Hot Chocolate Cupcakes

Rich chocolate cupcakes topped with marshmallow frosting, dusted with cocoa, and crowned with mini marshmallows.

Photo by Ashlee Glen

Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 jar (7 oz) marshmallow creme
2 tablespoon milk Cocoa powder, for dusting
Mini marshmallows, for garnish

Directions:
Preheat oven to 350°F. Line a 12-cup muffin tin with liners.

Mix flour, sugar, cocoa, baking powder, soda, and salt in a bowl.

Whisk in milk, oil, eggs, and vanilla until smooth. Divide into liners.

Bake for 18–20 minutes, then cool.

For frosting, beat butter until creamy, add sugar and milk, then fold in marshmallow creme.

Pipe onto cooled cupcakes, dust with cocoa, and finish with marshmallows.

Citrus Glazed Gingerbread Mug Cake

Ingredients:
3 tablespoons all purpose flour
1 tablespoon nut butter of your choice (peanut butter, almond butter, cashew butter, etc.)
2 teaspoons brown sugar, packed
1 teaspoon molasses
2 tablespoon milk of your choice (dairy milk, almond milk, soy milk, oat milk, cashew milk, etc.)
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon baking powder
1 teaspoon orange zest
3 tablespoons powdered sugar
1 tablespoon orange juice
Pinch of sea salt

Directions:
Spray a microwave safe coffee mug with cooking spray or wipe with a light layer of neutral oil or butter.

Whisk all ingredients directly inside of the mug until a cake-like batter is achieved.

Microwave for 60 to 75 seconds, just until the cake rises and the center is set.

Whisk together powdered sugar and orange juice to form a quick glaze and drizzle over the warm cake.

Cranberry White Chocolate Donuts

Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
1 egg
¼ cup sour cream
4 tablespoons milk
5 tablespoons butter melted and divided
1 teaspoon vanilla extract
½ cup chopped fresh cranberries (can use frozen)
½ cup white chocolate chips
Sugar for coating

Directions:
Preheat the oven to 400 °F.

In a bowl mix together your dry ingredients and stir to combine.

Add your egg, sour cream, milk, 1 tablespoon butter, and vanilla extract and stir until just combined.

Fold in your cranberries and white chocolate chips.

Spray your donut pan with non-stick cooking spray and pipe or spoon your donut batter into wells.

Bake for about 10 minutes or until golden.

Remove your donuts from the oven and invert onto a cooling rack, let cool until able to handle.

Brush each donut with remaining melted butter and toss in sugar.

Don’t have a donut pan? Turn the same batter into a tender loaf cake instead. Two bakes, one batter—equally festive and simple.

Loaf Variation Directions:
Grease and line a small loaf pan.

Pour in the batter from the donut recipe and bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool, brush with butter, and sprinkle with sugar (or drizzle with a simple glaze).

Gingerbread Mug Cake 

A single-serve treat that comes together in minutes—spiced with molasses, ginger, and cinnamon.

Directions:
Spray a microwave safe coffee mug with cooking spray or wipe with a light layer of neutral oil or butter.

Whisk all ingredients directly inside of the mug until a cake-like batter is achieved.

Microwave for 60 to 75 seconds, just until the cake rises and the center is set.

Enjoy warm, topped with whipped cream, powdered sugar, or sprinkles (or all three!) if desired.

Same cozy base, two directions: one sweet for late-night cravings, one bright for holiday mornings.

Convert this recipe to a Citrus Glazed Gingerbread Mug Cake – Stir in a teaspoon of orange zest before microwaving, then drizzle with a quick glaze made from powdered sugar and orange juice.

Cranberry White Chocolate Loaf Cake

Directions:
Preheat the oven to 350 °F.

In a bowl mix together your dry ingredients and stir to combine.

Add your egg, sour cream, milk, 1 tablespoon butter, and vanilla extract and stir until just combined.

Fold in your cranberries and white chocolate chips.

Spray your loaf pan with non-stick cooking spray and pipe or spoon your donut batter into wells.

Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove your loaf pan from the oven and invert onto a cooling rack, let cool until able to handle.

Brush the top of the loaf pan with remaining melted butter and sprinkle on sugar

White Chocolate Cake with Peppermint Frosting

A soft, delicate white chocolate sponge layered with peppermint-kissed buttercream and topped with crushed candy canes for holiday crunch.

Photo by Ashlee Glen

Ingredients: For the Cake
10 oz white chocolate
1 ¼ cups milk room temperature
2 ¼ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
10 tablespoons unsalted butter, room temperature
1 ¼ cups granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract

For the Frosting
1 ¼ cups granulated sugar
⅔ cup water
5 large egg whitespinch of salt
1 lb unsalted butter, room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract

Directions:
Preheat oven to 350°F. Grease and flour two 8-inch cake pans.

Mix the white chocolate and milk together in a microwave safe bowl. Melt the white chocolate and mix together in the microwave, at 30 second intervals, until smooth; let cool slightly.

In a bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

Add ⅓ of the flour mixture into the butter mixture and mix until just combined. Add half of the melted white chocolate mixture and stir until just combined. Add another ⅓ of the flour and stir to combined. Add the remaining white chocolate mixture followed by the remaining flour mixture.

Divide batter evenly between pans (it helps to use a kitchen scale here), bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
To make the frosting, mix together the sugar and water in a small saucepan and cook until it is 238 degrees F. Do not stir.

While the sugar is cooking, clean and dry your mixer. Whip the egg whites and add the pinch of salt. Whip until the whites form stiff peaks.

Once the sugar is at the right temperature, turn the speed of the mixer to medium-high and carefully pour the mixture between the whisk and side of the bowl. Do not scrape in the sugar (and be mindful to not get any sugar on you, as it will be quite hot).

Once all the sugar is in the mixer, beat on high until the meringue is cooled to room temperature. Turn down the speed and slowly add the butter, one tablespoon, at a time until it is fully incorporated. Stir in the extracts (tasting as you add the peppermint).

Frost your cake with your icing and decorate as desired—with white sprinkles, sanding sugar, crushed peppermint.

Pumpkin Pecan Upside-Down Cake

Caramelized pecans crown a moist pumpkin-spice cake flipped after baking for dramatic presentation.

Photo by Ashlee Glen

Ingredients:
For the Pecan Topping:
1/4 cup salted butter, room temperature
1/3 cup light brown sugar, lightly packed
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup roughly chopped pecans

For the Pumpkin Cake:
1/4 cup neutral oil
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 large eggs, room temperature
1/8 cup Greek yogurt, or sour cream
3/4 cup pumpkin puree
1 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice

Directions:
Pecan Topping
Preheat the oven to 350°F and grease and line a square 8-inch baking pan with butter and parchment paper.

Combine the butter, brown sugar, and maple syrup in a saucepan, and heat on medium-low. Whisk until the butter is melted and the mixture is smooth. Remove from the heat and fold in the vanilla, cinnamon, and pecans.

Spread the pecan mixture evenly into the prepared pan and set aside.

Pumpkin Cake
In a large bowl whisk together the oil with the sugars until they’re well combined. Add the eggs, one at a time.

Whisk in the yogurt and pumpkin and mix until smooth.

Mix in the flour, baking powder, baking soda, salt, and spices and stir until the flour is fully incorporated.

Spread the cake batter over the pecan topping and bake for 40-45 minutes.

Let the cake rest for 10 minutes and then invert on top of a cutting board or cake plate.

Remove the parchment paper and, while the cake is still warm, gently score the cake into even squares.

This will help you cut the cake once it’s cooled and set.

Traditional Christmas Fruit Cake with Brandy

Is there anything more quintessentially Christmas than a fruit cake? This rich, spiced loaf filled with dried fruits and nuts is brushed with brandy for depth and moisture.

Ingredients:
¾ cup unsalted butter, diced into small cubes
1 packed cup light brown sugar
2 ⅔ cups mixed dried fruit
1 cup glacé cherries, roughly chopped
1 cup dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
½ cup cherry brandy + 4 tablespoons, separated
½ cup ground almonds (coarsely ground)
3 large eggs, lightly whisked
1 ⅔ cup all purpose flour
½ teaspoon baking powder
1 teaspoon ground mixed spice
1 teaspoon cinnamon
1/4 teaspoon ground allspice

Directions:
In a large saucepan, combine the unsalted butter and brown sugar.

Add the mixed dried fruit, glacé cherries, and dried cranberries. Stir in the orange zest and juice, the lemon zest, and ½ cup of cherry brandy.
Heat this mixture over medium heat until it gently bubbles, then simmer for about 10 minutes, stirring occasionally. After 10 minutes, set the pan aside to cool slightly.

Preheat oven to 300°F.

Line an 8-inch springform pan with parchment paper.

To the cooled fruit mixture in your saucepan, add the coarsely ground almonds and stir well.

Add the eggs to the mixture, stirring until fully combined and smooth.

In a separate bowl, whisk together all purpose flour, baking powder, mixed spice, cinnamon, and allspice.

Gradually incorporate the dry ingredients into the fruit mixture, stirring until well combined.

Spoon the mixture into the prepared springform pan and spread evenly.

Bake for 45 minutes.

After 45 minutes, reduce the oven temperature to 275°F and continue baking for an additional 60 to 75 minutes, or until the top of the cake turns a dark, golden brown and a skewer inserted into the center comes out clean. If the top is starting to look too dark while baking, tent the pan with foil.

Once the cake is baked, remove it from the oven and use a skewer to make 10 to 12 holes across the surface.

While the cake is still warm, drizzle 4 tablespoons of cherry brandy over the top, allowing it to soak in.

Let the cake cool completely in the pan before removing it. Store in an airtight container at room temperature.

Seasonal Sips: The Ultimate Fall Mocktail Recipe

As the heat of the summer finally starts to burn off and the leaves begin to turn, it’s the perfect time to indulge in cozy, comforting flavors. Whether you’re hosting a family gathering, planning a cozy get-together with friends, or simply seeking a relaxing drink for yourself, this fall-inspired mocktail is the ideal way to embrace the season’s best flavors. Featuring the rich, sweet notes of apple cider, the warmth of cinnamon, and a touch of clove, this drink will have you feeling the fall magic in every sip.

Apple Cinnamon Spice Mocktail

Ingredients:
3 cups apple cider (preferably fresh-pressed and local!)
1 cinnamon stick
3-4 whole cloves
1 tablespoon local honey
Juice of half a lemon
Sparkling water or club soda (for a fizzy touch)
Ice cubes
Apple slices, fresh rosemary sprigs and cinnamon sticks (for garnish)

Directions:
1. In a small saucepan, combine the apple cider, cinnamon stick, and cloves. Heat over medium-low heat, allowing it to simmer gently for about 10-15 minutes. This will allow the spices to infuse the
cider with rich, warming flavors. Stir occasionally.

2. Once the cider is infused with the spices, remove it from the heat and strain out the cinnamon stick and cloves. If desired, stir in honey or maple syrup to sweeten the cider. Let it cool to room temperature or refrigerate for a quicker chill.

3. Once cooled, pour the spiced cider into a glass filled with ice. Add a squeeze of lemon juice to brighten up the flavor.

4. For a fizzy twist, top the drink with sparkling water or club soda, giving it a refreshing effervescence that elevates the autumn spices.

5. Garnish with a slice of apple, rosemary and a cinnamon stick for that extra seasonal flair.

Serve chilled for a refreshing, fall-inspired mocktail.

Serving Suggestions:
Large Gatherings: To make this mocktail in bulk, simply scale the recipe and keep a pitcher of the spiced cider base on hand. Guests can pour their own and top it off with sparkling water as desired. You can prepare a big batch ahead of time, and simply add ice and fizzy water when it’s time to serve.

Family-Friendly Version:
This recipe is great for families. The sweetness of the apple cider combined with the warm spices makes it appealing to kids and adults alike. Feel free to reduce the amount of honey or syrup for a less sweet option.

Tips for Customizing Your Mocktail:
Add More Spice: If you prefer a spicier kick, consider adding a few more cloves, star anise or even a dash of ground ginger to the mix.

Make It a Hot Drink:
For those cooler evenings, enjoy this as a warm beverage by skipping the sparkling water and serving it straight from the pot.

Flavor Variations:
Swap out apple cider for pear cider for a twist, or use a splash of cranberry juice for a more festive fall look.

Sweet Treats to Beat the Heat

Cool, Creamy, Fruity, and Fun—these No-Bake Desserts are Perfect for Summer’s Hottest Days

Photos By: Ashlee Glen

When the summer sun is in full force and you’re itching to spend the day outside, you want easy desserts that you can pop into the freezer in the morning so they’ll be ready and waiting after your day of adventures in the sun. That’s where these refreshing, no-bake sweets come in. From creamy frozen banana bites to fruit-packed popsicles and chilled tiramisu in a jar, these easy recipes are bursting with flavor and perfect for making memories on porches, patios, or poolside. Even better? Most come together in minutes and require just a few ingredients—letting you spend more time enjoying summer and less time in the kitchen.

No-Churn Strawberry Basil Ice Cream (Photo Above)

This surprisingly simple recipe brings together fresh strawberries and basil for a flavor that’s both creamy and herbaceous. No ice cream maker required.

Ingredients:
1 (14 oz) can sweetened condensed milk
2 cups heavy whipping cream
2 tsp vanilla extract
1 1/2 cups fresh strawberries, chopped
2 tbsp fresh basil, finely chopped

Directions:
1. In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form.
2. In a separate bowl, stir together the condensed milk, vanilla, chopped strawberries, and basil.
3. Gently fold the whipped cream into the strawberry mixture until fully combined.
4. Pour into a loaf pan or freezer-safe container and smooth the top.
5. Freeze for at least 6 hours or overnight. Scoop and enjoy!

Strawberry Shortcake Yogurt Bark

Think of this as a frozen twist on your favorite summertime dessert, with creamy Greek yogurt, fresh berries, and a sweet crunch.

Ingredients:
2 cups plain Greek yogurt
1–2 tbsp honey or maple syrup (to taste)
1 cup fresh strawberries, chopped
1 graham cracker sheet, crumbled
2 tbsp freeze-dried strawberries (optional, for added crunch)

Directions:
1. Line a baking sheet with parchment paper.
2. Stir honey or maple syrup into the yogurt and spread the mixture evenly across the pan.
3. Top with chopped strawberries, crumbled graham crackers,
and freeze-dried strawberries if using.
4. Freeze for 3–4 hours, or until firm.
5. Break into pieces and store in an airtight container in the freezer.

Chocolate Peanut Butter Banana Bites

These frozen banana bites are sweet, salty, and satisfying. Keep a batch in your freezer for an easy treat anytime.

Ingredients:
2 bananas, sliced into 1/4-inch rounds
1 1/2 cups creamy peanut butter
(natural peanut butter may be too oily for this)
2 cups chocolate chips
Flaky sea salt (optional)

Directions:
1. Place peanut butter in a microwave-safe bowl and melt for 30 seconds so the
peanut butter is pourable.
2. In the bottom of a silicone mini-muffin sheet, or in a mini-muffin sheet sprayed
with non-stick spray, spoon the melted peanut butter evenly into each cup.
3. Place a slice of banana in each muffin cup, on top of the peanut butter.
4. Melt the chocolate chips in a bowl for one minute, stirring halfway through
(you may need longer depending on your microwave).
5. Spoon the melted chocolate on top of the banana slices.
6. Place the pan in the freezer to chill for an hour or two.
7. Garnish with flaky sea salt before eating, if desired.

Frozen Tiramisu Jars

Repurpose your old jam jars into portable desserts with these no-bake tiramisu cups—a great make-ahead option for entertaining.

Ingredients:
2/3 cup heavy whipping cream, chilled
3 tsp powdered sugar
1 tsp vanilla extract
1/3 cup strong brewed coffee or espresso, cooled
1/3 cup Kahlúa
20 vanilla wafer cookies (or chocolate, if you prefer)
2 oz semi sweet chocolate, for grating

Directions:
1. Whip cream until soft peaks form. Add the sugar and vanilla and continue whipping until it is firm.
2. Mix together the espresso or coffee with the Kahlúa, set aside.
3. In the bottom of a jar or small dessert bowl, layer one wafer cookie. Spoon 2 tsp of the espresso mixture on top. Grate a layer of chocolate over the cookie and then top with whipped cream. Add another cookie and continue layering until you have five layers, ending with whipped cream and a final sprinkling of chocolate.
4. Cover and refrigerate for 4–6 hours before serving chilled.

Homemade Fruit Popsicles – 3 Ways

Bursting with natural flavor and no added dyes, these popsicles are made
with just a few ingredients. Perfect for little ones—or your inner child.

Strawberry Popsicles

Ingredients:
1 lb fresh strawberries, hulled
1/4 cup honey
1 tbsp lemon juice
1/3 cup water

Directions:
Blend all ingredients until smooth.
Pour into popsicle molds and freeze for at least 6 hours.

Orange Cream Popsicles

Ingredients:
1 1/2 cups orange juice
1/2 cup Greek yogurt
2–3 tbsp honey or maple syrup
1 tsp vanilla extract

Directions:
Whisk all ingredients together until smooth. Pour into molds and freeze overnight.

Zesty Lime Popsicles

Ingredients:
1 cup freshly squeezed lime juice (about 8–10 limes)
1/2 cup water
1/4 cup honey or agave syrup
1 tbsp lime zest

Directions:
Whisk all ingredients in a bowl until honey is dissolved. Pour into molds and freeze until solid.