Category: Messages From The Heart

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 ūüôā


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 ‚ô•


(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 ūüôā

Me & The Birthday Blond


I love recreating Starbucks¬†pastries/cakes at home. ¬†It brings me back to a time of¬†¬†late night studying under terrible lighting, hunched over a table that barely had space for my textbook and lap top while sipping old coffee and¬†munching on dried out pastries….oh those were the days!¬†Which brings me to my point….every time I enjoy a baked good from Starbucks..they taste like they’ve been sitting in that display for days. When I make their pastries at home they taste fresh and full of flavor, not to mention the yummy aroma that fills up my house. Here’s an easy way to make Starbuck’s coffee cake:


(1) Box  of yellow cake mix (& the ingredients the mix requires)
(2) c. Flour
(2 1/2) c. Light Brown Sugar
(1) c. Butter or Margarine
(3) tsp. Cinnamon
(1) c. Pecan Chips

Directions Oven @ 350

(1) Follow instructions on back of the yellow cake mix box. ¬†Line a cake pan w/ parchment paper and spray with non stick spray. ¬†Spread mix in pan. (I know I didn’t really need to show a pic of this but look at my new ceramic egg crate holder from¬†Anthropologie!)


(2) Combine the rest of the ingredients. You should get a sandy crumble-like texture.  Do not over mix.  If the mixture seems too buttery, add more brown sugar until the texture gets a sandy/crumble look.



(3) Spread half of the mixture on top of the cake batter.  Place in oven and bake for about 20 minutes or until the cake is golden brown. Take cake out of the oven & let cool (The topping will sink to the bottom while in the oven creating a nice carmalization and taste through the cake.)


(4) Once the cake has cooled place the remaining coffee crumble on top of the cake. You want to make sure you cover the whole top area of the cake.  Place in the oven and bake for 8 minutes, or until the crumble is golden.


Cut up and enjoy! This truly one of my personal favorites! Xo, Pattycake








Very similar to a butter pecan cookie, these heart shaped linzer cookies will melt any Valentine’s heart. ¬†I used strawberry preserves but feel free to use any preserve you like ¬†‚ô• xo

It’s Amore-Makes 12 cookies

(1 1/4 c. Softened Butter
(1 1/2) c. Powder Sugar
2 (1/2) c. Flour
(3/4) c. Crushed Pecans
(1/4) tsp. Ground Cloves
(1/4) tsp. Cinnamon
(2) tbsp. Lemon Zest, Freshly Grated
(1) c. Strawberry Preserves
(1) 3″ shape heart cookie¬†cutter
(1) 1″ heart shape cookie cutter

Eat Your Heart Out- Oven @ 325

(1) Beat butter until smooth.  Slowly add 1 c. of powdered sugar until well mixed.  Combine 2 1/4 c. of flour and the rest of the dry ingredients  in one bowl.  Next, Combine all wet ingredients (minus the preserves)  in a separate bowl and add to dry mix. Refrigerate for 30 minutes.


(2) Separate the dough in half. Spread the remaining flour on a cutting board and roll out first half of the dough to 1/4 inch thick. Next use the larger size cookie cutter to cut out large heart shapes,  collect scraps, roll out and create hearts again until you have 12 cookies.

(3) Roll out out the second half of the dough and again use the large heart shape cookie cutter to make top cookie,  then use smaller sized cookie cutter to create smaller sized heart inside. Collect scraps, roll out, and create open hearts until you have 12 cookies.


(4) Spray a cookie sheet w/ non stick spray and let these studs bake for about 15 minutes or until golden brown on the bottom.  Take out and let cool for about 10-15 minutes.


(5) On the full heart cookies, place 1 tsp of jelly in the center, use the bottom of the spoon to lightly spread out jelly to edges, keeping a good amount of jelly in the center.

(6) Seal the deal with the top cookies by pressing the the open heart cookie down on top of the whole heart cookie.



(7) Use the remainder of the powder sugar to dust on and around the cookie.



♥Hope you and your loved ones have a Beautiful Valentines Day ♥

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!

Hi There!

A big passion of mine is baking and decorating desserts for all my loved ones, especially my boyfriend Patrick (who just may be the inspiration for the name of this blog ^^). ¬†Like most people who get into cooking, I’ve spent countless hours in front of the the TV watching cooking shows and reading cook books. ¬†While I’ve always love to cook, theres something about baking that just clicks with me.¬†¬†Maybe it’s because nothing smells as good as freshly baked bread or warms the heart like a perfect chocolate chip cookie. My¬†philosophy¬†on baking is that its simple and anyone can do it.¬†¬†It just takes a little patience, a good spatula, ¬†and a dash of love.¬†¬†I love re-creating old recipes, using store-bought ¬†mixes to create the perfect dessert, and coming up with new ideas.

Hope you enjoy!