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S’mores Pie!

15 Sep

So I’ve finally had a chance to whip up the S’mores pie I shrared with yall a few weeks ago and it was soo easy! I tweeked the recipe a little and made it even easier for myself by using a store bought pie crust. I also changed it up by using these cute little personal sized pie crusts; they make for the perfect serving when you need a little sweet treat in your life ūüôā

Here is Rachael Ray’s version of the S’mores Pie….yes hers looks better, but I’m sure mine tasted just as goooood!

Just Desserts

24 Aug

In honor of the Just Desserts premiere on Bravo tonight I thought this would be the perfect time to bring back the sweets!

Since I’m very close to a heat stroke every time I walk outside I have no desire to bake. ¬†Instead, I found this great recipe for a S’mores Pie…

Stay tuned for the full recipe and the finished product!

Purple, Green, and Gold Goodness

25 Feb

Anyone in the mood for a sweet treat this afternoon?

These cupcakes, both sweet and cute, are perfect for the parade route!

Mix your favorite white cake batter

Separate batter into three different bowls

Add and mix gel coloring to desired color

Carefully spoon batter into cups and bake


These cupcakes are perfect for the parade route and they’re pretty darn easy. ¬†Let’s face it, I pulled them off and they not only look cute, but they taste good too!

Oh and P.S. the Spring issue of Amelie G Magazine will be on newsstands soon…make sure you get your subscriptions here before March 4th!

Honey & Granola Cupcakes

3 Feb


Success!  After my first cupcake debacle, I decided to go back to something a little bit easier, specifically something without icing.  These cupcakes made a perfect breakfast on this cold February day. Paired with a hot cup of coffee, I was warmed up in seconds!

Honey and Granola Cupcakes

Adapted From: Cupcakes from the Primrose Bakery


  • 8 Tbs. unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup mild honey
  • 2 large eggs
  • 1 2/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup 2% reduced fat milk
  • 1/2 tsp pure vanilla extract
  • 1/4 cup low-fat plain yogurt
  • 2 1/2 cups granola (pick out any large whole nuts)


  • Preheat oven to 350 degrees
  • In a large mixing bowl cream the butter, brown sugar, and honey until the mixture is light an fluffy, which should take about 2-3 minutes using an electric hand mixer. ¬†Add the eggs, one at a time, mixing for a few minutes after each addition.
  • Sift the flour, baking soda, baking powder, and salt together into a separate bowl. ¬†Mix the milk, vanilla, and yogurt together. ¬†Add one-third of the flour mixture to the creamed mixture and beat well. ¬†Pour in one-third of the milk mixture and beat again. ¬†Repeat these steps until all the flour and milk have been added. ¬†Fold in the granola carefully to incorporate evenly.
  • Carefully spoon the mixture into cups, filling them about two-thirds full. ¬†Bake in the oven for about 24 minutes until golden brown. ¬†To check they are cooked, insert a wooden skewer in the center of one of the cupcakes – it should come out clean.
  • Remove from the oven and leave the cupcakes in their pans for about 10 minutes. ¬†Serve warm with butter and honey.


P.S. follow my blog with bloglovin…xoxo


13 Jan

With 2011 in full swing, I’ve decided to change things up a bit. ¬†What could be better than fashion and sweets in one place? ¬†From watching endless episodes of Cupcake Wars on Food Network and my frequent visits to Sucre on Magazine St., my sweet tooth is getting the best of me. ¬†Since cooking isn’t my strong suit, I figured baking would make up for what I’ve been lacking in the kitchen. ¬†I started out my baking adventure with something I thought would be a breeze, but I quickly found out how wrong I was! ¬†Martha would be so disappointed in my cupcakes, but I guess you’ve got to start somewhere…

This is what they’re suppose to look like:

This was the result:

Needless to say I have my work cut out for me!

Mexican Chocolate – Pudding – Filled Cupcakes


Makes about 1 1/2 dozen

  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces unsalted butter, softened
  • 1/2 cup egg yolks
  • 1 cup milk, warmed
  • 2 1/4 teaspoons pure vanilla extract
  • Mexican Chocolate Pudding
  • Chocolate Buttercream Frosting
  • Gold petal dust (optional)



  • Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.
  • Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition. Add egg yolks and mix until well combined.
  • Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator. Refrigerate cupcakes until chilled.
  • Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.
  • Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.
  • Read more at¬†Mexican Chocolate-Pudding-Filled Cupcakes – Martha Stewart Recipes

    P.S. I threw them


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