Choco-Coco Cookie Bars

Ever wanted to combine all of your favourite ingredients into one flavourful bite? Yeah, sometimes that may not turn out to be the best combination or you’ll end up with (in my case) caramel pizza fries —anyone want to challenge me on this?

The best way to pack all your faves in one punch is with cookie bars! Layer all the coordinated flavours you’d like. My pick? Crunchy graham crackers, crisp oats, decadent semi-sweet chocolate, and tropical, chewy coconut.


2 cups Graham crackers

1/4 cup butter

1/2 cup oats

1 cup Semi-sweet chocolate chips

1 cup Sweetened shredded coconut

1 can condensed milk


1. In a food processor, combine your graham cracker crumbs and melted butter. Pulse until combined.

2. In a parchment paper lined 8×8 pan, evenly spread out the graham cracker butter mixture. Pat down with your hands.

3. Bake in the oven at 375 degrees Fahrenheit for about 10 minutes.

4. Once the crust is baked and cooled, layer your oats, followed by the chocolate chips, pour the condensed milk evenly over the entire mix, then add the coconut.

5. Bake for at degrees 375 Fahrenheit until coconut is golden brown, approximately 15 minutes.

6. Let cool completely, and cut with a knife warmed in hot water.

Style is served!


A “Mousse”-try Dessert!


I won’t lie, I’m a huge fan of desserts and even more so if they’re easy to make! Throw chocolate in the mix, and I’m sold. So when I came across this two-ingredient, three-step chocolate mousse from the Chef over at Elmwood Spa’s Terrace Restaurant, I couldn’t resist giving it a try.

For the recipe, click here and head over to the spa’s website to see for yourself how easy it is to make.


To make it even more decadent, add toppings such as shredded coconut, fruit, or cocoa nibs for a healthy kick. My pick? Candied orange peel. There’s something about the crunchy, citrusy taste that makes it pairing with chocolate completely irresistible!


2 large oranges

1 cups of sugar

1 1/2 cups of water



1. Wash your oranges really well, and use a brush if you have one in order to scrape off any dirt and pesticides.

2. Using a peeler, peel the orange in wide strips. Take a knife and julienne the peel (cut into thin strips, about 1/4 inch wide).

3. Put the peel strips in a deep saucepan, cover with cold water and bring to a boil. Repeat twice more, each time replacing the boiled water with fresh, cold one.

4. After you have done the boiling process 3 times, use a clean saucepan and pour the sugar and water in. Stir to combine and and put the orange peels in. Simmer over medium heat for about 15 minutes.

5. Let cool completely in the syrup and after you’ve taken them out, toss in coarse sugar to coat the peels immediately.

6. Let dry on a cookie rack and you’re set to use your topping!

Style is served!

Spicy Potato Wedges


Potato, poh-tato! Believe it or not, this may just be the most popular veggie ever. Think about it –there are so many things that you can make with it. Whether you fry it, bake it, slice it, dice it or mash it, the potato is a trusty side to several dishes.

But just when you thought you’ve exhausted all recipe options, along comes a new one to try–spicy potato wedges. These are a crisp and healthy alternative to fries, and have a punch of flavour. Whether you eat them on their own or with a meal, they’re sure to live up to expectations.


2 large Yukon potatoes
1 tbsp sesame
3 tsp President’s Choice Black Label Moroccan spices
4 tbsp olive oil


  1. Preheat the oven to 350 degrees Celsius.
  2. Slice the potatoes into wedges by cutting them vertically in half, and then into 1-inch slices.
  3. Lay them onto a large baking sheet, and drizzle them with the oil. Toss with your hands to ensure that they’re evenly covered.
  4. Sprinkle the sesame seeds, followed by the Moroccan spice.
  5. Toss again and sprinkle more of the sesame and spice if needed.
  6. Place in the oven and make for 35-40 mins until golden brown, turning once halfway through.

Style is served!


Frozen Strawberry Fluffs

I don’t always leaf through French magazines (mainly because my ability to understand the language is far from perfect), but when I do, I find recipes worthy of a PoshDish twist! What, may you ask? Here’s a hint: a little something to keep you cool. 

With all the heat we’ve been getting this summer, there’s no point in turning on the oven to bake. Instead, cold treats should be the only thing on the menu –like these frozen strawberry fluffs. Though the original recipie calls for a number of ingredients, including egg whites and a whole lot of sugar, ThePoshDish version cut it down to three and subbed in honey. In other words, you have every reason to give them a try.


3 cups fresh (not frozen) strawberries 

275 ml whipping cream

2 tbsp honey 

Cupcake moulds

Spoons or popsicle sticks 


1. In a large bowl, pour the whipping cream and beat using an electric mixer or until it forms stiff peaks.

2. Place the strawberries in a blender or food processor along with the honey, and mix on high until they have become a liquid. 

4. Fold the strawberry-honey mix into the whipped cream.

5. Pour into cupcake moulds (either the tin ones or silicone ones –this option is great as it will leave a nice texture on the frozen treat). Stick the teaspoons or popsicle sticks in the middle of each.

6. Freeze for 4-6 hours.

So that’s all it takes to make these cute little fluffs! Enjoy –or as the French would say, “bon appetit”!

Style is served!

Liven Up Your Dessert with Lemon Bars


Lemons are the one fruit that you can’t just sit and savour on their own –or else you’d be left puckering your perfectly glossed lips. That doesn’t mean that they don’t make a great ingredient, however! So whether you’re whipping up a cooling lemonade or incorporating zest in cookies, you can’t help but love them.

One of my favourite recipes are lemon bars! They’re sweet, sour, and just the right amount of tangy. Best of all, they are also incredibly refreshing and pair perfectly with a warm cup of tea or your morning latte. Here’s what you’ll need to give them a try:


3/4 cup butter, softened
1 3/4 cups sugar
2 cups white flour
4 eggs

2 lemons (juice, zest of one)



  1. Start by preheating your oven to 350 degrees Fahrenheit.
  2. In a medium bowl, pour 1/2 cup of sugar and sift in 1 3/4 cups of flour. Add in the softened butter and mix with your hands until dough has formed.
  3. Spread the dough in a 9×9 inch pan. Pop in the oven and bake for approx. 18 minutes or until golden brown.
  4. While your crust is baking, mix the 1 1/4 cup of sugar and 1/4 cup flour. Then, add in the eggs, along with the juice of two lemons, and grated zest of one.
  5. When the crust is baked, take it out of the oven and pour the lemon mix on top. Put it back in the oven and bake for another 20 minutes or so.
  6. Let cool completely before cutting, and even store in the fridge overnight for best results. Then you’ll be ready to cut perfect little triangles (or squares, or circles…whatever shape your heart desires).

Style is served!

Easter Dessert Made Easy with Raspberry Baskets

raspberry basket

Easter meals can sometimes get a little heavy, so many may give up on indulging on anything else by the time the last course rolls around. With that being said, there’s a little trick you can use for your upcoming party to make sure that everyone can enjoy a little something sweet! The secret? Make sure you serve a light dessert.

My raspberry baskets are especially perfect for Easter, and boast fruity flavour and hints of vanilla enveloped in an irresistibly crunchy phyllo cup. They’re incredibly easy to make and even easier to eat –you can forgo the fork if you wish and just bite in. See below for a full list of ingredients and instructions.


5 sheets Phyllo pastry, thawed according to package instructions
2 tbsp butter, melted
2 containers fresh raspberries
3 cups vanilla pudding
2 tbsp icing sugar

Raspberries II


  1. Begin by preheating your oven to 375 degrees Fahrenheit.
  2. Lay out your phyllo sheets on a clean, flat surface. Using a silicone brush, spread a little of the melted butter on each layer and stack back on top of one another evenly.
  3. Using a pizza cutter, divide them into 12 squares large enough to fit a standard cupcake tin.
  4. Press each square into cupcake tin, making sure there is space in the middle as to create a “basket”.
  5. Bake for approximately 7 to 8 minutes and until golden.
  6. Once baked and completely cooled, spoon about 2 tablespoons of vanilla pudding into each and top off with a generous heap of raspberries.
  7. Sift icing sugar on top of each basket for garnish.

Now that you have your last dish of the big day figured out, all you have to do is get cracking on coloring those eggs –stay tuned for this year’s egg DIY project coming out Sunday!

Style is served!