Strawberry Cupcakes with Strawberry Meringue Buttercream

2 Jul


These are the strawberry cupcakes I made today. The cupcake part is super moist with chunks of strawberries in them, and the frosting is light and creamy. They are oh so tasty! I really can not stop eating them :(  Please help…

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Super Duper Easy Mango Lassi

23 Jun

Mmmm…Mango Lassi! Lassis are a popular Punjabi yogurt-based drink. If you’ve never had one, you gotta try! I almost always get a glass of mango lassi when I have indian food. It’s smooth, creamy, and has great mango flavor. Oh, and a subtle tart flavor from the yogurt. It’s a super duper easy recipe. I made these guys two days ago, when the sun was out and it was about 75 degrees in San Francisco. An absolutely refreshing drink on a hot summer day!

Hey, notice the new blog layout and name? I just wasn’t happy with the old layout and name. I think Mostly Sweets is much more fitting (and SO much easier to remember)! I love making treats to satisfy the tummy…and while most are sweets, I actually really enjoy making savory ones too. So, now that I have made some changes to the blog, I plan to start sharing both sweet and savory recipes. There’s still a lot more work to be done, but it’ll have to be a work in progress cause there’s still so much for me to learn!

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Blueberry Peach Crumb Bars

20 Jun

Done! Done with the papers, the exams, the physical assessments, and the studying! Well, not officially done cause I still have one more year before I graduate…but done as in “Hey, it’s summer and I can finally sleep in!”

So with my newfound spare time, I decided to welcome summer with  some Blueberry Peach Crumb Bars (yummy on its own, but absolutely delish with some ice cream!)

Blueberry Peach Crumb Bar Recipe

adapted from Smitten Kitchen

1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of half a lemon
16 tbsp. cold, unsalted butter cut into small pieces
1 large egg
5 cups peeled, chopped peaches (about 5 peaches)

1 cup of blueberries
5 tsp. cornstarch
Juice of 1 lemon
Pinch of freshly grated nutmeg

Preheat the oven to 375° F.  Grease a 9 x 13″ pan; set aside.

In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork.  Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining sugar, cornstarch, lemon juice and nutmeg.  Gently mix in the peaches and blueberries with a rubber spatula until combined.  Sprinkle the fruit mixture evenly over the crust.  Crumble the remaining dough over the top of the peaches and blueberries.

Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.

*** I peeled my peaches, but a cool way to remove the skin is by dipping the peaches in boiling water for about 40-50 seconds and then running it under cold water. The skins should slip right off!

Note: It was originally a blueberry crumb bar recipe, but I’m sure it would taste just as good if you were to substitute other fruits!

Thanks for reading! Oh, and before I end this post…I just want to tell you that I am planning to post at least once a week. Now that I don’t have school, I figured it’s manageable. Stay tuned! I’m really excited about trying new things in the kitchen this summer :)

Love ♥

23 May

I never believed in love at first sight until I saw you…sexy, stylish, strong…everything I’ve been dreaming of. Yes, I’ve been obsessing over you…flirting with the idea of you, me, and hot summer days. For many weeks now I haven’t been able to get you off of my mind.

I am crazy in love with you, KitchenAid stand mixer!

I rarely admit it, but I am spoiled rotten. A few days ago, I was surprised with a gift – the coveted KitchenAid Artisan Series 5 qt stand mixer!

Now, the KitchenAid stand mixer comes in 27 colors or so. I spent two whole hours choosing the color I wanted. I had to project into the future of what my dream kitchen would look like and choose the color to match it. I read forums on what people thought was the best color, I even googled “beautiful kitchens” just to see if a certain color would fit in. After a lot of hair pulling and nail-biting, I finally decided on….white! It’s bound to match whatever kitchen scheme I have in the future! So, here it is:

And boy, am I happy with my choice :) Isn’t it sexy right next to my black food processor? I’m dreaming about a black and white kitchen with splashes of color.

The first thing I made with this bad boy was cheesecake pops. I ended up wrapping the cheesecake pops with a small sheet of cellophane, tying it with a twisty thingy, and giving them out as favors for my friend’s baby shower.

Cheesecake Pop Recipe

Adapted from Bakerella


Cheesecake (I used this recipe)

Wax Paper

Lollipop Sticks

Candy Melts

Graham Cracker Crumbs

Mini Ice Cream Scoop


1. Use a small ice cream scoop to scoop out balls of the cheesecake.Then roll them in the graham cracker crumbs to help shape them.

2. Chill the cheesecake balls in the fridge for 20-30 minutes.

3. Melt the candy melts (can be found in a variety of colors at Michael’s) in the microwave at 50% power for about 2 minutes.

4. Dip the cheesecake balls in the candy melt. Tap off excess candy melt and roll onto wax paper.

5. Dip one end of the lollipop stick in the melt and insert into the dipped cheesecake ball (I melted blue candy melt and drizzled it over the cheesecake balls before inserting the lollipop stick).

All in all, it was a messy, but fun kitchen project. Thanks for helping me out, A!

Chocolate S’mores Cookies

29 Apr

This morning I woke up wanting nothing more than a batch of cookies. I wanted… the smell of freshly baked cookies to waft through the house, a satisfying bite into a moist, chewy cookie, and a big glass of milk to go with it all. Well, one thought led to another, and soon enough I was in the kitchen busy putting a batch of cookies together while still in my jammies.  My day would not have been complete without some of these cookies.

These were really easy to make, as the recipe uses a cake mix (plus a few more ingredients). I usually don’t like box mixes and prefer to make everything from scratch, but decided to give this recipe a try anyway. It came out better than expected…it was delicious! So delicious that it almost caused a horrible accident!

Wait…ok, let me explain. Today, my youngest brother performed in his school’s spring concert. As my family and I were leaving the school parking lot I offered my dad one of these cookies. He took a bite and said “mmmm, these are good,” and might I add, my father is a very difficult person to please :)  So, there we were – driving happily in the car…my dad munching away and me beaming in the passenger seat. We were steadily making our way though the intersection and before I knew it, I found myself warning my dad about the pedestrian that he was driving directly at. It took me five “watch out”s before he slammed on the brakes! The pedestrian of course, frantically ran off while cursing at us. It may have been the deliciousness of these cookies that distracted my dad or the wreckless driving that comes with age. It was probably the latter, but I’m convinced that these cookies are dangerously yummy.

Note to self: Do not give Dad cookies while he’s driving.

Chocolate S’mores Cookies Recipe

adapted from Picky Palate


1 box devil’s food cake mix

2 eggs

1/4 Cup brown sugar

1/2 Cup melted butter (1 stick)

3 Hershey’s Chocolate bars, cut into rectangles

1 1/2 Cups mini marshmallows

1 1/2 Cups graham crackers, cut up into small pieces


1.  Preheat oven to 350 degrees F.  In a large bowl mix the cake mix, eggs, brown sugar and butter until combined.  With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  Press cookies into little discs to flatten slightly.  On each cookie press a chocolate bar, a couple marshmallows and a couple graham cracker pieces.  Bake for 11-13 minutes or until cooked through.

2.  Remove and let cool on baking sheet for 5 minutes before transferring to a cooling rack.  Serve with milk and enjoy!

Note: Oh yikes! Only towards the end of this post did I realize that I completely forgot the brown sugar! Hmmm….it still turned out great, but I’ll definitely have to try it with the brown sugar next time.

Happy friday, everyone!


the girl who loves s’mores

Hummingbird Swirl Cupcakes with Cream Cheese Frosting

25 Apr

Hummingbird Swirl cupcakes – a yellow cupcake batter with bananas, pecans, crushed pineapple, and a hint of cinnamon, topped with cream cheese frosting.

I made these cupcakes two days ago and never got the chance to make the frosting til today, which by the way, making the cupcakes in two parts totally beats making everything on the same day. And even though I refrigerated the cupcakes, it still retained the moistness. Just make sure to take it out of the fridge 1/2 to 1 hour before serving.

I also toasted some shredded coconut and topped it on the cupcake with some Cadbury Mini Eggs to make Easter-themed cupcakes.

Hummingbird Swirl Cupcake Recipe

adapted from the Cupcake Deck


1 and 1/4 cups unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1 large egg yolk

1 cup sugar

1/2 cup canola or corn oil

1 teaspoon vanilla extract

1/2 cup sour cream

3/4 teaspoon ground cinnamon

1/2 cup mashed banana (1 banana)

1/2 cup canned crushed pineapple in its own juice, drained

1/2 cup (2 ounces) pecans, finely chopped


1. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

2. In a large bowl, using an electric mixer on medium spped, beat the egg, egg yolk, and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.

3. Add the cinnamon, mashed banana, pineapple, and pecans and blend into the batter. Fill each paper liner with about 1/3 cup of batter, to about 1/4 inch below the top of the liner.

4. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

Cream Cheese Frosting


1/2 cup (1 stick) unsalted butter, at room temperature

6 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

3 cups powdered sugar


1. In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium spped for 1 minute to lighten the frosting further.

2. Spoon the frosting into a large pastry bag fitted with a large star tip. Beginning at the edge of each cupcake, pipe swirls of frosting to cover the top of each.

Toasted Coconut

Take 1/2 to 1 cup of shredded coconut and pan fry over medium heat for a few minutes until it turns crispy and golden brown.  Set aside and cool.

Then, sprinkle toasted coconut on the frosted cupcakes and place mini eggs on top.

Vanilla and Agave Nectar Cupcakes Topped with Mixed Fruit

16 Apr

I’ve been so tired lately….busy with school, work, studying, and chauffeuring my little brother around for his little league games. If I could self-diagnose myself, I’d say I suffer from Chronic Fatigue Syndrome. Well honestly, I think all grad students suffer from Chronic Fatigue Syndrome.  The constant bombardment of deadlines, clinical, group work (eck!), and the feeling of being behind on studying can really wear someone down. Okay, enough complaining! I love nursing and I love being in school…I just wish there were more hours in a day. That’s all.

Now after all that’s been said, instead of studying my afternoon away today, I decided to bake!  One of coworkers is following a vegan diet, so what better thing to make than another vegan cupcake?

Hence, vegan vanilla and agave nectar cupcakes topped with mixed fruit!

Vanilla and Agave Nectar Cupcakes Recipe

adapted from Vegan Cupcakes Take Over the World


2/3 cup soy milk

1/2 teaspoon apple cider vinegar

2/3 cup light agave nectar

1/3 cup canola oil

1 and 1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 and 1/3 cups all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt


1. Line cupcake pan with cupcake liners and preheat oven to 325F.

2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two thirds full. Bake 20-22 minutes until a toothpick inserted into the center of a cupcake comes out clean; don’t overbake or cupcakes will be dry!

3. These cupcakes need to cool at least an hour before topping or filling, and also to develop the flavor and texture properly.

Icing recipe


1 cup confectioner’s sugar

2 tablespoons of soymilk

seedless, smooth spreadable fruit

fresh fruit.


1. Mix confectioners’ sugar with soy milk with a fork.  Add more soy milk until the desired consistency is achieved. (I only needed 2 tbsp of soy milk)

To assemble:

First, cut your fruit.

Now to fill a cupcake, use a paring knife to cut out the center of the cupcake. Like this:

Then spread the fruit preserve and fill with the icing. Like this:

Now, top with fruit and drizzle more icing on it.

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