Holiday Cake Truffles

I know this cooking demo is delayed getting posted on here but life has been crazy busy. On this cooking demo, I am promoting my 2nd cookbook that will be coming out soon. Due to my life being so busy the past few months, the book will not be ready for purchase until May or June.  It is being designed as I write this and I will let you know when you can purchase your copies.

If the video does not show up, click here to watch.

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Holiday Velvet Cake with Cream Cheese Frosting


1 cup extra- virgin olive oil

1½ cups buttermilk

2 eggs

1 tsp white wine vinegar

1 tsp vanilla extract

1-2 tsp unsweetened cocoa powder

2½ cups all- purpose flour

1½ cups granulated sugar

⅛ – ¼ tsp salt

1 tsp baking soda

1 (1-oz) container red food coloring

1 (1-oz) container blue food coloring


Frosting Ingredients

1 (8- oz) package cream cheese (reduced fat) (room temperature)

1 stick unsalted butter/margarine (room temperature)

1-2 tsp vanilla extract

2 cups confectioner’s sugar

1-2 Tbsp milk (optional)



  1. Preheat oven to 350°.
  2. Grease two, 9-inch round cake pans.
  3. In a mixer with a paddle attachment or a mixing bowl with a hand mixer, mix oil, buttermilk, eggs, vinegar, and vanilla extract until creamy.
  4. In a medium bowl, add cocoa powder, flour, sugar, salt, and baking soda and whisk/sift to combine.
  5. Slowly combine dry ingredients with wet, mixing on low speed.  Scrape sides while mixing.  Mix until smooth and well combined.
  6. Divide batter in half into two bowls.
  7. Fold in/lightly combine food colorings to batter, with one color in each bowl.
  8. Pour cake batters into the 2 greased pans.
  9. Bake in oven for 20-25 minutes, until a toothpick inserted into each cake comes out clean.  Turn pans once halfway through baking process.  Remove cakes when done and let cool in pans.
  10. While cakes are baking, beat cream cheese, butter/margarine, and vanilla extract in a mixer/mixing bowl until frosting is light and fluffy.
  11. Slowly pour in confectioner’s sugar, mixing on low speed at first.  Once sugar is completely incorporated, increase speed and mix until creamy.  If too thick, add milk.
  12. When the cakes are completely cool, remove one cake from pan and place on a cake stand.  Spread a layer of icing, covering top completely.
  13. Lay the other cake on top of the first one.  Completely ice the rest of the cake.  Serves 6-8.


Food Coloring Colors for the Holidays

Fourth of July – red and blue
Christmas – red and green

chefs’ tips

When cracking an egg, a stray piece of shell may fall in with it.  Remove quickly by scooping it up with a larger piece of eggshell.


Original Ingredient:

Replace With:

extra- virgin olive oil

vegetable oil


1 ½  Tbsp white vinegar and soy, rice, oat, whole, or any percentage of milk.

Mix and let sit 5 minutes.


egg substitutes, silken tofu, or egg whites

white wine vinegar

white distilled vinegar

all- purpose flour

gluten- free flour blend plus 1 ½ tsp xanthum gum or unbleached flour

granulated sugar

sugar substitutes

food coloring

all-natural food coloring

cream cheese (reduced fat)

 cream cheese or Tofutti® Better Than Cream Cheese

unsalted butter

butter/margarine or dairy-free margarine

Milk (for frosting)

almond milk, rice milk, soy milk, or oat milk

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Angelic Layered Holiday Dessert


1 (5 oz) box strawberry gelatin

1 (5 oz) box lime gelatin

1 (16 oz) container whip topping (fat free)

1 angel food cake

cookie cutters (optional)



  1. Make gelatin as directed on boxes in separate baking dishes.  Refrigerate as directed.
  2. Cut/tear off the brown edges of angel food cake.   Cut cake into small, bite-size pieces.  Set aside.
  3. If using cookie cutters for a specific holiday, cut out 1-2 small designs from jelled gelatin to use on top for decoration.  Set gelatin decorations aside.  Cut remaining gelatin into small cubes.
  4. In a trifle/tall glass bowl, create a bottom layer using some of the red cubed gelatin.
  5. Add a layer of whip topping, covering the red gelatin.
  6. Cover whip topping, using some of the green gelatin.
  7. Add another layer of whip topping covering green gelatin.
  8. Then add a layer of cubed angel food cake.
  9.  Add another layer of whip topping covering angel food cake.
  10. Repeat the same gelatin /whip topping layering until top is reached.  The top layer should consist of whip topping.
  11. Place holiday gelatin shapes in the center on top.  Use any remaining gelatin cubes to decorate around the edge.
  12. Refrigerate.   Serves 8-10.


gelatin colors for the seasons:
January – blue or blue and purple

February – pink and red

March / April / May – any spring colors

including blue, yellow, purple, pink, or green

June – yellow and blue

July – red and blue

August / September – yellow and blue

October / November – orange, yellow, red, or green

December – red and green



Original Ingredient:

Replace With:


any flavor gelatin or ¼ cup agar-agar flakes

and 4 cups any type 100% fruit juice

Whip topping

Canned whipped cream, rice whip, soy whip or

mix/whisk heavy whipping cream

angel food cake

vegan marshmallows, gluten-free marshmallows, or boxed angel

food cake made with egg substitute, 1 tsp cream of tartar,

and replace sugar with ½ quantity of  fructose/fruit sugar


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Dreamsicle Ice Box Pie

Dreamsicle Ice Box Pie Demo from Inspired Art of Cooking on Vimeo.



12 oz frozen orange juice concentrate (Slightly thawed)

1 (8 oz) container whip topping (fat free)

1 (14 oz) can sweetened condensed milk

2 graham cracker pie crusts



1.  In a bowl, mix orange juice concentrate with whip topping and condensed milk.

2.  Pour into graham cracker pie crusts.  Cover and freeze for 8 hours.  Serves 12-16.



Original Ingredient: Replace With:
whip topping canned whipped cream, rice whip,  soy whip or  mix/whisk heavy whipping cream 
sweetened condensed milk Blend 4 oz silken tofu, ¼ cup soy milk, and ¼ cup granulated sugar or maple syrup all together until smooth. 
graham cracker pie crusts gluten-free pie crust mix or vegan graham cracker pie crusts


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Cinnamon Twists (recipe from Be Your Own Chef)



2 Tbsp – ¼ cup cinnamon

⅓ – ½ cup brown sugar

⅓ – ½ cup granulated sugar

¼ – ⅓ cup flour

1 lb pizza dough of your choice

½ cup melted butter/margarine


1. Preheat oven to 375° or as directed on packaging.

2. Combine cinnamon, brown sugar, and granulated sugar in a shallow baking dish.

3. Sprinkle flour on a flat surface for easy rolling and to prevent sticking.

4. Roll out dough with a little flour on rolling pin into a rectangle, measuring ⅛ – ¼-inch in thickness.

5. Brush butter/margarine all over both sides of dough with pastry/basting brush.

6. Cut dough into long, vertical strips about ½-inch wide.  Then cut long strips in half.

7. Take two strips and crisscross from one end to the other.  Press ends together to prevent coming apart.  Repeat with remaining strips.

8. Completely coat twists in cinnamon, brown sugar and granulated sugar.

9. Bake on non-stick baking sheet in oven for 12-15 minutes or until golden brown.

10. Let cool.  Serves 10-12.



Original Ingredient: Replace With:
cinnamon nutmeg or allspice (¼ amount)
brown sugar/sugar sugar substitute
flour brown rice flour, rice flour, whole wheat flour, wheat flour, or soy flour
pizza dough pastry dough, puff pastry, or homemade dough
butter/margarine dairy-free margarine



  • Prevent brown sugar from hardening by storing it with a terracotta disc that has been soaked in water for 15 minutes and dried off.  If hardened, place a damp paper towel or apple slice in airtight container for several hours to make soft again.


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Chocolate Covered Strawberries

Chocolate Covered Strawberries



1 cup semi-sweet chocolate chips

½ – ¾ cup heavy whipping cream

⅛ – ¼ tsp teaspoon cinnamon

⅛ tsp grated nutmeg

small pinch cayenne pepper (optional)

15- 20 strawberries



1.  Make a double boiler by filling a saucepot with 1-2 inches of water and set to medium heat to simmer.

2.  Add a glass bowl inside saucepot.  It should sit down in the pot but not touch water.

3. Melt chocolate chips in glass bowl and mix with heavy whipping cream until smooth.  Add cinnamon, nutmeg and cayenne pepper (optional).

4.  Stir often while chocolate is melting.  Once melted, remove glass bowl from saucepot.

5.  Dip strawberries into chocolate until covered.  Reapply as necessary.

6.  Set aside on wax or parchment paper to cool.  Serves 4-6.


-  If you cannot make a double boiler, pour cream into a saucepot and simmer on stovetop.  When cream has started to simmer, pour it over the chocolate chips/chopped chocolate in a large bowl and stir until melted and creamy.

-  For a quick way to make this dessert, simply put chopped chocolate in a microwave bowl and melt until smooth.  Then dip strawberries in melted chocolate.

-  To maintain longer freshness and to prevent having water-logged strawberries, do not wash them until you’re ready to eat them.  To maximize freshness, store in refrigerator by putting them in a dish and placing paper towels in between each layer of strawberries.


Original Ingredient: Replace With:
semi-sweet chocolate chips dark chocolate chips , non-dairy chocolate, or any type of chocolate chopped with a serrated knife
heavy whipping cream whole milk, soy milk, coconut cream, evaporated milk and 1 Tbsp cocoa powder and 1 Tbsp sugar, other non-dairy milk, or butter
cinnamon allspice (only use ¼ cinnamon measurements)
nutmeg ginger or mace


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