Raspberry cupcakes!

Moist yellow cake topped with smooth raspberry frosting!

Raspberry Valentines day cupcakes!

Hey guys! So there are only a few short days until Valentine’s Day! If you haven’t already, go read Monday’s post to help you get decorating! Now onto today’s post. 

Raspberry Valentines day cupcakes!

Yesterday, I made these yummy vanilla-raspberry cupcakes! These cupcakes are made of two parts. A delicious vanilla cake, topped with smooth rich raspberry buttercream frosting! Then you can add sprinkles if you want and of course, eat them!
Raspberry Valentines day cupcakes!

I frosted these using the large sized open star tip in this AMAZING set I got on amazon, in a Wilton frosting bag. Before getting these frosting tips I just thought I was horrible at frosting cupcakes, until I realized that I was using the small Wilton brand tips that are really made for making designs, not frosting a cupcake. So I bought these tips and instantly fell in love with them! They are so great! You can frost both mini and normal sized cupcakes! Buy this set here.
Raspberry Valentines day cupcakes!Another thing I love about these amazing tips is that you don’t have to use a couplers with these tips. All you do is just pop them into the frosting bag, add the frosting, and trim the tip of the bag off! Then just frost the cupcakes! Down below, you can see all of the items I used in this recipe and where to buy them. Now onto the recipe!
Raspberry Valentines day cupcakes!

Raspberry vanilla cupcakes
Moist yellow cake topped with smooth raspberry frosting!
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Cook Time
20 min
Cook Time
20 min
For the cake
  1. 2 1/4 cups all purpose flour
  2. 1 1/2 cups sugar
  3. 3 1/2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1/2 cup butter, softened
  6. 1 1/4 cups milk
  7. 1 teaspoon vanilla
  8. 3 eggs
For the frosting
  1. 6 cups powdered sugar
  2. 2/3 cup butter, softened
  3. 1/2 cup raspberries
  4. 2-4 Tablespoons milk
For the cake
  1. Heat oven to 350 Fahrenheit. Place cupcake liners in cupcake pans.
  2. In a large bowl beat all cake ingredients with mixer on high for 30 seconds, scraping bowl.
  3. Beat on high for 3 minutes scraping bowl occasionally.
  4. Scoop into cupcake liners with a cookie scoop. Fill 1-2/3 full.
  5. Bake for 20 minutes and check with a tooth pick. Let cool completely before frosting.
For the frosting
  1. In a large bowl, mix the powdered sugar and butter with electric mixer on low speed until blended.
  2. Stir in vanilla and one tablespoon of milk. Slowly beat in just enough milk to make it smooth and spreadable. If the frosting is too thick beat in more milk, one drop at a time. If it is too runny, beat in a small amount of powdered sugar.
  3. Frost the cupcakes!
Adapted from The big book of cakes
Adapted from The big book of cakes
Craftily Baking http://craftilybaking.com/

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Frosting tips   Cupcake liners   Mixer

Healthy raspberry banana smoothie!

Thick, delicious, healthy smoothie! Perfect to start out your new years health goal!

Start out your new years healthy eating goal out with this amazing smoothie!Happy New Years! Have you set any goals yet? One of mine is to eat more healthy. You too? Smoothies are one of the best ways to stay healthy, 1. Because they have tons of fruits and veggies and, 2. They taste great and you end up drinking them all the time! Win, win right? 

I’ve created this wonderful raspberry banana smoothie to help you eat better! Ive also decided to make a section on my blog called healthy tidbits where I’ll be posting healthy recipes to get you to your goal! This raspberry-banana smoothie is the first one going in!

Start your new years healthy eating goal out with this amazing smoothie!Have you guys set anymore goals? Here’s my list:

  • Eat more healthy.

Everything we eat seems unhealthy! Every day were supposed to eat 5 servings of fruits and veggies (though I doubt anyone does) I just want to try to eat more good food and eat out less, even though it tastes so good. 🙁

  • Blog post more.

I’ve gotten pretty bad at posting consistently lately and would like to improve that. I only post once a week sometimes less! I’m making a goal to post at least once or more a week, so you will be hearing from me more!

  • Improve my photography.

Since starting my blog in February I have seriously improved my photography, but I want to keep improving, get as good as it gets!

  • Get better at food science.

I want to get better at food science. I’ve learned the basics but I want to get to where I’m know everything there is to know.

  • Finish room redo.

My room redo has been going on for quite some time. I’m getting pretty close now though! Just a few more little things!

Plus a couple more. What are your goals for 2017?

Start your new years healthy eating goal out with this amazing smoothie!So this smoothie is made up of a few simple ingredients.

  • Raspberries 
  • A banana 
  • Milk
  • A tiny bit of sugar (optional)
  • Ice cubes

To make it, just stick everything in your blender, I use a Vitamix. (We’ve had our Vitamix for years and it’s still going strong! I absolutely love it!) And blend it!

Start out your new years healthy eating goal out with this amazing smoothie!

Healthy raspberry-banana smoothie
Serves 2
Thick, delicious, healthy smoothie! Perfect to start out your new years health goal!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 cup frozen or fresh raspberries
  2. 1 banana
  3. 1 cup milk
  4. 1 teaspoon sugar (optional)
  5. 5-7 ice cubes
Instructions
  1. Place everything in your blender and blend until smooth.
  2. Add ice cubes. Blend until smooth.
  3. Serve immediately.
Craftily Baking http://craftilybaking.com/
 Also, if you try out this recipe, post a picture on Instagram and tag it: #craftilybaking and @craftilybaking and I will check it out! (Follow me on Instagram)

 

 

Homemade hot chocolate! (Dairy free!)

So, what’s happening with you? Anything exciting? Well, today I was freezing! And what I really wanted was: Hot chocolate! The only problem? I can’t have dairy!! 🙁 Solution! This recipe, from the healthy apple.com!Delicious, chocolatey, dairy free hot cocoa. Add marshmallows and a straw and serve!

This hot cocoa is super simple! It takes about 5 minutes and is so delicious! I was really surprised when I had homemade hot cocoa in minutes! When I decided I wanted to make homemade hot chocolate, I was thinking: is it really worth spending a half an hour making it? My answer? Yes! Until I found this recipe!Delicious, chocolatey, dairy free hot cocoa. Add marshmallows and a straw and serve!

 

There are six ingredients in this recipe: 

  • Chocolate almond milk (or any other dairy free milk)
  • Honey, or maple syrup
  • Vanilla extract 
  • Ground cinnamon
  • Sea salt

Delicious, chocolatey, dairy free hot cocoa. Add marshmallows and a straw and serve!So, I found this amazing recipe on healthyapple.com and just changed it up a little to make it a little more my style! Instead of using vanilla almond milk and cocoa powder I just used chocolate almond milk instead. It makes it a little bit easier. :)Delicious, chocolatey, dairy free hot cocoa. Add marshmallows and a straw and serve!

 

Oh, P.S. I got instagram, be sure to follow me! And if you try this recipe, post a picture and tag @craftilybaking so I can see it!

Homemade hot chocolate (dairy free)
Delicious, chocolatey, dairy free hot cocoa. Add marshmallows and a straw and serve!
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Cook Time
5 min
Total Time
5 min
Cook Time
5 min
Total Time
5 min
Ingredients
  1. 1 1/2 cups chocolate almond milk (see note)
  2. 1 teaspoon honey or pure maple syrup
  3. 1/4 teaspoon vanilla extract
  4. pinch of ground cinnamon
  5. pinch sea salt
Instructions
  1. Heat chocolate almond milk in a saucepan over medium heat.
  2. Add the rest of the ingredients.
  3. Bring to a low boil and then to a simmer for 2 minutes.
  4. Taste and season to your liking with cinnamon and salt.
  5. Enjoy!
Notes
  1. If you don't have chocolate almond milk, or you would like to use a different kind of dairy free milk, you may use that and add 3 tablespoons of cocoa powder.
Adapted from thehealthyapple.com
Adapted from thehealthyapple.com
Craftily Baking http://craftilybaking.com/

 What is your favorite kind of hot chocolate? Plain original? Pumpkin spice? Candy cane? Tell me below in the comments!

Gluten free powdered donuts!

So, how was your week? Ours was a little crazy, being the first week of school and all. I made these on Wednesday, and the only reason they were still around on Thursday is that I had to take pictures for this post! Delicious gluten free donuts, fried in oil and coated in powdered sugar!

 

I have been SO excited for this post! I am a donut lover! Donuts have always been my favorite, and being on the fodmap diet since the end of april has been pretty donut free! But then I stumbled upon this amazing recipe from beardandbonnet.com!Delicious gluten free donuts, fried in oil and coated in powdered sugar!

These are a perfect little treat! Send them to school in your kids lunches, or eat them by yourself! They are great for bribing too! :)Delicious gluten free donuts, fried in oil and coated in powdered sugar!

These donuts are the ideal size for little goodie bags at birthdays, or you can use the for a fun game: Tie a string around the donut, have someone hold it up, and have another person try to eat the donut without hands! You can time everyone to see who can do it the fastest! We always love that game for birthdays!

Delicious gluten free donuts, fried in oil and coated in powdered sugar!

Gluten free powdered donuts!
Delicious gluten free donuts, fried in oil and coated in powdered sugar!
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Ingredients
  1. 1 cup gluten free flour
  2. 1 tablespoon tapioca flour
  3. 1/8 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1 1/4 cup water
  6. 1 rounded tablespoon brown sugar
  7. 1 tablespoon butter
  8. 1/2 teaspoon vanilla extract
  9. coconut oil: enough for a 2 inch depth (for frying)
  10. 1/2 cup confectioners sugar
  11. 1 teaspoon vanilla powder
Instructions
  1. In a small mixing bowl, combine the gluten free flour, tapioca flour, baking soda, and salt together with a whisk. Set aside.
  2. Bring water and brown sugar to a boil in a large saucepan. Once boiling add butter and allow to continue to boil until butter has melted. Turn the heat down to low and stir in the vanilla extract, pour in little bits of the flour mixture at a time, stirring constantly with a spatula. At the beginning it will look lumpy like it isn't blending together, just keep stirring and adding a little bit of the flour mixture at a time until it is incorporated.
  3. It will start to form a ball of sticky dough, remove from the heat and stir for another 30 seconds. Turn the dough out onto a cutting board and let cool for 10 minutes.
  4. While the dough cools,heat oil in a heavy or cast iron pot on medium high till it reaches 350-360 degrees. You want the oil to be at least 2 inches deep.
  5. While the oil heats, put the confectioners sugar and vanilla powder in a ziplock bag, seal the bag and shake to mix.
  6. Cover a plate with paper towels for draining the donuts after they cook.
  7. The dough should be cool. Use a knife to cut a tablespoon sized piece of dough off. Roll it between your palms (you might have to flour your hands), once the dough has formed a long rope, pinch the two ends together, forming a donut shape. Do the same with the rest of the dough.
  8. Once the oil has heated to 350, carefully lower one donut at a time into the oil (fry 3 to 4 donuts at a time) Cook for 5 minutes turning the donuts over half way.
  9. Once the donuts are done cooking,remove it using a slotted spoon and place on plate covered in paper towels to drain. Place the still warm donut in the bag of confectioners sugar and shake gently to coat.
  10. Let oil get back up to 350 and repeat the process with the rest of the donuts.
Notes
  1. If you dont have coconut oil, use a different mild flavored vegetable oil, like canola.
Craftily Baking http://craftilybaking.com/

What is your favorite kind of donut? Mine is old fashioned glazed blueberry!

 

Homemade peach pie!

It’s official! I’ve started homeschooling! As of today. 🙂 So, on Saturday we had a ward party (for our church) and so I made two pies! One peach pie, and one gluten free strawberry rhubarb! (I’m saving the strawberry rhubarb for another post) Peach pie is one of the most perfect fall recipes!Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!
Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!

These peaches were amazing! They are perfectly fresh and delicious! And the crust! Flaky, crunchy, and perfect!Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!One of the key tricks to getting your lattice top on your pie to brown and look delicious, is to paint the top with egg whites and sprinkle it with sugar, right before you put it in the oven! (in above picture)Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!

I love pie! It of my all time favorite desserts! And speak for your selves but I think this is one of the best pie recipes ever! I found this PERFECT pie recipe on sprinklesomesugar.com I love this recipe so much!

Homemade peach pie!
Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!
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For the pie crust
  1. 2 1/2 cups all purpose flour
  2. 1/4 teaspoon salt
  3. 3 tablespoons sugar
  4. 1/4 cup vegetable shortening
  5. 3/4 cup butter cold and cubed
  6. 2 tablespoons to 1/4 cup ice cold water
For the filling
  1. 4 1/2 cups peaches, peeled, cored and sliced 1/2 inch thin
  2. 1/2 cup granulated sugar
  3. 1/4 cup brown sugar
  4. 3 tablespoons corn starch
  5. 3 tablespoons water
  6. 1/4 teaspoon nutmeg
  7. 1/4 teaspoon cinnamon
  8. 2 teaspoon lemon juice
  9. 1 egg white, lightly beaten
  10. 1-2 teaspoons granulated sugar
For the crust
  1. In a large bowl, whisk dry ingredients together and add shortening. Cube it and coat it with flour.
  2. Add cold cubed butter.
  3. Use a pastry blender to cut it in until crumbly.
  4. Add cold water just until dough forms. Don't add too much water! You don't want wet dough!
  5. Roll dough into a ball and cut in half.
  6. Press down into a disk shape and tightly wrap with plastic wrap.
  7. Chill dough in refrigerator for a half an hour before using.
For the filling
  1. In a large bowl, whisk together both sugars.
  2. Gently toss peaches in it to coat and set aside for 1 hour.
  3. Once dough is chilled, take it out and get it ready. Grease a pie plate with butter.
  4. Roll out each half of dough to about 10-11" press one into the greased pie plate.
  5. With the second crust cut it into 1" strips for the lattice top.
  6. Pre-heat oven to 425 degrees
  7. After 1 hour peaches will be sitting in a bowl of juice.
  8. In a small bowl, combine corn starch, spices, and water until smooth.
  9. Separate the peaches and the juice, pour the juice into a small bowl along with the cornstarch mixture.
  10. Set peaches aside.
  11. Pour the mixture into a small saucepan and whisk until thickened.
  12. Whisk constantly so it doesn't over-thicken (if this happens whisk furiously until it smooths out)
  13. You wan't the mixture to be thick enough to coat the back of a spoon.
  14. Stir in butter and lemon juice.
  15. Once butter is melted, gently fold in the sliced peaches.
  16. Pour filling into prepared crust.
  17. Arrange the dough strips into a lattice pattern.
  18. Brush the egg white on top of lattice and sprinkle with sugar.
  19. Place in oven.
  20. Bake for 10 minutes at 425 then turn down to 350 degrees for 40-45 minutes.
  21. Once the edges start to brown cover the edges with tin-foil. And finish baking.
Adapted from sprinklesomesugar.com
Adapted from sprinklesomesugar.com
Craftily Baking http://craftilybaking.com/