Boulder: Tee & Cakes

As each day passes, I grow a little more in love with the Mile High city. Everything here, from the people to the attractions, is exactly what I’ve always imagined my ideal city to be like. And I absolutely love that it’s a norm to travel outside the city a good couple of times every month.  So this past Tuesday, my friend and I decided to spend some time in the city of Boulder.

Just forty minutes north from Denver, this quaint city sits on the foothills of the Rocky Mountains. As you stroll along, you’ll notice that it’s the perfect mix of simple civilization and nature. Running through the city is Boulder Creek where you’ll see people wading in the river, children tubing, and even a man canoeing. Right alongside it, you’ll notice a ton of bikers, which is no surprise at all. Colorado probably has the most bikers out of any city; so much so, that the cities were designed so that people could bike through it with very minimal contact with auto traffic. And of course, Boulder still has the popular outdoor shopping strip, Pearl Street Mall. Walk through the street and you'll be entertained by two or three musicians who will transport you back to the wild, wild west. So during our time here, we just walked around and went into any place we happened to go into. We were told before hand to check out this bakery that also sells art and tees. So finally, we hit one of our pit stops: Tee & Cakes. The minute I walked in, I felt like I was part of a Tumblr photo (I think only some of you will understand what I mean by that).

This bakery won a piece of my heart right at the get-go with their brick wall. Hanging up on both sides were various pieces of art; paintings, wall decals, even a funky skateboard. On the right were also merchandise from tees to pins to cake décor. They provided sleek and simple white tables and black chairs for seating. A small white vase and a cute flower arrangement on each table brought it all together. And finally, the best part...the food!

I felt like I was in wonderland! Inside the bakery case were cupcakes, cake pops, various fruit bars, and cakes. But that wasn’t it: on top of the case were more cupcakes, mini-cupcakes, and macarons. And like any other bakery, they served coffee and teas as well. I was really excited because everything about this bakery was perfect. So after probably ten minutes of thinking and deciding, I ordered several things. I ordered a regular sized strawberry cream cheese cupcake with a cone sticking out from the top. I also ordered a mini red velvet cupcake, a mini raspberry chocolate cupcake, a lavender macaron and a key lime macaron. On a side note, if you ever get to visit this place, you should probably try their chocolate bacon cupcake. This is one thing they were known for. The only reason why I didn’t order it was because I actually forgot to. I know, I’m totally guilty! But I also decided to buy a wall decal for my place back home. It's this cool, funky colorful framed design that says "But First. Coffee." Touche! 

But on the flip side, you all have to give me some kind of props. I didn’t eat everything in one session; they actually lasted until late at night. Though they were all eaten in one night, I still saved them for a later period. I consider that an accomplishment for myself! But anyhow, the one thing I love about Boulder is that it has so many small coffee shops, bakeries, and stores with novelty items. It almost reminds me of small towns back home like along Cape Cod, Marthas Vineyard, or Ogunquit, Maine. 

This is probably the midpoint mark for my internship and therefore, my time in Denver. This experience to travel to a whole new city alone has been remarkable and it isn't even over yet. For me, whenever I go anywhere new, I like to live like a local. 

When you travel, what do you like to do? What's a place you immediately found yourself in love with?

Have you seen the...Cookie Lady?

I have been waiting for this moment for quite awhile: the first blog post in Denver! And I must say, though I have been to many worthy cafes already in such a small period of time, I'm glad I waited. This bakery hole-in-the-wall is just the perfect segway into my adventures here by the Rockies. So I realized I haven't had any bakery sweets in the longest time; I don't know if anyone else ever has these epiphanies but I certainly do. So I asked my best friend Yelp to help me find "cupcakes" and the first thing at the top was Sante Fe Cookie Company. Now none of you know this, but the first and last time I was mesmerized by delicious cookies was in Boston when me and my friend discovered a place that delivers cookies. I don't know how many boxes of twelve we've ordered but that can stay confidential. I guess within five seconds, I forgot about cupcakes and went with cookies instead.

Prior to coming to Denver, I made a travel plan of some sort for myself. On my day offs I will engage in touristy attractions. But on days when I do have work, during my time off, I will find things locals do during their spare time. I did have a couple of hours to spare before my PM shift for my internship. I headed down towards 16th Street Mall where this secret cookie place lies. At first I couldn't find it because it wasn't on the main street, but of course it was on a lower level. It totally adds to how discrete it is. I walked in and it was everything but also nothing like I thought it would be; the shop itself was small with the actual kitchen itself taking the majority of the space. So from a customer standpoint, there wasn't much to see: essentially, you walk in, grab what you want, pay and leave. And even though the process itself is meant to be quick and easy, it has the experience of any awesome bakery. Behind the counter, you can see the owner and baker rolling dough with cookie prowess, placing a tray into the oven and then taking out a fresh batch full of warm cookie-goodness. Don't even get me started on the smell. How can you not like fresh-baked-goods-smell?

And if you ever experience this for yourself, don't be fooled. The owner and baker herself lays out a very wide variety of sweets for you to grab-and-go. There are cupcakes, brownies, muffins, roll-ups, bars, and of course, at least twelve different flavors of cookies all bagged and ready in groups of three. So despite everything being great already, what really put the cherry on top for me was the method of payment. I know, weird right?

I didn't really know what to do so I honestly stood there awkwardly because she was busy speaking over the phone. While I was browsing, a gentleman came in, tossed a few coins into a jar, and grabbed a bag of cookies, and left. A part of me was like "Wait...did he just steal cookies..?" Another woman came into the store and I just greeted her because why not. She asked if this was my first time here and it certainly was. And just like every friendly person here in Denver, she welcomed me and also gave me a rundown of how it works at Santa Fe Cookie Company. So the sign you'll see in the front is "3 Cookies for $1" which is a ridiculously crazy deal. These aren't puny cookies; these are large, freshly baked, warm cookies. All you have to do is pay however much you need to pay and grab whatever you want to eat. So for example, if you want a bag with three cookies already packed, just put a dollar into the jar and you're good to go. 

I personally have never seen this ever before and I think it is the coolest concept ever. But I this was so risky to me! It's so easy for anyone to come in and grab whatever they want and leave without paying. While I was in that bakery, I saw about ten people come and go; each and every single one of them paying. And though ten people isn't the greatest pool for any probability testing, there's really something fundamentally humane about this place. If anyone were to ask what the secret ingredient is, I really think it would be trust and loyalty. It seems like the owner just continuously bakes as people come and go and to make it easier on herself, she just puts her trust in her customers to pay. She bakes the best cookies Denver has ever tasted and in return, everyone stores her trust by paying. 

With cookies, I always start with the classics first. After four quarters tossed into the jar, I grabbed a bag with three chocolate chip cookies. And just like I expected, they were warm, crunchy on the outside but warm with chocolatey gooeyness in the inside. And to my readers, this is what my definition of control is. Luckily, I didn't have much cash on me because imagine if I had like five dollars? I could have potentially left with fifteen cookies. Trust me, this is ordinary for me.

So all in all, what makes this place so great is that it's the epitome of a hole-in-the-wall. Santa Fe Cookie Company doesn't have a website and doesn't even have its own Facebook page or Twitter handle or anything. The only way for you to really find out about this place is either through true word-of-mouth or I guess customer-lead sites like Yelp. Tucked away along one of Denver's biggest tourist streets with one of the smallest spaces ever, it sure packs a huge punch in not only sweetness but also experience. If you're interested in learning more about the history and background, visit Denver Post's blog "The Best Secret Cookie Place in Denver". I love reading about upbringing of places like these because it helps you understand the owner and it makes the experience that much better. 

Have you ever been to a place similar to Sante Fe Cookie Company? And for kicks, what's your favorite cookie flavor?

Clear Flour Bread

Sometimes, it's nice to walk off the beaten path and stroll through the roads less traveled. On a beautiful afternoon, my friend Mazy (author of the blog Social Media Never Sleeps) and I decided to walk through the back streets of Commonwealth Avenue. We've always wanted to just wander aimlessly and see what we come upon. At this point, we were technically walking in Brookline and what we ultimately found was the perfect portrayal of the eclectic, boutique-y nature of Brookline. After only about a five minute walk behind the Comm. Ave. apartments, we found a beautiful, little bakery called Clear Flour Bakery. 

For a small bakery, they sure packed a lot of...everything! The minute you walk in, you see merchandise on the right, an entire bakery rack full of pastries, and an extremely wide arrangement of freshly baked bread. I absolutely loved it; everything looked so fresh. And if just seeing it for your own eyes isn't enough, then the open kitchen in the back says it all. I realized that I actually haven't seen an open bakery like this in a very long time. Isn't that the essence of any bakery? I think it's safe to say that the scent of bread baking in the oven is a natural wonder. Though I have never been to France, I'd like to think that I was transported to Europe for about ten minutes. 

So my friend and I, as per usual, decided to purchase an array of goods. We bought a bunch of desserts and bread. We bought everything from chocolate cakes, a crumb bar, a tart, brioche, and a fresh french baguette as well as sourdough bread. I really do feel like bread is a culinary trip for all five senses: the scent of fresh bread, the sight of a whole baguette, the sound when you break a piece off, the crunch after one bite contrasting with the warm interior, and I don't even need to go into the taste. And once again, just like old times, we ate it all with a mini charcuterie spread: prosciutto, two types of pate, and camembert. 

I did go back for a second round but I had to ask the employee how long this bakery has bene here for. To my surprise, it has been there for over 25 years. Where have I been!? I guess better late than never. I must say, it's a little dangerous that this bakery is so close to home. Now that I know an authentic bakery is just around the corner, I could see myself visiting quite often. And if you want to have a better idea of what exactly they sell, just visit their website. Their list of breads alone will have you salivating.

So what do you like most about bakeries? And just for kicks, what's your favorite kind of bread?

New Obsession: Macarons

Macarons are still a new concept for me personally. I was introduced to them relatively later than compared to other folks. Besides the typical confusion with "macarOOns" or the quite frequent sighting of these morsels on my Tumblr dashboard, there wasn't much talk or "eat" around macarons. It wasn't until I visited New York City that I was so determined to find a bakery that sold macarons. About a couple of months ago, I had my first macaron from Bouchon Bakery. The minute I bit into that almond goodness, I was sold. They're just amazing! And of course, being typical me, instead of buying one my first time, I ended up buying five!

So my family friends and I have all been obsessed with macarons to some degree by this point. It was our very goal to find a place in Massachusetts, preferably not too far from Boston, that specialized in authentic, French, delicious macarons. After quick research via our friends Google and Yelp, we found a seemingly promising cafe in Lexington, a town about twenty minutes out of Boston. Macaron Sweeterie, a very adorable gem in a very adorable town, is a cafe that sells not only macarons, but also gelato, teas, coffee and espresso. The store may not have too much space but their attention to detail and authenticity of their products are what really makes this place so successful. The minute you step through the door, you just already have the gut-feeling that this is the place to be if you want high-quality sweets. 

Step up onto a dark wooded-floor and you'll discover that, yes, there isn't much space. It only takes about one extra step or two to hit the cashier area of the counter after walking through the doors and the customer space in front of the counter was only about seven or eight regular strides wide. But the area behind the counter was wide open giving it almost like a workshop feel. It was kind of neat considering you could see everything that the counter staff was doing. The only available seating were two light-blue booth seats separated by a suspended sugar and mixer area for your beverages on-the-go. There were many shades of blue throughout the store all adorned with dark intricate designs. On the far left of the counter was a simple flower accent with a description of the store's macarons and gelato and on the far right was a nice display of suspended macarons inside a glass cover. But the decor doesn't stop there: it seems that their macarons are more versatile than we think! There were macaron tiers, macarons in a bird's nest, macaron towers, and even macarons hanging from strings in the front of the store. It still doesn't stop there. The lady in the store was extremely friendly and so informative. She let us know that they also sell affogatos-espresso poured over gelato-and macalatos-gelato sandwiched between two macaron shells-as well. She even told us how to care for them in terms of how long they would last for: about a week kept in the refrigerator and about four months kept in the freezer. Of course, time must be given to them so they can reach room temperature before eating. It was all very clear in the end: they live and breathe macarons! 

Now, not everyone knows what a macaron is. It's a sweet confectionery supposedly originating from France that is glutton-free that is made with almond flour or ground almond. Sandwiched between two macaron shells is commonly ganache, buttercream, or jam filling. Food coloring is what makes them all so colorful. What sets Macaron Sweeterie's macarons apart is that each one has their own personality, "made to be savored for their delicacy and unique character." They have about twelve to sixteen different original flavors a day including rotating seasonal flavors. You can purchase their macarons in sets too-mainly one, two, six, twelve, or twenty-four packages. I'd let you guys guess how many I bought but you'll probably get it right because it's so predictable. I actually bought a doppio espresso with six macarons: vanilla, nutella, caramal fleur de sel or salted caramel, rose petal, honey lavender, and pistachio. (Fun note: my family friends and I bought in total thirty-eight macarons.) A simple description of what it's like to eat a macaron is just basically heavenly. For starters, there are so many textures going on at once: the flakiness of the outer coating of the shells, the crunchy nice of the macaron shells themselves, and then the sweet creaminess of the filling. And of course the flavors are just out of this world. What I love about macarons is that the almond taste just adds a hint of nuttiness to the overall specific flavors. So in the end, everything is just absolutely perfect. In my opinion, when you're eating a macaron, you're pretty much on cloud nine!

Macarons are honestly a bit hard to find in the city itself. In the course of a whole semester, I found only about three places in Boston that sells macarons: Cakeology in downtown, Thinking Cup Cafe by the commons, and Crema Cafe in Cambridge by Harvard Square. I haven't tried them all but I must admit, the Macaron Sweeterie is a force to be reckoned with. I realized that it is always the small hidden gems of local towns that have the best of the best because they tend to specialize in one item and put the most care into being as authentic as they can be. And what else is great? Being able to enjoy them right in the vicinity of your own home! I have a lot left to eat. So...
Have you ever had a macaron before? If so, what is your favorite flavor? If not, GET ONE!

Zest Up the Chocolate

So first I want to just apologize for not blogging in awhile. College and real life got in the way! But no worries to all my amazing readers because after a twenty-minute driving slash contemplative session, I decided to put a twist on a classic! So it has been a pretty slow Tuesday; just one of those days. But I figured since I had so much free time, why not and bake something? It has been awhile too so why not right? Now I'm not sure if I've mentioned it yet, but I'm a hardcore chocaholic. But ironically, I actually don't like eating chocolate cake that much because in my opinion, it's not smooth enough! But I will eat a chocolate cake if the frosting and toppings are crazy good. So this is exactly what I decided to bake. How about some orange-infused dark chocolate cupcakes with whipped cream topping and a generous sprinkle of chocolate wafer bits and orange zest? Yup, we're putting the zest in chocolate!


Ingredients

• A box of chocolate cake mix (or you could do it from scratch; I used cake mix to save time and for my mother's kitchen's sake)
• Three eggs
• 1/2 cup of oil
• 1/3 cup of milk
• 1/3 cup of freshly squeezed orange juice (or bought with no pulp)
• Whipped cream (I used store bought but you can certainly make it yourself by whipping together heavy cream, powdered sugar, and vanilla extract)
• One full ripe orange
• Chocolate wafers

Procedures

1. Preheat the oven to 350 degrees Fahrenheit and make sure your cupcake wrappers are prepared in advance inside the cupcake pan.
2. Wet ingredients: crack and beat three eggs then add the oil, milk, and orange juice. Blend everything together well. The orange juice is what's going to add that zesty flavor to the chocolate mix.
3. Next, add in your dry ingredients slowly. In my case, I just slowly added the cake mix in and kept on mixing until everything was blended in nice and thoroughly.
4. Poor the mixture into eat cupcake cup about 2/3 of the way up so that when you bake them, they do not overflow too excessively. Bake for about 22-25 minutes!
5. While you wait for your cupcakes to finish baking, you can prepare your toppings!
• For the chocolate wafer bits, just put chocolate wafers into a plastic bag and smash them until everything is course and fine.
• For the orange zest, just zest up one full orange (Tip: Before you squeeze your orange juice, zest the same orange first in advance to save oranges and money!)
• Put the whipped cream into a plastic-lock bag and squeeze all of the contents into one corner. When you're ready to frost the cupcakes, just snip the end of the bag and you have yourself a quick and easy pastry bag!
6. After your cupcakes are finished baking, pull them out and let them cool. 
7. Now the fun part can commence: whip those cupcakes and sprinkle a healthy dose of chocolate wafer bits and orange zest for a colorful and crunchy dessert!

I actually didn't frost all of my cupcakes because I left one or two of them for me to taste. When I was younger, I never really liked the idea of something fruity mixed into my chocolate. I only liked pure chocolate and nothing else. But as I grew older, I somehow developed a palette for fruit and chocolate whether it is fruity-infused chocolate cakes, chocolate covered dried fruits, or even simple Raisinets. So this orange-infused cake was actually quite delicious! There wasn't a powerful orangey burst in your mouth of course, but the hint of orange was just enough to give the classic chocolate cake something out of the ordinary. The whipped cream was light, the wafers added a crunch all together and the orange zest was definitely a great way to add some zest overall. The cooking time wasn't very long at all. For something that only took about half an hour at the most, it looks good enough to EAT!

I definitely went a bit out of my zone for this time around. I'm not the most skilled baker in the world, but I do like to try making food visually appealing and tastefully amazing the best that I can. I actually had my first orange-chocolate twist at a candy shop here in Boston called Truffles and yes, it is one of the few fruit-and-chocolate blends I loved! 

What is your favorite fruit-and-chocolate goodie?

{Travel Size It} Sontuoso Illy Issimo

What does a long weekend mean to me? What else than an opportunity to travel? During the President's Day weekend, I had the privilege to attend an amazing opportunity. I am a member of the executive board of Boston University's chapter of the National Society of Minorities in Hospitality. To make a description of an amazing networking, professionalism developing, all-kinds-of-fun packing organization short, we plan and attend site visits to a vast array of hospitality brands, social events, community service opportunities, as well as major annual conferences. Recently, I just returned from NSMH's Nationals Conference which was held at the Hyatt Regency in Crystal City near Washington D.C. It was one of the greatest experiences of my life!...But I'll leave it at that, because I want to get to the munchies!

So across the street was the Renaissance and I couldn't help but notice a sign that says "Illy". Illy Issimo cafe isn't something new to me; we serve the coffee at Sweet Cupcakes! But I've never seen a Illy Issimo coffee shop! For those who are unfamiliar, it is basically a luxurious brand of Italian coffee where the packaging is different; "in steel containers pressurized with inert gas rather than air."A friend of mine gave it great remarks so as you all know, I just had to see it for myself. Turns out, the name of the cafe was Espressamente Illy. Walk into a contemporary haven of bright whites, bold reds, and splashes of black. As you greet the knowledgeable barista, you can't avoid the sleek-silver coffee and espresso machines ready to be handled with cafe expertise. Now, I've had Illy Italian drip coffee but I have never had their specialties; espressos, lattes, macchiatos, freddos you name it. My friend got himself a single espresso with a dollop of whipped cream on top; an Espresso con Panna! Served in a mini-espresso coffee cup, just the right amount of bitterness and earthiness to have just about anyone wired for a fully packed day. For me, I wanted to try something that was out of the box; so I went for a single Greco All'Italiana. If the exclusive Illy freddo cup wasn't enough to catch your attention, then the perfect balance between ice, milk, and espresso had to do the trick. You even have a nice dusting of chocolate powder on top! It had the chill of a cappuccino and the energy-inducing power a cold espresso treat should have. I just couldn't get over the freddo glass; how neat! But just to note, you don't want to miss the classy goods the cafe has to offer. There were desserts that resembled a chocolate cake cylinder elegantly garnished with a long chocolate shaving and even pies! Unfortunately, I had to abstain myself but I promise you all, I won't be holding back next time. But as great as the experience for the palette was, there was much more to appreciate.

If it isn't food, then it's art that has me marveling at any coffee shop. It's ordinary for a coffee brand to have art incorporated into its mission and values; almost every one I've been to has showcased a local artist of some sort. Illy's art project is derived from an ancient Greek philosophy called kalokagathia; "what is good cannot but be beautiful, what is beautiful can only be good." When applied to the Illy experience, "taste and beauty are inseparable". So Illy has chosen creativity to express its values and philosophy, "for a complete coffee experience involving the eye and the mind." As you walk around Espressamente Illy, you will notice a series of cups all designed by contemporary artists, all of which are miniature versions of reputable pieces and wholly contribute to the Illy Art Collection. Illy has also given artists the opportunity to design onto their cans, which they call the designer coffee cans. I find it absolutely unique; it adds a different perspective for coffee drinkers. The art on all of these coffee cups just added a cultural element to a very modern place.

It was like a brief moment of perfect pleasure. An hour out of a busy day to just enjoy a small glass of espresso and marvel at each and every single piece of art displayed. And to discover and understand Illy's connection between taste, the cafe experience, and beauty, the art on the coffee cups, made me feel nothing short of appreciation. I love when art is showcased because it shows an appreciation of culture from not only the people purchasing the coffee but also the brand itself.
I think people just enjoy art for various reasons. But when they are displayed in cafes, it adds a different vibe. Why do you like the art in cafes?

Home Edition: Classy in Minutes

I feel like I am on a long-term journey through some rough terrain. I'm like a traveller carrying a huge sack of heavy objects through a world we call college. And in that huge sack are classes, the unlimited amount of work, the commitment to the organizations I am a member of, the constant search for internships, and now juggling all of that with a part-time job. And in that world, there can never be enough twists and turns and ridiculous obstacles to overcome. The one thing that isn't as prevalent anymore is free time. But oddly despite all of that, I absolutely love it! This is something many of us could easily relate to whether it was back in the day or even now. So my friend and I have been planning to create a "culinary masterpiece" for the longest time but finding time between our busy schedules to actually do it was pretty rare. Finally, on a rainy thursday evening, we had the opportunity so we got right to it! Here's our dirty twist on an Italian classic treat.
When you combine a packed schedule with the extreme desire to cook and eat, it only makes sense to find short-cuts. And I must include, short-cuts to cooking and baking does not necessarily mean sacrificing flavor, presentation, and a proud heart at the very least. We decided to make light and creamy tiramisu in minutes: quick, easy, cheap and if you really take the time, still potentially extravagant in aesthetics.

Dirty Tiramisu
Ingredients:
- Cups, glasses, shot glasses etc. (your choice depending on what occasion you are making this for)
- Pack of lady fingers
- Freshly brewed espresso and/or coffee
- Whipped cream (we used store-bought whipped cream, but you can definitely make it yourself)
- Brown sugar
- Classic cocoa powder
....and that is all she wrote.
Procedures
1.) First, brew a pot of fresh, earthy, and hot coffee or espresso and let it cool down afterwards
2.) Soak about 12-15 broken up pieces of lady fingers in the coffee/espresso for about a minute or two
3.) Add about 3-4 tablespoons of pure brown sugar into a bowl or container of whipped cream and mix until the brown sugar is evenly distributed throughout the whipped cream
4.) Now you can start to layer: start with the lady fingers soaked in coffee/espresso at the bottom of your containers then layer the whipped cream mixed with brown sugar on top. Alternate these two until you reach the top of the glass.
(Optional: you could also include a small dusting of cocoa powder to fulfill your chocoholic needs between layers as well but we decided not to.)
Note: If you really want to take your presentation to the next level and create clear, distinct layers, when you are layering the whipped cream, be extra careful that it does not touch the sides of the glass while you are spooning it in because that is what will make your layers more swirly and random.
5.) As a garnish, dust cocoa powder on top of the last layer of whipped cream and a last small dollop of whipped cream on top of that.
6.) Place your glasses into the refrigerator so they cool down a bit and everything comes together nicely.

The short ingredient list and the near lack of work may make people seem a bit skeptical about how good the tiramisu actually tastes. And if it does taste good, how much does it actually taste like a classic tiramisu? But I must say, if you judge your measurements right and experiment, it tastes absolutely delicious and it took less than ten minutes. The use of the brown sugar made the ordinary whipped cream taste a bit more butterscotch-like and combined with coffee--perfection! My friend and I decided to layer the tiramisu into wine glasses which proved to be a bit excessive for a pre-dinner treat. But let's say you are having a small get-together with some friends or maybe even a cocktail party. The ideal way to feed your guests are through small appetizers that are easy to just grab and eat in one bite rather than holding something huge in their hands. For a dessert platter, you could use this simple recipe and layer tiramisu into clear shot glasses or mini plastic cups. It is a small dessert that will not be too heavy on your guests and they would look absolutely cute on a white plate and still keep its class and elegance.

I think the one thing this confirmed for me is the fact that just because dishes have ingredients that are mostly store bought, ready to eat, and can be made in minutes, does not mean that you are sacrificing flavor or class at all. Authentic tiramisu is usually associated with high-end Italian restaurants but you could still have that luxury in the warmth of your own home. And trust me, eating that huge glass during a rainy evening was nothing short of being amazing.

I'm reading this post over again just to proofread and I feel like I sound almost like Sandra Lee from "Semi-Homemade". Her concept is actually a smart one because her dishes still embody the real tastes of a dish that had complete organic ingredients, but it is extremely useful for college students, mothers with children and busy schedules, and in the end, just perfect for anyone out there.
And also, just because you made something so extravagant and luscious in minutes, doesn't mean you have to tell everyone that right? 

Home Edition: Pop it

Baking: there's nothing better than a batch full of fresh, warm desserts ready to be devoured, especially ones that are homemade. Unfortunately, seeing that I live in a kitchen-less dorm where even noodle-cookers are banned, I basically never have the opportunity to bake. But Thanksgiving break finally came and needless to say, there's a kitchen with all the baking tools I need! For awhile, my sister and I have been wanting to try making cake pops and finally, we have! So I must admit, we used Betty Crocker cake mix. And though it was our first time making these decadent desserts, it was surprisingly easier than we anticipated. Just to give a quick rundown of the ingredients and step-by-step process.

Ingredients

• A box of cake mix (and whatever you need through the request on the box, so basically two eggs, water, and oil)
• A tub of egular vanilla frosting
• Bags of melting chocolate (we used white chocolate and milk chocolate)
• Toppings: sprinkles, jimmies, cookie crumbs, chocolate drizzle
• Lollipop sticks
• A styrofoam board 
• Aluminum foil

Steps:

1. First you have to make the cake like you would regularly. Just follow the ingredients and the steps on the back of the box. If you prefer to make your own cake out of scratch (probably because you have insane amount of culinary expertise or you're just skilled like that), you can certainly do so.
2. After baking the cake and letting it cool, break the cake up into little crumbs. You can use a food processor, but I personally think it is a lot easier to do with you hands. Plus, you know what they say: your hands are the best tools given to you!
3. Put in about 2-3 spoonfuls of vanilla frosting. This is what will bind the cake together and help maintain that ball shape. Depending on how much cake you have, the amount of frosting you need will vary. Basically, add frosting at your own risk (of potentially being on a sugar high.)
4. Form little cake balls! We formed ours to about the size of a tootsie-pop. Make sure you handle them lightly because they are still delicate enough to easily break. 
5. Gently stick in the lollipops into the center of the cake balls. You will then put them into the aluminum-wrapped styrofoam board standing up so they stay up and out of contact from everything else. Let them cool down and harden a bit in the refrigerator.
6. In the mean time, you can melt bowls of chocolate for dipping. We used milk chocolate, white chocolate, and also pink chocolate (we put red food coloring into a bowl of white chocolate.) Also, pour your toppings into individual bowls. Basically, you want to set up an assembly line of some sort. 
7. You can now just dip your cake pops into the chocolate, decorate them with your various toppings, then stick them back into the styrofoam board!
8. Put them back into the refrigerator to cool down a bit and then eat until your heart's content!

We made exactly forty-two cake pops, half of which we gave to our cousins and the rest we kept for ourselves. I couldn't stop eating them which is kind of sad but I was on break: it's a good enough reason for me to indulge. After making the pops, I became so excited for Christmas to roll. Every year, my sister and I always make some desserts to bring over to our family's houses and what not. But this year, we're going professional: christmas-themed cake pops. What better way to stay festive than to keep the food shouting the holiday cheer? 

Cake Pops: check! Next endeavor? Perhaps brownie pops!  I love trying new things and I'm so glad I finally made these cake pops. If you've made cake pops before, I would love to hear your stories! What kind did you make? How did you decorate them? And for the punch, how did they taste? Also, if you have any other fun suggestions to bake, let me know, because I am always all ears for more creative things to do!