“what you are speaks so loudly that I can’t hear what you say”

-Ralph Waldo Emerson

“our greatest glory is not in never falling, but in rising every time we fall”


~vanilla cake w/vanilla buttercream frosting~

vanilla cake with buttercream frosting

april 2013



  • this recipe is different from most cake recipes because the butter is melted! it’s still super moist and not too dense
  • this recipe is great because you don’t have to worry about overbeating the batter; the frosting especially needs to be whipped
  • you can use nonfat milk for the cake and the frosting, but the flavor won’t be as rich. another low calories substitute is using egg beaters (pasteurized eggs), but I prefer to use whole milk for the cake and heavy cream for the frosting so that frosting is as whipped as possible

~vanilla cake w/chocolate buttercream frosting & strawberries~

vanilla cake with chocolate buttercream frosting

june 2014


  • basic vanilla cake recipe (restaurant eve)
  • chocolate buttercream frosting: http://allrecipes.com/recipe/best-chocolate-frosting/


  • some chocolate buttercream frostings add some espresso powder, but I prefer the frosting without it to get the full buttercream taste
  • I waited until the frosting had somewhat dried, and then lightly respread the frosting for the uneven ripples

~turtle cheesecake truffles~

turtle cheesecake truffles

november 2012


=> ingredients:

  • 8 oz cream cheese, softened
  • 1 cup of graham cracker crumbs
  • 1 tsp vanilla extract
  • 1/3 cup powdered sugar
  • ¼ cup chopped pecans
  • 8 oz semisweet chocolate squares
  • ¼ cup caramel sauce (or melted caramels)

=> directions:

  • mix cream cheese, vanilla, powdered sugar, and graham crackers together
  • roll into tablespoon-sized balls (yield ~16 truffles) and place on parchment paper, and place in freezer for 10-15 minutes to harden them
  • meanwhile, melt the chocolate (microwave is fine if on low power)
  • using forks or spoons, dip each cheesecake ball into the chocolate and then place back on parchment paper and top with pecans
  • once the chocolate has dried, drizzle caramel sauce over truffles, then place in the fridge for an hour before eating so they can harden


  • super easy to make and delicious! I recommend doubling the recipe because these disappear real fast

~chocolate crinkles~

chocolate crinkles

december 2014

I’ve been making this recipe since I was six!

recipe: one of my all time favorite cookies, truly melts in your mouth

=> ingredients:

  • ½ cup oil (I usually use canola)
  • 2oz unsweetened chocolate squares, melted
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 cup confectioner’s sugar

=> directions:

  • mix oil, melted chocolate, and granulated sugar in a bowl
  • mix in 1 egg at a time until well mixed; add vanilla
  • in a separate bowl, mix flour, salt and baking powder; add to oil mixture and stir until well mixed
  • chill several hours (at least 4) or overnight
  • preheat oven to 350 degrees F; drop tablespoons of dough into confectioner’s sugar, and roll in the sugar until completely covered, and place on baking sheet
  • bake for 10-12 minutes


  • the perfect christmas cookie!! I will still make them (and eat all of them) even if it’s not the holiday season
  • these melt in your mouth–whether you bake them so they’re on the softer side or crispy, they’re still amazing