These are really tasty and come together so quickly! The berries are tart and the chocolate’s sweetness balances the tartness out perfectly. This recipe is a great muffin base that can be adjusted to your flavor preferences. I recently used it to make black raspberry muffins using frozen black raspberries. I made these with a pint of fresh raspberries. I stored the muffins in the fridge because I never have any luck leaving food made with fresh fruit out. Continue reading “Chocolate Raspberry Muffins”
I had never made anything red velvet-flavored before these cupcakes. It’s not a flavor that anyone in my family asks for, but my husband’s aunt and cousin love it, so I made these for them. Anything with cream cheese frosting is a winner, but the flavor of red velvet is still kind of a mystery to me. It’s like it’s in between chocolate and vanilla somehow.
My brother loves those Limited Edition Oreos. I love making cupcakes. Thus, I made him these last fall. They’re not overly sweet or rich, just tasty little peanut butter Oreo cupcakes! Continue reading “Reese’s Oreo Cupcakes”
My husband LOVES Heath Bars, so when I found this recipe in a book he was super excited. I made it again last night to make sure it would always turn out tasting like Heath. Cooking with sugar can be tricky, but this recipe is really easy!
TOASTED coconut, that is…mmm. Michael fully approved of this flavor suggestion when he asked for a cheesecake and this one was bouncing around my brain. There’s kind of always a new flavor of cheesecake that I want to try out. They’re my version of cupcakes, where the possibilities are endless. Want to know my secret? Continue reading “Coconut Macadamia Nut Caramel Cheesecake”