Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, June 18, 2011

Silken Chocolate Mousse

You won’t believe the main ingredient in this rich and creamy chocolate mousse…. It’s TOFU! That’s right… I said tofu! This recipe came from Rocco Dispirito’s “Now Eat This”. I’ve made the recipe three times, and each time I’ve altered it slightly. I’ve increased the amount of cocoa powder and agave nectar, and Rocco calls for sugar-free chocolate syrup – I just used regular Hershey’s. The photo above was the first time I made it. I didn’t use any chocolate shavings on top, as Rocco describes in the recipe. In my subsequent servings – I’ve used added the chocolate shavings, and they definitely add that little extra something to dish. You’ll love this mousse – and it’s so wonderful to know that it’s not a diet killer. Don’t tell anyone there’s tofu in it – and trust me – they’ll never know!


12 oz. silken tofu
3 tbls. unsweetened cocoa powder
3 tbls. agave nectar
½ tsp. instant espresso powder
1 tsp. vanilla extract
2 tbls. chocolate syrup
2 oz. bittersweet chocolate, shaved for garnish
Whip cream


Cut the tofu into 1” pieces. Place in a strainer for 10 minutes to allow excess liquid to drain out.

Place the tofu in the food processor; add the cocoa powder, agave nectar, espresso powder, vanilla and chocolate syrup. Blend until smooth, stopping once to scrape down the sides.

Transfer the mixture into 4 small ramekins. Refrigerate until serving. Top with a small dollop of whip cream and chocolate shavings.

Tuesday, June 7, 2011

Chicken Almandine with Green Beans and Lemon Butter

I recently purchased Rocco Dispirito’s cookbook – “Now Eat This”. I have loved all of the recipes that I’ve tried thus far. I’ve made this particular recipe three times now – and every time it receives rave reviews. It’s not extremely labor intensive, and it only takes about 30 minutes from start to table, so it’s a good busy weeknight choice. I've made some minor adjustments, like using Birds-Eye Steam in the bag Green Beans, and adding almonds to them.  Try it… you’ll like it!


¼ cup whole wheat flour
½ cup whole wheat panko crumbs (I couldn’t find whole wheat panko – so I used regular panko crumbs)
½ cup toasted sliced almonds, rough chop
½ cup egg substitute
2 boneless skinless chicken breasts, cut in half lengthwise into four thinner breasts (cut in layers, if you will)
Freshly Ground Pepper
Non-stick cooking spray
1 Tbls butter
¼ cup toasted sliced almonds
1 package Birds-eye whole Green Beans – steam in bag
Juice from one lemon


Preheat the oven to 400. Place a wire rack on a foil lined baking sheet and set aside.

Place the flour in a bowl. Place the panko crumbs and ½ cup of roughly chopped almonds in another bowl; mix thoroughly. Place the egg substitute into a third bowl.

Season the chicken with salt and pepper. Working one piece at a time, dredge the chicken in the flour, shaking off the excess. Now dredge in the egg substitute and then the panko almond mixture. Place the chicken on the wire rack. Continue until all the chicken has been fully coated.

Lightly spray the chicken pieces with the non-stick cooking spray. Place in the oven for 10 - 15 minutes. The chicken should be golden, crispy and cooked through.

While the chicken is cooking, microwave the green beans according the package directions. Heat a non-stick skillet and add ¼ cup almonds. Lightly toast. When the green beans are cooked, remove from the microwave and add to the almonds. Top with butter, lemon juice and salt and pepper to taste.

Serve and enjoy!

Sunday, June 5, 2011

Fresh Raspberry & Whipped Cream Cake

My friend Kathy wanted something light and different for her birthday cake this year. I’ve made her my Fresh Strawberry and Whipped Cream Cake on a few occasions. Click here for recipe. We talked and I said, what about raspberries? She liked the idea… so a new recipe was born. This was light and wonderfully delicious!


1 white cake mix (I like Duncan Hines), baked in a 9 x 13” pan, according to package directions
1 jar of Smuckers, Seedless Red Raspberry Jam
2 packages of red raspberries
3 cups whipping cream
Vanilla and Sugar for whipping cream


Bake the cake mix according to package directions, in a 9 x 13” pan.

Allow the cake to cool and then cut the cake in half to make two 6 1/2” x 9” pieces.

Cut each piece into two layers. A little trick to cut layers in a cake is to use waxed dental floss. Wrap the dental floss around the cake, cross the ends, and pull. Easy cake layer!

Warm some of the jam in the microwave – just enough to make it easy to spread. Spread it between the layers of the cake.

Whip the cream with the vanilla and sugar – to your taste. Spread it on one of the 6 ½” x 9” pieces of cake. Layer some of the fresh raspberries in the cream. Top with some more of the whipped cream. Place the other 6 ½ “ x 9” piece of cake on top. Cover all with a healthy amount of whipped cream.

Top with remaining fresh raspberries.

Place in fridge for 30 – 60 minutes before serving.

Note: if you prefer – you could bake round layers. I just opted to do something a little different this time.

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