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Strawberry Margarita Cupcakes

Strawberry Margarita Cupcakes

Strawberry Margarita Cupcakes Strawberry Margarita Cupcakes Strawberry Margarita Cupcakes Strawberry Margarita Cupcakes Strawberry Margarita Cupcakes Strawberry Margarita Cupcakes

Have you noticed that the recipes around here lately have almost all included tequila? I’m sensing a pattern….or a problem. I’ll reflect on my tequila obsession later, right now I want to share with you these Strawberry Margarita Cupcakes that will rock your world.

Besides the end of the year holidays that offer a plethora of recipe inspiration, my next favorite holiday to celebrate with appropriately themed foods is Cinco De Mayo. Oh, have I already begun plotting the tequila drenched holiday over two weeks in advance? You betcha. Because tequila.

These little cuties have the perfect combination of a delicious no-too-sweet strawberry cupcake base with a wonderfully boozy and zesty frosting.

Ingredients for Strawberry Cupcake:

  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature

Ingredients for the Tequila-Lime Frosting:

  • 1 cup butter, at room temperature
  • 2¾ cups powdered sugar
  • 1 1/4 tablespoon lime juice
  • 3 1/4 tablespoons tequila

Directions for Cupcakes:

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

  2. In a medium bowl, whisk together flour, baking powder and salt-set aside.
  3. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. In a small bowl mix together milk, vanilla and strawberry puree-set aside.

  4. In large bowl with a paddle or small whisk attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to mix until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

  5. With the mixer on low, slowly add the flour mixture-mixing until just blended. Slowly add the milk and strawberry mixture.

  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 20 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Directions for Frosting:

  1. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes.
  2. Then reduce the speed to medium-low and gradually add the powdered sugar. Add the lime juice and tequila and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.
  3. Frost cupcakes and garnish with a flower, lime peel, lime wedge…anything your heart desires!

Lucky Charms Marshmallow Blondies

Lucky Charms Marshmallows Blondies

Lucky Charms Marshmallows Blondies Lucky Charms Marshmallows Blondies Lucky Charms Marshmallows Blondies Lucky Charms Marshmallows BlondiesJust in time for St. Patrick’s Day this Thursday, these Lucky Charms Marshmallow Blondies will have both the kiddies and adults celebrating the holiday! I’ve always been a fan of incorporating marshmallows in desserts for the wonderfully chewy factor they add. And while I’m not the biggest fan of brownies, I do love the less indulgent taste of blondies!

  • 1/2 cup butter, 1 stick
  • 1 cup white chocolate chips
  • 1½ cup flour
  • ⅔ cup brown sugar
  • 2 tsp baking powder
  • pinch
  • 1 1/4 tsp vanilla
  • 2 eggs
  • All of the Lucky Charms marshmallows in the cereal box, about 1 1/2 cup (just the marshmallows)

In a large bowl whisk together flour, brown sugar, baking powder and salt-put aside. In a saucepan over low heat, melt the butter. Remove from heat and scatter the white chocolate chips over the butter allowing to sit and combine (without stirring) for about three minutes. Then stir the mixture until combined and set aside to let sit until lukewarm. Add the eggs, vanilla and white chocolate mixture to the flour mixture, mixing until just combined. Then add in the butter and white chocolate mixture. After, fold in the Lucky Charms marshmallows. Spread into a greased pan and bake at 320 degrees for 20 minutes or until edges are golden brown.

Coconut Cream Mini Cakes with Raspberry Frosting

coconut cream cake coconut cream cake

If you’re looking for a lovely treat to share as gift for others or as a dessert with your sweetheart on Valentine’s Day, then this is the recipe for you. This Coconut Cream Mini Cakes with Raspberry Frosting recipe is a perfectly paired combination. The sweetness and richness of the coconut cream goes wonderfully with the tartness of the frosting. Plus, just look at cute and festive they are!

Servings 5 mini cakes. Ingredients needed:

Coconut Cream Cakes

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 cup coconut milk
  • 1/4 cup heavy cream
  • 3/4 cup shredded coconut

Raspberry Frosting

  • 4 oz. cold cream cheese
  • 2 tbs cup room-temperature butter
  • 1 cup fresh raspberries
  • 1 1/2 tsp. vanilla
  • 1 1/2  cups powdered sugar

Cream butter, sugar, and eggs together until fluffy. Add vanilla and mix. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the coconut milk and heavy cream. Once mixed, add remaining dry ingredients. Pour into mini cake holders, 3/4 full, and bake for 25 minutes. While the cakes are cooling make the frosting by blending the raspberries first, then placing all other ingredients in the blender and blend until a smooth consistency.

Frost cakes and garnish with a raspberry.

Pear Upside Down Cake

pear upside down cake 075 pear upside down cake 015 pear upside down cake 067 It’s (almost) here! Thanksgiving day is a couple of days away, which means most of us are about to get busy in the kitchen. If you’re still looking for the perfect dessert that your family will love, this Pear Upside Down Cake can be your answer. The deliciously sweet and rich top layer to this cake is balanced with a moist, but less-sweet cake base.

Did I mention that it is super easy to make? And you probably have most (if not all) of these ingredients in your pantry already!


  • 1/4 cup butter
  •  2/3 cup brown sugar
  • 2 pears, peeled and sliced
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon All Spice
  • 1/2 cups brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 pear, peeled chopped


Heat a skillet over medium heat and add the butter. Once it’s melted, stir in the brown sugar. Add the pears and cook for 1 to 2 minutes. Pour pear and mixture onto the bottom of the pan and let cool for about 10 minutes.

In a bowl, whisk together the flour, cinnamon, all spice, baking soda and baking powder. In a another bowl, whisk together the melted butter, oil and sugar. Whisk in both eggs until just combined. Whisk in the vanilla extra then add all ofthe dry ingredients to the wet and stir until just combined. Fold in the chopped pear. Spoon the batter over the pears in the loaf pan. Place the loaf pan on a baking sheet. Bake for 65 minutes, or until the cake is set. Let cool for 15 to 20 minutes then flip onto a cake stand or serving platter of choice.

Pumpkin Spice Scone Cookies

pumpkin scone cookies 040 pumpkin scone cookies 037

The Fall recipes have commenced! And with that, I bring you a very simple recipe to create delicious Pumpkin Spice Scone Cookies. They are a bit more light and fluffy than your average scone and are the perfect amount of sweetness.


  • 2 1/4 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons (1 stick) cold unsalted butter
  • 1/2 cup pumpkin puree
  • 1 tablespoon molasses
  • 3 tablespoons half and half
  • 1 large egg
  • 3 teaspoons vanilla extract

Mix dry ingredients together. While the butter is still cold (not too hard, just cold) knead into dry mix with hands. In a separate bowl add together the remaining wet ingredients. Then combine everything gently, by folding together with a wooden spatula.

Fold into small, golf ball-sized balls and bake for 13-16 minutes (depending on oven size) at 425 degrees. You can also top these off with a light glaze, or enjoy them as is! These are the perfect *not too sweet* treat to enjoy with a cup of joe!

Birthday Cake Cookies

birthday cake cookies birthday cake cookies I’m so excited to share this absolutely yummy (and so easy!) Birthday Cake Cookie recipe!

Not only do they taste like birthday cake, BUT how adorably do they compliment a fun colored cake stand? I can imagine these being a perfect centerpiece and treat at a fun get-together or party!


  • 1 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 (4.2 ounce) package instant Vanilla Pudding Mix
  • 2 cups all-purpose flour
  • 1/4 cup cake flour
  • 1 teaspoon baking soda
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 rows of Oreo Birthday Cake cookies

Preheat oven to 300 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies.
Place golf ball-sized dough balls on a baking sheet lined with parchment paper. Bake at 300 degrees for apporx. 14 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.