Sunday, February 19, 2012

Chocolate Frosting

I know this looks like a recipe you would never need to make-why go through the trouble when you can just buy it in a tub at your local grocer? Well this recipe has an absolutely great taste, and is so easy to make! This will probably take you a lot faster, than running to your grocery. I just used this recipe for making cake balls, which I will post up soon, and it was great! This recipe does yield quite a bit, but you can double or triple it and save the rest for later-it stores beautifully in the fridge! Hope you enjoy!


2 1/2 cups powdered sugar
6 tablespoons of unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract


-sift together powdered sugar and cocoa, set aside
-cream butter until smooth
-gradually beat in sugar mixture alternately with milk
-blend in vanilla, and beat until fluffy
-you may adjust the consistency with more milk or sugar

preparation time: 10 minutes
yields: 1 cake covering

notes: if you would like to substitute evaporated milk, check out my baking replacements page.

Monday, January 16, 2012

Chocolate Mousse Pie

I was visiting my neighbor the other day when I saw this delicious pie on her kitchen table. I could not resist asking her what it was made of and how she got that wonderful swirl design. She insisted on giving me a piece, even though I told her not to open the pie just for me-but it did not take too much convincing on her part! I had a piece, and boy was it delicious!!! I was savoring every bite and wanted my piece to expand so I can enjoy it for longer! I wrote down the recipe right then and there. And just made it the other day and took it over to my sister-in-laws home, and they all had the same reaction I did-DELICIOUS!!!!!


4-7 eggs
350 grams chocolate
1 tablespoon coffee
1/4 c hot water
2/3 cup sugar
whipped topping
2 (9-inch) graham cracker crusts


-preheat oven to 350ºF
-melt chocolate, water and coffee together
-separate eggs
-mix egg yolks and sugar until thick
-mix egg whites until light and fluffy
-add yolks to the chocolate mixture-mix well
-fold in the egg whites
-divide the batter in half, pour half in the 2 pie crusts, save the other half for later
-bake the pies for 30 minutes, or until not wiggly
-remove pies from the oven and place in the freezer for 10 minutes to cool off
-pour remaining batter evenly on both pies
-decorate with whipped topping and chocolate
-store in freezer, before cutting, let sit at room temperature for 10 minutes

chocolate swirl effect: pour melted chocolate in a circular motion from the center of the pie, all the way out. then take a toothpick and draw lines from the center out-make spaces about half the size of a regular sized slice.

preparation: 15 minutes
baking time: 30 minutes
yields: 12 servings

notes: you do not have to bake the mousse at all if you enjoy it that way. I actually bake about 2/3's of the pie because I personally like that part the best.

credits: Chany S.

a slice-looks really pretty with the 3 layers

Sunday, January 1, 2012

Fruit Kabobs

These hand friendly fruit are definitely a unique way to serve fruit at any occasion. Place them on a serving plate, or in your favorite vase! When they are displayed this way, you can't resist trying one-what fun!

lemon juice


-slice fruit as desired
-dip in lemon juice so they stay fresh
-thread on to wooden skewers

note: go ahead and experiment with your favorite fruit. Bring them out to your kids while they are playing outside, they are more likely to eat it  this way, than if they were just sliced on a plate!

credits: Arielle B.

Strawberry Shortcake Minis

I had a party recently and made these adorable mini strawberry shortcakes. They looked adorable on the sweet table, and stayed neat. These are a lot simpler than making a full cake.


2 pounds fresh strawberries, sliced
1 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
5 eggs, separated
1 teaspoon vanilla extract
1 1/4 cups white sugar
canned dairy whipped cream


-preheat an oven to 375ºF (190ºC)
-grease and flour a 9x13-inch baking dish.
-whisk the flour together with cornstarch, and baking powder in a mixing bowl.
-beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside.
-whip the egg whites with an electric mixer, slowly add the sugar to the egg whites, until the sugar is incorporated and the whites are stiff..
-fold in the yolk mixture until almost fully blended into the whites.
-fold in the flour mixture until just combined.
-scrape the batter into the prepared baking dish. 
-bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes.
-cool in the pan for 10 minutes.
-with a round cutter or bottom of a cup, cut as many circles as you can.
-whip your cream in a circular motion on top of each cake.
-decorate with 2-3 sliced strawberries on top.               

preparation: 35 minutes
bake time: 25 minutes
yields: 10-12 servings

notes: you may also bake these in seperate small cake pans, just be sure to bake it for a little less time, and check on it often. hope you enjoy!

credits: Arielle B.

Sunday, December 18, 2011

Carrot Cake

Not only is this the best carrot cake recipe out there, it is also healthy with 4 full cups of grated carrots!! This is a nut free recipe. This cake is extremely moist and will stay great for even a few days. And the frosting is definitely my favorite part. So go ahead try it out, you wont be disappointed!


2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
1 cup oil
4 cups loosely grated carrots


4 tablespoons margarine, melted
8 ounces cream cheese
2 teaspoons milk
3 1/2 cups powder sugar
1/2 teaspoons vanilla


-preheat oven to 350ºF
-mix flour, sugar, baking soda, salt and cinnamon
-add rest of ingredients, and mix
-grease and flour a bundt pan, pour in the batter
-bake for 40 minutes
-combine glaze ingredients and pour over cake

preparation: 20 minutes
bake time: 40 minutes
yields: 12 servings

notes: this is truly the best carrot cake I have ever tasted, I'm so glad my friend was willing to give me this recipe. Alternatives for the glaze: you may use oil instead of margarine. For a non-dairy glaze you may replace the milk for creamer, and use tofu cream cheese. Add more or less sugar to create a thicker or thinner glaze.

credits: Miriam H.

Sunday, December 11, 2011

Chocolate Pudding

This easy microwavable chocolate pudding recipe is so easy and delicious. After trying it I never had store bought pudding again!


1/2 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
2 cups milk
1 tablespoon vanilla extract


-mix sugar, cocoa and cornstarch
-slowly add the milk and whisk until smooth
-place in the microwave and cook on high for 2 1/2 minutes
-remove and stir, replace in microwave for 1 minute, remove and stir
-repeat this process several times until thick
-stir in vanilla
-place in the refrigerator until ready to serve

preparation: 10 minutes
yields: 4-6 servings

notes: decorate with black and white chocolate shavings



6 cups confectionary sugar
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
food coloring


-stir all ingredients in a double boiler until melted
-pour fondant over cake, starting from center and moving out in a circular motion. touch up sides with a spatula.               

preparation: 5 minutes
cook: 10 minutes

notes: this recipe is for white fondant, add food coloring for desired color.

Saturday, December 10, 2011

Easy Donuts


2 eggs
1 cup yogurt
1 1/2 teaspoon baking powder
3 tablespoons sugar
1 tablespoon vanilla sugar
2 cups flour


-mix all ingredients together until smooth and sticky
-deep fry: drop batter by teaspoonfuls into hot oil
-fry over medium heat on both sides, until golden brown
-remove from oil, and drain on paper towels
-dust with confectioners' sugar and serve

preparation: 30 minutes
yeilds: 15-20 donuts

Simple Strawberry Ice Cream


3 egg whites
1/2 cup sugar
1 package frozen strawberries, blended
1 teaspoon lemon juice


-beat egg whites on high speed until stiff, gradually add the sugar and rest of ingredients
-mix gently until smooth
-freeze mixture for minimum of 1 hour

preparation: 20 minutes
yields: 8-10 servings

Thursday, December 8, 2011

Peanut Butter Cookies


1 cup peanut butter
1/2 cup light brown sugar
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoons ground flax seed


-preheat oven to 350ºF
-mix all ingredients together with a spoon until well blended
-roll into balls and place them on 2'' apart from each other on a lightly greased baking sheet
-bake for 12 minutes or until lightly browned
-let cool on pan for a few minutes before removing

preparation: 15 minutes
baking: 12 minutes
yields: 25-30 cookies

notes: since this recipe does not contain any kind of flour, it is an ideal snack for those with wheat allergies.