lazy baker…


i don’t like to cook and i definitely don’t like to bake.  too much work, too messy.  but i can make sweet potato pie, pretty much the only thing i can make that comes out good each time.

it’s easy. i even add decorations on top that’s super easy.  this is why i’m the lazy baker- the thought of kneading dough with butter, rolling it out, etc. etc. pains me.  so why bother? i just cut decorations out of another pie crust!


my recipe:

2 large sweet potatoes, peeled and cubed

2 eggs

1/2 cup of milk, i use skim

3 Tbs of butter

1/2 cup of brown sugar

1/2 tsp of vanilla extract

1 tsp of cinnamon

1/2 tsp of nutmeg

sprinkle of ground ginger

2 ready made pie crusts, found in your grocer’s freezer section

1. preheat over to 400 degrees

2. boil the potatoes for 10 minutes until soft

3. mash potatoes in a food processor, you can use an immersion blender, blender, or your fork even.  use a spatula to scrape the sides to make sure you get everything

4. add in this order: butter, sugar, milk, eggs, and seasonings

5. pour your mixture into your pie crust pan.  don’t overfill.  you can always pour the rest into a shallow oven-safe bowl for a single serve pie

6. want to decorate? i just used kitchen utensils and cut decorations out of the second pie crust: piping tip for circles and knife to cut the heart out.  so easy.

7. bake your pie(s) for 40-50 minutes, checking periodically towards the end so as not to burn your yummy crust.

serve as is warm out of the over, or with whipped cream, ice cream, chocolate, sprinkles….anything sweet!



baked yummy plantain chips…

photo 2soooooo, i’m a chip girl, love the texture and the crunch. but in an effort to eat clean, fried chips just won’t do.

i don’t cook, don’t like cooking, but these are uber easy!

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what you need:

yellow plantains

mandolin, or similar food slicer utensil

olive oil, almond oil, coconut oil

kosher salt or sea salt

silicone mat, parchment, oil spray, or non-stick cookie sheet

set your oven to 400 degrees.

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plantains are tough to open so i make a cut down the center, but just enough to go through the skin.  then open and peel it entirely.

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adjust your mandolin to cut as thin as you want.  i’ve done it super thin and they come out so crunchy and good…but i’ve also burned the hell out them because i’m not the most attentive in the kitchen.

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coat the slices well in olive oil, or the oil of your choice.  lay them out on your cookie sheet.  use a mat, parchment, or non-stick.

bake for 8 minutes, 10 if you cut them thick.  pull them out and flip them over and bake for another 8 minutes.  check frequently because, they will burn/brown fast towards the end.

pull them all out and sprinkle with kosher salt.

these are great with guacamole, tuna salad, any dips, or for a quick snack.






yum yum donuts…

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it’s the new year! yippee!

2013 was a great year, and i confess, i ended it over indulging eating everything savory, sweet, fried, breaded, glazed, sprinkled, you name it.

so before i start fresh and healthy, i thought a nice batch of donuts would make the best treat before saying goodbye to sugar.

my daughter and i enjoyed making this easy and delicious treat.

we used a can of pillsbury biscuits, again i am no cook or baker, and as a young child i recall making these just like this.

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ingredients used:

pillsbury biscuits




chocolate chips

vanilla icing


peppermint oreo cookies

food coloring

utensils needed:

chopstick or any kitchen utensil made of wood or silicone  *do not use a lacquered or coated utensil in hot oil

plate covered with a paper towel

cookie racks over cookie sheet

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heat enough oil in a pan to cover half a donut.

poke a hole in the biscuit with your fingers and gently lay it into the hot oil.

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using a wooden chopstick or utensil, carefully flip each donut after a minute or so, or until golden brown.

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dry donuts on a paper towel to soak up extra oil.  then transfer to a cookie rack for decorating.

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for cinnamon sugar donuts, mix cinnamon and sugar in a shallow bowl. swirl each donut on both sides until fully coated.

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for a quick chocolate glaze, melt chocolate chips in the microwave 15 seconds at a time. stir between each heating session.  dunk your donut and coat one side and place on your cookie rack.

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cookie crumble donut: we had left over peppermint oreo cookies.  we crushed them and dipped the chocolate coated donuts into the mix.

sprinkled donut: pour sprinkles into a shallow bowl.  dunk chocolate glazed donuts into the mix and coat one side.

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iced donuts: we had some leftover vanilla cake icing in the fridge.  i melted some in a bowl in the microwave and it made a delicious sweet glaze. it melts fast so only 8 seconds in the microwave will do.  stir well.  my daughter insisted on pink icing so we used a tab of Wilton’s gel color red to create a bubble gum pink.

more donut suggestions:

caramel with bacon

fresh fruit

chocolate shavings

marshmallow melt

powdered sugar





what i’m in love with…

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