From Cupcakes to Traditional Korean Food and Everything in Between

Crunchy 10 Minute Homemade Chips


Whoa, that’s a mouthful but the recipe I want to share with you today is precisely that. A mouthful of crunchy homemade chips that can be whipped up in 10 minutes without a fryer or dehydrator. Better still is the fact that the same technique can be applied to any root vegetable and I even show you how to make apple chips in the video too!

I will admit, the most tedious part of the entire recipe is producing uniform paper thin slices but the aid of a quality mandoline will take care of that, easy. An alternative would be to use a long vegetable peeler, sharp chefs knife, food processor {slicing insert} or even a box grater but I still recommend the mandolin. I didn’t use one only for the fact that I’m a bit scared of them. True story. The only times I’ve ever cut myself in the kitchen have been when I’ve used a mandolin and this is considering the fact that I grew up with a father who routinely sharpened our knives without telling anyone. That and the fact that the very last time I cut myself with one, it was with the safety attachment on. Yup. That would be me. As an adult, I’ve invested in some nifty gadgets to sharpen them at home and even have my knives professionally sharpened once in awhile but I still maintain to this day that nobody can hold a candle to my fathers skills. {He sharpens them with rocks! Seriously}. Still, nothing seems as scary in my eyes like the mandoline but if you’re not a big baby like me, go for it. Oh how I covet the perfect little circles it produces. One day I’ll get there but until then, I’ll take solace with these crazy easy chips that go from humble sliced potatoes to in my mouth in 10 minutes.

5.0 from 3 reviews
Easy 10 Minute Homemade Chips
Cook time
Total time
Serves: 2 servings
  • 1 large russet potato*
  1. Thinly slice the potato using a mandolin/box grater/broad veggie peeler/sharp chefs knife. Make sure all the slices are roughly uniform with an ⅛-1/16" thinness.
  2. Soak all the slices in water {with an optional teaspoon of kosher salt} for 10-15 minutes.
  3. Drain and dry each slice thoroughly. The drier, the better.
  4. On a large plate lined with parchment, arrange the slices in a single layer without the edges touching each other.
  5. If you desire seasoning, this is the time to do it. You can drizzle the slices with butter/oil and any spices/herbs or other seasonings you want.
  6. In my 1.45 kw microwave, my chips took about 5 minutes. This will vary depending on how strong your microwave is and how thick/thin your slices are.
  7. Note: unless your slices are very thick, aim to keep the cook time under 10 minutes. Cooking in short 1-2 minute bursts and rotating the plate helps keep things moving along more efficiently. The chips will get set and get crunchy as they cool.
You can really use any root vegetable.


Microwave Brownies – Easy 5 Minute Brownies


This past weekend was a whirlwind blur with our engagement party but, I’m happy to report that I spent a great deal of the time relishing the gifts of the season and the coast.  We enjoyed a low country boil that included 20 pounds of seafood, tapas with friends, cupcakes galore and not to be forgotten about, these brownies that me and baby brother had a blast making and eating together.

I think I swam in the ocean and caught up with friends while eating to my hearts content more than I actually slept and since my baby brother lives in the mountains and I live by the sea, we don’t get to enjoy each others company as much as we used to so needless to say, bedtime was around 4 am every “night.”  It was around the same time that we both exclaimed our sudden sweet craving but at such a late hour, the last thing we could fathom doing was waiting around for at least 30 minutes for something to be ready.  Cue these no-bake brownies.  We played around and tweaked my classic brownie recipe, crossing our fingers that it would magically emerge as the decadent chocolate bars we desired, despite utilizing the microwave.  What do you know?  Not only did these brownies take only 5 minutes to cook, they were melt in your mouth delicious with an intense chocolate flavor and gooey molten chocolate bits.  It satisfied our late night craving perfectly and allowed us to bond over chocolate.  Not too shabby if you ask me.

Though these brownies are no-bake and ridiculously fast and easy, they still maintain the bite of a brownie {be it a softer one}, and have all the delicious flavor of a brownie that spent 6 times longer to be ready.  In that time, me and baby brother were already comfortably tucked into our warm brownies licking off melted chocolate and greedily scooping up the ice cream soup that collected on our plates.  This is definitely a brownie recipe you should have in your repertoire.  You just never know when a vicious craving will strike.

5.0 from 3 reviews
Microwave Brownies - Easy 5 Minute Brownies
Prep time
Cook time
Total time
Serves: 8 x 8 pan
  • ½ c butter
  • ½ c bittersweet chocolate
  • 2 ts pure vanilla extract
  • 2 large, room temperature eggs
  • ¾ c granulated sugar
  • ¾ c unbleached flour
  • ¼ c unsweetened natural cocoa
  • ½ ts baking soda
  • ½ ts fine salt
  • ½ c bittersweet chocolate chips
  • Optional: ¼ ts instant espresso
  1. In a large measuring cup, melt the butter and ½ c chocolate together. Heat until just melted then add the vanilla. Set aside to cool slightly.
  2. In your first bowl, mix the eggs and sugar until thick and homogenous.
  3. Add the cooled butter/chocolate to the first bowl.
  4. In your second bowl, sift/whisk together the flour, cocoa, baking soda, and salt.
  5. Scoop out a bit of the dry mixture from your second bowl and toss the second ½ cup of chocolate in it.
  6. Combine the first and second bowls together in batches. Take care not to over mix. Stir until just combined then fold in the rest of the chocolate {that's been dusted with the some of the dry mixture}.
  7. Pour the batter into a lined/greased microwave safe pan. In my 1.45 kw microwave, my brownies took about 5 minutes to cook. It helps to cook it in 1 minute bursts at a time. Each microwave is different but the edges will be set while the very center will still be a bit loose. It will continue to set as it cools. When in doubt, go low and slow and under cook versus over cooking.
  8. Cool, cut, and serve {dust with powdered sugar if desired}.


No Bake Eclair Cake


The first time I had an icebox cake, it was actually at a fairly nice restaurant for tapas.  I’m talking about the $16 a plate for 4 meatballs type of joint.  They brought out a crazy embellished stack of chocolate and berries, complete with micro mint lavender strewn prettily all around the borders of the plate.  The verdict?  Good, but I think the bill tipped heavily in favor of presentation more so than anything else.  A couple weeks later, at one of my favorite diners, I polished off my meal with their version of an icebox cake.  Again, the verdict?  Good, but this time it didn’t cost an arm and a leg.

The great thing about ice box cakes is that they’re quick, easy, and no bake yet they’re impressive enough to serve guests.  While it sits in your fridge overnight, it morphs into cakey like layers that can be sliced up just like a traditional layer cake that has now fused with every flavor component, making it taste even better as it sits.  There’s good reason that for on-the-fly desserts for impromptu guests, I rotate this with my no bake chocolate peanut butter pie aka my “love me more pie.”  You just can’t beat a dessert you can assemble in 15 minutes from start to finish.

Since this cake is so easy, I always like to whip up my own pastry cream which is also called cream patisserie.  Fancy name, un-fancy preparation.  The homemade custard, especially when folded together with whipped cream, really lends a luxurious body and decadence to the finished product, really elevating the humble ice box cake.  Of course, the generous bath of chocolate ganache doesn’t hurt either.  Each bite possesses the qualities vanilla cake with fudge-y frosting with tangles of tiramisu and eclair flavors.


5.0 from 3 reviews
No Bake Eclair Cake
Prep time
Total time
Serves: 8 x 8 cake
Pastry Cream
  • 2 c whole milk
  • 3 tb cornstarch
  • ⅔ c sugar
  • 2 ts pure vanilla extract
  • 2 room temperature egg yolks
  • Optional: 1 c whipped cream
Chocolate Ganache
  • ½ c bittersweet {or semisweet} chocolate
  • ¼ c heavy cream
  • Optional: ¼ ts instant espresso powder + ¼ ts fine salt
2 sleeves of graham crackers
  1. For the pastry cream, combine all of its ingredients into a bowl. Whisk thoroughly.
  2. Heat low and slow over the stovetop or microwave. In my 1.58 kw microwave, it took a total of 2-3 minutes when taken in short bursts with regular stirring. The pastry cream is ready when it coats the back of a spoon and is thick and glossy. Set aside/chill to cool.
  3. Optional: when cool, fold in whipped cream. Lay cling directly on the surface of the pastry cream so it doesn't develop a skin and refrigerate.
  4. In a cake pan lined with parchment, line the bottom with graham crackers. Spread the top with cooled pastry cream.
  5. Repeat and end with a layer of graham crackers. {I completed 3 thick layers in my pan}.
  6. For the chocolate ganache, combine everything into a microwave safe bowl and gently heat in short bursts. Stir and allow the residual heat the melt the remaining chocolate bits.
  7. Spread the ganache over the top layer of graham crackers.
  8. Chill overnight to set before serving.

Shamrock Farms Milk & Giveaway

Today, I wanted to share some fun and easy recipes using Shamrock Farms on-the-go milk.  They’re being offered at Walmart right now at a really affordable $1 for convenient single serve 12 oz bottles.  There are no added hormones or high fructose corn syrup and they come in regular, chocolate, and strawberry.  They even have an organic line that I adore.  To celebrate, they’re launching Roxie’s ultimate back to school sweepstakes and you could win $5,000 in gift cards by entering at from June 25 to August 20.

To help celebrate, I recreated some of my own recipes by including some of their fresh milk.  First up, I revamped my Korean Melon Bars and swapped out cream for their regular milk and the results?  A lighter version that still tastes just as yummy but with less fat and calories.


I’ve also posted their original recipe.

5.0 from 1 reviews
Shamrock Farms
  • ½ cup Shamrock Farms Strawberry Reduced Fat mmmmilk
  • 1 cup Greek vanilla yogurt
  • Your choice of fresh or frozen fruit (berries are our favorite!)
  1. Combine Shamrock Farms Strawberry Reduced Fat Milk and Greek vanilla yogurt, pour into blender. Add desired fruit (about a handful of each), can be a mix of fresh and frozen fruit. Blend until smooth.
  2. Add the mixture to your favorite popsicle molds. Freeze for 3 to 4 hours & enjoy!

A yummy variation would be to combine Shamrock Farms strawberry milk and Greek yogurt with bananas for a strawberry banana smoothie flavor.

To help beat the heat, why not whip up your own blended coffee drink at home?  Frozen cubes of Shamrock Farms chocolate milk give my homemade S’mores Frappuccino a thick creamy mocha boost.  You can find coupons for their milk here.  You can even schedule a tour to visit with their happy cows.


Whichever flavor you choose, you can’t go wrong.

Don’t forget to enter their giveaway.  You can also follow them on social media through Pinterest, Facebook, and Twitter and find more recipe inspiration on their website.  Happy slurping!


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