About me

I see the world through food.  So here it is, my food journal.  Good eats and treats that bring me closer to friends and family.  So many of these recipes come from my sisters, and together we try to make the world a happier place, one meal at a time.

The goal of this blog is to share my favorite recipes with friends and family.  Someday I hope to have all my favorites ready here for my kids when they leave home.

I absolutely love to be in the kitchen and love learning new cooking techniques.  My husband and four kids are the best food critics and are constantly providing feedback as to what works and what doesn’t work.

Sometimes I make it outside the kitchen, but I feel a constant pull back into my “laboratory.”  As soon as the dishes are washed and the counters are clean I start dreaming of what is next.

I sell decorated sugar cookies locally in Salt Lake City on a very part-time basis.  Occasionally I ship to family or friends, but encourage those looking for decorated sugar cookies to find someone local.  Pricing depends on quantity ordered and complexity of design.

You can contact me through facebook:  or keep up to date on instagram.  Thanks for stopping by!

27 thoughts on “About me

  1. Hi Suzanne!

    I absolutely love the website!!! You are one talented person! I’m going to try some of your cookie recipies….I can never get my cookies to turn out!

    1. Thanks for looking. I’m hoping to get all our family tried and true recipes on here. Right now they are a big mess on little scraps of paper – so hopefully I have the time to keep this up! More to come 🙂

  2. I stumbled upon your BYU cookies when I was searching Pinterest for BYU party ideas. This seems like something you’re just really, really good at and do for fun. Do you do special orders by chance?? I would LOVE, love, LOVE some of those BYU cookies for BYU/Utah game day!!

    Please let me know. Thank you so much!
    Sheri

  3. Suz.
    I followed a link from Pinterest for the pretzels and realized that this was your website. Awesome. I hate to cook, but maybe I’ll try harder, and why are you so skinny? 🙂

    1. KAren, I’m glad pinterest brought you here amiga. Cooking is not hard, it just washing all the dishes that is a pain. These pretzels are a labor of love but my kids love them. It’s one of their favorites.
      I’m not so skinny, the picture is deceiving – it was taken last year post marathons. Since then I’m back to my old self.
      Cuidate!

    1. Hey Karen! Anyone can decorate cookies, it just takes practice! Yes, I ship and sell the cookies. Riley is so cute, it’s fun keeping up with everyone on Facebook. Thanks for looking. Sorry about the weeknight meals on here, my kids are using it as a reference. They just never photograph right! -Suzanne 🙂

  4. Hi Suzanne,
    I am so in love with these cookies! And wanted to know how much and are you willing to make 24 of them and have them shipped to Pa? Thanks hun! Lisa Marie

  5. I have just made your Hello Kitty cookies (biscuits for English me) with 11 seven year old girls at my granddaughters birthday party.
    What a success!
    I did not add any raising agent to my cookie mix, as I find that they keep their shape better.
    I used white chocolate on the cookie, which sets very quickly and so the girls could take them coo home.

    Many thanks.

    1. What a great idea!!! White chocolate – yum!!! I need to try making my cookies without the raising agent. I’m just used to the flavor that way. I’m so glad these were a success! We love Hello Kitty too!
      Thanks for looking!
      Suzanne 🙂

  6. Hi Suz,

    I really liked your Nightmare Before Christmas cookies!!I would like to surprise my best friend she is obsessed with that movie. I was wondering how much would it cost for you to make about 12 of them?
    Thanks so much!!!

  7. I was looking for bakeries that sell fancy sugar cookies and this blog came up. I don’t think you sell your cookies, right? I wanted to get some fun cookies for a Downton Abbey themed tea party? Do you have any ideas? Thank you so much. Gretchen

  8. Hi Suzanne,

    Thank you for sharing wonderful recipes! I love your site!!! and a good thing is that Nicole loves to cook, she is not like me;) she loves to make us a good breakfast lunch or dinner, and cookies etc….so It is fantastic to find out about your site, I can’t believe I didn’t see this before. To bad we are not close for ordering some cookies from you!!! good luck with all!!!

    Muchos besos from Mexico City:)

    1. Alessandra,
      I’m glad you found the site. I am just cooking for fun, and every now and then I take a custom order for friends or for family!
      We miss you guys! Let’s keep in touch~
      Suzanne

  9. I am racking my brain on how to package my cookies, can I ask where you get your bags, for your Hello Kitty Cookies… Any help will be welcomed.

    Thank you!!

    1. Lisa,

      Here is where I have purchased bags. I think they are located in California and the shipping was rather inexpensive to Arizona when I lived there. http://www.uline.com – here is the page
      http://www.uline.com/BL_5592/Cellophane-Bags?keywords=cellophane%20bags

      Also, here are other suggestions from my cookie decorating friends.

      http://www.papermart.com/gusseted-clear-cello-bags/id=32905-INDEX#32905

      http://stores.ebay.com/uniquepacking

      http://www.saket.com/cookie-bags?zenid=vj9mt1iujjtiavc1qgqeoin382

      http://www.giftsintl-us.com/cellobag.php

      Please let me know if you need any more information! I also heat seal the bags.

      Suzanne 🙂

  10. Hi!
    I’m Lorenza and I’m a decorated cookies addicted from Itay …
    Congrats for your works, they’re amazing!
    Here in Italy we usually decor cookies with fondant, but I’m trying to learn USA tecniques with royal icing.
    I’ve not found yet a good recipe for the two different kind of consistence: stiffy and flood. Could you please help me about this? And for how many days can the royal icing resist when you’ve already prepared it?
    Thank u so much for the info
    Have a great day
    Lorenza

    1. Lorenza,
      Royal icing just takes practice. For stiff icing (outlining) think of maybe a toothpaste consistency – or thinner. The icing should hold a very soft, flowing peak. For a thin consistency the icing should flow like honey, and not hold any peak. If I get a chance I will make some videos. The best thing is just practice. It really depends on the particular design you are doing. If the icing is too thin it will flow off the cookie. If the icing is too thick it will be difficult to work with. Have you tried to make royal icing yet? My favorite lately is my royal glaze icing (google search; suzdaily royal glaze icing)
      I store royal icing in cleaned sealed container in the refrigerator for 2 weeks maximum. I know some people store it longer, but I like to be safe.
      Best of luck. Thanks for looking!
      Suzanne 🙂

  11. Yellow Coconut Curry Chicken with Jasmine Rice
    This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor. This recipe is for a large power pressure cooker XL. This is a large batch great for family dinner or you can divide into portions and freeze for future use.
    Prep: 20 mins Cook: 45-60 mins Total: 80 mins Servings: 12
    3.5 cups coconut water & ¼ teaspoon sea salt & 2 cups Thai jasmine rice
    Above ingredients are for the rice bring coconut water to boil in large sauce pan w lid, stir in rice, simmer for 15 min. Do not open lid. Cook the rice while you are waiting for the steam pressure to release on the pressure cooker. This is only enough rice for about 6-8 servings. If you are feeding a larger group you will want to make a second batch of rice.
    3 Tablespoons creamy peanut butter
    4 Tablespoons Coconut Oil
    2 clove garlic, minced
    1 large sweet yellow onion, diced
    1 package Family size package of Chicken tenders, about 10-12 tenders, cut into cubes
    12 small golden Yukon potatoes, washed & quartered cubed, or more to taste
    4 carrots, peeled cut into 1 inch pcs
    2 cans or (27 ounce) Thai inspiration premium coconut milk Kroger brand
    1 teaspoon All-spice (or Ginger), or more to taste
    ½ teaspoon cayenne pepper, or more to taste
    ½ teaspoon paprika, or more to taste
    ½ teaspoon ground cumin, or more to taste
    ½ teaspoon lemon pepper, or more to taste
    ½ teaspoon celery flakes, or more to taste
    3 to 4 tablespoon yellow curry powder
    1 tablespoon dry parsley
    1 tablespoon turmeric
    ½ teaspoon sea salt
    2 cups chicken stock
    2 orange bell peppers, diced
    2 yellow bell peppers, diced
    2 red bell peppers, diced
    6 tablespoons fish sauce
    2 tablespoons brown sugar
    1 cup coconut water
    1 package frozen peas (optional)
    Directions
    Step 1
    Pre-measure all of your dry spices they can be can be combined into one small bowl. It will make it easier to assemble. Remember to wash and pat dry your chicken before cutting in to cubes.
    Step 2
    Warm coconut oil, peanut butter, minced garlic, in the power pressure cooker XL on sauté setting, then add chicken and diced onion, sauté lightly brown outside of chicken. Chicken does not need to be fully cooked for it will cook the rest of the way while pressure cooker is running.
    Step 3
    Add the rest of the ingredients to the pot: (chicken stock, coconut milk, potatoes, carrots, coconut water, roasted peppers, spices (listed above), fish oil and brown sugar, etc.). Stir till spices are well distributed in the sauce. Put the lid on your pressure cooker; lock the steam valve, pressure cook on chicken low setting for 1 hour, when time is up open the valve and release the steam pressure.
    Step 4
    Cook Rice: bring coconut water and salt to boil in large sauce pan w lid, then stir in rice, reduces heat to low simmer for 15 min (this is heat level 3 on my stove). Do not open lid. If you have difficult time cooking rice this is your mistake, you opened the lid. You should never open the lid when cooking rice.
    Serve Curry over cooked jasmine rice.
    Approximate Nutrition Facts Per Serving: 319 calories; 7.4 g total fat; 10 mg cholesterol; 743 mg sodium. 56.1 g carbohydrates; and 10.6 g protein.

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