1 lb Italian sausage
1-2 cloves garlic, minced
1 Tbs. whole basil
1 1/2 tsp. salt
1 Tbs. sugar
1 28 oz. can diced tomatoes (drained)
12 oz. tomato paste

Brown and break up sausage, drain any fat. Combine with all the ingredients above in sauce pan. Simmer uncovered for 30 minutes.

Cook lasagna noodles.

Thinly slice 1 lb of mozzarella cheese.

Combine in bowl:
2 eggs
3 cups Ricotta cheese
1/2 cup parmesan cheese (grated)
2 Tbs. parsley flakes
1 tsp. salt
1/2 tsp. pepper

Layer in 13×9 pan: noodles, ricotta mix, mozzarella cheese, sauce, repeat.

Bake at 375 degrees for 30 minutes. Or assemble early, refrigerate and bake for 45 minutes.


Tiramisu 2

Well I suppose it looks OK, but it tastes awful…DON’T use my recipe!! I’m really not sure what I did wrong, but it just doesn’t taste good.

On a positive note, I went to Baked & Wired today in Georgetown and got some delicious cupcakes! As if don’t already have enough sweets in my house…

I’m eating the red velvet cupcake right now…it is DELICIOUS. I think I might prefer Baked and Wired to Georgetown Cupcake…


Well, it’s about time. I finally tackled this recipe. However, I’m not sure what it tastes like yet. I just finished putting it together and it has to sit in the fridge for 24 hours. I’ll give you an update tomorrow and let you know if it was actually any good. I got the recipe from here. I found tons online and had a hard time deciding on which one to make—we’ll see whether or not I chose wisely tomorrow. The recipe there is for 16 servings, so I cut everything by 1/3. Here are the measurements for the 16 serving tiramisu though:


6 egg yolks
1 1/4 cups white sugar
1 1/2 pounds mascarpone cheese
1 3/4 cups heavy whipping cream
14 ounces ladyfingers
2 cups strong black coffee at room temperature
1 1/2 tablespoons fine coffee grounds
1/4 cup coffee flavored liqueur plus 4 tablespoons (optional)
3-4 tablespoons cocoa powder

1. In a bowl, beat yolks until just combined. Add sugar and salt and beat until pale yellow. Add 1/3 cup heavy cream to yolks and beat until just combined.

2. Set the bowl with yolks over saucepan containing 1 inch gently simmering water (like a double boiler). Constantly scrape along the bottom and sides of bowl with heatproof rubber spatula. Continue for about 5-6 minutes. Remove from heat and stir vigorously to cool sightly. Set aside and let it cool to room temperature; about 15 minutes.

3.  In another bowl, add mascarpone cheese and 1/4 cup coffee liqueur (if using), and mix until no lumps remain.

4. In another bowl, beat the remaining heavy cream until stiff peaks form. I did this by hand with a whisk…which took a while, but it’s possible. If you have a mixer, that would work better and faster. With a rubber spatula, fold 1/3 of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mixture aside.

5. In a shallow bowl, combine coffee, grounds, and 4 tablespoons of coffee liqueur (if using). Mix until combined. Working one at a time, individually place ladyfinger into the coffee mixture, roll, remove, and transfer to a 13×9 inch glass or ceramic baking dish. This should take no longer than 2-3 seconds per cookie. Arrange the ladyfingers in a single layer in the baking dish, breaking or trimming ladyfingers as needed to fit neatly into the dish.

6.  Spread half of the mascarpone mixture over lady fingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine mesh strainer and dust cocoa over mascarpone.

7. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over top and dust with remaining cocoa.

8. Cover with plastic wrap and refrigerate for 24 hours.

9. Serve chilled and ENJOY!

Be sure to check back—I’ll update you with the end result tomorrow!!

Oatmeal Chocolate Chip Cookies

YUMMY! So now that I’m done with school and I have no job, all I seem to be doing is job searching and cooking or baking. Here is a simple cookie recipe, but so delicious!! I actually ended up using a cinnamon-brown sugar oatmeal instead of just the plain oatmeal since that’s what I had in the pantry. I think it tastes better this way!


1 1/2 cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 cups oatmeal
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (6 oz)

1. Heat oven to 350 degrees. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda, and salt; stir in chocolate chips.

2. Drop tablespoons of dough onto cookie sheet about 2 inches apart

3. Bake 9 to 11 minutes or until golden brown.


Braided Breadsticks

My favorite thing to eat in the whole entire world is BREAD. It is also the thing that I can thank for my belly…but when you see this recipe, you will see why I couldn’t resist. I got the recipe for braided bread from this blog. She did hers on the grill, but since I don’t have a grill, my oven had to suffice. The bread turned out great! Here’s the recipe…and here is a tip from the original baker: “If you don’t know how to braid…then…well, then just do twists instead. Or ask the nearest 10-year-old girl for a lesson.”



Pizza dough (I made my dough in a bread machine but you can buy dough from the grocery store)
Olive Oil
Fresh Rosemary
Butter (My addition to the recipe)


Dice rosemary and garlic and whisk in a bowl with olive oil, salt and pepper.

Cut three equal pieces of dough off your main ball of dough and roll them out until they are long, thin strands on the cutting board. Try to keep the strands an even thickness and not too thin or they will tear. Sprinkle with flour and roll them out.

Join the three strands at one end by twisting together—enough to hold them together as you braid

Once braided, slather each breadstick in olive oil mixture

Bake at 375 degrees (or grill) until golden brown.

A few minutes before my bread was done, I brushed it with melted butter and let it continue to bake for about 2 more minutes.

delicious…bread…TRY IT!

Banana Bread


After a two month cooking/baking hiatus, I’m back in the kitchen. I took a break because school got way too busy…the extent of my cooking was quickly limited to simple pasta and peanut butter & jelly sandwiches. Nothing worth blogging about. But now, I am done with finals and awaiting graduation! I have nothing to do but relax and look for jobs. This is the life…I better enjoy it now. Hopefully it won’t last too long though!

So I slept in late this morning and then went into the kitchen and remembered that I had a bunch of bananas in the freezer. I decided to make banana bread!!


Preheat oven to 350 degrees

In a large bowl, cream together:
1 stick butter (1/2 cup)
1 cup sugar

2 eggs
3 mashed bananas
2 cups of flour
1 tsp baking soda
1 tsp salt

Pour mix into a greased loaf pan and bake for 1 hour.



Special Brownies

This is one of my all-time favorite desserts. My mom has been making these brownies for as long as I can remember. They are definitely a party pleaser. The name “special brownies” may suggest a different meaning to some people, but that special ingredient isn’t in this recipe—so sorry for the misleading title!

You HAVE to try this recipe!! I’m eating it as I type…and getting caramel on my keyboard. Ooops!!


25 caramels
1 can Eagle Brand Milk
2 Tablespoons butter
1 German Chocolate Cake Mix
1/3 cup of milk
1/2 cup vegetable oil
6 oz. chocolate chips


Place 25 caramels, 1 can eagle brand milk, and 2 tablespoons of butter in pan. Place on low heat and melt mixture.

Mix German chocolate cake mix, 1/3 cup milk, and 1/2 cup of vegetable oil. Do this mixture instead of the normal ingredients on the cake box. You want to create a brownie mixture rather than a fluffy cake mixture.

Place half of the mixture in a 13×9 cake pan and back for 10 minutes at 350 degrees

Pour the caramel mixture over bottom layer and sprinkle chocolate chips on top.

Spread second half of the cake mixture on top. You will have to pat it out and place it on top rather than trying to spread with a spoon or knife. Bake again for 18 minutes at 350 degrees.