Toasted Herb-Crusted Ravioli


This recipe is for the lazy among us, because it required very little effort/brainpower. It’s healthier because it is baked, not fried! It’s also, like most of my recipes, very versatile.

I used lobster ravioli because that’s what I had, but this would be very good with a cheese ravioli I think. The kind I used was from Trader Joe’s in the refrigerated section. It is striped red hence the interesting color of mine. I ate it with their organic tomato sauce on the side. I think this could be an amazing appetizer though as a toasted butternut squash ravioli (maybe with a maple syrup or creamy yogurt/honey sauce on the side?). Anyway it doesn’t take much and is pretty fool proof.


  • Ravioli (that you made or pre-made) from the refrigerated section of the store.
  • 1/3 cup bread crumbs.
  • 3 tsp Herbs de Provonce (or any herb combination you have at home – but this is one of my favorites. It is from France and makes anything – even a scrambled egg – gourmet).
  • 1/4 C Parmesan cheese (asiago would work too).
  • 1/2 C milk (any % will work – I used skim).


  1. If ravioli is frozen, thaw most of the way in the refrigerator (always thaw things in the refrigerator or in the microwave – thawing at room temperature is very dangerous; no perishable food should be kept at room temperature for more than 4 hours TOTAL- this includes delivery to the store, stocking, and the ride home).
  2. Pre-heat oven to 375 degrees.
  3. Put milk in a small bowl.
  4. Combine bread crumbs and herbs in a separate bowl.
  5. Prepare a baking sheet with either a silpat or parchment paper.
  6. Dip each ravioli in the milk, then cover it in the bread crumbs and herbs (press it down on both sides into the bowl. Then place each ravioli on the baking sheet.
  7. Once all raviolis are on the baking sheet, sprinkle the tops generously with parmesan cheese (but save some for the other sides).
  8. Bake the ravioli for 12-14 minutes or until brown around the edges.
  9. Take out ravioli, flip each piece, sprinkle with more parmesan, and bake again for 2-3 more minutes.
  10. During this time, heat the sauce you wish to serve them with.
  11. Remove ravioli from oven and let cool. – they will be hot inside even if they have cooled on the outside.
  12. Enjoy with your chosen sauce!

Coconut Oil Chocolate Chip Cookies

Fool proof cookies. Can’t… stop… eating them…

Here’s what you need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2/3 cup coconut oil
  • 1 cup brown sugar (packed down, as always)
  • 1/2 cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups chocolate chips

Here’s what you do:

  1. Preheat oven to 375 degrees.
  2. In small bowl, combine flour, baking soda, and sea salt.
  3. In a larger mixing bowl, beat together coconut oil, brown sugar, cane sugar, and vanilla.
  4. Beat in the eggs one at a time. Beat them well, they will thank you.
  5. Gradually add the flour mix. If you have been using a whisk, go ahead and switch to a wooden spoon. This can be an arm workout.
  6. Stir in the chocolate chips. The dough should be uniform and all blended together by the end of this step.
  7. Drop the cookies onto a baking sheet (no need for PAM). I measured mine using a tablespoon that I have that’s perfectly round.
  8. Bake the cookies for 7-10 minutes.
  10. Step 10 omitted because Amy was too full of cookies to write it.

Roasted Chickpeas

These are my new FAVE snack. After I took some pictures of these, I ate the entire batch. And I’m not apologizing. I wish I had more. These things are packed with Fiber, too. So after eating these, the following video should come to mind:

I know. That was inappropriate. But true.

Here’s what you need:

  • 1 can of Chickpeas (or Garbanzo Beans)
  • Whatever spices you want! I used Cumin, Garlic Powder, Salt, and Pepper.
  • Parchment Paper

Here’s what you do:

  1. Preheat oven to 475 degrees.
  2. Put some paper towels on a cookie sheet.
  3. Drain the chickpeas from the can.
  4. Pour the chickpeas onto the paper towels and rub them with another paper towel to dry them. Rub them until they are mostly dry. The skins will come off of some of them. Just throw those skins away.
  5. Pour the chickpeas into a medium mixing bowl. Add the spices until they are as seasoned as you want them. I used about 3/4 of a teaspoon of cumin, about 1/2 a teaspoon of garlic powder, about 1/2 a teaspoon of sea salt, and a pinch of pepper (I don’t love pepper). But if you like it spicier, add some chili powder.
  6. Toss the chickpeas until they are evenly coated.
  7.  Dry off the cookie sheet and cover it with parchment paper. Pour out the chickpeas onto the tray and put them in the oven.
  8. Cook the chickpeas for 20 minutes, stirring them at the 10 minute mark.
  10. Repeat.

I’m going to go eat more chickpeas now.

Walnut Pralines!

I got this recipe out of an actual cookbook. WOW. I changed it a little, but the basic concept is there. I would never have bought a cookie cookbook, because, well, I’m pretty solid on cookies… but the book came with a silpat. And I needed one of those. And a silpat is usually $20 and the set was $15. So I totally scored. And got a praline recipe.

What you need:

  • 1/2 cup (one stick) Butter
  • 1 cup Brown Sugar (packed down)
  • 2 tsp Baking Powder
  • 1 egg
  • 2 tsp Pure Vanilla Extract (swing for the real stuff)
  • 2 cups Flour
  • 1 cup Chopped Walnuts

How to do it:

  1. Preheat the over to 375 degrees
  2. Soften the butter. Using an electric mixer, beat the butter for 30 seconds. Add the brown sugar and the baking powder and blend together. Then add the vanilla and the egg and blend some more. Then add the flour (either mix this in with a spoon, or, if you are using an electric mixer, be real careful – put it on the lowest setting).
  3. Stir in the nuts.
  4. Drop onto an ungreased cookie sheet (or silpat) in little balls about a teaspoon big, about 2 inches apart.
  5. Cook for 8 to 10 minutes
  7. Eat some more.

Gluten Free Cheese Bread!

These were a surprise for two people.

First, they were for my very successful sister, Holly. See in our family, even though two of us have food blogs, we don’t like to cook on Holidays and when we cook it always seem to end up one of two ways:

  1. We cook about 900000 dishes so that everyone has something they like.
  2. Someone ends up eating almost nothing because there isn’t anything they like (usually Holly – Little Ms. Cranberry Sauce).

So a few years back we started going to this restaurant Texas de Brazil, and they have these rolls… oh these rolls…. they are so amazing. And we always tease Holly because she eats approximately 8930594758 of them. So I searched high and low for a recipe. and I found a lot but all of them used parmesean cheese and I wanted cheddar. I tried just substituting cheddar for parmesean and it was… just okay. Not as awesome as the other ones. So I combined a few recipes and made my own. For her.

Now these are also a surprise for my friend Hope because she has Celiac and these are GLUTEN FREE. And I also wanted to make something to thank her for taking me to Charleston for Spring Break (I know!). So instead of making more “Yay, more salad!” jokes, I made a recipe that uses Tapioca Flour, which is gluten free.

A recipe that s a gift for two people? I know. I’ve already put in my application for Sainthood, so no need to do it for me.

So here’s what you need:

  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 cup Tapioca Flour (don’t use other kinds of flour it isn’t the same)
  • 2 tsp salt (I used iodized sea salt)
  • 2 cups cheddar cheese.

Here’s what you do:

  1. Heat oven to 400 degrees
  2. If your muffin pan is not non-stick, spray it.
  3. Put everything but the cheese in a blender and let her rip. Blend until smooth.
  4. Add the cheese, and pulse until there are no more lumps of cheese.
  5. Pour into muffin tin, filling each section about 3/4 of the way full.
  6. Put in the oven and cook for 15 – 20 minutes (closer to 15, is better, I find)

Doughnut Muffins

It’s a doughnut meets muffin love story…

I used this recipe for the muffins:

It worked very well!

And I used this recipe for the glaze:

Once the muffins had cooled, I dipped the tops of them in the glaze, then rolled them in cinnamon sugar.

***SIDE NOTE – never ever buy cinnamon sugar. Why would you? Buy sugar. Buy cinnamon. Mix them together until they turn a pretty brown. The end.

Make-Your-Own Chips

I melted cheese on mine, because it’s delicious that way. Homemade chips not only go awesome with salsa, they’re good to serve tons of different kinds of hors devours on. Sour cream, dip, guacamole, or even a spinach-artichoke dip would go great. The chips have kind of a savory taste if you eat them plain, but if you want to serve something sweet on them, toss them in cinnamon sugar! Or for a savory snack, toss some salt on them and eat ‘em plain!

What you need:

  • about 4 (you can do more or less, no worries) small, round, corn tortillas
  • about 1 cup of vegetable oil
  • seasonings (whatever you want on your chip)

What you do:

  1. Put your oil in a small saucepan (the frying pan) over medium heat (or if you can, put the dial somewhere between medium and low)
  2. Take each corn tortilla and fold it in half, then fold it in half again. You want the tortilla to tear in the shape of a chip, basically. You can cut it with scissors or a knife too, but no one cares and then you just have another dish to wash.
  3. Once your oil is hot, using  tongs, place each “chip” into the pan and cook it for about 20 seconds on each side (don’t assume you’re doing 20 seconds, though – always just look at your chip to make sure it’s golden brown). Once you get to be more of a pro, you can cook more than one at once, but for your first one or two, just do one at a time to make sure you got this and the oil is the right temperature and everything.
  4. Take the chips out of the oil and put them on a paper plate covered with a paper towel (to absorb all that delicious oil).
  5. Once chips are cooled, put them in a bowl and add all the seasonings, then toss them around (TOSS them – don’t be a wimp or your chips won’t be evenly seasoned).
  6. NOM NOM NOM (I ate step number six because it was so yummy)

How Make a Tomato a Rose.

This would be fun for Valentines Day.

Here’s what you need:


What you do:

  • WASH YO TOMATO. So starting at the top of the tomato where the stem is/was, use a paring knife (the little one with no bumps on the side) to make a cut about 1 inch long vertically. You are just taking the skin off the tomato, so cut it thin. Cut a long strip of the tomato skin by cutting in one long spiral ring around the tomato. Like if you were peeling an orange.
  • Take your long tomato strip, and, starting at whichever end is thinner, wrap the tomato up so it makes another spiral.
  • Once you get to the other end , tuck the end under the rose, and mess around to fluff out the petals to make it look nice.

Apple Dumplings!

These things are… so so so so so so so yummy. I made these as a special yummy surprise for my Big, Alece.

SERIOUSLY-You have to make these.

Here’s what you need:

  • 3-4 green apples (granny smith)
  • 2 tubes of those pilsbury crescent rolls
  • 1 can of mountain dew (I know, just go with it)
  • 1 1/2 cups sugar
  • 2 sticks of butter (YIKES) (melted)
  • 1 tbs Vanilla.

Here’s what you do!

  1. Preheat oven to 350
  2. Grease a 9 x 13 in casserole dish
  3. Peel the apples – it sucks, I know.
  4. Cut up the peeled apples (I used one of those apple core thingies)
  5. Wrap each apple in a crescent roll by rolling it up like a sleeping bag.
  6. Mix together: vanilla, melted butter, and sugar.
  7. Pour butter mixture all over the dumplings – try to do it evenly if you can.
  8. Pour 12 oz of mountain dew over the whole thing (it should look all gross and sticky)
  9. Put the pan in the oven for 30-35 minutes.


Serve these HOT, they’re better that way

Serve with ice cream for an extra amazing time.

Nutella Mousse (freeze it and you have ice cream)

This is a modified version of a recipe I used in my very first cooking competition everrrr!

This is a really versatile recipe and you can use it in a lot of ways. This is a really awesome recipe because you can’t find it in any recipe book or on anyone else’s blog. Why? Because I made it up using different recipes from different books, and also with the help of one professional Pastry Chef, one Stadium Chef, one Sous Chef, and one crazy home ec teacher. You can’t find it ANYWHERE else.

The thing that make my mousse unique is that it doesn’t have eggs  in it. Which is good, because most Mousse recipes involve doing crazy stuff and serving raw eggs, then freezing it and all this crazy stuff, and mine doesn’t. Another unique part of my recipe is that it is made from two parts: A whipped cream-type base and a ganache (look it up).

So all that being said, here’s what you need:

  • 1 pint heavy whipping cream – it works best if the cream is super super cold.
  • 3 Tbs honey
  • 5 Tbs Nutella
  • 1/2 cup chocolate chips

So here’s the low-down. For mise en place, all you have to do is make sure eveerything is measured out beforehand YOU WILL NOT HAVE TIME TO MEASURE IN THE MIDDLE OF THIS RECIPE. Put the Nutella and the chocolate in a medium mixing bowl and set aside. Read this whole recipe before you start.

  1. Put 1 1/2 cups of your whipping cream in a large mixing bowl.
  2. Using any of the following: an egg beater, a hand mixer, a standing mixer, or anything of that nature, whip the cream until it reaches a point professionally known as “soft peak” Let me explain – it’s not very difficult to understand – See, you whip/beat/mix the cream until it hits a point where when you take the mixer out of the cream it forms a peak that kind of just flops over. Like If you leave whipped cream out for a little and it gets all… you know. Google it if you have to.
  3. Put your soft peak-y cream in the freezer while you make the GANACHE
  4. Put 1/2 Cup of the Whipping cream in a small sauce pan with the honey. Stirring constantly (so you don’t burn the cream to the pan), wait for the mixture to start to bubble, let it bubble up a bit, then turn it off, let it stop bubbling for a second, then pour it over the chocolate and Nutella.
  5. With a fork, quickly whisk together the two mixtures until you end up with a chocolate sauce – lookin thing. ***** if you end up with a milky lookin thing with little flecks and the chocolate isn’t blending – ALL IS NOT LOST – you just need to whisk faster with your fork – don’t be gentle.
  6. Take your soft peak-y whipped cream out of the freezer and SLOWLY pour just a little of the ganache in, then whip it until it blends together, do the same for the rest of the ganache. You can add as little or as much ganache as you want deending on how chocolaty you want it – but at a certain point it gets kind of too much so watch out for that.
  7. NOW that you thought you were done whipping – guess what? YOU WHIP SOME MORE. Whip the chocolaty mixture until it gets to STIFF PEAK (a.k.a. when you pull the mixer out it forms little mountains).
  9. But if you don’t eat it all, put it in the fridge, it will only last a day or maybe two depending on how much you whipped it.


You do not have to include Nutella at all, just double the chocolate chips, or cut up whatever candy bar you like into little chunks. – mousse with nuts is super yummm.

Freeze this and it makes pretty yummy ice cream.