Healthy Blueberry Muffins

I am really trying to change my eating habits and start eating more nutritious meals. I don’t generally eat a lot of calories but my nutrient intake definitely ain’t good.
So I am making an effort to cook and prep food for quick, easy AND healthy meals.
This is a recipe I’ve made many times over the years I’ve tweaked it some over time such as using different flours, different additives (berries, nuts, banana) and such.
I ran this recipe through a calorie counter and I believe it’s a good healthy snack if you don’t eat multiple muffins 😉
If you add a banana to it you get more rise I find. So feel free to modify. This batch didn’t have a banana in it.



Healthy Blueberry Muffins                               Serves 12 regular muffins

  • 2 cups flour (I used 1/3 oat bran and regular white flour,  usually I use whole wheat)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup raw cane brown sugar
  • 1/4 cup 0% m.f Greek yogurt
  • 1/2 cup Almond milk
  • 1/4 cup olive oil (fractioned coconut or vegetable oil works just as well)
  • Dash of salt (or to taste)
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup blueberries (I used fresh you can use frozen as well)

1. Combined flour, salt, baking powder and baking soda and mix. In a seperate bowl mix together wet ingredients (egg, milk, yogurt, vanilla extract, oil and sugar)
2. Gently mix the wet with the dry till combined and then fold in the blueberries.
3. Bake at 425F for ~5 minutes and reduce to 370F for the last 15 minutes or so. Check if done with a toothpick. Some ovens may vary so check your muffins accordingly.


Pull-apart Cinnamon Sugar Bread

The other day I was on a roll I made a loaf of bread, rice noodles for dinner and for dessert I made pull apart cinnamon sugar bread. The recipe is courtesy of Stick A Fork In It.

So head over to Stick A Fork In It to check out the recipe. Here are some pictures of how mine turned out!

Sara xo 🙂

Rolled out sugared and stacked in a loaf pan
All it needs maybe is some icing glaze


Chewy Chocolate Chip Cookies (The CCC)

After a long day on my feet, SP urged me to make some fresh batch of cookies and I was really hesitant initially because for one I just got back from work and it was 11pm and secondly I had to work in the morning. Well I caved and made a batch, though I only actually baked one tray worth because this recipe  is way better after the dough is chilled. This recipe was quick and easy I got it done in half an hour and I had a batch of cookie dough ready to go.

So…my favourite cookie of all time is the chocolate chip. I’ve scoured the web (aka Pinterest) and tried a number of variations of this cookie recipe and by far this is the favourite. Also this is SP’s preferred recipe. They are soft, chewy, moist and choc a block full of chocolate chips. If you prefer soft chewy cookies this is it.


I cannot claim to be the inventor of this recipe, I originally found it at Averie Cooks and she has got some great recipes on her blog. I was out of chocolate chunks and low on chips so I just made do with what I had and added some left over butterscotch chips. Trust me if you think that looks chunky imagine WAY more chunks.


The recipe yields ~ 28 medium-small cookies though I like my cookies bite size so it would be a bit more than that amount. The yield all depends on your choice of size.

Chewy Chocolate Chip Cookies

  • 1/2 cup unsalted butter (softened)
  • 1/4 cup cream cheese (use regular not light or fat free)
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/4 cup all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 1/4 cup semi-sweet chocolate chips/chunks


  1. Combine butter, cream cheese, sugars, egg and vanilla with a paddle attachment till light and fluffy on medium-high speed for about 5 minutes.
  2. Add flour, cornstarch, baking soda and salt and mix until just combined.
  3. Add chocolate chips/chunks and fold in by hand until incorporated.
  4. Chill the dough for 2-3 hours either in the form of your cookies (scoop into a ball and flatten with palm slightly) or if you are lazy like me in the mixing bowl covered with saran wrap.
  5. Preheat oven to 350F, line your baking sheet with parchment paper place your cookies on the sheet about 2 inches apart and bake for about 8 minutes.

You can store these cookies baked for a week or 3 months if you freeze them. But lets be honest in my household they are gone in a flash. Enjoy!

Sara xo

Indulgence..Ferrero Rocher Cake

I was fortunate enough (or not) to turn a year older recently. I was really looking forward to it because I had a cake I wanted to dig into on my mind. I came across this cake over 2 months before my birthday and had the will power to wait!

I came across this recipe on Moms Dish and let me tell you I was giddy like a school girl. SP thought I was crazy, a friend said she can try and make it but when I sent her the recipe she said sorry I can’t do it.

Initially I thought it would be too tasking but it came down to how much I love Nutella AND Ferrero Rocher…Together it was a no brainer for me to attempt and I’m glad I did because it wasn’t difficult at all, the most tedious part was decorating it. I did change it some, I made it in a 10″ cake pan instead so the ingredients are a bit more than what was posted on Moms Dish. Also every store I went to were all out of plain wafers so I bought some vanilla filled wafers.


Ferrero Rocher Cake.                                                          12 servings (10″ round)

  • 7 Eggs
  • 1/2 cup Granulated sugar
  • 2 cups Ground hazelnuts/ hazelnut flour
  • 3 tbsp All-purpose flour
  • 3 tsp Baking powder
  • 3 tbsp Cocoa powder
  • 300g Unsalted butter (room temperature)
  • 2 1/4 Chocolate chips/baking chocolate
  • 1/2 cup Nutella
  • 1 1/2 cup Crushed wafers
  • 12 Ferrero Rocher Candy
  • 3/4 cup Chopped hazelnuts

Whisk eggs and sugar till its tripled in volume, light and fluffy.

Sift flour cocoa and the baking powder and mix it with the ground hazelnuts.IMG_3504.jpg

Using a spatula gently fold in dry ingredients to the whipped egg and sugar in thirds. It important to be gentle to keep the structure of the cake. Pour batter into 10″ pan and bake at 350F for about 40 minutes. Cool cake on rack.

For the cream, decorations and filling, start by melting down chocolate in a double boiler. Whisk in together the chocolate with the Nutella and butter once chocolate has cooled down to room temperature.


Chop the hazelnuts and crush the wafers. Once cake has cooled slice cake into half (or three’s if you wish) and spread cream evenly and sprinkle the wafers. Use left over cream to cover the rest of the cake and place chopped hazelnut everywhere! Well anywhere you wish on the cake.

Pipe some cream on top and place Ferrero Rocher candy on top. Let cake chill if not serving immediately. Let it sit out before serving if it has been chilled.

I think this cake would be marvellous with a Nutella butter cream icing as well. Something to try next time. Enjoy!

Sara xo

My post is not affiliated with the Ferrero company. I do not receive any compensation.