Chocolate Macarons

It’s finals week. The workload is high, and the smell of a summer vacation is wafting through the windows. My sister takes French at the University, and as her final project, created a french cooking video.

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Strawberry Peach Cobbler

Hoppy Easter Everyone!

Yesterday I spent the day with my family hunting easter eggs and cooking a storm in the kitchen. The youngest child in my family is turning 19 soon, but that didn’t stop the mayhem which endured as we were let free to search for eggs. My brother slipped on the tile floor as plastic eggs rolled out of his basket. The cats flew in all directions when we came stampeding through the living room.  In the morning, we had discovered an empty dish washer detergent box, and a pile of dishes from the night before. The kitchen was a mess, and I added to the mountain in the sink with various dishes for our supper. Fortunately, this dish requires only 1 bowl, and the cooking vessel, making this dish super easy.



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Disney Days

Today I was searching through my documents folder and found a paper I wrote for my culinary program experience at Walt Disney World. This paper was written two months into my internship, and covers the basics of working in a quick-service environment. Eventually I will do a post about my Food & Wine experience, but if you ever want to learn about my disney experience, you can always check out my older blog, MyLifeInDisney .

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The Devil Wears Prada

I was so excited to read this book because let’s face it, the movie is a total chick flick. Two words: Meryl Streep. Even though I watched the movie before the novel (Gasp!) I loved all of the similarities of both the book and the film. “The Devil Wears Prada”, pokes fun at a recent college grad who lands a job with the devil of the fashion world, Miranda Priestly, editor-in-chief of Runway Magazine. Weighing in at a mere four hundred pages, this book is fast paced, and a great beach read. I admit it only took me three days to finish this fashionista novel.

Andrea, the narrator in the novel, picks up Miranda Priestly’s coffee from starbucks every morning, Which I took as inspiration for my “Devil Wears Prada” Cupcake. This Devil’s food cake is rich with hints of coffee and topped with Starbucks’ signature whipped cream twirl and green straw.



Devil's Coffee Food Cake topped with Whipped Cream Frosting

  • Servings: 12
  • Difficulty: Easy
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For the Cake
1 Cup Flour
1/2 Cup Sugar
1/2 Cup Cocoa
3/4 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Tablespoons Instant Coffee (Or Espresso)
1 Egg
1/2 Cup Milk
1/4 Cup Oil
1 teaspoon Vanilla
1/2 Cup Boiling Water
For the Frosting
1/4 Cup Water
1 teaspoon unflavored Gelatin
1 Cup Heavy Whipping Cream
1 Tablespoon Sugar
1/2 teaspoon Vanilla
For Decor
1/4 Cup Chocolate Chips, melted



For the Cake
Preheat Oven to 350 Degree and prep cupcake tin
Sift dry ingredients together (Flour, Sugar, Cocoa, Baking Soda, Baking Powder, Salt, Instant Coffee)
Mix wet ingredients together EXCEPT Water (Egg, Milk, Oil, Vanilla)
In bowl combine wet and dry ingredients until mixed.
Add Boiling water and mix. The batter will be runny.
Measure out batter into cupcake tins and bake 20-25 minutes until bounces back to touch
Cool Completely.
For the Frosting
Bloom Gelatin in water and let soften for ten minutes.
Heat mixture in microwavable bowl, in microwave for three minutes to dissolve gelatin. Let stand ten minutes or until room temperature
With cold beaters, You can achieve this by placing your mixing bowl and beaters into the freezer for a few minutes, Beat the cream and while beaters are still mixing stream in gelatin. Beat until stiff peaks.
Use immediately


The Queen will wait for coffee no longer. – The Devil Wears Prada


Chocolate Meringue Pie

When I was younger, my grandfather used to own a library of cookbooks and “Cooks Illustrated” magazines. I would find myself leafing through the pages absorbing the information about the perfect execution of culinary techniques.

One of my favorite cookbooks to wander through was, “The Good Housekeeping Illustrated Cookbook”. This 500 page step-by-step guidebook was published in 1980 by Hearst Publishing. With recipe categories ranging from eggs to yeast breads, Good Housekeeping illustrates each recipe with illustrations, colored pictures, and instructive recipes.

This magazine published its first issue in 1885. Currently, Good Housekeeping updates its readers with delectable recipes, fun DIY projects, and beauty and style tips. As an endorser of pure food, and banning cigarettes from its magazines in the 1950’s, this magazine appeals to both housewives and foodies.

My mother was craving a nice homemade chocolate pie the other day while we were dreaming of recipes to make this week. I immediately jumped into my book collection and grabbed one of my favorite books. The recipe is derived from a Chocolate Cream Pie recipe in the book. The recipe had leftover egg-whites and I decided to alter the recipe to include a meringue topping instead of the usual whipped cream.


Chocolate Meringue Pie

  • Servings: 12
  • Difficulty: Easy
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1 9 inch prebaked graham pie crust
1/2 Cup Sugar
1/3 Cup All-Purpose Flour
1/4 teaspoon Salt
2 Cups Milk
2 Squares Chocolate, Unsweetened*
3 Egg Yolks
3 Tablespoons Butter
1 teaspoon Vanilla Extract
3 Egg Whites
1/4 teaspoon salt
6 Tablespoons Sugar


Preheat Oven to 400 Degrees F

In 2-quart saucepan, whisk together sugar, flour, and salt. Stir in milk. Heat over medium-low.

Stir in chocolate, stir constantly until chocolate is completely melted.

Increase heat to medium and cook until mixture is thicken and boils.(10 minutes); Remove from heat.

In small bowl beat egg yolks. Temper in chocolate by beating in a few tablespoons of chocolate into egg yolks. Add eggs to saucepan and stir rapidly. OVer low heat, cook until very thick. Do not boil.

Take the chocolate off of the heat. Stir in butter and vanilla. Pour into piecrust.

Beat Egg whites with electric mixer until foamy. Sprinkle in salt and sugar while beating until stiff glossy peaks form. Spoon over pie and completely cover filling

Place pie in oven for 10 minutes or until meringue is dry and brown. Cool. Do not refrigerate overnight. The meringue will shrink and weep away from pie.

*I did not have chocolate squares so I used 6 Tablespoons of Hershey’s Cocoa Powder with 2 Tablespoons melted Crisco.

This recipe was inspired by The Good Housekeeping Illustrated Cookbook

So the pie isn’t perfect? Cut it into wedges. Stay in control, and never panic. – Martha Steward

The Wonderful Wizard of Oz

Ahh, the wonderful wizard of Oz. A classic novel penned by L. Frank Baum in 1900. I decided to base a flavorful cupcake off of one of my favorite novels.

I adore Lemon Poppy Seed anything. It’s a fantastic flavor profile with the hints of crunch, and the earthy undertones in the cake.

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Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting

  • Servings: 12
  • Difficulty: Easy
  • Print

For the Cake

1 Cup sugar
7 Tablespoons butter (Room Temperature)
2 eggs (Room Temperature)
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 Tablespoon Poppy Seeds
1/2 teaspoon salt
1/4 cup lemon juice
1 lemon, zested
1/2 sour cream
1 Tablespoon Vanilla

For the Frosting

1 Cup Cream Cheese (Room temperature)
1/4 Cup Butter (Room Temperature)
1 Cup Powdered Sugar
1 Tablespoon Zest, Minced
1 Tablespoon Lemon Juice

For the Cake

  • Preheat Oven to 350 degrees and prepare cupcake tin
  • In Bowl, mix together dry ingredients ( Flour, Poppy Seeds, Salt, Baking powder, baking soda) Set aside.
  • With mixer, Cream together sugar and butter until pale and fluffy.
  • Add eggs one at a time scraping bowl between each egg. Mix until incorporated and emulsified.
  • To eggs, add half of the dry ingredient mixture and mix until just incorporated. Over mixing will result in tough cakes.
  • Add Half of the sour cream (1/4 cup) and mix.
  • Add the rest of the flour and sour cream, lemon juice, lemon zest, and vanilla. Stir to combine.
  • Measure out batter to cupcake tins and bake for 25 minutes or until cake bounces back when touched. Cool on wire racks until completely cool.

For the Frosting

Cream Butter and cream cheese until smooth, and air has been incorporated.
Add sugar, zest, and juice. Decorate Cakes Accordingly.

Besides great clusters of scarlet poppies, which were so brilliant in color they almost dazzled Dorothy’s eyes – The Wizard of Oz