Thursday, December 24, 2015


My girlfriends and I have been wanting to make an Armenian staple for a while, Manti. If you are not familiar with manti, think if it as our version of Italian raviolis, or our version of a potsticker. It is a perfect treat for Christmas and it is always fun when you get 5 girls in the kitchen with some dough, meat and drinks! We had so much fun making the homemade dough, which I swear is super easy, to making mini meatballs and filling our little pockets of goodness. While you can make this by yourself it is always more fun when you have a good group of people to help you, not to mention a group of men with appetites. I hope you enjoy this recipe as much as we enjoyed making this dish. 

Makes about 300 manti 

4 cups flour
2 teaspoon salt
6 Tablespoons Vegetable oil
water to prepare medium hard dough

2 pound ground meat
1 small onion finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon all spice
1 teaspoon paprika

5 cups chicken broth
3 tablespoons tomato paste
2 teaspoons pepper paste
2 pounds yogut
3-4 cloves garlic, mashed


  • Put the flour, salt and oil in a food processor and add enough water to prepare medium hard dough. ( start by adding 1/4 cup of water at a time)
  • Divide the dough into 4 balls. Sprinkle some flour at the bottom of the bowl and leave the dough to rest, covered with a cloth of 20-30 minutes.
  • Sprinkle some flour over a workable surface or table and roll out a large circle of dough.
  • Cut the dough into long strips about 1 inch wide and cut each of these strips into 1 inch wide to make a square.
  • Combine the group meat, onion, salt and spices and blend into a smooth paste.
  • Put a small pinch from this meat paste in the middle of each square of pastry and pinch the two sides in the shape of a boat. 

  • Coat the bottom of a baking tray generously with oil and arrange the manti boats side by side.
  • Bake in a preheated oven at 400 degrees for about 30 minutes or until the bottoms and tops of the manta boats are slightly brown.
  • Heat the chicken broth and blend in the tomato and pepper paste. Pour over the baked manti in a bowl until the manti absorbs the sauce. 
  • Combine the yogurt and the mashed garlic.
  • Serve with yogurt sauce on top and enjoy your hard work!

Manti crew!

Monday, September 14, 2015

Soccer Snacks

Last Saturday was my sons first soccer game EVER!  It was organized chaos on the field - a compilation of boys showing off their ninja moves, kick-and-roll combinations and a few headlocks in between.  It was hilarious!  I was in charge of snacks...they were a hit!

Juice Box Snack

You Will Need

  • juice boxes on any kind
  • small boxes of raisins
  • applesauce cups
  • tin foil
  • spoons
  • crafting eyes
How to Assemble

-With a hot glue gun, adhere two raisin boxes to the bottom of the juice box and two eyes to the applesauce cups.

-Glue applesauce cups to the top of the juice box.

-Roll the tin foil into logs.  Cut logs and use scotch tape to adhere to the bottom sides of the applesauce cups to create the arms.  

-Tape a spoon the the back of each applesauce cup.  

Pack-em-up and serve-em-out!  


Saturday, August 1, 2015

Shrimp Tostadas for 2

I just made these yummy, healthy tostadas for my hubby last night and they were delish! I just had to share

Shrimp Tostadas for 2


  • 1/2 pound shrimp (peeled, deveined, tail off and cut into thirds)
  • 2 corn tortillas
  • 1 can black beans
  • 1 head romaine lettuce, chopped
  • 1 tablespoon taco seasoning
  • 1 teaspoon lime juice
  • salt and pepper
  • guacamole

- Preheat oven to 400 degrees. Place the tortillas on a foil lined baking sheet and cook the tortillas for about 10-15 minutes, until they get crispy. 

- Heat the black beans and keep warm. 

-Once the shrimp is cleaned and cut, season with the taco seasoning, (any kind will work). Heat a medium size pan over medium to high heat pour a little oil in the pan and add the shrimp. Cook the shrimp for about 3-4 minutes until light pink. Add the lime juice to the pan to finish cooking the shrimp another 1-2 minutes. 

- To assemble, place the tortilla down, add the beans, top with the lettuce, shrimp and guacamole. 

chefs note- You can use my peach guacamole recipe  or use store bought guacamole. 


Tuesday, June 30, 2015

Cinnamon Rolls & Doughnut Holes

My sister Erin had a baby girl, Jane, about 2 months ago. Her girlfriends threw her a Sip and See party for her and Jane. I thought I would have some fun with it and make pink cinnamon rolls and doughnut holes. I am NOT a baker, so these recipes are super simple. The best part about the cinnamon rolls, there is no yeast you have to worry about. So here it is, yeast free cinnamon rolls and doughnut holes!

Cinnamon Rolls


For the Filling
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 3 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter, softened 
  • 1/2 teaspoon vanilla
  • 3/4 cup pecans, chopped (optional)

For the Dough
  • 2 3/4 cup flour
  • 2 tablspoons sugar
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1 cup buttermilk
  • 4 tablespoons butter, melted
  • 2 tabelspoons butter, softened
For the Frosting

  • 3 tablespoon butter, softened
  • 3 oz cream cheese
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 2-3 drops red food coloring

Preheat oven to 425. Use about 1 Tbs melted butter to grease the bottom of a 9 inch cake pan. Set aide.

- For the filling, in a medium bowl combine sugar, brown sugar, cinnamon, and salt. Mix together. Add in vanilla and cut in butter with a fork or your hands until well combined. Add the pecans if using and set aside. 

-In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Using a liquid measuring cup, measure 1 cup of buttermilk, add ¼ cup other milk and then whisk in 2 Tbs melted butter. Mix buttermilk mixture into dry ingredients until just combined, then knead with your hands for about 30 seconds. If you need to use a little more flour go ahead and do so at this time. 

- Lightly flour a clean work surface. Use hands to press dough into a 12x10 inch rectangle. Brush 2 Tbs softened butter onto the entire surface of the dough. Spread filling evenly onto dough coming to about ½ inch of edges. Lightly press filling into dough. Starting with the long end of the rectangle, roll the dough to the opposite end. Roll the dough back and forth to shape it evenly into a log shape. Pinch the ends together and cut off the excess, about ½ inch. Cut the dough into 10 equal sections.

- Place one roll in the middle of the buttered cake pan and then place the remaining  rolls evenly around the first. Brush the tops with remaining 2 Tbs melted butter. Place rolls in the oven and allow to bake at 425 for about 15 minutes, then reduce temperature to 350 and allow to bake about 10 more minutes, until edges begin to lightly brown

- For the frosting, beat softened butter and cream cheese until light and creamy. Add in powdered sugar, vanilla, milk, and the food coloring. Mix until well combined. At this time you can add more color if you want a brighter frosting.  When rolls are finished baking, allow to cool 5-10 minutes before spreading the frosting on. Store in airtight container for 2 days or serve immediately. Enjoy

Doughnut Holes


For the Glaze
  • 1 1/2 cup powder sugar
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • sprinkles
For the Doughnut Holes
  • 5 cups Vegetable oil, for frying
  • 1 cup milk
  • 1 egg
  • 2 cups flour
  • 2 tablespoons sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted

- Sift the powder sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. Set the glaze aside.

- Add the vegetable oil to a large, heavy bottomed pot. (There should be at least 2 inches of oil in the pot.) Attach the deef fry thermometer to the pot and begin heating the oil over medium heat to 350 degrees. Line a baking sheet with paper towels.

- In a small bowl, whisk together the milk and egg. In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

- Once the oil has reached 350 degrees, use a small ice cream scoop and drop about 1 tablespoon of dough into the oil. Fry the doughnut holes, flipping them in the oil for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the holes to the paper towel lined baking sheet. 

- Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, drip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Sprinkle with some sprinkles. 

Sunday, April 5, 2015

Easy, Last-Minute, Easter Ideas

Rice Crispy Treat Easter Bunt Cake

This super easy dessert is fun for all.  All you need are: the ingredients to make simple Rice Crispy Treats, some colorful candy melts, 1 1/2 cups Easter M&M's, and edible eggs for decoration.  You will also need a bunt pan.

Grease pan generously with butter.  Prepare Rice Crispy Treats according to package directions.  Add M&M's, and pour into prepared mold. Let the treats cool in pan for at least 1 hour.  Once cooled, remove from pan and place on serving plate.  Melt candy using a double boiler and drizzle over Rice Crispy Treat cake.  Decorate with edible candy eggs of your choice.  Viola!

Pretzel Candy Chicks

These candy chicks were so easy to create.  I used one package of yellow candy melts, 80 small pretzels, peach licorice for the beaks, and black candy pearls for the eyes.  

Cut out triangles for beaks before beginning.  Line 2 cookie sheets with parchment paper or silicone baking mats.  Melt candy using a double boiler. While candy is melting, lay out 40 pretzels per cookie sheet.  Once candy is completely melted, fill up a 12" piping bag (no tip required).  Cut very small tip in the piping bag so your candy flows freely.  Begin piping the candy into the pretzels.  I worked about 15 pretzels at a time.  Once pretzels are filled, add beak and one black candy pearl for the eye.  Let cool before removing them from the baking sheet.  Place in a bowl and serve.


Thursday, April 2, 2015

Easter Fun!

since Easter is right around the corner, I thought I would have a little fun with Desserts.
Here are the recipes below :)

Peanut Butter Easter Eggs


  • 16 ounce package confectioners' sugar
  • 1 cup creamy Peanut Butter
  • 1/4 cup butter
  • 1 tablespoon milk
  • 8 (1 ounce) squares semi- sweet chocolate 
  • 1 tablespoon shortening

- In a mixing bowl, combine confectioners' sugar, peanut butter and milk ( if needed for the moisture) until blended. Shape mixture into egg form, depending on the size you want. Freeze for 1 hour.
- Cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth.
- Take a eggs out of the freezer and dip them into the chocolate, make sure to cover them completely in chocolate, tap off excess chocolate, and place on wax paper. When the eggs are cooled and set, decorate the eggs to your fancy. 

Birds Nest Macaroons


14 ounce bag of sweetened shredded coconut flakes
1 can sweetened condensed milk
1 1/2 teaspoon almond extract
2 teaspoon vanilla extract
Jelly beans or other candy 


- Preheat oven to 350 degrees. 
-In a large mixing bowl, Mix together all the ingredients ( I mix with my hands to make sure the texture is just right). You don't want the dough to be too runny or too hard, just enough to be able to handle.
- Line a cookie sheet with parchment paper. With wet hands place a heaping tablespoon onto the cookie sheet. Push together and then push your finger into the center to form little nests big enough to hold your candy.
- Bake for about 20- 25 m inures or until the edges are golden brown.
- Once cooled place your candy inside the nest. 

Friday, February 13, 2015

Valentine Heart Bouquets

These heart bouquets are filled with red velvet cookie pops.  This recipe is so fun and easy.  To view the recipe, click here.  I decorated empty paint cans, that I purchased from Orchard Supply Hardware, with scrapbooking paper I picked up at Michaels.  I filled the cans with tissue paper, and drilled holes in the tops to allow the stick to slide easily into the can once the the top is adhered to the can base.  I found a couple other accessories at Michaels I used to decorate…and VIOLA!