Sinful raspberry and cream rolls

Today is a fat day.

I have been wanting to make these for weeks now, but hadn’t because I was scared that they would be so good and I wouldn’t be able to control myself around them.

Well, I was right. They are good. And I have no self control. Hence the fat day.

You should make these for the 4th of July. They would be awesome for dessert, or a brunch, or just because. You will thank me. I promise.


1 cup milk
3 tablespoons unsalted butter
3 1/2 cups unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast
1 teaspoon salt
Non-stick cooking spray


6 Tbl butter, melted
1/4 cup brown sugar
1 cup raspberry preserves
1/2 cup mascarpone cheese


8 oz cream cheese
3 Tbl butter
1 cup powdered sugar

Combine milk and butter in a glass measuring cup and microwave until butter is melted and mixture is warm. Pour into the bowl of a stand mixer with a paddle attachment. Add in 1 cup flour, yeast, sugar, and salt. Mix on low speed for 3 minutes. Pour in 2 1/2 cups of flour and mix on low speed until flour is all absorbed and dough begins to pull away from the sides of the bowl. Remove the dough from bowl and knead on a floured surface for 8 minutes. Dough will get smooth and come together in a ball. Lightly grease a bowl and place dough in the center. Cover with plastic wrap and a kitchen towel and place in a warm place for 2 hours.

After two hours, punch down the dough (it should have tripled in size by now) and roll out onto a floured surface. Roll the dough into a 15x11in rectangle.

Combine preserves and mascarpone cheese together in a small bowl. Brush butter onto the surface of the rolled out dough and sprinkle with brown sugar. Spread preserve mixture over the top. Slowly and carefully begin to roll up the dough starting at one long side. Cut crosswise into 18 equal pieces and place cut side down in a pie dish. Cover with plastic wrap and a towel and let rise for another 45 minutes.

Pre-heat oven to 375 degrees. Place rolls into the oven and bake for 20 minutes. The tops will be golden brown.

Remove from the oven and allow to cool for 10 minutes. In the meantime, mix together all ingredients for the frosting and evenly spread it over the tops of the rolls. Eat warm or at room temperature.


Spring vegetable frittata

I usually am not big on breakfast food. Normally, I will have a smoothie or some fruit and Greek yogurt. Both of which take less than five minutes to prepare and fill me up for most of the morning. I am not usually in the mood to stand over the stove and cook eggs and bacon early in the morning.

This morning was different.

I woke up a little earlier than normal today and decided to make a frittata for my sister and me. My mom always made these for us while we were growing up and it still is one of my favorite ways to eat eggs to this day.

This frittata is really easy. There is hardly any chopping involved and it takes minutes to make. The recipe makes a large enough frittata that it can be shared with about four people and its super healthy because it has mostly egg whites in it and is loaded with veggies.


2 whole eggs
2 egg whites
1/4 cup non-fat milk
1/2 zucchini, chopped
1 small shallot, thinly sliced
1/4 cup english peas
2 Tbl goat cheese, crumbled
Olive oil

Turn the broiler on in your oven

In a bowl, whisk together eggs, egg whites, and milk. Season with salt and pepper. Set aside

Heat a small non-stick saute pan over medium heat and add a small amount of olive oil, zucchini and shallots. Cook until zucchini begins to brown and shallots are softened. Season with salt and pepper.

Pour egg mixture in the pan and let the egg mixture set. Once the bottom of the eggs looks like it has set, move a rubber spatula along the edges to loosen it from the pan. The top of the eggs should still be uncooked at this point. Sprinkle in peas and goat cheese. Do NOT stir the eggs. Move the pan to the oven an allow to broil until the edges are browned and the top is cooked through. This should only take about 2 minutes.

Remove from the oven and eat!

Whole-wheat rosemary raisin bread

Is it possible to have an addiction to bread? Because I think I may have that. There are few things as good as a freshly baked loaf of bread.

Maybe some butter on that bread. Yeah, that might be better.

But, freshly baked bread is pretty darn good on its own. Especially when it has rosemary and raisins in it.

By now, you all probably know that I have a mild obsession with Trader Joe’s. Is it sad that I just like walking around in there? No? You do too?! Anyways, my mom found some crackers there that have raisins and rosemary in them. Not only are these crackers amazing eating utensils for any dip, they are so tasty on their own. And that got me thinking – Would these flavors be good in a bread? Heck yeah they are!

Sweet/salty/carbs. What more do you need people? Oh, and to make you want this bread even more – this recipe is so easy. I basically did it in my sleep. Which is what I did in between all the breaks you have to take while making it. This bread is also one that can be made all year long. It would be really great around the holidays, but its delicious during the summertime too! (By the way, this bread is even more amazing when you slather preserves all over it 🙂 . )

Adapted from King Arthur Flour / How Sweet It Is

1 packet dry active yeast
1 1/4 cup milk, warmed but NOT hot
2 tsp honey
1 1/2 cups whole wheat flour
1 cup oats
1 1/2 cups bread flour
1 tsp salt
2 Tbl butter, melted
3 Tbl brown sugar
1/4 cup rosemary, chopped
1/3 cup raisins

In a bowl, combine yeast, milk and honey. Set aside for about ten minutes until it is foamy.

In the bowl of a stand mixer fitted with a dough hook, add flours, oats, salt, butter, brown sugar, rosemary, and raisins. Pour in milk mixture and mix on low speed until the dough looks shaggy. Increase the speed to medium and knead dough for five minutes. It should begin to look smooth.

Place dough in a well oiled bowl and cover with a towel. Let the dough rise in a warm place for one hour.

Remove dough from the bowl and place in an oiled 9×5 loaf pan. Cover with greased plastic wrap and let sit for 90 minutes. Pre-heat you oven to 350 degrees.

Once you oven is hot, bake bread for 35-40 minutes. The top will look golden brown. Allow to cool completely before eating.

Roasted cherry and dark chocolate chunk coconut milk ice cream

Summertime is the perfect time of year to make homemade ice cream. If you are like me and love all things ice cream, then you will love this recipe! I have been seeing dairy free ice creams more and more frequently these days. I’ve tried soy ice cream and it was OK, but I had never had coconut milk ice cream until today. I was blown away by how good it was. Absolutely delicious.

This recipe is a true winner and is one that you should definitely make during these hot summer months. It has such an amazing flavor and is so surprisingly creamy for being dairy free. You can definitely doctor up the flavors to make it fit your taste, but I must say – the roasted cherry and chocolate combination is so good. I will definitely be coming up with a lot more flavors this summer, so if any of you have any requests please let me know!


1/2 lb cherries (pitted and quartered)
1 Tbls sugar
16 oz coconut milk
2 egg yolks
1/3 cup + 3 Tbls raw sugar
1 tsp vanilla
Dark chocolate chunks

Pre-heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper and place cherries in the middle. Sprinkle with 1 Tbls sugar and toss to coat. Roast in the oven for 25 minutes. Once finished, remove from oven and allow to cool completely. Set aside.

In a heat proof bowl set over a pot of simmering water (make sure your bowl is not touching the water), stir together sugar and egg yolks. Stir for five minutes or until sugar has dissolved. Add the can of coconut milk to the sugar and egg mixture and whisk to combine. As it warms, the custard will begin to thicken. Add in the vanilla and remove from the heat. Place in refrigerator to cool.

Add the cooled custard mixture to your ice cream maker and churn according to the directions. During the last five minutes of churning, add in your cooled cherries and chocolate chunks. Allow to finish churning and then place in the freezer to firm up.

Southern comfort food: Peach rice pudding

Rice pudding has always been such a comfort food for me. Its probably because I grew up with my mom and grandma making it all the time. It’s also the type of food I only really want to eat when its raining or cold outside. Its just really comforting. But super unhealthy. And if you’re anything like me, the fact that it is so unhealthy is the number one reason why I hardly ever eat it anymore. And that makes me sad. Which in turn makes me want comfort food. It’s a vicious cycle.

The weather here in Naples has been really awful the last few days. It has been so cloudy and rainy and I feel like we haven’t had a good “beach day” in forever. My tan is suffering.

Because of this weather, I have been really jonesing for some rice pudding and in an effort not to balloon up, I tried to make a healthier version. Now let me just follow that by saying, rice pudding is an extremely fattening dessert. By making it healthier, I by no means made it healthy. Tasty for sure, but not super diet friendly.


4 ripe peaches, diced
3 Tbl butter
1 1/2 cup arborio rice
1/2 gallon 2% milk (you can use whole milk here, but I used reduced fat to cut out some extra calories/fat)
1/4 cup brown sugar
1 Tbl vanilla extract
1 Tbl cinnamon

In a pot heat milk. Once heated, turn the heat off and set aside.

In a large stock pot, melt butter over medium heat. Add in peaches and cook until soft and starting to caramelize. Pour in the rice and coat the rice with the butter and peach mixture.

Pour just enough milk into the rice mixture so that all the rice is covered and stir constantly the milk has been absorbed by the rice. Ladle in more milk and stir until absorbed. Continue this process until the rice is soft and the consistency is creamy.

Once your milk has all been absorbed and the rice is cooked through, add in brown sugar, cinnamon, and vanilla. Stir to combine and take off the heat. The more your rice cools, the tighter it will get so if you like a creamier consistency, add more milk.

This can be enjoyed warm or cold.