Cheesecake Bars 

These bars are so good and perfect for finger foods at a party. I love traditional cheesecake but enjoyed these bars for a fun handheld spin on cheesecake 🙂 



– 3 cups graham cracker crumbs 

– 1/2 cup sugar 

– 1 stick (1/2 cup) melted butter


– Three (8 oz.) packages cream cheese, softened 
– 1 1/2 cups sugar 

– 1 1/2 tsp. vanilla 

– 4 eggs 

– 1/2 cup sour cream 

(Strawberry Sauce) 

– 2 cups frozen strawberries 

– 1/2 cup sugar 


Begin by preheating your oven to 350F. 

Line a 9×13-inch baking dish with tinfoil and spray it with nonstick cooking spray. Set aside. 

Crust: Combine the graham cracker crumbs and sugar in a small bowl. Add in the melted butter and stir to incorporate. Press moist crumbs into the foil lined baking dish, it’s ok if some come up the sides. 

Filling: Add the cream cheese, vanilla, and sugar to the bowl of your stand mixer. Beat until smooth. Add eggs one at a time to the bowl and beat to combine. Add the sour cream and mix again. 

Pour the filling into the crust and smooth the top. Bake for 50 minutes in your preheated oven. After the 50 minutes, turn off the oven, and open the door. Let the cake stay in the oven for an additional 15 minutes. Once the time is up remove and set aside to cool. 

While the cake is cooling, make the filling. Place the frozen strawberries and sugar in a pan and turn the heat to medium. Let the berries cook down and release their juices. Once the berries are soft, mash with a potato masher, I like to leave a few of the berries not completely mashed for texture. Turn off the heat and remove the pan. Allow to cool, then place the mixture in a Tupperware and refrigerate until needed. 



Raspberry Buttercream Frosting 

Ok guys…  This is. The. Frosting!! I made it for cupcakes for my youngest daughter’s first birthday 🙂 Oh my goodness, it was so good and the secret is freeze dried berries! I’ve never done a recipe like this before, but this took it to an entire different level and no artificial flavorings or colors 🙂 A must try! 


– 2 sticks softened (1 cup) unsalted butter

– 1 cup (10-12g) freeze dried raspberries (or strawberries) I think any berry would be good! 

– 4 cups powdered sugar 

– 2 Tbsp. Heavy cream 

– 1 tsp. vanilla extract 

Place the freeze dried berries into a food processor and blend into a powder. I don’t have a food processor, so I just used a gallon bag and hit the berries with the back of a metal measuring cup until they were powder. Set aside. 

In the bowl of your stand mixer, beat the softened butter on medium speed about two minutes until creamy. Add the powdered sugar, raspberry powder, heavy cream, and vanilla extract. Mix until well blended on low. Increase speed to medium high and beat for a full three minutes. Add 1/4 cup more powdered sugar if the frosting is too thin and add a couple more tbsp. heavy cream if it’s too thick. Add a pinch of salt if the frosting is too sweet. 

Frost as desired.


Blueberry Cinnamon Streusel Coffee Cake 

I made this recipe for a breakfast play date I have weekly with some ladies in the area. It was very tasty and went over quite well 🙂 


– 2 cups brown sugar 

– 3 tbsp. all purpose flour 

– 2 tsp. cinnamon 

– 6 tbsp. cold butter, cubed 

– 3/4 cup cold butter 

– 1 1/2 cups granulated sugar 

– 4 eggs 

– 2 tsp. vanilla extract 

– 1 1/2 tsp. baking soda 

– 1 1/2 tsp. baking powder

– 1/4 tsp. salt

– 3 cups all- purpose flour

– 1 1/2 cups sour cream 

– 2 1/2 cups fresh blueberries 


Preheat oven to 350F. 

Spray a 9×13 inch pan with nonstick cooking spray. 

For the crumb mixture: combine brown sugar, 3 tbsp flour, and cinnamon. Cut in the 6 tbsp of butter until coarse crumbs are formed. Set aside. 

Beat 3/4 cup of cold butter in your mixer until light and fluffy. Slowly add the granulated sugar. 

Add the eggs one at a time beating well after each addition. Add vanilla extract and mix well. 

Add baking soda, baking powder, and salt. Beat until well combined, scraping the sides of the bowl. 

Alternate by adding 1 cup of flour and 1/2 cup sour cream to the bowl, mix until just combined. Continue until all flour and sour cream is mixed in. Stir in blueberries by hand. 

Pour half of the batter into the prepared pan. Top with half the crumb topping, then distribute the other half of the batter on top of the crumb layer. Sprinkle the remaining crumb mixture on top. 

Bake in your preheated oven for 50-60 minutes or the cake passes the toothpick test. 

Allow cake to cool before serving.

French Silk Chocolate Pie

My husband isn’t a big pumpkin pie fan so I usually make an alternative pie for him on holidays. I usually go with my chocolate mousse pie (recipe on here) that he loves, but this year decided to try something a little different. As a general rule of thumb, and especially while pregnant, I don’t like to make things with raw eggs so when I started searching French Silk pie recipes I was a bit dismayed to find that most of them did in fact contain raw eggs. I finally found a recipe without eggs that still sounded like a traditional French Silk, so I gave it a try. I. So glad that I did too because hubby said this was his new favorite pie and he even liked it better than my chocolate mousse pie! Score! 🙂

– One (9-inch) pre-baked pie crust, use my favorite pie crust recipe (on here) and bake it for about 15-20 minutes at 375F. Let cool completely.
– 2 sticks butter (1 cup) softened
– 3 cups powdered sugar
– 1 cup semisweet chocolate chips, melted
– 2 tsp. espresso powder, I couldn’t find it at the store so I just used I stand coffee
– 4 tsp. vanilla extract
– 4 Tbsp. sour cream
– homemade whipped cream


In the bowl of your stand mixer, cream butter and powdered sugar together until light and fluffy. Add melted chocolate and instant coffee (or espresso powder) to the bowl. Add in sour cream and vanilla and beat until light and fluffy. Pour the mixture into the cool pre-baked pie crust and chill for at least an hour. Top with the whipped cream and garnish with chelate shavings or sprinkle chocolate chips on the top.
Refrigerate until ready to serve.





















Lemon Velvet Cake

After all the Christmas treats and heavy food I wanted to bake a lighter dessert for our dinner date with some good friends on Saturday. This cake was absolutely delicious and fit the bill perfectly! I loved how strong the lemon taste was and the cake was super moist too. This would be the perfect cake for summer also. Absolutely a must try!



– 1 1/4 cup + 2 Tbsp. cake flour
– 1/4 tsp. baking soda
– 3/4 tsp. baking powder
– 1/2 tsp. salt
– 3/4 cup granulated sugar + 1 Tbsp. sugar
– 1/2 cup vegetable oil
– 1 large egg
– 3/4 cup buttermilk
– 2 Tbsp. lemon juice
– zest of one medium lemon


– 2 cups powdered sugar
– 1 stick (1/2 cup) softened butter
– 1-2 Tbsp. lemon juice
– 1 Tbsp. poppy seeds


Preheat your oven to 325F.
Spray two 6-inch cake pans with nonstick cooking spray.
In a small bowl, mix the lemon zest and 1 Tbsp. sugar together, and set aside.
In another small bowl combine the dry ingredients (flour, baking soda, baking powder, and salt). Set aside.
In the bowl of your stand mixer, add the vegetable oil, egg, and 3/4 cup sugar. Beat until,ugh the and fluffy, about 3 minutes.
Add the zest/sugar mixture to the bowl and combine.
In a glass combine the buttermilk, vanilla, and lemon juice, stir to combine.
Now, add buttermilk mixture and the dry ingredients to the bowl, add them alternately beginning and ending with the dry ingredient mixture. Beat after each addition, but don’t over mix.
Divide batter among your two prepared cake pans.
Bake for 35-40 minutes, or until the cakes pass the “toothpick test”. Cool your cakes in their pans for about 5-10 minutes and then turn them out and finish cooling on wire racks.
When the cakes have cooled completely, make the frosting.


Beat the powdered sugar with the softened butter until light and fluffy. Add the lemon juice in, beat. Then mix in the poppy seeds and beat one more time. Taste and adjust as needed. If your frosting is too thick you can add some more lemon juice and/or a little bit of milk to thin. Or if it’s too thin, just add in some more powdered sugar. Fill and frost the cake layers. I put my cake in the refrigerator for a few hours to firm up the frosting before I covered it and then took it out a few minutes before serving to warm it up a little bit again.




















Triple Chocolate Cheesecake

For Father’s Day I wanted to make something special for my husband. He’s such a wonderful husband and father and he works so hard to allow me to stay home and raise our daughter. He definitely deserved some kind of tasty treat to go along with his Father’s Day present! Which by the way, he got a pressure washer, and it’s awesome!
Hubby loves chocolate like me, but to be honest I was burnt out with making chocolate cake after all the cakes for the birthday party. I wanted something a little different and something that I could whip up during nap time to surprise him with. I came upon a chocolate cheesecake recipe that seemed like a perfect fit! I haven’t made a lot of variations of cheesecake before, but I figured, how can you really go wrong with chocolate and cheesecake, and I would be correct! 😉


Crust layer:
– 18 chocolate sandwich cookies aka Oreos, finely crushed
– 2 tbsp. granulated sugar
– 1/4 cup butter, melted

– 1/4 cup semi-sweet chocolate chips
– 1/4 cup heavy whipping cream
– Three 8-oz. packages cream cheese, softened
– 1 cup granulated sugar
– 1/3 cup unsweetened cocoa powder
– 3 eggs
– 1 tsp. vanilla extract

– 1 1/2 cups semi-sweet chocolate chips
– 1/4 cup heavy whipping cream
– 1 tsp. vanilla extract


Preheat your oven to 350F. Lightly spray a spring form pan or a 9-inch pie plate with cooking spray.

Begin by making your crust. Combine the crushed Oreos, sugar, and melted butter in the bottom of your pie plate. Press the mixture into the bottom of the pan to form the crust. Bake in the preheated oven for 8-10 minutes, and remove from the oven to cool. Bump your temperature down to 325F.

Now, we’ll move onto the filling. In a small saucepan, combine the chocolate chips and whipping cream. Cook on low and continue stirring until completely incorporated. Set aside to cool.
In the stand of your mixer, combine the cream cheese and the granulated sugar. Beat until smooth, add the cocoa, mix well, and then add the eggs, beating well again.
Once the chocolate cream mixture is cooled, add it and the vanilla to the mixer. Beat until completely incorporated, then pour the batter into your cooled crust. Bake in your preheated oven for 45-50 minutes, or untill the cheesecake passes the toothpick test in the center. The edges will also start to crack a little bit to signal it’s doneness.
Remove from the oven and allow to cool completely before making your topping.

Lastly we’ll make the topping. In a small saucepan, combine the last of the chocolate chips, whipping cream, and vanilla. Cook on low heat until incorporated. Stir continuously until it is smooth, and make sure to not burn your chocolate. Pour on top of the cooled cheesecake and spread it out evenly. Refrigerate for at least 3 hours, or overnight if possible. I topped mien with a heaping spoonful of whipped cream and some fresh berries to put it over the top!


















No Bake Strawberry Cheesecake

Oh cheesecake, one of my absolute favorite desserts. One of my dearest friend’s came over this week and we had a “baking” day 🙂 Being a type 1 diabetic, I can eat anything that “normal” people do, but it’s nice when I find things that are slightly lower in carbs so I don’t have to take as much insulin. Type 1 and Type 2 diabetes (the one that most people are familiar with) are complete night and day, if you’re unfamiliar with type 1 you should google it. The only thing really the same between the two types are the names. Type 1 is an autoimmune disease where the body attacks itself and kills off the insulin producing organ, the pancreas. people with type 1 like myself, have to take artificial insulin either through shots or an insulin pump (what I use) with anything that they eat. As long as type 1s test their blood sugar regularly and take insulin accordingly there are no rules or regulations to anything that we can or cannot eat. I’m always praying for a cure and I do believe that there will be one in my lifetime. I’m a very well controlled Type 1 and I feel really thankful that I have the means to control it the way I do and the resources and tools that help me stay healthy and live the life I want.
Anyways, this recipe has very few ingredients in it and is a cinch to whip up! You’ll love it!

– 1 (8 oz) brick cream cheese, we used fat free
– 1 cup heavy whipping cream
– 1/2 cup granulated sugar plus 2 tsp.
– 4 tbsp. (1/2 a stick) butter, melted
– 8-10 graham crackers processed down into crumbs
– fresh strawberries

In the bowl of your stand mixer, beat the cream cheese, whipping cream, and sugar together until incorporated well.
Combine the graham cracker crumbs and the melted butter together in a medium sized bowl. Press the crumbs into a pie pan and bake in a 350F preheated oven for about 10 minutes. Remove from the oven and set on a wire rack to cool.
Once the crust is cooled, pour the cream cheese mixture into the pie plate. Place the pie in the fridge and let firm up about 2-3 hours. Due to the nature of this pie, it’s going to be a little soft, so don’t worry if it doesn’t get really firm.
While the cheesecake is firming, slice your berries and mix them with 2 tsp. of sugar. Place in the fridge for at least an hour to chill and produce the natural syrup.
When ready to serve, remove both from the fridge, and serve the strawberries on top of the cheesecake.
Enjoy! 🙂