I've been experimenting a lot lately to figure out great tastes and color combos. The other day, I made a basic vanilla cupcake and messed around with the frosting. So, I made a simple chocolate frosting, though found it very commercial tasting. That's not good enough, Ally! Step up your game! So that's exactly what I did. I added concentrated coffee but found it tasted too coffee-y  so I added Bailey's Cream. Not too much, and just enough to give it a creaminess with a little zing at the end. If you want to step up your chocolate frosting from a can, add some Bailey's or some coffee.

Until next recipe,
~Ally

I've been baking a lot. In winter I can do that 'cause the oven warms up the house. Today's blog post is about a organic and gluten free chocolate cake for a going away party. My sister's friend was heading off to Israel and I wanted to make a cake for her. She's allergic to gluten and I am allergic to tree nuts so there goes almond flour. I played with the recipe until I had a delicious two layered chocolate cake with filling and icing. I used white chocolate almond bark and melted it. Then, I colored it and piped it on wax over a paper with the design I wanted. I made a dove and wrote "see you again" in Hebrew. All in all, a really great cake; (If I may say so myself.) Please comment and tell me what you think! 

Until next recipe, 

~Ally