Thursday, March 27, 2014

Funfetti Mug Cake for one.

What do you do with funfetti cake mix when half of the box was already used? Make a cupcake! I've seen a lot of recipes for making muffins in mugs and have yet to try one, but with this half box of cake mix predicament in front of me, this was the perfect opportunity to try to do some baking in my microwave. It came out amazing!

What could be better then the perfect cake portion for one that took a minute and 30 seconds to make? I'm sold and will be trying more recipes similar.

Here is the one I following, which I got from here.


- 8 Tablespoons Funfetti Boxed Cake Mix 
- 1 whole Egg Beaten 
- 1 Tablespoon Vegetable Oil 
- 3 Tablespoons Water
 1. Beat Egg
2. Add the rest of the ingredients in
3. Microwave for 1 minute 30 seconds.


Saturday, February 15, 2014

Toll House Cookie Bar

Cookies tastes really good in bar form. I think it is because it allows them to be thicker which allows for more of the soft gooey center to live. It is kind of like why Levain Bakery makes the best cookies weighing in at 6 ounces. Today I made your standard toll house recipe, but through it in a casserole pans. I also switched out the chips for peanut butter M&M's in lovely season Valentines Day colors.

Toll House Cookie Bar


- 1 1/8 cups all-purpose flour

- 1/2 teaspoon baking soda

- 1 teaspoon salt

- 1 cup (2 sticks) butter, softened

- 3/4 cup granulated sugar

- 3/4 cup packed brown sugar

- 1 teaspoon vanilla extract

- 2 large eggs

- 1 cup of chocolate chips or M&M’s (I used Peanut Butter ones!)

I got the recipe inspiration from here.

1.     Preheat the oven to 375° F. Grease 10 x 10-inch casserole dish 
2.     Combine flour, baking soda and salt in small bowl.  
3.     Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl.

4.     Add in the eggs,

5.     Then gradually beat in flour mixture.

6.     Fold in goodies

7.     Spread into prepared pan.

8.     Bake for 30 minutes or until golden brown.  

Sunday, February 2, 2014

Superbowl Sunday!

My sister has gotten into coconut oil, so when I saw this recipe I forwarded it along to her and my mom. They both were pretty amped up to try it, so when we were all together at the holidays we made them and I have to say, they were an epic hit. They have just the right amount of spice. Sometimes Gingersnaps can be too intense, but these are spot on. This was my first endeavor baking with coconut oil. It provides a great taste and texture, but you have to be patient. It add in the extra step of having to chill the dough, so if you need instant cookie gratification this isn’t the right cookie for you.

Because they were so tasty and because this dough is darker in color I was inspired to use it for my superbowl treat. Pictured is my second batch made to look like footballs!

My friends and coworker also provided rave reviews!

Here’s the recipe:

Soft Molasses Coconut Oil Cookies:


- 1 large egg
- 3/4 cup brown sugar, packed
- 1/2 cup coconut oil in liquid state
- 1/3 cup molasses
- 2 tablespoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon ground cloves (Second
batch I left this out and didn't miss it a bit!)
- 1/2 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 2 cups all-purpose flour
- 1 teaspoon baking soda

For cinnamon sugar coating:
- 1/2 cup granulated sugar
- 1 heaping teaspoon cinnamon


1. If your coconut oil is solid, microwave enough so that you get 1/2 cup at liquid state.
2. Combine the egg, brown sugar, coconut oil, molasses, and vanilla.
3. Beat on medium/high speed until well mixed and the mixture looks glossy, about 4 minutes.
4. Stop, scrape down the sides of the bowl, and add the cinnamon, ginger, cloves, nutmeg, and salt. 5. Beat on medium-high speed for another minute.
6. Stop, scrape down the sides of the bowl, and add the flour and baking soda. Mix again for about 1 minute.
7. Spoon dough out into two tablespoon mounds.
8. Place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. (Dough is too soft to bake right away. If you do they will be limp and flat and not cookie like. The coconut oil needs to re-solidfies.)
9. Preheat oven to 350F.
10. Combine cinnamon and sugar in a small bowl.
11. Roll each ball of dough through the sugary goodness.
12. Place balls on a baking sheets and bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, if you like a soft cookies or 9-10 minutes if you like firmer cookies
13. You are supposed to allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling, but sampling one is allowed!

 Molasses cookie actually are one type of cookie that taste better cooled. Naturally I eat a few warm, but the next day you will be even more pleased with your product!!

Averie was the genius behind the original recipe!

Wednesday, December 18, 2013

Annual Batch of Christmas Chex Mix

It has been called Christmas Crack before. People go crazy for it. I go crazy for it. My sis and I made it one year to give as Christmas gifts. In the process, we ate probably half of it and had to make another batch, so we actually had enough to give away. It is purely addicting and I can vouch for that from personal experience.

This time around I made it sans sister, which just isn't the same, but the result was just as good. I don't know why I had not posted this amazing and staple recipe in my life until now, but better late then never! The original recipe came from Nestle Tollhouse Swirl Morsels. They no longer make these, which is quite sad, but Christmas M&M's are a good stand in. 
Here's the recipe for our:

Caramel Popcorn Chex Mix

- 9 cups toasted corn cereal
- 4 cups popped popcorn
- 1 1/2 cups slivered almonds
- 1 cup packed light brown sugar
- 1/2 cup butter or 1/2 cup margarine
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 (10 ounce) package of morsels of some sort (If you go back in time to 2008, you can use the pretty Nestle Swirl Morsels)
- 1 (6 ounce) package dried sweetened cranberries


1. Preheat the over to 250°F
2. Grease a large roasting pan.
3. Mix cereal, popped popcorn and nuts in roasting pan.
4. In a medium saucepan combine brown sugar, butter and corn syrup.
5. Bring to a boil over medium heat, stirring constantly.
6. Boil, without stirring, for 5 minutes.
7. Remove from heat and immediately stir in vanilla extract and baking soda.
8. Pour evenly over cereal mixture; stir to coat evenly.
9. Bake for 45 minutes, stirring every 15 minutes.
10. Cool completely. Then stir in morsels and cranberries.

Tuesday, December 17, 2013

Tuscan Vegetable Soup

I do really like soup, but I feel every time I have made one from scratch (not counting chili is good!), I am not completely satisfied with how it comes out. It will be edible, but I won't look forward to having the leftovers. I have had a theory that soup taste better the longer it cooks and marinades. Soups made in a crock pot are probably best, but this soup has proved me wrong. In about 40 minutes, you are eating a flavorful bowl! 

Here's the recipe for Tuscan Vegetable Soup:

- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 2 cups of frozen spinach
- 1/3 cup freshly grated Parmesan, optional


1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
2. Defrost spinach in a microwave safe bowl.
3. Heat the oil in a large soup pot over medium-high heat.
4. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
5. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and spinach and cook for about 3 more minutes.
6. Serve topped with Parmesan.
Original recipe can be found here.

Sunday, December 15, 2013

Everything taste better in a jar

Mom and I are obsessed with Undercover Cupcakes from Cookie Confidential in Philly. Today we made our very own copycat versions!

I love drinking out of mason jars. Everything always seems to taste better in a jar! So why not put a cupcake inside one? Genius, right? Such a lovely presentation AND it allows for extra layers of frosting which helps fill my motto: the more frosting, the better!


1. Bake up any cupcakes of your choice.
2. After they have cooled, cut each cupcake in half horizontally. You will be using 1.5 cupcakes in each jar.
3. Prepare your favorite frosting and get it ready to pipe out. (You could also just spread it, but I found to get down deep into the jar it was easier to aim with the tip of a bag.)
4. Place your first layer of cake in the jar and pipe a layer of frosting on top.
5. Repeat process two more times.
6. Voila perfectly pretty jar filled cupcakes.

Monday, December 2, 2013

You know you are a cornbread fanatic when.....

These 3 events happen within a span of a week.

Sidecar Bar is my new favorite place in Philly. Because of this:

One of my favorite place to get cornbread is Whole Foods. They sell slabs out that you pay for by weight. While in NYC, I might have worked above a Whole Food and bought these on a daily basis. BUT to this day I have never had such a thrill as this:

Cranberry Cornbread!?!?!?!?! It's amazing! And only Philly is so lucky to have it!!!

I got home after Thanksgiving weekend and well whipped this up: