Recent Posts

Almond Cake

Almond Cake

Alert the media- cake doesn’t need flour. Or butter. Or milk. It needs eggs, though. Sorry vegans. And vanilla. But did you know that with almond flour, a bit of sugar, eggs, and vanilla, you can make the best, most moist, easiest cake in the […]

Tres Leches Cake

Tres Leches Cake

This is a foolproof cake. You can’t mess it up, no matter how hard you try. It’s a sweet cake that’s good whether it’s light or dense, browned or spongy, soaked or dry. You can substitute evaporated milk for condensed milk (which I would NOT […]

Cappuccino Cupcakes

Cappuccino Cupcakes

Let’s not talk about how long it took me to spell capuccino cappucino cappuccinno cappaccino cappuccino right. Let’s talk about these cupcakes. Personally, I’ve never been a fan of cappuccinos- I like lattes, mochas, and anything with vanilla in its name. In essence, I know what they are- all the times I’ve been in Starbucks, I’ve absorbed it through osmosis. I have no idea what osmosis is. No one tell my mom. I was making a batch of vanilla cupcakes recently, and as I am wont to do, I jazzed it up a bit. A cappuccino (you can call it a capp if you’re very cool, very obnoxious, or went to an Ivy League school. Chances are if you’re the last one, you’re also the first two) is essentially a shot of espresso topped with lots and lots of foamed milk. My doggy’s fur has a texture very similar to foamed milk, so it always put me off. Turns out, whipped cream was a good substitute. Whipped cream is a good substitute for a lot of things, including frosting, companionship, and chantilly creme!
INGREDIENTS
3/4 cup flour
1 egg
1/4 cup sugar
1/4 cup milk
1 teaspoon vanilla extract
2/3 cup Greek yogurt
1 shot cold espresso
1 cup heavy cream
2 tablespoons instant espresso powder
This recipe is a more detailed version of my earlier post . I loved these so much, I gave them their own recipe. No disrespect intended to my fiery fudge, berry galaxy swirl, or caramel pecan cupcakes.
Start by preheating the oven to 350 F. Whip up the eggs and sugar until they’re light and foamy- unless you actually have upper body strength, or want to get your daily workout in via baking, use a stand mixer, not a handheld whisk.
Add in the vanilla, and whip in the yogurt. Keep beating it til all the grainy particles of yogurt are mixed in. This has no impact on the final taste, it just looks better.
Add in half the flour, then half the milk, then the other flour, then the other milk, while the mixer is on medium high. Add in the flour slowly, otherwise you’ll have a massive flour cloud.
 Now grab the espresso (or heck, just use a shot of instant coffee),
and mix it into the batter. Ladle it into a tin (use wrappers if you want to be cutesy), and bake it at 350 for 18 minutes.
 Let them cool,
while you whip the cream.
Top the cooled cupcakes with the cream, and then sift the espresso powder on top. Let the powder sit for at least 10 minutes, so it settles in.
Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries […]

Easy Cajun Pasta

Easy Cajun Pasta

This is the easiest, most customizable, yummiest Cajun pasta recipe ever. I’ve been making some variation on this for years, and I’ve never met a Cajun pasta I didn’t like. If you have a couple of basic vegetables, a bottle of Cajun seasoning, pasta, and […]

Blackberry Cobbler

Blackberry Cobbler

Blackberry cobbler

Summer is ending. I mean, you wouldn’t know it from the temperature, the trees, or the seasonal decor at Marshalls, but summer is ending,  and I can hardly wait. The one thing I will miss from summer is all the gorgeous produce- like blackberries. I love berry cobblers of all shapes, forms, styles, and origins, but I especially love fat free berry cobbler.
INGREDIENTS
1 cup blackberries, washed and checked for caterpillars (I’ve had some nasty surprises)
1/4 cup sugar
1/2 cup greek yogurt
1 cup flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons sugar, reserved for sprinkling
Preheat oven to 350 F
Start by whisking together the dry ingredients. Set aside the two tablespoons of sugar.
Pour in the milk, whisk that in,
and then add in the greek yogurt. Fine, it doesn’t need to be greek yogurt. Use any type of yogurt you please. I guess you could even use blackberry yogurt, and make blackberry on blackberry cobbler! If you do use flavored yogurt, decrease the sugar content.
Add in the vanilla, and mix that in. I didn’t technically have any vanilla, but don’t let that hold you back. Every baked good is better with vanilla.
When the batter is ready, scatter the blackberries into a greased baking dish (you do NOT want to scrape your beautiful, juicy cobbler out of a dry dish),
and pour the batter on top. I should say, you can definitely use more blackberries- I just was running a bit low on them.
or
Bake it at 350 F for about 50 minutes- but 30 minutes in, sprinkle the reserved 2 tablespoons of sugar on top. It’ll get all crispy, and sweet, and crackly all top. All good things. Serve it with whipped cream, vanilla ice cream, or even birthday cake ice cream- we were out of vanilla, and birthday cake worked just fine!
Honey Cake-Kuwait

Honey Cake-Kuwait

Look, it doesn’t get much better than this. A light, fluffy, spongy cake, soaked in syrup and topped with honey and nuts.  INGREDIENTS Cake: 2 eggs 1 teaspoon vanilla extract 2 tablespoons sugar 2 tablespoons greek yogurt 1/4 cup flour Syrup: 2 tablespoons honey 1 […]

Perfect Chocolate Chunk Cookies

Perfect Chocolate Chunk Cookies

I don’t throw that word around lightly- especially where chocolate chip cookies are concerned. See, I love me a good chewy chocolate chip cookie. And in the 4 years that I’ve been cooking, and the 26 years my mama has been cooking, chocolate chip cookies […]

Cupcakes 4 Ways

Cupcakes 4 Ways

This here is your basic batter. Take this, and you can make cupcakes, cakes, donuts, cookies (if you added more flour), and more- in every flavor imaginable. Recently, I made 24 cupcakes, and I loved every minute of it. I’ve never been the best baker, or decorator- see, I like to adjust recipes, and in baking, you can’t really do things like change up the amount of milk or baking soda just because you feel like it. And decorating cupcakes has always seemed daunting, because, well, I have the aesthetic sensibilities of a Hillary Clinton action figure (I really just wanted to brag that I have a Hillary Clinton action figure. She has a blue pantsuit and is sitting on my desk). Anyways! I made four kinds of cupcakes- vanilla, chocolate, cappuccino, and caramel. I topped them with what I had on hand, and what the void told me to, but you can decorate them however you’d like!

INGREDIENTS
3 cups flour
4 eggs
1 cup sugar
1 cup milk
1 tablespoon vanilla extract (not shown)
1 1/2 cups Greek yogurt
Here’s the kicker- there’s no fat in these cupcakes, and only two teaspoons of sugar per cupcake. I wouldn’t go so far as to call these healthy, but they’re certainly better than the frosted sugar bombs you get in the grocery store, and unless you eat cupcakes twice a day (which we have ALL done at some point), these are pretty good for you!
Start by preheating the oven to 350 F. I used a stand mixer to make these cupcakes, but you can make them by hand. If whipping batter for 10 minutes sounds good, definitely do it by hand. Mix the eggs and sugar until it lightens and gets all foamy on the top. This is when you’d add in the vanilla- but I didn’t have *any* vanilla. I can’t believe it either.
Now add in the yogurt. Did you know you can swap yogurt for butter or oil in a 1:1 ratio? I haven’t baked with fat since 2017.
Beat that in, and then alternately add the flour and milk
until it’s all nice and thick and combined.
Get out a cupcake tin, and if you’re not using cupcake liners, grease the tin. Ladle the batter in (grease the ladle too, so you don’t waste any batter), and bake it at 350 F for 18 minutes.
. I mixed 1 tablespoon of cocoa powder with 2 tablespoons of water, and then mixed that into a quarter of the cupcakes for chocolate cupcakes. I left the other 6 plain vanilla,
and I made a quick caramel sauce (here’s a recipe),
and a shot of espresso, which I mixed into the other respective quarters.
which I mixed into the other respective quarters.
 When the cupcakes were done and cooled, I hollowed out the vanilla ones,
and stuffed them with apricot jam, then topped them with a vanilla buttercreamblueberry jam swirl. If I had star sprinkles, I would’ve put some on top and called ‘em galaxy cupcakes. What is the obsession with galaxy food? I love unnaturally colored food as much as the next millenial/Gen Z (I’m still so confused about which one I am), but really, it’s just blue food. Chill.
For the chocolate ones, I made a quick chocolate ganache (ganache sounds fancy, but it’s just chocolate chips melted with some butter), dipped them in, and topped them with a sprinkle of cayenne pepper.
The caramel ones got a splat of vanilla buttercream, a drizzle of caramel, and some chopped pecans. If anyone from Starbucks is reading this, please made a caramel-pecan-vanilla latte! I think it could be the next pumpkin spice latte. Speaking of which, pumpkin spice season is SO near, and I’m ready to turn my entire life orange. For the coffee ones, I topped them with whipped cream, and shook some espresso powder on top. Cappuccino cupcakes! These were so, so adorable. I might make a separate post just for these. I’ve been hooked on caffeine since I was like, 12 (I haven’t been drinking coffee on the sly since I was 12, mom, it’s just for dramatic effect).
These cupcakes were so yummy (I’m eating a fiery chocolate fudge one right now), and so easy to make. There’s nothing more fun than spending an afternoon baking and decorating cupcakes!
Ajvar- Kosovo

Ajvar- Kosovo

Ajvar is a type of pepper relish. It has garlic, roasted red peppers, and you can spread it on bread. I’m sold. It’s the simplest thing in the world to make, and barely takes 10 minutes. If you already have jarred roasted red peppers, it’ll […]