Little Pot Of Gold…

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With St Patrick’s Day around the corner, I have been scratching my head to come up with some fun recipes for this special day. There is a million of things that came to my mind, but today with the time that I have, this is what I came up with: Little Pot of Gold. I hope that you will enjoy them. They are fun to make, easy to create and so so yummy for your tummy;-)

Ingredients for 12 pots of gold:

  • 1 pack of dark chocolate cookie dough from Nestlephoto 1
  • 12 Reese cups/ or dove milk chocolate
  • 6 caramels cut in 2. 
  1. Refrigerate the dough before using so it is will much easier to use.
  2. Turn the oven to 350.
  3. Place a roulpat on your counter. Detach a cookie from the cookie log and with the palm of your hand, press down  on it to make it 2
  4. Place this flattened cookie inside the opening of a mini cupcake mold that you would have placed on top of a perforated sheet.
  5. Repeat this process with all the chocolate cookies.
  6. Place a reese cup or a dove chocolate inside the cups.
  7. Cut the caramel in half and with a rolling-pin, roll the caramel down to make it flat.
  8. Place one on top of each Reese cup or dove chocolate. photo 3
  9. Place the mini muffin try into the oven and cook the cookie cups of 9-11 minutes ( 9 to keep them soft, 11 to have firmer cups).
  10. When the cups are cooked, remove the tray from the oven and cool completely.
  11. To serve, place the little pot of gold next to gold coins for a fun display;-)

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Bon Appetit and Happy Cooking!!!

Valentine’s Cookie Cake


It has been fun to see Lisa, my daughter playing in the kitchen and to see her cook. She loved the football cookie cake so much that she has been baking cookie cakes ever since for no reason. Well today this is what she made, for us:-) What a sweet surprise!!!

Ingredients for a large cookie cake in shape of a heart:

  • 1 can of chocolate chip cookie dough ( about 12 oz.)
  • 1 can of pink icing.
  • 1 can of red icing


  1. Turn the oven to 325.
  2. Empty the content of the cookie dough onto the heart shape cookie pan ( I bought this one from the Demarleathome Website, but they are no longer available;-(
  3. With your fingers, press the cookie down all over the pan.
  4. Cook the cookie for 15 minutes ( depending how you like your cookies- I like mine soft so i cooked the cake for 13 minutes).
  5. Let the cake cool completely.
  6. Decorate as you wish.

Bon Appetit and Happy Cooking!!!

Super Bowl Cookie Cake


This past Friday I gave a cooking party for a group of fun young ladies. We had lots of fun! and they loved the cookware and the recipes.

At the end of the class, the host inquired about making a cookie cake.  She needed to make one for her son’s birthday. I will tell you that it is not something that i have never thought of making because my children really never asked for it. But i told her that the best way would be to use a grande round mold, or even the flexipat to make a rectangular size cake because the cookie will not stick and it will be perfect. Look!!!


So Luci, thank you for the idea, and for inviting my daughter and I to try to make one. I hope that you were able to make one for your child’s birthday.

Since it is still early in the afternoon, you guys maybe able to make one right before your party starts:-)

Of course, I could have made it all from scratch, but many of you, I am sure will welcome the short and quick version so here it is:

Ingredients for large cookie cake of 14x 10 inches:

  • 1 box of nestle cookie dough
  • 1 can of green icing.
  • 1 can of brown icing
  • 1 can of white icing
  • 1 box of cake decorating box


  1. Turn the oven to 325.
  2. Empty the content of the cookie dough on the roulpat.
  3. Place a small roulpat on top of the dough since it will be very sticky.
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  5. With a rolling pin, roll the dough out to make a rectangular that will fit the
  6. Place the flexipat on top of the cookie, and  flip the roulpat so that the cookie will be in the pan.photophoto
  7. Cook the cookie for 13-15 minutes ( depending how you like your cookies- I like mine soft so i cook the cake for 13 minutes).
  8. Let the cake cool completely.
  9. Decorate as you wish.


We made some cookies in the shape of cookie helmets and footballs to place on top of the cake and bake them also for 13 minutes.



May the best team win tonite!!! Yeah!!!

Bon Appetit and Happy Cooking!!!

Melted Snowman


Snow… I wish we had snow here in Spartanburg. It would be fun;-). I am not asking for a lot, just a day or two to see the snow fall, and to be able to make a snowman… it is so magical and it makes such good memories.

Well, today, in spite of snow, I made a snowman in my kitchen. I found the idea of Better Homes and Garden Websites.

Ingredients for 14 Melted Snowmen cookies:

Ingredients for the chocolate cookies:

  • 3/4lb of bittersweet chocolate chips,
  • 1/2 stick of butter,
  • 3 large eggs,
  • 3/4 cup of granulated sugar,
  • 2 tsp of vanilla extract,
  • 1/3 cup of all purpose flour,
  • 1/4 tsp of baking powder,
  • 1/4 tsp of salt,
  • 1 cup of chopped pecans ( optional- I substituted with mixed chocolate chips instead.)
  1. Turn your oven to 350.
  2. In a microwave-proof bowl, place the chocolate and the butter and cook for 2 minutes on high. Let it cool.
  3. In a mixer, place the eggs and the sugar and beat on high until the eggs turn pale yellow, and become fluffy.
  4. Add vanilla to the chocolate mixture and pour into the egg mixture. Stir.
  5. Add the flour, the baking powder, the salt and the nuts ( if you are using any) and mix well. Let it rest for 5 minutes in the fridge.
  6. Scoop the batter into 2 inches rounds onto a large silpat that you would have placed on a large perforated sheet. Space them out every inches.
  7. Cook for 6 minutes. The cookies should have cracked, but make sure that the crack is not wet when touching with your fingers for doneness. Let cool on rack. When the cookies are cold, follow the steps below to make the melted snowmen.

If you are running out of time, you may use the Dark Chocolate Chip refrigerated Cookie from Pillsbury. If you do, cook them according to directions. 

If you are using the demarle cookware and a silpat, cook for 15 minutes. 

Ingredients for 14 Melted Snowmen Cookies:

  • 1 recipe of the brownie chocolate chip cookies ( above)
  • 1/2 of a vanilla almond bark.
  • 14 mini reeese cups
  • 14 regular sized reese cups
  • 14 orange sprinkle
  • 28 mini chocolate chips
  1. Bake the cookies according to directions
  2. Melt the vanilla flavored almond bark in the microwave for 60-90 seconds. But stop at half time and stir to prevent the chocolate to scorch.
  3. Cut the end of the regular Reese to make the trim of the hat. Set aside.
  4. Pour the vanilla chocolate coating over each cookie.
  5. Place the “trim” of the hat, and a small Reese to make the hat.
  6. Place two mini chocolate chips to create the eyes.
  7. Place the orange sprinkle to make it look like the nose.


Bon Appetit and Happy Cooking!!!

Fun Turkey Cookies for the Upcoming Holidays.

This past week-end I gave a cooking class to a group of 11 girls aged 11, 12. Since it was for a birthday party and the birthday girl wishes to become a pastry chef, I thought of making all kinds of fun snacks, cookies and pastries with Thanksgiving as the common theme.

On the menu, we made “pig”lgrim hat, a turkey out of cheese and fruit, cupcakes with turkey tops and finally corn husks out of sugar cookies.  They had fun.  They did find the class a bit challenging but they thoroughly enjoyed it. I hope that they will be able to duplicate those recipes at home.

I would have loved to make a cake and teach them to decorate it as pastry chefs do, but their attention span is so short, and their fine-motor skills still still not perfect that I decided to do things that they would be able to make at home on their own, without the help of an adult;-)

The recipe I am presenting you today is nothing that I am used to send you as it is using pre-made and bought ingredients, and the recipe is not that healthy, but I thought I would share it as  you may enjoy to make theses with your loved ones  during the Thanksgiving Holidays.

Ingredients for 12 large cookies: 

  • 1 pack of sugar cookie dough
  • 1 pack of M&M ( peanuts, or regular) as long as you are only using red, orange, yellow and brown colored ones.
  • 1 box of chocolate whipped frosting.
  • 1 bag of candy corn
  • 1 tube of yellow frosting
  • 1 tube of black frosting
  • 12 small Reese cups

Turn the oven to 325. Place a large silpat on  a large perforated sheet and set aside. Open the tube of sugar cookie dough and cut 12 slices that you will place at 1-2 inches interval on the silpat. Cook the cookies for 10-12 minutes or until the rim of the cookies are a nice golden color and the center of the cookies is still white.

When the cookies are  cooked, remove them from the oven, and let them cool completely before decorating ( it will take at least 1 hour).

With a spatula, spread the frosting all over the cookie and decide which one you want to make ( M&M, or candy corn). Start placing the candy corn, or M&M alond the edge of the cookie almost all around. Then start a second row, and a third as shown below. Place a Reese cup in the middle. With a knife, cut the tip of a candy corn and glue it on the Reese cup with a bit of frosting. Use the yellow icing to make the eyes and the feet, and the black to make the pupils. Repeat this with all the cookies. You may eat them as you finish them, or later on. They are very good even a couple of days old. Enjoy!!!

Bon Appetit and Happy Cooking!!!

Reindeer Cookie Pops

You must have noticed that I love to cook. That is the main reason why I choose to offer cooking classes. They allow me to teach what I know, but most of all to have fun. I get to cook  recipes that I would not normally cook by myself. This past Sunday, I offered a class to young girls. The topic of our menu: Winter Holidays and Santa Claus. Most of what we cooked either looked like a Holiday decoration or Holiday Character. We learned to make a Wreath of Wontons pizzas, A Tree out of cheddar and ham pinwheel,  Evergreen Trees and Teddy Bears out of rice crispies, Reindeer Cookie Lollipops and Ornaments Cupcakes. The girls, as you would imagine, had lots of fun making all those treats and eating them too;-) Today I will share with you the Reindeer Cookie Lollipop.

There are many ways to make Cookie Lollipops. You can make them out of sugar cookie dough, brownie cookie dough and cookies. The recipe I will share today was inspired by many recipes found on It is the easiest recipe, and it does not involve baking. That way, moms, you may let your child do this treat all by herself and you won’t have to worry about them burning the house down;-)

Ingredients for about 40 cookie pops: 1 box of soft and chewy chocolate chip cookies, 1 cup of canned vanilla frosting, lollipop sticks, 2 1/2 cups of semi-sweet chocolate morsels ( preferably Ghiradhelli), small pretzels, nerd candy.

In a bowl, crumble all the cookies, add the frosting and stir to make a paste. Shape the mixture into 1 inch balls. Insert the stick into the ball and place the balls on a silpat. Cover and freezer for at least 30 minutes. After the pops are been refrigerated for the required time, place the chocolate into a microwavable container and cook for 2 minutes in the microwave. Dip each lollipop into the melted chocolate, and shake them a bit so as to allow the extra chocolate to drip off. Place the pops onto the silpat again. Break off half of the pretzel to make them look like antlers. Use a red nerd for the nose, and 2 white ones for the eyes. You may place the pops back into the fridge or let them stand for a minute until the chocolate cures. Et voila!

Bon Appetit and Happy Cooking!!!

A Colorful Gift for the Holidays: Macarons.

Looking for a little something that is delicate and not too expensive. Why not try Macarons. They are like heaven in your mouth. Those cloud like cookies will take you by surprise, their crunchy shell melts in your mouth releasing its delicate flavors. They come in various sizes ( bite size ( .60 c) or regular size ( $1.00) and in many flavors.

Flavors to choose from:

  • chocolate
  • coffee
  • vanilla
  • choco/ mint
  • raspberry
  • strawberry
  • almond
  • lemon
  • lime
  • orange
  • anis/ licorice
  • black berry
  • lavender
  • rose
  • green tea

They are best eaten fresh, but will keep a week in an airtight container, and a month in the refrigerator. Call me today to place an order at 864-494-4494 ( MInimum order is 12 per flavors).