Culinary, Drinks, Recipes

Homemade Chocolate Frappuccino

This is seriously my summer craving. It’s simple, cold, refreshing, and simply delicious! Instead of going to Starbucks or your favortie coffee shop go to your kitchen and try this simply spectacular frapp!


Doesn’t it just look delicious?!? Looks good enough to drink! (Pun intended! 😉)

So, here’s what’s in this delicious chocolatey-coffee goodness!

Blend on high until smooth…

  • 1/2 cup milk
  • 1/2 cup coffee brewed
  • 2 Tbs sugar
  • 2 Tbs cocoa powder
  • 1/2 tsp vanilla
  • 20-25 ice cubes (more or less depending on how thick you like it)

Whisk together…

  • 1 cup heavy whipping cream
  • 1 Tbs powder sugar

Whipped cream to top it off with some chocolate chips for garnish!

Your new favortie summer-fall-winter-spring-all year long drink! It’s simply delicious like seriously! Give it a try and you’re welcome! ❀

Chef G

Culinary, Pastries, Recipes

Italian Creme Cake

Today I was bored and decided to make a cake. Here’s the result:


Isn’t that just beautiful?!?


Oh yes, here’s a cool shot right there:

So, I know I haven’t posted in a little over a month and unlike the Ratatouille post I shall post the recipe right now! Though I promise that I’ll post the Ratatouille recipe soon. Promise!




  • 5 Egg Whites
  • 1/2 cup Butter, softened
  • 1/2 cup Shortening (I use Vegetable)
  • 2 cups White Sugar
  • 5 Egg Yolks
  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 cup Buttermilk
  • 1 tsp Vanilla Extract
  • 1 1/3 cups Flaked Coconut
  • 1 cup finely Chopped Pecans


  • 8 ounces Cream Cheese
  • 1/2 cup Butter, softened
  • 4 cups Confectioners’ Sugar
  • 1 tsp Vanilla Extract
  • Finely shredded Chocolate
  • Whole Pecans
  • Coconut
  • Fresh Fruit



  1. Preheat oven to 350ÂșF.
  2. Grease and flour two 9” round baking pans.
  3. Beat the egg whites until they are stiff. Do not get ride of the yolks; you’ll need them.
  4. In a mixing bowl beat together the butter and shortening. Make sure it’s light, not necessarily fluffy, but close. Add the white sugar and yolks. Beat until light and fluffy.
  5. Mix the flour and baking soda together. Alternate between the flour and buttermilk, adding both to the butter mixture.
  6. Add the vanilla.
  7. Mix in the coconut, and pecans.
  8. Finally, fold in the egg whites.
  9. Pour the mixture in the prepared pans.
  10. Bake for 35-40 minutes. It should be a nice golden brown.


  1. Beat together until smooth cream cheese, butter, confectioners’ sugar, and vanilla.

I decorated with finely shredded chocolate and pecans. But next time I was thinking of doing some coconut and strawberries/other fresh fruit
 Just have fun and enjoy it!

Next, I have the recipe for several other dishes I have made. . . Ratatouille, King Cake, and some others. Gotta get this together! 😉

Anyways, enjoy this elegant cake! It really is fancy-spancy…. If you get what I’m saying. 😉

Chef G

Culinary, Recipes, Vegtables

Ratatouille & Ai of Dallas

So, today Dad and I visited The Art Institute of Dallas. I have been interested in cooking for quite sometime now and really enjoy visiting Culinary schools! I have visited Le Cordon Bleu and  Culinary School of Fort Worth, so this was number three on the list! I still have not made up my mind on which I will attend, but I do not regret visiting as many as I can! In fact, I plan on visiting more, like El Centro, TCC also has a program, and any other ones I happen across.

Well, although I was not very intrigued by the school I was certainly thrilled to watch the chef make Ratatouille! It was amazing… I should rephrase that, it is amazing watching these chefs just whip together a masterpiece of culinary! Gives me such a thrill! And the excitement that comes over me as I think of how “this could be me someday!” is just the BEST! So, yeah! If you have not noticed… I am going to be a Chef!!!

As we left the kitchen, I mentioned to Dad how we–as in the royal ‘we’ 😉 –need to make that! So, after leaving Ai we went to the market and bought the ingredients. I made it! It was so delicious and really easy! I promise to post the recipe soon, but here is a little snapshot of the Ratatouille along with me and my brother!

It was just sooooooo good!!! And colorful! And beautiful! And just amazing! Defiantly going to be making it again!

Recipe coming soon… I promise! 🙂

Chef G 

Culinary, Main Dishes, Meat, Pasta, Recipes

Chicken, White Wine Pasta, and Greens

This was a couple of days ago dinner which I threw together! It was rather delicious little Italian meal! We had left-over grilled chicken , so I decided to make some sides to eat it with. In the end, I sauteed zucchini, summer squash, and green beans, made a white wine sauce for the pasta and we ate it! Delicious!

Featured image

With the zucchini, squash and beans I put some garlic, oregano, provence, and oil, then sauteed them until they were soft and slightly brown. The white wine sauce which I put on the noodles was, surprisingly really good! It was a last minute “throw-together”, and consisted of random things. And yes, I’m serious, that’s usually how I cook. Looking in the pantry and cupboard, deciding what looks good at that moment and sticking it in the “pot”! I was going all Italian. . . (Which that’s about 99% of the time to be honest! 😉 ) To see my white wine sauce click here! Thanks for stopping by! 🙂

Chef G 

Culinary, Pasta, Recipes

Olive Oil, White Wine Sauce


Out of time but need a yummy sauce for those leftover noodles you made? Here is a very quick and easy, last-minute oil and wine sauce for your pasta!

I was not good at all about snapping some photos, so you’ll have to forgive me! I’m still new at this and am still getting my “feet wet”. Anyways, back to the reason why I’m writing this! Here is the recipe: (NOTE: The quantities are approximate! Another habit of mine, I do not measure anything. I mean literally ANYTHING! Just throw stuff together, test it and change accordingly!)

Olive Oil, White Wine Sauce


  • 1 (17 oz) bag of your favorite Pasta (I used Casarecce)
  • 1/2 cup Olive Oil
  • 1/4 cup White Wine (I used a cooking wine since we don’t have many white wines, but next time I’ll make it with some real good white wine!)
  • 1 clove of garlic
  • 2 Tbls Butter
  • 2 Tbls Flour
  • 1 1/2 cup Milk
  • 1 – 2 Tbls Oregano, Provence, Basil, (any other Italian herbs you just love! I love Parsley on pasta, and will probably add that next time!)
  • Dash of Salt
  • 1 1/2 – 2 cups of Parmesan


  1. Boil water and cook pasta according to package directions. (Casarecce is 11mins)
  2. Heat the oil and wine on medium heat. Add the garlic, and sautĂ©. Do NOT do this on high. The garlic will burn. Trust me, I’ve made that mistake before!
  3. Add the butter, flour, milk, herbs, and salt. Let this get almost to a boil. But DO NOT let it boil.
  4. Once the sauce is heated, add the parmesan. Make sure you whisk, or beat, the cheese so it does not clump up. Trust me. You do not want your younger siblings complaining that their noodles have “nasty chunks of stuff” on them.
  5. Once the sauce is heated, and tastes just the way you want it. Pour on pasta and stir.
  6. Serve and Enjoy!

Being Italian: serve with Parmesan cheese for the top!

Buon Appetito!

Chef G