Chocolate-Dipped Pistachio Shortbread (Cheat)

Guys I’m dying and my mouth is in food heaven. This shortbread oh em geee.


I’ll probably regret eating 4 of these decadent shortbread cookies later on when I’m having roast duck for dinner, but I couldn’t help it! There is just layer upon layer of flavor and texture and I can’t stop eating them.

When these first came out of the oven, I had to will every atom in me not to grab the whole chunk of shortbread and eat it straight away. It smelled so amazing. Then, I had to torture myself with letting the damn thing cool (not before eating a few crumbs first, of course).

Of course, I couldn’t help but eat a cookie as I was dipping the others in chocolate. The shortbread itself was soo amaaziinnggg. It was perfectly buttery and flaky and left behind a gentle saltiness that made me swoon. Not to mention, the salt brought out the undeniable flavor of pistachio. The pistachio itself offered a delicate crunch that differed in texture from the shortbread. I was blown away.

Then, I ate the shortbread dipped in chocolate, and my world changed again. The chocolate paired so beautifully with the shortbread and the pistachio and the saltiness and it was so decadent and delicious and perfect and I honestly have no words. My babbling is a lame attempt at conveying to you exactly how foodgasm these shortbread cookies are.

You’d think, “it’s just shortbread”, but no, these are the ultimate shortbread. Better than any shortbread you’ve ever had before. I can guarantee.

By the way, in the unlikely event that you were wondering why I haven’t posted anything in a month – I’ve been busy stressing out about my final IB exams in May, so I haven’t really had the chance to bake much, not to mention take photos/edit photos/write posts. Anyways, after my exams end, hopefully I’ll find the time then to bake up a storm in my kitchen to make up for all the time lost. In the meantime, wish me luck and enjoy these shortbread cookies xx

Chocolate-Dipped Pistachio Shortbread


  • 1/2 cup (150g) unsalted butter, softened
  • 1/4 cup (50g) sugar
  • 1/8 cup (25g) light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (140g) flour
  • 1 tablespoon cornstarch
  • 1/2 cup (50g) finely chopped toasted pistachios
  • 100g dark chocolate, chopped
  • Pinch of sea salt


  1. Preheat oven to 160 degrees Celsius
  2. Using a hand mixer or a stand mixer with a paddle attachment, beat the butter on high speed until smooth. Beat in both sugars until smooth.
  3. Gradually mix in the vanilla, salt, flour, and cornstarch until the mixture is fully combined and forms a crumbly dough
  4. Mix in 2/3 of the chopped pistachios
  5. Line an 8- or 9-inch cake pan with parchment paper and press the dough tightly into the pan
  6. Bake the shortbread for 30 minutes until lightly browned
  7. Allow to cool for 10 minutes before removing it from the cake pan. Cut the shortbread into wedges while it’s still warm. Allow the shortbread to cool completely before dipping into chocolate.
  8. Melt the chocolate in the microwave at 20-second intervals, stirring in between intervals until it’s completely melted
  9. Dip the shortbread into the chocolate and sprinkle with remaining pistachio and sea salt. Enjoy!

Banana Bread Waffles (Clean)

So relieved that it’s October break. It’s a very well-needed break. I wrote up a list on my whiteboard of all the things I need to accomplish over these next 7 days, but just looking at it makes me want to cry…UGH LIFE.



On the bright side, not having school early in the mornings means that I can take a little more time to put together the perfect breakfasts (best meal of the day amiright?). I realise that my last post was also a breakfast post, but this just goes to show how important breakfast is. If you’re into pancakes, go check out that post, but if you’re into waffles, stay right where you are. I’ve got a hella good banana bread waffle recipe for you.



Anyways, I’m going to take a few minutes here to just focus on how wonderful these banana bread waffles are, and hopefully forget about all my troubles for a bit.




You’ll notice that I pretty much always top my waffles with ice cream. I’m not really sure why, I just think that waffles and ice cream are the best way to go. Especially when you drizzle over some melted chocolate and let it set and cover it with all sorts of delicious sprinkles and toppings and whatever you like. You know all the little pockets in waffles? The little indents? I’m pretty sure you’re supposed to fill those with ice cream so that you get 50% waffle and 50% ice cream in each bite.

God, I totally need to host a waffle party sometime. Look at all these different combinations! I’d be lying if I said that I didn’t have a great time making these.




The waffles themselves are just what you’d expect from a recipe called “Banana Bread Waffles”. They taste just like banana bread – but in the form of a waffle! They have that sweet flavour of banana infused in a light, fluffy waffle with a wonderfully crisp edge. Yumm! *insert heart-eyes emoji here*




Banana Bread Waffles


  • 1 1/2 cup white whole wheat flour
  • 2 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup melted coconut oil
  • 1/2 cup almond milk (or milk of choice)
  • 1 cup overripe mashed bananas (about 2 bananas)
  • 1 large egg or 1 flax egg
  • 1/2 teaspoon pure vanilla extract
  • Vanilla ice cream, melted chocolate (optional, highly recommended)
  • Other toppings (banana, berries, granola, nuts etc.) (optional)


  1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon
  2. In another bowl, whisk together the melted coconut oil, almond milk, mashed bananas, egg, and vanilla extract
  3. Pour the banana mixture into the flour mixture and stir until just combined. Do not over mix.
  4. Heat a waffle iron. When it’s ready, spray or brush it, to cover it in a layer of oil. Pour the batter into the heated waffle iron, adding enough to just cover the bottom layer of the iron. Everyone’s waffle iron is different, so just estimate this and make adjustments as you go. Cook the waffle according to the waffle iron’s instructions.
  5. Top with vanilla ice cream, melted chocolate, and topping of your choice

Sugar-Free One-Bowl Apple Oatmeal Muffins (Clean)



I’ve posted muffin recipes before, but all of the classics – blueberry oatmeal muffins, double chocolate muffins, chocolate chip…but never apple oatmeal. In fact, I barely even have any apple recipes around here. I think it’s start I adding to that collection.



I always seem to have too many apples in my fridge. My brother loves apples. He’d literally eat an apple every day, so we’d be perfectly fine buying a bag of apples every time we went grocery shopping (which, with me in the house, happened pretty often). Now, he’s off at college, and we seem to always have apples in the fridge. My mom tries to get me into the same healthy apple-a-day routine as my brother, but to be honest, I’m not a huge fan of apples.

Not to say that I dislike apples, but like, in terms of texture and flavor, I’m kinda meh about them. What I do love, though, is incorporating them in baked goods. Remember that apple pie I made ages ago? Yeah, that was a damn good pie and one of my favorites.

Point is, to me, apples are okay on their own, but they get so much better when combined into baked goods and paired with some good old-fashioned spices.


I love this recipe because it’s so easy, and if you’re like me (with a fridge full of apples 24/7), you can whip these up pretty much anytime you want. The whole recipe comes together in one bowl, and only takes 5 minutes or so.

Not to mention, they’re so good for you! They’re naturally sweetened with applesauce and stevia, with only 2.9 grams of sugar per serving! That’s practically nothing. FYI – a 46g Kit Kat bar has 22g of sugar.



Sugar-Free Apple Oatmeal Muffins

Makes 12 muffins


  • 1 cup old fashioned oats
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2-1 tablespoon powdered stevia (adjust to taste)
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 2 eggs
  • 1/4 cup coconut oil, melted and cooled
  • 3/4 cup almond or soy milk
  • 1 teaspoon vanilla extract
  • 1 medium or large apple, peeled, cored, and chopped
  • 1/4 cup chopped nuts (optional)


  1. Preheat oven to 205 degrees Celsius or 400 degrees Fahrenheit
  2. In a bowl, stir together oats, flour, cinnamon, baking soda, baking powder, stevia, and salt
  3. Mix in the applesauce, eggs, coconut oil, milk of choice, and vanilla extract
  4. Stir in the chopped apple and chopped nuts, if using
  5. Transfer batter into a greased or lined muffin tin and bake for 20 minutes

Nutella Granola (Cheat)


Remember what I said in my last post? About my next post being one dedicated to chocolate? Well, here ya go. Granola – covered in chocolate.


Well, covered in Nutella, but same thing.


Fine, fine, you get a whole cup of chocolate chips in there too.



Before I continue rambling on about the beauty of chocolate, I’d like to address a very important issue.


Ok, it came out on Friday, but I’m still in disbelief. This is one solid album.

Preface: I am the biggest Simple Plan fan you’ll ever meet (or just…see online I guess). Did you think that I was crazy about All Time Low the last time I spazzed about an album? Well, I do, but Simple Plan was the first band I ever listened to. They were the ones who led me to discover All Time Low and all my other favourite bands. Not to mention, the only reason I was on YouTube at the time was to watch Simple Plan music videos and interviews, which is how I came across Amasic and danisnotonfire and AmazingPhil and, perhaps most importantly, SORTED Food. That, is what sparked my love for baking. The whole chain of band-love led me to follow Jenna McDougall of Tonight Alive on Instagram, who posted something about Organic Burst, which led me to spend hours reading up on healthy baking, and look where I am today. I owe EVERYTHING to Simple Plan. It’s a far stretch, but it’s true. If I hadn’t become a hardcore SP Astronaut, this blog may not even exist. *Mind blown*

Anyways, back to that album. Some people say that it takes really long for Simple Plan to release new albums, but they do a lot of touring and put a lot of time and effort into each album, but it’s definitely all worth it.

The new album’s called Taking One For The Team, and it’s literally such a perfect album. After straying a little too far into the “pop” genre in their last album, Get Your Heart On!, they’ve really gone full circle and traced back to their roots, while still presenting unique songs that keep us fans on our toes.


Alright here I go with trying to fit my happily chaotic thoughts into words. Just like in my recipe index, *=golistentothisnowitwillchangeyourlife favourites (at least from this album)

  1. *Opinion Overload – When I first heard Simple Plan say that this was going to be a song inspired by their more punk-rock roots, I was excited! Then I heard the song, and they did not let me down. The music video is similar to I’d Do Anything and the lyrics deal with a similar subject as Shut Up, both from their debut album No Pads, No Helmets…Just Balls. The song is upbeat and I’m pretty sure it’s a big f-you to everyone who ever disapproved or doubted Simple Plan’s varying styles. A punk-rock response to those who said they weren’t punk-rock enough. Golden. (I just realised that this is the ONLY Simple Plan song in which the title isn’t a lyric in the chorus. omg what)
  2. Boom! – If you’re a fan of any pop punk band, go check out that video. Right now.
  3. Kiss Me (Like Nobody’s Watching) – You know those sweet lovey-dovey mellow love songs? This isn’t one of them (Perfectly Perfect is, but I’ll talk about that one later). I’m not saying it’s not sweet, it is, but the mood of the song is similar to Singing in the Rain (again, I’ll get to that later). It’s a very…happy song. Man, that’s such a bad adjective. Oh, I’ve found the right word. It’s a playful love song, which is something that you don’t get to hear everyday. SP has aced the playful-love-song song.
  4. *Farewell (Feat. Jordan Pundik) – I LOVE this! All the components come together to make this a real proper pop-punk song. The rhythms and the melody and the lyrics are all spot-on. At the same time, it doesn’t remind me of any other bands. It’s purely Simple Plan, who always experiments with merging genres, but always write songs in which the beats and notes just scream Simple Plan!
  5. Singing in the Rain – There are two different kinds of songs that make you feel better when you’re down. There’s the kind of sad song that sympathises with you, and you feel like you’re not alone. Then, there’s the kind of upbeat song that makes you want to flip off anyone who doesn’t believe in you and dance around feeling invincible. This one falls under the latter category. It’s a song that addresses the fact that you don’t need to let words and unwanted changes affect you and bring you down. The song never fails to make me smile (it’s only been like 2 days since the album came out but so far it’s boosted my mood every time). The mood of this song is so happy with the kind of tunes that you’ll want to whistle along to (if you could whistle, which I can’t).
  6. Everything Sucks (Feat. R. City) – I don’t want to start sounding repetitive, but this is…really upbeat. Ok, I’ll try to stop calling everything upbeat, but like 80% of the album has really amazingly upbeat songs. This one’s a little more pop-y, but it’s definitely still under that Simple-Plan-pop-punk category. All of these songs deal with kinda sad topics, but in a cheerful way. This one’s about heartbreak, but if you couldn’t understand the lyrics, you probably wouldn’t believe that. Oh, by the way, this song’s got a cool bridge. That key change tho.
  7. I Refuse – I’m a sucker for joint-singing. I don’t know if “joint-singing” is a legit term but if you listen to the song you’ll probably get what I’m saying. The “joint-singing” thing just works so well with this song and it’s topic. It just gives the whole song a reinforced vibe. I know, that doesn’t really make sense, but if you hear it I promise you’ll get it.
  8. I Don’t Wanna Go To Bed (Feat. Nelly) – I was blown away at the first line. Not necessarily in a good or bad way, but I was like dayum. It isn’t the typical SP song, but then again, they’re always experimenting, and to be honest, it really isn’t bad. Guaranteed, I wouldn’t want the whole album to be that kind of style, but this one’s pretty good.
  9. Nostalgic – THE LYRICS! They’re so sweet! Ahh! Awh! Simple Plan always writes really simple lyrics, nothing too fancy and poetic, but at the same time, they just work so well, which is definitely the case in this song.
  10. **Perfectly Perfect – GO LISTEN TO THIS. It’s the mellow lovey-dovey song that I mentioned earlier. It’s honestly the sweetest thing. I don’t know what else to say. It’s so sweet. I’m listening to it as I type and I’m just like awh awh awh that’s the sweetest thing to say. If anyone wrote this song for me, I would marry them on the spot.
  11. I Don’t Wanna Be Sad – This is another one of those songs that deals with upsetting moments in a cheerful way. I could totally just jump around to this song and singing it at the top of my lungs. I can also imagine an entire crowd of people singing this at a SP concert. It’s just one of those anthem-y songs.
  12. P.S. I Hate You – Does this remind you of All Time Low? It reminds me of All Time Low. Maybe it’s the “Dear ____” part, but the whole song just has this All Time Low vibe to it, and I’m loving it.
  13. ***Problem Child – The first time I heard this song, I cried. I don’t just mean that I felt like crying, I mean my mouth hung open and I looked down at the floor, shaking slightly as my eyes watered and tears fell when I blinked. All components of the song just fit so perfectly together, from the lyrics to the melody to the emotion that Pierre expresses, especially in the last chorus. He’s seriously amazing. A guy in his thirties who can still belt out lyrics in such a way that struggling teenagers can relate to. He sings with so much emotion. There’s no other way to put it. As for the lyrics – they aren’t cliché. As common as the theme of the song may be, the lyrics just WORK so well. It deals with the struggles of those who want to make their parents proud, yet end up making mistakes and feeling like a burden. As I had the album on “shuffle”, 9/10 times, I had to skip this song, because it instantly puts my heart into a fragile state and I shiver as goosebumps break out on my skin. It’s a throwback to the band’s most iconic song – Perfect (2002).
  14. I Dream About You (Feat. Juliet Simms) – Wow. This one has such a different mood to it. It kind of reminds me of Simple Plan’s self titled album from 2008, where they tried out some seriously different stuff. This one’s not the typical jumpy (I tried to stop using the word upbeat and here I am calling songs “jumpy”…) song. It’s dramatic af. Like, deep and dark and dramatic. I think it’s really cool, but in my opinion, it doesn’t seem like the kind of song to end an album on. They usually have their most emotional song last, or second last, so I think that their should have either had Problem Child be the last song, or end on a happy note with any of the jumpy songs.

I knew I made a good choice by calling these guys my favourite band. Forever and always an Astronaut x


Alright, as promised, I’ll talk about nutella granola now. I’m giving y’all a five-ingredient nutella granola recipe. How does that sound? Can I get a hell-yess?

So the basis of most granola recipes consists of oats, nuts, oil, and sweetener. This one has got the oats, obviously. Then, the nuts of choice are hazelnuts, obviously. The choice of oil is…Nutella. Ok, that came out wrong. I omitted the oil and used Nutella, because, although they’re not the same thing, they’re similar in consistency. My sweetener of choice was some maple syrup because why not. Lastly, the thing that takes this to a whole ‘nother level is chocolate. A cup of it. Whether you want to use chocolate chips or chopped chocolate is up to you, but seriously do not omit that chocolate. You’ll thank me later.

Can we just take a moment to appreciate Nutella, though?





Nutella Granola


  • 1/2 cup Nutella
  • 1/4 cup maple syrup
  • 3 cups old-fashioned oats
  • 1/2 cup hazelnuts, roughly chopped
  • 1 cup chocolate chips or chopped chocolate


  1. Preheat your oven to 170 degrees Celsius
  2. In a large mixing bowl, stir the Nutella and maple syrup together. If it’s too sticky, you can microwave it at 10 second intervals until it’s smooth. Stir in the oats and hazelnuts until everything’s completely combined
  3. Spread the mixture on a baking sheet lined with parchment paper and bake for approximately 20 minutes, stirring at 10 minutes. Keep an eye on it, as I’ve found granola’s to be quite unpredictable when it comes to baking (and burning!)
  4. Allow the granola to cool for 10 minutes before sprinkling the chocolate over it, and letting it cool completely before breaking apart. Store in an airtight container at room temperature.

Peanut Butter Granola (Clean)

It’s my first post of 2016! And I’ve decided to post….peanut butter granola.



Okay, I know, it doesn’t sound like the most fancy and impressive thing, but sometimes it’s important to enjoy simple things…like peanut butter granola, which as a matter of fact, is absolutely delicious and awesome. If you follow my Instagram you may notice that it’s in practically every recent photo of nana ice cream or smoothie bowls.



Now, homemade granola is something that I’ve been making for forever and it’s a staple in my pantry, but I get it if it seems a little intimidating at first. Just trust me on this one. Homemade granola’s are the best. They’re cheaper than store-bought granola, not to mention way healthier and crazily customizable. You could make pineapple-almond-cinnamon-nutmeg-matcha granola at home if you wanted, but you wouldn’t see that on a grocery store shelf! Speaking of customizable granola, you can check out all my other granola recipes here, which include mocha chocolate granola, cinnamon banana nut granola, oat-less granola, 7-ingredient granola chunks, and honey almond “quinola”.


Peanut Butter Granola

Adapted from Whole and Heavenly Kitchen


  • 3 1/2 cups old-fashioned oats
  • 1 cup peanuts
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons chia seeds
  • 2 tablespoons flax seeds
  • 1/4 cup unrefined coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 1/2 cup creamy peanut butter
  • 1/2 cup maple syrup
  • 1 egg white, lightly beaten until foamy
  • 1 teaspoon vanilla extract


  1. Preheat oven to 150 degrees Celsius or 300 degrees Fahrenheit
  2. In a mixing bowl, stir together the oats, peanuts, shredded coconut, chia seeds, flax seeds, coconut sugar, cinnamon, and salt
  3. In a medium saucepan, heat the coconut oil and peanut butter and stir until melted and smooth. Remove from heat and add in the maple syrup, egg white, and vanilla extract
  4. Pour the liquid mixture into the dry mixture and stir until combined
  5. Spread the mixture in an even layer on a baking sheet lined with parchment paper and bake for 25-30 minutes*. Allow to cool completely before breaking into clusters. Store in an airtight container at room temperature.

*Baking time may vary. I’ve made granola many times and sometimes they’ll take longer than others, so use 25-30 as a general guide to when your granola should be done, but trust your instincts and use common sense as well 🙂

Creamy White Coffee Hazelnut Oatmeal (Clean)

As the days grow short and nights grow long

As the wind blows ice and not summer breeze

As the lakes crystalizes over and force the ducks to flee (where do ducks go?)

I have one recipe that will overcome your winter blues.

One single recipe that will warm you from the inside out.


DSC_0594 copy



Oatmeal so creamy, it begins to take on a thick texture that makes you want to shovel spoonfuls of the steaming hot stuff in your mouth. Full of soft, textured oats and paired with the luscious flavors of white coffee and hazelnut, with a hint of sweetness from a bit of mashed banana. To top it off, with the aromatic white coffee scents, you won’t be able to resist eating the oatmeal straight from the saucepan while it’s still bubbling away, reducing the liquids until they’re thick and creamy . It’s the most comforting thing in the world.


You know how hot chocolate is super comforting when it’s cold out? Yeah, this recipe does the same. I swear, if you make this once – just once – you’ll start craving oatmeal instead of hot chocolate when the coldest days start rolling in.


And for those in the Southern Hemisphere – try it! This is an oatmeal recipe that I have year-round. Sure, I make this more often in the winter time, but trust me, this recipe is good enough to be made in the summer as well.


Well? What are you waiting for? Go and seek comfort in food!




Notes: This recipe can easily be doubled/tripled/quadrupled

Creamy White Coffee Hazelnut Oatmeal

Makes 1 serving


  • 1 cup milk of choice
  • 1/2 cup old-fashioned oats
  • 2-3 tablespoon white coffee hazelnut powder (to taste, *see bottom of post)
  • 1/2 teaspoon salt
  • 1 ripe banana
  • Raspberries, hazelnuts, and cacao nibs (optional, for topping)


  1. In a medium saucepan, heat the milk and oats over high heat, until the milk begins to boil, then turn the heat down to medium
  2. Stir in the white coffee hazelnut powder and salt
  3. While the oats continue to cook, mash up half the banana, saving the rest of it for topping
  4. Stir the mashed banana into the oats and continue cooking until the oatmeal has thickened to your desired consistency, approx. 5 min
  5. Transfer into bowl (or just eat out of the saucepan) and top with desired toppings. Serve immediately.

*If you want to experiment with other coffee powders, feel free to do so, but this is what I mean by white coffee hazelnut powder:


Chocolate Oreo Ice Cream Cups (v) (Clean)

As the summer days turn to fall, I do have one last ice cream recipe to share with you.


Unlike the 3-ingredient no-churn cookies and cream ice cream, or the no-churn biscoff cookie butter ice cream, this one’s guilt-free, healthy, and nutritious.

Sure there’s still the black forest nice cream and the chocolate-covered mint avocado banana ie cream squares that you could indulge in without guilt, but neither of those have oreos, now, do they?


Disregarding the oreos, this recipe is pretty good for you. As for the oreos, there’s plenty of recipes for homemade healthy oreos out there, so you could use those if you want. If not, (and only if you’re reaaalllyyyy picky), then you could omit the oreos, but come on. It’s one oreo per ice cream cup, and it really makes it so much better, so just accept oreos, alright?

Moving on.


The base of these ice cream cups is the classic date-and-nut crust with a bit of cacao for the bonus flavor and antioxidants. The crust is soft and chewy thanks to the dates, but the nuts bring in an opposing, firm-to-the-bite texture. Throw in some cacao powder and you’ve got yourself a winning, healthy-as-f— crust.

The filling is made from coconut milk and raw chocolate. The mixture is combined and cooked at a low temperature, thus preserving all the nutrients in both ingredients.


 Chocolate Oreo Ice Cream Cups

Makes 12 ice cream cups



  • 2 cups soft dates, pitted (approx. 300g prior to pitting)
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/3 cup raw cacao powder
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • 1 can full-fat coconut milk (approx. 400ml or 2 cups)
  • Pinch of salt
  • 100g raw chocolate
  • 12 whole oreo cookies


  1. Place the ingredients for the crust (dates, almond, cashews, cacao powder, vanilla extract, and salt) in a food processor and process until well combined. If you have a weaker food processor, process the dates until smooth before adding the other ingredients
  2. Press the mixture into silicon/flexible mini cake tins or into the bottom of a cupcake pan lined with cupcake liners. Set aside.
  3. For the filling, in a medium saucepan, heat the coconut milk until just boiling.
  4. Remove the coconut milk from heat, and add in the salt and raw chocolate, broken up into small pieces. Stir until smooth.
  5. Place a full oreo in the center of each crust
  6. Pour the coconut chocolate mixture over each oreo until the oreo is fully covered
  7. Freeze for 6 hours/overnight, until firm. Store in freezer.