Tickled Pink

When your outfit matches a wall, you simply must pose for a photo in front of it. Although the location for this photo shoot wasn’t exactly planned, I think it worked out rather perfectly. Anything pink always makes me feel girly, and when you add in a lot of ruffles, it just makes it that much sweeter. A pair of white scalloped shorts adds to the flirty theme and has quickly become one of my summer staples. Overall, I guess you could say that I was tickled pink :)

Top: French Connection (similar-ish here) | Shorts: Club Monaco (on sale) | Shoes: Zara (similar here)

Photographed by: Dine and Fash


The Ultimate Chocolate Chip Cookies

Regular chocolate chip cookies can be a bit of a bore to me. I like mine to have more than just chocolate, an added punch that takes it to another level. One of the best chocolate chip cookies in the city has to be from Maman Toronto and I love it so much that I was inspired to create my own version. Thick and crunchy on the outside, soft and gooey on the inside -- this chocolate chip cookie is everything you want it to be and more. Loaded with lots of melted dark chocolate and a crunchy blend of macadamia nuts and walnuts, I can’t help but sigh with each scrumptious bite. Now this is a chocolate chip cookie I can get excited about.

Thick & Gooey Chocolate Chip Cookies with Macadamia & Walnuts

Slightly modified from this recipe here.

Serves: 12 giant cookies

  • 3 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 ½ tsp salt
  • 1 cup cold, unsalted butter cut into cubes
  • 2 eggs
  • 1 cup coconut sugar
  • 2 cups dark chocolate chips
  • ½ cup chopped walnuts
  • ½ cup chopped macadamia nuts
  • 1 tsp vanilla extract

  1. On a large baking sheet, place parchment paper on and set aside.
  2. In a medium bowl, mix the flour, baking soda, baking powder, and salt together. Set aside.
  3. In a standing mixer fitted with a paddle attachment, beat the butter on medium speed until it comes together in one lump, about 1 minute.
  4.  Add the coconut sugar and beat for another 1-2 minutes, until the sugar is dissolved into the butter.
  5. Lower the speed to medium-low and mix in the eggs and vanilla until the batter is lumpy. Gradually add in the flour mixture, beating until a little flour remains.
  6. Using a spatula, fold in the chocolate chips and nuts.
  7. Divide the dough into 12 even pieces. Shape the dough into a ball, but do not roll it. Place them on the baking sheet, placing each about 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.
  8. Preheat over to 375F. Bake cookies for 15-17 minutes, until lightly golden brown. Cool on a wire rack, then proceed to stuff your face immediately.