From Cupcakes to Traditional Korean Food and Everything in Between

Easter Basket Funfetti Cake

An edible Easter basket filled with candy and soft and tender funfetti cake?  Count me in!!  And to think of all the wicker baskets filled half with candy, the other half with inedible grass I got instead as a child ;)

Easter Basket Funfetti Cake

5.0 from 5 reviews

Easter Basket Funfetti Cake
Prep time

Cook time

Total time



Funfetti Cake:
  • 2 c unbleached flour
  • 3 ts baking powder
  • 1 ts fine salt
  • 12 tb soft, unsalted butter
  • 1½ c sugar
  • 2 ts vanilla extract
  • 6 room temperature egg whites
  • 1 c whole milk/buttermilk/yogurt/sour cream or dairy sub
  • ½ c sprinkles {I used rainbow jimmies}
  • Simple syrup
Whipped Vanilla Buttercream:
  • 2 c soft unsalted butter
  • 4-6 c sifted powdered sugar
  • 2 ts pure vanilla extract
  • ½ ts fine salt
  • 2-4 tb room temperature cream
  • Easter candies to decorate*

  1. In the first bowl, sift your dry ingredients together: flour, baking powder, and salt.
  2. In the second bowl, whip your wet ingredients together: butter and sugar.
  3. Sprinkle in your sugar when the butter and sugar are soft and fluffy {3-5 minutes later}.
  4. Blend in the vanilla and egg whites.
  5. Blend in your milk.
  6. Combine the first {dry} bowl into your second {wet} bowl in thirds. Mix just to combine {do not over mix} then fold in the sprinkles.
  7. Bake in greased and parchment lined baking pans {8-10″} at 350 for 25-35 minutes.
  8. Cool completely on a baking/cooling rack.
  9. For the buttercream, break up the butter and slowly add in the sifted powdered sugar {measure after sifting}.
  10. Add in the vanilla, salt, and cream. Whip it together until it gets nice and fluffy.
  11. To assemble, brush each cooled layer with simple syrup and spread with buttercream.

*Several options are given in the video but it would also be cute to line the border with wafer straws, pocky, bunny peeps, etc


Your Squishy Monster ^.~

Loving Lately

1 Pizza wars!  20 local vendors compete for the title of best pizza in town.  My belly was more than happy to be involved.

2 A juicy gouda, bacon, avocado, onion string burger at the new joint down the street.


Sushi with J,

4 and a show afterwards…



and another,


and another…

5 mena

polishing off the
night with Miss Mena Mae and her champagne burlesque.

photo (2)


Baking up red velvet, funfetti, lemon curd, vegan chocolate, chai, and violet flower cupcakes for my friends huge birthday party.


At the birthday bash.

An exquisitely sad and bittersweet romance that sweeps you off your feet to a place that is both hopeful and detached, lovely and scary, all at once. I most enjoyed how the author spun magic and myth with reality together.

5 Me and mama’s haul.

7 My haul from the super coupon event.  Grand total?  $5 + giveaways for Pack Away Hunger!

And speaking of great causes, Mary from love, the secret ingredient has created a fun box filled with foodie goodies with 10% of its proceeds going to help the organization, Feed The Children.  Each box is a bundle of culinary surprise and I can’t wait to see what’s in mine.

8 Rounding off the weekend by making kimchi with mama.

chocolate Love,

Your Squishy Monster ^.~

Korean Cream {Birthday} Cake 생크림 케이크

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This cake has soft and fluffy layers of cake wrapped in light, airy whipped cream frosting and is then studded with plenty of fresh fruit.  It’s the perfect cake for those who don’t have a huge sweet tooth but want to enjoy a nice dessert.  Aside from my Japanese cotton cheesecake, this also one of my all time favorite cakes.

Korean Saeng Cream Birthday Cake 생크림 케이크

5.0 from 5 reviews

Korean Cream {Birthday} Cake 생크림 케이크

  • 2 c cake flour
  • 2 ts baking powder
  • ¼ ts fine salt
  • ½ c oil {grape seed, canola, veggie}
  • ¼ c water
  • 1 ts vanilla extract
  • Juice of ½ lemon + its zest {optional}
  • 6 room temperature eggs {separated}
  • 1½ c sugar {separated}
  • ½ ts cream of tartar
Simple syrup
  • ¼ c water
  • ¼ c sugar
  • 3 lemon peels
Stabilized Whipped Cream
  • 1½ c cold heavy cream
  • 3-5 tb sugar
  • ½ ts vanilla
  • ½ ts unflavored gelatin + 2 ts water

  1. In a bowl, double sift the cake flour, baking powder and salt. This is your dry bowl.
  2. In another bowl, separate the eggs, yolks in one bowl, whites in the other. Take care not to leave any yolks behind in the egg whites.
  3. In another bowl, whisk together the yolks with 1 cup of sugar well. Add the oil, water, vanilla, and lemon juice {you can use its zest too}. This is your wet bowl.
  4. In a cold bowl, whisk the egg whites until they get frothy. Then, add the cream of tartar. Slowly sprinkle in the ½ c sugar a tablespoon at a time until the egg whites reach still peaks.
  5. Combine the wet and dry bowls together in thirds. Mix just to combine so you don’t over work the batter.
  6. Slowly and carefully fold in the egg whites. You want the large streaks to disappear and be a uniform batter but you don’t want to be too rough with it as to crush out all the air from the beaten whites.
  7. Pour equally into cake tins lined with parchment on the bottom and around.
  8. Bake at 350 for 30-35 minutes.
  9. Meanwhile, cut up the fruit and make the frosting and simple syrup.
  10. In a cold bowl whip the cream with the sugar and vanilla. Dissolve the gelatin in warm water {or heat until just dissolved} and cool completely. Blend in the cooled gelatin mixture to the cream when it’s whipped to your desired consistency.
  11. For the simple syrup, heat the water with the sugar and lemon peels until the sugar dissolves. Cool completely and extract the peels.
  12. To assemble, brush each cooled layer with the simple syrup. On the first layer, slather on the whipped cream frosting, add fruit then add the second layer. Repeat and frost the entire cake and decorate as you wish.

I used un-greased aluminum cake tins


Your Squishy Monster ^.~

Flourless Chocolate Cookies

These cookies are light and crisp on the edges, chewy and rich in the center, and have a delicate crackly crust on top, a hybrid cookie and brownie if you will.  I actually made these when I ran out of flour and I’m happy to report I’ve made them several times afterwards because they’re just that yummy.

Flourless Chocolate Cookies Recipe

5.0 from 4 reviews

Flourless Chocolate Cookies
Prep time

Cook time

Total time



  • 2 c powdered sugar
  • ½ c unsweetened cocoa powder
  • ½ ts fine salt
  • ¼ ts cinnamon
  • ½ ts espresso powder
  • 2 egg whites
  • 1 ts vanilla
  • Sprinkle of coarse salt/chocolate chips {optional}

  1. In the first bowl, sift together the powdered sugar and cocoa.
  2. Whisk in the salt, cinnamon, and coffee.
  3. In the second bowl, whisk the egg whites with the vanilla.
  4. Sprinkle in the entire contents of the first bowl and mix to combine. Fold in chocolate chips {if using}
  5. Scoop onto baking sheets lined with parchment/silpat {important as they are very sticky} and allow to chill in the refrigerator for 15-20 minutes.
  6. Sprinkle with salt if desired and bake at 350 for 13-15 minutes.


Your Squishy Monster ^.~

Jam, Easy & Homemade

I started making this jam when I was 10.  At the time, supper for my little brothers generally consisted of grilled hot dogs or spam with kimchi but at least we had fresh jam with our wonder bread and now I can’t remember the last time I had spam or wonder bread.  This jam is a straightforward 2 ingredient fix, sans the pectin and all the hoopla.

Just in case you were wondering what the main difference between jelly and jam is, jelly is made with fruit juice while jam is a combination of crushed fruits and sugar.

When jarring your jam, make sure everything is sterilized properly. Rule of thumb: hot jam goes into hot jars/cold jam goes into cold jars.

Easy Homemade Jam Recipe {No Pectin}

5.0 from 2 reviews

Jam, Easy & Homemade
Cook time

Total time



  • 12 oz berries
  • 1 c sugar*

  1. In a heavy bottomed pot, tumble in your berries and set the heat on low.
  2. Slowly sprinkle in your sugar. Stir. Don’t allow the sugar to crystallize on the sides of your pot.
  3. Gently press the berries to begin to release some of its juices.
  4. Bump up the heat to medium and your berries will begin to softly burst.
  5. Your jam is ready when it’s reduced by ¼ of its original volume and when spooned onto a plate, gels up and takes its time to drip down.
  6. Store in sterilized jars. Mine kept for a month.

*You can certainly add more but this is how I like it

My favorite way to have this is with homemade greek yogurt.


Your Squishy Monster ^.~

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