Red Velvet Whoopie Cakes

Whoopie pies/cakes are a dessert I have enjoyed since I was a child. A soft cake texture mixed with cream in the middle. It’s similar to an Oreo, but the outside is made out of cake and is bigger than an Oreo. It’s one of the best desserts out there for a cake lover. I remember enjoying them while getting cake stuck to my fingers and having to lick it off my hands, which was the best part. I always enjoyed how soft it was and how you got some filling in each bite.

The whoopie pie is a Pennsylvania Dutch treat. It is a bit too big to be considered a cookie, but too small to be a cake, and definitely not a pie. The funny name is thought to have come from what Amish children would shout (whoopie!) after they found the treats in their lunch bags. While Pennsylvania claims the whoopie pie as its own, the state of Maine also alleges to be the birthplace of the popular treat. (It is the official state treat of Maine.)

Although, they aren’t usually the healthiest dessert and are packed with calories, this recipe is a healthier version because it uses ingredients like beets and low fat or fat free cream cheese and only has about 170 calories per cake (nutritional information listed below). Follow the recipe below to make a secretly healthy Red Velvet Whoopie Cake.

Serves: 12


  • 1¼ cups whole wheat pastry flour
  • ¼ cup coconut sugar
  • 2 tablespoons natural cocoa powder
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 cup steamed and cooled beets (about 2-3 large beets), pureéd until smooth
  • ½ cup agave syrup
  • ⅓ cup coconut oil, melted at room temperature
  • 2 tablespoons lemon juice
  • 1 tsp pure vanilla extract

For the Filling:

  • ⅔ cup low fat or fat free cream cheese
  • 1 tablespoon agave syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 1-2 stevia packets (about ½ – 1 tsp powdered stevia)



  1. Preheat your oven to 350 degrees and line a 12-muffin tin with liners.
  2. In a large bowl, whisk together the dry ingredients. Set aside.
  3. In the bowl of a food processor, process the beet pureé, agave syrup, coconut oil, lemon juice, and vanilla extract. Process until completely smooth.
  4. Add the wet mixture to the dry ingredients and mix until just combined, be sure not to overmix.
  5. Equally distribute the batter between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center comes out clean. Let cool completely.
  6. For the filling, combine all ingredients in a medium bowl. Use a hand mixer to fully combine and mix until smooth.
  7. Once cooled slice the cupcakes in half and add about 1 tablespoon of filling to the bottom half, smooth, then place the top half on and push down lightly.


Serving size: 1 cake Calories: 171.7kcal Saturated fat: 5.4g Unsaturated fat: 0.7g Carbohydrates: 27.8g Sugar: 17.3g Fiber: 2.1g Protein: 3.9g

A whoopie cake is a sweet you can’t wait to get your hands on. You can eat it with your hands knowing that it will make a mess, but that’s what’s fun about it. The next time you have family or friends over, make them a batch of Red Velvet Whoopie Cakes to share and enjoy. It will be a dessert that everyone will love. They are even perfect for a bake sale or office party to share with everyone around you. When you are looking for a sweet to bake for others, make them some healthy Red Velvet Whoopie Cakes.

Inspired by:


Strawberry Shortcake

Who doesn’t like a classic strawberry shortcake? This recipe is a healthier version of the cake that has the same tastiness of regular shortcake cake mixed with the sweetness of some fruit. It’s probably one of the healthiest cakes out there considering it still involves cake.  


Strawberries have many benefits towards your health. They help with your eyes, boost your immunity, treat arthritis and gout, prevent cancer, boost brain function, reduce hypertension, improve heart function, promote weight loss, prevent birth defects, and reduce inflammations.

Read More Here:

Strawberries can protect your body from a lot of bad sources. Why not throw some strawberries in with a delicious cake to protect your health? This recipe is one that cuts down the calories and is even healthier for your body. Follow the recipe below for a healthy version of a strawberry shortcake.



  • 2 ½ cups white whole wheat flour or regular whole wheat flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon fine-grain sea salt
  • ½ teaspoon ground cinnamon
  • 1 ¼ cups regular (full fat) coconut milk (from a well-shaken can at room temperature*), plus more for brushing on top
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (optional), for sprinkling on top

Coconut whipped cream (can be replaced with 2 cups regular whipped cream, if you prefer)

  • 1 can (14 ounces) regular (full fat) coconut milk or coconut cream, chilled for at least 12 hours
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract


  • 2 pounds fresh strawberries, hulled and sliced lengthwise, divided (reserve a few small, whole strawberries for garnishing, if you’d like)
  • 1 tablespoon honey or maple syrup



  1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper and set it aside. Place a medium-sized glass or metal mixing bowl in the freezer to chill for the whipped cream.
  2. To prepare the shortcake: In a medium mixing bowl, combine the flour, baking powder, salt and cinnamon. Stir to combine.
  3. In a 2-cup liquid measuring cup or smaller mixing bowl, combine the coconut milk, honey and vanilla. Whisk to blend, then pour the wet mixture in to the dry.
  4. Mix with a big spoon until you have a cohesive dough. If the dough is sticky and unmanageable, let it rest for a few minutes—if it’s still being difficult, add another tablespoon of flour and stir just until incorporated.
  5. Lightly flour your work surface, and turn the dough over onto it. Knead the dough a few times, just enough to bring the dough together. Then, press the dough into a square shape about 1″ deep.
  6. Use a sharp chef’s knife to slice the dough into 3 even columns and 3 even rows, to make 9 squares. Place the squares onto your prepared baking sheet, leaving a couple inches around each one. Brush the tops of the dough liberally with coconut milk, and sprinkle them with turbinado sugar, if using. Bake for 20 to 22 minutes, until they are firm to the touch.
  7. Meanwhile, prepare the coconut whipped cream: Open the can of chilled coconut milk or coconut cream, and scoop the solid white portion into your chilled bowl, leaving the watery part behind. With an electric hand mixer, beat until smooth and relatively fluffy. Add the honey and vanilla extract and blend to combine. Refrigerate until you’re ready to serve.
  8. To prepare the strawberries: Place half of the sliced strawberries in a medium mixing bowl and mash them with a potato masher (or pastry cutter or big fork) until juicy. Add the remaining sliced strawberries and honey and stir to combine. Set aside until ready to serve.
  9. When you’re ready to serve, carefully slice the shortcakes in half lengthwise with a paring knife. Top the lower half of each shortcake liberally with sliced strawberries, followed by whipped cream. Top with the upper halve of the shortcake. If you want to make them extra decadent, add one more dollop of whipped cream and maybe a small strawberry on top. Serve immediately.

When you are looking for a strawberry shortcake recipe to make, try this one. It’s good for the whole family and a good way to end your night. Even though, a traditional strawberry shortcake is vanilla flavored, you could add some cocoa powder to make a rich and chocolatey strawberry shortcake for those chocolate lovers and chocolate covered strawberry fans. It will be a sweet way to end the day. Make a healthy strawberry shortcake to satisfy your cravings.

Inspired by:


A Healthy Treat: Memorial Day Snack

I thought to myself, “what’s the healthiest dessert and snack one could eat?” The first thing that came to mind was fruit. Fruit has limited calories and many nutrients and benefits to protect the body. Mixing many different fruits together gives you a healthy snack that does nothing but good towards your body. Have a side of yogurt with the fruit, and you have yourself the perfect snack to eat and share with others.

How many of you grab something unhealthy like a bag of chips or a couple of cookies for a snack when you’re hungry? I do; I fall for the trap. When you make yourself a bowl of fruit salad and put in the fridge, front and center, you’ll be tempted to grab the fruit when you open the fridge looking for something to eat. One of the best ways to eat healthy is to put something healthy in front of you, so when you go to grab food, you’ll see the fruit and grab that instead of a cookie or sweet.

If you put some fruit and a cookie in front of a child and tell them to pick one, a child will mostly likely pick the cookie. If you leave chips or cookies sitting out in plain sight, you’ll be tempted to grab it even when you’re not hungry. If you only have fruit and healthy snacks in front of you, then you’ll have no other option but to grab the fruit. Trick yourself into eating healthy by only leaving out healthy foods. For those who hate cutting fruit, you can buy some pre-cut fruit at your local grocery, which may be a little more expensive, but makes your life a whole lot easier.

What’s wonderful about fruit and yogurt is that you can have it anytime of the day. You can have some for breakfast, have it as a snack, or even have some for dessert. The next time you’re hungry, have a healthy bowlful of fruit with a side of yogurt for breakfast, a snack, or dessert plus, when you open the fridge, the first item you’ll see is a fruit salad looking right at you.  



  • 4 cups fresh pineapple chunks
  • 1 qt. strawberries, hulled and sliced in half
  • 3 cups seedless green grapes
  • 2 mangoes, peeled and sliced
  • 2 (4-oz.) containers fresh raspberries
  • 2 cups Greek yogurt
  • 1 tablespoon dark brown sugar
  • 1 tablespoon honey


Toss together first 5 ingredients in a large serving bowl. Spoon yogurt into a separate serving bowl; sprinkle yogurt with sugar, and drizzle with honey. Serve fruit with yogurt mixture.

Keep your body healthy by giving it a cupful of fruit with a side of yogurt. A fruit salad is even the perfect snack to bring to parties with you to get everyone else to eat healthy as well. You’re helping the people around them by giving them a healthy snack instead of some fattening chips and sweets. It only takes a couple minutes to throw some fruit together and scoop out a little bit of yogurt. Instead of taking the time to prepare an unhealthy dessert, such as a batch of cookies, save yourself some time by making a fruit salad with a side of yogurt.

Inspired by:



Graduation Cupcakes

Graduation is right around the corner. Graduates are getting excited to finish up school and go on their next adventure. They look forward to having a party to celebrate their accomplishments and have some support for their future endeavors. For the person hosting the party, it can be quite stressful thinking of food, decorations, and items to host a fun, relaxing party. For many parties, the dessert is the best part, the highlight of the party, and what people are most excited about. Finding a dessert that you think will be a big hit can be overwhelming. No need to fear; I’m here to share a fun and cute dessert that will sure get people excited to eat. A recipe for graduation cupcakes; cupcakes with a graduation cap on top of them.

I made these cupcakes for my brother’s graduation party and everyone loved them. I dyed the cupcakes and the frosting the school colors to represent the school he graduated from and placed chocolate squares on top to serve as a graduation cap. Follow the recipe below to make a batch of Graduation Cupcakes.  


  • 1 Package (about 18 ounces) white cake mix*
  • 1 ¼ cups water
  • 1 container (8 oz) apple sauce
  • 3 egg whites*
  • Food coloring in school colors
  • 1 container (16 ounces) white frosting
  • 22 chocolate squares
  • Gummy candy stripes (I used Twizzlers pull ‘n’ peel)
  • 22 mini candy-coated chocolate pieces


  1. Preheat oven to 325 degrees F. Line 22 standard muffin cups with paper baking cups.
  2. Beat cake mix, water, apple sauce and egg whites in a large bowl with electric mixer at medium speed 2 minutes or until blended. Tint batter with one food coloring, a few drops at a time, until desired shade is reached. Spoon batter into prepared muffin cups, filling two-thirds full.
  3. Bake 20 minutes or until toothpick is inserted into centers comes out clean. Cool in pans 10 minutes. Remove to wire rack; cool completely.
  4. Tint frosting in small bowl with other food coloring, a few drops at a time, until desired shade is reached. Frost cupcakes.
  5. Place chocolate square on top of each cupcake. Place small dab of frosting in center of squares; attach candy stripes for tassel and chocolate piece for button.

Makes 22 cupcakes

What is fun about this recipe is that you get to add color to the cupcakes and make them stand out. You also get to decorate them in a fun way that will get people excited when they see them. It’s a dessert that everyone will enjoy and be inspired to make for their own graduation party.

*NOTE: Make sure to use white cake mix and egg whites for the color to stand out. Egg yolks will change the color of the cake.*

Inspired by: “The Cupcake Bible”


Gluten-Free Apple Cider Doughnuts

Who doesn’t like a good doughnut, especially a doughnut that is gluten-free and cooked in the oven so there is no oil involved? That’s my kind of doughnut! This doughnut has the perfect doughy texture topped off with some apple cider glaze to give it a sweet apple flavor. If you like apples, apple cider, and apple cider sweets, then this doughnut is the right doughnut for you. The best thing about doughnuts is that you can have them at any time of the day. You can start off your morning with a doughnut for breakfast or end your day with a doughnut for dessert. The choice is all yours.

Even though, this doughnut has glaze, you can still enjoy it without the glaze, if you prefer. It will still taste just as delicious. Just because it’s gluten-free doesn’t mean it can’t be enjoyed by everyone. Follow the recipe below to make some Gluten-Free Apple Cider Doughnuts.


  • 2 cups gluten-free biscuit/baking mix
  • 3/4 cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon apple pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1/2 cup warm water (110° to 115°)
  • 6 tablespoons butter, melted
  • 1/4 cup unsweetened applesauce, room temperature
  • 1 tablespoon vanilla extract


  • 1 cup apple cider or juice
  • 1 tablespoon butter, softened
  •  2/3 to 3/4 cup confectioners’ sugar



  • In a large bowl, mix the first eight ingredients. In another bowl, whisk the water, butter, applesauce and vanilla until blended. Add to the dry ingredients; stir until blended. Cover and let rest for 10 minutes.
  •  Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full.
  • Bake at 325° for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.
  • For glaze, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 tablespoons. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners’ sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set.

Yield: 10 doughnuts.

Why stop at a doughnut shop when you can make the doughnuts yourself without frying them in oil? Make a batch of apple cider doughnuts and share them with others. Your friends and family will be surprised on how good a baked Gluten-Free Apple Cider Doughnut can be!


Homemade Raspberry Tarts

Looking for an easy but incredible treat that the whole family can enjoy? Look no farther than these sweet and savory Raspberry Tarts. A recipe straight from my Grandmothers own personal baking tin full of her own recipes. A tin that has been passed down through my family and cares my grandmother’s memory and legacy. A woman who was always baking and always taking orders for her holiday treats, making sure that she always put some off to the side so that someone could take them home for leftovers. Growing up with two parents working full-time jobs I spent a lot of time helping my grandmother bake and I know first-hand how much care she put into each one of these recipes. Continue reading


No Bake Cannoli Cheesecake

If you love cannoli’s and you love cheesecake then this is the perfect dessert for you. It’s a cheesecake with your favorite cannoli ingredients on top. It’s a quick and easy recipe that only takes about 15 minutes to make and there is no need for an oven. You do however, have to let it freeze for 3 hours, so you can’t eat it right away. Perfect for celebrations, parties, and events, or great to have when you are in the mode for cheesecake or a cannoli. Like anything frozen, you have to let it thaw before cutting into and enjoying, so let the cheesecake thaw for about 15 minutes before serving.

Give a cannoli lover a cannoli they can eat in cheesecake form. Follow the recipe below to make a No Bake Cannoli Cheesecake. It’s two great flavors we enjoy in one delicious dessert and once you make it, you’ll want to make it again!


  • 2 8-oz. bars cream cheese, softened at room temperature
  •  1 1/2 c. heavy cream
  •  1 c. ricotta
  •  2/3 c. powdered sugar
  •  1 tbsp. lemon zest
  •  2 tsp. pure vanilla extract
  •  2 tsp. ground or freshly grated nutmeg
  •  2 tsp. ground cinnamon
  •  1 store-bought graham cracker crust
  •  1 1/2 c. mini chocolate chips, divided
  •  1 c. crushed cannoli shells, for garnish (optional)



  1. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese until fluffy. Add heavy cream and beat until fluffy, then add ricotta and powdered sugar and beat until fluffy. Stir in lemon zest, vanilla, nutmeg and cinnamon, then fold in 1 cup mini chocolate chips.
  2. Transfer to graham cracker crust.
  3. Top with remaining mini chocolate chips and crushed cannoli shells. Freeze until firm, at least 3 hours.
  4. Let soften 15 minutes before serving, then slice. Keep in the freezer or fridge.

You’ll sure make a cannoli fan and cheesecake fan happy when you show up to their door with a whole cake full of cannoli and cheesecake fun. Share with others a cheesecake with chocolate chips and cannoli shells. This dessert is a good way to put a smile on everyone’s faces.

Inspired by:


Zucchini Bread recipe from 2018 honoree Toni Berry

Every family has that one recipe that is famous to all of its members. That one recipe that is always the star of any family gathering no matter what the entrée is. A recipe passed down from generation to generation, while always staying the same. We are going to share one of those recipes with you now. For the family of Toni Berry that recipe is her famous zucchini bread, made from zucchinis from her garden. The recipe comes from Tom Berry, Toni’s son Culinary Director of COJE Management who has been a longtime participant in our event.

Continue reading



Scones are one of the few sweets that taste good no matter what’s inside of it. There’s so many different ingredients you can have inside a scone that allows it to still taste delicious. You can have chocolate chip scones, raisin scones, orange and cranberry scones, and so on. Scones are kind of like a cookie, but it’s a soft bread-like cookie. They are pretty similar to biscuits with the same flavor as bread and the same soft texture. They are a delicate and flakey sweet. Scones are good to have for breakfast as well as dessert. Try this recipe for raisin scones, but you can replace the raisins with any ingredient you like.


  • 2 cups all-purpose flour                                                           
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup raisins (or dried currants)
  • 1/2 cup sour cream
  • 1 large egg



  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

If you’re looking for something flakey with a little bit of flavor to have for breakfast, try this recipe for scones. A soft bread-like sweet with something delicious (raisins, chocolate, etc.) in each bite. Perfect to grab when you’re on-the-go and need something right away. Just grab a scone and eat it as you go.

Inspired By:


Microwavable Blueberry Quinoa Flake Muffins

Don’t have much time to make multiple muffins and sit there waiting for them to bake? These muffins are microwaveable and only take a total of 10 minutes to make. You can also make them for one person, so they are perfect for you if you only want one muffin. These muffins are even gluten-free and vegan due to the use of quinoa flakes and flaxseed, so they are safe for many to eat and enjoy.

Who doesn’t like a blueberry muffin? Blueberries have a lot of benefits towards the body and are a healthy fruit to consume. Blueberries support combat aging; they have antioxidants, which help reverse damage done by toxins and free radicals and help your body defend itself against dangerous pathogens. Blueberries are good for the brain and they can protect our brains from degeneration, neurotoxicity and oxidative stress. Blueberries have the ability to fight cancer, support digestion, promote heart health, benefit the skin, and aid weight loss.

Read More Here:

A microwavable blueberry quinoa flake muffin is perfect for everyone and can satisfy anyone’s needs. These muffins are allergy-friendly and good to have when you are in a rush. Follow the recipe below to make a 10-minute muffin.


  • ½ cup Frozen Unsweetened Blueberries, thawed for a few minutes
  • ½ cup Unsweetened Vanilla Almond Milk
  • ½ tsp Vanilla Extract
  • 51g (½ cup) Quinoa Flakes
  • 1 tbs Ground Flaxseed
  • 3 packets Natural Sweetener (stevia, Truvia, etc.)
  • ⅛ tsp Salt



  • In a bowl, stir together the frozen blueberries, milk and vanilla.
  • In another bowl, whisk together the quinoa flakes, flaxseed meal, sweetener and salt.  Dump the dry ingredients into the wet ingredients and stir together until fully incorporated.
  • Spray 2 ramekins (mine were 3½” in diameter) with cooking spray and scoop in the batter.
  • Microwave for 4 minutes, or until the surface of the muffins spring back when tapped. Let cool, then enjoy!

When you’re short on time or don’t want to wait for the oven, these muffins are perfect for you. Especially, if you only want one muffin so you don’t overindulge. They are also perfect for those who have food allergies, those who are vegan, and those who just want to enjoy a healthy muffin. They have blueberries, which have many health benefits for you. Take only a couple minutes out of your time to make some Microwavable Blueberry Quinoa Flake Muffins.

Inspired by: