Featured guest on Talkworthy Radio!

I was so thrilled to be the featured guest on Talkworthy Radio last Friday, November 22nd. The host, Kim Power Stilson, was so warm and inviting that it made the whole process so much easier and less nerve racking.  (Well, let’s be honest, it was still nerve racking!) But I made it through the hour long show without embarrassing myself too badly so I would say that’s a big success. We spoke about fall recipes, food photography, my blog and other fun cooking tips and tid bits. Listen to the interview HERE


Above: the headshot of me they used on their website. I couldn’t think of any other picture to put in this post…. 😉

How to make a Puppy Face Cookie out of Fondant (video)

Calling all puppy lovers! In this video I show how to make a puppy face out of fondant. SUCH a cute idea for the little one’s who love dogs. I know that Gigi would eat this up! (Pun intended… 😉

Pizelle’s (a cream/preserve filled mini waffle)

Another cooking class recipe! The beautiful women at my church get together once a month to do a cooking class and we always come away with a full belly, laugher and a new recipe. This time we did pizzelle’s which is sort of like a thin waffle filled with cream and preserves. Think waffle meets cannoli. Pretty yummy, right? I thoughts so too and the proof is in each bite. Enjoy!
rolling_pizelles pizelle_waffle_iron
Classic Pizelles
6 eggs
3 1/2 c. flour
1 1/2 c. sugar
2 T. vanilla or anise
1 c. margarine, melted (do not substitute oil)
4 tsp. baking powder
Beat eggs, adding sugar gradually.  Beat until smooth
Add cooled margarine and vanilla or anise
Mix together flour and baking powder.
Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
Bake in Pizzelle Baker.  Makes approximately 60
Chocolate Pizzelles
1/2 c. cocoa
1/2 c. sugar
1/2 tsp. baking powder
Add cocoa, additional sugar and baking powder into dry ingredients for Classic Pizelles.
Blend into egg mixture until smooth.
Bake in Pizzelle Baker.  Makes approximately 60
Cream Filling
1 small package instant pudding (4 serving size)
1 1/4 c. milk
1 cup heavy whipping cream
1 tsp. almond extract
In small bowl beat whipping cream to stiff peaks.  Set aside.  In a separate bowl whisk pudding mix and milk.  Fold in whipped cream and almond extract.
Simply Berry Sauce
2 c. frozen berries (any variety)
2 T. berry preserves or jam (any flavor)
In a microwave safe bowl heat berries for 1 minute.  Add preserves.  Either mash or blend lightly in blender.

How To Make Sugar Cookies with a Jelly Center (Video


I’m super excited to announce that I have completed a video series on cookie decorating/making. The series is on ehow.com and above is a video on how to make sugar cookies with a jelly center.  Thanks for watching!