Category Archives: Recipes

EASY Caramel Apple Cupcakes with Cinnamon Cream Cheese Icing

Fall is here and (besides pumpkin) nothing screams fall like caramel apples.

Baking cupcakes is one of my many hobbies and I love to put my own twist on a box cake (I am not much of a “from scratch” kind of baker).

This Caramel Apple Cupcake recipe is easy and only pseudo homemade.


The Cake Ingredients:

  • Boxed Spice Cake with ingredients needed to make it on the box (Eggs, Oil, Water)
  • 3 medium apples (I have used everything from Granny Smith to Gala they all work so you choose the type)
  • Caramel Apple Dip (found in the produce section of the Grocery Store)

Peel and chop your apples like so……


Mix your cake batter according to the box instructions.  After mixing throw the chopped apples in the batter and mix them in.  Fill your cupcake liners with the batter and bake according to the box instructions.

Once the cupcakes are baked, cool them for a few minutes.  Add your caramel apple dip to an icing bag (or ziplock bag with the corner cut).  Then pump a teaspoon or so of the caramel into the center of your cupcake.

Mine looked a bit messy but don’t worry the icing covers the top……



Next it is time for the Cinnamon Cream Cheese Icing.

**I have made these with the Cream Cheese Icing that you can buy in the store and just sprinkled a little cinnamon on top.  It tastes alright with the store stuff but there is NOTHING quite a yummy as home made cream cheese icing…….NOTHING.  But in a pinch the store stuff is ok.**

Cinnamon Cream Cheese Icing Ingredients:

  • 8 oz package of cream cheese (room temp)
  • 1/4 cup Unsalted Butter (room temp)
  • 2 tsp Vanilla Extract
  • 1 tbsp Milk
  • 2 cups Powdered Sugar
  • 1/2 tsp Cinnamon

Cream together the cream cheese and the unsalted butter then mix in the other ingredients.  Mix on medium speed for about 2-3 minutes till smooth.

After the cupcakes are cooled and the caramel is inserted then it is time to frost…….


The inside of the finished cupcake…….


My daughter was excited to taste test this batch for breakfast (hey there are apples in there it is healthy……right??)


The cupcake received 2 enthusiastic thumbs up and a request for another…….which was promptly denied.

Thanks for stopping by!!




Pear-Chardonnay Momcakes

Momcake Noun [momkeyk]

A small sweet, baked food, made with alcohol, and usually containing flour, sugar, baking powder or soda, and eggs normally served at a kick ass gathering of ladies who are ready to party.

Alright so this is not a real word…….yet.

I have learned that when baking yummy adult treats I have to call them something other than cupcakes or the kiddos go crazy (and these are only for the big people).

Time for some Pear-Chardonnay Momcakes…….


I ran across a recipe a few years back on a blog called “Shazam in the Kitchen” that this is based on.  I switched up the cake part to make it super simple but the icing recipe is exactly as I found it all those years ago.

So the cake is super easy……take one white cake mix, make the batter as instructed on the box then mix in 1/2 cup diced pears (I used the canned kind in lite syrup) and 1/2 cup chardonnay.  Fill cupcakes liners with batter and bake according to box instructions…..easy peasy.

Icing ingredients:

  • 1/2 cup pear juice (I used the lite syrup from the can of pears I diced for the cake)
  • 1/4 cup Chardonnay
  • 1 Tbsp dark brown sugar
  • 1/2 cup butter
  • 3 oz cream cheese
  • 4 cups powdered sugar

Mix pear juice, Chardonnay and dark brown sugar in a small sauce pan and bring to a simmer over medium heat.  Simmer uncovered until mixture is reduced to 1/4 cup and is thick and syrupy.  Set aside and cool.

Mix in separate bowl mix the cream cheese and butter together then carefully mix in the powdered sugar.  Pour in the cooled pear syrup mixture and mix well.

The hard part is trying to frost the cupcakes without eating all of the icing……seriously this icing is ridiculously good but even better when it makes it on the momcake.


Hopefully you find an opportunity to try these…..they are just that good!!



Drunken Lollies

I enjoy making grown up versions of sweets…….recently I ran across a recipe for Liquor Lollipops on Pinterest and I decided to give it a go.


The candy recipe that I used came from “Hostess with the Mostess”


  • 1/4 cup liquor plus 1 tsp hard liquor (I used Grape Vodka for a batch and Strawberry Rum for another)
  • 2 tbsp cold water
  • 3/4 cup sugar
  • 3 tbsp Karo syrup
  • 1/8 tsp kosher salt
  • 1/4 tsp food coloring (optional)


Prepping for the finished product is very important because it dries FAST.  I did not have any molds so I found a GREAT solution to this at “”.  To make instant candy molds all you need is powered sugar and a baking sheet.

Spread a thick layer of powdered sugar on a baking sheet and press the shape that you want into the sugar (be careful not to leave any spots leaving the baking sheet exposed).

I used the top of the liquor bottle……..


After the molds were complete I placed the sticks in the sugar………


Then it was time to make the candy.


  • Mix everything (except the 1 tsp hard liquor and food coloring) in a small sauce pan until the sugar is completely wet.
  • Bring mixture to a boil over medium heat and mix occasionally until the sugar is dissolved.
  • Once sugar is dissolved then boil to 300 degrees F (You WILL need a candy thermometer for this)
  • While you are waiting for the mixture to reach 300 degrees mix the 1 tsp liquor and your choice of food coloring in a small container.
  • After the mixture reaches 300 degrees F remove from heat and carefully mix in the food coloring mixture (be careful as the mixture will pop and fizzle).
  • Carefully spoon the mixture into the molds one at a time (work careful but fast as the mixture will harden pretty quickly).

Allow the molds to sit a few hours or overnight…….


After mine were complete I dusted the other side of the Lollypop with powdered sugar (ate a few) then wrapped the left over ones individually with plastic wrap and twist ties…….


These guys ended up in a housewarming gift for my friend…….


And of course the last thing is to enjoy………


I personally enjoyed the grape vodka lollies the best…..but I was told that the strawberry ones were also a-ok!




Oat Cakes – Healthy Breakfast on the GO!!

Oat Cakes Healthy Clean Eating Breakfast

I have always struggled eating a good breakfast.  I would rather sleep in those extra few minutes than wake up and make something for breakfast.

A few months ago I stumbled upon a recipe from Eating Well magazine for Oat Cakes that interested me.  I changed it up a bit to make it just a tad healthier and efficient.  These Oat Cakes have gotten me through many mornings thus far.  I normally make a batch of these on Sunday and take 2 to work every morning for breakfast, they really do the trick.


  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups coconut milk (skim milk can be substituted)
  • 1/3 cup agave syrup (maple syrup can be substituted)
  • 2 tbsp. canola oil
  • 1 tsp vanilla or vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 3/4 cup blueberries
  • 1/4 cup pecans


Preheat oven to 375 degrees

Mix the oats and the milk in a large mixing bowl (let sit for about 5 min or so to allow the oats to soak up some of the milk).

In a small bowl, mix the egg, agave, vanilla, oil, cinnamon, baking powder and salt and then pour into the oat/milk mixture.

Mix until ingredients are combined.

Evenly divide the mixture into 12 cupcake wrappers…….


Top the mixture with the blueberries and pecans (slightly pressing them down)……..


Bake for 25 minutes…….


I allow them to cool for about 20 minutes and then pop them into a gallon plastic bag.


I keep them in the fridge all week and pull out 2 every morning to take to work.  If I end up having some left around day 5 I will put them in the freezer.  I have kept them in the freezer as long as 2 weeks and they have been perfect.

I recommend microwaving them for 30 seconds before eating or 50 seconds if frozen before eating.  They are SUPER yummy!!

Since I make these every week I do switch it up a bit here and there.

Below are some of the different combinations I have used instead of blueberries and pecans:

  • Blueberries and almonds
  • Strawberries and walnuts
  • Raspberries and almonds
  • Strawberries and orange zest (I also substituted 1/4 cup of the milk with orange juice)
  • Apples and raisins

There are so many yummy combinations that can be used.

I am sure the kiddos can be tricked into eating a healthy breakfast under the guise of these being presented as cupcakes or muffins??  Maybe??

Who knows because I normally eat them all myself 🙂