Category Archives: Recipes

Tired of making the same thing? Try something new. I’ve searched, created, and tested all these recipes to make sure they were delicious. My family were the guinea pigs so that your family didn’t have to be.

Tasty Tuesday: The BC Barbeque Chicken Sliders

The BC

So it has been a long time since I put up a recipe and I have been working on a few things to put on the blog. As some of you may know, cooking is one of the ways I deal with stress etc. On July 21 Chris (my fiancé) had to put his cat/ my little buddy to sleep. This little guy was 19 years old and his name was BC…as in black cat. This news was really hard for me so I did the only thing I could think of….I cooked a huge dinner. Part of that dinner was these tasty and simple bbq chicken sliders. Honestly, this recipe is pretty simple and as usual you can adjust the flavors according to what you like. I personally love the Sweet Baby Ray flavor “sweet and spicy” but if you have a BBQ sauce flavor you enjoy just use that instead. Same thing goes with the guacamole. My Store has this organic guacamole brand called Cabo and I love it so I use that but use what you like. I do recommend to put the guacamole on the top bun, its just easier that way. I really want to stress that you use the guacamole because it really elevates the burger to another level, but feel free to make it your own. So here it is… the recipe for my “BC Slider

Click Image to print


Tasty Tuesday: Caribbean Butterscotch Cookies


Once you have a basic cookie recipe you pretty much can adapt it however you want. That is how I created this cookie recipe…and not to toot my own horn they are one of my favorites. One day I was looking through a cookie recipe book and saw what they called “island cookies” the name had me hooked. Then I saw that it was a chocolate chip cookie with walnuts…well that didn’t sound “island” like to me. What does remind me of the islands is coconut!  One of my favorite childhood memory was of my Abuela (grandmother) knocking down a coconut from the tree outside, cutting it open with a machete and letting me devour the tasty coconut.  Yes, my Abuela is pretty hardcore.

So anyway, I looked in my cabinet and low and behold some coconut flakes…and a new cookie was born. But I could not make a simple cookie made of coconut, I need something else that screamed “island” to me. So I landed on butterscotch. Why you ask? It’s just a weird psychological connection, don’t ask 🙂 So those two ingredients have allowed me to have my childhood in a cookie and it is delicious. Plus this cookie was taste tested and approved by my little brother, so I know they are good. He has already had about 5 of them and they were not even cooled fully.

The coconut is very subtle but if you wanted a stronger flavor, just roll the cookie in some additional coconut before baking.  This recipe make about 3 dozen cookies, but beware it is hard to eat just one. The full recipe is below in a jpeg so that it is easy to print. I didn’t include how to toast coconut flakes in the recipe but it is really easy. Just bake a small layer of coconut on a sheet pan for 6-8 minutes stirring them frequently. You need to keep an eye on them and make sure that they don’t burn. You just want them to look golden. NOT dark brown.

~Happy Baking~

Caribbean Butterscotch cookies

Tasty Tuesday: Irish Potato Candy (No potatoes involved)

Irish potato candy

Irish potato candy

Next week is St. Patrick’s Day and I figure it would be a great opportunity to post a simple St Patrick’s Day treat. I apologize for not posting treats on Tuesdays and I will make sure to be more mindful of posting. Once I am done at my university this semester (getting my degree in May 🙂 ) I will be posting more! Now, back to these candies. Do not let the name fool you, they do not contain potatoes at all. They get their name because they look like little potatoes. The picture makes them look big but they are about the size of the tip of your thumb.The recipe is really easy too. They are mainly cream cheese, coconut, and cinnamon with a couple of other things. They  are different from a regular candy but they are tasty. As usual, you can add or reduce the ingredient to tweak it just the way you like it. Have fun with it and share it on St. Patrick’s day.

This recipe will give you a few dozen of these candies depending on how big you make them.

1/4 Cup softened butter
4 oz. Cream Cheese, softened
1 Teaspoon of vanilla extract
8 oz. Confectioners sugar (powdered sugar)
1- 1 1/2 cup of sweetened flaked coconut *add more for a stronger coconut flavor
2 Tablespoons of cinnamon

1. In a large bowl cream together the cream cheese and the butter. Make sure that they are well combined.

2. Add the vanilla extract and slowly pour in the confectioners sugar in small batches. I find that it is easier to get everything well combined if you just add the confectioner sugar a little at a time. You want it to create a dough. Once you notice that it creates a nice smooth ball you can stop mixing.

3. Stir in the coconut flakes with a spoon.

4. Take the dough and roll them into small balls, they don’t have to be perfect, remember they need to look like small potatoes.

5. Roll each little ball in the cinnamon and place them on a cookie sheet. (I line mine with wax paper or parchment paper for easier clean up).  Chill them for 1 hour.

6. Eat!

Tasty Tuesday: Easy Chocolate Truffles


Recipe Below

I posted this recipe a year ago around Christmas time because it is simple and fun to make. Yesterday I made the truffles but used snowflake sprinkles and holly sprinkles to give it the Christmas feeling and have named them “Reindeer Poop“. Yes, I know it is weird but the name really does make me giggle. Let’s be real, it is okay to have a little fun sometimes. Seriously the recipe is not that hard. I was pressed for time yesterday so instead of letting it cool for 2 hours I just put the chocolate fudge centers in the freezer to cool so that it was easier to roll. The picture above is from last year. I apologize I forgot to take pictures before I wrapped them in the goodie bags. Just remember have fun with decorating! It is the best part! Well, no eating them is…but decorating is a close second!

2 cups semi sweet morsels
1 can condensed milk
1 tablespoon of vanilla extract
1 bag melting wafers

1. Use a double boiler to melt your chocolate. If you do not have a double boiler take a small sauce pan, and water to it and then place a heat safe bowl over the top. It should sit comfortably over the pan without touching the water. Add your chocolate morsels to it and let it begin to melt.

2. Once the chocolate begins to start melting stir in the can of condensed milk and the vanilla extract. Continue to stir the ingredients together until it is nice and smooth.

3. Remove the chocolate from the stove and spread onto wax paper. Place the chocolate and wax paper into a bowl and refrigerate until completely cooled, this usually takes at least 1-2 hours. You want to make sure that it is completely cooled because you will be rolling it and you don’t want it to stick to your hand.

4. Once the chocolate is ready (it will have a fudge like consistency) take small pieces of the chocolate and roll them into small balls the size of a cherry. Prepare at least 30 of these at a time and place them on wax paper.

5. Take about 1/3 of the melting chocolate in a microwave safe bowl and microwave for 30 seconds. if the chocolate is not melted continue to heat at 15 second intervals. You want the chocolate to be smooth.

6. Place one cherry sized ball into the melted chocolate and spoon some of the chocolate over the ball. Ensure that it is fully coated and then place it back onto the wax paper. If you are putting a topping like nuts or sprinkles over the top of the truffle this is where you sprinkle it over the top. The chocolate hardens quickly so make sure that you add the topping you want before coating the next truffle.

7. Continue to coat eat truffle individually and let the coating fully cool. (If you want to drizzle a different chocolate color over the top heat up the chocolate like you did before. Place the melted chocolate in a ziplock bag and cut out a small hole in the corner. Gently squeeze the chocolate moving your hands back and forth to get the desired pattern. This takes practice and patience so that your truffles design can be prettier that how they cam out for me 🙂 )

8. Once the coating hardens you can eat it of course, or place in treat bags or Tupperware. Store in a cool place and enjoy.

Tasty Tuesday: A Thanksgiving Treat- Apple Walnut Bundt

IMG_0446 copyRecipe Below

I have posted this recipe before, but it really is excellent as a Thanksgiving dessert! Heck, it is a great dessert any day of the week! The reason I love it so much is because it really looks like it is so fancy and hard to make but it isn’t at all! The hardest part is waiting for it to cool so that you could eat it! I originally found this recipe on food network and just couldn’t resists. Their chef Giada created this Apple Walnut cake and it just looked delicious. Of course I have the habit of adding my own twist to recipes and let me just say this was a hit.

I have the tendency to always add a slight bit more vanilla than recommended but that is because I think it helps to round out the delicious flavors. Make sure that you taste your batter and adjust the vanilla to the level that you like. This is her basic recipe and again feel free to adjust the amount of vanilla extract. For the batter i used an additional 1/2 teaspoon of vanilla extract and it was tasty. For the frosting make sure that you add water to get it to the consistency that you like. Start off with less water and slowly add more, by adding a little at a time you will make sure that you don’t make it thinner than you like.

For more cake ideas for a nice holiday party scroll down to the bottom.

 Happy Baking!

3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
1 1/2 cups maple syrup
3 eggs, at room temperature
3/4 cup light brown sugar
3/4 cup vegetable oil
1 tablespoon pure vanilla extract 
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup powdered sugar
1/4 cup heavy cream
4 ounces cream cheese, at room temperature
3 tablespoon water, plus extra, as needed 
2 teaspoons pure vanilla extract 

1.     For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.

2.     In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.

For the icing: In a food processor or with a hand mixer, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.


For More dessert recipes try:
Pumpkin and Maple Frosting
Cream cheese Pecan Pie
Carrot Cake

A Tasty Treat on a Tuesday: Mini Pumpkin Spice Cheesecake

CheesecakeAs promised I will begin doing my Tuesday Treat posts starting today! I am all about balance and I believe you should never deny yourself from having a little treat once in a while. That is why I wanted to start with this cheesecake. I used premade mini crusts from the store but if you prefer making your own crust click here. The best part about making the individual mini’s is that it is really hard to over eat. Just sit down with your small cheesecake and enjoy. This is a basic recipe and requires very little effort, which is always a good thing. Seriously, this will probably be the easiest recipe you will make!


mini premade pie crusts
8 oz cream cheese
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice


1. Preheat the oven to 350 degrees F.

2. Place all your mini crusts on a cookie sheet. This will make your life easier when you try and get the cheesecakes out of the oven.

3. Place the cream cheese, eggs, sugar, vanilla, and pumpkin pie spice in a blender. Blend well, you should not see any chunks of cream cheese, it should be smooth.

4. Pour mixture into individual crusts. Unlike cupcakes you want to make sure that you get each crust filled to the top.

5. Bake for 15-20 minutes  or until the center is  just barely firm to your touch.  With these little cheesecake they will puff up right when they are almost ready. Caution: keep your eye on the cheesecake. You do not want it to over cook. As mentioned before the center should be slightly firm to the touch and as it cools it will firm up even more.

6. Let cool for at least 2 hours. You want a nice cool cheesecake not a warm one.

7. Once it is ready to eat top it with a dollop of cool whip and eat. If you want to add a little wow factor drizzle it with some caramel and sprinkle on a little pumpkin spice.

~Happy Baking~

Returning October 14th Tasty Treats Tuesday!!

Tasty Treats Tuesday coming soonIt has been a while since I posted something Tasty on Tuesday…months in fact! I am ashamed and will be fixing this asap! Starting this coming Tuesday I will begin to have tasty and simple foods and desserts that you can make at home. The purpose for this blog was to share my love of cupcakes and fitness and i stop posting about delicious cupcakes so say tuned for Tuesdays delicious post 🙂

Regular Tacos…No Way! How About A Taco Bowl?!

Taco Bowl

So maybe it isn’t the best picture in the world, but this is a homemade taco-bowl. I didn’t spend that lovely $10-15 on that “as soon on tv” pan, or spend the money to buy them premade.  And the best parts about making them at home is that they will be healthier (normally if you buy these they are fried) and you can really make them out of any wrap flavor you want! Plus to make the shells it only takes about 10 minutes per set! All you need is a muffin tin and you are good to go!

Once you make your bowl you can fill it with whatever you like! I personally prefer rice, beans, red onions, lettuce, cheese, salsa and sour cream. But that is just me go wild!

Soft shell tortilla wrap (burrito size)
Cooking Spray
Your favorite seasonings (I used Adobo)

1. Preheat your oven to 375 degrees Fahrenheit.

2. Take a tortilla shell and lightly spray one side with your cooking spray. Sprinkle you seasoning onto the side with adobo (it’s a Goya product that has salt pepper, garlic, and magical goodness in a bottle) or whatever spice you like.

3. Turn your muffin tin upside down and place your tortillas sprayed side out into each crevice. Make sure that you flatten the bottoms out so that you can fill it as much as possible. They will look like the picture below.

you can fit approx 4 tortillas per pan.
You can fit approx 4 tortillas per pan but I only needed 3.

4. Bake for 10 minutes or until you notice that they feel firm. You must keep an eye on them because the edges can start turning dark brown. Once you touch the raised part and see that they are firm remove from the oven.

5. Let cool for 5 Minutes. They will continue to harden as they cool.

6. Fill with your favorite fillings and enjoy!

~Happy Baking~

Turn Ordinary Cake Mix Into Portable Tiny Treats!

Basic Poppet

The Basic Poppet

So it has been a while since I have posted anything for Tasty Tuesday. I apologize but time has not been on my side. Thankfully I still have been able to keep up with my workouts but life is too short not to eat sweets. It is all about moderation! So anyway…these are my new creation. I call them Poppets. It is getting warm out and starting to become picnic weather, and while I love cupcakes I wanted more portability.  I will admit I am a little touched in the head and if I am going to bake a cupcake it must look beautiful upon arrival. Yes, I do put my cupcake carrier in a seat belt when I drive. I want those puppies intact 🙂 While walking through a store I saw this baking pan for these things called cakepops…and will I bought it. Yay impulse buys.  Imagine 2 pans that make half circles…that is what you need if you want to try making these. You can find them at your local craft stores or places like Target’s baking pan aisle.

This pan can open up a whole new world for you! The combinations are endless and the pan size that I bought is small enough to fit in a toaster oven so yay! If you have a boxed cake mix just use it, the results will still be great! So what makes a Poppet a Poppet? Well it is cake in the center, a nice chocolate (or any flavor) coating, and fun decorations.  You chill them so the outer later gets nice and hard, and you can load them in a Tupperware and be on your way. These turn an ordinary box mix into something people will think you spend hours on! I do recommend 2 little pans if possible to just make the production faster, but if you just want to try it out go with 1. Also if you want to add spots of color to your cake, just add a few sprinkles into the batter! It might seem like a lot of steps but it really is an easy recipe. If you know how to make box cake mix you are half way there!

Yellow cake mix (follow directions on the back of the box.)
16 oz chocolate candy melts
round sprinkles
wax paper (to place poppets on)


1. Preheat your oven to 350 degrees Fahrenheit Make your cake mix according to the directions on the box. Set aside.

2. Carefully grease both sides of your cake-pop pan. This is very important because you do not want your cake to stick to the pan!.

3. Take some of the batter and place it in a pastry bag (if you don’t have a pastry bag just get a ziplock bag and cut the tip.) Squeeze enough batter into the side without the holes in the center. Batter only needs to go on the one side, make sure you fill them enough where it is slightly higher in the center. The little cakes will rise and fill out the empty side of the pan.

4. Bake for approximately 20 minutes or until a toothpick comes out clean from the center. (that is what that little hole is for)

5. Remove from oven and let the pan cool for 10-15 minutes! Do not attempt to pull apart this pan before this time. Trust me in will only result in you crying because you broke all of them in half.

6. After the pan is cooled carefully remove the top. You may need to use a knife to get it open, just be careful.

7. To remove cakes from pan gently wiggle them around in a circular fashion or gently use a knife. I recommend the wiggle. Place on a cooling rack.

8. While the poppets cool take a nice wide deep  cup (like the ones you can use to eat soup out of) and fill it slightly above halfway with the chocolate wafers. Microwave for 1 minute or until chocolate is fully melted. If after one minute it is not melted then put in in for another 30 seconds.

9. Take a poppet and place it in the chocolate. Spoon the chocolate over the poppet until it is fully covered. With a fork gently remove the poppet, tapping gently on cup to remove excess chocolate.

10. Place on a place covered with wax paper. Immediately cover in sprinkles or nuts.

11. Repeat with remaining poppets. Place in the refrigerator for at least 10-15 minutes. You want to make sure the coating is nice and hard.

12. EAT!


~Happy Baking~

Homemade Cheddar Bay Biscuits….Yes Please!


I will be very honest, the only reason I ever chose to go to Red Lobster was because of the biscuits NOT the sea food. Those warm delicious biscuits were what kept me coming back for more. I am not ashamed to say that there were times I asked for an extra so that I could bring them home. It was an addiction…I have gone to meetings and am better 🙂 Well after scouring the internet and trying and failing various times I have a found a recipe that is incredibly close. And the best part?…you use Bisquick to make them. Yes, Bisquick that pancake mix, it is incredibly versatile. They are quick, easy, and you can customize them in any way you want. I like to add a tiny bit of chopped pickled jalapeño to the dough for a little extra kick. Other great add ins include chopped up broccoli or ham. You can either dress this up or keep it as it is, either way you will not regret it!


2 ½ cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese shredded
¾ cup milk
¼ tsp garlic powder
Butter Glaze
3 Tbsp butter
½ tsp garlic powder
¾ tsp dried parsley flakes
* if you want to add a little heat just add a dash of red pepper flake, it is not like the Red Lobster biscuits but it is delicious.


1. Preheat oven to 400 degrees. Lightly grease cookie sheet or line with parchment paper.

2. Combine Bisquick with cold water in a medium bowl by cutting it in. It is okay if there are small pieces of butter the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.

 3. Drop small portions of the dough onto the cookie sheet. Bake for 11-13 minutes or until the top begin to turn brown. Make sure that you keep an eye on these because they can go from golden to burnt in seconds.

 4. While biscuits are baking, melt butter in a small bowl. Stir in garlic powder and dried parsley flakes. Use a brush and spread the butter mixture over the biscuits.

5. Serve.

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