Monday, July 9, 2012

Strawberry Frozen Yogurt

This recipe kind of requires a lot of equipment. Ok, so not "a lot" for most people, but a lot for this people, you need to get out your ice cream maker AND your food processor (is that how you spell that??). But no worries, it takes time between chilling and freezing so you have tons of time to clean up.
My bff Barbie and i have had this recipe saved in our emails to make for like a year from Finally i had a ton of strawberries left over that were on the verge of going bad and i figured, its 10000 degrees outside, and i have an ice cream maker, i love ice cream and i have all of the ingredients. Seriously, its like the best math problem everrrrrrrr. When i made mine it turned out pretty tart which is refreshing in super hot weather. It is also super fruity and not very creamy, but if you're into sorbet type of icy treats, then this is def for you. And its super easy!


1 pound strawberries, rinsed, hulled, and sliced
2/3 cup granulated sugar
1 cup plain Greek yogurt (I used Chobani)
1 teaspoon fresh lemon juice

1. Place the sliced strawberries in large bowl with the sugar. Stir until sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 1 hour.

2. Place the strawberries in a blender or food processor. Add the yogurt and fresh lemon juice. Pulse until strawberries are smooth.

3. Chill mixture for at least 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Enjoy! Smooches, gigi

Sunday, July 8, 2012

cinnamon pumpkin baked donuts

 Barbie made this for me months ago and i've literally been dreaming about them ever since.  She got the recipe from I've discovered after making them myself that they are great for parties, great for adults, great for kids and great all day, every day, any day ever.  They are so good, moist and full of cinnamony sugary goodness. OMG i need to go make these now. Or, you make them and bring them over :)

For the Donuts:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon pumpkin pie spice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
4. While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

Saturday, May 19, 2012

Baked strawberry oatmeal

What is better than strawberries and cream? Well, maybe some chocolate thrown in there, but thats not what we are going to talk about today.

I love this website:

I love strawberries and cream. I love strawberry and cream oatmeal. But like, im in my 30's and i feel like an dork buying strawberry and cream oatmeal in the microwave packets, when i should be buying organic fancy schmancy oatmeal.
This solves my problem. I promise you, this will solve every problem you have ever had. (at least until your bowl is empty). I changed the recipe a bit from How Sweet It Is, but i think my changes make it a bit healthier. Totally try this.

2 cups old fashioned oats

1/4 cup loosely packed brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1.5 tablespoons powdered flax seed

1 large egg

1 and 1/4 cup milk

2 teaspoons vanilla extract

3 tablespoons unsalted butter, melted

1 medium ripe banana, mashed

3/4 cup chopped strawberries (about 6 large berries)

Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray – I used a 10×7, but you can use a smaller or bigger one. 

In a large bowl, combine oats, sugar, baking powder, salt and cinnamon, mixing until combine. Measure out the cup of milk, then whisk in egg and vanilla extract then stir it into the dry oats. Mix in mashed banana and melted butter, then chopped strawberries, then scoop the batter into the baking dish. Bake for 30-33 minutes, or until the edges are golden brown and the top is set. Remove and let cool for 5 minutes before serving. Top with strawberries, bananas and milk!

Tuesday, April 17, 2012

Easter bread

I'm fancy.

ok. ive been gone forever. im so sorry. A lot of things have happened, here is a few:
1. i got married (with like a big fancy dress and a reception and all that jazz. well, no jazz, but serbian music which is off the chizain)
2. I (we) bought a house in a fancy pants neighborhood. (ok, its not so fancy pants, but it is a real house, with like a roof and everything. and neighbors live like in a house next door, not above or below. so there, thats fancy)
ok so 2 things dont qualify as a lot but i said i was sorry, didn't i?

So! here i am and here is this super adorbs bread that will impress everyone you show it to. You can make it sweet or savory. I opted for the savory so i took out the lemon, vanilla and cut the sugar to scant 1/4 cup.
I made this with my bff cybelle, shes the photog and thats why the pics are so fancy. :)
Missed you!!!


- 1 pkg yeast
- 1/4 c warm water
- 1/2 c butter
- 1/2 c sugar
- 6 egg yolks
- 1/2 tsp salt
- 3/4 c warm milk
-1 tsp lemon zest, grated
- 2 tsp vanilla
- 4 1/4 c flour
-1 tsp melted butter
-1 egg white, scrambled
- 6 colored eggs (raw)


1. Sprinkle yeast in warm water to dissolve.
2. Cream butter and beat in sugar, egg yolks and salt. Then stir in warm milk, lemon zest, vanilla and yeast mixture.
3. Add 2 cups of the flour and beat for 5 minutes.
4. Gradually beat in remaining flour, then place dough on floured board and knead.
5. Place dough in greased bowl and top with a little melted butter. Let rise 1 1/2 to 2 hours, then knead again.
6. Cut dough into 6 pieces and roll each piece into a rope.
7. Form 3 ropes into a braid (you will get two loaves).
8. Nestle colored raw eggs throughout each braid.
9. Brush top of loaves with egg whites.
10. Bake at 325 degrees for 45 minutes or until golden brown.


Monday, April 4, 2011

Cheesecake brownies

My life is so awesome lately. I know everyone hates a braggart, but, i just got the most amazing job on the planet, a job that im OBSESSED with! And, the people i work with are amazing!!! i won the jackpot. seriously. I realize some of you may be rolling your eyes because its like im showing off. But im not. All im doing is letting you know, that no matter how awful things may seem sometimes, there is happiness right around the corner waiting for you. Believe me. And when you find it, make these cheesecake brownies to celebrate your awesome life. Because you are awesome. And you deserve a life full of awesome. Gigi says so.

Cheesecake brownies (from

Brownie Layer: (or just use a brownie mix - Ghriardelli is my fav)

1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (115 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt

Cream Cheese Layer:

8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 large egg

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan.

In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set it aside. Place the remainder of the brownie batter evenly onto the bottom of the prepared pan.

Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth. Spread the cream cheese filling evenly over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.

Bake in the preheated oven for about 25-35 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.

Serve these to your friends or new co-workers as a way to thank them for making your life so full of happiness.

Friday, February 25, 2011

Cinnamon granola

I know i just made and posted a granola recipe a couple of posts ago. But! I saw a post on Joy the Baker's website that she adapted from Martha Stewart and was in awe. She added huge raw almonds and honey! yuumm!!! I looked through my goodies cabinet and remembered that i bought cinnamon honey from the farmers market that i hadn't used it. Oh My Godnessssss. It is so amazing. This granola is out of this world. I mean, it is delicious, and its good for you. Please make this.

Adapted from Joy the Baker

You'll need:
4 cups old fashioned oats
1 cup slivered raw almonds
1 cup whole raw almonds
1/2 cup sunflower seeds
1/2 teaspoon salt
3 tablespoons butter
1/4 cup vegetable oil
1/4 cup cinnamon honey
1/4 cup brown sugar (i did not use this much, i only used about 2 tablespoons)
1 teaspoon pure vanilla extract
dried cranberries

Place a rack in the upper third and middle of the oven and preheat to 325 degrees F. Line one large or two small baking sheets with parchment paper and set aside.

Whisk together oats, whole almonds, slivered almonds, cinnamon and salt. Set aside.

In a medium saucepan, melt together butter, oil, honey and brown sugar until the sugar is dissolved and the mixture begins to boil. Carefully whisk together so it’s well incorporated. Add the vanilla extract. Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, ensuring that all of the oat mixture gets moistened by the sugar and oil mixture.
Spread mixture onto prepared baking sheet(s) and bake for about 25 to 30 minutes, removing from oven to stir and toss on the pan twice during baking. When time is up, Remove from the oven, let cool, add cranberries and store in an airtight container for up to two weeks.
Or! Pack it up and give it to your bff's. They'll love you forevs. Word.

Tuesday, February 8, 2011

Chocolate chip coffee cake

I love coffee cakes. I love chocolate. I love finding recipes about chocolate or coffee cake and then i print them or tear them out of magazines. (even if the magazines don't belong to me. Spare me the lecture...). Sometimes when the day is perfect that the sun is shining on me, a special recipe finds its place on my fridge. This recipe has been on my fridge for about 8 months.  I found it at: . This cake looked and sounded  soooooo good. I have been meaning to make it and i finally found an excuse. What was the excuse? To bribe little kids so that i will always remain their favorite. Yup.  Don't judge me bro.


•1 stick butter at room temp.
•1/2 cup of sugar
•1/3 cup brown sugar
•2 eggs
•1 cup sour cream
•1 tsp vanilla
•1 tsp water
•2 cups flour
•1 1/2 tsp baking powder
•1 tsp baking soda
•1 tsp cinnamon
•6 oz chocolate chips  (i used mini chocolate chips)

1. mix 1/2 cup white sugar, brown sugar, cinnamon, chocolate chips.

2. cream butter, 1 cup white sugar, and eggs. add the sour cream, vanilla and water.

3. in a separate bowl, mix flour, baking powder and soda. combine into the wet ingredients.

4. pour half of the batter into a greased and floured 9×13 inch pan. sprinkle half of the cinnamon, sugar and chocolate chip mixture on the batter. pour in the rest of the batter and top with the rest of the cinnamon, sugar and chip mix. - This batter is a little dense so this is going to take time. Don't worry, it doesn't have to be perfect because the batter will rise and swell all around the empty spaces.

5. bake at 350 F for 30 minutes. let it cool for at least an hour before cutting into it, or the chocolate chips will be too melty and it will be hard to get out of the pan.

Monday, January 10, 2011

Healthy chocolate chunk oatmeal bites

I made great Christmas cookie tins. Look!!

Amazing, right?! I know, i brag. Cut me some slack.....The best part about this tin and the things in it, is that every cookie is nearly sugar free! See the ones on the right with the chocolate chunks in them? I got those from the 101 cookbooks website
These are great, and nearly guilt free! And, just in time for that new years diet regimen. Make these, eat these, and totally don't feel bad because you are still not violating your new years "I'm going to look so hot in a tiny bikini on my honeymoon" resolution! ;)

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately i used olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies.

Tuesday, December 28, 2010

Thumbprint (birdsnest) cookies

My mama rules. Like she's the best baker on the planet, hands down, no competition.  She's the best mom ever.  Growing up my mom called these birds nest cookies. Here in America they are called Thumbprints. Whichever name you prefer, is ok with me, because these cookies are so good. They have only a bit of sugar which i love because i don't really dig overly sweet cookies. These cookies are buttery and delicate and so, so good. Make them for your favorite people and go hug your mother :)
And, again, let me apologize for my lack of artistic talent in photos. That is what cybelle is for. Not everyone can be a photographer, and i assure you, i have no qualms admitting that I'm about as bad as they come. Lucky for me, i am a baking goddess (who has a bff who is a great photographer, but she's not here right now)....

Thumbprint Cookies from

1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup (130 grams) all purpose flour
1/8 teaspoon salt
3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped
1/2 cup jam  (i used cherry and apricot)

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
3. In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
4. In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch (2.5 cm) balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch (2.5 cm) apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/2 teaspoon of jam.
5. Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool

Monday, December 27, 2010

Spiced pumpkin butter

I mean, how is anything better than pumpkin butter? It's sweet, cinnamon-y, soft, delicious and perfect in every way. It is like your favorite winter white coat. It's like your favorite knee high boots. It's just the thing that makes you feel so perfect and so girly. I love this stuff. And i am sharing it with you because I want you to share it with the people you love. Merry Christmas everybody :)


2 cans of pumpkin
1 1/4 cups maple syrup
1/2 cup apple juice
2 Tbs fresh lemon juice
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground nutmeg

1. In a 5 quart Dutch oven, combine all of the ingredients. Bring to a boil then reduce heat.   Cook, uncovered over medium to low heat, stirring frequently, 25 minutes until thick.  You will need to literally stand over this pot for the entire 25 minutes as it needs constant stirring as it begins to spatter almost immediately.

2. Remove from heat and let it cool.  Ladle freezer containers or jars leaving 1/2 inch head space.

These are amazing gift basket stuffers and gifts. Just remember to keep it either frozen or refrigerated until its time to give them away :).  You will get about 2 medium mason jars full.

Wednesday, December 22, 2010

Christmas Granola!

I love getting compliments. I love it. It may make me kind of a d-bag, but i don't care. I made Christmas baskets for my future in-laws (!!!!!!!!!) this year and added this amazing granola ;) It is so good and super easy and i am POSITIVE that it is going to earn me mucho points on the "she's such a great girl" scale! I'm going to put in in really pretty festive bags and tie them with a bow to add to my baskets. It's literally awesomeness in a bag. As an added bonus, your house will smell like french toast. Oh my yum. Make it.


adapted from Sunny Anderson from Food Network

1/2 cup maple syrup
1/4 cup vegetable oil
1 teaspoon ground cinnamon
3 cups rolled oats
1/2 cup chopped walnuts
1 cup sunflower seeds
1 cup sliced almonds
1/4 cup firmly packed dark brown sugar Pinch kosher salt
2 egg whites
1 cup shredded sweetened coconut flakes
1 cup dried cranberries
1/2 cup currants


Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a small pot over medium heat, whisk together the syrup, oil and cinnamon. Cook until it just bubbles. Remove from the heat and cool slightly.
In a large bowl, add the oats, walnuts, sunflower seeds, brown sugar and a pinch of salt. Pour in the syrup mixture and toss well. In a small bowl, whisk the egg whites to combine. Pour over the granola and toss well. Evenly spread the mixture onto a sheet tray. Bake until golden, turning several times, about 35 to 40 minutes.
Remove from the oven to a serving bowl and cool. When cool add the remaining ingredients and serve.


Wednesday, December 1, 2010

Buttermilk biscuits

Clearly, I have an issue with bread lately. I cannot get enough. CANNOT. These biscuits too. They are amazing and delicious and easy (of course). They are flaky and melt in your mouth, I'm seriously drooling while typing their description.  I cannot say enough. Go make these. Please. Then bring one over to my house :)


2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder 
1 teaspoon kosher salt or 1 teaspoon salt 6 tablespoons unsalted butter, very cold
 3/4 cup buttermilk ( approx)


Preheat your oven to 450°F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor.

Cut the butter into chunks and cut into the flour until it resembles course meal.  If using a food processor, just pulse a few times until this consistency is achieved.

Add the buttermilk and mix JUST until combined.

If it appears on the dry side, add a bit more buttermilk.

Turn the dough out onto a floured board.

Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.

Use a round cutter to cut into rounds.

You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
I made mine into heart shapes and circles!!! Awww!
Enjoy these!
Smooches, gigi