Saturday, December 20, 2014

Espresso Chip Meringues


  • 3 egg whites, at room temperature
  • Pinch fine sea salt
  • 3/4 cup superfine baker's sugar*
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 2/3 cup mini semisweet chocolate chips
*Can be found at specialty cooking stores


Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.

Store airtight in a plastic container for up to 4 days.

Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

I'm Back, Bitches

My goodness I haven't been on this blog in forever!

Somewhere between college, corporate career, 2 dogs, and 5 cats... 

I lost the time, and my mind. Wee!!

Ask me how many times we vacuum. A day.

How times have changed though! 

I resigned from my job in November in order to pursue a new path. No longer will I dress in unflattering black suit pants and drag my laptop up to my corporate headquarters.

No - these days my alarm is set for two times: 10am and 11am.

This will be the only time in my life that I have no job, no school, and no child!

 You know what that means?

Just kidding.

That was me using an excuse to share a gif of my favorite Youtuber of all time - Jenna Marbles!

I've been devoting my time to spending more time with 
my animals, baking, and crafting.

And my new blog.

It's called Foodie Yogie's blog and it's about animals, baking and crafting

You like that segue?

More of my corny jokes, awesome gifs, life stories, DIY ideas, Christmas rampaging, and more!

Please follow this link to my new Foodie Yogie's blog!

Friday, December 2, 2011

Charles' Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
Makes 24 Muffins
  • 8 oz Cream cheese (softened)
  • 1 cup Powered Sugar
Topping (Optional):
  • ½ Cup Sugar
  • 4 tbs. butter cubed
  • 1 ½ tsp. Cinnamon
“Part 1”
  • 3 Cups of Flour
  • 1 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 2 tbs. Pumpkin Pie Spice
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
“Part 2”
  • 4 Eggs
  • 1 ¼ Cup Vegetable Oil
  • 2 Cups Sugar
  • 2 Cups Pumpkin Puree
· For Filling: combine ingredients and mix until smooth. Then form into a “log” and freeze 1-2 hours.
· For Muffins: combine “Part 1” and set aside. In a large bowl combine “Part 2” and mix with electric mixer. Add dry ingredients and mix.
· Pour batter into 24 count Muffin tin(s): fill tins about a 1/3 in the bottom of each, and then add cream cheese. Pour remaining batter over cream cheese. Sprinkle the optional topping over tops.
· Bake at 350 degrees for 20-25 Minutes.

Sunday, April 10, 2011

Baked French Toast Casserole with Maple Syrup


  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup


Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Sunday, March 27, 2011

Funfetti Cake Batter Rice Crispy Treats

  • 3 Tbsp. butter
  • 1 (10 oz.) bag of mini-marshmallows
  • 1/4 cup yellow cake mix
  • 6 cups crispy rice cereal
  • 1 (1.75 oz.) container of sprinkles
Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.
Ali’s Tip:
I actually increased the cake batter to 1/3 cup for my recipe to give it a little extra cake batter kick (the 1/4 cup seemed just a little too subtle to me), but add as much in as you like!

Saturday, March 5, 2011

Doggie Mint Sauce


  • ~1lb of any type of cooked meat or 2 cans of fish
  • i.e. 2 boiled boneless skinless chicken breasts and 1 can of tuna.
  • 16 oz sugar free low fat plain yogurt
  • 2 tsp peppermint extract
  • 2 tbsp honey

Combination of steamed and food processed vegetables (anything healthy and organic):

· ½ cup steamed spinach

· ½ cup steamed carrots

· ½ cup steamed broccoli

· 1 can drained/washed mixed beans


o After you cook the chicken and steam the veggies, put them in the food processor and mush them.

o Combine the rest of the ingredients in a bowl and refrigerate.

Doggie Apple Cinnamon Drops


  • 1 large apple
  • ¼ cup honey
  • ½ cup of water
  • ½ teaspoon cinnamon 1 cup oatmeal
  • 1 ½ cups whole wheat flour
  • 1/8 cup whole wheat flour


o Preheat oven to 350 ° F (180 ° C).

o Core, slice and mince the apple (use a food processor if you have one). In a large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.

o In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle. Adjust the size of the drops based on how big a treat you like to feed your dog.

o Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325 ° F (180 °C). Return to oven and bake for an additional 30 minutes. Let cool overnight.

o Makes about 3 dozen crunchy cookies, depending on how big you make them.