Aloha & Bienvenidos!

I'm Jindy, a world traveling, race running, latina mom from California. I live an animated life with my very modern family. Writing and adventure are my passions. Flowers Croon is where I share stories from my travels, recipes and wine tastings, entertainment and sports fun and beauty and style tips. I hope to inspire, give back and entertain along the way. Y como soy Puertorriqueña, tambien escribo en español. ¡Gracias por su visita! Thanks for visiting. Please stay a while. 

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I'm available to attend your media events & FAM tours, collaborate on projects, review your products & hotel properties and much more! Estoy disponible para ir a sus eventos, colaborar en proyectos, reseñar sus productos y hoteles y mucho más.


Attendee of #DisneySMMC


Cookie Monsters

My daughter entered a Girl Scouts cookie cook-off. This is totally fitting since cookies are our favorite food group and baking is the perfect thing for parents and kids to do together.

We worked a long time on her recipe because the one rule was that we HAD to use Girl Scout cookies in the new cookie. We didn’t want the new cookie to taste only like the Caramel Delights we used; that part was kind of a challenge.

The final result was gooey, sweet and delicious. We couldn’t help but devour tons of her yummy cookie bars! It’s a good thing we dropped off her entry for judging today, otherwise we would have just kept snacking on that caramel goodness.

Below is our secret recipe.

Starlight’s Delightfully Gooey Caramel Bars


1 bag (14 oz) caramels

1 can (5 oz) evaporated milk - divided

1 pkg. “Pudding in the Mix” cake mix (Butter Recipe)

1 cup semi-sweet chocolate chips - divided

2 cups chopped Caramel Delight Girl Scout Cookies (1 box plus a little more) - divided

Pinch Nutmeg

¼ teaspoon cardamom

½ teaspoon cinnamon

1 stick softened butter


Pre-heat oven to 350°F.

Unwrap individually wrapped caramels.

Place caramels and 1/2 of the evaporated milk into a heavy saucepan. Cook on low heat until caramels are completely melted, stirring frequently. Remove from heat; set aside.

Mix dry cake mix, cardamom, cinnamon and nutmeg in a large bowl. Add remaining milk and softened butter. (To soften butter: place a stick of butter in the microwave for about 15 seconds to soften.) Mix together using your hands.

Press half of the cake mixture firmly onto bottom of 13x9-inch baking pan to form crust. (Use flour to keep batter from sticking to your fingers.) Bake 10 minutes. Remove from oven.

Sprinkle 1 cup of the chopped Caramel Delights and 1/2 cup of the chocolate chips over baked crust evenly. Carefully pour in caramel, being sure to spread to edges of pan. Use the back of a spoon to gently press teaspoonfuls of the remaining cake mixture into caramel.

Sprinkle the remaining 1 cup of chopped Caramel Delights and ½ cup of chocolate chips over mixture.

Bake 18 minutes or until lightly browned.

Cool completely. Garnish with a little extra chopped Caramel Delights. Cut into bars to serve.

Enjoy with a glass of milk!

*For a minty twist – try this recipe with Thin Mints Girl Scout Cookies instead of Caramel Delights

I Love #19

Playing with Dirt