Sow Generously

I planted my own herb garden at the beginning of this summer and it is amazing to see how creative God is.  The process of planting a tiny seed and see it become cilantro, dill or a jalapeno pepper is a miraculous experience.  I have begun to realize how much I take fruits and vegetables for granted. God has supplied all that we need to be well fed and healthy. I would encourage you to start your own herb garden so you can experience the beauty of growth.

Remember this: Whoever sows sparingly will also reap sparingly, and whoever sows generously will also reap generously… And God is able to bless you abundantly, so that in all things at all times, having all that you need, you will abound in every good work.

1 Corinthians 9:6,8


Chicken Pot Pie

My first time to make Chicken Pot Pie. I loved this recipe!


1 recipe Flaky Pie or Tart Dough (page 177), prepared through Step 5
3/4 stick (3 ounces) unsalted butter
1 cup (5 1/2 ounces) diced onion, about 1 medium
1/2 cup (2 1/2 ounces) diced celery, about 2 stalks
6 tablespoons (3 ounces) unbleached all-purpose flour
4 cups (1 quart) homemade chicken stock or canned low-sodium chicken broth
1/2 cup (3 ounces) peeled and diced carrot, about 1 medium
1 tablespoon olive oil
10 ounces sliced mushrooms
1 pound cooked chicken meat, diced
1 cup (5 ounces) frozen peas
1 tablespoon snipped fresh chives
1 1/2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons finely chopped fresh thyme
Black pepper
1 large egg yolk
2 tablespoons milk or cream


One Baking Sheet, Medium Saucepan, Silicone or Rubber Spatula, Whisk, Large Bowl, 10-inch Sauté Pan, Pastry Brush, 9-inch Deep-Dish Pie Pan or Other 8-Cup Baking Dish, Small Bowl, Cooling Rack
Getting Ahead The pie crust can be prepared, rolled, covered in plastic, and refrigerated for up to 2 days before assembling the pie.
The filling may be prepared 2 days in advance and stored, airtight, in the refrigerator.
The pie may be assembled, double-wrapped in plastic, and frozen for up to 1 month. When baking a frozen pie, allow an extra 10 to 15 minutes for the pie to bake through.
Storing Any leftovers may be covered with plastic wrap and refrigerated for up to 4 days. Reheat in a 375°F oven for 15 to 20 minutes before serving.


1. Transfer the circle of pie or tart dough to a baking sheet and chill until ready to use.

2. Melt the butter over medium heat in the saucepan. Add the onion and celery and cook, stirring occasionally with the spatula, for 5 to 7 minutes, until softened. Remove the pan from the heat and whisk in the flour. Whisk vigorously to blend the flour with the vegetables and butter. Return to the heat and cook, whisking, for 2 to 3 minutes (do not let the flour brown). Remove the pan from the heat. Add about 1 cup of the stock and whisk until the mixture is smooth and pastelike. This is your only chance to remove any lumps of flour, so whisk thoroughly. Once the paste is smooth, whisk in the remaining stock. Return the pan to the heat and bring to a boil, whisking frequently. Add the carrots. Reduce the heat and simmer for 5 minutes. Remove from the heat.

3. Fill the large bowl halfway with ice and water and set it aside. Heat the olive oil in the sauté pan over high heat. Add the mushrooms and cook, stirring every 2 to 3 minutes, until deep golden brown, 10 to 12 minutes. Add the mushrooms to the filling along with the chicken, peas, chives, parsley, and thyme. Season to taste with salt and pepper. Set the saucepan into the bowl of ice water. Stir occasionally until the filling is cool. (Chilling the filling prevents the flaky pastry from melting when it’s placed on top of the pie.) Scrape the filling into the pie pan.

5. Preheat the oven to 375°F and position an oven rack in the center. Brush the edge of the pie pan with a thin film of water. Transfer the dough to the pan, roll the edges to form a thick rope along the edge of the pan, then crimp or form a decorative border (page 174) as desired. Any leftover pie dough can be used to make decorative designs, such as a chicken, on top of the pie crust. In a small bowl, beat the egg yolk with the milk or cream and use the pastry brush to lightly glaze the surface of the pie.

German Chocolate Sandwich Cookie

Made these tonight! So delicious!

Jumbo Version

Mini Version

The Cookie:

1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter, softened
2/3 cup Hershey’s Cocoa or Hershey’s Dutch Processed Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/4 teaspoon milk
1 teaspoon vanilla extract
1/2 cup finely chopped pecans

Coconut and Pecan Filling:

1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup sweetened coconut flakes, toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract

1. heat oven to 350 degrees
2. combine flour, sugar, butter, cocoa, baking soda, salt, eggs, milk and vanilla in large bowl. Beat at medium speed of electric mixer until blended (batter will be stiff). Stir in pecans
3. Form batter into balls. Place on ungreased cookie sheet; flatten slightly.
4. Bake 9 to 11 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Spread about 1 heaping tablespoon Coconut pecan filling onto bottom of one cookie. Top with second cookie to make sandwich. Serve warm or at room temperature.

For Filling:
1. Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup. Stir constantly, until thick and bubbly. Remove from heat; stir in coconut, vanilla and pecans. Use warm.

The S’morkie

My family and I drove to Colorado for summer vacation last week and we stayed at a condo that had a wood burning fireplace. I immediately thought that I wanted to roast marshmallows and make s’mores. It was the last night we were staying there and we also had some cookie dough left in the fridge. I made some cookies and had the crazy thought to put the cookies and s’mores together! My brothers thoroughly enjoyed them. This would be a fun and simple dessert to make with kids or have ready for a party. It is a pretty tough recipe so you might need to read it a couple of times to get the hang of it. Hah :) (Just kidding, It is SUPER simple)

1. Roast the marshmallow to your perfect specifications (I prefer mine burnt and crispy)
2. Put the marshmallow on one graham cracker.
3. Put a warm chocolate chip cookie on top of the marshmallow
4. Then a chocolate square on top of the cookie
5. Then top it off with the other graham cracker

Then take a bite and enjoy!

Yummy Pizza Ideas

A couple of weeks ago my family and I went to BJ’s Restaurant. We ordered a buffalo chicken pizza and Barbeque chicken pizza. I decided to make my own. They are super easy and fun to make.

Barbeque Chicken Pizza

Buffalo Chicken Pizza

Go buy a Pillsbury pizza crust in the section where the refrigerated cookie dough and dairy is located. Then follow the instructions on the tube which is to bake the crust for 5 minutes before putting the toppings on. Then when they are done pre baking, I covered the crust with a thin layer of extra virgin olive oil and sprinkled the crust with garlic salt.

For the BBQ chicken pizza:

1.Put a thin layer of KC BBQ sauce
2.sprinkle about 1/2 cup of mozzarella cheese on top of the sauce
3.cut up about 2-3 cups of chicken (I like to use a rotisserie chicken)
4.soak the chicken in the BBQ sauce
5.spread out the chicken over the cheese
6.sprinkle more mozzarella over the chicken
7.finish the pizza by grabbing the BBQ sauce bottle and dropping small dollops of sauce over the pizza.
8.cook it for about 10 minutes. Until the bottom of the crust is crispy and delicious!
9.finish by sprinkling some cut up cilantro on top

For the buffalo chicken pizza:

1.sprinkle about 1/2 cup of mozzarella over the crust
2.cut up about 2-3 cups of rotisserie chicken
3.soak in buffalo sauce
4.spread chicken over the top the cheese
5.sprinkle more mozzarella on top
6.drop small dollops of buffalo sauce over the pizza
7.cook it for about 10 minutes. Until the bottom of the crust is crispy and delicious!
8.finish by sprinkling some cut up cilantro on top

Cake Balls

My friend Claire taught me how to make this delicious treat! These are the easiest dessert to make for any event. Also they are a great way to reuse leftover cake from a previous party or special occasion

All you do is bake a cake, crumble up the cake in a bowl and add a container of icing into the bowl of crumbled cake. Then mix it all together (better to use your hands). and make about a nickel-sized ball and place it in melted chocolate (you can use any kind of chocolate) and roll the balls in the melted chocolate until they are completely coated and place them on a baking sheet. The chocolate hardens quicker if placed in the refrigerator. After rolled in the chocolate, you can put toppings on the balls such as sprinkles, nuts, coconut, or anything that sounds yummy. Then you are done!


1 box of cake mix (red velvet, white, yellow, chocolate, confetti, etc…)
About 2 cups of melted chocolate chips (might need more or less depending on how many you make)
1 container of icing (whatever goes the best with your cake mix. For example: chocolate cake with chocolate icing)

Martha Stewart’s Applesauce Spice Cupcakes

All the ingredients

The Icing


Martha Stewart’s Applesauce Spice Cupcakes Recipe

Makes 18 cupcakes

2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce

Preheat oven to 350ºF. Line muffin tins with paper liners.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.

Fill each cup 3/4 full with batter. Bake 20 minutes. Frost with Brown Sugar, Cream Cheese Frosting (see below).


1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar

In the clean bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.


Since I have had a week off from school for spring break, I wanted to bake! I love to bake cupcakes especially.  You can be so creative through decorations or flavors.  I have the Martha Stewart Cupcake cookbook and chose to make the German chocolate cupcakes.  They were really fun and delicious.  In the recipe, I would only heat the icing for about 10 minutes even if it does not have the consistency of “sour cream.”  Once you add coconut and pecans it will thicken up.  Also make sure to take the cupcakes out pretty soon after removing them from the oven.  If you leave them in too long, they will fall apart.  It may be easier to put the batter in tins and only put the icing on the top of the cupcakes rather than in the middle as well.  Experiment and have fun!