It’s that time of year again. Test, more tests, then more tests after that. I feel like it’s almost always that time of year though. Except for summer and syllabus week. Nevertheless, I had my first Organic Chemistry II exam last week and I have my first Developmental Biology exam tonight. Then I have my first Econ exam next week. I’m taking Environmental Economics. Right now it’s super easy and chill… *knocks on wood*. I really did just knock on wood.
You know how I said I was planning on diving with seals? Well, that was cancelled. It was too windy. So, I decided to bake my disappointment away with these cupcakes. I actually kind of made up this recipe myself. I knew I wanted to make cupcakes, but I wanted to make something exciting. I went on Pinterest and wasn’t having any luck, so I decided to use marscapone in the frosting, because I love marscapone, and strawberries on vanilla cupcakes. Then, you get strawberry cream cupcakes!
I was impressed by how delicious this breakfast blueberry lemon cream cheese braid was. That says a lot, too, because I keep very high expectations for myself and for my baked goods. The original recipe had instructions and ingredients for making homemade puff pastry, but I’ve never done that before and didn’t feel like tackling it today. So, I just used Pillsbury crescent rolls. If you want to make homemade puff pastry dough though, definitely go for it, and let me know if you have any tips or tricks.
I really wanted to make cookies, so I went on Pinterest (as per usual) and sifted through my cookies board, but couldn’t find anything that really excited me. I’ve been using my cookbooks less and less with the internet as popular as it is, but I decided it was time to revisit them. Then came these cookies. I know I say everything I make is delicious, because it is, so I’ll explain why these are so delicious. They are one of my new all-time favorite cookies though.
Hi everyone! Can you believe summer is over? Or maybe it’s not for you, but it is for me. I mean, technically we still have until September 22nd until summer is over, but classes started on Thursday so it sure does feel like it’s over. On top of that, it’s been low 70s here, which is very abnormal. Honestly, I’m totally fine with it, because it means my dorm room isn’t scorching hot, but it’s not typical Hamilton weather.
I love when birthdays are coming up in my family because, you guessed it, I get to make a cake. Unfortunately, this is the third year in a row that I won’t be with my dad on his birthday because I went back to school early again, but I still made him a cake. I asked him what kind of cake he wanted, knowing that he would of course say something that had to do with chocolate, and he asked for a mocha chocolate cake. So, that’s what I gave him. Happy birthday dad!
I’ve seen photos of chocolate babka all over Pinterest, but then you look at the recipe and it says 14 hours to make it and so I always backed out. This time though, I didn’t, and I am so glad. First of all, it’s a lot of fun to make, even if it takes a while. I love making brad though, so I guess I am biased. Second, it’s delicious! Plus it’s so pretty. I mean just look at that.
I swear, every time I go on Pinterest, there’s a new way of making chocolate chip cookies. Don’t get me wrong though, I love it. I make all sorts of cookies and have tons of cookie recipes on this blog, but my all-time favorite will always be chocolate chip cookies. However, since I want to keep updating this blog with new recipes, I also try to find new ways to make them. How could it possibly get any better than a chocolate chip cookie filled with hot fudge?
I’ve been wanting to make a chocolate silk pie for a while now, but never got the right opportunity to do it. As many of you know by now, my brother is allergic to eggs, so if I wanted to make a chocolate pie it wouldn’t be allowed to stay in the house, or else he’d get too tempted and eat some. So, I made this for a barbecue. It was deeeeelicious. Everyone there loved it. It’s simply a homemade recipe for chocolate pudding chilled inside a homemade pie crust. Plus, the whipped cream on top really makes it.
I meant to post this yesterday, but lost track of time and so here I am posting it on Monday. Maybe it’ll be a good way to start your week off though. This summer is going by so fast. I’ve already been home for over 10 weeks! In some ways, it feels like I just finished the semester. But, in other ways, it does feel like it’s been a long time, and a great time!