Author Archives: foodiefabulista

Mary B Cakes


Look at the surprise waiting for me when I got home on Friday afternoon ~SQUEAL~

Could it be?  Mary B Cakes……all for me!!!!

The wrapping was so beautiful but what was waiting for me inside…..was even better

Look at these moist and I do mean MOIST cakes!  The fragrant aromas from opening the box were enough to send my tastebuds in a frenzy!

Mary uses the finest ingredients and it truly comes through with every delicious bite.  It truly takes her cakes to a whole different level.

Zucchini Cake

This decadent moist cake was truly special with the notes of worldly spices, including ginger.  I was at peace while indulging in this luscious cake because it’s healthy since it has zucchini in it,  rightRIGHT!

Triple Chocolate Cake

I am a CHOCO-HOLIC and I thought this cake only existed in my chocolate dreams!  Mexican vanilla and Ghiradelli chocolate were long lost best friends in this decadent & moist cake that caused me to let out an audible MMMMMMMMM!

I wish the picture was better resolution but honestly I snapped one picture and dove in like a mad woman!

Bread Pudding Cake

Mary calls this the “ultimate comfort food” and I am here to tell you she nailed it! I took one bite of this – the warm and smooth texture and flavor caused me to close my eyes and I was in the French Quarter.  The blend of the molasses, vanilla and rum will definitely transport you to your happy place!

Madagascar Vanilla Cake

This is no plain vanilla cake. The tone of the exotic Madagascar vanilla is a hit.  Madagascar vanilla is the finest vanilla in the world and that coupled with the creamy, moist texture screams WINNER!

These cakes were beyond fabulous and I love that you can purchase them directly from Mary here and she also has them available at many Dallas/Ft. Worth Markets

I only tasted a few but she has many more flavors such as: Lemon Cake, Pumpkin Spice Cake & Banana Cake

I love Mary B Cakes because the ingredients she uses ~ Madagascar Vanilla, West African Cocoa, Mexican Vanilla, West Indian Nutmeg, China Cinnamon, Californian Lemons, Columbian pumpkin ~ take her cakes from ordinary to EXTRAORDINARY!

Her slogan says it all~

Mary B Cakes ~  Gourmet Cakes That Warm the Heart


Fabulous Saturday Morning French Toast


Look what made its way on our table Saturday morning~

Luscious, sweet, crispy on the outside & delicate on the inside……french toast perfection!

We had such a busy day planned but I wanted to take a few minutes to make a good breakfast for my girl and enjoy the early morning with her.  This was the perfect breakfast because it was SO EASY!

Here is the cast of characters:

  • 2 eggs
  • 1 tablespoon of 2% milk
  • dash of Penzey’s Pumpkin Pie Spice (cinnamon, allspice, nutmeg, ginger, mace & cloves)
  • Cinnamon Raisin Brioche Bread
  • Butter (I just got the new Land O’ Lakes with olive oil & sea salt – SO GOOD)

Whisk the eggs, milk & pumpkin pie spice

Dab some butter in a pan on medium heat

Then just dip your bread on each side and shake off excess and put it in the pan

Brown it on each side for about 3-4 minutes on medium heat


After you take it out of the pan~ dust it with powdered sugar and make it even more cute with a stencil or cut-out

Syrup is optional because it is perfectly sweet enough 🙂

My girl LOVED the heart!

These were so good that leftovers were even fabulous 2 days later!



Friday FoodGawker Favorites



What a week!  I started a new workout this week called BeatBurn Elliptical and while it literally beat me~ it also made me feel GREAT!  I love that it changes your workouts daily and has great music that really helps you move it move it!  They also have workouts for the treadmill & indoor bike…..check it out!

Let’s dive into some FoodGawker favs~

Favorite dip: Monster Cookie Dough Dip   All I need is this bowl and a spoon!

Favorite Light Bite: Summer Zucchini Bites  What a fabulous healthy poppable bite!  Great for outdoor cocktail parties!

Favorite Summer Cocktail: Blackberry Lemon Gin Fizz  This is SUMMER IN A GLASS!  Cheers:)

Favorite meal in a flash: Open-Faced Chicken Caprese Sanwiches  This is the perfect weeknight meal that will have you out of the kitchen and enjoying this awesomeness in 15 minutes!

Favorite over the border twist: Mexican Corn Cakes with Shredded Pork  This would be a fun idea for a family game night or theme night by setting out a toppings bar!

Favorite hot stuff: Homemade Spicy Garlic Buffalo Sauce I have been having an affair with buffalo sauce lately and making it myself really excites me!

Favorite savory: Korean-Style Grilled Skirt Steak There is a special marriage that steak and soy sauce have….it just makes mouths happy!

Favorite cutesy: Pomegranate Ice Cubes What an amazing idea!

Favorite Spread: Compound Butters (Lemon-Mint & Red Scallion-Honey)  You can’t even imagine how much flavor these types of butters add to ANYTHING!


Remoulade that will ROCK your world!


I am soooooo excited!  We are T-1 day until my baby girls 5th birthday and I am 98% excited and 2 % sad or maybe that is 98% sad and 2% excited…seriously I am excited for her!

This is too cute not to share even though she would not find it amusing in the least….LOOK at those legs

Now I have to get ready for her to start Kindergarten in the Fall….sniff sniff

OK- I can’t talk about this anymore….I’m all teary

Let’s talk about this amazing ROCK YOUR WORLD Remoulade!

I made it to accompany the grilled artichokes for dinner ~ it is so good that I can’t even believe we didn’t scarf it all down before the artichokes were done….it took some willpower….actually won’t power!

Here is the cast of characters:

  • 1/2 cup Hellmans (any other mayo won’t do and anything with “whip” in the name will get you arrested)
  • 1 tablespoon spicy brown mustard
  • 2 dashes of Worcestershire
  • 1 dash of hot pepper sauce (more if you want it a little spicy)
  • 1 squirt of lemon juice (real lemon juice is best unless you didn’t have one- don’t be like me)
  • 1 anchovy (this is a super secret ingredient that MAKES this….please – I promise on all that is holy- you will love it~ don’t leave it out!
  • 1/4 cup shallot, finely minced
  • 1 garlic clove, finely minced
  • 2 green onions sliced in half and minced…reserve some of green tops for decoration
  • 1 teaspoon of smoked paprika
  • small pinch of salt (mayo is salty and anchovy is salty so be careful- you can add but you can’t take it out)
  • 2 grinds of pepper

Throw all in a bowl and whisk together ~ cover and let come together for 2 hours at least so all the flavors can fall in love and get married AND THEY WILL

I know they may look daunting but this is what the anchovies look like when you open the can..all curled up and pretty- remove one from the can and you can use the caper in the middle or not- whatever floats your boat!

Place in on the cutting board and chop up and then with the back of your knife- run over it to make it into a paste…it is really soft and this will be really easy-

Once you have refrigerated it for a couple of hours- it is going to leave a permanent smile on your face!

Have a fantastic Thursday!

Friday Foodgawker Favorites


Happy Friday!

Busy, busy weekend ahead but let’s take a moment to drool over these scrumptious foods~

Favorite salty & sweet treat: Salted Caramel Chocolate Chip Cookie Bars I have just recently discovered salted caramel & chocolate together and I am IN LOVE!

Favorite Happy Hour Bite: Panko crusted shrimp with chive aioli  I don’t know which I love more- the food or the presentation!

Favorite brunch idea: Breakfast Pizza  This is a fun idea and it looks beautiful

Favorite stack: Mexican ceviche with shrimp All I need is this + mojito + outdoor patio + sunglasses and I am having a party!

Favorite Pretzel: Rosemary sea salt pretzels Take THAT in-the-mall (that I can’t resist) pretzel places

Favorite boutique cool treat: Spring bouquet popsicles GORGEOUS

Favorite fried shroom: Cheesy portobello fries with spicy ketchup I love fried mushrooms and this just takes it over the top

Favorite sammy: Chipotle chicken club sandwich I am all about kicking up my sandwiches lately and this looks like the perfect way to do it!

Favorite cocktail: Meyer Lemon Basiltini OH MY GOODNESS……this is beyond exciting and will pair well with anything listed above!


TGIF!!!!  Have a fabulous weekend!

Avocado Spring Rolls with Sweet Chile Garlic & Ponzu Sauce


Happy Wednesday!

I made the most amazing spring rolls – it was my first time to make them and I totally impressed myself!

Soft, crunchy, creamy, herb-y & just that je ne sais quoi that I TOTALLY LOVE!

Here are the rock star ingredients:

  • rice paper wrappers
  • seedless cucumber
  • avocado
  • pickled ginger
  • butter lettuce
  • cilantro
  • shredded carrot
  • chives

Pickled ginger has become my new favorite ingredient!  It is spicy and sweet and vinegar-y.  It’s close to the top of the list of perfect foods for you to eat so it’s a win-win!  I have found myself asking for extra anytime I go eat sushi- who am I??

The funny thing is that I have never liked the taste of ginger- when I was little we would go eat at Uncle Tai’s in the Galleria and I would pick out the ginger piece by piece- if I accidentally got a bite, the face I made was horrid. I guess my palate is changing but don’ t think that means you will find blue cheese or olives on my plate any time soon- I have limits my friends!

The prep time on this is going to take some time but the pay off is so awesome!

Cut the cucumber in half and then cut the bottom off so you can stand it straight up and cut vertical slices

Once that is done you can cut the pretty matchstick pieces

Then you want to cut that GORGEOUS avocado in thin strips…’s like my favorite food EVER

I just need some salt and fork – YUM!

OK seriously- we need to wet the rice paper wrapper in a shallow dish of water.

Speaking of rice paper- you should be able to get it at your local market but mine was out so I went to the sushi bar and asked if they had any and he gave me several sheets for $$FREE$$ – which again makes the great point of talking to the people at your store and ask questions- they are there to help!!

The rice paper looks crazy when you get it- thin and crackly with a weird texture but when you submerge it in the water it magically transforms like shrinky-dinks in a hot oven

Just submerge it for a few minutes and then lay it on a big dry plate and get ready to fill that baby up

First- lay the avocado slices across so they are the superstar of the roll!

*disclaimer- please make sure to put lemon/lime juice on your avocado after slicing it so it doesn’t get brown spots like mine

Add the rest of the ingredients too

And then you start rollin’ rollin’ rollin’

The tighter- the better – it won’t rip- it’s super strong and you don’t want all your glorious veg pouring out when you bite into it!

Time to make the dipping sauce while that hangs out for a minute

  • Taste of Asia Sweet Chili Garlic sauce (best depth of flavor of all I have tried)
  • Kikkoman Ponzu sauce

If you haven’t tried Ponzu it rocks- it is a citrus soy sauce – soy sauce alone doesn’t work for me anymore

I am dedicated to new flavors like that


Now go out and make these- they are awesome and you could even throw some shredded chicken or tofu in there if you need more protein!

Have a great day!

Cloudy with a Chance of Meatballs


Yesterday, I was on a mission!  A meatball making mission!

I had been wanting/needing to make them all weekend but with my infant niece visting…procrastination wasn’t even an issue because I was knee-high in bottles and diapers.  I almost forgot how much work goes into an infant.  My 5 yo was overjoyed she was spending the night, until she realized how much work it was too.  More so, how much “Mommy” time it took away from her – I guess she may rethink that whole “I want a sister or brother” thing LOL!

But yesterday, while my girl was at school and my niece was snoozing, I made these gorgeous beauties!

and these

I wanted to make two different sizes so that I could have some on hand for spaghetti and meatballs and some smaller ones in the freezer ready at any moment for Happy Hour!

So when I decided to make these- I was faced with a dilemma….no breadcrumbs and while I could have easily run over to the store- my Mom gave me the BEST idea!  For Christmas, we had gotten some amazing cheese and crackers from my Nana- while the cheese was gobbled up- I still had crackers left over and they were perfect to be made into breadcrumbs!

Here is what I threw together:

  • A couple of handfuls unseasoned Common Crackers
  • 1/2 tablespoon mixture of garlic powder, white pepper & kosher salt
  • 1 tablespoon dried oregano
  • 1 tablespoon Italian seasoning

put everything in the blender

and voila!  you will have the most amazing seasoned breadcrumbs!  I just pulsed to get the consistency I wanted and that’s the great thing about doing them yourself ~ control!

Now onto the meatballs!

Here is what you need:

  • 1 lb ground chuck 80/20
  • 1/2 lb ground pork
  • seasoned breadcrumbs
  • sautéed baby bella mushrooms (saute with a little white wine & butter)
  • a couple of cloves of garlic, minced
  • 1 tablespoon or so homemade ranch dressing (1/2 packet hidden valley ranch buttermilk dry mix & 1/2 cup heavy cream)
  • 1/2 sweet onion minced

Put your meats into the bowl ~

This recipe is so versatile because you can clean out your fridge by making these!  I had some sautéed shrooms that were left over in the fridge and I thought they were a perfect addition of flavor and texture!  Show I chopped them up and threw them on in

Along with everything else ~

The amount of breadcrumbs & dressing (milk alone will work perfectly too) is based on the texture – you want a moist but not falling apart texture but try to not over mix as you don’t want to make them tough

Then you need to get your tools together to form these balls of awesomeness!

  • 2 different sizes of scoopers
  • cookie sheet lined with foil
  • big pan
  • oil

Start rolling….


After they are all rolled out then quickly mince an onion to throw in a pan with the garlic oil so you can begin to pan fry these babies!  Also, pre-heat your oven to 375 degrees as we are going to finish these off in the oven

Pop them in the oven for about 15 minutes or so ~ they will sizzle and brown and shine in all their glory

Once they are all done you will have two wonderful sizes of meatballs to enjoy now or pop them in the freezer for another day!