Mini Egg Cheesecake

What you’ll need: 

– 2 cups Graham Cracker Crumbs

– 1/3 cup Sugar

-1/2 cup Melted Butter


– Crushed Mini Eggs (I used about 7 mini packets)

– 2 blocks Cream Cheese

– 1 cup Icing Sugar

– 1 tsp Vanilla

– 1 1/3 cups Whipping Cream


– 2 cups Chocolate 

– 1 cup Whipping Cream
What to do:


The first thing you are going to want to do is line a springform cake pan with parchment paper. I usually cut a circle for the bottom and a strip for the sides. I hate trying to pry things out of pans haha!

Simply combine melted butter, graham cracker crumbs and sugar. Press into your pan and stick in the freezer to set while you continue.

Using a mixer (I used my kitchen aid whisk attachment on about 6), cream together cream cheese and powdered sugar.

Once smooth, add in whipping cream and beat until light and fluffy.

Fold in (it’s important to be gentle with your topping so don’t use your mixer for this even if you’re tempted!) chopped mini eggs and spread over cooled base evenly.

Let this set in the freezer for a few hours.
In a saucepan, bring whipped cream to a boil on medium heat. Add chocolate (I used left over chocolate Easter eggs pulverized in the food processor) and whisk until smooth and melted.

Set aside to cool.


Remove your pan sides and parchment paper.

Once your ganache is cooled, pour it onto your cake starting from the centre working outward (I do this on a cooling rack over a cookie sheet to catch the drops). Use a cake leveller to create a smooth glossy top.

Stick back in the freezer.

To create your own whipped cream topping like I did:

1 cup Whipping Cream 

1 tsp Vanilla

1 tbsp Icing Sugar


Banana Chocolate Chip Muffins



What You’ll Need:

1 ¾ Cup Flour

½ Cup White Sugar

1 Tbsp Baking Powder

½ Tsp Salt

½ Cup Chocolate Chips (I like milk)

1 Egg

¼ Cup Vegetable Oil

¼ Cup Milk

1 Cup Mashed Bananas (about 2 or 3 usually does the trick!)




What To Do:

  • Preheat oven 400 Degrees
  • Mash banana, add egg, oil and sugar.
  • In separate bowl, mix flour and baking powder.
  • Add dry ingredients into wet ingredients, mixing well.
  • gradually add in milk.
  • Fold in chocolate chips and transfer to muffin cups.
  • Bake for 20-25 minutes and cool!

TIP: These are both freezer friendly and mini muffin-able 😉!

French Onion Soup


What you’ll need:

½ cup Margarine

4 Onions (Sliced)

3 Cloves of Garlic

2 Bay Leaves

1 tbsp Thyme

Salt and Pepper to taste (I like a lot haha)

4 tbsp of flour

4 Cups of beef broth

Gruyere (or Mozza if you’re not fancy… like me)


What to do:

  • Melt butter in a sauce pan adding your onions and spices. Cook until carmelized well.
  • Take out bay leaves and turn heat to low.
  • Sprinkle flour over onions and cook for 5-10 minutes (careful not to burn the flour!)
  • Add broth and turn heat up. Cooking for ten minutes.
  • Pour soup into an oven safe dish and sprinkle a generous layer of cheese on top of the soup.
  • Broil for 3-5 minutes and enjoy it😃

TIP: Another way I do it is after the onions have been cooked do NOT get rid of the bay leaves, pour all of it into the slow cooker and sprinkle with flour. Let it cook for any amount of time (the longer the better) and THEN transfer it to the oven safe dishes.