Posts tagged Recipe
Recipe: Simple Dark Chocolate Truffles

The older I get the odder my cravings get. For instance, I really never loved or appreciated dark chocolate and now I've gotten to a point where I can appreciate the deep + sharp taste of a high quality dark chocolate. So that got me thinking -- what sweet treat can I make at home that isn't too hard (because #lazy) and incorporates dark choc?

A quick google search led me to a Simply Luxurious Life recipe by Shannon Ables. I've been following Shannon for a few years and absolutely adore her and her outlook on life. In fact, we share quite similar views in regard to quality over quantity, cultivating a live well lived + celebrating the ordinary day-to-day life. I have to laugh a bit because when I started following along Shannon's journey, I kept having those "YASSSS GIRL, YASSSSS" moments and relating so much to her stories and views.

One of these takes me back a few years. You see, I really like champagne, like I thoroughly enjoy drinking glass of crisp champagne. When I would order a glass of bubbly it seemed like I would get questioned quite a bit, "Whats the big celebration?" or "What are we celebrating". My answer is always, "Isn't everyday life a celebration?".


So back to the recipe: Through navigating the corporate world, my businesses, and life itself,  I have come to realize I am very much so an efficiency freak. I like things simple, streamlined and the lesser the hassle the better. Is it the Virgo in me?

If something requires too many steps or too many ingredients — you can *literally* count me out.


With that being said, I have adapted this recipe from Shannon, I aim to take absolutely zero credit for the delicacy that follows.


What you need:

  • 7ounces dark chocolate (I just bought two 3.5oz bars from the local walmarts)
  • 2/3 cup heavy cream1 tbsp honey or agave
  • 1 tbsp unsalted butter (room temperature)
  • 3-5 tbsp unsweetened cocoa powder 


What to do:

  1. Chop up the dark chocolate and place in a medium bowl; set aside
  2. In a saucepan, pour heavy cream and honey, stir on low heat just until you reach a boil and quickly pour 1/3 of the mixture into the chopped dark chocolate bowl. Working quickly with a silicone spatula to fold and melt dark chocolate. Mix until you get a smooth and glossy finish. Gradually add the remaining cream mixture ensuring the emulsion remains until the chocolate has completely melted and smooth. This mixture is what they call ganache. 🙂
  3. Immediately add the room temperature butter to the warm chocolate mixture + allow the butter to melt completely; folding and incorporating itself with the chocolate until smooth.
  4. Set aside and allow to cool until room temperature; cover with saran wrap and let set for several hours. If you're in a hurry you can place in the freezer for 10-15 min!
  5. Grab an ice cream scoop or melon baller and scoop 1 inch balls of ganache and roll between your palms into smooth truffle-like balls.
  6. Dust with cocoa powder
  7. Serve at room temperature + enjoy!

Magic Maverix Tip: Lightly cover your hands with unsweetened cocoa powder before rolling the ganache to help prevent it from sticking to your hands!



What’s your favorite indulgence? How do you celebrate the ordinary everyday life? 


Thanks for reading! Until next time,


Recipe: Parmesan Chicken Tenders

Hello + Happy Tuesday! It’s been a while but I am excited to share a recipe with you today! I’m a big of fan of Cane’s chicken + fry sauce but since that’s at least an hour drive to the nearest fast food chain, I decided to try and mimic a similar recipe that I could easily whip up at home.

I was a bit skeptical trying this recipe because the chicken strips are coated in grated Parmesan cheese and I have been developing a weird intolerance to dairy products lately but I decided to take my chances and try it.

Like I mentioned, I was craving fry sauce (Cane's or Freddie’s or Braums — I’m not picky LOL) and I tried a recipe out to go with these chicken strips but it wasn't exactly right — otherwise I'd share that recipe too! It was a bit too mayo-y for my liking but I'm not the biggest fan of real mayonnaise.

Here are a few fry sauce recipes that I'd like to try in the future: Idaho Fry Sauce, Fry Sauce, CopyKat Cane's Sauce

The Details

  • Easy
  • Lower carb (you know I don’t count carbs but I know some of my close friends aim for a lower carb diet!)
  • Re-heats well
  • Cowboy approved

You know it’s a homerun when JF says, “who knew healthy could taste so good!” — I’ll take that as a win!


What you need

  • 2 lbs chicken tenders
  • 1/2 cup butter
  • 1 cup grated parmesan cheese
  • 2 tbsp  parsley minced
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 1/2 tsp garlic salt (or 1 tsp garlic powder)
  • 1/2 tsp cayenne pepper
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp pepper


  • Preheat oven to 350 degrees F.
  • Melt butter in a shallow dish and set aside + then combine all dry ingredients in a mixing bowl
  • I used a cooling rack to bake my chicken so they would be a bit crispier – if you don’t have a cooling rack, line a baking sheet with foil
  • Dunk each chicken tender in butter then roll in seasoning mixture + place on cooling rack / prepared baking sheet.
  • Bake for 20, remove from oven to flip each tender and then return to oven for additional 10 minutes (or until chicken is cooked through)


pin for later



Give this recipe a try and let me know what you think! 


xx, Riss

Editors Note: I adapted this recipe from The Chunky Chef

Recipe: Pizza Monkey Bread
Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Hello, hi, how’s it going? Coming at you with a delicious, not so healthy but super fulfilling recipe. Do you like pizza? What about monkey bread? How about a crossbreed between the two?

Half way into "Operation Get Fit for Vegas" I was dying for a savory and fattening treat. If you need comfort food this is for you.

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix

Pizza Monkey Bread - Rad Maverix


  • 1 can of refrigerated biscuits

  • Pizza toppings: pepperoni, Canadian bacon, sausage

  • Cream cheese

  • Parmesan

  • Italian Seasoning

  • Butter

  • Marinara + ranch for dipping sauce

Pizza Monkey Bread

  1. Preheat oven to 350. Grab a Bundt cake pan and spray with olive oil, set aside.

  2. Cut biscuits into quarters and stuff with cream cheese and your choice of pizza topping. Roll into a ball so all of the stuffing is covered with dough. Set aside.

  3. After all biscuits have been filled and rolled, dip into melted butter, place in a gallon-sized ziploc baggy that has a 1/3 cup of Italian seasoning and ½ cup of parmesan cheese. Shake until covered!

  4. Evenly place the dough balls into your bundt cake pan and bake for 32 minutes or until dough is golden brown.

  5. Let cool for 5 minutes then turn over onto a plate and enjoy!



Mini Caramel Covered Apples
Mini Caramel Covered Apples Rad maverix

Mini Caramel Covered Apples Rad maverix

Happy October!

One of the best months of the year has arrived. Crisp and crunchy leaves starting to fall to the ground, pumpkin spice everything, apple picking and cooler weather; perfect for bon fires with friends. Don’t forget the s ’mores!

I'm sharing a quick + easy snack / dessert today, featuring 2 simple ingredients - Apples and caramel. All you need is a couple of green apples, chewy caramel candies, popsicle sticks and a dab of olive or vegetable oil.

Caramel Covered Apples Rad Maverix

Caramel Covered Apples Rad Maverix

First, I used a melon baller and cored out 5-7 “mini apples”, depending on how large the apple is. I then took a paper towel and wicked away any moisture left on the apple to help the caramel stick. Take your popsicle sticks, cut them in half and then carefully stick them into the tops of each apple and set to the side.

Caramel Covered Apples Rad Maverix

Caramel Covered Apples Rad Maverix

Caramel Covered Apples Rad Maverix

Caramel Covered Apples Rad Maverix

Microwave the caramel candies, I used Whether's Original, in 20 second intervals. Be careful not to overheat! Once the candies are melted down to a silky smooth consistency add the tiniest drop of olive oil. Seriously people, the tiniest drop you can get; the oil is only used to help the caramel latch onto the apple. Take your apples and generously dip into the bowl of caramel. Set to the side onto parchment paper and let cool. Add sprinkles if you wish & enjoy!

Caramel Covered Apples Rad Maverix

Caramel Covered Apples Rad Maverix

Caramel Covered Apples Rad Maverix

Caramel Covered Apples Rad Maverix

Caramel Covered Apples Rad Maverix

Caramel Covered Apples Rad Maverix

I tried making these a few weeks ago and miserably failed by using the wrong kind of caramel. Make sure to use chewy caramel candies and not caramel dipping sauce. :)

Mini Caramel Covered Apples

Caramel Covered Apples Rad Maverix

Caramel Covered Apples Rad Maverix

Also, if you're looking for the monthly desktop calendar, here you go!

Download here!





Best Ever Chicken Tortilla Soup

Fall has officially arrived! I’m amusingly surprised at how this new recipe turned out. To be honest, I have very little interest in “cooking”. Baking on the other hand...I would love to spend the entire day baking (homemade caramel brownies + cream cheese stuffed cupcakes, anyone?)!

I’ve been craving chicken tortilla soup so I searched for recipes on the good ole www. I found 1000's of recipes, everything from simple 6-can soups to recipes that would require the Quantum Theory. I took a few ideas from a couple different recipes that sounded good and made my very own recipe. Guys, I’m still dying at how good this tasted and the fact that I didn’t technically “follow” a single recipe to make it…THIS IS GROUND BREAKING!!


  • 1 small rotisserie chicken (or use 4-5 baked chicken breasts)
  • 32 oz Velveeta cheese
  • 1 (15 oz) can whole kernel corn
  • 1 (32 oz) carton chicken broth
  • 1 (14.5 oz) can cream of chicken
  • 2 (15 oz) cans black beans
  • 2 (10 oz) cans rotel (I used 1 hot, 1 mild)
  • Shredded Cheese
  • Garlic powder, onion powder, salt + pepper to taste


One | Open + drain the corn and black beans and then pour all of the canned ingredients into a large pot over low heat. Slowly add the chicken broth. Add salt, pepper, garlic + onion powders as desired. If you’re using hot rotel take it easy on the pepper!


Two | De-bone the rotisserie chicken and add to the pot with the garlic and onion powders (if desired), turn the fire up to a medium flame and bring to a boil.


Three | Cut up the Velveeta cheese and stir into the soup, cover and let the flavors meld for 20 minutes, on low heat, stirring occasionally.

Four | Pour into a bowl, top with shredded cheese, serve with a side of tortilla chips, & enjoy! 

I really love Chicken Tortilla Soup. It all began when I tried a bowl from McAlister’s Deli. Dear sweet baby Jesus, it is so good! Maybe I only really like it because it reminds me of cheese dip but also makes me feel like I'm being healthy? If you try this recipe let me know what you think!


Pin for later! 




Recipe: Homemade Granola Bars

If you follow along on Instagram you might remember these bomb homemade granola bars I posted a while back! If you like simple + healthy and have a schedule busier than the Kardashians than these are for you. I love how these bars cure my afternoon sweet tooth or keep me satisfied between meals!

Prep time | 10 min  Cook time | 15 min  Total time | 25 min

Homemade Granola Bars



  • 1 cup packed dates, pitted

  • 1/4 cup agave (or honey)

  • 1/4 cup creamy peanut butter

  • 1 cup almonds, chopped or sliced (I use sliced)

  • 1 1/2 cups rolled oats

  • 1/4 tsp vanilla

  • 1/4 tsp cinnamon

  • optional: chocolate chips, dried fruit, nuts, banana chips, etc -- Momma J and I have added mini chocolate chips and they are great! I personally prefer them without the chocolate!


1 | Optional step: Toast your oats + cinnamon for 15 minutes in a 350 degree oven -- or until slightly golden brown.

2 | Process dates in a food processor until small bits remain (about 2 minutes); it should form a dough-like consistency. If your dates don't feel sticky, add a tablespoon of water while processing - this will help hold the bars together better. Place oats, almonds and dates in a bowl - set aside.

3 | Heat agave, vanilla and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix until all ingredients are evenly dispersed.

4 | Once thoroughly mixed, transfer to a small pan lined with plastic wrap. Lining the pan with plastic wrap (or parchment paper) will allow the granola bars to lift out easily.

5 | Press down until flattened; I use a book to ensure the bars are packed tightly. Cover with plastic wrap, and set in freezer for 25 minutes to harden.

6 | Remove bars from pan and chop into 10 even bars. Store in an airtight container in the fridge or freezer for up to a week.


I adapted this recipe from the 5-ingredient no-bake granola bar recipe found at the Minimalist Baker! Check her out, she has fantastic recipes for ladies (& men) on the go!