Thursday, July 19, 2012

Amazing Chocolate Cupcakes!

           Yesterday I made delicious chocolate cupcakes with a chocolate frosting with my mom!  The cupcakes turned out moist and delicious.  I got this recipe from Food Network and it was made by the chef Paula Deen but I changed it up a little.  It was a chocolate cupcake with a coffee cream filling and coffee frosting.  I just did chocolate cupcakes with a chocolate frosting. OK I won't keep you waiting here's the recipe!


2 1/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup vegetable oil (I only had 1/2 cup vegetable oil so I just used 4 eggs)
1(8-ounce) french vanilla yogurt
1 teaspoon vanilla

Preheat the oven to 350 degrees F.  Line muffin pans with paper liners and set aside.
In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Add the oil and eggs.  Beat at medium speed with an electric mixer until smooth.  Mix in the sour cream and vanilla.
Spoon the batter evenly into the prepared muffin cups, filling each 2/3 full.  Bake until a toothpick inserted into the center comes out clean for about 16 to 18 minutes.  Let them cool on a wire rack for at least 5 minutes.

Chocolate Frosting:
1 stick butter
2 cups confectioners sugar
3/4 cups cocoa powder
1 teaspoon vanilla extract
(Can add milk if consistency isn't creamy enough, I didn't need to add any though.)

Pipe or spread the frosting over the tops of the cupcakes, once they're cooled.  Enjoy! :)

Alyssa :)

Sunday, July 8, 2012

Blueberry Mojito

I'm am so sorry everyone that I haven't been posting!  I have just been so busy lately!  Anyway today I made a delicious blueberry mojito drink!  Now I know most mojitos have alcohol in them but I took it out for me to drink.  I got this recipe from my new subscription to the Food Network Magazine!  This recipe is super easy and quick.  It literally takes 5 minutes!

Blueberry Mojito!

This mojito isn't mine, they were gone  before I could get a picture!


Around 16 blueberries, I used a little more.  (MAKE SURE THEIR BIG!)
20 mint leaves
4 lemon wedges
4 lime wedges
Crushed ice
1 ounce fresh lime juice
2 ounces fresh lemon juice
8 ounces of your favorite run, aged, (Remember this is optional)
4 ounces club soda
1/4 cup + 2 teaspoons of sugar

What to do??

Smash the blueberries.  Then mix blueberries with mint leaves, lemon and lime wedges and shake all in a cocktail shaker.  Add the crushed ice, lemon and lime juice, rum, water, and sugar.  Put mojitos in glasses and garnish with a lemon or lime wedge and a mint sprig.  Enjoy! :)

-Alyssa :)

Monday, April 30, 2012

Cheesecake Parfaits

I made these DELICIOUS  cheesecake parfaits a couple weeks ago and they were a big success!  This recipe is super quick and really easy to make! I got this recipe on Food Network.  Here are the ingredients!!


1 8 oz. Cream cheese

3 tablespoons sugar

3 tablespoons heavy cream

Graham cracker crumbs

Fresh pears

Crystallized ginger

(I added a maraschino cherry as well)


Beat 8 ounces of softened cream cheese with 3 tablespoons of sugar, and 3 tablespoons of heavy cream.  Put a good amount of graham cracker crumbs in each glass.  Top with the cream cheese mixture, the fresh pears and the crystallized ginger.  Enjoy!
And that's it!  Super quick and super easy!


-Alyssa :)

Wednesday, April 11, 2012

Blueberries and Cream Cupcakes!

Last night I made a delicious batch of blueberry cupcakes!  They were filled with blueberries and the texture and the flavor was so, so good.  My dad (who doesn't compliment people easily) said that these were the best cupcakes he's ever tasted!  I won't keep you waiting!  I got this recipe from the book Martha Stewart's Cupcakes.  Here's the recipe!

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
2 cups fresh blueberries, plus more for garnish (I added pecans and a mint leaf instead)

Directions:  Preheat the oven to 350 degrees.  Line standard muffin tins with paper liners.  Whisk together both of the flours, baking powder and salt.  With an electric mixer on medium-high speed, cream the butter and the sugar until pale and fluffy.  Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.  Beat in the vanilla.  Reduce the speed to low.  Add the flour mixture in three batches, alternating with two additions of milk, and beating until combines after each.  Fold in the blueberries.  Divide the batter evenly among the lined cups, filling each three-quarters full.  Bake rotating half way through until pale golden, about 25 minutes.  Transfer to a wire rack and let cool completely before removing the cupcakes.  Cupcakes can be stored up to 3 days at room temperature in airtight containers.

Whipped Cream!

2 cups heavy cream
1/4 cup sugar

Directions: Whisk heavy cream until soft peaks form.  Add the sugar and whisk until combined.

To finish dollop the cupcakes with the whipped cream and garnish with blueberries or the chopped pecans and mint like I did.  Enjoy! :)

Alyssa :)

Tuesday, April 3, 2012

Coconut Lime Drink

I've been making a lot of coconut things lately and I have again today!  Tonight I made a coconut, lime drink that was actually poured into a real coconut.  This drink was delicious!  I got this recipe from a food magazine called Bon Appetite.  The recipe calls for 1/4 cup gold rum and a 1/4 cup light rum, but since I'm a kid I can't have that.  So I totally omitted the rum.  And it was delicious without!  Here's the recipe!

1/4 cup sugar
2 fresh young coconuts (green skin cut away)
1/4 cup canned unsweetened coconut milk
1/4 cup light rum (optional)
1/4 cup gold rum (optional)
2 tablespoons plus 2 teaspoons pineapple juice
ice cubes
1 lime slice (for garnish)
1 maraschino cherry (for garnish)

  Bring the sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves.  Cool the simple syrup.  Cut off 2 inches of the top of the coconut.  Reserve the coconut water!  Mix 1/4 cup simple syrup, coconut milk, light rum, gold rum, lime juice, pineapple juice and 1/2 cup reserved coconut water in a large cocktail shaker.  (We don't have a cocktail shaker so we just shook it up into a large smoothie container.)  Pour the contents of the shaker into the coconuts, dividing equally.  Do not strain!  Garnish each with a lime slice and a maraschino cherry.  Serve with a straw and a spoon if you want to scrape out the fresh coconut from inside the shell.  Enjoy! :)

Alyssa :) 

Sunday, March 25, 2012

My Coconut Cupcakes w/coconut cream cheese frosting!

So far I've made two cupcakes from my own recipe.  I've made a pumpkin cupcake and a coconut cupcake.  They were both really good!  Here's my recipe for the coconut! :)

2 1/4 cups flour
1 1/2 cups sugar
1 teaspoon baking powder
1 1/2 teaspoon salt
2 eggs
1 cup butter (2 sticks)
1 teaspoon vanilla

13 1/2 oz. of coconut milk

Preheat the oven to 350 degrees.  In a medium bowl mix together the flour, baking soda and salt.  Then, in an electric mixer combine the butter and the sugar.  Beat until light and fluffy.  Once well combined, add the eggs, vanilla and the coconut milk.  Mix on medium speed until combined.  Put cupcakes into cupcake liners and bake for about 20 minutes.  Let cool for 10-15 minutes.

Coconut Cream Cheese Frosting:
1 8oz. pkg. cream cheese
1/2 cup butter (1 stick)
1 1/2 cups sugar
1 cup coconut milk

Directions: Combine all the ingredients into an electric mixer.

For a little something extra, I toasted some coconut to go on the top!  Here's all you need!

4 cups sweetened coconut flakes

Put the coconut onto a rimmed cookie sheet.  Preheat the oven to 350 degrees.  Toast coconut 10-15 minutes or until lightly browned.  Sprinkle toasted coconut over the already frosted coconut cupcakes!


Wednesday, February 29, 2012

Pancakes w/ Raspberry drizzle and Coconut whipped cream

Today when I got up in the morning, I was looking through some food blogs.  Since I hadn't eaten anything  I started to get really hungry!  So I decided to make some pancakes!  I added some chocolate chips, but you don't have to if you don't want to.  OK here's the recipe to the pancakes!

2 teaspoons baking powder
1 cup all-purpose flour
1 teaspoon salt
1 egg
1 cup milk
1 tablespoon olive oil
1 cup oats
1 teaspoon vanilla
2 teaspoons cinnamon

Mix the baking powder, flour and salt together into a large mixing bowl.
Break the egg into the bowl.  Add the milk and stir until the batter is smooth.  Add the oil and mix.  Put 1 tablespoon of olive oil into a large skillet over medium heat.  Tilt the skillet to cover the bottom with the oil.  Pour in the batter a little at a time to make circles about 2 1/2 inched across.  Make sure you leave room between the pancakes-be careful because the batter spreads out!  When the pancakes are full of bubbles but before the bubbles burst, turn them with a pancake turner.  Cook until the bottoms are browned.   Use the pancake turner to remove them from the skillet and stack them up on a plate.  Then put in another tablespoon of oil in the skillet and start a new batch.  (If you want chocolate chips in the batter, put a handful of chocolate chips into the batter once you put the pancake onto the skillet)

Raspberry drizzle:
1 cup frozen raspberries or regular raspberries
1/2 cup sugar

Directions:  Heat up frozen raspberries in a microwavable bowl and wait till they are warm and aren't frozen.  Put the raspberries into a small saucepan and set the temperature to medium.  Once warmed up and mostly melted add the sugar and stir.

Coconut whipped cream:
1 cup heavy whipping cream
1 tablespoon coconut imitation
1/2 cup sugar

Whip the heavy cream with an electric mixer on high speed.  After fluffy and peaks are starting to form add the coconut imitation and the sugar.  

After everything is made stack the pancakes up, put a dollop of the coconut whipped cream on top of them and drizzle the raspberry sauce on top.  For extra decoration put a sprinkle of powdered sugar for a finishing touch.

Enjoy! :)

Monday, February 27, 2012

Chocolate Cupcakes w/ Coffee Cream Cheese Frosting!

Yesterday I made dinner and dessert for my whole family.  I made some easy Chicken Quesadillas, with Spanish rice and my homemade guacamole, and then for dessert I made a coffee cupcake with a coffee cream cheese frosting.  So the dinner was a success, but the coffee cupcake, well let's just say it wasn't the best.  The frosting was amazing though!  That's why I'll tell you how to make a CHOCOLATE cupcake with the same coffee cream cheese frosting!  I got this chocolate cupcake recipe searching online.

1 cup sugar
1 cup brown sugar (NOT PACKED)
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla
1 cup boiling water


Preheat the oven to  350 degrees Fahrenheit.  Fill muffin pans with 24 cupcake liners.  Mix dry ingredients into a large mixing bowl.  Add the eggs, milk, oil and vanilla.  Beat with the mixer for about 2 minutes, occasionally scraping down the sides with a rubber spatula.   Add the boiling water and beat until just blended. (DON'T BE ALARMED THE BATTER WILL APPEAR VERY WATERY!)  Evenly pour the batter into the liners.  Bake for 20-25 minutes.

 Coffee Frosting Ingredients:

one 8-ounce package cream cheese, (room temperature)
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups confectioners sugar
4 teaspoons instant coffee grounds or ground espresso beans.


In a medium bowl beat together the cream cheese and evaporated milk until smooth.  Add the remaining ingredients and beat until desired spreading consistency is achieved.
I also added decided I'd add a little caramel sauce on the top for a pretty decoration and some more flavor! :)

Caramel Sauce:
1/2 cup packed light brown sugar
1/2 stick butter
1/4 cup heavy cream
1 teaspoon vanilla extract

In a saucepan over medium heat, bring the brown sugar, butter, and cream to a boil.  Reduce the heat to a simmer and continue stirring for 5 minutes.  Remove from the heat.  Stir in the vanilla.  Pour the warm caramel topping over the cupcakes.  Enjoy! :)

Alyssa :)

Wednesday, February 22, 2012

Chocolate Chip Cookies!!

Yesterday I felt like making something really simple so I decided I'd whip up a quick batch of chocolate chip cookies!  This recipe is so good!  I'd have to say these are the best chocolate chip cookies I've ever had!  OK here's the ingredients!! :)

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
 1 tsp. vanilla extract
2 large eggs
2 cups Nestle Toll House semi-sweet chocolate chips
Optional: Chopped nuts (I didn't put the nuts in)

Preheat the oven to 375 degrees.
Combine the flour, baking soda and salt in a small bowl.  Beat the butter, granulated sugar, brown sugar and vanilla extract in a large electric mixer until creamy.  Add the eggs one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chocolate chips and nuts.  Drop by the rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until they are golden brown.  Cool on the baking sheets for 2 minutes.  Remove to wire racks to cool completely.

These go great with a cold glass of milk!  Enjoy!! :)

Alyssa :)

Friday, February 3, 2012

Green Tea Ice Cream!

When you think of ice cream you probably think of chocolate, vanilla or strawberry right?  Those are the common favorites.  But when I think of ice cream I think of green tea, coffee, and lavender!  So anyway since green tea is my FAVORITE ice cream ever, I decided to make some myself!  I got this recipe online on the website OK here's the recipe for this awesome dessert!!

3/4 cup milk
2 egg yolks
5 tablespoons sugar
3/4 cup heavy cream, whipped
1 tablespoon matcha green tea powder
3 tablespoons hot water

OK, before I start this recipe I just to make sure everyone knows to put your ice cream maker into the freezer for 24 hours before starting this recipe!

Mix the hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a large pan.  Add sugar in the pan and mix well.  Put the pan on low heat and heat the mixture, stirring constantly.  Once the mixture is thickened, remove the pan from the heat.  Soak the bottom of the pan in ice water and cool the mixture.  Add the green tea into the egg mixture and mix well, cooling in ice water.  Then add the whipped heavy cream in the mixture and stir gently.  Then pour the mixture into an ice cream maker and let it churn for about 20-25 minutes.  You can also pour the mixture in a container and freeze, stirring the ice cream a few times.  I also added some green food coloring because the ice cream was mostly white.  Enjoy!! :)

Alyssa :)

Monday, January 30, 2012

Martha Stewart's Meyer Lemon Cupcakes

I just finished making these DELICIOUS Meyer lemon cupcakes from the book Martha Stewart's Cupcakes today. To be honest I think these are one of the best cupcakes I have ever had! This recipe is definitely recommended!!  OK here's the recipe!! :)

3 1/2 cups all-purpose flour, sifted
2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (about 1 to 2 Meyer lemons)
1/2 tsp. baking powder
1 1/2 tsp. coarse salt
3 1/2 sticks of unsalted butter, room temperature
3 cups granulated sugar
8 ounces cream cheese, room temperature
7 large eggs, room temperature
1 tsp. pure vanilla extract
confectioners sugar for dusting cupcakes (optional)

Preheat the oven to 325 degrees.  Line standard muffin tins with paper liners.  mix together flour, lemon zest, baking powder, and salt.
With an electric mixer on medium-high speed, cream the butter and granulated sugar until pale and fluffy.  Beat in the cream cheese.  Reduce the speed to low.  Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.  Beat in the lemon juice and vanilla.  Add the flour mixture in three batches, beating until just combined after each.
Divide batter evenly among the lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean.  Bake for about 28 minutes.  Transfer tins to wire racks to cool completely before removing the cupcakes.  The cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
To finish, dust the cupcakes with confectioners sugar.  Fill a pastry bag with the lemon curd (Don't worry I'll give you the ingredients and directions for the lemon curd in just a second) then insert the tip into the top of each cupcake.  Filled cupcakes can be kept at room temperature for up to 1 hour (or refrigerated a few hours more) before serving.

2 whole eggs plus 8 egg yolks (I know a LOT of eggs!)
1 cup sugar
2/3 cup fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces, room temperature

Combine whole eggs and yolks, sugar and lemon juice in a heatproof bowl set over a pan of simmering water.  Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon.  Remove from heat.  Add the butter, a few pieces at a time, whisking until smooth after each addition.  Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent the skin from forming.  Refrigerate until chilled and firm, at least 2 hours (or up to 2 days!)  Enjoy! :)

Alyssa :)

Wednesday, January 25, 2012

Amazing Blueberry Banana Bread!

Lately I've been really in the mood for some banana bread, so I was searching through some cookbooks and I found the PERFECT recipe!  I got this recipe from the book Jackson Hole Cooks.  Here are the ingredients!
1/2 cup blueberries
1 1/2 cups flour, divided
2/3 cup sugar
1 3/4 tsp. baking powder
1/2 cup uncooked oats
2 eggs
1/2 tsp. salt
1/3 cup oil
1 cup bananas, mashed, (about 3)

Not a GREAT picture but this tastes amazing!!
Preheat the oven to 350 degrees.  Grease one loaf pan and set aside.
In a small bowl, sprinkle blueberries with 2 tsp. of flour, stirring gently to mix.  Set aside.
In a large bowl, sift together the remaining flour, sugar, salt and baking powder.  Stir in oats.
In a separate bowl, combine the eggs, oil and mashed bananas until well blended.  Add the banana mixture to dry ingredients, stirring until just combined.  Gently fold in the blueberries.
Pour mixture into the prepared load pan and bake for 1 hour, or until toothpick inserted into the center comes out clean.  Remove from the oven and let it cool completely on a wire rack before removing the bread from the loaf pan.  Bread is best if wrapped and stored in the refrigerator 24 hours before slicing (I didn't put it in the fridge, right as it was cool I had to try it!!)  It can also be frozen.  Enjoy!! :)

Alyssa :)

Tuesday, January 17, 2012

Vanilla Iced Coffee

I got this amazing vanilla iced coffee drink from a cookbook called Jackson Hole Cooks. This recipe is super quick and really good! Here's the recipe!

I cup fresh brewed coffee
1 cup 2% skim milk (I didn't actually use skim milk)
3/4 tsp vanilla extract (I used 1 whole teaspoon)
1 tbsp. granulated sugar
ice cubes
ground cinnamon

Mix the coffee, milk, vanilla and sugar together in a pitcher.  Stir well to combine.

Place the ice cubes into two ice tea or other tall, 12-oz. glasses.  Pour the coffee mixture into the glasses.  If desired, lightly sprinkle with ground cinnamon.  Enjoy! :)

P.S. At the bottom of my blog, I have 3 boxes that you can check off.  One of the boxes say Amazing, the other one says OK and then the last one says Not good.  So if you try these recipes please mark off the boxes so I know which ones you enjoy or are not a big fan of.  Thank you!

Alyssa :)

Heads Up!

Everyone just a quick heads up, when I first started this blog I said I was only going to be putting on desserts, and well any sweet baking item.  But I've changed my mind now and have decided that I will also be putting on appetizers and main courses and things that are not sweet.  So I'll be posting both on here!

Alyssa :)

Wednesday, January 11, 2012

Irresistible Peanut Butter Cookies!

I got this recipe from  This recipe is so good and the cookies are really soft and chewy!  OK, here's the recipe!
3/4 cup Jif Creamy peanut butter
1/2 stick all vegetable shortening (I used butter, it's so much more healthy!)
1 1/4 firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Preheat the oven to 375 degrees.  Combine peanut butter, butter, brown sugar, milk and vanilla in a large bowl.  Beat at medium speed with an electric mixer until well blended.  Add the egg. Beat until just blended.

Combine the flour, baking soda and salt.  Add to the creamed mixture at low speed.  Mix until just blended.  Drop by rounded tablespoonful 2 inched apart onto a greased baking sheet.  Flatten in a crisscrossed pattern with a fork.

Bake the cookies for 7 to 8 minutes, or until set and just beginning to brown.  Cool for 2 minutes on a baking sheet.  Remove the cookies to a cooling rack so they can be cooled completely.

These cookies go great with a glass of milk!!  Enjoy!
Alyssa :)

Thursday, January 5, 2012

Pumpkin Cookies with Cinnamon Icing

I found this great recipe on a cooking blog called, I love her blog I check it almost every day and get new ideas and awesome recipes!  These Pumpkin cookies are really soft, chewy and moist! Anyway here's the recipe! :)

1/2 cup of whole wheat flour
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice (if you don't have pumpkin pie spice, just mix together some cinnamon, cloves and nutmeg it's the same thing!)
1/2 cup of butter, softened
1 1/2 cup white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

Preheat the oven to 350 degrees.  Combine the flours, baking powder, baking soda and salt together in a bowl.  Mix well.
In another bowl beat the pumpkin pie spice, butter, and sugar together with a mixer until creamy.  Add the pumpkin puree, egg, and vanilla extract and mix until well combined.  Slowly add the flour mixture to the pumpkin mixture until just combined.
Drop by the spoonful onto the baking sheet.  Place into the oven and bake for 15 minutes.  Cool on a wire rack.
Cinnamon Icing:
1 tsp. cinnamon
1 tsp vanilla extract
2 cups powdered sugar (I put 1 in, I don't like glazes or frosting's too sweet!)
3-4 tbsp milk
1 tbsp melted butter

Combine all of the ingredients together in a bowl and mix thoroughly.  Place the cookies on the wire rack over waxed paper.  Spoon the icing over the top of each cookie and spread around until covered.  Goes great with an ice cold glass of milk!  Enjoy!

Alyssa :)