My Favorite Family Guy Scene


Salted Caramel Cupcakes


One of my best friends is coming to town.

I’m so excited, she lives in Washington and I barely see her, but she’s coming in two weeks. And the first thing she said to me was “I totally expect a cupcake when I come visit.”

She knows me too well.

So I whipped up an experimental batch. This recipe comes from 52 Kitchen Adventures.

Her recipe was perfect as is, so I changed nothing!

You will need…

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

Cream the butter and sugar. Her recipe says “until light and fluffy.” Now I know what that’s suppose to look like with normal sugar, but my brown sugar mixture never got either light nor fluffy. I could tell it was mixed completely. But after five minutes of nothing changing, I just went on.

Add each egg one at a time, mixing after. Add vanilla. Mix.

In separate bowl, mix all dry ingredients and add in increments to butter mixture.

Once again, at this point, I know what cupcake batter is suppose to look like. And mine was still pretty thick. I’m not sure if I did something wrong, but I just wanted to reassure everyone that mine turned out fine, even with a thicker batter.

Bake that at 325 for about 15 minutes of until golden brown.



1 stick butter
1 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon salt
3 cups powdered sugar

Melt down the butter in a saucepan. Add sugar and stir. Add cream, and lastly salt. Let bubble (over medium heat) for three minutes. Afterwords, take off burner and let cool for about 45 minutes.

I ran out of time to make my frosting in one night, so I refrigerated the caramel. I know I know, you’re not suppose to. But I did.

So when it came time to make the frosting, I let it sit out for a couple hours, mixed it with powdered sugar and added about 3 tablespoons of milk.

Just eyeball it, you know what frosting’s suppose to look like. I believe in you.



Chocolate Chip Vanilla Butternut Cupcakes

To say I’ve been on a cupcake kick would be an understatement. The truth is…kind of a long story. Sit down and grab a cup of coffee…or a shot of vodka, depending on your tastes.

If you’ve been an long time follower, you know I am a baking freak. I love baking, mostly cupcakes. Duh. They always say do what you love for a living, but since I work from a home kitchen and am a full time student, I can’t exactly do that. So I started posting on places like Craigslist to bake for weddings, parties, showers, etc. About a month ago, I got a call from a woman who wanted a cupcake supplier for her small restaurant. Dream come true, right? I was so excited.

After getting initial details and emailing her a list of prices and flavors, I waited. And waited….annnnd waited. I’ve called the manager at least five times and they always tell me he’s busy and he’ll call back. Bullshit. Needless to say, they don’t understand customer service or any sort of management. If they didn’t want my business, the least they could do is tell me. Not avoid me like a child. Pathetic.

I was so close to doing what I love for a living, well an extra living, and I was beyond excited. But it didn’t happen. I try to stay positive and think well if that’s how they run things, I didn’t want to work for them anyway. But, let’s be honest, a business is not going to contact me often about being their cupcake supplier…from my home kitchen…making whatever kind I want. Too good to be true, I guess.

Anyway, full circle, I would have been making jumbo cupcakes, so I went out and got a pan to practice with before I game them samples. Ever since, I’ve been on a baking kick, because now I only have six cupcakes to give away!


You will need…

1 1/2 sticks of butter
1 cup sugar
3 eggs
1 teaspoon vanilla bean paste
1  teaspoons almond extract
1 1/2 teaspoon vanilla butternut extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1/2 cup of mini chocolate chips (just eyeball it, you can never have enough!)
Cream the butter and sugar. Add eggs one at a time, mixing after each one.
Mix dry ingredients in separate bowl and add to butter mixture alternatively with buttermilk.
Mix well after each addition.
Bake at 350 for 15 minutes or until golden brown. (Bake time is still for normal size cupcakes, jumbo is about double.)
3 cups of powdered sugar
1 stick o’butter
1 teaspoon vanilla butternut extract
3 tablespoons buttermilk
Cream butter and sugar first, add in the others slowly.
Frost those bad boys up and eat em!

St Patty’s Day Cupcakes

I always love holidays. Purely because I can make cupcakes. Colorful, extreme, childlike, decorative cupcakes.

Yes, I get excited. But this holiday, I didn’t have an excuse to make my cupcakes extreme because I wasn’t taking them to a party.

You will need…

2/3 cup sugar
1-3/4 cups flour
1 teaspoon vanilla1 package instant pistachio pudding mix
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
1/2 cup canola oil
1  1/4 cup milk
Green food coloring-optional

Blend those bad boys up, pop them in a 350 degree oven for fifteen minutes or until toothpick comes out clean.

WP_20130317_001As for the frosting…

Four ounces of cream chese
1 stick of butter
Green food coloring
Vanilla to taste
2 cups of powdered sugar

Whip that up, plop them on the cooled cupcakes and enjoy!


Chocolate Kahlua Cupcakes

Easy peasy lemon squeezey. But not into this batter…don’t squeeze any lemons into the batter…okay, you will need…

1/2 cup butter
1 1/2 cups sugar
2 eggs (by the way, I know this is orange, but I can’t figure out why it thinks it’s linked to something. ugh!)
1 teaspoon vanilla extract
1-1/2 cups flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup water
1-2 tablespoons (to taste) Kahlua flavoring

Cream the butter and sugar. Mix all the dry ingredients in a bowl. Mix the water and buttermilk in another. Add these two alternatively to the creamed butter, mixing well afterwards.

Pop in a 350 degree oven for about 15 minutes.


3 cups powdered sugar
1/2 cup of butter
a teaspoon of vanilla
teaspoon (or to taste) of Kahlua flavoring.
1/2 cup of chocolate chips
2-3 tablespoons of buttermilk

Combine sugar and butter. After being well mixed, add all other ingredients, chocolates at the end.


Vanilla Almond Snakaroons Knockoff

These things are AMAZING. Literally, I could eat them all day everyday and be a happy camper. I found them at Whole Foods, naturally, and once I realized how delicious they were, I had to replicate them. $10 a bag is a little steep, considering I also have to drive 45 minutes away to my nearest Whole Foods.

I looked around the web and found a plethora of recipes for these cocoballs and here’s what I came up with.

You will need…

2 cups of unsweetened coconut (Sometimes this can be hard to find, believe it or not, so crack open a coconut and grate it yourself!)
1 1/2 cups of nuts-almonds, pecans, walnuts, etc
1/4 cup of agave nectar
1/4 cup of coconut oil (I only used 1/4 cup and mine could still use less oil, so eye ball it before pouring it all in.)
2 teaspoons of vanilla
A splash of honey

Mix together and use a cookie scoop to make little balls. Scoop onto a greased pan and place in refrigerator to harden.

Once hard, place in a air tight container and enjoy!


Six Reasons Why I Hate Baking

Okay, so we all know I love baking, right? Everything that you love comes with an amount of hate.

1. Batter and frosting gets in my hair. Probably the thing I hate most, as it is number one. Yes, I have long hair, it’s far past my shoulders. But seriously, how does batter get in my bangs? I’m not taking the mixer out of the bowl while it’s running it and fucking swinging it around. And even when it’s in a bun, I manage to get it in the top of my head. How does that happen? I couldn’t do it if I tried.

2. I get it on my clothes. Yeah, I could wear an apron, but I’m not gay. (Sorry, if you’re an apron wearer…or an up-in-arms gay.) So I basically need to have a set of clothes specifically for baking.  Sometimes I’ll wear a hoodie while baking and later I think it’s still clean and I don’t notice there’s a huge chunk of brown batter on it until I’m around people. So awkward.

3. That sugary mask in your mouth. Does anyone else get that? After you’re tasting your batter, cause seriously, how else do you know if it’s going to be good, and you have that film of sugar over your teeth and then you have this dry, gross feeling until your brush your teeth. So nasty.

4. Running out of counter space. I’m so jealous of anyone who doesn’t bake in an apartment, because I have very limited space. I’ll start baking in one spot of the kitchen, then start a project in another part, etc etc. Pretty soon I have no space, and the kitchen is a mess…and so am I.

5. Starting to bake and running out of an ingredient. Like I’ll start to bake the cake of the cupcakes, think I had a lot of butter, realize I don’t, and either have to substitute on the cake or the frosting. I should plan ahead, but sometimes things are just spur of the moment.

6. Not enough people to pawn good off on. Seriously, you’d think everyone would want FREE CUPCAKES, but it’s legitimately hard to find people. They are like “oh I’m on a diet, oh you gave me some last time, oh they’ll go to waste.” Oh-kay.

Obviously, if you have even looked at one post of mine, you know I love baking and wouldn’t trade it for anything. It’s my favorite hobby. I just thought I’d share those things that drive me crazy, cause I can’t be the only one.

Vanilla Bean Coconut Cupcakes with Coconut Frosting


Mmmmmm. Don’t these look good? Thank you, I made them myself.

I just got some good vanilla I couldn’t wait to try out.

It was great. I like the look of vanilla beans, but I wanted a stronger taste, so I got the extract too. The perfect balance.

For these you will need…

1 1/2 sticks of butter
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla bean paste
1 1/2 teaspoons almond extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
2 cups coconut
Cream the butter and sugar.
Mix dry ingredients in separate bowl and add to butter mixture alternatively with buttermilk.
Mix well after each addition.
Bake at 350 for 15 minutes or until golden brown.
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This frosting was the most amazing frosting I’ve ever made. Get excited.
You will need…
3 cups of powdered sugar
a teaspoon and half of coconut extract
a teaspoon of vanilla
3 tablespoons of buttermilk
1 stick of butter
Cream sugar and butter until well mixed. Add in flavorings and blend.
Add in buttermilk a tablespoon at a time.
Test for poisons 😉
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1000 View Triple Chocolate Cupcakes

Woohoo! KingandCowan just hit 1000 views last night. Very exciting, or at least I was, until I realized that’s like two views a day.

Oh well.

DSC_0010 DSC_0004Triple Chocolate Cupcakes. Yumm.

What’s better than chocolate? And three times the amount?

For these sweet tooth satisfy-ers, you will need…

1/2 cup of buttermilk
1/4 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup cocoa
1 1/2 cup sugar
1 1/2 cup flour
1/2 cup butter
1/2 cup water
1/2 cup of chocolate chips

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Cream the butter and sugar. Mix all dry ingredients. Mix water and butter.

Add both to creamed mixture slowly and alternatively, mixing well after each.

Pop in 350 oven for 15 minutes. Mine we’re jumbo and took about double the time!

For the frosting…
1/3 cup of cocoa
3 cups of powdered sugar (add as needed to gain thickness)
1/2 cup of butter
Splash of vanilla
1/3 cup milk

Blend until creamy.

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I’m stuck on these Easter sprinkles. So cute.