Yeah, so, still no recipe up since my cookie crumbles two weeks ago. It’s just because it’s really hard to photograph food really nicely at college. There’s no good lighting where I bake and I don’t have the tools and props I have at home. And when I don’t love a photo, I don’t like posting it, since I’ll probably just rephotograph it later. So, still haven’t gotten any recipes up, sorry.
I already feel like I’ve been back at college for months, but in reality I’ve only been in classes for a week and two days. It’s been lovely, to say the least. The weather has been great, I have awesome friends that I’m hanging out with all the time, and my classes are going really well. I can’t think of anything else I could possibly ask for.
I made this cake for my dad’s birthday, but a little early since I’m already at school on his birthday. My dad loves chocolate and he loves cherries. It’s practically a tradition now for me to get him Queen Anne’s (chocolate-covered cherries) for Christmas every year. So, this cake was a no-brainer. It’s made of three chocolate cake layers brushed with cherry syrup, then filled with whipped cream and cherries, then frosted with whipped cream on top and around all the sides, and finally decorated with semisweet chocolate curls.
I haven’t made cupcakes in a while. Or at least it feels that way to me, it’s probably only been about a month though. Cupcakes are one of my favorite things to make because they are relatively quick (compared to a whole cake) and you get to have fun decorating them! Plus there are so many flavor combinations for cupcakes, you will never have made every cupcake.
Strawberries, blueberries, and raspberries are probably my three favorite fruits. I also love nectarines, grapes, and apples, and probably some others I can’t think of too. Pretty much I love fruit. I also know that marscapone is a delicious Italian cream cheese that I have used to make strawberry shortcakes before. So, I decided to combine berries and marscapone to make a delicious tart!
This is my 100th post on Kate’s Sweets! And since this is my 11th The Way the Cookie Crumbles, that means I have 88 recipes on the blog (I have one post about my new blog)! I think I’ll be even more excited for the 100th recipe, but this is still a cool achievement too.
Oatmeal Raisin Cookies are underrated, or at least by some. For some people, this is their favorite cookie ever and always will be, while others (I’d say most people) think “raisins in a cookie? Ew count me out”. Well, although these cookies may have raisins, a healthy food by itself, they still have a ton of sugar and butter and all the yummy stuff that makes this cookie quite unhealthy and therefore very delicious! 😉
More doughnuts? Yeah, more doughnuts. Once I saw this recipe in my book, I knew I had to try making it. My dad loves french crullers. I think they’re just alright, but they look so cool! So I tried them. They’re a but harder than I was expecting, but still very fun to make a quite tasty at the end. The glaze is what makes these doughnuts so good, of course.
I’ve been on a doughnuts fix lately. Ever since I made homemade glazed doughnuts, I’ve been dying to try more types of doughnuts. I was surprised at how easy it was to make doughnuts at home with little equipment on hand. I don’t have a deep-fryer, I didn’t have a doughnut cutter (but I have one now hehe), and I don’t have a deep-fry thermometer.
I’m always surprised by the large number of people I meet who love lemon bars. I like them, but I don’t love them. I’ve never been such a huge fan of lemon, but lemon bars have a lot of sugar to offset that so they turn out pretty good. If you do love lemon bars, this is definitely the recipe for you.