Chocolate Chip Cookies with Coconut Sugar, A New Twist on a Classic Recipe with Lantic & Rogers

One of the very first recipes I wrote down was this Chocolate Chip Cookie recipe, painstakingly copied from an Aunt’s handwritten copy. For a long time it was the ONLY recipe I would use but like everything in life, it eventually needed a makeover. Enter my new and IMPROVED Chocolate Chip Cookies with Coconut Sugar!

Chocolate Chip Cookies with Coconut Sugar

Lantic Coconut Sugar can be used in place of brown sugar in all your favourite recipes and the results in these Chocolate Chip Cookies were amazing. I quietly made them without telling my girls I was adding a new twist to one of their favourites. The result? Two dozen cookies decimated in less than 24 hours. To be fair, their father helped. A lot.

Coconut sugar is 100% natural and doesn’t contain any artificial flavours and preservatives. It is also not chemically altered in any way, which is something that makes me feel good about using it.  Coconut sugar has a rich caramel note, which could be why my oldest daughter thought these Chocolate Chip Cookies tasted like turtles.

Chocolate Chip Cookies with Coconut Sugar

Don’t rely on Lantic & Rogers Coconut Sugar just for baking though. It’s also delicious in coffee and tea (Remember! Rich caramel flavour! YUM!), and it’s equally delicious in chocolate desserts and Asian dishes.

I found Lantic & Rogers Coconut Sugar at my local Superstore, alongside the new Lantic Sugar + Stevia Blend. I’m eager to try it too since it has 50% fewer calories than sugar, so I can literally bake my cake and eat it too. Like the Lantic & Rogers Coconut Sugar, the Lantic & Rogers Sugar + Stevia Blend uses only all natural ingredients —no fillers, artificial sweeteners, preservatives or chemicals!

Chocolate Chip Cookies with Coconut Sugar Batter

A new year is a great time to try new things. Try this recipe for Chocolate Chip Cookies with Coconut Sugar and tell me if you don’t love them!

Chocolate Chip Cookies with Coconut Sugar
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  1. 1 cup flour
  2. ½ tsp. salt
  3. ½ tsp. baking soda
  4. ½ cup butter (softened)
  5. 2/3 cup Lantic Coconut Sugar
  6. 1 egg
  7. ½ tsp. vanilla
  8. ½ cup walnuts
  9. ½ cup chocolate chips
  1. Preheat oven to 375.
  2. Stir flour, salt and baking soda together in a medium bowl.
  3. Mix 2 tablespoons of the dry ingredients with the chocolate chips and walnuts in a small bowl.
  4. Cream butter in a large bowl and gradually beat in Lantic Coconut Sugar until creamy.
  5. Beat in egg and vanilla.
  6. Add dry ingredients, mixing well.
  7. Fold in chocolate chips and nuts.
  8. Using a small cookie scoop drop onto parchment lined cookie sheet.
  9. Bake 8 to 10 minutes, or until done.
  10. Cool slightly before removing to cooling rack.
  11. Makes 2 dozen cookies.
Life In Pleasantville

Do you have a favourite recipe that could use a makeover? Share your favourite family baking recipe with Lantic and you could WIN one of three $1000 grocery gift cards! Hurry, the contest ends on January 31st. Find more details here:

*This post has been sponsored by Lantic & Rogers. All opinions and images are mine.

Fresh Grilled Peach Sundaes

If you’re looking for an easy and delicious dessert idea that will wrap-up a perfect BBQ dinner, then Fresh Grilled Peach Sundaes are it! The peaches grill up in minutes and they pair well with creamy vanilla ice cream. Choose your topping, a dollop of whipped cream and it’s yum in a bowl.


Grilling is a favourite way to cook in the summer in most households, mine included. Food tastes amazing, the heat and work is kept outside, and there’s not much clean up afterwards.  That’s the best part! Try out a few Easy Grilling Ideas and end your meal with fabulous Fresh Grilled Peach Sundaes.

I love peaches and they coming into their own soon so we’re going through them by the baskets. I try to use as many peaches as I can through the summer and throwing them on the BBQ is a great idea. I wasn’t sure how grilled peaches would taste, but I was very pleasantly surprised and so was my own peanut gallery. The peaches were warm, juicy, and sweet. Grilling even brings out the flavour of any not-so-ripe peaches. This has become a favourite summer time dessert.



  • 2 Fresh peaches
  • Butter
  • 4 Waffle bowls
  • Vanilla ice-cream
  • Sundae sauce
  • Cherries (top)
  • Whip cream
  • Pecans (optional) for top
  • BBQ



  • Preheat the BBQ and in the meantime: 
  • Halve the peaches and remove stones
  • Oil or butter the flesh side of the peaches
  • Grill them for approx. 5 minutes with the flesh side down
  • You will see the grill mars and they will be soft to poke.
  • Put one half into each of the waffle bowls.
  • Add one scoop of vanilla ice cream in to each bowl.
  • Top each one with sundae sauce of your choice.
  • Add some whip cream and a cherry.
  • A pecan to the top if you like. 


The sundaes look so pretty when you serve them. Put the whipped cream on the side so it doesn’t melt and you can still see the peaches underneath. The kids wanted chocolate and strawberry sauce and the adults topped the sundaes with honey and maple syrup. Everyone chose something different but each one was amazing! A cherry and a pecan for garnish, and presto! It takes 10 minutes and you have a mess-free dessert. Even the bowls are part of the master plan to avoid washing dishes! 

fresh grilled peach sundaes


Fresh Grilled Peach Sundaes
Serves 4
If you are looking for an easy and delicious dessert idea that will end a perfect BBQ dinner, then these Fresh Grilled Peach Sundaes are it!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
  1. 2 Fresh peaches
  2. 4 Waffle bowls
  3. Vaniila ice cream
  4. Butter
  5. Whip cream
  6. Sundae sauce
  7. Cherries (topping)
  8. Peans (optional)
  9. BBQ
  1. Preheat the BBQ
  2. Halve both peaches and remove the stones.
  3. Brush each half with oil or butter.
  4. Place each half, flesh side down on the grill.
  5. Grill for aprox. 5 minutes or until the peaches are soft and grill marks have formed.
  6. Remove from the BBQ.
  7. Place each peach half into a waffle bowl.
  8. Top each half with a scoop of vanilla ice cream.
  9. Garnish with whip cream, a cherry and a pecan.
  10. Enjoy!
Life In Pleasantville

Forget The Rest, This is The Best Coconut Cream Pie

Dear Daughters,

Let me tell you the story about how I came across the Best Coconut Cream Pie ever.

best coconut cream pie

You see, your Boppy (for my readers, this what my girls call their grandfather), used to rave to me about how his sister, your Great Aunt Patricia, used to make him the best Coconut Cream Pie. Your Boppy came from a big family, so when he was just a boy, his oldest sister was married with children of her own and lived just down the road from him. After school, he would rush to her kitchen table for homemade goodness and I suspect, the chance to spend time with his sister, who he adored. You don’t know this now, but someday you will look back on a recipe I made for you and no one, not even the best chef on earth will be able to match that recipe for you. Childhood memories are impossible to beat.

The Best Coconut Cream Pie

For whatever reason, I wanted to try to recreate the best coconut cream pie for my Dad and searched high and low for recipes. I put down the first attempt in front of your Boppy with a whole lot of smugness. There was no doubt in my mind that this pie would open the floodgates and my pie would replace his sister’s as the best coconut cream pie ever. Make no mistake, he ate the whole thing, but then promptly told me that it was not as good as Patricia’s.

Oh dear, dear children. You know your mother well enough to know what this meant right? Game on.

I tried countless recipes, mixed recipes up and each time he would tell me it just didn’t measure up. I grilled him relentlessly. What was the texture like? What was the crust like? Was the coconut sweetened or unsweetened? Alas, he didn’t have a friggin’ clue because nine year old boys don’t care what’s in a pie, just that it tastes good. I’m not even going to mince words, it was pissing me off. 

best coconut cream pie

I was almost ready to admit defeat, when I thought I would give it one last go. I placed the dessert plate in front of him and as soon as he took the first bite, he grinned from ear-to-ear and nodded—this was the one. Then I didn’t make it again for him for a very, very long time. A little because I was sick of making Coconut Cream Pies for heavens sake, and a little because it was my turn for revenge. I admit, sometimes you can be juvenile with your parents even when you’re an adult. 

best coconut cream pie

So now you know how to make Boppy’s favourite pie and if he ever tells you it’s not the same as mine, you can tell him he’s full of old rope because I left the recipe right here for you. 




The Best Coconut Cream Pie
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  1. Crust
  2. Honeymaid Graham Cracker crumbs, follow directions on box for a 9 inch pie plate
  3. Filling
  4. 1 cup plus 2 tbsps sweetened medium desiccated coconut
  5. 2 1/4 cups whole milk
  6. 1 1/4 tsps unflavoured gelatin
  7. 6 tbsps sugar
  8. 3 tbsps cornstarch
  9. 1 large egg
  10. 2 large egg yolks
  11. 1 1/2 tbsps unsalted butter
  12. 1 tsp vanilla extract
  13. Pinch of salt
  14. Topping
  15. 1 1/2 cups chilled whipping cream
  16. 2 tbsps powdered sugar
  1. Preheat oven to 350F. Prepare graham cracker crust according to package directions. Press crumb mixture firmly into bottom and up sides of 9 inch pie plate. Bake until golden in oven, approximately 10 minutes. Remove and let cool completely.
  2. While pie crust is in the oven, add coconut to dry stainless steel skillet and while continually shaking pan over heat, toast the coconut until lightly browned. Spread evenly on plate and let cool. Set aside 2 tablespoons of toasted coconut for topping.
  3. Place 1/4 cup of the milk in a small bowl and sprinkle gelatin overtop and let stand for 15 minutes.
  4. In a medium saucepan, whisk sugar and cornstarch together. Gradually add another 1/4 cup of milk, whisking until smooth. Add another 1 3/4 cups milk, egg and egg yolks, whisking to blend. Stir in 1 cup of toasted coconut, butter, vanilla, and pinch of salt. Cook over medium heat, stirring constantly, until filling thickens and boils, about 10 minutes. Remove saucepan from heat and immediately stir in gelatin mixture. Pour filling into a large bowl. Place plastic wrap directly on the surface of filling and refrigerate until cool, 30-40 minutes.
  5. Beat 1/2 cup of whipping cream in a medium bowl until soft peaks form; gently fold into cooled filling. Return bowl to fridge for another 30 minutes until set and then transfer to cooled pie crust. Refrigerate pie while preparing topping.
  1. Beat cream and sugar in medium bowl to firm peaks. Spread evenly over top of pie, or use a piping bag. Sprinkle with remaining toasted coconut refrigerate an additional three hours or up to one day. Serve chilled.
Life In Pleasantville

No-Bake Lemon Mousse Cheesecake

No Bake Lemon Mousee Cheesecake

Hi guys, this is my first post here at Life In Pleasantville and I am hoping it’s a yummy one.  I was feeling all Springy (is that even a word?) and my mind drifted off to sunshine, yellow and then whoaaa!  Cheesecake, Lemon Mousse Cheesecake to be exact.   It’s been awhile!

Feeling like I should share this amazing burst of pure deliciousness on a plate with you and then thinking maybe my first post should be something more.  I am not exactly sure what I mean by more but Lemon Cheesecake is kind of done over and over right?  I mean everywhere you look, there’s another Lemon Cheesecake recipe.  


This isn’t just another Lemon Cheesecake recipe 😉

This is  THE No Bake Lemon Mousse Cheesecake recipe! 

Here’s what makes this little gem the best cheesecake you’ll ever make or eat:

No Bake Lemon Mousse Cheesecake

Ok, first, can you find an easier or tastier pie crust?  Seriously, this is 2 ingredients and guess what?  There’s no rolling and no baking!  It’s a NO BAKE Graham cracker crumb crust.  You mix it up in a bowl, press it into a pie plate and TADA! your crust is ready to chill.

No Bake Lemon Mousse Cheesecake

This filling!  My oh my, here’s where it gets yummy!  It’s just cream cheese, sugar and Cool Whip.  So simple but you know some of the best things in life are simple.  You don’t even have to fuss with a mixer, you can use your handy-dandy whisk and you’re golden.  I just love how quick and easy this recipe is, it makes me giddy.  When I serve it, people are all ohhhh and ahhhh, but it’s not really a big deal (time wise not, taste wise it’s all that and a bag of chips!).

No Bake Lemon Mousee Cheesecake

Now, it’s just  a matter of spooning on dollops of  lemon pudding (that you make first and chill) and swirling it through the cheese mixture.  It looks so pretty!  If you rather just fold the lemon pudding into the cheese mixture, feel free, it’s just as yummy.  I like the look of the marbling when I serve it but that’s just me.  Throw it into the fridge for a few hours to set.  Serve with a dab of whip cream, sprinkle on a pinch of graham crumbs and add a mint leaf for the full effect.  

No Bake Lemon Mousee Cheesecake

No Bake Lemon Mousse Cheesecake
Serves 8
This No Bake Lemon Mousse Cheesecake is so easy and quick to make. There's 4 ingredients and you'll love how light it actually is.
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Prep Time
15 min
Total Time
2 hr 15 min
Prep Time
15 min
Total Time
2 hr 15 min
For the lemon pudding
  1. 1 99 g. (4 serving) pkg. of lemon pudding
  2. 2 cups cold milk
For the crust
  1. 1 1/4 cups of graham wafer crumbs
  2. 1/4 cup butter, melted
For the filling
  1. 1 (1 L) tub of Cool Whip
  2. 1 pkg. cream cheese, softened
  3. 1/2 cup sugar
For the garnish
  1. Prepared whip cream
  2. Mint leaf
For the lemon pudding
  1. Whisk the milk and lemon pudding mix together for 2 minutes.
  2. Chill in the fridge.
For the crust
  1. Mix the graham crumbs and melted butter.
  2. Press into an 8 x 8 cake pan, pie dish.
  3. Chill while you prepare the filling.
For the filling
  1. Beat together the softened cream cheese and sugar.
  2. Fold in the container of Cool Whip until combined well.
  3. Remove the crust from the fridge.
  4. Spoon the cream cheese filling into the pie crust.
  5. Spread evenly over the crust.
  6. Using a spoon, place dallops of the lemon pudding over the top of cheese mixture.
  7. Using a knife, swirl the lemon pudding through the cheese filling.
  8. Chill the pie for 2 hours in the fridge, until firm.
  9. Serve with a dab of whip cream.
  10. Add a mint leaf for garnish.
  1. IF you prefer a basic cheesecake, then instead of using the full container of Cool Whip, just use 3/4 of the Cool Whip and keep the rest for topping (instead of whip cream).
  2. Enjoy!
Life In Pleasantville


Healthy and Delicious Pudding Pops

Chocolate pudding pop

Summer is coming. The days will be long and full of terror. Ok, maybe not terror, but they’ll definitely be full of children constantly asking for food and that’s almost the same, right? My kids are at an age where they’re pretty good at getting their own snacks, but I’m still the one responsible for making sure there have a variety of healthy foods to choose from.

I’m also the guardian of desserts — the job comes with a cape. If my kiddos want a sweet treat, they know to ask first. Not to brag, but I make pretty mean desserts. I have a brownie recipe that’s to die for and these chocolate chip cookies are divine, but I can’t let my kids eat butter and sugar all day; I’m pretty sure that’s frowned upon. That’s where these healthier pudding pops come in.

I’m constantly looking for ways to get protein into my kids, especially my two grainetarians. I wish they were vegetarian, but that would require them to eat vegetables and they are green food averse. One way to up their protein is with Greek yogurt. Greek yogurt has approximately double the protein of regular yogurt and is a good source of probiotic bacteria, which are good for gut health. I’m also always looking for things that are quick and easy and this recipe fits the bill.

If you want to get even healthier, you could make these pudding pops with chocolate pudding made with avocados. I will definitely try this recipe because, along with trying to up my kids’ protein consumption, I also have two kids on a calorie boost diet. Using avocados is a good way to increase the healthy fats they eat.

The pudding is made with whole milk (for a few needed extra calories), but choose whatever works best for you. It may seem contradictory to try to increase calories for a healthier snack, but I calories from Greek yogurt, avocados, or whole milk are a world above those from added sugar or hydrogenated vegetable oil any day.

I’ve already called dibs on one the pudding pops from the batch I made today. I plan on enjoying the deliciousness while sitting on my iron throne, or muskoka chair, whatever.

Chocolate pudding pop collage

Healthier Pudding Pops
A frozen pudding pop treat that is quick, easy, and more healthy than store bought.
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  1. 250 g Greek yogurt
  2. 1 pkg instant chocolate pudding
  3. 2 c milk
  1. Prepare pudding as per package directions.
  2. Stir Greek yogurt into the prepared pudding.
  3. Fill molds and insert handles or popsicle sticks.
  4. Freeze.
Life In Pleasantville