chocolate, coconut + matcha granola


happy hump day! i hope everyone is staying warm. it has been so cold here & i am told that we have a big snow storm headed our way this weekend. so this weekend i will be stocking up on baking supplies & spending time cozied up indoors & watching the snow fall from my kitchen window. first up on the list is to make a big batch of granola for quick & easy week day breakfasts. justin loves it over yogurt or with a splash of almond milk!

today i am sharing with you a flavourful & delicious granola recipe. it is made with chocolate, coconuts, almonds & matcha. the matcha i used is from tea forte & is actually flavoured too! i used a mix of their chocolate matcha & coconut matcha to pull from both flavours in the recipe. you can even enjoy this granola along side a steamy coconut matcha latte or chocolate matcha latte! my frother has been working over time this month because i can't get enough of my home prepared lattes.


  • 3 cups whole rolled oats
  • 100 grams quality dark chocolate, roughly chopped
  • 1 cup unsweetened flaked coconut
  • 1 cup slivered almonds
  • 1/2 cup cocoa nibs (optional)
  • 1 teaspoon tea forte's coconut matcha powder
  • 1 teaspoon tea forte's chocolate matcha powder
  • 1/3 cup coconut oil, melted
  • 1/3 cup raw honey
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons almond milk


  • preheat oven to 325 degrees. line a baking sheet with parchment paper.
  • in a large mixing bowl add the oats, chocolate, coconut, almonds, cocoa nibs & matcha powder. stir until evenly combined.
  • in a separate mixing bowl whisk together the oil, honey, vanilla & almond milk.
  • pour wet mixture over the oat mixture & toss to coat.
  • transfer to prepared baking sheet. bake for 45 minutes, stirring mixture every 15 minutes for even browning.
  • allow mixture to cool completely before transferring to a glass storage container. store at room temperature for up to two weeks!

winter citrus cocktail


who else is as excited for blood orange season as i am? they are my favourite seasonal citrus this time of year & belong in everything. this week, i even made a salad dressing recipe using blood oranges which i will be sharing soon too! for those who have never had a blood orange before, they are an orange with a beautifully deep red flesh. the flavour is sweet, but slightly bitter. you can eat them as is, or you can juice them to use in drinks, baked goods or savoury treats.

this cocktaill is inspired by all things winter citrus! it features a mix of freshly squeezed blood orange juice & tangarine juice. the tangarine juice adds an extra hit of sweetness to offset the bitterness of the blood oranges. lasty, i add a few drops of orange bitters & a splash of zevia's sugar free orange soda. this recipe works great with or without the bourbon! but in the winter time, a little bourbon never hurt anyone.


  • 2 ounces quality bourbon
  • 2 ounces blood orange juice, freshly squeezed
  • 1 ounce tangerine juice, freshly squeezed
  • 1 ounce zevia's orange soda
  • 2-3 dashes orange bitters
  • tangerine slices, to garnish


  • fill a cocktail shaker with ice. add the bourbon, blood orange juice, tangerine juice, orange soda & bitters. shake until mixture is well combined.
  • fill desired cocktail glass with ice & strain mixture over ice.
  • garnish with slices of tangerine. cheers!

churros + hot chocolate


happy new year!!!!! it feels like it has been forever since i posted to the blog. i took a much needed break over the holidays to spend time with both friends & family. we had such a wonderful christmas! after christmas, justin & i spent a few days in the city before returning to reality. even though the holidays are over, we still have several months of chilly days & nights ahead. let's be real, winter pretty much just started. so i think the best way to stay warm all season long is with a cozy drink in hand at all times & a sweet treat!

today i am frying us up some fresh cinnamon churros & pairing them with ghirardelli's double chocolate premium hot cocoa. the two go together so well. instead of a chocolate or caramel sauce, i love dipping the churros right into the hot chocolate itself. it soaks up all the chocolate goodness in each bite. all you need to make ghirardelli's hot chocolate is the powder & warm milk. to make the churros, i recommend frying them in a dutch oven (like i do) if you don't have a deep fryer. i find the dutch oven works best at retaining the oils heat. i do recommend using a thermometer though, as you don't want the oil getting too hot & splashing. it is a cheap investment & will save you from burt or undercooked churros.

*note: if you are dairy-free, simply use a plant based milk (almond, coconut, rice, soy or oat milk) for the hot chocolate & replace the butter with equal parts vegan butter.

  • ingredients

  • 1 cup water

  • ½ cup unsalted butter

  • 1 teaspoon pure vanilla extract

  • 1 tablespoon + 1 cup granulated sugar

  • pinch of salt

  • 1 1/2 cups all-purpose flour, sifted

  • 2 eggs, whisked

  • 2 teaspoons ground cinnamon

  • canola oil, for deep frying

  • ghirardelli's double chocolate premium hot cocoa, for serving


  • in a saucepan over low heat melt the butter. whisk in the water, vanilla, tablespoon of sugar & salt until blended.

  • add the flour & mix until dough comes together. let rest until room temperature.

  • once the dough has cooled, stir in the eggs until fully incorporated. transfer to a piping bag fitted with a large star tip. set aside while you heat the oil.

  • in a separate bowl, toss together the remaining sugar & cinnamon.

  • fill a dutch oven with 2 inches of oil. using a thermometer, heat to 325-350 degrees. line a plate with paper towel.

  • pipe the churro dough to desired length & fry 2 to 3 at a time for 2 minutes, or until the outside is golden brown.

  • remove from fryer & transfer to prepared plate.

  • dip in the cinnamon sugar mixture while churro is still warm.

  • repeat until you are out of dough.

  • serve with ghirardelli's hot chocolate!