Wednesday, August 3, 2016

Star Wars BB-8 Cake

I had an order for another Star Wars cake but this time it was a break from Darth Vader and Kylo Ren. I was asked to make a BB-8 droid from the newest Star Wars movie. It was such a cute little droid in the movie and super fun to make an edible version of him. 

The cake is chocolate with a raspberry swiss meringue buttercream. I used vanilla buttercream to frost the outside of the cake. And, I used gum paste to make the BB-8 droid. It was super fun to make and I'm definitely getting faster. The whole thing took me around 4-5 hours from start to finish including all the baking and hand molding the droid. 

Monday, August 1, 2016

Peanut Butter Chocolate Chip Energy Bites


2 cups oats (I prefer old fashioned)
1 cup unsweetened coconut, toasted
1 cup peanut butter
1 cup chocolate chips (I used dark chocolate)
1/2 cup honey (you can use a little more but I wanted mine a bit less sweet)
1 tsp. vanilla (optional)

Mix all ingredients in a large mixing bowl. Cover and let chill in the refrigerator for 30 minutes or so. Roll mixture into cookie dough sized balls. I like to place the balls on a cookie sheet and pop them in the freezer until hardened. Then I place them in a ziploc or airtight containers and store them in my freezer or refrigerator and eat one or two when I have a sugar craving!

Roasted Garlic Chickpeas

These crunchy little chickpeas will kick your salty, crunchy craving to the curb! For real. They are super easy and wonderful for snacking on. I also sprinkle them on top of kale salads with a poached egg or other easy, delicious meals. You can also switch out the garlic powder for a ranch dressing packet, fresh or dried herbs, curry powder, parmesan cheese, etc. etc. .... the sky is the limit!


2 (15 oz.) cans of chickpeas/garbanzo beans
2 tsp. olive oil
1 tsp. garlic powder
A few dashes of cayenne
A few dashes of salt

Preheat oven to 400ºF.

Drain and rinse your chickpeas. Dry them on a towel lined baking sheet. *See Note

Place chickpeas on a non-stick baking sheet. Drizzle olive oil and sprinkle the garlic powder, cayenne and salt on top. Toss until evenly coated.

Bake chickpeas for 30 minutes, shaking the pan about half way through. Allow to cool and then store in an airtight container or jar with a tight fitting lid.

*If you have the time, dry the chickpeas overnight. Since they have been completely saturated by liquid in the can for who knows how long it is helpful to dry them out. This will make them crunchier!

Saturday, July 30, 2016

Sea Salt Dark Chocolate Almond Clusters

Nuts. Chocolate. Sea Salt. Enough said, right? I want them all.

I'm usually an "eat lots of dessert because life is short" kinda girl. But, I have been participating in a family fitness challenge so I have been cutting back in the dessert department. This is a short term thing, I can assure you! ;)

But, in the mean time I have found that these dark chocolate nut clusters are perfectly satisfying and a much healthier option than other treats. Plus the added sea salt just makes these even tastier.

I like to keep these in an airtight container in my freezer and when I have a strong urge for something sweet I can just munch on one of these clusters. They are seriously so delicious and SO EASY. Which is a must when you are a busy human.

Side note: Next time I will make them a bit smaller. I like my clusters a bit more bite-sized.


2 cups raw almonds
10 oz. dark chocolate
Sea salt

Preheat oven to 300ºF.

Place almonds on a baking sheet and toast in the oven for about 15-20 minutes.

Place chocolate in a metal bowl over a bain marie. * Stir the chocolate until it is completely melted. Remove bowl from bain marie and add the toasted almonds. Stir until all almonds are coated.

Using a spoon or portion scoop, scoop the almonds in clusters on a silpat or parchment-lined baking sheet. Sprinkle a bit of sea salt on the tops and pop the tray into the refrigerator for 10 or 15 minutes until they are cooled solid. Remove the clusters and place in an airtight container. Store in the refrigerator or freezer.

*Bain marie is another name for a double boiler. You place the metal bowl over a pot that has about an inch of simmering water. The metal bowl should be nestled in the pot but should NOT be touching the water at all. The steam between the simmering water and the metal bowl is the goal!

Thursday, July 28, 2016

Coconut Oil Granola

I am a simple granola kinda girl. Of course I love nuts and craisins and all the goodies that are usually included in granola. However, when I want a bowl of greek yogurt and berries with crunchy granola... I prefer the granola to be simple and not overly sweet. If you find yourself agreeing with me then this granola is for you! It is made with a few simple ingredients and comes together really quickly and easily.


3 cups old fashioned oats
3/4 cup coconut oil, melted
2 T. honey
2 T. pure maple syrup
Mix-ins of your choice (nuts, toasted coconut, cinnamon, craisins, etc.)

Preheat the oven to 250ºF.

Place the oats and any mix-ins in a large mixing bowl. *If you are using raisins or any other dried fruit, wait to add until the baking process is almost completed.

In a small bowl, whisk together the coconut oil, honey and maple syrup. Pour over the oats and stir to combine. Spread the mixture on a non-stick baking sheet.

Bake for 1 hour (stirring the granola every 20 minutes). Remove pan from oven. Do not stir. Allow granola to cool. Then break into chunks and store in an air-tight container or ziploc.

Thursday, May 5, 2016

Garden and Sky Cake

I made a birthday cake for a girl who really, really likes the tv show Cake Boss. She was very excited to email me her pinterest board with all the crazy, colorful, fondant covered cakes that she loved. And, she was also adamant about the cake having two tiers even though it was only going to be served to a family of 4. haha! So, I made her this mini-cake with a 6 inch bottom tier and a 4 inch top tier. The bottom tier was chocolate cake with salted caramel buttercream and the top tier was chocolate cake with raspberry buttercream. 

I made the butterfly, lady bugs and flowers out of gumpaste. The rest of the decor is made out of fondant. I brushed the flowers with edible luster dust to give them a little shimmer. 

Monday, April 18, 2016

Instructables Robot Birthday Cake

I was asked to make a birthday cake for a little girl who turned 3. She is basically the coolest girl in the world. She chose "robots" for the theme and black and yellow for her party color scheme. Apparently she has an imaginary robot friend. SO. AWESOME!

They asked me to make an "Instructables Robot" cake... which I had never heard of before. So, below is an image of the instructables robot. I used it as a guide in making the gumpaste robot. I really wanted a kid-friendly cake. So, I covered the cake in gumpaste gears that you could actually spin! It was a tricky process since a lot of the gears broke as I was testing them. But, after some trial and error they turned out really cool and really spin-ny! :) 

I love this picture because it captures one of the gears in action after a good spin!