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 Get in Touch!

Have a question, a recipe request, or just want to say hello? I'd love to hear from you!

You can reach me at:

  • Email: emiskitchenrecipes@gmail.com

Please note that I'm a one-woman show here at Nibbles & Dreams, so I may not always be able to respond immediately. I do my best to answer all messages as quickly as possible, but sometimes life (and the occasional mischievous cat) gets in the way.

I appreciate your understanding and patience!





You're missing out on all the behind-the-scenes baking magic! Follow me on social media to witness the chaos and chaos and maybe even catch a glimpse of my mischievous cats attempting to sabotage my latest creation. Links are on my contact page, but beware! Once you enter the world of Nibbles & Dreams, there's no turning back. Consider yourself warned. Click the icon below for a list of all of my social media sites... so I don't have to type them all 😁



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Traditional Key Lime Pie Recipe

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Black Forest Cake

Yield: 2 (8-inch) cakes Prep Time: 30 minutes Cook Time: 35-40 minutes Ingredients: For the Cake: 1 2/3 cups cake flour 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups buttermilk 1/2 cup kirsch   For the Filling: 1 cup butter, softened 3 1/2 cups confectioners' sugar 1 pinch salt 1 teaspoon very strong coffee 1 1/2 cups buttermilk (for filling consistency) 2 (14-ounce) cans sweet cherries in heavy syrup, drained For the Frosting: 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1 tablespoon kirsch For Garnish: 1 ounce semisweet baking chocolate Instructions: Make the Cake: Preheat oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time,...
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Ode to the Air Fryer: My Crispy, Guilt-Free Love Affair

  Once upon a time, in a kitchen not so far away, lived a weary cook, skeptical of the air fryer's promises. "Hot air? Pshaw!" she scoffed, envisioning sad, limp fries and burnt chicken wings. This weary cook, you see, was me. But oh, how the air fryer has redeemed itself! It's become my kitchen's secret weapon, a culinary sorcerer that conjures up crispy, golden goodness with a flick of the wrist and a sprinkle of magic. Gone are the days of greasy messes, overflowing skillets, and the lingering scent of frying oil that clung to my hair for days. The air fryer, with its mystical powers of hot air convection, crisps up everything from French fries to falafel with astonishing speed and efficiency. It's like having a personal deep fryer that doesn't require a vat of oil or a hazmat suit. But the air fryer's magic extends far beyond the realm of fried foods. I've discovered its versatility is truly astounding. Baking? Absolutely! Delicate pastries p...
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