Lemon Buttercream


-2 1/2 cups powdered sugarDSC01444

-3/4 c butter, room temp

-pinch of salt

-zest of 1 lemon

-2-3 tbsp lemon juice

-1/2 tsp vanilla extract


  1. Cream together the butter and powdered sugar in stand mixer.
  2. Once it’s smooth, add in remaining ingredients and combine until fully incorporated.
  3. Store in air tight container on countertop or refrigerate. Bring back to room temp when using at a later date.


Chocolate Covered Pretzels


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-1 bag of mini pretzels

-2 bags of white chocolate morsels

-1 tsp shortening

-red and green sprinkles for topping


  1. Heat 1 bag of morsels with 1/2 tsp shortening for 45 seconds.  Stir then heat for another 30.
  2. Using a fork, place one pretzel at a time, coat then scrape excess.  Place on parchment paper to dry.  

Cookie Bars


DSC08776-1 1/2 packs of graham crackers

-1 can sweetened condensed milk

-1/2 c walnuts

-2 c shredded coconut

-1 stick butter

-1-2 c semi-sweet morsels


  1. Preheat oven to 350.  Spray edges of a 13×9 pan with nonstick spray.
  2. Melt butter and pour onto the bottom of the pan (I use a glass pyrex).
  3. Using a food processor, process the graham crackers until very fine then spread on top of the butter.  Pour the condensed milk over the graham cracker then process the walnuts and sprinkle over the milk.  Add coconut over then top with the morsels.  Pack down with a spatula and bake for 20-25 mins.

Roll-Out Cookies


To do the chocolate dip, I use 2 cups of semi-sweet chocolate morsels and put about 1 tsp of shortening, heat for 45 seconds then stir, heat for another 30 and you should have a smooth consistency to dip!

Gingerbread Cookies


-3 cups flourDSC08330

-1 tsp cloves

-2 tsp cinnamon

-2 tsp ginger

-1/2 tsp salt

-1 tsp baking soda

-1 cup brown sugar

-1/4 c molasses

-2/3 c coconut oil

-2 eggs


  1. Combine flour, spices, salt and baking soda and set aside.
  2. In a stand mixer, combine sugar, molasses and oil and mix until smooth.  Add in 1 egg at a time then the dry ingredients.
  3. It will be stick, split dough into 2 even balls and knead with flour coated hands.  Wrap in Saran Wrap and refrigerate for 2-3 hours at least.
  4. Preheat oven to 350 – roll out dough onto floured counter top and place cut outs onto baking sheet (I use the Silpats for even baking) and bake for 6-8 mins.


Candied Pecans


-1 lb pecan halvesDSC07903

-1 cup granulated sugar

-1 tsp cinnamon

-2 tsp water

-1 egg white

-2 tsp vanilla extract

-1/2 tsp salt


  1.  Preheat oven to 250 and combine all ingredients in a large mixing bowl (save the pecans).
  2.  Toss in the pecans and stir to coat evenly.  spread out on a rimmed baking sheet and bake for 40-45 mins, tossing around every 15 mins.



Oatmeal Fig Bars


-1 1/2 cups quick oatsDSC05112.JPG

-3/4 light brown sugar

-1 cup flour

-1/2 tsp baking soda

-1/4 tsp salt

-1/3 cup butter, softened

-1 egg white

-1/2 tsp cinnamon

-1 pint fig preserves


  1. In a medium bowl, mix the flour, salt, baking soda and cinnamon.
  2. Using a stand or hand mixer, blend the butter and sugar, and egg white.  pour into the dry mix, then fold in the oats.
  3. Using a greased square pyrex dish, spread and pack half of the oat mixture.  Pour all figs on top, then top with remaining oat mixture, pack with a spatula and bake at 350 for 20-25 mins.

Oreo Balls


-1 package OreosDSC04824.JPG

-1 8 oz pack of cream cheese

-2 12 oz bags white chocolate chips

-1-2 tsp vegetable shortening


  1. Using a food processor, blend Oreos until smooth.  Pour into large mixing bowl, mix in cream cheese with hand mixer and mix until smooth.
  2. Chill for 10 mins if the cheese was not cool, otherwise using a spoon, scoop out a little less than a tablespoon sized portion, roll into a ball and place on cookie sheet.  Do this until you have used all the mixture and refrigerate for 10-15 mins.
  3. In a small microwave safe bowl, pour in about 1 cup of chips and 1/2 tsp shortening.  Microwave for 1 minute, stir, then microwave another 20 or so seconds until smooth.  Place one ball in, coat and using a fork, remove and place on parchment paper or wax paper.  When you run out of chocolate, pour in another cup with another 1/2 tsp shortening and continue.  You don’t want to do too much at a time and your chocolate will harden.  You can sprinkle a topping if you like, and refrigerate another 10 or so minutes!

Fig Cake









Chocolate Chip Cookies



-2 cups flour – siftedDSC01958

-1/2 tsp baking soda

-1/2 tsp salt

-1 cup brown sugar

-1/2 cup white sugar

-1 1/2 sticks butter – softened

-1 tbsp vanilla extract

-1 egg

-1 egg yolk

-1 cup semi-sweet chocolate morsels


1          Preheat oven to 350. Mix together the sifted flour, baking soda and salt, set aside.

2          In a stand mixer or with a hand mixer, mix the sugar and butter until blended well.  Add in the egg, egg yolk, and vanilla extract.

3          Once the above is all smooth, add in the dry ingredients and then the morsels.

4          Using a cookie scoop, or a regular spoon, place a scoopful of dough a couple of inches apart on a cookie sheet.  I like to use a silpat on my cookie sheets as I feel they help keep the edges a little crispy and the center of the cookie a bit more doughy.  This recipe yields 2 dozen cookies).  Bake for 9-11 mins and you will have THE BEST chocolate chip cookies you’ve ever had.


Oatmeal Chocolate Chip Cookies



-1 3/4 cup sifted flour

-1/2 tsp salt

-1/2 tsp baking soda

-3/4 cup brown sugar

-1/4 cup white sugar

-6 tbsp shortening

-6 tbsp butter (softened)

-1 egg

-1 egg yolk

-1 tbsp vanilla extract

-1/2 tsp cinnamon

-1 1/2 cup quick oats

-1 cup semisweet chocolate chips


1          Preheat oven to 350.  Combine flour, salt and baking soda.  Set aside.

2          Using a stand mixer or hand mixer, combine sugar, shortening and butter until smooth.

3          Add in egg, yolk, vanilla extract, cinnamon and quick oats.  Slowly add in the dry ingredients and once it is completely combined, using a rubber or wooden spatula, stir in the chocolate chips.

4          Spoon out dough onto parchment lined (or onto a silpat) and place on middle rack.  Bake for 8-10 mins.  (this yields about 24 cookies).





-4 cups water

-1 cup crushed Ice

-1/2+ cup sugar

-1 cup lemon juice

-1 cup tequila

-Juice of 2 limes

-Blend it all together


Peanut Butter Banana Smoothie


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-1 frozen banana

-1/2 cup almond milk

-5 ice cubes

-1-2 tbsp goji powder

-2 tbsp PB2 (I use the one with chocolate in it… bomb)

-1 tbsp water

-1 tbsp cacao nibs (for topping)