A 5'3 Perspective

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What I Ate Wednesday, Plus A Peanut Butter Chocolate Chip Cookie Dough Recipe

By the time you read this I will be driving the highways of Ontario with my man to visit friends and family in my favourite Canadian city – Toronto! Just because I’m on vacation, doesn’t mean I’m leaving you high and dry – I’m just shifting things a little, instead of sharing what I ate Wednesday, I’m showing Tuesday’s eats! No big deal right? Didn’t think so, but if it does bother you, scroll down, I have an awesome peanut butter chocolate chip cookie dough energy bite recipe to share to make up for it! You’re welcome ;).WIAW

Breakfast – This is my favourite meal ever. Yes, ever. Egg white omelette with spinach and goat cheese, topped with homemade guacamole [avocado, lime juice, salt and pepper], with a side of sweet potato pieces. In the background you can see Neil’s french toast and cherries! Oh and don’t forget the Second Cup French Vanilla flavoured coffee!
Snack – A juicy Ontario peach.
Lunch – Not the best looking meal, but it sure tasted great! Salmon, broccoli and sweet potato [yes I am on a yam bender today].
Snack – Typical veggies in a Zip-lock baggy.
Dinner – A salad beast! Lettuce, fresh blueberries, grilled chicken, goat cheese and candied walnuts [walnuts tossed in maple syrup and heated on the stove], topped with Cranberry – Pear White Balsamic from The Unrefined Olive in Ottawa. If you love olive oils and balsamic vinegars, this spot is a must visit!
Dessert – PEANUT BUTTER, CHOCOLATE CHIP, COOKIE DOUGH balls! Yes I have been on a “bite” creating bender – this recipe is the easiest one yet.

Here is what you need: 
1/4 cup coconut flour
1/3 cup almond meal
1/3 cup peanut butter
2 tbsp honey
1 tbsp softened coconut oil
splash of vanilla
1/4 cup chocolate chips

In a large bowl, combine all ingredients, except for the chocolate chips. Once the mixture is uniform, fold in the chocolate chips. Roll into approximately 10 balls and place on wax or parchment paper. Place in the freezer for at least half an hour to harden.

You can serve these delicious bites straight from the freezer. Otherwise – store them in the fridge, they will not keep if they are left out. Keep that in mind if you are bringing them to work for lunch…. or maybe just don’t bring them – I learned the hard way.

Happy hump day friends!

xo Lauren

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Recipe: Salted Caramel, Chocolate Chip Cookie Bars

Cue the drooling. These ooey, gooey bars are unreal [okay – I couldn’t taste test them myself because they contain both dairy and gluten, but the reaction of others is enough for me to guarantee my statement]. This recipe is surprisingly simple, however, the clean up at the end is just a bit stick [duh – we are using caramel]. Just soak the dish in warm water before trying to scrub, you’ll thank me!

Salted Caramel, Chocolate Chip Cookie Bars

Recipe from: Two Peas and Their PodSalted Caramel Chocolate Chip Cookie BarsIngredients

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream (or half & half)
Sea salt, for sprinkling over caramel and bars


1. Preheat oven to 325 degrees F. Spray a square Pyrex dish (approximately 9X9) with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

3. In a large bowl, mix together the melted butter and sugars, using an electric beater if you have one, until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix until just combined. Stir in the chocolate chips.

4. In a large microwave safe bowl, combine the caramels and heavy cream (or half & half). Microwave caramels on high until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.

5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

6.Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars in the Pyrex dish. I left mine in the fridge overnight before cutting and serving.

Happy baking!

xo Lauren

PS – The winner of the Revlon giveaway is [drum roll please!]…Capture1CapturePlease send me an e-mail to claim your prize! Thank you to everyone who took the time to enter the Revlon Haute Tropics giveaway! If you weren’t the lucky winner, remember the Haute Tropics collection is in store for the next three weeks only – so what I am saying is don’t wait, these colours are too beautiful to pass up!

NOTE: I wrote everyone’s name down beside a number that entered and used the random number generator to select the winner.

How To Have Your Chocolate Chip Cookies And Eat Them Too!

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Chocolate chip cookies have always been a comfort food for me, but just reading the ingredients on a package of President’s Choice decadent variety makes my stomach hurt. Lucky for me [and you] I have found an equally delicious recipe without the guilt!

Healthier Chocolate Chip Cookies (dairy and gluten free)
Recipe from: Living Healthy With Chocolate 20130528-224022.jpg
1 cup almonds
1 cup pecans
1 large egg, room temperature
½ teaspoon vanilla extract
3 tablespoons raw honey
¼ cup unsweetened carob chips (or chocolate chips)
pinch of salt

Process the almonds and pecans in a food processor until creamy and smooth like peanut butter. Add the egg, vanilla, honey and salt to the almond/pecan mixture and process until well combined.
Transfer the batter into a mixing bowl and gently fold in the chocolate chips. The batter will be quite sticky. Using a spoon, place 12 balls of dough onto a cookie sheet lined with parchment paper and bake at 350°F for about 15 minutes or until the edges start to turn brown [I probably left mine in a minute or two too long]. Allow about 19 minutes for the cookies to cool and enjoy!
xo Lauren

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Bacon Chocolate Chip Biscotti

Valentine’s Day is just around the corner and if you’re anything like me, you are probably racking your brain trying to find a new and meaningful way to show your significant other just how much you appreciate them. Sure it is easy to pick up a box of chocolates, flowers and a store bought card – but that isn’t how N and I roll. We like to do something special for each other, something that requires thought and effort – usually something homemade.

This year I spoiled my boyfriend a bit early with an amazing new recipe – Bacon Chocolate Chip Biscotti. They say the way to a man’s heart is through his stomach, and after making these treats I can believe it! These biscotti are infused with bacon fat and dotted with rich chunks of chocolate – satisfying your sweet, salty and savory desires all in one bite. Whether you dunk them in your morning coffee or indulge after dinner – these unique treats are sure to be a hit, and a conversation starter.

Just a warning – these aren’t one of my healthy dessert creations. They are decadent and delicious and should be enjoyed in moderation!

Bacon Chocolate Chip Biscotti

Inspired by: Serious Eats

You'll find yourself licking the plate clean because these Bacon Chocolate Chip Biscotti are so delicious.

You’ll find yourself licking the plate clean because these Bacon Chocolate Chip Biscotti are so delicious.


3 strips of bacon (reserve the fat – should be just slightly less than 1/4 cup)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/3 cup unsalted butter, softened
2 large eggs
1 cup semisweet chocolate chips
coarse sea salt


  1. Fry bacon in a skillet until browned and crisp [and completely cooked]. Transfer to a paper towel-lined bowl to remove any excess grease and allow it to cool completely. Remove all excess bacon fat from the skillet and set aside. DO NOT THROW THIS AWAY – you’ll need it in a minute.
  2. Chop the cooled bacon – it should be just a touch larger than the bits you would find in a caesar salad. Set aside.
  3. Whisk together flour, baking powder, and salt in medium bowl. In large bowl, beat the butter,  reserved bacon fat and sugar with an electric hand mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine.
  4. Combine the wet and dry ingredients and beat until blended. Stir in bacon and chocolate chips.
  5. Gather the dough into one large ball and divide it into two equal pieces. Wrap each half in plastic and refrigerate for 20 – 30 minutes.
  6. Preheat the oven 350ºF and line a baking sheet with parchment paper.
  7. On floured surface, roll each piece of dough out into a 12 to 14-inch log. They will seem very thin for biscotti but trust me. Sprinkle each log with a pinch of coarse sea salt.
  8. Transfer logs to baking sheet spacing them 3 to 4 inches apart. Bake until light golden and dry to the touch, about 30 minutes.
  9. Remove baking sheet from oven. Reduce oven temperature to 300ºF. Allow logs to cool for 15 minutes.
  10. Transfer logs to cutting board and slice logs on the diagonal into 1/2 thick pieces using a serrated knife.
  11. Return slices to baking sheet, standing upright, and bake until dry and golden, 20 to 30 minutes – depending on the desired crispness.
Allow to cool and enjoy!

Allow to cool and enjoy!

These little gems have been a hit amongst everyone I’ve shared them with. I know there are a lot of steps in the recipe but it is really easy to follow. Most of your time is spent waiting as opposed to working. Give it a shot – they are too delicious to pass up!

xo Lauren