Nothing makes me feel more like a “professional” than making swirled bark. I mean, just looks at it! It looks like something that came out of a fancy candy store, not the kitchen of an amateur who just whipped it up on a whim! Wanna know a secret? It’s super easy to make. All you … Continue reading Cranberry Coconut Swirled Bark (chocolate-based)
(Hi! This post is the first of a few to come out about chocolate bark – it’s our latest obsession. Today’s includes coconut, cranberries, almonds, sunflower seeds, and graham crackers. More posts are to come very soon about our other favorite flavor combos and tips for the perfect bark to be raved about. If you … Continue reading Bark with Toasted Coconut, Cranberries, Almonds (and more)
Confession time! If you put mint chocolate in front of me, I will immediately shove it in my mouth. I personally think that the best flavor blend when it comes to sweets is chocolate and mint. For some glorious reason, the mint brings out the deeper notes of chocolate, enhancing the flavor of chocolate. Also, … Continue reading Soft Mint Oreos
This may just be your new addiction. If you end up binge-eating this, I’m sorry. You can blame me. (http://f0o0od.tumblr.com/post/35076903875/swedish-chocolate-cake) Let’s set something straight here: I personally believe that there are many people who want nothing more than to brag that their chocolate cake with double-chip, lightly whipped, dark chocolate icing is the best … Continue reading Goldie Locks Chocolate Cake
These cookies are amazing. Like, jaw-dropping amazing. Drop-everything-you’re-doing-right-now-because-you-must-make-these-stat amazing. These babies are super gooey, super chocolatey, really tall, and big. 1/4 dough for each cookie big. They are thick chunks of chocolatey goodness that you will probably want to cut in half because of their sheer magnitude and richness. (but if you eat the whole … Continue reading Bakery Style Chocolate Chip Cookies (+ How to Brown Butter)
Good news, college students: those Top Ramen packages you got sick of have way too many of can finally be put to use! (picture from familyfoodfinds.com) This is a recipe from my great aunt. She’s been makin’ it for about 20 years and counting for every family gathering – it’s always been a favorite. It’s … Continue reading Fumi Salad w. Ramen Noodles
We all have those moments where we whip out a boxed cake mix from our pantry. The reasons are endless – convenience, time crunch, that lovely fluffiness you can’t make from scratch. And yet, cake mixes are pretty much all the same in the sense that they generally lack a lot of flavor. Thankfully, there … Continue reading 7 Ways a Boxed Cake Mix Can Taste Bakery-Made
What do you desire in your shortbread? Many people want a crisp, crunchy, flaky thing they can dip in their coffee. Some people want an all-over soft shortbread that bends in their fingertips. Today’s recipe is for super buttery, crisp-on-the-outside-but-soft-on-the-inside shortbread bars. My personal requirement for shortbread. Why? ‘Cause it’s tickle-me-silly amazing (especially with homemade … Continue reading Buttery Shortbread Bars (are the best)
*sigh* Today was a hard day. Care to know why? I made a beautiful, fluffy, silky, chocolate-y batch of these, decorated them to perfection, added a 4th of July flair (adorable little flags on top – I know, right?), and then threw them all away. Sorry. I forgot to mention the important part. I dropped … Continue reading Vanilla Cupcakes with Chocolate Buttercream Frosting
Some of these sound flat-out useless at first glance. A replacement for brown sugar? Don’t be ridiculous, why would I ever need that? If you’re anything like me and are too lazy to actually check that you have all the ingredients before you start baking. Halfway through, you realize that you’re missing pretty important stuff, … Continue reading Reliable Substitutions for 4 Common Ingredients
IN FOR A CUP, IN FOR A POUND 