chocolate cashew trail mix


because the entertaining season never truly ends after the holidays, i am teaming up with ghirardelli this month to create the perfect snack foods to serve if you are hosting a party or get together! between game day, the awards + everything in between there are plenty of opportunities to invite your friends over this winter season & put together the ultimate snack table! if you are anything like me, chocolate has to be included in everything. for this snack recipe i incorporated Ghirardelli's various chocolate covered products into a fun trail mix. i basically incorporated all my favourite munchies into one bowl of pure deliciousness. trail mix is easy to mix up, serve & even easier to devour! the first time i put a bowl of this out, it was gone within the hour. i love seeing what ingredients people pick out as a favourite. i am totally that person who sneaks all the chocolate covered pieces first! i used cashews as the base & used raw cashews, Ghirardelli's sea salt dark chocolate cashews & Ghirardelli's sea salt milk chocolate cashews. ALL the cashews! the result is a wholesome, high quality snack that you can take or serve just about anywhere. it works as a perfect grab & go snack as well to tuck into lunches. what do you mix into your trail mixes?!


  • 1 4.8 oz package of Ghirardelli milk chocolate sea salt cashew
  • 1 4.8 oz package of Ghirardelli dark chocolate sea salt cashew
  • 2 cups banana chips
  • 1 cup dried cranberries
  • 1 cup salted large cashews
  • 1 cup coconut chips or shredded coconut
  • 2 cups mini pretzels


  • in a large mixing bowl add milk chocolate sea salt cashews, dark chocolate sea salt cashews, banana chips, dried cranberries, cashews, coconut chips & pretzels.
  • toss until combined & serve in desired serving bowl.
  • can be stored up to two weeks.

green tea + blueberry granola bars


for the longest time i have been wanting to make my own granola bars! i don't know why it has taken me THIS long. i have made my own granola countless times (like this honey berry granola or this almond, coconut & white chocolate), so why not make them into a bar? you can save a fortune by making your own because those pre-packaged ones come with only half a dozen to a box & they are filled with ingredients that probably shouldn't be in a granola bar. now this is technically my second time making them because i tested out a batch of simple granola bars first with no fun flavours or ingredients. for the blog, i knew i wanted to make not your average granola bar recipe & because you know how much i love mixing matcha with white chocolate it seemed like the perfect opportunity to put those flavour combinations together once again! here i used the only matcha i will ever use, which is aiya's cooking grade matcha powder. it is specially blended for food & beverages to help provide a vibrant colour, nutrition & a lasting aroma when combined with other ingredients. this recipe is wholesome & healthy for all those getting back to clean eating this month. okay, i know i put white chocolate but you can subtitute that for a healthier dark chocolate or leave it out all together! i just figured all the good cancels out the touch of bad:)

p.s. these bars taste amazing crumbled over some vanilla yogurt!


  • 3 cups rolled oats
  • 1/2 cup raw honey
  • 1/2 cup vegetable oil (can substitute canola oil, melted coconut oil or melted unsalted butter)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon aiya's matcha powder (i use the cooking grade matcha powder blend)
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • 3/4 cups almonds (roughly chopped or slivered)
  • 1/2 cup organic white chocolate, roughly chopped
  • 1 cup fresh blueberries (can substitue 1/2 cup dried blueberries)


  • preheat oven to 350 degrees.
  • in a large mixing bowl toss oats with honey, oil, vanilla, matcha powder, salt & cinnamon until well coated.
  • stir in almonds, white chocolate & fresh blueberries.
  • line a 9-inch square baking dish with parchment paper & press oat mixture firmly into dish.
  • bake for 30-40 minutes, until the oats have turned a slight golden brown.
  • let cool completely before slicing into bars.

earl grey shortbread


okay let's first get things straight, this is NOT a valentine's post. i promise (but i will do something valentine-ish in february #sorrynotsorry). i know it is only the beginning of january, but i had the urge to bake some shortbread cookies (holiday withdrawal) & i just love heart shaped cookies. it seemed even more fitting because these are such a dreamy shortbread cookie recipe with the addition of the earl grey. i used this double bergamont tea to give them a maximum earl grey flavour! these are truly the perfect cookie to serve with your tea.

changing gears

now that we have cookies let's go over some new year plans, shall we?! i didn't want to bombard everyone with a cheesy 2016 inspirational recap post or both my personal & business goals for 2017 BUT i would love to give you a heads up on what i have planned for hey modest marce this year. up until now it has mainly been food focused, but since purchasing our first (& hopefully forever) home in the early fall i want to transition things a little. i want to show more lifestyle posts including all the different interior designs i have been working very hard on! linens, brass, paints, wallpaper (so much wallpaper) & so on. cheers to 2017 & all the fun things i have planned! i hope you are as excited as i am.

p.s. i have my first design sponge feature coming up this month showcasing both the great room & the powder room. i am very, very, very excited about it.



  • 1 cup unsalted butter, room temperature
  • 1 cup raw sugar (i use sugar in the raw)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground earl grey (i use this loose leaf tea)
  • 2 cups all purpose flour
  • 1/2 teaspoon sea salt
  • 1-2 tablespoons strong brewed earl grey tea, room temperature


  • in the bowl of a stand mixer with the paddle attachment beat butter & raw sugar until just combined. add in vanilla extract.
  • sift in ground earl grey, flour & sea salt. beat until dough comes together.
  • if dough is crumbly, add in the brewed earl grey tea one tablespoon at a time until you get the desired consistency.
  • roll out on floured surface & shape into a disk. wrap in plastic & refrigerate for one hour.
  • once dough has chilled, roll out on a floured surface to ΒΌ inch thick. use desired cookie cutters to create cookie shape.
  • bake at 350 degrees for 10 minutes, or until the edges JUST begin to brown. let cool to room temperature.

p.s. cutest pink & grey ceramics by anna wallace ceramics including the dish, pinch spoon & cake plate!