Raspberry Chocolate Whipped Cream Brownies

To wrap up this cake series I bring you yet another raspberry chocolate cake! This is actually a brownie. If you really love brownies and you want to bring it up 10 notches, try layering it with chocolate and raspberry whipping cream.


This was one of those improvise-on-the-spot recipes that always turns out the best! I wasn’t even planning to take pictures, this is my sister’s piece. 🙂


Just look at all those layers and colors!


But wait, as if it wasn’t decadent enough, I added raspberry syrup on top


Like I said, this was impromptu so this might not look as neat and picture-perfect as I would’ve wanted it to look, but sometimes you just gotta share these things anyway because it was SO delicious!!

1 quart of whipping cream should be enough to mix part of it with cocoa powder, and part with fresh raspberries. I’m sure everyone has their favorite brownie recipe (you can also check out my recipe if you want) that they can use, so I don’t think there’s really a recipe needed. It’s really a dessert that you can adjust to your own taste. Maybe you want strawberry and chocolate. You decide! 🙂

Jessica the Baker

2014 Flag Cake

I know, 4th of July past over a month ago, but I didn’t get to share with you this year’s flag cake. I’ve been doing a flag cake for the past few years (with the exception of last year). It seems like each year the cake is a little different. As I mentioned earlier, we had our chocolate-loving friends over for the 4th of July and my sister made the same Chocolate Raspberry Cake. This time though she decorated it as a flag since it was Independence Day.


Since it was a raspberry chocolate cake, we used raspberries for the top. I think it looks nice with both strawberries and raspberries, depends what cake you make


It was amazingly  delicious!


And as if the cake isn’t rich/sweet enough, we ate it with the apple pie our friends brought! So good!


Yes, we also had some healthy dessert too! 😉 I saw this idea on Pinterest and I thought it would be neat to try it!

What have you been baking lately? I’m interested to hear your latest experiment/experience in the kitchen! 🙂

Jessica the Baker

Raspberry Chocolate Cake

Ok, so I didn’t actually make this cake…but it was for me! 🙂 As a baker I’m usually the one making a dessert or cake for someone whether it’s their birthday, a special occasion, a friends gathering, or simply because my family members want something sweet.  If you remember, I even baked my own birthday cake last year. So this year for my birthday, my sister Abby offered to bake me a cake. It’s been a while since I’ve had someone bake something for me, so I totally let her do it and make it however she wanted.


She got a chocolate cake recipe off the back of the cocoa powder box from Trader Joe’s. I don’t know about you, but sometimes I tend not to trust those kinds of recipes too much, but then again that’s how I got our chocolate chip cookie recipe (of course I tweaked a few things).


After all,  they called it “The Greatest and Easiest Chocolate Cake” so it couldn’t be that bad. 🙂 Plus it had buttermilk in it so it sounded like a moist cake


Abby chose to make this chocolate cake and fill it with raspberry frosting


I had a beach picnic/celebration with one of my friends who also had her birthday two days after mine. So this cake was for both of us and Abby really wanted to make it special, especially when she saw this idea of piping roses on cake from Pinterest.


Almost up until we left for the beach, Abby was meticulously piping each rose on the cake, sometimes even redoing some. She definitely has more patience than I do. Although I’ve never tried piping roses before, I don’t think I would have the patience to stay that long if I would ever try it. But it actually paid off because it turned out a beautiful cake! And mind you, this is the first time she made a cake by herself!


The recipe actually yielded 2 cakes, but since she ran out of time, we only had one with roses and the other one was just covered in the chocolate frosting


So we used this one as our cake (as you can see 2 candles for two birthday girls) and kept the other one for extra pieces in case there wasn’t enough.

I had so much fun celebrating my birthday with my friend, and it was nice to have a cake done especially for me! The cake came out absolutely delicious and our friends loved it! They love chocolate so this was the perfect cake for them. They actually loved it so much that we made it again for the 4th of July when they came over. 🙂

Thank you Abby for such a great cake for my birthday!!

Raspberry Chocolate Cake:

(The Greatest and Easiest Chocolate Cake from the Trader Joe’s cocoa powder)


3 1/3 cups flour
1 1/3 cups cocoa powder
3 cups sugar
1 Tbsp. baking soda
1 tsp. salt
12 oz. butter
3 cups buttermilk
1 tsp. vanilla
5 eggs

For the Frosting:
2 Stick of Unsalted Butter, softened
1 cup Raspberry Preserves
1 tsp Vanilla Extract
2 16oz Box of Powdered Sugar
1/2 of a lemon juice

Extra frosting for the top

1 sticks butter
8 oz. powder sugar
1 tsp. vanilla extract


Preheat oven to 350 degrees F. Grease and flour two 9” round baking pans or line cupcake cupcake cups with paper liners. Place all ingredients in electric mixer bowl and beat on high speed for 3 minutes, scraping down sides of bowl once during mixing. Pour into prepared pans or cupcake cups. Bake cakes for about 55 minutes or until toothpick comes out clean, or bake cupcakes for 20-25 minutes.

To make the frosting, place all the ingredients in a bowl and mix until everything in incorporated (about 1 min.). Divide the frosting in 2. Cut each cake in half and spread half of the frosting in the middle. Place the tops of the cakes on each cake and cover them with either chocolate or vanilla frosting. It’s really up to you if you want to cover the cake in chocolate frosting or vanilla frosting. Or you can do what we did and do a combination of both.


Jessica the Baker

Pasta with Tomato Cream Sauce

I’m sorry to interrupt the cake series, but I was reminded by WordPress that my blog just turned 3 years old!!!

So, to honor this little blog of mine, I’m going to bring you something a little different! I was thrilled to receive one of Pioneer Woman’s cookbook for my birthday this year!!!


As you probably all know, I don’t cook very often…I mostly bake. Whenever I do cook a little, it’s usually to help my mom.


So when I got this cookbook I was excited to try some of the recipes by myself! : )



One of the first recipes that caught my eye was this pasta with tomato cream sauce. It looked really good and really easy, so I gave it a try


Let me tell you, it is like the red version of Fettuccine Alfredo!  It’s extremely delicious, and will impress anyone you make it for! The creamy sauce is well blended and balanced with the onion, garlic and Parmesan cheese. Add some chopped fresh basil on top and you bring all the flavors to a whole new level of goodness!

So like Pioneer Woman says, try it in the next five minutes! Seriously, it’s a great dish to serve alongside a nice salad, or pretty much any meat.

Stay tuned for more cooking posts, now that I’ve got the cookbook I have a whole list of recipes that I want to try (and yes, some are desserts 🙂 ) Also be sure to check out Pioneer Woman’s blog where you’ll find hundreds of other great recipes!

Pasta with Tomato Cream Sauce:

recipe take from The Pioneer Woman Cooks: Food from my frontier


12 oz. fettuccine or other pasta
2 Tbsp. olive oil
2 Tbsp. butter
1 med. onion, finely diced
4 garlic cloves, minced
Two 15-oz. cans tomato sauce or marinara sauce
Salt and black pepper to taste
Dash of sugar, or more to taste (personally I didn’t add any sugar and it was just fine)
1 cup heavy cream
1/2 cup grated Parmesan or Romano cheese, or more to taste
chopped fresh basil


Cook the fettuccine according to package directions, reserving a little hot pasta water for later. Heat olive oil and butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent, about 4 minutes. Pour in the tomato sauce. Add the salt, pepper, and sugar, then stir it around and cook until warm. Next comes the heavy cream. Go ahead. Everybody’s doing it. Stir in the cream…and watch it slowly turn from a red-and-white mess to a light orange pan of heaven. Now drain the pasta…dump some grated Parmesan into the sauce…and dump the hop pasta right on top. Toss the pasta and sauce together and splash in some hot pasta water if the sauce is too thick. Just before serving, toss in a little more Parmesan and chopped fresh basil. Serve it immediately!


Jessica the Baker