These Sticky Sesame Vegan Cauliflower Wings are the best veggie wings I’ve ever had! Loaded with a maple sesame flavor and spice, they are the perfect game day snack for vegans!

Sticky Sesame Vegan Cauliflower Wings? YES please! Confession time: there would’ve been way more wings in the pictures, but I kind of devoured them seconds after they came out of the oven. Happily so, burning the roof of my mouth and smiling in deep satisfaction. You see, this isn’t the first time I’ve made vegan cauliflower wings, so I knew to expect delicious, flavourful bites of pure sticky goodness. I was SO right. Shall we?

With Super Bowl Sunday around the corner, no doubt you’re preparing snacks even if you’re not that into the actual game. Personally, I just go along with the team my husband chooses. It’s pretty ironic since I played basically every sport under the sun from karate to football (soccer) to my all time favourite synchronised swimming. I can watch and get ANY sport within 10 minutes, but for some reason when it comes to American Football I get so wrapped in all the delicious food that it’s been explain to me about four times but all I hear is “crunch crunch”. Oops.

I doubt this year will be any different, especially if I’m nibbling on these babies. Vegan cauliflower wings are what have been “missing” from the vegetarian world for years, but are definitely here to stay. They taste JUST like regular wings. Without sauce, they are crunchy on the outside and soft on the inside, and with sauce they are EVEN better.
I decided to go with a sweet and spicy sesame sauce for these wings, and they are sticky, soft on the outside, and unbelievably divine. The spice has just the right amount of kick, and the sweet sesame flavour takes it completely over the top. They are great for a meal or as a snack, and the best part? You can show down basically a million of these without any guilt. It’s also completely gluten free, so you can serve these to all your guests despite their dietary specifications. PRETTY sure that qualifies as a touchdown!


  • 1 small head cauliflower

Cauliflower Wings

  • 1/2 cup AP gluten free flour*
  • 1/2 cup almond milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (½ if you want it very spicy)
  • 1 cup gluten free bread crumbs (seasoned with salt and pepper)


  • 4 tablespoons maple syrup
  • 2 tablespoons liquid aminos
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon ground ginger
  • chopped scallions & sesame seeds, for garnish


  1. Preheat oven to 450 degrees.
  2. Prepare a baking sheet by lining it with a silicone baking sheet or foil.
  3. Remove florets from the cauliflower (aka don’t use the stem).
  4. Chop the cauliflower into smaller pieces to resemble the size of wings.

You can find complete recipes of this STICKY SESAME VEGAN CAULIFLOWER WINGS in



These Shortbread Toffee Cookie Bars are a buttery brown sugar shortbread crust, filled with a sweetened condensed milk caramel and topped with milk chocolate and toffee bits! SO sweet and rich!
This is one of those recipes that has been around for ages, I think.
I found the base for this recipe on Pinterest and decided to give it a try…unfortunately the picture just kept leading me back to a million other sites and never a proper source. Annoying. So I slightly varied the recipe that the person reposted on the picture. Recipe police don’t arrest me.
Can we talk about all the food on Pinterest for a quick second allegedly being THE BEST… or MOST AMAZING…BEST EVER… LIKE CRACK..
Let’s end that trend, kay? Because here’s why…. Anyhowwwww….
In this case “Best Ever” might apply. Because these are the “Best Ever Shortbread Toffee Cookie Bars” I’ve ever had. They actually might be the only Shortbread Toffee Cookie Bars I’ve ever had, soooo, there’s that…. Also, my pictures look NOTHING like the picture on Pinterest so I think I a) might have done something completely differently or b) the photo was not actually the finished product of the recipe. Not sure.
The base is a brown sugar shortbread, the filling is a caramelized sweetened condensed milk and the topping is a mixture of milk chocolate and toffee. It’s everything you could want all in one place. LIKE CRACK! Wait…The steps are super easy. Just make your crust…just brown sugar, butter and flour…

Shortbread Crust

  • ¾ cup butter, room temperature
  • ¾ cup light brown sugar
  • 1½ cups flour


  • 1 cup sweetened condensed milk
  • 2 Tbsp butter


  • 2 cups milk chocolate chips
  • 1½ cups Toffee Bits


  1. Preheat oven to 350°
  2. Line a 9×13 pan with foil and spray lightly with nonstick spray.

Shortbread Crust

  1. Beat butter and sugar together until combined, 1-2 minutes.
  2. Mix in flour. Mixture will be slightly dry.
  3. Press into prepared pan. Bake for 15 minutes until lightly golden.
  4. Remove from oven and allow to cool slightly.


  1. In a small saucepan heat sweetened condensed milk and butter together until butter is smooth.
  2. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned.
  3. It will almost take on a light caramel appearance. Remove from oven


  1. Immediately sprinkle milk chips on top of filling when it comes out of the oven.
  2. Place back in oven for 2 minutes until chips are shiny and soft.
  3. Carefully spread the chips over the filling with an off-set spatula.
  4. Sprinkle with toffee bits, pressing into milk chocolate.
  5. Allow to cool completely before cutting into squares.

You can find complete recipes of this SHORTBREAD TOFFEE COOKIE BARS in


Amazing Dinner Rolls

Is there anything like a fresh, hot out of the oven, homemade dinner roll? Dinner rolls are a classic that will never fade. These dinner rolls are dangerously good! How could something with so few simple ingredients be so delicious? I will tell you how: lots of butter, whole milk and a little patience.
While creating this recipe, I was looking to achieve a tender, pillow-y soft texture, along with a light sweetness that wasn’t overpowering (if I wanted a roll that was super sweet I’d just have cake), with just the right amount of moisture and fats – hence the use of whole milk along with the butter. I prefer a larger ratio of milk than water because water has zero flavor so why let it waste good space in the roll?
I love making fresh breads and rolls, because I let my KitchenAid mixer do all the work =). The hardest part is that “little patience” I mentioned before, the rising time. I wish they’d just go POOF! in a number of seconds and be beautifully risen. If only. The nice thing about it though is that it basically forces me to get that sink-full of dishes done while I’m waiting. If you don’t have a stand mixer you could also make these the good old fashioned way, kneading by hand.
I hope you love these rolls and serve them as the perfect complement to your holiday feasts and family gatherings. Come back soon as I’ll be posting 3 specialty butter recipes that you can spread along these divine dinner rolls (as if they needed any upgrade but these butters just push the rolls over the top). Enjoy and share… really, because I’m warning you if you don’t share you’ll want all 24 rolls to yourself!


  • 1/3 cup warm water, 110 – 115 degrees
  • 2 1/4 tsp active dry yeast
  • 1/3 cup + 1/4 tsp granulated sugar
  • 1 1/3 cups whole milk, warmed to 110 – 115 degrees
  • 3/4 cup salted butter, at room temperature, divided
  • 1 large egg, at room temperature
  • 1 1/2 tsp salt
  • 4 1/2 cups all-purpose flour


  1. Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 – 10 minutes until mixture is foamy.
  2. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine.
  3. Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 – 5 minutes (dough should be slightly sticky when touched).
  4. Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap.
  5. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
  6. Punch dough down and divide dough into two equal portions. Shape each portion into a ball.
  7. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible).
  8. Spread each circle of dough evenly with 2 Tbsp butter.
  9. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices).
  10. Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls).
  11. Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.
  12. During the last 10 minutes of rising preheat oven to 375 degrees.

You can find complete recipes of this Amazing Dinner Rolls in



A tasty vegetarian option for your holiday buffet table that even meat-lovers won’t be able to resist. It looks so impressive for very little effort.
I like to make this with frozen spinach, mainly because it’s so much cheaper, but it’s also so much easier to wilt down than fresh. If I forget to defrost it beforehand then I just chuck it in a pan of boiling water for five minutes, then drain.
Whichever method or spinach you use, just make sure to squeeze as much liquid as you can out of it, if it’s too wet you will end up with a soggy pastry mess! Some people like to squeeze it out in a clean tea towel, but I find just attacking it with a spatula in a colander works great!
Once baked, slice or leave whole for a fab looking buffet centrepiece, either way this tasty Spinach And Ricotta Puff will go down a storm.


  • 25g butter
  • 1 small onion, peeled and finely chopped
  • 500g spinach, defrosted if frozen
  • pinch ground nutmeg
  • 250g ricotta
  • 1 egg yolk
  • 45g grated Parmesan
  • 375g pack, ready rolled puff pastry
  • 1 egg, beaten


  1. Preheat oven to 180C/350F.
  2. Melt the butter in a large pan, add the onions and cook gently for about 10 minutes to soften.
  3. Remove to a bowl and set aside.
  4. If using fresh spinach, add a handful at a time to the pan and cook for a few minutes until it has wilted down, repeat this until all spinach has been wilted.
  5. Drain thoroughly in a colander to remove as much liquid as possible.
  6. If using frozen spinach, ensure it is defrosted and place in a colander and squeeze out as much liquid as possible.
  7. place spinach in the mixing bowl with the onions, add the nutmeg, ricotta, egg yolk, Parmesan and some seasoning and mix well to combine.
  8. Unroll the pastry sheet , with the longest edge facing you.
  9. Cut it in two down the middle, making one side slightly larger than the other.
  10. Place the smaller rectangle on a greased baking sheet, then top with the spinach mixture and pack it down, leaving a 2cm boarder around the edge.
  11. Brush the boarder with the beaten egg and place the larger piece of pastry on the top, press to seal.
  12. Use the back of a knife to score a criss-cross patter on the top, if you like.
  13. Brush with the remaining beaten egg and bake in the oven for 20-30 minutes, until golden brown and puffed.

You can find complete recipes of this SPINACH AND RICOTTA PUFF in



Blueberry Cream Cheese Swirly Bread. Can you guess what is in the ingredients?
This is a delicious bundle of soft, light, sweet rolls packed with blueberries and cream cheese and oh boy! It is delicious! I’ve also made a very cheeky glaze to go on the top, and this bread is just amazing to eat. It’s full of stickiness and creaminess and absolutely wonderful with a nice cup of tea!
This is an easy recipe, you can use a stand mixer or make by hand, and below at the end, I will add a very nice video for you if you wish to make by hand so you have the correct kneading technique so as to not spoil your wonderful bread. Try this recipe, it really is super soft, moist and yes, very very addictive!


  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1/2 Cup butter softened
  • 2 large eggs
  • Zest of 1 Lemon
  • 1/2 teaspoon salt
  • 4 1/4 cups all-purpose flour Plus extra for kneading / rolling


  • 10 oz FROZEN Blueberries. keep them frozen until ready to use
  • 1/4 cup Powdered sugar for the blueberries
  • 8 oz package of cream cheese room Temperature
  • 3 Tablespoons Powdered Sugar mixed into the cream cheese


  • 3/4 cup powdered sugar
  • 3 tablespoons butter melted
  • 2 Tablespoons heavy cream


  1. In small bowl warm the milk in the microwave at 30 second intervals until warm to touch.
  2. Make sure it is not so hot you can’t put your finger in.
  3. Add the milk to your (stand mixer) mixing bowl with the yeast and sugar.
  4. Cover and leave for about 10 minutes until frothy.
  5. Add the softened butter, eggs, grated lemon zest and salt.
  6. Add the flour and beat at low to medium speed until a soft dough forms, approx 3 – 5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.
  7. Knead for 10 minutes using the dough hook, or by hand if you don’t have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand.
  8. If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl,
  9. Add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size.
  10. Whilst waiting for the dough to rise, make up the cream cheese filling by mixing the cream cheese and sugar until all combined, and adding the sugar to the frozen blueberries and mixing well.
  11. When the dough has doubled in size, punch the air out of the dough and turn it onto a well floured surface.
  12. Divide into 2 equal pieces and then roll the first piece into a rectangle, about 10 inches by 13 inches.
  13. Have the longest side nearest to your body as in the photos below. Be sure to dust with flour when rolling.
  14. Use 2 x 9 inch baking pans, and grease the pans. Place parchment paper in the pans and cut enough so there is an overhang all around of about 2 -3 inches.
  15. Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible.
  16. Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible.
  17. Then push down to seal the edge at the end.
  18. Use a sharp knife and cut off the ends to make it tidy, then divide the roll in half, then each half divide in to 4 pieces, so you end up with 8 rolls.

You can find complete recipes of this BLUEBERRY CREAM CHEESE SWIRLY BREAD in


Easy Cheesy Garlic Bread

Easy Cheesy Garlic Bread – perfect to go with pasta dishes or soups! So easy and so good, you won’t be able to stop eating it!
Last week, I posted a photo of this bread on my Instagram asking if I should blog about this bread. I have to admit, I was hesitant because this recipe uses a shortcut – a store bought Italian bread. As you may know, I love to bake breads from scratch. However, I am still working on my Italian bread from scratch, hence the store-bought.
Let’s face it – sometimes you just need a shortcut. And this is a good one. Especially if you love a side of a delicious bread with your dinner like I do!
This bread has a perfect garlicky taste and an ooey-gooey cheesy top. You can’t say no to that! We love it with soups, like our homemade chicken noodle soup. My Hubby always requests it when he makes his chili. It’s also perfect with my Garlic Mushroom Pasta, the Lemon Asparagus Pasta or my Bacon Potato and Corn Chowder.
Cheese and bread are one of those things that I could never give up. Or at least I would have a reeeeeeeally hard time doing. I heart it so much! I could eat this bread by itself! And I have! Slice some tomatoes on top and add a sprinkle of sea salt – so so good!


  • 1 loaf of Italian bread
  • 1/2 cup unsalted butter melted
  • 1 and 1/2 teaspoon garlic powder (see note)
  • 1 cup and 1/2 shredded mozzarella cheese


  1. Preheat the oven to 400 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. Cut the bread lengthwise and place both parts face up on the sheet.
  4. Brush both pieces with melted butter. Sprinkle with garlic powder.
  5. Cover with a piece of aluminum foil and place in the oven.
  6. Bake for 10 to 12 minutes.
  7. Uncover bread. Top with cheese.
  8. Place bread back in the oven for 2 to 4 more minutes, to melt the cheese. (see note)
  9. Remove from the oven and place on a cutting board.
  10. Let cool for few minutes. Slice and serve.

You can find complete recipes of this Easy Cheesy Garlic Bread in



A fun holiday cake this Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is sure to evoke all the holiday joy!
You guys, Christmas is in 3 weeks. How can this be? It feels like it was just the end of Summer and school was just starting. We were still in flip flops, shorts and t-shirts. Fall literally flew by and now we are going to be in full fledged winter mode. Snow, frigid temps, boots and parkas.
I’m from Minnesota do winters can be pretty brutal here. -30 is nothing new and snow reaching a few feet every so often is something that we are used to. But in all honesty, as much as this is the norm here….it is never easy to get used to once it starts for the season. NEVER.
But this is one of the best times of the year. With Thanksgiving, Christmas and the New Year all clustered together in the span of 6 weeks; it’s like the celebration never ends. Family gatherings and good food are just the beginning.
Speaking of good food, this Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is one for the books. Nothing screams Christmastime more than gingerbread to me. I always have to sneak in 1 or 10 gingerbread recipes throughout this time of year because frankly, I’m addicted to the flavor.
This holiday fave utilizes Bob’s Red Mill Organic Unbleached All-Purpose White Flour as one of the key and essential ingredients. This flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives.
Bob’s Red Mill Organic Unbleached All Purpose White Flour is also incredibly versatile and can be used in so many other baking needs such as breads, pizza crust, cookies, etc.


  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 cup molasses
  • 2 eggs
  • 3 cups Bob’s Red Mill Organic All-Purpose White Flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp all-spice
  • 1 1/2 tsp ginger
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/4 cup mik


  • 2 cups butter, softened
  • 2 (8 oz) blocks cream cheese, softened
  • 4-5 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp cinnamon, add more if needed and taste to your liking


  • 1 (11 oz) bag caramel bits
  • 1/2 cup cream


  1. Preheat oven to 350.
  2. Spray 2 9″ round cake pans with non-stick cooking spray and line with parchment paper, set aside.
  3. In bowl with electric mixer mix together your butter and sugars until light and fluffy, about 2-3 minutes.
  4. Add in your molasses and eggs and keep mixing until smooth.
  5. In another bowl mix together your flour, baking powder, baking soda and spices.
  6. Alternate adding your flour mixture and milk into butter mixture in about 3 additions.
  7. Once everything is blended, distribute evenly in prepared pans and bake for about 30 minutes or until cake springs back and toothpick comes out clean.
  8. Remove from oven and let cool in pans for about 5 minutes, then run knife around edges of pans and turn cakes out onto wire racks to cool completes.
  9. While cooling make your frosting by beating your butter until fluffy.
  10. Add in your cream cheese and continue mixing until combined.
  11. Add in your powdered sugar 1 cup at a time, once all is added add in your heave cream until you reach your desired consistency
  12. Add in you cinnamon and mix.
  13. Once cakes are cool, add on layer onto cake stand/turntable and top with about 1 cup of your cinnamon cream cheese frosting.
  14. Top with other layer and spread a thin layer of frosting on the outside and top of cake to create a crumb coat then place in freezer for about 20 minutes.
  15. After 20 minutes remove from freezer and continue to frost your cake reserving about 1 cup for decorating at end, starting from top down until sides and top is smooth, place back into freezer for about 20 minutes.



Chicken Teriyaki Sushi Balls

My sister and her hubby were here for a visit. They were excited and anxious too as this was their first time ever travelling overseas. I knew that feeling too well…yes… that took me back to the time when it was my first time stepping into the plane… butterflies in my stomach were making somersault.
Excited ~ I was the first in my family to be given the opportunity to see and experience the “Western World…”
Anxiety ~ I was raised in a non- English speaking community…I had no confidence in conversing 100 percent English..
It was a relief to see them emerging from the “otherside” through the sliding door… a little bit dazed, tired and sleepy but NO drama with either Immigrations or Customs. So their holiday began… and so was I, busy, trying to win the ‘Hostess with the Mostess of the Year’ award winking


  • 1-1 1/2 cup sushi rice
  • 2 pieces boneless chicken thighs
  • 1cup store bought Teriyaki marinade
  • 2 Nori sheets
  • 2 cup Panko breadcrumbs
  • 1 egg lightly beaten
  • Oil for deep frying


  1. Marinade chicken thigh with store bought Teriyaki marinade. Leave it overnight.
  2. Prepare and cook sushi rice and season with sushi seasonings. Leave aside to cool.
  3. Spray frying pan with some canola oil and pan fry teriyaki chicken pieces until its cooked.
  4. Cut into small pieces.  Cut Nori sheets into 50mm x 50mm squares.
  5. Place about 1 tablespoon of teriyaki chicken onto Nori squares, moist the edges and fold.
  6. Cover the Nori balls with sushi rice and roll into a tight ball.
  7. Heat up oil in a deep pan or wok to 180C.
  8. Roll sushi balls into the lightly beaten egg then into Panko Breadcrumbs.
  9. Gently drop the sushi balls into hot oil and fry for about 20 seconds or until its golden in colour.

You can find complete recipes of this Chicken Teriyaki Sushi Balls in



Hello there LLK friends! My boys are home for Spring Break this week, and we have all sorts of fun things planned to do together. So I won’t stay long, but just thought I’d pop in real quick here to share this Classic Cream Puff recipe with you, and then I’ll be back again when the boys are back in school.
I’m sure many of you have made cream puffs more times than you can count, and there is really nothing too special about the way I made them. But I thought I’d share since this was the first time I had ever made a choux pastry (pronounced like “shoe”) and it had been on my baking bucket list for a while. I hosted a baby shower this weekend for a sweet baby girl, and it was so fun to serve these classic little delights.
I filled the cream puffs with a simple homemade vanilla whipped cream, and dusted them with powdered sugar. I thought about doing a strawberry whipped cream (using crushed freeze dried strawberries for color and flavor) because I thought they might add to the girlie pink shower theme, but in the end decided to just keep them vanilla. Next time I’ll let myself be a little more creative.
There are truly so many wonderful things you can make with a good cream puff, both sweet and savory. I’m so glad I had the perfect occasion to make them for. You should have seen my boys when I gave them all the okay to come home after the ladies had left. They stood wide eyed at my little leftover dessert buffet and just gobbled everything up. Made for an easy clean-up!

  1. If you want to make your cream puffs look uniform, scoop the pastry dough into a large plastic zip top bag (or pastry bag) and either just cut the corner off (about 1/2 inch) or use a large piping tip.
  2. I used a piping tip and tried to make my dough mounds tall rather than wide. For more rustic looking cream puffs, just use a spoon to make little mounds.
  3. Bake the puffs at 375 degrees for 25 minutes, and then use a wooden skewer to poke a few holes in the sides of each one, and then bake for another 8 minutes or so.
  4. This allows the steam to escape and the inside of the puff to bake properly.
  5. You want the top of your puff to be golden brown, and sound hollow when tapped.
  6. You can freeze the cream puffs (I froze mine unfilled in a plastic freezer zip top bag) and just thaw for an hour at room temperature the day you would like to fill them.
  7. Make your filling as sweet as you prefer. Start with 3 tablespoons of powdered sugar, taste, and add more if you like.
  8. Remember that the pastry dough itself is not very sweet, but will be slightly sweeter when dusted with powdered sugar.

To fill your cream puffs, you can either cut off the top third, fill with cream, and then replace the lid, or you can use a filling tip to pipe the cream into the center. I find that this way is a little easier to to eat and counts as finger food, with no fork required.


  • 1/2 cup butter
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 tablespoons powdered sugar (for dusting)


  • 1 1/3 cups heavy cream (well chilled)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 375 degrees.
  2. In a 3- to 4-quart pan, combine butter, water, and sugar.
  3. Over high heat, bring to a boil and then add the flour all at once and stir quickly until the dough comes together, forming a ball.
  4. Remove the pan from the heat and stir until flour is incorporated and mixture is smooth.
  5. Let cool about 5 minutes, stirring occasionally.
  6. Add the dough to the bowl of an electric mixer, and add eggs one at a time, mixing in between each addition until dough is smooth. Be careful not to mix more than necessary.
  7. Scoop the dough into a pastry bag or gallon size Ziploc bag.
  8. Cut off 1/2 inch of the corner and attach a large piping tip if you have one.
  9. Pipe 24 mounds of dough (about 1 inch around) onto a parchment or Silpat lined baking sheet.
  10. Bake for 25 minutes, and then use a wooden skewer to poke a couple of holes in the sides of each puff.
  11. This will allow the steam to escape so the cream puff can properly dry out and bake on the inside.
  12. Bake 5-8 more minutes. They should be golden brown and hollow sounding when tapped.

You can find complete recipes of this CLASSIC CREAM PUFFS in



These French Toast Roll-Ups have cream cheese, fruit, or whatever fillings you like rolled up in cinnamon sugar bread. Impressive and crowd pleasing!
We had a rough weekend. Without getting into too much detail, my baby girl had a stomach bug and my husband had food poisoning from a local fast food joint. Our washing machine was on overload. After a full day out of commission I joked to my husband that he might have to cancel his golf tee time the following day. But imagine that, he squeaked out the energy to make it. Amazing. I guess you could say I’m in need of a little relaxation. A pedicure might not hurt either. Mother’s Day can not come soon enough. If you’re pampering the mom in your life this weekend, fix her these French Toast Roll-Ups. They look gourmet and melt in your mouth. I ate 7 out of the 8 of them just to make sure. And if you love these, you’ll love this Lemon Blueberry Crescent Ring and this Blueberry Croissant Puff.


  • 8 slices white sandwich bread
  • softened cream cheese, diced strawberries, or Nutella
  • 2 eggs
  • 3 tablespoons milk
  • ⅓ cup granulated sugar
  • 1 heaping teaspoon ground cinnamon
  • butter, for greasing the pan


  1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
  2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate shallow bowl mix the sugar with the cinnamon.
  5. Heat a skillet set over medium heat and melt a tablespoon of butter.

You can find complete recipes of this FRENCH TOAST ROLL-UPS in