Tag Archives: cream cheese

Carrot muffins with cream cheese frosting

17 Mar

So it’s official. Winter’s over. It hit me today, while I was at the park, playing tag with little kids, sitting on a bench and taking in my surroundings. I was kind of hoping winter would make a comeback sometime this March- it always does. Where I live, winter never leaves us without a fight, one last memoir, a terrible snowstorm. But this year, nothing. It hardly snowed this time. And all I could think of this winter, was back to ten years ago, when it snowed so much that we couldn’t even open the front door of our house. When school had to be closed for days in a row. When people’s cars wouldn’t even budge out of their driveways. It feels like my favourite season doesn’t exist anymore.

Anyways, as much as I’d like to postpone it, spring is here. And you know what reminds me of spring? The flowery cupcake liners on the cupcakes I made a few weeks ago. Aren’t they cute? So what hapenned a couple of weeks ago was that my sister came up to me, disappointed because her fourth grade class had a baking session and she’d missed it because she’d been sick. She handed me the recipe of the carrot cake she was supposed to bake with her class. The recipe was from Joy of Baking (I’m obsessed with that website!). So my sister and I decided to make carrot cupcakes at home. Stephanie from Joy of Baking actually has a carrot cupcake recipe but I used her recipe for carrot cake because that’s the one my sister had a printed out copy of.

So, let’s get started! Here are the recipe and the directions I adapted from the Joy of Baking one. I left out the nuts, so if you want the original unmodified recipe, check out their website!


Carrot Cake:

3/4 pound (340 grams) raw carrots (2 1/2 cups grated)

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

2 teaspoons vanilla extract

Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sufted

1 teaspoon (4 grams) pure vanilla extract

1 teaspoon finely grated lemon zest (optional)


Preheat the oven to 350 degrees F (180 degrees C) and place the rack in center of oven.

Peel and finely grate the carrots.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

In the bowl of an electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). 

Gradually add the sugar and beat until the batter is thick and light colored (about 3 – 4 minutes). 

Add the oil in a steady stream and then beat in the vanilla extract.

Add the flour mixture and beat just until incorporated. 

Fold in the grated carrots. 

Scoop the batter into a lined cupcake pan and bake for about 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean (you might want to poke a few cupcakes to make sure they’re all done baking). 

Remove the pan from the oven and let the cupcakes cool before you transfer them to a platter.

For the frosting, beat the cream cheese and butter, on low speed using an electric or hand mixer until smooth. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated. Beat in the vanilla extract, and lemon zest.

Make sure your cupcakes are completely cooled before you frost them! I frosted mines using a plastic sandwich bag. I basically scooped the icing into the bag, pushed all the icing towards one corner, removed the air from the bag, then zipped it and cut off the corner of the bag where I had pushed all of the frosting. Then I used the bag to pipe the frosting onto the cupcakes. It’s kind of a messy job, but it looks pretty!

And voila! Your cupcakes look beautiful, taste amazing, and you feel pretty accomplished because you made them!

Yeah bro. I made those cupcakes bro.

Le picture time:

According to my brother, the way I frosted the cupcakes makes the icing look like white poop. Haters gonna hate yo.

 Take care and I’ll see you soon my loves!

Oreo Truffles!

17 Dec

Hello my loves! I’m back! I know, it’s been a while. Sorry about that. I’ve been busy with YouTube exams. So I’m gonna try to write this post before I get too lazy again.

So yesterday, I made Oreo truffles. Now don’t kill me, but I’m not a fan of Oreos. I’ll eat them if I have to, but I don’t know, I just don’t find them very tasty. It’s probably because I only like cookies that have chocolate chips in them or are dipped in chocolate. Anyways, I do love Oreo cheesecake- well, any cheesecake. So, when I saw Brown Eyed Baker’s post on Oreo and cream cheese truffles, I knew i had to try them. After all, I would do anything to get my hands on any kind of food with cream cheese in it. Anything.

And the best part about these truffles as that you can make them really quickly, and with only 4 ingredients! Also, they’re worth the effort it takes to smash that cream cheese and crush those Oreo cookies.

The truffles have an amazing texture, with a hard chocolate shell on the outside, and a rich, creamy, dense filling inside. It’s a strong burst of sweet cream cheese- Oreo goodness. Also, because I didn’t grind my Oreos superfine, I haad small, soft cookie pieces inside my truffles, which I actually liked.

Anyways, enough of me blabbering on about good these truffles are. Let’s get started on making them! Here’s the recipe I modified from Michelle, from Brown Eyed Baker.


  • 1 package of Oreos (30 cookies)
  • 1 250 gram package of cream cheese at room temperature
  • 2 cups melting chocolate wafers.
  • 2 tablespoons vegetable shortening or oil.


Crush the Oreo cookies (with the cream) in a food processor. I was kinda lazy to take the food processor out, so I put these bad boys in a Ziploc bag, grabbed a rolling-pin, and went all out. Let’s just say those Oreo cookies were wishing they’d never been born.

Mmmmm cream cheeeeeeseeeeee *drool*

Put the Oreo cookies in a large bowl. Add the cream cheese bit by bit. Using a spoon, mix the cream cheese well into the cookie crumbs until you have a mould-able dough. Using a small cookie scoop or spoon, scoop little little balls from the mixture and shape them into proper rounds and place them on a wax paper-lined baking sheet. Once you’re done making the balls, refrigerate them for about 30 minutes until they’re firm.

Don't they look like poop balls? Woops, did I just say that out loud?

In a small bowl, melt the white and milk chocolate melting wafers in 30 second increments until the chocolate is melted and smooth. Remove the balls from the fridge, a few at a time, so they don’t become soft and aren’t hard to work with. Take one ball and dip it into the chocolate. I used a fork to hold the ball, and using a spoon in my other hand, I drizzled the melted chocolate over it to cover it completely. Place the ball back onto the wax paper using the fork. Using a spoon, drizzle the while chocolate over your truffle.

I know you’re thinking that my truffles have funky designs on them. That’s what happens when you give your noob of a brother some melted white chocolate and an ounce of trust. I’m kidding; the truffles actually look pretty cool, like some kind of abstract art. Not that I would ever tell him that.

Once you’re done dipping all the truffles, place them back into the fridge for another 30 minutes.

Serve the truffles, or store them in the fridge in an airtight container for up to 2 weeks- if they last that long! If you’re having guests over, these babies will be gone before long. 


 The recipe says you should end up with about 4 dozen truffles. I only ended up making about 20. I think next time I’ll make the truffles much smaller in size. But really, they are so freakin’ good. Anyways, I hope you guys are all getting into the holiday spirit and spending your time off with friends, family, and all the people you love. Speaking of which, what are you doing for the Holidays? Me, I’m just gonna crawl up in bed and watch Friends. Hopefully I can drag my unsocial body out of bed and spend some time with friends and family for a bit. Wow, it took me 3 hours to write this post. Damn you, YouTube, you’ve done it again. Anyways, I should probably stop bugging you now. Take care my loves! Enjoy your holidays, and I hope wherever you are, you’re having an amazing time with wonderful people. See you soon.

Chocolate Candy Bar Cake

3 Nov

Chunks of rich, dark, chocolate. Sweet and tangy cream cheese icing. Moist, fudge-y cake. No honey, you’re not in heaven. This is for real. Today, we’re going to make the most delicious cake ever.

So last weekend, I was going to make Halloween- themed cupcakes for you guys. Then I found out I was supposed to make a birthday cake for one of my best friends. Obviously, I freaked out. A person’s birthday is the most important day of the year for them. And their birthday cake is one of the most important highlights of their day. It has to be just perfect. Also, the friend whose birthday it was is a baking goddess. She makes cakes with her eyes closed. No way was I going to disgrace her baking talents by handing her something made completely out of a box. This cake had to be perfect. And homemade. But I’d never made a huge birthday cake from scratch before.

So on Friday, I searched for cake recipes for hours. And hours. And didn’t find anything I liked. I didn’t sleep properly on Friday. The first thing I thought of when I woke up in the middle of the night was cake. On Saturday, I did exactly what I did on Friday- search for cake recipes. It was on Saturday night that I found the perfect recipe. Chocolate cake with cream cheese icing. And crushed chocolate candy bar pieces. Damn that’s good.

All of Saturday I freaked out about my cake choice. What if my cakes turn out to be ugly hills? Do my friends like cream cheese frosting? What if the cake looks messy? How will I get the cake to school? Oh my God I’m gonna drop the cake on the bus and everyone is gonna laugh at me. Oh my God the cake’s gonna taste bad and my friends will be so disappointed. Oh my God the cake’s gonna look ugly and no one’s gonna eat it.

I didn’t sleep very well on Saturday.

Sunday morning, when I woke up before the sun did, the first thing on my mind was cake.

You might be wondering why I was freaking out. Normal people don’t freak out that much. After all, you might be thinking, it was just a cake. No need to freak out. You see, I’m not normal. It’s best we clear that up now. It’ll save us lots of time in the future.

Anyways, I gathered up my guts and on Sunday I went and bought the ingredients for the cake.

And I baked that cake.

And surprisingly enough, the two cakes turned out fine. In fact, they turned out more than fine. They looked pretty damn good. They weren’t even hill-ish looking. Well, one was, but when I inverted it onto a plate, it became flat.

While the cakes were cooling, I made the icing. I found the icing a bit hard to make because I don’t have an electric mixer. And also, I probably shouldn’t have used a wire whisk to beat the cream cheese. Let me tell you, it wasn’t fun trying to get all that cream cheese out from the wires of the whisk. Once I got all the cream cheese out, I tried various spoons to mash it up to a smooth consistency. I finally settled on a huge spoon, which I used to mix. I added the rest of the ingredients, finishing with the Cool Whip. Once I had folded in the Cool Whip, I stepped back and paused. Then I took a spoon out of the drawer, and SLOWLY reached over into the bowl. And scooped a little bit of the icing and tried it.

“Mmm.” I said. “This is good. This is really good. Holy shit, this is good.” Then I did a little happy dance. I was ecstatic. I felt like I had cracked some secret code and that I could now join the group of “Super Icing Makers.” Never had my icing turned out this good.

I popped the icing and the cakes into the fridge.

Would you find me any weirder if I told you that I tried the icing about 20 more times that day to see if it was still as good as it was when I made it? Also, I made my entire family try it and give me their feedback. They all liked it. Then I calmed down. Only to try the icing another hour later to still if it was still good. Needless to say, by Sunday night, I felt quick sick. Maybe it was all that icing, maybe it was the butterflies in my tummy.

The next morning, I woke up at 6 am, and yes, the first thing on my mind was cake. I brushed my teeth and rushed downstairs, and yanked the cake and the icing out of the fridge. I tried some icing. Still good. The time had come. I took out a knife to spread the icing. I smeared icing on one cake, and sandwiched the other one on top, then put some more icing over it. I decorated the top with dark chocolate bits, and tried to spell the letter A.

I picked up the cake and carefully placed it in the cake box. Then I stepped backed and marveled at my creation. It looked good. The icing tasted good. The cake itself would probably taste good. But the big question on my mind was, will they like it?

I found out a few hours later. At school, when everyone surrounded the cake asking to dig in, I tried to stall for time by telling them I needed to take some more pictures for my blog. Everyone stood, waiting, with their forks ready. Eventually I gave in and let them hack away at the cake.

Trying to figure out if they liked it or not, I scanned everyone’s faces. I heard muffled “Mmms.” I guessed that was a good thing. I picked up a fork and dug in.

Mmmmm. It was good. Really good.

I almost fainted in surprise. I couldn’t believe I could make something this good! But I did, and if I can, you sure as hell can. Below are the ingredients for the cake. I got the recipe from AllRecipes.com. The original recipe included chopped pecans for the icing, but we all know how I feel about nuts around my cakes.

 Cake Ingredients

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 1/2 cups milk
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 (3.5 ounce) package instant vanilla pudding mix

Frosting Ingredients:

  • 1 (8 ounce) package cream cheese
  • 1/2 cup white sugar
  • 1 cup confectioners’ sugar
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup chopped pecans
  • 4 (1.5 ounce) bars milk chocolate candy, coarsely chopped


 Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8.5 inch pans.

In a large bowl, combine the cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat the mix until it’s blended. Scrape the bowl, and then beat for another 4 minutes on medium speed. I found that the batter for this cake was very dense, due to the added pudding mix. Pour the batter into the prepared pans.

I know I said I didn’t want to make a cake from a cake mix but technically this doesn’t count since we’re not making the cake according to the instructions on the box. Instead, we’re making it a different way. Also, I really wanted to make this cake, even if it did call for cake mix because the cake itself looked just so damn good.

Bake the cakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool completely before going anywhere near them with the frosting! That shit melts fast.

The first cake I baked turned out awesome. It was flat, just the way it was supposed to be. The second one I baked had a little hill. However, when I inverted it onto a plate, it became flat as well. I was beyond happy. I’m guessing it was the pudding mix in the cakes that make them so dense and mould-able for lack of a better word.

Yay both flat cakes!

To make the frosting, beat the cream cheese with the two sugars in a large bowl until you have a smooth mixture. Fold in the whipped topping and chopped chocolate. I kept my chocolate in the freezer until I was ready to use it. Then I took it out and while it was still in its packaging, I beat it with a rolling pin. However, the chocolate pieces were still a bit large which kind of made it a bit hard to spread the icing onto the cake properly because the icing ended up kind of ripping the top of cake. So I used a spoon to scoop icing onto the cake and then I spread it lightly. Spread the icing between the layers and on the top and sides of the cake. I didn’t frost the sides because the icing was really hard to work with,

And that my friends, is how you make a very good cake.

I really didn't want to show the whole cake, because my icing skills are less than acceptable. Oh well.

Thank you, my lovely readers, for reading this post. You’re awesome.

And Anisa, if you’re reading this, this post is for you. Happy birthday, my gorgeous partner in crime. I love you.

Take care and I’ll see you soon my loves!