Mint-Chocolate Ice Cream Sandwiches 


Summer is short! So indulge in ice cream because before you know it, you will be sipping on hot chocolate and tea to stay warm. 

There are many ways to enjoy the seasonal treat, including one of everyone’s favourite- the ice cream sandwich! If you have time on your hands, you can of course make your cookies and ice cream from scratch. But let’s face it, there are better things to do when the sun in shining. 

To cut down on prep, use ready-made ingredients. And no, this doesn’t mean sacrificing taste. The secret to achieving a gourmet flavour is coming up with fun combinations that give classic vanilla and chocolate some serious competition! The recipe below is oh-so-tasty and quick to make — as quick as it takes to bake and cool the cookies. 


Frozen oatmeal chocolate chip cookie dough

Mint chocolate chip ice cream


1. Bake the cookies according to package instructions.

2. Let cool completely. 

3. Scoop your ice cream on to one cookie, and place the other on top! 

That’s all there is to it –1, 2,3 and they’re ready to enjoy!

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!


The Two-Step Vanilla Coconut Macaroon Parfait

ParfaitIn the mood for something sweet? Then this coconut macaroon parfait is sure to satisfy. It’s fresh, fruity, and light –so you won’t have to make a guilt trip to the gym.

Ingredients(makes 2 servings):

4 tbsp low-fat vanilla Greek yoghurt

2 coconut macaroons

1/2 cup raspberries

Putting it together:

1. In a bowl, add the yoghurt and crumble the macaroons. Mix the two together

2. In a separate glass or whatever you have chosen to serve the parfait in, layer one scoop of the yoghurt macaroon mix, one of raspberries, and another of the yoghurt.

Well, that was easy! It’s also relatively low in calories, because it’s made with yogurt and not vanilla pudding or more decadent alternatives. But rest assured, you’re not sacrificing flavour with this substitution.

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!


Pass Over the Peach Cake, Please

PeachcakeConcocting new things in the kitchen is always fun –putting a twist on old, overused classics. Don’t get me wrong, vanilla cake is great. But vanilla cake with peach slices and cream cheese frosting is even better (que my latest recipe)! It’s fresh, light, and quick to make. If you know how to count up to 5, you’re set.  You’ll soon see why.


5 eggs

5 tbsp sugar

5 tbsp flour

1 tsp baking powder

3 tsbp oil

1 tsp of vanilla essence

1 cup of diced peaches (fresh or from


Preheat the oven at 350 degrees Fahrenheit.

Separate the eggs, and beat the whites until they form peaks. Add the sugar, continuing to beat until the mixture regains its more solid structure. Then fold in the yolks, one by one.

Fold in your flour along with baking powder, followed by the oil and vanilla essence.

Add the diced peaches to finish off.

Pour the mix into a greased cake pan and pop it into the oven for about 40 minutes, or until a toothpick comes out clean ( it really is a foolproof test).

Let cool before adding the icing.

For the frosting:

1 package of light cream cheese, 1 tbsp butter(softened)

1 cup confectioner’s sugar

Mix the cream cheese with 1 tbsp of butter until soft. Add in and mix the sugar, then spread it on the cooled cake.

Slice in and enjoy.

Style is served!