cheesecake cupcakes!


I have been so busy with family stuff that I haven’t been able to post this super awesome recipe in over a week!! Last week, my friends Dan and Alex had us over for dinner. They took care of dinner, so of course, I offered to bring dessert. Our dinner plans were for the Sunday before we left for our 18 hour drive to San Diego. By the time we were finished getting things together I absolutely did not want to bake anything, but I had made a commitment. I scoured my brain for easy recipes and decided cheesecake would be the easiest and being as I am a total cream cheese junkie, I had everything I needed here at home. I’m glad I was feeling lazy because otherwise, I nay not have made these cupcakes, and these cupcakes are seriously little bites of heaven.


What you need:

  • 12 nilla wafers
  • 16 oz cream cheese
  • 2 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 cup jam (I used strawberry)
  • powdered sugar to dust top

Preheat oven to 350. In a mixer, whip cream cheese until nice and fluffy. Continue mixing and add sugar and vanilla. Add eggs one at a time. Beat well.

Line a muffin tray with liners and place one wafer in each cup, flat side down. Pour cheese mixture evenly into each cup.

Bake for 20 mins.

Cool cupcakes. Once cool, scoop 1/2 tsp of jam onto the top of each cake. Dust with powdered sugar.



coffee cake!

I still have that same cold that I’ve had for about a week now, except now, my voice is all screwed up!! On Wednesday night at work, I totally lost my voice, and the next day when I would try and talk, it would be so painful I’d just want to whisper. Today it isn’t as bad, but it’s still pretty raspy and makes me have a cough when I talk too much. Because I’m not 100%, I decided I should just spend the day/night at home (even though its Friday and there is fun to be had). Earlier, I had a girlfriend over and she kept me company while I wrapped up my last Christmas gifts. We both wanted to have a snack, so I decided to make us some coffee cake! It turned out pretty good, if you ask me, I’ve already had two slices!


what you need:


  • 1 1/4 cup cake flour
  • 1/2 cup sugar
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 tbs butter
  • egg
  • egg yolk
  • 1 tsp vanilla
  • 1/3 cup plain yogurt


  • 8 tbs butter, melted
  • 1 1/2 cup cake flour
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1tsp cinnamon
  • 1/8 tsp salt
  • powdered sugar (for dusting)

Preheat oven to 325.

In a small bowl, combine all ingredients (except the powdered sugar) and mix together until combined. Set aside for at least 10 mins.

In a mixing bowl, sift together sugar, flour, salt and baking soda. Add butter in pieces and mix on low until crumbles start to form. Add your egg and yolk, vanilla and yogurt and mix until combined, about 1 minute.

Pour into a parchment lined 9” round pan. Take your toping mix and sprinkle it all over the top. Bake for 35 mins. Cool in pan. Once removed, top with powedered sugar. ENJOY!

strawberries and cream oatmeal

For the last few days I have had a little bit if a cold. It’s nothing horrible, but last night I was coughing a lot and woke up with my throat feeling pretty raw. I slept in pretty late, which was sort of a treat! Even though I have been staying home a lot and not working as much, I still have been waking up early to take care of my husband and my house. This morning, I made an exception and turned my alarm off! It was wonderful and I didn’t want to spoil my extra sleep by cooking and cleaning all morning. I wanted to keep comforting myself. Oatmeal is always easy and I figured warm cereal would soothe my poor throat. Keeping in the theme of comfort, I sweetened up my oatmeal and made a strawberries and cream recipe. The little extra work was well worth it for the little bowl of heaven I ended up with.

what you need (serves two):

1 cup milk
3/4 cup water
1 cup oats
1/8 tsp salt
6-7 strawberries
3 tsp plain Greek yogurt
1 tsp brown sugar plus extra to top

slice strawberries up and put them in a bowl. sprinkle brown sugar on top and mix together until every berry is coated. allow to sit for 5 minutes. in the meantime, boil water, milk and salt and bring to a boil. add oats and cook 1-2 minutes. remove from heat and ladle into bowls. put 1.5 tsp yogurt in each bowl and top with strawberries. sprinkle extra brown sugar to taste. YUM!

baked eggs in turkey cups!

For the last 2 weeks, I have been making the same breakfast for myself and my husband. 2 soft boiled eggs, 1/2 bagel with cream cheese, 2 sausage links (avocado for the husband) and sliced strawberries. It is easy to make, filling and delicious and I guess I sort of got stuck in the routine of it. Yesterday morning, Benny sat in front of his breakfast, hardly touching it, so I asked him if he felt ok. He told me he felt fine, but was sick of our breakfast and I couldn’t blame him – no one likes to eat the same thing every day (unless you’re me evidentially). This morning when I woke up, I felt determined to make us a breakfast that was not only easy to prepare, but was also delicious and impressive. I scored 100% with these baked eggs in turkey cups. They were so damn good. Next time I make them, I’ll cook them for a little less time so that the yolks are runny but even still, I must say, I impressed myself! I served them with a slice of toast and some asparagus. I think this would be a perfect thing to make for a family brunch or a brunch potluck (if those exist).


what you need:

  • sliced deli meat (I used turkey, I am sure ham would be amazing too)
  • eggs
  • grated cheese
  • salt and pepper to taste

Preheat oven to 400. Grease the cups on a muffin tin for however many eggs you plan to make. For example, if you want to make 2 muffin cups, grease two cups only. Place 2 slices of deli meat in each cup so that its edges stick out of the top. Crack an egg in each cup and sprinkle grated cheese on top. Bake for 12-15 mins depending on how runny you like your yolks. ENJOY!

s’mores cookies!

when the weather is gloomy, I’m the kind of girl who likes to sit close to a fire and get cozy! unfortunately for me, my house doesn’t have a fireplace. earlier today at the super market I grabbed a box of graham crackers and on the back of the box was a photo of a s’more. it looked delicious. I’m not sure if my deep longing to sit near a fire triggered it in me, or maybe it was just the picture on the box , but I decided that this gloomy, cold afternoon I would make s’mores cookies! I am so glad that I did, because these cookies are so flipping good, you’ll have to be careful not to eat the entire batch!! If you’re feeling cold and want to get cozy, but have no fire, try these cookies – they’re the next best thing 🙂

what you need:

  • 1 1/8 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/4 + 1/8 cup granulated sugar
  • 1/4 + 1/8 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup chocolate chips
  • 1/2 cup mini marshmallows + 20 to top cookie
  • 10 graham crackers, broken in half.

preheat oven to 375.

place graham crackers on baking sheet so that they fill the sheet.Image

in a small bowl, combine flour, salt and baking soda. in a separate bowl, cream together butter and sugars, add egg and then vanilla. add dry ingredients into the wet. once combined, stir in chocolate chips and marshmallows. scoop about 1.5 tsp onto each graham cracker square and top with a mini marshmallow. bake for 11-13 mins.

allow time to cool in pan before cutting.



chocolate puddin’

I have always had a sweet tooth, but since I’ve been pregnant, it has gotten totally out of control. I will eat a normal, healthy meal – hell – I even crave the healthy meal, but the second I am finished all I want is sweets and TONS of them. I know its awful to binge on sweets, and I’ll admit, on a few occasions I have gone totally crazy but its hard when you crave them like never before! I’ve been dealing with this problem by eating one, extra delicious treat and then if I feel like I need more, I eat some raisins. It helps…sort of.

Today, the extra delicious treat I made was chocolate pudding! I made enough to fill 4 tiny mugs up halfway. The recipe I used calls for 6 ingredients, but ones that I always have on hand at home, and takes about 15 mins from start to finish (although, the pudding is supposed to cool for a few hours – keywords: supposed to). I like this recipe a lot, because it sort of tastes like pudding that comes from a box and boxed pudding reminds me of being a little girl and making pudding with my mom. It’s the little things, right?


what you need:

1/8 cup cornstarch

1/4 cup sugar

pinch salt

1.5 cups whole milk

1/2 cup chocolate chips

put your cornstarch, sugar and salt in a medium saucepan and combine. slowly, add milk while stirring to avoid getting clumpy (using a whisk helps this). place over medium low heat and stir occasionally. after about 10 mins, your mixture should be getting thick – add your chocolate chips and stir until combined and keep on heat for another minute or so. remove from heat and add vanilla. pour in to serving bowls and chill (if you can handle waiting) for 1-2 hours. to avoid pudding skin, place plastic wrap directly on top of your pudding.


fast Brussels sprouts and rice soup.


I don’t know about where you are, but where I am, it’s FREEZING!! it’s so cold that a trip to the store (which is a block away) was totally out of the question for me. I knew I had some Brussels sprouts and I always have rice, so I put the two together and made a super yummy but super easy to make soup! start to finish, it took me about 15mins to make 2 servings.

what you need:
6 or 7 Brussels sprouts, cut into strips
6 tbs rice
2 tbs olive oil
tsp crushed red pepper
2 tsp shallots
1 clove garlic, minced
3 cups broth (I used chicken)
Parmesan cheese (topping)

In a medium saucepan heat olive oil and crushed red pepper over medium high heat for about a minute. Add in shallots and garlic, wait another minute and then add sprouts. Stir them around for about 2 mins, until their color is brighter. Add broth and rice and bring to a boil. Cover and reduce heat to simmer for 10-12 mins. serve! put some Parmesan cheese on top if you want, I did!!


begin again.

As of tomorrow, I will be 19 weeks pregnant with my first child. we are expecting a little girl and we are going to name her Evelyn Rose. I cant wait to meet her, but in the meantime, thats all I do, I wait. When i had imagined being pregnant in the past, it always just seemed to me that you got pregnant, you immediately had a belly and then BOOM! baby. I know making a human takes 9 months – I get it – it just feels like a lot longer when it’s you who’s waiting to meet your new creature!

To kill the time, I’ve decided to master the art of being domestic – to be honest – it never really has been my forte but being as though I have every intention of being a stay at home mom (at least for a while) I may as well learn how to do it DAMN WELL! Before, I used this blog as an outlet for small batch recipes and little life anecdotes, but it’s taken a turn. I need a place to share stories because I must say, being domestic isn’t all that fun, BUT documenting and sharing is always fun and thats what I’m all about. I’m excited to share my journey into motherhood!

This is my baby.

photo (26)

This is me.

photo (27)


No resemblance yet…

Stay tuned, friends. ❤