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Mini Pumpkin Espresso Bundt Cake


Mini Pumpkin Espresso Bundt Cake
One thing I really struggled with after getting married is downsizing my meals and more importantly, downsizing my baked goods. Going from a family of 7+ to a family of 2 was a big change. Especially when you factor in the fact that my husband is not a big eater and doesn't have as big a sweet tooth as I had hoped. That, combined with the fact that he doesn't eat leftovers at all, really threw me for a loop. Hence, ALL the weight gain. There I was, in the first few years of my marriage, going for seconds and eating leftovers so I wouldn't feel so guilty about throwing out food. And let's not discuss desserts. At the very least, single me could give desserts out to the neighbors, all my mom's friends, my dad's coworkers, etc. But married me was stuck with 3 dozen chocolate chip cookies in the house just calling my name. So, as much as I didn't want to do all the complicated math and halve my recipes, I knew it had to happen. I even started measuri
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Cake Batter Macarons

Cake Batter Macarons

Recently, I was having a bit of a writer's block and took to Instagram to see what you guys thought I should make next. Well, it was a close tie between macarons and ice cream but once I announced the flavor options, you guys overwhelmingly chose cake batter macs! I thought it was so befitting since July was my birthday month but of course, life got in the way and I couldn't get this post up until August! Sigh. But let's face it, cake batter macs are great all year round. And now you can have your cake, and eat it as a macaron too. I was afraid I wouldn't be able to achieve a cake batter mac that wasn't overly sweet, but my special addition of cream cheese to the frosting really balanced things out. Have I mentioned that I am officially obsessed with the Italian method? I honestly thought these wouldn't turn out that great due to the fact that my sugar mixture was taking too long to reach 248 degrees F and my egg whites were already at soft

No-Churn S'mores Ice Cream

No-Churn S'mores Ice Cream

I have to admit, discovering that I can make ice cream without splurging on an ice cream maker is probably one of the best things to happen to me in my life. In your lives, too. Because all I want to do now is come up with more creative ice cream ideas for you to enjoy! This week, I decided to go with a classic flavor - s'mores. Now this isn't an original idea; but I noticed a lot of other recipes just call for you to dump some graham crackers, marshmallows, and chocolate chips into the batter and call it a day. But that just seems too basic for me. How could I possibly achieve a true s'mores flavor without toasting my marshmallows first? And I don't know about you, but frozen chocolate chips don't sound too friendly on the teeth. So, how about a homemade fudge sauce instead? Oh yes. The only fudge sauce you will ever need to make in life, period. The secret to making this ice cream correctly is not over mixing it, and also layering the add-ins into th

Strawberry-Apricot Cobbler

Strawberry-Apricot Cobbler

You guys, it's my favorite time of the year! Strawberry season! My local farmers markets have been overflowing with sweet summer strawberries. And they gave me the push I needed to get out of my writers block and back to whipping up delicious recipes for you all. I should actually thank my sweet husband for coming up with the cobbler idea. I had thought of making a pie; perhaps even ice cream. But then he mentioned cobbler and I thought, that's an excellent idea! Initially, I wanted to do an apricot cobbler. Because, I LOVE apricots. Almost as much as I love strawberries. Then I thought, why not combine the two? Sweet strawberries and slightly tart apricots would make the perfect combination. And they did. The buttermilk biscuit topping was exceptionally good and there was just the right ratio of it to the fruit. To be honest,  I am usually not a fan of fruit desserts ( chocolate lover over here, all day every day ), but summer definitely brings out a different s

Raw Carrot Cake Bars

Raw Carrot Cake Bars

I saw a meme the other day that said it's still snowing in April because Mother Nature saw our summer bodies and knew we weren't ready yet. 🤣 Ain't that the truth! My clean eating diet was supposed to start...well, um, 6 months ago. And here we are. My life is a series of promises to myself that I will eat healthier, snack better, and count my calories and welp, negative. But today, today I made raw carrot cake bars. I am married to a snack hoarder and that makes it twice as hard for me to stick to my meal plans; but having healthier alternatives like these bars definitely helps out. They are no-bake so they whip up super quickly! You will have to soak your cashews overnight but that's pretty much the longest step. Also, I actually realized while making these that I don't own a grater. But thankfully, my Cuisinart food processor came in clutch with a shredder attachment and I shredded my carrots in half the time it would have taken me to do it by ha

Matcha Creme Brulee

Matcha Creme Brulee

..and the egg yolk saga continues. I wasn't kidding when I said I had tons of egg yolks leftover from my macaron trials. Naturally, the next thing to make after eclairs was creme brulee! Y'all, ever since I learned how to make creme brulee -- and I use the word learned very loosely here since there are so few steps and they are all super easy! But ever since I figured out how easy it was to make, it's my second favorite dessert to serve when I have guests. Lava cakes will always be the first. Since matcha has been trending in bakeries and coffee shops all over the world, I put a twist on my classic creme brulee to make it matcha-flavored. Be sure to pick up culinary grade matcha if you are going to make these; it is specifically designed for baking and has a slightly different flavor profile that goes better with these ingredients! And as always, if you recreate one of my recipes, don't forget to tag me on social media! Matcha Creme Brulee Yield:

Chocolate Pistachio Eclairs

Chocolate Pistachio Eclairs

Life hack: if you ever find yourself with tons of egg yolks after a week full of baking macarons, just make eclairs. Cream and/or custard fillings always require multiple egg yolks so there was no question about what recipe I was making this week. And seeing as how we are a few short days away from the greenest holiday of the year, I knew I had to throw in some pistachios. Chocolate and pistachios are always a killer combination together. The perfect harmony of salty and sweet. For the pasty cream to be truly pistachio-flavored, I had to make my own pistachio paste. It is actually easier than it sounds; as long as you have patience and a high powered blender or a food processor. The pistachio paste gets cooked into the pastry cream and gives it a beautiful nutty flavor and mint hue. No food coloring necessary. Eclairs are honestly one of those desserts that look like you spent a lot of time on but they are in reality, super quick and easy to make. The filling can be made

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