Banana Colada Smoothies

Coconut yogurt has been a favourite of mine lately. When pineapples were on sale this week, I knew I had a match made in smoothie heaven.


This smoothie is easy, but oh so yummy! I put in a banana, pineapple (about an 1/8th of the pineapple), 1/2 cup of coconut milk, and 1/2 cup of coconut yogurt. I didn’t add ice or coconut rum, but it would be delicious with it!

Smoothie Freezer Packs

Smoothies are pretty easy to make, right?  But sometimes in the morning I don’t have a ton of time to hull strawberries, chop pineapple, or peel oranges.  I came up with a solution to make my mornings go a little smoother (smoothie/smoother?).  It will take some time (preferably on the weekend, or a weeknight, when you have some to spare), but the effort is definitely well worth the pay-off.

Here is how to make smoothie freezer packs.

First, start with an empty freezer bag (I used the sandwich size):

Smoothie Freezer Pack

Add your ingredients (I put in half a banana, about 6 strawberries, and some coconut):

Smoothie Freezer PackSmoothie Freezer PackSmoothie Freezer Pack

Next, you can add some yogourt if you wish.  This can always be added when you are blending the smoothie.  My preference is for Greek, but you can put in your favourite!

Smoothie Freezer Pack

Finally, seal them up and throw them in the freezer.  When you are ready to use, put it in the blender with about a half cup of liquid (more may be necessary), like milk or juice.

Strawberry Banana and Coconut Smoothie

Yum yum!  It took me about 15 minutes to make 6 freezer packs.  The next morning, it took me 1 minute to make a smoothie.

Feel free to experiment with other combinations!  What are your favourite combinations for smoothies?


Fruit Pizza

I was making some sugar cookies to go along with a birthday cake that I was making today, and I realized that I didn’t want to have a bunch of cookies lying around.  I needed to do something different with the dough.  I took about half of the dough that I was using, and spread it out on my pizza stone.  I baked it at 375º for about 18 minutes, until the edges started to brown.

Sugar Cookie

  After it cooled, I mixed up some vanilla pudding and greek yogourt, and then topped with fruit.  Everyone in the family thought it was pretty darn tasty!  I do, too!

Fruit Pizza

Sugar Cookie Base

  • 2 C flour
  • 1/4 t salt
  • 1/2 t baking powder
  • 1/2 C margarine, softened
  • 1 C sugar
  • 1 egg
  • 1 t vanilla
  • 1 T water (optional)
  1. Beat together the margarine and sugar.  Add in the egg and vanilla and beat well.  Gradually add the flour, salt and baking powder.  If you find it is too dry, you can add the water.
  2. Knead the dough.  Wrap in plastic wrap, and refrigerate for about 30 minutes, or up to an hour.
  3. On a floured surface, roll the dough out to about 1/4″ thickness.  If the dough cracks a lot, you will need to wet your hands to moisten the dough.
  4. Bake at 375º for about 18 minutes.

**Note – I used about half of this recipe for the pizza base.  If you want to use the whole recipe, go ahead, but it may not all fit on your pizza pan.  Use the left overs for cookies!

Fruit Pizza

  • Sugar cookie crust, already baked and cooled
  • 1/2 c vanilla pudding (or use one serving of the prepacked pudding, like a Snack Pack)
  • 1/2 c plain Greek yogourt
  • 1 banana
  • 5 strawberries
  • 1/4 c blueberries
  1. Mix together the pudding and the yogourt and spread over the base.
  2. Add your fruit toppings.
  3. If you wish, you could add white chocolate ‘cheese’ to the top of the pizza (shave some white chocolate).  Serve immediately.  Refrigerate what you don’t eat.

Another Sneaky Smoothie Recipe

I’ve told you before that I’m trying to add more fruits and veggies to my diet.  I had another post on adding spinach to your smoothie, and here’s another delicious smoothie recipe!  We had some cooked carrots one night for supper, and there were some left over for the next day, but more than I would take in my lunch.  I decided to experiment, and the results were pretty tasty.  Here’s the recipe!

Carrot Smoothie

Carrot Smoothie

  • 2T cooked carrots
  • 4 strawberries
  • 1 banana
  • 2 T blueberries
  • 1/4 cup plain yogourt
  • 1/4 cup juice (I used orange)
  • Top up with milk

Blend well.  Serves 1.

I used orange juice with this, because orange and carrot go surprisingly well together.  Whenever we make carrot soup, we add orange juice to use as part of the soup stock.  Yummy yummy!


Chocolate Cornflake Drop Cookies

I’m not sure if that’s exactly what they’re called, but they’re one of my favourites.  When I was a little girl, my mother used to make them, and then I started making them.  We originally called them ‘Sharon’s Cookies’, because I think Mom got the recipe from someone named Sharon.  Possibly an aunt of mine.  And you don’t bake them, so they’re quick to make!  (And only one pot and spoon get dirty, bonus!)

Chocolate Cornflake Drop Cookies

Anyway, we used to put weird stuff in our baked goods.  I’m going to give you both the original recipe, and then my modified version.

Chocolate Cornflake Drop Cookies (Original Recipe)

  • 1/4 c parowax
  • 1 c chocolate chips
  • 1 c peanut butter
  • 1 c icing sugar
  • 1/4 t salt
  • 4 c corn flakes

Melt parowax and chocolate chips.  When melted, add peanut butter, icing sugar, and salt.  When all well dissolved, stir in corn flakes.  Drop by the spoonful onto waxed paper, and let set (takes about 5 minutes).

Chocolate Cornflake Drop Cookies (Updated Version)

  • 1/4 c chocolate melting wafers
  • 1 c chocolate chips
  • 1 c peanut butter
  • 1 c icing sugar
  • 1/4 t salt
  • 3-4 c corn flakes

Melt chocolate and peanut butter together, and then add icing sugar.  When well dissolved, stir in corn flakes.  Drop by the spoonful onto waxed paper, and let set (takes about 5 minutes).  Yield: 30 cookies this size:

Chocolate Cornflake Drop Cookies

**Notes on the updated version**
I omitted the wax, which makes the cookies shiny and firms them up once they’re set.  Using just chocolate chips makes them not as hard.  I decided to try adding the chocolate melting wafers, because they harden nicely.  And they did turn out shiny!  I might even change it to 1/2 c melting wafers, and 3/4c chocolate chips.
So… there are 30 cookies.  Well, 29, because I ate one yesterday when I made them… actually, now there are 28, because I ate another when I took the picture… I may have to make another batch (or two) before Christmas if they’re going to make it to Christmas dinner…

Mario and Luigi Cakepops

A friend of mine recently asked me to make some cakepops for her grandson’s 8th birthday.  Here’s the process!

Start with a plain cake pop:

Next, what you’ll do is attach nose and ears to the pop using melted chocolate.  I used cake, and it worked ok, but next time I’ll use a mini m&m for the nose, and half of one for each ear to make them more uniform.

Dip them in chocolate, I used white chocolate mixed with a little bit of yellow and red food colouring to make it a peachy colour.  I then let them sit over night to harden.

After that, I cut red and green chocolate melts in half.  Using a little bit of the red chocolate, I stuck the half melt in to use as the brim of the hat.

Using a paint brush, I painted the top of the head with the red chocolate to make the hat.

I did both hats in red in green, then put a little white dot on the hat.  I then added a L or an M to the hat.

Here’s how the faces turned out:

And of course Mario needs Luigi:

I hope Cobey enjoys them, and that you did too!

Brownie Ice Cream Sandwich

When my Today’s Parent magazine came in, it had a recipe for Brownie Ice Cream Sandwiches.  You can check it out here.  It inspired me.  I didn’t actually make that recipe, I did something different, and here’s how it turned out:

Ice cream sandwich made with brownies and mint chocolate ice cream.

I didn’t use the recipe from TP, because I have a great recipe for brownies.  It’s the chewy low-fat recipe from the Joy of Cooking.  I always use that brownie recipe because it makes delicious brownies.  Plus I usually slather them with peanut butter frosting, or cream cheese frosting… or stuff two of them full of ice cream.  It helps with the guilt.

Anyway, if you would like to try these, they are really simple!

Step 1:  Make brownies.  Your favourite recipe, stuff from a box, anything.  This recipe is pretty forgiving.

Step 2: Whatever size you normally use for your brownies, get a bigger pan.  If you make them in an 8″ square pan, use a 9×13.  I made these in a cookie sheet.  What I do with my brownies is I line the pan with foil, and then spray it with baking Pam.  The edges don’t get all hard, and it comes out of the pan so much easier.

Step 3: Lick the batter off of the bowl while you wait for them to cook.

Step 4: Let cool completely.  While you are letting them cool, set some ice cream out to soften.  If you make a single batch, it will take 1pint of ice cream, a double batch will take a whole litre.

Step 5: Cut the brownie in half, and cover one half with the ice cream.  Layer the other piece on top and then put in the freezer for at least a few hours until the ice cream has re-hardened.  Once it freezes again, cut into pieces.  My double batch makes 16 big pieces.  I do refreeze these and sell them at the market, and they taste delicious!  But you can serve them right away, too.  Just don’t let them sit out too long, or they will get all melty!


Next up for me is to try these with sugar cookies.  Yum yum!  I’ll inform you of the delicious results.  🙂

Cocktail Ice Pops

The freezer has been running all out chilling these babies!  First up, my watermelon mojito:

I found this recipe at Endless Simmer, and many others (including a White Russian that turned out beautifully!).  This one is a mocktail, no rum, but it just turned out so pretty that I needed to take a picture of it.  The watermelon floated to the top making it look layered.

And, the pina colada!

Here is the recipe:

1/2 fresh pineapple

1 can of coconut milk (I think it was a 370mL can)

2 T shredded coconut

1 T honey

2 shots of Malibu coconut rum

It made 9 ice pops, which I think are 3oz each.  And they taste super yummy!

Homemade Fudge Pops

I’ve been making popsicles lately, and I thought that the fruit was going over so well, so it was time to introduce chocolate to my molds.  I scoured the net for a few different recipes, and I took from a few, but made quite a few changes.  Here’s what I came up with:

Homemade Fudge Popsicles

1/4 C chocolate chips
3 T honey
2 T cornstarch
1 1/2 T cocoa
1 large can of condensed milk (looking for about 14oz, or at least 300ml)
Pinch of salt
1/2 t vanilla
1/2 T butter or margarine
1/4 C greek yogourt


1.  In a sauce pan, melt the chocolate chips and honey over low heat.  Once the mixture is smooth, whisk in the cornstarch, cocoa, milk and salt, and turn your heat up to medium (it needs to get hot to activate the cornstarch).  Continue to whisk until it is thickened, for at least 5 minutes.  Once thickened, add the vanilla and butter and stir until combined.  Let stand.

2.  Once the liquid has cooled, add in the yogourt.  Freeze for 30 minutes, then insert the sticks, and freeze until it is completely frozen.

Yield: 5 popsicles (+1 tablespoon for putting in a dixie cup to try yourself before serving… yum!)


They were delicious.  Chocolatey, fudgy, everything you could ask for.  One thing to watch out for – the melt quite quickly, and were a pain to get out of the molds.  I’m going to see if doubling the cornstarch will make them firmer.

**Edit** I changed the original recipe from 1T cornstarch to 2.  The 2T worked much better.  They were firmer, and slid out of the molds easier, and none were ruined, unlike the first batch.  Two didn’t come out of the molds, just the sticks.

Homemade Ice Pops!

I made popsicles recently:


They were on the cover of August’s Canadian Living magazine, and I thought to myself: “self, you should make these!”

And I did.

And they were delicious.

Here’s the link to the original Canadian Living recipe:

I made three kinds (and I will have to take pictures and post them, because they turned out so nicely!): mango, blueberry, and strawberry.  For the strawberry ones, I followed the recipe exactly.  The blueberry ones had grape juice, and the mango ones had orange.  I picked up the molds at Superstore (6 for $7), and away I went.  The recipe filled the molds completely, plus made a couple of extra that I just poured into dixie cups and stuck in the freezer as well.

I’m thinking about picking up the rocket pop mold this week and trying some tri-coloured ones… the possibilities are endless with all the fresh fruit we have available now!