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Recipe: Pumpkin Cupcakes with Cream Cheese Frosting

Fall is here! I don’t know about you but I just can’t get enough of fall. Warm colors, cozy cardigans, wearing tights every day, fall decorations, costumes, and pumpkin flavored everything! So I am going to add to the pumpkin madness with this recipe for some delicious cupcakes.

For Cupcakes: 2 1/4 cups of all purpose flour , 1 tablespoon + 1 teaspoon of pumpkin pie spice , 1 teaspoon salt , 1/2 teaspoon baking soda , 1 teaspoon baking powder , 1/2 cup of softened butter , 1 cup of white sugar , 1/2 cup of brown sugar, 2 large eggs , 3/4 cup of milk , 1 can of pumpkin puree

For Frosting: 1 package of softened cream cheese , 1/2 cup of softened butter , 3 cups of powdered sugar , 1 1/2 teaspoon of vanilla extract

(I also used a package of mellowcreme pumpkins to top the cupcakes)

Preheat an oven to 375 degrees F. Line 24 cupcake cups with paper cupcake liners. Mix together the flour, pumpkin pie spice, salt, baking powder, and baking soda; set aside. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared cupcake cups.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for a couple minutes before removing to cool on a wire rack.

While your cupcakes are cooling, make the frosting by beating the cream cheese and butter with an electric mixer in a bowl until smooth. Beat in the powdered sugar a little at a time until incorporated. Add the vanilla extract and beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing and top with a pumpkin.


Happy Fall!

xo Trish


Recipe: Key Lime Pie

There is something so summery and special about key lime pie and this recipe is extremely simple, you won’t be sorry if you try it!

This pie is sweet, tart, creamy, and a perfect end to a Summer evening or picnic.

Key Lime Pie, makes one (6-8 servings)


 – One pie crust (one cup of graham cracker crumbs, 3 tablespoons of sugar, and 2 tablespoons of melted butter mixed together and pressed in to  a pie plate) or…you can cheat and buy a pre-made crust.

– 3 cups of sweetened condensed milk – 1 cup of sour cream – the zest of 5 key limes – the juice of an entire bag of key limes (a little less than one cup)

Preheat your oven to 350

Whisk together your condensed milk, sour cream, lime juice, and lime zest until it’s nice and smooth. Pour the prepared mix in to your pie crust and bake for 6-10 minutes until you see very tiny bubbles at the top of your pie. Do not let your pie over bake, it should only stay in the oven long enough to set and shouldn’t brown at all. Let your pie cool and place it in the fridge to chill for 4-24 hours before serving.


– Trish

p.s. I covered my pie with homemade hint of orange whipped cream.

Recipe: Rocky Road Cookies

This cookie recipe came along with Father’s day in mind and I’m pretty happy with the result! My Dad’s favorite ice cream is rocky road and he sure does love cookies so I thought if I made rocky road cookies I really couldn’t go wrong.

The recipe makes around 2 dozen cookies but it would be really easy to double if you wanted to make more.

for this recipe you’ll need :

1 stick of butter (softened), 1/3 cup of white sugar, 1/3 cup of brown sugar, 1 teaspoon of vanilla extract, 1 egg, 1 and 1/4 cups of flour, 1/3 cup of cocoa powder, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/3 cup of semi sweet chocolate chips, 1/3 cups of chopped walnuts, 3/4 cup of mini marshmallows.

to make:

preheat your oven to 350 degrees

Cream together the butter and sugars, stir in the vanilla and then the egg. In a separate bowl stir together the flour, cocoa, baking soda, baking powder, and salt. Slowly mix the flour mixture in to the butter mixture until you form a well-incorporated dough, then add in your chocolate chips, walnuts, and mini marshmallows.

Drop tablespoons full of dough on to a parchment-lined cookie sheet (or plain ole ungreased cookie sheet) and bake for 10-15 minutes depending on your oven. Let your cookies cool on a wire wrack.

**I topped some of my cookies with extra mini marshmallows right when I pulled them out of the oven, I liked those the best!

I will definitely be making these again soon!

Do you have any good ideas for Father’s Day?

Happy Baking!

– Trish

Recipe: Yellow Buttermilk Cake

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This is a classic yellow buttermilk cake, it is crazy good and super moist. I’ve made it more times than I’ll admit in the past couple weeks because if you found out you would judge me and my baking obsession. (I would like to note that I did not eat but a couple of pieces though, they were birthday cakes and cakes for parties)

Anyway, what have I even said so far? Cake – good. Baking – good. This recipe – good. That pretty much sums it up.

For this recipe you’ll need:

1 cup of margarine, 2 1/2 cups of white sugar, 3 eggs, 2 teaspoons of vanilla extract, 3 1/2 cups of all purpose flour, 2 teaspoons of baking soda,

2 teaspoons of baking powder, 1 teaspoon of salt, and 2 cups of buttermilk.

To Make:

Preheat your oven to 350 degrees. Cream together the sugar and margarine, beat in the eggs one at a time, add the vanilla and set the mixture aside. In a separate bowl – mix together all of the dry ingredients. Alternate between stirring in the dry mix and the butter milk to your margarine mixture until it’s all well incorporated. Pour the batter into a greased and floured pan and bake for 25-35 minutes.

On a side note, I have recently learned the importance of greasing AND flouring your pans before making cakes, breads, etc. Flour your pans people! It really really makes a difference! That’s all.

Happy Baking!

– Trish