Tag Archives: treats

Sugar cookies and icing.


I started this week with full intentions of eating healthy. Alright fine, healthier. That never really happened though. I drank more water. I even used my elliptical machine a couple of times. But that whole eating healthier part eluded me.

So let’s just forget about that whole trying to be healthy nonsense and focus on cookies.
Sugar cookies.
With icing.

Because let’s be honest, no one really wants to talk about working out.
Or eating healthy crap like kale and spinach.
No offense, but ugh. I mean it’s fairly obvious that the whole elastic waistband club is undeniably in my future, but at least I’ll be happy eating sugar cookies with icing.



And in case you wanted to make these little treats for your friends or family (or let’s be honest, for yourself), please do. Just remember to have a pair of pants with a drawstring or some elastic ready for future comfort.

Cracked Sugar Cookies
1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 tsp vanilla extract (clear)
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tspcream of tartar

Preheat oven to 350 degrees F (180 degrees C).
Cream together sugar and butter.
Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten.
Bake 10 to 11 minutes, until tops are cracked.

And if you want to go all out, top them with a little icing.
Sugar Cookie Icing.
1 cup confectioners’ sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond extract
food coloring (of your choice)

In a small bowl stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Paint cookies with a brush.

And if I haven’t said it lately, thanks for continuing to read this here little blog.
And for making me want to make bad things to eat.
I owe you all for my gradual weight gain.
Love ya, mean it!


Filed under kmslat, sweet nothings

It’s About Thyme

No, really. This blog post is about a quaint little cafe and market in Santa Monica called Thyme. But don’t kid yourself, that title up there totally wrote itself in just about the lamest way possible.

Hey, I can admit it.

Well, if you hadn’t guessed from my previous post, I was on vacation.
In Southern California.

Forgetting about all things remotely related to my real world life. And it was freaking fantastic.
But I’m home now and reality is sinking in. You know…those fun things like work, cubicles, commuting, bills. So while I’m still in complete denial vacation mode, I’ll throw some photos from my trip up here…

thyme in pictures

These are from that seriously adorable cafe I was referring to up there called Thyme. And unlike some other cute little bakery/cafe/market, these guys were nice enough to let me take some photos inside their place of  business.  (You know who you are Miss Bakery lady.)  And I’m glad Thyme was so gracious, because I really wanted to share these photos.  Beside the obvious fact that the food was incredibly tasty (that would be my grilled cheese with bacon falling out of it), the store itself was adorable.  And packed.  And I’d bet money that this time next year, you will have heard of it.

So see, I wasn’t lying.  It was about Thyme.

More from my trip to Santa Monica coming over the next few days.  That’s right. Suck it up. I’m not leaving my little vacation mentality bubble for quite a while.  Buckle in.


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King of Pops

king of pops

Clearly, this is my “hit up every single eatery I’ve yet to visit in Atlanta” week on YAWYEOR.¬† My apologies to those of you who aren’t within driving distance…but it does give you an idea of how much food is at my disposal at any given second.¬†
It also gives you an idea of how much exercise I should be doing.

On one of my most recent jaunts around town (in search of food, of course), my friend and I ended up at the corner of North Ave. and North Highland.  To those of you not familiar with this little corner, this is the official home of  King of Pops.  

mosaic kop

King of Pops might seem like merely a popsicle stand, but trust me, it’s so much more.¬† On this corner,¬†Steven Carse, the owner, mastermind, and all around cool guy (see- cute), is quickly turning an everyday treat into a full on institution. My creation

He’s using fresh, local ingredients all the while creating some incredibly tasty and innovative treats….(and an insane amount of buzz¬†along the way.)
Just look to his trusty chalkboard for that day’s selection to see exactly how creative he can be.
(Fresh GA Peach, Chocolate Sea Salt, Honeydew Basil, Strawberry Rhubarb, Hibiscus Margarita and the list¬†goes on…)

Unfortunately, I’ve only visited Steven’s cart once…had the chocolate sea salt.
Loved it.
Loved it so much I got it all over myself.

Guess I’ll just have to remember to use a napkin (or 40) next time.

So if you’re in the area, he’ll be tending his cart Tue-Fri/3p-730p¬†and Sat-Sun/12n-730p. Oh and while you’re at it, get a t-shirt. Just sayin’.

*Thanks to King of Pops for letting me shove my camera in his face.

**Now go follow him at http://twitter.com/thekingofpops

Stumble It!


Filed under kmslat, sweet nothings

Brie with Caramel Pecan Sauce…for the win!

So the white bean dip was an epic fail.¬† Thankfully, my friend, Elaine, sent me a few¬†recipes to test out as well.¬† Now Elaine is what I like to call talented.¬† She actually uses recipes by people like Ina Garten.¬† I, on the other hand, do not.¬† So you’ll imagine my crippling fear hesitation when it came to testing out one of¬†her favorite recipes.

But I did it.

And unlike Martha Stewart’s recipe, Elaine’s brie recipe was a success.

Because with ingredients like these, you know it’s gonna taste good.


cool whip

Brie with Caramel Pecan Sauce
{printable recipe here}

Brie with Caramel Pecan Sauce

14 Oz. Brie wheel 

Preheat oven to 350¬į.¬† Cut the top rind off of the brie and place it in an oven-proof baking dish.¬† Bake for 20-30 minutes or until soft.¬†¬†

1/4 cup whipping cream
1/4 cup butter  
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 tablespoon light corn syrup  
1/2 cup chopped toasted pecans
1/2 tablespoon bourbon (optional)      

Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the sides of the pan.  Uncover and continue to boil for 2-3 minutes without stirring.  Cool 2-3 minutes, then spoon around warm baked brie on serving platter.  Serve with plain pita chips.

brie with caramel pecan sauce

And that’s Elaine for the win!


Filed under kmslat, sweet nothings

Taqueria Del Sol’s Queso Dip

Or what I like to call, “the nectar of the gods”.

My friend Mary Ellen has always had an intense love with salsa. I mean it borders on the level of obsession really. I never understood that deep seeded love until I tasted Taqueria Del Sol‘s queso.¬† Maybe you’ve heard me talk about TDS before…because yes my sweet friends, I too am obsessed.

As yesterday was Cinco¬†de Mayo (or what my sister refers to as Cinco¬†de Drinko), I felt that it was only appropriate I should attempt to recreate TDS’s¬†addictive as crack queso¬†dip.¬† Let’s just say I won some kind of lottery because the recipe was already on line.¬† As it turns out, Executive Chef Eddie Hernandez does not shy away from sharing his recipes. (If I ever see him, I may in fact throw myself at his feet as a gesture of thanks.)

tds queso

Because not only is this recipe insanely easy to make, it tastes spot on.

Up for a quick and easy and the best cheese dip you’ll ever taste challenge?
Make this.

1 cup milk
4 cups shredded American Cheese (get it at the deli counter. and just ask for a hunk of it.)
diced pickled jalapenos (this I will leave up to you. if you like it spicy, add about 1/4 cup, if not, toss in a few)
fresh jalapenos to taste

In a large saucepan, bring milk to a boil and then immediately remove from heat. Stir in the shredded cheese and pickled jalapenos. Whisk until smooth (working your arm muscles all the while). This could take about 5 minutes to get thoroughly smooth.

Garnish with a couple of diced jalapenos.
And serve.

(makes about 2 1/2 cups)

You’re welcome.


Filed under kmslat

making dreams come true

That’s what I’m all about. Making dreams come true.

Banana pudding might be my husband’s most favoritest dessert on the planet. And the proof literally is in the pudding. I walked downstairs this morning to find Ashley fixing his breakfast. I asked him what he was having and he quickly replied “banana pudding”. I couldn’t make this up even if I tried.

So if you want to make someone else’s dreams come true, then I suggest you run to the store, pick up these ingredients, and make this recipe immediately!

2- 3.4oz packages vanilla instant pudding (i used jello brand)
2 cups milk
8 oz sour cream
1 normal size tub of cool whip
1 box (or more) vanilla wafers
bananas – this depends on you. i don’t particularly like bananas so i try to keep the number to a minimum. if you’re a fan, i guess you can’t have too many then.

To make:
Mix 2 vanilla pudding packages with the milk. Beat well.
Let sit for a few minutes to solidify..congeal…what have you.
Then, add the sour cream and cool whip. Mix it up well.
Layer bowl, dish, etc…with vanilla wafers, then sliced bananas, then creamy pudding goodness.
Repeat until bowl is filled or you run out of everything. ūüôā
Refrigerate for a few hours.

I’m suddenly craving this…I wonder why.



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and we ate

LA Pictures June 2009 048

I hope everyone had a fantastic 4th and that you ate to your heart’s desire.

We were lucky enough to celebrate the holiday festivities not once, but twice yesterday.
In the process we ate…
and ate…
and ate…

Not only was the food fantastic, the fireworks display out in the suburbs was incredibly impressive too.

LA Pictures June 2009 053

LA Pictures June 2009 065

LA Pictures June 2009 070

LA Pictures June 2009 073

I won’t bore you with the other 52 pictures I took. I think you get the idea.

Hope you all had a wonderful holiday with friends, family, and lots and lots of food.


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