Opposites Attract: Salted Dark Chocolate Mini Tarts

Chocolate tarts

What’s bite-sized and binge-worthy? These mini tarts. Enveloped in a buttery shell, creamy Nutella, dark chocolate, and Himalayan salt combine to prove that opposites attract!

Don’t ask me how many I’ve had –taste-testing is the perfect excuse, right? I mean, holding back would be absolute “tart”ure! Here’s what you’ll need to make them:


12 mini tart shells
1 cup semi sweet chocolate chips
1 cup whipping cream
1/2 cup of Nutella or hazelnut spread
1 tsp coarse Himalayan salt


1. Let your frozen mini pie shells sit at room temperature for approximately 10 minutes. With your hands, gently pinch and pat down the rim of each pie shell to achieve a smooth edge.

2.Bake in the oven for approximately 18-20 minutes, until golden brown.

3.Let cool completely on a baking rack.

4.Once cooled, scoop 1/2 tsp of Nutella in each of the shells.

5.In a deep saucepan, bring the whipping cream to a slight simmer. Pour immediately over the chocolate chips, and stir until they are completely melted.

6 .Pour into the tart shells, over the Nutella. Let cool completely in the fridge, until set, approximately 1-2 hours.

7. Sprinkle with coarse salt, and serve.

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!

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!

Chocolate-Dipped Coconut Macaroons


Coconuts often remind us of well-deserved vacations and sitting in the sun while sippin’ on a cool pina colada! But fear not, you don’t have to travel far to enjoy the taste of this tropical fruit.

That’s right, you can treat yourself year-round…like right now for instance! How? Forgo the drinks and combine coconut in recipes instead. Among the easiest to make and tastiest are these chocolate dipped macaroons, guaranteed to fly off the plate, platter, or pedestal.


3 eggs (whites only)
200 grams unsweetened shredded coconut
1 tbsp flour
1/3 cup sugar
100 grams milk chocolate chips



  1. Preheat your oven to 325 degrees Fahrenheit.
  2. In a medium bowl, combine the dry ingredients: coconut, flour, sugar.
  3. In another bowl, beat the egg whites until the foam form stiff peaks.
  4. Carefully fold in the coconut mix.
  5. On a parchment-lined baking sheet, make little mounds with your hands placing them about 1 inch apart.
  6. Bake for approximately 18 minutes, or until golden brown. Take out and let cool on a rack.
  7. To melt your chocolate, pour into heat-proof bowl, and heat on top of boiling water. Stir constantly.
  8. Dip the bottom of each macaroon into the melted chocolate, and transfer onto a wire rack to set. If desired, you can place into the fridge for approx. 30 mins.

So sit back, take a bite, and think of the tropics!

Style is served!

For the Love of Loaves!


Of all desserts, loaves are probably the most versatile! You can have them with a latte in the A.M. or enjoy a slice (or two, no judging) on its own. Not to mention, there are so many combinations you can make. My favourite? A marbled mix with chocolate and vanilla –that way, you get the best of both worlds.

Sometimes when I make them from scratch however, the cake turns out a little too dry, or doesn’t rise as it should. So I came up with a quick and simple solution: start with a box of pre-packaged cake mix, and turn it into your own creation! To make this marbled loaf, here’s what you’ll need.


1 box vanilla cake mix
3 eggs
1 1/3 cup of water
1/3 cup of oil
1 tbsp coca powder
1/2 cup milk chocolate chips



  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a medium bowl, combine the sifted cake mix along with the eggs, water, and oil (as in quantities above or according to package instructions)
  3. Mix well eliminating any lumps.
  4. In a greased loaf pan, pour 2/3 of the cake mix.
  5. Add 3 tbsp of cocoa powder to the remaining mix, and pour over existing one in the pan in a straight line down the middle.
  6. Using a skewer or knife, swirl the mix around to create a marbled effect.
  7. Bake for about 25 minutes, then quickly sprinkle the chocolate chips on top.
  8. Bake for another 10-15 minutes or until a toothpick comes out clean!

Style is served!


A Sweet Treat: Apricot Jam Cookies


Do you get tired of chocolates and candy by the time Valentine’s Day rolls around? If yes, then we have one thing in common because why wait for one specific date to eat them when you can treat yourself all year long! If that’s the case and you’re ready to try something new, then these apricot jam cookies will be just right for the occasion. They are ideal for your sweetheart, wonderful co-workers, un-noisy neighbours, and just about everyone else who deserves a little something sweet.

To make your very own batch, see below for all you need to know!


1/2 cup butter (softened, room temperature)
2/3 cup white sugar
1 cup all purpose flour
1/2 teaspoon baking powder
1 pinch of salt
1 egg
1/2 teaspoon of pure vanilla extract1/4 cup apricot jam
2 tablespoons icing sugar



  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a medium bowl, combine the softened butter and sugar. Mix until well incorporated and sugar is no longer grainy.
  3. Add in the egg and vanilla essence, beating the ingredients together.
  4. Sift in the cup of flour, baking powder, and salt. Mix until dough is formed.
  5. Refrigerate for an hour, then cut into sections and roll flat.
  6. Use a heart-shaped cookie cutter to make 1/4 inch-thick cookies. Use a smaller heart-shaped cutter to make a hole in the middle of half your batch.
  7. Place on baking sheet 1/2 inch apart and bake for approximately 8 minutes.
  8. Let cool completely. Spoon a teaspoon of jam onto the centre of each (whole) bottom half, and sprinkle sugar onto the heart-cutout part. Stick the two together, and bite in!

There you have it, ready to eat in no time! With the tangy goodness of apricots and sweet taste of icing sugar, these cookies are guaranteed to be your jam.