Exploring Philly / Love & Honey’s Fried Chicken

There are very few restaurants in Philadelphia that I go out of my way to return to. Love & Honey’s is one of them.

I am normally not a fried chicken/food person, but Love and Honey’s does it perfectly. They cook every plate of chicken to order, so it normally takes around 15 minutes to get your food. However, once it arrives, it is perfect; tender meat, perfectly crispy skin, and slightly sweetened with honey.

Their sandwich is good, but the bread and slaw gets in the way of the fried chicken (and trust me, you don’t want to do that). Overall, Love & Honey’s lives up to every expectation I had and more.

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Recipe // Funfetti Layer Cake

It’s the end of finals, so obviously I made funfetti cake.

I always wanted to make Molly’s homemade funfetti cake, but after meeting her last year for Cherry Bombe, I was feeling particularly inspired.

I don’t associate funfetti cake with my childhood like I feel a lot of my friends do. I can appreciate the colorful sprinkles and fluffy white cake, but I have no attachment to the fake, from-a-box flavor.

This cake just takes all the childhood fun and makes it a little more gourmet.


Funfetti Cake by Molly Yeh


2 1/2 c flour
1/4 c constarch
1 tsp kosher salt
2 tsp baking powder
1 c unsalted butter, at room temperature
1 1/2 c sugar
4 large egg whites
1/4 c flavorless oil
1 tb clear imitation vanilla
3/4 c whole milk
1/2 c rainbow sprinkles (artificially colored cynlinders, not nonpareils, sanding sugar, or anything naturally colored)

Cake Soak

1/2 c milk
1 tsp vanilla extract


1 3/4 c unsalted butter, at room temperature
3 1/2 c powdered sugar
1/8 tsp kosher salt
1 1/2 tsp clear imitation vanilla
2 tb whole milk



  1. Preheat the oven to 350ºf. Grease and line the bottoms of three 8-inch cake pans.
  2. In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
  3. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. add the oil and vanilla extract.
  4. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined, using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. distribute the batter among the cake pans, spreading it out evenly.
  5. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes.
  6. When the cakes are still warm, brush with cake soak.
  7. Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.


  1. In a standing mixer fitted with a paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar. Add the salt, extracts, and milk and beat to combine.
  2. Frost the cake as desired and enjoy!


Recipe // Tiramisu Mini Layer Cakes

I wanted to make a cake with chocolate, coffee, and vanilla layers, but after I finished the batter I realized I had nowhere near enough to fill a cake pan. Instead, I used a muffin tin to make these mini layer cakes!

Tiramisu Mini Layer Cakes
Adapted from Eat Love Eat

1 c butter
1 c sugar
1 1/2 c flour
4 tsp baking powder
1/2 tsp baking soda
4 eggs
3 tbsp milk
1/2 tbsp vanilla
1 tbsp  espresso powder
1 tbsp cocoa powder

Coffee Syrup

2 tbsp espresso powder
1/2 c sugar
1/2 c water

Cream Cheese Frosting

8 oz cream cheese, room temperature
1 1/2 c powdered sugar
1 tsp vanilla
2 tbsp milk
1 tbsp cocoa powder

Make the cake

  1. Preheat the oven to 160°C fan/180°C/350°F. Grease a mini muffin tin.
  2. Cream the butter and sugar, then beat in the eggs, milk and vanilla, then fold in the flour and raising agents.
  3. Separate the batter into 3 portions – half and two quarters. Into the largest portion, carefully fold in the espresso powder. Into one of the smaller portions, fold in the cocoa powder. Leave the remaining smaller portion as it is.
  4. Bake off all the flavored cake batters, putting enough batter in each tin so it is 3/4 full.  Place in the oven and bake for 10 minutes or until a skewer inserted comes out clean. Repeat for each flavor.
  5. When the cake is still warm, cut off the tops so that it is flat. Brush on or dip into coffee syrup (below).

Make the coffee syrup

  1. Place the espresso powder, sugar and water into a saucepan. Bring to the boil and stir until the sugar has dissolved, Remove from the heat and cool.

Make the cream cheese frosting

  1. Mix the cream cheese, sugar, milk, and vanilla together until smooth and fluffy. Split the frosting into two bowls. In one bowl, add the 1 tbsp of cocoa powder and mix well.