Cream Cheese Stuffed Bell Peppers

   Appetizers are fun. These delicious and naturally low carb! You hold them in your hand, you take a good look at them, if you’re lucky you can get them all in one bite. These bright and flavorful baby bell peppers are filled with cream cheese, parmesan and chives. First time I tried  em at the wedding, and I could not stop eating em. They are delicious!

"White Chocolate Cranberry Cake Recipe"

 A decadent cranberry layer cake perfect for the Holidays. Delicious combination of cranberries tartness and the sweetness of the white chocolate. 

"Almond Orange Cake"

Super simple, moist and delicious cake. Made with almond meal, ricotta and orange flavor. A gluten free dessert. Perfect for the holidays or any day with hot cup of coffee.

Wired Wafer Paper Flower Tutorial

Wafer paper flowers are ultra light, thin, detailed and translucent. Here is an easy tutorial for you guys...

"White Chocolate Clusters"

 Simple white chocolate no bake cookies make a perfect sweet treat for coming holidays. Whether you call 'em cookies or you call 'em candy, there's one thing we can all agree on calling 'em - Yummy! My friend Nadia shared this recipe with me. I can't stop eating these delicious treats.

Rainbow Cake Pops

The beautiful Rainbow Cake Pops you see here were made by me (plot twist), aka Vika the daughter of Lea. That's why instead of Lea's Cooking, today is Vika's Cooking. These amazing little treats are ubiquitous by Starbucks. I mean why spend $2 for 1 cake pop when you can make them for cheaper. Here in this video I walk you through the steps to make your own cake pops. Whether you use homemade or store-bought cake and icing, you can still customize these adorable little treats to your hearts desire. Decorate them for any occasion! The process may be time consuming but the rewards are well worth the effort.

Cake "Baby" {Malish}

Delicious cake with Birds milk layer and dulce de leche cream. covered in chocolate. 

Dark Chocolate Ganache Recipe "КРЕМ ГАНАШ "

Ganache -- a smooth mixture of chocolate and cream -- is one of the richest, most luscious of all chocolate frostings. The frosting is made in the same manner as the chocolate ganache glaze, and then allowed to thicken until the frosting is spreadable. In ganache recipes, the proportions of chocolate to cream vary depending on whether it will be a coating, filling, or truffle. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is good for coating cakes. Lately I been using ganache under the fondant. It holds the cake shape really well.