The Only Chocolate Chip Recipe You Need!!!

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WOW okay I gotta I admit that I’ve never made such legit and fancy cookies before.

Look at them!!! They’re straight out of what you would buy at a bakery, or even high-end specialty shop because I used 70% bittersweet Valrhona Guanaja chocolate. YUP, ultra fancy stuff. Valrhona chocolate (from France) is considered one of the finest chocolate in the world, and is also pretty pricy at $4.99 per 100g, not to mention hard to find here in Toronto. I once saw a bar of Valrhona baking chocolate at Pusateri’s for $20!! CRAZY!


Bought these chocolate disks from St. Lawrence Market, and they really make all the difference! When you eat the cookies warm, it’s almost like drinking hot chocolate in a cookie!!


This cookie though…


Everything about it was right, crunchy, buttery goodness at first bite… Gooey and warm on the inside, with the bittersweet chocolate a perfect touch to balance out the sweet cookie. I topped them off with fleur de sel, an awesome complement because the hint of saltiness really cuts the sweetness of the cookie. BEST COOKIE EVER!

I may have eaten 8 or more (lost count a long time ago)…


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Aglio E Olio

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This right here is one of my favourite pastas of all time!!! I love the simplicity of aglio e olio, where the lovely flavors of garlic and olive oil are the main focus (plus a bit of spice from the chili flakes). You literally only need a few ingredients and only 10 minutes to whip this up. A few things to remember though: to make this dish above average, you really need great quality olive oil and good pasta. Don’t cheap out here!!

Word of advice: ditch the parmesan and just made gremolata (breadcrumbs) for that extra crunch/texture – YUMMMM!!! 

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Double Layered Nachos + Pico De Gallo


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Oh maaaan. These nachos were really, really legit. I inhaled these… Couldn’t stop eating them!!!

Crisp tortilla chips with beef that had just the right amount of heat, plus a mix of melted sharp cheddar and monterey jack and finally topped with fresh pico de gallo and sliced avocados! My mouth is watering just typing this up. These are definitely the perfect Superbowl snack!

You really need to DOUBLE layer your nachos. Yup, scatter a bit of tortilla chips, cheese and beef to a baking tray, then do that all over again. Really makes a huge difference in getting cheese and beef to most chips.

For this recipe I ditched the Tostitos for something a bit different, the brand I picked up was called La Vista Nachos. So delicious and added a bit more authentic flavour. I also made my own taco seasoning, super easy stuff if you have the ingredients in your pantry. Also passed on the mozzarella and used monterey jack, which tasted better when the nachos cooled down (vs the hard mozzarella). Perfect to go with a glass of Coke – seriously, water doesn’t work with this.

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Ribeye with Roasted Garlic


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Ahhh ribeye. One of my go to easy dishes to make under FIVE minutes! I love cooking this on a cold day with some mashed potatoes and a (really optional) side of veggies. 

What we have here is a beautiful ribeye really good marbling, cooked rare. I’m not about that ribeye + herb life. Yep, tried that before, but TBH a ribeye needs to be savoured, and I just prefer the taste of beef without the herb flavours. All you really need are salt, pepper, butter and garlic – again simple is best!!

Just use this recipe and just stick to garlic!

Lemon Ricotta Pancakes + Blueberry


OKAY. I really outdid myself this time. Throw away all the pancake recipes you have because this is literally the ultimate and most legit pancakes I have ever made!!! Imagine light, fluffy ricotta pancakes, slightly sweet with a hint of lemon – so delicious when eaten by itself. But when you top it off with macerated blueberry sauce… HUGE punch to the gut (in a good way)!!! Loving the slightly intense and zesty, berry flavour. Also, you really need to add a dollop of crème fraîche, because you gotta go all out.

YUP, brunch taken to whole new levels!

This recipe excites me so much because it’s super easy to make, the only thing is you may have to pre-make the macerated blueberries at least 24 hours before the topping is nice and juicy.

The best thing about these pancakes are the little pockets of pillowy ricotta that you get with every bite. I need to make this again SOON!!


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