Bridget and Joe’s Lobster Rolls

There is no one I love cooking with more than my boyfriend, Joe. He is hands down my favorite person to cook with. We’re always coming up with amazing brainstorms together and coming up with the most delicious desserts, and meals!

The first time I ever had a Lobster Roll was last year when he took me to a little lobster shack out on Long Island. I’m awful with remembering names, I completely forgot what it was called! All I know was that this roll was so meaty and creamy, and delicious. Perfect with every bite of that buttery roll, paired perfectly with some thin but hearty home fries.

After that, I was hooked! I want lobster rolls ALL the time, but that’s a super expensive feeding habit, so I like to have them on special occasions. Whether that be New Year’s Eve or a new job, I want to make a Lobster roll. And usually, we do! This weekend I actually did want to celebrate getting my new job, so we ran to the grocery store and grabbed whatever ingredients we didn’t have!

While lobster is expensive, if you already have most of the ingredients in your fridge like lemon juice, and mayonnaise, it should be around $40-$45 dollars for the lobster tails. The Shop Rite by us sells one pack of 2 tails for $20.00 each so 2 packs will cost us a little over $40 with anything extra we purchase.


I could have just eaten these lobster tails right out of the oven! 



Joe was in charge of making the lobster tails, and coated them in the most delicious butter sauce right before they entered the oven! I took charge of the mayonnaise dressing and we got to work!


Creamy, zesty, with a kick of spice! 



Okay, are you craving these as much as I am right now? Because I’m about to go out and drop another 40 bucks on some lobster tail just so I can have these again! (LOL just kidding, I don’t have that kind of money) But here’s the recipe below if you want to make some yourself!








4 Lobster Tails (frozen, usually comes in packs of 2)

2 Bread Rolls, Hero Style


For the Lobster Roll Dressing:

3 Tbsp Mayonnaise

2 to 3 tsp Lemon Juice (Depending on how tart you like it, I only used 2)

1 pack of Fresh Parsley (I find these hanging in the grocery store by the scallions, etc.)

4 Chives, chopped

1 tsp Old Bay Seasoning

3 drops Tobasco Sauce



3 Tbsp Butter, melted

1 tsp Garlic Powder

1/2 tsp Dry Basil

2 drops Tobasco Sauce

Sea Salt (a few sprinkles)

1 tsp Adobo Sin Pimienta seasoning

Old Bay (pinch)

Italian Seasoning (pinch)



  1. Defrost the frozen lobster tails under running cold water. This should take about 15-20 minutes.
  2. While the lobsters are defrosting, make your butter sauce. Melt the butter, and stir in your seasonings.
  3. Preheat the oven to 450°F. Brush your lobster tails with the butter sauce, and cook them in the oven until they are a nice bright red, about 20 minutes.
  4. While the lobsters are cooking, make your dressing! Make sure your fresh herbs are chopped, then mix all ingredients together in a medium-sized bowl.
  5. Once the lobsters have cooked and cooled, chop the meat and stir into the dressing bowl until all the meat is coated.
  6. Next, spread some butter on the rolls and toast them slightly. Take your toasted rolls out and fill them with lobster!


We paired ours with potato chips and pickles, but you can choose whatever sides you like! 


Well, there you have it, friends! As always please remember, if you’re going to use a recipe, PLEASE GIVE CREDIT! No one likes a stealer. 🙂



Until next time, Happy….Fishing! lol

Summer Fruit Tart 3

Oh, yes. You’re reading that correctly. For a complete “How To” on this creation, see Summer Berry Fruit Tart (1) or Summer Fruit Tart, Number 2!

I will though, tell you how to make the Creamy Almond Cream Cheese Filling that I used for this one! The nutty flavor of the almond pairs so well with the pineapple I used for this tart. (Can we say Pina Colada scented?! Yum!)


Did I mention it’s topped with chocolate curls? It is! 




The creamy almond filling even looks like a sandy beach! This is my favorite fruit tart yet!


Here’s how to make the Creamy Almond Cream Cheese Filling!


Creamy Almond Cream Cheese Filling:

1 8 oz package of Cream Cheese

1/3 Cup Sugar

1/2 Cup Heavy Cream

1/2 Cup Almond Butter

1 tsp Vanilla Extract


1). Beat all ingredients together for 3 minutes until light and fluffy.  Spread into a 9″ Graham Cracker Pie Crust and add desired fruit.

**Tarts best served cold. Keep refrigerated when you aren’t eating it**


I used strawberries, blueberries, and chopped pineapple for this one. I sprinkled some chocolate curls on top as well, which can be purchased in the baking aisle of your local grocery store!




Until next time friends, Happy Baking!



Cranberry Orange Oatmeal Cookie Crunch Muffins

I am SO proud of these muffins. My first, original muffin recipe! I love crumb topping on everything; cakes, muffins, whatever! I had some stale oatmeal cookies leftover from a few weeks ago, so I decided to incorporate those into my crumb topping. I had some Little Debbie Oatmeal Cream Pies left from a snacking adventure as well, so I mixed them with my stale oatmeal cookies and some melted butter, and I got an Oatmeal Cookie Crunch topping! (Super excited to make this always.)



I always try and use freshly squeezed fruit juices in all my recipes when I can, and this one was no exception. Oranges are totally in season right now, so bright and juicy! I bought a few on sale at the grocery store the other day and decided to squeeze the orange juice for this recipe by hand. (Of course I ate the other half of the orange, they are so delicious when the season is right!)

Sooo many cranberries, yum! 

I’m thinking of added walnuts to the crunch topping next time, check out the recipe below, and tweak it as you like!


Cranberry Orange Oatmeal Cookie Crunch Muffins


Crunch Topping:

3 stale oatmeal cookies (broken up)

2 Little Debbie’d Oatmeal Cream Pies (broken up)

2 Tbsp Butter (melted)


2 Cups All Purpose Flour

1 tsp Nutmeg

1 tsp Cinnamon

1 Tbsp Baking Powder

1/2 Cup Sugar

1/4 Cup Brown Sugar

1 Cup Milk

2 tsp Orange Extract

1 Egg

1/4 Cup Canola Oil

Juice freshly squeezed from 1/2 of one orange

1 Cup Dried Cranberries



For the Crunch Topping:

1). Crumble and break up the oatmeal cookies and pies. Mix together in a bowl with the melted butter until everything is coated. Set aside until you are ready to sprinkle on top of the muffin batter.


For the Batter:

1). In a large bowl, combine flour, baking powder, cinnamon, and nutmeg. Set aside.

2). Separately whisk together the sugars, milk, OJ, extract, egg, and oil.

3). Add the wet ingredients to the dry, mix until just combined. Add the cranberries, stir in with a spoon so you don’t over mix the batter.

4). Pour the batter into a lined muffin tin, sprinkle crunch topping on top. Bake the muffins at 400°F. Cool on the counter before eating.




See? I mean, how easy was that?! So easy. And oh my gosh, these are amazing! Go make them!


Until next time, Happy Baking!

Quick, Easy Rotisserie Chicken Salad

Happy July 3rd, Food Friends!

First of all, I’m sorry, can we just point out that it’s already July? Almost the 4th? Insane. Time is a crazy thing!

And as much as I would love some juicy, grilled corn on the cob and a fat, thick hamburger with extra pickles, it is hot as heck outside so I will not be grilling this 4th.

I do however have some simple, more chill recipes that require minimal ingredients and time. And for the most part, they require no heat!



I love chicken, and rotisserie chickens are great because you can literally do almost anything with them! I’d love to make a creamy chicken soup with shredded chicken one day in the fall!

No soup for the next few months though, that’s for sure. Instead, I’ve focused my energy on crisp, salads! This salad here is a very simple recipe made with light mayo and dried cranberries. The cranberry adds some sweetness and chews to the salad, while some added walnut brings crunch and a little extra salt kick. YUM!

I set mine on a bed of fresh spinach and tomatoes, but you can use whatever greens you like or none at all! This salad goes just fine on its own, and is perfect in sandwich form!







1 Rotisserie Chicken, shredded

3 Tbsp Dried Parsley

1/4 tsp Garlic Powder

1 Cup Dried Cranberries

1/2 Cup Walnuts, chopped

3 1/2 Tbsp Light Mayonnaise

**Other options**

1 Cup Fresh Spinach, washed and chopped (or whole)

1 Cherry Tomato, sliced




  1. Shred the whole chicken, discard of bones properly.
  2. Once the chicken is shredded, throw it into a large bowl.
  3. Next, add mayo, seasonings, walnuts, and cranberries.
  4. Mix the ingredients together until just combined. Cover properly, and keep refrigerated.
  5. Wash spinach and tomato, cut and slice both. Lay out on a plate and pile a heaping spoonful of the Rotisserie Chicken Salad on top! This also goes well just by itself, or on a toasted roll with fresh lettuce and tomato for a sandwich!





Donut Hole Trifile

Raise your hand if you LOVE The Office! Um…ya, ME TOO! It is one of THE most binge-worthy shows in my book, and I don’t binge a lot. (And I’ve seen the full series multiple It is fantastic, no matter what. Happy, sad, bad mood, need to lay and do nothing day, The Office is perfect for any of those times and so many more. I guess I would have to say Jim and Dwight are my favorites, they’re HILARIOUS, and I love the pranks. But of course there are other characters like Meredith and Stanley who are great, and of course, Angela Martin! If you didn’t tear up when she and Dwight finally got married, then idk. I really don’t even know. LOL


Anyway, as it turns out, Angela Martin is actually Angela Kinsey, and has a really cool baking YouTube show with her husband Joshua Snyder called Baking With Josh And Ange. The show is great, they have a lot of awesome guest stars and tasty treats! One thing fans of Angela know is that she loves donuts! (Duh, who doesn’t?!) I was so excited when I saw Josh had made a Valentine’s Day Donut Surprise for Angela and posted the how-to video on YouTube.


Now, the donuts that Josh made are real donuts, iced with a hole and everything. I don’t have a donut baking pan yet so I had to compromise. I used a mini muffin tin and came out with nice donut hole-ish shapes. So I just called the ones I made donut holes, and they tasted great! The nutmeg adds such a nice warm, hearty flavor that they’re fantastic plain!



I wanted to step it up a notch though. I wanted to do light, and fruity, with warm and sweet flavors, creamy and cold. Oh, the ideas were swirling around in my head! I looked in my fridge and saw blueberries and strawberries, and heavy whipping cream. My baking pantry had a package of vanilla pudding in it, so I grabbed that and put it on the table as well.

First, I chilled my whisks and bowl in the freezer for 20 minutes before whipping the heavy cream. You need the bowl to be cold.



After my bowl was cold enough, I took 1 Cup of heavy cream and beat it on high with 2 tsp of sugar for about 1 minute to form stiff peaks. Set the whipped cream aside while you mix your pudding according to the box directions, and cut and slice your fruit accordingly.

Here, let’s make this easy with a step-by-step below!






1 Cup AP Flour

1/2 Cup Sugar

1 tsp Baking Powder

1/2 tsp Salt

1/4 tsp Nutmeg

2 Tbsp Butter (melted)

1 egg

1/2 cup Milk

1 tsp vanilla


  1. Mix your dry ingredients together. (Flour, sugar, baking powder, salt, and nutmeg)
  2. Add the wet ingredients to your dry. (Melted butter, eggs, milk, and vanilla) Mix until just combined.
  3. Pour into your greased mini muffin tins, and bake at 350°F for 8 minutes. Let cool on the counter. **For regular donuts like Josh and Ange’s use a donut baking tin**



12 Donut holes from above recipe

1/2 Cup Whipped Cream

1 Package Instant Vanilla Pudding

Fresh Strawberries and Blueberries (About 1/2 pint each)



  1. Make sure your pudding has been made according to package directions, and that your heavy cream has been whipped to stiff peaks.
  2. Break up the donut holes a bit. Layer a trifle bowl with the donut holes, pudding, then fruit. Repeat until the bowl is full, top with whipped cream. Chill the trifle in the fridge until ready to serve.


Credit for the lovely painting goes to my sister! 


Enjoy this refreshing cold dessert in the summer heat loves! Until next time, Happy Baking!








youtube link baking w/josh and ange channel:

Chocolate and Butterscotch Chip Cookies: Made With Cinnamon and Buttermilk!

Happy July 1st Bakers!

I don’t know about anyone else, but I certainly am staying indoors this weekend; no BBQs for me! Don’t get me wrong, I’d love a nice juicy burger off the grill just as much as the next girl, but the heat is too much for me. It’s like…A TRILLION degrees out there and too much heat gives me a headache. So I’ll stay in and have a nice cool meal like sushi, and bake in the comfort of the A.C.

That’s how I came up with these great biscuits. Originally, I wanted them to be cookies. I actually called them cookies the entire day until I finally came to terms with the fact that they have more of a biscuit texture than a cookie, and are way thicker than an actual cookie should be, so they are officially biscuits.



Delicious, warm and aromatic biscuits. They fill your whole house with the scent of cinnamon and it brought me right back to the beginning of Fall! Oh, how I long for it to be fall right now. To be comfortable in shorts and a sweatshirt, to not sweat the moment I step out of the door. (Okay, enough about the heat.)

I wanted something sweet, but not too sweet, and unique. I had some leftover Butterscotch chips (I can’t remember what from now), and some Milk Chocolate Chips as well. I said, let’s do a Chocolate Chip Cookie variation. YES, ANOTHER ONE. You can never have too many alternatives to a classic staple in the baking world!



So, Butterscotch, Chocolate…I wanted to add ONE more thing because I just never know when to stop. Sometimes it’s good, sometimes it’s bad. This time, IT WAS GOOD! I grabbed the ground cinnamon from the cabinet and tossed a HEAPING teaspoon of cinnamon right into the dry ingredients. (Oh, wait! There’s SEA SALT in here too! 1/4 tsp in the actual batter itself, and then I sprinkled some right on top just as the biscuits came out of the oven.)

I used 1/3 cup of brown and granulated white sugar and used only one teaspoon of vanilla. I didn’t want a strong vanilla flavor overpowering the light sweetness of the butterscotch! And I definitely want to try and get these into more of a cookie form instead of biscuit, although they are great this way! I just want to try and see if I can get them a little thinner and crisper because I think they’d be even more amazing that way! Perhaps instead of heaping them onto the cookie sheet by the tablespoon, next time I will go for the teaspoon. All in a day’s adventure!


HERE’S HOW! (This makes about 28 to 30 cookies)



3 1/2 Cups AP Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Sea Salt (and a little extra for sprinkling tops if you choose)

1/2 Cup Butter

1/3 Cup Granulated White Sugar

1/3 Cup Brown Sugar

2 Eggs

1 tsp Vanilla Extract

1/2 Cup Buttermilk

1 Cup Chocolate Chips

1 Cup Butterscotch Chips



  1. In a medium mixing bowl, combine the AP flour, baking soda, baking powder, cinnamon and sea salt. Set aside.
  2. In a separate slightly larger mixing bowl, cream the butter and both sugars together for about 3 minutes.
  3. Add the eggs ONE at a time to the butter and sugar mixture. You should beat each egg for one minute before adding the other egg/ingredients.
  4. To the buttersugaregg mixture, add the dry and the buttermilk, alternating in 3 parts. (Start with dry, buttermilk, dry, buttermilk, dry, buttermilk)
  5. Stir the chocolate and butterscotch chips in by hand.
  6. Bake at 350°F until they are golden, and your kitchen smells like a cinnamon factory!


**When I was making these, I lined my cookie sheet with parchment paper and heaped the dough on in tablespoons. As I said, they came out more biscuit like than cookie, so if you want a thinner, more cookie-like version try a teaspoon instead. That’s what I’m going to try next time.**




Until next time, Happy Baking!

Easy Spinach Salad

Hi All!

Here’s a quick cooking post, a change from my typical sweet treats, here’s a savory salad instead!

I’ve been feeling super exhausted lately, and I always feel a little better when I eat some greens! I don’t know if its a mental thing, or if it really works but it makes me feel brand new!

Last night I went to the grocery store and instead of heading for the snack/baking aisle as I usually do, I made a beeline straight for the fresh produce! I picked up strawberries and blueberries, yellow pepper, zucchini…so many fruits and veggies! When I got home I decided I wanted something cool, and simple. Cool because the last few days have been humid and hot, and simple, because it was Sunday, and Sundays are lazy days!


Crisp, fresh spinach mixed with delicious veggies! 


Here’s what I decided to pull from my shopping bags and into the salad! A bag of fresh, crispy green spinach, some tomatoes, edamame, black beans, and cucumber. Of course, you can use any crunchy, refreshing green base and put as many or as little veggie combos in it as you would like!

The recipe is below, but remember, you don’t have to follow it to a T. Get creative with your dinner!




1 bag of fresh spinach

2 tomatoes, sliced

1/2 cup edamame

1 English cucumber, diced

1 can black beans

salt/pepper/garlic powder for seasoning

Fresh parsley and mint, chopped, for seasoning



Here’s what I used for my dressing. Feel free to change it any way you like!

2 tsp honey

1 Tbsp white vinegar

1 Tbsp Olive Oil



Wash and prep all ingredients. In a large mixing bowl or container, start by putting the spinach in the bottom. From there, pile in your veggies and proteins!

Whisk together the ingredients of your dressing and either pour over the salad or keep on the side.

Psst…this is especially enjoyable for a light summer lunch or dinner! (I sprinkled the top of mine with some sharp shredded cheddar cheese. Delicious!) Until next time, Happy Cooking!