9.12.2014

Pumpkin Swirl Cheesecake Cupcakes


And the pumpkin saga continues with these cheesecake cupcakes!

Cheesecake cupcakes are a miniature, mess-free, portable version of regular cheesecake. I'd love to also describe them as built in portion control, but they're so easy to eat that they're actually the opposite of portion control. You blink once and you've eaten the entire batch.


Especially THESE cheesecake cupcakes. Their crust is packing a punch of cinnamon flavor and their batter has a perfectly spiced pumpkin swirl in the middle AND on top.

I must warn you that it is easier to overbake cheesecake cupcakes, so make sure you keep an eye on them and take them out when they are just nearly set. If you see them start to crack, take them out! That's a sign that they're well on their way to becoming overbaked.


As long as you follow those rules, you'll end up with smooth, creamy, flavorful cheesecake that is to die for.  No really, you will catch a grenade for these cupcakes.

And jump in front a train for them too.

9.09.2014

No-Churn Pumpkin Pie Ice Cream


So, remember how I told you guys I don't like coffee? Well, that was before I discovered iced coffee. Iced coffee is totally my thing. The other day, I went to Dunkin Donuts to grab my usual caramel mocha swirl, but ended up getting the new, limited edition pumpkin creme brulee instead. It was good, but not as good as my beloved caramel mocha. It did, however, inspire me to create a COOL pumpkin treat for you guys, while I still can!


Fall is only two weeks away, but it doesn't really feel like it considering all the blazing hot, humid temperatures we've been getting. Since when is September a hotter month than August? There are some crazy things going on up there in our atmosphere, I wonder what's in store for our winter.


9.05.2014

Pumpkin Spice Cut-Out Cookies #OXOGoodCookies


..And pumpkin season officially begins! Who's excited? I have been thinking up so many pumpkin dessert ideas for you guys, so I for one, can't wait! Today, I'm sharing a cookie that doesn't include actual pumpkin as an ingredient but it is packed with delicious pumpkin spice flavor and has a crazy good cream cheese frosting to match.


I created this cookie for OXO's Good Cookie Campaign, a campaign dedicated to raising awareness and funds for pediatric cancer research. Besides marking the start of pumpkin season, September is also Childhood Cancer Awareness  month. And each year, OXO hosts a program in support of this cause. For this post you are reading and the many others you will see popping up this month, OXO will donate $100 to the non-profit organization, Cookies for Kids Cancer.


And they're not stopping there. OXO will also be donating 25 cents for every specially stickered OXO item sold, so keep a look out for a bright green sticker at participating retailers. You'll see a couple of OXO items in this post, from their medium silicone spatula that I used for gathering up my cookie dough, to their cupcake icing knife that I used for frosting the cookies.

9.02.2014

Paleo Banana Cake with Coconut Whipped Cream


It has come to my attention recently that I am not at the weight or physique I want to be at and I think it's because my diet primarily consists of sugar, sugar, and more sugar. Thus, I am really starting to crack down on what I eat, as well as starting to put in work at the gym. Mostly cracking down on what I eat though because I am way better at baking than I am at working out.


I made this paleo banana cake a few months ago for my friend who is better at both eating clean and working out than I am, but a last minute plan change led to her not even getting to taste it. So I did what any good friend would do and tasted it for her. Once, then twice, then four more times. And I got the same results every time. A moist, tender, flavorful cake that you wouldn't believe had absolutely no sugar.


8.29.2014

Parmesan-Crusted Tilapia and a Giveaway!


If you follow me on Instagram, you know that last week I reached a crazy milestone in my life. I made seafood on my own free will, ate it without tons of ketchup and mayonnaise, and...I enjoyed it! This may not sound completely earth-shattering to everyone else, but to me, it's a huge deal. I've been anti-seafood for the majority of my life. But this parmesan crusted tilapia has changed me forever.


The inspiration to make this dish came from this month's Mystery Dish ingredient list. And speaking of Mystery Dish, today marks 12 official months of Mystery Dish and to celebrate, we've got an awesome giveaway for you! I'll tell you more about that later. But first, Andi from The Weary Chef was the host for this month and she gave us an interesting list: pistachios, wine, mint, gluten-free flour, red pepper flakes, fish, agave nectar, applesauce, blueberries, parmesan cheese, milk, and corn.

Instinctively, I wanted to make dessert, as I have for the past 11 months! But after giving it more thought, I decided to go out of my comfort zone and make a savory dish. I guess this means I reached two milestones last week!