Easy 4-Ingredient Lemon Strawberry Tartlets

2014-02-10 14.05.20

It’s that time of the year again! I’ve got five boxes of Girl Scout cookies and I have to come up with a recipe that will wow the judges for this year’s Girl Scout cookie recipe contest. Rather than coming up with an intricate, fatty (albeit delicious) recipe, I decided to put a few of my favorite [healthy] ingredients together to create a delicious and easy treat that is nearly guilt-free!

This recipe uses only four ingredients and is full of Omega-3′s, fiber, and vitamin C. It’s a great way to satisfy your sweet tooth without adding to your waistline!

Just four ingredients!

Just four ingredients!

Easy Strawberry Lemon Tartlets

   Serves 12
  • 1/4 cup coconut oil, melted ...
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Hostess Cupcakes

chocolate hostess cupcakes

I must admit, it has been quite some time since I’ve baked cupcakes. I have been baking a little here and there. My sister and I made this chocolate chip cookie cake we found on Pinterest and it is to die for. I will definitely be making it again!

My coworker’s birthday was over the weekend and I took it as an excuse to bake so that he could be surprised with some delicious treats come Monday (today). I have been wanting to bake these so I thought I may as well do it now!

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Cinnamon Cardamom Sugar Cookies with Maple Glaze

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Happy cookie swap! After receiving my first batch of cookies in the mail, I felt compelled to get cracking on mine. I can’t really explain what inspired this recipe, except that it really just popped into my head.

I decided to take my favorite sugar cookie recipe and add cinnamon and cardamom to spice things up and give them a little holiday flavor. Also, I usually add a little glaze on my sugar cookies (as if they aren’t sugary enough) so this time around, I made a maple-flavored glaze.

They are quite easy to make and based on a Cooking Light recipe which means “they’re good for you”, wink wink.

Cinnamon Cardamom Sugar Cookies

   Serves About 36 cookies
  • ...
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Beef Pie

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Toward the end of last week, I got a “craving” to bake a pie. It had been a while since my last pie, and there’s just something so rewarding about rolling out homemade pie crust.

At first, I was going to bake a classic sweet pie when it hit me that I should try to create a savory, healthy pie. I used no recipe for the filling, but threw together my own ingredients with hopes that it wouldn’t be too runny or strange tasting. To my delight, it came out exactly perfectly. And it was SOOO good!

The pie crust recipe I used was very buttery and fatty and if I were to do this recipe again, I would look for a lower-fat recipe. For that reason, I’ve omitted the crust recipe from this post.

Beef Pie Filling

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2013 Food Blogger Cookie Swap

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Yay! I just saw a post about this year’s cookie swap in my Google+ feed and I am so thrilled to participate for my third year in a row.
The Great Food Blogger Cookie Swap 2013

Last year, I made Rolo cookies, which were fantastic by the way, and the previous year was mint middles cookies. Now I’m salivating at the thought. Will have to start brainstorming for this year!

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220 Wedding Cucpakes

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Several months ago, a friend asked if I might consider baking cupcakes for her wedding. This is something I have never done before (mass quantities) so I was very hesitant and told her I needed to think about it a bit.

After returning to her with a ‘yes’, I began calculating required quantities of ingredients and costs (and was pretty spot-on with pricing, by the way!). The only part I was unsure of was how long this would take. I gave myself an entire Saturday, the day before her wedding, for baking. Due to deposits and insurance and fees, I opted not to rent a kitchen and bake at the bride’s mother’s house instead because she has two ovens. I really would have liked to have two mixers!

Five hours of baking, four hours of frosting, and two shaky arms later, I had completed my task! I mad...

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Graham Cracker Cupcakes, Raspberry Filling and Nutmeg Cream Cheese Frosting

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I had an occasion coming up and my duty was to bake cupcakes (of course!) but what flavor would I bring? Would I try an old favorite? Nope. It was time to do something new, so I began my brainstorm.

How about graham cracker cupcakes with cream cheese frosting? But they needed more than that… I’ll add raspberry filling! I still need one more thing… nutmeg. Done.

The cake turned out just slightly dry off the bat, but after sitting for a few hour (before we ate them), they absorbed the moisture of the frosting and filling and received rave reviews!

Graham Cracker Cupcakes

   Serves 15 cupcakes
  • 9 sheets (1 package) graham crackers
  • ...
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Gluten-free Chocolate Wedding Cupcakes

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My step sister does not eat gluten and asked if I could make a small batch of gluten-free cupcakes for her wedding (there would be gluten-filled cupcakes for the rest of the guests) and of course I agreed!

She didn’t want plain vanilla so I decided to do chocolate because they are always a favorite. I’d still use vanilla frosting and decorative pearls to make them wedding-worthy. So fancy!

I took my classic chocolate cupcake recipe and made it gluten-free:

Gluten-free Chocolate Cupcakes

  • 1 cup white sugar
  • 3/4 cup Bob's Red Mill gluten-free all-purpose flour
  • 1/3 teaspoon xanthan...
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Chocolate Cupcakes with Lemon Frosting

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Chris loves lemon and tart flavors and he’s also said on multiple occasions that my chocolate cupcakes are his favorite. So for his birthday, I combined the two!

I used this chocolate cake recipe and added 1 tablespoon of lemon juice to my vanilla frosting recipe (omitted the vanilla bean paste).

yellow sprinkle cupcake frosting chocolate

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Vegan Brownies with Spinach

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After stumbling upon this vegan spinach brownie recipe, I immediately saved it to my iPad because I knew I must try it! I altered the recipe slightly, the main part being that I used coconut oil in place of olive oil. Given the choice between the two, coconut oil just seemed like a better flavor to use in brownies, plus olive oil has a lower smoke point and ideally should not be cooked at 350 degrees whereas it is okay to heat coconut oil to high temperatures.

After stirring, mixing and blending, I popped my batter in the oven. I used an 8×11 inch glass pan so the brownies were thicker and took longer to bake (about 35-40 minutes). I was anxious and nervous to try them, after having tried black bean brownies which were disastrous and disgusting.

Surprisingly, these were crispy on the outsi...

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