Entries Tagged as 'dessert'

Goji Berry White Chocolate Chip Cookies




I think the worst part about planning a wedding is waiting for the RSVP’s to come back in. Whenever I receive a wedding invitation, I usually send it back within the first week after receiving it. Well, mine have been out for over three weeks and I only have 50% of them back! The longer it takes, I’m sure the more likely they’ve been forgotten about.


I’m not one to stress about wedding details, but I think I’ve just become more impatient than anything. I still have to put together the seating arrangements! So far, this whole wedding this has actually been quite laid back. We’re more focused on the bar than anything. The countdown to the bar is only two weeks!


While my DF is studying, I’m baking. I’m in the kitchen all day trying to figure out what to make with the new ingredients that come in the mail. This time, I was sent some goji berries from Oh Nuts! This was the first time I’ve ever had goji berries and I was a bit caught off guard with the taste.


You’d think that since they were berries, they’d be sweet like strawberries, blackberries, and blueberries. Nope! They’re actually quite bitter and have a strong aftertaste. They start out okay, but then have such a strong taste afterward that leaves you feeling tricked.


I threw them into some cookies to see if the the dough and white chocolate chip could help with the goji flavor. No such luck. Baking them in the oven in cookie dough doesn’t change or mute the berry taste at all.


Let’s just say goji berries are an acquired taste, kind of like pickles and mustard. You have to enjoy eating goji berries alone in order to like these cookies. Otherwise, it’s a lost cause.


The cookie itself, however, is wonderful. Sub the goji berries with craisins, raisins, nuts, or just about anything else and you’ve got one solid cookie.

Recipe adapted from Averie Cooks. The only thing I did differently was sub the cranberries for goji berries. Stick with the cranberries. :)

Goji Berry White Chocolate Chip Cookies


  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup bread flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, optional and to taste
  • 1 cup dried goji berries
  • 1 cup white chocolate chips


  1. Cream together the butter and sugars
  2. Add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Gradually mix in the flours, baking soda, salt, and mix until just combined.
  3. Stir in the goji berries and white chocolate chips. Cover the dough and refrigerate for at least 1 hour.
  4. Preheat oven to 350°F.
  5. Roll cookie dough into tablespoon sized balls and bake for 8 to 10 minutes.

Blueberry Buckle




Have you ever had a blooper while baking? Perhaps you forgot to add the eggs or put in baking powder instead of baking soda? Well, this recipe was one of my cases. The cake was fine, I just messed up the topping.


It actually didn’t turn out so bad. The top of this blueberry buckle just came out a little more… unique looking than normal. It had pillowy craters and bubbled a bit. Can you guess what I forgot to add?


I forgot to add the flour. Rookie mistake!

Because of that, the topping batter wasn’t as crumbly. The butter basically took over and boiled in the oven on top of the cake. I’m not complaining, butter’s on my list of deliciousness!


Blueberry buckle just screams summer to me. That, plus watermelon, quality pool time, and dad’s homemade french fries. What’s on your summer list?

Recipe slightly adapted from the Sugar Plum Blog.

Blueberry Buckle


  • 2 cups cake flour + 1/3 cup, divided use
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened, divided use
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup fresh or frozen blueberries
  • 1/2 cup almond milk
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees F. Grease an 8x8 baking pan with butter or olive oil.
  2. Cream together 1/4 cup of the butter, granulated sugar, and vanilla. Beat in the egg.
  3. Add in 2 cups of cake flour, baking powder, and salt. With the mixer on low, add in the almond milk until just moist.
  4. Gently fold in the blueberries and pour the batter into prepared pan.
  5. Now, make the topping: Using a fork, press together the remaining 1/4 cup butter, 1/3 cup cake flour, brown sugar and cinnamon until well combined and crumbly. Sprinkle crumble on top of cake batter. Bake 35-40 minutes or until well risen and golden brown. A toothpick inserted into cake should come out with moist crumbs attached.

No Bake S’mores Cheesecake




Living back in LA, baking is sometimes the last thing on my mind. It’s just gets so hot down here in the summer! My kitchen is so small that once the oven is on, the whole house is cooking. Literally.

I try to keep my baking in the early morning or late night so it’s a little cooler, but my sweet tooth can’t tell time. Silly tooth.


That’s where this no bake s’mores cheesecake comes in. There’s no oven or heat involved. You simply beat some ingredients together and eat it with a spoon. Now you can have dessert any time you want it!


This fluff is quite dreamy, folks. It’s like eating a pillowy cloud that tastes just like cheesecake, without the heaviness of the real dessert. It’s cool temperature is also refreshing.


I used Sanders Extra Dark Chocolate Hot Fudge that I got from SweetXO, per the recommendation of Angelo (the manager over at SweetXO in Agoura Hills). He was spot on! Even though the name “extra dark chocolate” would normally scare some people off, Angelo assured us that it wasn’t THAT dark. My DF and I both tried 90+ percent dark chocolate in Japan and let me tell you, I wasn’t a fan. It’s so bitter! Don’t worry, Sanders extra dark is still sweet.

Don’t forget that I’ll be hosting the SweetXO party in Manhattan Beach in two weeks!


Instead of using regular ol’ mini marshmallows to top off my dessert, I went the festive route with Patriotic Vanilla Creme flavored Chicks by Peeps! Aren’t they adorable?


You can whip this up for your 4th of July party and your guests will love them!

Recipe from Life With The Crust Off.

No Bake S’mores Cheesecake


  • 7-oz. jar marshmallow fluff
  • 3/4 cup milk
  • 2 – 8-oz. packages of cream cheese (room temperature)
  • 12-oz. container of Cool Whip (I used light)
  • 2 cups crushed graham crackers
  • extra dark chocolate hot fudge
  • Peeps


  1. Beat together the cream cheese, milk and marshmallow fluff until creamy.
  2. Gently fold in the cool whip.
  3. In a small glass or bowl, add some crushed graham crackers to the bottom and drizzle some hot fudge on top.
  4. Use an ice cream scoop to spoon the cheesecake fluff into the glass.
  5. Garnish with additional graham crackers, Peeps, or miniature marshmallows. Enjoy!

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