Friday, May 27, 2011

Diet Cherry Coke Cake

This is a great cake recipe for those that are dieting… probably the oldest recipe in the book, but I just love it!  Lots of variations with cake batters and cokes that you can mix, but this one is my favorite since I love chocolate cake and Diet Cherry Coke!
1 (18 ounce) devil food chocolate cake mix
1 (12 ounce) can Diet Cherry Coke (you can substitute for your coke of choice)
¾ cup of semi sweet chocolate chips
1 (8 ounce) container of cool whip  (or you can whip up your own whip cream but this is a "lighter" version)
Preheat oven to 350 degrees
Grease a 9x13 pan (you can use a cupcake tin as well)
Combine cake mix, Diet Cherry Coke and chocolate chips in a large mixing bowl. Mix on low to medium speed until all ingredients are combined.
You will be tempted to add the eggs and oil… DON’T… it’s a simple cake with amazing results with just the Diet Coke!!
Pour the batter into a 9x13 pan. VERY IMPORTANT: Bake 5 minutes less than the recommended time indicated on the box, otherwise, the cake will dry out.  Cake is done when a fork or toothpick inserted in the middle of the cake comes out clean.
When cooled, frost with Cool Whip topping.  Garnish with fresh mint or cherries! Enjoy!

Thursday, May 26, 2011

A gift from a friend..

Ok, so if you didn’t already know this about me, I am in-love with Starbucks… love their iced-lattes and their iced teas…frappe’s are close behind!  I was blessed to receive from my sweet friend, Chelsie a TRENTA plastic cup for Mother’s Day, but I think it was more of an “I love you” gift (look at this thing..its ginormous)… now if you haven’t had a TRENTA size cup, you are in for a “real” treat… this 31 ounce size cup is HUGE and larger than the Venti which is only 24 ounces!  You have to experience it to believe it!  Many Starbucks locations do not carry, and is not listed on the menu. Thank you, Chelsie… you make my heart smile!
"A man that hath friends must show himself friendly: and there is a friend that sticketh closer than a brother."

Proverbs 18:24

Cappuccino Cheesecake

This ranks top as one of my favorites and easiest desserts.. and if you are like me and love coffee… you gotta try this cheesecake!  Definitely a coffee lovers dream!

2 pkg. (8 oz. each) cream cheese, softened (I use low-fat)
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Tbsp. milk (I use non-fat)
2 Tbsp. Instant Coffee or cappuccino
1 Tbsp of rum or brandy (I had to go there)
1 OREO Pie Crust (6 oz.)

Preheat oven to 350°F. Beat cream cheese, sugar, vanilla and rum with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
In a small pan, warm milk and add instant coffee; stir until dissolved. Add to batter; mix well. Pour into crust.
Bake for 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
Recipe modified from Kraft

Monday, May 23, 2011

Nutella S'mores

Ok, I just like to kick my desserts up a notch… we’ll this is a basic s’more recipe with a kick of Nutella… Trust me, you will never be the same after eating one of these babies!  J

4 Honey Grahams, broken in half (8 squares)
4  marshmellows, toasted
1 HERSHEY'S Milk Chocolate Bar (1.55 oz.), quartered
4 tablespoons of Nutella (oh yea)

Fill graham squares with nutella and chocolate squares.  Toast 4 marshmellows over stove or campfire and mash… mmmm
Makes 4 s'mores.

Strawberry Mousse Madness

This recipe is perfect for the warm summer months ahead!  Have loved making this, looks amazing as the strawberries “float” in the Jell-O mold!  Perfect for potlucks and super easy to make!  Enjoy!

1-1/2 cups boiling water
1 pkg. (6 oz.)  Jell-O Strawberry Flavor Gelatin
1 cup cold water
1-1/2 cups sliced strawberries
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Place strawberries in 6-cup mold; cover with 2 cups gelatin.
Refrigerate 30 min. or until gelatin is set but not firm. 
Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Whisk in 2 cups Cool Whip and whip until well blended. Spoon over gelatin layer in mold.
Refrigerate for 4 hours or until firm. Unmold. Serve topped with remaining Cool Whip.

Recipe courtesy of Kraft 

Tuesday, May 17, 2011

Hands Down The Best Bread Pudding

This is by far is my favorite bread pudding recipe, super easy and by the Queen of butter, Paula Deen! I have revised this recipe quite a bit as I do so many of my recipes to make it taste a little more on my sytle...but still LOVE HER!   Enjoy~
1 cup granulated sugar
5 large beaten eggs
1 cup milk
1 cup of heavy whipping cream
2 teaspoons pure vanilla extract
1 1/2 loaves of cinnamon raisen bread (the thicker the better..I use Panera's Cinnamon Raisen bread) cut into cubes.
3/4 cup packed light brown sugar
1/2 stick butter, softened
For the sauce:
1/2 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup dark rum... YES, this adds a KICK like no other!
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 1 hour.
In another bowl, mix and crumble together brown sugar, and butter.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium to low heat. Be careful not to scamble the egg, just temper it...Stir together until the sugar is melted. Add the dark rum, stirring well. Pour over bread pudding. Serve warm or cold with a dallop of whip cream.

Grandma Spinelli's Anise Cookies (Biscotti)

This recipe is priceless and from an extraordinary lady…Mark’s Grandma Spinelli!  I remember walking into her kitchen on Sundays after church and smelling all the aromas of an Italian meal being made…and there in the corner sat a cookie jar (which I cherish now that she has passed away) that would be filled with her delicious biscotti.   As a gift the year before she died, she hand wrote her recipe for Anise cookies and gave it to each of her grandchildren…so now, every time I make her biscotti, I think of how grateful I was to have her in my life and how wonderful it is to have HER recipe!

2 cubes of butter
1 ¾ cups of white sugar
6 eggs
¼ teaspoon of salt
1 teaspoon of anise oil or 1 tablespoon of anise extract
2 teaspoons of baking powder
1 teaspoon of baking soda
1 tablespoon of vanilla (I like pure vanilla, but you can use extract)
5 cups of flour
Nuts (optional) I use slivered almonds but any kind can be used!

Preheat oven to 350 degrees.   Spray cookie sheet with Pam.  Cream butter and sugar well with electric mixer.  Add eggs one at a time, when well blended; add anise, vanilla, salt, baking soda, baking powder and nuts.  Stir in flour by hand.  Mixture will be thick and clumpy.
On cookie sheet, form rows of dough with teaspoons about 1 inch apart – you will get 4 rows on a large cookie sheet.   Bake for 15 minutes until they are light tan in color.  Remove from oven and cut the cookies in strips diagonally.  Turn cookies to their side and return to oven.  Bake for another 8-10 minutes until lightly toasted.

You can make your own icing from milk and powdered sugar or dip the end of each biscotti in white chocolate (my favorite). Store in an airtight container.
ENJOY with a cup of coffee (my kids like to dunk their biscotti…so do I!) J   Bet you can’t have just one!

Sunday, May 15, 2011

Common Ingredient Substitutions

Here is my go to "cheat sheet" ..has helped me several times in substituting ingredients that I didn't have... hope that you find it helpful as well~




Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch 1 teaspoon1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix 1 cup1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder1 teaspoon1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer 1 cup 1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy 1/4 cup 1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs 1 cup 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken1 cup 1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar 1 cup, packed1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted) 1 cup1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)1 cup1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk1 cup1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese1 cup shredded 1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil1 tablespoon chopped fresh1 tablespoon chopped fresh parsley
Chicken base1 tablespoon1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet) 1 ounce 1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened) 1 ounce 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup 1 (10.75-ounce) can 1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup 1 cup 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese 1 cup 1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs 1 cup
1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon butter
Cream (heavy) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped) 1 cup 1 cup frozen whipped topping, thawed
Cream cheese 1 cup 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar
Crème fraiche 1 cup Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg 1 whole (3 tablespoons or 1.7 oz) 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk 1 cup 1 cup light cream
Farmer's cheese8 ounces 8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking 1 cup 1 cup applesauce OR 1 cup fruit puree
Flour--Bread 1 cup 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake 1 cup 1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising1 cup 7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin 1 tablespoon, granulated 2 teaspoons agar agar
Ginger--dry 1 teaspoon2 teaspoons chopped fresh ginger
Ginger--fresh1 teaspoon, minced 1/2 teaspoon ground dried ginger
Green onion1/2 cup , chopped1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts 1 cup whole 1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh1 tablespoon chopped fresh 1 teaspoon (chopped or whole leaf) dried herbs
Herring 8 ounces8 ounces of sardines
Honey1 cup1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce1 teaspoon3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup1 cup1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard1 cup1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
Lemon juice1 teaspoon1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest1 teaspoon1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice1 teaspoon1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest1 teaspoon1 teaspoon lemon zest
Macadamia nuts1 cup1 cup almonds OR 1 cup hazelnuts
Mace1 teaspoon1 teaspoon nutmeg
Margarine1 cup1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise1 cup1 cup sour cream OR 1 cup plain yogurt
Milk--whole1 cup1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint--fresh1/4 cup chopped1 tablespoon dried mint leaves
Molasses1 cupMix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared1 tablespoonMix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion1 cup, chopped1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice1 tablespoon1 tablespoon other citrus juice
Orange zest1 tablespoon1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese 1/2 cup, grated1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley1 tablespoon chopped fresh1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni1 ounce1 ounce salami
Raisin1 cup1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white1 cup, cooked1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta1 cup1 cup dry cottage cheese OR 1 cup silken tofu
Rum1 tablespoon1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron1/4 teaspoon1/4 teaspoon turmeric
Salami1 ounce1 ounce pepperoni
Semisweet chocolate chips1 cup1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped1/2 cup1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening1 cup1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream1 cup1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk1 cup1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce1/2 cup4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken1 cup1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk1 (14-ounce) can3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking1 cup1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying1 cup1 cup lard OR 1 cup vegetable shortening
Vinegar1 teaspoon1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar1 cup1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine1 cup1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry1 (.25-ounce) package1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast
Yogurt 1 cup1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Courtesy of

National Chocolate Chip Day

May 15, 2011 is...
"National Chocolate Chip Day"
Chocolate chip cookies, chocolate chip pancakes, chocolate chip muffins -the possibilities are endless for what you can make with chocolate chips! The original chocolate chip cookie was invented by Ruth Graves Wakefield in the 1930's at her Toll House Inn in Whitman, Massachusetts. Ruth was going to cook chocolate cookies for her guests, but she ran out of baker's chocolate. When she substituted chopped up semi-sweet chocolate bits for the baker's chocolate, Ruth discovered that the bits did not melt into the dough as baker's chocolate does.
However, her cookies became an instant hit with her guests and have since become a favorite cookie throughout America and the rest of the world! In fact, approximately 25 percent of the cookies baked in the United States today are chocolate chip cookies.
To celebrate National Chocolate Chip Day, pick up a bag at the supermarket and bake something that calls for chocolate chips in the recipe. Or, just buy some warm and gooey chocolate chip cookies from your local bakery to celebrate! Mmm!

Saturday, May 14, 2011

Strawberry Cream Freeze

Summer is quickly approaching, and this is one mix that you definitely need in your freezer!  SO yummy and versatile!  Trust me, your kids will LOVE it!  Perfect for any party or social gathering!

1 pkg. (8 oz.) cream cheese, softened
1 cup cold milk
1 pkg. (3.4 oz.) Jello vanilla flavor instant pudding
1 1/2 cups thawed cool whip
20 Nilla wafers, coarsely broken
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in cool whip, Nilla wafers and berries. Swirl in ice cream topping.

PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings. 

Recipe adapted by: Kraft

Angela's Toss Cake!

This is the easiest cake know to man, but the results are FABULOUS!  It’s technically called a Dump Cake, because you just “dump” all the ingredients in, but I am renaming it to a TOSS Cake...sounds nicer! If you're in a bind and need a quick yummy treat, look no further!  This is the cake for you!
I have substituted the cherry pie filling for strawberry filling and apple filling as well and have also used different cake mixes too- there are so many yummy combinations that you can experiment with! 
1 package of yellow cake mix (do not combine ingredients on box, you just need the DRY mix)
½ cup of butter
1 (21 ounce) can of cherry pie filling
1 (15 ounce) can of crushed pineapple
8 ounces of chopped walnuts or pecans (optional)
Preheat oven to 350 degrees
Spray a 9x13 baking dish with cooking spray. 
Toss cherry pie filling into dish and spread evenly. 
Add crushed pineapple on top.  
Sprinkle dry cake mix over cherries and pineapples, Do NOT stir (you will be tempted, but don't...will look messy, but remember, this is a Toss Cake).
Sprinkle your nut of choice over top. Cut butter and spread evenly over the cake.  Bake for 35 minutes or until golden brown.  Serve warm with vanilla bean ice cream and coffee (now, we’re talkin’) J

My New TJ's Find

Earlier this week, I was on my Trader Joes run (love that store) and found this AMAZING product and had to share… if you were in the “know” already, I am sad that this wasn’t shared with me! J   
Anyways, it’s called “Natural Toasted Oat Bran” and I am obsessed!  You can toss it in anything; it’s virtually flavorless but packs in a TON of dietary fiber, soluble fiber, insoluble fiber and protein!   What a great way to add some “good stuff” to your meal (and get your kids to eat it without them knowing)… PLUS, fiber is a great part of any diet! 

Best Foods for Runners

Found this article on StumbleUpon and loved it... had to post! For my fellow runner friends, this is amazing!

 I have been an avid runner since I was 16. I love it, and it’s definitely one of my passions. For years, friends have asked me to come up with recipes for runners. Instead, I thought I would research what are the best foods and write about it. Here are some of my favorites:
1. Wild Salmon-Wild salmon is an excellent source of omega 3 fatty acids which boost heart health and nerve system functioning. Some doctors even say omega-3′s can help with post-run achy joints.
2. Almonds-High in antioxidants, protein and vitamin E, almonds are a wise choice for a runner’s snack helping to prevent achy muscles.
3. Quinoa-This complex carbohydrate (pronounced Keen-wah) is a great energy source filled with fiber, B vitamin, zinc and magnesium which are so helpful to runners. One-fourth cup of dry of quinoa has 172 calories, 6 grams of protein, 31 grams of carbohydrate and 3 grams of fiber, and it’s also gluten-free.
4. Kale-This member of the cabbage family has high levels of vitamin C, vitamin B6, vitamin K, vitamin C and fiber. It is one of the most antioxidant filled vegetables.
5. Bananas-This great pre-workout or post-workout food is a great source of carbohydrates and potassium. That is why you will always find bananas offered at the end of races.
6. Eggs-Eating one egg offers a great source of vitamin K and protein which aid in promoting healthy bones and muscles. I like to purchase the organic omega-3 enhanced eggs.
7. Blueberries-Filled with vitamin C and potassium, these can help the body repair itself after long, hard runs.
8. Edamame-This great snack is filled with protein, fiber, iron, potassium, magnesium, vitamin K and vitamin C. It’s a great snack option loaded with health benefits.
9. Yogurt-Low-fat yogurt has a good source of carbohydrates and protein, and Greek yogurt has less carbs and even more protein. Both are great sources of calcium which is important for runners to help prevent stress fractures and osteoporosis.
10. Oranges-High in vitamin C, oranges are great for healing and helping absorb iron in the body which can help prevent fatigue and increase energy levels

Friday, May 13, 2011

Monkey Bread Mini's

Anyone in the mood for some monkey bread? Well, this recipe is fabulous and lets you control your portions too (so you’re not like me and tempted to eat the whole loaf)  Plus, your kids can help too!  Super easy and so yummy!

½ cup butter or margarine, melted
½ cup packed brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) Pillsbury® refrigerated biscuits

Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits; cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
Bake at 350°F for 12 to 15 minutes or until golden brown. Cool 1 minute; turn upside down
Recipe adapted from

Good for You Bread Crumbs

So, the other day I was chatting with a friend about bread crumbs (meaningful conversation between 2 moms, I know..) and I was mentioning how bad bread crumbs are at the stores, so many fillers and preservatives and SODIUM – take a look at the ingredients of the bread crumbs in your pantry… it’s pretty shocking!   So, we decided that we’d make our own (how hard could it be, right??)  So, lately, I’ve been freezing my bread “butts” and the smashed bread slices that Austin seems to get to, making the most of each slice of bread!  Today,  I threw the slices into my food processor along with some Italian seasoning, thyme and basil, processed it all up and voila, I had homemade bread crumbs without all the additives!
So the next time you are tempted to toss out old bread, freeze it and make bread crumbs! You could even keep it and take it with you to feed some ducks! J

Tuesday, May 10, 2011


Today, I spent the morning baking with a friend... I realized how special my friendships are and how busy life seems to get... just thought I'd send a gentle reminder... love those that  are sharing this journey of life with you...whether it be a family member or friend.. Life is too precious to wait another day to share how grateful you are that they are in your life!   Thanks, Jenny for a fun day of baking together!  I enjoyed every minute and am so thankful for our friendship~

Monday, May 9, 2011

White Chocolate Cranberry Scones

I snagged this recipe from my friend, Brittney and I think it’s about the best scone recipe I’ve tried!  So easy to make and the scones just come out beautifully!  You can add any ingredient to your scone, I chose cranberry and white chocolate and it was simply delicious!  Great for afternoon tea or brunch with friends.  Add some lemon curd, fresh whipped cream and jam and you’ve got a party!


  • 3 cups all-purpose flour
  • 1/2 cup white sugar
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 1 egg, beaten
  • 1 cup milk
  • 1 cup of dried cranberries
  • 1 cup of white chocolate chips


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
  3. Turn dough out onto a lightly floured surface, and knead briefly.
  4. Roll dough out into a 1/2 inch thick round.
  5. Cut into 8 wedges, and place on the prepared baking sheet.
  6. Bake 15 minutes in the preheated oven, or until golden brown.