28 results found.
28 results found.
It’s been one of those days that calls for a whole lot of chocolate. You know the kind, don’t you?
The kind that makes writing a super fun and profound post rather difficult… because nothing sounds better right now than making a pillow-and-blanket-nest, and then proceeding to ignore the world until tomorrow morning. Late morning, if possible.
If there’s a chocolate cake that accompanies you into that comfy, warm nest… all the better.
This recipe is part of the “How To’s” post series, where I share my kitchen tips and tricks – as well as simple go-to recipes that don’t really fit into a category. Handy, ain’t it? You can find all the posts in the series here or in the recipe index under “How To’s”.
Frosting. The reason we all eat cake.
Yes, yes, the sponge part can be super tasty – but let’s be real: we’re all here for the fluffy, creamy, sweet awesomeness that is frosting.
Sometimes, writing is hard. Writer’s block and all that jazz. And I know that a common piece of advice is to write about what you know – your life lately, that thing that happened to you recently… but let’s be real here: most of you come here for the recipes, and only few – if any – of you come for the ramblings. And do you honestly want to know about this or that experiment that did or didn’t work, that interesting bit of analysis or that frustrating reaction that doesn’t seem to be going anywhere?
Life of a Chemistry PhD student – both exciting and boring at the same time.
Cake truffles are my kryptonite. The dense, smooth texture, the blending together of the cake and the frosting into one glorious, slightly sticky but always dangerously delicious mess… Just thinking about them makes me all warm and fuzzy and hungry. Excuse me while I go gobble up about five of them.