flourless chocolate cake roll

Have you ever had flourless chocolate cake? Because if not, ohhh boy, you are missing out. Although it seems strange and sort of impossible to make cake without flour, it is anything but so. Flourless cakes are light, fluffy, melt-in-your-mouth delicious. They somehow manage to be rich and decadent while having the consistency of clouds. Don't believe me? Make this cake ;) It may look impressive and fancy, but it's quite easy! A little time consuming, but nothing impossible.

chocolate chip meringues

I don't know about you... but I love meringues. Looveeee them. They're delicious! And the best part about them is that, not only are they scrumptious, but they're super easy. All you need is egg whites and sugar. And white vinegar or cream of tartar to help stabilize your whipped up egg whites. This is the recipe I used for the bake sale, and they were a huuuge success! My brothers fought over the broken leftovers that stayed home ;) Anyways, here is how you make them. :)

easter bake sale

Well, hi everybody! If anybody is still around... I haven't posted in what seems like an eternity cause I've been so busy baking for the Bake Sale at the clinic. But, now that it's finally done with, I can reveal what I've been up to! So, here are some pictures from the bake sale. :)

I made some frosted sugar cookies with sprinkles...

Some tiny banana bread loaves with Miss Leslie's super secret recipe :) ...

strawberry coconut thumbprints

At last... a recipe without chocolate :) This is rare, because in my house, if it doesn't contain chocolate, it usually doesn't get eaten. These cookies were so delicious though, they didn't even stand a chance.

This recipe is super easy, one-bowl, and delicious! Your tastebuds will sing. And you'll have no choice but to make these on a regular basis. Easy peasy, I tell you. These cookies are buttery, doughy, and the texture is crunchy-yet-chewy thanks to the coconut. Another bonus is that you can customize it to whatever you like better! I used strawberry preserves, but you can really use whatever you have on hand. I discovered after they were already in the oven (of COURSE) that I also had peach preserves in the fridge. Oh well, there's always a next time. :) 


I also conducted a little experiment and used real four-berry preserves in half the cookies and sugar-free strawberry preserves in the other half. The taste was delicious in both, but the sugar-free jam kinda crystallized and hardened so, be warned. It also bubbled and overflowed the cookie hole, haha. But they still tasted really good! So use whatever floats your boat. 

dark chocolate & almond scones

I'm going to tell you a secret: I had never made scones before :o And I really don't know why, because they were super easy and super tasty. Alas, I am glad I am no longer a "scones virgin." Sorry, I'm kinda awkward.

Anyways, these scones were really really yummy! :) I had to healthify them because, well.. of course. I had to! And I actually went easy on the whole wheat flour because the last experience I had wasn't the most pleasant. I made that Dark Chocolate Yogurt Cake from How Sweet It Is (that I Facebooked about), and I think I did like one cup whole wheat + the rest white flour, and it tasted so... wheaty? I don't know, but it wasn't very good. I didn't like it. Tip: if you're planning on making that cake, use white flour... and white flour only. I speak from experience. I guess now I know better than to attempt using whole wheat pastry flour for cakes. DON'T DO IT! Scones and cookies are more bread-y than cake, so I guess that's why using whole wheat in recipes like this isn't a problem. If you try and fail, don't say I didn't warn you.