Edible Flowerpot Cake

Surprise mom with this delicious edible flower pot.  This isn’t just a pretty arrangement, it tastes delicious too.  I think any mom would love this gift.  This doesn’t take a lot of time and it’s super cool to share or enjoy on your own.  These flowers are completely edible.  You can find them now in a lot of grocery stores.  The soil is made from yummy chocolate cake or brownies.

Store bought or homemade chocolate cake/brownie
Edible flowers
Chocolate pudding, store bought or homemade
1 1/2 cups crushed Oreo cookies
Medium size Flower pot (terra-cotta)


In a medium bowl break up chocolate cake or brownies into pieces. Mix in the chocolate pudding. This will give you a dirt/mud texture (but this tastes really good). Next place the mixture into a clean flower pot and top with crumbled Oreos. Finally add the edible flowers. Enjoy!

Happy Mother’s Day!!


Flourless Chocolate Cake

For all my chocolate lovers out there, and to all my gluten free friends this recipe is for you.  It’s a decadent chocolate cake which is sure to satisfy all those chocolate cravings.  I love to top this with some fresh fruit, but I also find vanilla ice cream to be the perfect pairing; or maybe even a glass of vino.


1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 stick unsalted butter, cut into cubes
2/3 cups granulated sugar
1/3 cup cocoa powder (plus additional for dusting pan)
1 teaspoon salt
1 teaspoon vanilla extract
4 large eggs

Preheat the oven to 350ºF.

Grease a 9-inch springform pan with butter or cooking spray.  Line the bottom of the pan with parchment and grease the paper.

Fill a pot with about 2-inches of water and bring to a slow boil. Place a glass bowl over the pot and add the butter and chocolate. Let that melt while stirring occasionally until smooth. Next remove mixture from the heat.  Add the sugar, cocoa powder, vanilla and salt and whisk until well incorporated. Add the eggs, one at a time, whisking until incorporated.

Pour into springform pan, place on a baking sheet and bake for 30 minutes until the top has formed a little crust. Remove from the oven and let cool.

Finally remove from pan and enjoy with fruit, whipped cream or ice cream.


Coconut Pudding


I love a good pudding.  It’s like the perfect ending to a delicious dinner.  I have made so many varieties of pudding (vanilla, chocolate, strawberry, lemon and passion fruit), but this coconut one has now become a favorite on the list.  This is a must try recipe.  You will not be disappointed, and even the kids will want seconds.


1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon table salt
1 3/4 cups milk
1 1/2 cups heavy cream
1 (13.5-oz.) can unsweetened coconut milk
1/4 cup butter, cut into 1/2-inch pieces
2 teaspoons vanilla bean paste
Raspberries, garish optional


Whisk together first 3 ingredients in a large heavy saucepan; whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Place in little ramekins and in the refrigerator for 90 min or overnight. Top with raspberries and chocolate.


4th of July Cheesecake

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4th of July is this weekend.  It’s hard to believe that we are in July already. This patriotic cheesecake is great for serving at parties. Each layer has its own color. To give it that fresh taste I went ahead and added some summer favorite strawberries and blueberries. I hope everyone has a great and safe holiday weekend with family and friends. 

Filling Ingredients: 
3 (8oz) packages cream cheese
2-3 drops red food coloring 
2-3 drops blue food coloring
3 large eggs, room temperature

1 (14oz) can of sweetened condensed milk
1/2 teaspoon vanilla extract 
12 strawberries, cut in halves or quarters 
1 cup blueberries 
Crust ingredients: 
2 cups Keebler graham cracker crumbs
1/2 cup unsalted butter, melted
1 tablespoons sugar
Crust preparation: 
In a medium bowl toss together crumbs, butter and sugar. Pour the mixture in a 9 inch springform pan. Press down and to the sides of the pan. Chill for 20 minutes in the refrigerator
Cheesecake preparation: 

In a large bowl with an electric mixer  beat the cream cheese on medium to high speed until smooth and fluffy. Next slowly add the eggs one at a time. Add sweetened condensed. Now separate mixture in  3 different bowls. Add food coloring to each, except for one. Stir food coloring until well incorporated. Pour mixture into crust one at a time. 

Bake for 1 hour to 1 hour and 15 minutes, until nearly set, but jiggles a bit in the center. Cool for 1 hour. Chill  for 6 hours or overnight. Top with fruit. 

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Feed Me Phoebe: Red Beet Hummus Recipe with Lemony Yogurt
The Heritage Cook: Tangy Caprese Salad with Pickled Cherries (Gluten-Free)
Creative Culinary: July 4th Red, White and Blue Patriotic Poke Cake
Weelicious: Blue Corn Chip Crusted Fish Sticks with Red Pepper Coulis
The Lemon Bowl: 3 Steps to Perfectly Cooked Sweet Corn
Bacon and Souffle: Red, White and Blue Bark
Healthy Eats: 5 Frozen Treats for a Sweet Fourth
Taste with the Eyes: Dessert for the 4th of July: Elderflower Berry Pavlova
Napa Farmhouse 1885: Best Ever Elk Burgers For The 4th of July
Red or Green: Roasted Sweet Pepper Salad
Elephants and the Coconut Trees: Heirloom Tomato Pie
In Jennie’s Kitchen: Summer Raspberry Sorbet
Homemade Delish: 4th of July Cheesecake
FN Dish: Portable Picks to Make and Take on July 4th


Guinness Chocolate Pudding


St. Patrick’s day is upon us. This recipe is great for the festivities. Guinness is a great stout beer with which to cook. The flavors of chocolate and beer really compliment each other in this pudding. Making pudding from scratch isn’t as complicated as some may make it seem. Get ready to enjoy some great flavors.

1 cup sugar
6 eggs
14.9 oz Guinness Stout beer
3 cups heavy whipping cream
1 1/4 cups chocolate chips
1/2 teaspoon vanilla extract


In a medium bowl whisk together eggs and sugar. Add half of beer to mixture and stir. Set aside.

Next in a medium saucepan on medium heat, add heavy cream and remaining beer. Whisk occasionally until it comes to a simmer.  Remove from heat and add chocolate chips, stir until chocolate melts. Now take the chocolate mixture and add to the eggs. Remember to keep rapidly whisking while doing this as you don’t want the eggs to curdle (You need to temper the eggs).

Pour mixture through a sieve to remove an clumps and to make the mixture creamier and smooth. Next place into serving dishes. Refrigerate for 1 hour or overnight.


Roasted Pineapple


Did you ever think about roasting fruit? I think roasting fruit really brings out the sweetness of it. This dessert is a great way to enjoy fruit in the winter months. In the summer we usually grill our fruits because we want to avoid having the oven on. These pineapples came out perfect. I made some homemade mint and lemon whip cream. But feel free to enjoy it on its own or with a scoop of your favorite ice cream.

Pineapple, peeled and cut into chunks
1/3 cup brown sugar
Pinch salt
1 tablespoon ground cinnamon
1/2 teaspoon lemon zest

Preheat oven to 400 F degrees

Toss pineapple chunks with brown sugar, salt, cinnamon and lemon zest. Place on parchment paper atop of baking sheet. Roast for 15 to 20 minutes. Half way through turn pineapples.

Place on serving dish and enjoy.

Homemade lemon and mint whip cream

1 cup heavy whipping cream
2 tablespoons powdered sugar, more to taste
6 mint leaves, chopped
1/2 teaspoon lemon zest


Place a medium bowl in the freezer for about 5 minutes.

Now that the bowl is cold, add all the ingredients to the bowl. Using a standup mixer or hand mixer beat on high speed for about 3 to 4 minutes until you have firm stiff peaks. Serve with you favorite dessert.


Lemon Cupcakes with Basil Glaze

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I am not sure about you, but I have a ton of basil in my garden still.  We have been giving it to our family and friends.  Last week I made these amazing little lemon cupcakes with a lemon curd bottom.  They are great as is, but I wanted something more. I used some of that extra basil that I have and made a delicious glaze.  The combination works well.  If you’re a fan of lemon and basil this is a must try recipe. You will not be disappointed. Lemon and Basil don’t have to just be a summer fling. Enjoy!!!

Ingredients for cupcakes:

2 1/2 Cups of All Purpose Flour

4 Eggs, room temp

1 Tablespoon of Baking powder

1/2 Teaspoon of salt

1 cup of Almond Milk

1 1/2 Cups of Sugar

Zest from one Lemon

2 Sticks of Unsalted butter, room temp

1/4 teaspoon of Vanilla extract

1/4 Cup of Lemon Juice

1 cup of either Homemade Lemon Curd or Store bought, optional

Ingredients Lemon Basil Glaze:

1/2 cup of whipping cream

1 1/4 cup of confectioners sugar

1/2 Cup of Chopped Fresh Basil

1 Tablespoon of Lemon Juice

pinch of salt, to balance it out

Preparation for Cupcakes:

Preheat oven to 350 degrees. Prepare muffin tins with cupcake liners.

Sift together flour, salt and baking powder. Then whisk together and place to the side.  With an electric mixer in a medium bowl mix butter and sugar together until creamy and smooth. Add eggs one at a time to the sugar mix. 

Mix Until well incorporated and remember to scrape from the sides with a spatula. Add zest and vanilla.  Continue to mix.  Now add lemon juice and almond milk.

Pour in half of the flour and mix then add the rest and mix. Once that is done using an ice cream scooper fill your cupcake tins about 3 quarters of the way.  Bake for about 20 to 25 minutes remembering to rotate half way through.  Then place on cooling rack or on counter.

Preparation for Glaze:

in a medium bowl beat with an electric mixer whipping cream for about 2 minutes or so.  Then slowly add the confectioners sugar. Mix until smooth add lemon mix then add basil and mix for another minute. (This will smell so delicious)

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Italian Easter Pie


Being from an Italian and Brazilian family I know how much Easter means to us. I also know that my family enjoys sweets.  My father is a baker.  He would always bake different things for us.  I remember him making this and I am not sure where he got the recipe; maybe from my grandmother or maybe its was his own creation.  I do know that in Italy they make a lot of different pies, cakes and cookies with Ricotta.  The texture of this delight reminds me of cheesecake but it’s lighter and fluffy.  This pie can be enjoyed anytime of the year.  I figured I would give it a try to share it with you, and  hope you enjoy.


3/4 cup powdered sugar, plus some for garnish

3 large eggs

2 teaspoons vanilla extract

 Zest from 1 Orange

Zest from 1 Lemon

1 (15 oz) container whole milk ricotta cheese

1/2 cup of shaved Almonds (or nut of choice)

8 sheets fresh phyllo sheets (which you can usually find in your groceries freezer section)

1 Stick of unsalted melted butter

Colored sprinkles


Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest,lemon and ricotta in a food processor until smooth. Stir in the almonds. Set the mixture aside.

 Preheat the oven to 350 degrees

Lightly brush some melted butter in a pie dish. Lay 1 phyllo sheet over the dish and up the sides, allowing the phyllo to hang. Brush the phyllo with the melted butter. Top with a second sheet of phyllo, laying it in the opposite direction as the first sheet. Repeat the process until you have reached the amount of Phyllo sheets you would like. Pour the ricotta mixture into the dish. Fold the hanging phyllo dough over the top of the filling to enclose it. Brush it completely with melted butter. Sprinkle the sprinkles.

Bake the pie until the phyllo is nice and golden brown about 30 to 35 minutes. Transfer the pan to a rack and cool completely. Sift some powdered sugar over the pie and serve.

You can also enjoy it with some different type of marmalade.