Blogland Tour Stop

You may have seen the Blogland Tour floating around lately. Basically, it’s a fun little Q&A about the creative process, upcoming projects and fun things we’ve got in the works. My friend Jessica from Sparkles and Glue recently nominated me to lead the next leg of the tour.

1.       What am I working on?
Currently, lots of fun Halloween things. I never used to enjoy Halloween much. There’s a weird time period between childhood and adulthood where the holiday really isn’t good for much. Now, I adore it. I binge on scary movies, eat lots of candy, hang out with family doing fun fall things and plan lots of fun and spooky treats. This year, I’m working on creepy candy apples and broken glass candy. Eerie, right?


2.       How does my work differ from others in my genre?
I’m not sure that my work really does differ. I try to cook, and write, from the heart. Mainly, I started this blog here to write more. It turned into something different when I realized that cooking wasn’t actually impossible like I’d originally thought. I now try to expand my skills but mainly keep this space about writing. I think my genuine nature, ability to be self-deprecating and willingness to try things at least once set me apart a bit from my fellow food bloggers. Everyone has a schtick. I’d like to think mine is humor and writing with a side of home cooking.

3.       Why do I write/create what I do?

The short answer: because I like it. The better answer: because you like it. I start out thinking of recipes that I’ll eat. Because hell, I’m not going to create a gross raisin recipe because raisins are gross unless covered in copious amounts of chocolate. And someone has to eat this stuff once it’s tested and photographed, right? But looking back on what is popular and what the readers favor, I can take those ideas and meld them together with what I like to create something fun, tasty and pleasing for everyone involved (except the picky people I live with who like nothing and are thus thin but clearly unfulfilled).


4.       How does your creating/writing process work?
I basically always have three to four sheets of scrap paper floating around with random words or phrases on them. “Pumpkin spice caramel cupcakes” or “Sludge Slime Candies”. I’d like to say that for me, organization is key. That would be a lie. I can maintain organization in my professional life but in my home life and blogging life, I prefer to be more creative and less by the book. It results in a lot of sticky notes, drawings, doodles and ideas floating around the entire house and taking over my purse. When it comes time to write, I sit down and write exactly what I’m thinking, feeling, being. It’s obvious when I’ve hit a road block since the paragraphs are shorter. And when I’ve got a stroke of creative genius or a hit of adrenaline about one thing or another, you’ll get too many words. Writing, for me, is catharsis. A purge. So I do that. Until I’m done. And then sit down two days later with a different recipe in front of me and then repeat the entire process again.

And now, meet some of my friends!

Amanda is from the Kitcheneer and it definitely one of my favorite gals!


Hi! I am Amanda from The Kitcheneer, where I love engineering healthy recipes for you! I am a twenty something living in Virginia with my loving husband/co-blogger and our fur babies. I love making healthier versions of our favorite foods as well as trying out some fancier dishes ( especially from the great Julia Child). I also keep all my ingredients fresh and local and family friendly!

Jenne comes to us from Mooshu Jenne and is super sweet!


Jenne is California girl living in Texas with her Mechanical Engineer Fiance and three teeangers. Jenne blogs at Mooshu Jenne about recipes, teenagers, and racing.
Deborah blogs at Simply Caribbean. She’s amazing and is the process of writing a cookbook!

I am inspired by flavors of the Caribbean , Asia and  European cooking techniques, and off course the International and Modern Eats of New York City. I  believe in cooking with whole ingredients, seasonally, and locally, whenever possible

My blog is fairly new and not a lot of recipes yet, but I have a ton scheduled and at least 1 per day for the next 30 days. As much as I love the Caribbean food, the culture and everything the Caribbean has to offer, it kills me to know not everyone can share my love of the Caribbean culture, it’s food and especially it’s people. Through MY blog and other blogs I have started I will try and post  recipes along with tidbits about the recipe and my own take on every one of them.

Most of the recipes I post will be dishes I grew up eating as well as my own modern twist on Island food, I like calling my style of cooking New World Island Cuisine.
So follow me as I travel and cook Good Island eats.

I am in the process of writing a Healthy Caribbean Cookbook and seeking Recipe Testers for this new project of mines, will also begin a fund raising road trip for my cookbook and seeking other bloggers to come along on this  journey with me, in the form of hosting Caribbean theme dinner parties, bloggers can contact me through my blog or send me an email directly if anyone is interested.

Deborah currently lives in Brooklyn NY with her Husband Bryan, they own and operate a Caribbean Catering and Meal Delivery Service business in New York City.

Caterer, Food Blogger ,Culinary Teacher, Cookbook Author, Personal and Private Chef,
Caribbean Food Travel Host ,Mother, Grandmother and Wife

Strawberry Mint Red Moscato Sangria for #SundaySupper

When it comes to tailgating and game day, I’m a big fan of fancified cocktails. This strawberry mint red moscato sangria ups the ante and takes tailgating to a new level.

Strawberry Mint Sangria

Fall is a really event-filled, action-packed time of year. Back to school, Halloween and the beginning of the football season. I’m not going to pretend that I’m a big football fan. I can take it or leave it. But once place where I always join in is the tailgate. After all, who can resist a fun party, right?

This Sunday, I’m participating once again in Sunday Supper and the theme couldn’t be more fun and seasonally appropriate: tailgating. There is something about that fantastic style of parking lot party. It brings together fans, establishes such a camaraderie. And the food and drinks, let’s not even get started. Tailgates aren’t just hot dogs on a tiny grill and a six pack of cheap beer anymore. These parties are being elevated and taken to an entirely new level of delicious.

I knew, when creating my recipe, that I wanted something that would travel well and could be made in advance to spare any additional trouble. But it had to be different, new and a step above a cheap brew. Sangria, of course. It only gets better the longer it sits so it was the perfect tailgating libation. I used Red Moscato from Gallo Family Vineyards, known for its bright berry flavors. I love a good moscato and can absolutely picture sipping this one while sporting team colors and sitting in a foldable camp chair. To take the sangria to a new place, I added some strawberries and a few sprigs of mint. The moscato is sweet and the mint cuts through the sweetness just a bit, giving it a nice refreshing flavor.

No matter what team you support, you should always be gracious enough to lug some delicious grub to your tailgating party. Start with this sangria. Then head over to the rest of the Sunday Supper crew and put your entire party together!

For some great ideas on wine and BBQ pairings, check out some of these suggestions from Gallo Family Vineyards. Also, be sure to check out this store locator for spots where you can pick up Gallo wines and definitely use this $1 off digital coupon!

You can check them out on Facebook, Twitter, Instagram and Youtube to keep up with what’s new and see all of their wines.

Strawberry Mint Sangria

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Strawberry Mint Red Moscato Sangria for #SundaySupper


  • 1 bottle Gallo Family Vineyards Red Moscato, chilled
  • 15 strawberries, hulled and halved
  • 1 lemon, sliced
  • 4 sprigs of fresh mint
  • 12 ounces sparkling water


  1. Place the strawberry halves, mint leaves and lemon slices in a large pitcher. Pour the wine on top and place in the fridge for at least 3 hours. Before serving, pour in the sparkling water.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Check out the rest of our tailgating eats here!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Pumpkin Spice Marshmallows

Homemade pumpkin spice marshmallows are all the rage for fall. Dunk them in your coffee, try them on a s’more or just eat them with reckless abandon.

Homemade Pumpkin Spice Marshmallows

Have you ever had a homemade marshmallow? Until recently, I hadn’t. And had no real desire to make them. I’m terrified of heat, which might sound ridiculous because I cook fairly often. As a kid, my mom would come home from culinary school covered in burns from the hot ovens. And I made my mind up then that I would never go near an oven for fear of burning my flesh off. Fires, burning, heat. All bad. And to make marshmallows, you need to heat up a sugar syrup. So I avoided them.

Until a few weeks ago. We were throwing a dessert party at the office and a co-worker professed her love of pumpkin spice. Along with every other person on the planet. I considered pumpkin spice cupcakes and whoopie pies but for some reason, marshmallows stuck in my head. Now was as good a time as any to test my hand. I was pleasantly surprised at how easy they were. A bit of heat over the stove, then 15 minutes of whipping in your mixer. My favorite appliance did all the work for me.

We ate them straight. They were delicious. Soft, fluffy, spicy. Later, I mixed some into my coffee. And then my hot chocolate. I basically inhaled them all in one sitting. Once you’ve tried homemade marshmallows, you’ll never go back.



Homemade Pumpkin Spice Marshmallows


  • 3 packages unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 6 tsp. pumpkin spice
  • 4 tsp. powdered sugar


  1. Mix the gelatin and 1/2 cup cold water in the bowl of an electric mixer with the whisk attachment.
  2. While that sits, combine sugar, corn syrup, 4 tsp. of pumpkin spice and 1/2 cup of water in a small saucepan and cook over medium heat until the sugar dissolves.
  3. Turn the heat to high and cook until the mixture reaches 240 degrees on a candy thermometer. Remove from heat.
  4. With the mixer on low, slowly pour the syrup into the gelatin.
  5. Turn the mixer to high and whip 15 minutes until very thick.
  6. Combine powdered sugar with remaining pumpkin spice. Dust half the mixture onto an 8 by 12 inch glass baking dish.
  7. Pour the marshmallow mixture into the pan and smooth out the top. Dust the top with the remaining spice mixture.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Recipe slightly adapted from the Barefoot Contessa.

Oat Flour Orange Poppyseed Muffins + a Virtual Baby Shower

Nicole Shower Invite

Sometimes, in this world, you are lucky enough to make friends who will listen to you when you have bitching to do, who will text you when they know you’ve had a rough day, who will always give you a shoulder to lean on. And if you are lucky enough to have that kind of person, then you repay them in every way you can. I’m sure you know Nicole from Prevention RD. We’ve never met but we were introduced through a foodie pen pal program a few years ago and she’s become one of my most favorite people. She’s kind, caring, a great listener. Hilarious, enthusiastic, always willing to chat about things that are both important and trivial.
In the next few weeks, Nicole and her fabulous husband will be welcoming their adorable baby girl, Shea. Great name, right? And so we had to celebrate in the only way we know how – with food. Today, a few friends and I are getting together to celebrate this fantastic gal and her even more fantastic little gal. Check out what we’ve cooked up.
Heather from Hezzie D’s Books and Cooks whipped up some pink lemonade popcorn. And then I died because it sounds and looks amazing in every way. And perfect for a little girl shower!
pink lemonade popcorn 3

Branny from Branny Boils Over made some browned butter butterscotch cookies. She is wise and knows that everything is better with browned butter. These would definitely be the first to go off the dessert table!

Eva of Eva Bakes made one bowl basic blondies, which are anything but basic. They’re fantastic, to say the least!
Nikki from Seeded at the Table whipped up greek pimento cheese. Nikki is a smart one. She knows the way to a gal’s heart is with cheese!
Greek Pimento Cheese-4
Joelen of What’s Cooking Chicago made Biscoff breakfast rolls and my head exploded. Breakfast rolls are already amazing but with biscoff?! What!?
Biscoff Breakfast Rolls
Melissa of I Was Born to Cook contributed these crustless cheese and kale mini quiches. Baby shower food is meant to be mini and these definitely hit the spot!

And for my contribution, I’m whipping up some oat flour orange poppyseed mini muffins. When I picture a baby shower, I picture brunch. Desserts, breakfasts, virgin mimosas floating around. And baskets filled with muffins. Of course, Nicole is the author of an amazing cookbook that uses only almond flour. I didn’t have any on hand but wanted to honor her in some way, so I went with oat flour. This was my first time experimenting with oat flour and I think I might start to use it more frequently. It gave the muffins a great texture, not too moist but not too dry. And it lends a slightly sweet, nutty taste. Perfect for a baby shower brunch!

Oat Flour Orange Poppyseed Muffins
Oat Flour Orange Poppyseed Muffins + a Virtual Baby Shower

Yield: Makes approximately 16 muffins


  • 1/4 cup + 1/2 Tbsp. sugar
  • zest of one orange, divided
  • 3/4 cup oat flour
  • 2 Tbsp. poppy seeds
  • 1/8 tsp. baking soda
  • 3/4 tsp. baking powder
  • 2 1/2 Tbsp melted butter
  • 1 egg
  • 6 Tbsp. Greek yogurt
  • For topping:
  • 2 Tbsp. oat flour
  • 2 Tbsp. brown sugar
  • 1/4 tsp cinnamon
  • 2 Tbsp. cold butter
  • half the orange zest


  1. Preheat the oven to 375 and fill a mini muffin tin with paper liners.
  2. In a bowl, combine the sugar, orange zest, oat flour, poppy seeds, baking soda and baking powder.
  3. In another bowl, whisk together butter, egg and Greek yogurt. Pour the mixture into the flour mixture and stir until just combined.
  4. Divide the batter between the muffin tin holes, filling 3/4 to the top.
  5. Prepare the topping by combining flour, brown sugar, cinnamon and orange zest in a bowl. Cut in butter until it forms coarse crumbs.
  6. Sprinkle the topping onto the muffins.
  7. Bake for 16 minutes until cooked through.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Grown-Up Root Beer Floats

When it comes to enjoying an adult cocktail, it doesn’t get better than good, old-fashioned grown-up root beer floats.

Grown-Up Root Beer Floats

No matter what the circumstances, where I may be and who I’m with, I can very rarely pass up a root beer float. Red Robin always entices me with their offers of bottomless floats and always gets me. There’s just something about them. Maybe it’s the root beer, with its slightly spicy flavor. Or the creamy ice ream. Or maybe it’s the way the two mix together, creating a creamy, sweet ice creamy drink. Either way, I’m not turning it down.

Even better, make the root beer float into an adult-friendly beverage. Adding a little bit of Kahlua into the mix is a perfect way to turn this from a kid-friendly, nostalgic drink into one adults can enjoy without care. It doesn’t overwhelm the root beer, only enhances it. I’ll take two for happy hour!

 Grown-Up Root Beer Float

Grown-Up Root Beer Floats


  • 6 scoops vanilla ice cream
  • 4 Tbsp. Kahlua
  • Root beer to top


  1. Divide ice cream between two glasses. Pour two tablespoons of Kahlua over top in each glass then top with root beer to fill. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin