Recipe: Vanilla Panna Cotta

Hello everyone! I apologize for the long hiatus from WordPress! It’s applications time for me right now, so I’ve had more on my plate than I already do in grad school 😩 Thank you for being patient with me as I take longer periods of time to put something together for you to read ❀


Today, I want to share a dessert recipe that I made! Have you ever had panna cotta before? It’s an Italian dessert made with sweetened cream and thickened with gelatin so it has that nice firm, but melt-in-your-mouth texture. It’s deeeeeeelicious, I promise! For the recipe I used, I actually made two batches to see how it would taste and how firm it would get, so feel free to experiment!


  • 1/3 cup of skim milk
  • 2 1/2 cups of heavy cream
  • 1 envelope (whatever that means), or .25oz of unflavored gelatin
  • 1/2 cup of white sugar (I’m sure you can use cane sugar or brown sugar to be slightly “healthier”)
  • 1 1/2 tsp of vanilla extract

According to this recipe, it can make 6 servings! I followed that recipe blindly and ended up making a HUGE sweet batch that I just could’t finish in one sitting! Even my roommate helped me, but it was just so sweet… so I tweaked it and the modified recipe is below (to make approximately 2-3 servings):

  • 2 tbsp and 2 tsp of skim milk
  • 3 tsp of lemon jello mix (Yes, you got that right…I couldn’t find unflavored gelatin at my grocery store, so I had to improvise! Since I only used a little bit, it barely affected the flavor, thankfully)
  • 1 1/4 cups of heavy cream
  • 1/4 cup of cane sugar
  • 1/2 tsp of vanilla extract (My first batch was SUPER sweet, so I wanted to tone down some of the sweet factor)

I always thought panna cotta was super difficult to make since it’s often served at higher-end restaurants that I’ve dined in, but it actually wasn’t too bad! There are generally 3 steps (the 2nd step is the longest), which I’ll list out below:

  1. Pour the milk and gelatin into a bowl and mix it together as best you can to dissolve the gelatin powder.
  2. Turn on your stove to medium heat, and add the heavy cream and sugar into a pot and stir them together.
  3. Cover the pot and watch carefully until your mixture has started to bubble! **You don’t want one or two bubbles, you want the whole surface to start bubbling**
  4. Add the milk and gelatin mix into the pot and stir it vigorously for a full minute.
  5. Quickly remove the pot from heat, and add the vanilla extract.
  6. Pour the mixture into whatever containers you like. **the recipe calls for ramekins, but I used stemless wine glasses since it looks fancy heh**
  7. Let the panna cotta mix cool, uncovered, until it gets to room temerature.
  8. When it’s cool, cover it up in saran wrap, refrigerate it for at least 4 hours. For best results, leave it in the fridge overnight and enjoy it the next day!
  9. BONUS: As an added touch, if you have any berries lying around, you can heat up a small pot, add the berries, a bit of water, and some sugar, and let it simmer until it turns into a berry sauce. Drizzle that on top of your now-cool panna cotta and enjoy the sweet and acidic sweetness of your berry sauce!

Hope you enjoyed reading and will try out this yummy recipe 🙂

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Recipe: Strawberry Cream Cheese Pastry

Ready for a deliciously sweet summer pastry? This 5-ingredient recipe to make strawberry cream cheese pastries will be a definite hit for your friends and family when you invite them over for a get-together on a summer day! The steps may be a little bit tedious, but I promise, it’s well-worth it once you take a bite out of your pastry!


Ingredients (to make about 20 3×4 inch pastries):

  • firm, ripe red strawberries, chopped 13578663_3367853839104_233057731_n(more is better in case some are smaller than you want for presentation)
  • 8oz cream cheese at room temperature (you only need 6oz unless you want it really cheesy)
  • 6 tbsp of sugar (I used brown sugar, but I’m sure you can use white)
  • 2 tsp of vanilla extract (feel free to use more if you love the vanilla flavor and don’t mind it extra sweet)
  • 2 sheets of puff pastry, thawed
  • 1 medium/large egg, beaten (this is used to glaze over the pastry so it has a nice golden-brown color after baking)


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Slice your strawberries to the thickness of your preference **since this was my first time, some of mine came out looking weird since I used suuuuper small pieces haha**
  3. Beat 6oz of cream cheese FIRST (that was where I made my mistake -.- my mixture came out all clumpy since I added my sugar and vanilla altogether with my cream cheese and mixed)
  4. Add the sugar and vanilla after the cream cheese is a smooth texture, and again beat it until it’s smooooooth!
  5. Line baking sheets with parchment paper, and put the puff pastries on top; slice the pastries into however many pastries you need (I cut them so there were about 20)!
  6. Use a fork and poke holes on the edges (see picture).
  7. Beat the egg and then brush the egg on the edges of the pastries.
  8. Put the cream cheese mix in the center of each pastry, and lay strawberries on top in whatever pattern your heart desires 🙂
  9. Pop them in the oven for 15-17 minutes until you see the top of your pastries start to look golden brown!
  10. Let them cool for an hour or so, and if you want, you can dust them with powdered sugar before serving 🙂

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

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Recipe: Gluten-Free Peanut Butter Chocolate Bars

Hey everyone! I finally had a moment to do some more cooking and experimentation and have recipes to share with y’all 😀 So excited to tell you about these 5 ingredient gluten-free peanut butter chocolate bars! I’ll be honest with you, this recipe said it would take only 15 minutes but it ended up taking me over an hour…but I blame myself and I’ll tell you why later haha… O:-)



  • 1 1/2 cups of peanut butter
  • 1 3/4 cups of powdered sugar
  • 1 1/2 cups of brown sugar
  • 10 tablespoons of butter (basically a stick and 1/4 of butter)
    **For future reference, most sticks of butter have measurements of teaspoons and tablespoon increments–I derped and completely missed that LOL so it took me a while to get the right amount of butter!
  • 1 cup of chocolate chips


  1. Line your pan with aluminum foil (preferably a square pan since the proportions in this recipe won’t fill a 13-inch rectangular pan).
  2. Mix together your peanut butter, powdered sugar, brown sugar, and 5 tbsp of butter realllly well! I wanted to see how difficult it would be to mix sans mixer, so I used a fork, a spoon, and a rice spatula and it took me a good while to get it to the consistency needed lolol

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  3. When you’re done making your PB mix, press it down onto your aluminum pan in an even layer.13509537_3365536941183_568955831_o
  4. Heat up your chocolate chips and the other 5 tbsp of butter for about 30 seconds in the microwave and mix well–my mix seemed off, so I added extra chocolate chips til it was nice and creamy!13523695_3365537021185_1316944741_o
  5. Pour the chocolate evenly on top of the PB layer and refrigerate overnight.
    So excited to see what the final result will look like! 

    6. I recommend wrapping it in saran wrap or aluminum foil overnight and then cutting them into bite-sized pieces the next day so the PB can harden and be nice and chewy.

Unfortunately, these peanut butter chocolate bars may not have the crunch you get from eating a Reese’s cup, but I’ve gotten feedback from numerous food critics (aka my sister and my coworkers) that it tastes JUST like it, if not better! Enjoy and don’t eat too much, it’s a TON of sugar haha 🙂

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

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Recipe: Lemon Soufflé


When life gives you lemons, make lemon soufflĂ©! I wanted to share with y’all a spring version of chocolate bark using pastel-colored marshmallows and chocolate, but it’s way past the time of year where it’s easy to find colorful marshmallows haha, but lemons are in season and there are so many recipes to try!

We decided to make lemon soufflĂ©s following this recipe and surprisingly we banged it out in one shot (who knew we’d have success on the first try, making SOUFFLÉS of all desserts!?). The recipe is rather complicated so I just linked it here, and I’ll provide the ingredients list as well as photos of our step by step process in making them!


  • 4 lemons
  • 2 eggs, separated
  • all-purpose flour
  • sugar
  • confectioner’s sugar (for garnish)

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WARNING: lemon soufflĂ©s are definitely more sour in the peel than if you were to bake them in ramekins because of the juice! But if you’re into the tangy flavor of lemons, this is definitely the right recipe to try 😉

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

Stay connected with me: Pinterest | Instagram | Twitter  ❀

Recipe: Pumpkin Pie Crescent Rolls

Are you looking for something easy to make that will satisfy your pumpkin pie cravings? I came across Buzzfeed’s video for making a simple pumpkin pie crescent roll that is perfect for the fall season! I’m not a fan of eating pumpkin as a dish for meals, but I do love me some pumpkin pie, so I figured I can’t go wrong if I’m making something that has a pumpkin pie flavor to it 🙂

12177847_3170637748825_662132842_n If you have an old, rickety house like me with old appliances, you might not be willing to go all out on baking from scratch, so I went the easy route with the three-ingredient recipe that Buzzfeed had to offer. I wasn’t sure if my experiment was going to turn out great, so I got the generic crescent roll brand from Stop & Shop (they all taste the same, anyway… unless you have a thing for only buying brand-name items). I also spent quite some time looking for giant marshmallows and couldn’t find any of them, even in the candy aisle and baking aisle, so I decided to go for these cute Halloween-themed marshmallows! Make sure you buy the pumpkin pie mix because there are TONS of pure pumpkin pulp cans in the grocery stores and not many pumpkin pie mixes on the shelves!

A spoonful of pumpkin pie mix and one ghost marshmallow per triangle is enough!
A spoonful of pumpkin pie mix and one ghost marshmallow per triangle is enough!

Making these crescent rolls are super-easy! I followed the general directions of the video and they came out pretty tasty 🙂 If you’re too lazy to look at the link, here are the steps:

  1. Preheat your oven to 375 degrees Fahrenheit
  2. Line your baking trays with baking sheets (or if you don’t have them handy, with aluminum foil and spray with non-stick baking spray)
  3. Open the crescent dough cans and separate the triangles
  4. Put a spoonful of pumpkin pie mix into each triangle and add a marshmallow on top
  5. Roll each triangle into a little croissant-looking roll
  6. Bake in the oven for 10-12 minutes. (I ended up baking them for 20 minutes because I wanted them nice and golden brown and crisp, but it’s up to you!)
My pumpkin pie rolls in a blanket
My pumpkin pie rolls in a blanket

Enjoy them while they’re warm and right out of the oven!


A word to the wise… don’t use purple marshmallows! They melt and turn really dark in color and don’t look as aesthetically pretty, but I promise they still taste just as delicious!

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

Concord Grape Tart (Reblog)

One of my favorite fruits are concord grapes!! They are super sweet and tart and it’s so fun to eat 🙂

Scooter Pie


The start of Fall always gives me anxiety.  The idea of Fall feels great: crisp morning air, great running weather, leather boots, oversized scarves, apple picking
it all sounds so welcoming and chic.

The thing is, though, that I live in New York. And while Fall in New York does support the aforementioned for a period of time, it’s usually for no more than a couple of weeks.  Once Fall really sets in we have the luxury of waking up to days of rain, cold temperatures and unflattering parkas. It’s honestly just rude.

Still, I don’t want to get ahead of myself.  For now I’m going to welcome Fall with open arms. I can’t think of a better way than with a Concord Grape Tart.  Or an new leather jacket.


Concord Grape Tart

First things first, we gotta put in some work.  Concord grapes have seeds and, well, they need to come out

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