Monster Smash Cake

13 Aug

It’s been a while since I posted a new baking project. Truthfully, it’s been a while since I’ve baked! Since my last post (over a year ago!) we had a little girl (now 13 months old) and we are expecting number 2 any day now! Between sleepless nights, trying to lose baby weight, chasing our little one around, and now being pregnant with another … baking and decorating desserts has taken a back burner. But … I really wanted to post this one from a few months ago, because it was so fun to make!

One of my dearest friends threw a Monster themed party for her little guy’s first birthday. It was super fun to be a part of the day and make the cake for him to dive in to! He loves food, so it was great fun to watch him explore the textures of frosting and cake as he smashed his own personal monster cake!

So, even though it’s months past … Happy Birthday Jax!

Monster Smash Cake

And how sweet of him to share with mom and dad!



Ahoy It’s A Boy!

9 Feb

A couple of weeks ago I had the privilege of throwing a baby shower for one of my closest friends, Mindy. She is having a little boy, Jax, in March. Since her nursery theme is nautical, it was only appropriate for her shower to match in theme … alas, Ahoy It’s A Boy! Here are a few photos of the shower … the cupcakes, and general decor…

Ahoy It's A BoyIMG_7000IMG_7002IMG_7029


I wish I could take credit for the adorable graphics/decor, but it is a pre-made theme anyone can buy off etsy: click here to purchase it for the next shower you may be throwing!

Reese’s Peanut Butter Chocolate Chip Cookies

7 Nov


Chocolate and Peanut Butter together is one of my favorite combo’s! In the last year, I’ve become addicted to North Shore Goodies Coconut Peanut Butter … and this fall, I decided to try making peanut butter cookies with the goodness that is Coconut Peanut Butter … needless to say … AMAZING!

Reese's Peanut Butter Cookies

It’s really quite simple … make peanut butter cookies (regular or with coconut peanut butter if you have any or can get some) and mini reeses cups. Here is the recipe:

3/4 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cup milk chocolate chips
1 bag mini Reese’s peanut butter cups, each cut into 4 pieces

Preheat oven to 350 degrees.

Cream together butter, the sugars, and peanut butter. Once well combined, add eggs and vanilla. Slowly add flour, salt, and baking soda. Fold in chocolate chips. Scoop round balls onto cookie sheet. Slightly flatten the cookie. You still want them thick, just making a base for the peanut butter cups later. Bake for 10 minutes.

Remove and allow to cool on the baking sheet for 5 minutes. During this time, press 3-4 peanut butter cup pieces into each cookie. Move cookies to a wire rack to cool completely.

Apple Cider Cupcakes w/ Caramel Frosting

26 Sep

This week was the first week of Autumn … which is my favorite season of the year! I love the crisp air, colorful leaves, and of course, the baking flavors! So … to start out the fall baking season, I decided to make these amazing Apple Cider Cupcakes with Caramel Frosting!

photo 5-1


2 eggs, room temperature
1 2/3 cup flour
1 cup apple cider
2/3 cup sugar
1/2 cup butter, room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar


Preheat oven to 350. In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, then frost.

Frosting Directions:

1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally. 2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Graduation Season!

16 Jun

It is graduation season, whether it’s from preschool, kindergarten, elementary school, high school, or college … it’s a big deal! This weekend I had the joy of making some cupcakes for an awesome girl graduating from high school, way to go Sadie! Here are a few pictures below.

graduation hat cupcakes

graduation hat cupcakes

2013 graduation hat cup cakeThe hat is made from a mini reese’s cup, a square of ghirardelli chocolate, a mini M & M, and a piece of blue gummy candy cut into a strip. I used melted chocolate to glue the hat together. The “13” and “Sadie” are made of melted chocolate. I put the chocolate in a frosting bag and piped the letters onto wax paper, let them dry, and then put them on the cupcakes.

Mango Carrot Cake!

30 Mar

Second Easter baking post, I might have gone a little overboard this year!

In the past, I haven’t been a big fan of Carrot Cake, but I found this recipe in Better Home’s and Gardens (the April 2013 Issue), and I thought, “Mango with Carrot could be yummy!” — I was right!

Mango Carrot Cake Cupcakes

What You Need:

2 c. flour

1 tbsp. baking powder

1/4 tsp. ground nutmeg

1/2 c. butter, softened

1 c. sugar

2 eggs

1 1/4 c. refrigerated mango juice blend (I used Odwalla Mango Tango)

3 c. finely shredded carrots

Cream cheese frosting

What you Do:

1. Preheat oven to 350.

2. In medium bowl, combine flour, baking powder, and nutmeg.

3. In large mixing bowl, cream together butter and sugar. Then add eggs 1 at a time.

4. Alternate blending in flour mixture and mango juice. Then mix in shredded carrots.

5. Bake for 25 minutes.

6. Frost cupcakes with cream cheese frosting, then decorate!

Cadbury Egg Stuffed Chocolate Cupcakes!

29 Mar

Easter is such a great holiday to bake for … there are so many bright colors and yummy flavors to play with! Today I decided to try a recipe I found on Pinterest … Cadbury Egg Stuffed Chocolate Cupcakes! Not only are these a new favorite of mine, the chocolate cake recipe is amazing and would be great all on it’s own!

What you need:

  • 2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour)
  • 1 2/3 cups sugar
  • 3/4 cup butter, softened
  • 2/3 cup cocoa powder
  • 1 package Jell-O instant pudding in Chocolate Fuge (3.4 oz)
  • 1 1/4 cup water
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 24 Cadbury Eggs (creme or caramel, your choice, I did a dozen of each!)
  • Frosting of your choice, I used butter cream, but plan vanilla or cream cheese would be good too!


Preheat oven to 350 degrees F

Combine together cake ingredients and beat on medium-high with electric mixer until smooth

Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg (thick side first) down inside batter

Top eggs with another 1-2 teaspoons batter

Bake for 18-20 minutes (test for doneness by inserting a toothpick on the side of the cupcake, since the Cadbury Eggs are in the center)


I used Cadbury Mini’s because I like more cake over candied egg, but you could use the regular size candy eggs it you want more caramel/creme and less cake.

Cadbury Egg Easter Cupcakes

Cadbury Creme Egg Stuffed Cupcake

Cadbury Carmel Egg Stuffed Cupcake