Jan 212009


President Obama and U2


Okay so for the past week it has been really cold. I know it is bad when I wear a wind proof fleece, a down coat, a hat and ear muffs! This past weekend I went to DC for inauguration and in the event needed some something warm to drink. Inspired by my Hot Chocolate from Atlanta. Here is a version for Coffee. So this is perfect for a cold winter night inside or if you are standing outside for many hours and need to warm up!

1 Cup of Coffee
1 oz. of Khaluha
1 oz. of Brandy
1 oz of Cream
Whipped Cream Options

Mix all ingredients together in a mug except whipped cream.
Then add a dollop of whipped cream if desired.

Jan 212009

I was visiting a friend in Atlanta and was so completely taken by this Mexican Hot Chocolate that I had. It reminded me of a spicy brownie that I like to make. Now the recipe called for Pepper Vodka. So I went in search of Pepper Vodka. But I was annoyed to find out that I was going to have to buy an entire bottle and the cost. I mean I am trying to budget here in this economy and I don’t have space and I was not sure I was going to even like this Pepper Vodka.
So the solution let’s try infusing our own vodka. Which made me think there are a lot of fun things
that one could infuse. I was even told you could infuse candy like skittles and starbursts into vodka. Ingenious I thought. We didn’t have a lot of time so this is what we did to
make our Pepper Vodka. One Liter of Vodka and 1 Tea Ball Filled with Chili Peppers and let sit for at least 36 hours. You could also chop chili Peppers and throw them into a jar of Vodka and then strain before using.

1 Cup of Milk
¾ oz of Khaluha
1 oz. of Pepper Vodka
3 Tablespoons of Sugar
3 Tablespoons of Cocoa Powder
A pinch of Cinnamon
Whipped Cream to Top

In a saucepan add milk, cocoa powder, cinnamon, and sugar. Stir and heat milk to a comfortable hot temperature and pour into a mug. Stir in Vodka and Khaluha and top with Whipped Cream. Enjoy!

Dec 102008


The Holidays are quickly approaching a time in my family where there is always an overload of baking. These are a little different to the traditional Madaleine and perfect for this Holiday Season.

Hazelnut Madeleines

2 sticks of Butter
6 Egg Whites
1 Cup of Sugar
1 Cup of ground Hazelnuts (about 5 ounces)
½ Cup of Flour
1/2 Teaspoon of Salt
2 Teaspoons of Vanilla

Preheat 350

In a sauce pan melt the butter and melt until turning slightly brown then strain the butter and let cool. In a mixing bowl add: sugar, flour, nuts, vanilla, salt and on medium speed slowly add the egg whites followed by the melted butter. With PAM spray the Madeleine tray ( tried using butter and serious nightmare to get them out the PAM was incredible) Spoon batter into madeleine tray and bake for 8-10 minutes and remove from tray immediately to cool

Now these could also be served dipped in chocolate. I say this cause Hazelnut and Chocolate is one of my favorite things in the world!

Oct 302008


Recently, I went apple picking or should I say apple hunting there were very few apples left. But it was nice to get out of the city and I was in good company. A few weeks ago, someone brought a Carmel apple into work and it was delicious. So when I had these few precious apples I wanted to do something special with them. Carmel Apples seemed like a very good idea. I think they are fun for a few reason it reminds me of childhood, even though I only made them once as a child and there are fun variations you can do with them. Add nuts, chocolate bits, Marshmallows, raisins, cookie crumbs, what ever you like, I guess.
These were fun and simple and of course I did not have Popsicle sticks readily available.

8-10 Apples
2 Cups of Heavy Cream
1 Cup of Dark Brown Sugar
1 Cup of Sugar
4 Tablespoons of Butter
½ Cup of Light Corn Syrup
2 Teaspoons of Vanilla

In a pot mix place all the ingredients except the Vanilla and Apples. With a candy thermometer bring the mixture to 255 degrees and remove from heat. Stir for about 30 seconds and then mix in vanilla.
Place a silplat onto a cookie sheet.
Now carefully dip each apple into the Carmel. (I then place them in the freezer let harden a little and then re-dipped.
Let the apples cool and ready to eat!

Sep 252008


This is also an inspiration from my latest trip. This was one of my favorites from the entire vacation. I was so inspired that since, I returned I have been baking all kinds of fruits. I have been stuffing and baking apples and trying all different kinds of varieties. Tonight, I baked an apple filled with diced plums. These baked pears I think are a perfect way to end any dinner light or heavy and perfectly simple too!

3 to 4 Pears (cut in half with core removed- I used an ice cream scoop)
1 Bottle of Red Wine
1 Cup of Sugar
1/4 Cup of Honey

1 -2 Teaspoons of Cinnamon

In a Pyrex baking dish evenly spread sugar on bottom of the dish and place pears cut side down. Drizzle honey over the pears and pour red wine in dish. Finish by sprinkling cinnamon over the pears and bake for 45 minutes at 375 degrees. Serve with either: Chocolate Sauce, Vanilla Ice Cream, or Whipped Cream

Apr 172008

Last week I was making breakfast breads for a bachelorette party I was attending. The thought of SUN and warm weather took over me in what I was going to prepare. Banana Nut Bread, but I did not want it to be traditional. Because I was going someplace warm it made me think about adding coconut and chopped up chocolate cover macadamia nuts and no I did not go to Hawaii.

1 ½ Sticks of Butter

2 Tablespoons of Sour Cream

2 Eggs

½ Cup Raw Sugar

1 teaspoon of Vanilla

2 Teaspoons of Lemon Zest

3 Very Ripe Bananas chopped

1 Cup of Shredded Coconut

1 ½ Cup of Flour

1 Teaspoon of Baking Powder

½ Teaspoon of Baking Soda

1 Cup of Chopped Chocolate Covered Macadamia Nuts

Preheat 350

Grease and Floured a 10×4.5 loaf pan

With an electric mixer beat together the Sugar, Butter, and Sour Cream followed by one Egg at a time. When well combined add the Vanilla, Lemon Zest, Bananas, and Coconut. Mix in Flour, Baking Soda, Baking Powder and once well combined finally stir in the Macadamia Nuts. Pour batter into baking dish and bake for 50 minutes to 1 hour or until wooden spoon comes out clean.

 Posted by at 5:49 pm
Mar 162008


It is pretty special that I have a holiday with my name. Yes, St. Patty’s day is right around the corner and when I was a little girl my sisters would call me Patrick too. These cookies are very simple, and can be used for really any holiday or event. I also like that it is decorated with colored sugar instead of an icing. Now, another favorite idea for St. Patty’s Day I wrote about a while back. I still think it is a brilliant idea, thanks again Mrs. Frost.

8 oz. Softened Cream Cheese

2 Sticks of Butter

1 Egg (separated)

1 Teaspoon of Vanilla

¼ Cup of Sugar

1 Tablespoon of Baking Powder

½ Teaspoon of Salt

2 Cups of Flour

Colored Sugar

Preheat 350

With an electric mixer beat until fluffy the butter and cream cheese followed by adding the egg yolk, vanilla, and sugar. On low speed or by hand with a spoon; mix in the flour, baking powder, and the salt. Form the dough into a ball and refrigerate for at least 1 hour.

Roll dough out on a floured surface to about ¼ inch. Cut into your desired shapes. Brush the cookie with egg white and cover with colored sugar. Bake cookies for 12-15 minutes.

 Posted by at 3:49 am
Jan 212008


This is a fantastic go to cake. It is quick, simple, and always a crowd pleaser! When it is freezing outside this time of year dense foods sound and taste so appealing.

Chocolate Flourless Cake

9 oz of Bittersweet Chocolate (chopped)
1 Cup of Butter (2 sticks)
1 1/2 Cup of Sugar
1 1/2 Teaspoon of Vanilla
6 Eggs
1 Cup of Unsweetened Cocoa Powder

Preheat Oven 350

In a double boiler melt chocolate and butter stir until smooth and remove from heat. Whisk in sugar and vanilla into chocolate followed by beating in each egg one at a time. Slowly sift in the cocoa powder. Pour batter into a greased 10 inch springform pan. (If you only have a 9 inch just bake it for about 5- 10 minutes longer) Bake for 35 minutes, when you test the cake you want moist crumbs on the toothpick.
Best to serve with vanilla ice-cream or whipped cream… maybe both!

 Posted by at 11:37 am
Dec 192007

christmas-wreaths-1.jpg christmas-wreaths-2.jpg
On a happier note, I do love this time of year because of all the festivities. Every year my sister and I make these Christmas Wreaths for a party my mother hosts. The first time we wanted to make them our mother was not pleased and was not excited to have to display them among the other desserts. Well, they are festive, fun, and every year the biggest crowd please of the young and old. Best to be made with two people and be prepared to have sticky hands.

10 oz. Bag of large Marshmallows
1 stick butter
6 cups of Corn Flakes
1 Teaspoon of vanilla extract
2-3 Teaspoons of Green Food Coloring

50 Red Mints

Because this requires quick hands have prepared in-advance the waxed paper (greased) or use my favorite the Silpat.

In a pot melt together the Marshmallows and Butter. Once fully melted add the vanilla and food coloring and make sure well combined- that the marshmallow is completely green. Quickly stir in the cornflakes. Again working quickly make heaping of the mixture on the waxed paper or silpat. Then shape them into circles and add red mints. Let stand for about an hour before serving.

 Posted by at 7:07 pm