Simple and easy coconut cashew macaroons are the perfect treat for that cookie exchange. It is gluten-free, plus it takes hardly any time to prepare so it’s great for the holidays when there’s so much to do.
Bake this perfectly moist and tender classic vanilla sheet cake in a round or sheet pan, baking dish, or even as cupcakes, and pair it with fantastically quick and easy chocolate frosting.
These luscious chocolate beehive and rose flower cupcakes are definitely the bee’s knees. If I had to choose one favorite cupcake, it would be these delicious chocolate beehive cupcakes. They were as much fun to make as they were to eat. I first planned to make all beehive cupcakes, and then later decided I needed flowers to go with the bees. So I set aside a few of the cupcakes to pipe flowers on. The flower cupcakes were pretty good too, topped with a coffee-flavored buttercream.Read More →
What a delightful combination of flavors of banana, chocolate chips and cinnamon there are in the soft texture of these extremely fragrant cupcakes topped with caramel frosting. And, for extra depth of flavor, drizzle optional caramel sauce just before serving.Read More →
You can have your cake and eat your cupcakes too with one recipe that will give you both a delicious dark chocolate cake and cupcakes. A cake is usually saved until dessert, but if you bake 3 dozen mini cupcakes as well, then you can start sampling ahead of time. The frostings used on both the cake and the cupcakes are all from the same recipes to make best use of time.Read More →
I would be hard pressed to find a chocolate treat I don’t like. These triple chocolate cupcakes are all about an intense chocolate experience. I thought I would limit my quality control taste test to just one cupcake, but one thing led to another, and I’ll leave it at that. As an understatement, I’ll just say, I liked it.Read More →