Category: Good for Large Crowds

I’ve always struggled with the idea whether cheese is a dessert or not. I really started to question it when I would see it on the appetizer section and on the dessert menu–at the same restaurant! All I know is that I love it! I’ve come to terms with the fact that cheese is great no matter what meal it goes along with, it just needs the right wingmen of flavors to define it. My boyfriend (Patrick aka Pattycake) got me really into brie in grad school, after that my taste buds went wild and I started trying some of the more exotic cheeses. These days I rarely entertain without a good cheeseplate on the table. Click here to see how I assembled the plate and the goodies that I put along with it. 

Just wanted to share a few photos with you.  I made a cupcake table for one of my best friend’s bridal shower yesterday. The flavors: Sweet Lemon with Lemon Frosting & Lemon Zest, Chocolate with Vanilla Frosting and candy pearls, Rich Chocolate with Vanilla Frosting and Peacock Design, Carrot Cake and Cream cheese frosting, and lastly French Vanilla with Vanilla Frosting and Candy Pearls. Hope you enjoy!

96 Cupcakes!

Anything with lemon zest always looks so lovely!

Behind The Scenes Footage 🙂

Hi there!  Hope everyone is having a wonderful week. I’m back from my baking hiatus!  Here’s a great cookie recipe for all my chewy cookie recipe lovers. I made these recently for Mother’s Day, they’re were such a hit!  Hope you enjoy!

Ingredients :(Makes 48 medium sized toffee cookies (cut the recipe exactly in half if you want to make 24)

(4 1/2) c. Flour
(4) eggs
(2) tsp. Vanilla
(1 1/2) c. Sugar **Plus some extra for sprinkling
(1/2) c.  Light Brown Sugar
(1) c. Butter, Unsalted, Melted
(1) tsp. Baking Soda
(20) oz. Heath Bar Chocolate Candies
Pinch of salt

Directions: Oven @ 350

(1) Throw health bars in a food processor, grind them down until they look like this ->
Transfer the candies into a second large bowl and add flour & baking soda

(2) In the same food processor, no need to wash again, add the sugars, butter, vanilla, and salt

(3) Combine the two batters together in the large bowl.  Finally add the eggs and mix until well incorporated. You always want to treat your eggs w/ the most care when you bake-think of them like you would your grandma 😉 

(4) Scoop out a generous tablespoon full of dough, roll into a ball and place on a cookie sheet lined w/ parchment paper.  A regular sized cookie sheet should hold 12 cookies, make sure they are spread 1 1/2 to 2 inches apart. Place in the oven for about 11 minutes.

 The key here is to take them out when they look almost done because they will continue to cook and harden when you take them out.  I usually judge it by when they look ready but feel slightly raw.

(5) Taken them out and sprinkle with a little sugar when they’re hot, let cool and serve!

Happy 60th Birthday to my amazing mom! As a tribute to her, today’s post is a Blondie recipe….she’s the iconic blond in my family! Love you so much


(3/4) c. Sugar
(3/4) c. Brown Sugar
(1) c. Flour
(1 1/4) sticks butter (eqiv to 5/8 c.)
(1)  Egg
(1) Tbsp. Vanilla
(1 1/4) c. Semi Sweet or Milk Chocolate Chips
(1/4 tsp.) Salt

Directions Oven @ 350

1. Combine Sugars and butter, Mix until smooth

2. Add egg and vanilla (do not over mix)

3.  Add the remainder of the ingredients and mix until incorporated completely



4. Line a medium sized cake/brownie pan with parchment paper and spray with non stick spray.

5. Bake in oven for approx 30 minutes or until the top of the blondies are golden.

6.  Let these hot blondes cool completely or you’ll have a hard time cutting (they’re pretty gooey!)

7.  Cut up and serve! You should get about 12small/medium sized blondies 🙂

Me & The Birthday Blond










Last night, one of my closest friends in the world came over to learn some baking tips and techniques.  One of the treats we made is such an old recipe that I’ve been making for years.  If any of my family members are reading this, I know you’ve see this one before. If you’re a orange/chocolate lover, you’ll fall in love.  You can substitute the orange marmalade for any marmalade flavor of marmalade/jam you like. Raspberry jam would be excellent here. PS this recipe is so easy!


-(2) tsp. vegetable oil
-(12 oz./ small jar size) Orange Marmalade
-(3/4 c.) Semi-sweet chocolate chips
-(1/4 c.) Chopped Pecans
-(1/4 c.) Chopped Hazelnuts
-Store Bought  sugar cookie dough (aim for around 20 oz or whatever will fill up your cookie sheet) (use can you use favorite sugar cookie recipe here to substitute)

Jam It Out

(1) Roll out sugar cookie onto a greased cookie sheet.  Press into the cookie dough so the top ingredients will eventually incorporate nicely.  Bake until golden brown on top, then let cool.

(2) Combine both nuts and toast in a pan on medium/high heat.  Move the nuts around frequently so they don’t burn. You’ll know they’re ready when the nuts get very fragrant.

(3) Boil a small pot of water.  Once boiling, lower the heat and place a heat-safe bowl with the chocolate chips and vegetable oil on top of the pot.  Stir chocolate until completely melted.

(4) Using a butter knife spread marmalade on top of cookie.  Next, drizzle chocolate all over the marmalade and place nuts on top. Cut up in 12 squares and enjoy!

Happy New Year Foodhearts! Let’s sign off 2010 with a bang! This elegant chocolate cake is a beautiful to serve at your New Years Eve get together. I’m taking mine over to a NYE pre-party potluck dinner tonight (spoiler alert to my buddies). See you in the new year-with a week full of low-fat recipes. Gym starts Saturday morning right?


(2) 9″ Round Pans
(2) tsp Vanilla extract
(2 1/4) c. Sugar
(1) tsp. Vegetable Oil
(4) Eggs
(2 sticks/1 cup) Butter-Room Temp
(1/2) tsp Baking Powder
(2) tsp. Baking Soda
(2 3/4) Flour
(1 1/2 c.) Milk Chocolate Chips
(1 1/4) c. Cocoa powder-unsweetened
(2) c. Buttercream chocolate or chocolate frosting
(2) c. Boiling Water
Pinch of Salt

5,4,3,2,1! Set oven to 350

(1) Beat together sugar & butter until fluffy.  Add in the eggs one by one, mixing thoroughly.

(2) Place cocoa powder into another bowl and pour boiling water on top.  Mix well and let cool.


(3) Add baking soda, baking powder, vanilla, and salt to the butter mixture.

(4)  Slowly add the chocolate mixture to the flour mixture. Make sure some of the chocolate mixture has blended well with the flour ingredients before adding more chocolate.



(5) Spray the 2 9″ inch pans with non stick spray and divide the batter in half.  Bake cake for 25 minutes or until you stick a fork in it and it comes out clean.



(6) When the cake is almost cooled but still a little warm, flip the cakes backward on to plate or work surface.  Working on the cakes bottom use a teaspoon to dig out a small flat circle from both cakes.  The circle should be about 3/4 inch deep and about the size from your middle finger to your thumb if you making a circle with your hands.  Pour in 3/4 of a cup of chocolate chips into each open circle space. Push down on the chocolate chips a little so they melt and ooze into the chocolate cake.  Fridgerate both cakes for one hour.

(7) When completely cooled frost one of the cakes. Place the second cake on top and work around the edges of the entire cake covering everything besides the top cakes circle of chocolate chips. (You can use some extra chocolate chips here to cover any lines left over from the cut outs of the center of the cake)

(8) Heat a small pot of water.  Once boiling place a heat-safe bowl on top with the remainder of the chocolate chips and vegetable oil in it.  Stir frequently, melting the chocolate chips and then drizzle on top of top circle of chocolate chips.

Place on a cake platter and serve.  You can add berries around the cake platter to give the dessert more color if you desire.  Happy 2011!

I made this cake for my nephews birthday.  I can’t believe I’ve been an aunt for 11 years already!  He loves anything apple related (the company not the fruit unfortunately) and personally requested I make his cake this year.  I knew I couldn’t disappoint.  Because the apps themselves took awhile to decorate the frosting and cake mix is store bought from a bake shop near my house that makes their owns frostings/cake mixes.

The inside of the cake is a double chocolate.  I made the cake, cooled and set aside for later.

I created the apps out of this square muffin pan that has slots shaped like apps. I filled them up halfway and once cooled flipped them over and worked on their bottoms for a straight surface.

I next created the apps.  I suggest creating a work station with tons of butcher paper under you so you don’t make a huge mess. The apps are: (in order from right to left) mail, google maps, camera, weather, ipod, clock, calculator, notepad, phone, facebook app, and sms/text center.

Lastly, I  covered the base of the cake with black frosting which I made out of butter-cream chocolate frosting and black food coloring. I then placed the apps on top and creating small cuts on the top and bottom as the on/off and navigation button.

Tech fans & Foodies Rejoice! Happy Birthday Daniel!

Saturday was my family’s Hannukah Party.  I wanted to make something special for everyone to enjoy.  I chose 5 different flavors (I still can’t pick my favorite) to take everyone’s sweet pallet on a ride.  Each brownie was made with store-bought brownie mix which I then turned into something special.  I’ll go through each brownie so you can make 1, 2, 3, 4 or even all 5 for your loved ones 🙂

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