Hi! I'm Lindsay and welcome to my page! I was born and raised in New Jersey, which is where I currently reside with my husband Justin, and our two dogs, Leo and Penelope.

Growing up food was always a big part of my life. I spent most of my childhood in the kitchen baking all sorts of sweet treats, thinking about my next meal, and to this day I will always save room for dessert!

I graduated from the French Culinary Institute in 2005 with a degree in Pastry Arts, and have worked in some of New York City's most prestigious restaurants.

I started this blog to share all of the delicious recipes that I have created over the years.

Thanks for stopping by!

Cookies and Cream Cheesecake

Cookies and Cream Cheesecake

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I have been meaning to make these cheesecakes for quite some time now and had every intention of buying a pack of Oreos for that specific purpose….except I could never make them fast enough before all the Oreos were gone!

Cookies and Cream Cheesecake


150 g Oreo cookies

50 g butter

In a food processor, pulse cookies until finely ground. Melt butter and stir together with the cookie crumbs. Prepare a muffin pan with liners and divide crust equally among 12 cups. Press firmly into the bottom and bake for 10 minutes at 325 degree Fahrenheit. Set aside to cool.


454 g cream cheese (softened)

120 g sugar

2 eggs

1/2 tsp salt

120 g sour cream

200 g Oreo cookies (crushed up)

In a medium size bowl, beat the cream cheese and sugar together on low speed.

Add eggs one at a time and beat until incorporated.

Add salt and sour cream and mix until combined.

Fold in the crushed up Oreo cookies. Divide batter equally into the muffin liners.

Place cheesecakes in a water bath and bake at 300 degrees Fahrenheit for 20-30 minutes or until cheesecakes are set around the edges and slightly jiggle in the center.

Cool completely and refrigerate for a minimum of 4 hours before serving. Garnish with whipped cream if desired.

Monkey Bread

Monkey Bread