Creamsicle Cupcakes

Any true New Jerseyan recognizes the bright orange and white swirl of a classic Kohr’s cone. It’s a staple at the Seaside Boardwalk and has been around for basically forever. They’re also reminiscent of a classic creamsicle. Whichever you identify it with, it’s good. I created this recipe a year or so ago, and I’ve been asked to replicate it ever since. I can see why because the cake is moist, the waffle cone layer adds great texture, and the flavor is both amazing and nostalgic. A perfect summer treat.

Orange Curd Filling:


4-5 large oranges worth of orange juice (a cup plus a couple tablespoons)

1 tbsp orange zest

3 tbsp cornstarch

2/3 c sugar

1/4 c almond milk

2 tbsp coconut oil

In a small steel pot, add strained juice and zest. One tbsp at a time, whisk in cornstarch. Then, whisk in sugar and almond milk. Place on medium high heat and continuously stir until mixture gets obviously thick and starts to bubble. Immediately remove from heat and stir in coconut oil until incorporated. Place in fridge until chilled.



  • 6 waffle cones
  • 1 1/2 tsp melted coconut oil
  • 1 1/2 c AP flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tso salt
  • 2/3 c almond milk
  • 1/2 tbsp apple cider vinegar/ lemon juice
  • 1 1/2 tsp vanilla
  • 1/2 c softened coconut oil
  • 1 c sugar
  • 2 tbsp flaxseed+ 6 tbsp water (mixed and set aside for 5 mins)*
  • 1 1/2 tbsp aquafaba (liquid from a can of chickpeas)*

*You could probably do either 3 tbsp of flaxseed with 9 tbsp water or 4 tbsp of aquafaba

Preheat the oven to 325. Whisk together almond milk, apple cider vinegar, and vanilla. In a blender/food processor, pulse waffle cones until finely crushed. Mix in melted coconut oil and set aside. Whisk together dry ingredients in a medium bowl and set aside. In a stand mixer with a paddle attachment, beat softened coconut oil and sugar for two minutes until fluffy on medium high. Lower speed and slowly add flax mixture and apple sauce. Beat for 1-2 minutes. Add half the dry ingredients, the almond milk mixture, and then the other half of the dry ingredients until just incorporated. In a lined cupcake tin, place a thin layer of waffle cone mixture in each mold. Evenly divide batter between molds and place in oven for 18-20 minutes and a toothpick comes out clean. Cool cupcakes in pan for 5 minutes, then remove from pan and transfer to wire rack to cook.



1 c softened coconut oil

1/8 tsp salt

3 c powdered sugar

5 tbsp almond milk

1 1/2 tsp vanilla

zest and juice from 1 small orange

cornstarch as needed

Beat coconut oil and salt together for 3-4 minutes in a stand mixer on medium. Gradually add powdered sugar on low until fully incorporated. Add almond milk and vanilla and beat for about 2 more minutes. Place half in one side of a piping bag. Add some of the leftover curd, juice, and zest to taste. If runny, add cornstarch until firm enough to pipe. Add to piping bag with other half. Set aside.


Make sure cupcakes are completely cool. Use a piping tip/spoon handle to make a deep hole in each of the cupcakes. Fill each gap with orange curd. Pipe frosting. Top with more orange zest and waffle cone crumbs as desired.

Tips/ Things I Would Change:

  • For the curd, I think you can skip the coconut oil
  • You can make the curd up to a few days ahead so it isn’t so much all at once
  • You’ll have lots of extra curd
  • I didn’t use all of the waffle cone mixture this time, but I would next time because I would like to make that layer a little thicker
  • For the orange frosting, I would try only adding juice and zest instead of some curd because I think it messes with the texture, which made it hard to pipe
  • If you don’t like piping, just put half of each type of frosting on either side of the cupcake

Blueberry Lemon Cornmeal Pancakes

I got this recipe from the Love and Lemons cookbook and I absolutely love it! I made minor adjustments because I wouldn’t be me if I didn’t, like adding blueberries. So, if you don’t like them feel free to leave out or replace. I mixed the dry and wet ingredients the night before I made them so that I had minimal prep work in the morning, which worked great. They’re super fluffy and lemony and I highly recommend!


  • 1 c AP flour
  • 3/4 c whole wheat flour
  • 1/2 c cornmeal
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 c almond milk
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp flax seed + 6 tbsp water mixed and stood for 5 mins
  • 1/4 c olive oil
  • small container blueberries/ 1-1.5 c frozen blueberries

Mix flours, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk all remaining ingredients for a minute or two. Pour wet batter into dry ingredients and mix until just combined. On an oiled pan on medium heat or griddle set to 350, scoop desired amount of batter and cook for about a minute. Add blueberries and cook until air bubbles start to form. Flip and cook until browned on both sides. (about 2-3 minutes per side).

Sourdough Discard Banana Muffins

These muffins have a great flavor, and the texture would have been much better if I used at least partially white flour, but I was out. The discard gives them a nice chew, and they’re very filling. If you’re looking for something to do with leftover starter, because I know everyone is baking sourdough while locked into the house right now.


2 c whole wheat flour

1/2 tsp baking soda

1 heaping tbsp of cinnamon

1/2 tsp salt

1/2 c coconut oil

1/2 c brown sugar

1/2 c sugar

1 tbsp flax + 1 tbsp water mixed and set aside for 5-10 mins

1 heaping tbsp applesauce

1 tbsp vanilla

dash of almond extract (optional)

4 mashed bananas (I melted frozen ones, worked fine)

1 c sourdough discard

Preheat oven to 350 and grease a muffin pan. Whisk dry ingredients in a large bowl. In a separate bowl, beat sugars, oil, and banana until getting fluffy and fully incorporated. Add flax mixture, applesauce, and extracts until incorporated. Add sourdough discard. Distribute batter evenly into pan. Bake for about 50 mins.

Tips/Things I would Change:

  • I made these before I got whole wheat flour, so I’d use white because they were a little heavy (or at least a mix of wheat and white)
  • I baked them for a little too long, so I would check at 40 minutes and every 5 mins after that
  • Maybe if using white flour, mix in some buckwheat/spelt for some extra nutrients

The Easiest/Best Pickles

For a while now everyone has been asking for my pickle recipe, and it’s so easy I almost didn’t make a post, but they are really really good, so I figured why not. This recipe is extremely versatile, so feel free to sub any vegetable you want. My favorite so far are string beans. If you’ve never tried pickled string beans, please make immediately. If you’re feeling adventurous, maybe try a fruit or grain. The spices can also be adjusted based on what you look for in a pickle. This one has a decent sweetness to it, but not to the point of being like a bread and butter pickle. I picked a few of my favorite combos so far, but be sure to reach out to me if you find a new one you like!

Ingredients: (perfect fit for 32 oz mason jar)

1 large English Cucumber (sliced in halves, chips, spheres, etc.) OR 1-2 large onions sliced OR enough raw string beans to tightly pack your container

1 c vinegar (I usually use a mix of white and red red wine, just use what you have to a cup)

1 c water

8 tsp (1/6 c) c sugar

1 tbsp salt

1 tsp black pepper (ground or whole peppercorns work)

1 tsp oregano (optional)

1 tsp minced onion (optional)

*to add a kick, add red pepper flakes to taste

Place water, vinegar, sugar, and salt in a small pot/pan on medium high heat. Whisk until sugar and salt dissolve. Prepare a jar/airtight container by placing the sliced cucumbers and remaining spices inside; they should just about fill up the container. Pour vinegar solution over the vegetables and close the container. Place in the refrigerator for at least 6 hours, but overnight would be safer. Store in the refrigerator, and enjoy!

Soft Rolls

More bread! I made these Memorial Day weekend, and they were sooo good. I had mine with some barbecue jackfruit, but we also ate a bunch plain. Mom said they may have been one of the best breads I’ve baked, and she’s a bread fanatic. I also left some for Alexia and Amanda while social distancing. Alexia roasted hers on the fire and they both asked for the recipe. They have a great, fairly sweet flavor, and are really soft and fluffy. Great for burgers, sandwiches, or to serve with a holiday dinner.


3/4 c warm water

2 1/4 tsp yeast

1/4 c sugar

360 g AP flour

60 g whole wheat flour

1 1/4 tsp salt

2 tbsp coconut oil

1 tbsp flax+ 3 tbsp water

Combine water, yeast, and 1 tsp sugar in a small bowl until foamy and coming together in the middle of the bowl. In the bowl of your stand mixer/ large bowl, whisk flours and salt together. With the dough attachment (or kneading by hand), mix in coconut oil, flax mixture, and yeast mixture and let mix for 5-7 mins. The dough should form a smooth ballish clump by the end. Use a flat surface to shape into a ball by kneading a few times. Let sit covered in a greased, large bowl in your oven with the light on for an hour. Divide dough into 8-10 sections (I reccomend making them more like squares than rectangles) and knead each into a flattened ball shape. Place on a parchment lined baking sheet, cover, and place back in the oven with the light on for an hour. Remove from the oven, then preheat the it to 425*. Bake for about 13 minutes. Great out of the oven, and cooled.

*For a thicker, crunchier outside, preheat oven to 375 and bake for about 13 minutes, then increase to 425 and bake for about 5 more minutes, or until brown

Tips/ Things I’d Change:

  • I might brush some almond milk on top before baking to make them shine and sprinkle with poppy seeds for an extra crunch
  • Everything bagel seasoning top would be a good addition if I was using them as sandwich bread
  • Make sure the final flat balls are smooth all around, or else they will have creases when you bake them.

*Okay, I just realized I may have baked these at 420, I will try recipe again and fill you in. If they don’t look browned, bake for 15-18 mins.


So, the bread baking continues. I have my lovely Aunt Vickie to thank for sending me this recipe. I did not come up with any part of it on my own, and didn’t really make any adjustments, so I will leave the video below, but I’ll still it out here, and share my experience with it.

Cinnamon Rolls

These were possibly some of my favorite things I’ve ever baked., but I may be biased because I really love cinnamon rolls. AP tests finished this week, so I dropped some off at some of my friends’ houses to celebrate our freedom. I got raving reviews, though, who could complain when you’re delivering them a cinnamon roll? These are AMAZING just out of the oven, but still very good afterwards (I highly reccomend tossing it in the microwave to mimic the effect, though). I have long been a Panera roll Stan, but those having nothing on these- 12/10.



  • 1/2 c coconut oil
  • 1 c almond milk
  • 4 1/2 tsp yeast
  • 1/2 c sugar
  • 1 tsp salt
  • 5 c flour
  • 2 tbsp flax + 5 tbsp water
  • 1 tbsp apple sauce


  • 1/2 c coconut coil softened
  • 1 c sugar
  • 1 c brown sugar


  • 1/2 c coconut oil melted
  • 2 c powdered sugar
  • 1 tsp vanilla
  • 2 tbsp almond milk (if too thick)


Heat milk on stove until tiny bubbles start to form at the edges of the pot, then immediately remove from heat and stir in coconut oil and let cool (it doesn’t have to completely). Mix flax and water and let stand to thicken. Mix yeast, 1 tbsp of the sugar, and and 2 tbsp of room temp water in a small bowl and let stand for 10 mins. In a stand mixer with a paddle, mix sugar, salt, and milk mixture until combined. Add 2 c of flour and beat for about 3 mins. Add yeast mix and beat for a min more. Add half of flax mix, apple sauce, and then other half of flax mix, leaving time to mix in between. Switch to dough attachment and add remaining 3 c flour. Mix until dough shapes and is becoming smooth, about 8 minutes, then knead on the table until fully smooth and forming a ball. Place in greased bowl and place in the oven with the light on for about 2 hours, mine was huge when it came out.


Combine filling ingredients. Divide risen dough into three sections. Working with one section at a time, roll out the dough into a roughly 11 by 12 rectangle. Coat with filling, making sure to reach edges. Tightly roll and cut based on desired thickness, I did 6-8 a roll, and ended with about 20 rolls. Place in several greased baking dishes, close but not touching, then cover and put back in the cold oven with the light on for an hour, though I left for about 2 1/2 hours. Preheat oven to 350, and bake 20 minutes to start, then watch until brown.


Beat wet ingredients and add sifted powder sugar. Add almond milk if too thick, add cornstarch or more sugar if it’s too loose. Ice warm buns.

Tips/Things I Would Change:

  • My frosting was wayyy to thick this time and wouldn’t melt since I added cornstarch to compensate for our lack of powdered sugar. Don’t get me wrong it was good, but would be better if it was loose, in my opinion.
  • If you’re making rolls ahead of time, try to prepare just to the point of baking, even if you let the dough sit in the fridge over night. That way, you can serve them right out of the oven and get them at their peek.

Date Brownies

Okay, okay, DO NOT get scared off by the title. The brownies are all chocolate, no date taste. These are easily the fudgiest brownies I’ve ever had (aka not for you if you like a crispy edge), all with no refined sugars or gluten. They kind of remind me of little bites, but better. They also get better as they sit out for a day or two. I can’t take credit though, I did get this recipe from the Love & Lemons Everyday Cookbook (which I highly recommend), with a few minor adjustments.


  • 6 large dates
  • 1/2 c ground oats
  • 1/3 c cacoa powder (or cocoa)
  • 1 1/2 tsp baking soda
  • 1/8 salt
  • 1 c cashews
  • 1-2 tbsp coconut oil
  • 1/2 c + 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/3 c chocolate chunks

Preheat the oven to 325 degrees. Oil a baking dish and line with parchment paper. If dates are not soft, soak in warm water until they are (about 15 mins). Mix dry ingredients. Place cashews, oil, (starting with a tbsp) and a generous splash of water into a blender. Blend until mixture is creamy, you may have to stop and mix every now and then, and add more liquid. There still may be chunks, and that’s okay. Add maple syrup, vanilla, and dates. Blend until really smooth and creamy. Fold into dry ingredients with chocolate chips. Pour in pan and top with extra chocolate. Bake for roughly 35 minutes, checking as you go along.

Tips/Changes I’d make:

  • I’d bake them for a little longer, to see if I can make them crispier
  • melt chocolate before placing in batter^
  • maybe toss a flax egg in?
  • Maybe try white/wheat flour if that didn’t work^

*not all at once^

Oatmeal Berry Bars

I made these for Mother’s Day while we still didn’t have any AP white flour. They’re super soft and sweet, and I liked them a lot. I’m not gonna lie, they might be better using half AP flour, but I was working with what I had. As the flour shortage continues, hopefully this will help you if you’re working with sparse resources, too. You could also replace jam for fresh berries, apple sauce, or mashed banana. In their current state I would give them a solid 6.5/10, but adding regular flour to the topping would bring them up to an 8, easily.



1/2 c oat flour (blended oats)

1/2 c almond flour

1/2 tsp baking powder

mashed ripe banana

2 tbsp maple syrup

1 tsp vanilla

1/2 tsp cinnamon


about a half a cup of jam- enough to form a layer of desired thickness


1/4 c brown sugar

2 tbsp sugar

1/2 tbsp cinnamon

dash of salt

1/4 c coconut oil melted

1/2 c +1 tbsp oat flour

ground almonds for sprinkling (optional)

preheat oven to 375. combine dry crust ingredients in a large bowl. combine wet crust ingredients in a medium bowl. add wet to dry ingredients. Pour mixture into 8×8 dish & distribute evenly. place layer of jam over top. combine sugars, cinnamon, and salt in a medium bowl. add coconut oil until combined. use a fork to loosely mix flour (should be combined, but crumbly). sprinkle over top of dish, keeping crumbly. sprinkle almonds over top, if using. bake for 30 mins and let cool completely before serving.

Tips/Things I would Change:

  • Change topping flour to AP
  • Maybe bake a little longer
  • You could make each part and assemble at the end, but I think letting the jam sit on the first layer gives it a good flavor

French Toast Bake

Mother’s Day is tomorrow, so if you’re looking for a great brunch option, this recipe has you covered. It’s also a great way to use sourdough discard and old bread. It’s got a similar feeling of stuffing, with the sweet flavor of classic French toast. If you’re a big French toast/stuffing person I would give this a solid 8.5/10.


8 c bread (I used half whole wheat sandwich bread & half 3 day old sourdough)

3 tbsp flax seed + 9 tbsp water OR 1 tbsp flax seed+ 1 tbsp water + hefty tbsp sourdough starter

3/4 c almond milk

1 tbsp maple syrup

cinnamon to taste

dashes of nutmeg, salt, and black pepper (won’t taste the pepper, but makes the flavor more complex)

about 7 large strawberries

sliced banana

1 tsp coconut oil melted

preheat oven to 400 degrees. whisk flax mixture, almond milk, maple syrup, and spices together. soak bread to desired softness and mix in fruit. place in greased casserole dish. drizzle coconut oil over top (VERY important, crisps up the top nicely, especially the bananas). bake for 20 mins, or until top is crispy. serve with powdered sugar, maple syrup, and/or more fruit.

tips/what I would do different:

  • I would bake for slightly longer this time, check at 20 mins, but probably give it two more minutes
  • be a little more generous w the coconut oil, maybe even a half a tsp more
  • more bananas, they made it
  • tbsp more maple syrup in batter?