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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 Recipes (22)


Recipe Card: Snickerdoodles

Snickerdoodles have to be my favorite cookie. As much as I like a freshly baked oatmeal or chocolate chip cookie, I always get tired of them and move on. This is not the case with snickerdoodles. I could eat tons and tons of these, and when I made this recipe, I basically did. Don't tell. Here's the recipe.

This recipe is from adapted from here.

Soft Snickerdoodle Cookies

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix some sugar and cinnamon in a small bowl. Or use already mixed cinnamon sugar.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.

Now this recipe has it yields 24 cookies. I had tons! Much more than 24 so if you are worried about eating the whole batch, be prepared!

So good... I dare you not to make these.


Recipe Card

I really do enjoy baking, especially when it's cupcakes. Even though I don't really eat cake that much, there's just something about how sweet they look when they are all decorated and put on a pretty cake stand. Somehow I acquired a great deal of cocoa powder (like three containers of it) and wanted to put it to good use. So I decided to make some Chocolate Raspberry Cupcakes with a Raspberry Buttercream. Here's the recipe...


Chocolate Raspberry Cupcakes

Makes 24 Cupcakes. (I halfed this recipe to only yield a dozen.)

1 1/2 c granulated sugar

1 1/2 sticks of unsalted butter, room temperature

3 large eggs, room temperature

2 c all-purpose flour

3/4 c cocoa powder

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla extract

3/4 c seedless raspberry jam

1 c buttermilk (or if using powdered kind, add 4 tbsp powdered buttermilk to dry ingredients after sifting and add 1 c water)

1. Combine sugar and butter in mixer and mix until fluffy. Add eggs one at a time. ( I crack mine into a small dish first to make sure there is nothing wrong with them and keep shells out.)

2. Sift dry ingredients (flour, cocoa powder, baking soda, baking powder) into a large bowl.

3. Add vanilla extract to sugar/butter mixture.

4. Add dry ingredients and buttermilk into sugar/butter in parts, alternating them but beginning and ending with the dry. Try not to over mix.

5. Fill cupcake tray with liners about 1/2-3/4 full and bake for 15 minutes at 350. Test with toothpick when done, should come out clean. Let cool mostly.

6. Now it's time to fill the cupcakes with the jam. There are several ways to do this.  I bake my cupcakes with this Debbie Meyer Cupcake Genius, so I just stir the jam with a spoon until it thins out and spoon the jam in. You could also use a piping bag with a tip and pipe the jam into the cupcake, or use a corer to take the center out. Because the jam gets really sticky, I prefer to just spoon it in. I also don't dirty my piping bag that way.

7. Frost and eat. (See buttercream recipe below.)


Raspberry Buttercream

Yields enough for about a dozen cupcakes

2 sticks of butter, room temperature

1/2 c seedless raspberry jam

4 c powdered sugar

milk, to thin when needed.

1. Combine butter and jam in the mixer until fluffy (if butter was not soft enough, the combo will look a bit separated. Just leave the mixer on for a while, go get your laundry and come back to it. That's what I did.)

2. Add powdered sugar one cup at a time. After all cups are added, I usually add a little milk to thin it a bit. I like a thick frosting though, so only a tsp or so. Do this very slowly so you don't thin it too much.

3. Pipe onto cakes! I used a Wilton #1A Tip, first time using it and it is everything I wanted from a piping tip. Top with a few chocolate sprinkles. 


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