Am I the only one that goes to macaroni grill and gets like 4 loaves of bread!? Ha I reeally hope not. I’m not going to lie, the first time I tried their bread with olive oil and balsamic vinegar it was the most interesting concept I had ever heard of. Granted I was much younger and had a sheltered food life. Ha but now as a foodie… I challenged myself to make my own πŸ™‚



Flavor…. Amazing.
But the recipe wasn’t exactly my favorite. When IΒ  got to the flour…. It said 2 3/4 cups to 4 cups.
Personally, I like exact. So for my first batch I threw all 4 cups in. It could be better … So I plan on playing with the recipe a little more and once it’s perfect I will have an updated post so all of you can try it πŸ™‚


so ive been curious as to just how hard making madeleines would be… and to my surprise it was extremely easy!

just very, very, very time consuming as i only have one small pan. (and i accidentally made a giant batch)

good thing its not hard to get rid of some extra baked goods πŸ™‚

for this recipe, i used Ina Gartens recipe. however i opted out of using coconut. although i adore coconut, i wanted to try a simple vanilla flavor as my base since it was my first time experimenting with these little guys.

1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners’ sugar, optional
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.

With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners’ sugar, if desired.

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i must say these cookies are just delightful πŸ™‚

they can be eaten while lounging around the house or something as cute as a tea party!

You can leave them simple or you can dress them up with chocolate, sprinkles, coconut, etc.

crazy for caramel


okay so lets be honest here… im kind of addicted to caramel.

i try to stay away, but truth is.. its my weakness. so i finally made a tiny investment and bought myself a wonderful little candy mold from hobby lobby! πŸ™‚

its adorable if i may say so myself, and quite inexpensive when you add on a 40% off coupon! πŸ™‚



caramel is super easy to make and doesnt take much time, and with a silicone mold theres hardly any mess.

For this occasion i used Martha Stewarts recipe.. minus the salt


Classic Caramel Candies


  • Vegetable oil, for baking sheet
  • 2 cups heavy cream
  • 2 1/4 cups sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 1/4 cups light corn syrup
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon pureΒ vanillaΒ extract


  1. STEP 1

    Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

  2. STEP 2

    Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.

  3. STEP 3

    Immediately remove caramel from heat, and stir in salt andvanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

  4. STEP 4

    Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.


Martha Stewart Living, December 2012

then i decided to play around and add some chocolate.. because why not? πŸ™‚






Coconut cream pie!

Well hello there!

Several years ago I found this awesome recipe for coconut cream pie.. okay let’s back track. First I tasted one at this small town cafe. It was like something my tastebuds had never experienced. Up until this point the only coconut I liked was a virgin pina colada haha

So I decided I had to make my own..

*tip: it does not tell you to whip the heavy cream. but it is important to whip before folding in.

3 1/2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 cup canned cream of coconut (recommended: Coco Lopez)
1 vanilla bean, split lengthwise
8 egg yolks
1 1/3 cups sugar
1/2 cup cornstarch
2 tablespoons cold unsalted butter, cut into pieces
3/8 cup chilled heavy cream
3/4 cup flaked or shredded coconut

In the top half of a double boiler set over barely simmering water, stir the chocolate until melted. Using a pastry brush, brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. In a large saucepan, bring the milk, cream of coconut, and vanilla bean to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.

Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and sugar together until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture.

Strain the mixture back into the saucepan to smooth it and remove the vanilla bean. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a medium bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.) Serve cold.

Read more at:

Step 1: I gathered all my ingredients before starting



Above are some of the ingredients. As well as a vanilla bean slit and I scraped the inside.

I then put my milk vanilla bean and cream of coconut in a saucepan and let come to a simmer over medium high heat.


Meanwhile… I threw my pie shells into the oven to brown. Normally I would make my own pie shell but I had some frozen ones so I just used those and they worked just fine πŸ™‚

After the milk mixture has come to a simmer I set it aside for 15 min to let the vanilla infuse.

Step 2: whip your egg yolks with your sugar until fluffy and pale yellow. Add your cornstarch while mixer is on low.

Step 3:Then slowly had milk mixture. After fully mixed, take vanilla bean out and discard. put back over heat and bring to boil where it will thicken.

Step 4: Once its boiled take it off the heat and pour into bowl. Add butter and put over ice. Stir quickly to cool. Then fold in whipped cream and coconut and pour into pie shells.

Optional: make whipped cream and toast coconut to top




New years resolution?

So I’ve shared my resolutions..

Bake once a week! Take lots of pictures! Blog about it! And…. If time allows it I would like to invite people over to eat what I make πŸ™‚

And get fit so I don’t look like I’m preparing for hibernation and eating anything I set my eyes on haha.. but really….. What about you? I would love to know what your giving up? Or committing to? Or both like me! So feel free to share! And make sure to come and check of I’m keeping my promise and baking every week πŸ™‚