Thursday, December 18, 2014

Banana, Goji Berry, Peanut Butter, White Mulberries Oatmeal

Banana, Goji Berry, Peanut Butter, White Mulberries Oatmeal

Servings: 1 bowl of oatmeal

Total Time: 5 minutes

  • 1 small banana (sliced)
  • 1 teaspoon goji berries (cooked)
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon white mulberries
  • 4 tablespoons rolled oats
  • 1 cup almond milk

  1. Place rolled oats with water (that sits just above the oats) in a microwavable bowl and microwave on high for 1-2 minutes.
  2. Add almond milk.
  3. Cut up a banana in half inch slices and place around the edges of the bowl.
  4. Add goji berries and and a dollop of peanut butter in the middle.
  5. Sprinkle a handful of white mulberries over the peanut butter.


Fun Fact:
This is my first time trying dried white mulberries before! I've never even heard of these prior. They resemble tiny white honey combs, but actually taste like chewy gummy bears. They're full of antioxidants and protein and ultimately makes a great snack and easy to throw into your morning oatmeal!

Hershey's Chocolate and Marshmallow Cupcakes

Hershey's Chocolate and Marshmallow Cupcakes

  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 2 eggs
  • 12 paper baking cups
  • 1 box of Hershey's Chocolate Premium Cupcake Mix
  • 1 bag of mini marshmallows
  • 1 box of grounded graham crackers

  1. Preheat oven to 350F. 
  2. Line cupcake baking tray with paper baking cups. 
  3. In a medium size mixing bowl, mix in the cupcake mix, eggs, and oil.
  4. Place the bottom of the cups with graham crackers, Make sure they are packed in tightly! 
  5. Fill the cups 1/3 full, making sure to cover the bottom completely.
  6. Fill in the middle with chocolate filling and add marshmallows! If you want it extra sweet and gooey, feel free to add more!
  7. Fill the cups with the rest of your batter. 
  8. Bake for 24-29 minutes.

Branded cupcake mixes tend to have stronger flavors. These cupcakes had a heavier coffee/cocoa taste. We did some mix and match, with some cupcakes having only marshmallows and others only chocolate. The marshmallows makes the chocolate filling thicker and a lot sweeter! Definitely add more marshmallows if the recipient has a sweet tooth. The graham cracker crust is partly inspired by the s'mores cupcakes from Kara's (aka my favorite cupcake shop). :)

Thursday, November 6, 2014

Ghiradelli's Caramel Turtle Brownies with Walnuts

Ghiradelli's Caramel Turtle Brownies with Walnuts

Lately, I've been craving brownies. Lots of them, as you can see from my recent posts. Their easy to make and require very little ingredients. All you need is some brownie mix, water, oil, and an egg! 

  • Ghiradelli's Caramel Turtle Brownies with Walnuts Mix
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 1 egg

  1. Preheat oven to 325 degrees.
  2. Layer a 10x15 glass baking pan with aluminum foil.
  3. With a mixing bowl, combine the egg, oil, and water and mix completely.
  4. Add the brownie mix and mix well.
  5. Pour brownie batter in in the pan.
  6. Cut the corner of the caramel pouch and squeeze it over the brownie batter.
  7. Bake for 40 minutes.
  8. Once done, remove from oven and cool completely. After it's cooled down, use a plastic knife or a rubber spatula to cut the brownies.


These brownies are great for those late-night munchies and you can carry them with you anywhere without worrying about refrigeration! I love how Ghiradelli's brownies are super moist and rich! One of my favorite brownies I've made so far. Highly recommended. You can find this mix at your local supermarket! 

Friday, October 31, 2014

New York Style Cheesecake

New York Style Cheesecake 

I used Chantal's New York Cheesecake from All Recipes. I changed up the recipe, but I advise sticking to the original!

Prep Time: 30 minutes
Cooking Time: 1 hour
Ready In: 6-7 hours

  • Graham Cracker crumbs 
  • 2 tablespoon melted butter
  • 8 ounce cream cheese 
  • 1/4 cup white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup all purpose flour

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, mix graham crackers and butter. Spread evenly on a greased 9 inch circular pan.
  3. In another mixing bowl, mix cream cheese, white sugar, milk, eggs, sour cream, vanilla extract, and flour. Pour on top of the previous mixture on the pan.
  4. Bake for 1 hour. 
  5. After an hour, turn off oven and leave the cake inside for 5-6 hours. Store in the refrigerator until serving.


  • There's a reason why the original recipe asks for 1.5 cup white sugar! Although it may seem excessive, too little sugar makes the resulting cheesecake bland and tasteless.
  • Make sure you have the correct cream cheese to sour cream ratio (8 oz:1 cup)! Too much cream cheese in this ratio will give a more chewy, pudding-like texture. The sour cream gives a more soft and delicate texture.
  • Leaving the cheesecake inside the oven after baking for 5-6 hours to prevent it from cracking.
  • Overcooking causes the cheesecake to crack.
  • Overbeating causes air bubbles and a less creamy texture.
  • Remember to grease the side of the pan to prevent the cake from cracking.
  • Room temperature ingredients prevents lumpy batter.

Sunday, October 19, 2014

Cookie Brownie Bars with Sweet Chocolate Chips

The cookie brownie bars

Betty Crocker's Supreme Bar Mix: Cookie Brownie

Instructions on how to make it.

The final product! 

Cookie Brownie Bars with Sweet Chocolate Chips

Saw these on the shelf at the supermarket and had to try them. I've only heard of the brownie-cookie, where a part of the cookie is made of a brownie, but I've never seen a cookie-brownie before. I love unique and interesting foods that combine some of my favorite foods together, and this was definitely one of my favorite creations! It's as crispy as a cookie, and as chewy as a brownie. Perfect! 

  • For Brownie Batter:
    • 2 tablespoon water
    • 1/2 stick (1/4 cup) butter (melted)
    • 1 egg
  • For Cookie Dough:
    • 1 tablespoon water
    • 1/2 stick (1/4 cup) butter (softened)

  1. Preheat oven to 325F and line a 15x10 pan with foil.
  2. Using a medium mixing bowl, combine the Brownie Mix, water, butter, and egg and mix well. Pour the batter in the pan.
  3. Using another medium mixing bowl, combine the Cookie Mix, water, and butter and mix well. Pour drops of cookie dough in the pan.
  4. Bake for 45 minutes. 


  • Use a plastic knife and use short sawing motions to cut the bars if they are still hot.
  • They don't need to be refrigerated, but you should store them in a tightly sealed container.
  • They retain freshness for days!
  • A larger pan is recommended for flatter bars.