It’s Peanut Butter & Jelly Time!

Yes, I may have sung that (multiple times) on Afternoon Live this week.

Does anyone else know the words to the rest of the song? When pressed, my friends and teammates actually referenced completely different songs on the same topic. Turns out that our favorite sandwich growing up, spawned a heck of a lot of catchy music.

That aside, thanks to Tra’ and the [best in the west] gang that supports the show. I loved sharing yellow cake cupcakes, stuffed with jelly of your choice and topped with a creamy peanut-butter and honey frosting. Video and recipe can be found here. 


I hope that everyone has a wonderful week!



Zucchini with Lemon Cream Cheese

Flashback to June 2013. I laughed in my dad’s face as he suggested a more sugar-free business model for bubbles+sprinkles. I laughed, not because eating healthy isn’t important to me, (I’m what you call an any-vore– I’ll try anything once), but because how much fun is a sugar-free cupcake? Cupcakes, [and bubbly], to me invoke connotations of celebrations, frivolous and serious. I see them as a way to break loose from your daily routine tracking calories and meeting deadlines. But I think I’m eating a bit of humble pie this week, as I tried my hand at Zucchini Cupcakes.

They were inspired by some lovely friends of mine, whom I met while visiting Guatemala. We’ve remained in touch over the past year, so I have to give kudos to the Peters family for this idea.

But guys, it was HARD! Baking with fruit and veggies means that sometimes a couple of iterations of a recipe are necessary. And I have no shame in admitting that this was a two-batch week. The first batch just didn’t dome as much as I would have liked and I didn’t get the cornbread-esque taste that I was going for. I checked. I adjusted. And I’m a fan of the following recipe:

Cupcakes (makes 12):
  • 1 1/2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 16 oz confectioners sugar
  • 1/2 cup melted butter
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon salt
  • The juice of a lemon
  • Lemon peel for garnish




Preheat oven to 375– a bit higher than normal. We’ve got some ingredients here that are a little bit more dense. Line cupcake tin and set aside. Combine cupcake ingredients and fold in zucchini, in large bowl. Here’s the kicker- don’t. over. mix. If you over mix recipes like this one, you’ll create pockets of air in the batter. This is a surefire (heh, pun) way to bake sunken cupcakes. If you’re using an electric mixer, I recommend 1:30 – 2 min on medium. If you’re doing it by hand: 3 min, tops. Fill cupcake liners about 2/3 of the way and bake for 25 minutes (again- a little bit longer).

While your cupcakes cool, let’s whip up some lemon cream cheese frosting. Cream cheese can be sticky to work with, I encourage you to get your hands dirty. Mix all frosting ingredients, ensuring that no seeds from the lemon slip in there. Frost your cupcakes and garnish with slices of lemon peel. I dipped mine in excess sugar for extra sweetness. Another option? Check out this video to learn how to make that perfect curly-Q.

Hope everyone has a great week!


A Berry Good Week

‘Twas a week full of berries, hence the post title. I was fortunate enough to return to Afternoon Live with the always fabulous Tra’Renee Chambers. I stuck my toe over the Oregon college rivalry border (Go Ducks!) and experimented with Marionberries. So many fun facts about Marionberries. 1) Created in a partnership with Oregon State University. 2) A variation of the blackberry, so those are a good alternative to the berries of Marion if you can’t find them; and 3) A combination of Olallie and Chahelem blackberries. (I can continue if you want… don’t hesitate to reach out!) 😉 Also fulfilled a request for both raspberry and blueberry cupcakes for a dear friend. Sensing the theme? Other berry good activities included my mum in town for lots of eating and sipping and some excellent cosmic bowling.


Recipe for Marionberry Delight cupcakes can be found at this link. Enjoy!

Hope everyone has a wonderful week!


Happy Easter!

Man oh man, do my teeth and stomach currently dislike me. They’re so over sugar-laden snacks that just NEED to be sampled. (Market research, right?) Even with the reprieve of my recently-shared Paleo Chocolate Cupcakes, they’re feeling quite disapproving.

Luckily, after this weekend, the Hallmark holidays take a breather for a minute. So I, and the rest of the five-year-old population of Portland, just HAD to indulge in all of the sweets I possibly could for Easter.

Pre-Easter, I was lucky enough to visit Tra’Renee Chambers and the team at Afternoon Live. So I brainstormed. I phoned a friend. I played the 50-50 game. And I asked the audience. The audience (thanks, Lori and Debbie!) was immensely helpful. With their recommendations, Easter Surprise Cupcakes were formulated. Inspired by the (sometimes polarizing) Peep, this dessert is so light and airy, you might feel like you’re floating away. Full video and recipe shared here.

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Hope everyone had a wonderful Easter holiday, and that you’re looking forward to an amazing week ahead.