May 23, 2017

May 15, 2017

Zucchini Muffins Filled with Cream Cheese

9:02 PM 0 Comments

If you're anything like me you probably loveeee desserts! If I don't have something to satisfy my sweet tooth then I just don't feel good at the end of the day.

To keep a healthy life balance I like to combine health with sweet and delicious.

These zucchini muffins are the perfect combination of sweet and rich but also healthy and filling. They make the perfect snack or after meal treat!

Zucchini Muffins Filled with Cream Cheese
12 muffins
adapted from here

For muffins:
2 cups shredded zucchini
2 eggs
1/3 cup olive oil
1/2 cup honey
1/2 cup Greek yogurt
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 1/2 cup spelt flour

For cream cheese filling:
4 oz softened cream cheese
2 tbsp honey

1. Preheat oven to 350F and line a muffin pan with wrappers or oil
2. In a large bowl, combine zucchini, eggs, olive oil, honey, and Greek yogurt
3. Continue stirring and add in baking soda, cinnamon, and spelt flour
4. In a separate bowl, mix together cream cheese and honey until fluffy and well combined
5. Fill your muffin tin about 1/3 of the way with the zucchini muffin batter and then scoop about a tablespoon or two of the cream cheese into the middle. Cover the cream cheese with more muffin batter
6. Bake for 20 minutes or until the tops are a light golden brown

What is your favorite healthy treat?

May 3, 2017

Sprinkle Cake Doughnuts

3:21 PM 0 Comments

My city used to have a Krispy Kreme. The words "used to" are key here. 

I remember going into this store when I was a kid and being entranced by the huge doughnut making machine they had behind glass. It was like a mini doughnut machine but ginormous! And of course, whenever the light was on that meant they would be handing out fresh doughnuts to munch on!

April 8, 2017

Chocolate Quinoa Candy Bars

1:50 PM 3 Comments

I'm not always one to want to make no-bake treats, simply because I love turning on the oven and seeing what I've mixed up turn into something new. I have to say though that these no-bake candy bars are changing my mind. They are probably my most favorite thing I have created in a while!

These candy bars are packed with all the good things. They have no processed sugar, can be made paleo, are gluten-free, and vegan! and they are so so so good!! I really suggest that you make them stat!

If you wish to make these paleo, you can substitute the peanut butter with almond butter

I find that the peanut butter taste gets more prominent once you let the bars sit overnight so try not to eat them all at once!

Everything in the pan

Chocolate on!

After setting

Chocolate Quinoa Candy Bars
Adapted from here 
Makes 12 small squares

For bars:
12 pitted dates (or a little bit more than 1 cup, let soften in water if needed)
1/2 cup cooked quinoa, cooled
1 cup walnuts
1/2 cup peanut butter
1 tsp cinnamon
1/2 tsp salt
For chocolate:
2 tbsp coconut butter
1/4 cup coconut oil
3 tbsp honey
3-4 tbsp cocoa powder

1. Place all bar ingredients in a food processor and blend until the mixture comes together and everything is combined
2. Line an 8x8 baking dish with wax paper and evenly press the mixture in
3. Place in fridge while you make the chocolate
4. Place coconut butter and coconut oil in a bowl and microwave for 30 second intervals until melted
5. Add in honey and stir vigorously
6. Add in cocoa powder and carefully stir until mixture is combined and looks thicker
7. Pour chocolate layer over bars
8. Place in the freezer for about 20-30 minutes until chocolate mixture is hardened
9. Take out of freezer and remove bars from dish by gently picking it up by the wax paper
10. Cut into bars and eat!
11. Store in fridge

I'm not a huge fan of candy bars so anybody have an idea of what they might taste like? I keep thinking Oh Henry but I feel like there is something closer to them out there :D

March 29, 2017

Chocolate Zucchini Baked Doughnuts with Peanut Butter Frosting

10:57 PM 0 Comments

Mmmm is it just me or are baked goods with zucchini just so oddly delicious! I like to think that having veggies in my baked goods makes these extra healthy. Right?

These doughnuts have a light and chewy texture. I topped some with peanut butter frosting which made them extra amazing! If you don't have a doughnut pan then you can use a muffin tin, I made some in my heart shaped muffin pan <3

Tips for baking:

  • Make sure not to over mix as this will make your doughnuts tough
  • If desired, you can use all white flour or all spelt flour
  • To make this vegan you can use flax eggs
  • You can use melted butter or coconut oil instead of canola oil

Chocolate Zucchini Baked Doughnuts with Peanut Butter Frosting
Adapted from here
Makes 12-16

1 cup spelt flour 
1 cup flour 
3/4 cup coconut sugar 
1/2 cup cocoa powder 
2 tsp baking powder 
1 tsp cinnamon
1 tsp salt 
1 cup zucchini (shredded and dried) 
1/3 cup chocolate chips 
3/4 cup almond milk 
1 tsp vinegar 
1/2 tsp almond extract
2 eggs 
2 tbsp canola oil 

Preheat oven to 425F. Oil a doughnut or muffin pan 
Stir vinegar into almond milk and allow to sit for a couple minutes to curdle 
Shred zucchini and pat dry on a paper towel In a large bowl, combine flour, sugar, baking powder, cocoa powder, cinnamon, and salt. 
Stir in zucchini and chocolate chips to coat with flour 
Add milk mixture, eggs, almond extract, and oil. 
Stir until just combines being careful not to over mix 
Spoon mixture into doughnut pan. 
Bake 7-9 minutes, until tops spring back when pressed. 
Cool in pan before removing and then cool completely before frosting

For Peanut Butter Frosting
Adapted from here

1/3 cup peanut butter 
1/4 cup coconut oil
1/4 tsp vanilla
1/2 tsp cinnamon
1 cup powdered sugar
1/8 cup almond milk

Mix together peanut butter, coconut oil, and vanilla until combined
Add powdered sugar and cinnamon and blend until combined
Add almond milk and beat until light and fluffy

What is your favorite zucchini baked good? Answer below and maybe I'll make it!

February 19, 2017

Soft Chocolate Walnut Cookies

10:45 AM 1 Comments

I know its almost March but I hope everyone is enjoying the new year so far!

A couple years ago I did a gratitude jar. Everyday that year a wrote something on a small piece of paper that made me happy that day. At the end of the year I spent New Year's Eve reading what I had written. It was a nice way to reflect upon the year and it was fun to see the jar fill up. I have decided to do a similar thing this year bit instead of a jar I am writing everything down in a journal. This way I can keep track of the dates! I feel like this is something I need and also important to do. I have read many things saying that consciously being grateful for the things in your life can make you happier overall as you begin to realize that there is a lot to be thankful. I can see this happening in my life already as I am starting to see more things each day that do make me happier.

I might just write these cookies down as one of the things I am thankful for!

These cookies are the perfect combination of textures with the crunchy walnuts and soft cookie dough. Perfect for any occasion and so yummy!

Soft Chocolate Walnut Cookies
Makes about 30

  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil
  • 1/2 cup spelt flour
  • 1/2 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup coconut sugar
  • 2 large eggs
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla
  • 1/2 cup chopped up walnuts
  • 1/2 cup chocolate chips
  1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper
  2. Place the semi-sweet chocolate chips and coconut oil in a small, microwave safe bowl. Heat them in the microwave for for 15 second increments, mixing in between each, until coconut oil and chocolate are completely melted and can be whisked smooth. Set aside. 
  3. In a separate  bowl whisk together the sugars, eggs, almond milk, and vanilla. Add the dry ingredients into the wet ingredients, and stir to combine (do not over mix!)
  4. Fold the melted chocolate mixture, walnuts, and chocolate chips into the batter, stirring until everything is just combined.
  5. Scoop about two tablespoons of the batter at a time onto the prepared baking sheets. Place a pan in the oven,and reduce heat to 300 degrees. Bake for 10-15 minutes, or until the edges are set and the centers are not jiggly. Allow cookies to completely cool on the baking sheet before serving.

Have you ever kept a gratitude journal?

December 17, 2016

Caramel Date Stuffed Pumpkin Cookies (vegan)

2:29 PM 2 Comments

A couple months ago I saw the Dracula Ballet! I know what you're thinking its either "how can there be a ballet about Dracula?!" or "man that's so cool, I wish I could see the Dracula Ballet". 
It was an amazing show. The dancers were wonderful and the show was something I would have never expected to see in a ballet. There was suspense and horror, cute moments, and special effects. The dancers sometimes flew across the stage attached to wires from above and there was one part where Dracula slowly climbed to the ceiling only to hit a chandelier at the moment the chandelier sparked causing sighs of astonishment from the crowd. If you've never been to a ballet before, I highly recommend it. I think I'll go to the ballet more often in fact.

These are sooo good please just make them. A delicious soft pumpkin cookie surrounds a sweet natural caramel date filling. They are too delicious to pass down!

Caramel Date Stuffed Pumpkin Cookies

Makes about 20 depending on size


1/2 cup pumpkin puree
1/2 cup sugar
1/4 cup vegetable oil
1/2 tsp vanilla
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chocolate chips

Date Filling:
(note this will probably create more filling than you will need. You can top baked cookies with additional filling as some will most likely spill out or use for something else. If you don't want any extra then halve the recipe)
10 pitted dates
3/4 cup almond milk
1/2 tsp vanilla
1/2 tsp cinnamon


1. Preheat oven to 350 degrees F
2. Combine pumpkin, sugar, oil,and vanilla in a bowl
3. In a separate bowl, combine all dry ingredients except chocolate chips
4. Add wet to dry ingredients and mix just to combine
5. Add in chocolate chips
6. Let dough sit for 10-15 minutes in the fridge to allow the baking powder to rise and dough to be easier to handle. This will make the finished cookies smoother. While you wait make the date filling
7. For date filling: combine all ingredients in a blender or food processor. Blend until smooth. You can place date filling in freezer for a few minutes so that it is easier to handle.
8. Roll dough into 2 inch balls. Flatten onto baking sheet and then place a spoon full of date mixture into the middle
9. Fold cookie dough around dough mixture. I liked to fold my flatten balls in half and then place it seam side down on the baking sheet. You could also pinch all sides of dough around the dates
10. Bake for 10-12 minutes until slightly golden brown

Have you ever been to the ballet?

November 1, 2016

Pumpkin Blondie Cake with Coconut Vanilla Glaze

9:40 PM 0 Comments

Happy late Halloween! Fall is so great because of all the pumpkin things. Pumpkin is great, even though this interesting vegetable is kinda strange when you think about it.

Today I would like to remind you all to remember to breathe. This week I sat in a grade 1 classroom. When it seemed they were losing concentration teacher had the students do a bunch of jumping jacks and then take three deep breaths. All the students did and I swear you could feel the whole atmosphere in the room shift after that. Breathing deep breaths can be very calming when your emotions are getting out of control or when you need to shift back back to present. So do as those little grade ones did and remember to breath. Maybe with some of these blondies.

These pumpkin blondies are so good. The cake is light, fluffy, and spicy. I think they taste even better the next day when the flavors have been left to develop. The glaze is completely optional, in my opinion the cake tastes very good without it but with it bumps up everything to whole a new level.

Pumpkin Blondie Cake with Coconut Vanilla Glaze

1 cup flour or spelt flour
1 tsp salt
1 tsp baking powder
1/2 to 1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup sugar
1/4 cup brown sugar
1/2 cup vanilla almond milk
1/4 cup vegetable oil
2 eggs
1 tsp vanilla
1/3 cup chocolate chips

For glaze
1/2 cup coconut oil, warmed
1/4 honey
1/2 tsp cinnamon
1 tsp vanilla

1. Preheat oven to 350 degrees F. Oil a 9x9 pan, set aside
2. Combine flour, salt, baking powder, cinnamon, and nutmeg in a large bowl
3. In a small bowl, add in sugar, brown sugar, almond milk, vegetable oil, and vanilla. Stir until everything is mixed together well and smooth
4. Add in eggs one at a time beating well in between each addition
5. Add wet ingredients to dry ingredients and stir until well combined
6. Mix in chocolate chips
7. Pour cake mixture into pan. Bake for 30 minutes until golden brown on the surface and a toothpick inserted comes out clean. Allow to cool completely before glazing or ear right away without glaze
8. While cake is baking get to work on the glaze
9. If you coconut oil is solid, heat in a microwave for 10 seconds at a time until soft and malleable
10. Add honey, cinnamon, and vanilla and beat ingredients together until combined and mixture is caramel like
11. Drizzle glaze onto cooled cake

October 15, 2016

Crisp and Chewy Coconut Oatmeal Cookies - Vegan

8:27 PM 0 Comments
Hi everyone!

Long time, no see. If this is your first time here my name is Kat. I took a hiatus from the world of blogging due to my university studies. Since then I have graduated with a degree in Kinesiology, gotten my yoga teacher certification, and started a Youtube channel!
I have recently started a second degree in Education and plan on becoming a physical education and health teacher.

This blog has always stayed close to my heart since I still love creating healthy and delicious desserts. A couple things happened the last year that inspired me start my blog back up again including meeting a successful blogger during an event and talking about using blogs in one of my university classes. I'm still a busy university student but my life has settled a little and I think now this is the best time to blog again! Plus I have a new fancy camera to take photos :)

Today I give you an oatmeal cookie recipe! These cookies are deliciously crispy and chewy with just the right amount of sweetness. They go perfectly with a cup of tea or milk. Enjoy!

Crisp and Chewy Coconut Oatmeal Cookies
Makes about 30 cookies

1 cup spelt flour
1 tsp baking soda
3 cups oats
1/3 cup coconut oil
2 tbsp vegetable oil
1/4 cup maple syrup
1/2 cup almond milk
1/2 cup coconut sugar
1/3 cup shredded coconut
1/2 cup chocolate chips
1 tsp cinnamon
1 tsp vanilla
dash of salt

1. Preheat oven to 350 degrees F
2. Heat together maple syrup and almond milk in a bowl for 20 seconds. This is too ensure the coconut oil doesn't harden.
3. In a bowl combine almond milk mixture, coconut oil, oil, and vanilla.
4. Add coconut sugar and mix until well combined
5. In a separate bowl combine spelt flour, baking soda, oats, shredded coconut, cinnamon, salt. Add dry ingredients to wet and stir until well combined. Dough should stick together
7. Stir in chocolate chips 
8. Roll dough into 1.5 inch balls and place on baking sheet
9. Bake for 8-9 minutes or until lightly golden brown
10. Allow to cool on baking sheet

Is it just me or does time go by super fast?
Let me know if you try out these cookies!

April 24, 2013

Coconut Peanut Butter Cookies

6:18 PM 6 Comments

I'm baccck! How time flies by! I can't believe that its been so long since my last post.
So sorry to leave you guys. I missed blogging but life as a busy university student called.

I do have some exciting things to fill you in on! Last summer I went on a month long study abroad in Seoul, South Korea. It was an awesome experience! I loved Korea and really enjoyed my time there. My favorite music is kpop (bit of an obsession really) so I really enjoyed hearing all the kpop being blasted out from everywhere. Any other kpop fans out there?

Namsan Tower

Me doing archery at Suwon Fortress

As you know I loooove peanut butter! It is seriously my most favorite thing in the world. You can pretty much eat it with anything and it tastes good! I also really like coconut and I think one of the best peanut butter combinations you can make is with coconut! The slightly salty and rich taste of peanut butter pairs perfectly with creamy and sweet coconut!

Peanut butter, coconut oil, and coconut sugar

Today I give you a delicious and healthy cookie recipe with just that: peanut butter and coconut. They have a wonderful coconut aroma and are packed with everything coconut! These have to be one of my personal favorite cookies that I've created and if you don't give them a shot, you are missing out!

Peanut Butter and Coconut Cookies
adapted from here
Makes 24

3/4 cup natural peanut butter
1/2 cup coconut oil, melted
1 cup coconut sugar (may use brown sugar)
1 tbsp chia seed mixed with 3 tbsp water (stir and allow this to sit at least 5 minutes)
1 tbsp vanilla
1 1/4 cup flour*
1/2 tsp cinnamon
1 tsp baking soda
1/4 cup shredded coconut (optional)

1. Preheat oven to 350F. Beat together peanut butter and coconut oil until smooth and combined
2. Add coconut sugar, chia seeds, and vanilla extract. Beat until everything is combined and there are no visible clumps of sugar.
3. Carefully stir in flour,cinnamon, and baking soda
4. Stir in shredded coconut
5. Shape dough into balls and flatten slightly on baking tray
6. Bake 8-10 minutes until the edges are slightly golden brown but the center is still soft to touch
7. Allow to cool for a few minutes on the baking tray before transferring

*Can use whole wheat, white, or any flour of your choosing. I used a gluten free mix in these cookies

What's you favorite peanut butter combo?
What's the strangest thing you have ever eaten with peanut butter?
I've had peanut butter and pickle sandwiches (surprisingly tasty) and I've also mixed peanut butter with rice

June 22, 2012

Vegan Chocolate Cupcakes with Almond Butter Frosting

7:07 PM 5 Comments
Hey guys!

My birthday was this week and of course I created myself some extra delicious cupcakes to celebrate!

I turned the big 2-0 this week!
I know oh my gosh, I'm so old
I feel sad to leave 19 behind as 9 and 19 are my favorite numbers.

I can't believe I have been on this planet for two whole decades. I certainly don't feel that old and I'm blessed to have had a good life for the most part.

This year has been full of so many exciting things for me. I have made many new friends, joined and became an exec for a couple uni clubs, worked at an amazing part-time job, learned new and exciting things in my classes, and have grown to be a better and more confident person.

Of course this year did have its downsides. Due to all of the exciting things I've been involved in, I found myself extremely busy and stressed. Sleep was neglected, I was eating poorly, gained weight, my stress levels were through the roof, and at one point I was a very unhappy person.

Sorry about the bad photos. I was too eager to eat my cupcakes to care about lighting!

Thankfully, since my classes have ended I came to realize this and have been working to fix it. So far I feel that I have been doing a good job but I still have a way to go. My goal for this year is to make sure this doesn't happen again which may require letting go of some things.

I have a lot to look forward this year, including a trip I will be leaving for tomorrow! I promise to let you know about it when I come back.

Until then I hope you enjoy these delicious cupcakes.
I modified the cupcakes from Vegan Cupcakes take over the World and the frosting was largely adapted from the recipe here.
I found an almond cashew butter at my local grocer and decided to try that in the frosting but you can of course use any nut butter.
Hope you enjoy this recipe and that you are having a very merry un-birthday if it isn't you aren't celebrating your own birthday today!

Vegan Chocolate Cupcakes with Almond Butter Frosting

2/3 cup chocolate soy milk*
1/2 tsp apple cider vinegar
2/3 cup maple syrup
1/3 cup canola oil
1  tsp vanilla extract
3/4 cup all purpose flour
1/4 cup spelt flour
1/3 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat oven to 325 F
2. In a large bowl, whisk together the milk and vinegar, then set aside
3. Add maple syrup, oil, and vanilla and then beat till foamy
4. Sift in  flour, baking powder, baking soda, and salt and stir batter until smooth
5. Bake 20-22 min until a tooth pick comes out clean
6. Cool for about an hour before adding frosting as well as to let develop flavour and texture develop

*you can of course use regular soy milk or any other nondairy milk

Almond-Cashew Butter Frosting

1/4 cup plus 2 tbsp soy milk powder
2 tbsp coconut flour
1/4 cup almond milk
3 tbsp maple syrup (or to taste)
1 tsp vanilla extract
1 tbsp melted coconut oil
1 tbsp canola oil
1/2-3/4 cup almond cashew butter

1. In a blender or bowl with a spoon, mix all ingredients until smooth
2. Taste and add more sweetener, liquid, soy milk powder, or nut butter to get the texture and taste to your liking
3. Frost on cooled cupcakes

How do you keep yourself healthy and stress free when life gets hectic?

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