Tag Archives: Every Pretty Detail

Marshmallows Make Everything Better…

24 Apr



…And Many More

9 Mar

Happy Birthday Starbucks!

Starbucks is celebrating four decades in business by rolling out a new look, artfully crafted beverages, and the latest dessert trend, cake pops. If you have been living under a rock, cake pops are tiny balls of cake dipped in frosting and covered in sprinkles. The amazing little creations have become an instant sensation and can be seen artfully displayed on blogs like Bakerella.  To celebrate their milestone, Starbucks will be offering a complimentary samples of the miniature dessert Thursday, March 10th to Saturday, March 12th from 2-5pm with the purchase of a beverage.

Starbucks will also introduce Red Velvet Whoopie Pies, Mini Cupcakes, and Sweet Squares.

I cannot wait to try the cake pops out tomorrow. Check back soon for my review.

In the meantime, here is a recipe from the great Bakerella. You can also check out this clip from her appearance on the Martha Stewart show.

Cake Pops
{recipe from Bakerella}
Makes about 50

• 9-by-13-inch Chocolate Cake for Cupcake Pops
2 cups Cream Cheese Buttercream Frosting
1 package chocolate coating bark
1 package white coating bark or pink candy melts
Sprinkles, for garnish
Candy-coated chocolates, such as M&M’s, for garnish

1. Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
2. Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
3. Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
5. Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.


Simple and Delicious-Vegetable Baked Ziti

9 Mar

The other day a friend told me that she had no time to go the gym because she had to make dinner for her husband.  Understandably, working a nine to five job and cooking can be time consuming, but with a little imagination and careful planning,  you can do it all.

I made this recipe after spending 30 wonderful minutes on the treadmill. I used whatever vegetables I had in the refrigerator, washed and chopped them in a matter of 10 minutes, threw everything in one skillet, and waved my magic wand… Cleanup was a breeze and dinner was delicious and healthy. Here is a similar recipe below.



  • 1  tablespoon  vegetable oil
  • 1  cup  chopped onion
  • 1-2  cups  chopped green, yellow, or red bell pepper- be adventurous and use more than one kind
  • 1  cup  fresh broccoli, frozen spinach or anything else your heart desires
  • 4  garlic cloves, chopped or use garlic powder to taste
  • A handful of fresh basil or 1  teaspoon dry basil
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1 jar of your favorite tomato sauce
  • 3  cups  hot cooked ziti (about 2 1/4 cups uncooked short tube-shaped pasta)
  • Cooking spray
  • 1  cup  part-skim ricotta cheese
  • 1/4  cup  (1 ounce) grated fresh Parmesan cheese
  • 1/2 cup mozzarella


Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in basil, salt, black pepper, add tomato sauce and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick.

In a 13 x 9-inch baking dish coated with cooking spray add pasta, vegetables and sauce. Dollop with ricotta, parmesan, and mozzarella. Stir together, cover and bake at 375° for 20 minutes. Bake an additional 5 minutes or until lightly browned if desired.

Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.

Easy as 1…2…

2 Feb

A friend called me the other day and told me about a two ingredient cupcake recipe she saw on the new Hungry Girl show.  I thought it was too good to be true but apparently two ingredients is all you need to satisfy your sweet tooth.

1 box Devil’s Food Cake mix
1 can Pumpkin

Mix the devils food cake and pumpkin in a bowl. Scoop well mixed batter into cupcake trays.  Bake for 20-25 minutes.

Since I didn’t have frosting I topped my cupcake with cream cheese…delicious.

Note-the cupcake mixture looks thick but don’t worry, that’s the way it’s supposed to look.

Meet Oliver…

16 Dec

The newest addition to the kitchen…

I recently adopted a kitten and it took him no time at all to make himself comfortable.  His favorite place to explore is the refridgerator….and the oven, which might become a serious problem.

What’s For Breakfast: Macadamia Nut Pancakes

13 Dec

Semi-Homemade Macadamia Nut Pancakes

By simply adding chopped nuts to your pancake mix you can create a gourmet inspired breakfast.  I added some macadamia nuts to my batter this morning and the results were delicious.

Serve with eggs, bacon, and warm maple syrup.

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 enjoy xoxo

Party Bites-Prosciutto Wrapped Asparagus

12 Dec

I made this super simple appetizer for Thanksgiving.  It was a last minute addition and guests loved them. 

30 medium-thin asparagus stalks
1/4 pound thinly sliced prosciutto
olive oil

1. Pre-heat oven to 350 degrees
2. Snap each asparagus stalk
3. Soak in 1 ½ cup salted water
4. Wrap each stalk with one slice of prosciutto  
5. Place on cookie sheet
6. Drizzle with olive oil
7. Bake 15-20 minutes or until tender.

enjoy xoxo

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