Chocolate Chip Bundt Cake


Everyone needs to splurge a little now and then, are you with me? Its time to put that bundt cake pan to work! This cake is so easy, but looks so fancy. The dark chocolate drizzle is the perfect touch to add at the end (it’s all about the presentation 😉 ).

1/2 Cup Softened Butter

1 Cup Sugar

3 Eggs

1/2 Cup of Milk

1 Tbs Vanilla Extract

1 tsp Baking Powder

1 1/2 Cup of All-Purpose Flour

2 1/2 Cups of Mini Semi-Sweet Chocolate Chips

1 tsp Salt

Preheat the oven to 350°. Grease the bundt pan with a cooking spray. Whip the butter and sugar together in a mixing bowl until smooth (here is where I like to sing my favorite Devo song…whip it, whip it good! 🙂 ) Add the eggs in one at a time, slowly beating each one thoroughly.

Next add in the milk, vanilla, salt and baking powder. Slowly pour in the flour a little at a time. Stir in the chocolate chips (I love using minis, but use the regular size if you’d like (I mean chocolate is chocolate, right?!). Then spread the mixture into the prepared pan.

*WARNING: Do not bang the pan on the counter or all of the chocolate chips will sink to the bottom.*

Bake for 25-30 minutes until a toothpick comes out clean.

Leave the cake resting in the pan for about 10 minutes. Then take a butter knife and run along the edges of the pan to loosen. Keep those fingers crossed and turn out onto a cooling rack…yay so beautiful! Once completely cooled, melt some dark chocolate with a splash of milk and drizzle away!

I have to say, a perfect dessert for any occasion, and just look at that delicious chocolate drizzle…nothing BUNDT goodness here (hehe, sorry I couldn’t resist!) 😉

Happy Flavoring!


Baked Chicken Wings

These wings will knock your socks off! It’s hard to believe they are not fried because they taste so good. Since they are broiled, they get nice and crispy. They look like they just came off the grill!

12 or more Chicken Wings

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Salt

1/2 Tbs Pepper



1/8 Cup Siracha

1/2 Cup BBQ Sauce

1/8 Cup Agave

1 tsp Smoked Paprika

Take the chicken and cut apart into drums and wings (discard the tip). This requires a sharp knife and a strong arm, but you can have your butcher do this step for you if you like. Transfer the chicken pieces onto a baking sheet lined with foil.

Pat the chicken dry with a paper towel. Then sprinkle both sides with seasoning. Do not oil the chicken at all, since we are putting these under the broiler the oil would smoke up your whole house (not a good time to test your smoke detector 😉 ). Place the chicken in the oven and turn your oven on broil.  Set a timer for 10 minutes. Carefully remove the baking sheet from the oven (it will be very hot). Using tongs, flip the wings over and cook for another 10 minutes.

**If your oven runs too hot, try cooking the chicken at 450° for 10-15 minutes each side, then finish under the broiler for the last few minutes.**

Meanwhile, place all of the ingredients for the sauce in medium sized bowl. You can use your favorite buffalo sauce or barbecue sauce instead, but I love the mixture of FLAVORS in this sauce (a little sweet and spicy, like me 😉 ). Take the wings out of the oven and while they are still hot, toss a few at a time into the sauce. Once they are coated well, transfer to a serving dish. Continue saucing the rest of the wings with this finger lickin’ good sauce (hmm…has that slogan already been used?)

Take a look at the masterpiece you just created, those charred edges and delicious sauce…I’m getting hungry just looking at them. Now get in there and get messy!

Happy Flavoring!

Baked Homemade French Fries

Who doesn’t like french fries, right?! But they are full of fat and sodium when they’re fried in all that oil. That’s why I came up with this healthy version, I think they taste even better. (Sorry Olivia Newton-John & John Travolta, no Grease here). Are they still called fries if they are not fried…hmmm. Anyway,  I know you will enjoy these French fries (or baked potato strips, or whatever you want to call them 😉 ).

2 Large Potatoes

3 Tbs of Canola Oil (or Olive Oil)

1 Tbs Salt

1 Tbs Pepper

Preheat the oven to 425°. First cut the potatoes lengthwise into strips. In the meantime bring a big pot of water to a boil. Once the water is boiling, carefully place in the potato strips. Boil for 5 minutes, then stain them.

In a large bowl, combine the canola oil along with salt and pepper. This is the best part, you can add in whatever seasoning you like. Maybe some garlic powder, or chipotle pepper, or even red pepper flakes or fresh herbs. Whatever you want, you are the master of your kitchen (that’s right…makes you feel empowered doesn’t it…oh yeah!) Toss the potatoes in the mixture and place on a foil lined baking sheet in one even layer. Cook for 30 minutes, flip halfway through.

Let cool for 5 minutes, and there you go, delicious and crispy fries. Much healthier than fast food, and definitely one of my favs!  Enjoy!

Happy Flavoring!

Roasted Red Pepper Chicken

It’s date night!! This recipe is perfect for impressing your sweety, but it is also easy enough for a casual weeknight dinner. I love to make this recipe on special occasions though, like date night…and no need to go to a fancy restaurant. My husband thinks I spent hours making it (which I let him believe, it makes him love it even more). So get dressed up hubby, dinner is my treat tonight!

3 Boneless Skinless Chicken Breasts

1 Red Bell Pepper

12 Spinach Leaves

12 Slices of Fresh Mozzarella Cheese

4 Slices of Wheat Bread

1/2 Cup Greek Yogurt

2 Tbs Garlic Powder

2 Tbs Italian Seasoning

1/2 Tbs Salt

1/2 Tbs Pepper

1 Tbs Canola Oil

First we need to make the breadcrumbs. If you prefer you can use store bought, but I love making my own…it’s so easy and you can add your own FLAVOR! Preheat the oven to 425°. Cut the bread into quarters and drizzle both sides with canola oil and half of the garlic powder and Italian seasoning. Place on a baking sheet lined with foil.  Bake for about 10 minutes, flip halfway through. I love smelling the seasoning as it starts to cook, it smells amazing! Once the bread has cooled, place in a food processor and pulse until it becomes fine breadcrumbs. Pour onto a plate and put aside.

Next trim the top off of the red pepper and cut in half. Empty the pulp and seeds from the inside. Place on a baking sheet and drizzle with canola oil. Roast for 20 minutes until the pepper is blistered, flip halfway through. Trust me, if you have never tried roasting a pepper it is so worth it. It enhances the FLAVOR tremendously. Once it’s done, place in a bowl and cover with plastic wrap for 10 minutes. This will steam the pepper so you can remove the skin. Carefully peel off the skin, but do not run under water, it will rinse off all of the FLAVOR (you don’t want all that hard work to go right down the drain). It should peel right off, don’t worry about getting off every little bit.  Cut into medium sized pieces.

Drop the oven temperature to 400°. Take the chicken and trim off any fat. Then cut the chicken into two pieces by placing your hand on top of the chicken and carefully slice the middle from top to bottom. If it is easier, you can pound the chicken instead. Just place in between plastic wrap and pound until thin (I have to admit this way is more fun, it gets out all that aggression).

Line a baking sheet with foil. I like to place a cookie cooling rack on top of the pan to lay the chicken on. This will let the heat circulate around the chicken and prevent the bottom from getting soggy (no one likes a soggy bottom 😉 ). Season both sides of chicken with the rest of the seasoning. Then brush both sides with Greek yogurt and dip into the breadcrumbs. Place each piece of chicken on the cooling rack. Bake for 20 minutes.


In the meantime cut the mozzarella into thin slices. Once the chicken is ready, pull the pan out of the oven and place a few spinach leaves on top of each piece of chicken. Then place a piece or two of red pepper and top with the mozzarella cheese. Place under the broiler for 5-8 minutes until the cheese is melted. Keep a close eye on it, they go very fast! Let cool and serve.

Happy Flavoring!