BLTA Salad

Oh, hello there. It’s been a while.

Actually it’s been over a year. I’ve had a lot going on, and far too many exciting things to list in a blog post without boring you. Let’s just say that I finally started having adventures with people important to my life and that meant leaving the blog behind for a while.

Jorge is pretty convinced that I should give the blog a makeover and combine my two loves, food and movies, together in a blog. So, I may see what I can do with that, provide you guys with recipes for foods that are inspired by my favorite movies. Does that sound good to anyone?

For now, here’s a simple salad that I am in love with. It’s simple to make and tastes delicious. It also makes you feel good about what is going in your body. So it’s a win, win for everyone.


BLTA Salad

Serves 2 -4

  • 8 slices bacon
  • 1 pint cherry tomatoes
  • 1 ripe avocado
  • 1 package bagged romaine lettuce
  • Dressing of choice, olive oil or vinaigrette based

What you do:

1. Pre-heat the oven according to the directions on the bacon package you chose.

(Right now i’m obsessed with Hormel’s Cherrywood Bacon. Check it out. That’s not a plug. I just like bacon.)

2. While your bacon is cooking in the oven, half all of the cherry tomatoes. Cut the avocado into cubes. Place the tomatoes, avocado, and lettuce in a bowl.

3. Let the bacon cool before cutting it into inch long pieces. Add to the bowl of veggies. Toss the salad ingredients until everything is distributed evenly.

4. Here comes the difficult part. If you aren’t eating the salad right away, don’t add dressing. If you leave it too long, it’ll make everything soggy. Add 1 to 2 tablespoons of dressing per serving. I like to do it once I’ve distributed salad so that it’s totally coated.

Sorry this was so simple for my overdue return, but I’ve been eating this a lot lately so I wanted to share it with you.

A very special thank you to all my new followers who urged me to put out something new!

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Boozy Coconut Fudge


It’s Leftovers Club Day! I wanted to do something different than my usual cookie recipe this month, so I decided to try my hand at fudge for the first time. I also knew I wanted to include some sort of alcohol, as it is almost St. Patrick’s Day and (sometimes) I like to actually live up to my Irish nature. So when I was paired with Mary Kay from Homemade Cravings, I developed a fudge recipe for her using one of the only spirits I actually drink — Malibu Rum. Malibu is rum that also uses coconut liquor. I am basically a fan of everything chocolate and coconut. I really hope she likes it because heaven knows I’m going to be obsessed with this California Pizza Kitchen Butter Cake that she’s sending me. My mouth is watering just thinking about it.


Recipe: Boozy Coconut Fudge

What You Need:

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Chunky Jalapeno Corn Chowder


Today is my birthday! While semi-patiently awaiting dinner and dessert this evening with my favorite person, I decided to share this chowder I made this weekend with you guys. After all, the amazing people that read this blog (and those who write their own!) have inspired me so much within the last year. I have befriended some amazing women and men thanks to Dining With Dani. I am spending today reflecting on how much I have to be thankful for at the start of this year, and that includes every single one of you.


One of my roommates favorite things about living with her is that I cook and bake almost every day. Some of it is for the blog, but some of it is just for fun. So when she asked me to make her corn chowder, I happily obliged. Actually, I crinkled up my nose at first. Mashed corn? Gross. But then I remembered that I’ve had corn chowder before — at Whiskey Cake back in December. Remember how much I raved about it? After thinking about that amazing afternoon, I was thrilled to try to recreate it for Ashley. The best part though was when I got a text telling me how amazing it was and that she planned to eat the whole crockpot in one sitting. That’s my girl.


Recipe: Chunky Jalapeno Corn Chowder

What You Need:

  • 1 bag frozen corn kernels
  • 4 small potatoes, peeled and chopped
  • 1 fresh jalapeno, diced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 medium onion, chopped
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 stalk celery, diced
  • 6 slices bacon, cooked and crumbled


    What To Do:

    1. Combine all ingredients except for the heavy cream in a crock pot and cook on HIGH for 8 hours.

    2. Stir in the heavy cream and use a potato masher to lightly mash the remaining chunks of potato.


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Simple Cinnamon Cookies


It’s my birthday week! I mean, I guess yesterday technically started my birthday week, but my internet was down so I could not share this post with you. I wanted to take this week to share things I love with you. This post focuses on two things I love: clearance aisles and cinnamon.

I am obsessed with the clearance aisle at Target. Well, I’m pretty much obsessed with Target in general, but mostly because that is where I do my extreme couponing. Even if I do not have a coupon for something, I love all the weird finds with those little red stickers on them. This weekend I found that little heart shaped plate in the top picture for under a dollar. Valentine’s may be over, but my affection for everything adorable clearly isn’t.


My two true loves when it coms to baking are vanilla extract and cinnamon. I have had multiple people write me about recipes claiming there was an error with the vanilla extract in it. Nope. I just really like vanilla extract. It tastes awesome and smells like what I want heaven to smell like. Then there is cinnamon. Oh. Man. That is why when girls at work offered me this recipe,  I jumped at the chance to make it. These cookies are so simple, yet so tasty. They are soft, doughy, and rolled in cinnamon sugar bliss. Try them for yourself.

Recipe: Simple Cinnamon Cookies

Makes 2 dozen

What You Need:

  • 1 cup butter
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon sugar


    What To Do:

    1. Heat the oven to 350 F.

    2. Cream together the butter and sugar. Add the egg and vanilla extract until smooth.

    3. Stir in all dry ingredients.

    4. Roll into balls a little larger than golf balls. Roll each ball of dough in cinnamon sugar.

    5. Bake for 10 minutes.

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Maple Pecan Sugar Cookies


Happy Gal-entine’s Day! Treat yo self to these new cookies! Alright, enough with the Parks and Recreation puns. These new cookies are my newest creation for The Leftovers Club. This month I was paired with our fearless leader Elizabeth from Food Ramblings. She made me these delicious Conversation Heart Brownies with Sea Salt. They were phenomenal. So phenomenal, in fact, that people visiting my new apartment ate almost all of them. I think I bribed visitors to show up with brownies? Sorry, not sorry.



Because I am literally always on the go (hence the limited posts), I used a shortcut to make these cookies. I used refrigerated cookie dough as the base. They still tasted delicious and still had homemade touches. It is fun to find shortcuts that you can still put your own personal spin on. Then I cut the dough into hearts. I mean, it is Valentine’s tomorrow after all.

Recipe: Maple Pecan Sugar Cookies

Makes 2 1/2 dozen

What You Need:

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Cherry Cordial Sweetheart Cake


It’s February! While I am usually pretty indifferent to my birthday month, I now have this guy to change my views on all things romance-oriented. Not only has he planned out a wonderful Valentines evening (I don’t know where we’re going to dinner, but I hear it might include cannoli), but he also is celebrating his birthday this month. I apologize in advance for all the cutesy things posted on the blog this month, but when you are this happy it is hard to control it.
IMG_6392Besides my newfangled admiration, my inspiration for this cake came from a picture I saw in this month’s All You Magazine. Their cake was circular, tiered, and flavor neutral, but contained a Valentines staple — conversation heart candies. I knew right away that I had to make my own version of this adorable cake.

Recipe: Cherry Cordial Sweetheart Cake

What You Need:

  • 1 heart-shaped cake pan
  • 1 bag Conversation Heart Candies
  • 1 box Betty Crocker Chocolate Fudge cake mix
  • 1 tub Betty Crocker Cherry Frosting
  • 3 eggs for cake mix
  • 1 & 1/4 cup water for cake mix
  • 1/2 cup vegetable oil for cake mix





What To Do:

1. Generously spray the bottom of the heart cake pan. Bake the cake according to the directions. I added in the eggs, oil, and water you need just so you could make sure you have them on hand.

2. Let the cake cool completely before you attempt to take it out of the pan. Cover the entire cake with a thick layer of cherry icing, making sure it is even. Place the cake in the fridge until the icing is firm.

3. Take the cake out of the fridge and place it on a board or plate that can easily be turned while decorating. Gently press the conversation hearts into rows on the sides of the cake until they completely cover them. (I made a little pattern out of the different colors.)

4. Use a butter knife to draw an outline of a heart on the top of your cake. Press a pattern of candies onto the line to hide it.

5. Keep in a airtight container until serving.


Happy February! I hope yours is as sweet as this cake!

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Spicy Pepperoni and Pineapple Pinwheels


I am very excited about this post because it’s my first ever link-up party post! The fabulous group of bloggers are all doing tailgating recipes, so definitely make sure you check them all out for inspiration for all your football watching. I decided to make pinwheels inspired by pizza I had last week — pepperoni, pineapple, and jalapeno. It sounds weird, I know, but it tastes amazing. They are an easy way to get a filling fix during the big game.


Recipe: Spicy Pepperoni and Pineapple Pinwheels

Makes 20 pinwheels

What You Need:

  • 2 seamless rolled dough sheets
  • 1/4 cup pepperoni slices
  • 1/4 cup diced pineapple
  • 2 tablespoons diced jalapenos
  • 1/2 cup mozzerella cheese
  • 1/2 cup pizza sauceWhat To Do:1. Pre-heat the oven to 350 F.2. Carefully unroll the dough. Using a pastry brush, lightly spread half the sauce onto the top. Sprinkle half the cheese evenly over the sauce.

    3. Top with half of the pepperoni, pineapple, and jalapeno. Starting at one of the long ends, roll the dough back up.

    4. Repeat this process with the remaining ingredients. Refrigerate both logs for at least an hour.

    4. Cut each log into 1/2 inch thick slices. Place onto a baking sheet.

    5. Bake for 15 minutes, or until the dough begins to brown.

    Click the aodrable blue frog below to see the other tailgating recipes!:

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