Keto Peanut Butter Cookies

Have you ever tried to go low sugar before? Your taste buds completely change. Things are way saltier to me now. I played around with this recipe until I found a texture that matched my favorite peanut butter cookie recipe the closest.

The key here is to use room temperature butter and really whip it to get as much air as possible in the batter. Typically I am super against airy batter, but in this case it just works. If you don’t whip your batter the cookies will be pretty dry and crumbly.

You can add peanut chunks or pecans too! I think that would make an awesome topper.


1 cup natural peanut butter ( mine only had the ingredient peanuts)

5 drops liquid stevia

2 eggs

1 cup soft butter

1 1/2 cups of almond flour

1 tbsp vanilla extract

1/2 tsp cinnamon

1 tsp baking powder


Preheat oven to 350 degrees

Whip butter until light and airy about 4 minutes

Add 2 eggs and continue until nice and fluffy

Add vanilla, cinnamon, and stevia

Incorporate almond flour and baking powder

Scoop batter onto a parchment paper lined pan

Bake 10 minutes or until golden brown


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Low Carb Pizza

My wedding is only 3 months away!!!! I am in extreme wedding boot camp mode. I’ve been reading through so many keto articles lately trying to jump start this last push to lose weight. We were pretty relaxed with our diet during the holidays. Plus Patrick did a special order of my all time favorite candy and filled our fruit bowl with oh henry bars. Have you ever had an oh henry? They are very similar to a baby ruth, but also has a layer of caramel. We still have a fruit bowl filled, but I refuse to eat any more until after the wedding!

This low carb pizza is perfect for anytime of the day. You can swap the pepperoni for bacon and eggs to make a delicious breakfast pizza.

I used low sugar marinara, thin sliced deli pepperoni, jalapeños, and mozzarella. The whole process took around 30 minutes which is shorter than the time to make real pizza dough.

I was really impressed by the structure of this pizza. It held up really well and the bottom had a nice crust.


6 oz of chicken breast

1/2 tsp of garlic

Egg 1

1 tsp of herbs oregano, basil

Salt and pepper

1/2 cup of mozzarella

Low sugar marinara

Toppings of your choice


Preheat the oven to 400 degrees

Roast the chicken with the herbs for 15 minutes or until cooked

Cool for a few minutes and toss into a food processor with the garlic, salt, pepper, and 1/4 cup of mozzarella

Add the egg

Pat onto parchment paper lined pan

Bake until golden brown about 5 minutes

Add the rest of the cheese and your toppings

Bake until cheese melts


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Fast Hardening Royal Icing

Merry Christmas!!! I couldn’t think of a better time of year to share my go to royal icing recipe. This is so kid friendly. The best part is the icing will harden in 2-5 minutes. Sometimes it’s just way too hard for me to wait around all day while waiting for icing to harden especially if we are doing a lot of different decorations.

I decorated these with the kids in about an hour. Since we didn’t use cream of tartar these actually tasted really good too!

My favorite design was the mittens. They were so easy!!!! Just a dip into red. Some piped white then sprinkles!

Royal Icing Recipe

2 tbsps of pasteurized egg whites

2 tbsps of vanilla

3 cups of powdered sugar plus more for thickening


In a large bowl mix the eggs and vanilla. Add in the sugar and whisk until smooth. You can add more vanilla or water if you need a thinner consistency. I like to start thick and slowly thin out. Add your food coloring and decorate! Let dry in between colors. Use sprinkles when the icing is still slightly wet.


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Christmas Engagement !

Merry Christmas!
I had so many recipes planned for December! Sorry I have not had a chance to post very much. I have had a very very busy month. I was with my company for 11 years and I suddenly had a great opportunity to make a very big career change. The beginning of December I moved to a new company and started a completely different career! On top of that I have some very big news!!!!

Patrick proposed! He surprised me with my mom’s original engagement diamond which is what I’ve wanted since I was a little girl. It has just been a whirl wind ever since!

I think I’ve taken maybe 4 days off this entire month.

The cool thing is I still have been creating recipes and pictures so I will have tons of content for the new year!

I hope you all understand why I needed the sudden time off!

Merry Christmas Everyone!

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Happy New Year Lemon Cake !

2017 cake

With 2016 coming to a close I wanted to make a fresh citrus cake. I have tons of white chocolate left from my holiday baking so I made some whipped white chocolate buttercream. Usually dark chocolate is my go to, but I really wanted to step outside of my comfort zone. This cake is light and sweet. Perfect for bringing in the new year with some champagne or sparkling grape juice!

new years

This year has been so amazing. I had a lot of great new recipe creations and just as many failures, but I learned so much. Sharing recipes and stories with all of you has been so much fun! Patrick got me a new kitchen aid mixer over the holiday and I have been in the kitchen non stop! Next year is going to be packed full with new recipes!

new year cake

Sprinkles and edible glitter will definitely be making a big appearance in the upcoming months. Cake decorating has never been my strength. My plans are to try out a lot of new techniques. I love watching videos on different icings or cupcake fillings. If you ever need to get sucked into the Youtube world try looking at Scranline’s channel. He has the most creative sweets I have ever seen!

Happy New Year Lemon Cake !
Recipe Type: cakes, desserts
Prep time:
Cook time:
Total time:
Serves: 6
Sweet lemon cake with a light whipped white chocolate frosting.
  • 2 cups of AP flour
  • 1 1/2 cup of sugar
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1 tbsp of vanilla extract
  • 1 tbsp of lemon extract
  • 1 cup of sour cream
  • 3/4 cup of canola oil
  • 1/2 cup of orange juice
  • 2 eggs
  • For the frosting:
  • 3 cups of powdered sugar
  • 1 stick of unsalted butter
  • 1 tsp of vanilla extract
  • 1/2 cup of heavy cream
  • 1 cup of melted white chocolate
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl add all the dry ingredients.
  3. Whisk lightly.
  4. Add the eggs, oil, extracts, and sour cream.
  5. Mix until combined then add juice.
  6. Mix lightly.
  7. Grease two 6 inch pans for thicker layers or two 8 inch pans for a thinner cake.
  8. Bake for 35 minutes or until center is set.
  9. Cool and cut into 4 layers (2 each cake)
  10. For the frosting:
  11. Mix together the butter, sugar, vanilla and cream.
  12. Add the melted white chocolate and whip on high until light and airy.
  13. Spread over the cake and let chill slightly before serving.

We are about to sit down to a bowl of shrimp scampi and count down to 2017 which is also our anniversary 🙂

I hope you all have a safe and happy new year! See you in 2017!

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image3-47 is officially one year old this September! Three years ago I started on this blogging adventure. I wrote about beauty, day to day life, food, home hacks, anything on my mind that day. Last September I finally took my food blog vision and made it a reality. I launched Since then I have learned so much. Not only about food, but about photography, styling, and editing.


Over the year I have studied every part of lighting that I can get my hands on. I know my food speaks for itself, but I want you guys to be able to see the food the way I see it. I am constantly in the kitchen creating. So far I have only posted my favorite recipes. I have so much more in store for and I cannot wait to see where this year goes!


In honor of this special day I want to link a few throw back recipes! In case you missed them I highly recommend you try these out!

These Steak Egg and Cheese Onion Bagels are still the breakfast of my dreams!

Buffalo Chicken Tacos because oh my gosh yes

These Dark Chocolate Coconut Donuts all day every day

Smashed Avocado Grilled Cheese sandwiches!

This Chocolate Cream Pie that is as light as a feather

My first foodgawker published recipe! Cinnamon Roll Danishes

These Blueberry Banana Muffins

And these Oatmeal Strawberry Jam Muffins


Happy birthday to thank you for all you have taught me and I am ready for all the new recipes in our future!

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Birthdays and updates

The past two weeks have been packed full with special memories. My best friends came into town to help me celebrate a huge milestone in my life. The big 30. I had such a great time that I feel like it still has not hit me… I am no longer in my twentys. 
Ten years ago I moved to Georgia and started with my current company. Back then I didn’t know what I wanted to do with my life. Freshly 20 in a new city. Now I have a vision for my life and I would like to believe I am on the right path. is coming up on a year old and has brought me so much joy. I love creating and sharing. 

As I have gotten older my group of close friends has shrunk tremendously, but I think that is okay. The people I have kept in my life are my family and they are the ones that push me to pursue my dreams. 

I just want to say thank you for sharing my recipes, beauty videos and my life with me! I can’t wait to see what the future brings. 

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Shrimp and Goat Cheese Linguine

shrimp linguine

shrimp linguine

One of our first dates when we moved was to Pappadeaux.  They were advertising a shrimp bruschetta as an appetizer. We were thinking fresh tomatoes ,basil, grilled shrimp, and toast. To our surprise they delivered a platter of grilled shrimp, garlic bread, lemon wedges, and piping hot marinara sauce smothered in goat cheese. That combination to this day is still one of our favorites. Shrimp linguine

Since then I have tried different combinations to recreate those flavors. This is one of my favorite versions. Sauteed garlic and pepper shrimp over fresh linguine. Marinara with herb goat cheese broiled on top. Fresh lemon juice squeeze over everything with fresh cracked pepper. This dish is so fresh and rich at the same time. If you are feeling extra fancy garlic bread would be perfect on the side.

Shrimp and Goat Cheese Linguine
Recipe Type: Pasta, Dinner
Prep time:
Cook time:
Total time:
Serves: 4
Rich marinara and goat cheese topped with sauteed shrimp over linguine.
  • 1 pound of medium peeled shrimp
  • 1 tbsp fresh shopped garlic
  • 1 tbsp butter or olive oil
  • fresh cracked pepper
  • crushed red pepper
  • salt
  • 1 cup of marinara
  • 4 ounces of herb goat cheese
  • fresh linguine (dry works I just prefer fresh)
  • Fresh cracked pepper
  • 1 lemon
  • basil
  1. Prepare the pasta and set to the side.
  2. In a saute pan heat the butter/oil.
  3. Add in the shrimp and garlic.
  4. Top with cracked pepper.
  5. In a separate pan heat the marinara and top with goat cheese.
  6. Once the marinara is heated put in the oven and broil the cheese until bubbly.
  7. Top the linguine with the cheese and marinara.
  8. Add shrimp.
  9. Squeeze the lemon juice over the shrimp.
  10. Add cracked pepper and basil.
  11. Serve!

Once you try this combo there is no going back. I really have not found anything else that delivers this perfect amount of spice, tang and texture. Try and it let me know what you think!

If you really cannot stomach the thought of goat cheese – Parmesan works too. Not as good as the goat cheese… but it will still go great. This dish will also work without the pasta. You can serve with bread on the side!


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Moist Chocolate Cake With Brightly Colored Buttercream


Today I am bringing you the best chocolate cake I have ever made. So light and moist with a fudge-like flavor.

What you need:

1 3/4 cup of AP flour

2 cups of sugar

2 eggs

1 tbsp vanilla extract

1/2 cup canola oil

1 tsp cinnamon

1 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 cup of boiling water

1 cup of 2% milk

3/4 cup cocoa


Preheat the oven to 350. Put all ingredients into a bowl and mix on medium until just combined. No more then 2 minutes. The batter will be VERY thin. (Seriously, to the point that you think no way this creates a cake) Pour into two greased 9 inch baking pans. I drop mine onto the counter to get the air bubbles out. Bake for 30 minutes until just set.

Now for the icing!  I saw a few pictures online recently of tie dye cakes that I was really excited about. I love the pinks, purples and blues. I have had a jar of tie dye butterfly sprinkles that I have been really wanting to use, but how often would I really have the opportunity?

I used a basic vanilla buttercream, filled the layers and did a quick crumb coat then put the cake in the fridge. I divided the remaining icing into three bowls. I mixed in the different colorings then pulled the cake back out. I randomly covered parts of the cake with the icings and used a metal spatula to cover the entire surface. This mixed the colors just enough to tie dye. I used my piping bag with a star tip and put all the remaining icings inside. When you push the icing through the star all the colors swirl together creating this magical cake.

This cake was a huge hit with “P”s kids. It definitely helped me express my inner child 😉

Adapted from the original Hersey’s chocolate cake recipe.

Want to know what products I used for this recipe?

Wilton 8 inch cake pan set of 2

Wilton Cooling Racks Set of 3

Nestle Cocoa Powder

Neon Food Coloring

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Banana Cranberry Muffins With Cinnamon Streusel

image1 (18)

How many more times can you hear about how much someone loves fall time? You are about to hear about it one more time! The season brings very sentimental memories for me. It started in highschool. Football, pumpkin patches, hot chocolate, haunted  corn mazes … then as I grew it became more about salted caramel lattes and makeup. (Side note: Pumpkin spice lattes have been a serious trend the past few years. When did it start trending that PSL was uncool? I am not saying it has to be starbucks or even a latte, but I am team pumpkin spice all the way!)

“P” and I met last fall- so if I was obsessed with the season before it is times ten now. Cool crisp air, cozy blankets, changing leaves… these all remind me of when we first began dating. Somehow anything cinnamon or brown sugar reminds me of warmth which in turn brings me to these “fall” inspired banana cranberry muffins.

You can make them even healthier by skipping the streusel topping. I will not be doing that, but you can. 😉

The first time I experimented with this recipe I did not even get to try one. That’s right… 12 muffins… zero for me. “P” sampled a few then gathered them up and shared with his office. They are incredibly easy to make and I assumed their disappearance meant they were good enough to make again.

What you need:

4 very ripe bananas

1 tbsp of honey

1/2 cup of sugar

1 cup of AP flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

3 tbsp melted butter

1/2 cup dried cranberries

Streusel topping:

3 tbsp cold butter

1/2 flour

1/2 brown sugar

1 tbsp cinnamon


Preheat oven to 350. Spray a 12 muffin tin with non stick spray or fill with liners. Mix sugar, honey, egg, and cooled butter with the banana. Add in the flour, baking power, baking soda, salt, and cranberries.

Very important not to over mix. Fill the muffin tins 3/4 of the way.

For the streusel mix all the ingredients until it forms little crumbles. Sprinkle on top of each muffin. Bake for 20 minutes or until golden brown.

These are just as good the next day. I like to individually wrap them to keep them extra moist.


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