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I'm Diana.

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

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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 Recipes (22)


Soft, Funfetti Sugar Cookies

Sometimes, I think up recipes because I'm hungry and can't stop thinking about what I would love at that moment. This was one of those recipes. I was just sitting at work on a slow day thinking about sweets and this idea came over me and I went home and made them. These are a cookie game-changer.

Now, I should say that I'm not usually a huge sugar cookie kind of gal. I'll take a snickerdoodle or maybe even chocolate chip over a standard sugar cookie any day. But these aren't your standard, run-of-the-mill, cookie cutter sugar cookies. They are soft and creamy and even border on doughy, in the best way possible. After searching around online and in some baking books, this recipe is a pretty standard one for soft sugar cookies. And since sprinkles make everything better, I decided to spice of the standard to make funfetti cookies!

Here we go...

Soft, Funfetti Sugar Cookies

Yields about 40+ cookies, depending on size

10 tbsp unsalted butter, room temperature

2/3c vegetable shortening

1 1/2c sugar

2 eggs

1 tbsp vanilla

2 tsp baking powder

1tsp salt

3 1/3 flour

3 tbsp rainbow sprinkles or nonpareils

Preheat oven to 350 degrees.

Cream butter and shortening with an electric mixer. Add sugar and mix until light and fluffy. Add eggs one at a time and vanilla.

In a separate bowl, sift flour, salt, and baking powder. With your mixer on low, add dry ingredients to the butter/egg mixer. Using a spatula, fold in sprinkles.

Drop rounded tbsps of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Bake 8-10 minutes or until bottoms just begin to brown. 

The trick is to not over bake them, or you won't get that super soft texture. I baked mine 9 minutes and they were just slightly brown on the bottom.

Thinkg about the possibilities! You could use a basic buttercream to make these little guys into cookie sammies, or maybe even dip half of them in chocolate for the chocolate lover in your life. It's a challenge to not eat all of them. After eating half the batch, I then took mine to a party only to get them out of our house. 

Need more funfetti options? Try these homemade Funfetti Cupcakes too!



Chocolate Banana Cupcakes

For as many recipes for sweets that I put together, I rarely eat any of them. I'm not a huge sweets kind-of girl, but like anyone I do have my vices. Cinnamon, pie, cookies, but not really cakes. I have to admit that I make these Chocolate Banana cupcakes all the time, I get a lot of requests for them, but I don't think I've eaten one since I came up with the recipe a few years ago. But my taste-tester boyfriend has never turned down a chocolate cupcake, so he makes sure to make sure they are up to par. And we're off....

Chocolate Banana Cupcakes

Yields 48 cupcakes

1 1/2 granulated sugar

1 1/2 sticks of unsalted butter, room temperature

3 eggs, room temperature

2c flour

3/4c cocoa powder

1 tsp baking soda

1 tsp baking powder

1/8 tsp salt

2 tsp vanilla extract

1c buttermilk

2 bananas, mashed with a fork

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

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.

With a spatula, fold in bananas.

Fill each cupcake liner 3/4 full. Bake for 15 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

Chocolate Buttercream

Yields enough for 24 cupcakes

1 stick of butter, room temperature

2 1/4c powdered sugar

1 tsp vanilla extract

3/4 cocoa powder

a few tbsp of milk

Cream butter and vanilla with an electric mixer.

Slowly add powdered sugar and cocoa powder. Add milk until buttercream is desired texture, several tbsps

Using a soup spoon or offset icing spatula, spread the buttercream on each cupcake. Place a dollop buttercream in the center of each cupcakes, then spread to the outside in a circular motion. Top with banana chips or chocolate chips.

Impress all your friends!

Need more of a chocolate fix? How about Toffee Crackers, Chocolate Mint Cupcakes, Chocolate Potato Chip Cupcakes, or Chocolate Raspberry 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: Irish Potatoes

One of my goals for this month was baking and though I'm not sure if Irish potatoes are considered baking, I'm going to go ahead and consider them part of that goal. Growing up, my mom and I always loved coconut and I think my love for Irish potatoes stems from that. Coconut and cinnamon all rolled up (literally) into a a delicious ball of goodness...yes please.

Irish Potatoes

Yields a lot of Irish potatoes...

2lbs powdered sugar

1 stick softened butter

8oz softened cream cheese

1.5 tsp vanilla extract

1lb shredded sweetened coconut

enough cinnamon as needed

Beat butter and cream cheese together with electric mixer. Add sugar slowly (or end up with it all over the kitchen). Add vanilla and mix to combine. Add coconut in increments by hand until completely combined.

Taking large teaspoons of the coconut mixture, roll into a ball and then roll into cinnamon. Best if chilled overnight.

Try not to eat the entire batch in one sitting. If you are looking to not make a ton of these (because you are worried about eating all of them), this is also a great recipe that tastes pretty much the same.



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!