Archives for the month of: May, 2014

This is one of the easiest desserts to make and is perfect ere everyone can just dig in! You can add any kind of topping you normally would put on an ice cream sunday for example but we added non-fat frozen greek yogurt, strawberries, powdered sugar and sprinkles! Enjoy!


  • 4 small flour tortillas
  • 2 tablespoons butter, melted
  • 1/4 cup plus 1 tablespoon cinnamon sugar


Preheat the oven to 450 degrees F. Brush both sides of the tortillas with butter and sprinkle with 1/4 cup cinnamon sugar. Cut each tortilla into 8 wedges. Place the tortilla chips on foil-covered baking sheets. Bake in oven until golden, turning halfway through, 4 to 5 minutes per side. Once the chips are done, place them on a platter. Sprinkle with the remaining tablespoon of cinnamon sugar and serve immediately.

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My amazing sister graduated from JMU this May and in celebration, my boyfriend, sister and I made strawberry shortcake cupcakes for her graduation celebration! It was no easy task since a lot of strawberries must be diced and the actual cupcake is a piece of art but it is undoubtedly worth the wait! Enjoy!



  • 1 and 2/3 cups (210g) all-purpose flour, careful not to overmeasure
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 2 egg whites*
  • 1/4 cup (62g) yogurt (Greek or regular yogurt; vanilla or plain)
  • 3/4 cup (180ml) milk*
  • 2 teaspoons vanilla extract
  • seeds scraped from 1/2 split vanilla bean (optional)


  • 2 cups diced strawberries (about 10 medium strawberries finely diced)
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (16g) cornstarch mixed with 2 teaspoons warm water to rid clumps


Make the strawberry filling first. Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and cornstarch/water liquid and continue to stir for another 2 minutes.The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.

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Make the cupcakes: Preheat oven to 350F degrees. Line muffin pan with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

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In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar – mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter.

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Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.

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Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.

Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 inch deep. Place 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal. See photos above. Repeat with all 12 cupcakes. You will have leftover filling to use in the whipped cream.

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We iced these with funfetti icing but the original recipe has a specific whipped strawberry icing you can try!photo 1 photo 2 photo 3   photo 3 photo 4

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