Chocolate Candy Corn Cookies!


Halloween is without a doubt, the one holiday where it’s acceptable to stuff your face with sweets. After all, that’s what all the buzz is about, right? So take out the Tootsie Rolls, savour those Skittles, and chomp on the chocolate bar of your choice! But if you, like me, have a preference for things home-made, then this recipe is for you –candy corn included.

Not quite sure why I’m such a fan of the little tri-coloured nibs, but it may have something to do with their fun hues and creamy flavour. Throw chocolate into the mix, and that’s something I can’t resist. The result? Rich, chocolatey cookies sprinkled with everyone’s favourite fall treat. Here’s the recipe:


1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/2 cup candy corn



  1. Preheat the oven to 350 degrees Fahrenheit
  2. Mix the softened butter with sugar until well incorporated
  3. Add the two eggs, one by one, stirring well after each
  4. In a separate bowl, mix all of the dry ingredients
  5. Add to the butter-egg mix, and stir until creamy and lump-free
  6. Scoop table-spoon fulls onto a cookie sheet and bake for approx. 10-12 minutes. 5 minutes before they’re ready, take them out and sprinkle a couple of candy corns on top of each cookie, carefully pressing them in. Pop back in the oven for a few.

Let cool on the sheet, and transfer to the rack for just a little longer (bet that will be the hardest part!). Now you’re set to sit back and dig in.

Style is served!

Bite-Sized Walnut Brownies

Walnut brownie bites

Baking brownies is always a good idea! But baking a big batch is not. Why? Because once they’re fresh out of the oven, chances are you’ll eat your way through until there isn’t a crumb left. If that sounds like something you would do, then there’s a solution: bite-sized portions.

These mini-muffin tin brownies are ideal for controlling cravings, and even taking them on the go. Not to mention, they’re loaded with walnuts and perfect for heart health! So you’re guaranteed to get the best of both words –an indulgent snack without the guilt.


1/2 cup of sunflower oil

1 cup sugar

2 eggs

1/2 cup flour

2  full tbsp unsweetened cocoa powder

1/4 tsp baking powder

1/2 cup chopped, toasted walnuts

peel of 1 orange


1. Preheat the oven to 350 degrees Fahrenheit

2. Mix the oil and sugar until well incorporated, then add the eggs.

3. In a separate bowl, mix your sifted flour, baking powder, and cocoa. When finished, add them to the egg mix.

4. Add 1 tablespoon of the mix to each section of a greased mini-muffin pan. Bake for approximately 24 minutes, and enjoy!

There you have it: portion-perfect brownies that are sure to please!

Style is served!

Chocolate Glazed Coconut-Pineapple Macaroons


Sometimes, we all need a little something sweet. So why not treat yourself to a home-baked batch of coconut/pineapple macaroons? This crunchy-on-the-outside, chewy-on-the-inside snack will not only make your kitchen smell like a tropical paradise, but will taste like it too!

Ingredients (makes 2 dozen):

2 cups unsweetened dessicated coconut

1/2 cup diced dried pineapple

2 egg whites

2 tsp vanilla essence

1/2 cup white sugar

1 1/2 tsp white flour


1.Preheat oven to 350 degrees Fahrenheit

2. Beat the egg whites until fluffy, then add the sugar, flour, and vanilla essence, and keep stirring until dissolved and the mixture regains its thicker consistency.

3. Combine with the coconut and diced dried pineapple, mix well.

4. Scoop up the batter with a spoon, forming little mounds. Slide off and onto a baking sheet about 1-2 inches apart.

5. Bake for 15-20 minutes until golden brown. Let cool on a cookie rack.

For the glaze: 2 tbsp unsalted butter

2 tbsp white sugar

4 tsp cocoa powder

In a small pot, combine all the ingredients and let them melt. Stir frequently  and let cool for 5 minutes. Then, drizzle lightly with a spoon over the already cooled macaroons!

Style(and flavour) is served!


Feta-Cauliflower Crumble


With fall in full wing, the harvest is bountiful! So to celebrate, October’s posts will be all about veggies –what better time to reap the rewards of summer than by making savoury dishes?

Earlier this week, carrots had their time in the spotlight with this recipe. But now it’s cauliflower’s turn to shine! Even though you may scrunch up your nose at the though of its smell, baking it in the oven with cheese and fresh herbs will turn it from yuck to “you better have saved me some for later”! Here’s how to put it all together, but whether you’re willing to share it or not, that’s up to you!


1 cauliflower head

3 eggs

100 g sour cream

2 tsp garlic powder

1/2 cup Feta cheese

Fresh dill



1. Bring a medium pot of water to a boil, and place the cut-up and washed cauliflower in it. Boil until soft

2. Strain the cauliflower of all water, and place it in a greased oven-safe dish. Round, square –any shape works

3. In a separate dish or small cup, beat the eggs with the sour cream, and garlic powder. Pour over the cauliflower, mixing once with a wooden spoon

4. Crumble the Feta cheese on top, sprinkle the dill, and season with salt!

5. Pop into the oven for approximately 30 minutes at 375 degrees Fahrenheit, until the top turns golden brown

When all is done,  scoop a spoon of sour cream on top and dig in! Second serving anyone?

Style is served!

Almond Shortbread Cookies


From afternoon tea parties to swanky dinners, shortbread cookies are always in style! Why? Well, it must be because you can do pretty much whatever your imagination desires with them. Round shaped with sprinkles, heart shaped with icing –and that’s only the decorating. But for those who choose the more subtle side of things, just change the flavoring. Toss in some almond essence for a sophisticated alternative, here’s how:


1 1/4 cup butter

2 cups flour

3/4 cup icing sugar

1/2 cup ground almonds

1 tsp almond essence

Pinch of salt



1. Preheat the oven at 350 Fahrenheit

2. Mix the sifted flour with the ground almonds, and the pinch of salt. In a separate bowl, mix the softened butter until smooth and add the sugar. Continue mixing.

3. Add the almond essence to the butter-sugar concoction until fully incorporated. Slowly add the flour mix and form your dough.

4. Roll the dough and cut it using whatever shape you choose. Stick them into the oven for about 10 minutes.

Style is served!