Friday, May 3, 2013


Easter would not be the same without BUNNIES whether it is in cake form, chocolate form, or the real thing ;)
PESTO is perfect for spring.  This one is a little different and includes feta cheese instead of parmesan, and tomatoes.  Let's just say you will wish you had thought of this :)

Bakery name


So naturally avoiding studying and homework after a long week with very little sleep and copious amounts of coffee I started to think of ideas for my future cafe/bakery.

Please comment and let me know what you think...

Keokie- South African for cookie
La dulce vita- Italian for the sweet life
La  dulce vida- Spanish for the sweet life
La vie est belle- life is beautiful in French
La Bella Ricciolli- Beautiful Curls in Italian

Friday, April 26, 2013


... THAT I COULD COOK FOREVER and never take another biology course.
Cooking for me is an escape, something that makes me feel like I can do whatever I want and succeed.

Like for instance tonight I experimented with Healthy Alfredo.
I've seen posts about using cauliflower ( huh?) I tried that but all I tasted with the vegetable broth and the cauliflower.  And to be honest, that is nothing close to Alfredo.

SO in turn I just felt like I could make something better than the version full of heavy cream and eggs and butter.  My recipe isn't like a salad but hey, for a pasta sauce with tons of flavor and about 350 calories per serving I think I did pretty well.

So here it is.. Yes I am sharing my dirty little secret.

Healthy alfredo
1 TB olive oil
½ cup greek yogurt
½ c lowfat cream cheese
2oz of goat cheese
1/4c-1/2 c almond milk or full fat milk
1 TB flour
½ cup white wine
½ lemon (juice)
1 cup or less or parm
1 onion
5 cups of spinach ( I large bag)
2 garlic cloves
salt and pepper
red pepper flakes (to taste)
½ pound of pasta.
 ~ First, heat olive oil in a saute pan on medium heat and adds sliced onions.  Cook until tender. Add salt to soften the onion ( only a little)
~ add red pepper flakes (start with a small amount you can always add more later)
~ Add spinach and half the amount of parmesan. (save the rest for sprinkling last minute)  Cook until the spinach is wilted and the water form the spinach has reduced.
~In a separate pot, boil some water for the pasta.  Put the pasta in.
~ Return to the saute pan and add the minced garlic and then the white wine to deglaze the pan.
~ cook for a little bit. Meanwhile mix together the goat cheese, cream cheese, greek yogurt, lemon juice, and milk of choice.  Once mixed add that to the pan and stir all together.
~ Once that all has heat a bit sprinkle in the flour trying your best not to let it clump. Stir around with a fork to separate all the spinach onions and evenly distribute the flour.
~ Let it cook until it thickens a bit.
~ The pasta should be done by the time you are done making the sauce.  Do not strain it completely but use one of those handy dandy scoopers with the small holes in it to transfer the pasta to the sauce.  (you want to bring a little pasta water with the pasta)
~ mix it all together and let it sit for a little in the sauce to absorb it.  

Thursday, October 18, 2012

Just when I was missing home...

my favorite :)

the BOOtiful cake 
(aka my famous chocolate cake with meringue ghosts)

someone likes it ;)

one of the best cooks in Sandbridge

What a great weekend home with great food, friends, & family.



Saturday, October 6, 2012


                                                           STEP ONE
The Batter

                                                      ALL BAKED!!!

In celebration for my roommates 20th birthday I made an Oreo Chocolate cake! she has yet to get a chance to eat it but I am sure she will soon.. All the time and love that went into this cake was meant for someone special!  Literally a 5 hour+ cake! All done by hand and all homemade! Please try! So so so worth it!  

It combines a bunch of different recipes that I have tweaked (as always) to make it my own!

Martha Stewart's Devil's Food Cake:


  • 1 1/2 cups (3 sticks) unsalted butter, plus more for pans
  • 3/4 cup Dutch-process cocoa powder, plus more for pans
  • 1/2 cup hot coffee 
  • 2 1/4 cups sugar
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, lightly beaten
  • 3 cups sifted cake flour (not self-rising)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk


  1. Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
  3. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
  4. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
  5. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.
Fluffy Vanilla Buttercream Frosting
1 1/2 cups butter, at room temperature (4 sticks)*
4 1/2 cups powdered sugar
6 Tbsp heavy cream 
2 tsp vanilla extract (use clear if desired)

In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes. 

Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.

                                          FATTY WANTS SOME CAKE
1 c heavy cream
1/4 c butter
1 cup dark or semisweet chocolate
For the ganache:
  • Heat cream and butter in a saucepan until melted and remove before it starts to boil.
  • Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
  • Let cool until thick and pourable.
  • The ganache can take a bit to thicken. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth

The birthday girl...
Love for the baker :)

This cake turned out amazing! I highly recommend it! Happy Birthday to my roomie :D

xoxo Rachel

Thursday, October 4, 2012

Busy Bee Me

So so soooo sorry I have not posted in FOREVER!! But good news, I will be creating something absolutely divine tomorrow for a very good friend of mine so be ready!

Tonight I did make a delicious baked dish with eggplant, spinach and a white wine sauce.  It turned out great so I'v included the recipe!

375 degree oven for 30 mins

1 eggplant (cut in round and skinned)
1 cup of Panko Italian style breadcrumbs
1 cup of parmesan
1 egg
1/4 c milk
2 cups of spinach
1/2 cup of choped onion
1/4 a stick of butter
1 T of olive oil
2 gloves of garlic (minced)
1/2c (or more) milk
3 T or more of Flour
1/2 c white wine
1 t red pepper
salt and pepper
1/2 cup of parmesan

first skin and cut the eggplant into rounds
dip in egg and milk mixture that is beaten and coat with breadcrumbs
set aside

cook sauce starting with butter and olive oil in pan. melt.
add onions and cook until translucent.
add flour and milk alternately (sort of like making a white sauce)
once this has thickened to desired consistency add white wine slowly and stir constantly.
add red pepper, salt, pepper, and parmesan until hot and all melted/blended

Next in a glass pan coated with butter or nonstick spray line the bottm with a layer of fresh spinach, then a small amount of sauce, then eggplant, spinach, sauce egglpant, spinach and top with rest of sauce.  Top with 1/4 cup of breadcrumbs, some parmesan and 1 T of butter (in small pieces)

Bake for about 30 minutes until brown and the cheese is melted.

Bon Appetit !

xoxo Rachel

Friday, May 4, 2012

Cinco de Mayo

Feliz Cinco de Mayo todo el mundo!!!!!

I cannot wait to celebrate Cinco de Mayo tomorrow.  I have studied Spanish for 8 years of my life and away at college not taking any more Spanish.  So tomorrow, my mexican side will be unleashed! :)

recipes I use tomorrow are to come, seeing as I have not made them yet.  I am thinking fajitas, tacos, drinks of some sort, and gaucomole (secret family recipe I cannot share! )

more to come tomorrow!! Stay tuned!

xoxo Rachel

Monday, April 23, 2012

Pictures of my creations! (as promised)

Thought I would include some photos from my latest recipes & creations!
The cookie that turned into a brownie.
Of course I added more chocolate to that skillet cookie recipe.  Therefore turning it into more of a rich moist brownie than a cookie.  

Picture of the carbonara recipe.  I stuck to the recipe for this one.  Not something to mess with.  IT was PERFECT :D

                       Some of the Rugby guys [ one on the right is mine  :) ]
                                     with Benny Marzano's 32-inch pizza

                            My love with a breakfast bunny :) Happy Easter!

Let me know if you are interested in any recipes! 

xoxo Rachel