1. Preheat oven at 350 degrees Fahrenheit. 
2. Butter your loaf tin or tray to prevent sticking. Sprinkle some sugar over the buttered tray. 
3. In a large bowl, mash the bananas together until it reaches a smooth consistency. Add the eggs, melted butter, vanilla extract, sugar and sour cream. 
4. Once the liquid ingredients are thoroughly combined, stir in the all purpose flour, cinnamon, baking soda and salt until well-combined. 
5. Gently fold in walnuts and chocolate chips into the mixture. 
6. Pour the batter into the prepared tray/tin.
7. Pop the tray/tin into the oven and bake for 50-60 minutes. To check that it is fully cooked, take a toothpick and insert it into the center of the tin/tray. If it comes out clean, it's ready to eat. 
8. Serve the banana bread with fresh whipped cream and enjoy! :)

The first time I had chia seed pudding was at an acai bowl place. After having my first spoonful, I knew that this was something I needed to make at home. It's a perfect little treat to have early in the morning or as a light dessert.



I like to make my chia seed pudding in small Tupperware containers or glass mason jars ahead of time. When I get up in the morning, I simply pull out my pre-made pudding and add my toppings. It's super simple to make, and perfect for a busy college student to take on-the-go. There's very little clean-up needed, and it takes less than 5 minutes to make.





This chia seed pudding is completely plant-based (perfect for my vegan friends out there). Chia seeds are packed with a lot of nutritional benefits -- omega 3s, antioxidants, and calcium. However, the texture of this pudding definitely takes a while to get used to. If you prefer a smoother texture, you can blend the chia seed pudding. Personally, I like keeping my seeds whole for this pudding recipe. I love how magical the whole process is. The seeds absorb the plant based milk and create this lovely pudding texture that is enjoyable. Today, I am going to show you my recipe to make the perfect chia seed pudding base.

Chia Seed Pudding
Yield: 2 servings

Ingredients 
3 tbsp. chia seeds
1 cup sweetened vanilla almond milk or plant-based milk
1/4 tsp. honey (optional)

Instructions

1. In a bowl, mix the chia seeds, almond milk, and honey until it is well combined.  
2. Place in a small Tupperware or Mason Jar, and put it in the fridge to chill.
3. Let the chia seed pudding chill for at least 3 hours in the fridge.  With a spoon, mix the chia seed pudding to make sure that it is well combined. 
4. If  you would like a loose pudding, add more milk. If you would like a thick pudding, add more chia seeds. 
5. After the chia seed pudding is set, garnish it with any toppings (fruits, nuts, chocolate, etc.) that you would like. For my chia seed pudding, I topped it with sweetened coconut flakes, dark chocolate, slivered almonds, and strawberries. Serve and enjoy :)

I really like eating a sweet breakfast. Every once in a while, I like to indulge my sweet tooth. Today was a treat-yourself kind of a day. Cooking up some sweet brekkies is a great way to start my morning.

Drool-worthy!

I decided to kick it up a notch and add some walnuts into the mix. So, without further ado, here's the recipe to this warm, sweet, and nutty pancake that is the perfect start to any morning!

Apple Cinnamon Pancakes 
Yield: 2 Servings, 4 pancakes each

Ingredients
For Pancakes:
1 cup all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. sea salt
3/4 cup milk
1 large egg
4 tbsp. unsalted butter; melted
1 tsp. vanilla extract
1 tsp. ground cinnamon

For Apple Topping:
2 tbsp. butter
2 apples; peeled and diced
1/4 cup brown sugar
2 tbsp. water
1 1/2 tsp. ground cinnamon
1/3 walnuts; optional
Whipped cream; for serving

Instructions 

1. Whisk flour, sugar, baking powder, and salt in a bowl. 
2. Warm milk in microwave until it is lukewarm. Mix milk, egg, melted butter, and vanilla extract until well-combined. 
3. Heat a skillet over medium heat until it is hot. 
4. Make a well in the center of the flour mixture, pour the liquid mixture into the well and slowly incorporate the flour with a fork until there are no more clumps of flour. Small lumps of flour is okay, just as long as it is combined into a uniform, thick, pancake batter. 
5. Lightly brush skillet with melted butter. Spoon 1/4 cup of pancake batter onto the skillet. 
6. When edges look dry and bubbles start to appear and pop on the surface of the pancake, it is time to turn it over with a spatula. This takes roughly 3 minutes. Once flipped, cook the other side for roughly 1 to 2 minutes until it is cooked in the center. Repeat the pancake cooking process until you've completely used up the batter. Stack the warm pancakes on a plate and set aside. 
7. For the apple topping, melt the butter onto a hot pan and allow it to reach a golden color. The browned butter will add a nutty flavor to the topping. 
8. Add the apples, sugar, cinnamon, water, and apples into the pan. Stir to dissolve the sugar and bring to a boil.
9. Reduce the heat to medium low and simmer for 10 minutes or until the apples have softened and the syrup has thickened. Add walnuts into the apple topping mixture and coat it with the sugar syrup. 
10. Pour apple topping over the pancakes and pipe some fresh whipped cream on top. Serve and enjoy :) 

Hello! For my first recipe on the blog, I am going to share with you these super cute sweet treats that are perfect to bring to any party. They are shareable, transportable, and absolutely delicious. I brought these lovely treats to a dinner party with my old high school friends, and they were a hit!


Did I forget to mention that they're super easy to make? Traditional cheesecake usually requires a springform pan and a waterbath. Cheesecake bites are hassle-free -- no springform pan or waterbath is needed. This recipe is absolutely foolproof and easy-to-follow! In less than an hour, you will have perfect bites of creamy cheesecake with a hint of cinnamon. So let's get started!

Strawberry Cheesecake Bites

Ingredients 

Instructions

1. Preheat oven to 325 degrees Fahrenheit. In a food processer, combine the graham cracker, brown sugar, and melted butter for a few minutes until the mixture reaches a crumb-like consistency. 
2. Line a cupcake baking tin with paper liners and evenly distribute the graham crust mixture amongst the liners. Taking a jar or the bottom of measuring cup, press firmly onto the graham mixture to form a crust. Set the tin to the side. 
3. In a large mixing bowl, use an electric mixer and beat the softened cream cheese until it reaches a whipped-like consistency. Then, add the sugar and cinnamon and mix until it is completely combined. 
4. One by one, add the eggs into the large mixing bowl. Beat with the electric mixer until well-combined. Add the vanilla extract and mix well. 
5. Once everything is completely combined, carefully spoon the cheesecake filling mixture evenly into the liners. 
6. Lightly tap the tin on a hard surface to pop any air bubbles that may have formed in the cheesecake bites. 
7. Pop the cheesecake bites into the oven for 18-20 minutes. Remove the cheesecake bites from the oven once the centers are set. Once the bites have been cooled completely, store them in the fridge. 
8. For the strawberry syrup, put sugar, strawberries, and water in a small saucepan. 
9. Bring the syrup to a boil, constantly stirring. With a fork, break down the strawberries to create a smooth sauce. If the strawberry sauce is too thin, add some cornstarch to thicken it up. 
10. Pour the strawberry syrup through a sieve to catch any big strawberry pieces. Place the syrup in the fridge to cool.
11. Once ready to serve, remove the cheesecake bites from the fridge and top it with the syrup and a strawberry for garnish! Serve and enjoy :)