Blueberry Buckle


Sunday, July 6, 2014


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


Wednesday, July 2, 2014


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!

Funfetti Cheesecake Cookie Cups


Tuesday, July 1, 2014


My DF is sitting next to me freaking out about the current Argentina game that’s playing right now, while I decided to blog so I could keep my blood pressure down. I’m not into soccer, but the way my DF is during soccer matches would make anyone’s blood pressure rise.

Let’s focus on sprinkles instead, yeah?


Lots and lots of sprinkles.

I was actually in my local Mexican supermarket and I realized that they sell sprinkles for dirt cheap! They sell them in bulk and in large salsa containers for less than three dollars a box. Now I know where to buy my sprinkles from now on.

These cookie cups take a bit of time because you’re basically making two desserts and putting them together. Here’s the cookie portion fresh out of the oven.


You put a dollop of cheesecake batter on top, and then right back into the oven it goes.


Oh, it helps if you spread it out evenly first.



These sprinkles are vibrant!


Cheesecake and cookies, now you don’t have to decide between the two. You can have both!



Speaking of all these sprinkles, remember my previous post from SweetXO? Well here’s the big news I wanted to share with you!


This will be my first party that I’ll be hosting, so I’d love to see and meet some readers there (even if you can only drop by)! I also made a Facebook Event if you wanted to share it or RSVP. The event is only two weeks away, so make sure to mark your calendars now! Looking forward to seeing you guys!!

Recipe from Sally’s Baking Addiction.

P.S. Oh Lordy, we’re going into overtime. Let’s cross my fingers that Argentina wins!

Funfetti Cheesecake Cookie Cups

Yield: 24 cookie cups


    Cookie Cups
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup light brown sugar (or dark brown)
  • 1/4 cup sugar
  • 1 large egg, at room temperature preferred
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cup semi-sweet chocolate chips
  • Funfetti Cheesecake Layer
  • 16 ounces cream cheese (two 8 oz packages), softened to room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/2 heaping cup sprinkles (not the little ball sprinkles, aka nonpareils; those will bleed their color)


  1. Preheat oven to 350F degrees. Line 24 muffins with liners.
  2. First, make the bottom layer of cookie cups.
  3. Cream together the butter and both sugars. Add in the egg and vanilla.
  4. Gradually stir in the flour, cornstarch, baking soda and salt.
  5. Mix in the chocolate chips.
  6. Press about 1 1/2 tablespoons of dough into each muffin liner. Bake for only 10 minutes.
  7. Next, make the cheesecake layer while the cookie cups are baking.
  8. Beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Add in the sprinkles.
  9. Drop 1 heaping tablespoon of cheesecake batter onto each cookie cup, spreading evenly.
  10. Bake for another 18 minutes, until set.


They must be refrigerated about 12 hours.

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