Would you like sprinkles on that?

So this one time I decided to go to college


And in my fits of sleep deprivation fueled insanity I discovered a few important things:

  1. I can consume nearly infinite amounts of coffee but….


  1. Then one time I fell asleep holding my calculator and woke up holding it like a teddy bear. It was then I decided that the situation had become dire.


  1. Most doctors, therapists, parental units, close personal friends, and even strangers on the street would recommend a nap. Instead, I did more yoga.


By finals week you could have convinced me my name was actually Zenon, and I was sent down to Earth for getting too close to unveiling the evil plot to ruin my space station home (I’m referencing Zenon: Girl of the 21st Century for those of you who missed the G-rated movies of the 90’s).


(She was an icon…and we all wanted neon spandex space suits to match hers).

At the end of it all, the entire campus seemed to be echoing with Anchorman references:



Except for one eensy weensy teensy tiny smidge widgen of a road block: three summer jobs and three summer classes.

And my reaction was:


I was wrong.

As luck would have it, the solution to the problem is incredibly simple in nature.

Funfetti donuts with strawberry frosting. Yeah, you can do that. In fact, you should do that. I did that. And was happily in a strawberry and sprinkle sugar coma as a result.

The secret recipe (Because if I put it on the internet it stays a secret…right?):

2 ¼ cups flour

½ cup brown sugar (lighter is better to avoid a heavy molasses flavor)

½ cup sugar

1 tsp. salt (I used sea salt because I enjoy baking with it better than kosher salt)

2 tsp. baking powder

1 cup milk (My favorite baking options are 2% milk or Silk’s Coconut-Almond Milk)

2 eggs

¾ cup rainbow sprinkles (The fun ice-cream parlor kind)

VANILLA FOR DAYS! (Well, I mean, don’t pour it for days, it will mask the sprinkle flavor…2tsp. should do)

  1. Whisk together the dry ingredients. (I find this goes smoother if you sing yourself a little song as you do so, mine goes like this “Whiskity, whiskity, whisk, whisk, whisk,” I just know you are currently in awe of my song writing skills. Beyoncé will be asking me to do a duet any day now. I’m sure of it.)
  2. Beat together the eggs and milk.
  3. Fold the wet ingredients into the dry.
  4. Fold the sprinkles into the batter.

Make sure not to overmix as it will remove some of the superb fluffiness from the donuts. And people who kill the fluff are bad people. Bad people I tell you. HOW COULD YOU NOT LIKE FLUFFY DONUTS?!

  1. Spoon batter into a donut pan (When I discovered they make these I cried a ‘lil bit.)


  1. Bake at 350 degrees Fahrenheit for 9-11 minutes.


Frosting: (Don’t you dare bring up the canned kind, don’t do it I tell you!)

Beat ½ cup softened butter with 4-5 cups confectioners’ sugar, 2 tbsp. heavy cream, ½ tsp. vanilla, ¼ tsp. salt, and ½ cup smooooshed strawberries for 5-7 minutes until FLUFFY (see the fluffy will always come back to haunt you).

Frost the donuts.

Frost ‘em good.

Frost ‘em liberally.

Sprinkle with sprinkles (Tehehe, see what I did there? Do ya? Do ya?)


If you don’t have a donut pan (Which you should.) and can’t muster the hutzpah to drive yourself to the store to buy one (Why can’t you?) then you could always just turn them into cupcakes. Which I approve of. Or a cake. Also mightily delicious. But not even attempting this wonderfully sprinkled adventure?! Well that is simply unacceptable. Appalling. Heartbreaking. One might even say…


OH COME ON! You know you giggled.

For those of you who braved the experiment and tasted happiness, here is your certificate of successful completion.


Feel free to add it to your resume.

Live, laugh, love, bake,

Marley and Me

P.S. Take a nap for me?

It’s an Addiction

If you’re not having a love affair with chocolate and peanut butter you’re probably miserable right now.

Thankfully I’m always here with recipes to drag you out of that tasteless downward spiral and

I happen to have quite a lot of experience with eating Reese’s flavored goodies, so don’t fret, you’re in good hands.


So sit back and relax while I tell you a mouth watering tale about some food.




Would you like your addiction in cake or cupcake form?

Don’t worry, I made both!

The deadly recipe:

2 sticks unsalted butter

4 oz. 100% cacao chocolate

4 oz. Bittersweet chocolate

4 eggs

½ tsp. salt

1 cup dark brown sugar

1 cup granulated sugar

2 tsp. vanilla

1 cup flour


1. Preheat your oven to 350 degrees Fahrenheit.

2. Melt the chocolate and butter together in a double boiler, remove from heat and let cool.

3. Whisk together the eggs, salt, sugars, and vanilla.

4. Add in the chocolate mixture.

5. Fold in the flour.

Cupcakes: Bake for 20-25 minutes.

Cake: Pour batter into 2 8-inch pans and bake for 30-40 minutes.

The choice is yours.

Either way, once the baked goods have cooled press mini Reese’s Peanut Butter Cups into the top and watch as they get melty and delicious.


But in one respect this blog is a dictatorship because the peanut butter frosting is not an option. It’s a government enforced bowl of wonderously delicious magic. So ha.








1 cup confectioner’s sugar

1 cup peanut butter (like with my vanilla I tend to be slightly heavy handed with the peanut butter)

5 tbsp. softened unsalted butter

¾ tsp. vanilla

¼ tsp. salt

⅓ cup heavy cream

Beat the sugar, butter and peanut butter together.

Add in the vanilla, salt, and heavy cream (slowly, kind of, I’m bad at doing things slowly, I lose my patience, especially when it’s only ⅓ of a cup, so ya know just do your best)

Now beat on medium/high speed for a five minutes until it is so fluffy you want to stick your whole face in it.


If no one is watching feel free to do just that.


But I didn’t tell you that.




Anywho, after you’re done not eating a bowlful of frosting, top your already tantzalizing goodies with M&M’s and more Reese’s Peanut Butter Cups just to complete the entire over-the-top shenanigans.

cake pb choc

Live, laugh, love, bake,

No Soup for You

If you’re not having a love affair with cheese you probably aren’t living a happy life.

Why should I not be a counselor?

Because I’m here to fuel your addiction.

But only to cheese. …and maybe chocolate. But not to crack. That’s bad kids.

So to tempt you this holiday season I have concocted a devilishly delicious dish (I apologize, the alliteration was involuntarily brought on by practice SAT questions).

French Onion Soup topped with CHEEESE BREAD (because what’s life without a little adventure)

Now it is terribly important that you find these items, failure to do so will result in the termination of your mission:

1 cup whole milk (Use skim and I will send an angry cow to your house. Be afraid. Be very afraid.)

2 ¼ cups unbleached flour

1 tbsp. sugar

½ tsp. kosher salt

2 ¼ tsp. instant yeast (¼ oz. packet)

1 egg

8 oz. Cheddar Cheese (I prefer New York Extra Sharp) cut into ½ inch pieces

  1. Heat the milk to 130 degrees Fahrenheit. Remove from heat.
  2. Beat together 1 cup flour, the sugar, the salt, and the yeast. Add the hot milk and mix until combined.
  3. Add the egg. Beat for two minutes.

I found this picture accidentally and it made me feel like a terrible human being.

Then I got over it.

  1. Add the remaining flour (1 ¾ cups for those of you mathematically challenged)

I have those moments sometimes. But given the temperature of the universe those aliens should probably consider wearing some form of a protective hat.

  1. Mix for five minutes or until a finger inserted in the dough comes out clean.
  2. Fold the cheese into the dough as you kneed for a couple of minutes. Place the dough in a greased loaf pan and let rise for 45 minutes, covered by a towel.
  3. Bake at 375 degrees Fahrenheit for 45 minutes.

Now pretend you have patience and resist the urge to devour the entire loaf and set it aside whilst you make the soup.

And now a soup recipe for you. But first, a Seinfeld clip to brighten your day.



½ cup butter (unsalted)

4 onions, thinly sliced

2 cloves garlic, minced

2 bay leaves

2 sprigs of thyme

1 cup red wine (It was a total accident but I kind of sort of maybe let the bottle of Chianti slip and it was more like 1 ½ cups that fell in. I know, I know. It’s truly terrible.)

3 tbsp. all-purpose flour

2 quarts beef broth 1 loaf of AMAZINGLY FANTASTIC CHEESE BREAD. Cut into cubes.

Gruyere, cheddar, and parmesan cheese to top off the soup with

Your directions for how to destroy the world via jaw dropping soup:

  1. Sautee the onions with the butter, flour, and garlic until translucent.
  2. Add the wine to the beef broth and let simmer with the bay leaves and thyme for a very long time. I let this go on for a little over a day, but a much shorter amount of time will suffice if necessary.
  3. Portion out the soup into bowls, top with bread cubes and the cheese assortment, then place under the broiler until the cheese is bubbly and delicious.

Enjoy being French for the day🙂

Live, laugh, love, bake,

Marley and Me

Baby it’s Cold Outside

The world is raging with a wild debate:

Coffee or Tea?

Tread carefully my friends for it is about to get messy, the contestants have been prepping for weeks and now is the time for the final showdown.

On the coffee side of life:

On the tea side of life:

But how do we really go about choosing a side? I mean you can’t simply go in blindly! This takes years of carefully considered morning beverages, and a few burned tongues later you’re allowed to make an informed decision.

The best way to figure out where you really sip? Biscotti.

Now it’s time for the recipe with a title longer than the ingredients list (but we all know I love to ramble :D)

Cranberry Pecan Biscotti Filled with Chocolatey Goodness, a Hint of White Chocolate and More Vanilla Than Any Sane Person Would Find Necessary .

2 1/3 cups flour

1 cup sugar

1 3/4 tsp. baking powder

2 eggs

2 egg whites

1 Tbsp. vanilla extract

3/4 cup chopped pecans

1 1/2 cups coarsely chopped cranberries

1/4 cup dried cranberries

1/2 tsp. vanilla powder (not required, but it’s a fabulous addition to fuel my vanilla addiction)

2-4 oz. chopped white chocolate (I only used 2 oz. but that was because I ran out, it was sad…sniffle sniffle)

1/2 cup chocolate chips (The Ghirardelli 60% Cacao ones are my favorites but the Nestle version works quite nicely as well)

The Destructions:


2. Beat the eggs, egg whites, and vanilla together in a small bowl. Watch as it gets frothy like a bubble bath. Bubble baths are great. Especially if you have a rubber ducky.

 His name is Alfie. Like the adorable nugget from Little Rascals.

In fact once you have made your biscotti you should really sit and watch the movie.


And if you need instructions for how to care for your pet rubber duck please click here. It is terribly important that you not mistreat this loving pet.

3. Anyways…I was doing something wasn’t I? Maybe I should get back to that.

Add the egg mixture to the dry mixture and mix until combined (do not overmix).

4. Add in the fillings.

5. Split the batter in half and pat each into a 14 inch log. Bake for 30 minutes.

6. Let cool (this allows the biscotti to harden so that when you bake it next it really crisps up).

7. Reduce oven temp to 300 degrees Fahrenheit, cut the biscotti into 1/2 inch thick diagonal slices and bake (standing on end so both sides are exposed) for 20-30 minutes more.

And now you must decide:

Do you believe anything is possible with enough coffee? Or will you be joining the Queen for tea time?  The choice is yours.

By the time I got my camera it was almost all gone. Oopsies :)
By the time I got my camera it was almost all gone. Oopsies🙂

Live, laugh, love, bake,

Marley and Me

P.S. I’d choose tea

Sweater Weather is Sweeter

I’m on a mission. (Cue Batman Theme Song). No but really, this will all be so much more fun if you actually listen to the song.




If you don’t understand this…go watch Batman. Now.

Unfortunately my brother just informed me that as I am not actually Batman I need to get my own theme song. I’ll figure that out after I finish the 743 other things on my to-do list…it may be a few years🙂


Despite the fact that I am not a superhero with a fantastic car and a mysterious persona with the cape to match I do still have a mission. Summon fall. My theory is that the more fall-esque things I bake the quicker Mother Nature will act like it is fall. As a part of this endeavor I have made Pumpkin Chai Tea Lattes (and encourage you to do the same, so that way your taste buds will love you AND fall will come that much faster).



And we all know Sweater Weather is Better WeatherImage

But you came here to read about food, didn’t you? And you can’t eat a sweater. Or you shouldn’t. I guess you could. Please don’t.

Instead: Bring four cups of water to a boil. I know this is difficult but I believe in you. You are strong, and smart, and beautiful, we will climb this mountain together. Just turn on the gosh darn stove.

I tried to go a whole hour without using sarcasm today. I failed. Epically. And then rolled on the ground laughing. 


Anyways…I probably shouldn’t just leave you with a pot of rapidly boiling water on your hands. Turn off the stove and steep 4 Chai Tea Bags in the water for 5 minutes.

Since we all know I am incapable of sitting still for five seconds (let alone five minutes) I have plenty of projects for you in the meantime. YAY!

  1. Make vanilla pudding. Put in a mayonnaise jar. Eat in public.
  2. Walk into a crowded elevator and say “I bet you’re all wondering why I gathered you here today.Image
  3. In a large pan heat 1 can of coconut milk, an equivalent amount of whole milk (preferably local-aka from Predel’s), ¾ cup pumpkin puree, 2 tsp. cinnamon, and 2 Tbsp. maple syrup.

Whisk the tea with the milk concoction and top with whipped cream. Now pour a nice big mug of it for yourself and have a photo shoot with your dog. Because I said so.





Above would be the lovely latte, it was delicious.

Live, laugh, love, bake,

Marley and Me

Bring On The Buns!

In my house a recipe is tried and true if it is covered with enough batter to double the recipe. Such is the case with my Cinnamon Buns, they have been poked and prodded until the recipe produced Buns Of Steel!

Oh wait…that’s the wrong kind of buns. And a total lie. These are light, fluffy, baked in syrupy pecan goodness, with cream cheese frosting laid on thick.

cinnamon buns

And so now with the recipe in tip-top shape I share its wonders with you! But I’m sure you are wondering what cinnamon buns could I be talking about?

Perhaps it’s this cat.

cinnamon bun


Well maybe it’s her hair.

princess leia

Okay Princess Leia, I love you and all, but food and hairstyles shouldn’t mix. Ever. I mean that look has never looked good on anyone.

So maybe we could leave the cinnamon bun being to breakfast and keep it away from cats and hair?

(This is where you agree with me and I begin to type out the recipe).

Here it goes.

The Ingredients:

The dough­-

1 cup whole milk

4 ½ tsp. active dry yeast (NOT the kind for the bread machine)

½ cup unsalted butter (either leave it out until it gets nice and cozy at room temperature or microwave it for 10-15 seconds) and please use real butter, none of that “I Can’t Believe It’s Not Butter” nonsense!

butter v margarine

½ cup sugar

1 tsp. salt

2 eggs, preferably of the large variety

4-1/4 cups unbleached flour

The Caramel Glaze:

½ cup unsalted butter

¼ cup spun honey (you can also use regular honey but I ran out of that-which is crazy as we had like six boxes full in our basement-and I found I liked the taste spun honey added better)

1-1/2 cups packed dark brown sugar

½ cup whole milk

1 tsp. vanilla

3 cups pecans (pecan halves look prettier but pecan bits taste just as swell)

The Filling:

4 tbsp. butter (the softer the easier your job will be)

1 cup dark brown sugar

2 tbsp. ground cinnamon

The Frosting: Now, you can always go for a simple 10X sugar glaze, but the cream cheese frosting adds such a wonderfully rich flavor that you’ll want to sing…if you hear me singing you have my most sincere apologies

4 ounces cream cheese

1 cup 10X/Confectioner’s Sugar (this amount keeps it from being too sweet)

½ cup butter

½ tsp. vanilla

If you wish to have these lovely bits of deliciousness in your mouth, here is what you need to do:

  1. Heat milk to 110 degrees Fahrenheit, remove from heat, stir in yeast and let sit for five minutes. And please, make sure your yeast has not expired, I once made that mistake and made some lovely cardboard, sadly I was striving for na’an.
  2. In a stand mixer with a flat beater, beat the butter, sugar and salt for one minute. If you go a second over I will personally come and throw marshmallows at you. I know, I am so scary, GRRRRR!


  1. Add the eggs and beat for 2 minutes.
  2. Beat in 1 cup of the flour.
  3. Add the yeast mixture and beat until creamy and smooth.
  4. Add the remaining 3-1/4 cups flour and beat for 2 minutes. Stick your finger in the dough (AFTER turning the mixer off), if your figure comes out clean then the dough is ready to go! The dough will still be soft, sticky, and stuck to the sides of the bowl.
  5. Transfer the dough into a greased bowl, turn to coat all sides, then cover and refrigerate for 7 hours minimum to 2 days maximum.
  6. While you wait the agonizingly long period of time for that lovely dough to come into its own, you should make your glaze. Combine all of the ingredients in a medium saucepan over medium heat until they come to a rolling boil (cannot be stirred down). Then pour ¾ cup into each of two 8 inch diameter cake pans. Sprinkle 1-1/2 cups pecans into each pan, and if you’re feeling particularly adventurous feel free to arrange them in a fun little pattern.
  7. For the frosting: Beat the cream cheese and butter until lumpless, add the 10X sugar a wee little bit at a time, then the vanilla, and beat for 2-3 minutes more.
  8. Once done with its vacation in the fridge cut the dough into quarters and roll each piece into thick rectangles. Spread 1 Tbsp. of softened butter and 6 Tbsp. of the filling on each piece. Now roll them up into long logs of cinnamon-sugar yumminess and set in the prepared pans of pecans!
  9. I am terribly sorry to inform you that there is now a mandatory 45 minute rising period L you have my sincerest apologies.
  10. After the torture of the timer is done bake at 350 degrees Fahrenheit for 30-40 minutes or until golden brown on top and the innermost rolls are fully baked.
  11. For a culinary adventure try baking individually in muffin tins😀





Enjoy every bite my loves, xoxo!

Live, laugh, love, bake,

Marley and Me

They Should Make Pillows Out Of Marshmallows

You know what I love? Stories! Story time was always my favorite, but it got taken out of school about the same time we lost snack time and nap time. That was a sad day. And then they took away recess and the twisty slide and closed off the fire pole! It was tragic. I think we need a moment of silence.

Okay, now back to my non stop jibber jabber! YAY! Anyways, the point is that I have a story for you today (it even has pictures :D).

It all began over the summer with a warning from some friends.
It all began over the summer with a warning from some friends.
But we had faith in ourselves, we knew that, come September, we could take whatever Junior Year threw at us.
But we had faith in ourselves, we knew that, come September, we could take whatever Junior Year threw at us.
We were wrong. So our new motto: Drink Coffee and Ignore the Circles Under Your Eyes. I don't actually love coffee all that much, so I drink about three pots of tea a day instead :) ...I'm still not entirely sure that is healthy
We were wrong. So our new motto: Drink Coffee and Ignore the Circles Under Your Eyes. I don’t actually love coffee all that much, so I drink about three pots of tea a day instead🙂 …I’m still not entirely sure that is healthy
And then midterms came and basically we lived in a notecard and multiple choice question induced daze. And then the week of ten tests was over, and we all just kind of collapsed.
And then midterms came and basically we lived in a notecard and multiple choice question induced daze. And then the week of ten tests was over, and we all just kind of collapsed.

Wasn’t that a lovely story?! My favorite part is the bit where tonight, for the first time since September 5th, my homework is done before 10:30 at night. And with track practice cancelled due to the snow, I have been left with a lot of this thing called “spare time” on my hands. It is terribly strange, I had time to do yoga, eat dinner with my family, and now I even get to blog (and it has been far too long since I’ve been able to share recipes with all of you :D).

And since I haven’t blogged since August (I know, I know, CRAZY) I have more than a mountain of recipes waiting to share with all of you🙂. So today I think I’ll start with Hot Cocoa Cookies topped with Seven Minute Frosting (AKA Homemade Heavenly Flufflike Yumminess).

The Cookie:

2 1/4 cups cake flour

1/4 cup unsweetened cocoa powder

1 tsp. baking soda

1/4 tsp. salt

1 cup unsalted butter (it may be winter and thus everything from the grass to the people is frozen solid, but you want your butter at room temperature, it’ll keep the cookies happy)

3/4 cup sugar

1 large egg

1 tsp. vanilla (If you actually follow this measurment I will personally come over and pour more into your bowl. I would say you should be shaking in your boots at the thought of it, but…uh…well…I’ve never been good at being scary, I didn’t even have scary Halloween costumes. )


1. Beat the butter and the sugar for four minutes so that it is nice and fluffy. Make sure you apologize for your cruel methods.

2. Beat in the egg and vanilla.

3. Do yourself and your kitchen a favor and reduce your mixer to low; trust me it is not fun to find your entire kitchen (and the people in it) covered in flour! Now that you’ve saved yourself from a winter wonderland of a scene, add the flour slowly and beat until incorperated.

4. And now the waiting game begins! Refrigerate the dough for 1 to 24 hours and then roll to 1/8 inch thick and cut with cookie cutters. Personally my favorites are a nice and fat Christmas Tree, a Snowman, and a Gingerbread Man.

5. Bake at 350 degrees Fahrenheit for 12-15 minutes. Once cooled, frost with a nice heaping spoonful of frosting🙂 oh and smile, and perhaps sit down with a cookie and some tea and a book (I highly recommend The Goose Girl, by Shannon Hale).

For the little bit of heaven to top your cookies with:
Beat 1 1/2 cups sugar, 1/3 cup cold water, 2 egg whites, and 1/4 tsp. cream of tartar in the top of a double broiler for 30 seconds.  Place the top of the double broiler over the boiling water and beat on high speed for 7 minutes until the frosting forms stiff peaks. Remove from the heat, add the vanilla, and beat for 2-3 minutes more.  Frost the cookies the day the frosting is made as it does not keep well in the fridge.

The Hot Cocoa Cookies were for a 12 dozen cookie order! At this point I was crashing off of a adrenaline rush as I put the last of the cookies on the platter.
The Hot Cocoa Cookies were for a 12 dozen cookie order! At this point I was crashing off of a adrenaline rush as I put the last of the cookies on the platter.
My adorable parents were helping me frost the cookies, I love them, they're wonderful, and too cute!
My adorable parents were helping me frost the cookies. Aren’t they just too cute?!
There the Hot Cocoa Cookies are, front and center!
There the Hot Cocoa Cookies are, front and center!

Live, laugh, love, bake,

Marley and Me❤