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Monthly Archives: January 2016

Chocolate chip cookie dough truffles. 


Two words….SOOO GOOD!! If you love eating the cookie dough batter right out of the bowl rather than eating the actual cookies itself than “THIS” is the recipe for you my friends. My kids had a ball helping me make these and had even more fun knowing they could actually eat the dough right from the bowl as there is no eggs involved in making  batter. I make PB and chocolate truffles quite often but, these are just super  good and totally worth the time it takes to make them. 

1 cup  room temp butter (2 sticks)

1 teaspoon salt

1 1/2 cups packed brown sugar

2 teaspoons vanilla

2 cans sweetened evaporated milk

3 1/2 cups flour 

1 bag semi sweet chocolate chip

3 bags semi sweet chocolate chips ( for melting) 

Sprinkles, jimmies ( whatever you call them) or chocolate shavings for a little garnish. 

Beat butter, brown sugar and vanilla till creamy. Add evaporated milk. Add flour a 1/2 cup at a time, mix and the add your salt. Once combined, stir in 1 bag of mini chocolate chips. Refrigerate dough for 1/2 hr till firm. Remove and make your dough balls( balls should be a tad bit smaller than a golf ball). Place each dough ball on a cookie sheet lined with parchment paper. Freeze for 15 mins. 

Melt the 3 bags of chocolate chips in the microwave for 1 min. Stir till chocolate is silky( you might need to  microwave a few more seconds if chips have not fully melted after stirring).  Using a tablespoon, dip each dough ball in chocolate making sure to fully coat.  Once removing dough ball from melted  chocolate, place each coated dough ball directly on a parchment lined cookie sheet and add garnish the top immediately. 

When all truffles are fully coated and garnished, place back in the freezer for 10 mins till chocolate hardens. Remove and serve. 

Prep time: about 1hr 

Makes approx 15-20 depending on how big you decide to make your truffles. 



Spaghetti with Basil tequila tomato sauce. 

Tequila you may ask? Yes, that’s what I absolutely said. Came up with this recipe by accident while running out of vodka to make a traditional “vodka” cream sauce. Although there is no cream involved in the making of this recipe it is sure to please and not to mention figure friendly.  This dish has a little bit of a spicy kick to it by adding some chili flake and a dash of Tabasco.   Of course you can omit both if ya can’t take the “HEAT”? Just kidding, it’s delicious either way!! 

2 can San Marzano tomatoes 

1/2 cup Tequila ( I use Jose Cuervo)

5-6 leaves of torn basil

2 cloves grated garlic 

1-2 tablespoons Tabasco sauce( you can dial it down by only adding 1 tablespoon or omitting completely) 

1 teaspoon dry chili flake

1 lb spaghetti or vermicelli pasta

Drizzle of olive oil

Salt and pepper 

In a large pot over med heat, add olive oil and grated garlic. Sauté garlic for about 1 1/2 mins. Add in both cans of tomatoes. Break up tomatoes using a wooden spoon. Once bubbling add in tequila, chili flake and Tabasco sauce, salt and pepper. Turn heat down to low and let simmer at a low boil for 1 hr. After 1 hr, stir in torn basil and taste for seasoning.( you might need to add more salt and pepper depending your own preference of seasoning) 

Boil pasta as directed salting the water before dropping pasta. Drain and add to tequila sauce, toss and serve with chopped flat leaf parsley/torn basil and grated parmigiano and serve. 

Cooking time: approx 1 hr 15 mins

Serves 6 peeps


Garlic and Parmesan crusted Brussels. 

3 words…. Garlic, Parmesan, and Brussels!! This my friends is my new most favorite delicious  way to NOW eat Brussels sprouts. Trust me, it will be yours as well!! 

1 to 1 1/2 lbs of “large” sized  Brussels sprouts 

1/4 cup grated Parmesan 

6 cloves garlic grated

Salt and pepper 

Drizzle of olive oil

Preheat oven at 375

Cut Brussels sprouts lengthwise and lay on a baking sheet cut side up. 

Sprinkle grated Parm, grated garlic ( grated using a hand held microplane grater) salt and pepper over the top of each. 

Drizzle olive oil over the top of each as well. 

Put into preheated oven and cook for 30-35 mins till top of crust is golden brown. Remove and ENJOY!! 

Cooking time: 30-35 mins

Serves: approx 6-8 peeps

Skillet Deep dish Pepperoni Explosion pizza pie. 

Well, I’m officially back after a little bit of a lengthy hiatus! Still cooking and writing recipes but, sometimes life has other plans in creating chaos that you literally have no time to do just about anything. That said, I will be updating “wickeddeliciouskate” with tons more recipes in the next coming weeks. So here my friends is what you call a complete knife and fork pizza pie. Tons of pepperoni and mozzarella cheese that it’s sort of like a little community of deliciousness!! I am a “thin” crust pizza girl ALL THE WAY but, on occasion I do like to indulge in a nice gooey slice of deep dish to fill the void. 

1 1/2 packages of sliced pepperoni

3 cups shredded mozzarella 

1 bag of “Cold” refrigerated pizza dough 

4 cups pizza sauce 

2 teaspoons dry basil

1 teaspoon dry oregano 

2 drizzles of olive oil

A few sprinkles of flour

Preheat oven at 375

In a large “cast iron” skillet, drizzle about 2 tablespoons of olive oil and rub into skillet to coat. 

Sprinkle flour on to cutting board and place cold pizza dough on top. Sprinkle a tad bit more flour on to the top of the pizza dough to coat.  Start by pulling pizza dough outward to get it going. Once dough is taking shape, place back on to cutting board and using a rolling pin ( you might need to rub a little bit more flour on to rolling pin itself) start rolling dough out into a round shape. Dough should be about between 1 to 1 1/2 inches of thickness. Place rolled out dough into skillet fitting the dough around the rim of skillet. 

First layer about 1/2 of bag of pepperoni on the bottom, next layer 2 cups of sauce and 1 1/2 cups of mozzarella. Repeat step. Add more pepperoni slices on top and sprinkle dry basil and oregano. 

Place in oven and bake for  about 30-35 mins till crust is golden.  Remove and let pizza sit for about 10-15 mins before slicing. 

Cooking time 30-35 depending on your own ovens temp. 

Serves 6 peeps