Category Archives: Recipes

Ice cream cookie sandwiches

June 24, 2014

DSC_0029 copy

I was reminded today how precious life is, and that each day is a blessing.  We get so caught up in our drama and our day-to-day, though tough and at times all-consuming, and sometimes forget people are struggling with real shit.  I was reminded that each day should be celebrated.  If not for yourself, celebrate for the people who struggle with tough shit, all the time.  Celebrate each time we get to hug our loved ones or kiss our crushes.  For them, we should be grateful, hopeful, gracious and proud.  It’s the little things in life, like tasteless sprinkles, that can make you feel like a kid and forget it all, at least for a moment.  Especially when you get a big clump of ’em and you’re working real hard to get the little waxy pieces out of the crevices of your teeth to prepare for another big bite.  You know what I’m talking about.  Whatever your reason, I hope whenever you taste that waxy goodness you remember to celebrate, because life is precious.

Best Chocolate Chip Cookies

  • 1/2 cup butter (1 stick)
  • 3/4 cup packed brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips
  • 2 1/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1 tsp. sea salt


  • 1 small carton vanilla bean ice cream (Trader Joe’s has the best!)
  • 1 jar rainbow jimmies (sprinkles)

Evenly position 2 racks in middle of the oven and preheat to 375 degrees F.  Line 2 baking sheets with parchment paper or silicone sheets.  Put butter in a microwave safe bowl, cover and microwave on medium power until melted, or melt in a small saucepan.  Cool slightly.  Then, whisk together sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl.  Stir dry ingredients into the wet ingredients with wooden spoon; stir in the chocolate chips or chunks.

Scoop heaps of dough onto the prepared pans, a little larger than normal for the cookie sandwiches.  Space the cookies about 2-inches apart on the pans.  Bake until soft in the center, 12 to 15 minutes, then let cool for about 15 minutes.  Transfer cookies to freezer, so that they’re cold while assembling.

To assemble, peel cookies off tray and lay cookies out.  Scoop 1-1 1/2 scoops ice cream onto one cookie, then layer second cookie on top.  Take back of spoon and smooth out edges, then roll perimeter of cookie sandwich in sprinkles.  Place cookie sandwiches back on tray and freeze for at least 30 minutes.  Then, enjoy!  Careful, your teeth might burn upon first big bite : )

DSC_0010 DSC_0014 DSC_0023 DSC_0026 DSC_0027 DSC_0028

Original chocolate chip cookie recipe here!

Funfetti cake

March 13, 2014


There’s just something about funfetti cake that makes people real happy.  I’m totally ok with the box version, but I’ll take any opportunity I can get to use my mixer and this recipe looked kinda fun.  In honor of my blog’s 1 year!  xo

Funfetti Cake

  • 1 cup butter
  • 2 cup sugar
  • 4 whole eggs
  • 2 tablespoon vanilla extract
  • 3 cups flour
  • 2 teaspoon baking powder
  • 2/3 cup milk
  • 1 jar rainbow jimmies (sprinkles)

Preheat oven to 350° F.  Grease (2) 8 in. round cake pans and set aside.  Cream butter and sugar in electric mixer bowl until fluffy, about 3 minutes.  Add eggs and vanilla and beat until combined.  Combine dry ingredients in a bowl.  Add half of the dry ingredients, mixing until just combined.  Add the milk.  Once mixed, add remaining dry ingredients.  Fold in assorted sprinkles.  Pour into (2) cake pans evenly.  Bake for 18-20 minutes.  Let cool.

Vanilla Buttercream

  • 2 sticks of butter, softened
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon of milk, as needed

Cream butter in electric mixer bowl until completely smooth and creamy.  With the mixer on low speed, add in powdered sugar slowly.  Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.  If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached.  If too thin, add sugar gradually until it thickens.  Frost cakes and top with sprinkles!

DSC_0011 DSC_0018 DSC_0036 DSC_0023

Original recipe here!

Chocolate cupcakes with rose buttercream

February 13, 2014


I don’t even love chocolate, and I loved this recipe.  A while back I bought rose water because I was intrigued and wanted a challenge.  I hadn’t found a recipe I was craving to try until now, but it was worth the wait.  The decadent flavor of the rose water combined with the sinfully yummy chocolate cake and surprise of sea salt is truly romantic.  Note: compliments champs well.  

Chocolate Cake

  • 4 ounces semi-sweet chocolate, chopped
  • 1/4 cup lightly packed unsweetened dutch processed cocoa powder
  • 3/4 cup boiling water
  • 3/4 cup sour cream
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 3 egg yolks, at room temperature

Preheat oven to 350°.  Put the chopped semi-sweet unsweetened chocolate and cocoa into a small bowl.  Pour the boiling water over the chocolate and let sit for about a minute, then stir until completely melted and combined.  Whisk in the sour cream and vanilla and set aside.  Combine flour, baking soda, and salt in separate, medium bowl.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light, about 3 minutes.  On a low speed, drizzle the oil into the mixture until blended.  Turn the mixer to medium-high again and beat until the batter is fluffy, about 3 more minutes.  Blend in egg yolks one at a time.  With the mixer on a low speed, add the flour mixture in 3 parts, alternating with the chocolate mixture.  Stop the mixer before the last of the flour has been incorporated and compile the mixing by hand so you don’t over mix.  Line cupcake pan with cupcake liners and fill about 3/4 high.  Bake for about 20-25 minutes, then let cool on rack before removing.  Cool completely.

Rose Buttercream

  • 1 lb unsalted butter (4 sticks)
  • 3 cups powdered sugar (more to taste)
  • 3 teaspoons rose water (more to taste)
  • 1 drop pink food coloring

Cream the butter in a stand mixer using the whisk attachment.  Add sugar one cup at a time, starting on a low speed and gradually increasing, allowing the sugar to be whipped completely into the butter.  Add the rose water and pink food coloring to preference.  Enjoy!

Original recipe here and beautiful photos of the cake here!

Spinach, goat cheese & carmelized onion quesadillas

December 24, 2013

Add this amazingly delicious and easy appetizer to your menu tonight.  These quesadillas ended up being a hit at my little soirée.  Merry Christmas Eve!

  • 1 tablespoon olive oil
  • cups thinly sliced onion
  • teaspoon sugar
  • 1/4 teaspoon salt
  • ounces baby spinach
  • (4) 8-inch tortillas of choice (I used flour)
  • ounces crumbled goat cheese


Heat oil in a large nonstick skillet over medium-high heat.  Add onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown.  Remove from pan.  Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes or until spinach is just wilted.  Remove from skillet and turn off heat.  Sprinkle tortilla with goat cheese, spinach and onions; fold closed and press lightly.  Heat skillet and place folded quesadilla inside and cook two minutes per side, or until golden brown and lightly crisp.

Original recipe here!

Pumpkin spice latte bundt cake

November 27, 2013

bundt Pumpkin spice latte anything reminds me of my mom.  There’s something so comforting and warm about a seasonal holiday flavor.  I’m dreading the day the Pumpkin Spice Latte Keurig cup in our office is gone…  Though there are so many overwhelming versions of holiday recipes involving cranberries, pumpkin, peppermint and so on, I found this Pumpkin Spice Latte Bundt to be just the perfect amount of yummy holiday essence.  The original recipe calls for mini bundts but I made it easy on myself and did one regular sized cake.  (Mold here!)



  • 3 large eggs
  • 3 teaspoons instant coffee granules
  • 2 1/2 cups of granulated sugar
  • 1 cup vegetable oil
  • 1 15-ounce can solid pack pumpkin
  • 3 cups all purpose flour
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder


  • 1 1/2 cups confectioner’s sugar
  • 4 teaspoons freshly brewed strong coffee, cooled
  • 3 teaspoons milk
  • 1 tablespoon unsalted butter, melted and cooled
  • Pinch salt


Preheat oven to 350°F.  In a small bowl, gently whisk eggs and instant coffee granules until granules are dissolved and thoroughly combined.  Set aside.  Grease bundt pan.  Beat sugar and oil in large bowl to blend.  Stir in egg mixture and pumpkin until blended.

Sift flour, cloves, cinnamon, nutmeg, ginger, baking soda, salt and baking powder into another large bowl.  Stir into pumpkin mixture in two additions.  Pour batter into prepared pan.

Bake until tester or toothpick inserted into center comes out clean, about 60 to 70 minutes.  Transfer to rack and cool 15 minutes.  Turn cake out onto rack and cool completely.


In medium bowl, whisk all ingredients together until thoroughly combined (you can add a little more milk if still too thick).  Then drizzle cooled cake with icing and let sit, then serve!

(Original recipe via Style Me Pretty!)

DSC_1042 DSC_1044 DSC_1047 DSC_1052 DSC_1066 DSC_1073