SUMMER. TIME. It is finally that time of the year. Books, movies, board games, friends, popsicles, barbeque, free time. Oh, how I love this time.
It is the beginning of my summer break, and I am beyond excited. After some reflecting, I have decided that I really want this summer to count.
I want to explore, I want to cook, I want to spend time with those who matter most, I want to soak up every sun ray. I usually spend summer dawdling around wasting precious time sitting at home (which is not a bad thing), but this year I want to explore more of the Dallas-Fort Worth area. I want to visit restaurants, explore nature (even though I am scared of everything), and appreciate the things that surround my life.
Speaking of appreciation, you must appreciate this cake. Red velvet. Cream cheese. Sweetened condensed milk. All the best things life has to offer wrapped up in one cake is the only way I can put it.
YIELD: 16-20 PREP TIME: 15 minutes
COOKING TIME: 23-27 TOTAL TIME: 38 minutes
- 8 tablespoons butter, softened
- 1-1/2 cups granulated sugar
- 2 eggs
- 5 tablespoons unsweetened cocoa powder
- 4 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2-1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon distilled white vinegar
- 1 (14-ounce) can sweetened condensed milk
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 3-1/2 cups powdered sugar
- 2 tablespoons vanilla extract
- Start by greasing a 9×13 cake pan and preheating the oven to 350 degrees.
- Next cream together the butter and sugar, for about 3 minutes. Once combined add in eggs and mix until well incorporated.
- In another bowl, combine cocoa powder, vanilla extract, and red food coloring until a thick paste is formed. Add this cocoa-color mixture to the butter-sugar mixture and mix until combined.
- Slowly add buttermilk and flour to this mixture. Starting with half buttermilk and then half flour– until all buttermilk and flour are used.
- To finish the cake batter, add salt, baking soda, and vinegar. Mix for about 2 minutes or until well-combined.
- Pour batter into prepared cake pan and bake for about 23-27 minutes or until center comes out clean.
- Once cake is baked immediately poke holes into the cake with a fork. Then slowly evenly pour the can of condensed milk. Use a spoon to even distribute the condensed milk into the holes.
- Allow the cake to cool and then make the frosting by whipping together butter and cream cheese. Add powdered sugar until incorporated and then add vanilla.
- Spread frosting over cooled cake and decorate as desired. Store in a container in the refrigerator for up to a week.
Wow, wow, wow!
That’s really all I can say. This year has flown by, and I’m in shock. I graduate on Saturday, go to college orientation in June, and then I start my freshman year in August. AHH.
Anyway this weekend I went to my high school prom. At the beginning of the school year, I was one of those “anti-prom” people who thought prom was dumb, worthless, and a waste of time. After attending, I still feel like it wasn’t anything incredibly special. I mean, if I did end up staying home I would be fine. However, because I did go, I did get to see all my classmates look AMAZING– seriously everyone looked totally flawless.
I wanted to share some pictures with you guys because this is probably the only time in my life I will be so dressed. I wore a traditional South Asian outfit, which is definitely one of my favorite things to wear! 🙂
Side note: my favorite pose is the Charlie’s Angles one; it cracks me up . 😉
Thanks for stopping by, and I promise I will be posting a recipe SOON!
My family, friends, and memories are in my country. My beliefs, aspirations, and motivation are in my country. My past, present, and future are in my country.
My country is a place where everyone should be able to live a life with choice; a life with freedom; a life with individual value.
My country is my teacher. I have learned from past and present events– lessons of sadness, optimism, and resilience.
My country is my connection with people, ideas, and cultures.
My country is my home filled with opportunities, dreams, and a better life.
My country will never be perfect, but I will try to embrace the imperfections. I will condemn injustice. I will work hard to change misconceptions. I will continue to be a member, friend, and citizen.
Can you believe March is over? It is officially April, and I am in total shock.
This year just keeps moving, but that doesn’t mean I can’t appreciate small moments in my life, right? This is what happened in March!
I finally got a new camera! I have been using my iPhone since the beginning of this blog (that was in 2014), but this spring break I finally invested in a real camera. I’m still getting the hang of all the accessories and features, but overtime I’m sure my pictures will get better. 🙂 For now you can view my developing photography page.
I also finally announced my College Decision (!!!), which is so exciting. It shows that I’m one step closer to college. Ahh, how? All I keep thinking is how much I’m going to miss my parents!
I also got my senior pictures taken! You can view a couple of them here (aren’t they so good)! 🙂
This month I finished reading The Help, which is officially on my favorite-books-of-all-time list! I couldn’t put the book down. I love books that make me think and reflect on my life– this one definitely did that.
As April begins, so does AP season– ugh. It’s ok, though. This is the last AP season I will ever experience, so I will make it count. 😉
I’ve been so excited to finally write and publish this post. Something about reading/hearing my friend’s college announcements makes me so happy.
It’s finally my turn. Everyone who lives close to me already knows where I’ll be for the next 4 years, but I’ve always considered my readers (you) friends– even though we’ve never met.
So *drum roll please* I will be attending The University of Texas at Austin.
I love everything about this place. The city. The opportunities. The people.
I’m a government/political science major.
People continuously ask me, “what do you plan to do after college?” This question has been very confusing because I honestly have no idea. I love government. I love politics. And I’m excited for the future, so once I figure out my life I will definitely let you know.
If you have any questions or are interested in this university, feel free to reach out!
Hook ’em Horns
I am currently in the middle of my last high school spring break! Ahhh, time is flying so fast. When I was younger I always dreamed of going to college and furthering my education, but I never thought the time would really come. Now I am just a couple of months away– I just have to survive AP tests. 😉
I decided the best way to celebrate the occasion with Red Velvet Lava Cakes. These cakes are so cute! The red velvet color with the cream cheese lava center is different from any dessert I’ve ever made, which definitely isn’t a bad thing.
Also I finally decided to invest in a real camera! I am still getting the hang of all the different settings and buttons that come with a fancy camera, so please bear with my photography skills. 😉 Stay tuned for a more in-depth post regarding the camera and the things I weighed when looking at different types (P.S. I am the queen of pros-and-cons lists).
YIELD: 12 PREP TIME: 40 minutes
COOKING TIME: 12 TOTAL TIME: 52 minutes
- 2 cups flour
- 3 teaspoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1 cup butter, melted
- 1 cup sugar
- 3/4 cup buttermilk
- 3 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 2 egg yolks
- 10 Oreo cookies
- 8 ounces cream cheese, softened
- Preheat the oven to 400 degrees and grease muffin tin
- Separate Oreo cookie cream and cookie components in separate bowls
- Cream together Oreo cookie cream and cream cheese
- Once the cookie cream cheese mixture has combined place table spoons of the mixture on a greased parchment paper and freeze for 30 minutes (make 12)
- While the mixture freezes combine all the dry ingredients and mix together
- Then add the wet ingredients to the dry ingredients until a batter forms
- Scoop the red velvet mixture evenly into the muffin tin (make 12)
- Push the frozen cookie cream cheese mixture into the red velvet mixture (covering the cookie cream cheese mixture after each placement)
- Place the remaining cookie tops on the red velvet batter
- Bake for 12 minutes (to remain lava cake consistency strictly follow this time)
- Once baked flip out of pan, dust powdered sugar, and enjoy
- Step 8: make sure to cover the frozen cookie cream cheese mixture with the batter in the batter– when baking you do not want to the cookie cream mixture exposed
- These can also be frozen if you do not want all of them! Just place in an air tight bag and reheat for 10-15 second when desired
- Recipe from
How are you guys? Are you ready for a recipe?
This was the week of Valentine’s Day, which happens to be one of my favorite holidays because it’s my dad’s birthday! This year, I wanted to bake a cake that was fresh, appealing, and easy to make on a week night. This cake definitely met (exceeded) all expectations.
I did accidently over bake the cake, which ended up making it a tad bit dry– but nothing a little extra whipped cream couldn’t fix.
Life update: I wanted to talk a little bit of what’s going on in my life! As you know, I am a senior in high school, which means college is around the corner! Well, keep your eyes open because I am going to be posting a college announcement soon. 🙂 So far senior year has been bittersweet. I hate it at times, but I know in a couple of months I will be finished– which is terrifying.
YIELD: 8 PREP TIME: 10 minutes
COOKING TIME: 20-25 TOTAL TIME: 35 minutes
INGREDIENTS: *this is for one layer. Double or triple recipe for the amount of layers you desire.
- 1-1/2 sticks butter, room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1-1/4 cups flour
- 1-3/4 tsp baking powder
- 1/2 tsp salt
- I pint whipping cream
- 1 cup powered sugar
- 1 teaspoon vanilla extract (separate from cake)
- 3 cups strawberries, sliced
- 1/2 cup blueberries
- Preheat oven to 350 degrees and grease cake pans.
- Combine butter, sugar, and vanilla until fluffy.
- Add eggs one at a time.
- In a separate bowl, mix together dry ingredients.
- Gradually combine the dry ingredients into the wet ingredients, mix until combined.
- Place batter into pans and bake for 22-27 minutes or until the cake has set (keep an eye, this cake bakes fast).
- Allow cake to cool completely.
- While cooling make frosting by whipping cream, sugar, and vanilla until a frosting like consistency forms.
- Frost first layer, then place sliced strawberries, then place next layer, frost layer, place sliced strawberries
- On the top place blueberries and strawberries