Recipe: Rumchata Ice Cream

Last year I was introduced to my new favorite summer treat—Rumchata ice cream. It’s the perfect mixture of sweet, tasty, alcoholic, and refreshing. Because this is my most requested recipe from my friends, I’ve decided to be nice and share the recipe with you all. It’s super, super simple and extremely delicious.


1 cup of milk
1 cup of Rumchata or rum liqueur
1 box of instant chocolate or vanilla instant pudding
1 8oz. container of whipped topping

Add the milk, Rumchata, and instant pudding together in a bowl. Whisk the ingredients together until the mixture is a pudding consistency. Fold the whole container of whipped topping with the other ingredients until all of it is mixed together. Scoop the mixture into a new container or multiple cups. Freeze.

That’s it. So simple, but so delicious. If you want to mix it up a bit, add some bananas and pineapple to the bottom of the cups before scooping the mixture on top.


Eats // Nordic Bakery

As I just booked my flights back to jolly ol’ Londontown for the Spring, I feel that it is only necessary to have another “Eats” London edition.

Every Saturday morning, I would wake up a lot earlier than my roommate and walk around the Marylebone High Street, which was very close to my school. I’d walk around, stopping in front of the Aesop store to drench my hands in orange scented lotion and watch the morning stragglers stumble their way home from the night before.

It was about a month in to my study abroad that I turned onto a street that I hadn’t been to on my walk before and smelled cinnamon in the air. I, thankfully, trusted my instincts (and my nose) and discovered what I think is the hidden cinnamon roll secret in London: Nordic Bakery. Which apparently isn’t as big of a secret as I originally thought at the time. While I was screaming it from the rooftops, everyone else already seemed to know about it. Boo.


I’m going out on a limb and guessing that they put some type of addictive drug into the cinnamon before selling their rolls because I came back for more, every single week. I had to limit myself to once a week since I was terrified I would gain a hundred pounds at the rate I was stuffing those rolls in my mouth.


If cinnamon rolls aren’t really your thing (are you a human?!), then I highly recommend their Berry Buns. Sweet rolls with blueberry or lingonberry jam? Delicious! Or, how about a Blueberry Upside Down Cake. Yes, you heard that right, Blueberry Upside Down Cake.

These options are, of course, served best with coffee and Nordic Bakery has what Special Agent Dale Cooper would call a “damn fine cup of coffee” and teas. Lots and lots of teas.


I cannot wait to go back and sink my teeth into all the treats. And, no, I’m not just talking about the food, you should see the men who work there…

Buy their cookbook here.

Cookie Cookie Cookie Dough Cupcakes

Wipe that drool off of your chin. You’re going to ruin your keyboard. Mom and I discovered a newfound love for all things cupcakes a couple years ago. They’re so easy and convenient and make you feel a lot less guilty eating a whole cupcake over a slice of cake. Mom found this recipe for the most delicious (and perfect) cupcake a couple years ago that we have since made at every major family and friend get together. It’s one of those things people rave about because who doesn’t love cookie dough? Unfortunately, I’m not sure where we found the recipe. It is a recipe that we have handwritten in our recipe book for future uses and we somehow seemed to have lost the original source.

If you’re vegan, I found that using bananas in place of eggs and coconut/almond milk in place of the cow’s milk will make similar results.


Chocolate Chip Cookie Dough Cupcakes

3 sticks unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet)

Cookie Dough Filling

4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
1/2 tsp. vanilla extract
1/4 cup mini semisweet chocolate chips

For the chocolate chip cookie dough frosting:

2 sticks unsalted butter, at room temperature
3/4 cup light brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon vanilla extract
3 tablespoons milk
Miniature chocolate chips (my favorite are the nestle!)




Reese’s Pieces Cake

Reese’s Pieces Cake

I’m not a huge fan of a lot of peanut butter. I like it in small amounts, but if you put too much near me, I will turn it immediately away. Yes, I’ve been told by numerous people how “un-American” that is, but nope, nope, nope.

However, mother found a recipe that she is in love with by her favorite baker, The Brown Eyed Baker, that mixes my favorite (chocolate) and her favorite (peanut butter) in a heavenly way.

We decided to see if the cake tasted as good as it looked and looked as good as it tasted. Below is the recipe for the cake taken directly from The Brown Eyed Baker website. Please check out all her recipes since she is fantastic.


For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Peanut Butter Frosting:
2 cups powdered sugar
2 cups creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1½ teaspoons vanilla extract
½ teaspoon kosher salt
⅔ cup heavy cream

For the Chocolate Ganache:
8 ounces semisweet chocolate, finely chopped
¾ cup heavy cream

30 miniature peanut butter cups, coarsely chopped, divided


1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).

6. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter frosting and sprinkle 10 of the chopped peanut butter cups over the frosting. Top with a second cake layer and cover with another 1 cup of the peanut butter frosting, and top with another 10 chopped peanut butter cups. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

7. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

8. Garnish the Cake: If the ganache was mixed in a bowl, transfer it to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.


Black Tie Mousse Cake: Recipe

Black Tie Mousse Cake: Recipe

My mom and I used to devour Olive Gardens’ Black Tie Mousse Cake when I was younger. It was so rich and delicious. If you’re not a chocolate fan, however, you’ll definitely want to pass on this recipe. Mother happened upon a copy of the recipe at Olive Garden at Home. This recipe is so on point that it brings back all those endless bread basket and tacky Italian decorations memories.

1 (18 ounce) box of ordinary cake mix (devil’s food)

1 teaspoon knox unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese , cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar

3 egg yolks
1/4 cup granulated sugar
3 tablespoons flour
1 teaspoon knox unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract

1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips

Processed with VSCOcam with c1 preset

Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.

SECOND LAYER (the chocolate mousse):
Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.

THIRD LAYER (the custard):
Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.

FOURTH LAYER (the icing):
Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake.

Note: recipe taken directly from Olive Garden at Home.