Category: Food

October Cake

I’m home for the weekend, so I decided to make a fall-inspired cake. Enjoy!

Cake Pops!

These were probably the most annoying desserts I’ve ever made, but they ended up turning out cute, so maybe it was worth it. Still, I think it will be a while before I try these again!

A coconut pop


Have a good day!


Mini Cupcake Post

Happy Friday!


A fun, yet classic decoration for cupcakes, or any dessert.

Piece of Cake

These are the only three layer cakes I’ve made in my life, so I really want an excuse to make another one. If you ever need a cake for any reason, let me know!

Super Chocolatey Chewy Brownies

I used this recipe, except instead of pecans I used marshmallows, and instead of 1 1/3 cups of chocolate, I used as much chocolate I could find in my house. Just the right amount of chocolate, just the right amount of chewy. Delicious!


I love pesto sauce!

Here I have a pesto pizza with chicken and cheese, and some angel hair spaghetti with pesto. Yum!

Have a happy weekend!


Sometimes when my mom has leftover taco meat, she makes these nachos. All you need is chips, meat, cheese, and salsa. A quick, easy, and delicious snack idea!


Groovy Brownie Cupcakes

Hi guys! So sorry for the delay in posts…I ran out of space on my blog and I’m currently in the process of trying to figure out ways to add more posts without buying more space. Once I get this sorted out, I’ll go back to having daily (or almost daily) posts. In the meantime, here’s some 1970s style mini brownie cupcakes. Groovy!

Will you be my Valentine?

Now that I’m back at school, I won’t have as much time to bake/cook/do crafts etc., but I intend to keep posting on here as often as I can. I have a ton of pictures of stuff I’ve made in the past that I’ll be posting now, plus (hopefully) many new things too! My friend Prianca and I made these cupcakes to give away last Valentine’s Day–some are red velvet and some are strawberry (to keep with the pink and red theme). Enjoy!

(We made some impromptu Valentine’s Day brownies too)

Quick Update: Double Dark Chocolate Raspberry Cookies

Hi everyone! I made another batch of my Double Dark Chocolate Raspberry Cookies yesterday, but this time I added one and a half teaspoons of raspberry extract (instead of 1 tsp, like in the original recipe). I think this was a good decision because the raspberry flavor was more noticeable, like I wanted it to be. Just letting you guys know about the revision in case you want to make your own!

Happy Labor Day!


Crumb Cake

I made this crumb cake as a parting gift to my mom the day before I moved back to the city for school. She’s not a big fan of chocolate, so I rarely bake anything that she really loves. This crumb cake, however, was definitely a hit with her.



View from the top

The inside

My mom enjoying the cake with coffee

Have a good weekend!

Double Dark Chocolate Raspberry Cookies

Macaroni and Cheese…Peanut Butter and Jelly…Pancakes and Syrup…these are all beloved food combinations. But perhaps the best food combination (ever) is dark chocolate and raspberry. It’s amazing, for real.

I had been wanting to make a dessert that combined the flavors of dark chocolate and raspberry for a while now, so when my friend suggested we bake something together before I go back to school, I had the perfect thing in mind: Double Dark Chocolate Raspberry Cookies.

When I made my Mint Chocolate Chip Cookies, I added a bit of mint extract to the cookie dough (plus some green food coloring), and they came out great. So for these cookies, I figured we could make regular double dark chocolate cookie dough but add a secret ingredient (raspberry extract) to get the desired effect. We used this recipe for the cookie dough, which happens to be a copycat recipe from Levain Bakery, which is a coincidence because I have eaten a cookie from Levain bakery before and, that said, these actually do taste similar to the originals. We added one teaspoon of raspberry extract to the recipe, and though there was a nice hint of raspberry flavor in the cookies, next time I am either 1) adding a bit more raspberry extract, 2) adding bits of real raspberries (as per my dad’s suggestion), or 3) both of the above. Who am I kidding…I’ll definitely end up doing option 3.

All in all, these cookies are amazing (with or without the raspberry extract) and I definitely recommend them to anyone who loves all things chocolatey. They’re moist and rich and almost a little bit cake-like (but in the best way possible). I like my regular chocolate chip cookies chewy, but these are the perfect texture for the double dark chocolate cookies. Enjoy the pics!

Making the cookie dough 

Dark cocoa powder

Stealing a chocolate chip 

Secret Ingredient!

Ready for the oven

Finished Products:

Carrot Cake

Here are the results of my last day of cake decorating class. This is a carrot cake with vanilla icing, but next time I’m going to try using cream cheese icing instead! Perfect for fall.

Here’s what the cake looked like when it came out of the oven:

And here’s what it looked like after I leveled off the top. After I leveled the top, I added the filling and then began icing the outside. Look at the little bits of carrot!

Finished product:

Have a good day!

Pretty Cake

I made this really pretty cake for my friend’s birthday. It came out exactly how I wanted it to! I usually make my cupcakes very colorful and over-the-top, but there’s something to be said about a simple, clean cake. This one is three layers of butter golden with vanilla icing in-between.

Hostess Inspired Cupcakes

I made chocolate cupcakes that look like the Hostess ones yesterday!

I even filled them with vanilla frosting, just like the real ones:

I iced the cupcakes with chocolate frosting. Then I did the white squiggles with Wilton tip 3 and the same vanilla frosting I used for the filling. I just wikipedia’d “Hostess Cupcakes” and found out that the real cupcakes have 8 squiggles on top, but I didn’t know that when I was making mine, so some of mine have 8 and some have more. Oh well–you can still tell what they’re supposed to look like! Here’s me in the process of squiggling:

Finished product:


Have a good rest of the day!

Rice Krispie Treat Hearts

This is a perfect (and easy-to-make) homemade dessert for the special person in your life. My roommates and I made these for Valentine’s Day freshman year of college. To create your own, use this recipe, however, instead of pressing the mixture into a pan, shape into hearts. Leave the treats out until they harden and maintain their shape, then decorate as desired. Rice Krispie Treats sort of became my go-to dessert when I lived in the dorms–they’re quick to make, require few ingredients, and, most importantly, they’re no bake (we had a stove, but not an oven). Looking forward to making more in the future.

xo Sarah

Pie Pops

I have always liked mini desserts–they’re so cute and everyone can get their own little portion. These pie pops are some of my favorite mini desserts yet! They’re an even smaller alternative to the mini apple pies I made a while back.

I didn’t make the pie crust or the filling from scratch; instead, I used Betty Crocker Pie Crust Mix (just add water!) and a can of apple pie filling (I forget the brand I used, but they’re all the same in the end, right?). I added the right amount of water to the pie crust mix, but the dough was super sticky when it was done, so I ended up having to add a lot more flour to it before I rolled it out. After rolling it out, I referred to this recipe to construct the pops. They ended up coming out pretty good, but if I had to make them again, I would:

  1. Put the lollipop stick up farther, and embed it in the dough more–some of my pie pops had trouble staying on the stick
  2. Try to come up with a way to incorporate more filling without making the pie too heavy for the stick–in my opinion, these had a little too much crust and not enough filling, but I guess that’s unavoidable with the pops.
  3. Serve them warm–I had to make these for a party, so I didn’t really have the option to serve them warm, but I always think pie tastes better straight from the oven!


(Why does my brother always sneak up in my pictures?)

(Cute packaging–a nice finishing touch)

Strawberry Layer Cake

The results of week two of cake decorating class. I like the simplicity of the cake–it’s really cute and girly! There’s vanilla frosting filling, but next time I might try to add fresh fruit to the filling too.

Snow Cone Cupcakes

These are exactly what they sound like–cupcakes that look like snow cones! Mine are red, white, and blue–perfect timing for the Olympics closing ceremony (go America!)

I saw these on stumbleupon–didn’t come up with the idea myself. I got the sprinkles and white cups at Michaels (Wilton brand) and I ordered the little wooden spoons on Amazon (search wooden craft spoons or tasting spoons). The little white cups weren’t oven-safe so I baked the cupcakes separately and then just popped them right in the cups before I started decorating.


(Before decorating–aren’t these the cutest?)

(Finished products)

Enjoy the rest of the day!