Category Archives: Recipe Gems

Nectarine Peach Shortcakes


{Nectarine Peach Shortcakes}

Whenever our family goes to the beach we always seem to pack nectarines and peaches.  Most of the time they are devoured but this time around we had a few left over so I chopped them up and incorporated them into yummy shortcakes (cream scones).  Seriously, nothing beats some warm scones and a cup of coffee for breakfast. Yum.      


So since I have no formal training in the kitchen (self & family taught) I have learned a few tricks along the way.  Cutting the butter into the flour mixture when making scones is a very very  important step to create a flaky consistency.  For the longest time I didn’t have a pastry blender so a little trick I learned that works the same way is to coarsely grate the butter into the flour using a cheese grater.  Then get your hands all dirty and work the mixture until the crumby texture forms.


 Then to make these, I literally just formed 10 dough balls with my hands and slightly pressed them down on a cookie sheet lined with waxed paper. (P.S. I highly recommend you flour your hands or else you will be a gooey mess)  You can easily use a cookie cutter but I kind of love the effortless look it makes when you free hand them.  Enjoy.

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What are your favorite types of scones? Comment & subscribe below xo



Source| Template from Love vs. Design , Recipe adapted from Martha Stewart 

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Strawberry Blood Orange Marmalade

Marmalade{Strawberry Blood Orange Marmalade}

Whenever Brian and I have a little bit of free time we hop in the car and take a drive down to South Jersey.  We grab some yummy burgers & killer milkshakes and enjoy the change of scenery.  On our way home, we always make a stop at Delicious Orchards, a cute food market, and pick up a hodgepodge of whatever we “feel” like buying.  Apple cider donuts? How could we not.  Specialty chocolate? Obviously.  Havarti cheese?  Sounds good.  Produce? Toss it in. This time, along with some dessert, we picked up some winter citrus- yummy blood oranges.

With the blood oranges, I decided to make my dad a twist on one of his favorite basics: orange marmalade.  He loves it and I always promise to make it; So here it is!   Also, I had a pint of strawberries sitting in the fridge and figured why not toss them in… and well, it happened to be quite delicious. While I am not a huge fan of the typical orange marmalade (I find it way wayyy too bitter for my liking) this strawberry blood orange twist is just the perfect marriage of bitter & sweet. Let’s just say I left some for myself too.

Blood Oranges{Sliced Blood Orange- such a pretty red}

Blood Orange

Blood Orange Marmalade

Strawberry Blood Orange Marmalade

Please don’t forget to subscribe below!  xo


Source| Template from Love vs. Design , Recipe adapted from Bon Appétit Magazine

Classic Crumb Cake

Crumb Cake{Crumb Cake}

Over here in the Tri-State area, we have been buried in snow for what seems to be forever.  Once the snow is shoveled and the ice finally begins to melt, the snow just decides to keep on comin back.  Seriously, what is up with this weather? 

Trying to save myself from another diagnosis of cabin fever, I picked up my Martha Stewart’s Cakes cookbook and began to bake away. (Obviously, the only solution).  Anyway, now that we got the snow drama out of the way, let me tell you about this crumb cake.

I like crumb cake but it is not normally my first choice of yummy treats- put ice cream in front of me and the crumb cake normally doesn’t stand a chance.  BUT, this recipe was sooo good that, unfortunately, I must admit that I ate it for breakfast and dessert.  Yeah, that good.  

Hope you enjoy this crumb cake as much as I did.

Crumb Cake 2

Crumb cake recipe

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I also would like to mention that I didn’t use cake flour.  I had a ton of all-purpose flour already in my house and wanted to use it up.  So if you have all purpose flour in the kitchen, it is totally fine for this recipe as long as you use the conversion:  1 cup of cake flour = 1 cup of all-purpose minus 2 tablespoons (1 cup – 2 tbsp).  Now you have a cake flour equivalent without having to go out and buy it, voilà!  Enjoy!

Don’t forget to comment & subscribe below!  xo


Source| Template from Love vs. Design , recipe from Martha Stewart’s Cakes

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Classic Chocolate Cupcakes with Cloud Frosting


I made these delicious cupcakes last week and have come to the conclusion that they are just perfect for every occasion.  It is a simple classic chocolate cupcake with a fabulous cloud frosting.  I was a victim of Pinterest, once again, and “cloud” frosting has now become one of my favorites. What is cloud frosting you ask? Amazingness. It tastes like an icing/whipped cream/marshmallow mashup that is super easy to work with and takes no time to make at all.  It  is so delicious that after my boyfriend, Brian, had his wisdom teeth removed he ate this…. literally put my cloud frosting in a cup and ate it.

Now run along and make some chocolate cupcakes with cloud frosting.  If you don’t have time to make the chocolate cupcakes you can always just make the frosting and eat that.

If Brian can eat it out of a cup so can we- just saying.





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Source| Template from Love vs. Design , Cupcake recipe adapted from Martha Stewart’s Cupcakes, Cloud Frosting Recipe adapted from Martha Stewart’s Seven Minute Frosting & Always With Butter


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Shortbread Chocolate Chip Cookies


{Shortbread Chocolate Chip Cookies}

Do you know those chocolate chip cookies in those giant dessert cases at a diner? Well, I have been looking for that recipe forever.  Those are my mom’s favorite cookies and I have been on the longest search to find a “diner” chocolate chip cookie recipe.  (If you have one, please send it my way!) So, in my numerous attempts to find a “diner” chocolate chip recipe I found this gem, a shortbread chocolate chip cookie recipe!  While they are not the “diner” cookies, they are really really yummy shortbreads and totally worthy of a post.


Right before I was about to put these cookies in the oven, I took some extra chocolate chips and smooshed them on top for garnish and for some extra chocolate.  Also, as a side note, when the cookies come out of the oven, they may look underdone, however these cookies do not take on much color so try not to over bake them in fear of raw cookies.

Enjoy the shortbread cookies my little gems!



Source| Recipe adapted from  Baking: From My Home to Yours
& Template from Love vs. Design

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Beet & Goat Cheese Salad


Hi my loves! At the start of the summer my boyfriend’s mom joined a farmers market program.  Every other week she pays a certain fee and they gather up a bunch of yummy organic fruits and vegetables from local farmers and distribute them to the members.  It is an amazing way to eat healthy foods while supporting local farming.  Well anyway, in the farmers market bundle this week there were beets along with other delicious items.  Since my boyfriend’s mom knows I absolutely love beets she sent them over to me (what a cutie, right?!)  I had a bunch of beets sitting in the fridge and I figured I would make my own beet and goat cheese salad, and it was delicious.


In my spring salad green mix I used a blend of organic baby red romaine lettuce, green romaine lettuce, baby red leaf lettuce, arugula, baby spinach, and radicchio.

Beet & Goat Cheese Salad

Source| Recipe card template from Love vs. Design


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Blueberry Sauce


{Fresh Blueberry Sauce}

My dad really loves adding fruit preserves and fresh fruit sauces to his daily repertoire of food. He adds fruit sauces to his waffles, french toast, toast in general, ice cream, and pancakes.  Today I decided to make him a fresh blueberry sauce from scratch.  It was extremely simple, very fresh, and delicious.

berry sauce

{The rest of my blueberry sauce in a Ball Mason Jar
, great for our Sunday morning pancakes!}

Also, I decided to use new recipe cards for my recipes. What do you guys think? I’m going to eventually make my way around to reformatting my old recipes  to this template so that you can print them as well.

Blueberry Sauce

Source| Recipe from The Perfect Scoop & Recipe card template from Love vs. Design


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Strawberries & Cream Scones


As I peered into the fridge this morning all I could look at was the multiple containers of vanilla yogurt staring back at me. I’m a simple breakfast eater but today the yogurt was not making the cut.  Instead, I decided to spring for a new recipe which included the yogurt still sitting in my fridge: Strawberries & Cream scones. Today, as always, I felt like being adventurous in the kitchen and attempted making scones for my very first time! The yogurt paired with the strawberries made it just the right amount of sweet.




Strawberries & Cream Scones

Makes 8 Scones

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter, cubed
1 egg
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
2 teaspoons milk
1/2 cup diced strawberries


To make scones:

1. Heat oven to 425°
2. In a large bowl combine flour, baking powder, baking soda, and salt
3. Cut in butter until it makes course crumbs
4. Stir in egg, yogurt, vanilla,  and strawberries until combined
5. Turn onto a floured surface and knead about 10 times
6. Roll into a 9 inch circle
7.  Cut 8 wedges
8. Place on a greased baking sheet
9. Brush tops of scones with milk and sprinkle with sugar
10. Bake for about 13-15 minutes until golden brown
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Source| Adapted from Taste of Home

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Frozen Nutella Hot Chocolate


If there is Nutella in my house it doesn’t seem to last even a week. As you may have seen from my other posts or to just simply quote the frank’s red hot sauce lady, “I put that sh*t on everything.”   I try not to keep it in the house because every time I walk into the kitchen I seem to grab a spoonful.

I really love the taste of hot-chocolate but it tends to lose its luster when the summer months come around.  Frozen hot chocolate , if you haven’t tried it, is a funny thing.  I know the first time I tried it I was just expecting a typical chocolate milkshake… but no.  It is totally different; it tastes just like hot chocolate but an icy version.  So anyway, this week I decided to attempt my own version of frozen hot chocolate (or what I like to call a Fro-ho).  Nutella happened to be in the house and before anyone could stop me Nutella ended up in the blender.  These frozen Nutella hot chocolates makes for an amazing spur-of the moment summer treat.


Per Serving: Calories {206} Total Fat {10 g} Protein {6 g}


Frozen Nutella Hot Chocolate

Makes 2 Fro-ho’s/Serving Size 1 Fro-ho

1 Cup Ice

1 Cup Milk

6 tablespoons Nutella

1 Packet instant hot chocolate

To make frozen hot chocolate:

1. Put all in a blender until it reaches a smooth consistency
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Blueberry Muffins


I found a local farmers market tucked away behind store fronts on a local highway. On my way home from the gym today I caught a glimpse of the sign and went on a journey to check out this hidden gem. As I walked inside I was in produce heaven with beautiful fruits and vegetables at ridiculously low prices.  On my way out, I picked up some blueberries and decided to make some blueberry muffins.  I love muffins but I don’t enjoy when breakfast muffins are dense and feel like they weigh me down. These muffins are perfect for breakfast and snacking. They are light, airy, fresh and just the right amount of sweet.   They will definitely become part of my recipe repertoire.



Blueberry Muffins

Makes 18 Muffins

1/2 Cup unsalted butter, melted and cooled 2 Eggs  1/2 Cup whole milk 2 Cups all-purpose flour 3/4 Cup sugar  2 Teaspoons baking powder 1/2 Teaspoon salt 2  Cups fresh blueberries  

To make blueberry muffins:

1. Heat oven to 375°
2. Wisk together milk, butter, and eggs
3. In a separate bowl mix together baking powder, salt, flour, and sugar
4. Stir wet mixture into dry mixture then fold in blueberries
5. Pour mixture into 18 lined muffin cups
6. Bake for about 25-30 minutes until golden brown
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Source| Adapted from Taste of Home

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