Graduation Cookies

Last weekend my cousin Kerri graduated from Rowan University and her grad party was yesterday. My Aunt asked me to make some cookies so I used Rowan's school colors brown and gold. Congrats Kerri!!

Relay For Life Cookies

So today I am selling cookies at Hoboken's Relay for Life. So if you are around come down to Pier A and support the American Cancer Society and buy some cookies! All proceeds go directly to Relay for Life.

Bachelorette Party Cookies

My friend Nicole asked me to make bachelorette cookies for her sister- in- law Erin's bachelorette this weekend. These are the PG rated cookies I made. Congrats Erin and party hard!!!

Mother's Day Cookies

Since I am in the process of getting my cookie store website going, I wanted to teach myself how to do a few new techniques with icing. I thought these roses would be a good place to start in the flower area. I was so happy when I was finally able to do them, so I made Mother's Day cookies for my Mom and Mother-In-Law.

Grilled Turkey or Chicken Parm Burgers

Last week I was watching Rachael Ray and she made these great Chicken Parm inspired burgers. So I decided to make a more low cal version of my own. It is really easy and especially delish because tomatoes are almost in season!

Grilled Turkey or Chicken Parm Burgers

Serves 4

By: Me

1 pound Turkey or Chicken Meat, Lean (I used Turkey)

3 tablespoons Parmesan Cheese, grated

1 cup packed fresh basil, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

2 medium vine ripe tomatoes, halved

1 teaspoon olive oil

8-10 ounces block of reduced calorie Mozzarella cheese, sliced for 4 burgers

Mixed Greens

4 English Muffins

1. In a medium non-stick fry pan, heat oil on medium-high heat. Once the oil is heated place tomatoes in the pan, be careful of splattering. Reduce heat to medium-low and let sit for 20- 25 minutes (or until tender), covered.

2. While grill is heating and tomatoes are cooking, combine the turkey or chicken meat, Parmesan Cheese, chopped basil, salt and pepper.

3. Put the meat in a mound and score to form 4 sections. Then form into patties. Place on the grill until cooked through, or the thermometer reads about 160 degrees.

4. Meanwhile, toast English muffins.

5. Remove the tomatoes from the stove. Place tomatoes and a slice of mozzarella cheese on each burger on the grill, cover until melted.

6. Place some mixed greens on the English muffins and serve.

A few of my favorite things.....Mother's Day!!

There are only 9 shopping days left until Mothers' Day. All those Moms, New Moms, Grand-moms, Godmothers, and Aunts and especially Expectant Mothers deserve something special every year, so I have found a few things that may be good suggestions for every type of mom. If she is an entertainer, chef, fashionista or an athlete you are sure to find something special on this list. Happy Mother's Day!

Hip Patterned Aprons by Jessie Steele

For the fashionista Mom, this stylish and really, really cute apron from Jessie Steele would be perfect. This is just one of the many patterns that are on the website. The coated cotton fabric is great to keep her fabulous outfit clean in the kitchen. If you want to do a cute basket of items to match there are pot-holders too!

Cooking Class at The Institute of Culinary Education

Denis and I took a cooking class at The Institute of Culinary Education in New York City and it was so much fun. We took a couples class, but there are many other recreational classes offered, I can't wait to go back. They offer gift cards too, so she can pick a class especially for her. Great for the Chef type Mom!

Cook Yourself Thin: A Delicious Way to Drop a Dress Size and Cook Yourself Thin Faster: Have Your Cake and Eat It Too

This cook book is great! Denis and I have the first one, Cook Yourself Thin: A Delicious Way to Drop a Dress Size the recipes are really easy, lo-cal and delicious. The Scrumptious Skinny Meatballs, part Low-fat Penne and Vodka with Meatballs post was taken from this book. This is great for anyone trying to loose not just Moms, the recipes are not only delish but healthy too!

Honeybee Serveware Collection - William Sonoma

I really love yellow and I thought this collection of hand-painted stoneware was adorable. They are painted with an all over honeycomb design and tiny bees, the cutest!

Bun In The Oven T-shirt

I know this t-shirt isn't exactly cooking or baking related (it does oven in it) but I thought it was soooo cute and fun for the Mom to Be.

Domestic Diva Monogrammed Wine Holder

So I "literally died" (Rachel Zoe quote) when I saw this! This might be one of the most fabulous things I have ever seen. Most women are shoe lovers and this would be great for the Mom that loves to shop.

Personalized Recipe Cards from Pose Prints

I love personalizing for anything and this is such a creative way to do it. This website offers different options for you to create a personalized recipe card. There are a wide range of facial features, then you add your own wording and they print and ship them to you. Pose Prints also as options for invitations, stationary and announcements all with the ability to add a beautiful face, especially Mom's!

Friday Night Dinner Party

A few of my friends from Marist came for dinner on Friday night, we had such a blast, as always. I love having people over and trying new recipes. So we started out with shrimp scampi on garlic toast. The recipe is designed as a main course so instead of serving it in individual bowls I served it all in one dish. It was really easy and quick. I provided the recipe for separate servings below. For the main course I decided on a simple rosemary chicken and potato dinner with a homemade pesto caesar salad and garlic cheese bread on the side. I doubled the recipe and cooked it in a dutch oven instead of the skillet as the recipe suggests. The chicken wasn't as crispy as I had hoped but I think if I had browned 4 pieces first then removed them, then brown the second 4 pieces of chicken it would have been crispier. For desert I decided to try a molten lava cake with vanilla ice cream. It needs to be served warm so I was able to make the mix before everyone arrived and let it sit. While we were finishing dinner I pre-heated the oven and threw them in for a few minutes when we were done. The recipe calls for mint but I am not a fan so I substituted semi-sweet chocolate bits, next time I want to try caramel. The only thing I wish I had done differently is to grease the ramekins better. They didn't come out as pretty as I had hoped, because they stuck a little, but they still tasted great!

Menu

• Shrimp Scampi with Garlic Toasts
• Pesto Caesar Salad
• Skillet Rosemary Chicken
• Black Angus Garlic Cheese Bread
• Molten Chocolate Cakes with Vanilla Ice Cream

Shrimp Scampi with Garlic Toasts

Food Network Magazine

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

5 cloves of garlic, chopped

Kosher salt

Pinch of red pepper flakes

8 1/2 slices crusted bread (I used a round french loaf and used 8 pieces)

1 1/4 pounds large shrimp, peeled and deveined, tails intact

3/4 cup dry white wine or low sodium chicken broth (I used wine)

Grated zest and juice of 1/2 lemon, plus lemon wedges for serving (I didn't serve with lemon wedges because I changed the way it was served)

1/3 cup chopped fresh parsley

1/3 cup chopped fresh chives

Preparation

1. Preheat the broiler. Heat olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.

2. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 4 minutes. Transfer the shrimp with a slotted spoon to the bowls.

3. Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.

Pesto Caesar Salad

Cooking Light Magazine

Yields 6 servings (there was definitely enough for 8 servings)

Ingredients

3 ounces French bread baguette, cut into 1/2-inch cubes

1 1/2 teaspoons extra-virgin olive oil

Cooking spray

2 ounces Parmigiano-Reggiano cheese

1/4 cup organic canola mayonnaise, such as Spectrum

3 tablespoons refridgerated pesto

4 teaspoons water

2 teaspoons fresh lemon juice

1 teaspoon anchovy paste

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

1/8 teaspoon hot pepper sauce (such as Tabasco)

1 garlic clove, minced

12 cups torn romaine lettuce

Preparation

1. Preheat oven to 400 degrees

2. Place bread in a large bowl; drizzle with oil. I used a large zip lock baggie to coat and I also added a little garlic powder too. Arrange bread in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 10 minutes or until golden, turning once.

3. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.

4. Combine grated cheese, mayonnaise, and next 8 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Combine croutons and lettuce in a large bowl. Drizzle mayonnaise mixture over lettuce mixture; toss to coat.

5. Place 1 1/3 cups salad on each side of six plates, top each serving with 1 tablespoon shaved cheese.

Skillet Rosemary Chicken

Food Network Magazine

Serves 4

Ingredients

3/4 pound small red-skinned potatoes, halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tablespoon leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each) I bought larger pieces and had the butcher halve them for me

10 ounces cremini mushrooms, halved

Preparation

1. Preheat the oven to 450 degrees. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

2. Pile the rosemary leaves, garlic , 2 teaspoons of salt and red pepper flakes on a cutting board, then mince and mash into a paste with a large knife. Transfer the paste to a bowl. Stir in the lemon juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

3. Heat a large cast iron skillet over medium high heat. Add the chicken, skin side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Black Angus Garlic Cheese Bread

Serves about 12

Ingredients

1 baguette French bread

1/2 cup unsalted butter, softened

1 cup shredded Monterary Jack cheese

1 cup shredded Asiago cheese

1 cup mayonnaise

1 bunch of whole scallions, finely chopped

2 cloves of garlic, minced, and mashed to a paste with 1/2 teaspoon kosher salt

Preparation

1. Preheat the oven to 350 degrees. Split the French bread loaf in half horizontally. Make several lengthwise slashes into the surface of the cut side of the bread.

2. In a medium bowl, mix together the butter, cheeses, mayonnaise, scallions and garlic until well blended.

3. Use a flexible spatula to spread the mixture on to the cut sides of the bread, working some into the slashes.

4. Bake cut sides up until the cheese mixture is melted, 6 to 8 minutes, then place under the broiler until bubbly, 2 to 3 minutes longer.

5. Cut the slices and serve.

Molten Chocolate Cakes with Vanilla Ice Cream

adapted from Rachael Ray Magazine

Serves 6

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, cut into cubes

8 ounces semisweet chocolate, 6 ounces chopped for cake mix, 2 ounces chopped for inside of the cakes

3 large eggs plus 2 large egg yolks

1/4 cup plus 2 tablespoons granulated sugar

4 1/2 tablespoons flour

14 ounces of ice cream, such as Haagen Dazs

Preparation

1. Preheat the oven to 450 degrees. Grease and flour 6 ramekins. In a double boiler, melt the butter and chocolate over simmering water, whisking until smooth. Remove the insert from the pan.

2. Using an electric mixer, beat the whole eggs, egg yolks and granulated sugar at high speed until pale and very thick, about 8 minutes. Whisk in the chocolate mixture, then the flour until just combined.

3. Divide the batter among the prepared ramekins and submerge 4 tiny pieces of the semi-sweet chocolate. Place the ramekins on a baking sheet and bake until slightly jiggly in the center, 12 to 14 minutes.

4. Invert the cakes onto plates, wait 20 seconds and remove the ramekins. Top with ice cream and serve immediately.