Hi Hi!

Ok, so I know this isn’t a necessarily “healthy” food item but every once in a while you need to have a few indulgences! These macaroons are definitely worth the splurge!

Many of you may think these cookies are hard to make, but I promise you these are extremely simple to make! The only bummer is that they do take a long time, so make sure you are not in a rush when you decide to make them!

When we decided to make these macaroons we made both a fruit preserve one and a chocolate with a chocolate ganache. I am only going to share the recipe for the chocolate ones for now because I am still perfecting the strawberry preserve one!

What you need: 

For The Macaron:

  • 2 cups powdered sugar
  • 1 cup almond flour or almond meal
  • 3 tablespoons natural unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 3 large egg whites, at room temperature
  • Pinch cream of tartar
  • 3 tablespoons granulated sugar

For the ganache filling:

  • 4 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

What to do: 

For The Macaron:

  1. Line two baking sheets with parchment paper or silicone liners
  2. Put powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several until ingredients are combined into a fine powder
  3.  Now it is time to make the meringue! Put egg whites in an electric mixer with a whisk attachment (I used my kitchen aid) Beat on medium speed until opaque and foamy, about 30 seconds. Then add the cream of tartar, and increase the speed to medium high. Beat until the egg whites are white in color and hold line of the whisk
  4. Slowly add the granulated sugar, until it is all combined. To know if it is done look to see if the meringue forms a peak, and the whites are shiny. Then transfer the meringue to a large bowl.
  5. Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. (The meringue will deflate.)
  6. Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help create the macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
  7. To test if they are dry tap the tops and if the appear stiff then you are good to go!
  8. Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completeDSC_0419 22.jpg

For the ganache filling:

  1. Chop the chocolate then place it in a large bowlDSC_0430.JPG
  2. Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

DSC_0434ffff.jpgAssemble and enjoy!!




Perfect Summer Salad

Hi Hi!!

I am officially back for the summer! With being back comes new recipes and new adventures!

Hopefully you will follow along and try these new recipes!

Watermelon Summer Salad


  • Watermelon
  • Basil
  • Mint
  • Mozzarella cheeses
  • Balsamic vinegar
  • Shrimp

What to do:

  1. Slice the watermelon into thick 1 inch slices
  2. Cut the rind off the ring of the watermelon forming a large circle
  3. Slice the mozzarella into thick slices
  4. Wash and roughly chop the mint and basil
  5. Wash and grill the shrimp until fully cook in are a perfect pink approximately 3-5 min
  6. Assemble the salad and Enjoy!





Dining Hall Hack: Stir-fry

Hi Hi

For me when I walk into the dining hall I get an overwhelming amount of cravings, many of them are NOT healthy. But I have learned how to try to crush those cravings.

I am not someone who can survive of lettuce for every meal! I need variety and excitement in my diet. So here is one of my favorite go-to meals in the dining hall. Ok, so many of you may think stir-fry is so fattening with all the oils and noodles and rice. Which technically is true but there are plenty of ways to get around that.

Step 1: Fill your bowl with veggies and even a few fruits

step 2: Ask them to make it with just water! Without the oil, your veggies will be steamed.

step 3: Avoid the sauces! While they may taste soo good, they are not necessary. The vegetables have enough flavor as it is. If you need to sprinkle some salt and pepper on it!

step 4: Pig out!

xo P


Chocolate Chip Malt Cookies


Hi HI!

Ok so I know I said I would post heathy recipes, but there comes a point when one must splurge! Trust me this is so worth it! These are probably the best chocolate chip cookies I have ever had – so thin, crispy, and yet still chewy.

These cookies were gone in a day in my house!! Everyone one was asking for me to make another batch so a did two days later! These cookies are easy to make and super quick takes 10 min to bake!

Heres how to make them!

Recipe is adapted from The Pioneer WomanIMG_3368


  • 1 cup (2 Sticks) Unsalted Butter Softened
  • 3/4 cups Golden Brown Sugar
  • 3/4 cups Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 1-1/4 teaspoon Baking Soda
  • 1-1/4 teaspoon Salt
  • 1/2 cup (rounded) Malted Milk Powder
  • 1 bag (12 Ounce) Milk Chocolate Chips

What to do

  • First preheat oven to 375 degrees and pull out cookie sheets and place either parchment paper or silicone pads on them.Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.Sift together flour, baking soda, and salt.  (I didn’t use a sifter, I just whisked them all together). Finally add the dry mixture to butter mixture, beating gently until it is combined.

    Next add the chocolate chips, fold them in but don’t stir too much.

    Finally drop the cookie dough by teaspoonfuls (or use a cookie scoop) onto the cookie sheets. Bake for about 10 to 12 minutes.IMG_3350