Peach Cobbler with Bourbon

With summer just around the corner and peach season just starting, what a better way to celebrate Memorial Day than with a peach cobbler.  Cobbler and pie just make me think…America!  It’s also such a nice dessert for summer because even though it’s served warm, you can top it with some cold ice cream or refreshing whipped cream.  I put my own twist and taste into an old recipe that I had actually thought of as mediocre; now it’s fantastic!  You won’t be disappointed, and guess what?  It’s super easy! Prep time: about 20-30 minutes; cooking time: 45-50 minutes.dsc_0348


  • 4 cups ripe peaches (about 8 medium), peeled and sliced
  • 1 cup of granulated sugar (minus 2 Tbsp), divided
  • 1 Tbsp bourbon
  • 2 Tbsp brown sugar (divided)
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp cinnamon plus a pinch
  • pinch of nutmeg
  • 1/3 cup melted butter (salted is fine)
  • 3/4 cup all purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 3/4 cup milk (I used 2% low fat)


  1. Preheat oven to 350º.  Wash, peel and cut the peaches in to slices or wedges. If they are very ripe, you might get chunks…that’s okay.  Add them to a bowl along with 1/2 cup of granulated sugar with 2 Tbsp removed, 1 Tbsp bourbon, 1 Tbsp brown sugar, 1/2 tsp vanilla, 1/2 tsp almond extract, and 1/4 tsp cinnamon; toss with a wooden spoon so the fruit is coated evenly and set aside.
  2. Melt the butter along with 1 Tbsp brown sugar, pour into a 2 quart baking pan (glass is preferable).
  3. In a separate bowl mix together the flour, baking powder, and the salt.  Stir with a whisk then add the milk.  Mix together gently until smooth, but do not over mix.  Pour the batter over the melted butter as evenly as possible and do not mix it together.
  4. Top with the fruit mixture.  Sprinkle a pinch of cinnamon and a pinch of nutmeg over the top and bake for about 45-50 minutes, until the edges are golden.  Start watching it at about 45 minutes since all ovens vary.  In my oven it cooked in just under 50 minutes.


Spectacular Simple Salad

This salad is easy to prepare and packed with flavor. It makes a great single serving using ingredients that you may have had left over from dinner.  You don’t have to worry to add a whole lot of dressing because the flavor combinations blend so well together that all I add is a drizzle of olive oil and about a tablespoon of white wine vinegar, a little salt and pepper and it’s done!



I usually plan on making this salad for lunch the day after I’ve roasted chicken and there is just one serving left over.  If I have made a chickpea soup and have left over chickpeas, I use those, but I always keep a package of precooked garbanzo beans in my pantry just in case I want them in salad.  I usually buy organic packaged beans from The Fig Food Company.  It’s available at most grocery stores, but you can use which ever you have available.  I make the quinoa just before preparing my salad because I love the warm quinoa mixed in with the cool greens, but you can make it ahead to save some time.


Ingredients: (for one serving)

  • 2 handfuls of fresh arugula (Organic Girl)
  • 2-3 Tbsp cooked chickpeas (rinsed)
  • 2/3 cup roasted chicken, cut in cubes (or substitute for a poached egg)
  • 1 Tbsp pumpkin seeds (you can substitute for any other nut or seed you prefer)
  • 1/2 a haas avocado (cubed)
  • 1 Roma tomato (diced)
  • 2 Tbsp cooked red, organic-gluten free quinoa
  • shaved fresh Parmesan cheese, about 1 Tbsp
  • olive oil
  • white wine vinegar
  • salt & fresh ground pepper


  1. Cook the quinoa according to the package directions.  Prepare before hand and store in the refrigerator, or make it just before preparing you salad.
  2. Layer the salad beginning with the arugula, then add chicken, chick peas, pumpkin seeds, tomatoes, place the avocado on one side and place the quinoa on the opposite side.  Add the shaved Parmesan over the top.  If substituting the chicken with a poached egg, add the poached egg on top.
  3. Sprinkle with salt and fresh pepper.  Drizzle with about 1 Tbsp white wine vinegar, and olive oil.

I roast chicken in several ways.  You will find some recipes here on my blog, however this chicken is a simple roasted chicken.  See ingredients and instructions below:

  • 4 bone in chicken breast (with skin still on)
  • olive oil
  • salt & fresh ground pepper
  • garlic powder
  • ground cloves
  • dried thyme leaves
  • dried parsley
  • juice of two lemons
  • 1/4 cup dry white wine
  1. Drizzle a olive oil in your roasting pan.  Add the chicken breast side down.  Drizzle with olive oil and sprinkle with the next 5 ingredients.  Turn the breasts over and do the same to the other side.  You will be roasting the chicken with the meat side up and the rib side down.
  2. Place in a preheated oven (convection roast–if you’re oven has that feature) at 400º.  roast for 30 minutes.
  3. After 30 minutes, lower the temperature of the oven to 325º, remove the chicken from the oven and drizzle the juice of two lemons over the tops allowing it to run down into the pan and add the white wine.
  4. Return the pan to the oven and roast for another 30 minutes.  Allow it to sit for 5 minutes before removing the bone or serving.  Reserve any drippings to drizzle over the meat.

Coconut Macaroons

I’ve been making this recipe for years, and at this point I can’t even remember where I got it, but it’s delicious.  What I love best about it is the two main ingredients are egg whites and coconut flakes, so go ahead and enjoy this little treat!  These macaroons are a perfect addition to your Easter Brunch table.  Pile them in a pyramid on a lovely cake plate!

Sometimes I dip them in chocolate…just to be fancy, and also…we love chocolate!  Or, if you love lemon, add the zest of one lemon to the batter. And be sure to add the full 3 cups of coconut. When I first started making these, I skimped on the coconut because even though I love coconut flavor, the texture of the flakes is something I’ve grown to love.  The flakes add substance and make a nice rounded cookie, also gives them that amazing coconut flavor they deserve. Without sufficient coconut flakes, you’ll end up with a disc like, rubbery cookie instead of a nice round, amazing, moist cookie and the outer flakes become crispy and golden; just perfect!

Makes 22-24 macaroons


  • Egg whites from 4 large eggs, room temperature
  • 1 cup of granulated sugar
  • 1/4 tsp Kosher salt
  • 1 tsp vanilla extract
  • 1/2 cup cake flour, sifted
  • 3 cups (or a little more) sweetened coconut flakes
  • 6 oz. (1 1/2 bars) Ghirardelli Semi-Sweet baking chocolate bar


  1. In a double boiler or in a metal bowl placed over a 2 quart sauce pan (do not allow the base of the bowl to touch the water), warm the egg whites, sugar and salt whisking until it is nice a creamy and warm to the touch but not hot.
  2. Remove from the heat and using a wooden spoon stir in the vanilla, flour and coconut flakes.
  3. Cover with plastic wrap and refrigerate for about 2 hours, or until firm.
  4. Preheat the oven to 350º.  Line 2 baking sheets with parchment paper.  Place small mounds (1 heaping tablespoon) of the batter on the lined sheets, spaced several inches apart.
  5. Bake for 15-20 minutes or until the edges and top starts to turn golden.  Remove from the oven, allow them to sit for 5 minutes and then place them on a cooling rack.
  6. If you will be enjoying these without the dipping them in chocolate, they are delicious when still a little warm!  If you would like to dip them in chocolate you can melt the Ghirardelli Semi-Sweet baking chocolate in the double boiler.  Have a sheet pan prepared with wax paper.  Once the chocolate is melted and the macaroons are completely cooled, dip one half into the chocolate leaving one half without chocolate and place them on the wax paper.  Refrigerate for about 20 minutes so the chocolate hardens and then enjoy! When I’m in a bit of a rush, I use Dolci Frutta Hard Chocolate shell and I just follow the instructions on the label.




Carol’s Coconut Cake

I first tried this recipe at my friend, Carol’s house.  She used a recipe from Our State Magazine. A North Carolina favorite!It is a moist and delicious cake with just the right amount of coconut flavor.  So many times people I know say, “I don’t like coconut…it’s not the flavor but the texture.”

Well, the texture of this cake is just like any other, but it’s very moist and delicious.  As far as the coconut flakes go, that’s something that you can control.  If you don’t like the texture of the coconut flakes, you can just add a little less.  What I do is I mix some coconut flakes with chocolate sprinkles or shaved chocolate and chopped up almonds.  I use that mixture as a topping on the frosting.  Even people who say they don’t like coconut, love this recipe; I was one of those, so I know!

This time, I used the recipe to make cupcakes.  I followed the same method, omitting the filling and coconut syrup. Give it a try, you won’t be disappointed!



  • 1 1/2 cups whole milk
  • 2 1/2 sticks unsalted butter
  • 3 cups flour
  • 4 tsp baking powder
  • 1/4 tsp fine sea salt
  • 6 large eggs, room temperature
  • 3 cups plus 2 Tbsp sugar, divided
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 3/4 cup coconut water


  1. Preheat the oven to 325º.  Grease and flour two or three 9-inch cake pans.
  2. Heat the milk and butter in a small saucepan over low heat, stirring constantly until the butter melts. Remove it from the heat and allow it to cool at room temperature.
  3. Whisk together the flour, baking powder, and salt in a medium bowl.
  4. Using a hand or stand mixer set to medium-high, beat the eggs and 3 cups of sugar for about 3 minutes until it is thick and pale yellow, scrape the sides of the bowl as needed.
  5. Using a spatula or wooden spoon, gently stir the flour mixture into the egg mixture just until combined (one thing I’ve learned about baking almost anything that takes flour is that the more or more vigorously you stir, the tougher your baked goods will be, so be gently!).  Add the cooled milk mixture and the vanilla and almond extracts and again stir gently until smooth.
  6. Divide the batter evenly in the prepared cake pans.  Bake for about 30 minutes.  If you would like to make a three layer cake, use three pans and bake for about 25 minutes.  If making cupcakes, you can get 24 out of this recipe and you should bake them for about 15-18 minutes.  Insert a wooden tooth pick or knife in the center; if it comes up dry, your cake is done, if not bake for a few more minutes and then check again.  Place the pans on a cooling rack and allow them  to reach room temperature before removing the cakes from the pans and before frosting.

To make a butter cream/coconut frosting and filling:

  • 3 sticks unsalted butter, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp coconut flavoring
  • 6 cups sifted powdered sugar
  • 3 – 5 Tbsp (or more) well-stirred cream of coconut
  • 3 cups coconut flakes (use as much or as little as you desire).  I personally like the flakes as a topping so I do not add this until the end.  I mix in chocolate shavings or sprinkles and finely chopped almonds.
  1. Beat the butter, vanilla and coconut flavoring in a large bowl using an electric mixer set on medium speed until it is smooth.  Add 1/4 cup of the powdered sugar along with 1 Tbsp of the cream of coconut and beat in between each addition, scraping down the sides of the bowl as you go along.  Do not add all the powdered sugar at once you’ll you will end up with a cloud of sugar!  When you have incorporated all the powdered sugar and cream of coconut, set aside 1 cup of the buttercream frosting to use as filling.
  2. To make the filling: If adding coconut flakes to the filling, add 1 1/2 cups of coconut flakes to the reserved cup of buttercream.  It should be spreadable, so add some cream of coconut as needed to achieve a spreadable mixture.
  3. Make coconut syrup by simmering the coconut water and the remaining 2 Tbsp granulated sugar in a small sauce pan over med/low heat, stirring constantly until the sugar dissolves.  Remove from the heat.
  4. For assembly: Place one of the cooled cake layers on a cake plate or stand, this will be the base.  Tuck pieces of parchment or wax paper under the edges all around to keep the cake plate clean as you frost.  Brush or drizzle about 2 1/2 Tbsp of the coconut syrup and then spread the filling.  Top with the next layer, repeating this step if making a three layer cake.
  5. Brush or drizzle the remaining coconut syrup over the last layer (top) and frost the entire cake with the buttercream.  You can frost it smoothly using a spatula or place the frosting in a piping bag using the tip of your choice to decorate.  You can also top with a mixture of sprinkles, coconut flakes and chopped almonds.  Gently remove the wax paper from around the bottom edges of the cake.




Chocolate Cake with Peanut Butter Center and Vanilla Buttercream


I made this cake for my husband’s birthday.  It’s actually his favorite.  Before I knew how to bake, I used to make the Duncan Hines Devil’s Food cake mix and add Reese’s peanut butter chips to the center, then top it with which ever brand of vanilla frosting was available at the grocery store.  He loved it then, but this is now…when I’ve learned how to bake from scratch!  Finally!  It took me a few years….

The recipe for this cake came from  It claims to be the best chocolate cake (ever).  I used almond milk and it actually is one of the better ones I’ve tried.  Tastes almost like, but even better than the Duncan Hines!  Hahaha! I made a peanut butter frosting to spread in the center and then topped it with my own buttercream frosting.

He was not disappointed on his birthday…as he isn’t any other day I give him dessert!  He’s a sweetie!  Happy Birthday my Dear!

For the cake recipe follow this link:

Peanut Butter Filling:

  • 1 stick unsalted butter, room temperature
  • 3/4 cups plus 2 Tbsp creamy peanut butter
  • 1 cup confectioner’s sugar
  • 2 Tbsp heavy whipping cream

Combine the peanut butter, and the softened butter in a bowl; whip using a hand mixer.  Add the powdered sugar, a little at a time and then add the whipping cream.  Continue whipping until creamy and smooth.  You may add extra whipping cream if you want it to be creamier.

Vanilla Buttercream Frosting:

  • 2 sticks unsalted butter, room temperaturedsc_0298
  • 4 cups confectioner’s sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy whipping cream
  • pinch of Kosher salt

Cream the butter using a hand or stand mixer.  Add the sugar a little at a time.  Add a pinch of salt.  Add the whipping cream and the vanilla. Continue to mix until creamy.

  • Add some special sprinkles!  I used white and gold toned sprinkles to match the peanut butter and also added some chocolate shavings.


My Favorite Chocolate Chip Cookies

dsc_0276Who doesn’t love chocolate chip cookies?  They are perfect for a snack with a glass of milk, topped with ice cream and chocolate syrup drizzle as a dessert, or just on it’s own is perfectly fine too! And, of course, you should always make sure they are perfectly    warm : )

This recipe actually came from Neiman Marcus.  As far as I know, they have since changed their cookie recipe, but they were kind enough to included a recipe card in the cookie box when you ordered them.  I actually prefer this recipe, over the new one.

The last few years I had been making the New York Times chocolate chip cookies (which don’t get me wrong…are delicious!). I had kind of put this one aside and out of mind.  Recently my daughter asked me to send her the cookie recipe, so I automatically sent the NYT.  She proceeded to say, “No, the other one…”  I knew right away she was talking about the Neiman’s cookies.  I was so happy to get reacquainted with them!  I follow the recipe exactly, and the only thing I do differently is I top them with flaky sea salt.  Continue reading “My Favorite Chocolate Chip Cookies”

Yeh’s Valentine’s Day Almond Cake

Let me begin by saying how much I love almonds!  I’ve made several recipes made with almonds; this by far has been my favorite.  Not only was it delicious, but it turned out beautifully.  Molly Yeh is a pro at making cakes and especially very creative when it comes to decorating.  Her Valentine’s Day Almond Cake recipe is very user friendly.

I followed the instructions carefully for the cake.  I didn’t have all the gadgets required, but I made it work with a little creativity and a little help from my sis.  I did make my own raspberry buttercream frosting instead of the whipped cream frosting she uses. I used fresh raspberry syrup in place of food coloring. I also decorated it with my own flare.  This cake was not just yummy, but also a lot of fun to decorate!  Hope you give it a try, it’s well worth the effort! Follow the link for her recipe and if you’d like to try my frosting see below…


Ingredients for frosting and decorations:

  • 2 sticks unsalted butter, softened
  • 3/4 cup heavy whipping cream
  • 3-4 cups (or more if you like it really sweet) confectioners sugar
  • 3 or more Tbsp raspberry syrup, made with 6 oz. fresh strawberries, 1 Tbsp granulated sugar and 1 Tbsp water
  • a couple of pinches of Kosher salt
  • your choice of sprinkles


  1. Leave the butter on your counter to soften; about 45 minutes or so.
  2. In a small sauce pan, combine the raspberries, granulated sugar and water and heat on medium until the raspberries breakdown and soften and the liquid is nice and pink.  Strain the raspberries and the liquid through a fine sieve into a small bowl and set aside to cool. If you think there are raspberry pieces or seeds in the syrup, strain it twice. You will only be using the syrup, so discard the fruit that remains in the sieve.
  3. Place the butter in a deep bowl and whip with an electric mixer.  Add the confectioners sugar and the heavy whipping cream, alternating between the two, a little at a time. If you add the powdered sugar all at once, you’ll end up with a white cloud of sugar all around you. Add a couple of pinches of Kosher salt.  Continue whisking so it’s smooth and creamy.
  4. Add the raspberry syrup a tablespoon at a time until it’s the perfect pink for you.  I prefer this over food coloring…healthier and tastier! I ended up using about 5 tablespoons, but you can add as much or as little as you want.  I had left over syrup that I placed in a small bowl and served on the side so if anyone wanted to drizzle a little over their piece of cake.
  5. For the decorations, I used 3 different sizes of heart shaped cookie cutters. If you don’t have them, you can make a stencil out of parchment paper and place it over the cake, then remove it carefully once the sprinkles are on.  From Michael’s, I purchased a few Valentine themed sprinkled and combined them with a few others I had, minced some slivered almonds and combined them all in a small bowl to create what I call a “sprinkles extravaganza!”  Once the cake is frosted, carefully placed the cookie cutters on the surface of the frosting and using a 1 tsp measure to add sprinkles to the inside of the heart shapes. Try not to make it too thick vertically, but enough so each heart shape is completely filled edge to edge. Pat the sprinkles down gently so they stick. Carefully remove the cookie cutters and using tweezers (or the edge of a knife or spoon) gently remove or adjust any runaway sprinkles.  Have fun!