Thursday, October 30, 2014

Frankenstein Cupcakes

These moist and delicious cupcakes are so darn cute, with a moist chocolate cake and buttercream frosting. These will be a super hit for Halloween, and kids school parties. They are so easy to make you still have time to get these done for tomorrow. They are not only so good they are adorable. Happy Halloween!!!

Ingredients For Cupcakes:

1 box Devil's Food Cake Mix
3 eggs
1/2 Cup vegetable oil
3/4 Cup buttermilk
3/4 Cup sour cream
2 teaspoons vanilla extract

Ingredients For Green Frosting:

1 1/2 C. butter, softened
1 tsp. vanilla extract
4-5 C. powdered sugar, as needed
Green food coloring ( dye, liquid or gel) I use Wilton gel
 Red gel tube for the Stitches 
Eyeballs from the craft store
Chocolate Jimmy Sprinkles = Hair/Nose
Chocolate chips or melted chocolate = Bolts


1. Preheat oven to 350 degrees and line cupcake pans with cupcake liners
2. Sift cake mix to remove any lumps and set aside.
3. In a large mixing bowl, combine eggs, oil, milk sour cream and vanilla extract until smooth.
4. Stir in cake mix.
5. Fill cupcake liners 3/4 full and bake for 14-18 minutes or until an inserted toothpick comes out clean.
6. Let cool completely
7. For The Buttercream Frosting: Beat butter for 2 minutes. Add vanilla then slowly add in powdered sugar until you reach your desired consistency. Add green dye, as much as you want!
8. To assemble using a circle/ round tip, pipe a swirl of frosting on top of each cupcake. Use a knife or offset spatula to flatten the frosting on top and sides. Turn the cupcake upside down and press into a bowl/plate filled with chocolate Jimmy sprinkles. Press on your eyes and use an extra sprinkle to make the nose. Use chocolate chips or tootsie rolls to press into the sides as "bolts." Put on a little "stitch" on the side of his face. (You can use red frosting and pipe it or I used a red gel in a tube) Then enjoy..

recipe adapted and photo source from:

Wednesday, October 29, 2014

Spider Web Cupcakes

These cute and easy cupcakes are perfect for Halloween parties, and a great cupcake for the kids to bring to school. Everyone will love them. They are so simple to make with very few ingredients. I am not a fan of spiders by any means but on these cupcakes they are so darn cute..These I make for my niece to bring to school, along with Frankenstein cupcakes that you will love, recipe coming up soon..


1 box chocolate or white cake mix (plus ingredinets called for on the box)
1 container of white vanilla frosting
2 small or 1 large tube Wilton Black decorating gel
24 plastic spider rings

Directions To Bake The Cupcakes:

1. Place 24 cupcake liners in cupcake pan and set aside.
2. In a large mixing bowl combine the cake mix, eggs, vegetable oil and beat until combined.
3. Preheat oven to 350 and bake according to directions on box
4. Let completely cool

For The Frosting:

Frost the cupcakes using a offset spatula or knife, then using the Black Decorating Gel, simply make 3 circles on your cupcake, starting with a small one in the center, then a slightly larger one in the middle, then larger one around the edges. Then carefully drag the toothpick from the center circle to the outer edge. Clean the toothpick off with a napkin, then move over a bit and repeat. I dragged 6 lines on each cupcake. Grab a plastic spider ring, and carefully place it in the middle of the cupcake, and gently push down. And that is it, your done and enjoy!!!

Pumpkin Scones With Spiced Glaze

This scone recipe is the best scone you will ever eat. Moist and tender on the inside, topped with a glaze then a pumpkin spiced glaze drizzled over the top. I love a delicious scone, and with the addition of the 2 glazes, these are amazing. This is Starbucks copycat recipe, they may be even better. Easy to make, within an hour you can enjoy these delicious scones.

You can enjoy these scones for morning breakfast, snack, dessert or at night watching tv. But no matter what, these will be a new tradition in your family. So glad I found this amazing recipe, hope you all enjoy as much as my entire family does..

Ingredients For The Scones:
  • 2 cups all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1/2 cup  puree
  • 3 tablespoons milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon honey
  • 1 Tablespoon half and half 

For The Glaze:

1 cup powdered sugar
2 Tablespoons milk or half and half 

For The Pumpkin Spiced Glaze:
  • 1 cup powdered sugar, you may need another 2-3 tablespoons for desired thickness 
  • 1/4 teaspoon cinnamon 
  • 1/4 teaspoon ground cloves
  • 1 Tablespoon Pumpkin Puree
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons milk or half and half, if needed you may need a little more


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt, whisk to combine, then add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  • In a large bowl, whisk together pumpkin puree, milk, egg and vanilla. Make a well in your dry ingredients and pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
  • Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.
  • Place scones onto prepared baking sheet. Place into oven and bake for 9-12 minutes, or until a toothpick inserted in the center comes out clean.
  • To make the glaze, combine powdered sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. 
  • To make the spiced glaze, combine powdered sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
  • When the scones are done, cool for 10 minutes and spoon the glaze on each scone, then let glaze set, place the spiced glaze into a ziploc bag, snip off the tip, then drizzling with spiced glaze.
  • Allow glazes to set before serving.

Tuesday, October 14, 2014

Pumpkin Cinnamon Rolls

Happy Fall to everyone, I love baking in the fall, and as you all know I love baking with warm spices, pumpkin and apples. I love cinnamon rolls in any way, but with pumpkin makes these even more special..

These Pumpkin Cinnamon Rolls are moist and tender inside, with the warm spices mixed in. And a mixture of cinnamon brown sugar swirled inside the middle, and a delicious cream cheese frosting on top. They are melt in your mouth amazing.It’s perfect for fall and the added pumpkin makes the rolls moist and it adds that amazing flavor. 

  • 1 (.25 oz) packet yeast, or 2 1/2 teaspoons yeast
  • 1/3 cup milk, warmed to about 110 degrees
  • 1/4 cup sour cream
  • 3 Tablespoons vegetable oil
  • 1 large egg
  • 1/3 cup packed light-brown sugar
  • 1 teaspoon salt
  • 3/4 cup canned or fresh pumpkin puree
  • 1/2 teaspoon ground nutmeg, or fresh grated whole nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  •  3 1/2 cups all-purpose flour
  • Filling
  • 3/4 cup packed light-brown sugar
  • 2 teaspoon ground cinnamon
  • 1/4 cup butter, almost melted 
  • Cream Cheese Icing
  • 4 ounces cream cheese, softened
  • 1/4 cup salted butter, softened 
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 - 3 Tablespoons milk

  • 1.Add yeast to warmed milk in liquid measuring cup and whisk to dissolve. Let rest 10-15 minutes. 
  • 2.In a large mixing bowl add sour cream, vegetable oil, egg, 1/3 cup brown sugar and salt. Add milk mixture to mixing bowl and mix until just combined with the whisk attachment. Mix in pumpkin puree, nutmeg, ginger, and vanilla. 
  • 3.With mixer set on low- medium speed, slowly add in 2 cups of the flour and blend until combined, then switch to hook attachment and slowly add in remaining 1 1/4 cups flour. Knead mixture until smooth an elastic, about 4-5 minutes, adding in additional flour as needed to make a soft dough (it will pull away from the sides of the mixer and be soft)
  • 4.Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rise in a warm place until double in size about 2 hours.
  • 5.In a separate small mixing bowl, whisk together 3/4 cup brown sugar, and cinnamon then set aside. Punch dough down. Roll out onto a clean, lightly floured work surface to about an 18 x 12 inch rectangle. 
  • 6.Spread evenly with 1/4 cup butter and sprinkle with cinnamon sugar mixture and spread into an even layer on the dough. Beginning on the 18 inch long side tightly roll up to the other end. Cut into 12 even rolls and transfer to a buttered 13x9 inch baking dish. Cover loosely with plastic wrap and allow to rest in a warm place for 1 hour
  • 7. Preheat oven to 375 degrees
  • 8.Take plastic wrap off and bake in preheated oven until tops are golden and centers are no longer doughy, about 19 - 24 minutes. Allow to cool slightly. Then frost.
  • 9. For The Frosting: While the cinnamon rolls It’s perfect for fall and the added pumpkin makes the rolls amazingly moist (in a non-doughy way) and it adds that amazing flavor we can’t get enough of. start your frosting.
  • 10. In a large mixing bowl, beat cream cheese and butter until fluffy, for about 3 minutes, then add in vanilla and powdered sugar. Add milk until desired consistency is reached. Drizzle over warm rolls. They aare best served that day, you can reheat in microwave for 20 seconds the next day or two, store in an airtight container 

Saturday, October 11, 2014

Apple Crisp

Apple Crisp

Their are so many apple pie and crisp recipes that everyone says it is their favorite, but after you try this recipe it will soon become yours. It has the perfect amount of sweetness, then mixed with the tart and sweet apples and a touch of a crispy top it will be gone before you know it. You can eat this at room temperature or warm with a big scoop of vanilla ice cream on top.


For the Apples:

6 medium to large Macintosh apples
1/2 lemon
5 Tablespoons granulated sugar
1 Tablespoon cinnamon

For the Topping:

1 Tablespoon baking powder
1 egg
1 cup flour
1 cup granulated sugar
1 stick butter


1. Preheat oven to 350 degrees and butter a round pie plate
2. Peel, core, and slice apples ( not to thick) and place them in a medium size bowl and squeeze 1/2 lemon over them and stir to coat.
3. Mix together the sugar and cinnamon until combined and pour over the apples and stir gently until all of the apples are coated.
4. After the apples are coated put in buttered pie plate.
5. Mix all of the topping ingredients together until crumbly and pour the topping over the apples to cover completely.
6. Melt the 1 stick of butter in a microwave bowl for about 50-60 seconds. After the butter is melted evenly pour all over the topping until all of the topping is coated with the butter.
7. Bake in the oven for 35-40 minutes until top becomes a light-golden brown.

8. Enjoy when it is warm with a scoop of vanilla ice cream or I like it at room temperature.

Cinnamon Swirl Cupcakes With Cinnamon Frosting

These amazingly moist cinnamon sugar cupcakes are moist, tender and delicious with the combination of the batter and layered with cinnamon sugar mixture, then topped with the best ever cinnamon frosting. Perfect for breakfast midday snack or dessert.

These cupcakes scream fall, perfect for Thanksgiving or anytime of the year. These are the reason why I love cinnamon. While these cupcakes are in the oven, your house is filled with the aroma of delicious cinnamon. Everyone will come running just from the smell. I am so glad I found this recipe it is defiantly going into my recipe book..

1 2/3 cups all purpose flour
1 cup sugar
1 1/2 tsp cinnamon
1/4 tsp baking soda
1 tsp baking powder
3/4 cup butter, room temperature
3 egg whites
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
1 and 1/2 tbsp ground cinnamon
1/4 cup sugar

Cinnamon Sugar Frosting
1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
2 1/2 tsp cinnamon
3/4 tsp vanilla extract
1-2 tbsp water or milk


1. Preheat oven to 350 degrees. And place cupcake liners to the pan.
2. In a large bowl, whisk together flour, sugar, cinnamon, baking soda and baking powder and set aside.
3. In a large mixing bowl add butter, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
4. In a small bowl combine cinnamon and sugar and set aside.
5. Start to assemble cupcakes.
6. Place 1 tablespoon of batter into each cupcake liner, spread evenly.
7. Sprinkle 1/4 tsp of cinnamon sugar onto batter. Repeat for each cupcake
8. Add one more large tablespoon of batter to each cupcake liner.
9. Sprinkle a bit of cinnamon sugar on top of each cupcake. Fill liners half full.
10. Bake for 14-17 minutes, or until a toothpick comes almost clean
12. Allow to cool, then place on cooling rack to completely cool

For The Frosting:

13. To make the frosting, in a large mixing bowl beat the shortening and butter until smooth.
14. Slowly add 3 cups of powdered sugar. Mix until combined.
15. Mix in the cinnamon, vanilla extract and 1 tbsp water.

16. Add the rest of the powdered sugar and mix until smooth. Add more water or powdered sugar to get the right consistency, then frost cooled cupcakes.

recipe and photo source:

Tuesday, October 7, 2014

General Tso's Chicken

This recipe for General Tso's chicken is amazing. The chicken is moist and tender on the inside, and lightly crisp on the outside. Then coated in a sauce made with rice wine vinegar, rice vinegar, hoisin sauce, and cornstarch and adding a little heat by tossing in a few cayenne peppers. Serve this with white rice on the side and you have a delicious meal that everyone will love.

I made this for dinner last night, doubled the recipe, and no leftovers here. The plate was wiped clean. This is one meal you have to try. Enjoy..


  • 5 tablespoons cornstarch, divided
  • 2 tablespoons reduced-sodium soy sauce, divided
  • 2 tablespoons Chinese rice wine or dry sherry, divided
  • 1 large egg white
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3/4 cup water
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons canola or vegetable oil, divided
  • 2 scallions, sliced
  • 2 cloves garlic, minced
  • 3 red fresh cayenne peppers, sliced

White rice with sliced scallions on top for a side dish


    1. Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat.
    2. Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside.
    3. Heat 2 tablespoons oil in a wok or skillet over high heat. Add the chicken and sliced cayanne peppers, cook without turning, breaking up stuck-together pieces, until golden on the bottom, 2 minutes. Stir; continue cooking until golden on all sides, 1 to 2 minutes more. Transfer to a plate.
    4. Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add the reserved sauce mixture; cook, stirring, until thick, about 2-3 minutes. Return the chicken and peppers to the pan; cook, stirring, until heated through, about 2-3 minutes more.
    5. Serve warm the rice and scallons on the side.

    Sunday, October 5, 2014

    Raw Coconut Fig Slices

    This delicious,amazing, Raw Coconut Fig Slices is the most delicious combination ever. It is so healthy for you and delicious that no one will even know how healthy it is. It has a Walnut fig base, layered with a vanilla coconut cashew cream, topped with fresh fig slices. Completely raw, vegan, sugar-free, dairy-free, gluten-free.
    My daughter Alexa makes this recipe, she loves this type of food, and after eating these, I want more of my daughters recipes she finds. Love these, so glad she found this recipe.

    Walnut Fig Base
    ½ cup walnuts
    ¼ cup almonds
    2 tbsp desiccated coconut
    2 tbsp flaxseeds
    ½ cup dried figs
    ½ cup medjool dates (pitted)
    ½ tbsp water
    ½ tsp cinnamon

    Vanilla Coconut Cashew Cream
    ½ cup cashews (soaked in water overnight)
    ½ cup coconut milk
    ½ cup desiccated coconut
    2 tbsp maple syrup
    ½ tsp vanilla bean paste
    Fresh Figs, sliced to decorate the top

    Directions: Use a loaf pan

    1. For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
    2. Line loaf pan with Saran Wrap 
    3. Pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even.
    4. Put into the freezer to set, whilst you make the vanilla coconut cashew cream.
    5. For the coconut cream, add cashews to a food processor and process for a few minutes.
    6. With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste.
    7. Keep processing until the mixture becomes very smooth and creamy.
    8. Add desiccated coconut and pulse to combine.
    9. Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.
    10. Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving (let defrost for approximately 15 mins for cream to soften).
    11. Decorate with sliced fresh figs, slice with a sharp knife 

    Recipe and photo Source:

    Thursday, October 2, 2014

    Rosemary Roasted Potatoes

    These roasted potatoes are going to be your new favorite side dish, they are roasted to perfection with olive oil, garlic, fresh rosemary, salt and pepper. They are crisp on the outside and soft in the center.

    Perfect for any side dish, or for parties and brunch. I made these potatoes for my daughters birthday party, every year for my kids birthdays they get to choose their meal, and these potatoes are on everyones list, my son requests these with steak for his birthday. These are super delicious. The perfect combination is rosemary with potatoes, a match made in heaven. Fresh Rosemary is a very strong herb, you do not need much, I have it in my kitchen at all times and their are many ways to cook with this herb. It is a perfect addition to chicken, and many other savory dishes.


    4-5 large baking potatoes, washed and scrubbed clean
    1/4-1/2 cup extra virgin olive oil, or regular olive oil
    sea salt and fresh ground pepper to taste
    1/2 teaspoon garlic powder
    3-4 teaspoons fresh rosemary, you can leave rosemary whole, but if desired you can cut the fresh rosemary in half


    1. Preheat oven to 425 degrees, place 2 baking sheets out on the counter
    2. Cut the potatoes lengthwise, then cut into thirds lengthwise to make wedges, make sure you cut them all the same size, or as close as you can to it
    3. Place potatoes evenly on cookie sheets, drizzle with olive oil, salt and pepper, garlic powder, and then evenly sprinkle the fresh rosemary.
    4. Using your hands, toss the potatoes to make sure they are all coated evenly
    5. Place in the oven and roast for 20 minutes, then shake the pan so they can turn over, then cook for another 20-25 minutes or until golden brown, I like mine a little crispy.
    6. Serve warm and enjoy..

    Enchilada Pasta 1 Pot Meal

    This is a 1 pot enchilada pasta dish that everyone will love. With a combination of ground beef or chicken breast, taco seasoning, rotel, black beans, cheddar cheese, pasta, garlic and onions, this is the perfect meal for during the week, yes and one pot only. And this one is sure a crowd pleaser.

    My entire family loves Mexican food, and I am always looking for new ways to make dishes besides tacos. This is perfect, its filled with protien from the meat and beans, and makes enough to feed a large crowd, you can also half the recipe if you are only feeding 2-3 people. This not only looks great, it tastes amazing too..

    5 Tablespoons  olive oil
    4 cloves garlic, minced
    1 small yellow onion, chopped small
    2- 12-19 oz. enchilada sauce
    2 (10 oz.) cans Rotel
    2 C. water you may need to add 1 additional cup of water if needed 
    4 Cups pasta Rotini , I like that pasta because the sauce sticks in all the swirls
    1 package of taco seasoning 
    2 (15 oz.) cans black beans, drained and rinsed
    2 pounds ground beef, or chicken breast ( I used Ground beef in this recipe)
    3 C. shredded sharp cheddar cheese
    Desired toppings: Sliced Scallions,sliced olives, diced roma tomatoes, sour cream and chopped cilantro 


    1. In a large pot, cook ground beef until no longer pink and drain then set side. Or if using chicken breast cook chicken, until no longer pink slice and set aside
    2. In the same large pot, heat olive oil on medium high heat, then add onions and garlic and let brown while stirring occasionally, do not let garlic brown.
    3. Add enchilada sauce, Rotel and water. Bring to boil.
    4. Add pasta and taco seasoning. Stir, on high heat, cover and let cook for 5-7 minutes or until al dente, now if you think you need  more water you can add it at this time..
    5. Add black beans and beef or chicken, stir and let cook for 5 more minutes or until pasta is cooked.
    6. Stir in 1 1/2 cups shredded cheese then remove from heat.
    7. Serve in a bowl or plate then sprinkle the final 1 1/2 cups of cheese over the top and serve and add your favorite toppings, green onions, olives, Roma tomatoes , dollop of sour cream and cilantro, etc. 

    Wednesday, October 1, 2014

    Parmesan Lemon and Garlic Roasted Zucchini Wedges

    These delicious zucchini with lemon, garlic, and parmesan cheese are so good, they are cooked to perfection, then with the combination of the lemon, garlic and parmesan is an amazing mixture, you can eat them like candy, believe me, they are that good. I love zucchini, but sometimes you can only do so much with them. But this is now my favorite way to eat them, this recipe is so simple to make and you will love it.

    These are what I made for my daughters birthday party and they were a huge hit, no leftovers here. They are perfect for anytime of the year as a side dish.


    • 5-6 medium zucchini ( about 1- 1/2- 2 pounds)
    • 4 Tablespoons olive oil
    • Zest of 1 small lemon ( about 1 1/2 teaspoons)
    • 3 cloves garlic, crushed through a garlic mincer or finely minced
    • 1 cup finely shredded parmesan cheese
    • Salt and freshly ground black pepper to taste

    • Directions:

    • 1.Preheat oven to 350 degrees. Then line 2 cookie sheets with aluminum foil and set aside
    • 2. Cut zucchini into thick wedges. That meaning, cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. 
    • 3. In a small bowl, whisk together olive oil, lemon zest and garlic. Place zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil, lemon zest and garlic mixture over tops of zucchini to make sure each piece has some evenly.
    •  4. Then sprinkle tops with parmesan cheese and season lightly with salt and pepper.
    • 5.  Bake for 13-14 minutes until slightly browned, then place the broiler on for 1-2 minutes, keeping an eye on it so it does not burn, you just want parmesan cheese to get slightly brown.