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Gingerbread Sandwich Cookie – Cinnamon Cream Filling

eastongilowskiDecember 13, 2025

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About me

Creative. Designer. Artist. Fashion lover. Foodie at heart. I’m here to take you along with me as I explore my love for fashion, creativity, design, food, and living out my dreams…

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T-minus 7 days till Valentine’s 💌 And we’re starti

T-minus 7 days till Valentine’s 💌
And we’re starting the countdown with chocolate + raspberry because obviously.

These chocolate raspberry cupcakes are rich, soft, and topped with the dreamiest pink buttercream — but they’re also made with super minimal ingredients and no eggs or butter in the cake itself, which makes them feel so light. Sweet, indulgent, and still nourishing… my favourite combo.

I also snuck in @eversiowellness Four Mushroom Blend for a little nervous-system love while we bake & eat the sweets. It’s my go-to for calming, balancing energy — especially during busy seasons like this. You can use my code eastongilowski15 for 15% off.

Chocolate Raspberry Cupcakes
Makes 12

Wet ingredients:
1¾ cups almond milk, warm
2 tbsp apple cider vinegar
½ cup coconut oil, melted and cooled
1 cup cane or coconut sugar
1 tbsp vanilla

Dry ingredients:
1¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tsp Eversio Four Mushroom Blend

Pink buttercream:
1 cup grass-fed butter
3–4 cups monk fruit sweetener or powdered sugar
½ tbsp beetroot powder
2–3 tbsp milk, as needed

Raspberry jam, fresh raspberries, fresh thyme, powdered sugar for finishing.

Mix the almond milk and apple cider vinegar together and let it sit for 10 minutes to create a buttermilk. In a large bowl, whisk the sugar and melted coconut oil together until smooth and slightly creamy. Add the buttermilk and vanilla and whisk gently to combine.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and mushroom blend. Gently fold the dry ingredients into the wet in two additions, mixing just until combined.

Fill cupcake liners about three-quarters full and bake at 350°F for 18–22 minutes, until set. Let cool completely.

For the buttercream, beat the butter until pale and fluffy. Gradually add the powdered sweetener, then mix in the beetroot powder and milk until smooth and pipeable. Frost the edge of the cupcakes and fill the centre with raspberry jam. Finish with fresh raspberries, thyme, and a dusting of powdered sugar.

Soft, romantic, and very Valentine’s Eve coded 💗

Introducing SEW CHIC, my new signature sewing seri

Introducing SEW CHIC, my new signature sewing series.

Beginning with Design No. 01: LA PELUCHE — my dream makeup bag. Plush ivory faux fur with a soft-structured, boxed silhouette 👼🏽

An atelier-inspired series where creativity meets couture,
transforming thoughtful design, sewing, and stitching into style statements. Each piece is designed to be as functional as it is fashionable — down to every detail.

And yes, of course she has a name 🤍
La Peluche full tutorial is live on my website 🧸

See you soon for Design No. 02

a little of this & a little of that 🩰🫶🏼👼🏽🧵

a little of this & a little of that 🩰🫶🏼👼🏽🧵

I couldn’t find the ruffled socks I was dreaming o

I couldn’t find the ruffled socks I was dreaming of…

so I made them 🤍🧵🪡👼🏽

A little DIY moment — sheer & lace ruffles, soft ribbed socks, & sewing.

Full tutorial is live on the blog if you want to make your own. This one’s beginner-friendly + very addictive. More intermediate/advanced atelier designs to come….

Save for later ♡

The meal I’m cooking on repeat this January 🤍 Thi

The meal I’m cooking on repeat this January 🤍

This salmon nourish bowl has become my hyper-fixation dinner — I’ve had it so many times already this month and somehow I’m still not bored of it. It’s light, balanced, and genuinely nourishing 🫶🏼

I’ve been doubling down on my @eversiowellness mushrooms wherever I can going into the new year! The Five Mushroom Blend has been going into everything lately & straight into the salmon marinade for an everyday way to get the benefits of hormonal balance & stress management in!

Salmon marinade & dressing
3 tbsp olive oil
2 tbsp honey
3 tbsp tamari
1 tbsp rice vinegar
A squeeze of lemon juice
Black pepper & sea salt to taste
1 tsp @eversiowellness Five Mushroom Blend

Marinate the salmon for about 20 minutes, then bake at 375°F for 14 minutes.

To build the bowl
Quinoa or white rice
Ribboned carrots
Sliced cucumber
Edamame
Arugula
Avocado

While the salmon bakes, prep your grain and veggies. Add everything to a bowl, top with the salmon, and finish with herbs like cilantro, green onion, or microgreens if you have them.

Simple, satisfying, and the kind of meal I actually want to eat on repeat.

Save for later for the perfect meal inspo 🤍

My heart is singing

My heart is singing

A little holiday couture in cookie form. ✨👼🏽🧈

A little holiday couture in cookie form. ✨👼🏽🧈

MATCHA MACADAMIA NUT COOKIES 🤍🍵✨ This one is for

MATCHA MACADAMIA NUT COOKIES 🤍🍵✨

This one is for my matcha girlies… this is your matcha latte but in cookie form.

Soft, chewy, lightly earthy, buttery, and that vibrant green? That’s all thanks to SOAR Organics Matcha — truly the best of the best. It gives the most gorgeous colour and the smoothest matcha flavour. I’m obsessed. @soarorganics

These feel so luxe for December baking, but honestly perfect year-round. The macadamia nuts elevate them so much — a little more couture than white chocolate chips, but you can swap them out if that’s your vibe.

Here’s the full recipe:
1 ½ cups all-purpose flour
1 tablespoon @soarorganics matcha (ceremonial or good culinary)
1 tablespoon arrowroot starch or cornstarch (this gives the levain cookie look)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, room temp
1 teaspoon vanilla
⅔ cup chopped macadamia nuts (plus extra for topping)

How to make them:
Whisk your flour, matcha, arrowroot, baking powder, baking soda, and salt.
In a separate bowl, cream your softened butter and sugar until pale and fluffy.
Mix in the egg and vanilla until smooth.
Add your dry ingredients and mix until just combined.
Fold in the macadamia nuts gently.
Cover and chill your dough for at least 1–2 hours so they stay thick and soft.
Preheat to 350°F.
Scoop into tall, chunky balls (about 4 tbsp each), press a few extra mac nuts on top, and bake 12–14 minutes until the edges are set and the centers look puffy.
Let them finish setting on the tray.

A chic little matcha moment for your holiday baking. Save + share for later 🍵✨🤍

These are the definition of a Christmas cookie IMO

These are the definition of a Christmas cookie IMO…

Your classic & cozy Gingersnap - crispy edges, soft chewy centers, crackly tops, and that perfect gingery warmth. Christmas Cookie Couture has officially begun. 🎀✨

I’ve been adding a scoop of Eversio’s 5 Mushroom Blend into all my holiday baking — it’s the easiest way to sneak in antioxidants + wellness benefits during the season of sweets. It also makes the perfect gift for the health + wellness girlies.
Use code EASTONGILOWSKI for 15% off your order 🤍✨

Classic Gingersnap Cookie (Makes 13-15 cookies - I always double)

Dry
1½ cups whole wheat flour or all-purpose flour
2 tsp baking soda
3 tsp ginger
2 tsp cinnamon
1 tsp cloves
¼ tsp sea salt

Wet
1 cup brown sugar or coconut sugar
⅓ cup melted coconut oil or grass-fed butter
¼ cup dark molasses
1 egg
Cane sugar for rolling

Combine all dry ingredients in a bowl and set aside.
In a large bowl, whisk together all wet ingredients.
Add the dry into the wet and fold gently until a soft dough forms.
Roll into balls, and chill for 1–2 hours for the perfect chewy texture. Roll in cane sugar and pop into oven at 375 degrees.
Bake for 10–12 minutes, until the edges are set but the centers stay soft.
Let cool + set.

The first of many couture Christmas cookies — soft, spicy, and straight-up irresistible. Save this one for a Christmas cookie classic 🥹✨

Autumn Pear & Arugula Salad with a Hormone-Balanci

Autumn Pear & Arugula Salad with a Hormone-Balancing, Golden Balsamic Vinaigrette 🍐🍂✨🤎

This salad is pure magic. Pears, arugula, goat cheese, and honey salted walnuts — Sweet, savory, and perfectly balanced.

Not only is this the most luxe, silky balsamic dressing — it’s also packed with antioxidants and hormone-balancing properties because of the 5 Mushroom Blend from @eversiowellness! I was so excited when they launched this blend — it’s become an everyday staple ✨ Use code EASTONGILOWSKI15 for 15% off your Eversio order.

🍐Autumn Pear & Arugula Salad Recipe

2–3 cups arugula
2 ripe pears, thinly sliced
¼ red onion, thinly sliced
½ cup toasted walnuts
Crumbled goat cheese
Fresh oregano (optional)
Pomegranate seeds or shaved fennel (optional, for serving)

🤎 Hormone Balancing Balsamic Vinaigrette
3 tbsp extra-virgin olive oil
1½ tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
2 tsp chopped oregano
1 tsp Eversio 5 Mushroom Hormone Balance Blend
Pinch of sea salt

Making the salad
In a small bowl, whisk together all dressing ingredients until emulsified.
Toast walnuts in a dry skillet with a pinch of sea salt. Drizzle with a touch of honey and let cool.
Thinly slice pears and red onion.
Toss arugula lightly in the dressing, reserving some for finishing.
Arrange pears, onions, and walnuts over the greens. Top with goat cheese and a sprinkle of oregano.
Drizzle with remaining dressing, a little honey salt & pepper! Finish with pomegranate seeds or fennel if using.

My Autumn Salad obsession, it’s been a weekly thing! ✨🍐
I love adding grilled chicken or salmon for protein!

October’s Sweetest 🧸

October’s Sweetest 🧸

The couture cookie of fall. Salted Caramel Browni

The couture cookie of fall.

Salted Caramel Brownie Cookies — episode 5 of Chai & Spiced, my fall baking series! 🤎🍪🍂✨

This one is inspired by my favorite café in Kelowna, @sproutbreadshop , where the iconic salted caramel brownie cookie lives — this is my elevated, homemade take. Think soft-baked, brownie-rich centers with molten pools of salted caramel and the perfect glossy finish — cozy, decadent, and chic in every bite.

🤎 What you’ll need
oat flour
coconut sugar
cane sugar
cacao
sea salt
baking soda
vanilla
almond milk
coconut oil
dark chocolate chips
salted caramel sauce
-coconut oil
-almond butter
-maple syrup
-sea salt

The full recipe for these couture cookies is on my website for you. 🤎🍪

I’ll see you soon for episode 6 — I can’t wait for you to try these gorgeous cookie!

Honey Brown Butter Pumpkin Pie 🥧🍂🎃✨ Chai & Spiced

Honey Brown Butter Pumpkin Pie 🥧🍂🎃✨
Chai & Spiced — Episode 4

A little Thanksgiving tradition, a few pie lessons learned — and the dreamiest pumpkin pie filling yet. Made with brown butter, honey, coconut cream, and my sourdough pie crust!

Tip: turn your oven off and let your pie cool inside - It helps prevent those little cracks from forming on top & pre bake your pie crust so the bottom of the pie still gets flakey! (Mines underdone lol)

This filling is silky, cozy, and just sweet enough — everything you want on the table this weekend. Full pie crust recipe is already on the blog as well as the pumpkin pie filling full recipe 🤎

Honey Brown Butter Pumpkin Pie Filling Ingredients
• unsalted butter
• honey
• full-fat coconut milk or cream
• eggs
• brown sugar
• pumpkin purée
• my pumpkin pie spice mix & sea salt
• vanilla

Baking pies is one of my favorite Thanksgiving traditions — tomorrow’s apple pie is next 🍎🥧but if you’re looking for a last-minute bake, this one’s easy, cozy, and so rewarding. Full recipes are linked in my bio

Happy Thanksgiving weekend, I love you 🍂🥧🧸✨

Pumpkin Spiced Olive Oil Cake & Salted Caramel Sau

Pumpkin Spiced Olive Oil Cake & Salted Caramel Sauce 🤎🍂✨🎃

Chai & Spiced — Episode 3 featuring the one & only @eversiowellness

This Pumpkin Spiced Olive Cake is the perfect fall staple — tender, golden, and filled with warming pumpkin spice. Think pumpkin pie meets olive oil cake, drizzled in the silkiest salted caramel sauce that melts into every crumb. It’s soft, fragrant, and just the right amount of sweet — the kind of dessert that makes your whole kitchen smell like October.

To bring it all into balance, I added @eversiowellness’ 4 Mushroom Blend — a touch of grounded nourishment that supports your nervous system and makes every bite feel that much more intentional. Use code EASTONGILOWSKI15 for 15% off

Pumpkin Spiced Olive Oil Cake & Salted Caramel Sauce 🤎🎃

Cake
⅔ cup olive oil
1 can pumpkin purée (not pumpkin pie mix)
1 cup honey or maple syrup
¼ cup brown, coconut, or cane sugar
3 eggs
2 tsp vanilla extract
3 ½ cups almond flour
2 tsp cinnamon
2 tsp ground ginger
1 tsp allspice
½ tsp ground nutmeg
½ tsp ground cloves
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp @eversiowellness 4 Mushroom Blend

Caramel Sauce
¼ cup coconut oil
¼ cup maple syrup
2 tbsp almond butter
1 tbsp tahini (optional)
Pinch of sea salt

To Make:
Preheat oven to 350°F.
In a large bowl, combine olive oil, pumpkin purée, maple syrup, coconut sugar, eggs, and vanilla; whisk well.
Add almond flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
Fold dry ingredients into wet, mixing until no clumps remain. Transfer to an oiled 9-inch round baking dish.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
While the cake bakes, combine coconut oil, maple syrup, almond butter, and a pinch of salt in a small saucepan. Stir until melted and smooth, then remove from heat and let cool.
Let the cake cool completely before slicing. Serve with vanilla bean ice cream, a drizzle of caramel sauce, and a sprinkle of flaky sea salt.

This literally is pumpkin pie in cake form, its perfection 🤎

Save this recipe to make the perfect pumpkin spiced fall & autumn cake ✨🤎🎃🧸

Chai lattes, but make them cupcakes 🤎☕️🧸🍂 These c

Chai lattes, but make them cupcakes 🤎☕️🧸🍂

These chai latte cupcakes & chai spice buttercream are pure cozy season magic — soft, spiced, and topped with the dreamiest swirl.

Welcome back to episode two of Chai & Spiced! Think warming notes of cinnamon, cardamom, ginger, nutmeg & cloves all baked into a perfect little chai latte cupcake.

The batter is vegan (no eggs, no butter) and naturally sweetened, while the buttercream gets to shine with that luxe, spiced finish. Honestly, they taste exactly like sipping your favourite chai on a crisp fall morning 🍂🤎☕️

Full Recipe’s up on the blog now linked in bio!

Here is what you’ll need

CHAI CUPCAKES
almond milk & apple cider vinegar for buttermilk
Chai tea bags
organic flour
Coconut sugar & cane sugar
Baking soda & baking powder
Chai spice blend (on the blog)
sea salt
Coconut oil
vanilla

BUTTERCREAM
Grass feed butter
Monkfruit sweetener or powder sugar
Chai spice
Vanilla

Save this for the perfect fall bake ✨🧸🍂☕️🤎

Fall Baking Series: Episode 1 🍂 We’re starting of

Fall Baking Series: Episode 1 🍂

We’re starting off with Sourdough Apple Cheesecake Brioche Buns — fluffy sourdough brioche filled with spiced apples, cheesecake cream, and buttery crumble. Basically fall in bun form.

Ingredients (makes ~8 buns):

For the dough:
400g flour
200g active sourdough starter
150g almond milk
75g butter (softened)
50g brown sugar
1 egg
6g sea salt

Cream cheese filling:
200g cream cheese (room temp)
1 tbsp powdered sugar
½ tbsp vanilla
Pinch sea salt
Sprinkle cinnamon

Apple filling:
2 large apples, peeled & diced
2 tbsp brown sugar
2 tsp cinnamon
1/3 cup
½ tsp arrowroot starch

Crumble topping:
2 tbsp flour
1 tbsp sugar
15g cold butter

How to make it the Apple Cheesecake Brioche Buns

Make the dough: In a large bowl, add everything except the flour (starter, almond milk, butter, brown sugar, egg, and salt). Mix well with a fork until combined. Add the flour and mix until a dough forms. Knead with a stand mixer for 5–8 minutes, or by hand on the counter for ~10 minutes, until soft and smooth. Cover and let ferment for 8–10 hours (I usually do overnight) until doubled and puffy.

The next day, divide into 8 pieces. Press the center of each piece gently to create a shallow “nest” (don’t press through the bottom). Once shaped cover and rest for 15 minutes.

Cream cheese filling: Whisk together cream cheese, powdered sugar, vanilla, cinnamon, and salt until smooth.

Apple filling: Peel and dice apples. In a saucepan, cook apples with brown sugar, cinnamon, and water. Stir in arrowroot and simmer ~8–10 minutes until thickened.

Crumble topping: Rub cold butter into flour and sugar until sandy and crumbly.

Fill each dough nest with cream cheese filling, top with apple filling, and finish with crumble.

Bake at 350°F (~175°C) for ~18 minutes until golden.

Cool slightly and enjoy warm — they’re gooey, spiced, and perfectly cozy.

Episode 2 coming soon… ☕️🤎🥧🧸

Oh how I love the shift of the season 🤎🍂👜☕️🧸

Oh how I love the shift of the season 🤎🍂👜☕️🧸

A spiced and stylish welcome to the changing seaso

A spiced and stylish welcome to the changing season…

This Cinnamon Sugar Crumble Banana Bread is cozy, warm, and perfectly spiced with cinnamon & a hint of cardamom — the perfect elevated bake to celebrate fall 🍂🤎✨ that cinnamon sugar crumble is the perfect toast to crisp mornings & cozy afternoons…

I’ve added my favorite touch: Eversio’s 4 Mushroom Blend (Lion’s Mane, Reishi, Shiitake & Maitake) for a subtle boost to your nervous & immune system. Use my code EASTONGLOWSKI15 for 15% off 🤎

Cinnamon Sugar Crumble Banana Bread

Ingredients:
3 large or 4 small ripe bananas
2 eggs
⅓ cup melted coconut oil
⅓ cup maple syrup
⅓ cup coconut sugar
1 tbsp vanilla
1 ½ cups flour
1 tbsp cinnamon
1 tsp cardamom
1 tsp sea salt
1 tsp baking soda
½ tsp baking powder

Cinnamon Sugar Crumble:
2 tbsp melted coconut oil
1 tbsp cinnamon
¼ cup coconut sugar
¼ cup flaxseed or bran
¼ tsp sea salt

Instructions:
Preheat oven to 350°F. Mix all wet ingredients together — bananas, eggs, coconut oil, maple syrup, vanilla, and coconut sugar. Mix dry ingredients — flour, cinnamon, cardamom, sea salt, baking soda, and powder — then gently fold into the wet until just combined. Transfer to a lined loaf pan. Combine the cinnamon sugar crumble and sprinkle over the top. Bake for 55–60 mins, let cool 30 mins before slicing.

Soft, tender, and just the right amount of spice — this loaf smells like autumn and tastes even better. Perfect for breakfast, a snack, or an at home cafe moment 🤎☕️

SAVE for fall baking inspo ✨🤎🍂

Collecting cafes like souvenirs 🤎✨🍵🤍☕️🥹

Collecting cafes like souvenirs 🤎✨🍵🤍☕️🥹

shopping & styling with a side of southern charm 🤎

shopping & styling with a side of southern charm 🤎✨🤠👢

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February 7, 2026

T-minus 7 days till Valentine’s 💌 And we’re starti

T-minus 7 days till Valentine’s 💌
And we’re starting the countdown with chocolate + raspberry because obviously.

These chocolate raspberry cupcakes are rich, soft, and topped with the dreamiest pink buttercream — but they’re also made with super minimal ingredients and no eggs or butter in the cake itself, which makes them feel so light. Sweet, indulgent, and still nourishing… my favourite combo.

I also snuck in @eversiowellness Four Mushroom Blend for a little nervous-system love while we bake & eat the sweets. It’s my go-to for calming, balancing energy — especially during busy seasons like this. You can use my code eastongilowski15 for 15% off.

Chocolate Raspberry Cupcakes
Makes 12

Wet ingredients:
1¾ cups almond milk, warm
2 tbsp apple cider vinegar
½ cup coconut oil, melted and cooled
1 cup cane or coconut sugar
1 tbsp vanilla

Dry ingredients:
1¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tsp Eversio Four Mushroom Blend

Pink buttercream:
1 cup grass-fed butter
3–4 cups monk fruit sweetener or powdered sugar
½ tbsp beetroot powder
2–3 tbsp milk, as needed

Raspberry jam, fresh raspberries, fresh thyme, powdered sugar for finishing.

Mix the almond milk and apple cider vinegar together and let it sit for 10 minutes to create a buttermilk. In a large bowl, whisk the sugar and melted coconut oil together until smooth and slightly creamy. Add the buttermilk and vanilla and whisk gently to combine.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and mushroom blend. Gently fold the dry ingredients into the wet in two additions, mixing just until combined.

Fill cupcake liners about three-quarters full and bake at 350°F for 18–22 minutes, until set. Let cool completely.

For the buttercream, beat the butter until pale and fluffy. Gradually add the powdered sweetener, then mix in the beetroot powder and milk until smooth and pipeable. Frost the edge of the cupcakes and fill the centre with raspberry jam. Finish with fresh raspberries, thyme, and a dusting of powdered sugar.

Soft, romantic, and very Valentine’s Eve coded 💗

Introducing SEW CHIC, my new signature sewing seri

Introducing SEW CHIC, my new signature sewing series.

Beginning with Design No. 01: LA PELUCHE — my dream makeup bag. Plush ivory faux fur with a soft-structured, boxed silhouette 👼🏽

An atelier-inspired series where creativity meets couture,
transforming thoughtful design, sewing, and stitching into style statements. Each piece is designed to be as functional as it is fashionable — down to every detail.

And yes, of course she has a name 🤍
La Peluche full tutorial is live on my website 🧸

See you soon for Design No. 02

a little of this & a little of that 🩰🫶🏼👼🏽🧵

a little of this & a little of that 🩰🫶🏼👼🏽🧵

I couldn’t find the ruffled socks I was dreaming o

I couldn’t find the ruffled socks I was dreaming of…

so I made them 🤍🧵🪡👼🏽

A little DIY moment — sheer & lace ruffles, soft ribbed socks, & sewing.

Full tutorial is live on the blog if you want to make your own. This one’s beginner-friendly + very addictive. More intermediate/advanced atelier designs to come….

Save for later ♡

The meal I’m cooking on repeat this January 🤍 Thi

The meal I’m cooking on repeat this January 🤍

This salmon nourish bowl has become my hyper-fixation dinner — I’ve had it so many times already this month and somehow I’m still not bored of it. It’s light, balanced, and genuinely nourishing 🫶🏼

I’ve been doubling down on my @eversiowellness mushrooms wherever I can going into the new year! The Five Mushroom Blend has been going into everything lately & straight into the salmon marinade for an everyday way to get the benefits of hormonal balance & stress management in!

Salmon marinade & dressing
3 tbsp olive oil
2 tbsp honey
3 tbsp tamari
1 tbsp rice vinegar
A squeeze of lemon juice
Black pepper & sea salt to taste
1 tsp @eversiowellness Five Mushroom Blend

Marinate the salmon for about 20 minutes, then bake at 375°F for 14 minutes.

To build the bowl
Quinoa or white rice
Ribboned carrots
Sliced cucumber
Edamame
Arugula
Avocado

While the salmon bakes, prep your grain and veggies. Add everything to a bowl, top with the salmon, and finish with herbs like cilantro, green onion, or microgreens if you have them.

Simple, satisfying, and the kind of meal I actually want to eat on repeat.

Save for later for the perfect meal inspo 🤍

My heart is singing

My heart is singing

A little holiday couture in cookie form. ✨👼🏽🧈

A little holiday couture in cookie form. ✨👼🏽🧈

MATCHA MACADAMIA NUT COOKIES 🤍🍵✨ This one is for

MATCHA MACADAMIA NUT COOKIES 🤍🍵✨

This one is for my matcha girlies… this is your matcha latte but in cookie form.

Soft, chewy, lightly earthy, buttery, and that vibrant green? That’s all thanks to SOAR Organics Matcha — truly the best of the best. It gives the most gorgeous colour and the smoothest matcha flavour. I’m obsessed. @soarorganics

These feel so luxe for December baking, but honestly perfect year-round. The macadamia nuts elevate them so much — a little more couture than white chocolate chips, but you can swap them out if that’s your vibe.

Here’s the full recipe:
1 ½ cups all-purpose flour
1 tablespoon @soarorganics matcha (ceremonial or good culinary)
1 tablespoon arrowroot starch or cornstarch (this gives the levain cookie look)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, room temp
1 teaspoon vanilla
⅔ cup chopped macadamia nuts (plus extra for topping)

How to make them:
Whisk your flour, matcha, arrowroot, baking powder, baking soda, and salt.
In a separate bowl, cream your softened butter and sugar until pale and fluffy.
Mix in the egg and vanilla until smooth.
Add your dry ingredients and mix until just combined.
Fold in the macadamia nuts gently.
Cover and chill your dough for at least 1–2 hours so they stay thick and soft.
Preheat to 350°F.
Scoop into tall, chunky balls (about 4 tbsp each), press a few extra mac nuts on top, and bake 12–14 minutes until the edges are set and the centers look puffy.
Let them finish setting on the tray.

A chic little matcha moment for your holiday baking. Save + share for later 🍵✨🤍

These are the definition of a Christmas cookie IMO

These are the definition of a Christmas cookie IMO…

Your classic & cozy Gingersnap - crispy edges, soft chewy centers, crackly tops, and that perfect gingery warmth. Christmas Cookie Couture has officially begun. 🎀✨

I’ve been adding a scoop of Eversio’s 5 Mushroom Blend into all my holiday baking — it’s the easiest way to sneak in antioxidants + wellness benefits during the season of sweets. It also makes the perfect gift for the health + wellness girlies.
Use code EASTONGILOWSKI for 15% off your order 🤍✨

Classic Gingersnap Cookie (Makes 13-15 cookies - I always double)

Dry
1½ cups whole wheat flour or all-purpose flour
2 tsp baking soda
3 tsp ginger
2 tsp cinnamon
1 tsp cloves
¼ tsp sea salt

Wet
1 cup brown sugar or coconut sugar
⅓ cup melted coconut oil or grass-fed butter
¼ cup dark molasses
1 egg
Cane sugar for rolling

Combine all dry ingredients in a bowl and set aside.
In a large bowl, whisk together all wet ingredients.
Add the dry into the wet and fold gently until a soft dough forms.
Roll into balls, and chill for 1–2 hours for the perfect chewy texture. Roll in cane sugar and pop into oven at 375 degrees.
Bake for 10–12 minutes, until the edges are set but the centers stay soft.
Let cool + set.

The first of many couture Christmas cookies — soft, spicy, and straight-up irresistible. Save this one for a Christmas cookie classic 🥹✨

Autumn Pear & Arugula Salad with a Hormone-Balanci

Autumn Pear & Arugula Salad with a Hormone-Balancing, Golden Balsamic Vinaigrette 🍐🍂✨🤎

This salad is pure magic. Pears, arugula, goat cheese, and honey salted walnuts — Sweet, savory, and perfectly balanced.

Not only is this the most luxe, silky balsamic dressing — it’s also packed with antioxidants and hormone-balancing properties because of the 5 Mushroom Blend from @eversiowellness! I was so excited when they launched this blend — it’s become an everyday staple ✨ Use code EASTONGILOWSKI15 for 15% off your Eversio order.

🍐Autumn Pear & Arugula Salad Recipe

2–3 cups arugula
2 ripe pears, thinly sliced
¼ red onion, thinly sliced
½ cup toasted walnuts
Crumbled goat cheese
Fresh oregano (optional)
Pomegranate seeds or shaved fennel (optional, for serving)

🤎 Hormone Balancing Balsamic Vinaigrette
3 tbsp extra-virgin olive oil
1½ tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
2 tsp chopped oregano
1 tsp Eversio 5 Mushroom Hormone Balance Blend
Pinch of sea salt

Making the salad
In a small bowl, whisk together all dressing ingredients until emulsified.
Toast walnuts in a dry skillet with a pinch of sea salt. Drizzle with a touch of honey and let cool.
Thinly slice pears and red onion.
Toss arugula lightly in the dressing, reserving some for finishing.
Arrange pears, onions, and walnuts over the greens. Top with goat cheese and a sprinkle of oregano.
Drizzle with remaining dressing, a little honey salt & pepper! Finish with pomegranate seeds or fennel if using.

My Autumn Salad obsession, it’s been a weekly thing! ✨🍐
I love adding grilled chicken or salmon for protein!

October’s Sweetest 🧸

October’s Sweetest 🧸

The couture cookie of fall. Salted Caramel Browni

The couture cookie of fall.

Salted Caramel Brownie Cookies — episode 5 of Chai & Spiced, my fall baking series! 🤎🍪🍂✨

This one is inspired by my favorite café in Kelowna, @sproutbreadshop , where the iconic salted caramel brownie cookie lives — this is my elevated, homemade take. Think soft-baked, brownie-rich centers with molten pools of salted caramel and the perfect glossy finish — cozy, decadent, and chic in every bite.

🤎 What you’ll need
oat flour
coconut sugar
cane sugar
cacao
sea salt
baking soda
vanilla
almond milk
coconut oil
dark chocolate chips
salted caramel sauce
-coconut oil
-almond butter
-maple syrup
-sea salt

The full recipe for these couture cookies is on my website for you. 🤎🍪

I’ll see you soon for episode 6 — I can’t wait for you to try these gorgeous cookie!

Honey Brown Butter Pumpkin Pie 🥧🍂🎃✨ Chai & Spiced

Honey Brown Butter Pumpkin Pie 🥧🍂🎃✨
Chai & Spiced — Episode 4

A little Thanksgiving tradition, a few pie lessons learned — and the dreamiest pumpkin pie filling yet. Made with brown butter, honey, coconut cream, and my sourdough pie crust!

Tip: turn your oven off and let your pie cool inside - It helps prevent those little cracks from forming on top & pre bake your pie crust so the bottom of the pie still gets flakey! (Mines underdone lol)

This filling is silky, cozy, and just sweet enough — everything you want on the table this weekend. Full pie crust recipe is already on the blog as well as the pumpkin pie filling full recipe 🤎

Honey Brown Butter Pumpkin Pie Filling Ingredients
• unsalted butter
• honey
• full-fat coconut milk or cream
• eggs
• brown sugar
• pumpkin purée
• my pumpkin pie spice mix & sea salt
• vanilla

Baking pies is one of my favorite Thanksgiving traditions — tomorrow’s apple pie is next 🍎🥧but if you’re looking for a last-minute bake, this one’s easy, cozy, and so rewarding. Full recipes are linked in my bio

Happy Thanksgiving weekend, I love you 🍂🥧🧸✨

Pumpkin Spiced Olive Oil Cake & Salted Caramel Sau

Pumpkin Spiced Olive Oil Cake & Salted Caramel Sauce 🤎🍂✨🎃

Chai & Spiced — Episode 3 featuring the one & only @eversiowellness

This Pumpkin Spiced Olive Cake is the perfect fall staple — tender, golden, and filled with warming pumpkin spice. Think pumpkin pie meets olive oil cake, drizzled in the silkiest salted caramel sauce that melts into every crumb. It’s soft, fragrant, and just the right amount of sweet — the kind of dessert that makes your whole kitchen smell like October.

To bring it all into balance, I added @eversiowellness’ 4 Mushroom Blend — a touch of grounded nourishment that supports your nervous system and makes every bite feel that much more intentional. Use code EASTONGILOWSKI15 for 15% off

Pumpkin Spiced Olive Oil Cake & Salted Caramel Sauce 🤎🎃

Cake
⅔ cup olive oil
1 can pumpkin purée (not pumpkin pie mix)
1 cup honey or maple syrup
¼ cup brown, coconut, or cane sugar
3 eggs
2 tsp vanilla extract
3 ½ cups almond flour
2 tsp cinnamon
2 tsp ground ginger
1 tsp allspice
½ tsp ground nutmeg
½ tsp ground cloves
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp @eversiowellness 4 Mushroom Blend

Caramel Sauce
¼ cup coconut oil
¼ cup maple syrup
2 tbsp almond butter
1 tbsp tahini (optional)
Pinch of sea salt

To Make:
Preheat oven to 350°F.
In a large bowl, combine olive oil, pumpkin purée, maple syrup, coconut sugar, eggs, and vanilla; whisk well.
Add almond flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
Fold dry ingredients into wet, mixing until no clumps remain. Transfer to an oiled 9-inch round baking dish.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
While the cake bakes, combine coconut oil, maple syrup, almond butter, and a pinch of salt in a small saucepan. Stir until melted and smooth, then remove from heat and let cool.
Let the cake cool completely before slicing. Serve with vanilla bean ice cream, a drizzle of caramel sauce, and a sprinkle of flaky sea salt.

This literally is pumpkin pie in cake form, its perfection 🤎

Save this recipe to make the perfect pumpkin spiced fall & autumn cake ✨🤎🎃🧸

Chai lattes, but make them cupcakes 🤎☕️🧸🍂 These c

Chai lattes, but make them cupcakes 🤎☕️🧸🍂

These chai latte cupcakes & chai spice buttercream are pure cozy season magic — soft, spiced, and topped with the dreamiest swirl.

Welcome back to episode two of Chai & Spiced! Think warming notes of cinnamon, cardamom, ginger, nutmeg & cloves all baked into a perfect little chai latte cupcake.

The batter is vegan (no eggs, no butter) and naturally sweetened, while the buttercream gets to shine with that luxe, spiced finish. Honestly, they taste exactly like sipping your favourite chai on a crisp fall morning 🍂🤎☕️

Full Recipe’s up on the blog now linked in bio!

Here is what you’ll need

CHAI CUPCAKES
almond milk & apple cider vinegar for buttermilk
Chai tea bags
organic flour
Coconut sugar & cane sugar
Baking soda & baking powder
Chai spice blend (on the blog)
sea salt
Coconut oil
vanilla

BUTTERCREAM
Grass feed butter
Monkfruit sweetener or powder sugar
Chai spice
Vanilla

Save this for the perfect fall bake ✨🧸🍂☕️🤎

Fall Baking Series: Episode 1 🍂 We’re starting of

Fall Baking Series: Episode 1 🍂

We’re starting off with Sourdough Apple Cheesecake Brioche Buns — fluffy sourdough brioche filled with spiced apples, cheesecake cream, and buttery crumble. Basically fall in bun form.

Ingredients (makes ~8 buns):

For the dough:
400g flour
200g active sourdough starter
150g almond milk
75g butter (softened)
50g brown sugar
1 egg
6g sea salt

Cream cheese filling:
200g cream cheese (room temp)
1 tbsp powdered sugar
½ tbsp vanilla
Pinch sea salt
Sprinkle cinnamon

Apple filling:
2 large apples, peeled & diced
2 tbsp brown sugar
2 tsp cinnamon
1/3 cup
½ tsp arrowroot starch

Crumble topping:
2 tbsp flour
1 tbsp sugar
15g cold butter

How to make it the Apple Cheesecake Brioche Buns

Make the dough: In a large bowl, add everything except the flour (starter, almond milk, butter, brown sugar, egg, and salt). Mix well with a fork until combined. Add the flour and mix until a dough forms. Knead with a stand mixer for 5–8 minutes, or by hand on the counter for ~10 minutes, until soft and smooth. Cover and let ferment for 8–10 hours (I usually do overnight) until doubled and puffy.

The next day, divide into 8 pieces. Press the center of each piece gently to create a shallow “nest” (don’t press through the bottom). Once shaped cover and rest for 15 minutes.

Cream cheese filling: Whisk together cream cheese, powdered sugar, vanilla, cinnamon, and salt until smooth.

Apple filling: Peel and dice apples. In a saucepan, cook apples with brown sugar, cinnamon, and water. Stir in arrowroot and simmer ~8–10 minutes until thickened.

Crumble topping: Rub cold butter into flour and sugar until sandy and crumbly.

Fill each dough nest with cream cheese filling, top with apple filling, and finish with crumble.

Bake at 350°F (~175°C) for ~18 minutes until golden.

Cool slightly and enjoy warm — they’re gooey, spiced, and perfectly cozy.

Episode 2 coming soon… ☕️🤎🥧🧸

Oh how I love the shift of the season 🤎🍂👜☕️🧸

Oh how I love the shift of the season 🤎🍂👜☕️🧸

A spiced and stylish welcome to the changing seaso

A spiced and stylish welcome to the changing season…

This Cinnamon Sugar Crumble Banana Bread is cozy, warm, and perfectly spiced with cinnamon & a hint of cardamom — the perfect elevated bake to celebrate fall 🍂🤎✨ that cinnamon sugar crumble is the perfect toast to crisp mornings & cozy afternoons…

I’ve added my favorite touch: Eversio’s 4 Mushroom Blend (Lion’s Mane, Reishi, Shiitake & Maitake) for a subtle boost to your nervous & immune system. Use my code EASTONGLOWSKI15 for 15% off 🤎

Cinnamon Sugar Crumble Banana Bread

Ingredients:
3 large or 4 small ripe bananas
2 eggs
⅓ cup melted coconut oil
⅓ cup maple syrup
⅓ cup coconut sugar
1 tbsp vanilla
1 ½ cups flour
1 tbsp cinnamon
1 tsp cardamom
1 tsp sea salt
1 tsp baking soda
½ tsp baking powder

Cinnamon Sugar Crumble:
2 tbsp melted coconut oil
1 tbsp cinnamon
¼ cup coconut sugar
¼ cup flaxseed or bran
¼ tsp sea salt

Instructions:
Preheat oven to 350°F. Mix all wet ingredients together — bananas, eggs, coconut oil, maple syrup, vanilla, and coconut sugar. Mix dry ingredients — flour, cinnamon, cardamom, sea salt, baking soda, and powder — then gently fold into the wet until just combined. Transfer to a lined loaf pan. Combine the cinnamon sugar crumble and sprinkle over the top. Bake for 55–60 mins, let cool 30 mins before slicing.

Soft, tender, and just the right amount of spice — this loaf smells like autumn and tastes even better. Perfect for breakfast, a snack, or an at home cafe moment 🤎☕️

SAVE for fall baking inspo ✨🤎🍂

Collecting cafes like souvenirs 🤎✨🍵🤍☕️🥹

Collecting cafes like souvenirs 🤎✨🍵🤍☕️🥹

shopping & styling with a side of southern charm 🤎

shopping & styling with a side of southern charm 🤎✨🤠👢

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About me

Creative. Designer. Artist. Fashion lover. Foodie at heart. I’m here to take you along with me as I explore my love for fashion, creativity, design, food, and living out my dreams…

Latest posts

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