Blueberry Hand Pies

 Posted by at 8:13 pm on June 22, 2016  Comments Off on Blueberry Hand Pies
Jun 222016


I haven’t baked in about 2 weeks except for an occasional dinner…. I’ve been sick and its so dang hot here. Even I don’t want to bake. The last thing I need is a hot kitchen. But today was an exception.


My friend Holly shot me a text last weekend about this recipe, and the dough was not browning when she baked them.  Troubleshooting recipes is what I love to do. So in that case, I recommend two things: either brush on a beaten egg wash or heavy cream wash. I do that to all my pies and pastries. Then she text me later on saying she tasted these little pies and she loved them so much she didn’t care they weren’t golden on top. They were amazing. And the next day I got a text saying, “we deep fried them in coconut oil…. saying, “if these are wrong I don’t want to be right.” So of course I had to make them for myself. I altered the recipe a bit, and they are super scrumptious. I’ve been giving them away all afternoon….. sharing the fat, ahem, I mean love with those I love.

The dough is a Cajun sweet dough. It’s not your traditional pie crust, and wouldn’t be as flaky baked as it is fried. But let’s face it, everything is better fried.

Cajun Sweet Dough

3/4 cup butter, soft

1 cup sugar, soft

1 tsp. vanilla extract ( I used my homemade version)

1 egg

4 1/2 cups AP Flour

2 tsp baking powder

1/2 cup whole milk

1 -12 oz. can of cherry or blueberry pie filling

1 egg white, for egg wash (or use my tips above)

Mix together the flour, baking powder, set aside. In a mixer, cream together butter, sugar, vanilla and egg until light and fluffy. Add the dry ingredients and milk, and mix until dough forms a ball and comes away from the sides of the mixing bowl.

You must chill the dough for 2 hours, covered in the fridge. The roll out the dough on a lightly floured surface to 1/4 inch thickness, cutting round circles with a cookie cutter, I used my 3″ cutter. Place a teaspoon full of pie filling in the center of each round. Wet the edges of the pie crust seams with your finger, and fold the dough over to make a crescent moon shape. Then using the tip of a fork crimp edges of the seamed pie crust.

Heat a large skillet on medium heat with coconut or vegetable oil. Fry the pies for 2-3 minutes on each side until golden and crispy. Flip pies using a slotted spoon carefully, as not to burn yourself with the hot oil. Don’t over crowd the pan, as the oil will drop temperature. I fried 4-5 pies at a time. Repeat cooking time after each set of pies is done. To keep your pies crispy, set them on a cooling rack as you remove them from the skillet. Garnish with powdered sugar if desired. Best the first day, and fresh IMHO.

Happy Baking! XO- Wendy

A pretty picnic on Studio 5

 Posted by at 4:59 pm on June 22, 2016  Comments Off on A pretty picnic on Studio 5
Jun 222016


Oh, my… summer is here!! And it’s time to P.A.R.T.Y! So let’s start at the beginning and talk about food. My favorite part. Food.


I had a blast with this pretty picnic menu for Studio 5. It has all of my favorite treats rolled into one meal- a meal that your whole family will enjoy.

Rosemary Focaccia Bread
1 3/4 cup warm water
1 tbsp. active dry yeast
1 tbsp. sugar
1 tsp. Kosher salt
2 tbsp. fresh chopped rosemary, or 1 tbsp. dried rosemary
5 cups flour
1 cup olive oil, divided
Activate the yeast in the warm water, let stand for 10 minutes to proof and become bubbly. In a mixing bowl, (I used my KitchenAid) add sugar, salt, rosemary, and flour and 1/2 cup oil. Add the warm water and yeast mixture, and mix together with a dough hook. Mix on medium speed until the dough comes away from the bowl, about 2-3 minutes. Grease a bowl and cover with plastic wrap to rise for 1 hour in a warm place, on the counter. Once your dough has doubled in size, grease your jelly roll pan with the remaining oil, and pour out the dough onto the pan. Press with your hands, stretching the dough to fit the pan. Flip the dough once, and continue to press the dough with your fingers leaving grooves and finger marks. Sprinkle with Kosher salt, and more oil if needed, and let stand for 1 more hour to rise once more. Preheat your oven to 425 degrees, and bake your Focaccia bread for 25 minutes, until golden brown. Then let sit to cool, don’t cut the warm bread, as it will become dry.
Pressed Italian Sandwiches
1 recipe Rosemary Focaccia Bread, (recipe above)
1/4 lb. sliced dry salami
Roasted red peppers
12 slices Provolone cheese
Fresh basil leaves
Baby lettuce
1 cup Pesto sauce
Cut your bread in half, spreading the bottom and top layers with pesto. Then layer your bread with salami, roasted red peppers, cheese, basil and lettuce. Cover with the top layer of Focaccia, and wrap tightly with plastic wrap to seal. Place your wrapped large sandwich on top of a bread board or cookie sheet, and cover with a top cookie sheet or bread board. They place a heavy skillet or brick on top to add pressure to the sandwich. Refrigerate for at least 6 hours or overnight. Unwrap the sandwich and cut in to pieces just before serving.
The Lemon Water and Twice Baked Potato Salad recipe are on Studio 5’s website. Go here for more information.
Have a great summer! Full of fun and lots of picnics.  XO- Wendy

Twice Baked Potato Salad

 Posted by at 4:54 pm on June 22, 2016  Comments Off on Twice Baked Potato Salad
Jun 222016


My favorite side dish of the summer is this Twice Baked Potato Salad. Better than any original potato salad recipe, it has huge flavor, and that comes with a secret way of flavoring the potatoes after you cook them while they are still hot. It came from my grandma Lu’s potato salad recipe that I’ve been making for years. I hope you enjoy it.

Twice Baked Potato Salad
8-10 potatoes, peeled and cubed
1 cup light sour cream or Greek yogurt
1 medium sweet onion, caramalized
2 garlic cloves, roasted and minced
3 green onions, sliced
1 cup shredded cheddar cheese
4 hard boiled eggs, cooled and chopped
1 cup bacon pieces
1/2 tsp. black pepper
1 tsp. kosher salt
2 tbsp. olive oil
1 tsbp. lemon juice
Smoked Paprika, for garnish
Boil your potatoes until fork tender. Remove from the heat, and drain. Place in a large bowl, olive oil, salt and pepper, and lemon juice. Add your potatoes to the oil and lemon juice mixture. Toss to coat and refrigerate the potatoes to cool slightly. Then add the sour cream, onions, garlic, cheese, eggs, and bacon. Toss and cover and refrigerate until ready to serve. Sprinkle with smoked paprika.

PBB & J Muffins (Peanut Butter, Banana & Jelly)

 Posted by at 6:00 am on April 25, 2016  Comments Off on PBB & J Muffins (Peanut Butter, Banana & Jelly)
Apr 252016

I’m always on the lookout for great after school snacks for the kiddos. And this one was really fabulous. Tasted like a PB & J- with a little bit of healthy stuff thrown in for good measure.


The sweetness of the bananas, allows me to add almost no sugar, and I’m a huge fan of that. Especially for snacks. We even had these for breakfast the next day.


PBB & J Muffins

1/2 cup coconut oil, soft

1/2 cup peanut butter

2 ripe medium bananas, smashed

1/2 cup brown sugar

1 egg

3 1/2 cups whole wheat flour

Pinch of salt

2 tsp. baking soda

1 1/2 cups milk

2 tsp. vanilla extract

1/2 cup of your favorite jelly

Cream together the coconut oil, peanut butter, sugar, bananas and egg. The add the flour, salt baking soda. Batter will be really thick. Then add your milk, and vanilla. Scoop batter into your paper lined muffin tins, filling 3/4 full. Then place a tsp of jelly in the middle of all the batter. Bake at 400 degrees for 10 minutes or until muffin springs back when lightly touched. Makes 24 muffins.

Happy Snacking! XO


Coconut Cream Pie Sugar Cookies

 Posted by at 6:00 am on April 22, 2016  1 Response »
Apr 222016


Oh, yes I did. And I’m finally getting around to publishing the recipe.

They are full of coconut flavor, with a creamy frosting and a chewy soft sugar cookie. They way a sugar cookie should be. IMHO.


Coconut Cream Pie Sugar Cookies

1 cup softened butter

3/4 cup vegetable oil

1 cup sugar

1/2 cup powdered sugar

1 tbsp. water

2 eggs

1/2 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

2 tsp. coconut extract

1 1/2 cups whole wheat flour

3 1/2 cups all purpose flour

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 350 degree oven for 8 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Frost cooled cookies.

Coconut Cream Pie Frosting

1/2 cup butter, soft

1/4 cup heavy cream

Pinch of salt

2 tsp. coconut extract

3 1/2 cups powdered sugar (or more depending on the consistency you desire)

Cream together all ingredients, until light and fluffy. Frost cooled cookies. Top with coconut flakes, and crushed graham crackers. Freeze any leftover frosting in a freezer bag. Label well.

Happy Baking! XO


Kalua Pork Tacos on Studio 5

 Posted by at 2:53 pm on April 20, 2016  2 Responses »
Apr 202016

Inspired by my recent trip to Hawaii. I’m combining two of my favorite things. Hawaii, and tacos. Totally legit.


Watch the clip below:

Kalua Pork Tacos
3-4 lb. pork shoulder or rump roast
2 tbsp. kosher or Hawaiian salt
1/2 tsp. garlic powder
1/2 tsp. ground cumin
Rub salt, garlic and cumin generously over the pork roast. Place in your crock pot on low for 12-16 hours. Low and slow! 16 hours is best, but in a pinch 12 will do.

Remove the roast and shred in a separate bowl, keeping the juices for seasoning as needed. Taste your pork, and if you need a little more flavor, add some of the salty juices a tablespoon at a time. Don’t over season your pork. Set aside.
Mexican Slaw
3 cups shredded red cabbage
1/2 cup chopped cilantro
1 small sweet onion, sliced thin
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. olive oil
1 tbsp. lime juice
Toss all together and let sit for 1 hour in the fridge before serving.
To assemble the tacos, I love using fresh tortillas I can cook. Quickly cook your tortillas (corn or flour) in a skillet to lightly brown and warm through.
You will also need:
Pico de gallo
sliced fresh pineapple
Cotija cheese, or grated Monterrey Jack cheese
Place your shredded pork in a warm tortilla. Top with pineapple, slaw, Pico de gallo, and cheese. Eat. Repeat. Enjoy!


Love my new tunic. The bright fun colors say spring! This was an easy decision on what to wear. Feeling like I could hit a beach today. Put my toes in the sand. Catch some rays. Why do I live in Utah?!?


Your next #tacotuesday just got a little better.

Happy dinnertime!! XO

My NEW Adventure with Core 7 Fitness!

 Posted by at 2:38 pm on April 20, 2016  Comments Off on My NEW Adventure with Core 7 Fitness!
Apr 202016

Sometimes things happen and you’re like. Whoa. This is great.


I am happy to announce my partnership with Core 7 Fitness. I’ve written and prepared meals for your consumption…. because we would all eat healthier if it was already prepared for us, right? A menu I am so proud of.  A menu that has been taste tested by the pickiest of eaters. Yummy. Healthy. Food. Food that is all natural, whole food with amazing taste. Perfect for maintaining or loosing weight. You get recipes from a  personal chef, without the cost of a personal chef. Win-Win.

Each week the menu changes. Twice a week the meals are ready for pick up. Convenient. Fresh. Here’s a sample of what you’d be getting. IMG_3352

Turkey Sweet Potato Curry over Roasted Cauli-rice


Lemon Chicken and Asparagus

IMG_3373Asian Chopped Salad

For a current menu, and to purchase, go here. Click on the Weekly Menu button. Create an account. Purchase your food. (No need to have a current membership to purchase your food. There is no limit to your order.)

AND when you make your first purchase, be sure to use the discount code FIRST10 to get 10% OFF your first order.

So exciting. I hope you’ll try it! Details on the website


Sushi Bowls

 Posted by at 8:20 am on March 12, 2016  Comments Off on Sushi Bowls
Mar 122016


This recipe is super easy, and really you can use any ingredients you’d like. What is your favorite sushi? Well, all you have to do is take those ingredients and make a deconstructed sushi bowl. My daughter loves shrimp sushi. So this is what we used.



Shrimp Sushi Bowl

For one serving you’ll need the following:

1/2 cup cooked rice, hot or cold

1/2 avocado, sliced

1/2 cup cooked shrimp

Shredded red cabbage

Julienned carrots (optional)


Green onion, diced

Sesame seeds (optional)

Soy sauce

Sriracha sauce

Place a mound of rice in the center of the bowl. Then place all the ingredients in the bowl, arranging around the bowl. It’s so colorful and pretty. (see above picture) Then drizzle with soy sauce and Sriracha sauce and sprinkle with sesame seeds. Easy. Simple. A family favorite at our house.

Happy Dinnertime! XO- Wendy



*NEW* Ham and Cheese Scones on Studio 5

 Posted by at 8:30 am on March 8, 2016  Comments Off on *NEW* Ham and Cheese Scones on Studio 5
Mar 082016

I feel another cookbook may be coming to fruition. I’ve been getting all kinds of inspiration and I’m so happy to share it with you today. Here’s a great recipe from Studio 5, Ham and Cheese Scones. The flavor it out of this world, the texture is crisp on the outside, but soft in the middle, and you can’t just eat one…. I leave goodies with the crew of Studio 5 after each taping… and a producer messaged me later with this… “I ate 3. THREE!Thanks for lunch.”
Best compliment ever! Thanks Stephanie!

The recipe can be found at the bottom of the video or you can search “ham and cheese scones” on Studio 5’s website. XO Happy Baking!

*NEW* Chocolate Coconut no bake pie on Studio 5

 Posted by at 7:52 am on March 8, 2016  Comments Off on *NEW* Chocolate Coconut no bake pie on Studio 5
Mar 082016


Some of my favorite things to do is create new recipes. Well shopping is a close second…. and of course spending time with my family.  This time I felt inspired with chocolate and coconut, and for the dessert to be easy. And since it’s well, almost spring around here, why not a no bake dessert! Why not! My cookbook 101 Gourmet No Bake Desserts was the backdrop for this recipe, using what I learned while writing it, and you can get it here. It’s a great addition to your collection. It’s a real gem.

Chocolate Coconut No Bake Pie

1- 3.6 oz. pkg. Cook and Serve Coconut Cream Pie pudding mix

1 cup sugar

1/2 cup cornstarch

1/2 cup cocoa

Pinch of salt

2 eggs, beaten

2 cans 15 oz. lite coconut milk, plus whole milk to equal 5 cups total

1 tsp. coconut extract

1 cup crushed graham crackers

2 tbsp. sugar

3 tbsp. butter, melted

1 cup toasted coconut

Whipped cream for garnish

Chocolate eggs for garnish

In a medium sauce pan, mix together pudding mix, sugar, cornstarch, cocoa and salt. Add in eggs and milks. Whisk to combine. Turn on heat to medium, and continue to stir until pudding become thick, and starts to simmer. Remove from the heat and cool, stirring 2-3 minutes every 5 minutes until room temperature. Add the coconut extract to the cooled pudding, stirring to combine. Tip: Place a piece of parchment paper over the pudding to keep a “skin” from forming. Once the pudding is cooled, you can assemble your no bake pie.

Toasting the coconut: Preheat your oven to 350 degrees. Place the coconut on a cookie sheet in an even layer. Bake the coconut for 5-8 minutes, watching closely, as it can burn really quickly. Remove the coconut when it turns light to golden brown. Cool.

For the crust: place the crushed graham crackers, sugar and melted butter into a bowl. Add a little of the toasted coconut to the bowl for extra flavor. IMG_2264

(Benson, age 3- Baking, it’s a family affair)

To assemble: Place a tablespoon of the crust at the bottom of the small jar. Add 1/2 cup chocolate pudding. You can even your layer of pudding with a small spoon. Then pipe or dollop the whipping cream on top, sprinkle with the roasted coconut- how much or little you want. And top with the chocolate eggs for your nest.

Jars: I love using pretty jars for displaying these cute no bake desserts. You can also use plastic cups, small mason jars, or anything else you have in your pantry.

Happy Baking!