Browsing Category



Gingerbread Pancakes

Man, oh, man! I’ve been on a HUGE gingerbread kick this holiday. I made my first ever – from scratch – gingerbread men last week, and they turned out so good that I wanted to make gingerbread pancakes next! This recipe is adapted from


1 1/2 cups all purpose baking flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground, dried ginger

1 teaspoon ground cinnamon

1 egg

1/2 teaspoon vanilla extract

1/4 cup molasses

1 1/2 cups water


Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined (ours looked really watery at this point but our pancakes turned out great!)

Heat a lightly oiled griddle (we used vegetable oil) over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Enjoy, friends!


Betty Crocker Mint Crinkle Cookies


I should’ve known by the reviews just how GOOD these cookies would turn out. I was in the mood for something that not only tasted yummy, but also looked pretty, and these crinkle cookies are IT.



If you follow my instagram, you’d know that one of my 2017 resolutions is to bake more. I love cooking and spending time in the kitchen, so I think baking is just the thing I need in 2017! Recipe adapted from Betty Crocker. Give it a whirl and let me know what you think!



2 Cups All Purpose Flour

1 cup unsweetened baking cocoa

2 teaspoons baking powder

1/2 teaspoon salt

2 cups granulated sugar

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla

1 teaspoon peppermint extract

1/2 cup powdered sugar

Hershey’s Kisses candy cane flavored


1. In medium bowl, mix flour, baking cocoa, baking powder, and salt; set aside.

2. In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.

3. Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.

4. Heat oven to 350 degrees F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-sized balls; roll into powdered sugar. Place on cookie sheets about 1 1/2 inches apart.

5. Bake 10 – 12 minutes, until cookies crackle and dough doesn’t look raw. When cookies are done, immediately place KISSES candy in center of cookie and press lightly. Cool on cookie sheet for 2 minutes. Remove to a cooling rack. Cool completely until candy is set.

Food Life

California Crisps

I am SUCH A SNACKER. I eat more snacks than I do actual meals, and I truly think snacking is what keeps my weight down and my metabolism up. I’m not sure how I found this amazing company, California Crisps – perhaps it was through an accidental instagram search – but I love their stuff so much!

The dried pineapples are my total fav, and they even make suckers with their dried fruit. You have got to check them out! And if you’re a snacker like me, these need to be in your pantry. No flavors added! Just good ol’ natural fruit.

California Crisps 1

California Crisps 2

California Crisps 3

Fruit california crisps

Food Life

Mexico The Cookbook: Mexican Street Corn


Remember this post about my new cookbooks? I finally made a recipe from the Mexico Cookbook, and I literally just wanna jump on my couch Tom Cruise style and scream about how much I’m in love with this book.

I don’t even know what to say other than this recipe will maybe cost you $10 to make, and after you eat it, you’ll wanna jump on the couch, too. You feel?

Less talking and more eating. Got it! Here’s the recipe below. You’re welcomeeeeee!

Mexican Street Corn Mexico Cookbook Phaidon Press 3

Mexican Street Corn Mexico Cookbook Phaidon Press 4


6 corn on the cobs

Sea Salt

1 Cup Queso Fresco

3 Limes

1 Cup Mayonnaise

Chili Powder


Preheat the oven to 350 degrees and put the corn on the cobs (with husks) directly on the oven rack and cook for 30 minutes.

Rub half a lime over each cob. Spread the mayonnaise over each corn cob. Crumble the Queso fresco and sprinkle over the cobs (I use a lot of queso and put extra on the plate to add as you eat!) Season with sea salt and chili powder.

Mexican Street Corn Mexico Cookbook Phaidon Press 6

Mexican Street Corn Mexico Cookbook Phaidon Press 7

Mexican Street Corn Mexico Cookbook Phaidon Press

Food Life

Summer Fruit Platter

I put this fruit platter together in less than 5 minutes…and that’s a good thing!

When Summer time rolls around, I just want to be outside getting my tan on. I’m sure it’s the same for you! This fruit platter is quick while still serving as a beautiful presentation. All it takes is

  • Sliced watermelon
  • Sliced pineapple
  • Mandarin oranges
  • Strawberries
  • Carnations/carnation petals for good measure

Seriously — how easy is that? Take it to the beach, the park, a friends house, a pool party…wherever!





Top it off with a Sparkling Rosemary Paloma from Style Me Pretty Living and you’ve got cause for a celebration, party girl! *Edit: drinks stand no chance in the Florida heat! Add lots of ice and hope it doesn’t melt, like mine 😉

Sparkling Rosemary Paloma Ingredients

  • 2 oz tequila
  • 1 oz rosemary simple syrup (see recipe below)
  • sparkling grapefruit soda (You can use Izze, San Pellegrino, Joia)
  • squeeze of lime
  • rosemary for garnish
  • grapefruit for garnish


  1. Salt the rim of a glass by rubbing a slice of lime along the rim and dipping into margarita salt. Fill the glass with ice. Add all ingredients and stir. Garnish with a sprig of rosemary and a slice of grapefruit.
  2. Rosemary Simple Syrup: Add 1 cup of water and 1 cup sugar to a pot. Add 2 sprigs of rosemary. Bring to a simmer and cook until all sugar is dissolved. About 5 minutes. Let cool completely

Rosemary Grapefruit Paloma

Rosemary Grapefruit Paloma