This classic Southern treat is a delicious combination of bananas, pineapple, nuts, and cinnamon, all topped with cream cheese frosting!

For the cupcakes:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable or canola oil
1 & 1/2 teaspoons vanilla extract
1 8-ounce can crushed pineapple
1 cup chopped pecans
2 cups chopped bananas
chopped pecans or sanding sugar, for garnish

FOR THE FROSTING:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract


Preheat oven to 350°F. Grease and flour 36 standard-sized muffin cups. Set aside.
Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl.
Add the eggs and oil, stirring until the dry ingredients are moistened.
Stir in the vanilla, pineapple, pecans, and bananas.
Pour the batter into the prepared pans.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in pans on wire racks for 10 minutes.
Then, remove from pans and cool completely on wire racks.

TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the cream cheese and butter until creamy.
Gradually add the sugar, beating until light and fluffy.
Stir in the vanilla.
Frost the cooled cupcakes. Garnish, if desired.

This chicken is finger-lickin' good and a quick family favorite!

3 lbs chicken thighs (you can use any chicken you like really, not only thighs)
4 - 6 cloves garlic, finely minced
1 small onion, grated or minced into fine pieces
¼ cup soy sauce (I used the reduced sodium kind)
⅓ cup ketchup
⅓ cup + 1 Tbsp honey
Pinch of red pepper flakes
1 tbsp white vinegar
1½ Tbsp brown sugar

For the Sauce:
2 tsps cornstarch
Drippings from the baking dish

Pre-heat the oven to 375°F.
In a glass 9"x10" baking dish whisk together all ingredients except for the chicken. Combine well.
Place the chicken into the dish and spoon some of the mixture over top of each piece.
Optional: You can marinade the chicken in this mixture ahead of time if you like.
Place the baking dish in the oven uncovered and bake for 45 - 60 minutes.
Once the chicken is finished cooking, remove from the baking dish and place on a serving plate.
Serve with rice, veggies or anything else you might enjoy it with!

​How to make the sauce:
Skim the fat off the top of the drippings as much as possible. 
Combine about ¼ of the drippings and the cornstarch in a small dish and set aside.
Mix it together using a whisk to make sure there are no lumps.
Pour the remaining drippings into a sauce pot and bring to a boil.
Add the cornstarch mixture and lower the heat.
Stir constantly using a whisk until the sauce reaches the desired consistency.
​Remove from the heat and serve with the chicken.

These are seriously the best vanilla cupcakes ever! None can compare!

1 cup granulated sugar
1 vanilla bean
1- 3/4 cups  cake flour, not self-rising
1- 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup  unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup  full-fat sour cream
1/4 cup canola oil or vegetable oil 
1 tablespoon pure (not imitation) vanilla extract
2/3 cup whole milk

Preheat oven to 350 F (175 C).
In a small bowl, combine sugar and seeds from the vanilla bean. 
Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
Add the vanilla bean sugar and mix until well combined.
Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
Fill cupcake liners just over 1/2 full.
Bake for 14 minutes and then test to see if they are done.
They are done when a toothpick comes out without wet batter stuck to it.
The cupcakes should appear white with specks of vanilla bean.
They should not turn a golden brown.
If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

 These cookies have just a little bit of everything and they're perfect for parties and kids! They're super easy to make!

3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
1 & 1/2 cups chunky peanut butter
4 & 1/2 cups rolled oats
1/2 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
3/4 cup butterscotch chips
3/4 cup mini M&Ms

Preheat oven to 350°.
Line baking sheets with silicone liners or parchment paper.
Combine eggs, both sugars, vanilla, corn syrup, baking soda, and salt in a large mixing bowl.
Add melted butter.
Next add peanut butter, oats, and flour and mix thoroughly.
Stir in the chips and M&Ms.
Let the dough rest for about 30 minutes to allow the oats to absorb the butter.
Drop the dough onto baking sheets.
Bake for 10 to 12 minutes or until lightly browned.

​

  What an enchanting read!  I was completely caught up in the chase from the very beginning of this awesome book! The writing was very descriptive, the storyline was intriguing and the characters were very complex. I loved being entrenched in the underworld of shifters and witches! There were a few times I just wanted to slap Tilly on the back of her teenage head, but she was still a loveable character. The twists and turns in this story took me for a pleasant roller coaster ride that I thoroughly enjoyed. There is a gigantic mountain of a cliffhanger at the end though! I'm so glad I had the second installment in this series or else I'd be in pure agony at the end! All in all, I absolutely enjoyed this amazing book by HG Lynch!

 These heavenly muffins will transport you straight to paradise!

Coconut streusel:
¼ cup plus 2 tablespoons all-purpose flour
¼ cup plus 2 tablespoons sugar
¼ cup plus 2 tablespoons sweetened flaked coconut
2 tablespoons unsalted butter, melted

Combine all streusel ingredients in a bowl.  Blend using fingers to well incorporate.
Set aside while you prepare the remaining components.

Cappuccino batter:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup whole milk
2 tablespoons instant coffee such as Starbucks VIA (or sub. 1 ½ tbsp. espresso powder)
1/2 cup unsalted butter, melted
1 egg
3/4 cup miniature semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved.  Add the butter and egg . Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups half full.  Set aside and prepare cream cheese filling.

Cream cheese filling:
8 oz. cream cheese, softened
¼ cup sugar
1 egg
1 tsp. vanilla

In a medium bowl beat cream cheese, ¼ cup sugar and egg on high speed with an electric mixer until fluffy and smooth.
Add vanilla and mix.
Transfer mixture to a piping bag fitted with a plain tip or a zip-top bag with the corner snipped.  
Insert piping bag or corner into the cappuccino batter and pipe until the batter rises and fills the muffin cups two-thirds full. 
Alternatively, you may also spoon cream cheese mixture over cappuccino batter and swirl with a knife or skewer.  
Generously top with coconut streusel.
Bake at 375° for 13-15 minutes or until coconut is well toasted. 
Cover muffins with a piece of aluminum foil to prevent the coconut from over-browning and bake for an additional 5-7 minutes.  
Muffins are done when a toothpick inserted near the center comes out clean.
​Cool for 5 minutes before removing from pans to wire racks. 

 This icebox pie is the perfect treat on a warm evening! It's so delectable and just melts in your mouth!

For the crust:
2 cups chocolate wafer crumbs (I like using Oreos or chocolate graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:
8 ounces cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1-2 pinches of fine salt, optional
10 ounces salted caramel sauce or topping 
1 & 1/2 cups heavy cream
1-2 tablespoons chocolate sprinkles or shavings

To make the crust:
Preheat oven to 350°.
Combine all crust ingredients in a medium bowl, stirring until moistened.
Press mixture on bottom and up sides of a 9-inch pie pan.
Bake for 10 minutes. Allow to cool.

To make the filling:
Mix cream cheese, confectioners’ sugar, vanilla, and salt until combined.
Mix in caramel.
Whip cream until soft peaks form.
Gently fold whipped cream into cream cheese mixture.
Sprinkle top of pie with chocolate.
Pour filling into baked crust.
Refrigerate 8 hours or overnight before serving. Keep pie refrigerated.

 These scrumptious cookies cover all the bases when I'm craving something chocolate! The nuts are amazing!


8 ounces bittersweet chocolate, roughly chopped
1/4 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 & 1/2 teaspoons vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 & 1/2 cups unsalted roasted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked coconut

Preheat oven to 350°.
Line baking pans with silicone liners or parchment paper.
Place bittersweet chocolate and butter in a microwave-safe bowl.
Heat at half-power in microwave in 30-second increments until butter has melted and chocolate melts when stirred.
Set aside to cool.
Using an electric mixer on medium speed, beat sugar, eggs, and vanilla until smooth.
Add chocolate mixture, and continue mixing until well-blended.
Reduce mixer speed to low and add flour and baking powder.
Mix just until combined.
​Stir in macadamias, chocolate chips, and coconut.
Drop dough by tablespoonfuls onto prepared pans, leaving about 2 inches of space between each cookie.
Bake 8 to 10 minutes, or until edges are firm but middles are still soft. Do not overbake.
Cool on pans for 5 minutes. Then, transfer cookies to wire racks to cool completely.

Sometimes white magic can turn dark. Even with the best intentions. 

When Angelica placed a protective curse over her granddaughter, Nancy, in a bid to keep her safe from society and her own powers until she was old enough to understand, she had no idea of the consequences. 

It’s October 31st, and a grown-up Nancy is holding her annual Halloween party. Only this year she strays away from her traditional festivities that include her famous Halloween punch, and dancing to the Monster Mash, and opts for a spookier night. She will be holding a séance with the help of her friends and her new Ouija board. Little does she know that the protective curse her grandmother secretly cast over twenty-seven years ago is lifted tonight, and her true powers are finally presented to her. 

A spirit is summoned. But only time will tell just who he really is. ​

  Somebody throw me in a cold shower please, because this is one hot read! While very short, it gets directly to the point with little fussing. This erotic little read harped on some dark fantasies I've had and is full of intrigue! There's definitely a cliffhanger at the end that just left me panting for more and I'm eagerly on the lookout for the second book of this series. My only complaint is that this book was too short, she could've definitely made it much longer. However, it makes for a nice, juicy short read that I thoroughly enjoyed!

*I received a copy of this book free of charge for my honest opinion!