Easter Treats Gone A-Rye

It’s Easter – be ambitious and create disasters!!!


Do you ever go online and find recipes that give you the warm fuzzies? That make you go.. awwww, that looks so nice and fun! Well, I discovered you can make homemade Cadbury cream eggs from home in the spirit of Easter. Why the eff not right? This is the website that romanticized this beautiful idea:


She made it look and sound so easy. She did not warn us of the detriments that we might face in the process. Basically, the bitch lied.

The only good thing that came out of this experience was licking the chocolaty pot and Prity’s awesome photography skills. She’s recruited ;).



Anyways… there were some shortcomings to this “project.”

Chocolate… everywhere… smooshed egg.. everywhere… oh, the travesty!

It sounded so neat with the pretty sounding intricate ingredients: Lyle’s syrup (suck it, Lyle) and orange blossom water, and vanilla beans… but with weird ingredients come horrible outcomes.

I suppose my first mistake was not having powdered sugar. I used a grinder with normal granulated sugar and you’d think at first glance, it would not produce a grainy texture that sugar has.



However, mixing this with the other ingredients and tasting the mixture (it’s a prerequisite to sample what you’re making… shut up don’t judge me!) it seemed to have a sandy texture; as if you’re literally biting on granulated sugar – WTF I GROUND YOU, SUGAR. HOW THE HELL DID YOU GO BACK TO YOUR STUPID OLD SUBSTANCE!?

However, apparently this isn’t a unique situation. Neha and I were baking cupcakes last night and I used proper powdered sugar and it turned out grainy. I looked online and there’s a specific brand you need that won’t bind that way. Either that or these m****f%^#ers just chemically rebel in my presence.

Looks smooth, right? NO! NAHIN!


We decided to continue anyway. Look how happy and naive I look. Nidhi, your Easter world is about to fall into pieces.


Anyways, We dyed the egg “yolks” and rolls them into balls and that seemed pretty successful. They had to be stored in the freezer to solidify so they don’t become soft and melt. It said 15 minutes in the freezer… bro, 24 hours in the freezer wouldn’t help when you’re dipping it into HOT melted chocolate. Anyways, naive Nidhi rolled those little cuties (the egg balls were cute, I named each one in my head.. Dustin was a mischievous bugger) and stored them into the freezer.

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“Just stick the eggs onto toothpicks, dip in the chocolate and stick into a potato and let stand till dry.” She said,

If only it were that easy!!! If only.. I’m not crying.. I just have something in my eye.

The eggs slipped off of the skewers and began melting in the warm chocolate. It got messy.. really messy. We did this one by one to prevent melting but it wasn’t so easy to avoid.





Poor Lindsay Lohan wasn’t able to keep it together.. typical.

We decided to lay out wax paper on a pan and let them dry in the fridge to give the eggs a chance. We tried a couple, they were good but we couldn’t get past the graininess of the sugar. I’ve done some research and apparently you must use confectioners sugar made of pure cane sugar with high ratio shortening. Thanks, google.

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Anyways, if you think you’d like to try this out and it is successful – let me know your stupid talents and wizardry so I can learn for the next time 😉

It’s nut and gluten free!

Here’s what you will need:

  • 1/2 cup of Lyle’s golden syrup (or corn syrup)
  • 6 tbsp of butter
  • 3 drops of orange blossom water (you can find it at any Loblaws or middle eastern store – it’s used in baklavah)
  • 1 vanilla bean (seed removed – this is optional)
  • 3 cups of powdered sugar – do some research before purchasing
  • 12 ounces dark chocolate chips/or bittersweet chocolate
  • pinch of salt
  • 1 mantra or prayer for good luck

In a bowl whip butter and then add syrup, salt, orange blossom water, vanilla beans (if using) and vanilla extract

Add powdered sugar and mix till completely smooth. If you have an electric mixer, even better!

Place 1/3 of entire mix into smaller bowl and add yellow colour dye until your desired “yolk” colour is achieved

Freeze both bowls for 15 minutes in freezer until mixtures are rigid (cover with wrap)

When mix is thoroughly chilled, remove from freezer.

Squish yolks into 1/2 tsp sized balls and put onto a pan and back into freezer.

Roll one tbsp of whites and roll into a flat, pancake-like shape and one by one remove a yolk from the freezer and wrap it with whites

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Return to freezer. The instructions say to leave it in the freezer for 10 minutes but I would say at least an hour to let them thoroughly chill.

Temper chocolate or melt (add canola oil if you’re melting in the microwave – it just won’t have that crunch when you bite into them)

Stick toothpick/skewer or use tongs if you struggled like myself and dip into chocolate. Try not to let the egg sit in the chocolate for too long or the little bastard will melt and make a chocolate sugary mess in the bowl… not that it happened to me…

If you can accomplish this (well done) with toothpicks, stick one end into a potato (or whatever) to let eggs air dry. If you’re leaving it on a pan transfer to freezer or fridge immediately so that the eggs doesn’t melt and flatten on the pan.

After this is all done, have a nap. You deserve it.

If you try this let me know how it goes!!

Peace in ❤

What’s for dessert? Gluten-free/vegan peanut butter chocolate chunk cookies!




These cookies are super easy to make, healthy and really delicious! It calls for NO flour, NO eggs and NO added sugar. These ingredients cater to no-gluten especially, I didn’t use vegan chocolate for this recipe however, but you can manipulate this recipe to suit your needs (this recipe may be used sans peanut butter, just add more oats). I got this recipe from an awesome blogsite: omg i can’t find the website, i’ll give it to you once I find it!

What you need:

  • 1 cup of Only Oats (gluten-free brand) or regular brand of oats if you are not watching for wheat
  • 8 ounces vegan chocolate chunks or regular brand chocolate chunks
  • 1/3 cup peanut butter
  • 2 large ripe bananas
  • 3 tbsp olive oil
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt
  • 3 tbsp shredded coconut (optional)

Start by preheating your oven to 400f.

Combine bananas, peanut butter, olive oil and vanilla extract in one bowl

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Mash together till ingredients produce smooth mixture.

In another bowl combine all dry ingredients; oats, baking powder, salt and coconut (if using).


Chop up that sweet, sweet chocolate (no name brand is NOT vegan fyi – MY BAD) into chunky deliciousness.

Combine dry ingredients with wet and stir in chocolate chunks.

Use nonstick or lightly grease pan and scoop cookie dough into balls and place onto cooking sheet/pan.


Bake for 10 – 12 minutes and ENJOY!


Aww, you’re so itty bitty. I’m sorry I couldn’t give you any cookies buddy.

Peace in ❤

What for dinner? Gluten-free Lemon Mushroom Cream Risotto.. you know, the ushe.


That would be the finished product of something completely unplanned. You want to talk about fluke? Oh baby, I fluked it. There were times where I didn’t know where this was going, what IT even was, or if I was going to get through it. Do you understand what I’m saying? The food angels saved us (by us I mean the risotto and myself).

Anyways, I’m currently obsessed with risotto. I first got the idea from Martha Stewart’s Meatless cookbook that I love the crap out of. I baked her Butternut Squash Risotto (see below) and it turned out so good (if I may say so myself… aww eff it, it was so good i kicked my cat – kidding.)


Drool, do it.

Anyways, without further adieu.. my spin-off  recipe:

Lemon mushroom cream risotto

What you need:

  • 1 lemon
  • 2 cloves garlic, minced
  • dash of sage
  • fresh basil and fresh parley/or dill
  •  pinch of salt
  • 1/3 cup Bob’s Red Mill gluten free all purpose flour
  • 1 cup arbiro rice
  • 1 shallot, chopped
  • shrimp (optional)
  • 1 cup milk
  • 3 tbsp butter
  • 1 cup vegetable stock
  • 2 cups hot water
  • 3 tbsp olive oil
  • 1/2 cup dry white wine
  • diced mushrooms (amount, your preference)
  • 1/2 head chopped brocolli (optional)

Heat vegetables stock on medium in pan

In seperate wok, heat olive oil and cook shallots and garlic for two minutes; stir in basil.

Add arbiro rice and stir consistently. After a few minutes add wine.


Stir until completely absorbed. You HAVE to make that face when pouring the wine, fyi.

Slowly  pour in vegetable stock with those scoopy doodad spoon thingies and stir into rice stirring consistently.


Squeeze in a couple of slices of lemons into wok and mix

In another pan, heat butter and toss in 1 clove of minced garlic. Slowly stir in milk and set heat level at low-medium.

Slowly stir in gluten free powder. Keep stirring carefully so the mixture produces a creamy texture. If texture is too thick, add milk sparingly. I know this all too well.. don’t listen to your inner doubtful moron… DON’T ADD MORE FLOUR!!!!

Keep stirirng until it stops looking like that:


Squeeze in a slice of lemon and add a pinch of salt.

Add a cup of hot water into rice. Repeat this process until the rice is al dente. Use more water if needed.

Throw in a dash of sage in the creamy brothe; treat yourself.

Next, add mushrooms into brothe. Don’t forget to check on the rice!

Make sure mushrooms cook nicely; it shouldn’t take more than a few minutes for them to shrink and soften.

When you feel it’s right (which is now).. pour creamy brothe into rice and mix.

Add brocolli and/or shrimp if  you’re using it and then mix in fresh parsley or dill. Add a couple of slices of lemon (squeeze in first) and mix all the loveliness together.

Guess what… it’s done!!!


Mine turned out a touch more creamier which isn’t necessary for this recipe.. it was my delicious mishap.

Add some crushed chilli pepper or shredded cheese if you’d like.

Let me know what you think, if you have any suggestions or if you think this is the worst idea since Dr. Sholl’s fast flats … do you know they have no insoles!?!?!

Anyways, I’m getting sleepy because I’m full of food (first world problems..wait, that’s not a problem) and Chelsea Lately  is on. She’s my homegirl.

Peace in ❤


Aww Jack attack, how’d you get in there, bud??

Day 1

Day 1..

Welcome family and friends!

There I am at 7am before work.. trying to pull of cool with my favourite cookbook just looking like a douch instead.

This is my blog about cooking and baking because between having a business, a day job, training and a having a social life… I clearly feel that I don’t do enough with my time. What the %*@!.

Anyways… everyday I’m trying something new whether it’s inspired from another awesome website (which I’ll reference.. obvy!!) or a creative disaster that I miraculously produce on my own that some how ends up tasting really good I don’t know but maybe you’ll like it I hope you do please like me and like my blog and like Jack even though he’s a total sh**head. Jack is my cat… I’m also a cat lady apparently. He’s so cute and cuddly – awww! We’re package deal, Matt, Deal with it.

Okay I got off topic there for a second… CHOCOLATE UNICORNS!

Anyways, I think this is a great place to share delicious recipes and expose the super gross ones. And if there’s a challenging recipe that you’re not sure about GIVE IT TO ME I WANT IT – I mean, I’ll try it out and let you know how it goes. Tell me what ideas you love, ideas that make you want to puke everything, ideas that don’t make sense but we will make sense of them together :).. Aww.. that’s nice.

My one promise to you, my food enthusiasts: my baking will make you go bats%&! crazy bananas for what I can make that is nut-free (except the cookie I’m eating at this moment, Sorry Amit), gluten-free, and vegan. There’s always a way around the restrictions; you just have to be creative and that is my favourite part 🙂

Lastly, if I cuss… I’m sorry, mom.