Food Enthusiast
I always loved to eat and food was my favorite playground. I experimented often, playing around with texture and taste, savoring each unlikely combination. Food was that warm, cozy place I would go to whenever I needed comfort and an escape from childhood and teen woes. As an adult, the simple act of cooking and baking is therapy for me, relieving stress and tension and while baking or cooking I can focus my thoughts and think through my problems and everything going on in my life. The kitchen is where I am happy and find calmness, serenity and answers while preparing things from my heart to make those I love happy. And I just love to eat.

→ Apr 2014
→ Apr 2014 cupcakes-for-breakfast:

Scientifically Sweet: Chocolate Chocolate Chip Cookie Cheesecakes
→ Apr 2014 gastrogirl:

rainbow swirl cake.
→ Dec 2013 thecakebar:

Make Chocolate ‘Dipping’ Spoons
→ Dec 2013 4himglory:

Oreo Dipped In Chocolate | LRF
→ Oct 2013 bakeddd:

Cherry cupcakes from Hotel Chocolat
→ Oct 2013
→ Jul 2013 in-my-mouth:

Chocolate Coffee Cake
→ Jun 2013 fullcravings:

S’mores Peanut Butter Cookies
→ Jun 2013
→ Jun 2013 fooderific:

find more mouthwatering treats and recipes here!
→ May 2013
→ May 2013 prettygirlfood:

Giant Chocolate Chip Cookie Cake with Chocolate Frosting
For the Cake:125g unsalted butter, softened150g caster sugar2 eggs185g self-raising flour1 tablespoon cocoa100g dark chocolate, melted160ml buttermilk65g milk chocolate chips2 tablespoon hazelnut oilWhipped cream for sandwiching the layers togetherPreheat oven to 180 degrees C. Grease 2 x 20cm round cake pans and line with baking paper.Put the butter and sugar in the bowl of an electric mixer and beat for 6  minutes ot until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and cocoa into a bowl bowl. Fold half the flour mixture into butter mixture and stir in melted chocolate. Fold in the remaining flour mixture, then the buttermilk. Add the chocolate chips and stir to combine.Divide the batter between the two cake pans, making them as even as possible. Bake for about 20 minutes or until a wooden skewer come out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.For the Chocolate Frosting:60ml water2 tablespoons golden syrup125g caster sugar175g dark chocolateCombine the water, syrup and sugar in a saucepan, stirring to dissolve over low heat. Let it come to the boil then take it off the heat.Break up the chocolate into small pieces and then add to the pan, swirling  it around to cover in the hot liquid. Leave to melt for a few minutes.Leave it to cool a little, it should be still warm but spreadable.To assemble:Put one cake on a serving platter and sprinkle the top of it with 1 tablespoon of the hazelnut oil. Cover this cake with whipped cream. Sprinkle the bottom of the other cake with the other tablespoon of hazelnut oil and place it on top of the cream topped cake. Pour the frosting on top of the cake and spread to the edges.
→ May 2013 fattributes:

Earl Grey and Vanilla Bean Birthday Cake
→ May 2013