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No-Bake Ideas For March

It’s not quite winter, but it’s not quite spring either.

March is a mixed-up month where not only the weather is concerned, but the holidays are mixed-up too! Sometimes we celebrate Easter, and sometimes we don’t. We do celebrate St. Patty’s Day, St. Joseph’s Day, and we do have some other fun food days to celebrate. Here are some quick and easy treats that are perfect all month long. Let’s start off with some more no-bake ideas.

Best Peanut Butter No Bake Cookies ( Cause Everyone Loves Peanut Butter!)


1 cup granulated sugar

3/4 cup packed brown sugar

(1 stick) butter, cut into cubes

1/2 cup whole milk

1 cup smooth peanut butter ( Skippy is my favorite!)

2 tsp. pure vanilla extract

1/2 tsp. kosher salt

2 1/2 cups old-fashioned oats


  1. Line a large baking sheet with parchment paper. In a medium saucepan over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
  2. Remove from heat and stir in peanut butter, vanilla, and salt until combined, then stir in oats.
  3. Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes. Eat and Enjoy!

Chocolate-Covered Oranges (Yes, not Strawberries!)


½ cup chocolate melting wafers ( Milk or Dark)

5 Clementines oranges, peeled and divided into segments


  1. Melt your chocolate wafers in the microwave. ( 30 second intervals)
  2. Dip each clementine segment into melted chocolate and transfer to a parchment-lined baking sheet.
  3. Garnish with flaky sea salt.
  4. Refrigerate until firm, for about 40 minutes.
  5. Serve.

Strawberry Shortcake Truffles


1 package Golden Oreos, crushed

1 (8-oz.) block cream cheese, softened

1/4 cup crushed dehydrated strawberries, plus more for garnish

1 tsp. pure vanilla extract

Pinch of kosher salt

I package of white chocolate melting wafers


  1. Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
  2. Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
  3. Meanwhile, in a microwaveable safe bowl, melt the white chocolate wafers. Microwave on medium heat for 30 seconds at a time until melted. When the balls are chilled, dip them in the chocolate and place back on baking sheet.
  4. Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 15 more minutes, then serve.

For more recipes including St. Patty’s Day,  you can get my best selling book, “The First Bite,”  on Amazon,B&N, and Lulu.


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Happy Heart Day!


  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup  unsalted butter, softened to room temperature
  • 3/4 cup  granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract


  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour.
  4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  5. Lightly dust one of the rolled-out dough with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  6. Once chilled, preheat oven to 350°F Line 2-3 large baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it– see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
  7. Arrange cookies on baking sheets 3 inches apart. Bake for 13-15 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  8. Decorate the cooled cookies with royal icing. No need to cover the decorated cookies as you wait for the icing to set. You can keep them out for the icing to dry.
  9. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.


You can get this and more recipes in my best selling book, “Love at First Bite!”

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

A Valentine’s Day Treats

February is the month where we focus on love. Love of ourselves, love of our partner in life, and love of our friends. It’s also the month of chocolate. Now, who doesn’t love chocolate?  Here are 2 recipes from my best selling book,“Love At First Bite”

Raspberry-filled golden butter heart cakes.

Golden Butter Cake:


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Baking Spray


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.  Pour into your heart pans which have been sprayed with baking spray.  Bake at 325° until a toothpick inserted in center comes out clean, 21 minutes. Cool 10 minutes. Invert pan onto a wire rack over waxed paper and hit the hearts with a spoon to loosen the cakes to fall out.

Raspberry Filling:

Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.  Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

OR… here’s a HACK: Get a can of raspberry pit filling in your grocery store. ( It’s easier and no one will know!)

I then used a small heart cookie cutter to cut a hole into each cake and fill it with the fruit filling. Then I placed the heart I cut out back inside.

Fool-proof Fudge


1 can Sweetened Condensed milk (14 ounces)

1 cup milk chocolate melting wafers

1 cup dark chocolate melting wafers

1 teaspoon pure vanilla extract

( you can make your won chocolate, but why when it’s so much easier using melting wafers! You can get them in craft stores or the grocery store )


Line an 8×8 pan with parchment paper for easy removal of set fudge. Set aside.

In a microwave safe 2 quart bowl, heat chocolate wafers on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir in the sweetened condensed milk, to combine. If needed, heat an additional 30 seconds. Stir until the wafers are completely melted and chocolate is smooth.

Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (You can place in the refrigerator for 2 hours to speed up the process.)

Store in an airtight container. Fudge does not need to be kept refrigerated.


baking, blogging, Books, cooking, DIY, featured, hacks, recipe blog, recipes, Uncategorized

January Is The Month Of Hacks

January is the month when we really don’t want to have to stand in the kitchen and cook or bake since we just survived the holiday season.  So what can you make for breakfast, or even breakfast for dinner when you just don’t want to be looking at the stove this month?  Here are 2 recipe hacks that don’t take all that much time to do.  Enjoy!

Red Velvet Waffles

1 box Red Velvet cake mix

4 eggs

2 cups of milk

Nonstick cooking/baking spray

Preheat waffle maker as directed.

In a large bowl, mix cake mix, eggs, and milk. Whisk until fully combined and smooth.

Spray waffle iron with cooking/baking spray.

Pour batter into waffle iron and cook until done.

Let them cool if you plan to freeze them. You can serve them as a dessert with vanilla ice cream or

drizzle cream cheese frosting on them.

Cream Cheese Frosting – Open a tub of ready-made icing and microwave it for 15 seconds at a time

until you see a consistency you prefer…but you want to be able to drizzle it. Stir frosting until smooth

and all lumps are removed.

Cake Mix Pancakes

1½ cups all-purpose flour

1 cup yellow cake mix

1 Tablespoon sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 eggs

1½ cups buttermilk

½ cup milk

2 Tablespoons butter, melted

1 teaspoon vanilla extract


Heat a griddle or nonstick skillet over medium heat.

Meanwhile, in a large bowl, combine the flour, cake mix, sugar, baking powder, soda and salt; set


In a separate medium bowl, lightly beat the eggs with a whisk. Add the milks, butter, and vanilla and

whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients and stir until fully

mixed. Fold in the sprinkles (optional).

Cook pancakes until golden on each side. Serve with hot maple syrup and butter.

To freeze: Allow the pancakes to cool completely, then transfer to a freezer bag. Store in the freezer

for up to 2 months. Reheat in the microwave for about 30 seconds, or until hot.

You can get even more hacks from my top selling recipe book,“Love At First Bite”

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A Sneak Peek At Love At First Bite

Love at First cover revised 3-12-19

Chapter 12

December: a month of holiday fun!

December is my FAVORITE month for baking! Holiday fun is what the kitchen was created for! Here are some recipe hacks, as well as straight recipes that I make each Christmas.



2 sticks of butter, softened

½ tsp Pure vanilla extract

½ tsp salt

1 cup of sugar

3 cups all-purpose flour


Preheat oven to 350°. In a large bowl, cream together the butter and sugar until fluffy. Add the vanilla extract, salt and mix well. Add the flour and mix just until blended; do not over beat. Roll the dough into 1-inch balls. Roll the balls and place on parchment paper-lined baking sheets. Press lightly with a glass to flatten slightly. Bake at 350° until just golden, 12-15 minutes.



1roll (18 oz) Pillsbury™ refrigerated sugar or peanut butter cookies

Green decorator sugar crystals

Assorted small candies or candy-coated chocolate pieces

Red fruit leather or red licorice strings


Heat oven to 350°F. Line cookie sheet with foil. Remove half of dough from wrapper; refrigerate remaining dough until needed. Cut dough into 18 slices about 1/4 inch thick.

Arrange slices, slightly overlapping in circle with 12-inch outer diameter on foil-lined cookie sheet. Sprinkle with sugar crystals. Bake 9 to 14 minutes or until light golden brown. Cool on foil. Repeat with remaining half of dough.

When completely cooled, carefully remove foil. Decorate with candies and/or icing as desired.



1/4 cup plus 2 tablespoons molasses

2 1/2 cups all-purpose flour

2 1/4 teaspoons baking soda

1/2teaspoon kosher (coarse) salt

1tablespoon ground ginger

1tablespoon cinnamon sugar

1 1/2 teaspoons ground nutmeg

1/2 teaspoon ground allspice

2/3 cup granulated sugar

1 cup butter plus 2 tablespoons unsalted butter, softened

1cup packed brown sugar


1 package of milk chocolate melting wafers

decorations for cookies if desired.


In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.

Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Roll out dough to about 1 inch thick and cut out a gingerbread man then sprinkle the sugar on it. On cookie sheets, place each cookie 2 inches apart.

Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Melt the chocolate wafers and dip the feet in the chocolate and lay on a cookie sheet lined with waxed paper or parchment paper. Place in refrigerator for about 30 minutes and then decorate gingerbread men.

Store tightly covered up to 2 weeks.

For more exciting recipes, you can buy the book here:Amazon or Barnes and Noble