Strawberry Banana Streusel Muffins

We hit up Costco this weekend for our round of regular needs and i was pleased to see how beautiful the strawberries looked! I knew i had to create something delicious with these berries so i decided to make muffins i found on Pinterest but made a small addition!

Recipe: Strawberry Banana Muffins

I wanted to use new Wilton liners i bought recently on sale and was excited to use them for these muffins

They look pretty cute once placed into the muffin tin!

The dough was quite easy to make, it includes mashed ripe bananas and chopped up fresh strawberries. The one thing i wanted to add to the recipe was a crumbly streusel on top of the muffins! The streusel topping is very easy to make


4 tbsps Sugar

1 tbsps Flour

2 tsps Veg. Oil

Mix with a fork until it looks like this…

Then the sprinkle the magical mixture on the dough and bake!

The finished product…

They came out delicious and moist! They look beautiful with those red ripe chunks of strawberries sticking up!


My First Real Cupcake “Gig”

I am excited to announce to you that i have had my first real paid cupcake sale! When i threw the baby shower for my sister, one of our friends asked if i would be interested in making cupcakes for a shower she would be throwing this month. I wasn’t really sure how serious she was considering i have never been paid to make cupcakes for any events before. I eventually messaged her to ask her about it and she was happy to have me make them! I made the same flavor of cupcakes i made for my sister Erin’s baby shower. Her theme was “You Are My Sunshine” so the yellow lemon cupcakes fit the theme perfectly!

Cupcake Recipe: Lemon Raspberry Cream Cupcakes

Cooling Cakes..

I used a different piping technique with these (and yes the photo is on the back of my car) I took it while meeting up to hand off these beauties to the party..

I transport all my cupcakes in my amazing cupcake courier (post to come later about the love i have for it)

I piped these with an Atecco Open Star Tip # 827

I also used some Wilton Pearlized White Sprinkles

She said the cupcakes were a hit and i was so excited and happy to be able to share my love of baking with others! Here is a link to her blog where you can see the cupcakes on display with the adorable toppers she made for the cakes!

If your interested in ordering any cupcakes, please let me know!

Pink Lemonade Cupcakes!

We held a small baby shower for a girl i work with this Friday and i decided to try out these Pink Lemonade Cupcakes! They are a white cake with the addition of pink lemonade drink mix and lemon zest to the batter. Thawed pink lemonade concentrate is added to the frosting as well as additional lemon zest. The cakes came out great! They were moist and fluffy and had great flavor. The frosting was rich with the lemon flavor and tasted tangy and delicious.

I realized while starting this recipe that i don’t own a lemon zester or even a cheese grater with the smaller holes.. A lemon zester will be added to my “wants” list along with a food processor.. I ended up using my cheese grater with the large holes and it worked out fine.

These cupcakes would be a refreshing dessert for a summer bbq! They were delicious straight out of the fridge.

Recipe: Real Mom Kitchen

I used an Atecco # 827 open star tip

I also used some Wilton pearlized sprinkles for an added touch and these always come out looking pretty. The “pearl” look is my favorite.


Vanilla Cupcakes with Chocolate Buttercream

I made these cupcakes last night for a friend’s “New Job Celebration.” She worked with me and recently got a new job so she had a dinner at the Thirsty Lion Pub for friends to celebrate. I wanted to try these more classic cupcakes from yourcupofcake and they turned out moist and light. The rich chocolate frosting pairs really well with the light vanilla cake! The recipe said it made 24 but i would have put a little more into the liners and made half as much because the batter didn’t divide up to be enough for 24.

Recipe: Vanilla Cupcakes with Chocolate Buttercream

I was also excited to use these leopard print cupcake liners that i got from Michaels craft store that fit her personality perfectly!

The finished product!

I used an Ateco Closed Star Piping Tip #846

I think they turned out pretty awesome for my first time using a tip like this one, the frosting was thick and gave me more control while piping..

The guest of honor Kristina, and my best friend Traci..


Chocolate Chip Scones

Today was my first attempt ever making scones. I enjoy scones but a lot of times i find they are too dry or crumbly and end up being a big mess. I am a big fan of the Starbucks vanilla bean scones, they have an amazing glaze so when i saw this recipe had a vanilla glaze i decided to try! These scones came out tasting great! They have such a great sweetness from the chocolate chips and glaze and are not crumbly or dry. They are delicious for breakfast or dessert!


Chocolate Chip Scones

  • 2 3/4 cups unbleached all purpose flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter, cut in pats
  • 1 cup to 2 cups semi-sweet chocolate chips
  • 2 large eggs
  • 2 teaspoons vanilla extract or the flavoring of your choice
  • 1/2 cup to 2/3 cup half and half or milk


  • 3 1/2 cups confectioners’ sugar
  • 7 tablespoons water, enough to make a thin glaze
  • 1 teaspoon vanilla, optional


1) In a large mixing bowl, whisk together all the dry ingredients.

2) Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

3) Stir in the chips.

4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn’t come together.

6) Scrape the dough onto a well-floured work surface. Pat/roll it into an 8″ to 8 1/2″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a spatula to lift the square, and sprinkle more flour underneath

7) Cut the square into 2″ squares; you’ll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you’re working on a silicone mat, be very careful not to press down too hard as you cut.

8) Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18″ x 13″ half-sheet pan.

9) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

10) Bake the scones for 15-19 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.

11) Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

12) Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated.

14) Allow the glaze to set before serving the scones.


The dough just laid out..

I wanted to make sure i got the measurement right so i used a tape measure!

I used my pizza cutter to cut the dough into the right size triangles.. some came out a little smaller than others but i’m not a perfectionist with size

I froze them for half hour and then ended up baking them a total of about 16 minutes, i really didn’t want them too dry or over baked on the bottom so i checked them frequently..


Fresh baked..

then it was time for the best part… the glaze!

I dipped the bottoms of all the scones into the glaze, then used a brush to brush it on, the recipe made plenty of glaze so no need to be stingy! Mmm looking good!

Just let the glaze set up a bit, and enjoy..

Yields: 32 Scones

Recipe Adapted from King Arthur Flour Scone Nibbles



Oreo Cupcakes

I have made these cupcakes twice now and they are amazing every time! i baked these cupcakes for one my family’s Sunday night dinners, Most Sundays my whole family gets together at my parents house for dinner and occasionally i will make a dessert. These Oreo Cupcakes were a HUGE hit. My sister even said it was the “best cupcake she has ever had.” I knew i had to share this recipe from yourcupofcake.. They come out tasting amazing and looking beautiful

Oreo Crumb Cupcakes

This recipe is also a box cake mix with added ingredients. You start by scraping all the Oreo cream off the Oreo’s and crushing the cookies for the bottom of the cupcake liner, turns out as a nice little “crust” to the bottom of the cupcake. You use the cream you scraped off and put it into the Oreo buttercream! My only downfall was getting extremely frustrated when the Oreo crumbs that were put it in the frosting didn’t get crushed enough and ended up clogging my piping tip.. so make sure you really crush up your Oreo cookies for the frosting! I will definitely be making these again soon!

These are the ones i made for Christmas Eve, Added some red sprinkles..

Baby Shower Treats!

Last week my oldest sister and i threw our sister Erin a baby shower, She’s due end of march with a girl and i cannot wait to meet the first baby of the family and be a first time auntie! My oldest sister Heidi is extremely creative and came up with a “vintage school” theme, lots of Dick and Jane pictures, great decor and some good food. I was (as per usual) in charge of desserts.. i always get excited when picking a new dessert to make for a bunch of people. i like to hear peoples opinions and to try something new as well! I decided to make these cupcakes from yourcupofcake. They are a Lemon Raspberry cream cupcake, a lemon cupcake with a raspberry cream cheese buttercream.

The cakes were fairly easy to make, it uses a lemon cake mix and a lemon pudding mix as well which is easy and they were light and fluffy but had a great lemon flavor. I used pink polka dot cupcake liners. The raspberry cream cheese buttercream was DELISH! It uses a seedless raspberry jelly for the raspberry flavor. I piped it on, i recently bought an Ateco piping bag and two tips and i am practicing my skills. The cupcakes turned out adorable and Heidi made some great toppers for them!

The baby shower was a great time! The new baby got some awesome stuff and will be spoiled rotten!

Following photos taken by my sister Heidi, Heidi Williams Photography

Cupcakes with toppers “L is for Lucy” (baby’s name)

The table setting..

All the ladies…

Here is the guest of honor, my sister Erin, who looks great!

The other dessert i made was a “take home treat” Since it was a “school” theme i thought it would be a great idea if everyone went home with a nice big chocolate chip cookie! I think it’s safe to say through pinterest i found the most AMAZING chocolate chip cookie recipe that makes you totally re-think cookie baking. This recipe has a few changes to the a normal chocolate chip cookie recipe..

1. Mixing crisco and butter

2. Adding the chocolate chips before you add the dry ingredients

3. Only mixing the dry ingredients until you just barely see no more white, the trick is to mix it the LEAST amount of time once the dry ingredients are in

4. Roll the cookie dough into balls and refrigerate for at least a half hour

5. Bake on the second highest rack

6. Let the cookies cool on the pan for 2 minutes then remove them from the pan

7. Also making sure you preheat your oven for a good long time because ovens take longer than they say to heat up to the exact temperature.

Here is the recipe: The Perfect Chocolate Chip Cookie

The recipe also discusses weighing your ingredients instead of only using measuring cups, which makes a lot sense with the way you can really pack your ingredients into a measuring cup. When i first made these i was in LOVE. So i knew i had to make them for the baby shower.

Heidi picked up some paper “CD cases” from the store, a great way to display the cookies to take home. The cookies needed to be a larger size to fit in the cases but luckily this blog provides tips for making bigger ones as well! They took forever to bake since you can only fit 6 at a time on a pan but they came out GREAT and was well worth the time it took.

My kitchen counter after making about 40 large chocolate chip cookies..

The adorable “take home treat”..

I was so happy to be able to provide delicious treats at my sister’s baby shower, but more importantly am so excited to meet my new niece in a little over a month!


Elmo Cupcakes

I was so excited recently to make cupcakes for my best friends’ son Landon! He turned 2 this February and is growing up so fast!

His #1 love is Elmo so after doing some research on pinterest i found the best way to create the perfect Elmo cupcake. My favorite blog for cupcake recipes is yourcupofcake, she does some recipes from scratch and some are from box cake mixes with added ingredients.. All the cupcakes have come out superb and i am constantly looking at different cupcakes to make. For these cupcakes, i wanted to do something kid friendly and delicious. I chose the Chocolate Chip Cupcakes recipe but i used semi-sweet chips instead of dark chocolate. This recipe is from scratch and the cupcakes are extremely moist! I also used the cream cheese buttercream frosting as listed with the recipe but added red food coloring for the perfect “elmo” color.

i used an oreo cookie cut in half for the mouth, a gobstopper candy for the nose and cut a marshmallow in half for the eyes.. I used black decorating icing for the eyes, which was tricky because the icing did not want to stick to the marshmallow but with the use of a small dab of water the icing stuck to the marshmallow much better!

The cupcakes were a big hit and the birthday boy approved! it was all over his face by the end!

Happy Birthday Landon!



Stuffed Shells – Mexican Style

I found this recipe this weekend on pinterest and knew i HAD to try. I love mexican food and the thought of it wrapped it in a pasta shell sounded too good to be true..

This is the recipe i used

1 lb. ground turkey
1 package taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa– I used homemade pioneer woman salsa— AMAZING.
2 cups mexican style shredded cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground turkey; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground turkey is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with additional salsa.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Adapted from: thiswaytohisheart

I sided this recipe with some white rice in my rice cooker, threw in some chopped cilantro, lime juice and salt (just like chipotle!)

These were delicious!, I fed them to my boyfriend and brother in law and they both went back for seconds. I recommend!

Something New..

Over the past few years my love of baking and cooking has grown. My passion is cupcakes and cookies. Lately i have been trying many new recipes and learning a lot! Every time i make something new or share them with people they always ask me where i got the recipe from, I want to make a blog to share with those people where i got the recipe and also my tips for the recipe and what i thought of them. I also thought that it would be a great way for me to remember my recipes and to continue to inspire me to keep baking and cooking!

So i invite you to join me through my baking and cooking ventures and tell me what you think!