Nutella ❤


March 3rd, 2016

Also known as heaven.


Did I ever tell you that my favourite number is 3?

Clearly, today I woke up in such a great mood. I went up at 7 in the morning, went to the gym for the first time in years, showered, got lots of work done, and now, I even get to enjoy a lovely cheesecake!

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This recipe is so easy to make and it’s a very healthy snack for any time!


May 20th, 2016

Let’s make some super easy sugarless (and vegan) cookies!


If you are craving something sweet, but you only have a few minutes and don’t want to eat an unhealthy snack out of your cupboard, here is something that might interest you.

This morning I wanted to make cookies, but without having to use a ton of sugar. I googled some recipes and decided to make my own, tweaking the ones I found a bit, and give it a go!

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Sweet Lemon Cheesecake


  • 15 Plain or Gram Cracker Cookies (for a 9″ springform pan)
  • 1/2 cup of Melted Butter
  • 2 Packages of Cream Cheese
  • 2 Teaspoons of Vanilla Extract
  • 1 Cup of sugar
  • 2 Tablespoons of Fresh Lemon Juice
  • 1 1/4 Cup of Sour Cream
  • 1 Tablespoon of any oil for greasing the pan


  • Springform Pan
  • A Stand Mixture or Hand-Held Mixture
  • Cups and Measuring Spoons
  • 1 Spatula
  • 1 Ziploc Bag or Food Processor
  • 1 Medium Bowl


Crust Shell:

  1. Melt the butter in the microwave for about 15 sec.
  2. Place the cookies into a Ziploc bag or into a food processor, until the pieces into very small pieces. The texture should be moist, not dry. If it is dry add more melted butter
  3. With a dry paper towel add oil to the inside of your pan and drag it all over for easy removal. Place the mix into your springform pan and make sure it gets onto all the sides. Then even out using a large spoon or preferably a tall glass. Place it into the refrigerator for about 30 min. to set

Now onto the Filling:

  1. Preheat your oven to 338 degrees F or 170 degrees C
  2. Make sure your cream cheese and sour cream is at room temperature for easy mixing
  3. In a stand mixture or Large bowl with a handheld mixture. Add in the Sugar, Vanilla Extract, and Cream Cheese. Make sure to scrape all sides of the bowl. Mix for about 6 min. Until the consistency is smooth.
  4.  Then add in the fresh lemon juice, and sour cream. Fold the mixture in with a spatula, gradually. 
  5. The filling is now ready, Take out your crust and pour in the filling. Make sure to even out the mixture using a spatula or a spoon.
  6. Place into the oven for 1 hour and 15 min. Once the time is over it should be still quite movable. Let it cool down in the oven for about 3 hours with the oven door opened at about an inch. Once it’s cooled down cover it in either tin foil or plastic wrap. Place it in the refrigerator Overnight and let it firm up.
  7. That is it! You have made a delicious cheesecake in the comfort of your own home. You can choose to add berries, whipped cream, etc. Make sure to tag me in your social media accounts and tell me how it went! I would love to see your creations, Enjoy!


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Chocolate Covered Strawberries



  • 1 box of Strawberries
  • White chocolate for drizzling (Optional)
  •  Milk chocolate or dark chocolate 24oz.

Thing’s you’ll need: 

  • Double boiler
  • Ziploc bag or a piping pag
  • Wilton 1 Tip
  • Paper towels to dry
  • Wax paper
  • 1 Sheet pan
  • 2 heat resistant bowls
  • Medium pot
  • 2 Spatulas
  • Cupcake Liners (Optional)


  1. Wash your Strawberries in water and pat them dry by using paper towels until completely dry
  2. Turn on your stove to medium high heat and place your medium pot with water half way filled and add a heat resistant bowl on top and let the water simmer
  3. Add your choice of dark or milk chocolate into the bowl and stir every 30 sec. Until you have a smooth consistency
  4. In a separate bowl melt the white chocolate and pour into a zicloc bag or if you have a pastry bag add the Wilton 1 tip
  5. Grab a strawberry and hold it by it’s stems, dip Once into the chocolate and slowly turn on all sides until completely covered. Tap your hand lightly until excess chocolate is off
  6. Place on the baking sheet along with a sheet of wax paper, for easy removal
  7. Dip and repeat
  8. Place the sheet pan in the refrigerator for about 15 min to harden
  9. Once the strawberries have been in the refrigerator, grab your white chocolate or use the same chocolate you used for the strawberries and repeatedly drizzle the chocolate covered strawberries. There are No rules for this, be creative and try adding a few designs or sprinkles if desired.
  10. You’re done! I hope you had lots of fun doing this easy recipe. Comment down below if you created these and tag me on your social media accounts, tell me how it went. Have a great day! Enjoy



Gisele’s Cake Pops


  •  1 Cake Box Mix
  •  9 Tablespoons of Cream Cheese Frosting
  •  Candy Melts (Any Color)
  •  Sprinkles
  • Lollipop Sticks aprox:20

You’ll Need:

  • Hand held mixer (optional) or a wooden spoon
  • A double broiler a.k.a A pot of boiling water with a heat resistant bowl on top
  • 2 mixing bowls
  • Ice cream scooper (optional)
  • Large sheet pan
  • Clear plastic wrap


  1. Mix your cake mix according to instructions
  2. Let the cake cook down, and remove brown/dark edges
  3. Crumble the cake into a mixing bowl into very small pieces
  4. Add the 9 tablespoons of creamchesse frosting or your favorite frosting
  5. Mix thoroughly with your hands until firm. If desired add one more tablespoon until it holds together firmly.
  6. Cover with plastic wrap and let it firm up in the refrigerator for 30 min.
  7. In the meantime, lets melt the candy Melts. You can eiether microwave in intervals of 20 sec. And stir until smooth or in a medium pot add water and let it boil then on top put a heat resistant bowl and add a teaspoon of oil and the candy Melts
  8. Grab your ice cream scooper and scoop your mixture into small balls and roll with your hands for a smooth texture.
  9. Place on a sheet pan and let them firm up in the refrigerator for 10 min.
  10. Once firm, grab a lollipop stick and stick the tip half way through and then remove, dip the end in the candy melts and then insert the stick back in the cake pop and continue the same process
  11. Dip the cake pop in the candy mixture, avoid moving it too much in the chocolate, tap lightly on the side of your hand to drop of the excess chocolate
  12. Insert the cake pop sicks in a styrofoam box and add desired sprinkles or decorations
  13. You are done! I hope you enjoyed this recipe and Bon Appetit 🙂 See you in the next recipe
    “These Were Really Fun To Make!”