Low-Carb Chocolate Shortbread Cookies

I know, I’ve been a horrible blogger lately. I haven’t been updating enough. And if you’re a fellow blogger, I haven’t been reading and commenting. First, I was traveling for the holidays, but as soon as I got back to Florida last week, I have been oh so sick with the flu which then turned into a sinus infection. Needless to say, having the flu doesn’t really make a person want to jump in the kitchen to cook and even worse, eat! My diet last week and this weekend mostly consisted of toast, applesauce, chicken soup, and tea. And forget about being on the computer! Just looking at the screen made me so nauseous! I am slowly recovering though and was able to get back in the kitchen on Sunday to make these quick and easy cookies! Baby steps, people, baby steps!

Low-Carb Chocolate Shortbread Cookies

From Kalyn’s Kitchen

Makes about 16 cookies


– 1/2 cup (1 stick) unsalted butter, softened

– 2 cups almond flour

– 6 tbs. Stevia or Splenda + 2 tbs. brown sugar*

– 1/2 tsp. salt

– 1 tsp. vanilla

– 3 tbs. unsweetened cocoa powder

– 1/2 cup semi-sweet or sugar-free chocolate chips (optional)


1. Preheat oven to 300 degrees. In a large bowl, add the softened butter, almond flour, Stevia and brown sugar, salt, and vanilla. Mix together with a hand mixer or stand mixer until well-combined. Add the cocoa powder (and chocolate chips) and mix until well-combined.

2. Line a baking sheet with a non-stick mat or parchment paper. Scoop out batter about 1-2 tbs. (it really depends on how big you want your cookies to be!) at a time and roll into a ball. Place the dough balls on the baking sheet leaving enough space to smash the cookies down. Using the back side of a fork, smash the cookies down so they are about a 1/4 of an inch thick. Bake for about 35-40 minutes. Let cookies cool completely before serving.

– If you want to make these completely sugar-free, replace the brown sugar with two additional tablespoons of the sugar substitute of your choice.
– Be careful when handling and storing these cookies. The almond flour makes them extra crumbly!

Banana Cream Pie

Banana Cream Pie

Over the holidays, my youngest brother decided to pass along an illness so foul, it’s like it came from another planet entirely. It’s also totally possibly that my little brother is from another planet entirely. Don’t get me wrong, I love him so, but this is illness is so bad. It all started with him, patient zero. Then he somehow managed to pass it along to every single person in my family including aunts, uncle, cousins, grandparents, and even a dog. Yes, he gave this thing to a dog. You’re probably saying that wouldn’t happen, but it has my friends. You gotta love little brothers….and pie!

What pies are a must at your holiday parties? In my family, it’s usually apple pie and pumpkin pie, and banana cream pie. We sometimes throw in other pies like lemon meringue or my brother will make his key lime pie, but those three are always on our holiday dessert tables.

When it comes to pie, banana cream is always my stepdad’s top choice. Now banana cream pie is always on our table for special occasions. Banana cream pie is one of my faves too. I’m totally madly in love with bananas and this pie just tastes like home to me. It’s perfectly creamy and dreamy and it’s so comforting to me.

Lemon Oregano Chicken

Happy New Year!! I hope you all had a wonderful weekend! Though I am back in Florida, I have been at my Mom’s house the past few days. We celebrated New Year’s Eve by having fake Christmas since we were all apart on Christmas day. I was planning on heading back up to my place today (4 hour drive), but I woke up this morning with a nice fever! My little brother, Nick, is sick too so I’m not sure if he gave me this lovely gift or if I got it while traveling. Either way, it really stinks! I spent most of the day sleeping.

Due to having the plague, I am going to share another wonderful recipe from my friend, Amanda. This recipe is light and perfect for those of you who made a resolution to eat healthier in 2012! Hopefully by the end of this week, I will be back in my own place and back to normal cooking and blogging!!

Lemon Oregano Chicken

From The Sopranos Family Cookbook

Serves 4


– 2 lemons

– 1 3 1/2 pound chicken, quartered (or if you would prefer, you can just use chicken breasts)

– 3 potatoes, peeled and cut into wedges

– 1 tbs. olive oil

– 1 tsp. dried oregano

– 2 garlic cloves, chopped

– salt and pepper to taste


1. Preheat oven to 450 degrees. Squeeze the juice from one lemon and slice the other one. Put the chicken and potatoes in a baking pan in a single layer. Sprinkle with the lemon juice, oil, oregano, garlic and salt and pepper. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.

2 .Bake the chicken for about 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender. Transfer the chicken, potatoes and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.

Top 10 Posts of 2011

Hi All! I’m back in the Sunshine State! Well, at least for the next 2 1/2 weeks and then it’s back out to Cali for my B.F.F.’s wedding! As we enjoy the last two days of 2011, I thought I would take a cue from my fellow bloggers and do a quick post to share some of my favorite and most popular posts from 2011. I’ve only been blogging since May, but I am getting close to celebrating 100 posts on Eat. Drink. Love.! I’m so glad that I finally started this blog and I am so thankful for each and every one of you who takes the time to read it! Though I may not always be able to answer every comment you leave, I promise you that I do read them all! I can’t wait to see what 2012 brings!

Ok, so let’s get this Top 10 list started. Picking just 10 recipes was tough, but I’ve made my picks based on both views and searches, and of course, your wonderful comments! And let’s just say that wow, you guys REALLY like desserts! And hey, I don’t blame you, I love them too! I just couldn’t bring myself to actually rank these so they are in no particular order! Here we go!

10. Cheddar Bay Biscuits

Who would have thought a simple biscuit recipe would be so popular? These tasty biscuits are pretty darn close to the famous Cheddar Bay Biscuits from Red Lobster. This post was in the top 5 most popular on my blog and was also one of the most favorited recipes on TasteSpotting for the month of October!

9. Chocolate Whoopie Pies with Pumpkin Cream Cheese Frosting

This was my first time making whoopie pies. Though they came out a little thicker than I had originally wanted, they were still very delicious! I loved this post not only because these were fun to make, but also because it was my first blog giveaway which was so much fun! In fact, I think another giveaway may be coming soon…

8. Homemade Manicotti

While I can’t say this was the most popular post on my blog, it will always hold a special place in my heart as it is probably one of my most favorite family recipes EVER! Once you try making your own shells and sauce from scratch, you won’t want to go back to store bought again!

7. Spicy Cheddar Witch Fingers

Ah, Witch Fingers. If only you guys could have seen me and the Hubs trying to snap these shots. Me, crouched down on the floor with a cooler filled with dry ice and water and the Hubs quickly trying to snap pictures. Oh, and don’t even get me started on getting those fingers to stay in the box! Many curse words were used. Though taking these pictures was not easy, this is easily one of my favorite pictures that I have taken. Oh, and the fingers were also really tasty!

6. Low-Carb Pumpkin Muffins

Despite all the sweets included in this list, I have a passion for developing healthy recipes. As someone who REALLY loves sweets and carbs, trying to find new and healthier ways to enjoy baked goods has been a challenge, but I really enjoy experimenting! These low-carb pumpkin muffins were pretty delicious and also seem to be pretty popular with y’all!

5. Chicken Farfalle with Low-Fat Alfredo Sauce

This alfredo dish was probably one of my husband’s favorite things I have made. He is a big alfredo fan and you guys must be too! I don’t typically like alfredo sauce as it is heavy and doesn’t usually have a lot of flavor, but this sauce is both lower and fat and full of flavor! Win!

4. Apple Spice Cupcakes

These Apple Spice Cupcakes crack me up because when my friend, Amanda and I made the first batch, we totally screwed them up and we were using cake mix as a base! That’s what happens when you try to half a recipe with cake mix. Watch out people! But, we kept on and finally got them to turn out and they were perfectly yummy!

3. Olive and Cream Cheese Penguins

You all really seemed to love these little guys and I can’t say I blame you! Though they were a little tedious to make, they were definitely worth the effort! Just looking at them makes me smile!

2. Brownie Batter Dip

Who would have ever thought beans could replicate brownie batter dip?! Of the sweet dips I have posted, this is by far my favorite! It has such a delicious and rich chocolate taste! The perfect guilt-free taste!

1. Nutella Cupcakes

If I had to rank my posts according to popularity, these Nutella cupcakes would probably still come in first place. They are so easy to make and absolutely fantastic! You.must.make.them.now!

Oh, ok, I know I said this was a Top 10 list, but let’s do one more for good luck!

Cranberry Orange Bars

I gotta give these a shout out because not only were they super yummy, but they were also my first Top 9 on Foodbuzz!

Well kids, there you have it, the Top 10 (erm…11) posts on Eat. Drink. Love. according to you (oh yeah, and me too!)! I hope you all have a very happy and safe New Year’s. Here’s to 2012!

Spanish Shrimp

Wow, yes, it’s true. I AM still alive!! Sorry I haven’t posted this week, but holiday traveling has kept me quite busy! Hubs and I are still in California. As you can see, I have been taking full advantage of this little break to enjoy some time away from work and school and the blog (if you are a fellow blogger, I promise to get back to my usual reading/commenting after I get back to Florida this weekend!). I had a wonderful Christmas with my in-laws and enjoyed spending time with my cutie little nephew over the past few days. I hope you all also had a great Christmas. Did Santa bring you anything good? Santa brought me so many new food props like fun dishes and bowls. I don’t need to buy any for a very long time!

Last night, my cousin-in-law, Nellie and I headed over to Beverly Hills so that we could go check out Lisa Vanderpump’s (of the Real Housewives of Beverly Hills) restaurant, Villa Blanca. Lisa wasn’t there, but her daughter, Pandora, was there and she was also our waitress! Pandora’s new hubby was also there waiting tables. I thought it was super cool that they were actually working at the restaurant. Pandora was really sweet and seems totally down-to-earth. The food was also really tasty! I would definitely go again. And no, I didn’t take a picture because I didn’t want to be a total dork and it was really dark in the restaurant. I know, I suck.

Today, I am bringing you a recipe from good friend, Amanda. Although she doesn’t have her own blog, Amanda also loves to cook and take pictures of her food. And seriously, she makes some really yummy things, like this Spanish Shrimp. Amanda has been so sweet to send me some of her recipes and pictures to share with you all this week while I am still traveling. This shrimp dish would make a great appetizer for your New Year’s Eve parties!

Spanish Shrimp

Serves 4


– 1 lb. of shrimp (peeled with tails left on)

– 3-4 cloves of garlic, minced

– 1 tsp. paprika

– 1 tsp. red pepper flakes

– 2 tbs. of sherry

– 1/4 cup of olive oil

– 1 tbs. of chopped fresh parsley

– 1 lemon, juiced

– salt and pepper


1. Heat oil in saute pan over medium heat. Add garlic and pepper flakes. Saute until the garlic begins to brown (garlic burns quickly- keep an eye on it). Turn the heat to high and quickly add shrimp, lemon juice from the lemon, sherry, and paprika. Gently stir until shrimp turns pink and curls (~3-4 minutes). Remove from heat. Add salt and pepper to taste. Transfer to platter.

York Peppermint Cupcakes

Hi Friends! Sorry I haven’t posted in a few days. Hubs and I are currently making our way from Florida all the way to California to spend Christmas with his family so my internet access has been quite limited. But, we stopped for the night to get some rest and I wanted to share these cupcakes with you guys.

My brother, Mike, loves York Peppermint patties. My mom always keeps a bag hidden in the cupboard and her and Mike are always sneaking in to take one. It was Mikey’s birthday over the weekend and I wanted to make him a special treat. I have been wanting to give these cupcakes a try for some time and Mikey’s birthday was the perfect occasion! Mike seemed to enjoy the cupcakes and also said that these cupcakes were good because they also freshen your breath. So, there you go, dessert that also freshens your breath! Sounds good to me!

York Peppermint Cupcakes with Peppermint Buttercream Frosting

Makes 24 cupcakes

Ingredients for the cupcakes:

– 1 box devil’s food cake mix

– 1 box instant chocolate pudding mix

– 4 eggs

– 3/4 cup vegetable oil

– 1 cup sour cream

– 1/2 cup milk

– 2 tsp. vanilla extract

– 24 small York Peppermint patties, frozen overnight


1. Preheat oven to 350 degrees. In a large mixing bowl, mix eggs, oil, sour cream, and vanilla extract. Add in cake mix and pudding mix and continue mixing until well-combined.

2. Place cupcake liners into muffin pan and pour batter into cups filling each cup approximately 1/4 of the way, then place a small york peppermint patty. Fill the liner with more batter until it is about 3/4 of the way full. Bake for 19-22 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.

Ingredients for the Peppermint Buttercream Frosting:

– 2 sticks of unsalted butter, softened

– 2 lbs. confectioners’ sugar, sifted

– 6-8 tbs. milk or heavy cream

– 2 tsp. peppermint extract (or to taste)


1. Cream the butter in a large mixing bowl. Add in confectioners’ sugar 1 cup at a time and continue until all sugar is creamed together with the butter. Add peppermint extract and 3 tablespoons of the milk or cream and mix. Keep adding a tablespoon of the milk or cream until your frosting is smooth. Frost the cupcakes and garnish with an additional mint or with shaved chocolate or sprinkles!

– When baking with candy, I recommend freezing it overnight, otherwise, it will melt right into the batter while it’s baking!
– If you can’t find the small-size Yorks in a bag, you can just buy the large ones and cut them up into smaller pieces!