Think of these as Classy Jello Shots


My chef cousin (he’s literally really a chef, just thought I should clarify because I call Sam a chef sometimes. And he’s great at cooking but he’s not a professional chef!) shared this fun little recipe with me, thank you Chris!!! I thought it might be a fun one to share for Valentine’s day! When he made them for me, they turned out way cooler because he had different shaped silicon molds to pour the mixture into. So if you can find or have any shaped silicone molds, these turn out really fun! I didn’t so I just used mini cupcake liners, which also worked. Not as cute though!

“Wine Gummies”

  • 1/2 cup of red wine
  • 1/4 cup corn syrup
  • 1 pack of 3 oz of flavored jello (I used cherry)
  • 2 packs of 1 oz unflavored gelatin


  • Stir together all of the ingredients listed above in a pot, COLD, until well mixed and the lumps are gone. AKA stir furiously with a whisk.
  • Once the lumps are mostly gone, stir on the stove with very low heat until the mixture is clear (still red obviously but somewhat see through/transparent) and smooth.
  • Pour into molds or liners.
  • Let sit to harden. A few hours – 5 or 6 hours.
  • Refrigerate!

Classy Jello Shots / Wine Gummies!



Easy Pumpkin Spice Cake Balls

I’m not much of a baker…I mean I enjoy it, I even won a baking contest once! However I’ve found that my span of patience isn’t very long when it comes to the details. Ideally I’d like to take my time and make sure icing is properly piped (or that cake balls are completely covered in chocolate), etc. BUT I much more enjoy the eating aspect of baking so I generally rush through things…and it doesn’t turn out very pretty! Anyway long story short that’s what happened with these cake balls. I started out with the best of intentions and high hopes of making them look professional and then a glass and a half of wine later I just wanted to eat them and I didn’t care how they looked. I will say though that they are delicious! And they really aren’t much work.







Pumpkin Spice Cake Balls

1 box of spice cake mix
1 cream cheese icing
2 bags of Ghirardelli white melting wafers

Preheat oven to 350 degrees
Make and Bake Spice Cake per instructions on box
Let cool & use fork to comb through and crumb/divide/loosen the cake
Once completely cool, mix in entire cream cheese icing container
Let sit in freezer for 30 minutes
Melt chocolate wafers
Form chilled cake mix into balls and dip completely in chocolate

Sprinkle pumpkin spice on top and you’re done!




Mini (No Bake) Key Lime Cheesecakes

These little delights are about as easy as it gets with cheesecake! They are no bake and the recipe is incredibly simple and easy to follow! Not to mention they’re delicious. The consistency of them actually reminds me of a key lime pie, it’s nice and dense and creamy!


Add cream cheese and whipped topping to the picture above and you’ve got all you need.


This is before they went into the freezer to chill for 3 hours.

They remind me of last March when I was in Key West with my husband’s family and we had at least two key lime pies in the fridge at all times the entire week. It was amazing because I LOVE key lime pie. And key lime cheesecake? Just as good and maybe a little better! So here ya go!



Mini No Bake Key Lime Cheesecakes – serves 12

  1. 3/4 cup graham cracker crumbs
  2. 3 tablespoons butter, melted
  3. 8 ounces cream cheese, softened
  4. 1 (14 oz.) can sweetened condensed milk
  5. 1/3 cup bottled key lime juice
  6. 1 teaspoon lime zest
  7. 1 (8 oz.) container frozen whipped topping, thawed
  8. 1-2 drops green food coloring (optional)

    1. Line 12 muffin pan cups with paper liners.
    2. In a small bowl, combine graham cracker crumbs and and melted butter. Press one tablespoon of crumbs into the bottom of each liner.
    3. With an electric mixer on medium speed, beat the cream cheese until smooth.
    4. Add the condensed milk and lime juice and mix well. Mix in the food coloring, if using. Fold in the lime zest and 1 cup of the whipped topping.
    5. Divide the mixture evenly among the lined muffin cups. Cover pan with foil or plastic wrap and freeze until firm, at least 3 hours.

Recipe from Lets Dish.

Enjoy!! Have any other dessert recipes I should try out?

Sincerely, Amanda

Chocolate Dipped Coconut Macaroons

Yesterday Sam and I were at World Market looking at their dining chairs because they are on sale! And we had no dining chairs up until then. We have a couch bench, a rocking chair and an old wicker chair. But as of yesterday we have one dining chair! The Jayda Dining Chair in Moroccan print.


We rain checked another of the same chair because they were all on sale and they were gone quick. Our plan is to have these two at the end of our table as our accent chairs. And we are still on the hunt for something we love for the sides of the table.

Anyway while walking around World Market I spotted some Macaroons that I really wanted to buy (sweet tooth impulsiveness), but decided to make some of my own at home. Luckily I had the ingredients, but it really doesn’t take very much. They are pretty simple and really delicious!!

What you’ll need is:

  • egg whites
  • vanilla
  • all-purpose flour
  • dried flaked coconut
  • butter
  • semi sweet chocolate

You can find and follow the recipe HERE


I love using my ninja blender to whip up cookie batter. It makes things so much easier and faster, and they aren’t hard to clean which is probably the best.




I dipped the bottoms in chocolate and then let them chill in the fridge upside down and uncovered for 30 minutes (I put blobs of chocolate on the top of a few when I ran low on chocolate).

If you like macaroons or cookies or coconut, then you’ll love this simple recipe! Enjoy!

Homemade Almond Butter Chocolate Chip Cookies

I was in the middle of grocery shopping today when Sam sent me this Almond Butter Chocolate Chip Cookie recipe. I was pretty excited about it because I enjoy baking, and normally Sam prefers long periods of time in between my baking sessions in an attempt to be healthy…although these seem pretty healthy! Sam and I don’t eat gluten-free because we aren’t affected by it, but these just happened to be a gluten-free recipe, so those of you who do the gluten-free thing for health purposes will love these (my mother-in-law eats gluten-free so I sent her this recipe to try)! There’s no flour or butter used and this recipe only calls for 5 ingredients: 1 egg, 1 cup of almond butter (or nut butter of choice…but the Almond Butter has a really great taste, so I’d recommend that), 1/2 cup of light brown sugar, 1 tsp. of baking soda and 1 cup of chocolate chips (less if you want it to be a bit more healthy…and I used milk chocolate because I love how sweet it is, but dark chocolate would be a healthy option as you all know…put whatever you love though and ENJOY every bite 😋)

The best part was making homemade almond butter! I had no idea our Ninja Blender could grind nuts into paste! I’m really excited about this discovery because now Sam and I can start making healthy peanut butter, almond butter, etc. It’s much cheaper to buy a big can of nuts and make your own healthy nut butter than to buy the healthy stuff in little jars or by the pound at the store! A pound of almond butter at my HEB was $7.99! And that gave me barely what I needed for the recipe so I decided to buy bulk for 12 bucks and We still have enough almonds to munch on as a snack during the day or make more butter…definitely the way to go!

I thought these cookies were delicious! Not to throw the Nutella cookies under the bus, but that’s exactly what I’m doing, these were way better tasting and they’re better nutritionally, yay! Bon a petit!

I used roasted and salted almonds, so not completely natural but they had a good flavor to them. The almond butter recipe on Sally’s blog also called for half a cup of honey roasted peanuts for some extra flavor!

Not much needed to make these cookies.

Blending the almonds doesn’t take very long at all.

Zoey likes to sit on my feet anytime I’m in the kitchen. I’m surprised she stayed with how loud blending the almonds was.

Our boy Kona. Some of you may know he hasn’t been doing too well. He’s been having seizures because his heart is too big so the vet gave him some medicine that’s a diuretic and he’s been doing better. He loves that water bowl now though, he’s so cute.

We had a good amount of almond butter left-over, I was excited! Used some on toast for breakfast this morning.


Chewy Nutella Cookies

My mom gave Sam and I the BEST valentine’s gifts ever! (We got it this past weekend while we were home celebrating my dad’s birthday): Reese’s, Kit-Kat’s, Hershey’s, and NUTELLA, among other things, but need I say more? Nutella. I LOVE Nutella. And since mom gifted me with 3 jars of it, I decided to down one right away though several heaping spoonful’s later, I came across this Easy-5-Ingredient-Fudgy-Nutella-Cookies-With-Sea-Salt recipe and decided to use the remainder of my first jar to make them.

A couple of things I will say: This was really simple to make and the texture of the cookies turned out amazing. They were perfectly fudgy and chewy like the title suggests. However I think I prefer my nutella by the spoonful or as a spread. Though these cookies did taste nutella-y, I don’t think they did nutella justice! Also, ignore the Reese’s in some of the cookies in the picture below, I wanted to try it out because Sam had wanted me to make Reese’s cookies before I decided to try out this recipe, but as you might think, Reese’s and nutella are two different tastes and don’t go too well together…in my opinion. Maybe if these had been chocolate fudgy cookies that would have been better, nevertheless we ate them all! Anyway, wanted to share the cookie recipe because I think the texture alone and the contrast of the sea-salt and sweet nutella are enough to get me to make them again eventually.


Pumpkin Pie Ice Cream!

Pumpkin is my favorite thing in the world, well one of them and especially of course around this time of year. Usually during the fall, by now I’ve already baked a variety of pumpkin sweets: pumpkin cookies, muffins, pancakes, bread, scones, whatever you name it. But this year I just haven’t gotten around to it! I’m surprised at myself, I haven’t even had the famous pumpkin spice latte from Starbucks yet this year. So my husband stepped up and saved the day because he made us some amazing pumpkin pie ice cream last week. I mean it is so good!! We plan on making more and taking it with us when we visit family on thanksgiving! We didn’t come up with the recipe, I just wanted to share it because it’s a good one! Sam found it on and you can find the recipe here. Make it and enjoy! I’m almost certain this will be what gives me my winter layer this year.