Thats right you guys! The book is finally available for purchase and you can pick you our copy at Amazon, Barnes and Noble or anywhere else books are sold!

I had so much fun writing and creating this book and my blood, sweat and tears went in to each and every recipe. 

The book is just as it’s name implies classic treats that take a twist! Different flavors or desserts are put into new forms to create a totally unique experience inside and out.

It is filled with 100 recipes and 75 photos for your viewing pleasure and I’m so excited that you can cook along with me and if you ever have any questions about a recipe, email me at amiller1119(at)gmail(dot)com.


Now with any cookbook there are bound to be some misprints and errors. Hey, we are only human right! I’ve gone through the book to update you with any errors or recipe corrections so that those recipes that you are baking come out perfectly.

It pains me that these mistakes have made it through many layers of editing, but sometimes things happen when it switches over hands so many times and things accidentally get deleted or left out, it’s not a great feeling, but there is only so much one can do to make it right!

So here is my errata sheet to show you any corrections or adjustments that you may need to know!

PAGE 18: MONSTER COOKIE CAKE – You will fold in 1 cup mini chocolate chips to the batter after you add your oatmeal. This is not a necessary step, it tastes good but the cake will bake up fine without the chocolate chips!

PAGE 55: APPLE CRISP CHEESECAKE – Add 1 cup granulated sugar in the cheesecake ingredients list. You will add this to your cream cheese mixture after it is smooth and mix the sugar until blended.

Also this recipe it is supposed to be 1/2 tsp salt in your apple mixture 🙂

PAGE 60: BLUEBERRY MUFFIN CHEESECAKE – Same as directions above minus instructions for apples.

PAGE 89: BANANA SPLIT BLONDIES– The correct amount of flour in the blondies is 2 cups and not one. 

PAGE 107: PINA COLADA COOKIES – In the icing you should add 1-2 Tbs milk to the powdered sugar and rum extract and mix until desired consistency is reached.


  • All ovens vary in temperature so cooking times can really be different from one kitchen to the next. We recently got a new oven and wow does it cook differently than our old one. Always trust your judgement and watch your baked good and pull them out when you feel like they are ready.
  • Sometimes things just don’t work out, I have made many recipes from so many different people being a videographer and photographer and a lot of them never ended up looking like the photos. Just because it ain’t pretty doesn’t mean it’s not good!

I hope these help! I apologize that those slipped through the cracks when they went through the editing process, but I wanted to come out and tell you that we are going to right the wrongs and give you what you need to create amazing recipes.

Like I said before, if you have any questions or concerns please reach out to me and I will always, always, always try to correct anything that is of confusion!