Cakes and Cupcakes, Recipes, Uncategorized

Mardi Gras King Cake

As you know, I’ve been dieting pretty hard since Christmas trying to lose all the baby weight before we get married in November. 

That means there haven’t been a lot of good desserts coming through my kitchen here lately.(cue sad face 😭)

Alas, it’s Mardi Gras season, and that means king cakes are all over Facebook, IG, and Pinterest. And I’ve been dying to not only eat one, but to try my hand at making this classic brioche style dessert.

The history behind the king cake itself, is actually pretty cool. It symbolizes the three wise men who brought gifts to baby Jesus after he was born. The colors have their own meaning with purple representing justice, green for faith, and gold for power. The round shape represents the crowns of the kings and the plastic baby represents baby Jesus! How cool is that?! 

So when my Big Daddy posted on Facebook that he wanted a king cake, I jumped at the oppurtunity to make one! 

Besides, king cake calories don’t count πŸ˜‚βœŒπŸΌοΈπŸ’œπŸ’šπŸ’›

After scouting Pinterest , I decided on this recipe from Barbara Bakes. I like this recipe because it’s very detailed and leaves little room for mistakes. Seriously, it’s pretty fool proof! Which is right up my alley πŸ˜‚

I’ll leave the main recipe part to her since she does such an amazing job, but I will give you my recipe for the fillings I used.

My family has never cared for the traditional cinnamon filling in king cakes, with my grandparents favoring a fruit and cream cheese filling and myself being a chocoholic. 

For my grandparents king cake I did a raspberry cream cheese filling, and for ours I did a chocolate cream cheese. Y’all, I could have sat and eaten these fillings out of the bowl with a spoon they were SO GOOD!! 

Raspberry Cream Cheese Filling

  • 8 oz softened cream cheese
  • 1/2 cup powdered sugar (more or less to taste)
  • 8 oz raspberry preserve 
  1. Beat cream cheese in stand mixer with paddle attatchment until smooth
  2. Add powdered sugar and beat again until smooth
  3. When you’re putting the filling in the dough, layer the cream cheese first, and then spread the preserve on top of the cream cheese 

Chocolate Cream Cheese Filling 

  • 1 cup semi sweet chocolate chips
  • 8 oz softened cream cheese
  • 1/2 cup powdered sugar
  1. Melt chocolate in microwave safe bowl in the microwave 30 seconds at time, stirring well after each time (be careful not to burn it!)
  2. Let chocolate cool while you beat cream cheese in a stand mixer with a paddle attatchmemt until smooth
  3. Add chocolate to cream cheese and mix until smooth
  4. Spread on king cake dough

Where is your favorite place to get a king cake? Do you have a recipe that you swear by or a favorite filling? Let me know in the comments! I’d love to hear from you! 

Laissez les bons temps rouler, y’all! πŸ’œπŸ’šπŸ’›
Disclaimer: Below are affiliate links, which means that if you click on one of the product links, I’ll receive compensation from purchases made through the links provided. 

DIYs, Recipes, Uncategorized

One Pan Meal Prep

 I will spend all day making cakes, cookies, cupcakes, and pastries, but when it comes to “healthy” cooking, I am spectacularly lazy. 

This is why the One Pan Meal Prep is not only my go-to, but pretty much the only way I’ll prep healthy meals for the week. 
In this prep I did ginger sesame chicken, broccoli, sweet potatoes, and carrots. 

We pretty much always have chicken breasts (thanks babe 😘), so all I had to buy was the marinade and veggies. It only cost me $5.00. You read that right, FIVR DOLLARS for four meals! 

I took two chicken breasts and cut them into 2″ pieces and marinated them the day before.

When you get ready to cook everything, preheat your oven to 375 degrees and line a cookie sheet with foil. Put your marinated chicken in the center of your cookie sheet. Then you basically just chop all your veggies up and put them on either sides of your chicken, give a quick spray with cooking oil, and toss on some sea salt.
 I like to do at least 3-4 different veggies so I’m not eating the same exact thing every. single. night. Dieting is hard enough without it being BORING. 

After you have everything laid out, bake it for about 20 minutes, or until your chicken is done. Most of your veggies should be cooked, but sometimes I have to put the sweet potatoes back in for another 10 minutes if I don’t cut them small enough. 

Once everything is done cooking, just slice your chicken and pack it all up! I normally do 6-7 oz of chicken per meal with 1(ish) cup of a veggie. I’m not really strict on measuring the veggies. πŸ’πŸ»

All together this probably takes about 5 minutes of prep, 20 minutes to cook, and 5 minutes to package! 

The only thing easier than this is maybe a crock pot meal. Which reminds me, I really need to start using my crock pot again! πŸ€”

What are your favorite healthy recipes?? 


S’more Cupcakes

When I think of fall I think of cold weather, leaves changing, flannel shirts, and my absolute favorite thing: S’MORES!

I’ve been on a cupcake kick lately, and when I saw this recipe for s’more cupcakes I just couldn’t help myself.

They turned out AHMAZEBALLS!!

A deep, rich, tender chocolate cupcake on top of a buttery graham cracker crust, topped with fluffy marshmallow buttercream, chocolate sauce, graham cracker crumbs, and toasted marshmallows. Ughhhhh, SO FREAKING GOOD!!!

I tweaked the recipe a little bit by adding chocolate chips to the batter, and used an easier marshmallow buttercream. Now this icing will NOT toast like the ones in the pictures from the recipe.

The first time I made them, I just topped them with graham cracker crumbs and toasted marshmallows. The second time I added chocolate sauce. Y’all. OMG. A perfect finish.

I wish I would have taken pictures of the process, but it I was just way too excited.

I used a torch to toast the marshmallows, but you can also put them on a sheet pan in the over on broil for a few seconds. Be careful, it doesn’t take long!

Let me know if you try these and how they turn out! I’d love to see!


Reese’s Peanut Butter Cupcakes

My boyfriend has a serious love affair with Reese’s anything. Reese’s candy, ice cream, cookies, shell, all of it! So sometimes I’ll make these Reese’s Peanut Butter Cupcakes for him when he’s having a cheat day, and he always eats them ALL. I’m not a huge fan of Reese’s, but this peanut butter frosting is like CRACK!! Seriously, I’ll eat it straight out of the bowl! 

Here is the original recipe:
I used full size Reese’s cups in these instead of the minis. 


Crawfish BeignetsΒ 

Ok. It’s my favorite time of year. 


Unfortunately I can’t partake in any of the festivities for about another month (come on baby squirrel), but I did want to share this AWESOME recipe! I’ve made these at a culinary competition and for catered breakfasts, and they are always a hit! There are never any left! Like ANY! EVER! 
Here’s the original recipe:

I normally triple this recipe any time I make, because like I said you will NOT have leftovers of these bad boys. 

I’m not a fan of the sauce in that recipe and normally serve them with a remoulade. Which you can find a recipe for here:
Or you can go the easy way and just buy this! Make sure you buy the Louisiana! 

UGHHHH, these things are SO FREAKING GOOD!!

Laissez les bon temps roulez, y’all! 

Drinks, Recipes

Preggo Power Smoothie

But I’m still pregnant. So instead of one of my favorite yummy summertime cocktails that I’m currently dreaming about, here’s an awesome smoothie I’ve been drinking during my pregnancy! It’s packed with all kinds of good stuff you and your baby need; calcium, vitamin c, potassium, fiber, protein, and antioxidants! You can also add a handful of spinach to give it even more punch! 

I really never measure anything out. I just kind of dumped stuff in the blender as I went but if I had to guess, these would be the measurements. 

1 banana 

1/2 C berries

1/2 C yogurt

1/2 C skim or 1% milk

2 T. Chia seeds 
Here’s some more great pregnancy smoothies you can try!

Recipes, Uncategorized

Chicken Spaghetti

This is one of my all time favorite comfort food recipes!! It’s kind of a pain to make since it makes SO MUCH, but it’s SO worth it!!
1 lb. chicken

1 package spaghetti noodles

2 cans chicken broth

1 block Velveeta, cubed

1 can Rotel

2 cups shredded Velveeta

Ritz crackers, 2 or 3 sleeves crushed up

1. Boil chicken with 1 T. salt and shred; set aside

2. Boil spaghetti noodles in chicken broth until done

3. Add chicken, cubed Velveeta, and Rotel to noodles and let cheese melt

4. Pour everything into a casserole dish (or 3) and bake covered for 15 minutes (uncover and bake longer if too soupy)

5. Top with crackers then shredded Velveeta and return to oven until cheese melts
Enjoy it’s cheesy awesome goodness!! It’s even better the second day!
I normally do 1 casserole dish for dinner/leftovers and 1 to freeze for another time.