Chocolate Chunk Cookies

As I stated on my Instagram page today, I’m basically a vegan. I searched for the proper term the other day. My official classification is “seagan” seafood-vegan. I no longer consume butter even though its the best ingredient in the wold according to Paula Dean. I haven’t put milk or cream in my coffee in years. I don’t eat real mac and cheese anymore, just the fake stuff, and I’ve officially given up pizza as we all know it. (I’m currently craving pizza, and wondering if Uno’s Pizzeria will make me a deep dish gluten free pizza with chunky tomato sauce) the struggle is real.

*update Uno’s makes gluten free pizza, I just ordered online
Now, don’t let me have you thinking being a vegan is a drag, because its not. If I didn’t enjoy it, I wouldn’t do it. Some people do it for animal rights reasons, some people do it for dietary reasons. Me, I’m a combination of both. Apparently January is Vegan-January, that being said I felt like I should share my vegan, gluten-free chocolate chip cookie recipe with you.

comment below if you make them! let me know how they turn out!

Preheat oven to 350


2 1/4 cups of Bobs Red Mill 1:1 Gluten Free All Purpose Flour

1 1/5 cup dark brown sugar

1 cup of vegan butter  softened but not melted

2 Tablespoons of flax meal mixed with 5 Tablespoons of water ( egg replacement)

1 teaspoon of vanilla

1 Tablespoon of Molasses

1 teaspoon of salt

1 teaspoon of baking soda

10 oz vegan chocolate  chips



In a small bowl measure flax meal ( ground up flax seeds) and water. Whisk together and let sit for five minutes

In a separate bowl cream butter, and sugar. Add flax egg, vanilla, and molasses. Add in dry ingredients and mix until combined.

Take parchment lined sheet pans and scoop cookies.

Bake for 10 minutes.

when the cookies come out of the oven sprinkle with sea salt and let cool.






Farmer’s Market and Friends

At the end of June I Started a new venture. Farmer’s Markets, every Saturday from 9:00am- 1:00pm. Gourmet Bae Catering Sells Baked Goods at the MMAS Farmer’s Market in Mansfield, diagonally across from the X- finity Center. The market has been open at this location for two summers now. There are about five vendors, but the number differs from week to week. All of the vendors are so friendly and eager to share their craft with you and the rest of the community.


The market is small. This is not the spot where I will make my millions, but it is great for exposure, and for meeting new people in and around the community.

Mary From Flint Farms in Mansfield is awesome. She is really friendly, and really wants the market to succeed. She has  been great about introducing me to other markets in and around the community.  Their flowers are beautiful, and their produce is awesome! I used one of their purple peppers in my pasta salad last night.


Adam and his Fiancé from Young Living are great! They sell essential oils that are great for diffusing as well as ingesting and using topically!

Another wonderful woman I’ve met at the farmers market is Kay! We hit it off from the moment I parked my car next to her stand. I told her one of my college roommates was named Kay, she replied, “I bet she isn’t as crazy as me”.

Kay told me her inspirational story about why she got into selling essential oils, and it gave me the chills…. Or maybe that was the peppermint oil she sprayed to keep us cool in the hot weather.


My hot ticket item at the market has been my bacon, cheddar, and date scones. Kay and her husband loved them and asked me to make them at her upcoming tea party.IMG_4976


How could I pass up the invite?! I brought earl grey lavender cupcakes. I harvested the lavender from my garden, and it had a very subtle flavor. I sure wish I had some lavender oil on hand! I also brought my bacon, cheddar and date scones. To close out the day and I did a lemon thyme shortbread demo utilizing lemon oil!



The scones  were an absolute hit, and apparently the guests are asking for the recipe! I don’t normally share my secrets, but since you begged… the most important ingredient is LOVE, don’t forget it!  38071718_10215037847912499_4473748543806373888_n


Bacon Cheddar and Date Scones

( adapted from Bon Appetit)


10 oz cooked, thick cut bacon

2 Cups of All Purpose flour

1/2 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup chopped, pitted dates

1 stick of chilled butter

2/3 cups of buttermilk

1 cup of cheddar cheese


The most important part of cooking, besides the love is “Mise en Place” its a quite popular kitchen term meaning ” everything in its place”. This can be a quick ad easy recipe, if you have all of your ingredients in order.

Measure out all your ingredients. Chop your dates, cook, cool and chop your bacon, and you are ready to go!

Preheat your oven to 350

In a large mixing bowl add flour, sugar, baking soda, and salt. Mix together with your hands. Take your chilled stick of butter and cut into thin slices. Add to your flour mixture. Mix together using a fork, pastry cutter, or your hands. ( if you hands are too hot you will melt the butter… work quickly)

You can stop mixing when your mixture looks like fine sand. You may then add your cheese, dates bacon, and buttermilk. Mix gently just until incorporated. Do not over mix.

On a parchment lined baking sheet scoop your scone batter giving each one enough space ( they will spread)

Bake for about 25 minutes or until golden brown.




Lemon Thyme Shortbread Cookies

( adapted from The Golden Book of Cookies)

200g All Purpose Flour

1/8 teaspoon salt

2/3 cups of softened butter

100g sugar

1 large egg

zest of 1 lemon

2 drops of lemon oil

1/4 cup of picked thyme


Preheat oven to 350

Cream together butter, sugar, zest, lemon oil and thyme. Scrape down the sides, and add your egg.  Beat together, scrape down the sides again, and add your dry ingredients. Remember from the demo, chilling is the most important tool in order to make sure your cookies keep their shape.

Chill in freezer for 30 minutes. Roll out dough between two pieces of parchment paper, and cut out using your favorite cookie cutter.

Place cookies on a parchment lined sheet pan and put back in the freezer to chill.

After about 15 minutes they are ready for the oven! Bake until golden around the edges.

Good Luck!




Chocolate Orange Mousse Recipe as Requested!

Chocolate Orange Mousse


6 oz semi-sweet chocolate

2 oz bittersweet chocolate

1/4 cup water

1/4 cup of orange liquor

1t vanilla extract

1t of grated orange zest

6 oz unsalted butter

1/2 cup + 2T of sugar

8 eggs separated

pinch of salt

1/2 cup of heavy cream


Combine chocolates, orange liquor, water and vanilla in a stainless-steel bowl and head over a double boiler. Melt, and then let cool slightly, stir in butter and zest.

whip egg yolks with 1/2 cup of sugar until eggs are thick and a pale yellow color, then add in the chocolate mixture whip just until combined.

In a clean bowl take 1 cup of the egg whites and remaining sugar and whip until stiff peaks. Gently fold the egg whites into the chocolate and yolk mixture.

Whip heavy cream to medium peaks and fold into chocolate mixture.

portion into bowls or cups an refrigerate until set.

* If you do not plan on consuming this product within the day may i suggest stabilizing the whipped cream with gelatin or stabilizer.

Lemon Blackberry Pound Cake

Does anyone know why pound cake is actually called pound cake? let me give you a hint, or better yet an explanation. Back in the day one pound of each ingredient was used to make it. One pound of butter, sugar, eggs, and flour. This produces a dense cake with very little leavening (rising). This week I decided to make a traditional style pound cake with lemon and blackberry flavoring! For a delicious glaze on the top I used Limoncello that came straight from my cousin in Italy!

Lemon Blackberry Pound Cake


1 pound of softened butter

1 Pound sugar

1 pound eggs

8 oz AP flour

8oz Self-rising flour

Zest of 2 lemons

2 tsp lemon extract

1 pint of muddled blackberries


Cream softened butter and sugar together. Gradually add in eggs and then zest and extract. Sift flour and add in. Fold in muddled blackberries for a swirled effect. Grease loaf pans and bake at 350 degrees until golden and a toothpick can be inserted, and comes out clean. Once cake comes out of the oven let cool on a cooling rack. While warm drizzle with Limoncello glaze ¼ cup Limoncello and 3 cups of powdered sugar for desired consistency add more or less of ingredients. For additional fresh lemon flavor you may also add some zest.

Slice and enjoy!pound cake

Matcha Ice Cream

I had some matcha in the cupboard left from some house guests and I decided to use it up! Why not make some matcha ice-cream. For those of you who are unfamiliar with matcha, it is a green tea powder. I also decided to pair this ice-cream with crystallized ginger. I was never really a fan of ginger, but I gained an appreciation for it this past summer. I love the spiciness of it as well as its potency, and hey its healthy for you right… until you add loads of sugar to it, but it’s the thought that counts!

Crystalized ginger:

The crystallized ginger can be bought in the store, but if you are feeling adventurous why not make it yourself


1 whole ginger  peeled and cubed

1 simmering pot of simple syrup (equal parts sugar and water brought to a boil)

Sugar in the raw


get a silicone mat and place on a sheet pan.  Make your simple syrup and then add your ginger to it. let it simmer for a few minutes. This will lessen the intensity of the ginger flavor and get the ginger, sweet, sticky, and ready for baking.  With a slotted spoon remove ginger from the pot, and add to the silicone mat. Toss generously in sugar  and bake at 200 degrees for an hour or until the ginger is dried out. Occasionally toss with a spatula. When the ginger is dry, toss again with sugar  and store in an air tight container until you are ready to use it.

Green Tea Ice- Cream

This is not an original recipe of mine! I acquired this recipe from the Food Network under the Emeril Lagasse Section.


8 Lg egg yolks

¾ cup + 2 Tbsp sugar

pinch of salt

1 ½ cup whole milk

¼ cup of matcha or ½ cup of loose green tea leaves

2 ½ cups of heavy cream



8 large egg yolks

3/4 cup plus 2 tablespoons sugar

Pinch salt

1 1/2 cups whole milk

1/2 cup loose green tea

2 1/2 cups heavy cream


In a large bowl beat the egg yolks with the sugar and salt. Set aside.

In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.

Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours Pour into an ice cream maker and process according to the manufacturer’s instructions. Transfer to a plastic container and keep in the freezer until ready to serve.