Throw together chocolate berry pie

I call this Throw Together pie because that's exactly what I did! I wanted to make a pie for Memorial Day Weekend and didn't think about it until the last minute. I just searched around my pantry to see what was available and this is what I came up with. Not too bad for something that only took a few minutes to create. Ingredients: -1 c. strawberries, sliced -3/4 c. raspberry jam -1/2 c. dried cherries -4 oz. bittersweet chocolate, melted (I didn't melt the chocolate but I think it would've been better to do so!) -1/2 tsp. lemon juice -2 tsp. cornstarch -1/2 c. sugar -1 9" piecrust, homemade or store bought

To make the filling: 1. Bring the sugar, cornstarch, lemon juice and raspberry jam to a low boil in a medium saucepan. 2. Let thicken slightly and then stir in the strawberries. 3. Cook over low heat about 10 minutes. 4. Melt chocolate and prepare pan for pie crust. Layer berries and chocolate, alternating into the crust and then top with second layer of crust. Cut vents in crust to air. 5. Bake at 375 degrees F for 60-75 minutes, or until bubbling in center. 6. Let cool before covering or refrigerating. Serve with whipped or ice cream!

**If you want to change things up, feel free to experience with different berries/fillings**

Cupcake #1: Heartbreak with a Strawberry on Top

Alright...kicking off my summer project with some delish Strawberry cupcakes! (Notice the clever name for the cupcake...the author of the book, The Icing on the Cupcake has a fun title for each one, so you'll be seeing some interesting names of cupcakes!) This cupcake is almost like a little strawberry shortcake. White cake with fresh strawberries baked in and then a sweet strawberry buttercream frosting! Mmm mmm good. Take a gander at the recipe if you're in the mood for strawberry! Ingredients: For the cupcake: - 1/2 c. sugar - 1/4 c. unsalted butter, room temp. - 1 egg, room temp. - 6 ounces vanilla yogurt - 1 tsp. vanilla extract - 1 1/2 c. all-purpose flour - 2 Tbsp. potato starch - 1 1/2 tsp. baking powder - 1/4 tsp. fine ground salt - 1/4 tsp. baking soda - 1/2 c. diced fresh strawberries To Make the Cupcakes: 1. Place mixing bowl in freezer for 5 minutes. 2. Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners. 3. Cream the sugar and butter together with an electric mixer until light and fluffy, about 3-5 mins. 4. Add the egg and beat for 2 mins. 5. Add the yogurt and vanilla. Beat until smooth. 6. Whisk the flour, potato starch, baking powder, salt and baking soda together. 7. Add the flour mixture to the batter. Mix until just blended.

8. Fold in the diced strawberries using a rubber spatula. 9. Pour the batter into the paper-lined cupcake holders. Fill 3/4 of the way to the top. 10. Turn heat down to 350. Bake for 20 mins. or until a toothpick comes out clean after it is placed in the middle of a cupcake. 11. Cool for 5 mins. Place on baking racks.

For the frosting: - 2 Tbsp. butter, room temp. - 1 c. powdered sugar - 2 fresh strawberries, about 2 Tbsp. mashed To Make the Frosting: 1. Cream the butter, powdered sugar and mashed strawberries with an electric mixer until creamy and smooth, about 3-5 mins.

2. Chill frosting for 15 mins. or until thick. 3. Frost cooled cupcakes. **Yield: 12 cupcakes --The frosting recipe makes just enough to spread on the cupcakes. If you want to pipe it on, try doubling the recipe.

**I apologize for the jumbled look. Ever since blogger changed format, this is how it always publishes :( I really dislike it...no spaces!!!

New summer project!!

Attention all readers!! (and those of you who are new too!) Natasha's Creative Confections is taking on a fun project for the summer, so be on the lookout for some great recipes! I am reading this cute book called The Icing on the Cupcake by: Jennifer Ross and it's this darling book filled with cupcake recipes a young woman creates and bakes. Some of the recipes are interesting and different, some are traditional and classic. I have decided to go through the recipes and bake a new cupcake each week and then share the results right here on my blog. It will be a fun little summer project for me to do (yet hopefully won't overheat from the weather...and pregnancy haha) and I'm looking forward to tasting all these new cupcakes! Be on the lookout later this week for the first entry! I'm working on them as I type now... :)

Rainbow Chip Cupcakes

Just for fun :) These are a favorite around our house. Yummy and simple (and yes, straight from the box) Funfetti cake with rainbow chip frosting! I have made both from scratch before, but no need too...it tastes just as good, if not better, right from the box--and it's a lot easier as well! These, I'm sure, will be a favorite of our kids :)

Mud Pie

It was just Chad's birthday and I decided to do something a little different and make his favorite dessert: Mud Pie!

I know it's not baking...but you have to make someone their favorite dessert on their bday, right? :) This was quite a simple recipe (but it does freeze your fingers a little!) Ingredients: -1 1/2 c. cream filled chocolate cookie crumbs (such as Oreos) -1 1/2 tsp. sugar -1/4 c. butter, melted -4 c. coffee ice cream, softened -1/4 c. chocolate syrup, divided -Additional cream-filled cookies *optional whipped cream for topping 1. In a small bowl, combine cookie crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.

2. Spoon 2 c. ice cream into crust.

Drizzle with half of the chocolate syrup. Swirl with a knife. Carefully top with the remaining ice cream. Drizzle with remaining syrup; swirl with knife.

Cover and freeze until firm. 3. Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies and whipped cream, if desired.