Patriotic Cheesecake

     Fresh blueberries and strawberries make this cheesecake special. This is a fabulous but simple dessert that is also a great crowd pleaser in both taste and style. Depending on how you choose to arrange your berries before serving, is that final element that sends this delicious dessert off the charts making it the center of attention on any dessert table.  Its particularly perfect for Patriotic holidays like Memorial Day, July 4th, Veterans Day, and Presidents Day.

Ingredients for Garnish:

1-2 Cups of thin sliced fresh strawberries

1 Cup of fresh blueberries

1 Cup of strawberry preserve

How to prepare your garnish:

Clean and thinly slice 1-2 cups of fresh strawberries and set aside

Clean and 1 cup of fresh blueberries

Set aside 1 cup of strawberry preserve

Cheesecake Ingredients:

3 packages of cream cheese

¾ of Sugar

1 tsp of Vanilla

3 large eggs

1 pinch of kosher salt


See Kosher Cheesecake Recipe Instructions 

Prepare Finished Cheesecake:

     Take the cooled Cheesecake out of pan and set it on your desired serving tray. Peel away any remaining parchment paper and cut any unwanted edges. Take a few generous scoops of your strawberry preserve and spread it where you plan to place your sliced strawberries. When you are finished spreading the preserve, arrange the thin cut strawberries in your desired pattern. This is your time to shine Picasso, so get creative! Once you're out of strawberries and everything is the way you want it, bring in those magical blueberries. Just remember, they love to roll around everywhere, so be practical. I know they're scrumptious, but you can always save some to add to each individual slice, so don't fret if you have any left over. No Worries, Enjoy!

Kosher Cheesecake


3 packages of cream cheese

¾ of Sugar

1 tsp of Vanilla

3 large eggs

1 pinch of kosher salt


Prepare a parchment-lined pan and set aside.

Prepare a water bath for your cheesecake pan and set aside.

Set your oven to 300 degrees.


    Creating this delicious Kosher Cheesecake is easier than you might think. Simply empty 3 packages of cream cheese into a mixing bowl and start mixing on medium-low for a few minutes.  Stop the mixer and scrape down the side of the bowl, then add in sugar and mix until creamed. Next, turn your mixer down a notch and slowly add in each egg one at a time until fully incorporated.  Stop and scrape down the mixing bowl during this process. Lastly, add in 1 tsp of Vanilla and 1 pinch of salt. Continue to mix well until a creamy consistency is reached.

     Now, pour your cheesecake mixture into the prepared parchment-lined pan that you set aside earlier.  Make sure to scrape the sides and evenly distribute all of the mixture in the pan.  When finished, place the cheesecake pan in the water bath. Lastly, place the water bath into the oven for 1 hour and 30 minutes.  When done, remove from oven and put on a wire rack to cool for 20 min. Once cooled, wrap and let chill in the refrigerator for at least 4 hours or overnight.  When ready, remove the parchment paper and serve plain, or elevate this decadence with your favorite topping. Now simply plate and serve. Home-baker’s Kiss!

Breakfast Quinoa

Breakfast Quinoa:

  • Ingredients:
    • 2 cups milk
    • 1 cup quinoa
    • Pinch of salt
    • 2 tablespoons brown sugar
    • ½ teaspoon Canela (cinnamon)
    • Figs (Silan roasted, for serving)
    • Warm milk (for serving)
    • Figs (trimmed and halved or quartered)
    • Sea salt
  • Instructions:

Combine milk, quinoa, salt, and brown sugar in a saucepan. Cook until quinoa is tender.  Serve with roasted figs, warm milk, and a sprinkle of sea salt.

Passover-Friendly Chocolate Cake

Passover-Friendly Chocolate Cake:

  • Ingredients:
    • ¾ cup vegan butter (+3 tablespoons)
    • 9 ounces semisweet chocolate (broken into chunks)
    • 6 large eggs (separated)
    • 1 cup granulated sugar
    • ⅓ cup brown sugar
    • ½ cup cocoa powder
  • Instructions:

Melt the chocolate and butter together. Beat egg yolks with sugars and cocoa. Fold in the melted chocolate mixture. Beat egg whites until stiff and fold into the batter. Bake for a rich and decadent chocolate cake.

Passover-Friendly Potato Kugel:

  • Ingredients:
    • 10 medium potatoes
    • 1 large white onion
    • 5 eggs
    • 2 teaspoons kosher salt
    • ½ teaspoon black pepper
    • ⅓ cup olive oil
    • ⅓ cup potato starch
  • Instructions:

Grate the potatoes and onion.  Mix with eggs, salt, pepper, and potato starch. Bake until golden and crispy. Enjoy this comforting potato kugel.  Remember these dishes during Passover! 

Butter Pecan Ice Cream 

February 10, 2024


4 Cups of Heavy Whipping Cream

28 0z Condensed Milk

2 Cups of Brown Sugar

4-8 oz of Pecans

2Tbsp of Butter or Coconut Oil

2-3 tsp of Vanilla


Optional Ingredients:

1 Pinch of Salt/Sea Salt

4oz Bar of Ghirardelli Cocoa 

3-4 Tbsp of Salted Carmel



1 Rubber Mixing Spatula

1 Sauté Pan or Frying Pan

2 Mixing Bowls 

1 Stand Mixer or Hand Mixer

1 Measuring Cup

2 Measuring Spoons

1 Large Leak Proof Storage Container for Frozen Ice Cream


  1. Roughly chop, 4-8 oz of pecans. Set aside.
  2. Roughly chop 4oz Bar of Ghirardelli Cocoa.
  3. In a mixing bowl, combine 4 cups of Heavy Whipping Cream, 2 cups of Brown Sugar, & 2 tsp of Vanilla for 5 minutes or until you create a thick whipped mixture. 
  4. While your cream is mixing, melt 2 Tbsp of Butter or Coconut oil in a clean sauté/frying pan. Add in 4-8 oz of chopped pecans and 1 tsp of Vanilla. Toast these ingredients in the pan for 3-5 min on medium-low. Set aside.
  5. In another bowl, add 28 oz of condensed milk, 1 pinch of salt, and half of the toasted pecans. Mix together.
  6. Now take your condensed cream mixture and add it to the thick whipped mixture. Whip for 2 minutes or until thick.
  7. When the mixture has reached your desired consistency, fold in half of your roughly chopped chocolate.
  8. Transfer to a bowl with lid to freeze. Divide mixture in three to four layers. Add in even amounts of left-over toasted pecans, roughly chopped chocolate, & 1 tablespoon of Salted Caramel between each layer for equal distribution.
  9. Close Lid Tight & Freeze for 6 hours or overnight.
  10. Enjoy!

Chocolate Covered Strawberries for V-Day

01Feb 2024

     Chocolate-covered strawberries are a delicious and elegant treat that can be made at home with a few simple ingredients. The first step is to wash and dry the strawberries thoroughly, as any moisture can ruin the chocolate coating. Then, melt some chocolate chips with a little vegetable oil in a microwave-safe bowl, stirring every 15 seconds until smooth and glossy. Next, insert a toothpick into the stem of each strawberry and dip it into the melted chocolate, letting the excess drip off. Place the dipped strawberries on a baking sheet lined with parchment paper and refrigerate until the chocolate is set. You can also decorate the strawberries with sprinkles, nuts, or drizzles of white chocolate for extra flair. Enjoy your chocolate-covered strawberries or share them with someone special. 

A Few Recipes in Time for the Thanksgiving Holidays!

     Since my Grandparents have all fallen asleep, one of the things that I hold dear to my heart is the way each of them enjoyed preparing delicious dishes that the entire family loved and enjoyed!  Thankfully, I was always an inquisitive child who asked lots of questions and they often shared some of their secrets with me. Now, I won't tell you everything, but I will share a few recipes with you! Hopefully they will come in handy, and you can add them to your own table. Have a blessed holiday season.

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Coconut Creme Filled Cupcake Recipe 

  1. In a large mixing bowl, whisk together 432g(1pk) of French Vanilla Cake Mix, 4 Egg Whites, 1 Cup of Coconut Water, & a 1/2 Cup of melted Coconut Oil.  (If you use water add 2 tsp of Coconut Flavoring.)  Mix until well combined and remember to scrape down the sides. 
  2. Preheat the oven to 350 degrees.
  3. Place the 24 Cupcake Liners in the 2 Cupcake Pans and fill each liner halfway with the cupcake mixture.
  4. Place each pan in the oven side by side for 15 minutes or until a toothpick comes out clean with a mere crumb.
  5. Remove the cooked cupcakes from the pan and place on the Cooling Rack for 15-30 minutes.
  6. Once the cupcakes are completely cooled, fill each cupcake with the Coconut Creme filling using the Plastic Piping Bag and 230 Bismarck Tip. 
  7. Once each cupcake is filled, begin topping each cupcake with buttercream rosettes using the second Plastic Piping Bag and the 1M Wilton Tip.
  8. Now that all the cupcakes are properly filled and topped with buttercream rosettes, take your Shredded Coconut and sprinkle a generous amount on each cupcake to taste.

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