Tuesday, June 25, 2013

Rice Krispie's! (Halal)

Come on, this is a CLASSIC.... and it has the yummiest, gooiest, and most fab texture. Seriously, its that amazing.

You'll need:

1 bag of Halal Marshmallows or one jar of Marshmallow creme (7 oz.)

3 tablespoon of butter (NOT margarine) 

6 cups of Rice Krispies Cereal


1. Melt butter in large saucepan over low heat. Add Halal Marshmallows (or  creme) and stir until completely melted. Remove from heat.

2. Add Rice Crispy grains. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9  pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

* Garnish with a bit of chocolate syrup or creme if you wish. I used nutella. :)

Wednesday, June 19, 2013




Sunday, June 16, 2013

Chocolate Donuts!!

They actually turned out pretty darn amazing. And they tasted really good.....in my family's opinion.

I dunno. I think it looks good. Its not to the Dunkin level, but its getting there.

Well it started of with the batter (recipe below). Hehe yeah, its empty because it is in the doughnut maker. Or I might of just ate it raw ;)

Okay, so all the batter went into this doughnut maker. Umm.....about 2 tablespoon per hole thing. 

So this is how it turned out. Pretty gorgeous if I do say so myself. And I do.

So then, I decided to add something that I realllllllly loved......SPRINKLES!!!

and then it was all magic :)

Oh, and I topped it off with Nutella. Not Nutella frosting. Simply Nutella. Absolutely delicious.

Recipe for Chocolate Donuts :

1¼ cups all-purpose flour
½ cup cocoa
½ cup sugar
1 tablespoon baking powder
1 egg
¾ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla


Stir dry ingredients together in mixing bowl. Add egg, buttermilk, vegetable oil and vanilla. Using a mixer on medium speed, blend until smooth.
Fill each cooking reservoir with about 2 tablespoons of batter.
Bake about 4 to 6 minutes or until a toothpick inserted into donut comes out clean.
Glaze or coat with powdered sugar, as desired. Or sprinkles.

Makes approximately 28 donuts

Tip: If you don’t have buttermilk on hand, pour 2¼ teaspoons lemon juice or vinegar into a glass measuring cup.  Add milk to equal ¾ cup. Allow to stand 5 to 10 minutes, then use in place of buttermilk in this recipe.\

*This recipe is from Babycakes.... :)

Tuesday, June 11, 2013

AAAAAHHHHHHH................. BISON

Even the sight of  Bison scares me. Literally. I mean, I  look at about 200 + recipes that have bison and  all of  them have so many ingredients ,......and it makes me slowly back away. And then the bison is thrown to the back of the freezer. Where it rots to death. Unfortunately. :(

Its not that I'm a horrible cook. Actually, I count myself as a passable cook. But bison makes me look like I can't cook. Bison will absoulutely betray you in minutes if you're not too careful and it will become SUPER tough. It won't be edible anymore. :(

So anyone out there trying to cook Bison, here is my advice : BE CAREFUL :D

Monday, June 10, 2013

Giada's NUTELLA Cookies!

These Nutella Cookies are a MUST HAVE. They are simply irresistible 


  • 1 cup (2 sticks) butter, at room temperature
  • 1/4 cup plus 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
  • Directions
  • For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.


-In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.

-Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.

Rosemary Frosting

Trust me....... you're gonna CRAVE for this every  day after you make it.....


-2 sprigs fresh rosemary
- 1/4 cup  milk
-1 cup butter
-1 teaspoon vanilla extract
-3 1/2  cup confectioners' sugar


-Remove the rosemary leaves form the branches and  chop them roughly. In a saucepan, gently  heat the milk until warm.  When very small  bubbles appear on the edges, remove pan from heat Add the rosemary leaves and set aside for ten minutes to steep

-In a large bowl, cream the butter until lighter in color, then add the vanilla  extract.

- Strain the rosemary leaves from the milk. Measure the remaining milk to ensure that you still have 1/4  cup  milk, and add more fresh milk if necessary. Reserve some of the rosemary leaves and chop them finely to make about 1 tablespoon.

-Slowly add the confectioners' sugar in 1/2-cup batches and mix until fully incorporated,adding the milk in small amounts in between batches. Add the finely  chopped  rosemary leaves and  beat on high speed  until the frosting is light and fluffy (about 5-7 minutes)

Saturday, June 1, 2013

Strawberry Short Cake!

Strawberry Shortcake

Strawberry Shortcake...... It is hands-down delicious. I recommend you use a BOXED cake mix, since it takes a while to make. If you're up for a challenge, go ahead and make you're own mix. I found this at Real Simple.


1 box yellow cake mix/or make your own batter

3 eggs (preferably large)


  1. Heat oven to 350° F.
  2. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between the pans. Place in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cakes cool for at least 10 minutes before removing them from the pans. Cool completely before assembling the shortcake.
  3. Meanwhile, sprinkle 1/2 cup of the sugar over the strawberries. Set aside at room temperature until the berries release their juices, about 30 minutes. About 15 minutes before serving, combine the cream and the remaining sugar in a medium bowl and whip by hand or with an electric mixer until stiff peaks form. Place one of the cake layers on a serving platter. Pile on half the strawberries and half the whipped cream. Top with the remaining layer, the rest of the whipped cream, and the remaining strawberries. Serve immediately. ENJOY!