Potato Rosemary Cake

 Posted by at 6:00 am on April 17, 2014  No Responses »
Apr 172014

IMG_2278I made these little pieces of potato cake heaven. With a hint of rosemary and caramelized onions, these potatoes are, well I’m at a loss for words.

Potato Rosemary Cake

2 lbs. potatoes, peeled

1 small sweet onion, diced

1/2 cup fresh rosemary


Salt and pepper

Peel and boil 2 lbs of potatoes until fork tender. About 20 minutes. Remove from the heat to cool slightly- easy to touch then slice in thin slices about 1/3 inch. Meanwhile caramelize the onions in the olive oil until soft and light brown. Add 2 tbsp. brown sugar and pinch of salt. Remove from the heat and set aside.

Butter the 4- small 6″ spring form pans (or you can make one large 10″spring form pan.) Layer the potatoes, season with salt and pepper, then onions and fresh rosemary and repeat until all the potatoes are done. Place a 1 tsp butter on top and place the spring form (s) pans on a baking sheet. Bake at 400 degrees for 20 minutes. Remove from the oven and flip upside down to serve. Top with more remaining fresh rosemary if desired for garnish.

Happy Baking!



Meyer Lemon Cream Puff

 Posted by at 6:00 am on April 14, 2014  No Responses »
Apr 142014


My mind is on Easter and spring. And lemon themed desserts are great for these two important occasions.

Meyer Lemon Cream Puff

1 cup water

1/2 cup butter

Pinch of salt

1 cup sifted flour

4 eggs

1 pint heavy cream

1/2 cup powdered sugar

1 pkg. instant lemon pudding (powder only)

2 tbsp. Meyer lemon zest

Juice of 1 Meyer lemon

1/2 cup milk

1 tsp. lemon extract

In a medium sauce pan, place water and butter and bring to a boil. Turn the heat on low- and add the sifted flour. Stirring until the dough forms a ball and comes away from the wall of the sauce pan. Remove from the heat completely. Let the dough stand for 10 minutes to cool slightly. Then add to the dough one egg at a time,  stirring until the egg is fully combined into the dough. Repeat until all 4 eggs are incorporated. Using a medium cookie scoop, place rounds of the dough on a parchment lined baking sheet. Bake at 400 degrees for 35-38 minutes until dough is dry and golden brown. Remove from the oven and cool completely. Slice the puff in half horizontally, using your fingers, remove some of the excess dough in the middle to make room for the filling.

To make the filling, whip the heavy cream until soft peaks form. Add the powdered sugar, lemon pudding powder, Meyer lemon zest and juice, milk and extract. Combine until incorporated and add about 2-3 tbsp. per puff, then place the top of the puff on the filling and dust with powdered sugar.

Makes 8 large puff or 12 smaller ones.

Happy Baking!


Roasted Strawberry Cream Mousse

 Posted by at 6:00 am on April 10, 2014  No Responses »
Apr 102014


I found this unrefined coconut sugar and knew exactly what I wanted to make.


There have been some gorgeous strawberries at the grocery store and I could already see how great this would be together. So I totally went to work as soon as I got home and was able to make this delicious strawberry cream mousse. It’s so easy.

Roasted Strawberry Cream Mousse

1 lb. strawberries, washed and cut into bite size pieces

2 tbsp. strawberry balsamic vinegar or balsamic vinegar

1 cup plus 2 tbsp. coconut sugar

1 pint heavy cream

2- 8 oz. pkg. cream cheese, softened

1 tsp. vanilla extract

1/2 to 3/4 cup milk

1 cup graham cracker crumbs

1/2 cup melted butter

Fresh strawberries for garnish

Preheat the oven to 350 degrees. Place the strawberries on a parchment lined baking sheet and drizzle with the balsamic vinegar and 2 tbsp. coconut sugar. Bake the strawberries for 25 minutes. Remove from the heat and let stand for 5 minutes. Place the strawberries and juices in your food processor. Pulse 3-4 times to start the puree process. Then add the remaining 1 cup coconut sugar, heavy cream, cream cheese, and vanilla. Pulse again, until combined. Mixture may be thick. Then add the milk, starting with 1/2 cup first and mix until mousse starts to thin out just a bit. Pour mousse into the serving jars evenly, 6- 8 oz. jars is the perfect size. In a separate bowl, combine the graham crackers and the butter until it comes together. Then top with the mousse and a fresh strawberry for garnish.





Authentic Pizza Dough

 Posted by at 6:00 am on April 7, 2014  No Responses »
Apr 072014


We used my favorite crust- I got it from my cousin Melissa years ago. It has never failed me.  This crust recipe makes 2 large crust pizzas, and if you only want one, place the other half in a zip lock back and freeze it for later. Using this perfect crust as your base you can build the kind of pizza your heart desires.

Authentic Pizza Crust

1 ¾ cups warm water

4 cups flour

1 tablespoon instant yeast

2 teaspoon salt

Mix water, salt, yeast in a large bowl. Blend in two cups of flour and blend until incorporated. Add the other 2 cups of flour a portion at a time. Mix dough until it becomes no longer sticky.  Clean bowl and grease with olive oil. Return the dough into the bowl and allow dough to rise for about 1 hour or until doubled. Spread over pizza stone and top with favorite toppings. Bake at 450 for 10-15 minutes until cheese is golden and crust is done.

Happy Baking

(see original post here)

Mar 262014



These little cookies are so yummy. They satisfy the craving for salty and sweet- without the bacon being overpowering. A perfect match.

To watch the segment on Studio 5, go here.

Browned Butter Whoopie Pie with candied bacon

1 cake mix (I used butter pecan) white, or even chocolate would rock

2 eggs

1/2 cup butter, soft

2 tbsp. flour

Candied bacon (below)

Browned Butter Frosting from 101 Gourmet Cookies

Mix together to form a dough. Then scoop dough using a small cookie scoop (I used 1 2/3 inch) place on a greased or parchment lined baking sheet about 2 inches apart. Bake the cookies at 350 degrees for 12-14 minutes until sides slightly brown. Remove from the heat and cool. Once cooled, place frosting on bottom of cookie and top with another.Press together gently. Roll the edges of the cookie into the crumbled bacon. Place in the fridge to set for at least 15 minutes. Yum!


Candied Bacon

1 lb thick cut bacon

1/2 cup light brown sugar

Preheat your oven to 325 degrees. Cover your baking sheet with foil or parchment paper. Place the bacon on the foil in a single layer. Cover with brown sugar. Then top the bacon with another sheet of foil or parchment paper. Top then with a second baking sheet, pressing down slightly. This will keep the bacon flat.

Bake at 325 (low and slow) for 20 minutes. Check the bacon. If it’s nice and starting to brown and become crispy, then remove from the oven and cool. It will continue to crisp as it cools and the caramel hardens. If it’s  still somewhat soft, continue cooking for an additional 10 minutes. Do not turn the oven up. The caramel does best with the lower temperatures.

Browned Butter Frosting

1 stick butter  (unsalted is best)

1 teaspoon vanilla

4 cups powdered sugar

½ cup heavy cream or more desired consistency

In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir now and then to make the butter cooks evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla and cream. Beat on medium high until a creamy texture to your liking forms.




And my new favorite necklace…. it’s always a “treat” to be on Studio 5! Happy Baking!


Classic Enchiladas

 Posted by at 6:00 am on March 10, 2014  No Responses »
Mar 102014



Enchiladas can be overwhelming sometimes. They are super delicious, but can take a good chunk of time out of your day to prepare. I love to have all my prep done, so assembling is easier, one trick. Another trick is to make my sauce in large batches. That way I can freeze half for later. Or even better yet, assemble 2 dishes and freeze a whole meal. There are days when I need something quick and run out of time. You can use canned sauce, but I prefer homemade…. I can be a canned sauce snob at times.

Classic Enchiladas

10 corn tortillas, warmed through in a skillet on both sides, but not crispy

3 cups enchilada sauce

2 cups sharp cheddar cheese

1 lb. ground beef

1/2 sweet onion, chopped

1 tsp. garlic minced

1 tbsp. cumin

1 tsp. smoked paprika

1 tsp. chili powder

Salt and pepper to taste

Black olives and cilantro for garnish

Brown the ground beef and onion in a medium skillet, until cooked through. Add garlic, cumin, paprika, chili powder and salt and pepper. Cook another 1-2 minutes until fragrant. Add 1/2 cup sauce to the meat and stir to combine. Set aside.

To assemble the enchiladas, I like to make a “station of sorts” I have my tortillas, sauce, cutting board, meat mixture and baking dish all in a row. Makes for faster assembly. I place about 1/2 cup of sauce on the bottom of the baking dish and spread evenly. Then take my heated tortilla and dip into the sauce, coating both sides. Then place it on the cutting board. Place 1/4 cup of meat in the middle, and roll tightly. Place the enchilada seam side down on the baking dish. Repeat until all are done, lining my enchiladas in a tight row. Then top with the remaining sauce down the middle, and then the cheese. Bake in a 400 degree oven uncovered for 20 minutes to heat through. Remove from the oven and top with olives and fresh chopped cilantro. Serve while warm. Feeds 4-6 hungry people.

Happy Baking!

Mexi- stuffed mini Portobello mushrooms

 Posted by at 11:30 am on March 5, 2014  No Responses »
Mar 052014


I saw these beauties at the grocery store and decided to grab them and make a fun new take on an classic appetizer.

The recipe literally took a few minutes to assemble. Perfect for any party hostess to make.

Mex- Stuffed Mushrooms

6 mini Portobello mushrooms, cleaned and stems removed and diced

1/2 lb. fresh pork sausage

2 pieces whole wheat bread, cubed

1/2 cup minced sweet onion

1/2 tsp. smoked paprika

1/2 tsp. minced garlic

1 tsp. cumin

1 cup grated Monterrey Jack cheese

Cilantro, chopped for garnish

In a small saute pan, brown onion, garlic, chopped mushroom stems and spices for 1-2 minutes on medium heat. Add the sausage and cook, crumbling the sausage into small pieces. Cook mixture until sausage is browned. Pour cooked sausage mixture into a large bowl. Top with bread crumbs and cheese. Stir to combine.

Place your cleaned mushrooms on a lightly greased baking sheet. Place a heaping spoonful of filling pressing down to secure in the mushroom. Bake at 400 degrees for 2o minutes. Remove from the oven and serve warm. Top with chopped fresh cilantro for garnish.

Happy Baking!

Recap on January.

 Posted by at 6:00 am on February 5, 2014  1 Response »
Feb 052014

IMG_0957 IMG_1097

There was plenty of success in the kitchen- I finished the manuscript of 101 Gourmet Cakes book. It was full of some great taste testing, and lots of butter, cocoa, four and sugar. If I had to choose my favorite cake recipe today, I’d pick the Coconut Cream cake. Or maybe the Chocolate Covered Strawberry cake (picture above). It’s a tough choice.


This little guy was tired all the time. And I was frequently told he smelled like powdered sugar. I’ll take that as a compliment. :)


This cake was a show stopper! Triple Chocolate Mousse Cake. Need I say more?


I had a blast on Studio 5- making this great Chocolate Mousse Pie. Then went home and made some birthday cakes for baby Benson. It’s been a year already.


His animal print Swiss Rolls turned out so perfectly, I added them to the cake manuscript last minute. I couldn’t help but include them.


And finally, my baby is one. It’s been such an amazing year- less sleep, more laughs, more hugs, more snuggles… Oh, how he fit right into our family… smelling like sugar and all.

It was a great January. How about you?


Valentine’s Day Chocolate Mousse Pie on Studio 5

 Posted by at 6:00 am on February 3, 2014  No Responses »
Feb 032014


How early is it before you starting thinking of a special dessert for Valentine’s Day?

It’s never too early for me to think of something sweet to serve your sweet people in your life.

How about a easy as pie (pun intended) Chocolate Mousse Pie. It’s no bake, only a few fresh ingredients- and BAM! You’ve got a gourmet dessert ready to serve. Even tastes better if you make it the day before.

To see the whole segment, and how to assembly, go here.

Chocolate Mousse Pie


  • 5 oz. semi sweet chocolate
  • 3 egg whites
  • 1 pint heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • Chocolate shavings for garnish
  • 1 9″ pre-baked pie shell


Melt the semi sweet chocolate and mix until smooth. Set aside to cool. In a clean bowl with a clean whisk, mix together the egg whites until stiff peaks form. About 2-3 minutes. Set aside. Clean the whisk and bowl and whip the heavy cream until soft peaks form, then add the powdered sugar and vanilla.
Gently fold the cooled melted chocolate with 1/2 the whipped cream. Then fold in the egg whites without deflating them, and pour chocolate into the pie shell, smoothing out the filling evenly. Top with remaining heavy cream and garnish with chocolate shavings or dust with cocoa powder.
Serves 8.

S’more Killer Brownies for your Superbowl party

 Posted by at 2:04 pm on January 31, 2014  No Responses »
Jan 312014


These brownies are killer. In fact, they are so rich and chocolatley, you will need a tall glass of milk after the first bite. I love these brownies, and I am going to serve them at our Superbowl party. My son is hosting. I am just making the food- but he planned the menu. It should be a blast! We’re having clam chowder, homemade cornbread, fish and chips, pizza, some kind of vegetable, and of course these brownies. (He was very careful to pick foods that represent each team.)

S’more Killer Brownies

8 oz. bittersweet chocolate, chunks

1 stick or 1/2 cup butter

1 1/2 cups brown sugar

1 1/2 cups all purpose flour

1 tsp. vanilla extract

Pinch of salt

2 eggs

2 tsp. baking powder

Chocolate Butter Cream frosting

2 cups mini marshmallows

1 cup chocolate chips

1 cup crushed graham crackers plus 2 tbsp melted butter

These are a one bowl brownie. Simple. First, microwave the chocolate and butter 30 seconds and stir. Then repeat until chocolate is melted, be careful not to burn the chocolate.

Then add the flour and sugar and stir to combine. Batter will be thick. Then after it cools slightly, add your eggs, one at a time. Add vanilla, salt and baking powder. Again, the batter will be thick. Butter your 9×13 baking dish and pour your thick batter into it, spreading evenly. Then place in a 350 degree oven and bake for 15-18 minutes. Remove from the oven and cool completely.

Frost with the chocolate butter cream frosting and top with marshmallows and chocolate chips. Place under a broiler for 1-2 minutes until marshmallows turn golden brown. Sprinkle the crushed graham cracker mixture and place in the fridge to set for 30 minutes. Cut and serve- makes 12 large servings and 15-18 small.

Happy Superbowl!