6/20 Quote of the Day

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
― Erma Bombeck

Dontcha dare wave off that slice of cake in front of you.


Raining Chocolate

No-Bake Vegan Cheesecake!


Hey guys, I found this terrific recipe for No-Bake Vegan Cheesecake and I just thought I’d share it with you all! It’s low in fat and calories, so you could feel better about yourself when indulging in this delicacy. Also, take a look at my gif photoset of this video at our tumblr!

4/28 Quote of the Day

“If people say if you eat dessert before dinner it will ruin your appetite- won’t eating dinner before dessert ruin your appetite for dessert?”


So what will it be? Dessert or Dinner? Maybe both at the same time?


-Raining Chocolate

4/7 Quote of the Day

“You can’t buy happiness, but you can buy ice cream and that’s kind of the same thing”


I LOVE ice cream so this quote was a must know. 🙂 You people who don’t like ice cream can insert cupcakes or cheese or steak or a triple stack cheese burger with extra lettuce and tomato and an addition of avocados with ketchup and mayonnaise or mustard or whatever

-Raining Chocolate

Food Recipes: Butterless Cake

I know what you’re thinking. How can you make a cake and not have any butter in it? Well, it’s possible. And it tastes pretty good, if I do say so myself. This recipe goes all the way back to World War I – an era where everyone was all about conserving food in order to give the most to our soldiers on the front, fighting for our safety. Therefore, when temptation gets the best of the people during this time period, they whip up a butterless cake. It’s also called War Cake or Unemployment cake. I made this for my World War I project a couple weeks ago and topped it off with some cream cheese frosting leftover from the Red Velvet cake I made a couple days before.  My whole cake was gone by the time school was over…..So if you’re in the mood to take a trip to the past or just want a guilt-free dessert, keep reading! Recipe adapted from the cookbook Forgotten Recipes by Jaine Rodack.

So here’s the ingredients you’ll need:

  • 1 egg, separated
  • 2/3 c sugar
  • 1/2 c evaporated milk (Recommended, but use regular milk if you don’t have it. It still turns out great. 🙂 )
  • 1 c flour
  • 2 level teaspoons baking powder
  • 1/8 tsp salt
  • 3/4 tsp lemon extract 


  1. Beat the egg yolk in a large bowl until light and fluffy. 
  2. While beating, gradually add in the sugar and the milk. Mix until combined.
  3. In a separate medium bowl, mix all the dry ingredients together. (Flour, baking soda, and salt.)
  4. Mix in the leftover egg white and the lemon extract to the large bowl, stirring until combined.
  5. Slowly add in the dry ingredients to the wet ingredients and stir until all have been mixed in.
  6. Pour batter into a loaf pan.
  7. Bake on the middle rack of the oven for 30-35 minutes. Check to see if the cake is done by sticking a toothpick in the cake. If the toothpick comes out clean, then the cake is ready. If the toothpick comes out with bits of batter stuck to it, bake for an additional 2-3 minutes, but keep an eye on it to prevent over-baking.
  8. Let the cake cool for 20-30 minutes.
  9. Frost the top of the cake with cream cheese frosting.

That’s it! It’s a pretty easy recipe to follow for a delicious guilt-free cake. Let me know what you guys think!

Happy baking,

Cinnamon Roll.

Food Recipes: Red Velvet Cake/Cupcakes!

                IMG_0200[1]                                       IMG_0184[1]

Everyone likes Red Velvet cake; it’s a given! So I’d like to introduce to you the best Red Velvet cake recipe you’ve ever seen. I used this recipe to make both cupcakes for friends as well as a pretty rad birthday cake for my sister as shown above! My relatives that attended the birthday party loved the recipe – it was satisfying, moist, yet not too sweet. Topped off with a whole bunch of  fresh strawberries and Betty Crocker’s Rich and Creamy Cream Cheese Frosting, it was all gone by the end of the party.

The recipe features a secret ingredient that you normally wouldn’t think of using, but don’t you dare skip out on it though! You won’t taste it in the cake, but it makes the cake so moist and delicious that you’ll find yourself indulging in another slice soon after. This recipe is adapted from DivasCanCook – she has a lot of wonderful recipes, check out her awesome site here and check out the original recipe here! Alright, let’s get to the recipe!

So here’s the ingredients you’ll need:

    • 2 cups all purpose flour
    • 1 teaspoon of baking soda
    • 1 teaspoon of baking powder
    • 1 teaspoon of salt
    • 2 tablespoons of unsweetened, cocoa powder
    • 1 3/4 cups sugar (Or 2 cups, if you’d like the cake to be sweet)
    • 1 cup vegetable or corn oil
    • 2 eggs
    • 1 cup buttermilk
    • 2 teaspoons of vanilla extract
    • 1-2 oz. red food coloring
    • 1 teaspoon of white distilled vinegar
    • ½ cup of prepared plain hot coffee (AKA Secret Ingredient. Don’t skip this ingredient!)


  1. In a medium bowl, sift the cocoa powder. I found that because the cocoa powder originally has little clumps stuck together, if you don’t get rid of them, they’ll be hard to get rid of afterwards. They might show up in the finished cake as well. 
  2. In the same bowl, mix in the flour, baking soda, baking powder, and salt. Set this mixture aside.
  3. In a separate large bowl, mix the sugar and vegetable oil together until thoroughly combined. Depending on how much sugar you added will change the consistency of the mixture. 
  4. Add in the eggs, buttermilk, and vanilla to the mixture (large bowl). Stir all together until combined. The mixture should be liquid-y now. 
  5. Add the red food coloring and continue to stir until it’s all combined.
  6. Stir in the coffee and white vinegar. Make sure the coffee has cooled down before adding it to the mixture. 
  7. Taking the dry ingredients mixture, add a little bit of it at a time to the wet ingredients and stir until all of the dry ingredients have been mixed in. Be careful not to over mix- you don’t want a tough cake. 
  8. Coat an angel food cake pan with butter or baking spray.
  9. Pour the batter into the pan.
  10. Bake in the middle rack for 30-40 minutes. Check to see if the cake is done by sticking a toothpick in the cake. If the toothpick comes out clean, then the cake is ready. If the toothpick comes out with bits of batter stuck to it, bake for an additional 2-3 minutes, but keep an eye on it to prevent over-baking.
  11. Let the cake cool for 20-30 minutes.
  12. Put a plate on top of the cake pan and flip over so that the pan is now upside-down and the cake is on the plate.
  13. Cut the cake in half with a knife and frost the inside and the top with cream cheese frosting when the cake has cooled completely.

Enjoy! 🙂 Write a comment down below if you tried this recipe. I’d like to know what you guys think!

-Cinnamon Roll.