Hello There...


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.

Etsy Shop


BonLook Eyewear for women only $99 - Free Shipping

FabBetsey JohnsonSteve Madden

Oscar Blandi

Entries in treats (7)


Bacon Maple Cupcakes

I love breakfast. Especially weekend breakfast. In my opinion, weekend breakfast deserves to be celebrated with French toast or pancakes. I wanted to take some of my favorite breakfast flavors; spicy cinnamon, sweet maple syrup, and salty bacon; all into one bacon maple cupcake. These are pretty fun, and usually a hit with bacon lovers.

Maple Cupcakes

Yields 36 cupcakes

  • 3/4c unsalted butter
  • 1 1/2c sugar
  • 3 large eggs, room temperature
  • 2 1/3c all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 3/4c buttermilk
  • 1/4 maple syrup
  • 2 tsp vanilla
  • 1/2 tsp salt

Preheat over to 350 degrees

Beat butter and sugar until fluffy. Add each egg, one at a time.

In a separate bowl, sift flour, salt, cinnamon, baking powder, and baking soda and set aside. In a measuring cup, mix buttermilk, vanilla, and maple syrup. Add dry mixture to the butter mixture, alternating between dry and wet mixtures. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner with until 3/4 full. Bake for 15-17 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

Maple Fluffy Glaze (with bacon)

Enough for 48 cupcakes

  • 2c powdered sugar
  • 1/2c of butter
  • 3 tbsp maple syrup
  • 2-4 tbsp milk
  • 2-3 slices of bacon

Start by beating butter until fluffy. Add powdered sugar and combine. Add syrup and then thin with milk as needed. I wanted this to be thinner than a buttercream, but not runny (hence "fluffy glaze"). I used a spoon to frost each cupcake, placing a dolop in the center of the cupcake and smooth out in a circular pattern. This is even easier with a offset spatula, if you have one.

Cook the bacon over the stove top until crispy and place on a paper towl to cool. Once cooled, sprinkle the bacon over the frosting. Ta-da! Breakfast in a cupcake!

These cupcakes are great for parties when you are looking for something fun and different to make. Just as easy as standard cupcakes, but these are a show stopper.



Late-Summer Strawberry Lemonade Popsicle Recipe

We are still clinging to summer around here and these Stawberry Lemonade Popsicles are the perfect treat for late summer afternoons. I know fall is right around the corner and soon we will all be thinking about fall layers and pumpkin everything, but these little treats bring me right back to July afternoons at the beach. This is a simple recipe, and only has a few ingriedents. Perfection.

Strawberry Lemonade Popsicles

Yields 6 popsicles

1 1/2c freshly squeezed lemon juice

1/2c cold water

1c sugar

1 pint strawberries, cut into quarters

Add all ingredients to a blender and pulse until smooth. Pour liquid through a fine mesh strainer and push through with a wooden spoon. To make the next step easier, strain liquid into a container with a spout, like a large measuring cup.

Pour liquid into popsicle molds, add sticks, and freeze overnight. Enjoy on a warm weekend afternoon or after a stressful day at work.

These can be made with any kind or combination of berries. Or even with limes for a limeade pop. Or, if you were having a particularly stressful day, sub out the water for limoncello! Possibilities are endless.

Here's to a last hooray before pumpkin takes over the Internet!


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!


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!



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.