Twist Cookies

My childhood was not as colorful as the others. There are some things worth remembering… but most them, best to forget. The thing is, forgetting is not a headache that will go away after taking a pain reliever. There are some things in our lives that we don’t want to remember or some situations that we are not ready to face. Sometimes, we think that getting away from it is a solution. Well, maybe not facing them for some time helps – but one day, we have to face the monsters.


To make the story short –

Long years back, there was one thing that happened to me that made me lost my trust to everyone. I kept the hatred for too long, the anger. There were many questions that left unanswered. I forgave, but I did not forget. One day, I woke up like a new person – hatred was gone, anger was gone. Since then, I felt that I am ready to face whatever monster comes my way. When I took my time-off, aside from reuniting my with relatives and other loved ones, I also took the risk to see if I can handle the situation I was once scared of. Blessedly, no unwanted situations took place.

During my absence, I got the chance to spend time with my loved ones – chat and cook for them. There were relatives that I haven’t seen in years… meaning, that became our reunion. The last time we saw each other was more than eight years ago and I was a different person that time – let’s say I choose the people I want to socialize with. (Well, I had reasons why – a valid one.) Anyway, when they saw me and we sat together for a chat, they were surprised how funny I was and how we got along so well. Hmm, I am a changed person now. 😀 Of course, cooking for them was one of the best things I did. I fed more than 2 dozens of people and I was really stunned when 2 kg of pasta was gone in less than 30 minutes, as well as when I cooked dishes with 2 kg of beef and 2 kg of chicken. Whew! I was always tired… uh, let’s make that EXHAUSTED… but I was happy – happy to see the smile on their faces, happy to hear their laughs.

My point is –

Life is unpredictable. We all have our dark days, ups and downs… but just keep a little prayer on your pocket and nothing is impossible.

You don’t always get what you want. You won’t always want what you get.

Life is twisted. Life is black and white.

thenotsocreativecook-TwistCookies2Cookies are sometimes black, sometimes white. Unlike the monsters in real life, cookie monsters are the only monsters we should not be scared of especially when they take all these cookies I have – which dark ones are not as dark as the darkest days of life. And oh well, the white ones are just as happy as sweetest days. ❤

thenotsocreativecook-TwistCookiesThese are cookies with white and dark – vanilla and chocolate in one. Can they get any better?? These are so good when you can’t choose between chocolate and vanilla cookies coz you’ll have both. These are not to sweet and perfect with a cup of tea or a glass of milk. 😀

I am one of those cookie monsters, but you are lucky as I am sharing these and bringing these over Angie @ The Novice Gardener for Fiesta Friday #40 which, btw, I and Margy @ La Petite Casserole are co-hosting today! Wohooo! 😀 😀 😀

And it’s time to pass what you have to me and Margy… uh, I mean put it on the table. 😀

Happy FF#40!

fiesta-friday-badge-button-click-to-join1(New to Fiesta Friday? Click here for the guidelines.)

Margy is one of the best people I have met in the blogging world – she has a soft heart that makes us love her even more. To add, her blog is AH-MAH-ZING! Really, you should bumped into her and take some of her foods. 😀

Okay, let me just take my drink and chat with you, FF people. 😉 Enjoy the party!!!

Twist Cookies


For the white chocolate cookie dough: 

  • 7 tbsp butter, softened, unsalted
  • 2/3 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1/2 cup white chocolate chips
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup dark chocolate chips

For the dark chocolate cookie dough: 

  • 7 tbsp butter, softened, unsalted
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp milk
  • 1/2 cup dark chocolate chips
  • 2 cups all-purpose flour
  • 2 Tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white chocolate chips


For the white chocolate cookie dough: 

  1. In a bowl, combine flour, baking powder, baking soda and salt. Take about 1 tbsp and place in another bowl with the dark chocolate chips. Set aside.
  2. In another bowl, add in butter and sugar. Beat until pale and fluffy (about 3 minutes). Add in egg, vanilla and milk. Mix well.
  3. In a heatproof bowl, add in white chocolate chips. Microwave at low for 1-2 minutes (or until melted), mixing every after 15 seconds interval. Add this to the wet ingredients and combine well.
  4. Gradually add dry ingredients and mix until well combined.
  5. Add dark chocolate chips and mix again until just combined.

For the dark chocolate cookie dough: 

  1. In a bowl, combine flour, baking powder, baking soda and salt. Take about 1 tbsp and place in another bowl with the white chocolate chips. Set aside.
  2. In another bowl, add in butter and sugar. Beat until pale and fluffy (about 3 minutes). Add in egg, vanilla and milk. Mix well.
  3. In a heatproof bowl, add in dark chocolate chips. Microwave at low for 1-2 minutes (or until melted), mixing every after 15 seconds interval. Add this to the wet ingredients and combine well.
  4. Gradually add dry ingredients and mix until well combined.
  5. Add white chocolate chips and mix again until just combined.

Baking the cookies: 

  1. Preheat the oven to 350 F. Prepare 2 (or more) baking sheets with parchment paper.
  2. Using different scoops, scoop 1 tbsp white cookie dough and chocolate cookie dough. Glue them together and re-shape them into balls.
  3. Place them on the prepared baking sheets, flatten them slightly. Make sure not to overcrowd the pan, leaving two inches away from each other.
  4. Bake for about 10-12 minutes.
  5. Remove from the oven and leave in the baking pans for two minutes and transfer to a cooling rack to continue cooling.

Recipe from Cooking Classy



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DUMPLINGS WITH PLUMS by Ivy @ Ivy Mosquito

I started cooking when I was 9. I often wonder how does it feel when you did not start at an early age. I mean, some of us started just few years back, few months, or even few days back. I wonder how does it feel not being able to love cooking just because you believe you can’t cook? There’s Lori who started less than a year ago. And now, here’s Ivy who didnt like cooking about a year ago. The feeling must be really great. Right, Ivy? NOW, they rock in the kitchen. 😀

Well, Ivy here is such a funny gal and she made me smile especially when we excanged so many emails regarding the guest post. I met her at Fiesta Friday (thanks to the wonderful and amazing Angie). I was really happy when she emailed me, telling me that she wanted to do a guest post for me and this is the first time she’d be a guest blogger. Emails, emails… and it was really fun.

Friends, I will not let you wait any longer… Here’s Ivy who’s blogging from Ivy Mosquito. And oh, her blog is amazing – you’d be inspired; you’ll shed a tear, smile and laugh. You are an inspiration, too, Ivy. (Please check one of her posts.)

Okay, here’s Ivy –

 Dumplings With Plums

Hello!!!! Or can I say, Pozdrav! That’s hello on Croatian… 🙂

I am so happy to do this guest post on Jhuls blog TheNotSoCreativeCook for many reasons. First, this is my first post as a guest blogger. First of many, I hope. Also you won’t believe it, but just a year ago, cooking was something I really didn’t like to do. I know! Shocking, right? 😉

I just wasn’t into it. I cooked to eat, that’s it. Then, blog came along, Fiesta Friday’s came along, my love for photography and eating collided and… I started loving to cook and prepare different dishes and desserts. OK, shhhhh, we still won’t share the news… Lets just say I like it now much more than I used to.

Other bloggers inspired me to experiment and to get involved, even though it is hard for me to understand recipes most of the time. (Confusing measurments – we use metric system – and ingredients being not available or very expensive in Croatia.)

But photos of delicious food and amazingly prepared meals and desserts kept me drooling all over my screen every week (Jhuls one included! 🙂 ). And as I love to explore new stuff, I started to search for recipes interesting to me, something I haven’t eaten ever. But this time, I have decided to make something very special. A meal traditionally from Međimurje, area on the northwest of Croatia. My grandma was from there and my mum knows a lot of traditional recipes. This one we eat a lot at home. I bring you – KNEDLE. Or dumplings.

It is pronounced Kneh-dleh. 🙂

First, you need six average size potatoes and about ten plums. If you end up with extra dough, you just grab more plums. And yes, I did start cooking at 10:30 pm. (Microwave clock)


Boil the potatos for about 45 minutes, check if they’re done with a knife. Carefully peel the skin off. Do not burn your fingers multiple times like I did. Squash the potatoes for a while, the more you mash them, there will be less unwanted lumps.


Add half a kilogram of flour (smooth), half of tablespoon of salt and one egg. Mix together with hands. Be careful that the egg doesn’t get directly on the still hot potatoes, because it will cook itself. 😀 Knead the dough until it has a nice form.

3Now it’s time for plums. Grab a spoon and use it do make a portion of dough to fit inside your hand. Put the plum in the middle and make a ball out of it. Add one full tablespoon of salt in the water. Put the dumplings in the boiling water and stirr a little. Let them boil for about 10 minutes. If they are floating and the dough has the color as the one in the photo, they are done.

4Now it’s time for topping, the best part. Grab bread crumbs, put oil in the pan and fry crumbs until they are brown. Pour over the dumplings. If your meal has to stay over the night like mine had to, pour some oil on the sides of the bowl to keep them fresh. Oh yeah, when you slice them to eat, pour sugar on them. Sour taste of plums goes excelent with sugar on top.


6I really hope you will like this, I have made so much effort to make it happen.

Thank you Jhuls again for allowing me to do this!

Ivy ❤

7 8 9

Whoa! Thank you for that awesome treat, Ivy. This is my first time to hear this and I must say that those are looking so delicious. Thank you so much for all the efforts you put in making this guest post possible… and you know that I’d be willing to return back the favor if one day, you’d be needing some guest bloggers. 😀

Friends and FF crowd, what are you waiting for? I know you wanted to take one the moment m you saw Ivy carrying a plate of these. 😀

PS: This is the last guest post from a blogging buddy. I will bring you the last, but not the least guest blogger – a friend from Instagram and I am sure you’d be amazed. So stay tuned. 😉  (You know where to keep in touch with me – if you want to be a guest blogger, my inbox allows drachma-zillion incoming emails. 😉 )



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Tricky Tuesdays #11: Random Cool Kitchen Hacks

Hello, everyone! I have a tricky treat for you… Nope! Halloween has nothing to do with this.

In my blog, it’s a little tricky when it’s Tuesday – yep, it’s Tricky Tuesday time. 😉

Today, I found two cool videos- maybe you have tried some of the tricks and some are not. (Note: I can’t hear the sound as I am at work right now and I don’t think the boss would like the idea of me blogging while at my workplace. Shhh! I bet the video is in English?)

And here’s the coolest one which I am sure I will try soon:

How awesome!!! 😀 😀 😀

I hope you like the videos. Happy Tricky Tuesday. ❤



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Introducing ‘new’ bloggers #17

It’s Monday again… and you know why I am here – to bring you another set of ‘new’ bloggers. ❤


Dash Dot Drizzle – Chloe is such a cute and amazing girl. I just love how we share the same obsession with YouTube, with movies and of course – in baking. “Bake. Eat. Sleep. Repeat.” (Haha! Good one, Chloe!) I just love the way she smiles and I love her blog, too. These Red Velvet Cupcakes make me want to bake some again – these are just too beautiful with the Italian Meringue frosting.

Domestic Gothess – I just met Hanna at Fiesta Friday (Again, thanks to Angie!) and I fell in love with her Halloween Two-Tone Rose Red Velvet Cupcakes. Hannah was exposed to the kitchen at an early age and she loved baking since then. “I was given free run of the kitchen to make what I liked…so of course everything was dyed bright colours, filled with marshmallows and covered in sprinkles and glitter…” If you have not met Hannah, let us join her while she uncovers some more yummy recipes.

Fanny, The Foodie – Fanny’s favorite foods are hummus, baked pumpkin and anything with eggplant. (Eggplant? Me, too!) “I haven’t got much else to say, I just love food and eating so much that I wanted to write about my thoughts and creations in my very own blog.” I am glad that Fanny found me, so that led me to her and this Not-So-Ordinary Spaghetti. Well, you have to check out the link why. I just love it.

The Barefoot Baker – “Cooking for friends and family and spending time around the dinner table is one of those great pleasures in life that my lovely mummy has taught me all about.” Tash is called The Barefoot Baker, and I think I don’t have to explain why. Like Tash, I often go around the kitchen (and anywhere at home) without any slippers – it’s fun! 😀 So while Tash is spending her time in the kitchen, let’s us enjoy these Raspberry and White Chocolate Shortbread Sandwich. I hope she doesn’t mind. 😀

My Little Moorish Cooking – As I always say, I admire people who has healthy lifestyles. Charlotte is one of the new people I admire – I just met her few days back and she has so many appetizing recipes that would suit your healthy needs: “This blog is dedicated to allergic, intolerant people, their families and friends but, also, anyone curious to learn new ways of cooking.” And this Peanut and Coconut Curry Chicken got me so excited about trying a new curry recipe.

As always, thank you for your support. I hope you check these blogs out and show them some love. 😀


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EGGS BENEDICT…WITH LOVE FROM MEXICO by Radhika @ My Tryst with Baking (a guest post)

If there’s one thing I could eat everyday, that should be EGGS. I remember one day, I have eaten four eggs – 2 sunny side up eggs and 2 scrambled eggs. I think that was the time I ran out of recipes to try… or maybe lazy to cook something. So when that day comes, eggs are the answer to an instant meal. And ohhh… soft boiled eggs on a salad? I would kill for it. 😀

So when Radhika asked me to choose among those recipes she’s love to bring to my blog as a guest blogger, I chose eggs. EGGS FOR THE WIN!! Wohooo!! 😀

Apart from Radhika shares amazing recipes, I also love her plating skills. ❤

Thank you for some of you who thinks I am a creative cook, but there are some things (relating to food presentation) that I am not creative at. One of them is plating. That’s why I was so amazed by her talent – such creative gal.

It’s better to stop my envious talk and let me tag along Radhika here at Fiesta Friday. 😉

Eggs Benedict…With Love From Mexico

Jhuls from thenotsocreativecook, her blog name I feel is a total misnomer friends! It’s pretty evident that the lovely Jhuls does not need any introduction as you would definitely be a fan of her blog as I am. Her posts will surely put a smile on your face and her recipes are so much fun. I love the variety of recipes on her blog and the fact that she loves nutella as much as any of us might.. 😀

When Jhuls was looking for volunteers for guest post, I promptly raised my hand. Did I deliver with such punctuality, ummm. That’s debatable I’d say.. 😉 Without further ado, I would like to share with you a dish that has been inspired by Eggs Benedict! It has all the elements of an eggs benedict, the muffins, the poached eggs, the meat, the sauce. It is simply with a twist. 🙂

I love Mexican food, but I wouldn’t go as far as to say I cook a lot of Mexican food at home. I simply don’t but I use a lot of ingredients as they are super tasty and healthy as well. This recipe has been inspired from Cole and it’s quite tasty and refreshing. eggs1

Eggs Benedict…With Love From Mexico

Ingredients :

  • 4 tbsp olive oil
  • 1 lime, juiced and zest
  • 1 1/2 tbsp fresh coriander, chopped
  • 1 spring onion, finely chopped
  • 2 tbsp White Vinegar
  • 4 large Coles Brand Free Range Eggs
  • 4 chorizo/ chicken bacon, sliced
  • 1 avocado, peeled, pitted, and mashed roughly
  • 4 English Muffins, split and toasted, Readymade or homemade
  • Salt and black pepper, to taste
  • Mint leaves, for garnishing
  • Spring onion leaves, for garnishing eggs2

Instructions :

English Muffins :

I have used Bonnie’s recipe for english muffins and they turned out to be super delicious! My hubby loved them, I had to ensure there were some left for this recipe.. 😉

Please click here for the recipe. I just made normal size instead of the mini ones. 🙂

Coriander-Lime sauce:
In a medium bowl, combine the lime zest, lime juice, chopped coriander, spring onion.
In a saucepan, heat oil over medium-low heat. Add the lime-herb mixture to the warm oil keeping 1 tbsp aside and remove the pan from the heat.

Poaching the Eggs:
In a large deep saucepan, combine the vinegar and 2 litres of water and bring to a boil over high heat.
Reduce the heat to medium so that the water is just simmering. Crack one egg into a coffee cup and then gently transfer the egg to the simmering water. Repeat with remaining eggs. Allow the eggs to poach about 3 minutes.
Gently remove the eggs from the simmering water and place them in the warm olive oil-lime sauce (off the heat) until ready to serve.

Meanwhile, heat a medium heavy frying pan over medium-high heat. Add the bacon and cook until the edges of the bacon begin to crisp, about 1-2 minutes per side. Drain the cooked bacon on paper towels.
Gently fold the avocado chunks into the reserved 1 tablespoon of lime-herb mixture to coat. Season with salt and pepper.

To serve :
Top each toasted English muffin half with a piece of bacon. Place the avocado on top, and carefully place the poched egg on top of the avocado. Season with salt and pepper. Drizzle some of the sauce and garnish with mint and spring onion leaves. Serve immediately.

Bon Apetit!
Bon Apetit!

Wow! I haven’t encountered Eggs Benedict with a touch of Mexico. Amazing recipe, Radhika. I love this so much – thank you so much. ❤ I am so glad to have you today and I am sure the FF crowd will love this. 😀

For more of Radhika, kindly visit her amazing blog at My Tryst with Baking. And ohhh, check these lovely, lovely macarons. 😀


Happy FF#39!


Thank you to the ever kind, Angie, and to our co-hosts.


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Ube Cake

So the birthday post continues…

(Please check the previous post so you could relate with the rest of the story.) 😀

In the Philippines, we have Burger Steak meal from Jollibee and it is served with rice, mashed potato with toasted garlic and sunny side up eggs. When I posted this on my Instagram account, I, again, drooled over them. (Shhhhh – My followers should be the ones drooling over them!!) I decided to give myself some little stuff (again!) and bought these potato masher, gravy boat and egg ring just for this birthday dinner of mine.

image(It’s my birthday, anyway!) The amazing thing is, the egg ring could also be used to get a perfect shape for pancakes… and I’ll have to try that after some time. (Can’t it be on my birthday as well?)

Burger Steak for my birthday? Check.

thenotsocreativecook-BurgerSteakBD3For the cake, I was saying that something has changed my mind – from Mocha Cake to the purple one.

thenotsocreativecook-UbeCake3My brother was kind enough to bring me two bottles of Ube Jam, so I thought of making something else out of it aside from eating it or using it on bread. That’s why Mocha Cake was set aside. I so love my version of Mocha Cake, but I also love Ube Cake… and for a change. 😉

(What is Ube? Dioscorea alata, known as purple yam and many other names, is a species of yam, a tuberous root vegetable, that is bright lavender in color. – Wiki)

Not bad for a change, eh? But I got my migraine worst after I took a bite – well, because heavy cream + cream cheese is a pain in the head. 😀

I also got a card – you remember the card from Jodi? Well, she was so kind and very sweet to send it to me last month. ❤ (Thanks again, Jodi!)


So let us proceed…thenotsocreativecook-UbeCake

Today, I share you the happiness and the love.

And as promised, here is the recipe of the Ube Cake:

Ube Cake


For the Cake:

  • 2¼ cups cake flour
  • 3 tsp baking powder
  • 3/4 cup sugar
  • 1 tsp salt
  • 7 egg yolks
  • ½ cup vegetable oil
  • ½ cup milk
  • 1 cup ube jam
  • 7 egg whites
  • 3/4 cup sugar
  • ½ tsp cream of tartar

For Whipped Cream Cheese Frosting:

  • 2 cups heavy cream
  • 8oz cream cheese, softened
  • ½ cup white sugar
  • 1 tsp vanilla extract


For the Cake:

  1. Preheat oven to 350 F. Line 2 9-inch round baking pans and one loaf pan with parchment paper. Lightly grease and set aside.
  2. In a large bowl, sift all dry ingredients for the cake (flour, baking powder, 3/4 cup sugar and salt). Mix well.
  3. In another bowl or jug, mix egg yolks, oil, milk and ube jam. Add this mixture to the dry ingredients. Mix using a rubber spatula or a handheld mixer, making sure not to over beat and to scrape down the bottom and sides of the bowl.
  4. In another bowl, add egg whites and cream of tartar. Beat until frothy. Gradually add 3/4 cup sugar and beat until stiff peaks. Gently fold this mixture to the earlier mixture in three portions until no white streaks remain.
  5. Divide the cake batter into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
  6. Remove from the oven and leave in the pans for 10 minutes, then transfer to a cooling rack to cool completely before filling and frosting.

For the Frosting:

Make sure your beaters, bowl and heavy cream are very cold.

  1. In a bowl, beat cream cheese until smooth and creamy.
  2. In another large bowl, add in heavy cream, sugar and vanilla. Beat on high until stiff peaks (about 10 minutes).
  3. Carefully fold cream cheese into the whipped cream and beat for high speed until well combined (about 5 seconds).

To assemble:

  1. Remove the cake from the loaf pan and crumble the cake using your clean hands or food processor. Set aside.
  2. In your work board, place one round cake. Divide the frosting into 3 portions and spread the first portion on top of the cake.
  3. Place the second round cake on top of the frosted cake. Spread the second portion on top and sides of the cake.
  4. Carefully stick the crumbs of cake on top and sides of the frosted cake.
  5. Using the remaining third portion of the whipped cream, pipe it on top and/or on sides (bottom) of the cake.

Recipe from Pinay in Texas Cooking Corner.

I hope you enjoy my birthday treat. Enjoy the party.

Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#39!

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PS: Dear Sue, I know you asked for the burger steak recipe. I will be posting an updated one soon. 😉 Thanks for asking. ❤

thenotsocreativecook at 33 (A Birthday Post)

I usually get excited before my birthday comes; I count days. And not only days, sometimes I say ‘It’s three months before my birthday.’ (Is it crazy?) What makes me so excited? Maybe the gift I’ll get for myself? Or maybe the foods I’ll cook and bake? Maybe both; I can’t tell. Or maybe… it’s the feeling that you get to pamper yourself with anything you can manage. 😀

This year, my excitement went down. I even forgot that my birthday is near until a friend sent me a message saying ’11 days more to go.’ And it got me thinking and counting… and I was like ‘Oh yeah… my birthday is near.’

My birthday was last weekend (October 18). And you know, I could never let it pass without having a present myself – I got myself books. 😀

I was already planning for a dinner – my sister posted a burger steak on her Facebook page and drooled over it. Of course, the recipe came from me. 😉

Sharing with you, I had these on my birthday:

A delicious burger steak (the patties had a little problem and we did not get along when I wanted some for the photoshoot)


…with my homemade creamy mashed potatoes


…along with these purple stuffs 😀


 (and sorry for the blurry photo – the birthday girl slash the migraine girl was exhausted)

Since I started baking, traditionally, my birthday is not complete without Mocha Cake. I was planning to bake one, but one thing has made me changed my mind.


The rest of the story will be told on Friday at (where else?) – Fiesta Friday. 😉

Meanwhile, enjoy these… ❤

thenotsocreativecook-BD3(I apologize again for the blurry photo)



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Tricky Tuesdays #10: Kitchen Hacks To Help You Cut Down On Food Waste

thenotsocreativecook is a little busy nowadays – with life, work and everything in between. But you know that I’d steal some time from my busy life to bring you another amazing tricky stuffs…

Today, it’s  not gonna be that much – I just found some awesome tricks on how to help cut down on food waste. And here are some of my picks:

Hide garlic and onions in holey paper bags: They’ll stay fresh for at least two months without molding.


Microwave citrus for 10-20 seconds before squeezing: A warm fruit releases more juice than cold.


Wrap celery in foil: It’ll keep for up to a month this way. Works for broccoli too.


Wrap banana crowns in plastic wrap: They’ll keep for 3-5 days longer than usual.


…and this one is my most loved among them all –

Add warm milk to the dregs of a Nutella jar and shake: Instant hot chocolate! 😀


I hope you find these interesting. Have a fabulous mid-week.

Check the rest of them here: 21 Brilliant Kitchen Hacks To Help You Cut Down On Food Waste and tell me your favorite(s). 😉



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Introducing ‘new’ bloggers #16

Woohoooo! I am back with another five wonderful blogs. 😀 I hope you take some time to visit them. ❤


Antics in Cooking – “Learning how to cook one step at a time, sharing terrible photos and awesome recipes, and having fun doing it!” Dear Dave, your photos are great and for me, they are perfect because they make me drool. 😀 I love creamy dishes, so this Creamy Chicken and Mushroom Skillet sounds awesome to me. And this little kitchen helper is really worth the mention. 😀  And oh, one more thing before I proceed with the second blogger – check this delicious Beef Enchiladas. ❤

The Grilling Fanatic  – Do all guys love grilling? Well, meet another new found blogger named David and grilling makes him happy – “This is my little corner of the world where I like to post pictures of grill sessions that made me happy. There is no drama here.  No arguments about “real barbecue”.  I don’t care if you use lighter fluid.” Hmm, I think David could help people like me [who is not fond of grilling] how to love grilling and what are the basics. And I don’t mind waiting in the corner with some Fiesta Friday buddies while waiting David to finish grilling up these Classic Summer Grilled Drumsticks. And I should add these Grilled Pimiento Cheese Sandwiches  ❤

This Baking Beauty –  “Although I love sweet treats, I’m also very passionate about fitness. My goal for this blog is to inspire people to do what they love and to look and feel good doing it.” I have been following Emily on her Instagram account, but it slipped my mind that she’s also blogging. (Meaning – I need to hop on to her blog.) And now, I am punishing myself drooling over these Coffee Cake Cookies and Banana Bread Coffee Cake. Well, you can tell that I am a coffee lover. 😀 Please check the rest of her mouth-watering recipes on her blog.

Melady Cooks – “My Mom really is an excellent cook.  I collected her recipes and recipes I cut out of magazines onto little index cards and shoved them into boxes for years.  Sometimes I even made the recipes.” Audrey taught herself how to cook when she went to college at 18. She is a princess at her own castle. And oh, she owns a tiara. 😀 (Ehem, I do, too, Audrey!) Anyway, she’s living with her P.S. (Find our what’s P.S from her About page). And I didn’t know that you could enjoy green beans just like these Fried Green Bean Appetizers

The Travelling Pantry –  “Since I have been interested in food photography and styling, my seemingly pointless (but intriguing) collection now serves a great purpose in cohesion with my cooking and food styling, the animals, maybe less so. The collection will travel with me, wherever I go – there it will be – ‘The Travelling Pantry’”.Wow! Just WOW! Seriously, I am running out of words to say. This blog is one of the best blogs I have ever encountered – photos, recipes… everything!! For the meantime, enjoy these Maple Pecan Pie by Katie.

I hope you have a safe and drooli-cious week. 😉


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