Tag Archives: Recipes

Easter Treats!

27 Apr

For Easter Sunday I made carrot cake cupcakes with cream cheese frosting and topped them with tiny bunny and chick fondant cutouts. This time I substituted the flour with whole wheat flour and they came out tasting just as great (if not better).

A good lesson learned with this baking experience is that you shouldn’t put the fondant shapes on top of the cupcakes until right before you serve them. Since the temperature really warmed up on Sunday, the fondant bunnies and chicks started to melt away on top of the cupcakes. It was upsetting, but now I know for next time and I will definitely read more about how to prevent fondant from melting or getting too soft.

I also made rice crispy treats in the shape of eggs for the holiday. After seeing a Kellogg Rice Krsipy commercial with them, I thought they’d be a great dessert for Easter, especially since my brother and I don’t actually like hard-boiled eggs. I put sprinkles on some and left others plain. They came out looking really cute!


Banana Nut Cupcakes

14 Apr

Banana Nut Cupcakes

Serves 12 cupcakes


1 cup Whole Wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick softened butter
1/2 cup sugar
1/4 cup vanilla or plain yogurt
1 1/2 teaspoons vanilla extract
2 eggs
3 ripe bananas, peeled, and mashed
1/2 cup chopped walnuts


Preheat oven to 350 degrees.
Line muffin pan with cupcake liners.
In a medium bowl, combine whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add butter and sugar. Beat with a electric mixer until combined.
Add yogurt and vanilla extract.
Slowly beat in eggs, one at a time.
Incorporate the dry mix with the wet mix until thoroughly combined.
Add the bananas and walnuts. (Be careful not to over mix)
Fill each cupcake liner 3/4 way full.
Bake for about 20 minutes. (Until tops of cupcakes turn golden-brown and when a toothpick comes out clean)
Let cupcakes cool before frosting.

If you’re a banana lover like me, try complimenting these cupcakes with a light and fluffy peanut butter frosting!

Light Peanut Butter Frosting


1 cup peanut butter
8 oz. cream softened cheese ( 1 package)
8 oz. Cool Whip, thawed (1 container)
1/3 cup powdered sugar


Beat the peanut butter with the cream cheese until combined and smooth.
Mix in powdered sugar.
Fold in Cool Whip.

Delicious Dessert Hummus!

21 Mar

After my friend found this hummus recipe, I decided to try it out and it was totally worth it!

Chocolate Chip Dessert Hummus

Not only was it simple to make (aside from peeling the individual chick peas), but it tasted great and has a strong resemeblence to cookie dough.

I would reccommend eating it with graham crackers or for a healtier choice celery sticks.
2 cups chickpeas
1/4 cup natural peanut butter
1/4 cup + 2 tablespoons maple syrup
1/2 Tablespoon vanilla extract
1/4 cup chocolate chips

(I added more peanut butter to mine for a richer taste.)

Drain, rinse, and peel the chickpeas
In a food processor combine the chickpeas, peanut butter, maple syrup, and vanilla
Mix until smooth and creamy
Then put the hummus into a bowl
Add the chocolate chips and serve!

Original Carrot Cake Cupcakes

21 Mar

Carrot Cake Cupcakes

Serves 24 cupcakes

3 cups grated carrots
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups flour
2 tsps. baking soda
2 tsps. cinnamon
1 tsp. salt
1 cup walnuts
1/2 cup raisins
Preheat oven 350, bake for 20-25 min
Grate carrots and set aside
In a bowl beat eggs, sugar, and oil until creamy
Add flour, baking soda, cinnamon, and salt and mix thoroughly
Stir in carrots, walnuts, and raisins.

Once cupcakes cool frost with cream cheese frosting.

Cream Cheese Frosting

2 packages of cream cheese at room temp.
1 stick of butter softened
1 teaspoon of vanilla
2 ½-3 cups of confectionery sugar (depends how sweet you like it)

Using an electric mixer, mix the cream cheese, butter, and vanilla together until smooth
Then gradually mix the sugar in one cup at a time
Mix until fluffy!

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