Bio: Hey Honey Pies!! Hope you don't mind me calling you that. I'm Monique, the slightly crazy chick that's going to guide you through all of these tried and true recipes! We're gonna have fun, laugh a little, and create some downright delicious dishes! Grab a recipe and lets go!!
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- 12 Tablespoons unsalted butter, softened (1½ sticks)
- ½ cup white sugar
- ½ cup light brown sugar, packed
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 Tablespoon + ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup almond milk
- CINNAMON SUGAR COATING
- 8 Tablespoons unsalted buter, melted
- 1¼ cup granulated sugar
- 1 Tablespoon cinnnamon
- Preheat oven to 350. F.
- Spray a mini muffin pan with non-stick baking spray. Set aside.
- In a large bowl, cream together butter and sugars.
- Add in eggs.
- Mix in vanilla extract and almond extract. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
- Gradually add the dry ingredients into the wet ingredients, alternating with the almond milk.
- Mix just until combined, do not over mix. Batter will be a bit stretchy and very sticky.
- Use a mini ice cream scoop and place batter into muffin pan wells. (Do not fill to the top)
- Bake for 10-12 minutes or until lightly golden around the edges. ( My oven only need 10 minutes)
- Remove muffins from muffin pan and place on cooling rack to finish cooling.
- Make cinnamon sugar mixture by mixing sugar and cinnamon.
- To coat the doughnut muffins, brush muffin very lightly with melted butter.
- Place muffin in bowl of cinnamon sugar and toss to coat all sides.
- Place back on cooling rack and allow coated muffins to sit for about 10-15 minutes to allow the butter to absorb.
- Serve and enjoy!
- ½ cup shea butter
- ¼ cup cocoa butter
- 2 tablespoons almond oil
- 2 tablespoons coconut oil
- 15 drops Snickerdoodle fragrance oil (P & J premium fragrance oil)
- 15 drops Brown Sugar fragrance oil (P & J premium fragrance oil)
- In a double boiler, melt shea butter and cocoa butter.
- Stir in almond oil and coconut oil.
- Stir until the coconut oil has melted.
- Remove from heat.
- Stir in fragrance (I use 15-120 drops of each. Use more or less depending on how mild or strong you want your fragrance.) See note!
- 1 cup frozen strawberries
- ½ cup Moscato wine (plus more for blending)
- ¼ cup Dekuyper Sour Apple Pucker (I usually add a few splashes more)
- 1 tablespoon powdered sugar (more or less depending on sweetness of strawberries)
- Garnish- Fresh strawberry (optional)
- Add frozen strawberries to a blender.
- Add in a few splashes of wine to make blending easier.
- Blend until pureed.
- Pour in sour apple pucker and blend until smooth.
- Taste and add powdered sugar if needed. (The sugar really brings out the strawberry flavor. I usually add in more sour apple pucker if it needs more tartness)
- Blend to thoroughly incorporate the sugar.
- Pour mixture into ice cube trays.
- When ready to serve, add slushy wine cubes to blender.
- Pour into chilled glasses and serve.
- Garnish with a fresh strawberry if desired.
- VANILLA WHIPPED CREAM CUPCAKES
- 2½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter, room temperature
- ¼ cup butter-flavored shortening
- 1½ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¾ cup sour cream
- ½ cup heavy whipping cream
- STRAWBERRY CREAM FROSTING
- 8 oz cool whip
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (optional)
- 1 cup fresh strawberries, finely diced
- 24 medium-sized whole strawberries
- Preheat oven to 350 F.
- Line a cupcake pan with cupcake liners.
- Spray the liners with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together butter and shortening.
- Mix in sugar until combined.
- Mix in eggs, vanilla extract and almond extract.
- Mix in sour cream and heavy whipping cream.
- Gradually mix dry ingredients into wet ingredients until completely combined.
- Place about ¼ cup of batter into prepared cupcake pan (or enough until cupcakes are about ¾ full)
- Bake for about 16-18 minutes or until edges are slightly golden. (may need less time, do not over bake)
- Let cupcakes cool in pan for about 5 minutes before removing to a cooling rack to finish cooling.
- Meanwhile make the frosting by creaming together the cream cheese and cool whip.
- Mix in the powdered sugar and vanilla extract, if using.
- Gently fold in the diced strawberries.
- Place frosting into a large piping bag with a large circle tip.
- Frost cupcakes and place in fridge until frosting sets (about 30 minutes) (see note)
- Top with whole strawberries.
- Store in the fridge until ready to serve.
“Fluffy, moist vanilla-almond doughnut muffins covered in cinnamon sugar! It’s the best of both worlds & perfect with coffee”
A couple years ago we had this big brunch for my grandmother on Mother’s Day. We had a huge spread with a mini coffee bar.
I was in charge of bringing some treats for the coffee bar. Guess what I made? Yep, these little cinnamon sugar doughnut muffins!
Don’t they just scream brunch? Pair it up with some coffee and honey hush!! It’s like almost a too perfect pair.
Everybody thought they were doughnut holes at first glance and were pleasantly surprised to sink their teeth into melt-in-your mouth awesomeness.
No need to only serve them for brunch though, they are just as good as a snack with a tall glass of milk and I’ve even served them for breakfast with fresh fruit, bacon, eggs and hash browns!
I LOVE LOVE LOVE the mini size! It’s the perfect size to pop in your mouth without getting cinnamon sugar all over your mouth.
Or in my case, my lips, eyes, hair, shirt, and pants. Yeah, normally me and cinnamon-sugary things don’t get along.
These cinnamon sugar doughnut muffins are soft, fluffy and the crumb is amazing!! They have the texture of a muffin with the taste of an old-fashioned cake doughnut.
And of course they’re easy to make with no yeast needed! Hallelujah!
I adapted this recipe from Downtown Bakery & Creamery. After hearing so much about their donut muffins my FOMO (fear of missing out) kicked in and I just HAD to see what all the fuss was about. So glad I did!
Because I just can’t leave well enough alone I changed a few things in the recipe like using both white and brown sugar, adding vanilla and almond extract, and replacing the milk and buttermilk with almond milk to play up on that amazing vanilla-almond flavor.
Watch me make these cinnamon sugar doughnut muffins from start to finish!
“Homemade whipped body butter that will leave your skin soft, glowing and moisturized! So easy to make and smells like vanilla buttercream!!”
Remember when I told you guys on facebook that I was going to start posting a few homemade, DIY recipes on this site? Well that day is today!
Here’s a lil secret about me. I pretty much make 95 % of all of my household and beauty products from dishwasher pods to various medicines. I’ve always been fascinated with all things DIY.
Not because I’m some kind of Amish, tree hugging, penny pincher person. (No shade, if you’re one of those) The truth is that some homemade stuff just WORKS BETTER ….for half the price…. and minus all the unnecessary chemicals.
How is that not an epic win!!? But we’ll get into that a lil later though. Don’t get me started.
Today it’s all about this homemade whipped body butter that smells like vanilla buttercream frosting or birthday cake or doughnuts if you ask my son!
My husband is always telling me how soft my skin is and you know how I always respond? I say “It’s that buttah baby!” in a low, deep sexy voice
It’s so true though. I can’t even tell you the last time I purchased lotion. Lotion does NOTHING for my skin that lasts longer than a few minutes. But butters!! Oh yes, the butters is where it’s at.
And oh how I lerrrrrv this homemade whipped body butter!! It’s so soft, creamy, and just melts into the skin so beautifully. My skin really drinks this stuff right on up and it leaves it looking and feeling so soft and silky.
I even got rid of my eczema using a tea tree lavender body butter I made last year. (recipe coming)
If you want soft and supple skin (you like supple right? Supple is good. And it’s kinda fun to say) then you need to come on over to the homemade body butter side.
Have you ever made your own body butter? If not you’re gonna love how easy it is. I really enjoy making different scents and playing around with different butters and oils. Pretty addictive!
This is one of my favorite combinations that uses shea butter, cocoa butter, almond oil and coconut oil.
For the fragrances I’m using P & J’s Snickerdoodle and Brown Sugar. These too combined creates the perfect vanilla buttercream scent.
Normally I use essential oils in my body butter just to keep it 100% natural but sometimes I just feel kinda over the whole “herbalish” smelling scents and want to smell like something different.
This vanilla buttercream scent is one of my favorites.
Some dessert scented body products can smell really “childish” and too sweet but this combination smells so warm, playful and inviting.
I get a lot of compliments on it.
Watch me make this Whipped Body Butter (Vanilla Buttercream) Recipe from start to finish!
You can certainly use essential oils if like another scent. My favorite essential oils are rose, lavender, and juniper.
“Make easy wine slushies at home! Frozen strawberries, Moscato wine, and sour apple pucker created the best Jolly Rancher wine slushy ever!! Stock the freezer, it’s going to be a fabulous summer girls!”
Oh wine slushies, how I love thee so! Call me a lush if you must. Maaaan, wine slushies are finally starting to get the props they deserved and I am here for ALL of it!!!
Move over kale chips and cake pops, it’s time for wine slushies to shine!!!!!
Do you remember when I made these peach moscato wine slushies a while back? Well I’m STILL hooked to wine slushies and lately I’ve been smashing these Strawberry Jolly Rancher Wine Slushies!!
When I first made these I was actually trying to make a strawberry mojito flavored wine slushy and everybody kept saying ‘these taste like Jolly Ranchers!” So then I was all like…” Um yeah. Of course. That’s what I was going for!” Ha! Got’em!!!
They really are reminiscent of those juicy tasting strawberry Jolly Rancher candies. It’s been years since I’ve had a Jolly Rancher but I use to love that sweet, slightly tart flavor, especially apple, strawberry and pineapple.
Oh and the peach and grape were good too. Also the lemon was nice. Ok I loved all of them!
So if you like Jolly Ranchers then you should probably make this. Like… right now. Because there are only 4 ingredients and this wine slushy gave me all kinds of life when I quickly mixed one up after a hot day at the park.
The kids were cooling down with Italian ice and I was unwinding with some of “mama’s slushie”. And yep, just like I said in my last wine slushie post, I still have about 2 freezer bags full of frozen wine ice cubes! This time it’s Strawberry Pina Colada and Apple Grape. I stay prepared honey!
Side note: Why are there so many ways to spell slushy and which one is the correct one?? Jeezus!
These Strawberry Jolly Rancher wine slushies are bursting with fresh strawberry flavor with a hint of tartness from the sour apple pucker so don’t leave it out!
Watch me make these strawberry jolly rancher wine slushies from start to finish!
This month on Divas Can Cook we are celebrating 7 years of blogging!!! Yayyy!!!
It’s my BLOGIVERSARY!!!!!
Thank you all so much for making these 7 years so much fun!
I’m celebrating by doing social media giveaways ALL MONTH LONG!!!
Yep each week in April I will be hosting a giveaway on my social media networks (Facebook, Twitter, Youtube, & Instagram!)
Each week one lucky winner will win a FABULOUS prize!
Week 1: Facebook (April 1-7)- Up for grabs: KitchenAid Mixer (5 QT Artisan Series) You choose color!
Week 2: Instagram (April 8-15)-Up for grabs: Blendtec Blender
Week 3: Twitter (April 16-23)-Up for grabs: $200 Amazon gift card!
Week 4: Youtube (April 24-30-Up for grabs: Stay tuned!
You can enter all 4 if you’d like!
Contest Rules: Must be a follower of Divas Can Cook correlating social media pages. US residents only. Winner announced the day after contest closes. Winner has 36 hours to claim prize before another winner is selected.
How to Enter:
Visit my social media page that correlates with the contest week to enter.
Week 1 is up!!! Winner announce on Faceboook on April 8th!
Week 1: Facebook Only (visit my Facebook fan page to enter)
Up grabs is this gorgeous KitchenAid Mixer! YOU CHOOSE THE COLOR!
View color options & mixer details here – KitchenAid KSM155GBRI 5-Qt. Artisan Design Series with Glass Bowl – Raspberry Ice
(Color availability may vary)
Week 2: Instagram Only! (Visit my Instagram page to enter)
(Prize unclaimed! Stayed tuned for redo!)
Up for grabs is my favorite blender ever!! A brand new Blendtec Total Blender! You choose your color!
View color options and Blendtec Total Blender details here: Blendtec Total Blender, FourSide Jar, Black
Week 3: Twitter only!
Up for grabs is a $200 gift card from one of my favorite stores….AMAZON!! If you haven’t shopped Amazon before then now is the time!! I’m so in love with Prime Shipping! I even get thins the same day I order! So fab!
“Strawberry shortcake cupcakes! Fluffy, vanilla cupcakes topped with whipped strawberry cream frosting and fresh strawberries! Crowd-pleasing cupcakes!”
Do you remember this 80’s cartoon character?
When I was younger Strawberry Shortcake was my FAVORITE . I just had to have Strawberry Shortcake everything from lunch boxes to birthday parties.
It was pretty safe to say that I was obsessed with my adorable red-hed strawberry shortcake doll that smelled like real strawberries!
When I was unpacking a box of my old childhood belongings I came across my strawberry shortcake jacket that my mom had custom made for me and the next day my husband got me the collectors doll from Target! Talk about a nostalgic week!
I thought I’d keep the strawberry shortcake theme going by making these amazing strawberry shortcake cupcakes!!! These cupcakes are one of my many summer cookout favorites that get requested a lot! I love that they are portable and pack in all the flavors of delicious strawberry shortcake.
This recipe starts with a super yummy vanilla whipped cream cupcake that is just the PERFECT texture for strawberry shortcake!
It’s not as spongy as a sponge cake ( I hate sponge cake) but has a super fluffy and slightly spongey, angel food cake texture to hold up to the cream frosting and fresh strawberries.
The frosting is SO DOGGONE GOOD!!! It’s a cool whip-cream cheese type frosting that I’ve made on this several time. When it’s set, it tastes like strawberry cheesecake.
Top with a fresh strawberry and you have a handheld dessert that goes fast!
Watch me make these strawberry shortcake cupcakes from start to finish!
Want more Strawberry Shortcake ???