Ambitious Deliciousness – Dont Eat Lazy.

After making these delectable little treats for the second time, I decided that whoever came up with the idea to make cake pops deserves a prize. Or a medal. Why? Because cake pops = little drops of happiness. They make people super duper happy!

Since I promised my friend that I would make her red velvet cake pops, surprised her with them at her bridal shower. Hope you liked them, Susan!

As I’ve mentioned before, I make an exception to my “don’t eat lazy” rule and use boxed cake for cake pops. I added more chocolate, cocoa, an extra hint of acid and a small drop of red food coloring to enhance the flavors and color. But if you’re feeling extra inspired, feel free to use my red velvet cake recipe to bake the actual cake!

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[Happy birthday to my dad, my cousin, yours truly and a few friends who are born two days before Christmas, and to anyone out there gets one combined gift every year. I feel your pain. Let us commiserate with peppermint bark. I hope you all have a safe and enjoyable break with loved ones! Merry Christmas! ]

Peppermint bark is one of my favorite holiday treats! It only contains only four ingredients (dark chocolate, white chocolate, peppermint extract, candy canes) yet tastes amazing!

Use high-quality dark chocolate, and you won’t be disappointed! Also, be careful while tempering the chocolate. I like to slowly melt it instead of shocking the chocolate into submission, especially since burning good chocolate would be a travesty.

The challenge here was to spread out the chocolate as evenly as possible. One of the things that I would do differently next time is to crush up the candy canes more carefully, and mix them into the white chocolate so that they don’t fall off.

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I was trying to recall how I came to make brownies. But truth is, do you ever really need a reason to enjoy some brownies from scratch? Butter and chocolate, baked with some flour – what’s not to like?

The first time I made it, I thought it came out a bit too crispy. I adjusted my oven rack and cooked it for about 50 minutes exactly. The second batch resulted in a crispy, gooey, caramel-like consistency, which I love. I thoroughly enjoyed every single crumb!

Since I didn’t have a brownie pan, I decided to bake them in cupcake form. This comes from Martha Stewart. And of course, I used my favorite dark chocolate from Ghirardelli (get in my belly).

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My friend C, who loves molten chocolate cake, came over for lunch the other day. It was nice to have someone in the kitchen with me, keeping me company and also allowing me to take action shots!

I made a few changes to this great recipe and it turned out amazingly good! The cake is light and fluffy, while having the perfect amount of chocolatey bitterness. Even the uncooked batter was great; tasted like chocolate ganache!

Highly recommended! It’s YUMMY!!!

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