Short And Sweet. Almond Joy Cookies.

Almond Joy Cookies

I still sing that little jingle every time I eat an Almond Joy. Silly me.

If Almond Joy candy bars are your thing, you will love these 4 ingredient Almond Joy Cookies. They are super easy to make and waaay too easy to make disappear.

Just a little note…there were about 100 comments on the website where I found this recipe and a lot were about the recipe not turning out alright. I suggest no substitutions and be sure to use sweetened condensed milk not evaporated milk or coconut milk. Finally, use parchment paper to line the baking tray and not wax paper.
Almond Joy Cookies
Almond Joy Cookies


14 oz sweetened coconut flakes
2 cups semi-sweet chocolate chips
⅔ cup chopped lightly salted almonds (I used Blue Diamond)
1 (14 oz) can sweetened condensed milk


1. Preheat the oven to 325℉.

2. Line a large baking sheet with parchment paper and set aside.

3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk. Stir until combined.

4. Scoop 1 tablespoon mounds of coconut mixture onto prepared baking sheet.

5. Moisten your fingertips with water and shape the mounds into discs. Pat the tops flat.

6. Bake cookies for 12 to 14 minutes or until the coconut is just starting to turn golden brown. Let cool on baking sheet.

7. Store cookies in an airtight container.

Makes 3 dozen

Recipe from Mom On Timeout
Almond Joy Cookies
Almond Joy Cookies
Almond Joy Cookies
Here’s a song that is both short and sweet.

Check out Dead Professional on Facebook. You can buy his music on Bandcamp.


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Make Ahead Mac And Cheese. New Music From High Up.

Make Ahead Mac And Cheese
‘Make ahead’ and ‘mac and cheese’ are two of my favorite things. Put them together and you have this ultra traditional mac and cheese that can be assembled up to 4 days before baking. A layer of Muenster cheese on top gives the dish an extra creamy touch and some appealing lines of color.
Make Ahead Mac And Cheese
Make Ahead Mac And Cheese


¾ pound cavatappi pasta
2 tablespoons butter
¼ cup flour
4 cups whole milk
8 ounces shredded Cheddar-Jack cheese
1 tablespoon Dijon mustard
½ teaspoon black pepper
5 slices Muenster cheese (about 4 ounces)


1. Cook the pasta according to package directions subtracting 1 minute. Drain.

2. Melt the butter in a large pot over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly stir in the milk. Cook, stirring occasionally, until the sauce thickens slightly, 6 to 8 minutes. Add the Cheddar-Jack, mustard, and pepper. Stir until cheeses are melted. Stir in the pasta.

3. Transfer pasta mixture to a 13 x 9-inch baking dish and cover with the Muenster. Cool completely. Cover tightly with plastic wrap and refrigerate until ready to bake, up to 4 days.

4. To cook, bring casserole to room temperature. Bake at 400°F until golden and warmed through, 25 to 35 minutes.

Serves 6

Recipe from Real Simple
Make Ahead Mac And Cheese

Despite its depressing title, you can’t help but feel uplifted by this super catchy new song from Omaha-based band High Up.

Check out High Up on Facebook where you can learn of upcoming shows in the US. You can buy their music on Bandcamp.


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Waffle BLT. New Music From CLOSENESS.

Waffle BLT

And this, friends, has over 4 million views.

Made my day better.

So will a Waffle BLT.

Fry up some bacon, then crisp up the waffle in the bacon fat. Proceed as usual with bacon, lettuce and tomato. Geniusly delicious.
Waffle BLT
Waffle BLT


2 slices bacon
2 frozen waffles
1/2 tablespoon mayonnaise
1/2 tablespoon pickle relish
Dash of hot sauce
Lettuce leaves
Sliced tomato


1. Cook bacon in a large skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate.

2. Add waffles to the skillet and cook in the drippings until golden, about 1 minute per side.

3. In a small bowl stir together mayonnaise, relish, and a dash of hot sauce.

4. Spread mayo mixture on 1 waffle. Top with the bacon, lettuce and tomato then season with salt and pepper. Top with the remaining waffle.

Makes 1

Recipe from Food Network
Waffle BLT
“More Romantic” is new from Omaha-based duo CLOSENESS. Their EP ‘Personality Therapy’, due out next month, is filled with electronic shoegazey goodness.

Check out CLOSENESS on Facebook. You can buy their music on Bandcamp.


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Mocha Chocolate Icebox Cake. Listening To Beach Moon/Peach Moon.

Mocha Chocolate Icebox Cake

Q: Did you hear about the great new restaurant on the moon?
A: The food is excellent, but there’s no atmosphere.

The good old fashioned icebox cake gets a fabulous update in this Mocha Chocolate Icebox Cake. Crisp chocolate chip cookies are layered with a coffee-Kahlúa-chocolate-mascarpone whipped cream. After sitting overnight in the fridge, the cookies soften into delectably moist layers. So good.

Mocha Chocolate Icebox Cake
Mocha Chocolate Icebox Cake


2 cups cold heavy cream
12 ounces mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlúa
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies (Ina recommends Tate’s Bake Shop and I agree!)
Shaved semisweet chocolate, for garnish


1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly increase speed. Beat until mixture forms firm peaks.

2. Arrange chocolate chip cookies in a single layer in an 8-inch springform pan (I used a 9 inch pan), covering as much of the bottom as possible. Break some of the cookies to fill in the spaces.

3. Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, followed by another fifth of the cream.

4. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

5. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the shaved chocolate. Serve the sliced cake cold.

Serves 10

Recipe from Barefoot Contessa How Easy is That? by Ina Garten
Mocha Chocolate Icebox Cake
Mocha Chocolate Icebox Cake
Mocha Chocolate Icebox Cake
Mocha Chocolate Icebox Cake

Let that cake settle while listening to this chill, shoegazey tune from Beach Moon/Peach Moon. That guitar outro that slams into a slowdown is amazing.

“We drove to the rainbow
I met my favorite color”

Check out Beach Moon/Peach Moon on Facebook. You can buy their music on Bandcamp.


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Pork Chops With Sun Dried Tomato-Bacon Topping And Creamy Saffron Orzo. Listening To Sharon Van Etten.

Pork Chops With Sundried Tomato-Bacon Topping With Creamy Saffron Orzo

Dramatic, huh? Ha.

So is this wonderful meal.

Juicy pork chops topped with a sweet, rosemary-scented sun dried tomato-bacon mixture are out of this world. The elegant and heady creamy saffron orzo is the perfect accompaniment.

Pork Chops With Sundried Tomato-Bacon Topping
Pork Chops With Sundried Tomato-Bacon Topping


4 thick-sliced bacon strips, chopped
4 boneless pork loin chops (6 ounces each)
1/4 cup julienned oil-packed sun-dried tomatoes
2 tablespoons brown sugar
2 teaspoons minced fresh rosemary


1. Preheat broiler.

2. In a large ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels.

3. Season pork chops with salt and pepper. Add chops to bacon drippingsand cook 3-4 minutes on each side or until a thermometer reads 145°F.

4. Meanwhile, in a small bowl mix bacon, tomatoes, brown sugar and rosemary.

5. Spoon tomato mixture over pork chops. Broil 3-4 inches from heat 1-2 minutes or until brown sugar melts.

Serves 4

Recipe from Taste Of Home
Pork Chops With Sundried Tomato-Bacon Topping With Creamy Saffron Orzo
Creamy Saffron Orzo


1 cup heavy cream
3/4 cup water
1/2 cup white wine
2 tsp kosher salt (I used one tsp and corrected seasoning after cooking)
1 tsp minced garlic
Pinch of saffron threads, crumbled
8 oz dry orzo pasta
1 sprig fresh thyme


1. Preheat oven to 400℉.

2. Whisk together cream, water, wine, salt, garlic and saffron. Stir in orzo and thyme.

3. Transfer orzo mixture to a lightly greased 8-inch square baking dish and cover with foil.

4. Bake orzo for about 25 minutes or until al dente. Discard thyme sprig and add more salt if needed. Stir well and serve.

Serves 4

Recipe from Cuisine At Home Magazine
Pork Chops With Sundried Tomato-Bacon Topping With Creamy Saffron Orzo
This Vic Chesnutt cover of ‘Flirted With You All Of Life’ by Sharon Van Etten is achingly lovely.

Check out Sharon Van Etten on her Website where you can learn of an upcoming show in Brooklyn (with Beirut!) and buy her music.


Posted in Main Courses, Pasta, Pork, Side Dish | Tagged | 2 Comments

Fettuccine Assortito (Olive Garden Copycat). Listening To Olive & The Pitz.

Fettuccine Assortito


Bet he would make room for this corker of a dinner.

Fettuccine Assortito is like a jacked up pasta primavera, but the thing that makes it so unbelievably special is the Fontina cheese sauce. It is absolutely amazing. All that fettuccine, vegetables and ham cloaked in the nutty, creamy sauce…heaven.

Fettuccine Assortito

Fettuccine Assortito


1 cup green bell pepper, julienned
1 cup red bell pepper, julienned
1 3/4 cups broccoli florets, cut into small pieces
1 cup zucchini, cut in 1/4 inch slices
1 cup yellow squash, cut in 1/4 inch slices
1 cup carrot, julienned
1 3/4 cups ham, julienned
1 pound fettuccine, cooked al dente
3 tablespoons butter
3 tablespoons olive oil
Grated Parmesan, to serve
Fontina Cheese Sauce (recipe follows)


1. Melt butter with olive oil in a large, heavy skillet over medium heat. Sauté the vegetables and ham together until crisp tender, stirring frequently.

2. Add drained pasta to the vegetable-ham mixture and mix well.

3. Add the Fontina cheese sauce and stir to coat all ingredients. Serve with grated Parmesan.

Serves 4 to 6

Fontina Cheese Sauce


6 tablespoons butter
6 tablespoons flour
3 cups milk
6 ounces Fontina cheese, shredded
Salt and fresh ground black pepper, to taste


1. In a heavy saucepan, melt butter then whisk in the flour. Cook over medium heat for 2 minutes, stirring constantly.

2. Add the milk and heat just barely to the boiling point. Turn off the heat. Add Fontina cheese and stir to blend. Season with the salt and pepper. Keep warm.

Recipes from Olive Garden At Home
Fettuccine Assortito
Fettuccine Assortito

A number of things attracted me to today’s band even before I listened to their music.

There is the name.

Olive & The Pitz.


Then there is the cover of the band’s debut EP ‘Landlocked’.

Holy fish head, Batman!

And the name of the first track of the EP is “East Bumblefuck”.

Very intriguing.

Then I had a listen and the deal was sealed.

New Jersey-based band Olive & The Pitz have a winner on their hands. Singer Olivia Riggio’s voice glides through lyrics full of angst and the fight against hopelessness. I think we can all relate on some level.

“Thick opaque fog is all that I see
Mediocrity eats away at me
Last week I was special,
this week I am lame
Taunting and cold, every day is the same”

Check out Olive & The Pitz on Facebook. You can buy their music on Bandcamp.


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My Favorite Posts From 2016

Anti-Gravity M&M Cake

For the past few years I’ve been sharing what the top 5 recipes of the year were on I Sing In The Kitchen based on number of visits by readers. Today I thought it would be fun to let you know what my favorites from 2016 were.

The recipes are not in any particular order. I included some desserts and some not desserts. :)

One of the most fabulous and fun things I made last year was the Anti-Gravity Cake. A friend saw a picture I posted and liked it so much that she asked me to make two…one for each of her twins on their 18th birthday.
anti gravity cakes

Cakes with surprises inside always captivate me. These Rainbow Cakes certainly did not disappoint.
Rainbow Cakes
Rainbow Cakes

Another cake that made lots of people smile was this Caramel Pecan Carrot Cake. “The layers are subtly flavored with apple butter and sandwiched with layers of apple butter-cream cheese icing. The cake is drizzled with caramel and then crowned with a mess of pecans.”
Caramel Pecan Carrot Cake

Baseball fans of all ages love this Baseball Glove Cupcake Cake. It is so cute and the chocolate buttercream icing is killer.
baseball glove cupcake cake

I’m a big cocktail fan and love to try out new drinks. One of my favorites from last year was the Boulevardier Cocktail, a bourbon riff on the negroni. So pretty, too.
Boulevardier Cocktail

As you know I am also a big fan of the slow cooker. This Slow Cooker Italian Meatball Soup is so easy and so comforting.
Slow Cooker Italian Meatball Soup

Anything pizza related makes me swoon. These Pizza Rolls were a standout.
Pizza Rolls

Also a big pasta fan, I couldn’t get enough of these Taco Stuffed Shells.
Taco Stuffed Shells

…or this amazing Penne Alla Vecchio Bettola with its heady lacing of vodka.
Penne vodka

Last standout of last year for me were these Honey Nut Sticky Buns. The most magnificent breakfast to wake up to.
Honey Nut Sticky Buns

It’s hard to nail down my favorite music from 2016. The amount of good stuff out there is staggering. I’ve been so blessed that so many outstanding musicians have shared their music with me. It’s way beyond fantastic.

If I had to name one musical stand out for me in 2016, it would have to be twenty one pilots.

I’ve pretty much been in a twenty one pilots induced coma since last spring. They blew me away when I saw them live last June. So much so that I got tickets months ago for my family to see them again, in two weeks, three hours away! On a school night!

I cannot wait.

Check out twenty one pilots on the band’s Website where you can buy the music and learn of upcoming shows in the US, NZ and Australia. (If you have a chance to see them, you should. They put on an incredible performance.)


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