{The Best} Double Chocolate Bundt Cake with Chocolate Glaze

“I’ve been making this cake for almost 10 years. It’s evolved a bit over the years with different frostings and shapes and sizes, but every single time I get asked for the recipe. It is literally THE BEST chocolate cake. It’s indulgent, fudge like, intense, satisfying, and addicting! You won’t regret making this for your friends and family!”

To know me is to understand that chocolate cake will always and forever be my first true love. It may have made my pants a little tighter and my thighs a little more full...But it has also cured many broken hearts, brought joy to a new mom or struggling friend, and even made birthdays that much more special.

Time and time again, as I go back and forth trying to figure out how to feed my body right, I always fall back on chocolate cake. No matter where I am in my life, I consider it healthy. I could not live in a world without it.

I may eat the kale salads and vegetables but I can promise you that if my day has been hard, nothing makes me feel better than to make this chocolate cake. Whether I am making it for my family, or dropping it off to someone who might need it more…

Chocolate cake heals all wounds.

---

Ingredients:

(For The Cake)

1 box Duncan Hines Devils Food Cake

1 small box Jello Instant chocolate pudding

4 eggs

1 cup sour cream

1/2 cup whole milk

1 cup oil

1 TB. vanilla

1 1/2 cups chocolate chips

(For the Glaze)

6 TB. cocoa powder

4 TB. melted salted butter

2 cups powdered sugar

5 TB. hot water

1/2 -3/4 cup chocolate chips

Directions:

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl add all the cake ingredients except the chocolate chips. Using a hand mixer, beat the ingredients until they come together and the batter is nice and smooth.

3. Fold in the chocolate chips.

4. Generously grease a bundt pan.

5. Pour the batter into the bundt pan and smooth it so it’s completely even on top, meaning there isn’t more batter to one side or other other.

6. Bake in the oven for 30-40 minutes, or until the top bounces back and is completely cooked.

7. Let cool completely. Then remove and place on a cake stand.

8. To make the glaze, add all ingredients minus the chocolate chips into a bowl and whisk together until smooth. Immediately pour the glaze evenly over the bundt cake. Use all the glaze :). Top the bundt cake with chocolate chips. Enjoy!

9. Keep the cake covered in a sealed cake container or wrapped in plastic wrap or foil up to 2 days. Best served fresh or the next morning with a big glass or milk :)!

---

---

Pinkalicious Cupcakes

Raising three daughters means that the book Pinkalicious has definitely made it’s way into our home and hearts for many years. There have been talks and talks about making Pinkalicious cupcakes, and finally the girls and I decided to do it!

If you’ve read the book, you know the main character eats a ton of pink cupcakes, therefore turning pink.

SO while this was a super fun activity to do with the girls, I had to convince them 72 times they were not turning pink. It didn’t matter because I continually heard random squeals from the bathroom every so often saying, “MOM! COME HERE I’M PINK!”

Either way, this was so worth it! It’s always fun to see things come to life from movies and books. I’ve written out the instructions below, I promise anyone can do it! To make it super easy, just use store bought frosting and store bought cake mix…

You will still get the same deliciousness in the end.

Although, I can’t guarantee whether or not it will turn your skin pink! ;)

---

---

**This cake can be made 1 of 2 ways. You can either:

Use a boxed strawberry cake and strawberry frosting mix

-1 box strawberry cake mix

-2 tubs strawberry frosting

OR

Homemade

-I used THIS Strawberry Cake recipe, just be sure to use more pink food coloring.

-I used THIS Strawberry Frosting recipe, just be sure to use more pink food coloring.

---

**Ingredients For Decorating

Pink cupcake wrappers

1 bag pink candy melts

pink food coloring

white pearl sprinkles

maraschino cherries, drained and drying on a paper towel

**Instructions for Decorating

1. Once the cupcakes are made and cooled, using a frosting tip of choice, swirl frosting on top of the cupcake to make a mound. {Pictured above.}

2. Next using a serrated spatula, smooth out the frosting making a smooth mound. {Pictured above.}

3. Melt the pink candy melts in a deep bowl until melted, in 30 second increments in the microwave.

4. Dip the top of the cupcake into the melted candy.

5. Sprinkle a few white pearls on top and then top with a cherry.

6. In a small bowl, portion about 1/2 cup frosting and dye it dark pink.

7. Put the dark pink frosting into a frosting bag fitted with a #3 tip. Pipe a swirl around the cupcake. {Pictured above.}

8. Enjoy! {While reading Pinkalicious!}

---

---

---

Vegan Vanilla Cake with Vegan Cookie Dough Frosting

There was a time before I had my first child…8 years ago!!! I was a hard core vegan, but sometimes a vegetarian because I really love ice cream. Anyways, I lived in San Diego about 15 minutes from the beach and I was living that coastal California lifestyle. I would walk the beach, shop at the farmers markets, and drink the most delicious locally made green drinks. I’d check out raw food restaurants and vegan bakeries looking for the most delicious earth made meals.

I loved it!

But as always when you have children, things change. We could no longer afford that coastal California lifestyle so we headed to Las Vegas. Back then it was hard to find anything close to vegan in the middle of the desert, and the produce at our neighborhood grocery store was so depressing. NOTHING grows in the desert. So, slowly but surely I weaned back into a non-vegan lifestyle. Although that is something of the past, I still find myself eating vegan/vegetarian for the majority of my meals.

There is a huge part of my life though that still involves veganism and that is my family. My entire family are vegans. Parents, brothers, sister-in-laws! SO anytime we have a big family dinner we always have to make sure there is an abundance of vegan friendly things so that everyone has something.

Which brings me to this cake!

I wanted something that you could bring to any party or dinner that would wow those that have often missed out on the delicious things at gatherings. This cake is by NO MEANS a health food, which has kind of been a trend on here lately haha!

Either way, this is the cake you make for special occasions! The cake that will make a vegan question whether or not it really doesn’t have any eggs or melted butter in it.

It does have sugar though…. ;)

---

Vegan Vanilla Cake with Vegan Cookie Dough Frosting

Ingredients (For the Cake)

1 cup unrefined sugar

1/2 tsp. salt

2 cups unbleached all purpose flour

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 cups non dairy vanilla milk

3 TB. unsweetened applesauce

1 tsp. fresh lemon juice

2 TB. pure vanilla extract

1/4 cup canola oil

Ingredients (For the Frosting)

3 sticks Earth Balance Vegan Butter Sticks, softened and room temperature

1/4 cup brown sugar

2 pounds powdered sugar

2 TB. vanilla extract

dash of sea salt

non dairy vanilla milk (1-2 TB.)

Directions: (For the cake)

1. Preheat the oven to 325 degrees. In a large bowl add the sugar. Then sift in the flour, baking powder, baking soda, and salt. Stir until combined.

2. In a separate bowl, combine the milk, applesauce, lemon juice, vanilla, and oil. Mix the wet and dry ingredients with a whisk. Mix until combined, be careful not to over mix.

3. Grease 3 six inch pans. Add batter in equal amounts to the pans. Bake for 20-25 minutes, or until cooked all the way through. I like to wrap my cakes tightly in plastic wrap after they have cooled completely and place them in the fridge until they are ready to be frosted. This makes it easier to assemble the cake so it’s not so delicate.

4. Let cool before frosting the cake.

Directions: (For the Frosting)

1. In a bowl fitting with a whisk attachment, add your butter. Whip the butter until creamy. Scrape down the bowl, and then add your brown sugar. Whisk until combined. Next add in the vanilla and a dash of sea salt, plus 1 TB. of non dairy milk.

2. Sift in the powdered sugar, and then cover the mixer with a cloth and turn the mixer on so the frosting can come together. Whip it until it’s nice and creamy. If needed, add a little more milk to get desired consistency. You want it to be thicker because you will be decorating the cake with this, and it needs to be firm enough to hold it together.

3. Stack and fill the cakes, and then frost the rest of the cake how ever you desire. I topped mine with chopped vegan chocolate chip cookies and vegan chocolate chips.

4. Enjoy!!!

5. To store, I wrapped my cake in plastic wrap tightly and kept it in the fridge. You can let it come to room temperature when you are ready to serve it.

---

I had so much fun making this cake! Let me know if there are any other flavors you would love to see VEGAN-IZED!!

---

““These links are from Amazon and include Affiliate Links. I receive a small portion when you buy from my site. Thank you so much for supporting The Diva Dish!””

Red Velvet {Blood} Halloween Cupcakes

This MAY be a healthy living blog, but I am a firm believer in doing what you love and eating what you love! (I guess within certain limits haha!)

I love to bake…and I love to eat baked goods!

I’ve been making these RED VELVET cupcakes for years! Back when I was baking for parties, weddings, and other fun events these were always a request! I’ve topped them with glittery white flowers and even delicious chocolate ganache.

But today…Today it’s blood.

These are perfect for Halloween or maybe even Valentines Day…

Or maybe a day when you are stressed ;).

Either way, I love a good Doctored up cake mix because it makes things a little easier, especially when baking with a three year old.

Have you ever been faced with a 3 year old demanding to add 3 cups of flour to a bowl??

None of it makes it in that bowl…Most of it ends up on the floor. ;)

---

{Doctored-Up} Red Velvet Chocolate Chip Cake

Yields 24 cupcakes

Ingredients:

1 box Duncan Hines Red Velvet Cake mix

1 box Godiva white chocolate pudding, 3.9 ounce

4 eggs

1 TB. vanilla

1/2 cup + 2 TB. buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

2 cups chocolate chips

Directions:

1. Preheat the oven to 325 degrees. Line a cupcake pan with cupcake liners.

2. In a mixer bowl, add all of your ingredients except the chocolate chips. Mix until combined, but do not overmix.

3. Fold in the chocolate chips.

4. Using a cookie scoop, add batter to cupcake pan and fill liners 3/4 full.

5. Bake for 15-20 minutes, or until cupcakes have baked all the way through.

---

Cream Cheese Frosting:

Yields 3-4 cups

Ingredients:

1 block cream cheese, softened

2 sticks salted butter, softened

2-3 TB. heavy whipping cream

1 TB. vanilla Extract

3-4 cups powdered sugar

Directions:

1. Add the butter and cream cheese to a mixer bowl. Using the whisk attachment, beat together until creamy.

2. Add the rest of your ingredients and beat until creamy and fluffy! Frost cupcakes when cool. For this recipe I used a FRENCH STAR FROSTING TIP.

---

Fake Blood

Yields 1/2 cup

Ingredients:

1/2 cup corn syrup

1 TB. cornstarch

Red Food coloring

Directions:

1. Mix all ingredients together until combined. Drizzle on top of cupcakes for a bloody look ;).

---

---

““These links are from Amazon and include Affiliate Links. I receive a small portion when you buy from my site. Thank you so much for supporting The Diva Dish!””

Holiday Chocolate Fudge Cake

If you have been reading my blog over the years, then you already know my obsession with chocolate cake.

Chocolate cake has gotten me through many hard times. Whether I was eating or making the cake, it somehow has healed all of my mental and emotion wounds. Pretty sure that's what Saturday night looked like for me in college...

If you look back through my website, you will notice a large recipe collection of chocolate cakes. It's because I can't stop. Won't stop. Cause we get down baby. We get down baby.

Scroll through and click on which cake you want the recipe for!

These images remind me how much I LOVE sprinkles WITH chocolate cake. I have a serious problem.

Obviously I couldn't stop at 1, 2, 3...ok so there is a lot of chocolate cake recipes. I was really looking for the perfect recipe for the Holidays, like Thanksgiving and Christmas. The holidays where you over indulge A lot. 

I think my FAVORITE part about this chocolate cake is the frosting. It reminds me of a rich chocolate ganache. But what makes it incredible is that it's made with a secret hidden veggie. I've been on the lookout for a healthier frosting, and I almost cried when this came together! 

This cake is naturally sweetened and not overly loaded with sugars and unhealthy fats, which pairs perfectly with the 18 sides of stuffing that most likely I'll give into come Thanksgiving day. Balance. 

print recipe

Healthier Holiday Chocolate Fudge Cake

by November-6-2017

Ingredients

• 2 1/4 cups Flour
• 1/2 tsp. Cinnamon
• 1/4 tsp. Cloves
• 1 TB. Baking Soda
• 1/2 tsp. Salt
• 1 cup Coconut Sugar
• 2 Eggs
• 2 Cups Applesauce Unsweetened
• 1 TB. Vanilla Extract
• 6 oz. Plain Greek Yogurt
• 1/2 cup Canola Oil
• 1/4 cup Cocoa Powder

Instructions

1. Preheat the oven to 350 degrees. In a small bowl, whisk together the flour, cocoa powder, spices, salt, and baking soda.2. In a medium bowl whisk together oil and sugar. Then add the eggs and applesauce. Followed by vanilla and greek yogurt. 3. Whisk together the dry ingredients with the wet. Don't over mix. 4. Pour batter into two prepared 9 inch cake pans. Bake for 20-25 minutes, or until done. Be careful not to over bake. Let cool on cooling rack completely.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 31 mins Yield:

print recipe

Healthier Chocolate Fudge Frosting

by November-6-2017

Ingredients

• 1 can Pumpkin Puree
• 3- 3.5 ounces 70% chocolate Bars, chopped
• 1/4-1/2 cup Coconut Sugar

Instructions

1. In a sauce pan add your pumpkin puree. Turn the heat on medium low and constantly stir to heat up.2. Once heated, remove from heat and add the chocolate and sugar. If needed, start with 1/4 cup of the sugar. Taste, and add more if desired. 3. Set in the fridge to thicken and set, about an hour or so, or until completely cooled. You can cook this before you make the cake so it's ready to be used by the time the cake has cooled.

Details

Prep time: 6 mins Cook time: 5 mins Total time: 10 mins Yield:

---

What is your go-to comfort food that you just can't stop making and eating?! Share your ideas down below!

Watermelon American Flag Sheet 'Cake'

I cannot believe the 4th of July is tomorrow! It feels like I just took my Christmas tree down, when in reality, it's almost time to put it back up again!

I really wanted to make a fun dessert for tomorrow, but wanted to keep it pretty healthy and light. I'm sure many of you have seen those watermelons cut into the form of a cake and then frosted with whipped cream right?

So let's pretend that watermelon cake had a baby with a patriotic flag sheet cake, and well..

This is what I came up with! :)

First thing, cut your watermelon. I cut mine into rectangular strips so they would be easy to assemble in the baking dish.

howtocutawatermelon

4th of July Watermelon Cake

First you add a layer of watermelon, and then frost it with a layer of whipped cream. You can make this vegan by using Coconut Whipped Cream if you would like.

4th of July Watermelon Cake

Then add more watermelon...

4th of July Watermelon Cake

And then a nice generous spread of more whipped cream.

4th of July Watermelon Cake

Then using blueberries and raspberries, assemble the good ol' American Flag!

4th of July Watermelon Cake

Watermelon Flag Cake

It may look like your typical 4th of July sheet cake, but it has a nice 'healthy' surprise that's used instead of cake! Fresh Watermelon!

Ingredients

• (This recipe makes an 8x8 or 9x9 size sheet cake)
• 1/2 watermelon, cut into strips
• 1 pint heavy whipping cream
• 8TB. powdered sugar
• 1 TB. vanilla
• Blueberries, raspberries

Instructions

1. Make the whip cream by beating the whipping cream, sugar, and vanilla until peaks form. Set aside.
2. Assemble the cake by first adding a single layer of watermelon over the entire bottom of the pan.
3. Frost the watermelon layer.
4. Then add another layer of watermelon.
5. Then top it off with another layer of whipped cream. Be sure to cover the entire watermelon so it doesn't show through.
6. Make an American Flag with the berries.
7. Keep in the fridge until ready to serve!

3.3.3077

4th of July Watermelon Cake

IMG_9404

Happy Fourth of July friends!!

Just Desserts Mother's Day Recipes

As promised, I have all the recipes from THIS Mother's Day: All Desserts Menu. I will say that I've gladly been enjoying each and every single dessert on a...daily basis. Especially the Chocolate Truffles! I've had to fight my husband off for those. I hope everyone had an enjoyable Mother's Day! The recipes will be a link that you click on that will take you to a PDF Word Document of the recipe (Since there are 4 recipes on this post.) Once you click on the PDF, you can print them out!

IMG_7392

IMG_7383

Chocolate Vegan Cupcakes with Vegan Vanilla Frosting 

I've been wanting to make a vegan frosting FOREVER that didn't use powdered sugar! So grateful I found the perfect recipe to play around with, and actually make a FLUFFY frosting that I could add to a piping bag!

Vegan Chocolate Cupcakes w: Vegan Chocolate Frosting

IMG_7399

IMG_7406

Chocolate Peanut Butter Crispy Bars (TO DIE FOR)

I find myself sneaking a bite here and there from the fridge. They remind me of no bake peanut butter cookies, which I remember making and eating all the time as a kid!

Click the link below for the recipe:

Chocolate Peanut Butter Crispy Bars

IMG_7390

IMG_7402

Dark Chocolate Ganache Drizzled Strawberries 

The ganache is so simple to cook up and incredible delicious, you will most likely start making it often and putting it on everything. Even pizza...maybe?

Click the link below for the recipe.

Dark Chocolate Ganache Covered Strawberries

IMG_7396

IMG_7405

Rich Chocolate Truffles(I WILL MAKE THESE WEEKLY!)

If you have ever had  a truffle from See's candy that just satisfies that chocolate craving like no other...well, life is about to get a whole lot better :). These cure ANY chocolate craving, and they have the added health benefits! Cocoa powder, healthy fats from coconut oil, and naturally sweetened with maple syrup!

Click the link below for the recipe.

Rich Chocolate Truffles

IMG_7397

Mother's Day Menu: Just Desserts

There was a time a few years ago where I wanted to open a restaurant dedicated to just chocolate & desserts. A place where you could order the best chocolate cake with rich chocolate ganache frosting, or a decadent chocolate fudge filled brownie with warm ice cream and hot fudge sauce... And when you left said restaurant, it would be similar to a scene from Willy Wonka and The Chocolate Factory. No, you wouldn't get a dip in a chocolate waterfall/lake, although that would be fantastic. Instead, you'd need to be rolled out of the restaurant like a large blueberry.

 Sounds incredible right?

This Mother's Day, I decided to put together something that would speak directly to my love language. Food & chocolate. (Another love language of mine is a day at the spa, a nap with my sleeping babies, a new wardrobe, a facial, a haircut, time to shave my legs, a bubble bath in a clean bathtub, new shoes, eyebrow wax, and a nap. Did I say that already?)

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

On The Menu:

Vegan Chocolate Cupcakes w/ Fluffy Vegan Vanilla Frosting

Dark Chocolate Ganache Covered Frosting

Peanut Butter & Chocolate Chunk Crispy Bars

Rich Chocolate Truffles

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

So this Mother's Day, do those woman in your life a favor. Screw a nice candle light steak dinner. Send her straight to a table full of chocolate.

Trust me.

1 million points for you!

(P.S. All of the recipes for the desserts will be up on the blog in the next few days!)

***************************************************************************************************

A special thanks to Party Pail for sending me such adorable party accessories to make this Mother's Day Dessert Party perfect! The table cloth, napkins, straws, streamers, and plates were all from Party Pail!

Chocolate Beet Cake with Dark Chocolate Ganache Frosting

Valentines Day is a national holiday in our household. (Well, unless your my husband. It's just a typical day for him....) :)

A day dedicated to love, chocolate, and the color pink...COME ON!! So badly I want to throw pink glitter in every direction, where a frilly pink tutu, and shove chocolate down my throat. (Note-I'm 25)

Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

This year my 3 year old is starting to understand holiday's better, and I know this holiday will be well embraced in our household. Sadly this means that we won't be able to talk about Christmas anymore and use Santa Clause as a way to make our child behave. Hashtag Great Parenting.

SO in the spirit of chocolate and the color pink, I feel and probably always will, that chocolate cake is language of Love. And obviously a chocolate cake with four sticks of butter and sugar would be delicious, I've found a way around that.

A perfectly moist cake (hate that word), with the right amount of sweetness, topped with a delicious layer of rich chocolate ganache. Put on a frilly pink tutu and coat that cake with pink sprinkles. True Love.

Oh...and there's a nice serving of Beets inside the cake. You will love it, I promise!

Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

Chocolate Beet Cake with Dark Chocolate Ganache Frosting

Prep time:

15 mins

Cook time:

30 mins

Total time:

45 mins

Although beets are frequently turned down by many, they are what make this cake incredibly moist! You won't even notice their taste, because the other ingredients do their part and make this cake any lovers dream!

Ingredients

• (for the cake)

• 2 1/2 c. whole wheat white flour

• 1 1/2 c. coconut sugar

• 1 TB. cocoa powder

• 1 tsp. salt

• 1 tsp. baking soda

• 2-3 medium beets

• 2 eggs

• 3/4 c. melted coconut oil

• 1 c. almond milk mixed with 1 TB. vinegar

• 1 TB. vinegar

• 1 tsp. vanilla

• 2 oz. water

• (for the ganache)

• 1 1/2 c. dark chocolate chips

• 1 c. full fat coconut milk

Instructions

1. (For the Cake)

2. Cute end of the beets and peel. Cut the beets up a little bit, and place in a steamer basket. Steam until beets are soft and poked with a fork.

3. Once the beets are soft, add them to a food processor and blend until they become a puree. Add a few TB. of water if needed.

4. Preheat oven to 350. In a medium bowl add flour, sugar, cocoa powder, salt, and baking soda. Whisk together well.

5. In a separate bowl add the rest of the wet ingredients. Make sure the eggs and milk are room temp. so they don't solidify the coconut oil. Add in the beet puree. Whisk together well.

6. Add the wet to the dry and beat on medium speed until incorporated.

7. Add cake batter to greased pans of choice. (I chose a bundt pan, but a layer cake would taste fabulous!)

8. Bake for 30-35 minutes, of until the cake is baked all the way through.

9. Remove from oven and let sit in the cake pan for 10 minutes, then transfer to a cooling rack.

10. (For the ganache)

11. In a small pot at water and set over a heated stove. Add a large glass bowl on top of the pot to create a double broiler.

12. Add chocolate and milk and continue stir with a rubber spatula until chocolate is almost all the way melted.

13. Remove from heat and continue to stir until chocolate is fully melted.

14. Let it cool for a few minutes, then pour over the cake. (If you made a layer cake, pour a little between layers and on top.)

15. Add your choice of toppings like sprinkles or chopped chocolate.

16. Enjoy!

3.2.1255

Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

I was really nervous my kids wouldn't love this cake, but they haven't stopped begging for it! If you are ever nervous to give your kids  a 'healthier' dessert option, there is nothing wrong with dressing it up a little with eye catching sprinkles!

You also wouldn't believe how incredibly moist this cake is! I plan to bake with beets more often, because it added to the cake so many wonderful things!

Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

Chocolate Beet Cake with Dark Chocolate Ganache Frosting, from The Diva Dish

Chocolate Beet Cake with Dark Chocolate Ganache Frosting, from The Diva Dish

Happy Valentines Day my friends! Be sure to hug the ones you love and share a piece of chocolate cake with them!

Date Muffins w/ Strawberry Whipped Cream Frosting...AND Funfetti Cupcakes!!

Every year my husband request the same cake for his birthday, which is funfetti.

No, not a really moist and fluffy homemade one from scratch, but the boxed one from pillsbury. (It HAS to be the boxed one.) And if your wondering if I get to at LEAST make some delicious homemade frosting on top, you are wrong.

He likes this canned whipped strawberry one that taste like rubber.

I'm not dissing on boxed cake mixes, after all one of my favorite cake comes from a box, but the funfetti for some reason taste funky. You would think that I would love funfetti since I have a whole rubbermaid in my garage full of sprinkles, but It just doesn't make me all hot n' bothered like most desserts usually do...

But alas, being the perfect wife that I am, I make him that funfetti cake every year.

This was the cake I made during our first year of marriage:

dscn0744

And here is this years:

IMG_8362

There are a few years of cakes missing, for some reason those photos are...gone.

Baby Boo helped me frost the cake this year, and during the process I asked if she wanted to lick the knife from the frosting. After doing so she gave me the knife back and told me, " No mommy, I don't want it."

If my almost two year old who even finds broccoli tasty thinks that this particular canned frosting is un-edible, well then sweet hubby...

Enjoy your rubber.

Baby Boo and I will be busy licking the beaters of something a little more tasty than that of the tires of a car...

IMG_8332

Date Muffins with Strawberry Whipped Cream Frosting

Makes 12 muffins

*My goal when making these muffins and frosting was so keep them whole grain, naturally sweetened, and dairy free. It's the perfect sweet treat for when you want that 'cupcake', but don't want to be brought down with a processed sugar overload. They are perfect for breakfast, especially with a big glass of chocolate milk!*

Ingredients: (For Muffins)

2/3 c. non dairy milk+ 1/4 c. non dairy milk + 1 tsp. apple cider vinegar to make buttermilk

2/3 c. date puree (you can also sub banana puree)

1/3 c. melted coconut oil

2 tsp. vanilla extract

1 c. spelt flour (or white whole wheat)

1/ 3 c. whole wheat pastry flour

1tsp. baking powder

1/2 tsp. baking soda

pinch of salt

Ingredients: (For Frosting)

1 can full fat coconut milk

2 TB. strawberry puree

1 TB. date puree

1 tsp. vanilla extract

1 tsp. almond extract

Directions:

1. (Assemble frosting first) Open can of coconut milk and cover with plastic wrap. Place can in fridge, so it can begin to thicken. Let set over-night or a couple hours. (You can also set in the freezer for 30 minutes and it will harden quickly!) The next day, or whenever the coconut milk has hardened on top) scoop out coconut milk and place in bowl. (Only scoop out thick coconut cream, and not the liquid underneath. You can save the liquid for future baking or cooking.) Beat coconut cream with purees and extracts until combined. Place back in the fridge until muffins are ready to be frosted.

2. For the muffins: Preheat oven to 325. In a medium bowl mix buttermilk, date puree, oil, and vanilla. Stir until combined. In a separate bowl whisk together dry ingredients. Stir in wet ingredients until combined. Don't over mix. Pour batter into prepared cupcake/muffin liners and bake for 30-35 minutes, until center comes out clean and is cooked all the way through.

3. Leave cupcakes in pan to set for about 5 minutes, then take them out on wire rack and let them sit for about 10 minutes. Once cupcakes are completely cool, add a dollop of the whipped cream frosting. Top with chopped strawberries, or chocolate shavings. Enjoy!

IMG_8279

Funfetti Version:

Although these aren't as airy as a cupcake, adding a few (natural) sprinkles into the batter and on top made for an awesome treat for Baby Boo in the afternoon. She was so excited to be eating a "cupcake!" It's a great treat for kiddos, and perfect for not giving them that sugar overload! ;-)

-Fold in 1/4 c. sprinkles into batter after all the ingredients have been mixed together. Once cupcakes are done, you can sprinkle a few on top of the frosting.

IMG_8306

IMG_8326

Side note: Eating sprinkles by the handful is perfectly fine, despite what others may say...

IMG_8329

Just make sure you don't knock down buildings and cupcake displays to get to those sprinkles....

IMG_8292

Happy Birthday Hubby!

I hope your wishing that your cake taste better than a wet suit!

IMG_8371

Homemade Diva {Ding} Dongs

So I've got this thing called a butt.

6714693589_a54101f443_z

I mean, everyone has them, unless your like my husband, than you have to look real hard for his.

But mine, my butt, is very easy to find. In high school I had nicknames like J-Lo, the white Beyonce, and booty-booty. It's true.

6714699465_5ef4878e8e_z

I had this art class, and every time I would walk in front of a boy, all he would say was, "booty-booty-booty-booty." And you can bet your bottom dollar that when, "I Like Big Butts" came on at school dances, my friends would all look at me and say, "Giiiirl, this is your sooooonng!"

And trust me, I hate pant shopping. With every clothing geared toward the skinny jean look, you can bet that I run far far away to the sweats section. Because big baggy sweats are SO much sexier than tight skinny jeans on my big booty...

Ok, so maybe I need a personal stylist...and some help...

6714702365_878615d485_z

You see, with pregnancy, things on your body get bigger...and wider, because a baby needs room to grow. Some days I feel like I need to strap a "wide load" sign on my back side, and other days I feel like eating ding dongs. Either way I see it, watch out...

"Beeeeep...Beeeep...Beeeep."

6714709581_b53c2fcb4a_z

Let's be honest, whether you eat healthy or not, at some point in mostly everyone's life, they have had a ding dong. I'm brought back to school lunches, where unwrapping a piece of tin foil was never so exciting just knowing there was circle of chocolate covered cream filled cake inside...

Yummm..

But now I'm a little for cautious and know that besides a delicious cake I also get nasty preservatives, unhealthy amounts of fat and sugar, additives, and yucky yucky stuff. This is a problem my friends...because I have been craving ding dongs like my butt depended on it.

Well, it was a problem, but not any more...

6714690737_157c2c5a96_z

Homemade Diva (Ding) Dongs

*Vegan, Gluten Free, Dairy Free, Delicious*

Ingredients: (For the Cake) (Cake recipe adapted from here!)

1 c. Bob's gluten free flour (or whole wheat pastry for non GF)

1/4 c. cocoa powder

3/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1 1/2 TB. cornstarch

1/4 c. melted coconut oil

1/4 c. applesauce (room temperature)

1/2 c. non dairy milk(room temperature)

1/4 c. maple syrup(room temperature)

2 tsp. vanilla

1/2 c. dates + 1/4 c. water pureed together to form a paste. (you can do this with a blender or food processor)

Ingredients: (For the Filling)

One can full fat coconut milk, top open and covered with plastic wrap, that has been sitting in the fridge over night

sweetener of choice-maple syrup, stevia, honey, agave, powdered sugar

Ingredients: (For the Coating) (Double amount for thicker coating)

1 -85% cocoa chocolate bar (you can do sweeter if you prefer, but I love dark chocolate) (3.5 ounces) (about 1/2 c. chocolate)

1/8 c. coconut oil

1 TB. sweetener of choice (I used agave) (optional)

6714723435_2f812a9a5f_z

Directions: (for the cake)

1. Preheat oven to 350. Mix dry ingredients together in one bowl, and wet ingredients together in another. Fold wet ingredients into the dry ingredients until incorporated. Don't overmix.

2. Spray a cake pan/square pan(8x8) etc. with non stick spray and pour batter into cake pan. Bake in oven for 20-25 minutes, or until center comes out clean. *Note: These aren't going to rise super high, so for a higher cake, you can use a smaller pan or use a cupcake muffin pan.)

3. Once cake is done and cooled and released from pan and placed on cookie sheet, use a glass/circle cookie cuter and cut out circles.

6714692521_2d5e27327e_z

6714691751_188dd80476_z

What you do with the leftover cake is up to you...Whether you eat it, or...eat it...or eat...It's up to you...

6714696833_c5c261a712_z

I promise...I won't judge. That would be hypocrytical.

4. Set aside and make filling.

Directions: For the Filling

1. After can of coconut has been sitting in the fridge overnight, remove it. With a spoon, scoop out the full fat cream that thickened overnight and put it in a bowl. Add a few TB. of your sweetener of choice and whisk together. Put back in the fridge while you make the chocolate coating.

Directions: For the Coating:

1. Add your chocolate, oil, and sweetener in a bowl that is sitting over a pot of simmering water. (double broiler.) Continue to stir until melted. Set aside. (You can also melt the chocolate in a microwave.)

Directions: For the assembly:

1. Take your cream filling and put it in a pastry bag fitted with any tip that has a smaller hole. I use this long skinny one that has gotten in a few fights with the garbage disposal.

6714697311_9cb795ecee_z

You can also cut out a center of the ding dong if you would like, if you don't have a tip.

2. With your pastry bag, poke a hole in the cake a squeeze a bunch of cream into the cupcake. Squeeze hard...

I like a lot of cream in the center of my Diva Dong.

6714699465_5ef4878e8e_z

6714701181_5fd33ef5ac_z

You can also poke more than one hole in the cake so filling get's through out the middle.

6714701867_2698fa16e9_z

Be Patient...We are almost done...

6714703003_ff807485d1_z

6714707165_3c237b14a3_z

Once all the cupcakes are filled, it's time to coat them.

Make sure your chocolate is sitting in a deep bowl so it will be easy to dip them. Simply hold the bottom of the cake with two fingers and dip into the chocolate. Set down and let the chocolate drip down to coat the sides.

6714711615_b8ab394f05_z

6714710879_62e8248dfa_z

It's really messy, and not very pretty. You may have to lick your fingers a few times...darn.

If you feel it isn't coated enough around the bottom, take a spoon or cooking brush and brush some more chocolate coating around the cake.

6714712499_7c92f4e0c3_z

Set in the fridge for about 10 minutes to let the chocolate set, and then they are ready to eat.

The chocolate will stay hardened after and you won't have to leave it in the refrigerator.

6714717691_ff6ee447c6_z

Look at all that creamy yummy goodness....

6714718867_78f7ac75fe_z

6714720693_42204b895a_z

If I were making these for friends, I might have done a prettier job...But these were for me, my butt, and I...So I didn't care how they looked, just how they tasted...

6714721223_7a321bd6aa_z

6714722405_e5d54807f1_z

And I can assure you...They tasted amazing.

And if you have leftover cream filling, well don't be shy...use it up!

6714726031_52f085a2fe_z

Gumpaste 101: Beginners Basics and Cookie Cutter Flowers

**Excuse the bad pictures :(! I was doing this project at night, and my house lighting is not sexy/flattering at all...**

Frequently my kitchen is a disaster.

6216136641_d5b280ab7a_z

I try and blame it on my small apartment kitchen, but let's be honest...

I'm freakin' messy.

I'm a 7 bowls out, 9 different spoons, dirty sticky measuring cups, and flour all over my face kinda girl.

And if you think that's bad, you should see my closet.

Well, no you shouldn't, because you might not want to be my friend.

But one of the biggest messes I make in the kitchen is when I am doing cupcake decorating. Occasionally, I have friends/family on the side that allow me to bake/make/decorate cupcakes for a special occasion.

I've done simple things like baby showers:

5514744465_4891a92e6f_z

To big things like weddings:

5723375859_3387a15462_z

I'm no fancy pants, and it's really just a hobby, but I love to do it. One of my favorite things to use is gumpaste.

Gumpaste is basically sugar, and hardens when dry unlike fondant. It doesn't taste good, like fondant, and it's really just for decorations. Primarily, gumpaste can be used for really anything, but it is most often used to make flowers.

Today, I am going to share with you the Beginners of Basic Gumpaste.

Where to start. How it works? and simple cookie cutter flowers.

To start off, you need some gumpaste.

I buy mine pre made from Wilton, because it's just easier that way. You can definitely make it home made if you would like, but it's more work.

6216660322_ea6f0613e3_z

To start off, just rip off a piece of gumpaste, and roll it into a ball. Gumpaste get's kind of sticky, so I always have corn starch or powdered sugar near by to rub on my hands.

Next you will need some cookie cutter. ANY cookie cutter will do! If you want to get more into it, you can by really cool cutters online, but they aren't necessary. These are my favorite cutters so far.

6216653354_ed644c9fd0_z

They are gerber daisies, and the cutter is called a plunger. The way it cuts, kind of reminds me of a punch card. You can find them online HERE.

Next you will need food coloring.

6216660806_b121daafd4_z

There are different brands of food coloring, and you can technically use any of them. BUT, I prefer the gel kinds. The ones you get in the grocery store are really watery (those are the ones with the pointy tops to the right of the picture). The gel colorings are really strong, and a little goes a long way.

When it comes to tinting your gumpaste, simple take a toothpick and insert it into the gel. Just barely dab it in, because a little goes a long way.

6216145183_238ff448bd_z

Then wipe the toothpick onto the gumpaste.

6216145335_da6f99e3b0_z

Roll and knead your dough until the color is fully incorporated into the gumpaste. You can add more coloring if desired.

6216136939_1ce1c3cc92_z

Next, take a cutting board mat and rub down with powdered sugar. (Any mat will do, just make sure it's non stick.) Using a small roller (which you can also pick up at a craft store), roll out your gumpaste to desired thickness.

6216138493_da5e1d9cf0_z

6216138749_ff695df743_z

6216654854_56c9303e8f_z

You want it thin..but not too thin.

Next, take your cookie cutters and cut out your shapes.

6216655116_18f8a475f6_z

6216139843_11ede639bd_z

Don't worry about all the powdered sugar, you can just brush it off with a little paint brush! :-)

You can also layer flowers, which I think it really pretty, whether it's the same color or different color.

6216142577_5712e8a8de_z

Now, in order for them to have more of a flower shape, instead of being perfectly flat, there are two things I like to do.

One, is using a cotton ball. I just lay the flower over it, and let it dry to that shape.

6216141191_03935c67ff_z

That little gadget next to the flower helps soften the edges by simply thinning it out, like so:

6216656568_ab6e252315_z

These tools can be found online, or at a local craft store.

I also love to use recycled egg trays. They are perfect for giving flowers shape!

6216141499_9d162079e8_z

Once the flowers have dried, which could take up to an hour or two, you can glitterize it!! :-) My favorite part!

I buy some edible glitter dust from a local store, but it can also be found online HERE.

6216137975_20c9433d71_z

So to prepare your flowers, first layer them by dabbing a bit of water on top of the bottom layer. Then place the top flower directly on top. The water will make it stick.

6216142795_3ef40c9606_z

6216143035_4051e8eb82_z

Then, to glitterize, simply wet the flower (lightly) with a paintbrush dipped in water.

6216726860_c3bbe51c81_z

Then dip your paintbrush in the glitter, and coat the flower until you've reached your desired glittery-ness! :-)

(Glittery-ness is now a word.)

6216661642_579ec576ee_z

6216145877_8e5d07a0d9_z

6216143801_9a76dab422_z

6216659570_b18d9fae6e_z

You can also put a dot of frosting in the middle, or what I like to do is use little silver sugar balls, (I buy mine locally, but you can buy those HERE online too.).

6216144053_4af899aae1_z

You just wet the middle, and press them in!

6216660182_2134f5905f_z

After you have glitterized it, the flower will be sticky because it's wet. Leave it to dry again for a few hours or overnight. You can put it back into it's the egg carton to shape it if you would like. Not the cotton ball because it will stick to it since it's wet!

There ya have it! SO easy! Come back soon to see what these pretty diva's are going on top on! :-)

How to: Cake Decorating Rosettes

In the mood to laugh? If you haven't already, don't forget to check out this video of Baby Boo I posted on Friday! It is SuRe to bring a smile to anyone's face :)

I feel like I am in a whirl wind.

Maybe not a whirl wind, because I don't really know what that means. I'm feeling more along the lines of being trapped in a tornado.

Ok, no wrong again, because that would mean everything is spiraling out of control, and that isn't happening either. (P.S. It took me 7 tries to spell spiraling.)

So if I am not in a whirl wind, nor a tornado, then where am I in life right now..?

I am right here.

Here, where I am supposed to be.

The past few days have been hell, to say the least. With my grandpa passing, my husband gone, Baby Boo teething plus catching Hand Foot and Mouth Disease..(what is that??-No she hasn't been sucking on other children's hands, feet, or mouths..That we know of :\) I have had a hard time adjusting to right now in life.

And then today, when I was trying to come up with ways to play with Baby Boo, I realized that I have been so busy with this and that, I haven't taken time to enjoy the simple things, like teaching Baby Boo how to play with Dolls.

Weird, I know, but everybody is always trying to get Baby Boo to rough house, and kick and throw balls, and do boy things..when she clearly is ALL girl. :)

She was in much need of doll time.

She did well with Ba-Ba feeding...

But then she got stingy.

We are still working on pushing the stroller.

And handeling with care.

But, I can definitely say she is improving.

I realize that...I love enjoying the simple things.

Like Cake.

Pretty Cake to be exact.

Want to learn how to make said cake...Pretty?

It's actually reeeaaallly easy, and you can impress any one with your sick wit' it skills!

Begin with a cake.

Frost a thin layer all over the cake with a thick and sturdy frosting, such as a buttercream.

Next, grab your tip.

I use a Wilton Star tip#1M. This one works best for what we are trying to accomplish.

You have to be careful with this tip, because those little star edges easily bend..aka, if you drop or step on them.

NOT that this has happened to me. But trust me, your tip will pipe funny-ly(word?-it is now!)  if it bends :)

Then, put the star tip in a piping bag, the fill with the rest of your frosting.

Next, started on the top of the cake, start piping a circle, any size, but instead of connecting the circle, continue to swirl the frosting towards the middle.

Continue to do this all around the cake.

I wasn't trying to make this cake look perfect, so as you can see the centers are a little crazy where I lifted up the piping bag.

If you don't like this, just make sure to smoothie pick up the bag when done with you rosette.

Also, when piping the rosettes, make piping bag pipe close to the cake, and not holding the piping up higher.

Once done, you can leave the cake as is, or you can bedazzle it up, like me :)

I took a bunch of dragees, or pink silver balls, and put them randomly through out the cake. Although I mostly put them in the centers of the rosettes, where the piping had ended.

And there you have it.

Super easy.

You know what else I am loving right now??

Donuts!

Recipe tomorrow my friends :)

I guess living in the right now isn't so bad after all! ;)

Sugar Coated Coma and Wedding Cupcakes!

This post may seem a little off,

I

Because it's not often we talk about 24 boxes of powdered sugar.

Or the fact that I have enough vegetable oil to drive to china..

Can you drive to China?

Doubtful

Oh and there is butter...

Probably enough butter to make you as big as China.

Or about the same amount of butter Mrs. Dean adds to her mashed potatoes...

Either way, Big as China.

Which is how I feel after this weekend. No, I didn't just call it quits and say 'Forget This' when it comes to living healthy and add a stick of butter to my morning smoothie...

(Would that even taste good? I dunno, ask Mrs. Dean)

I actually had a purpose to this madness..

A purpose of about 200 cupcakes AND a wedding cake!

And for two days every time I opened my fridge I found this...

Drool..

THEN, only to shut the fridge, and have the rest of THIS bad boy screaming 'Eat Me Now you Sissy La La!'

No thank you, this carrot taste delicious!

Baby Boo was probably the hardest to contain self control. Every time I turned around , she tried to sneak a snack in here and there..

Like mama' like daughta'

And...Actually to be truthful, I wasn't the least bit tempted to eat every single cupcake..I was too sick from testing batters and frostings, that the thought of sugar made me want to..

Eat a carrot..

And I technically wasn't allowed to since the cupcakes weren't all for me..:)

Dang..

They were how ever for some really great friends of ours who got married this weekend! I was SO nervous to bake for a wedding..Not something I had ever done!

But I think everything turned out pretty good..

It was one of the most beautiful weddings I had ever seen. Every single touch was handmade and done by the family, or someone that the family was close with.

It made everything very special and very personal.

Even the hubby and I(besides making the cake) got to be apart of the wedding..

Baby Boo's dress was AlMoSt as poofy as the brides...

Almost.

But she most definitely won the Biggest Flower on the Head prize.

We even got to sit at the 'Big Kids' Table since we were apart of the wedding party...

And to think he is 5 years older than me :)

Much.Better.

It was a beautiful day despite the 4 hours of sleep and Frosting tid bits strewed about my bangs.

I am much more relaxed knowing I was able to accomplish such a great task!

As for now I am starting a two week detox tomorrow. I'll give the details more later, but what I can tell you is that Chocolate is NOT included...

I think I just shed a tear..

Also coming up is a no fail no boredom treadmill routine and some great Mama and Baby Workouts, along with a bunch of other random goodies :)

Have a great rest of your weekend my little cupca...

Wait..I am definitely not going to finish that word..

Bleh! Too soon...

Chocolate Peanut Butter & Ganache Birthday Cake

What happened to the days when we were kids and all we did was play and run around?

We would  ride our bikes, play games, sports, you name it...

We were active.

Then, I guess somewhere in time we grew up. We got jobs, we met boys, we were busy with school, and the term 'play' only happened a couple times of year when we had vacation.

Some of us continued to stay active, working out after classes and jobs, and even keeping active in other recreational activities...but that slowly disappeared when real life hit us smack in the face with families and kids.

Then the time we used to keep active simply went to diaper changing, taking care of kids, and making dinner..

And then before you know if your here:

And those once used often running shoes sit in the corner of the floor...

Alone. Abandoned. Stinky.

And then we do silly things like buy new workout clothes, because we think it will motivate us to get back into the swing of things...

When in reality instead of sweating it out on a nice run outside, it's stuck being worn indoors mopping floors, that are coated in powdered sugar.

Powdered sugar that was used to make 300 of these,

And then this, which has been staring at me in the face all day!

Hubby's Birthday Cake. Peanut Butter Chocolate Ganache Cake to be exact.

Every time I walk by I want to face plant right in and inhale its delicious goodness..

Plop!

The every day hustle and bustle of life has a way of pushing important priorities to the side because there simply isn't time.

Time to exercise is what I am talking about.

I wasn't always one of those people that would say, "I don't have time to work out."

I would simply think, "Well, make time!"

But now with every day responsibilities, I find myself finally sitting down at 930 at night thinking.."Where did the day go by. I didn't even accomplish half of what I wanted to...

And if there is something I have learned with exercise and being a Mama, is that It's harder to focus on ME when my life/my whole day is spent focusing on everybody else. How can I possibly take time out for me, when I have a million things to get done at home?

Sacrifice.

If there is one thing you should know it's that Mama=Sacrifice.

Sometimes sacrificing showers, makeup, new clothes, clothes with out Boo Doo Doo, time with your husband, time with friends, meals, exercise...etc..

Sacrificing HouseWives of O.C and staying up until 12 to watch it, just so I can get up in the morning to go work out.

Sacrifice.

Sacrificing computer time so I can accomplish what really needs to be done, so I can have time to exercise.

Sacrificing for a purpose to make time. Take a look at your life and find where you could make adjustments to fit time in for you. You will be happier, a better mother, a better wife, and a great example to those around you.

BUT...Remember. Some days are better than others..

Some days, your baby or hubby is sick..

Or your baking 200 cupcakes and making a wedding cake for saturday...

And somedays, your Italian Stalion Juice Head Guido of a Hubby is celebrating his 27th birthday...

Sometimes...Exercise may have to be sacrificed...

For cake.

Because, there is nothing wrong with living a little.. :)

Especially when it involves Chocolate and Peanut butter...

Chocolate Chip Peanut Butter Cake with Peanut Butter Frosting & Chocolate Ganache

Ingredients:

*Chocolate Cake-Recipe HERE. The only difference I made was add 1/4 cup peanut butter into the batter. I then baked accordingly, except dividing batter into 3 different pans, so I would have 3 layers.*

*Peanut Butter Frosting*

Ingredients:

1 cup Butter(room temp)

1/2 cup Peanut butter

1 TB Vanilla

3-5 Tb Heavy Whipping Cream

4-5 cups Powdered sugar

Directions: 

1. Beat room temp butter and Peanut butter until Creamy. Add about 4 cups of powdered sugar, vanilla, and 3 TB whipping cream and beat until combined and creamy. Batter will be pretty thick. Add more whipping cream to reach desired consistency. If you think it could use more powdered sugar, go ahead and add it, but u might have to increase the whipping cream.

*Chocolate Ganache*

Ingredients:

2 cups Dark chocolate chips

1 cup Heavy whipping Cream

Directions:

Over a double Broiler, melt chocolate and cream until combined and creamy. Set aside for about an hour.

**Cake Assembly**

1. Start with one layer of cake. Spread some PB frosting to coat top of Layer, then add about 1/4 cup or so of ganache and coat top of frosting. Add second layer of cake, and repeat with frosting and ganache. Add third layer and coat entire cake with peanut butter frosting. Then Drizzle ganache all over cake, then with a spreading spatula, blend ganache with PB frosting, to make a marble looking effect, like so...

Store in cool air tight container. If in the fridge, the ganache will harden like a candy bar.

This cake should probably come with a warning label.

Warning:

One bite with this cake, and you will most likely go into a foodgasmic coma...

If your anything like me, you will ask Hubby to wish that his birthday could happen once a week, just so we could eat this cake...

He wished for something else...

Sometime I most likely won't share..

Notice that half the cake is missing?

Gym Time anyone?

Garden Party Cupcakes

There is something seriously wrong when your fridge is full...

Full of tubs of homemade frosting that is.

And it's not that I just made frosting for the heck of it, just so I could dip my face finger every time I open the fridge.

No..

I most definitely didn't make frosting just for that reason...

Or whatever...

Actually those tubs of frosting are left overs. Left over from the 48 cupcakes and 2-two layer cakes that I made this weekend.

Now those were just for the heck of it.

Ok I lied. I half lied. Half of those cupcakes were for the heck of it...and for my butt. Because it really needs it. Especially frosting. Does wonders for bootays.

The other half was for others.

You see, I am extremely lucky that others will tolerate and support my hobby. I love to bake and to decorate,  Cupcakes more than cakes. They are just smaller...and easier. And when the opportunity arises for me to decorate cupcakes for someone... I get a little giddy.

Especially when it's a girly theme cupcake.

So much funner :) (yes funner is a word)

These cupcakes were for a 1st birthday, the theme being a garden party. I used gum paste for the flowers and and butterfly, and green pearl sprinkles. Oh, and luster dust. I love luster dust.

And I love sprinkles. If you really knew how many sprinkles I had stuffed in Baby Boo's closet...

Hubby knows. He reminds me often.

He doesn't complain when he's eating them.

True love folks.

Anyways, I just wanted to share with you my hobby. I love it. It makes me happy. It keeps me sane.

And I love leftovers.

And so does my butt.

Chocolate Cherry Green Drink

Mom's don't get sick days.

There is no boss for her to call up and say "I won't be coming in today."

She can't lay in bed all day and watch Housewives of Miami, and then wish she had tan legs instead of white unshaved ones.

She most definitely couldn't take the hottest bath that only a dragon could tolerate, thus turning her white hairy legs into bright red, burnt off hairy legs...

And she is quite positive she couldn't take long long naps either...to the point where she doesn't remember where she is or what time it is.

Because, you see...

Mom's just don't get sick days...

That is unless you have a knight in shining armor. One who would much rather spend his day off relaxing and catching up on some zzzz's from his 4 in the morning internship.

Instead, this knight in shining armor teaches your Baby Boo to climb up the stairs..

And this knight in shining armor is more than a teacher, he's a cook as well.

He prepares wonderful meals of applesauce and oatmeal, and airplanes them in to a very picky Baby Boo's mouth..

And that knight in shining armor is also a pleaser.

Because he knows that your Baby Boo doesn't really like foods of any sort, so instead of making matters worse, he gives her what makes her happy..

A dishcloth.

And then the knight will wonder how his Baby Boo is related to his princess...

Because his princess is a major lover of food. In fact the day before his princess got sick she spent the afternoon baking...

...and then consuming leftovers...

Then this knight in shining armor realizes his princess is probably very regretful of her ridiculous amount of sugar consumption, do to the fact she hasn't left the bathroom floor.

But he would never remind her of this..

Because he is also smart...

And as his princess lays upstairs regretting every decision of food consumption in the past year, she thinks about the one thing that def most totally could not have made her sick...because it was too delicous..

Choco Cherry Green Drink

Blended together until smooth: 1 cup coconut milk, 2 cups spinach, 2/3 cup frozen cherries, 1 frozen banana, chocolate protein powder, and ice.

And then as the evening comes to an end, and that mom's sick day seems to have a light at the end of the tunnel, she kisses her knight in shining armor thanking him for saving her from a day of added stress and misery.

And when she looks into his eyes that knight in shining armor will no longer have a "shine" about him, but a mere "Pale" look. That mom will ask him what's wrong, and that "Pale" prince will look at his princess and say...

"Sorry my princess, but I am not going to be able to come in today...

I'm calling in sick"

Hamburger Cupcakes

Did you watch the superbowl?

I can honestly say...I was extremely looking forward to it!

Food...

Friends...

Commercials...

More importantly...

LAST game of the season.

I like...sports?...I do. It's just that after a while..I'm over them. Especially when it feels like Hubby has a "special" connection to each football team there is..

Which means..

We MUST watch every game!

So when I heard that the superbowl was coming up, a friend and I threw a little party. The men thought it was a "Superbowl" party...

But the women knew the truth..."I can't wait to have my husband back party!"

So when the big day came..

Everyone mingled, and shouted and cheered, and us ladies were sent in the kitchen to feed our starving husbands. We tried hard to put all our little girly efforts into making the party "cute," but try and tell your husband you need to decorate and photograph his food before he can eat it.

Dipped Strawberries that were "supposed" to look like footballs...

NOT gonna happen.

That's ok, because we were able to make these AdOrAbLe hamburger cupcakes!

They were super simple to make. Just cut a vanilla cupcake in half, place a brownie(patty) in the middle, add frosting, and ViOlA!

My cousin made these cute Sugar cookie "Fries" to go along with the Hamburgers:

(Want better instructions? Click HERE)

I think all hamburgers should be made this way =]

Now I just want you to know...

I didn't just throw on an apron and cook all day. I watched some of the game.

Enough to know Christina must be embarrassed, some of the commercials were funny, Half time show..MEH, and that the team that we were all rooting for...

IMG_6082

WON!

What's that you say..??

There's a basketball game on??

Dang.