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sorry for the silence. it has not been because of my lack of baking. i’ve been baking like crazy, trying new things that i’ve never made before. but blogging takes work. and who wants to read a blog post without pictures of the delicious food that’s being talked about? i always forget to take pictures of the desserts before they are devoured, so that’s my lame excuse for not blogging.

anyways. chocolate pie has been on my radar for awhile. i always think that “pie” should include fruit. “chocolate” and “pie” to me just didn’t mesh. and then there was the scene from The Help with the chocolate pie with the special ingredient. so i found the recipe they used from that movie (minus the special ingredient). it was delicious! i was pretty happy with it, especially since it was my first chocolate pie. my family loved it too.  Image

you can find the recipe for Minny’s Chocolate Pie here. it was actually very easy. i recommend making your own pie crust. Image

last sunday i made Paula Deen’s biscuits. and then i made them again this week… I think it’s going to be some sort of sunday night tradition.

i have also made soft pretzels. they aren’t as good as the recipe says they are, but I definitely think they are worth making! I ate an average of 5 a day more than one each day and was always wanting more. Image

completely unrelated to food: I saw Brave today. it was kinda scary at parts and very dark. however, i love a song from the soundtrack by Birdy and Mumford and Sons.

we have more visitors coming in a few weeks! i am very excited.

my goal is to be a better blogger.

until next time,



strawberry lemonade & espresso meringue drops

in high school we always went to red robin for any and all occasions. birthdays? red robin. half day? red robin. after football games? red robin. but when i moved to CA, no one went to red robin. maybe it’s because there are so many better choices… maybe it’s because we have in ‘n out… or maybe because the one we do have is located in the mall by sears…

whatever the case, i don’t really miss red robin except for two things: their bottomless fries and their strawberry lemonade. in the food network magazine this month, they had a copycat recipe for red robin’s strawberry lemonade. with a few modifications, it tastes just like the original! my brother actually made most of it, i just helped a bit.


you’re gonna need lemons (or lemon juice if you don’t have enough fresh ones), sugar, and water for the lemon syrup. so easy! you basically boil these together and then let it sit.


next you’ll need to make the strawberry syrup. all it takes is chopped strawberries and sugar. you let that sit for about 45 minutes and then strain the syrup out (but save the strawberries!).


the finished product! so tasty and thirst-quenching.

here’s the actual recipe:


  • Zest of 1 lemon, in wide strips
  • 2 cups sugar
  • 2 cups chopped hulled strawberries
  • 2 cups fresh lemon juice (from about 10 large lemons)
  • 1/4 teaspoon salt


Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.

Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.

Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.


i also made espresso meringue drops. these were delicious. they are so light and airy that you could probably eat 10 in one sitting. i think they have just the right amount of coffee in them to appeal to coffee drinkers and non-coffee drinkers alike!

the recipe is as follows:

  • 2 eggs whites
  • 3/4 c sugar
  • 1 tsp. coffee grounds (or instant coffee)
  • 1 tsp. vanilla
  • melted chocolate (optional)

mix together the sugar and coffee grounds and set aside. add the vanilla to the egg whites and beat until stiff peaks form. add the sugar-coffee mixture to the egg whites in spoonfuls and beat until the sugar is dissolved (a few minutes). line baking pan with parchment paper and drop in rounded tablespoons. bake @ 325 for 15-20 minutes or until golden brown.

mine made about 40 drops, but it depends on how big or small you decide to go. these are delicious as is, but even better with a little chocolate drizzled on top. these treats only take 5 ingredients! (4 if you leave out the chocolate!). they look and sound sophisticated, but in reality are very easy to make. so go ahead and wow your guests at your next party and take a few minutes to relax because these 5-ingredient treats took so little of your time.



salted caramel shortbread

it was my parents’ 30th anniversary tonight. i was inspired to make a dessert they would both love (actually, i just had my mom in mind). my mom loves shortbread and salted caramels, so this was the perfect duet. look at that gooey goodness my mom is reaching for!

my dad had 5 pieces and my mom loved it as well. everyone kept coming back for more and there was even talk of eating the rest for breakfast. definitely a recipe to put in the recipe book.


the good news? super simple to make! here’s the recipe. (the italics in the recipe is my own commentary).

For the shortbread layer:
10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1 2/3 cups flour
For the caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt, plus more for sprinkling on top
(you could definitely taste the salt, so go easy on this if you don’t like your caramel really salty.)
4 tbsp sugar
4 tbsp heavy cream
1 1/2 tsp vanilla extract
– Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.
– In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork.  Add the egg yolk and continue mixing.
– Add the flour and use your hands to combine the dough until coarse crumbs form.  Transfer the dough into the prepared pan and press it down into one even layer.
– Refrigerate for 30 minutes.  Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown.  Set aside to cool.
– For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream.  Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees.
– Remove from heat, stir in the vanilla and pour caramel over the shortbread (I sprinkled my sea salt at this point).
– Refrigerate for at least 3 hours (we couldn’t wait that long!), then sprinkle with sea salt and cut into squares.  Store caramels in the fridge until you’re ready to eat them.
these are perfect for any occasion and are sure to be a crowd hit.

the journey begins

sometime over the course of last semester when i was working so hard on homework and yet drooling over the recipes on Pinterest, i had the brilliant idea – hey! why don’t i bake through all the recipes on my “food” Pinterest board this summer? which then sparked the idea – and why not blog about it too?

so i asked my friends and family if they would actually read the blog (eating the food was obviously not an issue). most of them said yes, and with that, the idea for this blog was born.

the main reason for this blog is to post about all the recipes i’ve made. i can’t guarantee every post will be about food, i can’t guarantee that i will make something everyday, and i also can’t guarantee that every recipe will be good. however, i do hope to make it through all the recipes on my food board. keep in mind, it doesn’t have a LOT of recipes on it, but i’m thinking that it will grow in no time.

i guess we will all just have to run a little bit longer and work out a little bit harder this summer as we eat through the deliciousness. 🙂


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