DIY sharpie mugs

i’m sure you’ve seen these little gems floating around the cyber-world. the Do It Yourself sharpie mug works of art.

well i’m here to tell you friends, that these puppies really are as simple as they say. do you have permanmet markers? do you have ceramic dish ware of any sort ? do you have an oven?

 great. let’s get started.


i found these little stackable mugs at the one-and-only ThriftTown on Mission street, if you’re familiar with the SF Bay Area. they were 10 cents each and i’m not kidding. if you know anything about me, know that i love a good bargain. i bought them last year and they have been waiting patiently for the perfect project. when the month struck februrary, i was in the mood for lovin and felt these mugs had waited patiently long enough. their time had come.

i had 5 of them left, so i wrote out LOVE and put some hearts on the last one. the good news is, if you mess up you can use a strong cleaner to remove the sharpie before you bake them (and if you use a strong cleaner with steel wool, you can remove the design even after you bake them) in case you are worried about messing up, or if you get bored easily like me.

one thing that made this project ‘difficult’ is that i have a thing with writing on slanted surfaces. i find it extremely difficult to write on anything i cannot push flat onto the table. meh. i got over that, and here’s how they turned out.




easiest homemade Naan pizza

the other night i was scrounging to figure out what to make The Mr for dinner. we’d been having leftovers for the past few nights and it was beginning to be a bit much. as i was searching through the refrigerator to find something that we hadn’t already eaten this week i stumbled upon a package of Naan bread i had recently purchased on a whim. the Naan came in a 2-pack and resulted in perfectly proportioned homemade pizzas. just call me Martha Stewart.


three simple ingredients :

– mozzarella cheese (sliced or shredded, whatever you have on hand)

– pasta or pizza sauce (i always use pasta sauce when making homemade pizzas. A) we never have pizza sauce in the house B) it’s more flavorful when making a plain cheese pizza)

– Naan bread (or pre-made pizza dough – whatever you’ve got. the beauty of this recipe was i just improvised and didn’t have to run to the store)



the best sugar cookies you might ever make. ever.

this is a post of few words. mostly because these are the best sugar cookies in world and no one has ever turned down one (or two!) of these delicious little nuggets and i’m not kidding. they’re addicting. the recipe also makes a million of them, depending on what size cookie cutter you use. cutting the recipe in half is a wise decision, unless you want leftovers for daaaaays.






Pumpkin Cream Cheese Muffins (Starbuck’s Copy Cat)

My Starbucks addiction has really gone crazy.  Let me tell you… they sell this Pumpkin Cream Cheese muffin that I just cannot resist. One of these paired with a skinny vanilla latte and I am one happy girl.

The only problem is that this delectable treat is only offered during the Fall season. Not to mention, Starbucks just switched bakeries so who knows if this muffin will ever come back.

No worries though! I am here to save the day! After some experimentation, I think I found something very close to the real thing.  In fact, I can’t tell the difference! Seriously.  I made one slight change by switching the pumpkin seeds for pecans.  It can be difficult to find pumpkin seeds and I wanted this recipe to be as easy as possible, plus, candied pecans are delicious.


Pumpkin Cream Cheese Muffin (Starbucks Copy Cat)
Makes: 12 muffins

Cream Cheese Filling
8 ounces of cream cheese
1/4 cup of sugar
1/2 tsp of vanilla

– mix with a mixer and set aside

1/2 cup of Candied Pecans (used this Recipe from Brown-Eyed Baker)

– chop large pecans in half, set aside.

The Dry
1 1/2 cups of flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp of cinnamon
1 tsp ginger
1/2 ground cloves
1/2 tsp all-spice
1 tsp salt

– measure and mix dry ingredients in a separate bowl. Set aside.

The Wet
3 eggs
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 cup of canned pumpkin puree
1/2 cup of vegetable oil
1/4 cup of unsweetened apple sauce

– with electric mixer, mix eggs, sugars & vanilla for 25 seconds. Add pumpkin, oil and applesauce, mix for 30 seconds.
– Stir in dry ingredients until just combined
– spoon into 12 muffin cups
– Dollop 2 tbsp of  cream cheese on top
– Evenly sprinkle pecans on top of muffins
– Bake for 20-25 minutes at 350 degrees or until tooth pick comes out clean when stuck into muffin part.
– Enjoy with my favorite At home Starbucks Iced Coffee


homemade creamy alfredo pasta

there was a period of time when all I ordered at restaurants was something served with alfredo sauce. i was addicted. sadly, that era like all good things, had to end. thankfully, I can now recreate this delicious treat in my very own kitchen, although it is now reserved for special occasions. butter, cream & parm. my three favorite things.




chicken tortilla soup

every once in a while, i whip up something so dang good i can’t believe i cooked it.

friends, this is one of those times.



check out the original recipe here.

The Mr. & I omit the tortilla strips, & serve it with quesadilla instead. and i’ll gladly admit that the crockpot has to be in my top 5 greatest inventions of all time. next to indoor plumbing, cell phones, Fraiser & mechanical pencils.

#delicious #comfortfood


tomato basil soup

growing up, i was never a fan of tomato soup. it reminded me of being sick & staying in bed. it was always too thin. too ketchup-tasting. last week i discovered i actually love, love, LOVE tomato soup, when it doesn’t come out of a tin can. in a big family with two working parents, we ate a lot of boxed, microwaved, & pre packed meals. it’s no one’s fault, it was the 90’s.

fresh tomato soup is my new favorite. & you can freeze the extra – win/win!

DSCN7259     DSCN7265

1. heat oil in pot, add onions. cook until tender.

2. add tomatoes & chicken stock – simmer 15 min

3. pour into blender, blend until smooth & return soup to pot

4. add cream & basil – simmer 20 min

5. serve w parmesan cheese on top !

perfect with grilled cheese on a chilly day (or on a lazy weekend afternoon during the month you resolved to not eat out)


*this meal & message have both been approved by The Mr ; )