Apology to all

It's been almost two months since an update from me. I'm a VERY bad blogger. I found out that I was pregnant and have been going through the motions of being a new mom. Working more hours, throwing up, sleeping 14 hours a day. You know the drill.I honestly haven't made a dessert in two months. Each time I find a new and exciting dessert I want to make my gag reflex acts up and wipes that thought right out of my head. It's been killing me not to bake. Hopefully I'll get some new medicine that will make me more dessert inclined. My boyfriend tries to encourage me . He'll pick out a recipe start driving to the store and then I send him the text message saying "I just can't". hopes and dreams crushed. Well, not really. Don't worry though. I have some more recipes that I've already made stored up.
Does anyone have any tips about being a pregnant cook? Is anyone out there.....reading this? Probably not.
But, I preserver

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Tropical Cupcakes

Key Lime Cupcakes
from Cupcakes by the Cake Mix Doctor
makes 24 cupcakes

24 paper liners for cupcake pans (2 1/2-inch size)

CUPCAKES

1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)
4 large eggs
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 1/4 cups water
1/3 cup vegetable oil
1 teaspoon coconut flavoring

FILLING

1 can (14 ounces) sweetened condensed milk
1/3 cup Key lime juice

COCONUT MERINGUE (Coconut Whipped Cream recipe below)

1/4 teaspoon cream of tartar
Reserved 3 large egg whites
1/2 teaspoon coconut flavoring
1/3 cup granulated sugar

A few notes: Most of the people I made these for do not enjoy coconut one bit. SO I my cupcakes were minus any coconut. I substituted it all for Raspberry extract. So the cupcakes were raspberry with a keylime filling and raspberry topping. My whipped cream is usually a little dense so each cupcake was topped with a raspberry.
Onto the Key limes- KEY limes are very small, VERY small. So juicing them is a pain in the butt. I don't have a juicer so I would cut them in half and turn them inside out. They also have seeds, another pain in the butt. But you can just train. I would suggest you wear gloves for the key lime part, you may have cuts you can't see but the juice will let you know there's one there. My camera is still gone so no pictures :( But these are by far my most popular cupcakes

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UPDATE!!!!!!!!!!!

yeah, so I made a VLOG(?) Because I didn't feel like typing, but now I can't get the dumb thing to upload. *sigh
be back in two shakes of a lambs tail

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Breakfast cakes/rise and shine cupcakes

These are cupcakes for the morning! I eased up on the sugar aspect so there not so dessert-y. They have cinnamon, nutmeg and brown sugar. They also come with a peach topping, but I couldn't get a picture of it. sad day.


crappy picture thanks to my old LG venus. what a poop of a phone, right?

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Recipes

Don't worry! I'll have them up soon. I'm not just going to put pictures up with a description, I'll make sure you folks are capable about making them yourselves :) It's just taking me sometime to get all the pictures up, especially because my lack of a quality camera.
expect a new post tonight. I'm making Reeses peanut butter cheesecake with an Oreo crust. OREO?!?!? you say. yes, it's an experiment and we'll see how it goes lol

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Mini PB&J pies

These are great for kids parties! Especially when you don't want a gaggle of toddlers hanging from the chandelier on a sugar high :)
Usually I make these in the MINI cupcake pan but I wasn't able to utilize it at the time so these are a bit larger. I made them in a regular cupcake pan. You can't tell in the pictures but some are sprinkled with cinnamon( if you can't tell by now I'm somewhat of a cinnamon fiend) . Also, The finalized product is dusted with powdered sugar                                                                                                            

JELLY EXPLOSIONNN

Sorry for the crappy picture. My camera needs fixin'

**Recipe**
1 roll Pillsbury pie dough

1/2 Cup creamy peanut butter

1 Tablespoon sugar

1/2 Cup Smucker’s Strawberry Preserves

1 egg white whisked with 1 teaspoon water for egg wash

Sugar Crystals for sprinkling on top if desired

2 Tablespoons powdered sugar

1. Preheat oven to 350 degrees F. Unroll pie crust onto a lightly floured surface. Use a 2 1/2 inch round cutter to cut out circles in dough (I used a random little cup that worked great). Lightly press dough rounds into greased mini muffin tin. Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping. Set aside.

2. Mix peanut butter and sugar until combined. With a small cookie scoop or teaspoon, drop a heaping teaspoon into each of the pie crusts. Do the same with the jam. Using the pie strips, form the lattice top. See pictures above for help. Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.

3. Remove and with the tip of a knife, loosen edges where jam has oozed out. Carefully remove from pan after 5 minutes with the help of the knife and let cool. Dust with powdered sugar and serve with milk

**obviously I didn't do the lattice design.I just couldn't get it too look right on those tiny pies.You don't have to use just PB&J, get creative :)

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Sugar Cookies*recipe added

A classic: The sugar cookie.I've been told these are the best cookies ever tasted
some I roll in cinnamon and sugar. some I put white chocolate chips in. All of them are delicious

RECIPE

Ingredients

* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls. Then roll the balls of dough in a bowl of sugar and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
***I added white chocolate chips to the ones you see above , I also like to roll mine in sugar and cinnamon sometimes for a change.
This recipes yeilds aroung 4 dozen

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