things are nuts over here so i'm going to keep it short and sweet. sweet being the operative word. 

my life lately has been all cake. while i never set out to be a baker, my cake orders have rapidly picked up. i am so grateful and excited that they are so well received, but i'm having trouble readjusting to the increase in demand. basically, i'm all cake and no play. 

but i wanted to take a moment to share one of the tastier things i've been whipping up lately. there is something so decadent about a chocolate cake with chocolate frosting. or just a big fat spoonful of chocolate frosting. whatever floats your boat. 

personally, i am not a fan of classic butter cream. too sweet for this blood. so you will find that all of my frosting recipes have a cream cheese frosting. 

chocolate cream cheese frosting

serves: 6lbs frosting

prep time: 10 minutes

active time: 5 minutes

total time: 15 minutes

ingredients: 2 lbs room temperature butter. 2 lbs room temperature cream cheese. 1 tbs vanilla extract. 4 cups powdered sugar, sifted. 1 lb dark chocolate, melted and cooled. stand mixer fitted with a paddle attachment. 

start by combining the butter and cream cheese in the bowl of your stand mixer.

mix on a medium speed until everything is well combined. as the butter and cream cheese are mixing, pour in the vanilla extract. it should take 2-3 minutes to be completely combined and smooth.

one third at a time, add in the powdered sugar. scrape down the sides of the bowl in between.

once all the powdered sugar is added and well combined, slowly start to add in your chocolate.

make sure that your chocolate has cooled significantly so nothing gets melty.

once your chocolate is just combined, turn off your mixer. do not over whip.

us immediately ore store in the fridge for up to two weeks. 

xo, a

chocolate cream cheese frosting

serves: 6lbs frosting

prep time: 10 minutes

active time: 5 minutes

total time: 15 minutes

ingredients: 2 lbs room temperature butter. 2 lbs room temperature cream cheese. 1 tbs vanilla extract. 4 cups powdered sugar, sifted. 1 lb dark chocolate, melted and cooled. stand mixer fitted with a paddle attachment. 

start by combining the butter and cream cheese in the bowl of your stand mixer. mix on a medium speed until everything is well combined. as the butter and cream cheese are mixing, pour in the vanilla extract. it should take 2-3 minutes to be completely combined and smooth. one third at a time, add in the powdered sugar. scrape down the sides of the bowl in between. once all the powdered sugar is added and well combined, slowly start to add in your chocolate. make sure that your chocolate has cooled significantly so nothing gets melty. once your chocolate is just combined, turn off your mixer. do not over whip. us immediately ore store in the fridge for up to two weeks. 

wooooohoooooooooo!!!!!!!!!!!!!

i finally get to share with you one of the big projects that i have been cooking up in my teenie tiny kitchen!

it's crazy the difference between when you are TRYING to do what you love for work, and when you are ACTUALLY doing what you love for work. and it finally feels like i'm REALLY doing what i love for work. 

and lately, i've been working on a collaboration with b. toffee. a DELICIOUS and LOCAL toffee company sold in some amazing retailers nation wide. we just so happen to have a bunch of friends in common, so it was a natural fit for us to work together on something sweet in and out of the kitchen. 

not only is their toffee the PERFECT addition to this date cake + salted caramel, they were the perfect people to throw a little party to celebrate the upcoming event season with. so together, we are throwing a bash for creatives, small business owners and local influencers to eat, drink and mingle. 

planning has been zapping a bit of my time (hence why i am down to one post a week) but it is just the beginning of some very exciting things and i can't wait to share everything with you as it unfolds. 

date cake + salted caramel & b. toffee

prep time: 10 minutes

bake time: 25-30 minutes

total time: 40 minutes

ingredients: 12 oz pitted & chopped dates. 1 tsp baking powder. 1 cup water. .25 cup butter at room temperature, plus some for the pan. .25 cup sugar. 1 tsp orange zest. 2 eggs at room temperature. 1 tsp vanilla extract. 1.25 cups all purpose flour. 1 tsp kosher salt. 1.5 tbs baking soda. .5 cup salted caramel. b. toffee for garnish. 

start by preheating your oven to 350 degrees f. in a large sauce pot, combine the water and dates. bring the liquid to a boil, breaking up the dates as you go. Simmer for 1 minute and then remove it from the heat.

add in the baking powder.

the mixture will bubble a bit. set the dates aside.

in the bowl of a stand mixer with a paddle attachment or large bowl with a hand mixer, combine the butter, sugar and zest. mix together on a medium speed for a few minutes till light and fluffy.

add in the eggs one at a time. then pour in the vanilla. your mix may look like it is not combined.

combine the flour and salt and then add it in to the wet mixture a little at a time.

push the batter down the sides of the bowl and with the mixer on slow, add in the date mixture one third at a time till everything is combined.

add in the baking powder and mix till just combined. 

you can make the cake in a 9 inch cake pan or some ramekins. make sure to butter them well.

fill the bottom of what you use to bake your cake with some salted caramel, just so the bottom is lightly coated.

if you are using ramekins, fill them .75% of the way up and bake the cake or cakes for 25-40 minutes (smaller cake pan, less time). just until a toothpick comes out of the center clean. allow the cakes to cool for a couple minutes then turn out.

drizzle with salted caramel, top with b. toffee and enjoy warm. 

xo, a

date cake + salted caramel & b. toffee

prep time: 10 minutes

bake time: 25-30 minutes

total time: 40 minutes

ingredients: 12 oz pitted & chopped dates. 1 tsp baking powder. 1 cup water. .25 cup butter at room temperature, plus some for the pan. .25 cup sugar. 1 tsp orange zest. 2 eggs at room temperature. 1 tsp vanilla extract. 1.25 cups all purpose flour. 1 tsp kosher salt. 1.5 tbs baking soda. .5 cup salted caramel. b. toffee for garnish. 

start by preheating your oven to 350 degrees f. in a large sauce pot, combine the water and dates. bring the liquid to a boil, breaking up the dates as you go. Simmer for 1 minute and then remove it from the heat. add in the baking powder. the mixture will bubble a bit. set the dates aside. in the bowl of a stand mixer with a paddle attachment or large bowl with a hand mixer, combine the butter, sugar and zest. mix together on a medium speed for a few minutes till light and fluffy. add in the eggs one at a time. then pour in the vanilla. your mix may look like it is not combined. combine the flour and salt and then add it in to the wet mixture a little at a time. push the batter down the sides of the bowl and with the mixer on slow, add in the date mixture one third at a time till everything is combined. add in the baking powder and mix till just combined. you can make the cake in a 9 inch cake pan or some ramekins. make sure to butter them well. fill the bottom of what you use to bake your cake with some salted caramel, just so the bottom is lightly coated. if you are using ramekins, fill them .75% of the way up and bake the cake or cakes for 25-40 minutes (smaller cake pan, less time). just until a toothpick comes out of the center clean. allow the cakes to cool for a couple minutes then turn out. drizzle with salted caramel, top with b. toffee and enjoy warm.