White Chocolate Macadamia Nut Cookies


  • 1 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 12 tbsp unsalted butter 1 1/2 sticks, melted
  • 3/4 cup packed dark brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup chopped macadamia nuts unsalted
  • 1 1/2 cups white chocolate chips


  1. To a large bowl, whisk together flour, baking soda and salt.
  2. In a stand mixer bowl, cream together melted butter and sugars.
  3. Over medium speed, beat in the egg and egg yolk until fluffy.
  4. Add vanilla and blend well.
  5. While mixing, slowly add the flour mixture.
  6. Stir in the nuts and white chocolate chips.
  7. Let the cookie dough chill in the fridge while you preheat the oven to 350 degrees F.
  8. Line 2 baking sheets with parchment paper or a silicone baking mat.
  9. Scoop about two tablespoons of cookie dough and form into a ball. Place 12 cookies per lined baking sheets.
  10. Bake cookies for 10-12 minutes or until the edges of the cookies are just starting to turn golden brown.
  11. Allow the cookies to cool about 5 minutes on the baking sheets, and they will continue to cook.
  12. Transfer to a cooling rack and enjoy!

Thanks to Glorious Treats for the original recipe!


Greek Nachos


  • 2 tablespoons *olive oil
  • 1/2 red onion (2/3 cup), diced
  • 1 clove garlic, minced
  • 1 pound *ground lamb or beef
  • 1/2 tsp cumin
  • 1/3 cup pitted kalamata olives, minced
  • 4 ounces crumbled feta cheese
  • 1 (5.3 ounce) container fat free greek yogurt
  • 2 tablespoons red onion, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 cup chopped mint
  • 1 teaspoon dried dill
  • 3/4 cup Persian cucumber, seeded and diced
  • 3/4 cup fresh tomato, seeded and diced
  • a few tablespoons red onion, chopped
  • pepper
  • fresh mint
  • 6 pitas, cut into 6 wedges each
  • 3 tablespoons olive oil
  • salt or garlic salt


  1. Heat the oil over medium high heat. Add the onions and cook for 5 minutes until onions are softened & fragrant.
  2. Add the garlic, lamb or beef, and cumin. Combine well.
  3. Cook until meat is browned and stir in the olives.
  1. Mash the feta and yogurt together with a fork.
  2. Mix in the onion, olive oil, lemon juice, mint and dill.
  3. Refrigerate until ready to serve.
  1. Prepare toppings cucumber through fresh mint.
  2. When ready to serve, prepare pita chips. Set oven to 325 degrees F.
  3. Brush the pitas with olive oil and cut each into 6 triangles using a pizza cutter.
  4. Place the triangles in a single layer on a baking sheet. Sprinkle with salt or garlic salt and bake for about 5-10 minutes or until crispy.


*I use regular store brand olive oil for a lot of meals but when it comes to Greek dishes, I always use this brand.

*I prefer this recipe with ground lamb. Lamb, feta, and greek yogurt marry perfectly in this recipe.

Thanks to the original recipe found here.

The Entertaining Addict: Beginnings

I started this website because no matter what is happening in my life, food keeps me grounded. Through major life changes, my recipes and kitchen are always there waiting for me to slow down and produce something delicious.

Beyond cooking for my family, I adore sharing my love of food with anyone who is willing to taste.

The next step in my food journey is to begin a small business. So, while I sit here eight months pregnant, I am overjoyed to be writing this post as the beginning of my home business and collection of my favorite dishes.

The start of this new adventure begins with an overload of my favorite recipes. Expect several new recipes upload weekly. Try them out, taste test, provide your feedback.

Edible Bailey’s Bowl

Prep Notes: 

  1. Make chocolate bowls before starting the Baileys mousse. 
  2. Place a large bowl and mixer beaters into the freezer for 15-20 minutes before starting the mousse. 
  3. Heavy cream and Baileys should also be placed into the freezer at this time, so that they become very cold, but not frozen. 


Chocolate Bowls

  • 8 ounces semi-sweet chocolate chips
  • 6-8 water balloons 

Baileys Mousse

  • 2 tablespoons cold water
  • 2 teaspoons unflavored gelatin
  • 1/4 cup boiling water
  • 1/2 cup sugar
  • 2 tablespoons cocoa powder
  • 1 1/2 cups heavy cream (very cold)
  • 1/2 cup Baileys Irish Cream (very cold)
  • 1 teaspoon vanilla
  • optional: top with fresh fruit or whipped cream


Chocolate Bowls

  1. Blow up the balloons. The size of the balloon will create the diameter of each bowl.
  2. Prepare a sheet of parchment paper on a cookie sheet.
  3. Place 2/3 cup semi-sweet chocolate chips into a microwaveable safe bowl. 
  4. Microwave chocolate in 30 second intervals, stirring in-between. Do not overcook chocolate.
  5. Once melted, stir an additional 1/3 cup semi-sweet chocolate chips until smooth.
  6. Use the back of a spoon to make 6 small circles of chocolate (about 1 inch in diameter) on the prepared parchment paper. This will be the base of each bowl. 
  7. One at a time, submerge the blown up balloons into the bowl of melted chocolate and then set each dipped balloon onto it’s own chocolate base. 
  8. Place the chocolate bowl into the refrigerator and allow them to harden for at least 30 minutes.
  9. After bowls have set, slowly let air out of the balloons.
  10. Carefully pull the balloon away from the chocolate bowl.

Bailey’s Mousse

  1. In a small bowl add 2 tablespoons cold water. 
  2. Sprinkle gelatin over cold water, stir and let sit for 1 minute. 
  3. Meanwhile place 1/4 cup water into microwave and bring to a boil. 
  4. Add boiling water to gelatin mixture and stir until completely dissolved. Let stand to cool.
  5. In the pre-chilled large mixing bowl, stir together sugar and cocoa. 
  6. Add heavy cream and beat at medium-high speed until stiff peaks form. 
  7. Slowly pour in Baileys, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
  8. Let stand 5 minutes to thicken.
  9. Spoon into chocolate bowls and place in the refrigerator to chill. 
  10. Let chill for at least 1 hour so that mousse completely sets. Refrigerate until ready to serve and top with fruit or whipped cream. 

Thanks to the original recipe found here.

The Story Behind the Recipe

When I lived in South Korea, my husband and I shared a duplex with a young couple who had a baby. While we were never super close, the couple was always very friendly in passing. A special event brought on an opportunity for me to share my baking skills with the family.

The family was getting ready to celebrate their child’s first birthday. Prior to becoming a mom, I had never really had friends with children. So a one year old birthday party was very foreign to me. I wanted to bring something special to share at the party, especially for all the adults.

I decided the best option to share would be something a little boozy, I mean who doesn’t love a little alcohol at a one year old’s birthday party?

The chocolate bowls were new for me, I had never made them before. Everything I had read made it seem very easy to do, but it was a struggle. Make sure to spray each balloon with cooking spray for quick release. Some of my balloons stuck and deflated the shape of my bowls.

You can’t go wrong with the flavors of the mousse, simply delicious. Top with fruit and experiment with coating various ingredients you have around the house with any leftover chocolate that you have. I grabbed some mint from outside and it was a tasty accompaniment.

Tuscan Sausage Soup

Makes 5 Servings


  • 1 + 1/2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 medium celery stalks, thinly sliced
  • 1 tablespoon fresh rosemary, minced 
  • pinch of kosher salt
  • 2 tablespoons tomato paste
  • 2 large garlic cloves, minced
  • 5 cups reduced sodium chicken broth
  • 1 parmesan rind (1-by-3 inches; optional)
  • 30oz canned white beans, drained and rinsed
  • 6oz kale, ribs removed and chopped
  • 1 pound ground hot Italian sausage, rolled into bite-size meatballs
  • 2 tablespoons cider vinegar
  • freshly ground black pepper
  • optional: top with additional parmesan and ground black pepper


  1. Heat 1 tablespoon of the oil in a 4-5 quart pot over medium heat. 
  2. Add the onion, carrot, celery, rosemary, and a generous couple pinches of salt. Cook, stirring occasionally, until vegetables begin to soften (about 6 minutes). 
  3. Add the tomato paste and garlic. Cook until fragrant (less than 1 minute). 
  4. Immediately add the broth, and parmesan rind. Bring to a boil, reduce heat to medium low, and simmer until the vegetables are tender (about 15 minutes).
  5. Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-low heat. 
  6. Add the sausage meatballs, cook for 5 minutes then flip and cook an additional 5 minutes. Drain any excess oil or fat.
  7. Add kale, meatballs and beans. Cook for 4 more minutes. 
  8. Stir cider vinegar into soup.
  9. Ladle into bowls and garnish with grated parmesan and freshly ground black pepper.

Thanks to the original recipe found here.

Basil Thai Beef

Makes 4 Servings



  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons cornstarch
  • 1/3 cup water
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons packed brown sugar
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons sriracha

Beef, Vegetables, & Rice

  • 1 1/2 cups jasmine rice, cooked
  • 1 pound flank steak, sliced into thin strips
  • 1 teaspoon cornstarch
  • 1 teaspoon + 2 tablespoons vegetable oil
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 large yellow onion, thinly sliced
  • 1 1/2 tablespoon garlic, minced
  • 1 cup carrots, thinly sliced
  • 1-2 tablespoons sesame seeds
  • 1 cup fresh basil leaves


  1. Cook rice according to directions listed on package.
  2. In a small bowl, whisk together all sauce ingredients. Set aside.
  3. Toss beef with 1 teaspoon cornstarch and 1 teaspoon oil. 
  4. Heat 2 Tbsp oil in a large skillet over moderately high heat. 
  5. Add beef and cook 1-2 minutes, until browned on both sides. Meat should not be cooked through. Transfer beef to a plate, but leave oil in the skillet. 
  6. Reduce heat to medium and add bell pepper, onions and garlic. Saute about 2-3 minutes. 
  7. Add carrots and sesame seeds. Pour sauce into skillet. Let sauce simmer until thickened, about 1 minute. 
  8. Return beef to skillet along with basil leaves. Toss until basil wilts. 
  9. Serve immediately over cooked rice.

Thanks to the original recipe found here!

Mango Banana Bread


  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 ripe large bananas
  • 1 tsp orange zest
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp powdered ginger
  • 1/4 cup orange juice
  • 1 large mango, ripe and diced small


  1. Preheat oven to 350 degrees F.
  2. Prepare a standard loaf pan with baking spray or line with parchment paper.
  3. Beat sugars and oil into a large bowl.
  4. Beat in eggs, bananas, and orange zest until well blended.
  5. Slowly beat dry ingredients into banana mixture alternately with orange juice.
  6. Fold in diced mango.
  7. Pour batter into the prepared loaf pan.
  8. Bake for 50-60 minutes. Insert a toothpick in the center of the loaf to check for doneness. A clean toothpick indicates the loaf is fully baked.

Thanks to the original recipe found here.

The Story Behind the Recipe

I hate wasting fruit. While it is delicious, it is also not always cheap and watching a ripe fruit go bad is somewhat of a nightmare for me. When I realized one afternoon that another helpless fruit was wasting away, I began my search for mango recipes. Beside the mango, I had two browning banana’s which made me think. Is there such thing as a mango and banana bread?

After a bit of searching, I found a wonderful recipe from the Canadian food blog: rockrecipes.com. While I was exciting about trying this beautifully browned loaf of bread, I was also in the middle of packing for a camping trip. I didn’t expect to take a fresh baked loaf of bread with me, but I also didn’t want it to go to waste. So, I pre-sliced the bread and without tasting it, packed it into a Tupperware container for our trip.

When we arrived at our camping site, it was pouring rain. We had a heck of a time trying to get our campsite set up and eating was the last of our concern. Exhausted from fighting mother nature, we crawled into our slightly damp sleeping bags and passed out.

The next morning, we were starving. While our initial plan was to put together a grand breakfast, it was taking way too much time to heat up our coffee percolator and to find the rest of our cooking equipment. That’s when I remembered, I had pre-sliced mango banana bread waiting for us. My families eyes lit up as a pulled out the container and popped the top.

My expectations were not very high but they should have been. Everyone kept coming back for more. A tropical paradise in my mouth, even when it was served cold and was about 60 degrees out. While I prefer the bread toasted and sometimes with a bit of butter, it is tasty either way.

Even my two year old nephew had a smile on his face as he sunk he teeth into his first bite. I recommend you give this recipe a try.