It’s been a while since I’ve had cheesecake, and I’ve definitely made up for lost time this past month. Ever since I got back from California, I’ve been making cheesecake basically non-stop. I’m not kidding! The first one I made was in Santa Barbara (I made it for Christmas dinner), and I’ve made three more after that. That’s 4 cheesecakes in the span of three weeks!
I’ve come a long way, and I’m so excited to be sharing the final product of all of the dessert I’ve been making this January.
You guys!! This ULTIMATE CHOCOLATE CAKE has me so so so excited. Moist, rich, and completely and undeniably pure chocolate.
I’ve spent the last month testing the perfect cake recipe. The one I’ve finally landed on, is actually kind of devils-food-cake-inspired! This chocolate cake is actually a teensy bit dense, but with an intense chocolate flavor (thank you thank you hot coffee).
I’d also like to point out that high quality baking cocoa is actually super important. I love Rodelle! With other recipes, I guess you could just substitute with hot cocoa mix or something, but this is the ultimate chocolate cake here. No time to skimp on the cheap stuff!
Sooooo 2018 is a couple days away…
So much has happened this year, yet it’s flown by so fast that I can honestly hardly remember anything! Anyone else? But I can’t wait for what the new year has in store. Even though 2017 has been a crazy year, I’m actually kind of sad that it’s ending. I’m grateful for all the excitement and adventure that this year has brought me. I wouldn’t go back and change anything!
Today, I’m partnering up with my girl Angie from Indulge Your Inner Foodie, to bring you some easy recipes to celebrate the new year with. I’m showing y’all how to make colorful confetti cinnamon roll muffins (!!), and over on IYIF, Angie is whipping up an some boozy Captain Morgan and Kombucha Shooter drinks (!!!!!!). What better way to end 2017 than with one last epic foodie collab? Make sure to check out Indulge Your Inner Foodie, as well as her Instagram, Pinterest, Facebook, and Twitter.
I hope y’all had a WONDERFUL Thanksgiving! Filled with lots of stuffing, cranberry sauce, and pie, I hope. This year, instead of traveling anywhere (we went to Florida last Thanksgiving), I’ve been picking up the slack and really getting to work on my blog. And taking a long-anticipated break from schoolwork, of course.
To be honest, we aren’t much of a traditional-Thanksgiving-food type of family. My parents are both Chinese, so things like turkey and creamed corn aren’t exactly their favorite. However, for some reason my parents love stuffing and we made Tieghan’s butternut squash n’ mushroom stuffing which was SO GOOD. Let me just say, our fridge is stuffed. We’re going to be having stuffing for leftovers for two weeks straight, I swear!
IT’S OFFICIALLY FALL HERE ON THE BLOG!
Y’all have no idea how excited the idea of sweater weather makes me. Ever since school started, I’ve been packing away my shorts and tank tops, and replacing them with blanket scarves and chunky sweaters. The 90 degree weather here in Texas makes it kinda hard to wear them, but they make me really really happy. Can you blame me? My local Whole Foods has a giant pile of mega sized pumpkins for sale, and I’m obviously already stocking up on apples, squash, and of course, canned pumpkin. And guess what? This apple upside down cake I’m sharing today is loaded with soft, cinnamon-y apples, and loads of pumpkin pie spice (which, btw, is homemade and smells SO good).
One reason I’m sharing this apple upside down cake with y’all is because of the new season, but the more important one is it’s my bestie’s birthday today! HAPPY BIRTHDAY @LIVETHEPREPLIFE!!! We’ve shared so many memories together (including our obsession with fall and christmastime), and it’s hard to believe you’re already 15. Just add some virtual candles and ice cream, and enjoy :) Go send her some love on her special day today!
When life gives you lemons, you trade them for coffee. Oh yeah, and afterwards, scroll down to the bottom of this post and make my chocolate coffee cupcakes. Why not incorporate everyone’s favorite morning drink with everyone’s favorite sweet treat? That’s exactly what I did with these cupcakes, which are basically a match made in heaven.
Mother’s day is coming up, which gave me the perfect opportunity to try and create the perfect dessert that all moms are sure to love! They’re infused with a freshly-brewed coffee flavor, filled with melted chocolate and topped with a generous amount of chocolate-coffee buttercream frosting. I even made it a little bit better by incorporating one of my all-time favorite ingredients ever… coconut oil. What’s not to love? Be sure to treat your moms this weekend with a nice brunch, lots of flowers, and these delicious chocolate coffee cupcakes!
I’ve been obsessing over blueberries lately. I’ve been having them as a snack almost every day this week! I love having something nice, fresh, and sweet in the fridge to look forward to when I get home from school. I usually pre-wash them a day in advance or in the morning if I have time, and I’ll even bring them to school and snack on them when I’m a little hungry. That’s why I decided to make some blueberry muffins! They are so cute, and I’m drooling as I’m writing this post right now! I only have a couple more in the pantry, and I’m pretty sure they won’t last long. These cuties are fluffy, super easy to throw together, and full of delicious blueberry goodness!
(P.S. I’m also playing around with photoshop, so hopefully my pictures look okay! I’m still learning a lot but I feel like my image quality is getting a lot better.)
Happy Saturday, y’all! In honor of Valentines day coming up, I made I made this gorgeous strawberry cake for a small get together I had about a week ago. I’m completely obsessed with how cute it turned out! And the best part was that I used a cake mix and a whipping-cream frosting instead of traditional buttercream, which made it so easy to put together.