Fresh Strawberry Buttermilk Bundt Cake with Strawberry Glaze

I’m going to say it, even though it’s the most hated word in the world…But this cake is the most MOIST cake I have ever made! I swear, it’s incredibly delectable! With the addition of fresh strawberry, it’s the perfect birthday cake/bring to girls night/take to a neighbor/take it to that school bake sale to prove to ‘Karen’ you are more than just a hot mess express.

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Ingredients: (For the Cake)

1 box Duncan Hines Yellow Cake Mix

2/3 cup sour cream

2/3 cup buttermilk

2 eggs

1 tablespoon vanilla

1 pint strawberries plus 2 TB. water, blended until pureed and smooth

1/3 cup melted butter or vegetable oil

Directions: (For the cake)

1. In a large bowl, add the cake mix, sour cream, buttermilk, eggs, vanilla, 1/3 cup strawberry puree, and butter/oil.

2. Using hand mixers, mix together until combined. Don’t over mix by mixing for longer than 1 minute.

3. Spray a bundt cake generously, pour the batter in. Take 2 TB. strawberry puree and pour around the top of the batter. Use a knife to swirl it into the cake batter.

4. Bake at 350 for 30-35 minutes, or until cake bounces back when you lightly press the top. OR when a toothpick comes out clean when inserted. Once the cake has cooled, flip it on a cake stand. After frosted, cover tightly with plastic wrap to keep in moisture.

Ingredients: (For the Glaze)

2 TB. melted butter

1/4 cup strawberry puree

1 TB. vanilla

2 cups powdered sugar

Directions: (For the Glaze)

1. Add all ingredients into a bowl. Whisk together until smooth. Pour over the cooled cake. I didn’t use all of the glaze, but use as much as desired. Sprinkle with a few sprinkles or fresh strawberries.

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Chocolate Peanut Butter Bundt Cake

“It’s no secret that a chocolate bundt cake is probably my favorite thing to make when I want to wow someone. It’s indulgent, rich, fancy, and delicious. This is a play off my husbands favorite flavor, peanut butter! It does not disappoint!”

A while back I posted my all time favorite Chocolate Cake (Doctored up cake mix version) and so many of you LOVED it! So when I shared a picture of this PB version on Instagram, so many of you asked for the recipe! It’s just as simple as my Chocolate Bundt Cake, but with a few extra peanut butter ingredients. I can’t wait for you to try it!

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Ingredients:

{For the cake}

1 box Duncan Hines Devils Food cake mix

1 small Jello Instant box chocolate pudding. (If you can find chocolate PB or PB you could use that too!)

4 eggs

1/2 cup sour cream

1/2 cup creamy peanut butter

1 cup vegetable oil

1 TB. vanilla

1/2 cup chocolate chips

1/2 cup chopped peanut butter cup candy, tossed in 1 TB. flour to coat

{For the Glaze}

6 TB. cocoa powder

4 TB. salted butter, melted

2 cups powdered sugar

5 TB. hot water

3/4 cup chopped peanut butter cup candy

Directions: {For the Cake}

1. Preheat the oven to 350 degrees.

2. Combine all ingredients together minus the candy and chocolate chips. Beat until the mixture comes together, about 1-2 minutes. Fold in the chocolate chips and candy.

3. Grease a bundt pan really well.

4. Pour batter into the bundt pan. Bake for 35-45 minutes, or until a toothpick inserted into the cake comes out clean.

Directions: {For the Glaze}

1. Mix all the ingredients together, minus the chopped candy. Pour the glaze over the semi cooled cake and then sprinkle with the candy.

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{The Best} Double Chocolate Bundt Cake with Chocolate Glaze

“I’ve been making this cake for almost 10 years. It’s evolved a bit over the years with different frostings and shapes and sizes, but every single time I get asked for the recipe. It is literally THE BEST chocolate cake. It’s indulgent, fudge like, intense, satisfying, and addicting! You won’t regret making this for your friends and family!”

To know me is to understand that chocolate cake will always and forever be my first true love. It may have made my pants a little tighter and my thighs a little more full...But it has also cured many broken hearts, brought joy to a new mom or struggling friend, and even made birthdays that much more special.

Time and time again, as I go back and forth trying to figure out how to feed my body right, I always fall back on chocolate cake. No matter where I am in my life, I consider it healthy. I could not live in a world without it.

I may eat the kale salads and vegetables but I can promise you that if my day has been hard, nothing makes me feel better than to make this chocolate cake. Whether I am making it for my family, or dropping it off to someone who might need it more…

Chocolate cake heals all wounds.

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Ingredients:

(For The Cake)

1 box Duncan Hines Devils Food Cake

1 small box Jello Instant chocolate pudding

4 eggs

1 cup sour cream

1/2 cup whole milk

1 cup oil

1 TB. vanilla

1 1/2 cups chocolate chips

(For the Glaze)

6 TB. cocoa powder

4 TB. melted salted butter

2 cups powdered sugar

5 TB. hot water

1/2 -3/4 cup chocolate chips

Directions:

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl add all the cake ingredients except the chocolate chips. Using a hand mixer, beat the ingredients until they come together and the batter is nice and smooth.

3. Fold in the chocolate chips.

4. Generously grease a bundt pan.

5. Pour the batter into the bundt pan and smooth it so it’s completely even on top, meaning there isn’t more batter to one side or other other.

6. Bake in the oven for 30-40 minutes, or until the top bounces back and is completely cooked.

7. Let cool completely. Then remove and place on a cake stand.

8. To make the glaze, add all ingredients minus the chocolate chips into a bowl and whisk together until smooth. Immediately pour the glaze evenly over the bundt cake. Use all the glaze :). Top the bundt cake with chocolate chips. Enjoy!

9. Keep the cake covered in a sealed cake container or wrapped in plastic wrap or foil up to 2 days. Best served fresh or the next morning with a big glass or milk :)!

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Pinkalicious Cupcakes

Raising three daughters means that the book Pinkalicious has definitely made it’s way into our home and hearts for many years. There have been talks and talks about making Pinkalicious cupcakes, and finally the girls and I decided to do it!

If you’ve read the book, you know the main character eats a ton of pink cupcakes, therefore turning pink.

SO while this was a super fun activity to do with the girls, I had to convince them 72 times they were not turning pink. It didn’t matter because I continually heard random squeals from the bathroom every so often saying, “MOM! COME HERE I’M PINK!”

Either way, this was so worth it! It’s always fun to see things come to life from movies and books. I’ve written out the instructions below, I promise anyone can do it! To make it super easy, just use store bought frosting and store bought cake mix…

You will still get the same deliciousness in the end.

Although, I can’t guarantee whether or not it will turn your skin pink! ;)

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**This cake can be made 1 of 2 ways. You can either:

Use a boxed strawberry cake and strawberry frosting mix

-1 box strawberry cake mix

-2 tubs strawberry frosting

OR

Homemade

-I used THIS Strawberry Cake recipe, just be sure to use more pink food coloring.

-I used THIS Strawberry Frosting recipe, just be sure to use more pink food coloring.

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**Ingredients For Decorating

Pink cupcake wrappers

1 bag pink candy melts

pink food coloring

white pearl sprinkles

maraschino cherries, drained and drying on a paper towel

**Instructions for Decorating

1. Once the cupcakes are made and cooled, using a frosting tip of choice, swirl frosting on top of the cupcake to make a mound. {Pictured above.}

2. Next using a serrated spatula, smooth out the frosting making a smooth mound. {Pictured above.}

3. Melt the pink candy melts in a deep bowl until melted, in 30 second increments in the microwave.

4. Dip the top of the cupcake into the melted candy.

5. Sprinkle a few white pearls on top and then top with a cherry.

6. In a small bowl, portion about 1/2 cup frosting and dye it dark pink.

7. Put the dark pink frosting into a frosting bag fitted with a #3 tip. Pipe a swirl around the cupcake. {Pictured above.}

8. Enjoy! {While reading Pinkalicious!}

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Vegan Vanilla Cake with Vegan Cookie Dough Frosting

There was a time before I had my first child…8 years ago!!! I was a hard core vegan, but sometimes a vegetarian because I really love ice cream. Anyways, I lived in San Diego about 15 minutes from the beach and I was living that coastal California lifestyle. I would walk the beach, shop at the farmers markets, and drink the most delicious locally made green drinks. I’d check out raw food restaurants and vegan bakeries looking for the most delicious earth made meals.

I loved it!

But as always when you have children, things change. We could no longer afford that coastal California lifestyle so we headed to Las Vegas. Back then it was hard to find anything close to vegan in the middle of the desert, and the produce at our neighborhood grocery store was so depressing. NOTHING grows in the desert. So, slowly but surely I weaned back into a non-vegan lifestyle. Although that is something of the past, I still find myself eating vegan/vegetarian for the majority of my meals.

There is a huge part of my life though that still involves veganism and that is my family. My entire family are vegans. Parents, brothers, sister-in-laws! SO anytime we have a big family dinner we always have to make sure there is an abundance of vegan friendly things so that everyone has something.

Which brings me to this cake!

I wanted something that you could bring to any party or dinner that would wow those that have often missed out on the delicious things at gatherings. This cake is by NO MEANS a health food, which has kind of been a trend on here lately haha!

Either way, this is the cake you make for special occasions! The cake that will make a vegan question whether or not it really doesn’t have any eggs or melted butter in it.

It does have sugar though…. ;)

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Vegan Vanilla Cake with Vegan Cookie Dough Frosting

Ingredients (For the Cake)

1 cup unrefined sugar

1/2 tsp. salt

2 cups unbleached all purpose flour

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 cups non dairy vanilla milk

3 TB. unsweetened applesauce

1 tsp. fresh lemon juice

2 TB. pure vanilla extract

1/4 cup canola oil

Ingredients (For the Frosting)

3 sticks Earth Balance Vegan Butter Sticks, softened and room temperature

1/4 cup brown sugar

2 pounds powdered sugar

2 TB. vanilla extract

dash of sea salt

non dairy vanilla milk (1-2 TB.)

Directions: (For the cake)

1. Preheat the oven to 325 degrees. In a large bowl add the sugar. Then sift in the flour, baking powder, baking soda, and salt. Stir until combined.

2. In a separate bowl, combine the milk, applesauce, lemon juice, vanilla, and oil. Mix the wet and dry ingredients with a whisk. Mix until combined, be careful not to over mix.

3. Grease 3 six inch pans. Add batter in equal amounts to the pans. Bake for 20-25 minutes, or until cooked all the way through. I like to wrap my cakes tightly in plastic wrap after they have cooled completely and place them in the fridge until they are ready to be frosted. This makes it easier to assemble the cake so it’s not so delicate.

4. Let cool before frosting the cake.

Directions: (For the Frosting)

1. In a bowl fitting with a whisk attachment, add your butter. Whip the butter until creamy. Scrape down the bowl, and then add your brown sugar. Whisk until combined. Next add in the vanilla and a dash of sea salt, plus 1 TB. of non dairy milk.

2. Sift in the powdered sugar, and then cover the mixer with a cloth and turn the mixer on so the frosting can come together. Whip it until it’s nice and creamy. If needed, add a little more milk to get desired consistency. You want it to be thicker because you will be decorating the cake with this, and it needs to be firm enough to hold it together.

3. Stack and fill the cakes, and then frost the rest of the cake how ever you desire. I topped mine with chopped vegan chocolate chip cookies and vegan chocolate chips.

4. Enjoy!!!

5. To store, I wrapped my cake in plastic wrap tightly and kept it in the fridge. You can let it come to room temperature when you are ready to serve it.

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I had so much fun making this cake! Let me know if there are any other flavors you would love to see VEGAN-IZED!!

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Red Velvet {Blood} Halloween Cupcakes

This MAY be a healthy living blog, but I am a firm believer in doing what you love and eating what you love! (I guess within certain limits haha!)

I love to bake…and I love to eat baked goods!

I’ve been making these RED VELVET cupcakes for years! Back when I was baking for parties, weddings, and other fun events these were always a request! I’ve topped them with glittery white flowers and even delicious chocolate ganache.

But today…Today it’s blood.

These are perfect for Halloween or maybe even Valentines Day…

Or maybe a day when you are stressed ;).

Either way, I love a good Doctored up cake mix because it makes things a little easier, especially when baking with a three year old.

Have you ever been faced with a 3 year old demanding to add 3 cups of flour to a bowl??

None of it makes it in that bowl…Most of it ends up on the floor. ;)

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{Doctored-Up} Red Velvet Chocolate Chip Cake

Yields 24 cupcakes

Ingredients:

1 box Duncan Hines Red Velvet Cake mix

1 box Godiva white chocolate pudding, 3.9 ounce

4 eggs

1 TB. vanilla

1/2 cup + 2 TB. buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

2 cups chocolate chips

Directions:

1. Preheat the oven to 325 degrees. Line a cupcake pan with cupcake liners.

2. In a mixer bowl, add all of your ingredients except the chocolate chips. Mix until combined, but do not overmix.

3. Fold in the chocolate chips.

4. Using a cookie scoop, add batter to cupcake pan and fill liners 3/4 full.

5. Bake for 15-20 minutes, or until cupcakes have baked all the way through.

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Cream Cheese Frosting:

Yields 3-4 cups

Ingredients:

1 block cream cheese, softened

2 sticks salted butter, softened

2-3 TB. heavy whipping cream

1 TB. vanilla Extract

3-4 cups powdered sugar

Directions:

1. Add the butter and cream cheese to a mixer bowl. Using the whisk attachment, beat together until creamy.

2. Add the rest of your ingredients and beat until creamy and fluffy! Frost cupcakes when cool. For this recipe I used a FRENCH STAR FROSTING TIP.

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Fake Blood

Yields 1/2 cup

Ingredients:

1/2 cup corn syrup

1 TB. cornstarch

Red Food coloring

Directions:

1. Mix all ingredients together until combined. Drizzle on top of cupcakes for a bloody look ;).

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Apple Cider Bundt Cake

It’s Faaaaalllllllllllll.

You have no idea the joy that this time of year brings me! I tend to bake a lot this time of year…and I tend to eat a lot of those baked goods too…

Which brings me to this delicious cake! The flavors are SO on point with this cake! It’s moist, has all the right fall spices, and in my opinion would pair perfectly with a nice scoop of vanilla ice cream! Or plain with breakfast…Or on the go in your car driving your kids to school…Or late at night when you can’t stop crying while watching ‘This Is Us’…

As you can see, there are so many options.

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Spiced Apple Cider Bundt Cake

Ingredients:

2 1/2 white flour, or spelt for a healthier version

1 1/2 tsp. baking soda

1/4 tsp. baking powder

1 tsp. salt

1 1/2 tsp. cinnamon

1 tsp. ground cloves

1 tsp. ground allspice

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

3/4 cups white sugar

3/4 cups brown sugar

1/2 cup canola oil or vegetable oil

1 1/2 cups apple cider, cooked down to 1/2 cup cider. (See notes below for directions)

1 1/2 cups unsweetened applesauce

2 eggs

1 TB. vanilla extract

Directions:

1. Preheat the oven to 325 degrees.

2. Add apple cider to a small saucepan. Turn the heat on medium low and continue to cook the apple cider until it has cooked down to 1/2 cup. Continue to whisk while it cooks so it doesn’t burn. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and spices. Set aside.

3. In another bowl add the cider, applesauce, oil, eggs, sugar, and vanilla. Whisk together.

4. Combine the wet and dry ingredients and whisk until smooth. Do not over mix.

5. Spray a bundt pan generously with cooking spray. Pour the batter into the bundt pan.

6. Bake for 30-50 minutes, depending on your oven and altitude.

7. Let cool before removing from pan. Dust with powdered sugar/serve with a scoop of vanilla ice cream. Serve and enjoy!

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I love the versatility of this recipe because it can be made into a BUNDT cake, a LAYER cake, or a SHEET cake! I made the layer cake version for you today, but feel free to make it into a sheet cake for easier baking. Layer cakes, especially decorating them, can be quite tricky! The only thing you will do differently for a sheet cake is bake in jelly roll pan, and once cool frost with the delicious spiced cream cheese frosting!

(For the layer cake/sheet cake)

1. Use the same recipe as above. Preheat your oven to 350 degrees.

2. If making into a layer cake, spray and grease three 6 inch cake pans, and place a circle cut out of parchment on the bottom so it doesn’t stick. Divide batter evenly amoung the three pans. Bake for 25-30 minutes, or until done in the center. Once cooled, wrap cakes up nicely and freeze before frosting. Frozen/cold cakes frost much easier than warm/room temp cakes do.

3. For a sheet cake, spray and grease a jelly roll pan. Pour batter into pan and bake for 20-25 minutes, or until cake has cooked all the way through. Allow to cool before frosting.

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Ingredients:

2 sticks salted butter, room temperature

8 ox brick cream cheese, softened to room temperature

2 lb bag powdered sugar

1 1/2 TB. vanilla extract

1 tsp. cinnamon

1 tsp. allspice

1/4-1/2 cup heavy whipping cream

Directions:

1. Add your butter and cream cheese to a stand mixer. Mix on medium speed until light and fluffy. Add in the rest of your ingredients and start with 1/4 cup of heavy whipping cream. Beat on medium until the frosting comes together. If it is too thick, drizzle in a little bit more heavy cream. Beat until light and fluffly, but never on high speed. You dont want TOO much air bubbles in the frosting, so take it slow as you are mixing and bringing your frosting together. Feel free at this point to add in your food coloring of choice.

2. Frost your cakes however you desire, whether it be a layer cake or a sheet cake! Flowers on top of the cake shown above are fake and from my local craft store.

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Holiday Chocolate Fudge Cake

If you have been reading my blog over the years, then you already know my obsession with chocolate cake.

Chocolate cake has gotten me through many hard times. Whether I was eating or making the cake, it somehow has healed all of my mental and emotion wounds. Pretty sure that's what Saturday night looked like for me in college...

If you look back through my website, you will notice a large recipe collection of chocolate cakes. It's because I can't stop. Won't stop. Cause we get down baby. We get down baby.

Scroll through and click on which cake you want the recipe for!

These images remind me how much I LOVE sprinkles WITH chocolate cake. I have a serious problem.

Obviously I couldn't stop at 1, 2, 3...ok so there is a lot of chocolate cake recipes. I was really looking for the perfect recipe for the Holidays, like Thanksgiving and Christmas. The holidays where you over indulge A lot. 

I think my FAVORITE part about this chocolate cake is the frosting. It reminds me of a rich chocolate ganache. But what makes it incredible is that it's made with a secret hidden veggie. I've been on the lookout for a healthier frosting, and I almost cried when this came together! 

This cake is naturally sweetened and not overly loaded with sugars and unhealthy fats, which pairs perfectly with the 18 sides of stuffing that most likely I'll give into come Thanksgiving day. Balance. 

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Healthier Holiday Chocolate Fudge Cake

by November-6-2017

Ingredients

• 2 1/4 cups Flour
• 1/2 tsp. Cinnamon
• 1/4 tsp. Cloves
• 1 TB. Baking Soda
• 1/2 tsp. Salt
• 1 cup Coconut Sugar
• 2 Eggs
• 2 Cups Applesauce Unsweetened
• 1 TB. Vanilla Extract
• 6 oz. Plain Greek Yogurt
• 1/2 cup Canola Oil
• 1/4 cup Cocoa Powder

Instructions

1. Preheat the oven to 350 degrees. In a small bowl, whisk together the flour, cocoa powder, spices, salt, and baking soda.2. In a medium bowl whisk together oil and sugar. Then add the eggs and applesauce. Followed by vanilla and greek yogurt. 3. Whisk together the dry ingredients with the wet. Don't over mix. 4. Pour batter into two prepared 9 inch cake pans. Bake for 20-25 minutes, or until done. Be careful not to over bake. Let cool on cooling rack completely.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 31 mins Yield:

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Healthier Chocolate Fudge Frosting

by November-6-2017

Ingredients

• 1 can Pumpkin Puree
• 3- 3.5 ounces 70% chocolate Bars, chopped
• 1/4-1/2 cup Coconut Sugar

Instructions

1. In a sauce pan add your pumpkin puree. Turn the heat on medium low and constantly stir to heat up.2. Once heated, remove from heat and add the chocolate and sugar. If needed, start with 1/4 cup of the sugar. Taste, and add more if desired. 3. Set in the fridge to thicken and set, about an hour or so, or until completely cooled. You can cook this before you make the cake so it's ready to be used by the time the cake has cooled.

Details

Prep time: 6 mins Cook time: 5 mins Total time: 10 mins Yield:

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What is your go-to comfort food that you just can't stop making and eating?! Share your ideas down below!

The BEST Strawberry Cupcakes w/ Strawberry Buttercream!

*These are hands down the yummiest, fluffiest, and most fresh tasting strawberry cupcakes ever!*  Valentines Day is kind of a big deal at our household, and to top that off my little baby has a birthday a few days before! We've got pink thrown up all over the house, heart pictures and talks of boyfriends, valentine notes attached to sugar...

And cupcakes. The BEST Strawberry Cupcakes!

Now, before we get to the recipe, let's talk about my wonderful experience with Valentines during...High School.

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

When I was in High School, our school did this thing where we could purchase a Valentine Gram for a dollar, and then during one of the periods a bubbly student from student council would deliver you a personalized card to your class. I think there was candy attached or a balloon. Something obnoxious, in which I wanted so bad.

It was the most painful thing every year.

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

Each Valentines Day the same girls/guys would receive Valentines Grams as they laughed it off as kind of a, "who, me?!" mentality.  Meanwhile I would sit there counting down the minutes until lunch time so I could purchase a BRC (bean, rice, cheese) burrito. Priorities right?

One year I received a Valentines Gram. I don't exactly remember it, but I'm pretty sure everyone in class looked at me like, "Do you even go here?"

And then one kid shouted, "Yes! She's the burrito girl!"

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

I remember sitting there with butterflies in my stomach thinking that maybe, just maybe it could be from so and so. Or maybe that other so and so...He was totally hot.

As I ripped in half that little heart sticker that held it together I began to feel flush in the face. Kind of like the same feeling I get just before that burrito hits my mouth. I had visions of my whole life changing and that maybe my life would turn out to be a Mary-Kate and Ashley Movie after all!

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

This is what the Candy Gram said,

" Roses are Red, Violets are Blue, Sugar is Sweet and So Are You! Happy Valentines Day! Love...."

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

...Nicole!"

Aka, my best friend. #soabouthoseburritos

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

Strawberry Cupcakes w/ Strawberry Buttercream Frosting

Serves:

13

Ingredients

• For The Cupcakes
• 1 1/2 c. flour, unbleached white
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. buttermilk, or 1/2 c. milk + 1 tsp. vinegar mixed together
• 1/4 c. strawberry puree*
• 1 stick unsalted butter, melted
• 1 c. pure cane sugar
• 3 large eggs
• 1 TB. vanilla extract or 2 tsp. vanilla bean paste
• Opt: 3-4 drops red food coloring
• For The Frosting
• 2 sticks unsalted butter, softened, room temperature.
• 4 c. powdered sugar
• 4 TB. strawberry puree
• 1 TB. Vanilla extract, or 2 tsp. vanilla bean paste
• (Opt: 2-3 drops red food coloring)
• dash of salt

Instructions

1. (For the Cake)
2. Preheat the oven to 350 degrees.
3. In a bowl, sift together the flour, baking powder, and salt. Set aside.
4. In a mixer bowl add butter and sugar. mix together until fluffy on low speed for 30 seconds. Next add in eggs one at a time, followed by vanilla.
5. Add your strawberry puree to your buttermilk.
6. Add 1/3 of the flour mixture to the batter, followed by 1/3 of the buttermilk mixture. Continue doing this until the flour and buttermilk are gone. Do not over mix the batter.
7. Add in the food coloring if you prefer. You can mix it in, but not fully to give it a swirled look.
8. Add batter to prepared muffin tins, filling 2/3 of the way full. It will make about 12-14 cupcakes.
9. Bake for 15-20 minutes, or until done.
10. (For the Frosting)
11. While the cupcakes are cooling, make the frosting.
12. Beat the butter until fluffy. Add in the rest of the ingredients and beat until fluffy.
13. (opt:) You can tint half of the frosting mixture and pipe both frostings together in one piping bag. Just add one color to one side, and the other color to the other. Then pipe the frosting onto the cupcake! Top with sprinkles and enjoy!

3.5.3208

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

Moral of the story...Burritos before Bros.

Happy Birthday to my little baby! I can't believe you are one!!

Watermelon American Flag Sheet 'Cake'

I cannot believe the 4th of July is tomorrow! It feels like I just took my Christmas tree down, when in reality, it's almost time to put it back up again!

I really wanted to make a fun dessert for tomorrow, but wanted to keep it pretty healthy and light. I'm sure many of you have seen those watermelons cut into the form of a cake and then frosted with whipped cream right?

So let's pretend that watermelon cake had a baby with a patriotic flag sheet cake, and well..

This is what I came up with! :)

First thing, cut your watermelon. I cut mine into rectangular strips so they would be easy to assemble in the baking dish.

howtocutawatermelon

4th of July Watermelon Cake

First you add a layer of watermelon, and then frost it with a layer of whipped cream. You can make this vegan by using Coconut Whipped Cream if you would like.

4th of July Watermelon Cake

Then add more watermelon...

4th of July Watermelon Cake

And then a nice generous spread of more whipped cream.

4th of July Watermelon Cake

Then using blueberries and raspberries, assemble the good ol' American Flag!

4th of July Watermelon Cake

Watermelon Flag Cake

It may look like your typical 4th of July sheet cake, but it has a nice 'healthy' surprise that's used instead of cake! Fresh Watermelon!

Ingredients

• (This recipe makes an 8x8 or 9x9 size sheet cake)
• 1/2 watermelon, cut into strips
• 1 pint heavy whipping cream
• 8TB. powdered sugar
• 1 TB. vanilla
• Blueberries, raspberries

Instructions

1. Make the whip cream by beating the whipping cream, sugar, and vanilla until peaks form. Set aside.
2. Assemble the cake by first adding a single layer of watermelon over the entire bottom of the pan.
3. Frost the watermelon layer.
4. Then add another layer of watermelon.
5. Then top it off with another layer of whipped cream. Be sure to cover the entire watermelon so it doesn't show through.
6. Make an American Flag with the berries.
7. Keep in the fridge until ready to serve!

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4th of July Watermelon Cake

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Happy Fourth of July friends!!

Chocolate Birthday Cake

Every year on my birthday, I go all out on Dessert. I indulge in something sinfully delicious, and it's been a tradition that I really really really enjoy. Like really. Of course I don't wait a whole year to have dessert, but if I do happen to be in a situation where dessert is present, I usually don't eat a big (regular) serving. (Even though I'd be all over that warm brownie and ice cream.)

But on my birthday, I eat a nice big serving of my favorite dessert...

And usually, I'll eat it for dinner.

Chocolate Ganache Birthday Cake via The Diva Dish

It all started in 2010  when I was 8 months pregnant with my first baby. It was my birthday, and my husband and I went to the Del Mar fair in San Diego. We had been walking all day and I'd watched my husband eat one fried treat after the next. I was insanely jealous because at that time, I was still really careful with what I ate.

As we drove home that night, I got a little sad because I hadn't allowed my self to enjoy a treat, even on my DANG BIRTHDAY!! I decided that night I wasn't going to restrict my self so much, and I would allow my self to enjoy dessert here and there without feeling so much guilt.

So I made my husband stop at In N Out for a chocolate milkshake.

Chocolate Ganache Birthday Cake via The Diva Dish

I remember enjoying that milkshake SO much, almost feeling a kid who had no shame in pounding down a few pieces of birthday cake without their parents noticing.

Since then, I've made it a tradition to have a rich dessert each year on my birthday. And for the past 4 years I've made it a tradition to have it be an insanely rich chocolate cake.

This year I asked my mom to send me chocolate cake recipe from my grandmas cookbook. She sent me this one:

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(If you've ever made The Pioneer Woman's Chocolate Sheet Cake, you will notice the recipe is pretty dang similar.)

Now, let's talk about oleo!

Just kidding. Do they still make oleo?

Chocolate Ganache Birthday Cake via The Diva Dish

I decided that my grandmas PTA cake would be the best base for my birthday cake. But I didn't stop there.

Next, I made a Whipped Chocolate Buttercream. Back in the days when I used to make cupcakes for people, buttercream was my most requested frosting. I could make it with my eyes closed, and could eat it with my eyes closed too!

Then to top it all off, I poured a dark chocolate ganache over the entire cake.

Chocolate Ganache Birthday Cake via The Diva Dish

Chocolate ganache IS my favorite food, in all seriousness.

If I read chocolate ganache on a  dessert menu, I order it. No matter what.

Now, You could leave the cake as is, but I think we all know that sprinkles on birthday cakes are a requirement. Bonus points if you use chocolate jimmies! My grocery store didn't have any, which practically sent me into depression, but I recovered quickly.

Rainbow sprinkles work wonders.

Chocolate Ganache Birthday Cake via The Diva Dish

Chocolate Ganache Birthday Cake

Ingredients

• (For the cake)
• 2 sticks butter (or 1 cup coconut oil)
• heaping 1/4 c. cocoa powder
• 1 c. water
• 2 c. flour (can use white whole wheat, spelt, or oat flour)
• 2 c. sugar (can use coconut sugar)
• dash of salt
• 1/2 c. buttermilk
• 2 eggs, beaten
• 1 TB. vanilla
• 1 tsp. baking soda
• (For the Whipped Chocolate Buttercream)
• 3 sticks softened butter
• 1 pound powdered sugar
• 3 heaping TB. cocoa powder
• 5-6 TB. heavy whipping cream
• 1 TB. vanilla extract
• (For the Ganache)
• 1 c. heavy cream
• 1 c. chopped dark chocolate

Instructions

1. Preheat the oven to 350.
2. In a medium bowl, whisk together the flour and sugar, then set aside.
3. In a sauce pan, add the water and bring to a boil.
4. In another sauce pan melt the butter and cocoa powder. Once the water is boiling, add it to the butter/cocoa mixture and let boil for about a minute.
5. Remove from heat and let it cool for a minute.
6. Fold in the chocolate mixture into the flour mixture. Don't over mix.
7. In a bowl, whisk together buttermilk, then eggs, vanilla, and then baking soda.
8. Slowly fold it into the cake batter.
9. Grease two round cake pans, or a jelly roll pan, and bake for 20-25 minutes.
10. Allow the cake to cool COMPLETELY before removing.
11. (Make the Whipped Buttercream)
12. In a mixer, whip the butter until it's creamy. Add in the rest of the ingredients and beat on high until whipped and all combined.
13. Spread the frosting on top of one cake layer, then place the other cake on top. Spread more frosting on top and all around the sides. Use all the frosting, mostly in the middle and on top. Place in the fridge for a few minutes to set while you make the ganache.
14. In a small bowl add the chocolate.
15. In a sauce pan, heat the heavy cream on low/medium heat until it is about to boil. (Don't overcook.)
16. Pour the heated cream over the chocolate and let it sit for 2-3 minutes, then stir it slowly till the chocolate has melted and it's creamy. Let it sit for about 5 minutes so it cools.
17. Pour the ganache over the entire cake, top with your favorite toppings and enjoy!
18. (Keep cake refrigerated, but let it sit out for about 20-30 minutes before serving.)

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Chocolate Ganache Birthday Cake via The Diva Dish

Chocolate Ganache Birthday Cake via The Diva Dish

Chocolate Ganache Birthday Cake via The Diva Dish

So the moral of the story is, eat dessert on your birthday. No if's, and's, or big butts about it.

Healthier Baked Chocolate Chip Donuts

*My kids request donuts often, and I love baked donuts that I can make from home as a healthier alternative! These are made with pancake mix, so half the work is already done for you! Enjoy these Healthy Baked Chocolate Chip Donuts with your kids anytime without the sugar overload!* **************************************************************************

We live somewhat close to a donut shop, and every so often on a  Saturday we will walk over with the kids and get them their favorite chocolate donuts! There is also a green juice place next door, so usually I'll grab my breakfast there and then stare them down with jealousy as they eat.

It's a wonderful family tradition.

I've made quite a few baked donuts at home, but I always seem to have a problem with the texture. Especially if I have used bananas in the batter, then I just feel like I'm eating a circle sized banana bread. But lately I've been baking with pancake batter, and for some reason the texture has been just perfect!

Light, airy, but still cake like. All that's missing is a rich chocolate frosting with 1/4 cup of chocolate sprinkles on each donut.

Even better, these things bake up in a little over 10 minutes, and you don't have to wait in a long line only to find out the parent in front of you took the last chocolate donut that would have belonged to your 4 year old. Thank goodness for a game of rock, paper, scissors with your husband to see who has to relay the message to her...#firstworldtoddlerproblems

Speaking of my husband, he ONLY eats glazed donuts. I just. I can't. It's all about the cake donut my friends. Am I right?

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Also, I've talked about my love for Kodiak Cakes before, and I swear they aren't paying me to say this, but they have been my favorite pancake mix to use! I just LOVE the ingredients, so if you haven't ever tried it, definitely do so!

And while you are at it, drizzle some good quality melted chocolate over the top of your donuts. When the chocolate hardens on the soft donut it's OH SO GOOD!

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Healthy Baked Chocolate Chip Donuts

Ingredients

• 1 c. chocolate pancake mix-I used Kodiak Cakes

• 2 TB. flour

• 1/4 c. coconut sugar

• 1 egg

• 2 TB. melted coconut oil

• 1/2 c. milk of choice plus 1 TB to thin out batter if needed

• 1/4 c. mini chocolate chips

Instructions

1. Whisk the pancake mix, flour and coconut sugar together.

2. Then add the egg, coconut oil, and milk and whisk until combined.

3. Fold in the chocolate chips.

4. Grease a donut pan.

5. Add the batter in a large plastic bag, and then cut the corner off.

6. Pipe the batter into each donut, filling almost all the way to the top.

7. (This should make about 5-6 regular sized donuts.)

8. Bake at 350 for 12-14 minutes.

9. Let cool and then remove from the pan.

10. Top with desired toppings

For the glaze:

1. Melt 1/2 cup chocolate chips or chopped chocolate plus 2 TB. coconut oil in a microwave safe bowl.

2. Whisk until smooth

3. Dip cooled donuts into glaze and sprinkle with toppings. Place donuts in the fridge for 5 minutes to set frosting if desired.

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And if you are feeling a little creative, why not add these delicious donuts on top of a DONUT CAKE?

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The links above are affiliate links. Thank you so much for supporting The Diva Dish.

Just Desserts Mother's Day Recipes

As promised, I have all the recipes from THIS Mother's Day: All Desserts Menu. I will say that I've gladly been enjoying each and every single dessert on a...daily basis. Especially the Chocolate Truffles! I've had to fight my husband off for those. I hope everyone had an enjoyable Mother's Day! The recipes will be a link that you click on that will take you to a PDF Word Document of the recipe (Since there are 4 recipes on this post.) Once you click on the PDF, you can print them out!

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Chocolate Vegan Cupcakes with Vegan Vanilla Frosting 

I've been wanting to make a vegan frosting FOREVER that didn't use powdered sugar! So grateful I found the perfect recipe to play around with, and actually make a FLUFFY frosting that I could add to a piping bag!

Vegan Chocolate Cupcakes w: Vegan Chocolate Frosting

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Chocolate Peanut Butter Crispy Bars (TO DIE FOR)

I find myself sneaking a bite here and there from the fridge. They remind me of no bake peanut butter cookies, which I remember making and eating all the time as a kid!

Click the link below for the recipe:

Chocolate Peanut Butter Crispy Bars

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Dark Chocolate Ganache Drizzled Strawberries 

The ganache is so simple to cook up and incredible delicious, you will most likely start making it often and putting it on everything. Even pizza...maybe?

Click the link below for the recipe.

Dark Chocolate Ganache Covered Strawberries

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Rich Chocolate Truffles(I WILL MAKE THESE WEEKLY!)

If you have ever had  a truffle from See's candy that just satisfies that chocolate craving like no other...well, life is about to get a whole lot better :). These cure ANY chocolate craving, and they have the added health benefits! Cocoa powder, healthy fats from coconut oil, and naturally sweetened with maple syrup!

Click the link below for the recipe.

Rich Chocolate Truffles

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Mother's Day Menu: Just Desserts

There was a time a few years ago where I wanted to open a restaurant dedicated to just chocolate & desserts. A place where you could order the best chocolate cake with rich chocolate ganache frosting, or a decadent chocolate fudge filled brownie with warm ice cream and hot fudge sauce... And when you left said restaurant, it would be similar to a scene from Willy Wonka and The Chocolate Factory. No, you wouldn't get a dip in a chocolate waterfall/lake, although that would be fantastic. Instead, you'd need to be rolled out of the restaurant like a large blueberry.

 Sounds incredible right?

This Mother's Day, I decided to put together something that would speak directly to my love language. Food & chocolate. (Another love language of mine is a day at the spa, a nap with my sleeping babies, a new wardrobe, a facial, a haircut, time to shave my legs, a bubble bath in a clean bathtub, new shoes, eyebrow wax, and a nap. Did I say that already?)

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

On The Menu:

Vegan Chocolate Cupcakes w/ Fluffy Vegan Vanilla Frosting

Dark Chocolate Ganache Covered Frosting

Peanut Butter & Chocolate Chunk Crispy Bars

Rich Chocolate Truffles

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

Mother's Day Menu: Just Desserts via http://thediva-dish.com

So this Mother's Day, do those woman in your life a favor. Screw a nice candle light steak dinner. Send her straight to a table full of chocolate.

Trust me.

1 million points for you!

(P.S. All of the recipes for the desserts will be up on the blog in the next few days!)

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A special thanks to Party Pail for sending me such adorable party accessories to make this Mother's Day Dessert Party perfect! The table cloth, napkins, straws, streamers, and plates were all from Party Pail!

Chocolate Beet Cake with Dark Chocolate Ganache Frosting

Valentines Day is a national holiday in our household. (Well, unless your my husband. It's just a typical day for him....) :)

A day dedicated to love, chocolate, and the color pink...COME ON!! So badly I want to throw pink glitter in every direction, where a frilly pink tutu, and shove chocolate down my throat. (Note-I'm 25)

Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

This year my 3 year old is starting to understand holiday's better, and I know this holiday will be well embraced in our household. Sadly this means that we won't be able to talk about Christmas anymore and use Santa Clause as a way to make our child behave. Hashtag Great Parenting.

SO in the spirit of chocolate and the color pink, I feel and probably always will, that chocolate cake is language of Love. And obviously a chocolate cake with four sticks of butter and sugar would be delicious, I've found a way around that.

A perfectly moist cake (hate that word), with the right amount of sweetness, topped with a delicious layer of rich chocolate ganache. Put on a frilly pink tutu and coat that cake with pink sprinkles. True Love.

Oh...and there's a nice serving of Beets inside the cake. You will love it, I promise!

Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

Chocolate Beet Cake with Dark Chocolate Ganache Frosting

Prep time:

15 mins

Cook time:

30 mins

Total time:

45 mins

Although beets are frequently turned down by many, they are what make this cake incredibly moist! You won't even notice their taste, because the other ingredients do their part and make this cake any lovers dream!

Ingredients

• (for the cake)

• 2 1/2 c. whole wheat white flour

• 1 1/2 c. coconut sugar

• 1 TB. cocoa powder

• 1 tsp. salt

• 1 tsp. baking soda

• 2-3 medium beets

• 2 eggs

• 3/4 c. melted coconut oil

• 1 c. almond milk mixed with 1 TB. vinegar

• 1 TB. vinegar

• 1 tsp. vanilla

• 2 oz. water

• (for the ganache)

• 1 1/2 c. dark chocolate chips

• 1 c. full fat coconut milk

Instructions

1. (For the Cake)

2. Cute end of the beets and peel. Cut the beets up a little bit, and place in a steamer basket. Steam until beets are soft and poked with a fork.

3. Once the beets are soft, add them to a food processor and blend until they become a puree. Add a few TB. of water if needed.

4. Preheat oven to 350. In a medium bowl add flour, sugar, cocoa powder, salt, and baking soda. Whisk together well.

5. In a separate bowl add the rest of the wet ingredients. Make sure the eggs and milk are room temp. so they don't solidify the coconut oil. Add in the beet puree. Whisk together well.

6. Add the wet to the dry and beat on medium speed until incorporated.

7. Add cake batter to greased pans of choice. (I chose a bundt pan, but a layer cake would taste fabulous!)

8. Bake for 30-35 minutes, of until the cake is baked all the way through.

9. Remove from oven and let sit in the cake pan for 10 minutes, then transfer to a cooling rack.

10. (For the ganache)

11. In a small pot at water and set over a heated stove. Add a large glass bowl on top of the pot to create a double broiler.

12. Add chocolate and milk and continue stir with a rubber spatula until chocolate is almost all the way melted.

13. Remove from heat and continue to stir until chocolate is fully melted.

14. Let it cool for a few minutes, then pour over the cake. (If you made a layer cake, pour a little between layers and on top.)

15. Add your choice of toppings like sprinkles or chopped chocolate.

16. Enjoy!

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Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

I was really nervous my kids wouldn't love this cake, but they haven't stopped begging for it! If you are ever nervous to give your kids  a 'healthier' dessert option, there is nothing wrong with dressing it up a little with eye catching sprinkles!

You also wouldn't believe how incredibly moist this cake is! I plan to bake with beets more often, because it added to the cake so many wonderful things!

Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

Chocolate Beet Cake with Dark Chocolate Ganache Frosting, from The Diva Dish

Chocolate Beet Cake with Dark Chocolate Ganache Frosting, from The Diva Dish

Happy Valentines Day my friends! Be sure to hug the ones you love and share a piece of chocolate cake with them!

Sunday Activities & Cupcakes-Egg Free, Dairy Free, Sugar Free Vanilla Cupcakes

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I declare that every Sunday should be spent like this from now on...

A day full of long naps, sweet cuddly baby, princess dress ups, mommy please do my makeup, walking around the LDS temple, and filling our bellies with cupcakes.

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Vanilla cake Printable, Chocolate Frosting Printable

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Homemade Whole Wheat Cake Flour Printable

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Homemade Powdered Sugar-natural Printable

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Have a great week everyone!!