Hi! I'm Lindsay and welcome to my page! I was born and raised in New Jersey, which is where I currently reside with my husband Justin, and our two dogs, Leo and Penelope.

Growing up food was always a big part of my life. I spent most of my childhood in the kitchen baking all sorts of sweet treats, thinking about my next meal, and to this day I will always save room for dessert!

I graduated from the French Culinary Institute in 2005 with a degree in Pastry Arts, and have worked in some of New York City's most prestigious restaurants.

I started this blog to share all of the delicious recipes that I have created over the years.

Thanks for stopping by!

Chocolate Pumpkin Spice Cupcakes

Chocolate Pumpkin Spice Cupcakes


It's that time of year again, when no matter which way you turn there is pumpkin spice everything! I'm not mad about it either, I look forward all summer long to to trading in my iced coffee for a grande, one pump, light whip, pumpkin spice spice latte. I still love those bright, fruity, summer flavors but there is just something special about the sweet flavor of pumpkin, rich chocolates, nuts, and spices that makes fall that much better.


Chocolate Pumpkin Spice Cupcakes

255 g sugar

200 g all purpose flour

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

3/4 tsp baking soda

65 g cocoa powder

80 g melted butter

80 g vegetable oil

175 g pumpkin puree

175 g water

1 egg yolk


Chocolate Pumpkin Glaze

85 g powdered sugar

1 TBL pumpkin puree

1 TBL milk

50 g semi sweet chocolate chips, melted


Preheat oven to 325 degrees.

Butter and flour a muffin pan, or line with cupcakes papers. 

Sift together the flour, sugar, cocoa, spices, baking soda, and salt. 

In a separate bowl whisk together water, pumpkin puree, egg yolk, oil, and butter.

Gently mix the wet ingredients into the dry, until just combined. Be very careful not to over mix.

Pour batter into muffin pan, filling almost to the top. This recipe makes exactly 12 cupcakes, so there should not be any extra batter leftover.  

Bake at 325 degrees for 30-40 minutes or until a skewer comes out clean.

Cool cupcakes before frosting or glazing.

For the glaze, mix all ingredients together until combined. For glazing use while still warm, for frosting consistency chill in the refrigerator until spreadable. They can also be served with some fresh whipped cream.




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