My brand new mini cheesecake pan came just in the nick of time for me to make these romantic red velvet cheesecakes for you guys before tomorrow! Don't you love when things work out like that? And don't you love when people invent things like a mini cheesecake pan? How nifty is it that I am able to just push the cheesecakes up out of the pan? I love the smooth sides! And the fact that they're literally the perfect portion. I mean, this is the pan to own. Not to mention the fact that these take 1/4 of the time it takes to bake a regular cheesecake. So not only are they adorable, but they're quick and easy to make. Oh, and they're abso-freakin-lutely delicious. Perfectly silky in texture and just to.die.for. Then again, when was the last time a miniature dessert wasn't amazing? Mini Red Velvet Cheesecakes Yield: 12 cheesecakes Ingredients: For the crust: 10 Oreo cookies 2 tablespoons butter, melted For the cheesecake: 12 oz....

It's official. Cake rolls are the easiest, fanciest dessert to make. I mean, just take a look at this red velvet cake roll. Would you believe it took me less than an hour to put together and with very minimal effort? It's true. Cake rolls are literally just a matter of mixing, pouring, cooling and rolling. Sometimes, you may run into trouble with the rolling part, but as long as you don't over bake your roll, you'll be just fine. Over baking causes the cake to be dry, and that's why it will crack when you try to roll it up. This recipe uses buttermilk and vinegar, along with the cake flour, to ensure a tender and moist roll. Of course, you still want to make sure you keep an eye on it in the oven and take it out as soon as it springs back when lightly touched. At that point, you'll immediately invert it and roll it up in a towel. Always roll your cake when it's hot! Once it cools down completely, you'll unroll it to fill it with this delic...

After months and months of putting it off, this week I finally conquered the popular French pastry, mille-feuille . Also known as Napoleon , to us American folk. In Italy, it is referred to as "mille foglie". I personally like to call it, friggin' delicious. Because that is what it truly is. If you're interested in the more literal definition, mille feuille actually translates into " a thousand leaves ", referring to the inumerable layers of the puff pastry used to make it. Traditionally, the puff pastry is made by hand, using pounds of butter and lots of arm strength to continously fold and re-fold the dough, to create the many layers. In modern day, ain't nobody got time for that. That's where frozen puff pastry comes to play. It makes this dessert a thousand  times (see what I did there?) more easier to tackle. The only part that you have to put some kind of effort into, is making the pastry cream, to ensure it comes out smooth and ...

If you've been to a mall before ever in your lifetime, then chances are you've come across a Cinnabon store. And if you've come across a Cinnabon store, then chances are you've eaten one of their famous cinnamon rolls. If not, then you have some serious willpower. It is nearly impossible for me to smell that delicious sweet cinnamony goodness wafting throughout the mall without rushing over there to get me a piece. Those babies are crazy addictive. Problem is, crazy addictive things usually have scary not-so-good for you ingredients in them. So, what is one to do? Why, recreate these crazy addictive things at home of course! Now I'm sure you've seen lots of Cinnabon copycat recipes floating around the Internet, even on my own blog from a few years back! But I can put money on it that there is nothing that comes closer to the glorious Cinnabon cinnamon roll than this recipe. If I'm dissing my own supposed Cinnabon clone, then you know...