Who doesn’t love the ever versatile chocolate chip? They can be found in cookies, muffins, or are tasty just plain! So today I decided to make a chocolate chip cake. Yum!
Here’s the recipe, I got it from Genius Kitchen:
- 1 1⁄2 cups sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2teaspoon salt
- 1 1⁄4 cups sour cream
- 3⁄4cup margarine or 3⁄4 cup butter, softened
- 1 teaspoon vanilla
- 3 eggs
- 1⁄2 cup sugar (for cinnamon sugar)
- 1 teaspoon cinnamon
- 1(6 ounce) package chocolate chips (mini or regular)
- Heat oven to 350 degrees.
- Grease (not oil) a 13 x 9 pan.
- In large bowl, combine first 9 ingredients.
- Mix well by hand or use a mixer at medium speed for about 3 minutes.
- Pour half of the batter (about 2 1/2 cups) into the prepared pan.
- In separate small bowl, combine the sugar and cinnamon.
- Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
- Repeat with remaining batter, sugar mixture, and chocolate chips.
- Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
This cake was a great success! I’d be interested to try it next time in a bundt pan, I think that would work well. Thanks for reading!
Oh boy, I may be back at school but you better believe I’m still experiencing the summer humidity. Sometimes it’s just too unpleasant to even think about turning on the oven. This cheesecake recipe is the perfect solution! Who doesn’t like a good, light cheesecake that you don’t even have to stick in the oven? I personally enjoy a nice thick crust too, but that’s totally up to you! I got my crust recipe from here, it’s an old reliable.
Anyway, I found this recipe on a super cute, super cool blog called The Hungry Traveler, you should pay them a visit!
- 1.5 cups heavy cream, chilled
- 1/2 cup (62.5 grams / 2.2 ounces) powdered sugar
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup (67 grams / 2.4 ounces) granulated sugar
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 9-inch graham cracker crust, baked
- In the bowl of a stand mixer fitted with the whisk attachment, on medium-high speed, whip the heavy cream and powdered sugar just until stiff peaks form. Scrape the whipped cream into a clean bowl and refrigerate until step 3.
- Using the same stand mixer bowl (you don’t need to wash it), fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes on high speed. With the mixer on low, gradually add the sugar and then mix on medium-high speed until smooth. Scrape down the sides and bottom of the bowl then add the sour cream and vanilla and mix until combined.
- Remove the bowl from the mixer and take the whipped cream out of the refrigerator. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and homogenous. Spoon the filling into the prepared graham cracker crust and refrigerate for 4 hours or until set.
This cheesecake is super tasty and easy to make! You all should definitely try it out.
I hope you’ve all had a great September so far! It’s crazy to think that 2017 has gone by as fast as it has. I’ll see you next time!
I have always wanted to make one of those extravagant crêpe cakes I’ve seen on my Instagram feed every now and then. Today, I attempted to do just that…but I forgot one of my most important baking rules. Always plan ahead! Anyway, I spent a long time baking several crêpes and when I finally went to add the layers of whipped cream, I realized halfway through that I didn’t have enough cream. That explains the title of this post, or at least the “short” part.
Despite its stature, this “cake” was delish! I would definitely recommend, especially if you have enough whipped cream to make the cake even taller. Here’s a great crêpe recipe!
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Hope you enjoy!
As the days towards the beginning of a new school year go by, I am constantly reminded of how quickly summer seemed to slip by. The days of eating fruit outside and sleeping in to my heart’s content are soon to be lost. Luckily for me, I decided to try out a new recipe for a “Peach Cake“. I decided to use the recipe for cupcakes to get rid of some leftover frosting I had, and they were the perfect summer treat. As my mom says, “A nice punctuation mark at the end of a nice summer.” Here’s how I did it:
- 3 ½ cups sifted cake flour
- ½ teaspoon salt
- 3 ¾ teaspoons baking powder
- ¾ cup salted butter, softened
- 2 ¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ tsp pure almond extract
- 1 cup washed, pitted and pureed peaches
Sift together the flour, salt and baking powder. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, sugar, eggs, vanilla and almond extract for three minutes, scraping down the sides of the bowl as needed. Add the sifted flour to this creamed mixture a cup a time, alternating with the peach puree. Beat at medium speed for two minutes, scraping down the sides of the bowl halfway through.
This is where I placed the batter into cupcake tins, but feel free to follow the original recipe here.
I would recommend these cupcakes to anyone who’s looking for one last tasty bite of summer! Or just anyone who loves good desserts. The peach flavor of the cupcakes was subtle, but still noticeable.
I grew up in a house that was always full of tea (I am half English after all). If you open up the cabinet, you can find countless types: English Breakfast, Lemon Ginger, teas to calm the nerves, etc. But above all other teas, my cabinet is always stocked with a ton of Earl Grey. Today I was sifting through some recipe books of mine and found this recipe in The Vintage Tea Party Book by Angel Adoree, published by Mitchell Beazley. I love this book; it’s full of uniquely English recipes and tips and tricks for throwing a classic tea party. I posted another dessert from this book in 2013, which you can find here (you may note that my writing style has changed a bit…don’t judge too harshly).
I can’t post the recipe here, however, I did find it online at this link. I would encourage you all to try it out, and to purchase the book if you’re interested in throwing a vintage tea party!
Although I wish I had made the truffles less thin, I am happy with the outcome! Even though they’re not the neatest, they’re still tasty! You can clearly taste the Earl Grey flavor through the chocolate, and they’re the perfect treat to accompany a cup of tea.
As you have probably noticed, I’m not a vegan. In fact, none of the recipes I have posted on this blog until today have been “vegan friendly”. A friend of mine, who used to be a vegan, recently checked out my blog and recommended this recipe and I knew I had to try them out. Whether you’re a vegan or not, I would recommend these brownies for their wonderfully fluffy texture, and they’re not at all dry.
- 2 cups unbleached all-purpose flour
- 2 cups white sugar (I used two, but my friend says 1 cup works too for a healthier adaptation!)
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil (the recipe also says you may substitute this for unsweetened applesauce)
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
I won’t lie and say I couldn’t taste a difference between these brownies and non-vegan brownies, but I would still definitely make them again! Let me know if you try them out and what you think!