Dirty 30, Red and Flirty

By now, you probably realize that today is no ordinary day. Today is our BIRTHDAY! And not just another birthday, it’s Sonia’s dirty 30! This weekend we’re celebrating together with a red velvet cake from this awesome little shop in Sonia’s town. We figured we’d keep with the theme and give you all a tasty red velvet cake to join in! (PS. This is also great for V-Day).

Cake mix

  • 1 box Betty Crocker German cake mix (TRUST ME. I tried making this without the premade mix and it’s just not worth it.)
  • 1 Tablespoon cocoa
  • 2 eggs
  • 1 1/2 cups oil
  • 1 cup buttermilk
  • 1 Tablespoon vinegar
  • 1-2 oz. red food coloring

Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Put all of the ingredients in to a mixing bowl,  mix on medium until well blended, and pour directly into cake pans. Now here’s a cool trick I just learned – drop the pans on the counter a few times to release any air bubbles. (Who knew?!) Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack (approximately 20 minutes). While they cool, it’s time to blend the frosting.


  • 8oz cream cheese, softened
  • 1 cup butter, softened
  • 1 tsp vanilla
  • 5 cups confectioners’ sugar

Blend the cream cheese, butter, and vanilla well, then slowly add in the confectioners’ sugar one cup at a time. Once all the sugar is added, blend on medium-high for another minute until it’s a thick consistency.

Put the first layer of cake on a plate and add a layer of frosting on top. Then add the second layer and frost the entire thing to your hearts content. (We give you permission to lick the spoon when you’re done.)

 Red velvet cake

Happy Eating Birthday!, XO

Welcome to the birthday week!

Hey guys, it’s just about here – our birthday! We don’t have to tell you how excited we are about this. You’ve already heard all about it in our two birthday posts from last year – cake, cake, cake, and pink champs, darling.

We know you’re used to getting a recipe every Monday, but we wanted to create a little drama this week and save it for the big day (aka Thursday). And trust me, we have another damn delish birthday creation to share with you!

Until then, let this kid get you through the week:

Pink Champs, Darling.

Today’s the day people – it’s officially our birthday! And what better way to celebrate than with champagne? Pink champagne cupcakes that is! If you happen to know us a little, Sonia and I aren’t really the “pink and girly” types, but when you put it with champs and sweets, sign us up! And no need to wait for your girlfriends’ next birthday, these baby cakes are a sure fire hit for any celebration. To get you in the mood, here’s a little montage from the “champs” queen herself, Heather Dubrow from the Real Housewives.


  • 1 box Betty Crocker white cake mix (yeah, yeah, we take the easy route sometimes. Don’t judge us.)
  • 1 1/4 cups champagne
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 4 drops red food coloring


  • 1/2 cup butter
  • 4 cups powdered sugar
  • 1/4 cup champagne
  • 1 tsp of vanilla
  • 4 drops red food coloring (I chose to leave this out of mine because I decorated it with silver spray.)

Preheat the oven to 350 and load up your cupcake tray with paper baking cups. Mix together all of the cupcake ingredients until well blended. Fill each cup about 2/3 full with the batter. Bake according to the instructions on the box (typically about 20 minutes, or until you can poke it with a toothpick and it comes out clean). Let the cupcakes completely cool before icing them (trust me, the frosting will melt right off if you don’t.  I hate waiting, I have no patience, but I’ve learned a valuable lesson in waiting for my baked goods to cool down.)

While the cupcakes are baking, you can get started on the frosting. Do the same thing you did with the cupcakes – mix together all of the frosting ingredients. It should be light and fluffy when you’re done. If you want to add some sparkle like I did (every girl deserves some bling on her birthday…) you can buy edible spray and glitter and go to town!

pink champs cupcakes

Happy Eating, XO.

Cake Cake Cake

Ok I am not literally going to sing Rihanna’s birthday cake song, well at least not till NEXT WEEK!! That’s right kids…THE BIG DAY is arriving shortly…

Jess & Sonia’s BIRTHDAY!!!
Funny thing is, I don’t even need to say it should be a national holiday, because it is!! I mean sure, its because its also Martin Luther King Jr.’s birthday, but a holiday nonetheless. Plus I mean Drew Brees, QB of the Saints, also has that birthday amongst many others. Bottom line, January 15th equals best day of the year. Birthday or not, you should eat cake on the best day of the year. So here is a cake for all foodies, no funfetti here my pets. This is some grown up ish that is just as easy to whip up! ha that’s funny because the “frosting” is actually whipped cream 🙂
nom nom nom here we go:

  • 1 package of store bought yellow cake mix (I mean if you are like Jess and got a new FANCY Kitchen aid stand mixer for Christmas, feel free to cheat on the short cut and do the whole whipping of butter, sugar, eggs, flour, baking soda gig. However, if you are like the rest of us peasants, just go the “easy” way out).
  • 1 can of cherry pie filling (15 oz.)
  • 1.5 tsp. Almond extract
  • 1 tsp. Vanilla extract
  • 1/4 cup of sliced toasted almonds (listen I did a 1/2 cup like the recipe says, but it was WAY too nutty (even for a nutjob like me). It got in the way of the cake part, but whatever to each his own).
  • 2  eggs
  • a tub of light cool whip

No oil needed, just mix the above & pour. Bake at 350 degrees for 15-20 min (also base the time on what you are baking in. i.e. size of dish, you goobers-check back of cake box to confirm). Let it cool and slather with some whipped cream and maraschino cherries to make it look all gorgina, just like your pretty faces.

Happy Eating, Happy Birthday, XO.