Vegan Chocolate Raspberry Cake


So a couple of weeks ago I felt like baking some time after midnight. Well I didn’t have any butter in the house, but I did have some raspberries that really needed to be used up. So I made a Vegan friendly chocolate raspberry cake. I really hope you all like this, my boyfriend and I loved it! This is super moist and will certainly satisfy any chocolate craving you may have!


Cake Ingredients:

1 1/2 Cup Flour

1 Cup Sugar

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/4  Cup + 2 Table Spoons Unsweetened Cocoa Powder

1 Cup Water

1/2 Cup Vegetable Oil

1 Tablespoon of White Vinegar

1 Teaspoon Vanilla Extract

2/3 of a 6oz Package Red Raspberries


Chocolate Raspberry Drizzle:

1/4 Cup Unsweetened Cocoa Powder

1/4 Cup Sugar

The remaining 1/3 of the 6oz package of raspberries

Water (Varies)




Preheat oven to 350 F.  Sift together flour, sugar, baking soda, salt and cocoa. Mix in water, oil, vinegar and vanilla until well combined and smooth. Pour cake mixture into a lightly greased 7×11 baking pan then add raspberries randomly throughout the cake. Bake for 30 to 40 minutes or until top springs back when touched and toothpick comes out clean.



Mush up the raspberries using a fork and sprinkle with some of the sugar. In a small sauce pan add raspberries, sugar, cocoa and water and mix together. Start with a small amount of water and add more to get your desired consistency. I usually end up with something like the thickness of chocolate syrup. Put on medium heat and whisk frequently be careful not to scorch the sauce, once the sauce begins to the bubble rapidly the sauce should be ready. Remove from heat and let it rest for about 5 minutes before serving with cake.


That’s all there is to it! If you like this recipe be sure to let me know, I would love to hear from you! Stay stellar everyone!


Dark Chocolate Syrup


Dark Chocolate Syrup

Ok this a super easy deal. This is a nice dark chocolate syrup, no heat required and only 3 ingredients. This works for hot cocoa or something to drizzle on your favorite pastry or ice cream.


Hersey’s Cocoa Powder

Sugar (I use raw sugar)



This is a simple 2:1 ratio. Two tablespoons cocoa to one tablespoon of sugar and adjust this for the quantity needed. In a small container combine the cocoa powder and sugar. Add two tablespoons of water and slowly blend together using a spoon. Once the mixture has started to blend together you can add more water until you get a syrupy texture.

You now have a nice dark chocolate syrup perfect for whatever you want! I happened to make some hot cocoa which I will tell you how to make now!

Dark Hot Cocoa


1 Cup Milk

Dark Chocolate Syrup

Whipped Cream

Cocoa powder for garnish

In a small sauce pan heat the milk on medium heat. Add dark chocolate syrup to taste, it usually doesn’t take more than a couple of tablespoons of the syrup. Take a whisk and blend the milk and syrup together, be careful not to scorch your milk. Once everything is well blended and heated pour the hot cocoa into a coffee cup, top with a dollop of whipped cream and sprinkle a little bit of cocoa powder on top. Now all you need to do is enjoy!

Stay stellar everyone. If you happen to try this or any of my other recipes let me know if you enjoyed it!

Berry Filled Cupcakes


Berry Filled Cupcakes
Prep Time: 10 Minutes
Bake Time: 25 Minutes
Yields 12 Cup Cakes

Preheat Oven to 350 Degrees

1 Box Duncan Hines Yellow Cupcake Mix
2 Large Eggs
3 Tablespoons of Oil
1/2 Cup Water
1/2 Cup Fresh Strawberries
1/4 Cup Fresh Blueberries
1 Teaspoon of Sugar
1 Cup Extra Creamy Whipped Topping

The Berries:

-Cut up strawberries in to quarters then put in a blender along with blueberries and blend for about 10 seconds then add teaspoon of sugar. Blend again until contents are smooth then transfer to a container and put in refrigerator for about 10-15 minutes while you are preparing your cupcake batter. This will cause the contents to stiffen a little bit and make them easier to handle later.

The Cupcakes:
-Prepare cupcake mix by combining eggs, oil, water and cupcake mix. Mix until well blended and no lumps are present.
-Line a cupcake pan with liners and spray the pan and liners lightly with a non stick spray of your choosing.
-Fill the cup cake tins half way with batter
-Using a small teaspoon, spoon a small amount of the berry mixture into the center of each cupcake then cover with remaining cupcake batter. Cupcake tins should each be about 2/3 full by the end of this process.
-Once oven is preheated bake cupcakes for 25 minutes or until tops are a nice golden brown. Take out of the oven and place on cooling rack

The Topping:
Take the remaining berry mixture and fold in the 1 cup of extra creamy whipped topping until well combined. Put mixture into the refrigerator until cupcakes are cooled then ice the tops with the whipped topping.

Note: Sometimes the cupcakes will end up with a hollow center. What you can do is use a pastry bag with a 1/4 or 1/8 tip filled with the berry mixture. Once cupcakes are out of the oven insert the tip of the pastry bag and squeeze a small amount into the cupcake.

Jack Daniel’s Chicken and Veggies



Ok so I was jonesing for some barbeque something or other tonight and threw this together at random. It’s so super easy and very tasty!


Serves Two

You can always adjust this to fit what suits you. Usually its just me and my boyfriend so I tend to try and cook in small amounts.


Let me know what you think of this if you happen to use it. Happy Dining everyone ! Stay Stellar!

4-Chicken Tenders
1-Clove of Garlic (Minced)
1/4 of a Yellow Onion (Sliced)
1/3 of a Red Bell Pepper (Sliced)
1/2 of a Yellow Bell Pepper (Sliced)
4-6 Baby Portabella Mushrooms (Sliced)
Olive Oil
Salt and Pepper
Jack Daniel’s Original No 7 Recipe Barbeque Sauce

Heat 1 table spoon Olive Oil on Medium High Heat. Add minced garlic, let cook for about a minute then add the veggies. Cook for about 5 minutes until veggies start to brown a little. Remove from heat and set aside in a container. Using the same pan add chicken tenders, salt and pepper to preference and brown on either side. Toss veggies back in and add bbq sauce to preference. Cook until chicken is cooked all the way through.


Super Easy Banana Bread!

Super easy and super yummy banana bread! Enjoy!


Banana Bread Recipe

Prep time: 5 minutes

Cook time: 1 hour



3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can easily reduce to 3/4 cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour


No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Spicy Chicken and Corn

Another recipe! Enjoy and let me know if you try it!

Spicy Chicken and Corn

What You Will Need:

2  Cups Shredded Chicken Breast

6oz Can of Tomato Paste

1 Can Sweet Kernel Corn (drained)

2-3 Cups Water

½ Cup Chopped Onion

1 Teaspoon Finely Chopped Jalapeno

1 Tablespoon Granulated Garlic

1 Teaspoon Snipped Fresh Basil

1 Tablespoon Ground Cumin

1 Teaspoon Chili Powder

½ Teaspoon Red Chili Flakes

A Pinch of Oregano

1 Tablespoon of Sour Cream (optional)

Salt and Pepper

In a medium sauce pan combine tomato paste with water and whisk until thoroughly blended. Start with two cups of water, if it seems too thick gradually add more water. Add chopped onion, jalapeno, sweet corn, garlic, cumin, chili powder and red chili flakes. Bring to boil then add shredded chicken, oregano and basil. Reduce to medium heat , cover and cook, stir occasionally until onions are soft and translucent. Add tablespoon of sour cream if you choose to do so. Salt and pepper to taste. This goes great on a tortilla or tortilla chips… or if you’re feeling frisky you can just eat it like a soup. Enjoy!

Creamy Mushroom Sauce


So here is one of my recipes that I would like to share with you!

Creamy Mushroom Sauce:
4-6oz chopped mushrooms- I used baby portobello, but any will do
1/2 cup chopped onions
1 large clove of garlic minced (1 tablespoon of minced garlic if you’re using the stuff in a jar)
3 Basil leaves coarsely chopped
1/2 stick of butter
2/3 Cup of milk
8oz room temp cream cheese
Salt and PepperIn a skillet melt the butter and add the chopped mushrooms, onion and garlic. Cook on medium high heat for 3 minutes then add basil leaves. Cook until contents are soft and butter has started cooking off. Transfer to a sauce pan and add cream cheese. Stir until combined and mixture is creamy then add milk slowly and whisk together carefully as to avoid splatter. Add salt and pepper to taste and pour over your favorite dish. I poured mine over seasoned chicken breasts. Enjoy and let me know what you think of it if you happen to use it!