Homemade Dulce Swirl Marshmallows


This is my first time making marshmallows from scratch, so I’ve decided to use a recipe from Ina Garten. She gives a great recipe for light fluffy vanilla marshmallows, but I have also added dulce du leche and swirled it throughout before allowing the marshmallow to set.

Marshmallow recipe found at

I have used a premade dulce du leche sauce (thanks ma for the lovely gift) and using a knife swirled it through out before allowing the marshmallow to set overnight.


Peanut butter cookie recipe

Soft cookies with lots of peanut flavor, toffee bits baked throughout. So good!!



  • 1/2 cup butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup peanut butter, chunky or smooth
  • 1 tsp baking soda
  • 1 1/4 cup flour
  • 1/2 cup toffee bits



  • Preheat oven to 350 degrees
  • Cream butter and sugar, about 2 minutes
  • Add egg and vanilla to butter mixture, until combined
  • Add peanut butter and combine
  • In separate bowl combine and mix flour and baking soda
  • Add flour mixture to wet ingredients
  • Mix until well combined
  • Stir in toffee bits
  • Make 1 tbsp size balls of dough
  • Bake for 12 – 15 minutes, should be lightly golden and still soft
  • Let cool for 10 minutes

My Black Forest Cake Recipe

This black forest cake recipe is slightly different from the rest. I went to 10 liquor stores, 10!!!! Everyone must have had the same thought to make black forest cake this week, because there was no Kirsh to be found. Instead I have used Amaretto to make the syrup, and luckily it tasted delicious!!!




  • 2 cups pastry flour
  • 2 eggs
  • 1 1/2 cup sugar
  • 1 cup cocoa powder
  • 1/2 cup boiling water
  • 1 tbsp instant coffee powder
  • 1 cup milk
  • 1/2 cup canola oil
  • 1/4 cup butter, room temp
  • 1/2 cup sour cream
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Whipping cream

  • 2 cups heavy cream
  • 3/4 cup powdered sugar


  • 1 can cherries (not cherry pie filling)
  • 1 oz Amaretto
  • 2 tbsp cold water
  • 1 tbsp corn starch


  • 3 ounces Amaretto2
  • 1/4 cup of juice from canned cherries
  • 2 tbsp sugar
  • 1/4 cup water


  • Preheat oven to 350 degrees
  • In a stand mixer cream butter and sugar until fluffy
  • Add eggs and vanilla, incorporate into butter and sugar
  • Mix instant coffee into the boiling water, let water cool slightly
  • Slowly add  coffee to the butter and egg mixture in stand mixer
  • In a separate bowl whisk sour cream, oil and milk together
  • In another bowl mix flour, baking soda, baking powder, salt and cocoa powder together
  • Add 1/3 of flour to stand mixer
  • Then add 1/3 of milk mixture to stand mixer
  • Follow this pattern until all ingredients and incorporated
  • Do no over mix
  • Butter and flour two 9 inch round cake pans and line with parchment
  • Bake for 25- 28 minutes


  • Bring Amaretto, sugar, cherry juice, and water to a boil

Whipping cream

  • Add chilled whipping cream and powdered sugar to a clean mixing bowl
  • Whip until stiff peaks have formed
  • Put in refrigerator until you are ready to assemble the cake

Cherry filling

  • Mix corn starch into cold water until dissolved
  • Add cherries, Amaretto and cornstarch mixture in a pot and bring to a boil
  • Cook filling until thick

Assembling the cake!

  • Once cakes a cooled, removed from pans and flatten the tops with a knife to make sure the cake will be flat and even.
  • Brush syrup over top both cakes
  • Lay one of the cakes on the bottom of your cake platter or dish
  • Next top with cherry filling
  • Then use 1/4 of the whipped cream and put that on top of the cherry filling
  • Next, be gentle and top filling with second cake
  • Last step is to frost the cake
    • Whipping cream must be chilled
  • Evenly distribute the cream over the top and sides of the cake
  • I added chocolate shavings and fresh berries to the top to finish but the cake will be delicious without if you don’t have fresh fruit on hand.


Espresso White Chocolate Chip Cookie Recipe

Gooey and oh so satisfying…



  • 10 oz of semisweet chocolate
  • 1/4 cup butter
  • 3 tbsp instant coffee
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 tsp baking soda
  • 3/4 cup flour
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips



  • Over a double boiler, melt butter, chocolate and instant coffee.
  • In a large mixing bowl, beat eggs, vanilla and sugar on medium speed until combined.
  • Slowly add chocolate mixture to eggs and sugar. Add a couple tbsp at a time on a slow mixing speed until well combined.
  • In a small bowl combine flour and baking powder.
  • Add flour to wet ingredients.
  • When flour is completely incorporated gently fold in chocolate chips.
  • Put batter in the freezer for 30 minutes to an hour.
  • Preheat oven to 350 degrees.
  • Make tbsp sized balls of the chilled batter.
  • Dust powdered sugar over the tops.
  • Bake for 15 minutes to 18 minutes depending on size of cookies.
  • Let chill for 10 minutes.

Cinnamon Buns

I have been making different versions of these sweet and spicy fluffy sticky buns for a couple months now, and my last batch has been a great success. So, here is my brand new cinnamon bun recipe.




  • 3 1/2 cups flour
  • 1 pkg fast acting yeast
  • 1/3 cup granulated sugar
  • 1/2 cup warm water
  • 1 tbsp granulated sugar
  • 1/2 cup almond milk (room temp)
  • 1 egg (room temp)
  • 2 tbsp canola oil
  • 1/4 tsp salt


  • 1/4 cup melted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon


  • 1/2 cup room temp butter
  • 1 1/4 cup confectioners sugar
  • 1/2 tsp lemon juice
  • 1 tsp vanilla extract



  • Add water and yeast into a mixing bowl, let stand for 10 minutes or until yeast is activated.
  • Add almond milk, egg, and oil in another bowl, whisk to combine.
  • When yeast looks activated ( bubbly, frothy texture) add the other liquids to mixing bowl. Combine on slow for 10-20 seconds until incorporated.
  • Using dough hook, add flour 1 cup at a time, until dough pulls away from side of mixing bowl, and its not sticky to touch.
  • Remove dough and knead dough on a floured surface for about 5-6 minutes
  • Transfer dough to rise in a greased bowl for 2 hours, cover with damp towel.
  • Once risen, roll dough on a floured surface, 1/4 thick.
  • Spread melted butter to cover, then sprinkle a thick layer of sugar and cinnamon on top of the melted butter.
  • Roll cinnamon sugar covered dough gently into a log.
  • Cut log into 12 -16 slices.
  • Place sliced rolls into a greased pan, and let rise for another 2 hours.
  • Preheat oven to 350 degrees and cook for approximately 15 minutes.
  • While the buns cook, mix butter, confectioners sugar, vanilla and lemon juice until incorporated. If it’s too thick for your liking you can add a splash of water.
  • Spread icing over warm buns and they are ready to serve.