Watermelon Fruit Basket

It's starting to get that hot streak back, which I was more than happy left those last two weeks. And while I live to bake, sometimes when it's really hot outside I just don't want to turn on the oven at all. It's on those occasions that all the no-bake desserts are my best friends.

Since it's been so warm out recently, I turned to a fruity sweet snack instead of another baked treat. This is a super easy and very fun fruit dessert to make, plus it's healthy! It can be used as a centerpiece, a dessert item, or just part of a backyard party. And all you need is a little bit of time, a knife, and a melon baller/cookie scoop.

This watermelon basket was made to celebrate my favorite uncle's recent promotion. He's now the head honcho of the east coast! We also made a cake decorated with the his company logo, but I didn't think it turned out quite cute enough for blogging. He's pretty into all things healthy so this dessert was right up his alley. Hope you enjoy this fruit basket!



1 whole watermelon
1 pint blueberries
1 pint strawberries
1 pineapple, cut into chunks
1 pint of raspberries
6 kiwis, sliced





1. The only tricky part to this endeavour is making the basket. Be sure your watermelon has a flat bottom so it will be able to stand freely and is as blemish free as possible. Begin by using a pairing knife to score the portions that are going to be cut away. You will be removing the top half of the watermelon on the outer edges. Basically, from halfway up the watermelon to the top will be completely removed except for about 3 inches in the middle for the handle.

2. Then using a sharp knife, cut out the top right and left portions, being careful to leave the middle section for what will be the handle.

3. Remove sections of pulp from inside the basket bottom and inner handle, placing them aside to later be shaped into melon balls. Continue until the watermelon is hollow.

4. Using an ice cream scoop, scrape around the hollow inside to make it even and smooth. (No need to be too fussy though, it will be covered up with all the yummy fruit soon!)

5. Using a sharp knife, begin making diagonal cuts on your handle to make the triangular edges. Continue along all the edges of the handle and basket.

6. Then start filling your basket with the fruit. Blueberries, strawberries, and raspberries can go in whole. The pineapple can simply be cut into chunks. The watermelon (and any other melon too, we usually use cantaloupe or honeydew as well) needs to be balled. Using a cookie scoop or melon baller, stick the end in the melon and turn it around full circle, then pull it out and you have a melon ball! Feel free to add in any other fruits you like as well.

7. Toss all the fruit together in your watermelon basket and you are all set! (I placed the kiwi slices on top and did not toss them in because they are more delicate.) You can also serve this with a fruit dip, like this Irish Cream Fruit Dip. If you have any leftover strawberries and blueberries, these Red, White, and Blue Berries are perfect for upcoming 4th of July parties. Enjoy!



Also featured: Mangia Mondays, Mangia Mondays, and Mouthwatering Mondays

Marinated Chicken Kebabs

Here's a quick and easy marinade for chicken kebabs! Perfect for these months of summer heat to do all the cooking outside!


2 tsp garlic powder
1 tsp salt
3 tsp dried oregano
1 tsp ground black pepper
2 tsp dried basil
1 tsp dried parsley
1 tsp onion powder
1 tsp sugar
1/2 tsp cinnamon
1/4 tsp dried pepperoncino
2 tsp lemon juice
1/4 cup red wine vinegar
3/4 cup of olive oil
1/4 cup corn oil
3 tbsp water
3 lbs chicken cutlets, cut into cubes
wooden skewers



1. Whisk all the dry ingredients together in a bowl. This mixture is basically a homemade version of a Good Season or other Italian dressing dry mix and can be stored for approx. 2 months in a sealed container. You could even double or triple this recipe and have it in your pantry(use approx 3- 3 1/2 heaping tbsp for each batch.) Then when you are ready to make the dressing, you have it on hand!

2. Add the olive oil, corn oil, and water to the dry seasoning and whisk to blend well.

3. Place the chicken cubes and the dressing together into a sealed bag or container and refrigerate overnight (at least 4 hours) to let the flavors become fully absorbed.

4. Soak your skewers half an hour or so before you are ready to assemble to help prevent burning. Slide the marinated chicken pieces onto the skewers.

5. Now you are ready to grill! Throw your kebabs on the grill until fully cooked, rotating halfway through to even char all sides. Enjoy your chicken kebabs as appetizer, a quick dinner, or a barbecue side dish!




Also featured on: Mouthwatering Mondays, Mangia Monday, and Mangia Monday

Stuffed Crust Pepperoni Pizza

So today my little brother, John, is graduating from 8th grade. I can't believe he's that old already!! And his birthday is this weekend so it's a super party packed weekend ahead (and don't forget Father's Day is in there too). One thing that anyone who knows John is aware of is eating habits. He is the most particular eater ever. (As I've mentioned before in my younger days, I tended to be a picky eater too but I surprisingly grew out of it). And my little brother is no different! His favorite foods consist of the ever famous Kraft Mac and Cheese, Chicken cutlets, Pizza, and Eggo Waffles. But at least there is some good homemade food he likes too. And pizza is probably his favorite food ever. So for this weekend of celebrating, we will be having some homemade pepperoni pizza for my ever picky, ever crazy, ever silly, little brother!

1 pizza crust dough (we bought ours from a pizzeria, but you can make one or buy one from a grocery store too)

1 1/2 cup of quick marinara sauce
10 oz mozzarella cheese, shredded
1 tsp salt
3 tsp pepper
1 clove of garlic, crushed
3 oz Pecorino romano cheese
5 oz pepperoni, sliced thick (or about half a stick)
1 tsp oregano
1 tsp basil
12-14 mozzarella sicks, cut into thirds




1. Shape your dough into an flat oval with your palms and place on a your work surface.

2. Sprinkle some corn meal over the dough and flip it over. Start rolling your dough until it reaches your desired thickness.

3. Transfer your dough to a pre-heated pizza stone or a metal pizza pan/cookie sheet lightly greased with shortening and stretch it to cover the surface, even have some overhang if possible. (Your pizza stone should be warmed in 475 degree oven for about 10 minutes)

4. Now I wanted to try something different with this pizza, so I took mozzarella sticks chunks and lined them around the edge of the pizza pan and rolled the overhang of crust on top of the mozzarella sticks to make a stuffed crust. Be sure to pinch the dough together or the melted cheese will escape-a lesson I learned.

4. Spread your sauce over dough top with mozzarella cheese. Sprinkle on your seasonings; salt, pepper, oregano, and basil.

5. Add the pepperoni slices. I purchased a stick of pepperoni and used a mandoline to cut them. It was a super fast and easy way to cut pepperoni and you can gauge the thickness you desire.

6. Sprinkle on your Pecorino Romano cheese(and you can use more than the suggested amount above, it's ok. I won't tell anyone) and maybe even a little extra mozzarella too since this is a stuffed crust pizza, it's all about the cheese.


7. Bake your pizza for about 15-20 minutes on 425 degrees. I also like to broil the pizza on low just for a minute when it's done to crisp the pepperoni. Enjoy your pizza!!


Also featured on: Ultimate Recipe Swap and Full Plate Thursdays

Review of 2011 Bloggers Bake Sale

A few weekend ago, I hosted one of the many bake sales for the 2011 Bloggers Bake Sale team for Share Our Strength through the Great American Bake Sale. This is the second year of the annual event, created by Gaby, from What's Gaby Cooking, where food bloggers from across the nation join together by setting up local bake sales on the same day to share their yummy treats and at the same time raise funds and awareness for Share Our Strength!I hosted one of the bake sales for the New Jersey region at local farm and garden center, Heaven Hill. Share Our Strength is hosting a campaign to raise to end childhood hunger in America by 2015 and is helping children all across America gain the nutrition that is needed.


During the week approaching the bake sale, my grandmother became more ill and weak and moved in with my family. Sadly, she passed away the same week. We were so busy with everything going on at home that I didn't get to bake at all. Luckily, I had solicited the help of some wonderful food bloggers who were gracious enough to help out and their efforts were wonderfully appreciated! So the day before the bake sale, I woke up at 5am and started baking like a crazy woman. It was a lot of fun and my family pitched in to help with the massive amounts of flying baking sheets and dirty dishes. By the end of the day, we had everything baked, cooled, and individually wrapper and ready for the bake sale.



The bake sale ended up being a hit and we raised 300 dollars! I'm so grateful for all the people who stopped by our bake sale and supported us! We did have some very delicious treats for sale and we sold well over half our baked goods. Two wonderful ladies, Danielle and Melissa, who are fellow Jersey Bites writers baked up some wonderful treats from raspberry oatmeal chocolate chip cookies to dark chocolate brownies and peanut butter cup filled chocolate chip cookies to brownie cookies bars. Danielle even worked the bake sale with me while being 8 months pregnant! Also, Donna, from My Tasty Journey, baked cappuccino chocolate chip cupcakes/muffins (guest post from Donna with the recipe for these coming soon!) and a bunch of loaves of banana breads. They were so yummy! Thank you girls so much for all your baking! My contributions were largely in the form of cookies. I'm not sure why, but I was on a cookie frenzy! I baked M&M sugar cookies, traditional chocolate chip as well peanut butter chocolate chunk, and cinnamon roll cookies. I also made some lemon blueberry muffins and cashew peanut clusters. My mom made some yummy super crumb cakes too, which were big sellers! I wish I had taken more photos of the individual items, but oh well, next time. And next year, I plan to try again and to challenge myself even more and raise more money for Share Our Strength!


(this is my adorable cousin and her bestie, who might as well be part of the fam, bringing in the crowds)

Lemon Blueberry Muffins

This is slightly late, but it's been a crazy month so far. This month's What's Baking theme was to a bake a sweet treat for Mother's Day. I choose these Lemon Blueberry Muffins which I've made a few times before and they always come out great!



1 cup milk
2 large eggs, lightly beaten
2 tsp vanilla extract
3 cups all-purpose flour,plus a few tbsps
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, chilled and cut into small pieces
2 cups fresh or frozen blueberries
1/2 tbsp grated lemon zest





1. In a large mixing bowl, combine the dry ingredients; 3 cups of flour, sugar, baking powder, and salt.

2. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.)

3. In a small bowl, mix together the milk, eggs, and vanilla extract. Add the wet mixture to the flour mixture. Stir together just until incorporated. (Do not over mix this mixture or the muffins will be tough when baked.)

4. Toss your blueberries with a few tbsp of flour to coat them. (If you are using frozen, do not thaw them first.)

5. Fold in the blueberries and lemon zest very gently to not break the blueberries or you will have blue batter.

6. Fill each lined muffin cup with the batter, using a cookie scoop or an ice cream scoop. Remember to fill any unused muffins cups with water to prevent the pan from warping.

7. Place on the middle rack of a 350 degree preheated oven and bake until very lightly browned and firm to the touch and/or a toothpick inserted in the center comes out clean, about 18 - 22 minutes. Place on a wire rack to cool. ( I also made a few mini muffins and those bake on the same temperature for 9-11 minutes; test in similar fashion.)

Makes 16 - 18 regular-sized muffins.





Source: Joyofbaking.com, originally from Oregon's Cuisine of the Rain by Karen Brooks.

Also featured on: Foodie Friday