Apple Cobbler With Homemade Caramel Sauce

Friday, November 6, 2015

Seriously who doesn't love a good cobbler?

Growing up my family and I only made peach cobbler, so making this was new for me. My coworker gave me a ton of apples from her farm upstate. So I decided to switch it up this time and make apple cobbler! The apples in this cobbler are warm, tender and sweet. While the dough is slightly crisp, cake-like and freakin delicious. This is seriously the best cobbler I have ever had.

First thing you want to do is get your caramel sauce going. Easiest thing ever. Just heat up heavy cream, brown sugar, butter and vanilla extract. Stir occasionally and take the sauce off the sauce once the sugar is dissolved and everything is combined. Let the sauce cool and then stick it in the refrigerator and allow it to thicken up overnight. You can also do this sauce the day of but you would have to leave it in the refrigerator for about five or six hours. 

Fold the apples, cinnamon, lemon juice sugars and cornstarch together until they are well combined.  I did this right in the pan that I planned on baking them in. (less clean up)Bake the apples for ten minutesWhile the apples are baking you can prepare the cake topping. Cut the butter into the dry ingredients until the mixture looks like coarse meal. Add in the boiling water and mix until just combined.Drop the dough on top of the apples and then bake for thirty minutes.

This should be your finished product :D

Then you can cut yourself a piece, add some caramel sauce and while your at it throw in a scoop of ice-cream on your plate. I swear to God its like heaven in your mouth.

  • 8 Macintosh apples
  • 1/4 cup Brown Sugar
  • 1/4 White Sugar
  • 1/4 Teaspoon Cinnamon
  • 1 Teaspoon Lemon Juice
  • 2 Teaspoon Cornstarch
Dough Topping
  • 2 Cups All Purpose Flour
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 2 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • !2 Tablespoon Cold Unsalted Butter, Cut Into Small Pieces
Caramel Sauce
  • 1 Cup Heavy Cream
  • 1 Stick Butter
  • 1 Cup Brown Sugar
  • 2 Teaspoon Vanilla Extract

Directions for Caramel Sauce
1. Combine heavy cream, butter, brown sugar and vanilla extract in a small saucepan over medium heat. Stir occasionally. 

2. Take the sauce off the heat once the sugar is dissolved. 

3. Allow the sauce to cool and then put into a container to thicken in the refrigerator overnight or for five hours.

Directions for Apple Cobbler
1. Preheat oven to 400 degrees.

2. Peel, core and slice apples into wedges.

3. Combine apples, cinnamon, white sugar, brown sugar, lemon juice and cornstarch in the pan that you plan on baking in. (I used a 9x13 inch baking dish.)

4. Bake the apple mixture for 10 minutes.

5. While the apples are baking, prepare your dough topping. Cut the butter into dough topping mixture until it resembles coarse meal. Pour in the boiling water and mix until the mixture comes together

6. Once the apples are done baking take them out of the oven. Drop large spoonfuls of dough over apple mixture. Bake for 30 minutes or until topping is golden and the apples are tender.

Pasta Carbonara

Thursday, October 29, 2015

A twist on a classic Italian dish

Ahhhhh,  I remember the first time I heard and saw this dish. It was back in high school when I use to come home and watch the food network everyday after school. I was watching Everyday Italian and saw Giada preparing this dish. I thought to myself that I should definitely try to make this dish soon. *Cough Cough* soon.

I'm laughing as I write this because I told myself that I would make this dish six years ago! I have been such a procrastinaor. But boy does time fly. It feels like yesterday I was just sixteen years old in high school.

Anywhoo - Lets talk about this pasta. Its traditionally made without cream, bacon or peas. Instead of making this with bacon I should have made it with guanciale. Guanciale is a an Italian cured pork cheek or jowl. But seriously can I even find that in Walmart? Thats why I opted the guanciale out for bacon. Even if i did see guanciale in Walmart it sounds like it would have been a lot more expensive than bacon, and ya homegirl ain't got the money for that right now lol. So bacon it was!

I decided to add some peas to this pasta for color because it looked pretty boring without. People say that adding peas and cream to this dish makes it more Americanized. I say "oh well, the shit still taste good" lol. 

This pasta dish is pretty simple to make. The first thing you want to do is get the water boiling for your pasta going and cook your pasta until al dente. While your pasta is cooking, slice up your bacon into tiny strips and then cook until crisp. Place your bacon on a paper towel to dry. Then drain off your bacon grease and sautè your onions and garlic. 

After, in a bowl mix together your eggs, parmesan, cream and salt and pepper. Drain the HOT pasta and place it in another bowl and then slowly add in your egg mixture. Pour in a tad bit of your pasta water if needed to help out with the consistency. When you are halfway through stirring add in your bacon, peas, onions and garlic and continue stirring. Add in rest of your egg mixture and stir.

Serve and eat ;)

  • 12 ounces, fettuccine pasta
  • 1/2 cup cooked peas
  • 8 pieces thick cut bacon, cut into strips
  • 2 teaspoons parsley, chiffonade
  • 1/2 medium onion, small diced
  • 2 cloves garlic, minced
  • 3 whole eggs
  • 3/4 cup grated parmesan cheese
  • 3/4 cup heavy cream

Cook pasta according to the package directions. While the pasta is cooking, fry the bacon until crisp. Drain the bacon onto a paper towel and pour off all of the bacon grease. Return the pan to the stove and sautè the onions and garlic over medium-low heat heat. Sautè until golden brown.

In a bowl, mix together eggs, parmesan cheese, cream and salt and pepper, until smooth. When the pasta is done, save a cup of the pasta water. While the pasta is still hot, slowly add in the egg mixture and stir. The sauce should then begin to coat the pasta, if it doesn't you can add some of the hot pasta water.

When you are halfway through stirring add in your bacon, peas and sautéed onion/garlic.  Then continue stirring in the rest of the egg mixture until it is well combined. Garnish with parsley.

Caramel Drizzle Cake

Tuesday, October 20, 2015

Rich and dense vanilla cake drizzled with caramel.

I am obsessed with soul food! Probably because that's the food that I was raised on. My ultimate goal is to become a personal/private chef and I want one of my specialities to of course be soul food. I was inspired to make this because of my love for soul food. This cake is typically made as a two layer cake and the caramel is actually frosted onto the cake. I was honestly too lazy to try to frost caramel onto the cake so I opted out and decided to make a bundt cake with a drizzle--Easy!

No seriously this cake is really easy to make. Just cream some butter and sugar, add your eggs, alternativley add the flour and buttermilk, splash of vanilla and your good to go. Of course I will explain more in detail in the instructions but I'm sure you get the point. Not. Hard. At. All.

Let me throw this in here before you even begin to make this cake. Make sure that when you eat this cake to have a tall glass of milk on the side (You'll thank me later). It's very rich and dense, just like pound cake. So yea.....get that glass of milk haha.

Who doesn't love a simple and delicious cake recipe? I know I do. Because even though I love cooking and baking sometimes I don't want to stand in the kitchen slaving for hours.

For Cake:
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 3 cups self-rising flour
  • 1 cup whole buttermilk
  • 1 1/2 teaspoons vanilla extract
For Drizzle:
  • 1 (14oz) can sweetened condensed milk
  • 1 cup brown sugar
  • 1/2 teaspoon vanilla
  • 4 to 8 tablespoons of water

In a large bowl, beat the butter and sugar at a medium speed until fluffy. Stop periodically to scrap down sides of bowl. Add eggs, one at a time, scraping well after each incorporation. Add the flour to the butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into bundt pan. Bake at 350 degrees for 45 minutes to an hour and 10 minutes (depending on your oven).

For the caramel drizzle heat milk and sugar in a medium sauce pan over medium heat. Bring to a boil while staring constantly. After the drizzle is brought to a boil, reduce heat for 8 minutes while stirring occasionally. Remove from stove and stir in vanilla and water. Add the water until the caramel drizzle has reached your desired consistency.

Chinese Orange Chicken

Wednesday, June 17, 2015

My ultimate goal is to become a personal chef and I know that when people hire a personal chef they want their chef to know a little bit of everything. So I have to learn more about Asian, Italian, American, and Caribbean cuisines. Also, any other cuisines that I left out. This week I decided to go Asian!

Orange Chicken On Fleek! 

Okay but on a more serious note I got this recipe from The aroma of the marinate for the chicken is so good! I think I sat in my kitchen for ten minutes just smelling the marinate. Shitttttttttt I might even wear it as perfume……Let. Me. Stop. Right. Now. Im just joking lol.

The recipe is great as well but I'm probably going to switch it up a tad bit in the near future to make it even better. I will post my improvements too! But for now I recommend that you give this recipe a try if you are in the mood for take out. 

You get to have actual take out food in your own home made with REAL chicken! Wahhhhh??!!

I'm sure ya'll heard rumors about some of the chinese take out spots that fry rats and serve them to customers. I'm not sure if the rumors are true (I hope they are not) but lets just say that this is a safer option lol.

Close up action ;)

I've got a recipe of my own coming up very soon so stayed tuned! And if any of you have any ideas on what I should make, comment and let me know. I love trying new recipes!


         1 1/2 lbs boneless skinless, chicken breast halves, diced into 1 - 1 1/2-inch pieces
         1 cup low-sodium chicken broth
         1 Tbsp finely grated orange zest (zest of 1 1/2 fairly large oranges)
         1/2 cup freshly squeezed orange juice
         1/3 cup white vinegar
         1/4 cup soy sauce
         2/3 cup granulated sugar
         1/4 tsp dried ginger
         2 Tbsp grated yellow onion (be sure to get some of the juices when measuring)
         2 cloves garlic, finely minced
         1 tsp Sriracha hot sauce (optional)
         Freshly ground black or white pepper, to taste
         1 1/4 cups + 2 Tbsp cornstarch
         2 Tbsp cold water
         2 large eggs
         vegetable or peanut oil, for frying
                  chopped green onions and sesame seeds, for garnish (optional)

Place chicken pieces in a gallon size resealable bag, set aside. In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper. Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag. Seal bag while pressing excess air out, and press chicken into marinade. Place bag in a bowl or baking dish and refrigerate 30 minutes. Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce. Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat. 
Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep and heat oil to 350 degrees. Meanwhile, whisk eggs in a shallow dish until well blended. Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. Remove chicken from refrigerator and drain and discard marinade from chicken. Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. Repeat process with remaining chicken working in two more batches. Pour drained fried chicken into a bowl and toss with sauce. Serve warm over white or brown rice garnished with green onions and sesame seeds if desired.

I Graduated!

Thursday, June 11, 2015

Sooooo I graduated!

 Graduation was pretty longggg and to be honest, pretty boring. If I remember correctly there were about 3,000 students who graduated that day but my school broke the ceremony up into two different graduations. But it was still pretty longgg. I was expecting the speeches to be uplifting and motivating but they weren't. They were boring lol. That was one of the main reasons I decided to go to graduation because two weeks ago I didn't plan on going (I'll explain why in a bit).

I thought that we would have amazing graduation speakers who would motivate us to conquer the world! The speakers honestly talked a little bit about their life, made a few jokes and congratulated us. I could have went up on stage and did that myself lol.

I already have my Associate's Degree in Culinary Arts so this graduation was for my Bachelor's Degree in Hospitality Management. I finished my degree program in December of 2014 but my school only has one graduation a year, so I couldn't walk until June. Two weeks ago I didn't even want to go to graduation because:

1. I didn't want to sit through a long ass ceremony
2. The friends that I hung out with while I was at school graduated already
3. My last semester of college I took all my classes online because I'm lazy and didn't want to travel to school, so I knew I wouldn't really know anyone graduating
4. I already received my degree. It's been sitting in my room for three months

But so many people were like "Go, you don't want to miss it. You will regret it. You'll be able to create memories with your family". I think the creating memories with my family was the thing that really changed my mind. I know my family was so happy to see me walk across that stage, especially my mom.

This is my mom and I

My grandpa off guard lol

And me :)

I been pretty busy lately with work and everything. I got a second job so I will be working a little bit more on the weekends. But I have a two week break from my main cook job so I'll be home and able to test out some more new recipes! I honestly love testing out new recipes even it I fail at them lol. I want to be a personal chef in the near future and I want to be prepared. So when I do start my business I'll have a ton recipes that I can make for my clients and I won't have to stress because I already know that they will taste good! You get me?

Have a good week everyone!

Lime Glazed Coconut Bread

Sunday, May 31, 2015

Moist coconut bread topped with a tangy lime glaze!

Oh my god y'all. I don't even know where to start. This bread was too dam good! I got this recipe from +Nicole Harris and it was amazing. Although it taste more like a cake than a bread it was still good! 

But that glaze though---Bruhhhhhhh! lmao. I loved the tanginess, after I took the first bite I knew that I would be making this recipe again.

Can you tell how moist this bread was? I hope so! I'm probably going to go eat this right now with some ice cream as my late night snack. Although I shouldn't be doing that right now because summer is right around the corner and I'm still not physically where I want to be. A part of me is like "Girl just have a little and live a little!…or a lot!" & then the other part of me is like "Wait... homegirl summer is almost here don't do it!" lol. I think we all have those voices in our head. 

I didn't use the flaked coconut that this recipe calls for because I don't like the texture of actual coconut's. I just used the coconut milk. I highly recommend you all trying this recipe and be sure to let me know how it goes. It's extremely easy to make just don't over mix it!


  1. Ingredients
  1. Coconut Bread
  1. 1½ Cups All Purpose Flour
  1. 1/2 teaspoon Sea Salt
  1. 1 teaspoon Baking Powder
  1. 3/4 Cup Sugar
  1. 1/4 Cup Butter - softened
  1. 2 Large Eggs
  1. 3/4 Cup Silk Unsweetened Coconutmilk
  1. 1/2 teaspoon Vanilla Extract
  1. 1/3 Cup Sweetened Flaked Coconut

Lime Glaze
  1. 1 Cup Powdered Sugar
  1. 1½ Tablespoons Fresh Lime Juice
  1. 1/3 Cup Sweetened Flaked Coconut
  1. Zest of 1 Lime

  1. Preheat oven to 350°F
  2. Sift together flour, salt and baking powder. Set aside.
  3. Mix butter and sugar. Add eggs, coconutmilk and vanilla while mixing.
  4. Gradually mix in dry ingredients.
  5. Fold in flaked coconut.
  6. Transfer batter to a bread pan sprayed with non-stick.
  7. Bake 45-50 minutes or until toothpick can be inserted and removed clean.
  8. Allow bread to cool on rack.
  1. Mix powdered sugar and lime juice until smooth.
  2. Using a toothpick, poke approximately 30 holes into the bread. (optional)
  3. Spread half of the glaze onto coconut bread.
  4. Mix flaked coconut with the remaining glaze.
  5. Top bread with glazed coconut and lime zest.

Funfetti Strawberry White Chocolate Chip Pancakes

Sunday, May 10, 2015

Hey Guys!

Happy Mother's Day to you if you are a mother. I like to consider myself a mother even though I don't have any children but I have had animals in the past. So I consider myself a pet mom lol. I've had a turtle, a hamster, a dog and a ton of fish! However, they all have passed away.

For Mother's Day I decided to make my mom breakfast. Let me first tell you that these pancakes were amazing!! I highly recommend making these pancakes if you have a serious sweet tooth! If you don't, then these pancakes aren't for you. I don't think that I should consider these pancakes breakfast because they taste more like a dessert. I'd honestly eat them as a dessert. But hey, if you want to eat them for breakfast then go right ahead. No judgements over here lol.

First things first! Set up your mise en place. For those of you who don't know, mise en place is just a  french word for setting up and measuring out all of the ingredients you need before you start cooking/baking. This way you aren't running through the kitchen trying to get ingredients while you are in the process of cooking/baking. I clearly don't have everything measured out in the picture below but I'm sure you all get the point ;)

Slice Strawberries:

Make Vanilla Glaze: These pancakes are already sweet by themselves but if you want EXTRA sweetness then make the glaze!

Make batter and cook pancakes:

Plate these bad boys up and enjoy! 

Ingredients: Pancake Batter
  • 2 tablespoons butter, melted
  • 1 tablespoon granulated sugar
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt or sea salt
  • 7 strawberries, sliced
  • 4 tablespoons of rainbow sprinkles
  • white chocolate chips, as desired
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 egg
Vanilla Glaze:
  • 3 tablespoons whole milk
  • 1 tablespoon rainbow sprinkles
  • 1/2 teaspoon vanilla extract

  1. Slice strawberries. Set aside.
  2. In a small bowl combine confectioners sugar and 3 tablespoons of whole milk. Mix until well incorporated. 
  3. Add 1 tablespoon of rainbow sprinkles, mix, then set aside.
  4. In a small bowl mix together egg, milk and vanilla extract
  5. In a separate bowl combine sugar, flour, baking powder and salt.
  6. Make a well into the flour mixture and pour the milk mixture and butter into the flour mixture. Combine until just incorporated. 
  7. Mix in 4 tablespoons of rainbow sprinkles and set aside.
  8. If you are using a non stick pan then there is no need to spray the pan with cooking spray or butter. You can if you want to.
  9. Pour 1/4 cup of the batter into heated pan. Place 4-5 sliced strawberries on the pancake and slightly press in.
  10. Sprinkle white chocolate chips on pancake as desired.
  11. Cook pancake for two mins then flip onto other side and cook for another two minutes.
  12. When pancakes are finished cooking plate them and then pour glaze onto pancakes (if you want to)
  13. Garnish with sliced strawberries, white chocolate chips and rainbow sprinkles. Enjoy!

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