#4 – Chocolate Cream Pie: Thanksgiving Special

I know this isn’t exactly on Thursday as I have promised so boldly in the subtext of my blog title, but there was no time in between waking up at 7 and driving down to San Diego and back all on Thanksgiving day to get in the post.

I was in charge of desserts for the big day and I kept true to my new recipe philosphy but had to stick with the traditional holiday dessert as well.

Chocolate Fudge Pie and Pecan Pie where the final choices and they were a big hit! I highly, highly recommend making this Chocolate Fudge Pie. It’s incredibly easy and super delicious, but you need to have a sweet tooth and a chocolate love, but who doesn’t?

Imagine a flaky crust with chocolate and a ton of whipped cream. I don’t know how to go wrong with that.

Chocolate Fudge Pie

I knew I wanted chocolate curls on top but I wasn’t sure of the best way to go about it. I just grabbed a vegetable peeler and a chocolate bar and attempted it that way. I made a few super small curls but after looking it up later, the chocolate needs to be a little softer than mine was and then I probably could have gotten a better, traditional curl. Check out the picture below, that will pretty much explain it for you.

I wanted to get a shot of the pie after a slice was taken but as soon as I grab my camera almost all of the pie is gone, guess it was good šŸ™‚

Mmmm. It was gone so fast I could hardly take a picture

Last but of course not least, I made a traditional Pecan Pie which is always amazing.

Pecan Pie


I cheated and used pre-made pie dough but I really had no time. I promise the next pie will be home made :). But honestly, it is still good.

Click here for Chocolate Fudge Pie Recipe

I hope you all had an amazing Thanksgiving! Leave me a comment and let me know how your desserts went.

Until Thursday.


#3 – Hazelnut Cake

Finally! The Hazelnut Cake is made! And I must say, it turned out quite delicious.

Finding hazelnuts though was a bit of a challenge. I went to Trader Joes and they’re not getting them in until Christmas (weird?) so I ended up at Ralphs where I had to buy 4 mini packages of them. I was starting to think I made the choice in making the Hazelnut Cake but I was definitely wrong.

It looks a little sloppy but it tastes amazing..hehe


Oh, and of course that is lovely nutella on top…mmm…



1 & 1/2 cups unblanched groundĀ Hazelnuts

1 cup (2 sticks) unsalted butter, softened

1 cup Sugar, separatedĀ into two 6 tps sections

3 eggs, seperated

2 cups all- purpose flour

2 tsp baking powder

3 oz bittersweet chocolate, chopped into very small pieces

1 cup milk


Preheat oven to 350 degrees

  1. Butter a 12-cup Bundt pan. Coat with 1/2 cup ground hazelnuts.
  2. Beat the butter and 6 tbs of sugar on medium speed. Mix until soft and light, about 5 minutes. Add egg yolks one at a time, beating after each addition.
  3. In a separate bowl, stir together flour, baking powder, ground hazelnuts, and chocolate. Add half of the flour mixture to the egg yolk mixture. Mix on low speed just until blended. Beat in the milk. Beat in the remaining flour mixture.
  4. Beat egg whites on medium speed. Mix until white and opaque and just beginning to hold a shape. Increase speed to medium-high and add remaining 6 tablespoons sugar in a stream. Continue mixing until soft peaks form.
  5. Stir one-third of egg whites into batter. Then, fold in remaining egg whites.
  6. Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Let cool for a minute and the flip it over onto a wire rack to cool.
  8. Top with Nutella Ā or any other Hazelnut spread šŸ™‚



This entry was posted in cake.

#2 – Chai Cupcakes

This has been an interesting week. I managed to come down with some intense cough, imagine an old man who has been smoking for 60 years coughing. Thats been lovely. On top of that, I’ve come to realize I don’t know where I’m going with my life. I know I’m only 19 but it’s still a big issue. So this whole week I’ve been bouncing around ideas of switching to Environmental Studies and going to culinary school. All I know is that whatever I’m doing right now, just isnt cutting it.

With that, people were concerned that I wasn’t going to be baking this Thursday but alas I did. Although I am posting this technically on Friday I can assure you all of the baking was done Thursday evening with some technical difficulties…

Lets just say, Coriander and Cardamom are definitely NOT the same spice. I guess that is what I get for talking on my phone while at the store?

The Spices

I did have a special guest this evening! My lovely friend Shawna came home from SDSU and stopped by to observe. I’m also proud to say that I have inspired my Brother and my close friend to start their own blogs :). You can check those out off to the right side of this page under “Blog Roll”.

Enough about that nonsense, lets get to the dessert!

After a ton of debate, more so with myself then with anyone else, I ended up going with the Chai Cupcakes this Thursday just because they looked so cute and different. The Hazelnut cake will be a side project, or next Thursday.

I found a few recipes but this was the one I liked the best. Some of them used actual Chai Tea bags but this one used real spices which I liked better. As long as you don’t buy the wrong spices like me šŸ™‚

CHAI CUPCAKES RECIPE (Makes 12 Regular Cupcakes or 30 Mini)

Chai Spice Mix

1 teaspoon ground Cinnamon

1 teaspoon ground Ginger

1 teaspoon ground Cloves

1 1/2 teaspoons ground Cardamon

Main Ingredients

1 Ā½ cups Cake Flour

1 Ā¼ teaspoons Baking Powder

Ā½ teaspoon Salt

2 teaspoons Chai Spice Mix

Ā½ cup Unsalted Butter (Room Temp)

1 cup Sugar

1 Egg and 2 Egg Whites

Ā½ cup Whole Milk

OVEN: 350 Ā  Ā  Ā  Ā  Ā  Ā  TIME: 15-18 minutes (15 for mini cupcakes)

  1. Preheat the oven to 350 degrees Farenheit.
  2. Prep your cupcake tins with liners.
  3. In a medium bowl, mix together the Flour, Baking Powder, Salt and Chai Spice Mix.
  4. Using a mixer (or a handheld mixer), cream together the Butter and Sugar.
  5. Add in the Eggs and Egg whites slowly, make sure to blend together well between each egg.
  6. Add in the flour mixture and the milk in 3 alternation additions, starting and ending with the flour mix. Beat just to combine each addition.
  7. Using a spoon, or whatever you’re happy with, fill the cupcake tins 3/4 full.
  8. Bake for 15-18 minutes for Regular Cupcakes. Around 15 minutes for the Mini Cupcakes. If you’re not sure you can always check if they’re done by sticking a tooth pick in and checking if it comes out clean.
  9. Important: Make sure to rotate pans half way through. Many ovens cook unevenly and this will help keep all your little cupcakes nice and perfect.

Ganache Frosting

4 oz. Semi Sweet Chocolate

1/2 cup Heavy Cream

1/2 tsp Cinnamon

Easy Instructions:

  1. Chop up theĀ chocolate into small pieces and place in a heat resistant bowl.
  2. On the stove bring theĀ Heavy Cream andĀ Cinnamon to a simmer.
  3. Pour over the chocolate, wait a minute, and then stir together.
  4. Place the ganache into the fridge for about an hour to let it stiffen up a bit.
  5. When it looks thick enough take it out andĀ whiskĀ it until it looksĀ fluffedĀ up.


Beautiful Batter

My lovely friend Shawna did a great job of chopping up the chocolate šŸ™‚


Here they are!

Because frosting in a circle is just so average.


I hope you enjoy!

Until next week,


PS: All of the pictures were done on my new Canon G12. I’m in love. They all came out beautiful šŸ™‚ Highly recommended.

Ideas for 11/11!

Thursday is approaching soon and I’ll do anything to distract myself from Physics.

ALSO. I just got my new Canon G12 camera so I am beyond excited to bake something and takeĀ glamorousĀ pictures of it šŸ˜€

I looked through some cookbooks last night but I keep going back to this Hazelnut Cake I found online. It just looks so good…mmm.

Hazelnut Cake

But, I’ve been drinking Chai Tea Lattes more recently because it’s starting to get cold out (California cold that is) and then I happened to stumble upon a Chai Cupcake which also looks yummy as well..

Vanilla and Chocolate Chai Cupcakes

OR! These simple Pecan Fudge Brownies.

Pecan Fudge Brownies

I’d love to hear feedback, as well as more suggestions. I wont be committing to anything until Thursday afternoon.

I just realized these all areĀ chocolateĀ oriented. I guess I’m in the chocolate mood..but honestly who is ever NOT in aĀ chocolateĀ mood? Exactly.



This entry was posted in ideas.

#1 Feedback

I brought the Oreo Cheesecake Cupcakes into the office today. From what I can tell from the moans and groans, they were a success. šŸ™‚

I managed to get a shot of the cupcake in action so I thought I’d share those as well. Gosh I cant wait to get my new camera, these pictures are so crappy!

Libby taking her first bite

Mmmmmmm so oreo-y

I’ll be looking for a new recipe next week! Let me know if you want something special šŸ™‚


#1 – Oreo Cheesecake Cupcakes

And we begin.

I was going to bake something out of one of my cookbooks but the lovely Libby from work showed me this picture and I couldn’t resist. Oreos are my favorite, I had no choice in the matter. After making these I remembered why I never make cheesecake. They turned out yummy but they’re just so temperamental, like little babies.

The recipe is extremely simple. Honestly, anyone can do this just be careful when baking it not to take it out too early or leave it in too long. Like I said, temperamental. When cooking cheesecake, when it’s done itĀ doesn’tĀ look done is the fair assumption. It should look like it has set a little bit, and then the middle should still be a little jiggly. Rest assured, afterĀ refrigeratingĀ the little guys they’ll be perfect.

You start out by putting an oreo at the bottom of each cupcake liner. Note: If you choose a light colored liner you can see the oreo through the bottom which is kinda cute.

Oreo Cheesecake Cupcake Recipe

Yields about 30 cupcakes

Set Oven to 275 degreesĀ Fahrenheit


– 1 Package of Oreos

– 2 lbs (32 oz) Cream Cheese Ā (room temperature)

– 1 cup Sugar

– 1 tsp Vanilla extract

– 4 Large Eggs Ā  Ā  Ā (room temperature, lightly beaten together inĀ separateĀ bowl)

– 1 cup Sour Cream

– A pinch of salt


1. Preheat oven to 275 degrees. Line muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22-24 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours. Remove from tins just before serving.

(Courtesy of Martha Stewart)

Here it is! The final cupcake (after beingĀ refrigeratedĀ over night)

Upside Down

Final Cheesecake

Oh goodness I love cream cheese.




Hello world!

Hi Everyone šŸ™‚

I’m assuming if you’re reading this you are one of the following people: a friend, a co-worker, or a family member. With that assumption, you know who I am so I’ll skip over the introduction :).

Recently I have been having trouble finding time to bake so I’ve decided to designate Thursday nights to baking. It is my “Thursday Night Baking Project” where I try a new recipe every time, no exceptions. I’m always open to suggestions, but I have multiple cook books that my lovely ex-pastry chef sister-in-law (what a mouthful) gave me so I’m excited to dive into those.

I hope you enjoy seeing what I bake, and hopefully you’re one of the people that gets to actually eat it and not just drool at them over the internet. šŸ™‚