food, make it, sweets

From a cake to a cookie

Happy Holidays Readers!

It’s Christmas Eve, and if you are like me, you may have committed yourself to making treats for people for the fast approaching festive season and probably do not have time to get to the store and buy ingredients. No problem I’ve got you covered. You know that box of cake mix by either good ol’ Betty crocker or sir Duncan that is sitting in your pantry? Well guess what you can make cookies out of that! Amazing right!

To turn this box into fresh yummy cookies all you need to do is disregard those instructions on the back and use these.

  • 2 eggs
  • 1/2 cup of oil

ANNND blend until the batter is thick and moldable usually about 3 mins on medium speed if you are using a hand blender. Bake at 375 for 6 to 9 min.

Here are red velvet cookies I made using the cake mix.

Good luck readers and again Merry Christmas

food, make it

Coconut dessert

This coconut dessert is made with 4 basic ingredients (and is gluten free): sugar, egg whites, vanilla and shredded coconut.  A great treat to keep guets entertained.  How do we make this dessert?coconut macaroon3991214011306335899..jpg

First, add two drops of vanilla to the egg whites. Next, beat the egg whites until soft peaks  form (or that it looks like fluff).  Slowly add in the sugar as you continue to beat the egg whites creating a meringue. The last ingredient to add to the batter is the shredded coconut. Once added in with the rest of the mixture one can either make by hand or use and ice cream to form the macarron balls. 20181105_1802121581060089330051647.jpg

Now that the macaroons are formed put them on a cookie sheet that is lined with wax paper  and bake them for20 to  25 minutes at 325 degrees farenheit. The macaroons should be soft, not too chewy, and their color should be a golden honey brown. Now they are ready to eat.

Thank you for reading!

food, Uncategorized

Green Bean Salad

This past weekend I had the pleasure to cater a wedding! One of the side dishes I made was a cold green bean salad  served with a lemon vinaigrette and golden/red grape tomato. This was great as a cold side dish to add some texture and flavor contrast to the deep, rich, fall  flavors from the rest of the menu.

To make this plate:

All you need to do is shock the green beans ( add them into boiling water for about 5 mins take them out and place them in ice water)

Make a lemon Vinaigrette

Slice grape tomatos in half

Sprinkle lemon zest on top of salad and mix together.

Thanks for reading!