Video: Layered Buttermilk Biscuits – Martha Stewart

These flaky mile-high Layered Buttermilk Biscuits look fantastic! Lots of cool tips in here to make better biscuits, like using a food processor with only part of the flour… and pressing straight down, not twisting the cutter so you don’t get a sealed edge on the biscuit. Enjoy from Martha Stewart. Please leave a comment if you’ve made this recipe. Love, Shelly xoxo

The Best Sugar-free Gluten-Free Blueberry Applesauce Muffins Ever! Recipe


I recently shared these muffins at Lift, where I work out in West Hollywood.

The Trainers scarfed down these moist mini muffins and said they were amazing! I then posted them on Twitter and the alternative milk company, Silk™ asked me to post my recipe since I used Silk™ Almond Milk to make these tasty muffins.

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Shelly Hospitality’s Sour Cream Buttermilk Pancakes Recipe

This is the perfect buttermilk pancake! Hands down, a must add to your cookbook recipes. Light, tender and crispy on the outside.


  • 2 cups (10 oz.) all-purpose flour (or mix 1 cup all-purpose flour + 1 cup whole-wheat flour)
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups buttermilk (increase 1/4 if using wheat-flour option)
  • 1/4 cup sour cream
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and cooled
  • 1-2 teaspoons canola oil mixed with 1-2 teaspoons butter
  1. Preheat oven to 200 F.  Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.
  2. In a medium bowl, whisk together the flour, sugar, salt, baking powder and baking soda.  Create a well in the center of the mixture.  Add the buttermilk, sour cream, beaten eggs and cooled melted butter to the dry ingredients and whisk gently just until combined – the batter will be lumpy and it’s fine if there are a few streaks of flour.  (Avoid over-mixing.) Let the batter sit for 10 minutes.
  3. Heat 1 teaspoon of the oil/butter mixture in a 12-inch nonstick skillet set over medium heat.  Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides.  Use a 1/4 cup measure to portion the batter into the pan.  Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes.  Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Transfer the pancakes to the wire rack in the oven.  Repeat with remaining batter, adding the rest of the oil/butter mixture to the pan if necessary.

I like to add precooked bacon strips to the pancakes before I turn them over.

Makes about 16 pancakes

Click here to for my online recipe at

Adapted from Best Buttermilk Pancakes
from Cook’s Illustrated, July 2009

Ice Cream Pie with Easy Caramel Sauce | The Pioneer Woman Cooks | Ree Drummond

I had to pass along this yummy recipe from The Pioneer Woman. 

I love Laura Ingalls Wilder and all things Pioneer, so I have to try this tempting recipe. Thanks to Ree Drummond for this post. You must click over to this amazing site full of great inspiring thoughts and images. Enjoy!

Prep Time: 25 Minutes  |  Cook Time: 15 Minutes  |  Difficulty: Intermediate  |  Servings: 8


  • Caramel Sauce
  • 4 Tablespoons Butter
  • 1 cup Brown Sugar, Packed
  • 1/2 cup Half-and-half
  • Pinch Of Salt
  • 1 Tablespoon Vanilla
  • Crust
  • 1/4 cup Egg Whites
  • 1/4 teaspoon Salt
  • 1/4 cup Sugar
  • 1 cup Pecans, Finely Chopped
  • Filling
  • 2 pints Ice Cream (1 Pint Each Of Different Flavors)

Preparation Instructions

To make the caramel sauce:
Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.
To make the crust:
Preheat oven to 350 degrees. Beat egg whites until frothy. Add sugar and salt and beat on high until stiff. Fold in nuts. Spread mixture all over the bottom and sides of a non-glass pie pan, making sure to adequately coat the sides. Bake for 15 to 20 minutes, watching toward the end to make sure crust doesn’t get too brown. Remove from oven when crust is golden brown. Allow crust to cook completely.
When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread one pint of ice cream (I used Butter Brickle) over the bottom of the crust. Spread the other pint (I used Vanilla Bean) over the first flavor. Cover with foil and freeze until very hard.
To serve, cut slices of pie and serve on individual plates with cold caramel sauce spooned over the top. *Note that the crust will be a bit sticky…but it’s oh, so good!

Ice Cream Pie with Easy Caramel Sauce | The Pioneer Woman Cooks | Ree Drummond

Dishing Up Delights: Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts

This recipe comes from one of my fav bloggers Esi at Dishing up Delights. The ingredients look amazing. Enjoy!

Roasted Beet Salad
Roasted Beet Salad
PHOTO SOURCE: Dishing Up Delights

Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts
(By Esi)

Makes 8 servings

1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
Salt and pepper to taste
3 bunches of beets, roasted, cooled, and diced
Greens from 3 bunches of beets, washed and dried
6 ounces baby spinach, roughly torn
5 ounces herbed goat cheese
1 cup candied walnuts
1/4 cup pomegranate arils (optional)

In a medium bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Season to taste with salt and pepper and set aside.

Add the beet greens and spinach to a large pot. Cover and heat over low heat until the greens have wilted, about 10 minutes. Season the greens lightly with salt and cool to room temperature.

Arrange the greens on a large plate, top with the roasted beets, candied walnuts, dollops of goat cheese, and pomegranate arils if using. Serve the salad at room temperature with the dressing on the side. 

Dishing Up Delights: Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts

The Boozy British Trifle |

Finally a recipe that reminds me of being in England 20 years ago. The taste of traditional English Trifle can’t be duplicated, however this recipe comes close. Enjoy and Happy Holidays!

Photograph by Lis Parsons
“I think the title of this recipe really says it all. I have written so many recipes for trifle, I scarcely dare reiterate my love for it, but this, perhaps the most traditional of my offerings, shows the sensational, time-honored pud at its glorious, many-layered best: the jam-slashed and sherry-sodden sponge, the sharp fruity layer of flavor-oozing berries, the eggy custard and the whipped cream. On top, my favorite color combination: the Victorian pink of crystallized rose petals with the tender green of chopped pistachios. Perfection.”  Nigella Lawson

Recipes from Nigella Christmas by Nigella Lawson. Photographs by Lis Parsons. Copyright (c) Nigella Lawson 2008, 2009. Photographs Copyright (c) Lis Parsons 2008, 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

The Boozy British Trifle |

Rainbow Cherry Jigglers! – Style-Elise

I posted this over on my style blog at Tumblr a few days ago – Click here for the link to My personal blog is a micro blog full of images and inspirations. I love the bright colors of this photo and I adore anything jello. Enjoy this recipe from great blogger you might want to follow at jellyshottestkitchen. The post has all the details on where to get colored marachino cherries online. Enjoy

Scroll down for a copy of the recipe: Here is link to original post Rainbow Cherry Jigglers Recipe – Tablespoon.

PHOTO SOUCE: Jelly Shot Test Kitchen’s photostream

PHOTO SOURCE: jellyshottestkitchen

Rainbow Cherry Jigglers! – Style-Elise

Tasty Trials: Being Thankful and a Fig Tart

I’ve posted recipes from this fab blogger Karen, at Tasty Trials before here, mouth watering recipe for Bacon Apple Pie, Maple Bacon Donut foto & more tasty links here. I couldn’t resist sharing this when I saw the figs, YUM! Enjoy

Tasty Trials: Being Thankful and a Fig Tart: The two subjects of my title don’t necessarily go together unless you’re thankful for fig tarts, which I suppose I am because they’re quite…”\


I had to share this great post by MakeGrowGather one of my fav bloggers…these sound amazing!


I’ve been working the early shift at the radio station this week. And by early, I mean the alarm goes off at 4am – which I have come to realize is not really the morning at all. It’s the dead middle of the night, as far as I’m concerned. It’s a spooky experience to get to work while it’s still inky-black outside, and then re-emerge into the sunshine at lunchtime, having already worked a full day. The first afternoon, I sort of stumbled around in a dumb haze after I got home. The next day, I had an urge to make something simple and fast and satisfying. I think I needed to feel human again and handle something that had been touched by sunlight, instead of just words on a computer screen.

So I set out to make brandied cherries. But I was thwarted. No cherries in either of my local shops. So I turned to blueberries. Who knows, they might turn to purple mush. Or I might be onto something and we’ll all be garnishing our Manhattans with brandied blueberries. I’ll let you know either way.