Black Bean Soup

Topic: Recipes

Dude, here in Tennessee it is cold, dreary and no one has their tax return yet. So, now is a good time to stay in and make some yummy black bean soup! It will warm you up, keep you healthy and it’s cheap and easy to make. Also, it can easily be made vegan by omitting the sour cream.


  • 1 large onion, diced
  • 4- 6 cloves of garlic, rough chop
  • 1 tablespoon fresh thyme, chopped (or 1/2 teaspoon dry. Remember dry herbs are concentrated.)
  • 3 regular sized cans of black beans (45 oz total) – Save ½ C liquid
  • 4 cups vegetable stock
  • 1 28oz can diced tomatoes in juice
  • 1 Tablespoon Cumin
  • 2 teaspoons hot sauce (I like Texas Pete)
  • Sour cream


  1. In large sauce pan, sauté onion in olive oil over medium heat for 10 minutes. Add garlic and thyme, lower heat and sauté 5 minutes more.
  2. Add Beans, liquid, stock, tomatoes w/ juice, Cumin and hot sauce.
  3. Bring to boil and lower to simmer 30 minutes. Turn off heat and let cool a bit.
  4. Use immersion blender** to puree about half of batch, or to your preference.
  5. Serve with Sour Cream

You can have this ready in 30 minutes and it is so flipping good! I like serving it with tortilla chips.

(And this post, the first post in 1 year 1 month and 16 days is in honor of MarQuis, who got me excited to talk about food again today. Thank you love. xo


**This is the immersion blender I use. I’m not associated with Amazon but in case you don’t know what it is here you go. They’re great for all sorts of things, so although I’m not normally a fan of special gadgets, this one I approve of.


Easy and Quick Cheesy Bread

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I made this last night to go with my orgasmic vegetable soup. Yes, I just used orgasmic and vegetable soup in the same sentence. It’s really effing good, so back off! Anyway, this bread was the perfect compliment to the soup. Salty, cheesy and crunchy. Yum!


  • 1 3/4 cups all-purpose flour
  •  1 Tablespoon white sugar
  •  2 1/2 teaspoons baking powder
  •  3/4 teaspoon salt
  •  1 1/2 cup shredded Cheddar cheese, or a mix of Cheddar and Parmesan
  •  1 egg
  •  1 cup milk
  •  1/3 cup vegetable oil
  1. Preheat oven to 400, grease pan with butter or cooking spray
  2. In a medium bowl mix all dry ingredients (flour, sugar, baking powder, salt and cheese)
  3. In large bowl mix together egg, milk and oil. Add dry ingredients and mix just until all batter is wet.
  4. Pour into a greased loaf pan and bake for 35-45 minutes, depending on your oven.

I was so hungry that I immediately tore into the bread and turned it into a crumbly (although delicious) mess. I’d recommend taking it out of the pan and letting it cool for about 15 minutes if you care about presentation. It’s amazing the next day if you crisp it under the broiler with some butter. Enjoy!

Super Comfort Veggie Soup

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I made this soup last night and could not believe how good it was. Not, “considering this is filled with vegetables I can’t believe I didn’t want to throw up.” I mean, it’s good. If you’re new to cooking feel free to follow the recipe to the letter. For anyone with more cooking experience as you can see this is a great base for a soup. You can throw anything in here!


(Don’t be intimidated by the long list of ingredients. You probably have most of this stuff in your house right now. I swear.)

  • 2+ Tablespoons olive oil
  • 1 onion, small diced
  • 4 celery stalks, small diced
  • 3 cloves garlic, diced
  • 4 carrots, thinly sliced
  • 1 zucchini, quarters and cut into bite size pieces
  • 1 head broccoli, bite size pieces
  • 2 potatoes, peeled and cut into 1/2 inch pieces
    (Any size works for these veggies, this is just what I did.)
  • 1/2 head of cabbage, thinly sliced.
  • 4 cups veg stock (Can use all water if you don’t have stock, this just makes it richer)
  • 8 cups water
  • 2 teaspoons dried basil (If you’re lucky enough to have fresh herbs on hand double the amount.)
  • 2 small bay leaves (make sure to remove before serving)
  • 1 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper to taste
  1. In a large pot heat the oil over medium heat while you chop up your onions. Add onions and sauté while you cut your celery.
  2. Add celery, then chop garlic and carrots and add them, stir every few minutes. Keep an eye on everything to make sure it’s softening but not turning brown.
  3. Sauté for 10 to 15 minutes then throw in everything else. Turn to high until it starts to boil then lower to a simmer and simmer for about 45 minutes.
  4. Everything should be nice and mushy by this point, so now if you have one you can pull out your immersion blender and blend about half of the soup. All this does is give it a creamy texture but isn’t necessary.
  5. Now eat as much as you want and be happy.

I’ve paired this with some quick cheesy bread and it was amazing! Somehow it was more satisfying than chicken soup and stupidly healthy for you.

A quick word on the steps where you sauté the onions, celery, garlic and carrots. Now, that’s optional. You could throw everything in raw and it would still be soup. But, it really doesn’t take any longer to sauté the vegetables and it makes infinitely better soup. Yes, it does add a few tablespoons of olive oil, but considering that every other thing you put in there is a vegetable I don’t care how much are watching what you eat, you can handle that small amount of oil.

5 minutes later:



Tiramisu Cupcakes

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So, a few months ago my boss asked me for a suggestion for a dessert that would pair well with limoncello for a wine dinner. I vaguely remember doing some research and thinking the flavors of pear and tiramisu would be good. Fast forward to Saturday afternoon, as I drive out of town for the day. He calls me to remind me the wine dinner is tomorrow, and also, he hasn’t done anything with the dessert course and would I be able to put something together. Something that matched what was on the pre-printed menu that said  “Vanilla Pear tiramisu.”

The pear part was easy. I decided to poach the pear in a vanilla/white wine concoction. The tiramisu not so much. I have never made tiramisu but I know it’s supposed to chill for about 24 hours and I was making it 6 hours before the event. Even if I chilled it for less time, there was no way in hell I was going to use store bought lady fingers, and I simply didn’t have time to make it happen. I began to panic. I considered going for the “deconstructed” version of tiramisu. It’s a great way to make it look like you know what you’re doing when you don’t. (Especially for people that like to think they’re eating something fancy.) Even that wouldn’t work.

It was then that I had a brilliant idea. Cupcakes. Everyone loves a cupcake. Everyone loves booze and coffee. Therefore it going to reason that people would like a cupcake soaked with coffee and booze. I gave up the idea of trying to make legit tiramisu and have fun with the course. Then it was just a matter of finding a recipe, tweaking it, and making it. The cupcakes were super easy, came out great and everyone loved them. I will leave real tiramisu to the lovely Italians, but I will be making this recipe again for sure.

For the cupcakes I used a souped up box cake recipe out of desperation,  and it actually worked really well for the dessert. It had a denser consistency that soaked up the liquid well. (Don’t judge me for using a box cake. Desperate times call for desperate measures.) Any vanilla/white cake will work, so I didn’t include a recipe for the cake. Below is the recipe for the frosting and syrup.

Mascarpone Frosting

(Yield Makes about 2 cups)


  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup Powdered Sugar


  1. With mixer, whisk heavy cream until stiff peaks form. (Keep a close eye on it. It goes from liquid to done quick.)
  2. In another bowl, mix mascarpone and powdered sugar until smooth.
  3. Gently fold whipped cream into mascarpone mixture until completely combined. Use as soon as possible, although it will keep for a few hours in the fridge if necessary.


Boozy/Caffeinated Syrup

Yield Makes enough for 18 cupcakes


  • 1/3 cup espresso, warm
  • 2 ounce Kahlua. (You can use Marsala, but it’s expensive and not as common.)
  • 1/4 cup sugar


  1. Mix all together until sugar is melted. Let cool


How to put it all together:

After cupcakes have cooled, use a pastry brush to put syrup on cupcakes. Eventually i started pouring it on each one, because I wanted them good and soaked. Just make sure it doesn’t over saturate or the cake will fall apart. Once it’s good and drenched, top with mascarpone. If you need to do this a bit ahead of time that is fine, just keep cool.

It’s really good, even if it’s a bit of a detour from your traditional dessert. Sometimes restraint is the best way to create something cool.



Hedonist Lovers Chocolate Frosting

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This frosting is so good you’re going to want to… I don’t even know… Kiss a stranger, giggle, have a food-gasm. This is my most requested frosting, and it’s so easy it’s ridiculous. People compare it to ganache because of the smooth texture and richness, but it’s just a good old fashioned chocolate frosting. Enjoy, my chocolate fiends.

Makes 32 servings.

(I normally half this recipe when I’m making one cake. For a big batch of cupcakes I would use the whole recipe, as I pile on the frosting.)


  • 2 Cups Butter, softened (If you are planning on substituting something for the butter then you are on the wrong website. We don’t do that here.)
  • 9 Cups powered sugar
  • 2.5 Cups cocoa
  • 1 teaspoon vanilla extract (Seriously, spend the extra $3 for real vanilla. It really makes a difference.)
  • 1 Cup Milk


  1. In a large bowl beat butter until it is creamy.
  2. Add cocoa and beat until smooth. Slowly add in powered sugar alternating with some milk and the teaspoon of vanilla.
  3. Cover your bowl and mixer with a big kitchen towel. This stuff will go everywhere. I promise, it’s not that you’re a crappy baker. Every bakery and restaurant I’ve ever worked I have to do this. Powdered sugar is a bitch to work with.
  4. Grab whatever you’re going to frost and get crazy. I suggest the chocolate cake recipe here.

I love ya’ll more than butter. Happy baking!!


Milk Chocolate Frosting

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This is my Mom’s recipe for Chocolate frosting, and I love it! Being a milk chocolate frosting, it isn’t quite as rich as my other recipe, which is so silky and rich it is like a ganache. That being said, i think that’s a good thing on a rich chocolate cupcake. Also, it uses less than half of the butter my other recipe calls for, which is nice if you’re low on cash.



  • 1/2 Cup unsalted butter, melted
  • 1 Cup cocoa
  • .5 teaspoon salt (if you use salted butter omit this)
  • 2/3 Cup milk
  • 1 Tablespoon vanilla
  • 7 Cups powdered sugar



  1. Melt butter in large bowl.
  2. Mix in cocoa and salt, beat until really smooth. (If you don’t melt the butter all the way it will be lumpy and gross, so do it.)
  3. Add milk and vanilla and mix some more. It should be kinda wet at this point, that’s good.
  4. Slowly add the powdered sugar, a few cups at a time. (If you have a large dish towel, throw it over the mixer and bowl. This will really help with the powder sugar explosion that can happen.)
  5. Beat frosting until it is light and fluffy. Lick the beaters, spoon, spatula and maybe frost some cupcakes.

And finally, if you have a dog who likes to be underfoot while you cook, attempt to clean the powder sugar from his face before he looks like he has a drug problem.

Super Easy Chocolate Cake

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I’m not kidding, this is the easiest recipe for a cake ever, and everyone loves it. I should keep it to myself, but I won’t because you are wonderful and deserve to be able to make great chocolate cake for those you love.

You’ll notice this calls for vegetable oil and not butter. You know I love me some butter, but for cakes I’m a fan of oil. I find cakes made with butter tend to be crumbly with a stale texture.  (Of course, my frosting is always and forever made with all butter. )


  • 1 3/4 Cup flour (all purpose)
  • 3/4 Cup cocoa, whatever brand you prefer
  • 2 Cups Sugar
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1.5 Cup vegetable oil
  • 1 Cup milk
  • 1 Cup boiling water



  1. Prep your ingredients! Measure, make sure you have enough cocoa etc…
  2. Pull out the butter you’ll need for the frosting, it takes awhile to soften
  3. Pre-heat oven to 350
  4. Grease and flour your pan*
  5. Mix all dry ingredients into large bowl
  6. Add all wet ingredients EXCEPT boiling water (I told you it’s easy, you only need one bowl!!)
  7. Beat on medium speed for 2 minutes. Stop at 30 seconds and scrape bowl (Start 1 C water boiling at this point)
  8. Gently and slowly pour in water, mix. It will be really runny, don’t worry, it’s supposed to be.
  9. Pour into pan(s) and bake for 35 minutes. It is done when toothpick inserted into middle comes out clean.
  10. Let cool for a few minutes, then remove from pan(s) and cool on rack.
  11. Frost and get ready to be loved and adored.

* Pan info:   Two 9″ pans: 35 minutes     One 13″x9″x2″: 35 minutes     Cupcakes: 22-26 minutes

Super easy chocolate Cake









A recipe for Curried Butternut Squash Bisque… Yum!

Topic: Recipes

My wonderful cousin Lisa asked for a recipe that she can use with her butternut squash. Smart girl bought hers pre-cut, which is the coolest thing I’ve ever heard of! I personally hate cutting squash because I’m sure I’m going to cut off a finger. Then after all that work of trying to preserve your digits you get, like, one cup worth.

I found a recipe that although I haven’t tried, I feel pretty confident is gonna be delicious. In fact, I’ll be making it myself soon to be sure. Either way, I know we can count on Lisa to give us an update on what she thought of it, if she makes it.


  • 3 cups roasted squash
  • 2 Tablespoons butter
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 1/2 cup apple, cored, peeled and chopped
  • 2 teaspoons Thai red curry paste (This is the brand I use. You should be able to find it at any grocery store in the Asian section.
  • 3 ½ cup chicken (or veggie) stock (if using canned, it’s 2 cans and use low sodium)
  • 2 bay leaves
  • 1/4 cup cream
  • 2 tablespoons honey
  • 6 tablespoons sour cream, stirred to loosen
  • Chopped fresh parsley


  1. Preheat oven to 375°F. Brush squash pieces with oil. Roast on cookie sheet until tender, about 30 minutes. Squash is done when it is “fork tender.” (Fork Tender is a fancy name for cooking something until you can easily stab through it with a fork. Now you know some useless cooking jargon!)
  2. Saute onion, carrots, apple and butter in large pot for about 5 minutes, or until onions are translucent.
    Add curry paste; stir 2 minutes. Add stock, bay leaves, and squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves.
  3. Working in batches, puree soup in blender until smooth. (Or, use an immersion blender if you have one, they’re so helpful for making soup.) Return to pot. Stir in cream and honey. Season with salt and pepper.
  4. Rewarm over medium-high heat. Serve with Sour cream and parsley if you’d like.

Easy blackberry cobbler

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Today it hit 70 degrees for the first time in months. I felt like crying with relief that my teeth didn’t chatter as I walked to my car from work. I wanted to bust out into synchronized dance, but my hands were full so I contained myself. Anyway, in honor of this pre-warm weather spell I wanted to make a quick cobbler. I had never had cobbler until I moved to the south, but now it is synonymous with summer in my mind. Cobbler goes along with sweet tea, lightning bugs, kudsu and watermelon. I know I sound like some feel good southern movie, but it’s true.

You may have noticed that my recipes have been getting simpler as time goes on. I think its because I’m cooking in a restaurant all day, and when I get home I really don’t feel like spending hours on dinner. So this recipe reflects that. Here goes…


  • 6 cups frozen blackberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 1/4 cups buttermilk baking mix (like a Bisquick mix)
  • 1 1/2 teaspoons finely grated lemon peel
  • 1/2 cup cold heavy whipping cream
  • Vanilla ice cream


Preheat oven to 375°F.

  1. Toss berries, 1/3 cup sugar, cornstarch and lemon juice in big bowl. Let stand 10 minutes, stirring every so often.
  2. Pour into a 9-inch deep-dish glass pie plate or any glass dish about that size. Bake until berries soften, about 15 minutes.
  3. While thats cooking, combine baking mix and lemon peel in bowl. Add cream, tossing until soft dough forms.
  4. Scoop dough a tablespoon at a time on top of filling.
  5. Sprinkle a couple tablespoons sugar over it all and cook for about 25 minutes. You’ll know its done when a toothpick inserted into the biscuit part comes out clean and the mix is all bubbly.
  6. Scoop into to bowls, smother it with vanilla ice cream and serve it to someone you love.

Super easy, right? Don’t forget, fresh is best so grab fresh berries in the summer. It’s even better!


Video – Easy Lemon Cake

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  • lemon (or yellow) box cake
  • 3 oz regular lemon jello
  • 3/4 Cup vegetable oil
  • 4 eggs
  • 1/2 Cup water
  • 1/4 Cup lemon juice

Tools needed:

  • Large mixing bowl
  • Spatula
  • Measuring cup
  • 9″x13″ pan
  • Flour
  • Crisco or something like it
  • Hand mixer


  1. Grease and flour a 9″x13″ pan, set aside
  2. Preheat oven to whatever temp it says on the box cake.
  3. In large mixing bowl combine cake mix and jello
  4. Add all wet ingredients and stir until all mix is wet (batter will be all lumpy)
  5. Mix on low speed for 30 seconds. (Stop half way through to scrape bottom and sides of bowl)
  6. Mix on medium speed for 2 minutes. (Stop half way through to scrape bottom and sides of bowl)
  7. Pour into greased pan, make sure batter is even and toss in the oven. Set time for the time listed on the box
  8. While it cooks, combine powdered sugar and lemon juice. When cake comes out of oven, poke it all over with a fork and pour glaze all over cake.
  9. Let cool until it’s cool enough to cut a huge piece out of and eat it like a greedy little kid. :)

This is not a recipe I would normally post, being that it involves jello and a box cake. In fact, I can’t bake a regular box cake without it falling. From scratch I have down, but those damn boxes always screw me up. But I digress…. So I’m posting this video and recipe because it’s super easy, light and summery and I love it. It could be a nostalgia thing, but I think it’s just a super good cake. I give all the credit to my Mom, as this is her recipe that I tweaked a little to make it more lemony.