Friday, August 12, 2016

Happy Birthday Julia Child

Happy birthday Julia! In honor of Julia's birthday, I am making a Chocolate Carrot Cake.

Best wishes,


Julia Child making an omlete

Chocolate Carrot Cake

4 eggs, beaten
2 cup of sugar
1 cup of vegetable oil
½ cup of milk
1 teaspoon of vanilla extract
3 cups of carrots, finely grated
2 cups of flour
1/3 cup of cocoa
2 teaspoons of cinnamon
½ teaspoon of salt
2 teaspoons of baking soda

Directions: Stir the eggs, sugar, vegetable oil, milk, vanilla extract, and carrots in a medium sized bowl. Stir until sugar has dissolved. Sift dry ingredients and fold into the carrot mixture and continue to stir until all ingredients are combined. Pour into a greased 9x13 pan. Bake in a 350 degree oven for 50 minutes, or until toothpick inserted in the center comes out clean. Top with cool whip, cream cheese frosting, or powdered sugar.

Tuesday, July 19, 2016

With The Dorm Room Dining Cookbook, you can make more than just a dang quesadilla. Buy it today, you'll be glad you did!

You are getting ready to go to college. Congratulations! We've got your back when it comes to cooking, yummy recipes and food. You are venturing off into the exciting world of college. No more mom or dad making you dinner. You might have a meal plan and that's great, but, what about your famous guacamole recipe that you forgot at home or your hankering for a cheesy quesadilla. "Make your own dang quesidillo!" Well, don't put it on the back burner any longer, be the gourmet chef of your dorm, or apartment. For sure you're going to be rushing from one class to another and add in a sport, make your life a little easier with The Dorm Room Dining CookbookBuy Dorm Room Dining Cookbook today!

Sunday, June 5, 2016

Happy Birthday Samantha Stephens from Bewitched

Chocolate Biscotti Cookie Recipe

3 cups of all-purpose flour 
3/4 cup of granulated sugar 
1/2 cup of firmly-packed light brown sugar 
1 teaspoon of baking powder
¾ of a teaspoon of salt 
3 Tablespoons of Cocoa Powder, 100% Cacao
3 eggs
1/3 of cup olive oil 
2 tablespoons freshly-squeezed of orange juice 
1 teaspoon of pure vanilla extract 
1 cup semi-sweet chocolate chips 
1 cup of chopped pecans, walnuts, or almonds

Directions: In a medium sized bowl, with an electric mixer, blend sugars, eggs, butter, vanilla extract, olive oil, and orange juice. Next, add baking powder, salt and flour. Continue to mix, add flour a cup at a time, using a spatula to blend mixture. Finally, slowly add the chocolate chips and nut of your choice. Next, with your hands, mold the dough first into a ball and then into a loaf. Place loaf on a greased baking sheet (a Tablespoon of butter or a spray of cooking spray or even a dab of olive oil on the pan spread will help prevent sticking. Flatten dough into a loaf shape with your hands.  In a preheated 350 degree oven, bake for 20 minutes, take out loaf and cut with a sharp knife, into diagonals cookies about ¾ th of an inch thick. Return to oven, and bake on each side of the cookie for an additional ten minutes. If you bake both sides, you will have an extra crunchy biscotti cookie. For a softer biscotti, return to oven and bake on only one side for ten minutes.

 Easy Chocolate Raspberry Mocha Cheesecake

2 teaspoons of espresso powder
1 package of cream cheese, softened
2/3 cup of sugar
3 Tablespoons of unsweetened cocoa powder, sifted
2 teaspoons of vanilla extract
1 container of whipping cream
1 graham cracker pie or chocolate pie crust
1 pint of fresh raspberries, washed.

Directions: With an electric mixer, beat cream cheese, espresso powder, sugar, cocoa powder and vanilla extract, mix until smooth. Fold in the whipping cream, mix well. Spoon mixture into prepared chocolate pie crust. Refrigerate for three hours. Dust with cocoa powder or powdered sugar.

Chocolate-Walnut Torta Caprese

½ cup of butter or margarine, softened
¾ cup of granulated sugar
8 ounces of semi-sweet chocolate chips, melted
7 eggs, separated
1 ½ cups of California Walnuts
1/3 cup of flour
Powdered sugar

Directions: Beat butter and ½ cup of granulated sugar with an electric mixer on medium speed until light and fluffy. Blend in cooled chocolate. Add egg yolks, one at a time, beating well after each addition. Toss walnuts and flour. Stir in butter mixture.

Beat egg whites until foamy. Gradually add remaining ¼ cup of granulated sugar, beating until soft peaks form. Stir ¼ of the egg whites into chocolate batter. Fold in remaining egg whites. Pour into a 9-inch pan (round) with no stick cooking spray. Bake at 350 for forty minutes or until toothpick inserted in the center comes out clean. Cool in pan for ten minutes. Remove and sprinkle with powdered sugar. Garnish with additional walnut pieces. Cut into wedges to serve. 

Wednesday, May 25, 2016

Garlic Parmesan Pasta, A Dish With Robust Flavor, quick & convenient

Add some ripe vine red tomatoes to this dish.

Garlic Parmesan Pasta
by, Gina Meyers

A Dish With Robust Flavor, quick and convenient.
½ cup of butter
2 tablespoons of Extra Virgin Olive Oil
2 teaspoons of dried basil, or fresh basil, crushed
2 teaspoons of lemon juice
1 garlic clove, minced
8 ounces of fettuccine, cooked and drained.
1 ½ cups of broccoli flowerettes, cooked until tender-crisp
½ cup of fresh Parmesan or Romano cheese

Directions:  In a large skillet, drizzle olive oil and melt butter. Add basil, garlic, lemon juice and blend well. Add cooked fettuccine, broccoli (already cooked tender-crisp), and fresh Parmesan or Romano Cheese; toss to coat. 

Monday, March 28, 2016

I gave up Gluten for lent

I gave up Gluten for lent

How I did it

 By, Gina Meyers

I love food. I love baking. To me, food is love. I am a cookbook author, so I enjoy the pursuits of the kitchen. I enjoy eating flaky almond croissants, Madeleine cookies, and coconut macaroons. As much as I enjoy these yummy treats, they all contain wheat flour, aka, gluten. I chose to be gluten free for lent, because in all honesty, I wanted to see if I could give up some of my favorite treats, besides putting my will-power to the test, I also wanted to experiment with the new and improved gluten-free products on the market.


While having a lot more energy, being gluten free did not change my personality, my moods, or my weight that much. —I am slender to begin with, though my clothes are fitting much looser since giving up gluten.

Here are some tips to help you give up gluten.

This is a commitment to you. There always is a purpose behind the plan. Define for yourself why you are giving up gluten, what are your goals? What do you hope to accomplish?

Give yourself a deadline. I knew I was giving up gluten for lent. Lent is forty days. I knew that I had a deadline, a finish line in essence. I knew that there was going to be a day when I could add gluten back in my diet should I chose to do so.

Make it a habit. Just like taking a shower and brushing your teeth, remember that giving up gluten is part of your new routine. 

If you eliminate gluten, replace it with something nourishing to your spirit.

Enlist a support team. Enlist the help and support of others. Tell people you are giving up gluten. You must speak up in order to build awareness of the fact that you are giving up gluten.

Have a plan. If you are going out with friends to a restaurant, have a plan. Speak to the host or hostess and request a gluten-free menu. Say, “hi”, I’m giving up gluten. Do you have a gluten-free menu?

Pack your own gluten-free snacks. If going to a birthday party or another event where there will be dessert, it doesn’t hurt to bring a dessert that you know you can eat.


With a little bit of preparation and planning, you can be gluten free and loving it. Remember this is a personal decision and there will be people who don’t understand or sympathize, realize there are plenty of people that will support your decision, you just have to be clear and appreciative of your efforts and those around you.

Don’t forget:

Celebrate each day your success.

I see now that giving up anything isn’t that hard, what I’ve found more difficult is reminding myself that I can have gluten now if I want it.


Tomato Caprese Salad

4 large ripe tomatoes, sliced1/4 inch thick (such as Heirloom Tomatoes)

1/3 cup of fresh basil leaves, washed and dried

Salt and pepper to taste

1 pound of Fresh Mozzarella, sliced ¼ inch thick

6 Tablespoons of Extra Virgin Olive Oil

3 Tablespoons of Balsamic Vinegar

Directions: On a large platter, alternate and overlap tomato slices, mozzarella cheese slices and basil leaves. Drizzle olive oil and balsamic vinegar and season with salt and pepper. May place in the fridge to chill for ½ an hour and may eliminate vinegar and add more olive oil if desired. Can also cook the basil in extra virgin olive oil in a skillet.


Gluten-Free Lemon Cake Bites

3 cups of Nu Life Market All-Purpose Flour

4 teaspoons of Baking Powder

1 teaspoon of salt

2 eggs

1 cup of sugar

1 cup of Coconut Milk

1/2 cup of Sunflower Oil

1/2 teaspoon of Vanilla Extract

2 teaspoons f Lemon Extract

Directions: In a large bowl, gently whisk together flour, baking powder and salt. In a medium sized bowl, whisk the eggs and sugar together until combined. Add in the coconut milk, lemon extract, vanilla extract, and the sunflower oil. Mix until well blended, combined. Add the wet ingredients to the dry and fold in. Like pancake batter, do not over mix. Batter needs to be lumpy and thick. Using a Tablespoon or an ice cream scooper, fill the preheated cake pop maker with batter, close the lid and flip to begin cooking. Bake for three minutes, or according to cake pop maker directions. Flip cake pop maker back over and cook for two more minutes. Remove from cake pop maker. Cool on a wire rack. Dust with powdered sugar if desired.

Monday, February 29, 2016

Celebrate Leap Day with a Magical Singing Cake

Leap Day happens every four years, this year, Leap Day falls on Monday, February 29th, 2016. It's a chance for an extra day. Make the most of Leap Day, by taking a leap into the kitchen with this easy and appetizing Magical Singing Cake Recipe.

Magical Singing Cake

Make sure you time this so that your guests are present during the baking. Once the cake is baked, the effect is over and it only “sings” while baking.

1 cup of butter

2 cups firmly packed brown sugar

3 eggs, separated

2 squares bitter chocolate melted

1 cup of raisins

2 teaspoons of cinnamon

1 teaspoon cloves

4 cups sifted flour

1 cup of strawberry jam

1 cup of chopped nuts

2 teaspoons of baking powder

1 cup of buttermilk

Directions: In a large bowl, cream butter and sugar. Next add egg yolks one at a time and stir. (Reserve egg whites and beat on high with an electric mixture until the egg whites form stiff peaks.) Add the melted chocolate and stir into the concoction. (In a microwave safe bowl, place chocolate and melt for one minute and with a spatula check. If it hasn’t melted, place in the microwave for another thirty seconds.) Then add raisins, cinnamon, cloves and flour, nuts and jam, stir. Quickly add in the baking powder and buttermilk as well as folding in the stiffly-formed egg whites into the cake batter. Pour the cake batter mixture into a greased and floured angel food cake pan. Bake at 350 degrees until the cake stops singing, about forty five minutes. Check with a toothpick to see if batter is fully cooked.

Saturday, January 16, 2016

Almond Lemon Blueberry French Toast

Almond Lemon Blueberry French Toast
By, Gina Meyers
Delightful and decadent, with a light lemony flavor accented by a hint of almond, this recipe can easily be changed up, use gluten free bread for a gluten free French toast. It is already dairy free, however if you want to accentuate lemon or almond, substitute lemon extract or almond extract for the vanilla extract that the recipe originally calls for.  

4-5 thin slices of French Bread

1 egg

1 teaspoon of vanilla extract

1 small squeezed lemon, lemon juice

3 teaspoons of granulated sugar

¼ cup of vanilla flavored almond milk

Handful of dried blueberries

1 Tablespoon of butter

Extra Virgin Olive Oil


Directions: In a medium sized bowl, squeeze the juice of a lemon, crack an egg and add sugar, vanilla flavored almond milk, vanilla extract and whisk. On a cutting board, thinly slice 4 to 5 pieces of French bread. Dip the French bread slices into the lemon vanilla almond egg batter. Coat both sides of the bread, making sure to absorb the mixture. In a small skillet, coat a little extra virgin olive oil and melt the tablespoon of butter. With a fork, gently place French toast pieces into the warm skillet and cook on both sides flipping with a spatula when sides of French toast become crisp and brown, reduce heat if needed from medium to medium low. Serve with powdered sugar, almond butter or syrup and add a handful of fresh or dried blueberry.