as GOLD as it gets

Life's adventures should be fully accessorized!

1 Comment

emoji sugar cookies

emoji cookiesTo make these (or anything else that are a “common”/familiar thing) sketch them out first so your hand has the idea before you have icing in your hand. I used wilton gel colors in buttercup, red-red, teal, black and white. I prefer to use the disposable bags because icing is meeeeeessssaaaay.



How can you not smile when you see this?!

1 Comment

valentine cookies and some icing color tips!

I’m on a serious sugar cookie kick right now. Thanks to my new double oven I was able to bake 30 cookies in just 8 minutes!

These valentines cookies are pretty simple. I knew I wanted to find a lip cookie cutter, XO and make little valentines. I found the cutest pack of valentines cookie cutters, they were made to be a garland but I just used them as regular cutters. I also bought a pack of square cutters that I used for the valentines (I also have them in circles), I love that you can use them scalloped or with sharp edges.


I thought I would share the icing colors that I use because sometimes its really hard to tell looking at the little tubes or looking at someone else’s pictures. I love using the Wilton gel colors, they are so pretty and come in a lot of colors rather than just your traditional primary colors, don’t bother mixing those to try to get what you want.

Red, pink, purple (this does not look like the color on the top of the bottle, its actually burgundy!). But my best kept secret white it make the icing brighter and if you add vanilla or almond and it tints your icing throw a little white in and then add your color and it will come out brighter and truer.

But gel color is so strong and vibrant try to not get it on your hands because its beastly to get off. See my little smear on my lips down to the right? Booo. Some hot water and scrubbing it will come off.

stacks of valentine cookies

valentine cookies.jpg

I hope this helps you pick out the perfect shades for your next batch of cookies!

Leave a comment

brown butter bourbon apple pie

Our local farmer’s market hosts seasonal fruit pie contests, you can see the pies I entered here and here. Before I realized I’d be out of town for the apple pie contest I was thinking about how to capture the judges attention with something a little different. JPS had such a good idea of just swapping peaches for apples…I did a little research and found a similar pie here and I used their guidance on spices for the apples but kept my own method for using brown butter bourbon and brown butter streusel because it’s simply divine.

What makes this pie SO AMAZING is that it isn’t overly sweet. It has a lot of rich flavor but not too much cinnamon or sugar just a really satisfying piece of apple pie. JPS doesn’t claim to like sweets although he gobbles up any cookies I make…but he can’t stop raving about this pie! If a pie can win him over, it’s sure to be a crowd pleaser at your house!

brown butter bourbon apple pie
Continue reading


pumpkin chocolate chip bread

pumpkin chocolate chip breadThis pumpkin chocolate chip bread easy so easy to devour in one sitting…not like I’m speaking from experience or anything. It’s so moist and flavorful. I hate pumpkin spice (I know the only white girl in the US who hates pumpkin spice) I just like pumpkin, hold the spice. This recipe from Sallys Baking Addiction isn’t just delicious its so easy, think dump cake easy. It’s also such a great gift to share because you can make three small loaves. Perfect with a cup of coffee for breakfast.
Continue reading


halloween sugar cookies (and my fave sugar cookie recipe)

I’ve never been a big fan of decorating for halloween but this year I’ve had the itch to make sugar cookies for every occasion so I’ll even cave for halloween. I searched for some inspiration and found these adorable bats and decided to turn my tulip cookie cutter upside down and into a ghost!halloween sugar cookies - bats and ghosts!

These came out so good!
Continue reading

Leave a comment

crockpot french dip sandwiches

I’ve always loved dipping my food. French fries and ketchup, cheesy fondue, pizza in ranch….omg the list goes on and on. I just really like combining things, unless its sweet + savory, then count me out. So maybe that’s why I like french dip sandwiches. I haven’t had them that many times so I can’t tell you if this is the holy grail way to make them. But this is an easy weeknight meal (notice a trend here?) that’s both satisfying and dippable.
french dip sandwich Continue reading

Leave a comment

making enchilada’s without chillis in adobo!

To be honest, if I saw the title of this dish I would keep scrolling – but please, trust me. They are very good. Somewhere along the line our Target (Princeton Target, I’m looking at you), stopped selling chilli’s in adobo. Unclear as to why they did this but I would just hop over to Wegman’s and get them there…except they don’t seem to have them anymore either. I think that they give enchiladas that smokey heat that authentic mexican dishes have so I was really debating to order some on Amazon until I got the idea to swap in sriracha. Disclaimer: I don’t even like sriracha so if you do I’m sure you’ll think these are amazing. 
sriracha chicken enchiladas

These enchilada’s were a early hit in our relationship and I think one of the first things I made for JPS and definitely the first thing I made for his family (at his suggestion!). I started with SkinnyTaste’s chicken enchiladas and adapted them when I couldn’t find chillis in adobo.
The filing is easy. I cook chicken with garlic salt and pepper in a skillet, pop it in the kitchen-aide with the paddle and shred it up. If you don’t shred your chicken this way. Put the forks away! It will take you about 10 seconds to shred! While you chicken is cooking in the skillet you can make the enchilada sauce.

chicken enchiladas

Saute your diced onion and garlic, throw in your tomato sauce, chicken and cilantro. Add your cumin, garlic powder and a little salt and pepper.
chicken enchiladas

The aroma will really make you salivate!
chicken enchiladas

Once you have let that simmer and flavors blend you want to fill your tortillas and roll them so the seam is down and they are in a little line in your casserole dish.

chicken enchiladas

From here on out its super simple: pour your sauce over the tortillas. I like to spread it out to the end with a spoon because I 100% hate when enchilada’s have crispy edges these are supposed to be gooey and yummy. Not crunchy like a taco. And don’t forget to load it up with cheese…

chicken enchiladas

I like to put a little more cilantro on the top after they come out and feel free to add sour cream! They have the smokey heat from sriracha so salsa would probably be too much for this dish.

For the enchilada sauce:

  • 2 garlic cloves, minced
  • 2 tbs sriracha (up to another .5-1 tbs)
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup reduced sodium chicken broth
  • kosher salt and fresh pepper to taste

For the chicken:

  • 1 tbs olive oil
  • 8 cooked shredded chicken tenderloins
  • 1 cup diced onion
  • 3 clove garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
For the enchilada:
  • 8 (7-inch) low-carb whole wheat flour tortillas
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 2 tbsp chopped scallions or cilantro for topping

1) Preheat oven to 400 degrees F.
2) Cook chicken tenders with a olive oil in hot skillet. Sprinkle them with salt and pepper. Once fully cooked throw into kitchen aid mixer and using paddle attachment shred chicken on low. Set aside to cool.
3) In a medium saucepan, use a little olive oil or non-stick spray and salute garlic. Add sriracha, chili powder, cumin, chicken broth, tomato sauce and salt and pepper. Bring to a boil and once boiling, reduce heat to low and simmer for 5-10 minutes. Set aside until ready to pour over tortillas.
4) Saute your diced onion and garlic. once translucent (1-2 minutes) throw in your tomato sauce, chicken, cumin, chili powder, tomato sauce, chicken broth and cilantro, add in a little salt and pepper.
5) Let everything simmer on the stove for around 15 minutes so the flavors can blend. Then you want to fill your tortillas and roll them so the seam is down and they are in a little line in your casserole dish.
6) Once all aligned (they can be very close, it doesn’t matter) pour sauce over the entire tortilla so the edges don’t get crispy. Top with a generous amount of cheese.
7) Cover with foil and cook for 20-25 minutes. Take off foil and broil for 2 minutes so cheese is bubbling.

Now you need have to worry about hunting down chills in adobo – just use sriracha!

1 Comment

brown butter bourbon peach pie

I’m sorry to have had a brief hiatus but things have been a little bit crazy around here. I just received a huge promotion and will now be the Director of Marketing at my current job. I am so excited about it but I’ve been trying to get things in order while they search for my replacement and being trained for my new position, so my brain has turned to mush. But its the perfect time to come back with this delish brown butter bourbon peach pie.
brown butter bourbon peach pie Continue reading

Leave a comment

bunless bruschetta turkey zucchini burgers

I’m sharing a recipe that I’ve found to be tride and true! I didn’t create this recipe, like I’ve mentioned on the recipe tab of my blog, I do adapt some recipes, but I really just want to try recipes for you to try out in your kitchen. I tweaked this a little bit but SkinnyTaste is the creator of this great summer recipe.

bruschetta turkey zucchini burgersI love bread but I also love a bunless burger if you are trying to lighten the recipe a bit. And honestly I think this recipe works better without a bun.
bruschetta turkey zucchini burgers

The bruschetta only take a few minutes to throw together but I like to cover it and place it in the fridge so the flavors have the opportunity to blend. Chop your onion, basil and tomatoes, throw in a bowl and season with salt and pepper (it looks crazy seasoned above but I just hadn’t stirred it yet). Toss with balsamic and olive oil and you are good to go!bruschetta turkey zucchini burgersTomatoes, basil and zucchini really make this recipe pop so try to get the freshest that you can.
bruschetta turkey zucchini burgers

This zucchini came from my in-laws garden so it was fun to pop this in our recipe!

bruschetta turkey zucchini burgers

I added a little lemon juice into the turkey mixture and added some old bay to the patties because turkey burgers tend to get a little dry or not have as much flavor as beef burgers so I like to add a little something to them.


1/4 of an onion, chopped
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt & pepper
2 medium vine ripe tomatoes
2 small cloves garlic, minced
approx 8 fresh basil leaves, chopped
approx 8 mozzarella balls , diced
Turkey zucchini burgers:
1lb lean ground turkey
1 medium zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1/4 tsp lemon juice
salt & pepper
sprinkle each side lightly with old bay seasoning


1) Toss all the bruschetta ingredients together, except for the mozzarella. Cover with plastic wrap and refrigerate until ready to use.
2) Mix grated zucchini and turkey in a bowl with breadcrumbs, lemon juice, salt and pepper.
3) Make 6 patties from mixture. Gently sprinkle Old Bay seasoning on each side of the formed patty.
4) Grill burgers on grill until they reach 165 degrees F.
5) Drop in mozzarella to the brushetta and serve with bunless burger!

Leave a comment

mint fruit salad

I love fresh fruit but it can get boring really fast. About two days after I bring it home I’m sort of over it. This mint fruit salad is sure to dazzle any guests or provide a little motivation to eat fruit that otherwise might seem ordinary. I love mint and this recipe is so flexible to allow for a little mint and add as you want it. This salad is not only beautiful but super fragrant!

mint fruit salad | as GOLD as it gets blog

pint blueberries
pint blackberries
1 lb strawberries, chopped
1/2 pineapple, chopped

1) Wash and dry the fruit. If too much water gets in your serving dish your fruit can get mushy or taste “too wet”.
2) Chop strawberries into smaller pieces – each strawberry should be 4 small pieces. Cut pineapple so chunks are around the same size.
3) Start by pouring 1/4 of the blueberries into the bottom of a bowl followed by 1/2 of the blackberries. Add in the strawberries, add the rest of your blueberries and then add in pineapple. I also used 1/2 pineapple since it was so juicy I didn’t want to overpower the berries with taste or juice.
4) Chop the mint into small pieces starting with around 5 leaves and pour on top evenly. Using a large spoon gently mix the fruit  together, be sure to not burst any of the berries while mixing. Because mint can be strong experiment with using less or more of it depending on how you like it. You can cover and refrigerate to let the fruit meld before serving and decide if you’d like more mint. I probably used around 8-10 leaves for this salad, but I like it minty!