June 29, 2017

Easy Rainbow Unicorn Cheese Cake

10:09 PM 0 Comments

I thought of several names for this cake: psychedelic cheese cake, magical cheese cake, multi-colored cheese cake ... and I still don't know if I chose the right one! There is something kinda cute and sweet about unicorns though so this is what I stuck with.

I just recently celebrated my 25th birthday and for my b-day I made myself a cheese cake. I used to love cheese cake as a kid so I thought it would be a fitting and fun dessert.

This is the first time ever that I've made cheese cake so I was a little nervous about what would happen. Thankfully I found a no fail recipe and my cake came out perfectly!

(save for a bit that broke off when I was trying to take the cake off the wax paper. Perhaps I pressed the crumbs in too firmly)

Some tips for the perfect cheese cake:

  • after you are done baking, turn off the oven and leave the cheese cake to cool in the oven with the door partially opened. This will allow the cheese cake to cool slower which will prevent cracks
  • adding in cornstarch is not necessary but will act as insurance to keep from cracking. It should not change the taste or texture of the cake
  • make sure all of your ingredients are at room temperature for easy mixing
  • make a water bath. I did not do it for this recipe as the recipe I adapted from did not require it but if you want your 
Colors before adding to the crust
Cake before going in the oven. Look at all the colors!
And after!

Rainbow Unicorn Cheese Cake

Adapted from here
Serves 8


1 1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
1/3 cup melted butter
pinch of salt
1/8 tsp cinnamon

2 cups (2 packages) of cream cheese at room temperature
2 eggs
2/3 cup sugar
1/2 tsp vanilla
1/2 tsp lavender extract*
1 tbsp cornstarch 
Food coloring (I used pink, purple, orange, and green)

*If you do not have lavender or do not like floral tasting things you can substitute this for more vanilla or another extract


  1. Preheat the oven to 350°F. Prepare a 9 inch spring form pan by placing a sheet of wax paper on the bottom and buttering the bottom and the sides
  2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
  3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
  4. For the filling: mix together the cream cheese and sugar until smooth. Add in the eggs, lavender, cornstarch, and vanilla then mix until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
  5. Divide your filling equally into four bowls (or more or less depending on how many colors you want) and then add a few drops of your desired food coloring into each. Mix each bowl well and add more color as needed 
  6. To get the marbles effect. Take a big scoop of each colored filling one at a time and place onto your crust as large balls. Alternate each color one at a time until you have covered the crust and then continue the process by layering it over. When you have used all of your filling, take the back of one of your spoons and make a big swirl through all of your filling. You can watch this video for a visual explanation start at 4 minutes
  7. If desired, set your pan onto a baking sheet to make it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching.
  8. Place the cheesecake in the oven. Bake it for 20 minutes, then make a crust shield with strips of aluminum foil around the outside of the pan. Bake for an additional 10 minutes (for a total of about 30 minutes). 
  9. Turn off the oven and open the oven door slightly, let the cheese cake cool in the oven for at least 20 minutes
  10. Remove the cheese cake from the oven and allow it to cool completely before covering it in plastic wrap and placing it in the fridge
  11. When ready to serve, remove cake from pan and slice. Serve with whipped cream if desired

What would you call this cake?
Also does anyone else have tips for the perfect cheese cake?

June 20, 2017

Millet Cupcakes with Honey Cream Cheese Frosting

9:44 AM 0 Comments

I know what you're thinking... millet flour, honey, and olive oil? How is this even a cupcake? 
But I assure you not only does this taste just like a cupcake, they taste phenomenal!

These cupcakes are really different from the traditional kind but that's what makes them so great! The texture of the millet and taste of the olive oil makes this the perfect summer time treat that just so happens to be a little better for you too. 

Top with a creamy honey cream cheese frosting to blend all the flavors together and call it a day!

Millet Cupcakes with Honey Cream Cheese Frosting

Makes 12


  • 1 cup all-purpose flour
  • 1 cup millet flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tsp cinnamon
  • 1/2 cup extra virgin olive oil
  • 3/4 cup orange juice
  • 1/2 cup sugar
  • zest of lemon
  • 1 lemon, juiced
  • 2 teaspoons vanilla extract

1/2 cup cream cheese, softened
1/4 cup honey 
1/3 cup coconut oil
1/4 cup icing sugar 
*note the coconut oil and icing sugar can be optional. This frosting tastes fine with just cream cheese and honey. I added coconut oil and icing sugar to get the texture I wanted. Feel free to adjust these amounts to get the texture and consistency you like

1. Preheat oven to 350F. Line or oil and muffin tin
2. In a large bowl combine flour, millet flour, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl whisk together olive oil, juice, sugar, lemon zest, lemon juice, and vanilla until well combined and frothy
4. Add wet ingredients to dry and stir until just combined
5.  Fill cupcake tin 3/4 of the way full. Bake for 16-18 minutes until tops are lightly golden brown. Let cool completely before frosting.
6. For frosting, add all ingredients to a bowl and beat until light and creamy. Add more of any of the ingredients to get your desired texture and sweetness

June 7, 2017

Best Ever Gluten Free Chocolate Chunk Coconut Cookies

2:06 PM 0 Comments

I have been searching for the perfect gluten free cookie for a while. I find that usually gluten free baking will have a slight grainy texture or fall apart but...
I am so surprised by how these cookies came out. They have the perfect texture and flavor, they don't taste gluten free at all!

They are soft and chewy with the perfect about of sweetness and go lovely when dunked in a cup of milk or tea.

Not to mention that they are low in fat and sugar!

Feel free to use chocolate chips if you don't have any chocolate to break into chunks. I used a very dark chocolate in this recipe and loved it. 

I also added in some coconut because why not?! Coconut is delicious. You can omit this if needed.

Best Ever Gluten Free Chocolate Chunk Cookies

Makes 24


1/2 cup millet flour
1/2 cup cornstarch
6 tbsp coconut flour
1 tsp guar gum
1 1/2 tsp baking powder
1/2 ts salt
4 tbsp coconut oil, melted and cooled
2 eggs, room temperature
1 tsp vanilla
1/2 cup coconut sugar
1/4 cup sugar
1/3-1/2 cup chocolate chunks
1/4 cup shredded coconut (optional)


1. In a large bowl, whisk together the millet flour, cornstarch, coconut flour, guar gum, baking powder, and salt.
2. In a separate bowl, whisk together coconut oil and eggs. Then add in the vanilla and the sugars. Mix until everything is well combined and has the appearance of caramel
3. Stir in your chocolate chunks and coconut then refrigerate dough for about 30 minutes
4. Preheat oven to 350F and line two baking sheets with parchment paper
5. Take cookie dough out of fridge and form round dough balls. Place dough onto baking sheet and gently flatten
6. Bake cookies for 10-13 minutes until lightly golden brown. Allow to cool on baking sheets

Have you been surprised by any gluten free recipes lately?