Archives for the month of: February, 2012

This week’s recipe is the same as a previous recipe I posted but this time it came out much better! This recipe was made for a pot luck that I went to with my friends from my graduate school program and it was a blast! Here is our great host Carolina with the macaroons!

Everything that was done in the recipe previously posted was done for this recipe but the difference was in the chocolate-dipped part. This time we used Lindt Dark Chocolate 85% cacao and it was great! We melted it with the butter straight in a pan on the stove at low heat rather than a double boiler.

We also melted the bar of chocolate piece by piece instead of putting in the entire bar at once. This time it was much easier to dip and it was delicious!


Also, we used the chocolate to dip fresh strawberries in and it was a great complement to the macaroons!

This week’s baking session with my mom was a bit of a disaster to be perfectly honest. I burnt my right middle finger so I had to do the entire recipe with my left hand which is not easy since I am right-handed!

(I was trying to take a picture of the caramel and milk in the saucepan, but instead this was the picture that came out since it was right at the moment when I burnt myself!)

Then, as the timer beeped, my mom went to pull the brownies out of the oven and the cake pan fell face up and some of the cake fell off with the impact (but don’t worry, none of the cake that remained in the pan touched the floor!)

Even with these mishaps, we had a lot of fun!

This recipe is actually FOR a friend of mine who is getting married this year! We hosted her bridal shower at our house and this was one of the desserts! This is why we made it in the heart-shaped pan, Congrats!

  • 1 (14 ounce) package individually wrapped caramels
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (18.25 ounce) package chocolate cake mix (I used a fudge cake mix but I don’t recommend it because it was too gooey and it took extra time to bake)
  • 6 tablespoons butter, melted
  • 1 cup semisweet chocolate chips
  • 1/4 pound chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Set aside.

Unwrap caramels.

Place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.


In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended.

Spread half of this mixture in the prepared pan. Bake for 10 minutes.

Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top.

Drop remaining cake mixture by teaspoonfuls over all.

Return to oven for 20 minutes. Don’t drop it.

Garnish with whole pecans if you’d like.

Still looked and tasted good!

Recipe from

Mom announcing “Cleanup Time!”

To celebrate the love of friends and family on Valentine’s Day, my mom and I made a light, healthy and delicious dessert for a Valentine’s Day dinner. It was light because of the angel cake texture, it was healthy because of the raspberry preserves filling, and delicious with the quick and easy chocolate frosting. We had to cheat this time and use boxed cake but I have included the entire angel food cake recipe here if you want to (and have time to) make that from scratch too! This is also a great bite-size snack since they are individually cut!

P.S. I know I tweeted that I would use my new heart-shaped pan for my Valentine’s Day recipe and that didn’t happen but do not fear, I will use that pan soon!



  • Vegetable oil cooking spray
  • 8 large egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 1/4 teaspoon vanilla extract
  • 3/4 cup all-purpose flour, sifted
TWO Angel Food Cake boxes:


  • 1/2 cup seedless raspberry preserves


  • 6 oz semisweet chocolate chips
  • 3/4 cup sour cream
  • 1/2 pint fresh raspberries



Heat oven to 350°. Coat bottom (not sides) of a 9″ x 13″ baking pan with cooking spray. Beat egg whites, 1 tbsp water, cream of tartar and salt in a bowl with an electric mixer on medium-low speed until foamy. Continue to beat, adding sugar a little at a time, until batter is fluffy. Add vanilla and beat 1 minute more. Sprinkle a small amount of the flour over top of batter and fold in; repeat 8 to 10 times or until you’ve incorporated all the flour. Spread batter in pan, coaxing evenly into corners with a rubber spatula, and shake pan once or twice to even out surface. Bake until cake is a light golden color and surface springs back gently to the touch, 25 to 30 minutes. Run a sharp knife around edges of cake to separate it from pan. Cool on a rack 2 hours.


Mix water and what is in the box!

TA – DA!


Two boxes fills up three different-sized pans so that there will be enough.


Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.

Clearly I didn’t buy the seedless kind but it still tasted delicious!


Melt chocolate in a double boiler.


Take bowl off heat; stir in sour cream.


Place a cutting board over cake pan; invert cake onto board. With a 2 1/2-inch biscuit cutter or round cookie cutter, cut 12 rounds from cake.


Top 6 rounds with 1 heaping tbsp of raspberry filling (you will have some left over), then place 6 remaining cake rounds on top.


Spread 1/4 cup frosting over top and sides. (You should have some frosting left over.)


Top with raspberries. Serve immediately, or refrigerate and bring to room temperature 1 hour before serving.




Recipe from SELF

303 calories per cake, 6.8 g fat (3.9 g saturated), 57.5 g carbs, 3 g fiber, 5.7 g protein

This week’s recipe was not technically “baking” but it was still a deliciously sweet dessert and even somewhat healthy! My boyfriend, his mom,  his niece and I made banana-strawberry-Nutella crepes. We had them as a late brunch but they can be eaten at any time of day and this same crepe batter recipe can be used for savory crepes! Also, you don’t have to eat all of the batter at once – you can save some of the batter in the fridge for later and make some more whenever you please! Enjoy!


  • 1 cup all-purpose flour
  • Pinch salt
  • 1 egg
  • 1 egg yolk
  • 1 1/2 to 2 cups milk
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract


  • Nutella
  • Bananas
  • Strawberries
  • Whipped cream


Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk.

Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth.

Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.


Heat a well greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.

Spread a thin layer of chocolate hazelnut spread onto crepe and place banana and strawberry slices down the center.


Roll or fold crepe. Just before serving top with whipped cream.




Recipe courtesy of Food Network 

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