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Christmas for me is synonymous with Gingerbread, so naturally Decembers MUFFIN OF THE MONTH just had to be gingerbread! These muffins are packed with all the flavour of your favourite gingerbread cookie with substantially less calories and far less work. They make a quick breakfast, healthy snack or the perfect little Christmas treat to share with everyone at work…and they’re so much faster than making cookies! I make them so often I can do it with my eyes closed! I even sometimes prep the dry and wet ingredients the night before...stir them together in the morning and pop them in the oven to bake while I'm showering. Easy Peasy!


2 1/2c     flour

1c     brown sugar 

2tsp        baking powder

1tsp         baking soda

1/2tsp     salt

1tbsp      ground ginger

1tbsp      cloves 

1tbsp cinnamon

2            eggs

1/2c       milk (nut milk works too!)

1tbsp     vanilla

1/3c    molasses

1c canned pumpkin

1/4c melted butter or oil

icing sugar for garnish

 * I find molasses is one of those ingredients that people have strong opinions on lol. So if you LOVE it like I do, use it as per the recipe. If you find the flavour overpowering you can easily drop it down to 1/4c or even somewhere in between.

Preheat oven to 375. 

In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients.

Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

Makes 12.


TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend and I add an extra egg so they still rise to epic heights lol. You can also make this vegan easily by using an egg replacer. 


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