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I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

You can read more about me here.



Everything on this page is original content that was written and photographed by me. Anything that I use as inspiration or ideas will be linked in the posts, &I hope that you will do the same.

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Entries in dessert (5)


Grilled Cinnamon Sugar Peaches

After spending last week vacationing at my parent's home outside of Cape May/Wildwood, NJ, I knew that one of the things we needed to do was journey to the West Cape May farmer's market. There's local produce, delicious food, and puppies galore, and being that it's later in the day, we enjoy heading there after a day at the beach. One of the things we picked up, Jersey peaches.

I've had grilled peaches on the brain lately, and being that we don't have any outdoor space to grill at home, we knew we wanted to take advantage of my parent's outdoor grill. Here's what we did...

Grilled Cinnamon Sugar Peaches

4 peaches

4 tbsps cinnamon

4tbsps sugar

vegetable oil

ice cream, optional.

Cut each peach in half by cutting down to the pit and sliding the knife around the pit, similar to how you would cut open an avocado. Once you've cut all the way around, twist the peach in half with your hands and remove the pit with a spoon. 

Heat your grill to low/medium. Brush the inside of each peach-half with oil and place on grill, flat side down. Grill for 3 mins, then rotate 45 degrees and grill for another 3 mins. The peaches are done when they are heated through and have indentations from the grill.

Mix cinnamon and sugar together in a bowl. Spoon generous amounts of the mixture onto warm peaches. Serve immediately with ice cream. And that's it!

I absolutely loved these peaches. In theory, I thought they would be more grilled looking but the combination between the warm peaches and the cinnamon sugar is almost perfection. You could even try brushing them with maple syrup instead of oil! We will definitely be making these over and over again at home.

PS: you can also see one of my chalkboard spice jars peeking in the background!


S'mores Cupcakes

This recipe has been floating around in my brain for a while now. I love everything that s'mores have to offer. Sitting around a fire with friends in warm weather, drinking a beer and roasting marshmellows. That's quite a little piece of heaven if you ask me. These are a basic chocolate cupcake on top of a graham cracker crust and topped with a melted marshmellow frosting. They look much more complicated than they are and they are sure to impress at your next BBQ. People love these babies! Here we go...

S'mores Cupcakes

Yields 48 cupcakes


3c graham crackers, crusted

1/4c sugar

1/4tsp salt

11tbsp unsalted butter, melted


1 1/2c granulated sugar

1 1/2 sticks of unsalted butter, room temperature

3 eggs, room temperature

2c flour

3/4c cocoa powder

1tsp baking soda

1tsp baking powder

1/8tsp salt

2tsp vanilla

1c buttermilk

Preheat oven to 350 and place liners in a cupcake pan.

To make the crust, mix melted butter, graham cracker crumbs, salt, and sugar until combined. Place one heaping tablespoon of crust mixture into the bottom of each liner and press down. Bake for 10 minutes.

For the cakes, cream butter and sugar with an electric mixer until fluffy. Add eggs one at a time, Combine. Add vanilla.

In a separate bowl, sift flour, baking powder, baking soda, and salt. Add dry mixture to the butter mixture, alternating between dry and buttermilk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner with crust until almost full. Bake for 16-18 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

Gooey Marshmallow Frosting

Yields enough for 48 cupcakes

4 egg whites, room temperature

1c sugar

1/2tsp cream of tartar

1tsp vanilla

Whisk egg whites, sugar, and cream and tartar in a double boiler over medium-high heat. Whisk frequently until mixture reaches 160 degrees (I used a candy thermometer). Transfer mixture into bowl of electric mixer fitted with a whisk attachment. Beginning at low speed, gradually increase speed to medium-high until stiff peaks form, about 5-7 minutes. Mix in vanilla.

I piped my frosting on with a 1M Wilton tip and then used a creme brulee torch to toast the marshmallow topping. This is what impressed people mostly I think. If you don't have a torch you could top with a chocolate drizzle and some crusted graham crackers. I've read that you can't just stick the cupcakes under the broiler, so I feel like I should mention that, but that sounds like a terrible idea anyway. Just splurge and by the torch. Think about all those creme brulees and lemon meringue pies you could toast...

Looking for more chocolate creations? Try these Chocolate Mint Cupcakes, Chocolate Banana Cupcakes, or Chocolate Potato Chip Cupcakes!


Funfetti Cupcakes

Let's just get a known fact out of the way...funfetti is probably the best boxed cake out there. Even though I hate using boxed cakes when making from scratch takes pretty much the same amount of effort, sometimes you just need funfetti. And that's why this recipe is amazing. Funfetti from scratch!

Funfetti Cupcakes

Yields 12 cupcakes

Based off of this recipe.

1 2/3c all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1c sugar

1 stick softened butter

1 large egg

1/4c sour cream

3/4c buttermilk

2 tsp vanilla

1/4c rainbow sprinkles

Preheat oven to 350 and place liners in a cupcake pan.

Cream butter and sugar with an electric mixer until fluffy. Add egg, sour cream, and vanilla. Combine after each one.

In a separate bowl, sift flour, baking powder, baking soda, and salt. Add dry mixture to the butter mixture, alternating between dry and buttermilk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

With a spatula, fold in sprinkles. Be careful not to overmix, as the colors begin to melt and run together.

Fill each cupcake liner 3/4 way full. Bake for 20 minutes until toothpick inserted comes out clean. Let cool.

Vanilla Buttercream

Yields enough for 24 cupcakes

2 sticked softened butter

3c confectioners sugar

1 tsp vanilla

2-4 tbsp milk

Cream butter until fluffy with an electric mixer. Add sugar slowly. Add vanilla and combine. Add enough milk to soften the texture of the buttercream. Add in small increments so not to make it too runny. 

To get fancy, fill a pastry bag with a 1A Wilton tip. Pipe enough frosting as desired. Eat.


Looking for more cupcake ideas? Check out Applesauce Cupcakes, Chocolate Potato Chip Cupcakes, and Chocolate Raspberry Cupcakes!


Recipe Card: Toffee Crackers

Out of all the cookies and candies I made and came across this holiday season, these have to be my ultimate favorite. My mom used to make them every year and when she let me know she wasn't going to have time to make any cookies, I knew I needed to have my own batch to share with friends and family. Super simple, oddly delicious. Here we go!

Toffee Crackers

Makes a cookie sheet full.

A sleeve and a half of salted saltine crackers

1c butter

1c brown sugar

2c milk chocolate chips (you can use semi-sweet too!)

Preheat over to 400. Line a cookie sheet with non-stick aluminum foil.

Line the sheet with crackers. Use whole crackers until you can't fit anymore, then break them in half to fill the rest of the sheet. I try to make mine pretty neat, but I'm also a bit anal of things like this. Haha.

In a small pot, combine butter and sugar and bring to a boil. Continue cooking for another 3-4 mintues or until a dark caramel color. Pour mixture over crackers and try to spread it out over all the crackers. Doesn't have to be perfect, once you put it in the oven it will continue to spread and coat.

Bake for 4-5 minutes. 

Melt chocolate chips in the microwave for a minute or two, then pour over hot cracker/sugar mixture. Spread to cover. Cool completely then break into pieces. Store in a sealed container.

I need to make these more often. Enjoy!


Recipe Card: Apple Cranberry Pie

I love baking and I really love pie, which is why it's surprising that I've never made an apple pie before. Apple is T's favorite kind of pie and it's probably my second favorite (behind pumpkin). I found a really basic recipe, and then decided to spice it up with some dried cranberries, spices and a lot of crust.

This recipe is based off of the recipe found here, with my a few changes I made.

Apple Cranberry Pie

Yields 1 pie

3 refrigerated pie crusts (my favorite is Pillsbury, always flaky. This sounds like a lot of crust, but I did a lattice top so I needed the extra crust)

1/2c unsalted butter

3 tbsp all-purpose flour

1/2c white sugar

1/2c packed brown sugar

1/4c water

4 Granny Smith apples, 2 sweeter apples like Pink Ladies or another red apples, peeled, cored, and sliced

1 tsp cinnamon

1/2 tsp pumpkin pie spice (I know, it's not pumpkin, but it just made sense to me. Same spices)

1/2 dried cranberries

1. In a large bowl, mix apples with spices and dried cranberries to combine. Unroll pie crust and cover 9inch pie pan. Transfer apple into pan.

2. Melt butter in a sauce pan. Stir in flour. Add sugars, and water; bring to a boil. Reduce heat and simmer for 5 minutes. Be careful not to burn it! I might have to done this the first time I made it....oops.

3. Roll out the other crust, cut into strips and lay out a lattice work on top of the apples. Cut off any extra and seal around the outside.

4. Place pie on a baking sheet. Carefully pour sugar mixture over the top of the lattice crust. Pour slowly so it doesn't run all over.

5. Bake 15 minutes at 425 degrees, then reduce heat to 350 for 35-40 minutes. Serve warm. Yum.

For me, this was one of those things that you make and then are surprised by how delicious it is! First apple pie I've ever made and will definitely be making this again. All it needed was some homemade whipped cream plopped on top. Enjoy! :)