Browsing articles in "Dessert"
Apr 5, 2013

Clean Chocolate Blueberry Protein Cake Recipe With Peanut Butter Frosting

It exists and it’s SO GOOD.  Here’s a square of it with CLEAN peanut butter frosting on it.  Look how moist it looks!


Since starting Jamie Eason’s LiveFit Trainer last month, I’ve been jone’sing for some treats.  I have the occasional chocolate protein bar, but those can be sugary and more caloric, plus — I was really just craving chocolate CAKE.  So I started Googling and discovered the most amazing chocolate protein cake recipe ever.  It’s 100% clean and high in protein.  Since discovering this recipe, I’ve baked this about half a dozen times using several variations with different ingredients and sizes (don’t worry, I’m not eating it all by myself; I share!).

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Feb 24, 2013

Mexican Rice Pudding Recipe (Arroz Con Leche)


Yesterday, a couple of girlfriends and I got together for what was suppose to be an afternoon of shopping in the Mission (you can find so many random knick knacks in those stores on the cheap; it’s like going thrifting for new stuff!).  On the way out of the house, though, we all decided that we were hungry,

“I was going to make tortilla soup anyways.  Should I just throw that together now?”
“Speaking of tortilla, I could go for some queso dip…”
“I’ll make dessert!”

It was settled.  We were having a little food fiesta.  For those who know me, I’m kind of the designated dessert queen among my friends, so of course, the last line was enthusiastically exclaimed by yours truly.  And that’s how I ended up making rice pudding yesterday.

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Feb 5, 2013

Slutty Cheesecake Bars Recipe

First off, I didn’t make up the name Slutty Cheesecake Bars; it’s actually a thing!  Google it.  I know this looks like a plate of hot mess, but trust me, it’s amazing, and so, soooo easy to make.

This treat is essentially a chocolate chip cookie crust with a mixture that contains sweet cream cheese and an entire bag of Oreos baked on top of it.  Need I say more?

Slutty Cheesecake Bar

Intrigued? Here’s the recipe »

Mar 31, 2011

The Ultimate Gastronomical Tour for Ice Cream Lovers

As a non-skier tagging along on a ski trip to Stowe, Vermont, I had imagined that I’d be cozying up with a book by the fireplace or nursing a cocktail in a hot tub for most of the weekend while the rest of the crew hit the slopes.  When I got there though, I was surprised to find that about half the group were non-skiers as well.  Not only that, but it was sprinkling that weekend anyways, making for unsavory skiing conditions.  So what do we do instead?  Hit up Vermont’s finest — the Ben & Jerry’s factory.

We made the short drive from Stowe to Waterbury, merrily on our way to ice cream bliss, with a bit of a historical and gastronomical twist to it.  For a group of 10+ people, it’s recommended that you make a reservation, but we showed up on a Sunday afternoon and we were totally fine.  Tours seem to start every few minutes or so, so there’s plenty of time to accommodate for everyone.

Our tour started off with what they stylize as “moo-vie”.  We were led to a small room, their Cow Over the Moon Theater, to watch a short documentary about the founding of the company.  Right after the moo-vie, we were led to the top floor overlooking the factory.  There weren’t as many machines as I had expected, but it was still impressive that it churns out tens of thousands of pints of ice cream a day and apparently produces a large percentage of the Ben & Jerry’s ice cream distributed around the States.

Unfortunately, since it was a weekend, the machines weren’t on, but a video was played describing what each machine did.  Our guide also talked about food scientist ice cream tasters (where and how do I apply?!) as well as the perks of working for Ben & Jerry’s (free ice cream!).  Too cool.  I should note that our guide was exuberant and super awesome.

Right after the viewing of the factory, we were led to…. the Flavoroom!  As expected, we talked flavor there, but what I was really waiting for was a sample of the ice cream of the day… :D  That day, it happened to be mint chocolate chip.  And that concluded our tour.  Short, and sweet.  Literally.

Naturally, we ended up at the factory gift shop.  Our bite-sized flavor sample didn’t cut it, and my crew was feeling extra adventurous anyways, so we ended up ordering a Vermonster from their full service Scoop Shop, a 20 scoop monstrosity of ice cream goodness (check out my post of the Vermonster).  Now onto the pics!

Entrance to the tour


Top 10 flavors

Flavoroom fun!

This makes us look thinner after eating ice cream, no?

Gift shop goodies

Scoop Shop

The construction of our Vermonster

Posin’ with the Vermonster

Hello, Vermonster

The devouring of the Vermonster

Our awesome guide who came to partake in the devouring of the Vermonster with us

Goodbye, Vermonster :D

Ah, good times :)

A few tips for visiting the Ben & Jerry’s factory:

  • Last I checked, if you check in on foursquare upon your arrival, a foursquare deal will pop up giving you free admission to the factory.  Otherwise it’s just $3 a person.
  • Try to go on a weekday when the machines are actually running.
  • Make sure you go with enough people to be able to finish a Vermonster.
  • Wear stretchy pants!
Dec 30, 2008

Simple Vanilla Ice Cream Recipe

ice cream

I never understood why people described plain or boring people as “vanilla”.  What’s wrong with vanilla?  It’s smells amazing, and it just so happens to be my favorite flavor of ice cream!  Here’s my favorite recipe for it:


  • 1 pint heavy whipping cream
  • 1 14 oz can of condensed milk*
  • 2 egg yolks
  • 1 tsp vanilla extract


  1. Whip up heavy whipping cream with hand blender.
  2. Fold in the rest of the ingredients.
  3. Freeze!  If you want to eat it ASAP and want it to be creamy, stir every 15 minutes or so.  If you have an ice cream maker, use it!

How simple is that?  Four different ingredients and three easy-to-follow directions!  If you want, you can add other ingredients.  I’ve made marshmallow ice cream in the past (see my marshmallow recipe here, just add the marshmallow cream to the ice cream mix), as well as cookies and cream, and cookie dough ice cream.

*On a side note, I feel that an entire can of condensed milk is too sweet, so I usually use 2/3 or 3/4 of a can and use the rest as coffee creamer.  It’s really up to how much of a sweet tooth you’ve got.

Now you’re officially on your way to homemade milkshake, ice cream sundae, and banana split heaven!


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