Chocolate Toffee Chip Cupcakes with Espresso Buttercream

Curry Fried Rice

French Apple Crescent Bread Pudding

A few weeks ago, Aunty Lori issued me a challenge.  She said that she had a bag full of mini amaretto filled bottles to get rid of.  My mission was to find as many recipes as I could that had amaretto in them.  

This was one of the first that I found in one of my Mom's old Pillsbury cookbooks. The book calls it a "casserole," but we soon discovered that it was more of a bread pudding.  The apples weren't mushy, but baked perfectly, like the texture of those found in a pie. The cinnamon and sugar matched well with the almonds and amaretto. As the sauce baked, it turned into a creamy custard. Which was a sweet and tasty surprise. The big fear was that the sauce would be absorbed by the pastry, making it squishy and just plan gross.  But, it didn't. The pastry was flavorful and flaky. 

Tummy Talk: 10 tummies! The dessert was an instant hit with everyone! My boyfriend had 4 or 5 servings and between my parents the leftovers didn't survive the night.  The recipe was easy, fun, and very flexible.  

Instead of just making one recipe, we tripled it! If you're gonna make it for a party or if you have a sweet tooth, I'd suggest to double or triple the amount of ingredients.  This dessert is perfect for any occasion and will please anyone who loves the classic combo of apple and cinnamon.  If you don't like amaretto, you will after you try this.

Bruchetta Chicken Pasta Toss

Ingredients: (the amount of each ingredient used is up to you.)
Tomatoes (diced)
Fresh basil leaves (chopped)
Olive Oil
Balsamic vinegar
Garlic (smashed)
Parmesan cheese
Salt/Pepper
Pasta (I used fresh egg alfredo noodles)
Chicken breast (sub for different meat or be optional)


1. Cook and drain pasta.

2. In a pan, heat up some olive oil and add some garlic, saute.

3. Cut the chicken breast into strips and add them to the pan.

4. As the chicken is cooking, add some basil.

5. Cook chicken until it starts turning golden brown, then remove from pan and set aside.

6. In a medium size pot, combine tomatoes, basil, garlic, olive oil, and balsamic vinegar. Stir well.

7. Cook on stove top until the basil is wilted and oil is hot.

8. Toss with the pasta and chicken.

9. Add parmesan cheese, salt, pepper, & ENJOY!

*Sauce Recipe by: Aunty Lori*

Creamy, Sweet Strawberry Goodness!

I had this yesterday at lunch and have been thinking about it ever since! 

It's called a Paris-Brest.  It's like a cake made out of cream puff pastry, filled with creamy custard & fresh strawberries, topped with sweet whip cream, powered sugar, and more strawberries! So yummy that I would go back to Prince Court and skip the buffet just to eat it! 

I MUST LEARN HOW TO MAKE THIS!!

Cheesy Orzo with Soppressata

Ingredients:
2 Tbsps. olive oil
1/2 of a small onion (chopped)
1/2 cup Chinese parsley (chopped/optional)
3 cloves garlic (chopped)
2 (14.oz) cans of chicken broth
2 cups orzo
1/2 cup grated Parmigiana cheese
2 cups Soppressata
salt/pepper (to taste)


1. Preheat a medium pot that has a tight cover, over medium heat.

2.  Add oil, onion, garlic, and parsley. Saute for 2 or 3 minutes.

3.  Add broth to the pot and bring to a boil.

4.  Stir in orzo and return broth to a boil.

5.  Cover the pot and reduce heat to simmer for 5 minutes.  Stir occasionally or until liquid is absorbed and pasta is tender.

6.  Remove lid, add in the soppressata and cheese. Stir.

7. Season with salt and pepper & ENJOY!