No Bake Oatmeal Cookie Balls

No Bake Oatmeal Cookie Balls

Hi friends!

Have you been looking for a quick holiday dessert? Then here I am to help you…

How about No Bake Oatmeal Cookie Balls?

These cookie balls are a little healthier take on your traditional no bake cookies. They are full of oatmeal, chocolate, energy and amazing yumminess. They make an easy snack on the go and are great as a holiday dessert.

Definitely worth it!


With love,


No Bake Oatmeal Cookie Balls
Prep time: 
Total time: 
Serves: 40 balls
  • 4 cups (360 grams) rolled oats
  • 1½ cups (170 grams) confectioners' sugar
  • 6 tbsp (35 grams) cocoa powder
  • 10 tbsp water
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • ½ cup (110 grams) butter, softened
  • 4 tbsp (130 grams) Nutella
  • 1½ cups (170 gram) confectioners' sugar
  1. In a large bowl, combine the oats, 1½ cups sugar and cocoa.
  2. With clean hands, mix in the water, vanilla extract, rum extract, butter and Nutella to form a dough.
  3. Wash hands, then roll the dough into balls about 1½ inches (4 cm) in diameter.
  4. Roll balls in confectioners’ sugar until thickly coated.
  5. Chill overnight before serving.


(This recipes was inspired by

Easy Fried Rice

easy fried rice recipe

Have you ever tried making fried rice at home? I have to admit I had not, right up till know… and I am completely SMITTEN.

This recipe is so easy, so quick to prepare, yet it yields the most amazing side dish.

This fried rice contains aromatics like ginger and red pepper flakes. Among other yummy ingredients it contains nuts, soy sauce and there’s an egg added to it in the end which makes the whole dish really amazing and delicious. You need to try this one, I can tell you that. It’s a crowd pleaser! 🙂

5.0 from 1 reviews
Easy Fried Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Aromatics
  • ½ tsp powdered ginger
  • ¼ teaspoon red pepper flakes
  • Vegetables
  • 1 cup diced carrots
  • 1 cup fresh or frozen corn, defrosted
  • ½ cup fresh or frozen peas, defrosted
  • ½ cup chopped scallions
  • 4 tablespoons vegetable oil
  • 4 cups cold cooked rice (I used Basmati)
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 2 tablespoons soy sauce
  • 1 large egg, beaten
  • ¼ cup toasted pine nuts, almonds, peanuts, or cashews
  • 2 tablespoons minced cilantro (optional)
  1. Set the bowls of aromatics, vegetables, rice and soy sauce near your stove.
  2. Heat your wok over high heat, then lower the heat to medium high.
  3. Pull the wok off the heat and add 2 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes.)
  4. Stir-fry the ginger and red pepper flakes for about 10 seconds.
  5. Add the carrots and stir fry for 30 seconds.
  6. Add the corn and peas and stir fry for 1 minute.
  7. Swirl the remaining 2 tablespoons of oil into the wok.
  8. Add the rice and scallions stir-fry for 2 minutes.
  9. Season the rice with the salt and white pepper.
  10. Pour the soy sauce around the edges of the wok and stir-fry.
  11. Stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in the nuts and cilantro.


(This recipe was adapted from

Easy 30-Minute Brown Butter Chicken Pasta

easy 30-minute brown butter chicken pasta recipe

Hi friends!

I have a lovely weeknight dinner idea for you today. If you don’t have too much time on your hands but still would like to serve your loved ones something delicious and slightly extraordinary, I highly recommend this Brown Butter Chicken Pasta to you. It is super quick and the brown butter adds a whole new dimension of flavor to the meal. It’s truly addictive!

If you’d like to find out more, please see the details below….

With love,


5.0 from 1 reviews
Easy 30-Minute Brown Butter Chicken Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 16 oz (450 grams) bow-tie pasta
  • 1 stick (110 grams) unsalted butter
  • 32 oz (950 ml) chicken broth
  • 2 tbsp olive oil, divided
  • 3 chicken breasts, cut into bite-sized cubes
  • 2 cups (200 grams) sliced mushrooms
  • 2 cups (320 grams) halved cherry tomatoes
  • 2 cups (120 grams) fresh spinach
  • salt
  • ground black pepper
  • ¾ tsp red paprika powder
  • 1 tsp dried garlic powder
  • ½ tsp curry powder
  • ¼ tsp cayenne pepper
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • Parmesan cheese (optional)
  1. In a large pot, melt the butter over medium heat. Continue to cook until it bubbles and turns a caramel brown color.
  2. Add the pasta to the pot and let cook for about 1 minute, stirring frequently.
  3. Add the chicken broth to the pot and stir.
  4. Season with ¼ tsp salt, ¾ tsp red paprika powder, 1 tsp dried garlic, ½ tsp curry powder, ¼ tsp cayenne pepper, 1 tsp dried parsley and 1 tsp dried chives. Stir. Simmer until all liquid is absorbed by the pasta, stirring occasionally. If all liquid is gone before your pasta is done, add more water and continue to simmer.
  5. While the pasta is simmering, in a skillet, add 1 tbsp olive oil and place over medium to high heat.
  6. Add the chicken to the skillet, season with about ¾ tsp salt and ¼ tsp ground black pepper. Cook until done.
  7. Remove the chicken from the skillet into a separate bowl. Cover with foil.
  8. Add 1 tbsp olive oil in the skillet. Add the mushrooms and tomatoes to the skillet. Season with a little salt. Saute until the mushrooms are soft.
  9. Add in the spinach and cook until the spinach has wilted.
  10. Once all of the chicken broth has been absorbed into the pasta, toss the mushroom-tomato-spinach mixture and the chicken into the pot with the pasta. Stir well to combine. Sprinkle with Parmesan cheese and serve.
  11. Enjoy!


(This lovely recipe was adapted from Thanks Angie!)


halloween 2015

I hope your weekend was beautiful, spookylicious and sweet. Here are a few snippets from mine…

halloween 2015

halloween 2015

Love you!


Send this to a friend