It’s that time of year again. #PSL

I’m a bit ignorant, so when all the pumpkin spice latte hash tags started popping up all over social media, I really thought it was a typo for PMS. Luckily, I figured it out pretty quickly with the help of this internet meme:
It’s that time of year, folks. Fall is finally here! In Texas, you know Fall has arrived as soon as the temperatures dip slightly below 80ºF and people start busting out their sweaters, scarves and leather boots. That’s just how we do.
And, of course, you can’t forget about pumpkin EVERYTHING. Around this time, every year, Starbucks brings back a Fall favorite, the Pumpkin Spice Latte.

In honor of its return, let’s talk about pumpkin spice CUPCAKES. Earlier this week, I used another great recipe from my friend Katie. The cupcakes turned out moist with the perfect amount of spice. The frosting has a hint of cinnamon and isn’t overly sweet. Give it a try and let me know what you think!

2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground allspice

1 cups light-brown sugar
1 cups white sugar
1 cups (2 sticks) butter
4 eggs, lightly beaten
1 can (15 oz.) pumpkin puree

1. Preheat the oven to 350 degrees F.

2. Melt the butter and set aside to cool.

3. In a large bowl, whisk the eggs, then add the brown sugar, granulated sugar and melted butter.  Whisk until just combined.  Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice and whisk until smooth.  Then mix in the pumpkin puree. Be sure not to over mix the batter. This will lead to tough cupcakes.

4. Line the cupcake pan with cupcake liners.

5. Fill each well in the cupcake pan about 3/4 full and bake until the tops spring back when touched, about 20 to 25 minutes.

6 Transfer to a wire rack and let cool completely before frosting with the cinnamon cream cheese frosting.

2014-09-28 17.35.37

Cinnamon Cream Cheese Frosting
1/2 cup (1 stick) butter
8 oz. cream cheese
3 1/2 c. powdered sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/8 tsp. salt

1. Place the butter and cream cheese in the bowl of a stand mixer and beat on medium until light and fluffy, about 3 minutes.

2.  Add the cinnamon, vanilla and salt.  Lower the mixer speed and slowly add the powdered sugar and beat until just combined.

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Today I want to talk about balls. Cake balls. Well, I guess, they’re really actually cake pops.

This week marks the one year anniversary of my CrossFit gym! Happy Anniversary, Iron Oak CrossFit! We’re having a celebration, so I wanted to bring something personalized and delicious. Enter the cake pop. You’re probably thinking “Woah, woah, woah. How are cake pops PALEO?” You’re right. Let’s be real here, folks. I don’t follow a Paleo diet. I think that’s pretty evident from my previous blog posts about all things sugar. Sometimes you just have to live a little.

Cake balls/cake pops are made with cake crumbs, icing, and a candy coating. I like to put them on a stick for easier consumption. Plus, adding a stick makes them pretty and allows for some creativity with packaging. They can be prepared ahead of time and will store at room temperature for about a week (even longer if refrigerated).

Normally, I would tell you that I baked a cake from scratch and used it for this project, but my schedule was pretty busy this week and I needed to save time. I used box cake mix and premade frosting.

Ingredients (makes approximately 40 cake balls depending on the size of each one):

– one box of cake mix or your favorite recipe for a 9×13 sheet cake
– any ingredients needed to bake the cake (i.e. eggs, oil, water, etc)
– one 16 oz container of premade frosting
– two packages of vanilla candy coating

Additional items needed:

– approximately 40 six inch lollipop sticks (can be purchased at Michael’s or Hobby Lobby)
– 40 3×4 inch treat bags
– curling ribbon
– a small crock pot to keep the coating warm
– parchment paper
– cookie sheet

Let’s get rollin’:

1. Follow the instructions for making and baking the sheet cake of your choice. In my case, I just followed the instructions on the box.

2. Allow the cake to fully cool. Once cooled, break up the sheet cake into your mixer on a low speed.


3. Add the frosting to the cake and mix them together on a low speed until fully incorporated. It should resemble cookie dough and maintain its shape fairly well.


4. Break up the candy coating and place it into the small crock pot. Heat the coating on high until fully melted and then turn the heat to low or warm. Stir the coating until smooth.

5. Line the cookie sheet with parchment paper.

6. Gently roll the cake by hand to form small balls and then place them on the parchment paper. I like to make mine a little taller. Continue rolling until all the cake dough has been used.

7. After rolling all the cake dough, dip the lollipop stick end into the coating (approximately 1/4 of an inch) and insert the stick into the top of the cake ball. This will help to keep the ball on the stick later during the coating process.

8. After adding sticks to all of the cake balls and making sure the coating has solidified, gently dip the cake pop into the warm coating and cover completely. Tap the pop on the side of the crock pot to remove any excess coating. Be careful because the cake ball may roll off the stick if you use too much force. This has happened to me before and I have been forced to eat the “rejects.” Quality control can be a tough process  🙂


9. Place each coated cake pop back on the parchment paper and allow the coating to cool and solidify. Continue coating until all pops have been completed.

10. After the coating has dried and hardened completely, decorate the cake pops however you’d like. In this case, I drizzled chocolate candy coating on each one.

11. Allow any decoration to dry completely.

12. Place each cake pop in a treat bag and tie with a small ribbon.

Now you’re ready to party! Enjoy!

A Piece of Cake

If you’ve been following my blog, you’ll know that I’ve made quite a bit of ice cream over the last few weeks. A good serving of ice cream really needs a little something to make it even better. That something, is pie.

For me, some must have items to have on hand for summer include: mosquito repellent, ice cream and fresh berries. Since it is berry season, I usually have a few pints of berries in the fridge at all times. This week, I happened to have several pints of blueberries.


“Wait, pie? I thought you were supposed to be talking about cake here.”

I got this blueberry pie recipe from my friend Katie. It is SO simple that it could definitely be described as “a piece of cake.”


1 unbaked pie crust
2 pints of fresh blueberries
1/2 cup of softened unsalted butter
1 cup of granulated sugar
3/4 cup of sifted unbleached white flour
1 egg
1 tablespoon of vanilla extract

1. Preheat the oven to 350ºF.

2. Grease a glass pie dish and place the unbaked pie crust in it. Trim the edges if necessary.

3. Fill the pie crust with the fresh blueberries.

4. Beat the butter at a low-medium speed until it is light and fluffy.

5. Add the granulated sugar to the butter and continue to mix for about 1 minute.

6. Slowly add in the flour, egg and vanilla until fully incorporated. The consistency should look like cookie dough.

7. Gently press the mixture on top of the blueberries.

8. Baked the prepared pie at 350ºF for approximately one hour, or until the crust and topping are lightly browned.

9. Cool for 15 minutes before serving. For best results, serve with your favorite ice cream.


The Spice of Life


It’s no secret that I love ice cream. I would probably eat it everyday if I really wanted to, but we all know that’s probably not a good idea.

I’ve owned an ice cream maker for a long time, but never really took full advantage of it. If you’re like me and you live in Texas, you generally just head over to the grocery store, buy a half gallon of Bluebell and call it a day. My friend Melisa recently sent me this recipe that was posted on The New York Times, so I decided to give it a try. I haven’t really come across a recipe that I really LOVED until now.

There are a lot of ice cream recipes out there that are eggless and don’t require any cooking time, but I’ve noticed they end up with very icy results, similar to freezer burn. For me, the ideal ice cream is rich, creamy and flavorful. This recipe yields just that. This simple recipe provides an excellent custard base ice cream, leaving plenty of room for you to get creative with flavors.

For this post, I decided to combine two of my favorite things: ice cream and chai lattes. You will need an ice cream maker for this. I use the Cuisinart ICE-21 and it works great.


  • 1 cup of heavy cream
  • 1 cup of half and half (I prefer using the half and half instead of two cups of cream because it gives it a lighter texture)
  • 1 cup of whole milk
  • 2/3 cup of granulated sugar
  • 4 tablespoons of spiced chai latte mix (can be found at your local grocery store, in the coffee aisle)
  • 1/8 teaspoon of salt (a pinch will work just fine)
  • 6 large egg yolks*

Let’s do this:

1. In a small pot, add the milk, cream, sugar, chai mix and salt. Heat the stove to medium and stir the mixture until it dissolves completely.

2. Bring the mixture to a simmer and then remove from heat. This should take about four to five minutes.

3. In a separate bowl, gently whisk the egg yolks. Slowly pour in the milk mixture (approximately 1/3 a cup at a time) to temper the eggs. “Tempering” is the process of raising the temperature of the eggs slowly so that the eggs don’t scramble as you add in the hot ingredients.

4. Pour the entire mixture back into the pot. Heat the stove to low to medium setting and continue whisking. Continue cooking until the mixture thickens and can coat the back of a metal spoon (approximately 170º F when read with a candy thermometer).

5. Run the mixture through a strainer to remove any clumpy egg remnants and place the mixture in a clean bowl.

6. Let the mixture cool to room temperature. After cooling, cover the bowl and place it in the refrigerator to chill for a least four hours.

7. After chilling, run the custard mixture through the strainer one last time to remove any film that has formed during the chilling process.

8. Churn the ice cream in the machine according to the manufacturer’s instructions (approximately 25 minutes).



9. Your ice cream can now be enjoyed as soft serve, but I recommend storing it in the freezer overnight for best scooping results. Enjoy! 🙂


* If you’re not sure what to do with all your leftover egg whites, consider making French Macarons using my recipe.

Hey…nice feet.

It’s been a while. I can’t believe it’s been more than three years since my last post! Social media makes it easy to showcase a food creation. You snap a photo, slap on a filter, add some clever hashtags and voila! You’re on the internet. Blogging is time consuming, but hey, I’m here now, and I want to talk about French macarons.

When most people think about French macarons, they think of adorable meringue cookies with a delicate outer shell and a sweet, chewy center. They can be sandwiched together with jams, jellies, ganache or flavored butter cream. All in all, they sound pretty amazing. The creation of a macaron is no easy feat. Mastering the macaron has taken me countless trials, quite a bit of wasted material, and a whole lot of frustration (I still end up with some ugly/unsuccessful batches every once in a while). Hopefully the post will help you avoid all of that frustration and put you on the fast track to mastering the one and only, macaron.

A few things before we begin:

  • You will need a food scale so that you can measure the ingredients by the gram. Sounds dramatic, I know, but you’ll thank me later.
  • Make sure everything you plan on using is DRY (bowls, mixer, spatula, sifter, etc.) Any additional moisture content will ruin the outcome of your quest
  • Age your egg whites. Some may tell you that you don’t need to age your egg whites, but I have noticed greater macaron success with aged egg whites. Let the egg whites sit at room temperature for 24-48 hours in a covered container.
  • You will also need a #12 Wilton tip and a piping bag
  • Cut some parchment paper to fit your baking pan


  • 100 grams of sifted finely ground almond meal
  • 100 grams of sifted powdered sugar
  • 80 grams of aged, room temperature egg whites
  • 80 grams of granulated sugar
  • Gel food coloring if you wish to color your cookies. Do not use regular food coloring.

Let the quest begin (sorry for the poor photo quality! it’s difficult to take photos with one hand):

1. Preheat your oven to 310º F. I’ve noticed that my oven tends to run hot, so I prefer a lower oven temperature. Too much heat can cause hollow, brittle cookies.

2. Weigh / measure each of the four ingredients and place them in separate containers. Sift the almond meal and powdered sugar together and set aside.


3. Using a whip attachment, mix the egg whites at a medium speed until foamy. This should only take about 2-3 minutes.


4. Continue to beat the egg whites, while slowly adding in the granulated sugar*


5. Beat the egg white and granulated sugar mixture until you they become soft peaks. This takes another 6-7 minutes. Be patient and fight the urge to turn the mixer to a higher speed. This can lead to overbeating the egg whites, which will lead to pointy, witch hat looking macarons.


6. Drop in some gel food coloring. I usually use about two to three drops. The color tends to fade during the baking process, so don’t be alarmed when the mixture looks like neon lava. Continue to mix at a medium speed for about 20 seconds, so that the color is evenly distributed.

7. Remove the mixing bowl and attachment. Add half of the almond meal and powdered sugar mixture into the egg white mixture and fold gently with a spatula. This will take approximately 25 folding motions. Add the remaining almond meal / sugar mixture and continue folding. This should take another 25 folds.

8. The batter should be thick, but flowy, similar to the consistency of lava.


9. Transfer the batter into your prepared piping bag with the #12 tip

10. Hold the bag / tip perpendicular to the parchment paper / baking pan and pipe even, round circles. The batter should spread slightly, so be sure to provide about an inch of space between each circle.


11. Tap the baking pan lightly to get rid of any air bubbles in the meringue.

12. Let the baking pan sit for 30 minutes to an hour at room temperature so that a shell begins to form (resting stage). The macarons should feel lightly tacky to the touch, but should not stick to your finger.

13. After the resting stage, put the tray in the center rack of the oven and bake for 14-15 minutes at 310º F. Watch the macarons grow feet!


14. Remove from oven after they finish baking and cool.

15. Fill them with your choice of filling and enjoy!

* I ran out of granulated sugar, so I used Sugar in the Raw. I ground the sugar in the a Vitamix blender and hoped for the best. Probably why they turned out a bit ugly.

Paninis – making regular sandwiches look bad since the 1950’s

I’m back after a long hiatus! I recently picked up the Giada De Laurentis Panini press from Target for $14.99. I can’t decide if I’m more excited about the delicious panini I made or the deal I got on the press itself :). I am not much of a sandwich person myself because really, who wants to eat a sandwich when you can eat something hot? Well, the beauty of a panini is that it’s a hot, crispy sandwich that really encompasses the best of both worlds.

This is the first time making a panini, so I thought…why not make one of my favorite sandwiches? A Reuben, of course.

Here’s what I used to make mine:
– 2 slices of white, sour dough bread with a schmear of butter on one side
– a dollop of Thousand island dressing, spread evenly on one slice of bread (not the buttered side)

– a slice of Provolone cheese
– several slices of thinly slices corned beef (I used Boar’s Head from my local grocery store)

– as much sauerkraut as you’d like

1. Preheat your panini press on Low heat. I’ve found that cooking the panini on high heat causes it to cook too quickly, making it really easy to burn your sandwich.

2. I buttered one side of both slices of bread. The buttered sides will be the outside of the sandwich. It really adds a beautiful color to the cr

usty exterior and definitely adds to the crunchiness of the panini.

3. Schmear on a little bit of Thousand Island dressing to one of the slices of bread (not on top of the buttered side).

4. Add one slice of Provolone cheese on top of the dressing.

5. Stack up your corned beef to your liking. I like to add about 1/4 lb of meat into my sandwich, making it pretty hearty.

6. Add some sauerkraut and you’re almost ready to go!

7. Please the other slice of bread on

top (buttered side out) and you’re ready to start pressing.

8. Place the ready to go sandwich on the panini press and close the lid. I usually

give it about 2-3 minutes before I open the lid and check on the sandwich.

9. Continue to check on the panini until the outside is golden brown. And, voila! You have yourself a panini 🙂

Needless to say, it was absolutely delicious.

Some might ask you “Why in the world do you have a panini press? That’s so random.” No need to reply…just make them a panini.

The Guinness Cupcake.

I can’t believe it’s been so long since i’ve actually posted about food. I’ve been so busy with triathlon training and working that I completely neglected my blog 😦 And now, we resurrect!

I went to a birthday party last weekend and had these amazing Guinness cupcakes. I wanted to recreate them myself because i’ve never actually cooked or baked with beer before. So after hunting down a recipe online, I decided to bake chocolate Guinness cupcakes with chocolate ganache filling and vanilla frosting. You can’t really go wrong with beer and chocolate, can you?

I used the recipe from here and made a few small adjustments based on the ingredients I had on hand.

Chocolate Guinness Cupcakes
Makes approximately 24 cupcakes

For the Guinness Chocolate Cupcakes

1 cup of stout beer (I used Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar (I reduced this by a few tablespoons because it just seemed like too much)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Chocolate Ganache Filling
8 ounces of bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature

Baileys Frosting
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature

3 to 4 tablespoons Baileys (I used heavy cream because I didn’t have any Baileys on hand)
1 teaspoon of vanilla extract

For the cupcakes: Preheat oven to 350°F and Line the cupcake pan with 24 liners.

Melt butter with the beer in a sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth. Be sure to continue whisking or the cocoa can burn at the bottom of the pan. Remove from heat and cool slightly.

In a large bowl, whisk the flour, sugar, baking soda and salt. In a mixer bowl, beat the eggs and the sour cream together. Add the cooled beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat briefly just to combine. Do not overbeat or else the cupcakes will be tough. Using a rubber spatula, gently fold the batter until completely combined.

Fill the cupcake liners about 3/4 of the way full. Bake for about 20 minutes or until a toothpick or a slim knife inserted into the middle of a cupcake comes out clean. Cool completely to room temperature.

To make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and stir until combined.

Fill the cupcakes: Let the filling cool until thick but still soft enough to be piped. Using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. I went about half to 2/3 of the way down and used a small knife to help me extract the centers. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

To make the frosting: In a large mixer bowl, whip the butter until it is very light and fluffy. Slowly add the powdered sugar, letting it incorporate, until the butter becomes thicker and stiff. Slowly drizzle the Bailey’s (or cream) and whip until combined. Ice and decorate the cupcakes to your liking 🙂

Here’s how they turned out: