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Portfolio – Cravings Covered


3 cups sliced strawberries

3 cups all-purpose flour

½ cup granulated sugar
½ cup light brown sugar

½ cup powdered sugar

2 tsp baking powder

1 tsp baking soda

Dash of salt

2 large eggs

2 cups heavy cream

½ cup buttermilk

4tbs vegetable shortening

4 tbs butter (room temperature)

3 tbs milk

2 tbs vanilla extract


Preheat oven to 350°F. Insert parchment paper onto two baking sheets

In a bowl, mix flour, baking powder and salt

Slowly add eggs, buttermilk, and half of the vanilla until evenly blended.

In a small bowl, stir the milk and baking soda and later add flour until well combined

Make balls of dough and place on cookie sheet. Bake for 7-9 minutes until edges are golden. Set the cookies to rest for 10 minutes on top of wire rack

In a separate bowl, use an electric mixer for 2-3 minutes to beat the butter, vegetable shortening, granulated sugar and brown sugar until fluffy

Add heavy cream in the bowl with electric mixer on high and add powered sugar and vanilla. Place the cream filling mix into a pipping bag

Pair cookies together and pipe cream filling on flat side of cookie. Layer sliced strawberries in between cookie sandwiches. Enjoy!


¼ tsp baking powder 

1/3 cup cocoa powder 

¾ cup granulated sugar 

½ flour 

¼ sea salt 

¾ cup melted butter 

1 tsp vanilla extract 

1 tbsp milk 

2 large eggs 

1 bag caramel candies (unwrapped and cut into pieces) 

1 cup crushed pretzels  

¾ cup chocolate chips 



  1. Preheat oven to 350°F. Lightly grease 8-inch square pan 
  1. In a bowl, whisk two eggs and vanilla together 
  1. In another bowl, mix sugar, cocoa powder, flour, salt and baking powder. Slowly pour in egg mixture and stir  
  1. Add ½ cup butter into mix until well combined. Pour batter into pan and sprinkle caramels on top. Bake for 26-30 minutes 
  1. Melt leftover caramels, butter, milk in microwave for 1 minute until smooth. Drizzle caramel sauce over warm brownies and top with a dash of sea salt 
  1. Decorate with crushed pretzels and chocolate chips when still warm. Enjoy!



3 egg whites

¼ tsp cream of tartar

½ tsp vanilla extract

2 cups powdered sugar

1 cup almond flour

3 tbs cocoa powder

3 tbs white sugar

Salt for taste

Nutella Ganache Filling

1 ¾ oz heavy cream

2 oz chopped semisweet chocolate

3 tbs Nutella

2 tbs unsalted butter (room temperature)


Preheat oven to 320ºF. Pour powdered sugar, white sugar, cocoa powder, salt, and almond flour into food processor until finely blended

Use electric mixer to whip egg whites on low in a large bowl. Begin to pour the sugar mixture and continue to mix on low

Add cream of tartar and vanilla extract on medium speed. Fold mixture until batter is thick and well blended

Place parchment paper on baking sheet. Pipe 1-inch circular drops of batter. Leave to rest for 1-2 hours on counter at room temperature. Bake for 13-15 minutes until lightly golden

Pour all ganache filling ingredients into bowl and microwave for 1 minute. Stir and place into fridge for 15 minutes until smooth

Spread ganache filling onto macaron cookie and form sandwiches. Let macarons sit at room temperature for 30 minutes before serving. Enjoy!



2 large eggs 

1 ½ cups finely grated carrots 

1/3 cup vegetable oil 

1 tsp vanilla extract 

1/3 cup brown sugar 

½ cup granulated sugar 

1 cup all-purpose flour 

¾ tsp baking soda 

½ tsp baking powder 

1 ¾ tsp ground cinnamon 

¼ tsp salt 



8 oz regular cream cheese (softened) 

2 cups powdered sugar 

¾ cup brown sugar 

¼ cup butter (softened) 

½ tsp vanilla extract 



  1. Preheat oven to 350◦ and place paper liners in each cupcake mold
  2. In a large bowl, mix flour, baking soda, baking powder, salt, and cinnamon
  3. In another bowl, combine eggs, oil, brown sugar, granulated sugar, and vanilla extract until blended well. Slowly stir in dry mixture and carrots into bowl
  4. Pour batter into each cupcake mold and bake for 17-20 minutes. Set aside to cool for 10 minutes
  5. In a bowl, place cream cheese, butter, and brown sugar. Beat with electric mixer for 2 minutes
  6. Add vanilla extract and powdered sugar into mix and continue to beat until smooth.
  7. Decorate each cupcake with frosting. Enjoy!


1 cup of crushed Graham Crackers

3 tbsp melted butter

Dash of salt

8 oz regular cream cheese

¾ cup powdered sugar

½ cup whipping cream

1 ½ cup raspberries



In a large mixing bowl, combine crushed crackers, butter, and salt until blended

Pour crumbs into a 9 in. circular baking pan. Use back of a spoon to spread base layer and insert pan into freezer

In another large bowl, stir cream cheese, powdered sugar, and 1 cup of raspberries together

In a separate small bowl, use electric mixer to fluff whipping cream. Add into cream cheese mixture and fold in remaining raspberries

Remove pan from freezer. Layer base with cheesecake mixture and press down with spoon to remove air bubbles

Secure the pan with plastic wrap and refrigerate up to 3 hours. Top cheesecake with fresh raspberries for decoration. Bon Appetit!


1 ½ cups Greek vanilla yogurt

1/3 cup blueberries

1/3 cup strawberries

1/3 cup blackberries

¾ cup granola



    1. Add Greek yogurt and a few berries together in a large mixing bowl. Stir together until blended.

    2. Scoop the mix into a 10-popsicle mold. Alternate scoops of yogurt by adding more berries.

    3. After layering each popsicle, sprinkle granola on the bottom of popsicles. Insert wooden stick and freeze up to 4-6 hours.

    Tip: To easily take off the popsicle molds once they are ready, run popsicles under hot water until they easily come off. Enjoy!


Brownie Layer:

  • 1 box brownies mix

Cookie Layer:

  • ½ cup melted butter
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups grated flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mini chocolate chips



  1. Preheat oven to 325◦ and line a 9×13 pan with parchment paper
  2. Prepare brownie mix as directed on back of box. Pour mix into pan
  3. In empty bowl, add melted butter, brown sugar, white sugar, vanilla extract, and egg plus yolk. Begin to stir until evenly blended
  4. Combine in all-purpose flour, baking soda, and salt
  5. Pour in mini chocolate chips and mix batter
  6. Use spoon to drop scoops of cookie dough on top of brownie mix
  7. Bake for 25-30 minutes until top layer of cookies are golden
  8. Cool for 10 minutes before cutting into squares

Ingredients and Supplies

1 box vanilla cake mix

1/2 container classic white frosting

2 bags white chocolate candy melting wafers

1 handful nonpareils rainbow sprinkles

1 bag 6 in lollipop paper sticks

Parchment paper

Mixing bowls


  1. Preheat oven to 350◦ and line a baking sheet with parchment paper
  2. Bake vanilla cake mix demonstrated on back of box. Place on rack to cool.
  3. Start to crumbled cake with hands over bowl. Combine with frosting and continue to mix with hands until evenly blended
  4. Take a teaspoon from mix to form a ball with hands. Align balls on parchment paper over baking sheet
  5. Place baking sheet in refrigerator for 2 hours (or freeze for 1 hour)
  6. Microwave a small bowl of white chocolate melts, stir until liquid. Dip ends pf lollipop paper sticks into bowl
  7. Insert end of the lollipop sticks into middle of cake pops
  8. Prepare bowl of melted white chocolate melts. Pour rainbow sprinkles into separate bowl
  9. Entirely dip cake pops into melted bowl of white chocolate. Quickly pour rainbow sprinkles over to coat cake pop
  10. Place cake pops back on sheet and into refrigerator until ready to serve. Enjoy!


¼ cup packed light brown sugar

1 tsp apple pie spice (combination of nutmeg, allspice, and cinnamon)

3 tbsp melted butter

1/3 cup chopped pecans

1 small granny smith apple (sliced)

1 (8-ounce) can Pillsbury original crescent rolls



  1. Preheat oven to 375◦ and line a baking sheet with parchment paper
  2. In a small bowl, mix the apple pie spice with the brown sugar
  3. Melt the butter and toss the apple slices, set aside
  4. Arrange the crescent roll triangles on the baking sheet and evenly distribute the brown sugar mixture onto each triangle
  5. Sprinkle each triangle with chopped pecans
  6. Place an apple slice on the wide end of each triangle. Wrap the crescent roll up around each apple slice
  7. Brush each roll with remaining butter and sprinkle lightly with additional apple pie spice
  8. Bake for 10-12 minutes or until golden brown

Ingredients and Supplies
1 ½ cups whipping cream
¼ or 1/3 cocoa powder (sifted, use 1/3 for a darker chocolate flavor)
¼ or ½ cup powdered sugar (use ¼ cup for darker chocolate flavor)
¼ tsp almond extract (optional)
Chilled mixing bowl
Plastic bag or piping bag

1. In a chilled bowl, begin whipping the cream. Whip until its frothy and slightly thick.
2. Add the powdered sugar and cocoa powder. Carefully mix in until soft peaks form.
3. Add the almond extract if desired. Whip until soft peaks form.
4. Spoon the mousse into a plastic bag or piping bag with a piping tip. Pip into bowls or glasses of your choice.
5. Enjoy immediately or chill until ready to eat!

• A chilled mixing bowl allows the cream to whip easier.
• Sifting the cocoa powder before adding into the mixture makes sure that there aren’t any dark flecks in the mousse.