Tag Archive | recipe

A threesome guaranteed to please.

When life hands you lemons, simply add rosemary and olive oil—best threesome you’ll experience for the taste buds. For an extra kick and spice things up in the kitchen even more, chili peppers joins the threesome.




Lemon Rosemary Olive Oil Loaf


1 3/4 cup un-bleached flour
1 tsp. baking soda
1/2 cup white sugar
1/2 cup brown sugar, packed
1 large egg, beaten
2 TBSP fresh rosemary, chopped
1/2 cup extra-virgin olive oil
1 cup boiling water
1 lemon, (grate it to get the rinds, and squeeze for the lemon juice)
1/2 tsp. salt
1 tsp. lemon extract
1 to 2 tsp. cayenne or chili peppers (this is optional, if you like some spice with the sweet)


Heat oven to 350 F

Line a loaf pan with parchment paper, or if you don’t want to use parchment paper, lightly grease the pan

Pour the boiling water in a bowl then add the lemon rind, and let sit until the water is cool.

When the water is cool, add the beaten egg, white sugar, brown sugar, lemon extract and olive oil, and mix well.

In a separate bowl, add: flour, baking soda, salt (and if you’re using any chili peppers this is where you would add them in), and mix well.

Add the dry ingredients to the wet ingredients and blend well.

Pour into loaf pan and bake for 50 – 60 minutes, or until a wooden skewer comes out clean when inserted in the center.

This loaf is delicious with or without a glaze. If you want to kick up the sweetness a notch, then while your loaf is baking, mix together 2 cups of icing (confectioners’) sugar and 1/3 cup of lemon juice, until smooth.

When loaf is baked, let sit for five minutes, then drizzle with the lemon glaze.




Chocolate Heaven in a Cupcake

Get your Irish on to celebrate St. Patrick’s Day (or any day) with these rich, divine, chocolaty, sweet, spicy, salty and Guinnessy cupcakes.

Chocolate Guinness Cupcakes




Cupcake Ingredients:

  • 1 1/2 cups Guinness (any beer will do, but Guinness is highly recommended)
  • 4 ounces unsalted butter, softened
  • 3/4 cup cocoa powder
  • 2 cups brown sugar, packed
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 3 tsp. ground ginger
  • 2 tsp. ground cinnaom
  • 2 1/2 tsp. baking soda
  • 6 slices of bacon


Directions for Cupcakes:

Preheat the oven to 325F

Line muffin tin regular-size cupcake liners (recipe makes 24 cupcakes).

Turn stove top element on medium heat, and add beer and butter in a saucepan and whisk together until the butter is all melted.

Once butter is melted, remove from heat.

In a bowl, add: sour cream, eggs, and vanilla and whisk until smooth.

In a separate bowl, sift the cocoa and add sugar, cinnamon and ginger to the cocoa, then slowly whisk the cocoa/sugar mixture into the beer mixture in the saucepan, and keep whisking. (The mixture will look lumpy, and that’s okay).

In another bowl, sift flour and baking soda together and then add it to the saucepan mixture.

Mix it all together, until the mixture looks like an even chocolaty color.

Fill the cupcake liners (about three-quarters full with batter).

Bake for 27 – 30 minutes (until the center of cupcake comes out dry when tested with a toothpick).

While cupcakes are baking, cook 6 slices of bacon until crispy, then blot with paper towel, let cool and then crumble and set aside.

Once cupcakes are baked, let them cool for 5 minutes, and then transfer to a wire rack and let cool completely before frosting.

Buttercream Ingredients:

  • 1 cup un-salted butter, softened
  • 3 tsp. vanilla
  • 4 cups icing (confectionery) sugar
  • 6 TBSP cream
  • pinch of salt

Directions for Buttercream Icing:

Beat the butter until it’s light and creamy, you want a smooth, creamy consistency, then add the icing sugar, until it is all incorporated.

Add the cream and a pinch of salt, incorporate the cream into the mixture.

Add the vanilla then keep mixing until icing is fluffy and thoroughly combined.

Pipe each cupcake with icing, and sprinkle crumbled bacon on top.






Happy Pavlova Holidays


When it comes to celebrating there is nothing more relaxing than filling your home with the magical aroma’s wafting in from your kitchen.

Christmas and holidays celebrations this time of the year are all about being thankful, and what better way to give thanks to the ones you love—gifting them with something that will send their taste buds into giddy-land.

Raspberry Cream Pavlova




You can make this ahead of time, as the meringue layer can be made several days ahead. Keep it tightly wrapped in saran or in an airtight container until you’re ready to assemble and serve.


6 egg whites
1 1/2 cups white sugar
1 tsp. white wine vinegar
1 tsp. corn flour
1/2 tsp. cream of tarter
1 tsp. vanilla extract

For the Filling:

8 oz. whipping cream
1 lb. fresh raspberries (or any other kind of berry)
1 TBSP confectionery sugar (icing sugar)


Heat oven to 300F

Cut out two circles (the size of a small dinner plate) of parchment paper, and put on baking sheet.

Whisk the egg whites with an electric mixer (or hand mixer) until they form stiff peaks. Slowly whisk in the sugar, one tablespoon at a time, and then add cream of tarter, until the meringue looks glossy.

Whisk in the vinegar, corn flour and vanilla.

Spread the meringue evenly onto the parchment paper circles and bake for one hour.

Turn off heat and allow to cool completely inside the oven.

Once the meringue is completely cool, place berries in a bowl and mix them with the icing sugar.

Whip up your whipping cream in a separate bowl.

Fold half the raspberries into the whipped cream and spread this mixture over one of the meringue circles.

Place second meringue circle on top and decorate with the remaining raspberries.

Let stand for one hour before serving.



Bake someone happy.

It’s that time of the year when baking for others is not only about gifting something sweet, but it has major therapeutic benefits for the baker.




No matter what level of cook or baker one is, a simple recipe for cookies is an excellent way to express your creativity, and  a great way to relieve stress.




Here’s a delicious, moreish recipe for oatmeal chocolate chip cookies, guaranteed to fill your home with a warm, comforting aroma.


Oatmeal Chocolate Chip Cookies



cup un-salted butter, softened
cup light brown sugar, packed
1/3 cup white sugar
2 large eggs, beaten
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 cups quick-cooking oats
1 1/2 tsp. cinnamon
1 cup chocolate chunks -or- chocolate chips; semi-sweet -or- milk chocolate (your choice)

  1. Preheat the oven to 350°F
  2. Line a baking sheet with parchment paper (or use a non-stick baking sheet).
  3. You’ll need two bowls; large one for dry and and smaller one for wet ingredients.
  4. In the large bowl, sift together; flour, baking soda, salt and cinnamon.
  5. In the smaller bowl, cream together the butter, brown and white sugars, and stir until the mixture is smooth and creamy, then stir in the vanilla, and slowly add the beaten eggs and blend well together.
  6. Stir the dry ingredients in the creamy mixture until just blended (do not over mix).
  7. Mix in the quick oats and chocolate chips.
  8. Stir enough (not too much stirring) to get everything evenly distributed.
  9. Drop by heaping spoonfuls onto baking sheet.
  10. Bake for 10 – 12 minutes.
  11. Cool cookies on the baking sheet for five minutes, then transfer onto a cookie wire rack to cool completely….but, it’s always nice to pinch a warm cookie before they are completely cooled.

These cookies make a great contribution for a cookie exchange.



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Celebrating Blueberry Season with Chocolate

I love fruit ending in “erries”; blueberries, strawberries, raspberries and blackberries.

What better way to celebrate blueberry picking season than with the other super food—chocolate.

Here’s a recipe for a decadently delicious, brownie-like-chocolate-pie, with a few different suggestions on serving it (my favorite way to eat it, is topped with any berry in season).

This recipe is quick and easy, and you probably have all the ingredients in your home to make it right now.


1 stick unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten
1 tsp. vanilla
1/2 cup flour
3 TBSP. cocoa powder (use a good quality one, it really does make a difference)
1 tsp. salt


Pre-heat oven to 350 F

In a bowl, add butter and mix until smooth, then add sugar and mix together until creamy.

Add eggs and vanilla, and mix well.

In a separate bowl, add: flour, cocoa powder, and salt, and mix well.

Add dry ingredients to butter mixture and mix well.

Line a pie plate with parchment paper (or you can also grease it and add a bit of flour so it doesn’t stick.

Bake for 30 minutes (or until center is done).

Top it off with a dollop of whipped cream, and favorite berries, and you have a dessert filled with super-antioxidants.



Sprinkle icing (confectioners) sugar on top.


Enjoy with a scoop of ice-cream.


















Vegetable-atarian Burgers Even Carnivores will Love


The Vitameatavegamin I Love Lucy episode and the Grape Stomping episode are my favorites. However, I’d rather have a burger than have to resort to spooning my way to health with unappetizing concoctions like Vitameatavegamin.

We strive to have at least three vegetarian meals per week, so I’m having fun coming up with creative ways to cook protein so that the carnivores in the family will feel sated.

Black bean burgers are easy to make, chock-full of flavor, and super healthy.

My family loves these burgers. Okay, maybe not LOVE the way I love them, but they do enjoy them a lot, and no, they would never (nor would I) become a total vegetarian and give up a juicy sirloin burger, but for something different and vegetarian black bean burgers make a good meal.




Recipes makes 5 burgers.

1 can (16 ounce) black beans

1 shallot (or onion and garlic, your choice), minced

1 sweet orange bell pepper (or red or green or yellow), chopped

1/2 cup grated carrot

1 large egg

3 egg whites

3/4 cup oatmeal (or breadcrumbs)

1 TBSP chili powder

1 TBSP Srirachi sauce (or any hot sauce)

Sea Salt

Freshly ground black pepper


  1. Preheat oven to 375 F
  2. Line a baking sheet with aluminum foil, then give it a quick spray with a non-stick spray
  3. In a food processor (or you can use a potato masher) add the black beans and mix until they form a paste like consistency.
  4. In a large bowl add all the ingredients
  5. Mix well, and form into five patties.
  6. Sprinkle each side with a bit of sea salt and freshly ground black pepper
  7. Bake for 10 minutes each side.

Serve with sweet potato baked fries, or regular fries, and top with all your favorite burger toppings. Can be served in a lettuce bowl, bun, cabbage leaves, anything you would normally use for a meat burger.

Really tasty with spicy mayo. Add mayo, Dijon mustard and add a few drops of spicy sauce. 


For more recipes (over 100 family dishes), PLUS, two stories (children’s book, and a comedy short story for adults) download a sample or purchase WISHES. STITCHES & DISHES: Bundle of Family Fun.

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Always save room for dessert.




Remember the Friends episode when Jennifer Aniston’s character (Rachael) volunteered to make trifle? But she created a combo of shepherd’s pie with trifle.

Trifle is a light, delicious dessert, easy to make and you can tinker with the recipe and add your own touches….except do not add beef and vegetables….no bueno.



Here is a trifle recipe I converted and made it into a parfait. 

Trifle Parfait



5 oz milk

8 1/2 oz heavy cream

4 TBSP sugar

6 large egg yolks

1 vanilla pod, split and seeds removed (or 2 tsp. of artificial vanilla)

8 oz sponge or pound cake, cut into thick slices (slice and leave out for a day so they can dry) – or you can use lady finger cookies, or any type of hard cookie that you enjoy

1 can of peaches, sliced

1 can of mandarin slices

2 cups whipping cream, softly whipped


In a large, round glass bowl, layer the bottom with slices of pound cake (or sponge cake)

Pour the juice of the canned peaches and mandarins over the cake (or cookies) and set aside while you make your custard.

Custard Directions:

Please note:  You can use store-bought box mix for the custard, instead of making the custard from scratch if you want to save time. I’ve never tried it, but there are some good pre-mixed custard brands, such as Birds Custard.

Turn stove top to medium-low.

In a saucepan add milk and heavy cream and one teaspoon of sugar.

Bring to a gentle simmer. Once it is simmering, turn the heat to its lowest.

In a large heat-proof bowl, add the rest of the sugar and the egg yolks. Whisk egg yolks and sugar until light and creamy. The color should be a pale yellow.

Keep whisking and slowly pour the warmed milk into the egg mixture.

Strain the custard sauce through a fine sieve and then pour it back into the saucepan then add the seeds from the vanilla pod.

Over a low heat, stir constantly.

The custard will gradually thicken.

Keep whisking, and make sure the heat is on low, as you don’t want to burn your custard or have it look like curdles.

Once the custard is thickened, removed from the heat and pour through a sieve again.

Stir custard, so you don’t get a layer of skin on top. Once custard has cooled, wrap the bowl with saran wrap and put it in the fridge until you are ready to assemble the parfait (or assemble the trifle in a large bowl)Once cooled, spoon the custard evenly over the peaches in a thick layer.

Assembling Parfait (or in a large bowl):

Once cooled, spoon the custard evenly over the peaches and mandarins in a thick layer.

Top with a thick layer of whipped cream.