Double Chocolate Stout Mousse Cake covered with Neon Sprinkles

Put on your sunglasses because this cake is going to blind you with all the neon sprinkles.
My bro’s bday past recently and as always I bake him a cake. He always has the same request chocolate cake with chocolate buttercream. Same ol’, same ol’ – but of course I needed to spice up his request and make him happy at the same time.
So I opted for a Double Chocolate Stout Mousse Cake.

The recipe is from Sprinkle Bakes. Trust me when I say this blog never disappoints.
For the recipe check it out here.

Then when it came to decorating I just bathed this stout chocolate cake in two cups of neon sprinkles (picked up at Bulk Barn) and piped some more chocolate buttercream on top.
Finding sprinkles all over your kitchen is worth it when you show this cake off! Guaranteed everyone will love it.


Earl Grey Chocolate Cupcakes with Lavender Buttercream

Are you craving for a cupcake a little more eccentric? Than these earl grey and lavender cupcakes will be sure to satisfy your craving. You will be so relaxed after eating one of these cupcakes that you will be ready for a nap – move over chamomile tea.
The chocolate earl grey cupcake recipe came from Chic and Gorgeous . Then I got the lavender buttercream inspiration – just thought the two would be a great combo. Try it and you be the judge. I think the cupcake base was moist and rich with settle tones of earl grey. As for the buttercream- I warn you all now- if you’re not a fan of lavender that opt for a chocolate buttercream instead. As for me I love my lavender so I made sure each cupcake was piped with a overload of buttercream.


Earl Grey Chocolate Cupcake ingredient
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup Earl Grey tea (2 packets of Earl Grey-makes 1 cup)
1/4 cup whole milk
1/4 cup vegetable oil
2 teaspoon pure vanilla extract

1. Preheat oven to 350. Line cupcake pan with cupcake liners and set aside.

2. In a large bowl, sift together cocoa powder, flour, baking powder and baking soda. Next add salt and sugar.

3. Using a handheld electric whisk, or with a paddle attachment attached to a stand mixer, beat in egg, earl grey tea, milk, pure vanilla extract and oil. Mix until well combined. Cake mixture will be runny.

4. Fill the batter evenly into each cupcake liner and bake for 20 minutes or until a toothpick inserted comes out clean.

Lavender Buttercream Ingredients:
4 cups icing sugar
1 cup unsalted butter
1 tablespoon lavender extract
1/2 tablespoon vanilla extract
Pinch of table salt
3 tablespoons of milk (optional)
Dried lavender buds (optional)

1. Using a paddle attachment in a stand up mixer – Beat butter for 3 minutes until light and fluffy.

2. Gradually add the 4 cups of icing sugar. Beat until well combined.

3. Add the salt, lavender and vanilla extracts and beat for another minute.

If buttercream too dry add the milk to moisten the buttercream.


Triple Berry Summer Tiramisu

20131221-214708.jpgI know this next recipe is technically intended for summer, but I still think it’s a favorite all year round. Plus it looks festive enough for the holidays. And let’s be honest, we need to sneak in more fruit around this holiday season.
I adapted this recipe from the LCBO
This Triple Berry Summer Tiramisu is very light and will satisfy your sweet tooth.


Hello Dolly Squares

This is also a holiday favorite of mine. The good ol’fashion Hello Dolly Square.
It’s easy to make and is guarantee to be a favorite among your guests.


1/2 cup unsalted butter (melted)
2 cups crushed graham crackers (crumbs)
1 cup shredded coconut
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 cup butterscotch chips
1 can sweetened condensed milk

Lightly butter the bottom of a 9 x 13″ baking dish. Set aside. Pre-heat oven to 350 F.
Pour graham cracker crumbs into a large bowl. Melt butter on medium heat and add to crumbs. Stir to combine until they begin to stick together then pour into prepared pan and flatten with spoon or fingers.
Pour the can of condensed milk all over the crumbs.
Sprinkle coconut, chocolate chips, butterscotch chips, and pecans and press firmly with a fork. Bake bars in the oven for about 30 minutes, or until caramelized.
Cool and cut into bars.

Cocoa, Coconut, Goji Berry Chia Pudding

Healthy dessert alert!
So healthy you can eat it for breakfast, and you can make it in advance – which means more time for you!
I know you are all going to enjoy this clean eating creation.
Toppings are optional you can really add whatever you want to customize your taste buds that day.

1 can of coconut milk
1 banana
1/2 cup chia seeds
4 dates

2 tablespoons of cocoa nibs (optional)
2 tablespoons shredded coconut (optional)
2 tablespoons goji berries (optional)

Put coconut milk, banana and dates in a blender and blend until well combined.
Distribute mixture amongst 5 mini bowls and distribute evenly the chia seeds and stir together. Refrigerate overnight.
When ready to serve, distribute evenly the above-noted toppings over the 5 bowls.

Let me know what you end up putting on top of your chia pudding.

Itsy Bitsy Gingerbread Houses

A friend of mine is making gingerbread men this week. Her house is going to smell heavenly! Gingerbread is the true smell of Christmas – in my opinion. It got me thinking that I too should try to fit making gingerbread into my schedule.
I came across this super cute itsy bitsy gingerbread house that you put on your mug. Check out Not Martha for full details and instructions on how to make these tiny creations.


Fresh Mint Chocolate Chip Ice Cream

While in Santa Cruz we stopped to grab a bite to eat at The Picnic Basket where we enjoyed some delicious sandwiches. After devouring the sandwiches we had to try the ice cream they had which was from The Penny Ice Creamery. They make small batches of ice cream from scratch using local and in season ingredients only. I tried their fresh mint dark chocolate ice cream. It was the best ice cream I had ever had. Everyday thereafter I wanted more of it. So when I finally came home I had to somehow replicate the recipe.
Finally, after searching the net, I found a recipe that provided me with a similar taste. I apologize for the out of focused photo, but it was had to put the spoon down.

I adapted this recipe from David Lebovitz blog
Has anyone else tried ice cream made by The Penny Ice Creamery? If so, which was you’re favourite flavour?