Thursday, December 3, 2015

Carrot Cupcakes

              Well if there is one thing more than I love than cooking for myself and Hubby, it is cooking for my kids. Honestly, I knew I would enjoy this pre-babies, but actually doing it has been more joyful than I could have ever imagined. Even the process of making the treats is fun to me. I plop the kiddos in their little seats on the counter, then pretend to host a cooking show while prepping and making whatever it is. Yes, their attention spans only last, oh, about 10 minutes but I don’t mind….. enter something for them to chew. Once content, I continue with my show, explaining and showing my viewers (yes just the 2 of them) what is coming together. They smile, giggle and I get to keep my kitchen skills at somewhat of a decent level. For the three of us, it is a winning situation. 
          So far, I’ve made them banana muffins, sweet potato bread and these here cupcakes. Their itty bitty teeth and itsy bitsy fingers have served them quite well as they have gobbled all these treats up. And as a bonus, all the goodies keep grandparents, daddies and hungry mommies satisfied too! Enjoy….

Toddler Treat- Carrot Cupcakes
makes- 10 servings
slightly adapted from: parents magazine 

1 C flour
1/3 C sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/3 C canola oil
1/3 C unsweetened applesauce
2 eggs, beaten
1 1/2 C finely grated carrots

4 oz room temp. cream cheese
1 TBSP pancake syrup


  1. Preheat oven to 350, line muffin pan with liners or spray with nonstick spray
  2. In medium bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt
  3. In large bowl, whisk together oil, eggs, and carrots
  4. Slowly add dry ingredients until just blended
  5. Divide batter among 10 muffins cups (could stretch it out to 12 if you want smaller cakes)
  6. Bake cupcakes until tops are golden brown and cake tester to toothpick comes out clean, about 25 minutes
  7. Remove from pan from oven and let cool on a rack
  8. Blend frosting ingredients and then spread on cupcakes 

My Happy Eaters 

Tuesday, November 10, 2015

Product Alert

Short Rib Ravioli
Star Ravioli, Moonachie, NJ 

         Hello my friends.....I'm back from my baby duties for a bit.....aka- girls are napping so I have to make this super quick....
        As you know, at least I hope you know, this gal loves ravioli. I really think they are the bomb diggity. I have yet to find one I am able to pass up. (seriously, try me) My favorite actually come from  a long time best friend's restaurant, Capone's in Toms River. But since I don't live around the corner from there nor work there anymore, I hardly get to feast on them. So I have ventured out to find some new ones to satisfy my ravioli-ravenousness.
      Enter these pockets of bliss.....found at Dearborn Market in Holmdel. I'm sure they have them elsewhere but this is where I found them. In fact, Star Ravioli has a ridiculous amount of varieties to choose from. Go to their site and take a look.....contain yourself though, it is pretty overwhelming. Anyway, back to these yummies. Short Rib filled to be exact. They were so delicious, a dozen in that box was truly not enough. The filling was all short rib, nada else. Here is how I prepared them:

1. Boiled water and got that ready for ravs
2. Melted about 3 TBS unsalted butter in large skillet  and added salt, pepper and dried parsley
3. Quickly used a vegetable peeler to make shreds of carrot and added them to saute. About 2-3 carrots. Let cook for about 5-7 minutes.
4. Meanwhile, boiled ravioli and added to sauce when ready
5. Mixed it around a bit and served with some freshly grated parmesan cheese.

Tuesday, September 29, 2015

I'm still cooking.....

Cooking with my little chefs-in-training ..... slow cooker to the rescue 

     Hi loves......just wanted to keep you posted about this here blog. As you know, I had my twinnies this past December and yes, they are keeping me busy. Hence, my blogging has gone to the back burner, waaaay back burner to be specific. 

       But luckily for me, and kind of you, I have still been cooking. Once a week, Saturday to be exact, Hubby and I have ourselves a 'date night' after the gals go to sleep. He is very into wine so he picks out something new on that front and I usually pick the dinner. Exception, he is quite into cooking steak so a ribeye or porterhouse is a frequent date night special. Kinda puts him in charge of the beverage and cooking program for that night, so no complaints here! 

          Here are some pics of what we have been stirring up! I wish I had more time to give you recipes but hopefully after my babies are 1 year old, I will have more of that (#yeahright). 

Enjoy the photos, captions and of course an updated pic of the princesses. 

Sautéed clams with not enough bread 
Naan Bread pizzas with ricotta, mozz and basil 
Herb-crusted halibut with sides ala Wegmans
You think I made this? no way, Espositos for a lunch with the little ones

Fig, proscuitto & goat cheese flatbread....afternoon with company
Not sure......I guess I was desperate for some sort of dinner

Bottles ready for the morning in corner......a platter of sorts with decanted wine ....nice one

I attempted to make flautas....which is just as fun to say as to cook! 
Porterhouse for two

Shrimp tacos on my fine china 

Coconut shrimp

Matt's Ribeye 
Inside of Ribeye....perfection

       So there they are.....I hope you enjoyed both my humor and my food.....they both make me smile so I guess that is a win-win. I hope to bring you more yummies soon. In the meantime, follow me on Facebook and Twitter to see more of my culinary skills in action. 

Our little Loves.....xoxox 

Thursday, April 9, 2015

It has been a while

Well, for you out there who keep on checking my site....I am alive.....and I'm now a MOTHER!

of 2 beautiful little girls! xoxox

My husband and I welcomed in Abigail Josephine and Emma Elizabeth on December 28.

Although I love food, recipes and the blogging duties as a mommy are much more important and dear to my heart.

I will return to this blog soon, hopefully once the gals can hold their own bottles!

For now, I bid you farewell and look forward to sharing all the yumminess out there in the future!