baking, blogging, chocolate, comforting food, desserts, recipe blog, recipes, Uncategorized

Low Carb Devil’s Food Cupcakes

With us still stuck at home, we need to be watching our waistlines. But being that we still crave sweets, here is a recipe for a low carb devil’s food cupcake.

Devil’s Food Cupcakes:

6 tablespoons unsalted butter at room temperature
2/3 cup Confectioner Sugar
2 large eggs
1/2 cup water
1/4 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon instant espresso powder dissolved in 1 teaspoon boiling water
1/4 teaspoon stevia
1 cup almond flour
1/2 cup unsweetened cocoa powder natural, not Dutch-processed
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


For the cupcakes, preheat the oven to 325F and line a muffin tray with 12 paper liners.
Cream together the butter and Swerve Confectioners in a large bowl, and then beat in the eggs, water, heavy whipping cream, vanilla, dissolved espresso powder, and stevia.
Whisk together the almond flour, cocoa powder, coconut flour, baking soda, baking powder, and salt in a medium bowl.
Stir the dry ingredients into the wet and let the batter rest for 2 minutes.
Divide the batter into the lined muffin wells. Bake until a wooden pick inserted in the center of a cupcake comes out clean or with just a couple crumbs, about 25 minutes. Cool completely before frosting.

low carb devils food

You can make whipped cream for the icing, buttercream, or use a tub of your favorite premade icing.

baking, blogging, chocolate, recipe blog, recipes, Sports, Super Bowl, Uncategorized

Super Bowl Sunday- Treats For You

Here are 2 NO BAKE recipes that you can quickly make for your Super Bowl party.

Both are in my best selling recipe book: “Love At First Bite”

Football Field Bark


1 pound good melting chocolate ( bars, chips, melts)

1 pound good melting white chocolate

Green food coloring

1 cup of crushed Green M&M’s

1 cup of Andes Mint Baking Chips and Green colored sugar


1) Using whatever method you prefer, melt your chocolate and pour/spread it evenly on a baking sheet lined with wax paper.

2.) Let that layer sit while you melt your white chocolate. Once the white chocolate is melted stir in green food coloring until it reaches your desired shade of green.

3.) Pour/spread the white chocolate over the regular chocolate layer.

4.) Top with crushed green M&M’s, Andes Mint Baking Chips, and sprinkle with green sprinkles, and sugar.

5.) Refrigerate until completely set and break into pieces.

Peanut Butter Football Dip


  • 1/4  cup butter softened
  • 4 ounces cream cheese softened
  • 1 cup peanut butter your choice; crunchy or smooth
  • 1/2  teaspoon vanilla extract
  • 1 1/2  cups powdered sugar up to 2 cups if needed
  • 1/2  cup mini chocolate chips
  • Chocolate sprinkles or chocolate chips for the outside of the football
  • White chocolate or frosting for the football laces


  • Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla.
  • Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips.
  • Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape.
  • Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve.
  • Serving suggestion: pretzels, animal crackers, cookies, a spoon.
baking, blogging, Books, chocolate, featured, recipe blog, recipes, Uncategorized

A Valentine’s Day Treats

February is the month where we focus on love. Love of ourselves, love of our partner in life, and love of our friends. It’s also the month of chocolate. Now, who doesn’t love chocolate?  Here are 2 recipes from my best selling book,“Love At First Bite”

Raspberry-filled golden butter heart cakes.

Golden Butter Cake:


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Baking Spray


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.  Pour into your heart pans which have been sprayed with baking spray.  Bake at 325° until a toothpick inserted in center comes out clean, 21 minutes. Cool 10 minutes. Invert pan onto a wire rack over waxed paper and hit the hearts with a spoon to loosen the cakes to fall out.

Raspberry Filling:

Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.  Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

OR… here’s a HACK: Get a can of raspberry pit filling in your grocery store. ( It’s easier and no one will know!)

I then used a small heart cookie cutter to cut a hole into each cake and fill it with the fruit filling. Then I placed the heart I cut out back inside.

Fool-proof Fudge


1 can Sweetened Condensed milk (14 ounces)

1 cup milk chocolate melting wafers

1 cup dark chocolate melting wafers

1 teaspoon pure vanilla extract

( you can make your won chocolate, but why when it’s so much easier using melting wafers! You can get them in craft stores or the grocery store )


Line an 8×8 pan with parchment paper for easy removal of set fudge. Set aside.

In a microwave safe 2 quart bowl, heat chocolate wafers on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir in the sweetened condensed milk, to combine. If needed, heat an additional 30 seconds. Stir until the wafers are completely melted and chocolate is smooth.

Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (You can place in the refrigerator for 2 hours to speed up the process.)

Store in an airtight container. Fudge does not need to be kept refrigerated.


baking, blogging, chocolate, cookies, DIY, recipe blog, Uncategorized

Turkey Cookies


You will need:

candy corn candies 6 for each turkey

mini peanut butter cups – 1 for each turkey

Here I used the white tip of a candy corn  for the nose, but you can use orange tic-tacs as well.

Candy eyes ( they sell them in craft stores and grocery stores)

Oreo Cookies  2 each for each turkey

Malt Balls

Chocolate Icing


For each turkey, push 6 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Place the cookie with the candy corn in it onto the other Oreo using some chocolate icing.

Now lay another cookie on a work surface.  Dip the flat, larger end of a peanut butter cup in the chocolate icing and place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.  Dip a malt ball into the chocolate icing and place the malt ball above the peanut butter cup to make the head of the turkey. Dip the flat end of the white candy corn tip in the chocolate icing.  Place on the malt ball, to make the turkey beak. Refrigerate about 10 minutes so the cookie can set.

Repeat with the remaining ingredients.

Happy Thanksgiving





blogging, chocolate, DIY, recipe blog, recipes, Uncategorized

Halloween Hacks

Halloween Rice Krispies ( The Hack Way) – In case you are going to a party tonight…. you can make these fast!

1 bag (12 ounces) candy melts (in your favorite color, or use a variety of colors)

1 (16 pack) box pre-made/individually wrapped Rice Krispies treats, or your favorite homemade recipe

Assorted Candy Eyeballs and colored sprinkles

sticks or straws (optional)


Line a large sheet pan with parchment paper and set aside.

Add the candy melts (if using one color, separate it into 3 parts and if using different colors, place about 1/3 of each color) into microwave safe bowl(s).

Add about 1 teaspoon shortening or vegetable oil if desired (optional, it just makes for smoother/easier application of the chocolate to the krispie treats) to each bowl of chocolate. (I use 1 teaspoon shortening to each 1/3 of chocolate candy melts)

Microwave (one bowl at a time) of candy melts in bursts of 20 seconds, stirring vigorously in between each burst for 10 seconds.

Meanwhile, upwrap the krispies treats.

Once the chocolate is smooth, dip the krispie treats in the melted chocolate and then use a spoon to help spread it over the treat. You want it to be a bit ragged to look more like a monster.

Working quickly (the melted candy melts harden fast), add candy eyeballs (however you want and whatever size you like) and if desired, colored sprinkles.

Transfer to the prepared sheet pan and allow for the chocolate to set at room temperature. These are best enjoyed the same day they are made.

Enjoy! Happy Halloween!!

This recipe is from my best selling book, “Love at First Bite”

baking, Books, chocolate, recipe blog, recipes, Uncategorized

Recipe Book Release + Recipe

Love at First cover revised 3-12-19


Look for the release of my 1st recipe book as an Ebook on Amazon this weekend! The paperback will be released sometime next week!

Bonus Recipe:

S’mores in a bag

This is not in the book but you can have really cute goodie bags to give out this fall with S’mores in a bag!  Simply get large marshmallows, graham cracker crumbs and mini milk chocolate bars.  Put the crumbs and marshmallows in a bag, seal it, and then add about 2-3 mini fun size milk chocolate bars.

Put chocolate on a microwavable plate and then cover with crumbs and marshmallows.  Heat at 15 second intervals until chocolate and marshmallows are melted slightly.  You don’t want to burn them and you also want to be able to pick it up and eat.  ( you can also use a spoon!)



baking, blogging, chocolate, comforting food, recipe blog, recipes, Uncategorized

No-Bake Chocolate Brownies

I don’t know about you, but even in the summer I crave brownies. But with the hot weather, baking is not really an option.  I have the perfect solution! This no-bake substitute – for now!
1 package milk chocolate wafers
1 package dark chocolate wafers melted and cooled
3/4 c. dulce de leche or saltedcaramel sauce about 1 cup

1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
3/4 c. hazelnuts, toasted and chopped

Flaky sea salt, for sprinkling



  • Line an 8-inch square cake pan with nonstick foil.
  • In a food processor, pulse chocolate wafers into fine crumbs. Add  dark chocolate that was melted, dulce de leche, vanilla, and kosher salt; pulse, occasionally scraping the bowl, until smooth.
  • Transfer to the prepared pan and press in an even layer. Scatter nuts evenly over the top and press into mixture, then sprinkle with sea salt. Freeze until firm, at least 20 minutes. Serve immediately, cut into squares, or cover and refrigerate up to 3 days