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Jets Favorite Cheerleader


I bleed green! I wrote a recipe book, “Love At First Bite,” and in it I give you some delicious tailgating desserts. In the paperback I have more bonus recipes (The paperback is coming!- For now you can download the ebook which has a few tailgating recipes.)
This is my photo shoot at Click Images Inc. I never pass up an opportunity to take pictures in my heels and jersey. ( And yes, I have pom-poms! I was a cheerleader and have coached cheerleading for 16 years- choreographed championship routines as well. I am currently coaching High School Cheerleading and am an advisor for a Pop Warner Team)



baking, blogging, Christmas, DIY, recipe blog, recipes, snacks, Uncategorized

Santa’s Snack Mix

Santa’s Snack Mix
8-10 cups of popped popcorn
2-3 cups holiday-shaped pretzels
1 cup of holiday sprinkles
1 package of DOVE dark chocolate candies
2 cups of peanuts
3/4 cup corn syrup
1 tsp. vanilla extract
1 1/2 cup sugar
1/2 cup butter (1 stick)
1 package of M&M’s Holiday Baking Minis, Holiday Mint Candies, or White Chocolate Peppermint Candies
Preheat oven to 325 degrees.
In a bowl, combine the popcorn, pretzels, ad peanuts. Set aside.
In a small saucepan, melt butter, vanilla, sugar and corn syrup over low heat until melted and smooth, stirring constantly. Pour over the ingredients in the bowl and toss until all covered.
Spread the popcorn mix on a baking tray or cake pan (may want to use two pans). Bake for 15 minutes. Remove from oven. Decorate with 1/2 cup of holiday sprinkles and stir. Sprinkle with M&M candies and stir again.
Place DOVE chocolates in a small microwave safe bowl. Heat for 30 seconds and stir. Repeat until melted and smooth. Drizzle over the popcorn. Decorate with remaining sprinkles. Let cool for about 10-20 minutes. Once cool break into chunks.
Store in plastic containers for up to one month.
** recipe is from my best selling book, “Love At First Bite”
santa snack mix
blogging, chocolate, DIY, recipe blog, recipes, Uncategorized

Halloween Hacks

Halloween Rice Krispies ( The Hack Way) – In case you are going to a party tonight…. you can make these fast!

1 bag (12 ounces) candy melts (in your favorite color, or use a variety of colors)

1 (16 pack) box pre-made/individually wrapped Rice Krispies treats, or your favorite homemade recipe

Assorted Candy Eyeballs and colored sprinkles

sticks or straws (optional)


Line a large sheet pan with parchment paper and set aside.

Add the candy melts (if using one color, separate it into 3 parts and if using different colors, place about 1/3 of each color) into microwave safe bowl(s).

Add about 1 teaspoon shortening or vegetable oil if desired (optional, it just makes for smoother/easier application of the chocolate to the krispie treats) to each bowl of chocolate. (I use 1 teaspoon shortening to each 1/3 of chocolate candy melts)

Microwave (one bowl at a time) of candy melts in bursts of 20 seconds, stirring vigorously in between each burst for 10 seconds.

Meanwhile, upwrap the krispies treats.

Once the chocolate is smooth, dip the krispie treats in the melted chocolate and then use a spoon to help spread it over the treat. You want it to be a bit ragged to look more like a monster.

Working quickly (the melted candy melts harden fast), add candy eyeballs (however you want and whatever size you like) and if desired, colored sprinkles.

Transfer to the prepared sheet pan and allow for the chocolate to set at room temperature. These are best enjoyed the same day they are made.

Enjoy! Happy Halloween!!

This recipe is from my best selling book, “Love at First Bite”


Peanut Butter Chocolate Covered Pretzels

  • 1 bag of milk chocolate melting wafers
  • 1/3 cup creamy peanut butter ( I use Reese’s Peanut Butter- yes, the candy makes a creamy peanut butter!)
  • 2-3 cups mini pretzels
  • 1/4 cup semi-sweet chocolate chips, for drizzling
  1. Line a cookie sheet with parchment paper. Set aside.
  2. Place milk chocolate wafers in a glass or ceramic bowl and microwave for 1 minute. About half a bag.  Add 1/3 cup peanut butter to the bowl and microwave for an additional 30 seconds. Stir until smooth.
  3. Drop 1 mini pretzel at a time into peanut butter mixture. Turn to coat. You can dip using a chocolate dipping fork that you can buy in a craft store. It makes it even easier! Tap fork on the side of the bowl to help excess drip off. Transfer coated pretzel to parchment lined pan.
  4. Repeat process with remaining pretzels. Let cool on pan until set.
  5. You can then take some of the melting wafers, melt those, and dip just the back of each pretzel for extra chocolate taste! This is an option though and the pretzels need to be set first with the peanut butter mixture before you can do this!
  6. Place semi-sweet chocolate chips in a sandwich sized bag. Microwave for 1 minute. Cut a corner of the bag and drizzle melted chocolate on pretzels. Let cool to set. You can place them in the fridge for about an hour to speed up the cooling process.
  7. Store in an airtight container for about 2 weeks, but try to not eat them all at once- they are addicting!


baking, blogging, Books, recipe blog, recipes, Uncategorized

Pumpkin Spice Cookies




2&1/2 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 cup unsalted butter, softened

1&1/4 cups granulated sugar

1/2 cup canned pumpkin puree

1 large egg

1 tsp pure vanilla extract

cinnamon sugar


In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.

Using an electric mixer and in a large bowl, beat together the butter and sugar until well blended. Mix in the pumpkin puree, egg and vanilla until smooth.

Slowly mix in the flour mixture until just combined. Cover and chill in the fridge for 1 hour or until the dough is firm enough to roll in your hands.

Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mat.

Using a medium cookie scoop or tablespoon, roll out rounded cookie dough and generously coat in the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.

Bake for 10-12 minutes or until lightly browned on the bottoms. Let cool for 10 minutes before serving.

You Can Get This Recipe And A Whole Lot Of Others In My Best Selling Recipe Book: Love At First Bite Here:









baking, Books, chocolate, recipe blog, recipes, Uncategorized

Recipe Book Release + Recipe

Love at First cover revised 3-12-19


Look for the release of my 1st recipe book as an Ebook on Amazon this weekend! The paperback will be released sometime next week!

Bonus Recipe:

S’mores in a bag

This is not in the book but you can have really cute goodie bags to give out this fall with S’mores in a bag!  Simply get large marshmallows, graham cracker crumbs and mini milk chocolate bars.  Put the crumbs and marshmallows in a bag, seal it, and then add about 2-3 mini fun size milk chocolate bars.

Put chocolate on a microwavable plate and then cover with crumbs and marshmallows.  Heat at 15 second intervals until chocolate and marshmallows are melted slightly.  You don’t want to burn them and you also want to be able to pick it up and eat.  ( you can also use a spoon!)



baking, blogging, recipe blog, recipes, Uncategorized

Apple Whoopie Pies

It’s Labor Day Weekend- time to think about recipes with apples! Here is a good one!

For the cakes:

  • 1 ¼ cup/300 milliliters apple cider
  • 1 ½ cups/190 grams all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground nutmeg
  • 6 tablespoons/85 grams unsalted butter, at room temperature, plus 2 tablespoons melted
  • ½ cup/110 grams packed dark brown sugar
  • 1 large egg
  • ¼ cup/60 milliliters apple butter
  • ¼ cup/50 grams granulated sugar


  • Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup/60 milliliters, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
  • In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
  • Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.

For the Filling:

  • 6 ounces/170 grams cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 3 tablespoons confectioners sugar
  • ½ teaspoon pure vanilla extract
  • In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.