Chocolate Covered Strawberry Obsession

Summertime reminds of berry picking as a child so this recipe is the perfect summer treat! I might even consider adding raspberries too since they’re my favorite

Whisk Away Your Worries

Anyone that knows me knows I love the combination of chocolate and strawberries. My parents have made a tradition of sending me chocolate covered strawberries for Valentine’s Day. My roommates could tell you the unhealthy amount of strawberries dipped in Nutella I’ve consumed over the past few months. My favorite crepe at the local creperie is strawberry and chocolate. Strawberries are always my first choice to dip into a pot of chocolate fondue. Needless to say, I have an obsession.

I recently saw a recipe for a chocolate covered strawberry pie. Obviously, I was smitten with the recipe from first glance. I have been dying to try this recipe out and an unused carton of strawberries beckoned me to transform them into this decadent pie. I adapted the recipe to fit my own personal taste and I was very pleased with the final dessert.

The simplicity of this pie made…

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Not so local…but I can’t help myself…

Not my usual type of recipe to share but I’m sure plenty of people would enjoy this

Northwest Noshings and Ramblings

There are two things I usually have to try at a restaurant. One is bread pudding. The other is lobster bisque. Though I am much picker about where I order my lobster bisque from (no Red Lobster version for me).
Lobster has come down in price as of late (at least in my area) and so I thought I would make a bowl of it for myself at home. There is some work involved, especially since you make your own stock but it gives it a nice flavor.

Lobster Bisque

2 cloves garlic, chopped
1 shallot, chopped
1 stalk celery, chopped
2 tsp tomato paste
8 ounces unsalted butter
1-1/2 lbs Maine lobster
32 ounces water
2 cups heavy cream
2 bay leaves
½ cup dry sherry
Salt and pepper to taste

Steam lobster in water until done, about 8 minutes. Save stock. Remove lobster meat from shell; set…

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Wizard of Oz Party pt.1

Wizard of Oz party

silhouette card on gingham with red glitter bow

silhouette card on gingham with red glitter bow

This card is something I dreamed up & knew I just HAD to make. I Googled for a silhouette of Dorothy of The Wizard of Oz as my base. I had a harder time than I expected finding something I liked so I ended up buying an image from an Etsy (tomkatstudio) shop.

I removed the round border (since I only wanted Dorothy) & printed my image onto vellum paper.

Next, I pulled out my Cricut Expression2 (that I got for Christmas & I’ve been playing with it, learning how to use it, what I do & don’t like about it). I synced up to the Cricut craft room & opened the Cricut Essentials. I opened frame 1 & removed the outer frame. 

I cut the oval on some awesome blue gingham cardstock; glued the vellum image to show in the window I just cut; added some glittery red ribbon & glued the whole thing to a card blank.

I was so happy with the results I decided to do a Wizard of Oz party for my daughter Taryn who’ll be 4 in a couple of months. She loves the movie & often asks to watch just like her big sister Tori did when she little. We still have it on VHS!

Next I made a banner (with my Cricut Expression2 once again). I cut floral edged circles in white & gingham then layered them and added red glitter letters to spell out Taryn. I finished it off with alternating red & baby blue picot ribbon. (sorry for the glare, I suck at taking pics!) On a side note, the red glitter cardstock was a PAIN in the butt to work with! It was very thick & my Cricut had a hard time cutting through it & it shed EVERYWHERE!)

taryn's banner


Chocolate Chip Cookie Dough Brownie Bombs

These look absolutely sinful!

The Domestic Rebel


Oh mylanta. What have I done?

If I’m not mistaken, that’s a ball of cookie dough surrounded by a fudgy brownie and then coated in chocolate and sprinkled with mini chips.


Sometimes, I don’t even know WHERE half my ideas come from. I literally operate like a mad scientist part of the time, throwing things together with my fingers crossed, hoping it’ll work. Sometimes it does, like in this instance. Other times, like when I tried to put Jello mix into prepackaged sugar cookie dough and it tastes like a chalky version of Play-Doh and I stared at Pinterest like all disappointed because it let me down with those tempting Jello-cookie recipes that taste like poop, it doesn’t.

Most days, you can find me scatterbrained and roaming the grocery store like a complete looney tune. I’d love to see the surveillance footage of me wandering aimlessly between the candy…

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High Heel Cupcakes !

I am in love with these cupcakes! I want to do the red ones for Taryn’s birthday in a few months because I’m planning to do a Wizard of Oz party. How cute would Ruby slippers be!

CookDazzle Blog-- Recipes I Kitchen Gadgets I Food Art

High Heel Cupcakes
Makes 12 pairs




12 graham crackers
12 vanilla or chocolate cookie sticks (Pirouettes, Oreo Fun Stix)
1 and one-half cups white or cocoa candy melting wafers (Wilton)
1 cup decorating sugar, color coordinated to match shoe style (see Sources)
2 cans (16 oz each) vanilla frosting, color-coordinated to match shoe style
Food coloring, color-coordinated to match shoe style
24 cupcakes baked in liner style of your choice, 2 cupcakes per style


Directions: For the soles, place a graham cracker on a work surface. Using a small serrated knife, cut the graham cracker in half crosswise. Remove a corner, angled to 3/4 inch, on both sides of each cracker half to make the tapered sole . Repeat with the remaining graham crackers. Cut the cookie sticks in half crosswise into two 2 three-quarters-inch lengths. Cut one end at an angle.


Line a…

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Mini Canoli Cups

I love the idea of these! Canolis are one of my favorite treats


I love cannolis, and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for cannoli cups instead!

The “shell” for the cups is made from Pillsbury refrigerated pie crusts, and is so easy to put together.

For the filling, I recommend straining your ricotta cheese in a cheese cloth overnight, the night before you make your filling. It creates a thicker, more authentic cannoli filling.

Also, I use mini cupcake tins for my cannoli cups, but they could easily be adjusted for regular sized cupcake tins.


2 Pillsbury refrigerated pie crusts
3 tablespoons sugar
1 teaspoon cinnamon
Flour for dusting surface
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips

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Right Angle Bead Weaving

Right Angle Bead Weaving


One of my favorite beading techniques is bead weaving, specifically right angle weaving. It’s very versatile depending on the types and sizes of beads used.

Today I’m making a Lapis Lazli Celtic knot bracelet.. I’m using round Lapis stones, silver tone Celtic knot beads and seed beads.

Supplies needed:

-approximately 1 yard of 8 lb test mono-filament

-2 crimp beads

-spring ring clasp

-2 jump rings

-approximately 80 seed beads (for 7 inch bracelet)

-approximately 18, ¼ inch decorative beads

-approximately 36-38 accent beads


Tools needed:

-flat nose or crimp pliers



  1. Attach a jump ring to the spring ring clasp; set aside. Cut mono-filament in half and add a crimp bead to one end of both strands. Loop both strands through the jump ring-clasp assembly then back through the crimp bead as shown and pinch shut. Now you are ready to start weaving
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  3. String 3 seed beads on each mono-filament, making sure to catch the short ends just past the crimp bead. Next take 1 decorative bead & string each strand of mono-filament through each end (see diagram) and pull taut.
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  5. Add 1 seed bead, one accent bead and another seed bead to each strand of mono-filament. 
  6. Repeat steps 3 (minus the first 3 beads) and 4 until you have 6 ¾ inches of bracelet woven. Remembering to pull taut after each decorative bead is added. 
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  8. To finish the bracelet, string 3 seed beads on each strand. Attach crimp bead to both strands, then jump ring and loop through. Pull taut and pinch crimp bead. Tuck small tails into the seed beads. Your bracelet is now ready to wear!