I asked my parents what treats they’d like me to whip up one Friday, since I was coming home that weekend (I live about 3 hours away from them). They know better than to just say “whatever you make is fine” and gave me some perfect requests. “Something shortbread-ish or muffins” was Mom’s request and “something to go with Hawaiian coffee” was Dad’s request. I honestly love these kind of requests. They’re vague enough where I can play around in the kitchen a bit but specific enough to narrow my experiments. Mom and Dad eat pretty healthy and love homemade treats. We had all been to Maui in January, so these cookies were a hit!
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!