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Seared Sesame Crusted Yellowfin Tuna [Homemade]

This past weekend, I baked a delicious carrot cake for my father in law’s 87th birthday celebration.  It certainly has been a while since I baked and I was so looking forward to it! It was so moist and not to sweet, but boy that was honestly a tasty treat!

Instead of using all-purpose flour I used my multi-grain flour which has the healthy blend of various grains ground up, such as wheat, soybean, pearl millet, flax seeds, maize, red millet, psyllium husk, oats, and chickpeas. However, you certainly can use all-purpose flour and it would still turn out very delicious!

I love carrot cakes, and I have not been able to find one that stands out to me so because of that I’ve decided to whip up my own version of it and make it a little healthier, as well. I didn’t add in too much confectioner’s sugar to the frosting because I wanted to add a little of maple syrup to give that maple flavor to the finish off the flavoring buildings.

Give this recipe a try and let me know what you liked or didn’t like about it! Enjoy baking!

Carrot cake

Preparation Time: 15 minutes

Start to finish: 1 hour

Categories: Dessert

Sponge Cake:


1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon, ground

½ teaspoon salt

½ cup safflower oil

2 large eggs

¼ cup sugar

½ cup brown sugar

1 ½ cups grated carrots

½ cup walnut, chopped

½ cup coconut shreds

¼ cup moist raisins

1 Tablespoon lemon juice

1 Tablespoon lemon zest

2 Tablespoons orange juice

2 Tablespoons orange zest


1.  Position the rack to the middle; Preheat oven to 325-degree F. Cut out a parchment paper to fit the bottom of a 9 X 2 round cake pan (place the pan on a parchment paper and trace, and cut out the sheet). Line the pan with the fitted parchment and spray the paper with food spray. Flour the insides of the pan and tap out excess flour.

2.  In a bowl sift together the flour, baking powder, baking soda, cinnamon and salt. In another bowl combine carrots, walnut, coconut, raisins, lemon juice, lemon zest, orange juice, and orange zest.

3.  Working with a stand mixer fitted with the paddle attachment, beat together sugar, brown sugar, and oil on medium speed until smooth. Add eggs, one at a time, beating for 1 minute after each. Reduce mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Using a spatula, gently fold the carrot mixture until incorporated. Pour into the prepared pan.

4.  Bake for 35 to 40 minutes, rotating the pan back to front at the mid-point, until a tester inserted into the center comes out clean. Transfer cake to a cooling rack; cool about 5 minutes then run a table knife around the sides of the cake and unmold it. Remove the parchment paper and cool to room temperature, right side up.  



For the Frosting:


1 pound cream cheese, at room temperature

8 ounces butter, at room temperature

6 ounces mascarpone cheese, at room temperature

2 cups confectioner’s sugar, sifted

1 Tablespoon vanilla extract

2 Tablespoons maple syrup

1 Tablespoon lemon juice


In a stand mixer, using a paddle attachment (an electric hand whisk works too), cream together the cream cheese and butter until fluffy, about 3 minutes. Add the mascarpone cheese and mix just until blended. Add the confectioner’s sugar, vanilla, maple syrup, and lemon juice. On low speed mix well.  Turn off the mixer and scrape the sides down and on turn on medium speed cream until the frosting is fluffy and light.

久しぶりにこれ食べたい! 笑