Cheesecake is a New Year’s family tradition. As is my grandmother always knocking over a huge thing of soda. Or pop. Or whatever you call it. I grew up in northern Indiana and always said “pop,” but I’ve lived in various south and southwest states for over a decade and my vernacular has changed to “soda.”

I can’t say our New Year’s Eve is ever really rock’in but it’s fun to us nonetheless. As a kid it was always at grandma’s house with pizza, cherry 7Up, and the aforementioned cheesecake. As a so-called grown responsible adult our NYE depends on whether or not the hubs has to get up for work the next morning (at 4 a.m. poor guy). On the years he doesn’t work we go all crazy and drink chocolate milk til we’re silly.

I promise we’re not nearly as lame as I make us sound!  Despite meeting in a bar (totally unoriginal), we never think to drink.  It’s not in the house and my grocery bill is high enough that I never want to add to it.  So I over-indulge in things like chocolate milk and crazy awesome sour cream cheesecake.  It has the most amazing texture and depth of flavor.  Think New York style cheesecake but better.  Yet so simple to make!




  • Chex crust or GF cookie crust prepared in 9-inch spring form pan (If not doing the Chex crust I recommend
  • 1½ cups GF shortbread cookie crumbs plus 2-3 tbsp butter for a wonderful crust)
  • 3 8-ounce packages of cream cheese, softened
  • 14-ounce can sweetened condensed milk
  • 4 large eggs
  • 8-ounces sour cream
  • 1 tablespoon vanilla extract


  1. Preheat oven to 350 degrees; place pan of water on lowest rack in oven – this helps prevent the cheesecake from cracking during baking.
  2. In large mixing bowl beat cream cheese until fluffy.
  3. Gradually beat in sweetened condensed milk until smooth.
  4. Beat in eggs, one at a time, then sour cream and vanilla.
  5. Pour into 9-inch spring form pan.
  6. Bake 50-55 minutes until edges are light golden brown.
  7. The center will still be very slightly soft.
  8. Let cool, then refrigerate at least 4 hours to chill completely before serving.

You can find complete recipes of this THE BEST SOUR CREAM CHEESECAKE in



The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because!

Happy New Year’s Eve! Let’s celebrate with this AMAZING Chocolate Cake! This is my all time favorite Chocolate Cake recipe. Super moist, chocolatey and soft this is my go to cake for parties, birthdays or just because.

I used Kitchen Aid’s Precision Press to make a strong cup of coffee to go in this cake. Rich, smooth and full bodied. The fresh brewed coffee brings out the chocolate flavor in the cake.

Now for my favorite part of any cake: The Frosting. This chocolate buttercream frosting is fluffy, chocolatey and rich with just the right amount of sweetness.
The perfect topping to this chocolate cake!




The Best Chocolate Cake

  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup canola oill
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong hot coffee

Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup unsweetened cocoa powder
  • 3 ½ – 4 cups confectioners sugar
  • 2-4 tablespoons milk, as needed
  • 1 teaspoon vanilla extract


The Best Chocolate Cake :

  • Preheat oven to 350 degrees.
  • Butter & flour two 9 inch round cake pans.
  • In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt.
  • Set aside. With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
  • Slowly add the dry ingredients to the wet ingredients with the mixer on low.
  • Pour in the hot coffee (Batter will be thin)
  • Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the cake completely before frosting.
  • Store at room temperature in an airtight container for up to 3 days!

Chocolate Buttercream Frosting :

  • Add butter to a stand mixer with the whisk attachment. Beat until fluffy.

You can find complete recipes of this THE BEST CHOCOLATE CAKE in

How To Make Gluten-Free Small Bites | Food Recipes

How To Make Gluten-Free Small Bites | Food Recipes

Warm, comforting gluten free cinnamon buns, made without yeast so there’s no rising time. Ready in less than an hour from start to finish, this is how you get your quick cinnamon-sugar fix!

If you’ve been thinking about dipping your toe in the waters of gluten free yeast bread baking, but you need some convincing, why not start with these yeast-free cinnamon buns? Leavened only with baking powder and eggs, they’re a sure thing.

This recipe was first reprinted on the blog on the publication day of Gluten Free on a Shoestring Quick & Easy, my second cookbook. It’s from the very pages of that book, and I remember being so proud to share it with you!

The dough for these yeast free gluten free cinnamon buns is smooth and even silky. With no more than a sprinkling here and there of flour as you work, it’s truly a pleasure to roll out.

In just a few minutes, you’re rolling up the dough, slicing it into 1-inch sections and nestling them into the wells of a muffin tin. 25 minutes later…

How To Make Gluten-Free Small Bites | Food Recipes

How To Make Gluten-Free Small Bites | Food Recipes
How To Make Gluten-Free Small Bites | Food Recipes


For the dough :

  • 3 1/2 to 4 cups (490 to 560 g) all purpose gluten free flour (I used Better Batter)
  • 2 teaspoons xanthan gum (omit if your blend already contains it)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (100 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 2 eggs (100 g, weighed out of shell), at room temperature, lightly beaten
  • 1 cup (8 fluid ounces) milk, at room temperature

For the filling :

  • 1 cup (218 g) light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/8 teaspoon kosher salt
  • 4 tablespoons (56 g) unsalted butter, melted and cooled

For the glaze :

  • 1 cup (115 g) confectioners’ sugar
  • 1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary


  1. Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.
  2. In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well.
  3. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together.
  4. The dough should be smooth and relatively easy to handle.
  5. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
  6. Turn the dough out onto a piece of lightly floured unbleached parchment paper.
  7. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.
  8. Make the filling. In a medium-size bowl, place all of the filling ingredients and mix to combine well.
  9. With a small offset spatula or large spoon, spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the perimeter.
  10. Starting at a short side, roll the dough away from you into a tightly formed roll.
  11. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick.
  12. Place each roll in a well of the prepared muffin tin.
  13. Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them.
  14. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling.
  15. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.

You can find complete recipes of this Gluten-Free Small Bites in

How To Make Samoa Bundt Cake | Food Recipes

How To Make Samoa Bundt Cake | Food Recipes

Samoa Cake tastes like the beloved girl scout cookie in bundt cake form with a tender cake full of chocolate flavor covered in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even harder to resist.

We’re coming up on Girl Scout Cookie season which I look forward to every year. Samoas are my favorite cookie period. They are single handedly responsible for turning me from a coconut hater into a coconut lover.

Seriously, for the first 30+ years of my life I would not eat anything with shredded coconut. And then I had a samoa cookie. And my life changed. How could I have missed out on so many years of samoa cookie eating?

For those days when there are no samoa cookies to be had, it can be fun to flavor other desserts with that fabulous coconut, caramel, and chocolate flavor combination. Even oatmeal.

How To Make Samoa Bundt Cake | Food Recipes

How To Make Samoa Bundt Cake | Food Recipes
How To Make Samoa Bundt Cake | Food Recipes


  • 1½ cups semi-sweet chocolate chips
  • ½ cup butter, softened
  • 1 (16-ounce) package light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (8-ounce) container sour cream
  • 1 teaspoon vanilla extract
  • 1 cup hot water

Caramel Frosting :

  • ¾ cup butter (1½ sticks)
  • ¼ cup jarred caramel sauce
  • 3 cups powdered sugar
  • 1½ to 2 tablespoons heavy cream or milk

Toppings :

  • 1½ cups sweetened shredded coconut, toasted
  • Caramel Sauce
  • Hot Fudge Sauce


  1. Preheat oven to 350 degrees and grease and flour and bundt pan (or usebaking spray).
  2. Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
  3. Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
  4. Beat in eggs one at a time.
  5. Beat in melted chocolate just until blended.
  6. Sift together flour, baking soda, and salt.
  7. Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
  8. Slowly, with mixer on LOW speed, add hot water.
  9. Stir in vanilla.
  10. Pour batter into prepared Bundt pan.
  11. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean.
  12. Let cool 10 minutes in pan then remove cake from pan to cool completely

You can find complete recipes of this Samoa Bundt Cake in

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

I want to introduce you to my new favorite salad:  Southwestern Chopped Salad, loaded with tons of veggies, juicy and flavorful chicken, and topped off with Buttermilk Ranch Dressing (Hidden Valley® Original Ranch® brand)!  It’s a salad, side dish, and dinner all in one – depends on how hungry you are!

And so easy-to-make – only 30 minutes from start to finish: just chop up all the veggies, cook the chicken in Mexican-style spices, and spice everything up with a delicious dressing! Super flavorful, colorful, healthy, this recipe is packed with fiber (vegetables) and protein (chicken)! And did I say it is gluten free?!

You’ll love this salad! What’s even better, your kids will love it too, especially when they taste the dressing! What a great and easy way to serve tons of veggies to your kids. We all know that the best and easiest way to take the salad from boring to flavorful is the right dressing! In this recipe I am using Hidden Valley® Buttermilk Ranch – and it’s not called America’s Favorite Ranch for nothing!

It’s delicious, versatile, and makes everything taste better: the vegetables and the chicken! Add the Mexican-style spices, and you’ll have one of the most delicious (and healthy!) meals you’ve ever tried! I love how colorful the vegetables are in this recipe! Colored vegetables are so good for you – they are packed with a variety of essential nutrients.

I love the Buttermilk flavor, and the Original Ranch dressing will work great here too! By the way, did you know that both Hidden Valley® Buttermilk Ranch dressings are gluten free?! It’s always a huge plus in my book since I HAVE to follow a gluten free diet.

I very much respect the companies that take the time and effort to ensure their products are gluten free and label them as such. It makes life so much easier for us gluten-free folks. One thing less to think about!

Without further ado, let’s start cooking!  Generously season chicken breast with salt, ground cumin, mildly spicy chili powder, and cook in olive oil on medium heat until the chicken is cooked through:

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes
How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes


  • 1 tablespoon olive oil
  • 1 large chicken breast (about 1 lb), sliced in half horizontally
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder (mild, not overly spicy kind)
  • salt, to taste
  • 1 head Romaine lettuce, chopped
  • 1 large orange bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 avocado, chopped
  • 4 green onions, chopped
  • 15 oz. can black beans, rinsed and drained
  • 1 cup corn from the can, rinsed and drained
  • Hidden Valley® Buttermilk Ranch dressing


Cooking chicken:

  1. Generously season the chicken breasts with salt, on both sides. Also, season both sides of chicken breast with 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili powder (reserve the remaining 1.5 teaspoon of each cumin and chili powder for later).
  2. Heat a large skillet on medium-high heat until hot, add 1 tablespoon of olive oil – it should sizzle immediately. Add the chicken breast, and cook for about 2 minutes on each side, on medium-high heat. Remove the skillet from the heat, cover with lid, and let the chicken sit, off heat (it will continue cooking off heat) until the chicken is completely cooked through and no longer pink in the center, about 10-15 minutes. Slice the cooked chicken into stripes or cubes. Set aside.

Assembling the salad:

  1. Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped.
  2. Rinse and drain canned black beans and canned corn.
  3. Add all salad ingredients, 1.5 teaspoon of ground cumin, and 1.5 teaspoon of chili powder to a large bowl and toss with the desired amount of Buttermilk Ranch dressing.
  4. Taste the salad, and definitely add some salt, to taste.
  5. Adding just the right amount of salt at this point will really bring out all the flavors! Top each salad serving with cooked chicken (cubed or sliced into stripes).

You can find complete recipes of this Southwestern Chopped Salad with Buttermilk Ranch Dressing in

How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes

How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes

One skillet and 40 minutes is all it takes to transform chicken into a flavor-packed meal! Tell me about your 4th of July!

What did you do? Did you make any of my recipes? Fire up the grill? Watch fireworks and catch some rays? The weather was miserable, humid, and rainy on Saturday here in Philly so a lot of my celebrating was indoors. Which didn’t stop us from the best party of all time.

Seeing how many of you love my recent Asian-inspired salmon recipe inspires me to share more of my dinner favorites. While I enjoy baking desserts the most (cookies > dinner), dinner is an everyday adventure. And if you’re like me, you’re constantly searching for quick ‘n easy meals. Wellllllllll you’ve come to the right place.

Today I’m going to show you that one skillet is all it takes to transform chicken into something you and your fam will love. This chicken is cooked on the stove and finished off in the oven with a flavorful southwestern-inspired pan sauce:

  • creamy 
  • buttery 
  • caramelized onions 
  • cilantro 
  • a little spice 
  • zesty lime 

This meal reminds me of my days waitressing at Chilis! Good times. It also has me craving margaritas on the rocks with salt and a mountain of chips/guac. (In favor of trying to keep meals healthy and my shorts fitting, I settled for water and a side of asparagus.) Whomp whomp.

So. The first thing to do is grab some skinless boneless chicken breasts. You can use bone-in chicken thighs instead if that’s easier. Cook the chicken in the skillet until both sides are browned and crisp– the chicken will cook again in the oven so if the centers aren’t cooked all the way through just yet, it’s ok. Remove the chicken for the time being.

Now, using the same skillet, make the pan sauce with the smorgasbord of tasty things mentioned above.

How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes

How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes
How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes


  • 4 skinless boneless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
  • 1/4 cup finely chopped onion
  • 1 Tablespoon chopped cilantro
  • 1/2 teaspoon red pepper flakes1
  • 3 Tablespoons heavy cream2
  • 2 Tablespoons unsalted butter, cubed
  • optional: lime wedges and more cilantro for garnish, steamed asparagus for serving


  1. Preheat oven to 375°F (190°C).
  2. If the chicken breasts are uneven in thickness, pound them down so they’re all even.
  3. This way all the breasts will cook through similtaneously.
  4. Sprinkle each with salt and pepper.
  5. In a large ovenproof skillet, heat the oil over medium-high heat.
  6. Add the chicken and cook for 6-7 minutes, turning once.
  7. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.)
  8. Set chicken on a plate and cover tightly with foil until step 5.
  9. Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat.
  10. Cook and stir to scrape up the browned bits from the bottom of the skillet.
  11. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.)
  12. Reduce heat to medium-low, then add the cream and butter.
  13. Stir until butter has melted.
  14. Add chicken to the sauce and place the skillet in the preheated oven.
  15. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.
  16. Serve chicken with sauce spooned on top and any of the listed optional garnishes.
  17. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Recipe Notes:

  1. Adjust the amount of red pepper flakes to your liking.
  2. This amount made the chicken mildly spicy.
  3. The cream in the sauce mellows out the spice.
  4. You can use whole milk instead, but for the thickest, richest sauce I highly recommend heavy cream.
  5. If using whole milk, make sure it is at room temperature to help prevent curdling.

You can find complete recipes of this Skillet Chicken with Creamy Cilantro Lime Sauce in


How To Make Classic Oreo Icebox Dessert | Food Recipes

How To Make Classic Oreo Icebox Dessert | Food Recipes

Who doesn’t love an Oreo? Well, they’re even better in this classic Oreo Icebox Dessert, with layers of Oreos, pudding, and whipped cream. Yum!

I have been craaaaaaving this Oreo icebox dessert for about a month now, ever since our end-of-school ice cream party when my ‘room mom’ brought in Oreos for the students to put on their ice cream. (Yes, I’m highly suggestable … advertising works very well on me … especially when there’s chocolate involved.)

I went right out that afternoon and bought a package of Oreos so I could whip up this dessert. But can you believe I didn’t actually make it until this weekend? Let me tell you, my friends, that’s showing some serious restraint for me! It’s sad to say, willpower is not one of my key strengths.

But alas, I succombed to the call of the Oreo.

I love Oreos. Don’t we all? Well, as much as I love them, I think I love them even more when they’re surrounded by layers of pudding and whipped cream. Like in this no-bake icebox dessert.

It looks innocent enough, right? Just some whipped cream with a sprinkling of crushed Oreos? Ah, but then you cut in and reveal the delicious and devilish layers lurking inside! Creamy goodness. I love creamy goodness.

How To Make Classic Oreo Icebox Dessert | Food Recipes

How To Make Classic Oreo Icebox Dessert | Food Recipes
How To Make Classic Oreo Icebox Dessert | Food Recipes


  • 1 (15 oz.) package Oreos, crushed
  • 6 T. butter, melted
  • 1 (8 oz.) package cream cheese, softened*
  • 1 c. confectioners’ sugar
  • 1 large (5.1 oz.) box instant chocolate pudding* + milk to prepare, as specified on the pudding package
  • 1 large (16 oz.) container Cool Whip whipped topping*


  1. Set aside about 1/4 cup crushed Oreos. Mix remaining crushed Oreos with the melted butter.
  2. Press into the bottom of a 9×13″ pan.
  3. Combine cream cheese and confectioners’ sugar; mix well.
  4. Fold in 1/2 of the Cool Whip until well combined. Spread the cream cheese mixture over the crushed Oreo layer. Chill for 20 minutes.
  5. Prepare chocolate pudding according to package directions.
  6. Spread over cream cheese layer. Chill for 20 minutes.
  7. Spread remaining Cool Whip over the pudding layer.
  8. Sprinkle reserved crushed Oreos on top.
  9. Chill for 8 hours or overnight before serving.
  • *NOTE:  I use 1/3-less-fat Neufchatel cream cheese, sugar-free instant pudding (the ounces on the package will be less), and lite Cool Whip. And it still tastes delicious! ENJOY !

You can find complete recipes of this Classic Oreo Icebox Dessert in

How To Make Easy Cold Brew Coffee Pie | Food Recipes

How To Make Easy Cold Brew Coffee Pie | Food Recipes

So I’m a cream-with-my-coffee kinda girl. Always have been, always will be.
It’s to the point where I actually carry mini coffee creamers with me when I travel. What? I love my coffee creamer! I dare Wayne Brady from Let’s Make A Deal to make a game out of what’s in my purse.

I would so own him with my thimbles, spare change, hand sanitizer and coffee creamer. (Okay, maybe not a thimble… but if I ever went on the show, you bet your booty I’d be stocking up on thimbles).
So this pie is totally my bag. Not literally of course, but figuratively. Rather: this pie is my jam. No wait. This pie is my life? That’s more like it.

It’s so unapologetically creamy and dreamy and brimming with amazing coffee flavor. It tastes like a latte almost, with that slight milky undertone with that warm, aromatic coffee flavor. And of course, there’s a chocolate crust because chocolate + coffee = BFFs. Like the Rachel and Ryan of the food world (and yes, I’m still holding out for Ryan Gosling and Rachel McAdams to rekindle their love. I’LL WAIT FOREVER FOR YOU, RYRA.)

Making this pie is a cinch. Just whisk together some cold brew coffee, a little milk and some instant pudding mix into a bowl until it’s nice and thick. I also added in some Nielsen-Massey Pure Coffee Extract because I really wanted to drive home the coffee flavor.

This extract is a total must-have if you want a delicious coffee flavor in your baked goods, and it really ramps up the flavor here.
Once the mixture is good and thick, fold in some Cool Whip. I know, some of you detest the stuff but man, there’s no substitute for it. It’s more stable than whipped cream so I like it for no-bake pies like this. Once it’s good and combined, pour it into the prepared Oreo pie crust.

Once it’s sufficiently chilled, it’s time for EATING, Y’ALL. Pipe on some whipped cream if ya fancy, and add some dark chocolate-coated espresso beans for a fancy schmancy garnish. Voila!
Coffee lovahs, this one’s for you!

How To Make Easy Cold Brew Coffee Pie | Food Recipes

How To Make Easy Cold Brew Coffee Pie | Food Recipes
How To Make Easy Cold Brew Coffee Pie | Food Recipes


  • 1 (3.4 oz) box INSTANT vanilla pudding mix
  • ¾ cup cold brew coffee (any brand is fine, but please make sure it’s sweetened. I used Starbucks)
  • ½ cup milk or cream
  • 1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 prepared Oreo cookie crust
  • Whipped cream, for garnish
  • Dark chocolate-covered espresso beans, for garnish


  1. In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract.
  2. Whisk until combined and slightly thickened, about 1 minute.
  3. Fold in the Cool Whip completely, making sure to get the bottom!
  4. Pour the mixture into the prepared pie crust and smooth out the top.
  5. Freeze for at least 6 hours, or overnight.
  6. Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans.
  7. Cut into wedges and serve!

You can find complete recipes of this Easy Cold Brew Coffee Pie in



Rainbows! Sprinkles! Unicorn Bars! Let’s all smile together now. If ever there was a recipe designed to make you happy, this is it. These are Unicorn Bars and they are buttery, sprinkle filled joy.

It’s the middle of January and I need a little magic. The days right now are gray and cold and I’m craving a rainbow and some sunshine. In a major way.

Cold weather makes we want to cozy up, watch Netflix, top foods with excess cheese and of course, bake. I see that people on Instagram are still drinking their green resolution juices and cleansing themselves and I just think it’s precious. I’m sure they think it’s equally as precious that I only fit into my sweatpants right now.

I feel like I have maybe 3 1/2 more weeks of disorderly eating before I really need to start thinking about fitting into my shorts once again. I am basically an expert in diet-procrastination math.

Anyhow, last week I needed a little extra happy to go with my day so I decided to pull out my giant jar of sprinkles.

All the dreary January vibes don’t stand a chance against this many sprinkles.

The inspo for these bars is one of my most favorite cupcakes in all the land, the Unicorn and Rainbows cupcake from Baked and Wired in Washington DC. Those cupcakes are so everything, and if you’re in DC you have to stop and get one.

But since I’m sitting here in New Jersey in my sweats I took a little artistic liberty and created these buttery, sprinkle filled bars in their honor.

They come together in a pinch…no mixer required. I used melted butter in the dough, so all you need is a bowl and a spoon! And LOTS of sprinkles.




  • 1 cup butter, melted
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • ½ teaspoon kosher salt
  • 2 cups all purpose flour
  • ½ cup sprinkles


  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 2-3 tablespoons milk
  • blue food coloring
  • sprinkles for garnish


  1. Preheat the oven to 350°F. Line a 9×13 pan with foil and coat with nonstick spray. Set aside.
  2. In a large bowl whisk together the butter and sugar.
  3. Add in the vanilla, eggs and salt and whisk until smooth.
  4. Using a rubber spatula stir in the flour until just combined. Finally stir in the sprinkles.
  5. Spread the batter into the prepared pan.
  6. Bake for 25-30 minutes until the edges are set. The bars might seen underdone, but allow them to cool completely.


  1. In the bowl of the stand mixer beat the butter for 1-2 minutes until it’s smooth.
  2. Turn the mixer to low and slowly add in the powdered sugar.
  3. Next add in 2 tablespoons of milk and mix on medium speed until it’s creamy, scraping the sides as necessary.
  4. If the frosting is too stiff add in 1 more tablespoon of milk until the desired consistency is reached.
  5. Finally add in 1-2 drops of blue fool coloring and mix until a pale blue color is reached and evenly mixed.
  6. Pipe or spread the frosting on top of the bars.
  7. Garnish with more sprinkles if desired.
  • “NOTES”
    If you pipe on the frosting as shown in the pictures you will need to double the amount of frosting. It always uses more frosting when you pipe versus spreading it on.

You can find complete recipes of this UNICORN BARS in


How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

Happy weekend. Did you know yesterday was cheese pizza day? I went on a four mile run then celebrated by literally inhaling almost an entire margherita pizza chased down by a spicy grapefruit margarita from Burch in Minneapolis. Oh and I can’t forget about the carrot cake either.

Yes, my friday nights are my eat whatever I want nights. And I do take full advantage of it.
If you follow any sort of diet or eat clean, you know that it’s important to have your cheat meals! Those little cheats actually help you to stay on track with your healthy eating habits since typically after you indulge, you end up wanting to get right back to your routine.

For me, this is critical. If I miss my cheat meals, I get bored and start feeling like my diet is restrictive. Thus I must find fun and exciting ways to get my little treats in; these muffins are a wonderful way to do it!
I know you probably think I am obsessed with muffins by now. Or all things made with bananas. And that would be true.

I’m choosing to share this particular muffin recipe because it’s one of my go-tos. This past week I posted the recipe on my Instagram and you guys basically went nuts over them. I figured they deserved to be on the blog for easy access, too!

Damn it, just crown me the muffin woman right now. Or not. I don’t know.
These banana muffins are healthy and lightened up from the traditional muffin which can have over 300 calories and be loaded with sugar and fat. I’d rather save my calories for spoonfuls of almond butter.

I’ve found in my baking experiments that making healthy baked goods isn’t that difficult; it just takes a little practice. I’ve been making these muffins for over a year and they never fail me.

Here are my simple secret substitutions for lightened up muffins:

Whole wheat flour: We want some whole grains up in these! Whole wheat flour has more nutrition than regular all-purpose. It also adds a nutty delicious flavor to the muffins. Now go buy a bag!
Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain nonfat greek yogurt; it has the least amount of sugar and is similar to sour cream so it’s great for baking.
Honey instead of sugar: I used an all natural sweetener instead of sugar. Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 1/4 cup in this entire recipe!

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes
How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes


  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender.
  4. Blend on high for 1 minute or until well combined, smooth and creamy.
  5. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  6. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached.
  7. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.
  8. Muffins are best served warm and even better the next day.
  • NOTES 
    If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You’ll also need to reduce baking time a bit, as muffins will bake faster since they’re smaller.
    Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.

You can find complete recipes of this Skinny Banana Chocolate Chip Muffins in