Oreo Cheesecake

picture2Last week my boyfriend and I started using Blue Apron for our meals.  My wonderful parents got it for us while I’m recovering from my food surgery and can’t drive to the grocery store.  The meals are way better than I expected and I am enjoying trying all these new recipes, but having these delicious restaurant style dinners is leaving us craving a dessert to finish off our meal.  So today after dinner, Mike, our roommate Will, and I realized that we all share a love of cheesecake.  After that, I decided what better time to make cheesecake than tonight!?  And, BONUS, I have a package of Halloween Oreo’s (impulse purchase) to make a yummy Oreo Cheesecake.   Continue reading

Chocolate Strawberry Truffles

picture1Handmade chocolate truffles are one of my favorite things to make.  They can be made in truffle molds, which is a bit more difficult, or they can be hand rolled.  If you are using truffle molds, your chocolate needs to be perfectly tempered.  You can color the truffles by painting the molds with cocoa butter colors and they come out shiny and beautiful.  I don’t have any mold as home though, so I will show you how to make hand rolled truffles, which is a bit easier.  They will taste just the same, but will have a more rustic look. Continue reading

Red Velvet Cupcakes

picture1Today I am making red velvet cupcakes with a traditional red velvet frosting, in honor of my brothers 30th birthday!  Unfortunately, he isn’t in Texas to enjoy them, but it’s the thought that counts, right?   Most people pair red velvet with cream cheese icing these days, but it was originally paired with a boiled milk frosting, that is delicious, and I think, underused!  I made this frosting for the first time while I was in college; a coworker of mine told me about it and showed me how his southern mother used to make it and I just loved it.  You’ll have to let me know what you think about it! Continue reading


picture1Two nights ago my boyfriend, Mike, brought home some garlic bread to have with our dinner.  While I was eating it, I just kept thinking about the garlic bread that my mom would make with our dinners when I was younger.  The grocery stores around here use large loaves of white bread for their garlic bread, which is good, but my mom always used baguettes from the local bakery, and her’s is sooooo much better!  So for today’s post, I thought I would make some baguettes from scratch.  My intention was to use one of the baguettes to make garlic bread, but Mike got home from work just as I was taking the baguettes out of the oven…and we may have eaten both baguettes while they were still warm!  Oops.  It was definitely worth it though… I think this is an appropriate time to use that popular hashtag: #sorrynotsorry. Continue reading

Doughnut Delights

picture11I have always loved doughnuts, but there are two places I’ve had doughnuts from that will forever stand out in my mind.  When my sister, Hanna, was living in Philadelphia, my family and I went to a restaurant that served Chinese doughnuts with chocolate, cream cheese, and blackberry dipping sauces.  My dad, who is not normally a dessert person, fought me over the last doughnut…they were that good!  The other doughnut that stands out to me is from a bakery in Boston where I used to work.  My other sister, Lucy, loved their jelly filled doughnuts, but they only made them on the weekends and they usually sold out in the first few hours of being open.  For today’s post, I’ve decided to do my best to combine these two doughnuts into one delicious doughnut: a blackberry jam filled, sugared, Chinese doughnut.  I think they turned out pretty good, but you guys will have to let me know what you think! Continue reading

Nutella filled Peanut Butter Cookies

picture12Today I made my first attempt at baking post foot surgery, and boy am I glad no one was around to witness it!  I chose a rather simple recipe, thinking it would be easiest to complete on one foot, but about 10 near wipe outs later I realized no recipe will be easy as long as I’m a one legged pastry chef!  Despite my struggles getting around, these nutella filled peanut butter cookies turned out great and I am now comfortably lounging with my foot up and a plate a freshly baked cookies.   Continue reading

Cheddar Chive Popovers

picture13Today we are making popovers.  They are a hollow bread that utilizes the steam given off during the baking process to “pop” or rise into their final shape.  The hollow shape makes them the perfect vessel for a little butter or small sandwich fresh out of the oven. Popovers can be flavored in a variety of ways, using different cheeses or herbs in the batter.  I chose cheddar cheese and fresh chives from the garden for this particular batch, which I think makes a great base for a little breakfast sandwich, but you can flavor them with whatever you prefer, or just make plain popovers Continue reading