Category Archives: Baking

White Chocolate Chip Pumpkin Swirled Brownies


So after much research and contemplation, I finally found something I wanted to make for hubby since his obsession with any pumpkin dessert is enormous! So tonight I made him White Chocolate Chip Pumpkin Swirled Brownies. He has yet to try it, but I am sure he will love it! I am not really a pumpkin lover but I did it out of love…  🙂 oh! what we do for our men!

I used a Betty Crocker brownie mix and to that I added white chocolate chips. Then over the top, I put the following topping and swirled it. It was so EASY, QUICK, AND SIMPLE!  I was thinking about putting them in muffin tins but I was too lazy lol but I am sure they would make great bite size brownies easy to pack for lunches or for on the go.

1 package (3 oz) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon


Trim Your Electric Bill With these No-Cook Recipes


Chocolate Peanut Butter Frozen Bars

Cost: $1.78, or $0.15 per serving

Dietician Brenda Ponichtera, the author of Quick and Healthy, makes a frozen treat that is both decadent and diet-friendly. Line a 9” by 13” pan with graham cracker squares. In a separate bowl, prepare two packages of chocolate pudding according to the package directions but using only three and one-third cups fat-free milk.  Beat in one-quarter cup peanut butter. Spread mixture on top of graham crackers and then top with another layer of crackers. Freeze for four hours, and then cut into squares.

Banana “Ice Cream”

Cost: $1.45, or $0.36 per serving

No ice cream maker necessary for this faux ice cream from Happy Herbivore blogger Lindsay Nixon. Just throw two frozen bananas into a food processor with a quarter-cup non-dairy milk plus a quarter-teaspoon each of vanilla extract and cinnamon. The chilled, blended banana mimics the texture of ice cream perfectly.

Tangy Watermelon Salad

Cost: $6.20, or $0.62 per serving

This recipe from Jill Ross of Gooseberry Patch is not your average fruit salad. Cube a watermelon (about 14 cups) and mix with one thinly sliced red onion. Set aside. In a small bowl, combine three-quarters cup orange juice, five tablespoons red wine vinegar, two and a half tablespoons honey, a tablespoon finely chopped green pepper, a half-teaspoon salt, a quarter-teaspoon pepper, a quarter-teaspoon garlic powder, a quarter teaspoon onion powder, a quarter-teaspoon dry mustard and three-quarters of a cup of oil. Pour dressing over watermelon and mix gently. Refrigerate for two hours.

Stuffed tomatoes

Cost: $1.80, or $0.90 per serving

Joan Jacobsen of Baby Boomer Way makes stuffed tomatoes by cutting the tops off two large, firm tomatoes and scooping out the insides. In a bowl, mix a 12-ounce can of tuna, a stalk of finely chopped celery, a quarter-cup of chopped red onion, half of a ripe avocado and the pulp of the tomatoes. Add the juices of half of a lemon and salt and pepper to taste. Mix all together with a fork, and then place into tomato shells. Chill, then serve.

Strawberry Mint Lassi

Cost: $3.65, or $0.91 per serving

“Mint, yogurt and ice work collectively as a trilogy of coolants,” says Gurapeet Bains, the author of Indian Superfood. Place in a blender nine ounces of hulled strawberries, a few fresh mint leaves, seven ounces plain yogurt, a large handful of ice and sugar to taste. Blend together until smooth.

Cold Cucumber Yogurt Soup

Cost: $3.71, or $0.93 per serving

Cumin and peperoncini and a kick to this cold soup recipe from Anne Maxfield of Accidental Locavore. Blend, chill, enjoy.

Watermelon Gazpacho

Cost: $12.55, or $1.25 per serving

For a refreshing cold soup, Chef Eric Gruber of Shore Lodge and Whitetail Club in McCall, Idaho, pairs a peeled, diced seedless watermelon with more savory fare. Blend the watermelon in a blender in batches with 10 diced Roma tomatoes, two diced red onions, two peeled, seeded and chopper cucumbers, two seeded and diced jalapenos, one seeded and diced poblano, two quarts of V8 vegetable juice, a quarter-cup lemon juice, a quarter-cup lime juice, a bunch of chopped cilantro, a tablespoon Tabasco sauce, a tablespoon sriracha sauce, a quarter-cup olive oil and salt and pepper to taste. Refrigerate overnight and then pass through a medium mesh strainer to remove any remaining chunks.

Brioche & Baked Apple Pies


I apologize for the long hiatus, but I’ve been busy. Anyways, I got some baking done and here are the pics with recipes! The baked apple pies were a huge hit because my husband LOVES apple pies. This was a quick and easy way to make them without having to make the dough. Simply use canned biscuit dough that you can get for about $2.00. I also cut out a lot of calories, by not frying them in butter. Instead, pop ’em in the oven and they are just as delicious.

Now, the brioche took some time. It’s a two day process, but so worth it. I was inspired to make it because the other night hubby and I were watching Throwdown with Bobby Flay and he made brioche for stuffed french toast throw-down. After much googling, I found a reasonable recipe that didn’t call for 4 or more cups of flour! With just hubby and I, it would be a waste to bake in such a large quantity. The bread was so soft, flavorful, and supple. It just melted in your mouth. YUM! Overall, both recipes turned our great.

Baked Apple Pies

Home Made Brioche

Topped with Sesame and Black Seeds

Baked Apple Pies


  • 2 tablespoons butter
  • 4 McIntosh apples, peeled, cored, and sliced, or 1 can apple pie filling
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1 (8-piece) container refrigerated flaky biscuit dough
  • 2 tablespoons water
  • Powdered sugar


Filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.

When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork.

Bake in the oven at 350 for 20 minutes till golden brown.


1 3/4 sticks (7 oz, 196 g) unsalted butter
1/4 cup (60 mL) milk
2 1/4 tsp (9 g) dry yeast
2 cups (280 g) bread flour, divided
2 tbsp (21 g) granulated sugar
1/2 tsp (3 g) salt
3 eggs

1. Warm milk for 20 seconds. Pour in bowl and add yeast. Let it sit for 15 minutes.

2. Add flour 1/2 cup at a time.

3. Add room-temperature eggs one at a time and mix.

4. Add salt. Don’t leave it out.

5. Cube the room-temperature butter and add slowly till fully incorporated.

6. Cover and let it sit in a warm place, preferably in the oven for 4-5 hours.

7.  Dough will double in size. Punch it down to release the gases.

8. Wrap tightly in plastic wrap and refrigerate over night.

9.  Next day, remove from plastic and knead.

10. Spray loaf pan lightly and form dough into a log and place in the loaf pan.

11. Spring sesame seeds and black seeds on top of desired.

12. Bake at 350 for 25-30 minutes till golden brown.

A Pleasant Night


Who doesn’t love to lounge around all day on Sunday and get served a scrumptious dinner including a mouth-watering dessert, all homemade by none other than  your wonderful hubby??? I, for one, had the opportunity to enjoy delicious cooking by my wonderful hubby last night. It was nice because for once, I wasn’t the one racking my brain about what to cook for dinner! Besides, he enjoys cooking for us when he has the time too. So for dinner last night, he made mouth-watering chicken fajitas AND Chocolate Lava Muffins with cream cheese frosting!! YUM!  It turned out fantastic.  The recipe is by Alton Brown, who many of you may know from shows such as Good Eats, Iron Chef America and a few others. I, personally am not a big fan of his shows because I simply find them to be too nerdy! Sure, they are informative but it’s almost like watching a science show!  Here is the simple and easy to follow recipe that he used from Food Network. Try it out for yourself!

Chocolate Lava Muffins


  • 8 ounces semisweet chocolate chips
  • 1 stick butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 4 eggs
  • Butter, to coat muffin tin
  • 1 tablespoon cocoa powder
  • 1 cup vanilla ice cream
  • 1 teaspoon espresso powder


Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.

Cream Cheese Frosting



In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

Making Your Own Self-Rising Flour


Today, I wanted to make my own butter rolls at home and the recipe called for self-rising flour. I was about to go to the store to get some, but had a feeling I should google it first. Sure enough, I found out how to make my own. It’s really simple and basic. Anyone can do it. Check it out below!

What You Need:

  • all-purpose flour
  • salt
  • baking powder

Here’s How:

  1. Using a dry measure, measure the desired amount of flour into a separate container.
  2. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
  3. Mix to combine.


  1. You can use self-rising flour in yeast bread recipes, but you’ll need to omit the salt.
  2. If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder.


“I Love You” Parfaits


Like I mentioned in my previous posts, we are all about DESSERTS! We have dessert time together almost every night of the week. It ranges from ice cream, pies, cakes, cookies etc. Tonight, I decided to make my hubby a lovely treat. I named it the “I Love You” Parfait because when you look it and most certainly when you eat it you feel loved by the who made it for you! Hubby definitely enjoyed this treat tonight. Check out my recipe and pics below!

Layers of Goodness!


“I Love you” Parfaits


– 2 apples (peeled, cored, diced)

– 1 orange (peeled, diced)

– Zest of one orange

– 1 teaspoon of nutmeg

– 1 teaspoon of cinnamon

– t teaspoon of pumpkin pie spice

– 1/4 cup of white grape juice

– Almonds (roughly chopped)

– Raisins

– Granola

– 3/4 cup yogurt

– 13 ginger snaps

– 1/4 cup brown sugar

– 1 teaspoon vanilla extract

– 3 tablespoons butter

– 2 goblets


1. Place sauce pan on low heat. Add butter, brown sugar, vanilla extract, nutmeg, cinnamon, orange zest, pumpkin pie spice. Stir till well mixed and the sugars start to caramelize.

2. Add white grape juice and stir.

3.  Next, add apples and oranges. Stir well till they are completely coated.

4. Cover pan and turn heat on low. Let it cook down 5-7 minutes till the apples are nice and tender.

5.  Turn off heat and let it cool completely before assembling the parfait.

6. Break ginger snaps in half and put three in each goblet.

7. Next, add 2 spoonfuls of the apple mixture on top of the ginger snaps.

8. Add granola, raisins, almonds as desired.

9.  Then, add two tablespoons of vanilla yogurt.

10. Repeat steps 7-9 till all ingredients are used up.

11. Garnish the top with raisins, granola, and almonds.

12. Let the goblets chill in the fridge for 2 hours before serving.

Yields: 2 servings

Garlic Herb Cheese Rolls


Today, I woke up fairly early because hubby had to get homework done on the computer. You are probably wondering what that has to do with my sleep. Well, the computer is a foot away from my bed and I can’t sleep with constant typing and clicking. I woke up and relocated to the couch in the hopes of continuing my much needed sleep. That was a dream. The cat was constantly meowing and even decided to invite herself on the couch to cuddle with me and lick my foot.30 minutes later hubby put in a request for his breakfast! So I dragged myself up and made chocolate chip waffles drizzled with honey butter in the waffle maker. Shortly, thereafter I got a load of laundry done.

All of this before 1pm on a Sunday is quiet astonishing.

This was peanut butter stuffed French Toast that I made for hubby Saturday morning!

As hubby continued to work on his homework, I retired to the couch again. But this time, I wasn’t sleeping. I was racking my brain for ideas as to what I should make for dinner. Finally, I decided to make Chicken Biryani. I had to send hubby to the store for sour cream which luckily was on sale. I also asked him to pick up some yeast and cheese. While he was at the store, I decided I wanted to make these cheese rolls. I’ve been wanting to make bread for a while, but without yeast its pretty hopeless.

I found a basic recipe for dough and added cilantro, parsley, dill and garlic. I then stuffed them with Asiago and Provolone cheese. They turned out so delicious. The recipe stated it would make 12 rolls. That was an understatement. I made close to 25 rolls!

I also toasted cumin seeds, black seeds and sesame seeds to top off the rolls.

Kneaded Dough


Toasting all the seeds


Nice & Golden Brown!

About to go in the oven

YUM! Ready to Eat!