Liquids and Soft Foods: EASY Spread

I love spreadable goat cheese on anything. Okay not everything but pretty much. I personally love it on homemade pizzas.
Okay so today I will be sharing with you my sweet goat cheese dip recipe. It is so good!
The ingredients that you will need for this sweet goat cheese dip are:
  • 1/8 cup agave nectar
  • 1/2 cup creme goat cheese
  • 1 1/2 tsp pumpkin spice

To start add in the goat cheese into a small airtight bowl. Then stir and beat in the agave nectar for about 20 seconds or until fully mixed. The mixture should look like its smooth. Next add in the pumpkin spice and beat for another 10 seconds. I love pumpkin spice. Once you are done then try it with apples or a piece of bread. I personally like it with apples. Comment below telling me what you like with this recipe. Have an ausious day!

Look for new posts soon!


Liquids and Soft Foods: Awesome Dip!

So this is 4th day after surgery and I am able to get pancakes and eggs down my throat already!

So I have a recipe to share with you today! I love bean dip. But most of all I love black bean dip. This dip has TONS of protein. So to get started you need the list of ingredients that you will need for this recipe which will be:

  • one can of black beans (drained please)
  • 1/2 cup of chicken broth (vegetable broth will do)
  • 1 tbsp of garlic
  • 2 tsp of salt
  • 1 tbsp of chopped onions (dehydrated is what I used)
Start adding the ingredients one at a time, one after the other. Blend for 2-3 minutes. You need to decide whether you want it CHUCKY or SMOOTH before you blend it. I personally like it smooth. But that’s just my opinion. Once it is done blending scrape it out in to a airtight container. It lasts for about 1-2 weeks. This dip is awesome with tortilla chips or veggies. ENJOY!

Peanutty Chocolate Chip Crinkles

Peanutty Chocolate Chip Crinkles

Makes: 1 1/2 dozen


  • 1/2 Cup butter
  • 1/2 Cup white sugar
  • 1/3 Cup packed brown sugar
  • 1/4 Cup peanut butter
  • 3/4 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 Cup rolled oats
  • 1 Cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Caesar Salad

Learn how to make a wonderful

6 cloves garlic, peeled
3/4 cup mayonnaise
1 head romaine lettuce, torn into bite-size pieces
5 anchovy fillets, minced
4 cups day-old bread, cubed
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
salt and pepper to taste
1/4 cup olive oil

1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Photo Credit

Sweet Pie

Sweet Pie

Here is what you need to make the crust:

18 sugar cones crushed

½ teaspoon coarse salt

2 tablespoons granulated sugar

6 tablespoons of butter melted and cooled

  1. In a food processor, combine cones, salt and sugar; process until fine crumbs form.

With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with removable bottom. Bake at 375* until crust is golden brown or 25 minutes.

Let cool completely in a pan on a wire rack.

2. Filling and crust: 1/3 cups of peeled raw hazelnuts, ¼ cups granulated sugar, ¼ teaspoon coarse salt, 1 3/4 cups heavy cream, 5 oz bittersweet chocolate, (coarsely chopped) 2 Tsp confectioners’ sugar

3.  Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and ¼ cup of water. Bring to boil; cook 1 minute. Strain hazelnuts and spread in a single layer on parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.

4.  To make the filling: In a medium saucepan, bring ¾ cup whipped cream to simmer; remove from heat and add chocolate. Let stand 5 minutes and whisk to combine, then let cool in room temperature. In a large bowl,  add 1 cup of  confections’ sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled completely set.

Serve on top with the hazelnuts!

7th week of Cake Decorating

Week Seventh of my Cake Decorating I made a Barbie Cake which if you want to make this cake you need a Star Tip. When making the cake if you want to use a barbie doll make sure you make round pan cake and a glass measuring cup… if you don’t you will need to cut off the barbie legs which I do not think you want to.


7th week of Cake Decorating

Week Seventh of my Cake Decorating I made a Barbie Cake which if you want to make this cake you need a Star Tip. When making the cake if you want to use a barbie doll make sure you make round pan cake and a glass measuring cup… if you don’t you will need to cut off the barbie legs which I do not think you want to.


6th week of Cake Decorating


Today in Cake decorating class we learned how to make a full basket.

It had a vine going all the way around on the cake which I thought was pretty cool.

5th week of Cake Decorating Class!!


I’m like half way through Cake Decorating Class! :(

Today I learned how to use Royal Icing. Let me just tell you making roses with Royal icing sucks when you do them on a wooden pencil.

I’ve also learned how to make icing stand up.

Isn’t that like sweet!!

Week 2 of Cake Decorating Class

I just finished my 2nd week of Cake Decorating Class.  In the class I learned how to make roses and leaves which was hard at first.  After awhile making the roses and leaves became rather easy.

Here is a picture of what I have done today in this class:

Aren’t they great!

It took just a few minutes to master the rose and I had a great time!

Thanks for reading!  I would love to hear your comments below!