Near-0 Waste

Hi Everyone!

I know I’ve taken a huge break from this blog but that was because I really didn’t feel like I had anything to say….

But now I’m back! And I have been spending this summer interning in Washington, DC living the government consulting life. It has been great and I’ve really enjoyed my time back in DC and look forward to returning upon graduation! However, as the summer has worn on I’ve found myself realizing that my environmental efforts aren’t exactly the best efforts I thought they were. Yes, I keep the apartment I live in at a toasty 75 in the summer and let it get cold in the winter, I constantly unplug things, I turn off lights, I only drive when absolutely necessary, I always bring bags to the grocery store, and I’ve tried to keep material purchases necessary(aka no shopping for fun).

Those things are all great and anyone who is also doing them should be really proud! It is a big accomplishment to live a more environmentally friendly life in this day and age but now that this is my norm I’m looking for a new normal, if you will. I am going to try to over the next year edge closer to living a zero waste life. I’m not sure how it is going to go but I’m doing to do it in small managable steps and document them along the way in hopes that someone might read this and try a few of them out!

In addition to the posts about living with less waste I will continue to blog about awesome desserts so if you were looking for those they will also be back!

Thanks for your time! And if you have any beginner zero waste tips please fire away!






Buffalo Chicken Galette (Fancy Pizza Installment Part 2)


So this post is a little exercise in trust. (Also here is my pinterest for those who have been asking!


(Do you SEE how thick that is? Yummmm)

I’m a 99% vegetarian telling you to make a buffalo chicken galette.


(Look how perfectly crisp the bottom crust is and how there is nothing left when it is picked up. That is how you know you have a perfectly crisp crust that isn’t soaked with moisture from the ranch and buffalo chicken)

But trust me it is sooo good sooo unbelievably good! I have had chicken probably one other time in the last year and since I made this I decided I really couldn’t put it on my blog without having a bite. I thought I could just have one bite but one turned into two and than turned into three and you get the idea. Before you know it the one little slice I cut for myself was gone!


(Cuts perfectly into four little pieces)


I absolutely plan on figuring out how to create a vegetarian version so that a can eat more than a few bites without risking a huge stomach ache. If anyone has some good vegetable suggestions please let me know!

The crust is so flakey sooo incredibly flakey! With the butter grated in you honestly cannot possibly mess this up and the cornmeal gives it that extra crunch and another layer of texture. The galette starts with the chicken and it is baked in some buffalo sauce to make sure the buffalo flavor gets allllllll into the meat and there is buffalo flavor throughout. Then the galette is layered with ranch dressing (although if you are a blue cheese person that would probably be delicious too!), buffalo chicken piled on top, and then topped with a mix of mozzarella and sharp cheddar cheese. The crust has an egg wash to make sure it is nice and shiny and crispy and then topped with more cheese because to much if NEVER enough when it comes to cheese and you always want some cheese to land on the crust for that bubbly crunchy cheese factor that is so necessary when it comes to pizza and galettes.


(SOOO flakey do you see all those little flakey perfect layers? thats the magic of frozen butter my friends!)

When these two personal galettes come out of the oven they need to cool for a few minutes before they are cut but they are perfect at every temperature so warm, room temp, right out of the fridge without of a plate are all good ways to eat these.


(I thought I would give you a close up for good measure)

So now that I have been gushing over these little personal galettes let my give you the recipe


Follow this recipe from my tomato galette and this time just chop the recipe exactly in half, no tweets, nothing, super easy!


3 oz sharp cheddar cheese grated

3 oz of mozzarella cheese grated

About 1- 1 1/2 cups of shredded chicken depending on how packed you like your galettes

1/4 cup of buffalo sauce (I used it to cook my chicken in but if you use cooked chicken you already have just let the chicken soak in the sauce for 30ish minutes before baking)

1 egg yolk + a splash of water for the wash

2 tbs- 1/4 cup of ranch dressing

**I baked 2 chicken breasts at 375 degrees for about 35 minutes in 1/4 cup of buffalo sauce but if you have left over cooked chicken or want to just buy some shredded chicken any of those will do perfectly! I’m not a chicken cooking expert as a vegeterian soo if you have a better way of baking it or boiling it then you should follow that haha.

1. Divide the galette dough in half and roll out with a rolling pin between a folded over piece of saran wrap. You are looking for something roughly circular in shape that is about 1/4 inch thick. Roll both out and then chill in the fridge for 15 minutes while the oven preheats to 350 degrees.

2. When the oven is ready take the two crusts out of the fridge and spread 1-2 tbs of ranch dressing on the crust depending on how saucy you like your pizza.

3. Place the chicken with a little of the buffalo sauce on the galette leaving a boarder that can be folded over before the galette goes into the oven. You want to put half the chicken on each galette.

4. Now for the cheese! Mix together the two grated cheeses and remove one handful of cheese from the cheese mixture (see how science-y I am) and put it on the side to sprinkle on the crust after it has been brushed with egg wash. Divide the remaining amount of cheese in half and then spread half the cheese on each galette in an even layer.

5. Fold up the edge of the galette on itself and pinch the edges shut so that it doesn’t come undone in the oven. Then brush the crust with the egg and water mixture and sprinkle the remaining handful of cheese on the edge of the crust so get the nice bubbly cheese effect.

6. Toss the galettes in the oven and bake at 350 for 40 minutes till the cheese is really bubbly and the crust is nicely browned.

7. Remove and allow it to cool for 5 minutes before cutting and then enjoy! A perfect easy meal for two!


(Go now! Make this for Friday night because Friday night + pizza is just a match made in heaven)

I’m thinking a mexican inspired galette is next… kind of like an open faced fajita/ enchilada.

What do you think? What flavors do you think would make a great galette?

Can you tell I am really into pizzas? pizza=life in this apartment I can tell you that! I am still perfecting a small recipe for pizza dough but that is something we both have to look forward to!

Dark Chocolate Cookies Filled with Dulce De Leche


(You have my permission to skip through the blah blah blah and go straight to the recipe, this cookie is wayy more interesting than I am)

At first when I created this blog I told myself I wouldn’t share anything about myself. I would just type out the recipes and say here you go, try it, bye. But then I realized more and more that I actually ENJOY reading what my favorite bloggers have to say! (I don’t know why this was such a massive revelation?)


So if you have been wondering why these desserts are getting more and more complicated, well here is the deal. I applied to grad school a few months ago and am now in the process of hearing back (aka I check my email 100 times, I’ve started lurking on grad school message boards, Fridays fill me with dread since they are the days rejections go out according to the message boards….). So in order to keep my crazy under control I have been baking up a storm and getting a little fancier. Don’t worry, though. I will be back to easy desserts and recipes for two after the first week in March (according to the messages boards..) so in the meantime enjoy some pictures and absolutely wonderful dark chocolate cookies stuffed with dulce de leche.


This past week at the request of my boyfriend I made a tres leches cake (more to come on that later this week so stay tuned!) and ended up having some leftover sweetened condensed milk so I attempted to make dulce de leche.  This ended up being a total pain (I stood over a double boiler for 4 hours stirring constantly) and maybe I will try this again but honestly I live a short walk away from a Safeway where I can buy some dulce de leche for $2 so this may be one kitchen DIY trend that I pass on…


I decided to make these cookies as a play on another of my favorite cookies, chocolate cookies filled with salted caramel. These dark chocolate cookies taste reminiscent of a dark chocolate brownie and have a slightly sandy texture which perfectly compliments the gooey, luscious, chewy dulce de leche. These cookies NEED the dulce de leche; alone they are good but truly the dulce de leche makes them. If you use a typical thick chewy chocolate cookie it won’t be able to contain the dulce de leche in the oven and you will end up with a gooey, sticky mess.


You could also get creative and stuff the cookie with Neutella, a nut butter, or any other creamy spread you like paired with rich dark chocolate.


I think these cookies are a HUGE hit and they are unbelievably easy! Everyone says they like chocolate chip cookies and sure, those are great but bring some stuffed cookies to your friends and you are SURE to be remembered as a cookie genius, especially ones stuffed with caramel-y milk-y chewy, gooey dulce de leche!


The Dulce De Leche


*You can either make your own if you are feeling adventerous and have 2-3 hours on your hand. Mine turned out fine but feel free to buy your own. I won’t judge you (I may or may not have created an elaborate “exercise walk” that includes a trip by the grocery store so I could buy some) if you purchase yours.

1. Spray some non stick baking spray on a plate and then spoon 1/2 tbs sized balls of the dulce de leche onto the plate (if you are making this cookie recipe you only need 6 balls but if you are making a bigger batch then make as many balls as you will have cookies) and then stick the plate into the freezer.

2. Allow the dulce de leche to freeze completely through before using it, this takes about 2-3 hours.


(Stay with me, this is the end product!)

The Cookie

2 tbs butter

2 oz milk chocolate chips

2 tbs cocoa powder

1 egg yolk

5 tbs white granulated sugar

3 tbs bread flour

1. Melt the butter and chocolate chips together in the microwave, about 30 sec. Preheat the oven to 350 degrees and place a silicon baking mat on the baking sheet.

2. Stir the melted butter and chocolate chips together till combined, add in the cocoa powder, egg yolk, and granulated sugar.

3. Finally stir in the bread flour. The dough will feel a little crumbly but that is perfectly fine! These cookies have a texture cross between a chocolate cookie and regular chewy chocolate cookie so trust that magic happens in the oven.

4. Break the dough into 6 equal pieces and then flatten out the dough. Tuck a piece of frozen dulce de leche inside and then roll the dough into a ball and flatten slightly and place it onto the baking sheet.

5. Bake the cookies for 9 to 11 minutes till the cookies are set and the dulce de leche is JUST starting to peak through. Allow the cookies to cool for 10ish minutes before devouring them! Good thing this batch only makes 6…..

What would YOU like to tuck into a chocolate cookie?

I’m thinking I need to find a way to stick something strawberry into a chocolate cookie….

Dark Chocolate Pound Cake Smothered in Peanut Butter Frosting Enrobbed in Milk Chocolate for Two


I have a confession to make. I don’t like peanut butter and neither does my main taste tester aka boyfriend. Peanut butter has never really been his cup of tea, he prefers chocolate, cookies ‘n’ cream, cookie dough (are you seeing a pattern here?) and, well, for many years I HATED peanut butter.


It all started one day when I ate my first Reeses cup. Just a few days before I had watched the Arthur episode where everyone is afraid that peanut butter will stick their mouths shut. So obviously I was terrified that my mouth would also get stuck shut by the peanut butter! This was a traumatic experience for me. Then for many many years I was able to largely avoid eating anything containing peanut butter and on Halloween I traded all my Reeses away much to the happiness of my friends and parents.
(Duhh duhh duhhh dun dun! Isn’t it glorious?)
However, I have come to realize that I actually like the flavor of peanut butter, as in peanut butter cookies with chocolate or chocolate peanut butter brownies.
(look at that gorgeous tight crumb, it’s calling for a glass of milk)
You probably won’t find too many peanut recipes on this blog so when I do post something with peanut butter in it, take notice! This cake is goooodddd and even my peanut butter disliking boyfriend agrees! The frosting has a fabulous pure peanut butter taste that isn’t masked by tons of powdered sugar and this recipe makes just enough to frost this cake. It takes a little beating with a hand mixer but it is sooo worth it. It is light and airy and so good, in fact, I couldn’t help eating it with a spoon.
(I know you want some!)
The chocolate pound cake recipe is slightly adapted from Cook’s Illustrated. It has a velvety texture, a tight crumb, and an intense chocolate flavor. To me this is the perfect sturdy chocolate cake. Since I knew I would be pairing it with light billowy peanut butter frosting and then pouring chocolate over that I wanted to pick a cake that could stand up to all this awesomeness.
Recipe for Dark Chocolate Pound Cake 
 1/2 cup of all purpose flour
1/2 tsp of salt
6 tbs cocoa powder
2 oz any type of chocolate (I used milk because that is what I had but if you want a super intense chocolate cake then go for the unsweetened chocolate)
3 tbs boiling water
1 stick of butter at room temperature
1/2 cup of white granulated sugar
2 tbs brown sugar
2 tsp vanilla extract
2 eggs
1 egg yolk
(I know, I know, this sounds like a LOT of ingredients for a 6 inch cake for two but TRUST me the results are worth it)
1. Heat the water in a small microwave safe bowl till boiling. Add in both the chocolate and cocoa powder and mix till smooth. Allow it to sit for 5ish minutes to cool to room temperature. In the mean time, preheat the oven to 350 and grease your 6 inch baking pan (I used a spring form pan but a regular 6 inch pan would also work here).
2. Beat your sugars, vanilla, and butter together for 1-2 minutes at a medium speed.
3. Add in the cooled chocolate mixture and beat for another 2-3 minutes, then add in the eggs and beat again.
4. Finally add in the flour and beat just till combined.
5. Pour the batter into the pan. It may seem like a lot and the cake will rise up and then deflate in the oven but I had no trouble baking it all in my spring form pan.
6. Bake the cake for 30-40 minutes checking after 30 minutes every 5 minutes (My oven was not cooperating while I was attempting to bake this cake so I apologize for the loose baking time)
7. Allow the cake to cool for 5-10 minutes. Remove from the pan and then allow the cake to completely cool before cutting it in half to make layers for the cake.
Recipe for Perfect Peanut Butter Frosting 
1/4 cup heavy cream at room temperature
1/2 stick butter at room temperature
1/2 cup of peanut butter
1-1 1/2 cup powdered sugar (depending on how thick and sugary you like your frosting)
1 pinch salt
1 tsp vanilla extract
1. Beat butter, cream, vanilla, salt and peanut butter on low, working your way up to high till it is completely combined and whipped in texture.
2. Add in the powdered sugar and whip it again! Start with 1 cup and if you want a stiffer frosting add a little more powdered sugar.
3. Frost the cake after it has cooled completely
4. I didn’t bother with a crumb coat because I knew I was pouring more chocolate over the top so the majority of the frosting would be hidden, but if you are feeling fancy, go for it!
Recipe for Milk Chocolate Ganache
1/3 cup milk chocolate (I actually used left over fondue chocolate from Valentine’s Day but chocolate chips or even candy bar chocolate should do the trick here)
1 tbs heavy cream (room temperature)
1. Zap the chocolate in the microwave for 15 seconds, stir and if it needs it give it another couple seconds and then stir till smooth.
2. Add in the tbs of heavy cream and stir again till combined.
3. Pour onto the cake in the center and allow it to flow out towards the edges. I used a knife to spread out the chocolate on top of the cake to create a glossy coating and pushed it a little to make those gorgeous drips down the side.
*If you put the chocolate cake into the fridge the top will slightly harden, which isn’t really a problem and actually makes it significantly easier to transport the cake. I just wanted to warn you just in case.

Sundae Pie Cake


I am a big believer in “go big or go home”


And this pie cake (pake? cie?) absolutely embodies that mentality, in the best possible way because its main flavors are chocolate and cream. It also has a different texture in each layer starting with a thick, crunchy Oreo crust, filled with a fudgy (almost) flourless chocolate cake, topped with a mixture of whipped cream and marshmallow fluff.


It might seem that this is a lot of work for a 6in cake for two people but trust me it’s so easy you won’t even notice you just made something with three layers. I made it all in one evening after work but it could actually be broken up quite easily if you wanted to make the crust one night, then bake the cake the next, and finally finish off the cake with the cream layer the day after.


After seeing how easily this pie cake came together it got me thinking; what other cakes would be delicious in an Oreo or graham cracker crust? I’m thinking that a pound cake in a graham cracker crust topped with some warm strawberries and whipped cream would be pretty amazing and a fun play on a strawberry shortcake and strawberry pie… Or maybe a red velvet cake in an Oreo crust? Ahhh the possibilities are endless!


(I feel weird saying it but there is something sexy about this cake with the creamy topping and the fudgy chocolate cake topped with silky chocolate sauce all in a thick crunchy Oreo crust)


Here is the recipe (Don’t be scared away by how long it is! I swear it is easy!)

Oreo Crust:

1/2 a package of Oreos ( I like having a really thick Oreo crust, but if you like a thinner crust just use one of the three lines of Oreos in the standard Oreo package)

2 tbs white granulated sugar

3 tbs melted butter

1. Crush the Oreos into crumbs in a food processor and leave the cream in the Oreos! This helps the crust stick together and allows the crust to retain that distinctly Oreo-y flavor that comes from the cream.

2. Add the sugar and melted butter into the food processor and pulse till all the crumbs appear moistened.

3. Pack the crust into a 6in spring form pan sprayed with Pam or another nonstick spray.

4. Put the crust in the freezer to allow it to firm up before pouring in the cake batter.

Almost Flourless Chocolate Cake

2 oz chocolate or 1/4 cup if you don’t have a kitchen scale (I used milk chocolate because that is what I had on hand but you could absolutely use semi-sweet or even darker for a more intense chocolate flavor)

2 tbs unsalted butter

2 tbs granulated sugar

2 tbs all purpose flour

1 egg separated

1. Separate the egg and beat the white into stiff peaks, this is what gives the cake the little lift it needs. Pre-heat the oven to 350 degrees.

2. Melt the butter and chocolate in the microwave and stir till smooth.

3. After letting the melted butter and chocolate cool for a few minutes, till it is lukewarm, add in the sugar, egg yolk, and flour.

4. After these are combined fold the egg white into the cake batter.

5. Pour the cake batter into the Oreo pie crust and bake at 350 degrees for 20-30 minutes. A crust should form on top of the cake and the cake may appear a little jiggly but since this is a cake that goes into the fridge to firm up, that is perfectly fine and what helps makes this cake so deliciously fudgy!

6. Allow the cake to completely cool in the fridge before topping with the cream topping. If the cake is warm when adding the topping it will just melt into the cake.

Cream Topping

1/2 cup of heavy whipping cream

1/2 cup of Marshmallow Fluff

1 tsp vanilla

1. Whip the heavy whipping cream till you have soft peaks.

2. Add the marshmallow cream and vanilla to the whipped cream and beat again for another 30 seconds or so till it is completely combined.

3. Spread the whipped cream mixture over the completely cooled cake and allow the cake to set up in the fridge for an hour or so till the cream firms up and becomes easier to slice.

4. serve topped with chocolate syrup and extra whipped cream.


(yumm, extra whipped cream!)

(Not a great picture but I just wanted to give you the side view for the full effect. As you can see the Oreo crust is pretty thick, the cake layer is rich and fudgy looking, and the cream topping firms up a little in the fridge )



Do you have any ideas for a pie-cake combo?

Tomato Galette (aka Fancy Pizza)


Making this tomato galette was dramatic.


It starts out seeming soooo easy… with the easiest dough I have ever made, then just slicing some cheese and tomatoes, folding it up into a little packet and tossing it into the oven. It bakes for 40 minutes at 350 degrees and when it comes out of the oven it is golden brown and the cheese is gorgeous and melty.


However, when the galette is in the oven the water from the cheese and tomatoes bubbles over the crust and leaks out at the seams and it looks like there is something going horribly wrong until all the water magically dries up and the galette has a perfectly crisp crust. I’m warning you now so that you don’t spend your night having a floor party, otherwise known as laying on the floor so you can both watch the Olympics and your tomato galette.



If you are afraid of making pie never fear this is the world’s EASIEST crust! Really, you can’t mess this up. You grate the butter so there is no chance of overworking the dough and it comes together in about 5 minutes. Best of all, galettes are freeform pies so if you are not artistic never fear, galettes are meant to be rustic!


(Are you seeing how flakey that crust is?? I don’t think this picture does it justice but it’s the best I have with my beginning photo skills)


Also my boyfriend said this is the best bread, cheese, tomato combo he has ever had! He is a law school student who eats a TON of pizza and went to college around Chicago sooo you should trust his opinion and try this.




**This recipe makes two crusts. When I tried halving it, the recipe didn’t work but pie dough freezes beautifully so just toss the other half into the freezer and save it for another time. Just allow it to come to temperature in your fridge over night before using the frozen dough.

2 sticks of frozen butter

2 cups cups of all purpose flour

1/4 cup of corn meal

1/2 tsp salt

1 tbs granulated sugar

1/2- 3/4 cups of ice cold water


6-8 oz of mozzarella- I used fresh but you can certainly use pre-shredded and that will also cut down on the moisture in the filling

2-3 large ripe tomatoes if you like the larger, overlapped tomatoes look but you can also use halved cherry tomatoes as they usually have a brighter flavor

Optional-I also sprinkled my crust with oregano, garlic salt, and basil after brushing the egg wash on the crust

2 tbs parmesan cheese

1-2 tsp of salt

egg wash

1 egg yolk

2 tbs of water

1. Slice your tomatoes and lay them on either a paper towel or cloth towel and salt them. This helps to draw out some of the liquid in the tomatoes.

2. Start making the crust. Begin by mixing all of the dry ingredients into a medium sized bowl and then use a grater to grate your frozen butter into the dry ingredients. This gives you nice pieces of frozen butter in your dough so that your dough will come out fabulous and flakey!

3. Slowly add your cold water into the dough starting with 1/2 a cup. If the dough is still dry and won’t come together into a ball, add more water 1 tbs at a time up to 3/4 of a cup.

4. Divide the dough into two disks and throw one in the freezer and the other in the fridge for 15 minutes to firm up before you roll out your dough. Resting your dough will help to keep gluten from building up which also helps to keep the dough flakey.

5.  While the dough is resting in the fridge preheat your oven to 350 and slice your cheese! If using fresh mozzarella pat it dry to cut down on the moisture before putting it into the galette.

6. Roll out your galette, I rolled mine roughly into a circle about 10 inches in diameter, and then make a layer of cheese leaving a 1-1 1/2 inch border around the edge. Pat your tomatoes dry and then lay them over the cheese, I did over lapping slices but they could be arranged in any number of ways. Then fold up the edge of the dough over the filling and crimp the edges to reduce leakage.

7. Beat the egg yolk with the water and brush the crust with the wash to give it a beautiful color and produce a crunchy crust.

8. Sprinkle any seasonings along with the parmesan cheese over the entire galette including the crust. This just gives it a little extra something.

9. Put the galette back into the fridge for 10 minutes and then into the oven for 40 minutes. If it still looks wet after 40 minutes give it another 10-20 minutes checking back every 5 minutes since every oven is different and all cheeses and tomatoes have different moisture content.

10. Allow the galette to rest for 5 minutes before slicing and then enjoy! It is also delicious cold the next day.

I love galettes because they are easy as pie! (get it? get it? I’ve been trying to think of a food pun ever since I started this blog)

Have you tried making a galette before?

What are your favorite fillings?

Over Night Cinnamon Rolls

I used to live right outside of Chicago. I was born there, raised there, attended college there (Go Cats!) and after graduation I moved away to Washington, DC. I was promised when I moved that the weather was always warm, that I wouldn’t need my winter jacket, and that by March I would be back in shorts.


We experienced a (granted a much,much more mild) version of the polar vortex. It has snowed 3 times, and I have had to break out not only my winter jacket but my boots! Needless to say I am pretty over winter (although I am loving the Sochi Winter Olympics!) and it isn’t even Valentine’s Day.


Therefore this week seemed like the perfect time to share one of my many cinnamon roll recipes with you! This recipe is inspired by a recipe from Cook’s Illustrated and makes either 3 large cinnamon rolls or 6 cupcake cinnamon rolls. I choose to make the cupcake rolls because I wanted to eat them throughout the week. This recipe also freezes beautifully so if you choose to make the cupcake cinnamon rolls you can freeze them and then only bake up one or two at a time.


These rolls are fluffy, bursting with cinnamon flavor, and topped with a creamy glaze that you won’ be able to get enough of. What makes these even better is that they are made the night before! This means that you get all the benefits of making rolls with yeast without having to wake up 2-3 hours before breakfast. It is a real win-win situation.


Ingredients for Rolls

1 egg

2 tbs granulated sugar

1/4 cup buttermilk (I made some with 1/3 cup milk and 1 tsp of vinegar)

1/2 tsp salt

3/4 tsp yeast

2 tbs butter

1 1/2 cups of flour

2 tbs butter

Ingredients for Filling

2 tbs cinnamon

1/2 stick butter at room temperature

2 tbs-1/4 cup brown sugar

Ingredients for Frosting

2 tbs butter, partially melted

1 tsp vanilla

1 tbs heavy cream

3/4-1 cup powdered sugar


1. Melt butter and allow butter to cool to room temperature.

2. Whisk together all of the ingredients except for the flour in a small mixing bowl.

3. Whisk in flour and then once the dough comes together knead it with your hands for 1-2 minutes till the dough becomes an elastic ball. Allow the dough to rise in a warm area and cover the bowl with a towel or plastic wrap while it rises for 2 hours.


4. Roll the dough out into a rectangle about 10 inches by 6 inches but there is really no need to be exact here since you are going to be covering everything with frosting anyways!


5. Rub the dough with the room temperature butter, covering the whole rectangle.


6. Sprinkle on an even layer of cinnamon and follow with an even layer of sugar. The more cinnamon and sugar you add in this stage the more cinnamon sugar goo you will have so be as heavy or light handed as you like.

7. Roll the cinnamon rolls! Do this by rolling the dough the long way so that you end up with a roughly 10 inch tube of cinnamon rolls. You should try to roll as tightly as you can to ensure that your rolls have many layers of cinnamon-y goodness.

8. Then cut the cinnamon roll log into 6 rolls.


9. I find it is easiest to make a small amount of cinnamon rolls in a cupcake pan. Put 6 cupcake liners into your pan and then place a roll into each cupcake liner. If you are freezing the rolls, make them and put them in a plastic bag and then into the freezer. When you are ready to bake them I recommend bringing them to temperature by letting them thaw in the fridge overnight, the night before you want to bake them.


10. Put the cupcake pan in the refrigerator over night.

11. In the morning pre-heat your oven to 350 and while your oven is preheating, place your rolls to warm up in the warmest part of your kitchen OR fill a 9 by 13 inch baking dish 1/2 way up with boiling water and place your cupcake pan into this to act as a warm water bath. This will heat up the rolls quickly so they will be ready to go into the oven as soon as it is ready.

12. Bake the rolls for 20-25 minutes till the tops look golden brown.

13. Make frosting by partially melting 2 tbs of butter in the microwave and then add 1 tbs of heavy cream, 1 tsp vanilla, and 3/4 a cup of powdered sugar. Mix together till combined. The frosting may seem thick but it will melt when it hits the warm cinnamon rolls and enrobe them beautifully.

14. Top immediately with frosting! and enjoy!

What are your favorite breakfast treats?

Mine are without a doubt cinnamon rolls and when possible they come from Ann Sathers!

Pudding Ice Cream Sundae (So easy, it is hardly a recipe!)


This dessert is so easy it is hardly a recipe. It is the perfect dessert for Valentine’s Day because you make it the night before! Yup, so no stressing on the actual night. No thinking all through dinner “Am I burning the cake in the oven?”, “How will I frost this in time?”, and the biggest one of all “Will this even taste good?”Image

This recipe doesn’t require an oven! Just a bowl, a whisk, and a knife! That is absolutely it! Oh yeah and chocolate sauce and whipped cream if you want to take this dessert to the next level (and trust me you do!)Image

This dessert will fill four champagne flutes or roughly two water glasses, although it isn’t an exact recipe so you may have a little left over.


4-8 strawberries

1 1/2 cups milk (any level of fat will work)

1 package of banana cream instant pudding

1 package of Golden Oreos

1 package of traditional chocolate Oreos


1. Prepare the pudding as directed but using 1 1/2 cups of milk instead of the recommended 2 cups to create a thicker and creamier pudding that will hold up better. Allow the pudding to set up for 10-15 minutes in the refrigerator after beating the pudding.

2. While the pudding is setting up, separate at least 8 Oreos of each flavor and removing the cream. Slice 4-5 strawberries crosswise making thick disks.

3. Once the pudding has set up, start assembling! I placed a spoonful of pudding at the bottom of the glass, then one Oreo, then a slice of strawberry, then an Oreo of the other flavor, then pudding, then repeat! Champagne glasses are roughly as wide as an Oreo but for a water glass you may need to break up Oreos to create a full layer. Once you have filled up your glasses put them in the fridge.

4. Go to sleep and pat yourself on the back! By the time you are finishing up dinner on Valentine’s Day your pudding sundaes will be completely finished!

Wasn’t that easy? You don’t need to tell your date that though!


Do you have any dessert recipes that are both easy and impressive?

Red Velvet Cream Scones


You could say that these red velvet scones are for Valentine’s Day or you could say they happened because I had cream to use up…. You can choose whichever reason you prefer because the important thing is that they happened,  they happened FAST, and they are delicious!


These take only 30 minutes and allow you to have red velvet for breakfast so I would say they are a pretty big win for red velvet lovers everywhere.


They did however take a few tries to get right. Red velvet has a delicate chocolate flavor with a slight tang that usually would come from the addition of buttermilk or vinegar. It took me a few tries to get the right amount of cocoa powder so the taste was distinctly red velvet, not too chocolatey, and not too plain.


If you are planning on making them for breakfast on Valentine’s Day, I encourage you to just wake up 30 minutes early instead of making them the night before. They will still be good the next day but there are few things as wonderful as a scone fresh out of the oven! You could top these with a little cream cheese frosting and take them over the top but since it’s not quite Valentine’s Day I didn’t go the extra mile with mine (Although I can only imagine how delicious that would be!).

I also want to say thank you! Thank you to everyone who has read my blog! It means so much to me and I hope that you try the recipes! I think baking is so fun and such a joy but living with only one other person it is hard to keep up with eating all the baked goods I want to make so that is why I started creating small batch recipes. If you do try my recipes (and I hope you do!) please comment, tweet at me (@Robin_Saywitz), re-pin my recipes, and most importantly let me know how you liked it! And if there is any dessert you would love to learn how to make on a smaller scale let me know and I’ll see what I can do.

So without further ado here is the recipe you have been waiting for!

1/2 cup flour

6 tbs heavy cream

1 tbs granulated sugar

1 tsp baking powder

1 tsp cocoa powder (I used Hersey’s but I doubt the brand matters)

1/4 tsp red food coloring gel (could also use traditional food coloring and add 1 tsp or so)

2 tbs-1/4 cup white chocolate chips

1. Preheat the over to 450 degrees.

2. Mix all dry ingredients together, flour, baking power, and sugar in a small bowl.

3. Mix the food coloring into the heavy cream and pour it into the dry ingredients and mix together JUST until the dough is craggy. Be careful not to over mix to ensure that your scones are light and airy. At the last second add in the white chocolate chips.

4. Form the dough into a disk on the baking sheet (I recommend making the scones on a silpat mat on top of the baking sheet) and brush the top of the disk with cream.

5. Cut the dough into quarters and separate them placing them at least 2 inches apart as they spread and rise as they bake.

6. Bake scones for 10-12 minutes just until the tops have cracked and begin to look golden brown. For these I also opened the oven door and used a spatula to check out the bottom of the scones, they will be medium brown color when the scones are done.

7. Enjoy! and slather when cooled with cream cheese frosting for some extra decadence.

Happy early Valentines Day!

I promise some non-scone recipes are on the way so stick with me for a litttle longer.

Cinnamon Cream Scones


Are you seeing those beautiful air pockets? And that crunchy, sugary, cinnamon-y crust?


These are cinnamon cream scones! So delicious, so simple, so fast (this recipe takes 30 mins start to finish!) AND only makes 4 scones so no stale scones to deal with later in the week.


I know this blog is young, slightly over a week old, so it seems a little soon for another scone recipe but the truth is for the first batch of scones I bought a pint of cream (whoops!) and now I’m on a mission to use it up so later this week you will also be getting a recipe for delicious, tender red velvet scones just in time for Valentine’s Day! Although honestly these scones are good 365 days a year.


These cinnamon scones are made the same way as the chocolate chip scones so I left out the process pictures. The only difference is you will add cinnamon chips instead of chocolate chips and you will create a sugary, crunchy crust by sprinkling the tops of the scones liberally, read VERY liberally, with cinnamon sugar.


For scones

1/2 cup all purpose flour

1 tbs granulated sugar

1 tsp baking powder

6 tbs heavy cream

2 tbs-1/4 cup cinnamon chips

For crust

1 tsp heavy cream

1/4 tsp cinnamon

1 tsp sugar (granulated or turbino)

1. Preheat the over to 450 degrees.

2. Mix all dry ingredients together, flour, baking power, and sugar in a small bowl.

3. Pour the heavy cream into the dry ingredients and mix together JUST until the dough is craggy. Be careful not to over mix to ensure that your scones are light and airy. At the last second add in the cinnamon chips.

4. Form the dough into a disk on the baking sheet (I recommend making the scones on a silpat mat on top of the baking sheet) and brush the top of the disk with cream and then sprinkle with cinnamon and sugar.

5. Cut the dough into quarters and separate them placing them at least 2 inches apart as they spread and rise as they bake.

6. Bake scones for 10-12 minutes just until the tops have cracked and begin to look golden brown.


7. Enjoy light fluffy delicious scones with a kiss of cinnamon! I hear they go great with coffee…


I hope you are love scones as much as I do! They truly are under appreciated and the basic cream scone recipe is very easily adaptable to almost any flavor you can imagine. This makes them a great candidate for small batch baking!

Are there any scone flavor combinations that you would like to see?

(I swear the red velvet scones will be the last ones for a while, it’s just that my taste tester ate all the cupcakes I baked and had planned to photograph and share with you…)