Chocolate Cherry Cupcakes!


I’ve had a problem with eating things out of the jar since I was little. Especially when it comes to icing and maraschino cherries. So I figured after eating half a jar of cherries, that I would make something with cherries. And so the search began. I found the recipe from Google Search, but I also found the pin for you pinners of Pinterest out there : (

Today’s Nest, the original blog I found this recipe from, had an icing recipe I ended up not having the ingredients for. So I opted out and went to Pinterest for an easy homemade vanilla icing recipe…oh it was so bad. I spent 20 minutes stirring and adding to this awful icing, and nothing. Maybe it was just me, I don’t know. But here’s the pin for that as well: ( I chose the second icing. It was just too buttery, too weird tasting. So I went to my cabinets and found a jar of hot fudge sauce. Okay, this will work right? Oh yes, and it is so delicious.


Chocolate Cherry Cupcakes

Cake Ingredients:

  • 1 box of Cake Mix, or White Cake Recipe
  • 2/3 cup Maraschino Cherries
  • 1/2 cup Cherry Syrup from the Jar
  • 24 whole Maraschino Cherries

Icing Ingredients:

  • 1 jar of Hot Fudge Topping


1. Preheat oven to temp directed on cake mix recipe or box recipe. (Usually 350 Degrees F)
2. Make batter according to package, except subtract 1/2 cup water for 1/2 cup Cherry Syrup.
3. Fold in Chopped Cherries.
4. Place in cupcake liners and bake until the tops are a light golden color. (For me, this was 15 minutes)
5. Allow to cool, and heat Fudge Topping in 30 second intervals until warm.
6. Pour a small amount on top of the cooled cupcakes, and top with a cherry.


These are hard to only eat one of. I also recommend putting these in a sealed container and keeping them in the fridge due to the topping and cherries need refrigerated after being opened. These are great as a Summer treat, or at Christmas (because they remind me of the chocolate covered cherries my family buys for Christmas Eve.)

Enjoy, and as always, follow me on Pinterest!

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Vegan Raw Fruit Popsicles


I found this recipe on Pinterest! (

So lately, whenever I get to see my bestfriend, we often talk food. We talk about food so  we much we have a bucket list to eat at every restaurant in her college’s town before she graduates next year. Something we have recently discussed is her choice to become a vegetarian, and what kind of things she makes to eat. I am by no means vegan or vegetarian, but I do like to cook, and I do want to give my friends something to eat other than apple sauce when they are over. So the last time she came into town, we were talking about what she has been eating, and a couple vegan things she’s tried and liked, and I decided to give something a try.


Right now it’s about 9,000 Degrees in my town. So what better way to cool off than popsicles!

Vegan Raw Fruit Popsicles

  • 1 can of Coconut Milk
  • 1/4 cup Agave Nectar
  • 1 cup Chopped Strawberries
  • 1/2 cup Blueberries


1. Whisk together 1 can of Coconut Milk and 1/4 cup Agave Nectar.
2. Place several large blueberries in the bottom of your Popsicle molds. Spoon in the milk mixture.
3. Once the blueberries are covered by the milk mixture, add in chopped pieces of strawberries, and continue to fill with milk mixture until strawberries are covered.
4. Repeat until your molds are filled.
5. Chill for several hours or overnight before serving.

IMG_2910These were…awesome! I was kind of nervous at first, I’m usually not a big fan of anything coconut, but I rather enjoyed these. Every once in a while it’s nice to try something out of your comfort zone–especially when it comes to food.

Enjoy, and as always, follow me on Pinterest!

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Jammy Dodger Cookies!

“Or it was a Jammy Dodger and I was promised tea!”

I love Doctor Who. For those of you who aren’t Whovians, Doctor Who is a television show on BBC about a Time Lord named the Doctor who travels in a blue telephone box called the TARDIS and it allows him to travel through space and time picking up different companions and saving the world.

So I’m going to geek out a little today. I found this recipe after much googling, on The Baker Upstairs. (Pinterest Pin:



Jammy Dodgers

  • 2 cups + 2 tablespoons flour
  • 1 cup confectioner’s sugar
  • pinch salt
  • 1 cup plus 2 tbsp cold butter cut in cubes
  • 3 tsp vanilla extract
  • 1 large egg plus one egg yolk
  • 12 teaspoons of jam




1.Preheat oven to 350 Degrees F.  In a large mixing bowl, combine Flour, Confectioner’s Sugar, and a Pinch of Salt.
2. Add in the cubes of butter, stirring until the mixture looks like crumbles.
3. Whisk together the Eggs and Vanilla Extract, then add to the dry mix, mixing until the dough is soft.
4. Wrap dough in plastic wrap and refrigerate for 15-20 minutes.
5. Roll out dough on a lightly floured countertop, and cut into circles.
6. Using a small cookie cutter, cut a hole in the middle of half of the cookies. (If you can’t find one small enough, using a knife to cut small sections into the dough, and using your finger will get the job done, but it doesn’t look at nice.)
7. Bake for 10-15 minutes depending on your oven, the bottom of the cookies should be a golden brown.
8. Let them cool slightly, them spoon your jam of preference onto the bottoms of the cookies, and top with the cookie tops.
9. Place back in oven for five minutes to let the jam set, and then let cool for 15-20 minutes before removing from pan. (Because you WILL get burnt by the jelly, I learned my lesson.)



These were definitely a different kind of cookie! Best enjoyed while watching episodes of Doctor Who. These would also be well enjoyed with tea, or at Christmas time!

Enjoy, and as always, follow me on Pinterest!

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My Adventure with Icing– 4th of July Edition


So I’ve been all over Pinterest, searching for new things to make, create, and consume. I’ve also been very in the mood for red, white, and blue, since tomorrow is Fourth of July. So stumbling through the grocery store, I saw the patriotic cake mix…and the icing…and sprinkles, oh my gawd. I went a little nuts and bought everything, okay. ^.^


The first icing style I tried ( worked very well. But also used A TON of icing. So very cute, but can be a little crazy, especially if you don’t like or cannot handle consuming large quantities of sugar. I  used a Wilton 2A tip, which is in my opinion, the easiest tip you could use when icing. But it also doesn’t leave a lot of room for mistake either.


The second one I tried ( was much more up my alley when it came to the amount of icing on the cupcakes. Seeing as this pin, however, is only a picture, I had to do a little improv with it. It really reminds of me icecream, with the swirls, so I feel this is a good icing style to use in the summer. It also uses a Wilton 2A tip.

Afterwards, when the kitchen counter, my hands, somehow my thigh, and even the stove was covered in icing, I decided it was time to stop. I am not the best at icing things, but it is a learning process.

I hope you have a wonderful Fourth of July, and as always, you can follow me on Pinterest!

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Ultimate Bell Pepper Ring Molds For Omelets

I found the original recipe on Pinterest! (

I’ve been looking for a good breakfast recipe for a while now. I, normally, am awful at making eggs. It might be due to the lack of liking to egg variations– like Sunny Side Up for instance. So when I came across this, I decided to mix things up, and instead of Over Easy, I went for Omelets.


Ultimate Bell Pepper Ring Molds For Omelets:
(Makes 6 Rings)

  • 2 Whole Bell Peppers
  • 3 White Eggs
  • 1 Tablespoon Milk
  • 1 Roma Tomato
  • 1/2 Cup Chopped Spinach
  • 1/4 Cup Bacon Bits
  • Mozzarella Cheese
  • Salt & Pepper



1. Spray a large skillet with cooking spray, heating the pan on medium.
2. Wash and remove the seeds from your Bell Peppers.
3. Cut Bell Peppers into 1/2 inch rings.
4. Begin warming Bell Peppers in the pan, and start dicing your Roma Tomato.
5. Place diced Tomato into the Bell Pepper rings.
6. Combine 3 eggs, 1 Tablespoon of Milk, Bacon Bits, and Chopped Spinach.
7. Spoon egg mixture into the rings.
8. Cook on Medium until the bottom of the rings and eggs are cooked. Flip eggs over and apply Mozzarella Cheese on top.
9. When cheese is melted and the eggs are cooked, remove and serve!Image

I really enjoyed these. I did have a little trouble with some of the egg running out, but it was easily fixed by removing it with a spatula. We also served them over toast with a side of fruit. Breakfast is the most important meal of the day, so why not start your day right?

Enjoy, and as always, you can follow me on Pinterest!

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Summer Squash Dish

This recipe is actually my own!


I love Summer, mainly for the awesome food (I mean, who couldn’t agree with that?) One of my favorite side dishes to serve is a yellow squash and zucchini mix.  The other thing about it is, being from a family with Italian backgrounds, I love basil. Which what I refer to as my “secret ingredient” when I make this dish.

Summer Squash Dish

  • 1 Large Yellow Squash
  • 2 Medium-Sized Zucchini
  • 1 Tablespoon Butter
  • Basil
  • Salt
  • Pepper
  • Olive Oil
  • 1 Tablespoon Butter



1. Preheat oven to 350 Degrees (F).
2. Cut Squash and Zucchini into slices, large slices can be cut into halves or quarters, depending on size.
3. Place Squash and Zucchini in a medium sized dish, sprinkle salt, pepper, and basil lightly over  the mix.
4. Drizzle a light amount of Olive Oil over top the Squash and Zucchini. Place small slices of butter through out the dish.
5. Bake for 20-25 minutes.


I decide to make pork chops and mashed potatoes with this delectable side!

Enjoy, follow me on Pinterest!

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Orange Agave Chocolate Chip Cookies

I found this delicious recipe on Pinterest! (
Orange Agave Chocolate Chip Cookies
I don’t know about you, but I could make chocolate chip cookies every day. This fun treat has so many variations to make it, how do you find the perfect one? This recipe caught my attention for one reason — agave nectar. Agave nectar is a healthier, diabetic friendly alternative to sugar. It is known for having a lower glycemic index, which means it is less likely to cause a rapid spike in blood sugar. How neat is that?!

BatterOrange Agave Chocolate Chip Cookies:

  • ⅔ Cup Agave Nectar
  • ⅔ Cup Olive Oil
  • 1 Egg
  • 1½ Teaspoons Pure Vanilla Extract
  • Zest of One Orange
  • 2½ Cups All-Purpose Flour
  • ¾ Teaspoon baking soda
  • 1 cup chocolate chips


1. Preheat oven to 325 Degrees (F).
2. In a large mixing both, mix together Agave Nectar, Olive Oil, Egg, Vanilla Extract, and Orange Zest.
3. Add in Flour and Baking Soda. (I reccomend adding one cup of flour at a time, stirring is much easier when a little is added at a time.)
4. Fold in the Chocolate Chips.
5. Using your hands, take Teaspoon-sized amounts of dough and roll them into balls. Place the balls on a non-stick cookie sheet. (I also lightly sprayed mine with olive oil spray.)
6. Bake for 10-15 minutes, depending on your oven. My perfect cookie time was around 11 minutes.
7. Allow to cool on cookie sheet for a few minutes before placing on a cooling rack.

IMG_2854I modified this recipe a little due to my personal preference. The original recipe calls for orange extract, which I chose not to add because I did not want the orange to be overpowering. I also didn’t add the salt. Either way, this is a delicious cookie, and very fun to bake!

Hope you all enjoy this recipe, and you can follow me on pinterest if you’d like. 🙂

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