripe bananas

1 1/4 cups all-purpose flour

1/2  teaspoon baking powder

1/2  teaspoon baking soda

1/2 teaspoon flax seed

1/4 teaspoon salt

1/4 cup mini semi-sweet chocolate chips, additional chips for topping


1/4 cup creamy peanut butter

2 tablespoons almond milk

2 tablespoons confectioners sugar

Pinch of salt

In a medium sized bowl, add your flour, baking soda, baking powder, salt, flax seed and chocolate chips.

In a mixing bowl, add your egg, sugars, milk, oil and vanilla extract. Once those have mixed, add in your bananas and mix for ~30 seconds (I like to see a few banana chunks). Slowly scoop in, while mixing, the flour bowl. Please, for the love of the Lord, do not over mix. We want these to be fluffy and not banana bricks.

Once this is mixed up, spray your donut pan and slowly add your mixture to the donut outlines. As per suggestion on most websites, try to put your mixture into a sealable baggie and cut a little tip off at the end and pour into donut pant a little less than 1/2 way.

Bake them at 350 for 12-15 mins (being at high altitude I have to change my baking time a bit so do not want to lead you to burnt donuts…thats a do no!). Remove them from the tray and let them cool complete before generously applying glaze (below).

In a mixing bowl (you can clean the one you previously used for the donut mix – save yourself some dishes) add peanut butter and almond milk, giving it a quick spin. Add in your powdered sugar, vanilla and a PINCH! of salt (if you use too much salt it will be overwhelming). Mix until smooth and let sit for 2 mins before dunking your donuts.

You can also top these off with additional chocolate chips if you wish!

Tweaked from Averie Cookies and Crunchy Creamy Sweet

This are so delicious and the perfect way to start off your week! I am planning on having these as my breakfast at work for a few day.

Make sure to pack them in a air tight container – dried out donuts make for a bad start to your day. xx



Fiber Filled Fruit Crisp

There are so many different varieties of crisps in the world with everybody’s personal opinion that their aunt, lunch lady, grandpa, or cousin makes the best one. Who makes the best one in my life? Can I be narcissistic, for one of the only times in my life, and say…me? In my book, a good fruit crisp should be crunchy, sweet, and swimming with swirls of cinnamon.

I like to attempt to load all the food I make with healthy items that don’t compromise the taste of the dish but give you that little extra hug of nutrition! For this dish, I use two different types of fiber filled fruit, whole flax seeds, chopped pecans and of course I round it up with oats. Limited amounts of sugar do cut back sweetness but with the warmth of the cinnamon and crunchy topping, you don’t even notice!

Without any further delay, I present to you…

Fiber Filled Fruit Crisp

Large bowl #1 (fruit mixture)

2 firm Asian pears (can use another firm green pear if you cannot find asian pears), some of the skin removed chopped into thumb nail sized chunk pieces

3 firm Granny smith apples, some of the skin removed chopped into thumb nail sized chunk pieces

1 spoonful of lemon juice

1 spoonful of water

1 spoonful of maple syrup

1/4 cup white sugar

1/4 cup brown sugar

1/2 tablespoon cinnamon (add more, if you wish!)

Pinch of salt

Mix all of these and set to the side aside while you prepare the topping.


Large bowl #2 (crumble topping)

1 cup oats

1/2 cup brown sugar

1/2 cup flour

1/2 tablespoon cinnamon

3 tablespoons of flax seeds

1/4 cup finely chopped pecans

Pinch of salt

1/2 cup butter or margarine spread, cold but softened a bit

Mix all of these together, minus the butter, until everything is incorporated. Cut and mix in your butter to make into the consistency of sand.

Spray a 9×13 baking dish with non-stick then add your apple-pear mixture, topping it with the crumble mixture. Bake at 375 for 40-45 minutes (keep your eye on it!).

Once the crisp is done cooking, let cool for about 15 minutes before digging in. You can serve it warm or wait until the next day to have it cold. Everybody has their personal preference.

Fun fact: Your home will begin to smells like cinnamon and apples 20 minutes into the baking process. If you really want to make your friends and family smile (other then the fact they get to see you) have this cooking when they come over! xx


Butter Pecan Brick Cake (distant relative of the Earthquake Cake)

When I say cream cheese you say frosting. CREAM CHEESE. FROSTING. CREAM CHEESE. FROSTING. That is the cheer section that I had going in my head all day while working. (Hey – I get easily distracted when I have a food I want to make, ok!). All weekend I wanted to make an earthquake cake but between finishing a book, taking the little foster dog Lou Lou (photo below) to the vet and trying to get right and tight for a wedding I am in (~30 days) I did not have time to bake my cake.

Earthquake cake is staple at any church gathering, pot luck, baby shower or family celebration. I do not make mine the traditional chocolate cake way but instead with butter pecan cake. Removing the chocolate chips and throwing in some walnuts makes this cake one of a kind. I guess you could consider it a distant relative of the earthquake cake. Which is why I had to rename this cake! I went with butter pecan brick cake due to the brick of cream cheese!

Butter Pecan Brick Cake

1 box butter pecan cake mix

3 eggs

1 cup water

1/2 oil

2 handfuls of chopped pecans

2 handfuls of chopped walnuts

2 handfuls of shredded sweetened coconut

1/2 cup melted butter

3 cups of powdered sugar

1 brick of cream cheese, room temperature

Pinch of salt

1/4 teaspoon vanilla

Preheat oven to 350

In a medium bowl, prepare the cake per instruction on the box (water, oil and eggs) – set aside for about 5 minute.

In a mixer (you can do this by hand too) add in your cream cheese and melted butter, letting it whip for 1-2 minutes until it is slightly creamy. Slowly add in your powdered sugar (cup by cup), vanilla and salt. Mix until fluffy!

Grab a 9×13 baking dish (can use 8×8 as well to make 2 cakes) and spray really well with non-stick spray. Sprinkle your pecans and walnuts evenly across the bottom of the tray then add your coconut. Once this is done, pour your cake batter over the nut mixture… then tap the pan on the counter to get any air bubbles out. Slowly add your cream cheese mixture on top (eyeball as much or as little that you would want on the cake) then evenly spread out on the cake mixture. If you want, you can mix up the cake and cream cheese mixture a bit too.

Bake uncovered for 40-50 minutes. (Note: it will come out gooey on a toothpick due to the cream cheese.) Let sit at room temperature for 30-45 minutes before serving. Best served when slightly cooled but still warm! Melts in your mouth first to last bite.

So try it out – next time you get that cream cheese craving come back to my little ol’ blog and grab this recipe. xx 


Nutty Banana Breakfast Cookies

Every week I find myself wondering “What am I going to have for breakfast all week?”. I, like many people I work with, fall victim to the quick grab-n-go in the food court. My go-to is a warm buttery croissant….that flakiness…those buttery ridges….I digress.

Going through the grocery store I spotted something that looked like it could fix my issues…that was a banana chocolate breakfast cookie from a popular company that makes many breakfast products. I go to look at the ingredients and WOW! What does half of this stuff even mean?




Following this I ran home to see what I could find online to make myself. I stumbled across a few recipes on Pinterest and put my spin on them with ingredients that I know and love.

Nutty Banana Breakfast Cookies 

3 bananas

1 1/2 – 2 cups of oatmeal

1/4 cup of vegetable oil

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon agave

2 tablespoons sliced almonds

1 tablespoon chopped walnuts

4 tablespoons cacao nibs

Preheat oven to 350°F.

Cover a cookie sheet with tin foil and a light spray of non-stick.

In a medium bowl, smush your bananas until smooth then add in the oil, honey, cinnamon, vanilla and cacao nibs.

In a small bowl mix your oatmeal and nuts together. Slowly fold this mix until the banana bowl until it is covered with the ‘wet’ ingredients. Let sit for 5 minutes and then form the balls and place them on the cookie sheet. (~8-10 cookies). Cook for 20 minutes or until desired cookie texture is achieved.

These are ingredients that most of us have laying around the house at anytime and can totally be customized!

This is just another step in my journey of trying to incorporate vegan foods into my life. I hope you show personal strength and turn to these cookies over a croissant. xx

Breakfast cookies

Boxed lemon beauty

I think(?) summer has official hit Toronto so I figured it was time to clean out my cupboards! During my cleaning I stumbled upon a box of Lemon Cake mix. I keep 1-2 cake mixes around to make quick cake bars (usually when I find out that guest will be coming over, at the last minute!) I was taught you have to feed guest whenever they come over, no matter how small the offering is. #GrowingUpInTheMidwest

I did not feel like making cake bars of of this box and right away my mind turned to the beautiful, juicy blackberries I picked up from the market on Saturday! That was it I was going to make blackberry lemon cake!

Blackberry lemon cake 

1 box of lemon cake mix

3 eggs

1/3 cup oil

1 and 1/3 cup water

1 cup blackberries

Preheat your over to 350

In a mixer add your wet ingredients and mix for about 30 seconds, until everything is combined. Slowly add in your cake mix while the mixer is on. (I swear! This is the secrecy to any moist cake, loaf, muffin, etc.). Once your batter is ready, fold in about 1/4 cup of blackberries .

Spray a cake or pie pan with non-stick spray and scatter your remaining blackberries at the bottom of the pan. (You can add as many as you would like!) I like to spread them around so that every cake piece has a few blackberries. Pour your batter over the blackberry filled pan and put in the oven, bake for 50-60 mins.

Once the cake is cooked, remove it from the oven and let it cool for 30 minutes. After that, cover it up with aluminum foil. I let the cake sit over night or a few hours before serving so that is complete cools.

When you go to serve it you can sprinkle powered sugar or top with additional blackberries.

The great thing about this recipe is that it universal and you can change out the fruit or cake flavor:

Other cake and fruit combos (the possibilities are endless)

  • Chocolate cake with raspberries
  • Lemon cake with blueberries
  • Vanilla cake with strawberries

This is the perfect cake for anytime of the year but I find it extra delicious in the summer when there are BBQs, life celebrations and sunshine! xx

blackberry cake

Pumpkin: a craving you just can’t kick!

Here I am with summer around the corner (birds chirping, puppy potty training, girls in ‘festival clothing’) and yet I have had the strongest craving for something pumpkin. I sat and home and thought to myself what should I make? A pumpkin pie, pumpkin muffins, pumpkin squares? That night I found myself at the grocery store gleaming over the wonderful surprise that stores keep pumpkin puree on the shelves all year round. Time to tackle this craving. I got my puree and was out the door, it was time for me to get home and make my pumpkin loaf. 
I have said it before and I will say it again – remember – pumpkin puree does not have your ‘PSL’ taste. This taste is going to come from your pumpkin pie spice, so if you do not have that seasoning stop reading and go to the store to buy some. 
Pumpkin Loaf 
1 ½ cups flour
½ cup white sugar
½ cup brown sugar
¾ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin spice
2 eggs 
1 ¼ cup pumpkin puree
½ cup vegetable oil 
1 teaspoon vanilla
½ – 1 cup roasted and salted pumpkin seeds
Preheat oven to 350 degrees. 
Bowl #1: add all of the dry ingredients to this bowl; flour, sugar, baking soda, salt, cinnamon and pumpkin spice spices. Mix all of the dry ingredients together. 
Bowl #2 (make sure this bowl is larger as you will be adding the dry ingredients to it*) mix together the 2 eggs, the oil, pumpkin puree and vanilla. Once the liquid ingredients are mixed slowly add in the dry ingredients about ¼ cup at time. Do not over-mix this! Give it a 5 second mix each time you add a in your dry mixture. 
*Very helpful if you have a mixer to do this, but hand mixing is just fine (just fold ingredients together gently) 
Spray a loaf pan with non-stick spray and pour your batter in. Place the pumpkin seeds on top of bread (I covered the top of mine), gently pressing down so that the seeds are touching the batter. Bake for 45- 50 minutes or until your knife comes out clean.
I let my loaf cool in the pan for about 20 minutes. Once slightly cooled, I placed it on a cutting board and sliced away! 
Left over pumpkin? No problem! Whenever I have leftover pumpkin puree I add it to my oatmeal (EXTRA, EXTRA! RECIPE BELOW). 
1 bowl of plain quick cook oats
Pinch of salt 
Pinch of pumpkin pie spice 
Pinch of cinnamon
2 spoonful’s of pumpkin
1 spoonful of maple syrup (if you are feeling naughty)
Place your oats, salt, pumpkin pie space and cinnamon into a bowl and cook according to package directions. Once your oats have cooked add pumpkin (and maple) into your bowl. Once this is complete, you have the perfect little breakfast or snack!
This pumpkin loaf recipe is so simple, honestly the hardest part is not over mixing the batter (and even that is an easy task!). I hope you take some time a test out this loaf and share it with friends / family / co-workers. It will make you a rockstar in their eyes! xx
pumpkin loaf.JPG