Crab Cakes
July 20, 2011, 1:49 am
Filed under: House, Kitchen

Welp, here it is.  The first dinner in the new house.  And by special request from my dear little brother, Benji, CRAB CAKES!


Now I had never made these before, nor have I ever made any type of patty before, so this was quite an experiment for me.  What better time than we your house is filled with men with empty tummies??

I had some issues at first, but quickly got a hand of things once the first “cake” was done.  Also, I didn’t make any kind of sauce to top the patties with.  They were fine without, but would have been out to this world with a creamy lemon butter sauce on top.  Note made.

Recipe taken from by Paula Deen’s Kitchen.

  • 20110720_91 pound crabmeat
  • 1/3 cup crushed crackers (Ritz)
  • 3 green onions, finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup peanut oil
  • Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.



Side note:  While at the market for the supplies for dinner, I came across the coolest thing!



I will hug you and squeeze you and call you George.



Mucho Margarita Cupcakes
June 12, 2011, 10:49 am
Filed under: Dessert, Kitchen | Tags: , , , ,

I don’t know about you, but when I think about 21st Birthdays, I think about liquor… and cake.  These little guys are perfect!  Yummy cake and frosting spiked with 100% agave tequila, then rimmed with festive crystal sugar, what more do you need in life?

This recipe is taken from Isa Chandra Moskowits and Terry Hope Romero’s Vegan Cupcakes Take Over the World, they are not my own.  I have made MANY cakes from this book and is well worth the purchase.  Get one for yourself, you won’t regret it!



  • 1/4 cup freshly squeezed lime juice
  • 1 1/2 teaspoons finely grated lime zest
  • 1 cup soy milk or rice milk
  • 1/4 cup canola oil
  • 2 tablespoon tequila (I used double what is called for ^_^’ )
  • 1/2 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat oven to 350F. Line muffin pan with cupcake liners.  In large bowl, beat together lime juice, zest, soy milk, canola oil, tequila, vanilla, and sugar.  Sift in flour, baking soda, baking powder, and salt. Mix until batter is smooth. 

Fill liners three-quarters of the way full and bake for about 20 to 22 minutes until a toothpick comes out clean.  Let cupcakes cool completely before frosting: allowing cakes to set for an hour or two helps the flavor to develop fully.


  • 1/4 cup margarine, softened
  • 1 tablespoon soy milk or rice milk
  • 3 tablespoons lime juice
  • 1 tablespoon tequila (again, I use much more)
  • tiniest drop of green food color
  • 2 cups confectioners’ sugar, sifted
  • 1/8 teaspoon salt

Blend margarine with a fork till soft and fluffy, then stir in soy milk, lime juice, tequila, and food coloring (aim for a light mint color). Sift in 2 cups confectioners’ sugar and blend till creamy and smooth.  If it’s a little too liquidy for your taste, sift in a little more confectioners’ sugar, a tablespoon at a time, till a thick but spreadable consistency is reached. Refrigerate till ready to use.

Spread icing on cupcakes, spreading all the way to the edges, then roll just the outer edges of cupcakes in sugar crystals.  If the is way too messy, just sprinkle sugar crystals on edges of cupcake by hand.

My First Fondant Cake
June 1, 2011, 10:57 am
Filed under: Dessert, Kitchen


I had heard nothing but horror stories of how difficult fondant could be and how awful it tasted from all the adventurous home bakers I have known, so when the idea of a fondant Smiley Face Cake popped into my head, I undoubtedly scared the crap out of myself. 

I started my research for a simple recipe that looked simple and tasted just a good.  I had never tasted the stuff so I wasn’t sure what I was getting myself into, but when I bake something, I want it to taste AWESOME!!  Looks didn’t matter as much if you didn’t want to eat the thing!  It wasn’t long before I found a recipe that I felt comfortable with from Peggy Weaver for Marshmallow Fondant.20110531_18  Marshmallows are good.  I don’t believe I have ever met someone that didn’t like em’.  This has gotta taste good.  So off I went.

After baking the cake, (Tangy Lemonade Cake, recipe later to come) I started the fondant.  It was scary sticky and very messy, but really not that difficult.  I definitely got my work out from all the kneading I did to get it nice and smooth, and once I added the gel color, my hands got stained yellow for the next two days.  But, all in all, I’m happy with how it came out.  The it didn’t taste bad at all, even Bill liked it. (he hates everything)

So if you’re adventurous and want to try something new, attempt some beautiful, satin smooth, and yummy Marshmallow Fondant!  It’s not as bad as you think.  ^_^

Millionaire Pie
May 22, 2011, 8:22 pm
Filed under: Dessert, Kitchen | Tags: , ,


This pie is so quick and easy and delicious, with it’s sweet creamy texture and bites of cool juicy mandarins, you can’t lose .  I have also seen some other recipes that call for pineapple as well, but it is up to you what you would like to use.  I’ll try both next time.


  • 1 can mandarin oranges – drained
  • 1/4 cup lemon juice
  • 1 can sweetened condensed milk
  • 1/2 cup chopped pecans
  • 1 container cool whip
  • graham cracker crust

Mix condensed milk, oranges, and lemon juice.  Carefully fold in the Cool Whip and pecans.  Pour into graham cracker crust. Garnish with extra pecans Chill 4-6 hours before serving.

Crawfish Etoufee’
May 17, 2011, 9:51 am
Filed under: Kitchen | Tags: , ,


In heavy saucepan, melt 1/2 cup butter or margarine over medium heat. While that is heating up, chop 2 stalks of celery, 1 white onion, and 1 green bell pepper.  Add celery, bell pepper, and onion to butter. Sauté’ for about 10 minutes, or until the vegetables are tender.  Stir in condensed soups and canned tomatoes.

Reduce heat, cover, and simmer for about 30 minutes and stir periodically. The mixture will look very think and curdled at first, but it will become smooth with cooking. DO NOT ADD WATER!  While the soup mix is cooking, get your crawfish ready. I used the frozen kind since its already cleaned and cooked and available at any time of the year.  Let them thaw out and rinse them off before you add them to the mix.

Add the crawfish, and cook for about 5 minutes more. (If you find that this is not spicy enough for you, now is the time to add a little Cayenne or Dry Red Pepper, but it is optional)  Serve over rice and enjoy.


Fresh Apple Cake
May 14, 2011, 11:00 pm
Filed under: Dessert, Kitchen | Tags: , ,

Made this cake for the Pot Luck Dinner at work the other day, and it was a huge hit.  Not too sweet, not too dull, just the right amount of everything to hit that itch for something nummy.  The recipe made a pretty large cake, which was just the right amount for about 15 women to eat off of, but it might be a little much for a small group.


  • 2 cups sugar
  • 1 1/4 cups cooking oil (canola oil)
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups Granny Smith apples, diced
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 3 cups flour
  • 1 cup pecans, chopped

Mix together sugar, oil, eggs, and vanilla.  Add the apples.  Mix together soda, salt, cinnamon, flour and nuts; then add to apple mixture.  This is a very stiff batter.  Spread in a 13×9 inch pan or Bundt pan.  (I put mine in two 10 inch rounds)  Bake at 375 degrees for 35 to 45 minutes; a little longer for Bundt pan.  Let cool completely and top with whipped cream and sprinkle with cinnamon sugar.

Jello Failure
May 14, 2011, 12:33 am
Filed under: Dessert, Fail, Kitchen | Tags: , , ,

Today was my dear friend’s birthday, and me being myself, I simply cannot pass up the opportunity to make a fun, delicious desert for the occasion.  Last few times it has been a neat cake or an off the wall flavored batch of cupcakes, but this time I decided to try my hand at something new.  JELLO.

DSC01353So we began the adventure with the search for a Jello mold, one of the one that my Grandma used to hang on the wall in the kitchen as decoration, one that was an odd shape such as a pecan or lobster and copper in color.  Come to find out, these little babies are not all that easy to find.  They don’t really make them anymore, and I didn’t have time to order one online. So we hopped from store to store until I hit the jackpot!  We found an small antique store that had at least twenty different molds in all shapes and sizes.  Of course I got the biggest Jello mold they had!  Nothing less than the best for my girl.



I was off!  I bought six boxes of Jello, mixed them up, layered them into a rainbow pattern, let it sit overnight and had it ready to take to work the next morning.  Little did I know that while it was sitting in the fridge at work, two of the layers didn’t bind well enough, separated and completely slid apart!!!  It was a DISASTER!

My poor Claire, so upset.  We were looking forward to have a giant Jello Birthday “Cake”.  We instead stuck a bunch of candles into the pile of sloppy goop that was left over and sang to her sweet wishes.  -_-‘

This is not over just yet.  I will conquer you Jello.

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