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I made these cupcakes for a very special person’s birthday and they were a hit! So delicious! Especially for cookies and cream lovers, which is pretty much everyone.


  • 1 and 2/3 cups (210g) all-purpose flour
  • 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 (60g) vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
  • 3/4 cup (180ml) milk (cow’s milk, soy milk, or almond milk)
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

Frosting Ingredients

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confections’ sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 Tablespoons (45ml) heavy cream (or milk or half and half if necessary)
  • 4-5 crumbled Oreos, optional


Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside. To make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.


In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick.


Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture.


Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.


Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.

To make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 2 minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3 cups of confectioners’ sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.


Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

Here is another healthy option for a quick sweet craving! The cake itself is very airy which makes it even better!


  • 1 cup plus 2 tbsp cake flour
  • 3/4 cup sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons mild extra-virgin olive oil
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • Juice and zest of 1 lemon
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon confectioners’ sugar, for serving


Heat oven to 325°. In a large bowl, sift together flour, 1/4 cup sugar, baking powder, baking soda and salt.


In another bowl, whisk together oil, egg yolks, vanilla, 3 tbsp water, 3 tbsp juice and 2 tsp zest.


Whisk flour mixture into oil-yolk mixture until smooth.


In first bowl, beat egg whites and cream of tartar with an electric mixer until foamy. Gradually beat in remaining 1/2 cup sugar at medium speed until mixture just holds peaks.


Fold 1/4 egg-white mixture into oil-yolk mixture to lighten it, then gently fold that into remaining egg-white mixture.


Scrape batter into an ungreased 10″ angel food cake pan with a removable bottom; level top of batter.


Bake until top springs back when lightly pressed, 30 to 32 minutes. Immediately invert pan on a wine bottle (pan will hang upside down over bottle’s neck); let cool completely, about 1 hour.


Slide a thin knife around edges of pan to loosen cake, then remove from pan. Just before serving, dust with confectioners’ sugar. Sprinkle with 1 tsp zest, if desired.



I know this doesn’t sound like the most appetizing dessert on this blog BUT it is a guilt-free sweet treat that will really help out if you are on a diet or just want something nutritious and delicious. Give the avocado filling a try, don’t let your mind beat you to trying new things! Enjoy!


  • Parchment paper
  • 2 cups sifted confectioners’ sugar, divided
  • 1 cup almond flour
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon almond extract
  • 1 to 2 drops red food coloring (optional)
  • 1/2 small avocado
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 to 2 drops green food coloring (optional)


Heat oven to 375°. Line two baking sheets with parchment. In a food processor, process 3/4 cup confectioner’s sugar with flour until combined, 1 to 2 minutes. In a bowl, beat egg whites and cream of tartar with an electric mixer on medium-high until foamy.


Beat in granulated sugar until soft peaks form.


Add almond extract and red food coloring, if desired; beat just until meringue peaks are firm and glossy, 3 to 8 minutes.


Sift sugar-flour mixture over meringue; gently combine.


Drop batter by tablespoonfuls onto baking sheets, leaving 1 inch between each. Bang baking sheets down hard on counter to force out air bubbles; let sit 20 minutes.


Place baking sheets in the top and bottom third of oven; reduce heat to 300°. Bake until macarons are golden on the bottom, 10 to 12 minutes.


Remove from sheet; let cool on rack. Process remaining 1 1/4 cups confectioners’ sugar, avocado, butter, juice, vanilla, salt and green food coloring, if desired, until smooth. Spread 1 tsp filling on half of the macarons; top with remaining macarons. Serve or wrap and refrigerate up to 2 days.

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I LOVE anything with a crumble, and this summer time fruit was a perfect combination for this complex crumble mixture that requires a brown butter preparation that is totally worth it! Hope you enjoy these delicious treats that will surely be gone quickly!


  • 1 1/2 cups old-fashioned oats
  • 3/4 cup whole wheat pastry flour (or all-purpose)
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup butter (1 stick)
  • 3 large (or 4 medium) ripe peaches, chopped (about 2 cups)

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Preheat oven to 350. In a large bowl, combine oats, flour, sugar, salt, and cinnamon. Set aside.

Heat a small pan over medium heat. Add the butter and stir continuously until it melts. When you see small brown specks in the butter, remove it from the heat. Add the butter, along with the vanilla, to the oat mixture.


Stir until moistened.


Fold in the peaches.


Grease a 8×8 baking pan. Press mixture into pan and bake for 25-30 minutes.


Remove and let cool completely-this can take almost an hour. Cut and serve.


IMPORTANT: These cupcakes do contain alcohol so please eat responsibly

My sister and I made these cupcakes for her friend’s 21st birthday and they were a hit! The icing does have some mint leaves so if you do not like textured frosting, feel free to ignore that although you will miss out on the taste (we have mint in our front yard so they were quite nice to incorporate) but otherwise these were delicious and fun!


For the cake:
    • 1 1/2 cups all-purpose flour
    • 1/2 tbsp. baking powder
    • 1/4 tsp. salt
    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 1 cup sugar
    • 2 large eggs, at room temperature
    • 2 limes, zested and juiced
    • 1/4 tsp. vanilla extract
    • 1/2 cup buttermilk
    • 1 tablespoon fresh mint chopped (use food processor of possible)
For the rum syrup:
    • 1/2 cup sugar
    • 1/8 cup water
    • 2 tablespoons butter
    • 1/4 cup rum
    • 5 Mint Sprigs
For the frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 2 tablespoons lime juice
  • 2 teaspoons lime zest
  • 2 tablespoons chopped mint
  • 1 teaspoon rum
  • 5 cups confectioners’ sugar
  • Mint sprigs for garnish (optional)





To make the cupcakes:
Preheat the oven to 325 F. Line a cupcake pan with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In a large bowl, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice, chopped mint and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
For Syrup:
In a small saucepan, combine sugar, water and butter over medium-high heat.
Bring the mixture to a boil, stirring often.
When the butter is melted and the sugar is dissolved, remove from the heat.


Carefully add 1/4 cup of rum and mix until incorporated. Add the zest of 1 lime and 3 sprigs of fresh mint, and let the syrup infuse for 5 minutes.
Beat cream cheese, butter, lime juice, lime zest, and rum together until smooth and fluffy.
Add confectioners’ sugar in 2 additions. Beat until creamy.
Add more icing sugar or juice as needed for easy spreading.
Using a fork, poke holes in the top of each cupcake once cool. Dip the top of each cupcake in the rum syrup and allow to cool. Spread or pipe icing on as desired. Garnish with a mint leaf. Enjoy!

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In honor of the 2014 World Cup in Brasil, we tried to incorporate something from the cuisine of each of the final four countries to watch the final. We made Brazilian (pao de queijo) cheese bread as the appetizer and German bratwurst and bread for the entree all with Argentine wine and, last but not least, Dutch Speculaas for dessert!! They have a great combination of spices and are great cookies that can last quite some time.


  • 1 cup unsalted butter, softened
  • 2 teaspoons vanilla 
  • 1 cup white sugar 
  • 1/1/4 cups dark brown sugar 
  • 2 large eggs 
  • 3 1/2 cups flour 
  • 2 teaspoons baking soda 
  • 2 1/2 tablespoons speculaas spice* 
  • 1 teaspoon kosher salt

*Speculaas spice

  • 8 parts cinnamon
  • 2 parts nutmeg
  • 2 parts ground cloves
  • 1 part white pepper
  • 1 part ground ginger
  • 1 part cardamom


Preheat oven to 350 degrees F. Cream butter, vanilla, and both kinds of sugar until light and fluffy. Add both eggs and blend well.


Whisk all of the dry ingredients together and slowly add to the butter mixture, combining until the dough pulls from the side of the bowl.


Divide the dough in half. Wrap each half in plastic wrap and refrigerate for several hours or overnight. It can also be kept in the fridge for several days.


Roll out dough to 1/4″ or 1/8″ thick and cut with cookie cutters. Bake at 350 degrees for 10-12 minutes.


For National Donut Day, my sister and I decided to use our donut pans (for the first time) and make these delicious pink velvet donuts with a homemade glaze! These were absolutely phenomenal and we made them in regular and mini sizes which made it even more fun to decorate and eat later. Enjoy and Happy National Donut Day! Also, credit goes out to my sister for taking the beautiful pictures! Check her pictures out at Laura Quintero Photography


Donut Ingredients

  • 4 cups all-purpose flour
  • 1-1/2 cups granulated sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tsp vanilla extract
  • 1-1/2 c buttermilk
  • 2-1/2 tbsp cocoa powder
  • 4 eggs slightly beaten
  • 4 tbsp melted butter
  • 1 tsp red food color

Glaze Ingredients

  • 2 cups confectioners sugar
  • 2-2 1/2 tbsp milk
  • 2-3 drops food color if desired
  • decorations of choice


Preheat the oven to 350 F. Sift together flour, sugar, salt & baking powder. Add buttermilk, eggs, vanilla to dry mixture- mix. Add butter- mix until combined. Add cocoa powder & food color- beat until just combined.


Fill full size donut pans & bake 5-8 minutes OR! fill mini-donut maker & bake 3-5 minutes.


Donuts are done when they spring back when touched- do not over cook. While the donuts are baking, prepare the glaze by first sifting the powdered sugar into a medium bowl. Stir in enough milk to make soft and spreadable. If using colors, divide into separate bowls and add food color to each. Allow to cool on wire rack. Dip in glaze and add sprinkles before glaze dries.

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This recipe came from a cupcake book that my sister gave me for my recent birthday (thanks again!) and it was absolutely delicious! It is essentially a pancake cupcake, a.k.a. a maple magic muffin! Try it out for breakfast, snack, or midnight treat; no matter what time you try it, it is absolutely delicious!



  • 1/2 cup plus 3 tablespoons pure maple syrup, divided
  • 2 tablespoons butter, melted
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup plus 1 tablespoon milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 teaspoon vanilla


Preheat oven to 400 F. Grease 12 standard muffin cups, preferable nonstick. Please 2 teaspoons maple syrup and 1/2 teaspoon melted butter in each cup.

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Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl; mix well. Whisk milk, oil, egg, remaining 3 tablespoons maple syrup and vanilla in medium bowl until well blended. Add to flour mixture; stir just until blended.

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Spoon batter into prepared muffin cups, filling two-thirds full. Place muffin pan on baking sheet to catch any drips (maple syrup may overflow slightly).


Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Invert pan onto wire rack covered with waxed paper. Cool muffins slightly; serve warm.

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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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