orange chiffon cake

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The other day I tried to make an angel food cake. And I totally bombed it. But it did inspire me to try a chiffon cake, an American invention that pushed the egg to its limit. I added some minced orange zest, and topped it with a vanilla orange whipped cream. Really I was just too lazy to make a real frosting for it. I was really happy with the turn out. It has much more flavor then the angel food, probably because it actually contains fat. But I mean come on, you’re making a cake so fat should be involved.

This week is spring break. I can feel my body letting down, and I can start to think about more then getting good grades. Like food, I can now think about food. It’s funny how when a little mind space opens up food is there to fill it. Anyway, I am so excited to have this week to focus a little more attention on this blog. I do love it so.

 

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healthy alternative nutella

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We all know how I feel about the real Nutella, see here, here, here, here, here. But there is something to be said for a good alternative, using healthy oils, natural sweeteners, and a super simple recipe. My sister (remember this recipe she did for us?) has been working to make this as creamy and Nutella-like as possible. And she finally nailed it. So thanks Jocelyn, keep on making our lives healthier.

Though this really doesn’t contain any hazelnuts, the creaminess and chocolatiness of this spread really is Nutella like. You really should try it, it’s amazing.

(Also, sorry for the lack of posts recently, school has been a bear) Continue reading