Unicorn Cake

Yields one three layer 6 inch cake

The things you’ll need

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 stick salted butter at room temperature
  • ¼ cup solid vegetable shortening
  • 1 ½ cups sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 5 large white eggs
  • ¾ cup whole milk
  • ¼ cup rainbow sprinkles
  • White buttercream frosting
  • Light pink buttercream frosting fitted with #824 and a #4B tip
  • Light blue buttercream frosting fitted with a #2A tip
  • Light purple buttercream frosting fitted with a #824
  • Dark purple buttercream frosting fitted with a #2A tip and a #4B tip
  • Black buttercream frosting fitted with a #4 tip
  • White fondant
  • Gold edible highlighter dust
  • Small paint brushes
  • Fondant rolling pin
  • Teardrop cookie cutters
  • Lillipop stick
  • Three 6-inch round cake pans
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer
  • Rubber spatula
  • Whisk
  • 6 inch cake board
  • Cake stand
  • Cake turntable
  • Offset spatula
  • Small sifter
  • Almond extract

Let’s get started!

  1. Preheat oven to 350°F.
  2. Grease and line three 6-inch round cake pans.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, use an electric mixer to beat butter, shortening and sugar until light and fluffy.
  5. Add eggs whites one at a time, beating well after each addition. Add extracts.
  6. On a low speed, alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Fold sprinkles into the batter.
  7. Divide batter evenly between cake pans and bake for 30 to 35 minutes.
  8. Once cakes are fully cooled, level them with a cake leveler.
  9. Stack cakes on a cake board, making sure to frost between each layer.
  10. Use a cake turntable to smooth white frosting over the entire cake.

Time to decorate!

  1. Use white fondant to make a unicorn horn.
  2. Mix a few drops of almond extract into edible gold dust and then brush it onto the horn.
  3. Use teardrop cutters to create fondant ears and then paint the inner ear gold. Insert a toothpick into the bottom of each ear.
  4. Pipe rosettes on the top and along one side of the cake using the pink and light purple frosting and #824 tips.
  5. Add dollops of detail using the pink and dark purple frosting and #4B tips. Use blue and dark purple frosting fitted with #2A tips to add more details.
  6. Pipe eyes onto the front center of the cake. Place horn on the top center of the cake and the ears on either side of the horn.
  7. TaDa! This colorful Unicorn Cake will bring magic to any occasion!

Celebration Pudding Cookies


  • ½ cup butter
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 box Instant Vanilla Pudding Mix
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups all purpose flour
  • ¼ cup rainbow sprinkles
  • ¾ cup plain, peanut, or any flavor M&Ms


  1. Note: This dough requires chilling.
  2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
  3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
  4. Preheat oven to 350°F. Line cookie sheets with parchment paper. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

Strawberries ‘n Cream Cheese Donuts. 🐭

I had every intention of making this donut deep fried but that didn’t work out. (I’m still looking for a fabulous recipe because anything less won’t do.) So I stuck with a baked version. I then tossed the donuts in some cinnamon sugar, sliced 'em and loaded 'em with sweetened vegan cream cheese and fresh strawberries. Teehee.

Strawberries 'n Cream Cheese Donuts
Makes about 8 doughnuts

1 cup all-purpose flour
½ cup vegan sugar
1 ½ tsp. baking powder
¼ tsp. salt
½ cup unsweetened almond milk
½ tsp. apple cider vinegar
½ tsp. pure vanilla extract
1 flax egg
¼ cup vegan margarine

To make the doughnuts: Preheat oven to 350 degrees Fahrenheit. Lightly grease a donut pan.
Combine dry ingredients in a large bowl. Combine wet ingredients in a small saucepan over medium to low heat and stir just until vegan margarine is melted. Mix will be warm to the touch. Add wet ingredients to dry and mix until just combined.

Fill each donut pan well ¾ full (about 3 tablespoons of mix). Bake doughnuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and toss them in the cinnamon sugar (carefully since they’re hot!) and onto a cooling rack to cool until warm to the touch.

Cinnamon Sugar

1/3 cup granulated sugar
1 ½ tsp. cinnamon powder

Vegan Cream Cheese Frosting

½ cup Tofutti Cream Cheese
1 tbsp. powdered sugar

Using a hand mixer, beat the cream cheese and sugar until creamy. Once the donuts have cooled, slice each donut in half, spread a generous layer of cream cheese frosting, top with freshly cut strawberries and then the top of the donut half.


Hi guys! Since Beltane is right around the corner, I thought i’d share this cute orange cookie recipe, perfect for a spring treat 🌱✨🍊

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When you can’t decide if you want a cupcake or a donut. 🐥
You have both.
Matcha green tea donut cupcakes.
These babies are stuffed with a sweet matcha cream cheese. Mm. Who wants one?

Mini Baked Vegan Donuts
Makes about 16 mini donuts

1 ½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract

Matcha Icing

1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
1 tsp. matcha powder

Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 7-9 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

Combine the icing ingredients in a bowl and mix until creamy. Dip each mini donut into icing and place on cooling rack to allow icing to set in.

Matcha Green Tea Cupcakes
Makes 1 dozen

For the cupcakes
1½ cups all-purpose unbleached flour
1 cup vegan sugar
1 tsp. baking soda
3 tsp. matcha green tea powder
½ tsp. salt
1 cup water
½ cup canola oil
2 tsp. vanilla
2 tbsp. apple cider vinegar

For the frosting
¼ cup vegan margarine
¼ cup non-hydrogenated shortening
2 cups powdered sugar
1 ½ tbsp. non-dairy milk
1 tsp. pure vanilla extract
1-2 tsp. matcha powder

For cream cheese filling
½ cup vegan cream cheese
1 tbsp. powdered sugar
1 tsp. matcha powder

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake papers.

Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, oil and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack. Once cooled, remove a piece of the center of each cupcake using an apple corer or a cupcake corer. Set aside.

With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and vanilla and beat until frosting is light and fluffy. Add 1-2 teaspoons of matcha powder so that you get a light green frosting. Add frosting to a Ziplock or piping bag with tip or you can use a butter knife to frost the cupcakes.

Using a hand mixer beat the cream cheese, powdered sugar and matcha powder until creamy. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the center of the cupcake. Top with matcha frosting and a mini vegan donut.

Cake Batter

A Dean x Reader AU / fluff

A/N: This is my submission for @dancingalone21‘s AU Funny Quote Challenge [ x ]. This is an AU, in the fact that Sam and Dean are not hunters. I didn’t really get a chance to specify that in the story, but that’s really all I could think of. I haven’t written anything in a while, so I hope you guys like it. Let me know what you think! ♥

Word Count: 1,529

- language.

Tags: (at the end)

*gif is not mine.

It was Sam’s birthday, and you decided last minute to make him a cake - from scratch. You had never baked anything that didn’t come in a box with specific instructions, so you were nervous it would come out horrible. Sam wasn’t one for sweets anyway, but everyone deserved a treat on their birthday, and he was going to eat it if you had to force it down his throat.

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Mint Chocolate Chip Cookies

Yields 2 dozen cookies

The things you’ll need

  • 1 cup butter, room temperature
  • ¾ cup sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • 1 to 3 drops green food coloring
  • 1 teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • 2 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 ounces chocolate mints
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Hand mixer
  • Rubber spatula
  • Cutting board and knife
  • Parchment lined baking sheet
  • Ice cream scoop

Let’s get started!

  1. Preheat oven to 350°F.
  2. Roughly chop chocolate mints.
  3. In a medium bowl, whisk together flour, baking soda and salt.
  4. In a large bowl, cream together butter and sugars until smooth.
  5. Add in eggs one at a time, mixing and scraping between each one.
  6. Pour in peppermint extract, vanilla, and food coloring and then mix until evenly colored.
  7. Mix in dry ingredients and then fold in chopped mints.
  8. Scoop dough onto a baking sheet and bake for 8 minutes.

Vanilla Almond Cake with Caramel Buttercream 

Because a freshly baked cake can put a smile on anyone’s face. 

Ingredients for Cake 

2 ½ cups + 3 tbsp all purpose flour 

1 stick (8 tbsp) softened butter 

2 cups granulated sugar 

5 large eggs, brought to room temperature 

½ cup canola oil 

½ cup whole milk + ½ cup almond milk (or 1 full cup of either)

1 ½ tsp baking soda + 1 tsp cornstarch 

1 ½ tsp vanilla extract 

Pinch of kosher salt 

½ cup whole almonds, processed 

Directions for Cake 

Preheat your oven to 350 degrees Fahrenheit. 

Grease and flour two round cake pans and set aside. 

In a standing mixer fitted with a paddle attachment (or a large bowl using a whisk/hand mixer), cream together the butter and sugar for 5 minutes until creamed. 

One at a time, add in the eggs, incorporating them into the batter. 

Add in the vanilla and oil, mix and set aside. 

In a large bowl, sift together the dry ingredients. 

Alternating between the egg mixture and milk, combine the wet ingredients with the wet – until the batter has come together. 

Evenly divide the batter into the two cake pans and bake for 35-40 minutes or until the centers are produce clean crumbs when stuck with a toothpick. 

Once the cakes are finished baking, remove from oven and allow to rest for 15 minutes. 

After 15 minutes, remove cakes from pan and allow to cool completely on a wire rack. 

Ingredients for Caramel Buttercream 

¼ cup half and half

8 tbsp butter, cubed 

1 cup brown sugar 

1 tsp vanilla extract 

Pinch of salt 

2 cups powdered sugar 

Additional half and half (if necessary to thin frosting) 

Directions for Caramel Buttercream 

In a small sauce pan over low heat, melt together the butter, sugar and half & half while gently stirring. 

Once the brown sugar dissolves, increase the heat to medium-high and allow the mixture to bubble until it turns an amber color. 

Once the caramel has turned an amber color, remove it from the heat, stir in the vanilla extract and salt and set aside to cool to room temperature. 

Once cooled, mix the caramel with the powdered sugar until the desired consistency is reached.  

Frost the cake as desired. 

Top the cake with the pulverized almonds. 

Slice and serve! 


Magical Breakup Ice Cream Recipe

Breakups: We’ve all been through them, and we know they suck. Whether it was a friend or a significant other, whether things ended on good or bad terms, we often find ourselves wanting to curl up and hide from the world for a while. The classic movie scene portrays the aftermath of the breakup as tears and a bucket of ice cream, and not to mention lots of sad romance movies. Sometimes that’s exactly what we need, so this recipe is the witches breakup ice cream, designed to break ties, heal the soul and ease the hurt of a broken heart.

For the base
* 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) cold
* 2 cups (16oz/450 ml ) whipping cream, cold

For the mix
* 2 cups frozen Blueberries for protection
* 2 tsp Lemon juice for purification
* 10 fresh Lavender pips for peace and happiness
* 3 Rose petals shredded for emotional healing
* 1 pinch rosemary for clarity
* ¼ cup sugar for restoration

First we’ll be making our mix in
1. Combine half the blueberries sugar lemon and water in a small saucepan.
2. Cook on medium for ten minutes, then add the other blueberries, lavender, rosemary, and rose.
3. While this cooks stir the pot counter clockwise and say “Now I am free from the bonds which held me. Though there is pain, I have so much to gain. The older I grow, the more I learn and know. People pass through making room for the new. After storms will come calm, and I will move on.” Repeat this and let the message sink in.
4. Cool for another 8-10 minutes let cool and chill in refrigerator until cold

Next we’ll be making our ice cream base
1. Place sweetened condensed milk in the fridge to keep cold
2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
4. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
5. Now you have your ice cream base you can add the mix ins. Do this in a bowl using a spatula to slowly fold in the mixture to the desired level of marbling.
6. While you mix reflect on sweet things in the world. Imagine the sweetness of life overtaking your sorrow with time. Repeat this while you eat.
7. Place in a large resealable container and freeze at least 6 hours or overnight before eating.

And there you have it. A simple ice cream recipe done the witchy way. Let me know what you guys think if you try this.

*The ice cream base recipe is adapted from biggerbolderbaking.com


Fluffy vegan Pancakes


  • 1 cup of flour
  • 2 tbsp sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • a pinch of salt
  • 1 cup non dairy milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp vegan butter
  • ¼ cup apple sauce
  • 2 tbsp melted coconut oil
  • ¼ cup chickpea brine


  • Coco whip
  • Maple syrup

  • Fruit of your choice


  1. Combine the milk with the vinegar and set aside
  2. Sift the dry ingredients into a large bowl. You want the dough to be lumpy when making pancakes, but you don’t want the starting base to be lumpy.
  3. Melt your butter and combine with the apple sauce and sugar. With an electric hand mixer mix the brine until it’s stiff and fluffy.
  4. Pour your milk and butter mixture into the peaked brine and lightly mix together. 
  5. Pour your wet ingredients into the bowl with the dry ingredients and fold them together. Do not over mix! Your batter should be a little lumpy. Then set aside in the fridge for 10 minutes. 
  6. After 10 minutes heat a large frying pan with some vegan butter. Take about 2 tbsp worth of batter and just drop it on your pan. Fry until little bubbles start forming then flip the pancake on the other side. 
  7. Once you’re finished you can top you pancakes with whatever you want. I used maple syrup and coco whip and some raspberries. Have fun!

Two can win. #Dilla 🍩

On Mondays we eat donut cupcakes.

For the donuts:
(makes about 16 mini donuts)
1 ½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract


1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
Food coloring of choice
Sprinkles (optional)

Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 7-9 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

Combine the icing ingredients in a bowl and mix until creamy. Dip each mini donut into icing (and then sprinkles if using) and place on cooling rack to allow icing to set in.

For the cupcakes:

Chocol'ha Cupcakes

1 ½ cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
¼ salt
1 cup coconut sugar
¼ cup canola
¼ cup unsweetened apple sauce
1 cup water
½ tbsp. pure vanilla extract
2 tbsp. apple cider vinegar

Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with liners.

Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, apple sauce, oil, water and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack.

For the frosting

¼ cup vegan margarine
¼ cup non-hydrogenated shortening
2 cups powdered sugar
1 tsp. pure vanilla extract
1 tbsp. non-dairy milk

With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and vanilla extract and beat until frosting is light and fluffy. Transfer white frosting to a Ziploc or piping bag with tip (or you can also top cupcakes with a frosting knife). Add white frosting to cupcake and top with a mini donut.

Turkey Loaf w/ a Sweet Potato and Cauliflower Mash

Here’s a basic weeknight kind of meal jazzed up a little bit, and lightened up just a touch. Mom probably made some variation of this dinner for you at some point in your life. Growing up, it seemed like there was an unofficial contest about whose mom made the best meat loaf. 

The turkey loaf is pretty straight forward. I’ve always trended toward using oats instead of bread crumbs and I used the homemade ketchup I make, which I think lends to its more complicated flavor and keeps added sugar on the lower side. No worries, Heinz and breadcrumbs are still welcome here! The sweet potatoes are extra fluffy and bulked out by adding the cauliflower. It also gives an extra punch of micronutrition. More bang! Carbohydrates are friends around here, but the dish is overall a little more “carb smart” by bulking out the volume with cauliflower instead of more potato.

  • 1 ½ - 1 ¾ lbs lean ground turkey
  • ¾ cups oats (blended into a flour) 
  • 1 egg 
  • ½ small onion, diced
  • 1 large clove of garlic, minced
  • ¼ cup ketchup + ¼ cup for topping (I used my homemade)
  • salt, to taste
  • black pepper, to taste
  • ½ TBSP dried parsley
  • ½ TBSP worcestershire sauce
  • 1 TBSP mildly flavored oil

Directions: Have your vegetables prepared and your oats already milled into a flour. Preheat oven to 350F. In a large metal bowl, place all of the ingredients and mix them thoroughly until the mixture is even. Form the giant meat wad into a lightly greased baking dish. If can be a loaf pan if you’d like to really go for the “loaf” aspect of the name, but a 9 x 11 Pyrex will give you a meat cake! Before putting into the oven, top it with more ketchup if you desire it. Bake for 55-60 minutes, though it’s wise to start taking temp around 45 minutes as our ovens are all a bit different. Serves 6.

  • 2 medium sweet potatoes, peeled and cubed
  • 1 head cauliflower, leaves picked off and roughly chopped
  • ½ cup coconut milk
  • 1 TBSP mild flavored oil
  • 1 clove of garlic, minced
  • ½ TBSP blackstrap molasses
  • salt, to taste
  • black pepper, to taste

Directions: Have your vegetables prepared. In a boiling pot, add the sweet potatoes into salted boiling water and give them a head start. After about 15-20 minutes (depending on the size of your cuts), when the potatoes are close to fork tender add the cauliflower florets and give them another 7-10 minutes, or until both vegetables are fork tender. Drain. Add them back to the pot and add the coconut milk, oil, garlic, molasses, salt, and pepper. Use a hand mixer or hand masher to complete the mash. This is a base recipe. Other possible deliciousness could be a dash of cinnamon and cayenne. Experiment and pair flavors with your main dish! Severs 6-8.

Keto Nutella, Finally!

Ingredients (makes around 800g)

200g 90% dark chocolate or cocoa mass / cocoa liquor

50g finely ground hazelnut

180ml double cream

80g unsalted butter

100ml of unsweetened nut milk (I used soya) or until desired consistency achieved

100g powdered sweetener, equivalent to icing sugar texture

optional -  10 drops chocolate hazelnut flavouring


on low settings and in a microwave safe bowl, melt the chocolate, butter and cream. this can easily take 5/7 minutes or more. be patient. it’s worth it.

mix well with a hand mixer, bring back to microwave if necessary.

in a blender / food processor, finely process the hazelnuts with the powdered sweetener until powdered as finely as possible. add the hazelnut and sweetener powder to the bowl and keep mixing.

add nut milk to dilute texture and mix. the longer you’ll mix the creamier the texture

nutritional value per 100g

calories 374, (net) carbs 4g, fat 37g, protein 5g, fibre 5g, sugars 1g

My First Kiss at the Public Execution - 8

PART 1 - PART 2 - PART 3 - PART 4 - PART 5 - PART 6 - PART 7  - PART 9

a/n: i had a lot of fun writing this so i hope everyone enjoys it!!

@beautifulramblingbrains @frecklefaceb @feminamortem @anditcametopass@dauntlessmetalmom @pathybo @mimigemrose @ag-delights @abfoster1s@sparklemichele @murmelinchen @jojuarez26 @purple-puddin @audreyfulquard [if you wanna be on the list hmu]

Warning: NSFW yo, theres sexy stuff and shit like that

Eric X OFC // Divergent Trilogy

word count: 5,510

Originally posted by ladanvm

if i had legs
i’d get up and move
if i had arms
i’d put up a fight

Rachel’s knuckles brushed against mine as she lifted a spoonful of macaroni with her other hand. I smiled at her as l ate my breakfast.

“How’d you sleep?” she asked, scooping up more food.

“Alright,” I replied with a shrug as I pulled off a piece my bagel, “How was the fence?” I returned before tossing the bite-sized bit in my mouth. Due to the drastic differences in our sleep schedules, we had fallen into a pattern of spending our meals together. Breakfast and Dinner were the only times that we were both awake and free to spend time with each other.

“It was long,” she shrugged, “Do you know when you’re going to be back, working guard duty?” she asked. I could feel my expression fall at the mention, it was not the first time this conversation had come up. The other night I had been tired after a long day and complained about sitting around doing paperwork to Rachel as I ate my dinner. I was looking for a bit of sympathy but instead she insisted I talk to Eric, demanding that he reassign me to guard supervision on The Fence again.

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Lemon Poppy Seed Whoopie Pies

Spring is in the air, I just feel it! The days are gradually getting longer and I am itching to start planting my garden.  Unfortunately, I still have a couple of months for that to happen but it’s getting closer day by day.

When I think spring, I think of citrus flavors and scents.  You know, that clean and refreshing aroma and taste!  Lemons are pretty to look at arranged in a large bowl on your kitchen table; the scent is uplifting, and the taste will delight your taste buds.

I suggest making a batch this weekend!

Ingredients for batter:

1 cup organic unbleached all-purpose flour
½ cup organic pure cane sugar
1 T organic lemon rind
1 T organic poppy seeds
½ t baking soda
1 t organic and vegan pure vanilla extract
2 T organic lemon juice
½ cup organic coconut milk
¼ cup organic coconut oil, melted

Ingredients for filling:

2 cups organic powdered sugar
½ cup vegan butter
5 T organic lemon juice

Method for batter:

Pre-heat oven to 325 degrees.

Lightly grease one whoopie pie pan, set-aside.

In a large bowl, mix together the flour, sugar, lemon rind, poppy seeds, and baking soda.  Mix in the extract, lemon juice, coconut milk, and the coconut oil.  Batter should be smooth and slightly thick.

Fill each whoopie well with 1 ½ tablespoons of batter.  The batter should spread evenly into the well; if not, lightly tap the pan on the counter to distribute batter.

Bake for 8-10 minutes.

Let the cakes cool for a few minutes in the pan.  Remove and place on a wire rack to fully cool.

In the meantime, make the filling.

Method for filling:

Cream the powdered sugar and butter together using a stand mixer or a hand-held mixer.  Add the lemon juice and continue to beat until you have a smooth consistency.


Spread a heaping tablespoon of filling on the flat side of one of the whoopie cakes.  Then top with the domed side of another whoopee cake.

Now enjoy!

I work for an inventory service, so I’m not technically a retail worker but I do spend my fair share of time in stores and interacting with customers.

I was working on the sales floor of a small store that is part of a nationwide chain of pharmacies - at this point in the day I was counting inventory in the aisle that has bags of candy. The top half of the aisle had a small section of appliances on the opposite side from where I was working, and there were three customers (two middle aged women and a middle aged man) standing together discussing the merits of a hand mixer and an electric can opener.  As I’m not a store employee, and the rather large logo on both the front and back of my shirt says as much, I wasn’t paying attention to them.

After five or so minutes of banal appliance talk, the woman holding the can opener box tosses it back on the shelf and says, in a voice purposely loud enough for me to hear at the opposite end of the aisle, that they will be leaving because the employees here clearly don’t care to help the customers. They huff their way out past me while I continue to scan items and count them, which again… is my job. It wasn’t until they were out of the store that I realised they were talking about me.

I cost a chain pharmacy the sale of a can opener by not being one of their employees.

[ cooking class ]

pairing; seventeen mingyu x reader

genre; fluff, humor

synopsis; y/n was dragged to a cooking class by her friend, but due to last minute circumstances, her best friend couldn’t make it. a total newbie at cooking, y/n couldn’t help but make a mess out of everything. mingyu voluntarily pairs up with her so she’d be able to get something done.

word count; 1101 words

“No, that’s fine,” I said, my voice laced with sarcasm. “That’s totally fine, you just happened to move up a few ranks on my to-kill list.”

“Y/N!” Caroline exclaimed. “It’s not my fault that my little brother decided to do his somersaults down the stairs today!”

I laughed. “Alright, alright. Send my regards to your lil’ brother.”

I heard Caroline heave a sigh of relief on the other end of the phone, probably at the fact that she realized I wasn’t mad.

“Thanks, sweetheart.”

“You’re welcome, pumpkin.” 

The both of us giggled like 12-year-olds, and hung up after saying our goodbyes. 

Caroline and I planned to go for a cooking class that day. Actually, we didn’t plan to. Caroline had been finding interest in cooking these days, but all I liked about the kitchen was about it having food to eat. She didn’t have anyone else to follow her to the cooking class, so she pretty much blackmailed me with my ‘best friend position’ to tag along with her.

So I did. And this happens. 

I sighed, pulling out a pair of jeans — that was my regular. I looked around my closet, wondering what top I should wear. It was cold out, so I chose a turtleneck sweater.

I quickly dressed, and put on simple makeup to cover any imperfections on my skin. I wasn’t a huge makeup guru, but I used it sometimes.

I checked the time. I had another hour before the class started. I needed around 45 minutes to get there, so I planned to leave the house in around ten minutes. 

I sighed. Caroline was pretty much the big reason why I agreed to go. She was, with no doubt, pretty good at cooking. I wouldn’t worry much if I cooked with her, because even if I started a fire, she’d probably put it out with a soup she boiled.

Exaggeration, but you get it.

I suddenly worry for my own life. I’d probably kill myself in the kitchen; chop off a finger or two.

I reached the cooking class ten minutes early. The bus driver was quick on the road today. 

I was led to a empty area with seats, probably a mini waiting area. I looked around, and pretty much everyone had their friends with them. Even those who looked like they came alone seemed experienced.

We were all led into a large cookery room, and everyone stood in front of a single working area. Those who came in pairs were allowed to work together. We put on the aprons they provided, and started on the class.

Each working area had the basic needs for cooking — a stove, pots and pans, cutlery, and a few cooking ingredients which I was clueless about.

The chef told us that we’d be making cupcakes that day, and I saw a ray of hope. I mean, cupcakes wouldn’t be that hard to make, right?


The moment I started, I became a confused mess. Everyone seemed to be following the chef’s instructions well, but I was just lost. I managed to catch one part of what she said, and added butter and sifted flour into the mixing bowl. 

Now, I mix it. I think. 

I turned on the hand-held mixer, and it started spinning like crazy, as if possessed. The mixture started splattering out of its bowl, and I couldn’t hold the bowl in place. 

“Shoot,” I blurted, at a loss of what the hell I should do. 

Out of the blue, another hand grabbed the mixer from me, flipping the switch to ‘0′ speed. The mixer slowed down until it came to a complete stop, and I exhaled, exhausted already. 

I looked to my right, expecting to see the chef beside me, but it wasn’t her. 

It was a complete stranger who had been using the other end of the table. Each table had two working areas, and he happened to be alone at the other side. I noticed him before we had started the class. He was extremely handsome.

“Um,” I stuttered. “Thank you.”

I catch sight of the mixture that had splattered on him, mostly on his apron. “I’m so sorry…” I trailed off. 

The stranger laughed. “It’s alright,” he said easily. “Do you mind if I worked with you? I think you’d need some help.”

I narrowed my eyes, and he quickly defended his words. “I meant that in the good way.”

I smiled, and nodded. “That’d be nice.”

He went back to his working area and cleaned up whatever he had used. He hadn’t started on the mixture, so he just left the ingredients in their original places before coming back. 

“I think it’d be better to introduce ourselves real quick so we’d work better,” he said. “I’m Mingyu. 20. Nice to meet you.”

I laughed. “Y/N. I’m 19.”

“Great, I’m a year older,” he said, starting to mix the batter again. 


“Why’d you come for this cooking class? You don’t look like one who is interested to cook,” he said. “No offense.”

“None taken,” I said, chuckling. “That’s true. I’m not interested. My friend and I were supposed to come together, but she bailed the last minute because of an accident that happened.”

“That explains,” he said, finishing up the mixing of the batter. “You wanna put the mix into the paper cups?”

“Nothing bad can come out of transferring the batter, right?” I said apprehensively, holding the mixing bowl and scooping some up onto the wooden spoon.

Mingyu snickered. “I don’t think so.”

I managed to finish dividing the batter equally onto the paper cups, and they were placed onto a tray before being put into the oven. 

“We’re done, right?” I asked.

“Kind of. We’ll decorate it after it’s baked,” Mingyu told me. “That is just based on your creativity, so it’ll probably be doable.”

Right after the cupcakes were done, we took them out of the oven and started decorating. I just did simple designs of frosting here and there, and it turned out quite decent. 

“You have a talent for decorating,” Mingyu complimented. “Maybe just not the process of cooking.”

I growled playfully.

The class ended soon, and we were allowed to bring back the cupcakes. Mingyu and I took 4 each. 

We both left the cookery lab together, and stopped outside. 

“Thanks for today,” I said to him. “You saved me from burning down the building.”

Mingyu laughed. “No problem. You were a great partner to work with.”

I looked down, smiling in embarrassment. 

“Do you mind if we… exchange numbers?” he said hesitantly.

I shook my head. “Of course not.”

We both exchanged numbers, and went our separate ways after saying a few more sentences. 

I never thought going to a cooking class alone could be this good. 

Thanks, Caroline. 

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Just Add Magic Cake

Yields 2 each 10-inch Pistachio, Strawberry, and Blueberry cakes

The things you’ll need

Blueberry Cake
  • 1 cup frozen blueberries
  • ¼ cup sugar
  • ½ cup unsalted butter at room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1 ½ cups flour
  • 1 teaspoon baking powderr
  • Pinch of salt
  • ¼ cup milk
  • ¼ cup buttermilk
  • ¼ teaspoon blueberry extract
  • 2 drops fluorescent purple coloring
Pistachio Cake
  • 1 cup unsalted shelled pistachios
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk
  • ½ teaspoon pure vanilla extract
  • 4 drops mint green color
  • ½ cup unsalted butter, softened
  • 2 tablespoons pistachio paste
  • 1 cup sugar
  • 3 large eggs
Strawberry Cake
  • 2 eggs
  • ¾ cups strawberry puree
  • ½ teaspoon vanilla
  • 1 teaspoon strawberry extract
  • 1 ½ cups all purpose flour
  • ¾ cup + 2 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons oil
  • ¼ cup butter at room temperature
  • 3 large mixing bowls
  • 3 medium mixing bowls
  • Food processor
  • Whisk
  • Rubber spatula
  • Hand mixer with attachments
  • (3) 10-inch round cake pans
  • 3 cake boards
  • Decorating bags filled with light pink, light green, and light purple buttercream frosting
  • Small offset spatula
  • Large spatula
  • Cake stand

Let’s get started!

Blueberry Cake
  1. Preheat oven to 350°F.
  2. Cook frozen blueberries and ¼ cup sugar on low until it is a thick jam.
  3. In a small bowl, mix flour, baking powder and salt.
  4. Cream butter and sugar until light and fluffy.
  5. Add eggs one at a time and mix until well combined.
  6. Add blueberry extract and mix well.
  7. Add 1/3 of the dry, then the milks, 1/3 of the dry and scrape the bowl down, mixing well between each addition. Mix in the blueberry jam and then the remaining dry ingredients.
  8. Pour batter into a lined cake pan and bake for 35 to 45 minutes.
Pistachio Cake
  1. Preheat oven to 350°F.
  2. Use a food processor to pulse pistachios until finely ground. Add flour, baking powder and salt and pulse briefly to combine.
  3. In a large bowl, beat together butter, sugar and pistachio paste until light and fluffy.
  4. Add eggs 1 at a time, beating in between and then mix in vanilla extract. Reduce speed to low to add the pistachio mixture and milk mixtures alternately in batches, beginning and ending with pistachio mixture.
  5. Spread batter evenly into a lined 10 inch round cake pan and bake for 40 minutes.
  6. Let cool for 10 minutes in the pan and then remove to cool completely.
Strawberry Cake
  1. Preheat oven to 350°F.
  2. In a medium bowl mix eggs, puree and extracts until well combined.
  3. In a large bowl, mix flour, sugar, baking powder and salt.
  4. Add butter and oil and mix until it becomes pebbly.
  5. Add half of the wet ingredients and beat well 1-2 minutes.
  6. Add the rest of the wet ingredients in two parts, beating well between each addition.
  7. Pour batter into a lined 10 inch round cake pan and bake for 35 to 45 minutes.
  8. Let cool for 10 minutes in the pan and then remove to cool completely.

Time to decorate!

  1. Spread a thin layer of green frosting on top of the pistachio cake and then place the strawberry cake on top. Frost the top of the strawberry cake with pink frosting and then place the blueberry cake on top.
  2. Refrigerate the cake for 30 minutes.
  3. Pipe two rows of green frosting on the bottom of the cake and then pink frosting in the middle. Finish the top of the cake off with blue frosting and then smooth with an offset spatula.
  4. Use the spatula to create texture around and on top of the cake.
  5. Sprinkle some silver sugar pearls on top.
Late Night Snack (Noctis x Reader)


Noctis x Reader

Word Count: 1,215

Yay! Noctis cake time! We now know why Ignis is always the one in charge of the cooking.

This one was so cute. It possibly might be my favorite so far? Stay tuned for Prompto’s Cake related fluff. I hope you enjoy. 

“Y/N…” a light whisper entered your realm of sleep. “Y/N,” the voice got louder. You felt yourself begin to stir in your bed. Something… rather someone… was poking at your cheek.

You were awake but you refused to open your eyes.
“Wake up,” the voice entered your ears again. This time you were able to identify it. Noctis.

Noooo,” you groaned in protest, flipping over to your side to turn your back to your needy boyfriend. “I thought you liked sleep.” He grabbed you by the waist and dragged you closer. You stifled you urge to giggle as he brushed his lip against your cheek. “I’m hungry,” he explained before pressing his lips to you neck.

“I didn’t know your love of food trumped your love of sleep,” you spun around to face him. He looked so sleepy. You smiled lightly before gently brushing your fingers across his forehead to sweep his unruly hair away from hiding his enchanting blue eyes.

“Can you make me a cake?” He asked, turning on his big almost irresistible puppy dog eyes.

“A cake?” You retorted rather shocked by that specific request. “Noct, it’s—“ You sat up to check the clock that rested on Noctis’s nightstand. “It’s 5 in the morning. On a weekend too. We’ll have all day to make a cake.”

“I know, I’m just so hungry,” he grumbled, rolling onto his back.

You sighed, swinging yours legs over your side of the bed. “Fine. But you have to help me.”

“Fair enough,”  you heard the smile in his voice as he scrambled to his feet. You pushed yourself off the bed and let your bare feet hit the cold wood of his bedroom floor. You ran a lazy hand through your hair before you stretched your arms upward, trying to wake up a little faster as your eyelids still felt heavy. Surprisingly, Noctis was already out of the room. He’s extremely motivated by food. Duly noted. No wonder Ignis is so good at cooking.

You pushed yourself forward out of Noctis’s room and into the rest of his apartment. It was actually neat and tidy for once, thanks to Ignis’s previous early morning visit that took place the day before. You turned into the kitchen to find Noctis scavenging the pantry. He held numerous amounts of ingredients, a box of cake mix included.

French Vanilla, the box read. Not a bad choice.

“Gee, Noct did you plan this?” You laughed, watching him cautiously transfer the ingredients from his arms onto the kitchen counter beside the oven.

“Didn’t plan it for the middle of night. But hey, when the time is right, the time is right,”  he shrugged preheating the oven to the appropriate settings.

You approached the counter and picked up the box. Searching the instructions you noticed that Noctis already had all the ingredients set up. He really does want cake. You smiled to yourself and got to work. You ripped open the cake mix and poured it into the metal mixing bowl you pulled out from one of the kitchen cabinets. “Let’s see here,” you studied the instructions again. “Two cups of water, three eggs…. flour,” you muttered to yourself. “Noct? Can you pass me the flour?” You requested, turning your head to locate the Prince in the hardly lit kitchen.

The Prince had already spilled a good amount of flour onto the floor before passing you the bag. He had some of the flour he spilled over his gray night shirt. “Wow, we’ve hardly even started and we’re making a mess,” you chuckled.
“We? You mean me,” Noctis corrected.
“No,” you shook your head and stuck your hand inside the sack of flour. You grasped a hand full of the white powder and flicked it onto your own shirt. “We,” you assured him, pressing a quick peck to his lips.

He laughed at the gesture and you continued to busy yourself with the mixing bowl. You tossed the appropriate amount of flower in. Noctis poured water into a measuring cup and transferred into the bowl. Each of you cracked two eggs over the bowl and allowed the yolk escape the shell. Adding to the mess, you put the empty shell onto kitchen counter that had accumulated crumbs of flour and splatters of water as you both lazily created the mixture for your cake.

“Do you have a mixer?” You asked.

“Uh, I don’t know. What’s wrong with a regular spoon?”

“I don’t want to be stirring until the sun comes up,” you sniggered.

“I’m sure Ignis stored one somewhere…” Noctis began to open each and every cabinet door. He pulled out several different kitchen utensils. More bowls, Tupperware containers, and pans all were removed from the rightful place as Noctis searched for the mixer. After minutes of searching, he was successful. He plugged in the mixer and placed it into the bowl. “I got it,” he assured you. With a swift flick of his thumb he turned the mixer to the fastest setting. Unprepared for the sudden recoil Noctis allowed the mixer slip from his hand.

The mixer spun the contents of the bowl around, splattering the cake batter on the kitchen counter and onto the kitchen’s walls.
You yelped as the mess continued to spread, spraying cake mix all over the room; and onto you and Noctis. Noctis tried to get the mixer back into his grasp but you pulled the plug before he could. The mixer’s engine and reign of terror ended suddenly, halting the mess from continuing to spread.

You both exchanged looks of shock. The surprised expressions quickly faded into smiles and sounds of hysterical laughter. You started to laugh so hard that you began to snort causing Noctis to laugh even harder.

“Well, now we have more of a mess to pick up,” you exhaled, finally able to catch your breath after your laughing fit.
“And there’s hardly any cake mix left,” Noctis announced disappointedly peering into the bowl.
“I guess we will be baking this cake later after all. We gotta get this mess cleaned up though,” you dropped your shoulders and yawned. Your tiredness began to creep back up upon you.

“The mess can wait,” Noctis stated plainly. “I’m tired. So are you.”
You playful rolled your eyes at his change of heart. “So now you wanna sleep, Prince Charming? I don’t want to ruin your bed sheets with all this flour on our clothes. Ignis will kill you.”

“We can ruin the couch instead,” he grabbed your hand and interlaced your fingers with his. He pulled you forward, ushering you to the couch that was placed in his living room. He released your hand and slid his shirt over his head and tossed it to the floor.  The prince threw himself onto the couch, opening his arms to you gesturing for you to join him.

You smiled down at the prince and sleepily crawled into his embrace, being sure to not get any flour on the fabric of the couch. You nuzzled your head underneath Noctis’s chin as his heart beat lulled you back into a sound sleep.

It wasn’t until 7 AM that you awoken to the sounds of Ignis opening Noctis’s apartment door and gasping at the extreme mess in the kitchen.