Too Much Sauce



In honor of #NationalFrenchFryDay I figured I’d let you guys in on a little fry secret…it’s all about the #SAUCE!!!! Lol dipping sauce changed my life when it came to french fries when I tried Red Robins Campfire sauce…it was literally life changing. So much better than dipping my fries in traditional ketchup. Now don’t get me wrong, dipping fries in cold ketchup is still my thing; but switching up the dipping sauce a bit can make your mouth see life a little differently. So aside from the traditional ketchup or ranch here are five amazing dipping sauces that may enhance your love for french fries.


1/2 cup cup mayonnaise
1/4 cup balsamic vinegar
1/4 tsp freshly ground black pepper

1/2 cup cup mayonnaise
1/4 cup ketchup
1/2 tsp onion powder
2 tsps pickle juice

Honey Mustard
1/2 cup cup mayonnaise
1/4 cup mustard
2 tbls honey

1/2 cup mayonnaise
1/4 cup Frank’s Red Hot Sauce

1/2 cup cup mayonnaise
1/4-1/2 cup BBQ sauce

Make all five or just one, either way you’re in for some dipping fun!

Welcome to the #frygame #nationalfrenchfryday #toomuchsauce Enjoy!








CC: AroundMyFamilyTable





Hey Guys,

The Destinee Milian car air fresheners are back in stock on my Big Cartel site & they currently come with free shipping! They currently come in two amazing scents: Calvin Klein Splash and Cranberry-Orange…super yum! And my #Wake&BakeCo. air fresheners will launch during the first live stream show in August!

Also 25% of proceeds go to charity for toys for sick infants, children, and toys with long hospital stays during the holidays.! So keep your car fresh for a good cause! Click here to buy your air freshener now #StayFresh.


Destinee Milian



Parmesan Garlic Grilled Corn

Parmesan – Garlic Grilled Corn 

Did you get invited to a last minute Fourth of July party? Are you looking to add something simple, yet absolutely delicious to your Fourth menu? This Parmesan Garlic Grilled Corn is the perfect solution! It has an abundance of flavor, it’s inexpensive to make, and kids love it too!Not to mention his recipe is perfect for someone who isn’t kitchen savvy or simple doesn’t like to cook. You only need five ingredients, and they’re probably in your kitchen already (other than the fresh ears of corn of course). Yes, it’s that simple. It might give the corn from your local fair and run for it’s money!! #Winning #ThankMeLater

Here’s Whatcha Need:

4 ears fresh corn

2 tablespoons butter

1 clove garlic, grated or minced

1/4 cup freshly grated Parmesan

1 tablespoon freshly chopped parsley

Here’s Whatcha Do:

1. Preheat grill to 350-400 degrees F. Remove silks and most of husks from corn, leaving on the innermost layer.

2. In a small heat-safe bowl, add butter and garlic. Microwave until butter is melted, 10-15 seconds.

3. Place corn on preheated grill. Cook, turning once or twice until kernels are bright yellow, 15-20 minutes. (Corn can also be baked in the oven on 350.)

4. Remove remaining husks and brush with melted garlic butter while still hot. Sprinkle with Parmesan cheese and parsley.

Serve immediately & enjoy! 🙂





CC: TarasMultiCulturalTable

Lemon Blueberry Cake

#EatTheCake – Lemon Blueberry Cake with Cream Cheese Frosting that is

Cake is one of the best desserts ever invented! I’m a hug cake fan, I love trying new recipes that are fitting for the current season, and this summer I will be making lots of Tres Leches, lots of cheesecakes, and lots of this new recipe I found: Lemon-Blueberry Cake with Cream Cheese Frosting…can you say #yuuum! Have this cake on the counter when the family gets home one day, or take it to a get together and #WOW everyone…your taste buddies will have so many fireworks, you might just wow yourself!

Here’s Whatcha Need:

  • 1 ½ cups cake flour
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 Tbsp lemon zest
  • 4 large eggs
  • 2 tsp lemon extract
  • ½ tsp vanilla extract
  • ¾ cup + 2 Tbsp milk
  • ¼ cup + 2 Tbsp sour cream
  • 2 Tbsp fresh lemon juice
  • 2 ½ cups fresh blueberries, at room temperature, rinsed and drained well


Cream Cheese Frosting:

  • 12 oz cream cheese, softened (1 ½ pkgs)
  • ¾ cup unsalted butter, softened
  • 1 tsp vanilla extract
  • ¼ tsp lemon extract*
  • 3 cups powdered sugar
  • Blueberries and lemon slices, for garnish (optional)


Here’s Whatcha Do:

  1. Preheat oven to 350 degrees. Butter 3 9-inch round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess.
  2. Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment (if you don’t have the paddle attachment that constantly scrapes sides of the bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter, granulated sugar and lemon zest until mixture is pale and fluffy. In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice, let rest 3 minutes.
  3. Meanwhile, mix eggs into butter mixture one a time, then stir in lemon extract and vanilla extract. Toss blueberries with 3 Tbsp of the flour mixture. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture (to the butter/egg mixture) alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Gently fold in blueberries. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 – 27 minutes. Cool in baking pans about 20 – 30 minute then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting and decorate with blueberries and lemon slices if desired. Store in an airtight container.

Cream Cheese Frosting:

In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter until pale and fluffy. Add cream cheese and mix until smooth and fluffy. Add vanilla and lemon extract and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it for a bit before frosting cake).


















CC: Cooking Classy


Baked Sausage, Spinach, & Egg Breakfast Taquitos


I’m a big fan of Taquitos, even the microwavable frozen kind from the grocery store lol. They make the perfect snack, especially if you dip ’em in a little salsa, your’e all set. These #homemade breakfast Taquitos are everything though! I make mine with turkey sausage or shredded chicken, but you can use any type of sausage you prefer. Try these for breakfast this week, they’re super quick & easy to make, and the yum factor is on #100. Trust me your framily will love them! #thankmelater


Here’s Whatcha Need:

  • ½ Lb. Sausage (or chicken)
  • 2 c. Fresh spinach, chopped
  • ⅓ c. Diced green bell pepper
  • 6 Large eggs
  • 2 Tbl. Crumbled Feta cheese
  • ½ c. Shredded cheese, any flavor (Cheddar, Pepper Jack, Monterey, etc. . . )
  • ½ c. Salsa, plus more for serving
  • 7 Medium tortillas, corn or flour
  • Cooking spray
  • Kosher salt

Here’s Whatcha Do:

  1. Preheat oven to 425 degrees. Brown sausage in a large skillet over medium heat. When sausage is almost cooked through, add the chopped spinach and bell pepper and saute for a few minutes. Crack eggs into a bowl, whisk and add to skillet. Stir occasionally until eggs are just barely cooked through. Remove from heat and stir in the Feta cheese.
  2. Microwave tortillas for 30 seconds or until pliable. Divide filling between tortillas. Top each with a little shredded cheese and salsa. Roll up tightly and place, seam-side down, on a baking sheet that has been lined with foil (this makes for a much easier clean up). Spray tops of taquitos lightly with cooking spray and sprinkle with a little kosher salt. Bake for 10-15 minutes or until crispy. Serve with extra salsa for dipping. Makes 7 about taquitos.




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CC: EatCakeForDinner

Pina Colada Cupcake


pina_colada_cupcakes7. (1)

I love a great cupcake and I’m BIG on themed cupcakes! Themed desserts are a super fun way to try something new and yummy. I’m getting ready to have a Luau party for my mom’s birthday on Saturday and I’ve been looking up and trying new Hawaiian recipes like crazy! This Pina Colada Cupcake recipe, definitely takes the cake (no pun intended.) It’s super moist and each bite makes your mouth water, not to mention the cute decorations you can add to top it off. Try this recipe for any summer event or just as a tasty treat for yourself and your loved ones! #EatTheCake

Here’s Whatcha Need:

1 2/3 cups All-Purpose Flour

1 1/2 tsp. Baking Powder

1/8 tsp. Baking Soda

1/4 tsp. Salt

1/2 cup – unsalted butter, softened

3/4 cup – granulated sugar

2 large eggs

1/3 cup canned Coconut Milk (strain any lumps)

1/3cup Pineapple Juice (from can of crushed pineapple)

1/4 tsp. Coconut Extract

1 cup well drained canned crushed pineapple (large can)

Coconut Buttercream Frosting:

1-cup butter softened (preferably 3/4 cup unsalted 1/4 cup salted)

2 tbsp. canned Coconut Milk

3/4 tsp. Coconut Extract

3 1/2 cups Powdered Sugar

3/4 cup shredded Coconut

12 Maraschino Cherries and fresh pineapple wedges for garnish

Here’s Whatcha Do:

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside.
  2. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
  4. In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract. Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture (again mixing only until nearly combined – there should still be some flour streaks).
  5. Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top. Bake in preheated oven until toothpick inserted into center comes out clean about 19 – 23 minutes.
  6. Cool in muffin tin several minutes then transfer to a wire rack to cool completely. Once cool frost with coconut buttercream, sprinkle-shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.

For the Coconut Buttercream:

In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until light and fluffy. Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy (if needed you can add in a little more coconut milk or more powdered sugar to reach desired consistency).

Makes about 12 cupcakes. #Enjoy












Recipe source: Cooking Classy

Wake&BakeCo. New Logo


#Wake&BakeCo. is entering the final stages of launching the Youtube show & the cook book. Just a few more months and it should be ready to launch. Check out the new #Wake&BakeCo. logo below, and stay tuned for yummy recipes that will posted here on my site, under the tab “Wake and Bake!” Also stay connected with my Facebook and Instagram pages so you can get quick and easy DIY recipes for your hair and skin; all with ingredients from the kitchen! 🙂


Destinee Milian 




My first time participating in the #HashtagLunchBag movement was in Miami, FL hosted by the amazing YesJulz! It was such a rewarding feeling to participate in giving human beings what they’re owed…food! I love how people from the community came together for an amazing cause. Everything was so organized, from the donation station to the assembly line for the sandwiches to the distribution. If I could participate in #hashtaglunchbag once a month, it’d be an honor.

The homeless and hungry population is large in most major cities, and in my birth place the population is rising. With that said I’m ready to host my own #HashtagLunchbag in the city of roses, Portland, Or. I will be hosting #HashtagLunchBagPDX on Saturday, July 30, 2016.

We will assemble the sandwiches from 9:45am – 12:00pm at:

Cooks Security Group – 5841 SE International Way. Milwaukie, OR 97222

We will distribute the lunch bags from 12:30pm – 2:30pm in:

Downtown Portland and other surrounding areas with a large homeless population.

We do ask that your bring a small cash donation in the amount of $5-$10 to help cover some of the material cost.

I hope that if you’re in Portland, you’ll wake up early that Saturday and help us change some lives, you’ll be happy you did! 🙂

RSVP here: Destinee Milian x #HashtagLunchBagPDX 

Items you may bring:


Plastic sandwich bags


Condiments (mayo/mustard)

Lettuce, Tomatoes



Water Bottles

Index Cards


If you have any questions, comments, or concerns please send an email to


Destinee Milian



Baked Garlic Parmesan Potato Wedges

#Snacketizer – Baked Garlic-Parmesan Potato Wedges

baked-parmesan-potato-wedges-5 (1)

I’m B. I. G. on appetizers, or as I like to call ‘em snacketizers! They’re a must order whenever I go out to eat & sometimes for a quick bite or for lunch it’s all you need to make your tummy happy and your day a little brighter! I love an array of appetizers, but I must say I do prefer appetizers you can bake vs. fried because they tend to be a tad bit healthier! These oven roasted, garlic parmesan potato wedges get 5 yummy stars from me. They’re mouth watering good, quick & easy to fix, & inexpensive to make! Trust me, you’ll love them! #ThankMeLater

Here’s Whatcha Need:

3-4 large russet potatoes, sliced into wedges

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

½ cup shredded parmesan cheese

Optional: a little fresh parsley (or cilantro)

     And I used ranch for dipping, but if you’re a blue cheese lover, go for it!

Here’s Whatcha Do:

  1. Preheat oven to 375. Lightly grease a large baking sheet and set aside. I like to coat my baking sheets and dishes with a little EVOO (Extra Virgin Olive Oil).
  1. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
  1. Place potato wedges on baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley (or cilantro) and dip in your fave dressing, ketchup, or dipping sauce! #Enjoy










Image CC: Le Crème De La Crumb