Category Archives: Cakes

So January 27th is National Chocolate Cake Day, which is wonderful, if a bit unnecessary. Every day is a chocolate cake day! That said, I’ll never pass up the excuse to incorporate more chocolate into my diet, so I’m glad we have a special day to celebrate.

It takes about 5 minutes, tops, to whip these up

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I was a doofus and forgot to take better pictures of these.

Vanilla cupcakes with raspberry curd filling and raspberry buttercream frosting

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I didn’t like peanut butter as a kid. That’s a mild way of putting it – I hated it. It was the mouthfeel that I couldn’t stand, that stickiness that coated every inch of your mouth.  I vividly remember one day in elementary school when I ordered a peanut butter jelly sandwich for lunch out of morbid fascination. PB&J sandwiches were all anybody ate back then, so I decided to try it and see what all the hullabaloo was. I took one bite and threw it in the trash and went hungry the rest of the day. It was around that same time when we were reading Shel Silverstein in class and we got to the poem about the king who ate a peanut butter sandwich and got his mouth stuck shut for 20 years. That poem was what really sealed the deal for me. I’m not exaggerating when I say I spent the first half of my life terrified that peanut butter would glue my mouth shut.

I’m happy to say that I know better now and go through jars of peanut butter at an alarming rate to make up for lost time. I’m content to eat it straight out of the jar with a spoon, but I do occasionally like to put some work into how I consumer peanut butter, like this decadent peanut butter cake with chocolate ganache and peanut butter frosting.

One of my coworkers also adores peanut butter, so for her last day at work, I brought in this cake along with some cupcakes. She loved them, so I’d say my relationship with peanut butter – from hatred to love, bordering on obsession – has finally come full circle.

The prettiest (and most delicious) cake I’ve made so far

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As a Midwesterner, I’m no stranger to rough winters. In Ohio especially, we’ve gotten freak blizzards in April on more than one occasion and a couple years where we had so many snow days the school district almost made us take extra days in the summer.  But something about this winter seems like it’s been especially rough. Maybe it’s because I live in New York now and have to actually trudge through the snow and cold instead of driving around in a heated car everywhere. Or maybe it was Hurricane Sandy and the random snowstorm we had after it that threw everything off kilter. Either way, it feels like it’s been winter forever. Like, what do skirts even feel like? What are open-toed shoes?! But I digress.

To make up for the fact that it’s supposed to be spring but it’s still freezing outside (or maybe it’s just my apartment and its temperamental heating system), I made these festive birds’ nest cupcakes to celebrate a coworker’s birthday. And how cute are they, I mean, seriously.

Spring Cupcakes

Who needs the weather when you can make your own spring?!

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You know those chocolate covered ice cream cones? Not straight out of the freezer, but after they’ve been out at room temperature for a while, so the chocolate is still hard but the inside ice cream is getting melty? These cupcakes are exactly like that, which is to say – delicious.

Hi-Hat cupcakes

Hi there

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I found a can of evaporated milk in the back of my pantry this weekend, which, naturally, got me to thinking of zombies. The reason it made me think of the undead is because I saw the expiration date said February 2012, a full YEAR ago. I almost threw it out, but then I decided that would be wasteful, and then I thought about how I couldn’t afford to be so picky when/if the zombie apocalypse happens because food will be so scarce that I’ll have no choice but to ignore expiration dates.

So I used the can of milk that expired a year ago and made this loaf of lemon cake. Because it’s never too early to prepare your palate for the apocalypse. And it actually tasted fine, so I wonder if expiration dates are really just another clever marketing scheme.

Another thing I learned while making this loaf is that, when the apocalypse happens, the first thing I’m doing is getting rid of my zesters. I love them dearly and they’re great tools, but no matter how careful I try to be, my flesh always, always finds its way underneath their razor-sharp blades. (Why is it always the tiniest cuts that bleed the most? And how do zesters stay so sharp even after years of use?! There are so many things I don’t understand about zesters.) And the last thing I want in a zombie apocalypse is to have a situation like in season 2 of the Walking Dead when T-Dog (RIP, you heroic angel) sliced his arm while the group was hiding on the highway and attracted the entire horde of walkers. Can you tell I’m excited for this show to come back from hiatus?

So, long story short, in case of the apocalypse:

  1. Expiration dates don’t matter.
  2. Get rid of your zesters.
  3. If you can scrounge up all the ingredients, make this loaf and bond with your fellow survivors.
Lemon loaf cake

It’s got that beautiful split top, the way a zombie’s head looks after you bury a machete in its brain

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These cupcakes are a revelation in gluten-free baking. They’re utterly perfect and taste just as good as my favorite chocolate cupcake that has gluten. Now if only everything gluten-free tasted this good…

GF Chocolate Cupcakes

These cupcakes are so moist and fluffy and not at all grainy – you won’t believe they’re gluten-free!

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