Cannoli Cake

Cannoli Cake

Having been raised in an Italian household, Cannolis are essential. I remember my grandfather making them for any and every special occasion. You knew that if you woke up to the smell of hot oil, you were going to have the perfect dessert later in the day.

Cannoli Cake topped with Mini Cannolis

Although I love the traditional cannoli, I also love to play with the filling. The Cannoli Tart that I made a few years back (sorry for the horrible photos) is a new family favorite and a new must for Thanksgiving. This cake however, may have taken its place. It is absolutely stunning and quite the show stopper.

Show Stopping Cannoli Cake

This cake does require a bit of time and a buttload of ingredients, but trust me when I say it is worth every second and penny. It is quite a rich cake, therefore small slices are recommended. As usual, I prefer a tall cake therefore I bake the layers in a 7 inch pan. This cake will feed 10-15 people.

Cannoli filling in a Cinnamon Layered Cake

Cannoli Cake


  • Cake:
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 sticks butter, softened to room temperature
  • 1 1/2 sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/4 cups buttermilk, room temperature
  • Cannoli Filling
  • 3 cups ricotta, drained
  • 1 1/2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 3/4 mini chocolate chips
  • 8-10 mini cannoli shells
  • Cinnamon Italian Meringue Buttercream
  • 1¼ cups sugar, divided into 1 cup and ¼ cup
  • 1/3 cup water
  • 6 large egg whites, room temperature
  • 3/4 teaspoon cream of tartar
  • 1 cup Plugrà European salted butter, very soft cut into pieces
  • 1¼ cup Plugrà unsalted butter, very soft, cut into pieces
  • 1 heaping teaspoon of ground cinnamon
  • Ganache:
  • 1 cup good quality semi sweet chocolate
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter
  • 1 and 1/2 cup mini chocolate chips


  1. To make the cake:
  2. Preheat your oven to 350 degrees. Spray three 7 inch cake pans with nonstick cooking spray and line the bottoms with a parchment paper circle.
  3. In a bowl, combine cake flour, baking powder, salt, and cinnamon and mic to combine.
  4. In the bowl of your mixer, beat butter and sugar until it becomes light and fluffy.
  5. Add eggs, one at a time, mixing thoroughly before each addition.
  6. Beat in vanilla.
  7. Alternatively and gradually add flour mixture and buttermilk to the butter/egg mixture, mixing until just combined. Do not over mix.
  8. Divide batter into 3 pans and bake for 25-30 minutes or until a knife is inserted and comes out clean.
  9. Once baked, allow to cool completely before filling and frosting.
  10. To make the cannoli filling:
  11. Combine ricotta and powdered sugar and beat for about 5 minutes on high, until fluffy and smooth. Add cinnamon and beat for another minute.
  12. Mix in chocolate chips.
  13. Place filling into a piping bag attached with a large round tip, and refrigerate for 20 minutes.
  14. Once cake has cooled, pipe about 1/2 cup of filling in-between 2 layers.
  15. Pipe remaining filling into the mini shells.
  16. To make the Italian Meringue:
  17. Combine 1 cup of sugar and water in a small sauce pan.
  18. Heat sugar and water on medium until boiling (you want large bubbles).
  19. In the bowl of your electric mixer, beat egg whites and sugar until frothy.
  20. Increase your mixer speed to high and beat egg whites until hard peaks form.
  21. Reduce mixer speed to low and slowly and carefully pour into egg whites.
  22. Slowly increase the mixer speed again and beat until the mixture is no longer hot or warm and is fluffy. (mixture needs to be as close to room temperature as possible before adding butter).
  23. With the mixer set at medium speed, slowly add butter pieces. Mix until smooth.
  24. Once smooth, add cinnamon and stir to combine.
  25. Assemble and frost cake.
  26. Press mini chocolate chips into the bottom half of the cake, carefully.
  27. Place in the refrigerator for at least 1 hour.
  28. To make the chocolate ganache:
  29. Heat chocolate, cream, and butter in a small sauce pan on medium low until it is melted and smooth, stirring constantly.
  30. Once melted and smooth, remove from heat and allow to cool until room temperature (15-20 minutes).
  31. Pour ganache over top of cold cake and spread with an offset spatula.
  32. Top cake with filled cannoli shells and sprinkle with powdered sugar.


This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Universal Pictures Home Entertainment, but all my opinions are my own. #pmedia #ThePitchesatWMT


I cannot even begin to tell you how excited I was about the release of Pitch Perfect 2. I absolutely loved the first movie, and the second is just as funny!

Pitch perfect and Lamingtons

When the movie was released last week, I quickly ran over to Walmart to pick up the Blue-Ray combo pack. I have a total of 6 hours per week that I am alone, making this the first time in years that I have free time without children. Although I usually spend it cleaning or working, I decided last week that I would have a TV day. It was so nice to sit around and watch my favorite movie in peace!

Homemade Lamingtons

Not only is the movie included in the pack, but also the soundtrack to Pitch Perfect 1 and 2! I have been jamming to the acapella Bellas ever since! I may have just replaced my Christmas music addiction!

Perfect Lamingtons

I just love all of the characters in Pitch Perfect 2, but of course my favorite is Fat Amy. She is absolutely the most hilarious character ever and her confidence is awesome! I wanted to make a dessert that reflected Amy, and since she is from Australia, Lamingtons were a must!

Delicious Lamingtons

Traditional Lamingtons are small sponge cakes dipped in chocolate and coated in coconut. Some people dip the cakes in a chocolate icing and some in regular chocolate. Obviously I picked the chocolate because well, chocolate. They had the perfect chocolate/cake ratio with every bite and all tied together perfectly with the chewy coconut. They are perfect little tea cakes and would make an excellent addition to your holiday cookie platter!

Pitch perfect and snacks

Make sure to head to Walmart to grab the exclusive Pitch Perfect 2 Blu-Ray/Soundtrack combo pack. Soundtrack includes some of your favorite songs from Pitch Perfect and Pitch Perfect 2 (while supplies last). 

Peace out Pitches!

Fat Amy Lammingtons


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1/2 cup milk
  • 2 cups good quality chocolate, chopped into tiny pieces
  • 1/4 cup butter
  • 1/2 cup cream
  • 1 tablespoon corn syrup
  • Shredded coconut


  1. Preheat oven to 375 degrees and spray an 8x12-inch pan with nonstick cooking spray.
  2. Sift together the flour, baking powder, and salt. Set aside.
  3. Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy.
  4. Add the eggs one at a time
  5. Beat in the vanilla.
  6. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  7. Pour batter into the prepared pan.
  8. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes.
  9. Cool for 5 minutes in the pan then remove from pan and place on a wire rack to cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
  10. Cut cake into 24 squares.
  11. To make the ganache, combine the chocolate, butter, cream, and corn syrup in a small pan.
  12. Heat on low until chocolate has melted and smooth.
  13. Remove from heat and pour into a bowl.
  14. Carefully dip each square into ganache, then coat with shredded coconut.
  15. Place on a wire rack to set.
  16. Enjoy immediately or store in an airtight container for up to 3 days.

Fresh Apple Bundt Cake with Brown Sugar Glaze

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GladeForFall #CollectiveBias

Fresh Apple Bundt Cake with Brown Sugar Glaze As much as I love summer, there is only so much I can take. When August rolls around, I eagerly await the crisp air, everything apple, and of course the iconic pumpkin spice latte. I have always lived in the areas where there are pretty much only one season-summer. However when I got married and moved to Switzerland, I finally got to experience and appreciate the four seasons. The transitions were mesmerizing.

Apple Bundt Cake with Brown Sugar Glaze

Because we live in San Diego, we have to take a quick drive to the mountains to really start the season off. Every year around this time, we head to Julian. The winding roads, crisp air, and colorful trees always make me smile. We spend the day picking the dew speckled apples and pears from the gorgeous orchards in the mountains then head off and enjoy a fresh baked piece of apple pie and a cup of cider. We all come home happy, full, and ready to kick off the season.




When I first smelled the new Glade® Limited Edition Fall Collection scents: Pumpkin Pit Stop™ and Hit the Road™ they totally got me inspired to bake something with apples. The crisp aromas made me reminisce about our apple picking day trips, chilly early morning soccer games with a warm coffee in my hands, and everything else that I love about fall. It’s the little things like this that make our family happy.

Apple Bundt Cake

The minute I plugged in the Hit the Road™ Plug In Scented Oils I was instantly inspired to bake our favorite Fresh Apple Bundt Cake. Like the new Glade® scents, this cake has everything you love about September in one bite. Baked apples, warm cinnamon, and the perfect brown sugar glaze tantalizes your taste buds. So delicious that you will want to make it weekly! Enjoy Friends and a happy fall to you all!

Fresh Apple Bundt Cake

Fresh Apple Cake with Brown Sugar Glaze


  • 2 cups granulated sugar
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups peeled, cored and finely diced sweet apples
  • Brown Sugar Glaze
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar


  1. Preheat oven to 350 degrees. Generously spray bundt cake pan with non-stick cooking spray.
  2. Peel, core, and coarsely dice apples. Place in a bowl of cold water until ready to use.
  3. In a bowl, beat together butter and sugar until light and fluffy.
  4. Add eggs, and beat until completely incorporated.
  5. Add vanilla and and buttermilk and stir to combine.
  6. In a separate bowl, combine flour, baking soda, and salt.
  7. Add flour mixture to wet mixture and stir until combined.
  8. Drain and dry apple chunks then add to batter, stirring until just combined.
  9. Pour batter into pan.
  10. Bake bundt for 1hour at 350 degrees or until a knife is inserted and comes out clean.
  11. When done, cool pan for about 15 minutes, then turn the cake out onto a cake plate and allow to completely cool.
  12. To make the glaze, bring brown sugar, butter, and milk to a boil in a small saucepan over medium heat, whisking constantly.
  13. Bring mixture to a boil for 1 minute while whisking constantly.
  14. Remove from heat and stir in vanilla.
  15. Gradually whisk in powdered sugar until smooth.
  16. Pour immediately over cooled cake.


Yellow Cake with Chocolate Fudge Frosting

Yellow cake with chocolate fudge frosting

This post is going to be short and sweet due to the fact that I leave for the airport in 3 hours and have not even started packing! #whatsnew I am headed to Seattle for the International Food Bloggers Conference. Make sure to follow me on Instagram for all the fabulous Seattle eats and drinks!

Yellow Birthday Cake

We have been experiencing a massive heatwave here in San Diego for the past couple of weeks The day that it broke I baked 3 cakes and two batches of cookies.  I am so happy I baked that much because the heat returned as quickly as it left! Because of my baking hiatus, our egg pile had quickly grown. With 9 chickens happily laying everyday, baking is essential, or at least a good excuse.

Cut Yellow Cake!

With all of the extra eggs, I knew it was time to make my grandmother’s yellow cake. She made this for every birthday growing up, and it is my absolute favorite cake recipe!

Yellow Cake with Chocolate frosting and sprinkles!

The base of a good yellow cake is egg yolks. Eight of them to be exact. Now I know that this is a lot, but trust me when I say that it is sow worth it! Keep the egg whites and make a batch of French macarons, homemade marshmallows, or a spectacular Swiss meringue buttercream.

A yummy slice of yellow cake

The cake is everything that I remembered it to be. Light and airy and the perfect companion to a chocolate fudge frosting. The combination of creamy Plugrá Butter and the egg yolks makes for a buttery chocolaty bite. Adorned with sprinkles, this is the perfect way to say “Happy Birthday” or a simple “Happy Thursday.” I made this cake in three 7 inch pans because I like small/tall cakes, but it can also be made in two 9 inch pans. Enjoy!

The perfect Birthday Cake

Yellow Cake with Chocolate Fudge Frosting


  • 1 cup Plugrá butter, salted and room temperature
  • 1 and 1/2 cups white sugar
  • 8 egg yolks, room temperature
  • 3/4 cup buttermilk, room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • For the Frosting:
  • 1/2 cup butter, softened
  • 3/4 cup milk chocolate chips
  • 4 cups confectioners' sugar
  • 1/2 cup half and half
  • 2 teaspoons vanilla extract
  • Sprinkles for garnish


  1. Preheat oven to 350 degrees. Spray three 7 inch pans or two 9 inch pans with nonstick cooking spray.
  2. In the bowl of your mixer, beat butter and sugar until light and fluffy.
  3. Add egg yolks, one a time, thoroughly mixing before each addition.
  4. Increase your mixer speed to medium high and beat batter until egg mixture is light and has doubled in volume.
  5. In a separate bowl combine flour and baking powder.
  6. Add vanilla to batter.
  7. Alternating with adding the buttermilk, gradually add flour a little at a time, mixing until just combined.
  8. Pour batter into baking pans and bake for 25 to 30 minutes.
  9. Cool cakes completely before frosting.
  10. To make the frosting, melt butter and chocolate over low heat in a small pan, stirring almost constantly, until both are completely melted.
  11. Remove from the heat and allow to cool for 5 minutes.
  12. In a large bowl, beat the confectioners' sugar, half and half, and vanilla until smooth.
  13. Gradually beat in chocolate mixture until frosting is light and fluffy.
  14. Spread between layers and over top and sides of cake.
  15. Garnish with sprinkles.

At-Home Tailgating Party

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareYourSpirit #CollectiveBias

Touchdown Football Party

It is football season, and while I don’t understand every call of the game, I do understand football food, which is more important anyway right? And because we only have soccer players (so far) in my family, this is my excuse to make football shaped desserts! 

Football Cookie Pops

I love surprising my guests with a fun themed tablescape. It turns your average football watching party potluck up a notch to a fun family party! For under $20, I was able to pick up the fake grass, spray paint, wood for the stadium cake pop holder, and dowels for the field goal.

Pom Pom Cupcakes

These items were easy to put together, made a great tablescape, and can be used over and over again.  The decorations combined with some delicious nibbles from Sam’s Club, homemade treats, and a hot chili bar, and ice cold Cokes made for a belly filled fun night! Speaking of Sam’s Club, have you ever been there? Holy selection! It was my first time and I literally spent 2 hours going through every isle! Needless to say I stocked up on all of my bulk baking supplies! I also love how they have different size selections! The coke packages for example. The come in multiple quantities, but I figured the 28 Pack was perfect for sharing. What is even better is that you can do your shopping online (in your pjs) the go to the store to pick it up!

Chili Bar

I had been asking my husband to make a cake/cookie pop holder for quite sometime. Once I got the materials together, it took him less than 30 minutes to make and paint two.

Stadium Seating Cookie Pop Holder

To make 1 cookie pop holder yourself, you will need:

  • (6) 3-4” wide wood strips
  • ⅞” Wood Dowel
  • small nails
  • white spray paint
  • wood cutting tool ( jigsaw, handsaw )
  • drill
  • ruler or measuring tape
  • pencil

To start, cut the wood strips 18″ long. Using the ruler, mark the wood every two inches. Do this with 2 more strips. Fit your drill with a bit the same size as a standard cake pop stick. Drill holes 1/2 deep, in the spots marked. Next, take 2 pieces of wood and arrange them in an “L”, This will give you the basic shape of a step. Nail or glue the edges together, then add on next step. Next, stand your stand up and measure the height. Cut dowel to that height and nail in the center of the stand to give it support. Finally, Paint the stand your desired color!

Jersey Sugar Cookies

We were so excited about our new cake pop stand that we decided to turn our cookies into pops! Don’t they look cute? We can’t wait to make some cake pops too!

Tailgating Party

When my assistant (my 8 year old daughter) and I were discussing decorations, she came up with the idea to make cheerleader cupcakes. We used tissue paper, tape, and small sticks to make the pom poms.

Coke Cupcakes

For the actual cupcakes, we used our favorite Coke Cupcake Recipe. The added coke enhances the chocolate flavor and creates a light, fluffy, and moist chocolate cake. We also used this recipe to make the football cake.

Chocolate Coke Cupcakes


  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened Special Dark cocoa powder (or regular cocoa powder)
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup Coke
  • Chocolate Frosting
  • 4 oz. semi-sweet chocolate chips
  • 3 cups confectioners’ sugar
  • 1 stick unsalted butter
  • 3 Tbs. heavy cream
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt


  1. Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners.
  2. In the bowl of your mixer, combine all dry ingredients.
  3. Add eggs, buttermilk, melted butter and vanilla and mix on low until combined.
  4. With a wooden spoon, stir in coffee. Batter will be runny.
  5. Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a knife is inserted and comes out clean.
  6. Cool completely.
  7. Frosting
  8. Melt the chocolate in a double boiler, constantly stirring with a wooden spoon to avoid burning.
  9. Stir until the chocolate is melted and smooth.
  10. Let cool to room temperature.In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, cream, the vanilla and salt and beat on low speed until combined, about 1 minute.
  11. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
  12. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 2 cups.
  13. Frost cupcakes, and garnish with tissue paper pom poms.


For the actual food portion of the party, we made our crowd pleasing chili. It is so easy to make in the morning and slowly cooks in the crock-pot. We served Bar Style, allowing guests to pick and choose their chili accoutrements.

Chili Bar

All in all we think that the At-Home Tailgating party was a success.  And I have to say, it is so much more comfortable to tailgate at home rather than a parking lot!

Chili Bar Utensils


sams club coke

Orange Spiced Madeleines

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MeAndMyTea #CollectiveBias

Orange and Spice Madelines

Since school has started, life has been hectic. I knew that this was going to happen, I just haven’t fallen into the right groove yet. School, extracurricular activities for all three kids, and a family wide chest cold has made for some busy days and sleepless nights.

Orange Spiced Madelines

With all of this craziness, we all seem to be riled up at night yet exhausted at the same time. In an effort to get my kids (and myself) ready for bed at a decent hour, we have been enjoying a warm Chamomile and Honey Tea Latte every evening. The warm milk combined with the chamomile makes us sleepy almost immediately. It has been a fun new family ritual to sit around the table after dinner and sip on a cup of tea and talk about what’s going on in our life.

Bigelow Tea

This is the first year that my youngest is in preschool and I find that after dropping him off the best way to relax is with a delicious cup of Bigelow Orange and Spice Herbal Tea and a cheesy magazine. I absolutely love the fall flavors in this tea and knew that I had to bake something with it.

Freshly made Orane Spices Madelines

These orange spiced tea infused madeleines are dense and buttery and the perfect pair for a hot cup of tea. Like most French pastries, the dough needs to be delicately handled, but they are not difficult to make. Making sure that all of your ingredients are room temperature and carefully folding in the flour and tea infused melted butter, the results are perfect! I cannot wait to explore more flavor combinations to enjoy with my tea!

Madelines and Tea Latte

Orange Spiced Madelines


  • 1/2 cup unsalted butter
  • 2 Bigelow Orange Spice tea bags
  • 2 tablespoons boiling water
  • 4 eggs
  • 2/3 cup granulated sugar
  • 1 tablespoon orange zest
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon cinnamon


  1. Preheat oven to 350 degrees. Butter and flour madeline pan or spray with nonstick cooking spray.
  2. In a microwave safe bowl, melt butter.
  3. Place tea bags in 2 tablespoons boiling water and seep for 5 minutes then pour into melted butter.
  4. Meanwhile, beat eggs and sugar for 5 minutes on medium high speed.
  5. Once batter is pale and have doubled in volume, gently fold in orange zest.
  6. In a separate bowl, sift together flour, salt, and baking powder.
  7. Add sifted flour in three parts, gently folding flour into egg batter after each addition.
  8. Slowly pour butter into batter while folding it in.
  9. Spoon about 1 and 1/2 tablespoons of batter into each shell.
  10. Bake Madelines for 8 to 10 minutes.
  11. Cool completely then sprinkle with powdered sugar and cinnamon.

Make sure to try one of the many flavors of Bigelow Tea found at Walmart!


#Ad Teriyaki Glazed Cornish Hens

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #JuicyGrilledCornish #CollectiveBias

Teriyaki Grilled Hens

One of my favorite meals growing up was Teriyaki Glazed Cornish Game Hens. I have an uncle who is an ah-mazing cook, and this was one of his specialties. We always knew that when we were invited over for dinner we would be fed like kings, but when we heard he was serving hens, we were especially excited.

Teriyaki Grilled Cornish Hens

Looking back, I honestly don’t know how he did it every night. He had 5 children and always had at least 3 extra people over for dinner (we have a very large family so there is also someone that needed to be invited). Cooking for a crowd gets me so nervous, and he did it almost daily!

Grilled Cornish Hens with Teryiaki Sauce

I love the daintiness of Tyson® Cornish Hens and how they look on a plate…fancy. Not only are they delicious and all natural with no artificial ingredients or preservatives, but they are also really easy to make and grill. Teriyaki is by far our favorite glaze, but a honey mustard sauce is also delicious to serve over the hen.

Grilled Hen Ingredients

Kikkoman® Sauces are a staple in our home. I add a splash to almost every sauce that I make because it enhances the flavor so well.  What I love about this teriyaki sauce recipe is that it makes a bunch, so I always freeze a small jars worth. Last week I used the leftover glaze on salmon and it was delicious!

The next time you are looking for an easy meal that is sure to impress, make these Teriyaki glazed Tyson® Cornish Hens. I am sure you will have some clean plates!

#Ad Teriyaki Glazed Cornish Game Hens


  • 1 bottle (10 ounces) soy sauce
  • 2 tablespoons sweet rice wine
  • 1/4 cup brown sugar
  • 1/4 cup thinly sliced green onions
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced ginger
  • 2 cornish game hens
  • Glaze:
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water


  1. In a bowl combine soy sauce, rice wine, and brown sugar. Whisk together until sugar has dissolved.
  2. Stir in green onions, minced garlic and ginger.
  3. Remove packaging from cornish game hens. Rinse and dry hens.
  4. Place hens in a large plastic storage bag and pour teriyaki marinade over hens. Allow to marinate for 1 hour in the refrigerator.
  5. Once hens have marinate, heat grill to medium high heat.
  6. Place the marinade in a small pan on medium heat.
  7. Mix water with cornstarch to a thick paste consistency.
  8. Pour cornstarch mixture into marinade and whisk teriyaki sauce until it begins to boil and thicken.
  9. Once thick, remove a cup of sauce to baste the hens.
  10. Place hens on the hot grill, baste with teriyaki glaze about every 5-10 minutes.
  11. Insert hens with a meat thermometer and cook until an internal temperature reaches 165 degrees and the juices run clear.
  12. Serve hens with a side of rice and a salad and a small cup of the teriyaki glaze for dipping.