Easter Peeps Cupcakes

I love any excuse to make cupcakes so when our family was invited to our friends for a Easter BBQ and found out there would be 8 kids of all ages….  OMEB OH MY EASTER BUNNY!

IMG_7993 (2)

You don’t have to be Martha Stewart to make these cupcakes and I promise you anytime you arrive with homemade versus store bought, your efforts will be appreciated.


Make cupcakes from a box or homemade


I made vanilla and chocolate  butter cream frosting and for the extras on top I had Peeps, candy corn, and sprinkles.

I had fun with 4 different tips
IMG_7896 (2)
To keep the frosting from coming out the top of the bag I use a green twist tie






IMG_8003 (2)IMG_8003 (2)IMG_8003 (2)


HAPPY SPRING! Keep checking back to mark my first month blogging I’m going to have a contest giveaway. More details coming soon. 🙂



Wheat Free Cherry Crock Pot Dump Cake

Our family has different food sensitivities, including one who is allergic to peanuts. Every time I open a magazine or search the net I see many recipes with almond butter, almond milk, peanut butter etc. I am always looking for variations in recipes. First thing I did is go on the E.D SMITH website and was pleasantly surprised to find out the cherry filling is dairy, peanut and wheat free.  If you can make this with a regular cake mix why not Gluten Free. Lets give it a try. 🙂


There is 3 simple ingredients:

  •  1 Box Gluten Free Cake Mix
  • 1 Can (540 ml )of Cherry Pie Filling
  • 1/2 cup of melted butter


First step is pour the cherry filling into the crock pot and spread it out evenly on the bottom.


Now take the cake mix (dry) and dump it over the cherry filling; drizzle melted butter evenly over the top. Cover and let it cook for 2 – 4 hours on  high, depending on how hot your crock pot gets. Don’t peak! We served it with whip cream and ice cream. WHEAT FREE!! EASY!! YUMMY!!


Dairy Free *Use dairy free margarine or coconut oil instead of butter

Slow Cooker Carrot Cake

I found this recipe in Canadian Living Magazine.  If you’re looking for an easy but delicious dessert for Easter, boy do I have a cake for you. This is my second attempt making a cake in the Slow Cooker and I’m surprised how good it turned out. It is one of the moistest cakes I have ever tasted and top it off with Cream Cheese Icing,  OMEB! Oh my Easter bunny.  I only let my family have one piece and froze the rest for my Mom. It is her favorite cake. I must say every time I open the freezer door and see the cake staring at me I think about eating it and quickly close the door to the freezer…


Who ever thought about putting carrots in a cake was a genius. Now you don’t feel so guilty eating cake.

IMG_7747 (2)

The most important part about making a cake in a slow cooker is the parchment paper liner. When tracing the parchment paper outline, add an extra 2 inches to the circumference of the slow cooker and cut out the shape. Grease insert; line with parchment paper cutout. Once the cake is done the parchment paper will lift out with ease.


  • 1 cup drained canned crushed pineapple
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 1/2 cups grated peeled carrots
  • 1/2 cup raisins (optional)


  • 1 pkg (250g) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla
  • 1 cup icing sugar

The first step with the ingredients is straining the crushed pineapple with the lid. Press the lid against the pineapple letting out as much juice as possible. Set aside the pineapple.

In a large bowl, beat together brown sugar, eggs, oil, vanilla and 1/4 cup water until smooth.

In a separate bowl whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.


Add the dry ingredients to the wet ingredients along with the 1 cup of crushed pineapple, carrots and raisins (optional).


Take a spatula and scrape out the ingredients into the insert in the slow cooker.


Cover and cook on high for 2 to 3 1/2 hours or until a knife inserted in the middle comes out clean. My 28 year old crock pot took 3 1/2 hours to bake the cake.  Turn off slow cooker, uncover and let cool for 15 minutes. Using the parchment paper lift out the cake carefully, remember it is still hot so let cool completely on the rack.

While the cake is cooling grab a smaller bowl, beat the cream cheese with butter until smooth.  Add the vanilla then the icing sugar 1/4 cup at a time still until smooth. I added a little more icing sugar to sweeten it up a bit more. Once the cake is completely cool spread it on top of the cake.


I used reduced fat cream cheese.     ** You can make the cream cheese frosting ahead of time putting a cover over it and refrigerate up to 24 hrs. Be sure to let it stand at room temperature  for 30 minutes before frosting the cake.