Saturday, April 23, 2016


Crunchy Top Pound Cake

6 eggs
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla

Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.

In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.

Stir in the vanilla.

Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan

Friday, April 22, 2016


A new food trend has made a splash in New York and has been called “the next Cronut.”

The Raindrop Cake, also known as Mizu Shingen Mochi, looks just like it sounds: a drop of rain.

This cool new dessert is hot on this side of the pond, but has actually been around in Japan for a few years already. Darren Wong, 36, first saw a variation of Raindrop Cake in Japan, but when it didn’t make its way over to the U.S., he decided to take matters into his own hands. Wong introduced Raindrop Cake to the masses at Smorgasburg in Brooklyn, New York and to his surprise, it sold out!

Raindrop Cake is vegan and almost calorie-free.

It’s simply made of mineral water and agar, a gelatin substitute that comes from red algae or seaweed.  Agar is also commonly found in jams and jellies, ice cream, and soups.

This jiggly dessert isn’t savored so much for its taste (or lack thereof, since it basically tastes like water-flavored jello) as much as its unique appearance, texture, and sensation that is savored in your mouth before it collapses into a crisp and cool drink of water.  It is served with Kinako, roasted soybean flour, and Kuromitsu, black sugar syrup.

What’s more, if you don’t eat it within 30 minutes, it disappears into… what else than a puddle of sweet water!


While it may not be an all-occasion dessert, it certainly looks fun to try, at least once!  If you can’t make it to New York to try one from Smorgasburg, don’t worry, you can make it at home with this recipe

Raindrop Cake

Makes 2 cakes
2/3 cup spring water
1 pinch of vanilla sugar
~1/8 teaspoon agar powder (you may need to experiment a bit to attain desired texture)


1. Measure out the water in a microwaveable measuring cup and add the sugar.  Microwave for 30 seconds and stir until sugar is dissolved.
2. While stirring, sprinkle on the agar powder.  Microwave again for 30 seconds and stir for a minute.  Continue microwave and stirring as needed until the agar is all dissolved, although you’ll probably still see clear bits floating around in the water.
3. Carefully pour into your desired molds; pop any bubbles that may appear.  Transfer the molds to the refrigerator and allow to set for several hours or overnight.
4. Carefully unmold the cakes and serve immediately with your desired toppings.

Recipe Source: The Cooking Of Joy
hoto Sources: Tim Ireland

Thursday, April 21, 2016


3 Tomatoes

3 cucumbers
1 onion
1/2 cup apple cider vinegar
1 teaspoon of cracked pepper
2 table spoons of sugar (TOTALLY YOUR CHOICE)
2 teaspoons of salt (You can put less in if you want)
1 cup of water
1/4 cup of olive oil

Mix well...thats it.
Let it chill for 1-2 hours... That simple...

Wednesday, April 20, 2016


Image result for sugar cookies

Easy Sugar Cookies

  • Prep
  • Cook
  • Ready In

Recipe By:Stephanie

"Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!"


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened

  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.