Behold the Prinsesstårta!

This is definitely the most complicated cake I’ve ever made.  A friend of mine told me it was his favorite type of cake and I got curious about it.  After checking it out online and seeing posts about the “Swedish Cake of Nightmares,” I thought I’d get myself up for the challenge.

Admittedly, my cake is not as beautiful as the one on the website where I got the recipe from, but I was proud of myself for completing a multi-step cake-making process.

Here is the website where I got the recipe.  She does a great job of pointing out common pitfalls encountered when making this cake.

Good Luck!



Black and White Cookie Bars

I would like to dedicate this blog post to my recently deceased toad.  I discovered today that he had passed on to the toad afterlife.  He may have been evil and cannibalistic (he killed and attempted to eat his brother), but he was mine and may he rest in peace.

I found the recipe for these cookies on a bag of white chocolate chips from Safeway.  They remind me of the Michael Jackson song “Black or White.”  In fact, when I started writing this I felt inspired to watch the music video, definitely some classic early nineties Michael Jackson.

I hope that when you enjoy these you remember black and/or white don’t matter-it’s all delicious.

Here’s the recipe!

1 cup softened butter

1 cup granulated white sugar

1/2 cup brown sugar

2 eggs

1 tsp. vanilla extract

1/3 cup unsweetend cocoa powder

1 3/4 cups all purpose flour

1 tsp. baking powder

1 pkg (12 oz) white chocolate chips.

Bake 12-13 minutes at 350 F to make 48 cookies.  Alternatively, bake them in a 9×13 inch pan for ~30 minutes to make cookie bars (what I did).

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Chocolate Chip Cookie Dough Cupcakes

These are like a triple whammy:  chocolate chips, cookie dough, and cupcakes.  All rolled into one recipe.  For the record, the cookie dough frosting does not contain raw eggs, not that that would prevent anyone from eating it.  When I was a kid my mom told me not to eat cookie dough, but I always figured it was worth the risk.  No Salmonella risk with these though.

Here is the recipe I used, enjoy:

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Blueberry Cake

Hello again! Today I’ve been catching up on errands and recovering from a little bit of jet lag from my trip to my home state. I had a great time with my family and was sad to have to leave them, but I’m also glad to be back to my normal routine.

Of course, one of the first things I had to do now that I’m back is to bake something to bring into work with me tomorrow. I found this recipe for blueberry cake, which reminds me of the “blueberry buckle” that parents would always bring to cross country meets back in high school. It was a good incentive to finish the race.

Here is the recipe, enjoy!