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  • Lemon Blueberry Cupcakes

    How to make Lemon Blueberry Cupcakes

    Yield: about 15 cupcakes

    Prep Time: 30 minutes

    Cook: 20 minutes


    For the cupcakes:

    1 3/4 cups (222 grams) all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 stick (113 grams) unsalted butter, at room temperature
    1/2 cup (100 grams) granulated sugar
    1/4 cup (50 grams) lightly packed brown sugar
    2 large eggs plus one egg yolk, at room temperature
    1 cup (240 ml) buttermilk
    2 lemons, zested and juiced
    3/4 cup (115 grams) fresh blueberries
    2 tablespoons all-purpose flour

    For the buttercream:

    3/4 cup (115 grams) fresh blueberries
    3 cups (306 grams) powdered sugar, sifted
    2 sticks (227 grams) unsalted butter, at room temperature
    1/4 teaspoon fine salt
    2 teaspoons pure vanilla extract
    1 to 2 tablespoons heavy or whipping cream
    Lemon zest, for garnish


    Make the cupcakes:

    Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.

    In a medium bowl combine the flour, baking powder, baking soda, and salt.

    In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy and very well combined, about 3 minutes. On medium-low speed , add the eggs and yolk, one at a time, until combined. Add the buttermilk, lemon zest, and lemon juice. Add in the flour mixture, stirring just until combined.

    In a small bowl toss the blueberries with the 2 tablespoons of flour. Add into the batter and fold with a spatula until combined. Be careful not to overmix.

    Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

    Make the buttercream:

    Using a blender, immersion blender or food processor, puree the blueberries. Pass the pureed blueberries through a fine mesh strainer and into a medium bowl to remove the skins. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt and vanilla and beat on medium for 1 minute.

    Remove half of the buttercream to the bowl with the blueberry puree and stir until well combined. If the buttercream is too thin, add more powdered sugar to thicken. If desired, add a few drops of purple food coloring to enhance the blueberry color.

    To the plain buttercream, add the cream and beat until well combined.

    Swirled Piping

    In a large piping bag fitted with a decorative tip (such as the Ateco #846), use a spoon to scoop the plain frosting into one section of the bag, using your finger on the outside of the bag to help scrape it off. Repeat with the blueberry frosting. Ensure you’re aligning the frosting so it starts at the same place in the bag. Don’t worry if the colors touch each other.

    Squeeze the bag to slightly blur the colors together for a watercolor type effect. Twist the bag and squeeze out a test pipe to ensure the colors are coming out evenly before piping onto your cupcakes. Garnish frosted cupcakes with lemon zest.

    Serve or store at room temperature for up to 1 day, or in the fridge for up to 3 days. Let come to room temperature before serving.

  • Strawberry Baked Donuts

    How to make Strawberry Baked Donuts

    Yield: 11 to 12 donuts

    Prep Time: 10 minutes

    Cook: 10 minutes

    *Freeze-fried strawberries are available at most grocery stores near the other dried fruits like raisins.


    For the donuts:

    1 cup (127 grams) all-purpose flour
    1/2 cup (100 grams) granulated sugar
    1/4 teaspoon baking powder
    3/4 teaspoon baking soda
    1/4 teaspoon fine salt
    1 large egg
    7 ounces (198 grams) unsweetened nonfat Greek yogurt
    1 tablespoon canola oil
    1 teaspoon fresh lemon juice
    1/2 cup finely chopped fresh strawberries

    For the strawberry glaze:

    1 1/2 cups (188 grams) powdered sugar, sifted
    3/4 teaspoon light corn syrup or golden syrup
    *1/2 cup (6 grams) freeze dried strawberries, finely crushed
    2 tablespoons hot water


    Make the donuts:

    Preheat the oven to 400°F. Spray two 6-cup donut pans with nonstick cooking spray.

    In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl whisk together the egg, yogurt, oil, and lemon juice. Make a well in the center of the dry ingredients and pour the wet ingredients in. Add in the chopped strawberries. Gently fold everything together until just combined. The batter will be thick, do not overmix.

    Scoop the batter into a piping bag or freezer bag and snip a bottom corner with scissors. Squeeze out the batter evenly into each cavity of the prepared donut pan. You may only have enough for 11 donuts.

    Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack to cool completely.

    Make the glaze:

    Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let set for 15 minutes before serving.

  • No Bake Strawberry Lemonade Mini Cheesecakes

    How to make No Bake Strawberry Lemonade Mini Cheesecakes

    Yield: 12 mini cheesecakes

    Prep Time: 30 minutes


    For the crust:

    1 sleeve (9 crackers, 140 grams) graham crackers
    4 tablespoons (57 grams) unsalted butter, melted

    For the cheesecake:

    12 ounces (340 grams) cream cheese, at room temperature
    1/2 cup (100 grams) granulated sugar
    3/4 cup (180 grams) heavy cream
    Zest of 1 lemon
    1/4 cup lemon juice

    For topping:

    5 ounces (142 grams) strawberries, hulled and chopped
    1 tablespoon granulated sugar
    2 teaspoons lemon juice
    Strawberry slices
    Lemon slices


    For the crust:

    Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

    For the cheesecake:

    In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream, zest, and juice and continue beating until well combined and thickened. Divide the mixture among each cavity and cover with plastic wrap.

    Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.

    For the topping:

    Combine the strawberries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish with a strawberry and lemon slice. Serve.

  • How to make No Bake Frozen Raspberry Pie

    Yield: 1 10 inch pie

    Prep Time: 20 minutes

    Cook: Freeze 4 hours

  • Grilled Fish Lettuce Tacos with Mojito Marinade

    How to make Grilled Fish Lettuce Tacos with Mojito Marinade

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 40 minutes



    1 pound firm, white fish filets such as cod, sea bass OR halibut
    1/2 cup fresh orange juice
    1/3 cup fresh lime juice
    1/4 cup chopped red onion
    1/4 cup loosely packed fresh mint
    4 cloves fresh garlic, peeled
    1 tablespoon Mazola Corn Oil
    1 teaspoon Spice Islands Ground Cumin
    1/2 teaspoon sugar

    Lettuce Tacos

    16 large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
    1 large red bell pepper, cut into strips
    1 large jicama root, cut into matchstick strips
    Fresh lime wedges


    Preheat grill to medium heat or about 350°F.

    Place fish in a large resealable plastic bag or mixing bowl and set aside.

    Combine marinade ingredients in a blender or food processor and pulse 6 to 8 times or until well chopped. Reserve 1/4 cup of the marinade in a small bowl and set aside. Pour remaining marinade over fish, stir to coat and set aside to marinate for 10 to 15 minutes.

    Separate lettuce into 16 large leaves. Rinse and pat dry; cover and chill until ready to serve. Combine pepper strips, jicama and reserved marinade in a bowl and stir to coat.

    Spray grill with grill spray and preheat for direct grilling over medium heat. Remove fish from marinade and discard marinade. Grill fish for 2 to 3 minutes per side or until firm and cooked through. Transfer cooked fish onto a plate and break apart into 16 equal portions.

    To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper and jicama mixture and serve immediately with lime wedges.

    Recipe courtesy Mazola Corn Oil.

  • Chocolate Covered Strawberry Ice Cream Cake

    How to make Chocolate Covered Strawberry Ice Cream Cake

    Yield: 8 to 10 servings

    Prep Time: 25 minutes

    Cook: 5 hours 30 minutes


    For the chocolate cake:

    1 3/4 cups (7.8 ounces or 221 grams) all-purpose flour
    2 cups granulated sugar
    3/4 cup (3.1 ounces or 89 grams) unsweetened cocoa powder
    2 teaspoons baking soda
    1 teaspoon Clabber Girl baking powder
    1 teaspoon fine salt
    3/4 cup sour cream
    1/2 cup vegetable oil
    3 large eggs, at room temperature
    1 teaspoon vanilla
    1 cup boiling water

    For the strawberry ice cream:

    1 quart fresh strawberries, hulled and chopped
    4 ounces cream cheese, at room temperature
    1/2 cup sour cream
    1/2 cup whole milk
    1/2 cup heavy cream
    1 teaspoon fresh lemon juice
    2 tablespoons corn syrup
    3/4 cup granulated sugar
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract

    For the chocolate ganache:

    6 ounces semisweet chocolate, chopped
    1/2 cup heavy cream
    Strawberries, hulled and sliced, for garnish


    For the cake:

    Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.

    In the bowl of a stand mixer, sift together the flour, sugar, cocoa, baking soda, and baking powder. Add in the salt. Mix on low speed until combined. In a small bowl combine the sour cream, vegetable oil, eggs, and vanilla. On low speed gradually add the sour cream mixture into the dry ingredients. Beat on low until just combined, scraping down the edges as necessary. Add in the boiling water and beat until just combined. Be careful not to over-mix.

    Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack. Freeze the cakes until very firm.

    For the ice cream:

    In the pitcher of a blender, puree all the ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.

    Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Line a clean 8-inch cake pan with plastic wrap. Pour the ice cream into the cake pan then press another sheet of plastic wrap against the surface. Freeze until firm, about 2 hours or up to 2 days.

    For the ganache:

    Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool until the ganache is thickened but still pourable.

    To assemble:

    On a serving plate or cake stand, place 1 cake layer upside-down. Remove the ice cream from the pan and place over the cake, peeling off the plastic wrap. Top with the remaining cake layer. Pour the ganache over the cake, letting it drip down the sides. Freeze for 2 hours, or until firm. Top with strawberries and let stand for 5 to 10 minutes before slicing and serving.

    Recipe by Tessa of Handle the Heat on behalf of Clabber Girl

  • Kahlua Coconut Frozen Hot Chocolate

    How to make Kahlua Coconut Frozen Hot Chocolate

    Yield: about 4 servings

    Prep Time: 5 minutes

    Cook: 10 minutes


    For the frozen hot chocolate:

    3 ounces quality bittersweet chocolate, melted and cooled
    1/4 cup quality unsweetened cocoa powder
    1/4 cup packed light brown sugar
    3/4 cup whole milk
    1 (14 ounce) can unsweetened coconut milk
    1/2 cup Kahlúa
    1/4 teaspoon vanilla extract
    1/8 teaspoon fine sea salt
    4 cups ice

    For topping:

    3/4 cup cold heavy cream
    1 tablespoons granulated sugar
    1/2 cup sweetened shredded coconut, lightly toasted


    For the frozen hot chocolate:

    In a blender combine all the ingredients. Blend on high speed until well combined and frosty. Pour into serving glasses.

    For topping:

    In a medium bowl, use an electric mixer to whip the heavy cream and sugar until soft peaks form. Dollop the whipped cream onto each glass of frozen hot chocolate then sprinkle with shredded coconut. Serve.

  • Grilled Strawberry Shortcake Skewers with Blueberry Glaze

    How to make Grilled Strawberry Shortcake Skewers with Blueberry Glaze

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 30 minutes


    For the skewers:

    1 pound cake, thawed if frozen
    32 strawberries (2 pounds), hulled
    2 tablespoons Mazola Corn Oil
    2 tablespoons honey

    For the cream:

    1 cup whipping cream
    2 tablespoons granulated sugar
    Zest of 1/2 lemon

    For the glaze:

    1 1/2 cups powdered sugar
    1 tablespoon whipping cream
    1/2 teaspoon fresh lemon juice
    1/4 cup blueberries, thawed if frozen


    For the skewers:

    Prepare the grill for direct cooking over medium-low heat.

    Slice the pound cake into slices, then cut each slice into cubes. In a small bowl combine the corn oil and honey until well combined.

    Thread cake cubes and strawberries through skewers until they’re all gone. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before using. Lightly brush the oil and honey mixture all over the skewers.

    Grill the skewers for about 2 minutes per side, or until the cake is toasted and golden and the strawberries are slightly softened.

    For the cream:

    Beat the cream, sugar and zest in a bowl with an electric mixer until soft peaks form. Cover and chill until ready to use.

    For the glaze:

    In the pitcher of a blender, combine all of the glaze ingredients. Blend on high until everything is well combined and smooth. Drizzle over the skewers before serving alongside the cream.

  • Summer Kahlúa Cocktails
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