Chewy Oatmeal Chocolate Chip Cookies

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These Oatmeal Chocolate Chip Cookies are my favourite cookie recipe of all time, and you can trust me when I say that because I’ve made it countless times. It’s a classic and staple recipe in my books and all the different types of add-ins allow for endless creativity and satisfy every craving!

Oatmeal Chocolate Chip Cookies = Your New Favourite Cookie

If you’re on a diet…you’ve come to the wrong place. Although, I’d love to convince you to have a little cheat day and bake these cookies! So just keep scrolling down and I’ll let the chocolate chips and butter lure you in for themselves.

If you’re looking for a simple and quick recipe, with easy-to-find everyday ingredients that are probably sitting in your fridge and pantry as we speak, you’ve come to the right place!

If you love cookies with alot of different textures…the chewiness that the oats bring, the crunch from the nuts, and the crispy edges from the caramelized sugars…then you’ve DEFINITELY come to the right place.

Carrot Cake With Cream Cheese Frosting

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This Carrot Cake with Cream Cheese Frosting is a recipe of mine that has received countless positive reviews; it’s one of the many cakes that I choose to bring with me to a get-together with friends or even just a simple family dinner because it’s reliably ALWAYS a hit and people rave about it!

Let me tell you why this carrot cake is seriously one of my favourite cakes in the whole world:

It is SO moist, fluffy, and flavourful!

It has an incredible variety of texture from the coconut, pineapple, and carrots!

This cake has ZERO raisins in it. It’s #RaisinFree. I’ve been on a Raisin-Free diet since I was very young, and this cake is the answer to all of my Raisin-Free struggles! With this recipe, you do not have to worry about any “surprise raisins” in your carrot cake! (I should be fair to ALL of my readers and disclaim that if you do happen to be a raisin-lover for whatever reason, you can swap out the nuts for raisins. There, I said it.)

It contains both fruits AND vegetables so no worries, it’s totally healthy…right? 😉

It’s topped with a velvety Cream Cheese Frosting. Need I say more?!

Banana Oat Chocolate Chunk Muffins (or Mini Muffins!)

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Hi friends, here is the recipe you’ve all been waiting for: Banana Oat Chocolate Chunk Muffins! I am just so excited to FINALLY be posting this recipe–mostly because I’ve baked these muffins like a hundred times and the recipe is too good not to be shared with the people I love!

Why This Recipe is Amazing:

It’s made with ingredients you already have.

Besides the fact that these Banana Oat Chocolate Chunk Muffins are amazingly moist and delicious, one of the best things about this recipe is that it’s made with ingredients you probably have sitting in your pantry.

Bananas? Check.

Flour? Check.

Oats? Check.

Chocolate Chips? Yup. (Um…always!)

How To Style Food for Food Photography

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Hey friends, this topic is one that I absolutely love and am super passionate about: how to style food for food photography! Believe it or not, arranging your ingredients in such a way to create a gorgeous food photo is SO much harder than it looks.

There is actually alot of psychology and strategic planning that goes on behind the scenes, and it takes work to make a drool-worthy photo. So, let me help you out a little and show you how I style food for food photography! Let’s dig in, shall we?

Planning Your Set Up

Every food photographer is different; some plan out every single detail before they even get their camera out of the bag. They might even draw a quick sketch of the complete vision they have in mind for the photo, drawing where every single chocolate chip will land or the exact angle a plate will be placed at.

Truthfully I myself have never worked that way, I’ve never drawn a sketch for food photography (however, I have done it for wedding cakes before–which was super helpful!). Like I said, every food photographer is different and we all work better in different ways, we just gotta find what works best for us!

Homemade French Vanilla Bean Ice Cream

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This homemade French Vanilla Bean Ice Cream is made with Nielsen-Massey’s Madagascar Bourbon Vanilla Bean Paste, making it deliciously sweet, creamy, and flavourful. You can almost taste the vanilla just by catching a glimpse of the tiny flecks of vanilla bean throughout the ice cream.

My First Taste of Vanilla Bean Paste…

About two years ago I participated in an Instagram giveaway and miraculously actually won! $100 to Williams & Sonoma to be exact. I was PUMPED because I never win giveaways! I of course used my prize money to buy only the necessities: a beautiful Williams & Sonoma icing spatula, THIS gorgeous white marble tray (haha, such a necessity!), and a bottle of Nielsen-Massey’s Madagascar Vanilla Bean Paste.

I had seen other bloggers incorporate vanilla bean paste into their baking and rave about not only how amazing it tasted, but how the baked-good looked even more appealing because of all those little specks of vanilla beans in it. Up until that time I’d only used liquid vanilla extract so I wanted to see what all the fuss was about with pastes. And wow, was it ever worth the fuss!

Since trying that first bottle of Nielsen-Massey Madagascar Vanilla Bean Paste–it has completely spoiled me. Any vanilla bean extract or paste that I’ve bought since then just doesn’t compare in flavour/taste or visual appeal. I’m serious you guys, this stuff is GOLD. I truly believe that Nielsen-Massey Vanillas are the “Cadillacs of vanillas”.