Recipe: Toblerone Fudge

Fudge. Oh, you glorious fudge. How easy you are to make and yet how divine you taste.

This is a staple in any Christmas tin – just be sure to put it on the top layer with some parchment paper separating the goodies below! And you’ll be surprised at how much this one batch makes. How quickly it goes may also surprise you!

Here’s what you need:

1 400 gram bar of Toblerone (Swiss milk chocolate)

1/2 cup sugar

1/2 cup butter

3/4 cup evaporated milk

Here’s what you do:

1. Line an 8″ square tin with parchment paper, leaving enough paper hanging over the edges to form handles.

2. In a medium sized saucepan, mix together butter, sugar and milk until combined and mixture gets bubbly.

3. Remove from heat. Add in pieces of Toblerone and mix until completely melted.

4. Pour into prepared pan and then refrigerate for at least 3 hours, or until set.

5. Cut into squares and serve!


Recipe: Chocolate Earth Balls (A Delicious, Healthier Take On Peanut Butter Cups!)

This recipe is adapted from The Whole Foods Market Cookbook. They are our go-to chocolate treat around here. The kids love them because they can be very hands-on with making them. I love them because they are the perfect substitute for my hankering for peanut butter cups. Translated, that means that once I have eaten all the children’s peanut butter cups from their Hallowe’en stash, I need to make a batch of these!


1 cup sunbutter (original recipe calls for peanut butter, but this substitution makes it school-safe)

1/3 cup honey

2 teaspoons cocoa powder

1/2 cup raisins

3/4 cup unsweetened shredded coconut, divided

1/2 cup chocolate chips (I use the Enjoy Life allergy-free ones – they are the perfect itty bitty size)

1/4 cup sesame seeds

There are other ingredient options you can use according to the original recipe, but this is exactly what I use and they are perfect!


Mix the sunbutter, honey and cocoa powder until well combined. Add the raisins and 1/8 cup of the coconut. Mix these in then add the chocolate chips. Keep in the refrigerator for about 2 hours.

Place the sesame seeds in one bowl, and the remaining coconut in another bowl. Using a tablespoon, scoop small heaps of the mixture from the bowl and roll into a ball. Roll each ball in the coconut and sesame seeds. Refrigerate again for another 30 minutes before serving.

The kids help by stirring, but their favourite part is rolling the balls in the coconut and sesame seeds. They are never perfect balls – but they taste awesome!

Let me know if you try these!

Recipe: Goat Cheese Stuffed Chicken Breast + Quinoa Stuffed Red Peppers

I’m excited about cooking again, and this is largely thanks to Julie Daniluk’s, Slimming Meals That Heal. I will be writing a proper review of this book sometime around mid-June, after trying a few recipes. But so far, I can tell you I have dog-eared enough of the 120+ recipes to call this book a worthy investment.

Last night I was inspired to create my own meal around an adapted version of Julie’s Roasted Garlic Vinaigrette. Yes, seriously, I got curious about her vinaigrette and then built an entire meal around it. This is what I ended up with:


Here’s what you need for the stuffed chicken:

4 organic, free-range boneless, skinless chicken breasts

100 g plain, soft, unripened goat cheese

1 tbsp dried basil, crushed in your palm

1/2 tomato, chopped

optional: chopped cilantro or chopped green onion, for garnish

Here’s what you do:

1. Pound the breasts between sheets of plastic wrap with a mallet or heavy saucepan. I kind of did this and kind of didn’t, meaning I attempted to do this but not sure if I got them thin enough.

2. Cut a slit lengthwise in each breast.

3. In a small bowl, use a fork to crumble the goat cheese. Add basil and mix together.

4. With your hands, divide up the cheese mixture and stuff into each breast.

5. Top with chopped tomato.

Bake at 425F until cooked. I put them in for half an hour. That’s too long! They were borderline tough. You probably know how to cook chicken breast better than me 🙂

6. Garnish with cilantro and/or green onion, if you wish.

Here’s what you need for the stuffed peppers:

3 large red peppers, sliced lengthwise in half, ribs and seeds removed

1 cup quinoa, thoroughly rinsed

1 1/2 cup organic, low-sodium chicken broth

2 stalks celery, minced

1/4 large red onion, minced

1/2 cup grated carrot

enough water or chicken broth to cover the bottom of the baking dish

optional: shredded cheese (I used goat mozarella)

Here’s what you do:

1. In a medium size sauce pan, bring 1 1/2 cup chicken broth to a boil.

2. Add rinsed quinoa, red onion, and celery. Turn heat down to medium-low. Cover and cook for approximately 12 minutes or until water has been absorbed.

3. Remove from heat. Add carrots and stir.

4. Mix in vinagrette (see below) till evenly coated. Makes it nice and moist!

5. Spread the halved peppers in a baking dish that has enough chicken broth or water to cover the bottom.

6. Spoon the quinoa mixture into the peppers. Really stuff it in there!

7. Bake covered at 350F for 60 minutes.

Optional: After baking for 60 minutes covered, sprinkle on the shredded cheese and cook again UNcovered for another 10-15 minutes.

Here’s what you need for the vinaigrette: (this is not Julie’s original recipe but pretty close)

3 tbsp organic virgin coconut oil

2 tbsp honey

1 clove raw garlic, crushed

2 tbsp apple cider vinegar

2 tbsp water

1 tbsp dried basil, crushed in your palm

pinch of salt

Here’s what you do:

1. In a small saucepan, heat oil on low until melted. Add honey and stir till combined.

2. Remove from heat and add remainder of ingredients. Stir together.

3. Add to quinoa mixture as indicated above.

And there you go! Serve the whole thing with some greens. Because you should serve everything with greens.

Let me know if you try this! I’ve got Julie’s onion ring recipe in the oven right now. I’ll let you know how they turn out. I think I kind of messed up on a couple things…like I may be scraping the onion rings off the tray because I just used a light spray instead of actually brushing oil on to it. Hopefully the bits I scrape off taste yummy!


P.S. The link to Julie Daniluk’s, Slimming Meals that Heal book is my affiliate link. Thank you for supporting my work.