Zombie Cake Pops

Hey O! So as you know, it’s my second year of college and I just moved in as a Resident Assistant into the dorms. We had a bunch of training and then 40 of my little munchkin freshmen moved in. I made our floor theme Despicable Me minions brightening up their worlds by telling them “You are one in a Minion”! The entire dorm’s orientation theme was zombies so we had a lot of fun with that. And just so happens that both of my roommates had birthdays 2 days apart as well as 2 other birthdays on the floor, so I decided to treat them with cake pops!

1 box cake mix (I used chocolate cake mix!)
Eggs, water and oil for the cake
1 can of frosting (I used Betty Crocker Cream Cheese frosting)
25-35 cake pop sticks
White chocolate chips or Candy Melts (these work better) (at least 24 oz)

1. Bake your cake according to the box. Remove from oven and cool completely.
2. Once cake is COMPLETELY cooled, crumble it up. Just mash it up with your hands.
3. Add 3/4 container of frosting of your choice. Don鈥檛 use too much frosting or the cake pops will be too wet.
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4. Combine the frosting and the cake crumbs with your hands.
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5. Next you want to make the actual cake balls. After you scoop the cake, roll them in your hand until they are complete round balls.
6. Carefully melt about 1/4 cup of white chocolate on the stove and add a tablespoon of oil.聽
7. Take one cake pop stick and dip the very end in the white chocolate and then stick into the cake ball. Repeat with all the cake balls. Put the cake pops into the freezer to set for 30 minutes.

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9. While the cake pops are chilling, melt and color the rest of the white chocolate and add food coloring.
10. Remove the cake pops from the freezer. Dip into the white chocolate until complete covered.
11. You can either set the cake pops on a wax paper lined tray to harden or devise some type of container to keep them upright to keep the completely round shape.
12. Let the cake pops set out until hardened.
13. To add a fancy flair, I sprinkled some with the blue sugar sprinkles.

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Quick and Healthy Apple-Crumble-inspired dessert

Hi J
I was hungry for something sweet today so made this quick little dessert/snack for myself. I chopped up an apple and roasted it in cinnamon on a pan.

Then on the same pan, I made crumble from buckwheat flour, oats and coconut-oil, sweetened it with honey. I added some low-fat greek yogurt. It only took a few minutes to prepare and it was very satisfying 馃檪


Cooking any healthy/good food lately? Hugs and kisses from here -O

Milk and White Chocolate Banana Muffins

Hey O.

I am indulging in some of my last times I can have dessert before my boyfriend and I crack down before school starts. I made these yummy muffins for my last day of work yesterday morning and they just ate it up…literally.



  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips

Pre-heat the oven to 350掳F.

Grease and flour a muffin pan.

In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30-40 minutes.

Makes about 1 loaf or 12 muffins.

Lazy Summer: I bought sushi…

Hello my lovely!
Lately I’ve not been cooking anything interesting because I’ve been busy so I’ve been eating out and ordering in a lot. I haven’t even been taking pictures of the food I’ve eating except for this delicious sushi which I had a couple of days a ago.

lazePromise some good healthy recipes are on their way!

– Ooooh!

Lettuce Wrapped Cayenne-Rubbed Thai Chicken with Avocado Salsa

Hey O. A few nights ago I made this dish and I’ve got to say it’s been my best dish yet. It had so many flavors that just came together all in one wrap. The name kind of encompasses what it was but here’s the ingredients and recipe!

Cayenne-Rubbed Thai Chicken:

聽聽聽聽 2 boneless, skinless chicken breasts, thinly sliced crosswise

聽聽聽聽 Spicy Asian Dressing (used Trader Joes, Asian style Spicy Peanut Vinaigrette)

聽聽聽聽 Coarse salt and ground pepper

聽聽聽聽 1-2 teaspoon cayenne pepper

聽聽聽聽 2 tablespoons olive oil

聽聽聽聽 1 large onion, halved and thinly sliced

聽聽聽聽 1 red/yellow bell pepper, ribs and seeds removed, thinly sliced

聽聽聽聽 3 cloves garlic, minced

聽聽聽聽 2-3 teaspoons grated peeled fresh ginger

聽聽聽聽 1/4 to 1/2 teaspoon red-pepper flakes

Place chicken, cayenne pepper, 1 teaspoon salt, 1/4 teaspoon pepper, and 录 cup dressing in a resealable plastic bag refrigerate overnight.

In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.

Add remaining tablespoon oil to pan, along with the onion and bell pepper. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.

Serve in lettuce cups.

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聽聽聽聽聽聽聽聽 1 medium red onion, finely diced

聽聽聽聽聽聽聽聽 2 tablespoons fresh lime juice

聽聽聽聽聽聽聽聽 1 Hass avocado, pitted and cut into chunks

聽聽聽聽聽聽聽聽 Chopped peanuts

In a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa. Drizzle extra dressing to taste!

I served this with a side of roasted potates (in oregano, thyme, olive oil, and salt and pepper)

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