Tuesday, June 24, 2014

Lemon berry layer cake

 The cake is flavorful and has a great texture!!! I don't know what else to say other than that it's really good...

Lemon Cake: 
recipe from: Averie Cooks
2 eggs
2 c. sugar
1 1/3 c. buttermilk
1 c. oil
1/2 c. lemon juice
1/4c. lemon zest
1/4 c. Greek yogurt or sour cream
2 tsp vanilla extract
3 3/4c. flour
1 1/2 tsp. baking soda
1 1/2- 2 c. raspberries.

Beat together the eggs, sugar, buttermilk, oil, lemon juice, zest, yogurt, and vanilla. In a separate bowl mix together the flour and baking soda and then add the dry to the wet and mix until just combined. Toss the raspberries in a bit of flour to keep them from turning the batter pink and then carefully stir them in. Pour into 2 prepared cake pans and bake for 25- 45 minutes or until a toothpick comes out clean. Allow to cool before icing.

Blueberry Buttercream:
recipe from: The Kitchen Paper

2 c. blueberries or any other berry
2 tbsp. sugar
2 c. butter at room temperature
4-6 c. powdered sugar
2 tsp vanilla

In a saucepan over medium heat, heat the berries and the sugar and break the berries apart with a spoon. Allow to cool. Beat together the butter, powdered sugar, and vanilla and then add the blueberries.


 *The icing is a little bit runnier then your average icing because of the blueberry juice so it won't ice perfectly but it will thicken up when you refrigerate the cake.

Friday, June 20, 2014


Hey Guys!
 I'm leaving for summer holidays tomorrow and will be gone until mid August so I won't likely be blogging during that time. I'll be back at it in the fall when I get home!! :)

Tuesday, June 10, 2014

White chocolate fudge

I was originally going to call this cookies n' cream fudge but I accidentally bought white chocolate that had almonds in it so I was like " okay I can't truly call this cookies and cream fudge" so I threw some other random things we had lying around. ( vanilla cupcake flavored goldfish crackers and pretzels)

White Chocolate Fudge:
Yield: a loaf pan

-2/3 can sweetened condensed milk
-2 c. white chocolate
-1 1/2 c. cut up oreos
-3/4 c. broken up pretzels
-3/4 c. crushed vanilla cupcake goldfish crackers
-whatever else you want to throw in

Melt the white chocolate and mix in the condensed milk. Stir in whatever other add ins you like and pour it into a pan lined with baking paper. Freeze until firm. Keep it in the freezer until serving.

Monday, June 2, 2014

Cake batter blondies

 These blondies are fudgy and taste like half cooked cake batter. I guess they might not be considered a " recipe" because you just add a few things to cake mix but they're really easy to make and you only need one bowl. Mine weren't very photogenic because the only sprinkles I had were the type that are like blue colored sugar therefore mine are blue. I found some of those vanilla cupcake flavor goldfish in our cupboard so I added those for some extra crunch and they were great.
 Cake batter blondies:
makes: an 8 by 8 inch pan
recipe from: Girl Meets life

1 box white or yellow cake mix ( I used Betty Crocker)
1/4 c. oil
1 egg
1/4 c. + 2 tbsp milk
1/2 c. white chocolate chips
1/2 c. broken up vanilla goldfish cookies

Whisk together the oil and the egg and stir in the cake mix. Add the milk and mix in the chocolate chips, sprinkles, and cookies.  Pour into a prepared 8 by 8 inch pan and bake for 20-30 minutes at 350 degrees. You want the edges to be golden brown but the center will still be gooey. Don't over cook or else the center will not be gooey and cake batter ish. Let it cool completely before cutting.

Friday, May 23, 2014

Chocolate chunk muffins with DIY peanut butter chips

These muffins   rise really nicely and you can very easily make homemade peanut butter chips to go inside them. My mom said she liked that they tasted like those big coffee shop muffins but they aren't as greasy.

Chocolate chunk muffins:
yield: 12 muffins
recipe from: TopWithCinnamon

1 2/3 c. flour
1/2 c. cocoa powder
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c. sugar
2 tbsp + 1 tsp melted butter
6 prunes*  pureed with a tiny bit of hot water until smooth
2 eggs
2 tsp vanilla extract
2/3 c. yogurt or milk
peanut butter chips ***

Put the first 7 ingredients in a blender until combined. Then add the prunes, eggs, vanilla, and yogurt and blend until smooth. If it isn't blending, just pour the batter into a bowl and use a mixer. Stir in the peanut butter chips. Grease a muffin tin and fill each muffin slot to the top. Bake at 425 F for about 4 minutes and then lower the temperature to 350 and bake for another 15 ish minutes, or until a toothpick comes out clean.

* dates or anything else that's the same consistency would probably work as well.

** Mix 1/2 c. peanut butter and 1/2 c. icing sugar. Spread out evenly on a baking sheet and freeze until firm( about an hour). Then cut it into chunks.

Sunday, May 18, 2014

Microwave Sugar Cookie

This is one of my favorite mug things and my sister loved it too. It tastes just like a sugar cookie and you can whip it up in just a few minutes.

Microwave Sugar Cookie:
recipe from: Food.com

3 tbsp sugar
3 tbsp flour
1 tbsp butter
1 egg yolk

Melt the butter and mix in the egg yolk. Then add the sugar and the flour. Microwave for 40-45 seconds.


Monday, May 12, 2014

Single serving XXL peanut butter chocolate chip cookie

 This recipe makes a cookie the size of YOUR FACE! It's delicious slightly undercooked and if you want to share ( you probably won't) it's family sized. It's super easy to make because you can just mash everything up in one bowl and put it in the oven.

XXL Peanut Butter Chocolate Chip Cookie
recipe from: Sally's baking addiction

 2 tbsp butter
2 tbsp sugar
2 tbsp brown sugar
2 tbsp peanut butter ( use the thick non homemade stuff)
1/2 an egg ( 2 tbsp of beaten egg)
1/2 c. flour
1/4 tsp. baking soda.
1/4 c. chocolate chips

Mix together the butter, peanut butter, and sugars until combined. Whisk in the egg along with the baking soda, followed by the flour, and then the chocolate chips. Bake at 350 degrees for 17-19 minutes.


Saturday, May 10, 2014

Banana Bread Pancakes

I decided to make these into mini pancakes because I think they're so much cuter and photo-genic. They stack up nicely for the camera as opposed to having big ones which flop over. These pancakes are fluffy, banana-eeee, satisfying, and taste like banana bread

Banana Bread Pancakes: 
recipe adapted from : Minimalist baker
2 tsp baking powder
1 tsp baking soda
3 mashed bananas
1 c. oat flour
2/3 c. whole wheat flour
2 tbsp brown sugar
2 flax eggs ( 2 tbsp ground flax + 1/4 c. water)
1 tbsp melted butter
3/4 tsp cinnamon
1/4 tsp nutmeg
1/16 tsp cloves ( a teensy teensy pinch)
a pinch of salt

In a separate bowl let 2 tbsp of ground flax sit with 1/4 c. of water for 5 minutes. In another bowl, melt the butter and whisk in the flax eggs, spices, brown sugar, baking powder, and baking soda. Stir in the mashed bananas and then the flour. Cook over medium heat. Makes about 10 mini pancakes.


Friday, May 9, 2014

Green frog smoothies

This tastes better then it looks. I've tried in the past using JUST greens and it just doesn't work, it's tasted like water with pond scum, however I guarantee you this does NOT taste like pond scum because I added FRUIT!  It may not be the prettiest of shakes but it actually tastes good( ( if you like something that tastes kind of healthy and refreshing, it's no chocolate shake though) and you can drink it for breakfast!  It also does NOT  have frogs in it but 'green frog smoothies' sounds more exciting then just plain old 'green smoothies' and it's kind of the color of a frog, so yeah here's the recipe:

Green Frog Smoothies:
serves: 4

2 c. pineapple
3 bananas
2 c. lettuce or spinach

Freeze the bananas and pineapple a few hours ahead of time. Add the greens and blend. Add some water if it's too hard to blend. Serve immediately.

Thursday, May 8, 2014

Date caramel

 This stuff is amazing. The idea's been floating around the internet for a while now and it's completely natural, has no refined sugar, and tastes like caramel!!! You can put in on your granola, dip your apples in it, or eat it with a spoon ( which I would highly recommend)

 Date Caramel:
 Idea from: Detoxinista

 2 c. pitted dates
a pinch of salt to taste
1 c. milk

Soak the dates in water for 1-3 hours or until soft enough for your food processor. (If yours can handle them the way they are, then no need to soak.) Drain out the water that they soaked in and put just the dates, the salt, the milk, and the lemon juice in a food processor. Blend until smooth. In a saucepan over medium heat, bring to a simmer and cook for 5-10 minutes. Let it cool before serving.


Saturday, May 3, 2014

Cranberry pecan energy bites

I'm back at it with energy bites as I'm trying to make more healthy things so here we go. I was excited to find some dates while out in an area of town I rarely walk through and my dad bought me a kilogram of them ( HA, they'll last a while),  so I'll be making some things with those next time I get a chance. We used to eat dates all the time when we lived in The Middle East and I've seen so many recipes for granola bars and energy bite type stuff with dates so keep your eyes peeled for more recipes coming soon!
 ( sorry I tried to make these look attractive, some foods are just more photogenic then others)

Cranberry Pecan Energy Bites:
1/2 c. oats
1/4c. pecans
2 tbsp raisins**
1/4 c. + 2 tbsp. dried cranberries or cherries
1 tbsp ground flax
1 tsp honey

Put everything in a food processor. Roll into balls and refrigerate.

** If you're not wild about raisins, you can sub cranberries for this


Thursday, May 1, 2014

Chocolate buttermilk pancakes with cinnamon syrup

 I made these for breakfast today because we had no school ( thumbs up for public holidays.) My sister loved them and my parents both mentioned that they really liked the syrup.
( I just noticed that yellow splash on the plate, don't worry it's melted butter... ;)

recipe adapted from: Averie Cooks

1/2 c. whole wheat flour
1/2 c. flour
2 tbsp cocoa powder
1 tbsp sugar
1 tbsp brown sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1 c. buttermilk
1 egg
2 tbsp yogurt

Whisk together the dry ingredients in one bowl and the wet ingredients in another. Cook on medium heat flipping once on each side.

Cinnamon syrup:

1/2 c. brown sugar
1/4 c. butter
1 tbsp milk
1/2 tsp corn starch

Melt the butter and the brown sugar together until hot, stirring at 30 second intervals. Whisk in the milk, cinnamon, and corn starch. Stir before serving.


S'mores bars


Okay, I've got a killer recipe for you guys. At first I was hesitant to post these because I'm kind of  a perfectionist and I wasn't too happy with the photo's. I took them around 6:30 on a Wednesday night ( because they were going to school the next day) so it was already starting to get dark out but I figured I can't not post the recipe for these because they so stinkin' delicious. These bars are one of the most  deliciously fudgy, sweet, and chocolaty desserts I've ever made. The brownies are dense, the marshmallows are soft,  the crust crunches, and the chocolate peanut butter on top is just deadly. It took all the self control in me to not eat the entire pan.

 Graham cracker crust:

3 1/2 c. of crushed graham crackers or digestive biscuits

1/4 c. brown sugar
1 c. melted butter

Mix all the crumbs, butter, and sugar together and press it into the bottom of a pan lined with baking paper. Bake at 325 degrees for 5-8 minutes.

Brownie Layer ( recipe from: Inspiredtaste.net)
1 1/4 c. butter
2 3/4 c. sugar
1 1/2 c. cocoa powder
4 eggs
1 c. flour

Put the butter, sugar, and cocoa powder in a bowl and microwave, stirring the batter at 30 second intervals. Microwave until melted ( it's okay if the batter looks gritty) Whisk in the eggs one at a time and then add the flour. The batter will look thick and shiny. Poor the mixture onto the graham cracker layer and bake for 20-30 minutes at 325 degrees F.

1 bag of marshmallows
2/3 c. melted peanut butter
2/3 c. melted chocolate

Next you want to put the marshmallows on top of the brownies and put them in the oven for about 5 minutes. Keep an eye on them and take them out when the marshmallows are golden brown

Drizzle the melted peanut butter and chocolate on top and let it cool before slicing.


Sunday, April 27, 2014

Cinnamon raisin spice granola

Happy Late Easter everybody! ( a week is pretty late but oh well) We just got back from a week long Holiday to Taiwan. We had a great week but it's nice to be home, back into my normal schedule, and sleeping in my own bed. We totally enjoyed tons and tons of dumplings while we were there which were delicious but now I'm seriously craving just a bowl of granola and fruit and so I'm giving you a granola recipe. Your house will smell like gingerbread cookies while this stuff is in the oven.

1/2 c. syrup
1 egg white
3 tbsp oil
3 tbsp brown sugar
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
4 1/2 c. oats
1 cup raisins

Whisk together the syrup, egg white, oil, brown sugar, cinnamon, nutmeg, and cloves. Stir in the the oats and spread onto a pan with baking paper. Bake for 15- 25 minutes stirring once halfway through. Stir the raisins in when you're done.


Friday, April 18, 2014

Nutty raspberry jam thumbprint cookies


I've seen a bunch of recipes for this kind of thing like this one, and this one and this one so I finally decided to give them a shot. They tasted like toast with PB& J and I'm super happy with the way the photo's turned out.

recipe adapted from Green Kitchen Stories

1/4 c. millet
1/2 c. whole wheat flour
1/4 c. nut flour
1 1/2 c. oat flour
1 1/2 tbsp corn starch
1 tsp baking powder
1/4 c. + 2 tbsp peanut butter
1/2 c. honey or syrup
1 egg yolk/ or flax egg
1/2 c. crushed almonds
1/2 c. jam

Mix the flours, baking powder and cornstarch together. In a separate bowl beat the peanut butter, egg, and honey. Combine the two mixtures. Scoop out 20 small portions of dough and roll them into balls. Dips the balls in the milk and then roll them in the chopped walnuts. Press a deep ( but not too wide) hole in the middle with your thumb and use a spoon to fill a teensy bit of jam ( make sure it's not spilling out.) Be careful  not to put too much jam in or else they'll look like erupted volcanoes instead of cute little buttons. Bake at 350 F for around 10 minutes.