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, comforting food, desserts, hacks, recipe blog, Uncategorized

Nut Roll Bars

While we are still at home practicing social distancing, we all are getting creative with recipes and trying new things.  Here is what is called a “dump cake” recipe.  For those who don’t know what a dump cake is, it’s where the ingredients are literally “dumped” into the baking pan. No mixing or mixing bowl is required.
This recipe does have a little mixing but you don’t need a separate bowl.


1  box of yellow cake mix
1 egg
1/4 Cup butter, melted
1 package of peanut butter chips
1 Cup Rice Krispies Cereal
1/2 Cup light corn syrup
3 Cups mini marshmallows
1 1/2 Cups peanuts, chopped

Preheat oven to 350 degrees and use an ungreased 9×13 baking pan.

Dump cake mix into baking pan and make a well in the center. Add egg and melted butter, sire or work with hands until mixed. Press the dough into the pan.

Bake it 11-14 minutes.

Remove from oven and sprinkle peanut butter chips and cereal over the crust. Drizzle evenly with the corn syrup. Top with marshmallows and peanuts, pressing the peanuts into the crust lightly.

Return to oven and bake for an additional 5-7 minutes or until the marshmallows are puffy and just getting brown.  Remove from oven and gently press down on peanuts to set.

Let it cool before cutting.

nut bars



baking, blogging, Books, cooking, Football, online shopping, recipe blog, recipes, Uncategorized

Jets Favorite Cheerleader


I bleed green! I wrote a recipe book, “Love At First Bite,” and in it I give you some delicious tailgating desserts. In the paperback I have more bonus recipes (The paperback is coming!- For now you can download the ebook which has a few tailgating recipes.)
This is my photo shoot at Click Images Inc. I never pass up an opportunity to take pictures in my heels and jersey. ( And yes, I have pom-poms! I was a cheerleader and have coached cheerleading for 16 years- choreographed championship routines as well. I am currently coaching High School Cheerleading and am an advisor for a Pop Warner Team)



baking, blogging, Books, recipe blog, recipes, Uncategorized

Pumpkin Spice Cookies




2&1/2 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 cup unsalted butter, softened

1&1/4 cups granulated sugar

1/2 cup canned pumpkin puree

1 large egg

1 tsp pure vanilla extract

cinnamon sugar


In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.

Using an electric mixer and in a large bowl, beat together the butter and sugar until well blended. Mix in the pumpkin puree, egg and vanilla until smooth.

Slowly mix in the flour mixture until just combined. Cover and chill in the fridge for 1 hour or until the dough is firm enough to roll in your hands.

Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mat.

Using a medium cookie scoop or tablespoon, roll out rounded cookie dough and generously coat in the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.

Bake for 10-12 minutes or until lightly browned on the bottoms. Let cool for 10 minutes before serving.

You Can Get This Recipe And A Whole Lot Of Others In My Best Selling Recipe Book: Love At First Bite Here:









baking, blogging, recipe blog, recipes, Uncategorized

Apple Whoopie Pies

It’s Labor Day Weekend- time to think about recipes with apples! Here is a good one!

For the cakes:

  • 1 ¼ cup/300 milliliters apple cider
  • 1 ½ cups/190 grams all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground nutmeg
  • 6 tablespoons/85 grams unsalted butter, at room temperature, plus 2 tablespoons melted
  • ½ cup/110 grams packed dark brown sugar
  • 1 large egg
  • ¼ cup/60 milliliters apple butter
  • ¼ cup/50 grams granulated sugar


  • Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup/60 milliliters, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
  • In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
  • Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.

For the Filling:

  • 6 ounces/170 grams cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 3 tablespoons confectioners sugar
  • ½ teaspoon pure vanilla extract
  • In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.




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

St. Patty’s Day Brownies With A Twist

St. Patrick’s Day is just about here and you will see everyone adding the color “green” to just about every drink and food they make. Not for nothing, but I find that mostly not appetizing.

Instead of making your brownies green, how about we add a little Bailey’s Irish Cream to the batter and also to the frosting?  We can add green sprinkles that look appetizing to top it off.

Here’s the recipe:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder  and I add about 2 tablespoons of sweetened cocoa.
1 tsp. instant coffee powder 
1/4 tsp. baking soda
1/4 tsp. salt
heaping 1/3 cup dark chocolate chips
1/4 cup butter
2 eggs
1 cup sugar
1/3 cup Baileys Irish Cream
1 tsp. vanilla extract
Preheat oven to 350°F. Line an 8×8-inch pan with aluminum foil and lightly spritz with cooking spray; set aside. In a medium bowl, whisk together flour, cocoa, instant coffee powder, baking soda, and salt until combined. Set aside. Place butter in a large microwave-proof bowl and melt in 30 second spurts, stirring in between each interval until completely melted. Set aside to cool a bit. Once the butter is warm (not hot!), add eggs one at a time, whisking constantly to incorporate. Whisk vigorously for about 10 seconds to incorporate fully. Add sugar, vanilla, and Bailey’s and whisk until combined. Add the flour mixture into the chocolate mixture, folding until just combined. Coat the chocolate chips with a little bit of flour and then add them to the batter. The flour will help the chocolate chips not sink to the bottom of the pan while baking. 
Pour batter into the prepared pan, using a spatula to smooth out the top. Bake at for about 20-22 minutes, or until a toothpick comes out with a few moist crumbs attached.
Let cool.  You can make a chocolate glaze to go onto the brownies by getting a can of your favorite icing, melting it in the microwave at about 20 seconds and then add about 1 tablespoon of the Bailey’s Irish Cream and stir.  Then pour over the mixture.   This of course is optional.  Then sprinkle the green sprinkles…..  and enjoy! 
You can also top the brownies with just a dusting of powdered sugar instead.
Tip: To cut brownies with clean lines, lightly spray your (sharp) knife with cooking spray
Baily's Irish Cream Brownies


baking, blogging, chocolate, crafts, DIY, recipes, Uncategorized

Valentine’s Day Treats

valentines day cakes

Pictured above: Raspberry-filled golden butter heart cakes. ( Not iced…yet)

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.

Go to my Facebook page tomorrow and see the finished cake!


valentines day cookies

Another treat that you can make that is much easier than the cakes, are sugar cookie hearts.  It’s your simple sugar cookie recipe and then frosting is a cinch!  Frosting hack: Get a tub of vanilla or white icing and melt it in the microwave. You don’t want it to be soupy. Melt it at 21 seconds, check and then add 5 seconds until you get a good consistency.  Then I scoop it into a pastry bag and design the cookies. I have heart sprinkles and place those on the cookies.  Oh, how did I get pink cookies? Simply, separate the dough and with half the dough I add some pink or red food coloring and mix.

Check my Facebook page tomorrow for how I created the DIY bags to put these lovely cookies in.