Monday, July 15, 2013

Jalapeño Hummus

I recently posted on my Facebook Page that I had come up with this recipe.  Since there seemed to be interest I decided to blog it!  I haven't blogged anything since around Christmas, so I thought this would be the perfect recipe to get back into it.  I'm generally not a huge fan of spicy foods, I think my tastebuds are overly sensitive, but I've recently been trying to build up an immunity.  I've been starting out slow with jalapeños and seeding them, so as not to be overwhelmed.  I do love the flavor of jalapeños, now I just need to work on a spice factor.  I'm in a production of "Fiddler on the Roof" right now and after a long night of rehearsal, it's nice to have something healthy to just grab out of the fridge, munch on, and then go to bed without feeling heavy (although, sometimes it's just more satisfying to grab the carton of Butter Pecan Ice Cream).

Wednesday, December 26, 2012

Nutella Hot Chocolate

I hope everyone had a wonderful Christmas!  Here is a belated gift to you first cooking video!  I decided to start a YouTube channel to go along with the blog.  I thought it would be fun to make some "how to" videos for some of my sweet treats.  The very first one is Nutella Hot Chocolate!

Monday, October 8, 2012

My First Wedding

Last weekend, I catered cupcakes for my first wedding!  The beautiful bride wanted 3 mini cupcakes per person, so I ended up making about 350 minis, 10 different flavors, AND the cake!  Whew!  It was my first time doing that large of an order and while not everything went smoothly, it turned out beautifully.  Most importantly, there were no left overs!  Every cupcake was eaten!  Yay!

The Cake

All set up!

The Cupcake Flavors

The Bottom Row is Double Chocolate
(I forgot to take a close up photo of those)

Cookies 'N Cream

Mint Chip

Chocolate Peanut Butter


24 Carrot (get it? because of the edible gold glitter!)


Vanilla Bean

Cotton Candy

Maple Bacon

All Set Up

Monday, October 1, 2012

Deep Fried Apple Pies

Autumn is here!  My all time favorite season!  It's such a cozy time of year that it inspired me to make some comfort sweets.  I was watching, yet again, another episode of Unique Sweets, and they gushed about the individual deep fried apple pies at Michy's in Miami.  They didn't provide a recipe, so I decided to recreate it myself!  And since it's apple season, it will make the filling all the more delicious!!!

Tuesday, August 28, 2012

Philosophy Italian Soda Bar

I was intrigued when I saw this box in my local Sephora.  Italian Cream Soda is one of my absolute favorite drinks and I wondered what could possibly be in this adorable package.  Normally, I'm not a fan of body wash that is food scented, mostly because, at least the ones I have found, smell sooooo artificial, or just don't smell good at all.  But, the scents within this package not only smell yummy, they don't smell the least bit artificial.  In fact, the three body washes are so well done, they actually smell fizzy!  Seriously, if "fizzy" was a scent, Philosophy captured it.

While the limoncello and the strawberry smell amazing, the black cherry is by far my favorite!  It smelled so authentic, I was tempted to drink it.  There was only one thing I was skeptical about when I bought this product:  The soaps claim to be 3-in-1.  Each bottle is a body wash, a shampoo, and a bubble bath.  Now that I've tested them all three ways, I can say that the product lived up to the expectations.  It made a lovely body wash.  As a shampoo, it was very good and left my hair smelling delicious.  I especially love it as a bubble bath.  Rather than the stiff bubbles that are created by a lot of bubble baths, the bubbles are soft and luxurious.

By far the best thing about this product?  Each bottle has a recipe on it!  Philosophy tells you how to make all three flavor of italian soda.  I can't wait to make the black cherry one!  I hope you all enjoy this post.  I know it's different from anything I've done before, but I wanted to share this scrumptious find with you all!  xoxo

Disclaimer:  These opinions are 100% my own.  I bought the product with my own money.  I am not in any way affiliated with or sponsored by the company.

Monday, August 20, 2012

Pumpkin Bread

Around mid-August, I'm just ready for fall.  I've had enough of the summer heat and long for the crisp, cozy mornings of autumn.  I found myself switching from light, citrusy Lady Grey tea with my morning toast, to a Hot Cinnamon tea.  But, boring whole wheat toast just wasn't satisfying me.  I wanted some spicy, molassesey, nutty goodness.  After a couple trials, I found this recipe to be perfect for my tastebuds, and my morning tea.  :-)  I hope it's as good for your tastebuds!

First, measure out your spices.  I used cinnamon, nutmeg, allspice, cloves, and ginger

In a medium bowl, whisk the spices into the flour, along with the salt and baking soda

Toast the chopped pecans and spread on a large plate so they cool quickly

Add the vegetable oil and equal parts of granulated sugar and dark brown sugar into the bowl of a mixer

Beat on medium for 30 seconds, scrape the bowl down, and beat for another 30 seconds

You will need 1 15 oz. can of pumpkin puree

After beating the eggs in, add the pumpkin puree.  Mix until just incorporated

Add in a third of the dry ingredients and slowly beat in

Pour in half the water and vanilla.  Beat in slowly.  Repeat with another third of the dry ingredients and then the other half of wet ingredients.  Finish with mixing in the last third of the dry

Stir in the cooled pecans, reserving 1/4 cup for the streusel

This recipe makes 2 loaves, so grease 2 8 inch loaf pans

Pour the batter into the prepared pans

On to the streusel!  You will need light brown sugar, cinnamon, flour, salted pepitas, the reserved toasted pecans, and softened butter

I like to mix the streusel by hand because I get a better feel for when it's ready.  It should be moist, but crumbly

Sprinkle the streusel evenly over the 2 batter filled loaf pans

Bake at 350 degrees for 65-70 minutes


Pumpkin Bread
Makes 2 loaves
3 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 1/4 tsp ground cinnamon
1 1/4 tsp freshly ground nutmeg
3/4 tsp ground ginger
3/4 tsp ground cloves
3/4 tsp ground all spice
3/4 cup vegetable oil
1 1/4 cup granulated sugar
1 1/4 cup dark brown sugar
4 eggs, room temperature
1 15 oz can pumpkin puree
2/3 cup water
2 tsp vanilla extract
3/4 cup toasted chopped pecans

1/2 cup light brown sugar
1/4 cup all purpose flour
1/4 cup toasted chopped pecans
1/4 cup salted, shelled pepitas
1 1/2 tsp ground cinnamon
3 tbs softened butter

Preheat oven to 350 degrees
Grease 2 8 inch loaf pans
Whisk flour, salt, baking soda, cinnamon, nutmeg, ginger, cloves, and allspice together
Set bowl aside
In the bowl of a mixer beat together vegetable oil and sugars
Beat 30 seconds, scrape bowl, beat 30 seconds more
Beat in eggs, slowly, one at a time
Mix in pumpkin
Beat in 1/3 of dry ingredients
Pour in 1/2 of the water and vanilla
Beat in another 1/3 of dry ingredients
Slowly mix in the last of the water and vanilla
Beat in the last 1/3 of dry ingredients
Be sure not to over beat!
Stir in the pecans with a spatula
Pour batter into prepared loaf pans
Mix all the streusel ingredients together until moist, but crumbly
Sprinkle streusel evenly over the 2 batter filled loaf pans
Bake for 65-70 minutes
Let cool for about 10-15 minutes before taking it out of the pan
Slice, butter, and enjoy!

Tuesday, August 14, 2012

Carousel Cupcakes


For the past couple of months I have been rehearsing for the Rodgers and Hammerstein musical, "Carousel".  It was an absolutely fabulous production, with an immensely talented cast, and I felt so privileged to be dancing along side them!  The cast party was a potluck, so I wanted to do something special.  In keeping with the carnival theme at the beginning of "Carousel", I made mini cotton candy cupcakes.  I found some adorable carousel pony chocolate molds on  They were a big hit!

For the ponies, I used white candy coating and some lollipop sticks.  I kept the lollipop sticks fairly long , so the heavy ponies would have enough support on top of the mini cupcakes.

I also added some iridescent edible glitter on top of the buttercream to make them extra special :-)