Did you catch me on the Rachael Ray show this morning?  I had a blast whipping up two tasty desserts with Rachael in her kitchen.  If you missed the segment you can check out the Fluffer-Nutter Truffles segment here and the Chocolate Peanut Butter Tart segment here.    If you would like to try the recipes, they are posted below!




Fluffer-Nutter Truffles


1 container peanut butter sandwich cookies (such as Nutter Butter)
1 container Marshmallow Crème
1/2 cup mini marshmallows
1 cup creamy peanut butter
1/2 teaspoon salt
1 cup crushed peanuts


In a food processor, pulse cookies until they form a coarse meal. Add in the marshmallow crème, marshmallows, peanut butter and salt. Let the food processor run until well-combined.


With a small scoop or melon baller, scoop the mixture into balls. Roll the small into your hands to smooth them a bit. Roll the balls on the crushed peanuts to coat them.
Place into an airtight container.



Chocolate Peanut Butter Tart


3/4 pack 12-ounce peanut butter sandwich cookies (such as Nutter Butter)
1/2 stick of butter, cubed
A pinch of salt
1 10-ounce bag milk chocolate chips
1 cup creamy peanut butter
3/4 cup heavy cream
Coarse salt (for garnish)
Crushed Peanuts (for garnish)



Preheat oven to 375°F.
In a food processor, pulse peanut butter cookies until they form a fine meal. Add a pinch of salt and butter. Pulse until it resembles wet sand.
Dump the peanut butter cookie crust into a tart pan and press. Make sure to press to the edges and up the sides of the pan. Place the crust into the oven and bake for 15 minutes, or until slightly golden brown. Remove from oven and allow to cool.
Over a double boiler, melt chocolate and peanut butter, stirring occasionally. Once completely melted and smooth, remove the top of the double boiler off the heat. Slowly whisk in the cream. Once smooth, pour the ganache into the tart crust. Sprinkle with coarse salt, crushed peanuts and decorate with leftover cookies.
Let sit and room temp until set or pop in the fridge for an hour.

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Finally…Spring is here!!! I sat down last night to plan out our Easter dinner menu– to say that I’m looking forward to it would be an understatement! I’m a fan of filling my holiday tables with a few traditional family recipes and a few new dishes as well. The two recipes I’m most looking forward to making are my Pickled Asparagus and my Deviled Eggs with Candied Bacon. I was smacking my lips while writing out my grocery shopping list! Both recipes are perfect for this time of year and would be a lovely addition to any Easter table. I’m planning to pick up a honey glazed ham from our neighborhood butcher so that I can really focus on making extra tasty sides. I’m also looking forward to the leftover ham sandwiches  and egg salad sandwiches we’ll have next week.


What are you planning on making? Do you look forward to the sides just as much as the main dish?

Pickled Asparagus recipe here.



Deviled Eggs with candied bacon recipe here.



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Every year my husband Robby requests the very same birthday cake. It’s the recipe that his mom made for him year after year and if I do say so myself…it’s pretty darn good. In fact, it’s a family favorite! My favorite element is the chocolate whipped cream that it’s topped with. My mother-in-law actually received this recipe years ago while she and her husband were in college! While it’s not a “from scratch” recipe, which is usually my approach, this recipe is easy and accessible and can be thrown together so quickly. The result is light and spongy cake with pudding layers throughout and a dreamy whipped cream layer on top to seal the deal. We always chill it in the refrigerator for a couple of hours before serving it and my go to for decorating is fresh raspberries and chocolate shavings.


Do you have any family recipes that you make for the same occasion each year? I find myself looking forward to certain events and holidays that have certain recipes attached to them. Happy belated birthday to my husband Robby! Grab the recipe below.


Yield: 10 servings


1 chocolate box cake mix (my favorite is Duncan Hines)
6 oz. box instant chocolate pudding
2 ¼ cups cold milk
Whipped Cream Topping:
1 pint heavy whipping cream
1 teaspoon vanilla
1/3 cup sugar
3 tablespoons of prepared chocolate pudding filling from above




Bake cake according to box directions in (2) 9 inch cake pans.


While cake bakes, make filling. In a large mixing bowl combine instant chocolate pudding and cold milk. It will be less milk than instructed, but you want the pudding extra thick. Reserve 3 tablespoons for topping.


Using a mixer, whip heavy cream in another large bowl until soft peaks form. Mix in vanilla, sugar, and 3 tablespoons of prepared chocolate pudding until combined. Chill until ready to decorate.


After the cakes have cooled, cut each cake horizontally, for four layers. Spread the pudding between the 3 layers, but not on the top of the cake.


Frost the top and sides of the cake with the whipped cream topping and refrigerate for 2 to 4 hours before serving.


Top with Raspberries and slivered almonds or chocolate shavings.

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I know everyone is singing the same sad song, but I’ve had it with this winter business! I can never remember longing for spring so much in my life. So instead of thinking about the wool socks and boots I put on this morning, I’m going to think about these ice cream sundaes instead. These sundaes are quick and simple and oh so tasty. Basically, if you have bananas on hand, you can have banana soft serve in no time at all.


Come on spring! We’re all rooting for you to get here sooner rather than later!

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Urban Farming

Mar 05, 2014


Well I sure didn’t and was blown away when I went on a hunt for different urban farms in New York City. The biggest surprise was finding the Riverpark farm in midtown Manhattan. It comes out of nowhere and the entire farm is built out of milk crates. They are stacked two deep and everything from tomatoes to peppers to cinnamon basil is grown there. The coolest thing is that the produce that is grown on the farm is then used in Tom Colicchio’s restaurant on the property. Having a meal where the produce has been grown on the same property as the restaurant is unheard of in Manhattan.


Today’s episode features this amazing urban farm and I go foraging for incredible ingredients to take back to the kitchen and make a few delicious dishes. The recipe I recently made on the Today Show is featured on this episode along with a delicious green goddess dressing and a fiery red pepper jelly. Don’t miss it!


The recipes in this episode are listed below.



Green Goddess Dressing

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Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots



Sauteed Mustard Greens with Pancetta
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Red Pepper Jelly
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