Tag Archive: easybaking


What you will need:
3 cups all-purpose flour
1/2 tsp salt
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter, room temperature
3/4 cup  brown sugar
1 large egg
1/2 cup molasses
2 tsp vanilla
1 tsp finely grated lemon zest, optional


Steps to yummy goodness:
1. Preheat the oven to 375 F.
2. Whisk the flour, salt, and spices together in a bowl. Set aside.
3. In the bowl, cream the butter and sugar until they’ve just come together.

4. Add the egg, and mix until incorporated.
5. Add the molasses, vanilla, and lemon zest (if using) and mix until incorporated.
6. Slowly mix in the flour mixture until your dough forms.
7. Roll out on a lightly floured surface to 1/4″ thickness, then cut out your shapes.
8. Bake on a parchment lined baking sheet for 8-9 minutes.


.:Side Notes:.
If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (You can freeze this recipe too) until you are ready to use it. Before using, bring to room temperature.





What you will need:
For the muffins:
3/4 Cup Unsweetened Apple Sauce
2 Large Eggs
5.3 Ounces Plain Fat Free Greek Yogurt, 150g
2 Teaspoons Vanilla Extract
1 Teaspoon Coffee Extract
8 Tablespoons Coconut Flour
2 Teaspoons Instant Coffee
1/3 Cup Sweetener
3 Scoops Vanilla Protein Powder
3/4 Cup Rolled Oats
2 Teaspoons Baking Powder
Ground Cinnamon
1/2 Cup Unsweetened Vanilla Coconut Milk

For the crumble top:
1 tsp coconut palm sugar
1 tsp cinnamon
2 tsp flour, all purpose
1/2 tsp butter


Steps to yummy goodness:
1. Take out a food processor and combine all of your ingredients into it aside from your ground cinnamon (if you choose to not use a food processor just make sure you turn your Rolled Oats into flour before mixing everything together it can be done in a blender).

2. Process everything together.
3. Take out a muffin pan, coat it with some non-stick cooking spray, and then evenly distribute your mix into your pan.

4. Top each spot with some ground cinnamon and an equal amount of the crumb topping.

5. Bake on 350°F for 30 to 40 minutes


.:Side Notes:.
If you don’t like coconut milk feel free to use regular milk or other milk substitutes.

You can also top it with a simple icing sugar drizzle, like in the photo.

If you don’t want to use the crumb topping, you can top these with chocolate chips or crushed almonds or walnuts



These cupcakes are super easy to do, cheap but will fool everyone making them think you spent some serious time making them.

What you will need:
For the cupcakes:
1 Devil’s Food Cake Mix
1 box of instant chocolate pudding
1 cup sour cream
1 cup vegetable oil
½ cup water
4 eggs
1 Tbsp vanilla

For the frosting:
3 sticks of butter, softened
4-6 cups powdered sugar
1/3 cup of milk

Steps to yummy goodness:
For the cupcakes:
1. Combine the above ingredients and mix until smooth. The batter will be fairly thick.

2. Spoon into 24 paper lined muffin tins.

3. Bake for 16-22 minutes at 350 degrees. Check at 16minutes because I’ve never needed the full 22minutes, 18minutes is normally just right.

4. Remove these from the oven and let them cool.


For the icing:
1. Mix together the softened butter, powdered sugar and milk until smooth.

2. Now, with a Ziploc bag you are going to spoon some of your buttercream in on one side and your Nutella in on the other.

3. Snip off the tip and then simply pipe it on to your cupcake in a spiral motion
4. Serve and enjoy



.:Side Note:.

I find that when you are trying to put the icing in the bag it is easier use put said bag into a cup and then roll some of the bag over the side of a cup.

Of course if you’re not a fan of chocolate or super sweet things this icing is just as yummy on normal vanilla cupcakes.

If you do want something that will hit your sweet tooth just right try adding a handful of chocolate chips to the cupcake batter, you will not be disappointed.