One of the best parts about living in NYC is that there are now vending machines where you can get cupcakes. It’s dangerously convenient for anyone. They have 1 gluten-free option, a red velvet with cream cheese frosting, that’s completely delicious. That being said, who can live with just one flavor?

When my birthday rolled around a few weekends ago I made these cupcakes a few days early to bring into work–just a premade vanilla cake mix, coconut milk instead of whole milk, and shredded coconut and lemon zest added in. 

The frosting I made was from scratch but came out just as easy and delicious. Using vanilla extract and lemon zest gives it an extra layer of flavor that you’ll want to lick off the bowl. 

This frosting works well with any number of lighter-flavored cupcakes. You can try it on cupcakes with vanilla, coconut, berries, or even white chocolate.

Easy Lemon Buttercream

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes enough for 18 cupcakes):

• 1 stick butter, room temperature
• 2 1/4 cup powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1 1/2 Tablespoons whole milk or half & half
• 1 teaspoon finely zested lemon

Method:

1. In a large bowl, combine all of the ingredients. Make sure to use an extra fine zester with the lemons to avoid chunks in the frosting. 
2. Beat with an electric beater until mixed and the frosting’s smooth and silky. If the powdered sugar stops mixing in, add milk by the teaspoon until it reaches the right consistency.
3. Frost using a frosting spreader or a pastry bag. If you’re using a pastry bag, add an extra teaspoon of milk before beating to make the frosting smoother and easier to squeeze out. 

Valentine’s Day usually marks the last good dessert you can eat and not feel guilty about during the holiday season before you have to wait another 8 months for Thanksgiving to roll around. You might as well make it a really good one.

Last year I got to go to Stonyfield‘s launch party for Petite Creme and sample all the flavors served along champagne, puff pastries, and fine wine. There’s definitely something special about Petite Creme. It’s creamy and elegant in a way most yogurts aren’t. Making a faux “mousse” for this parfait with it is definitely a kitchen cheat no one will mind. 

Using the vanilla bean flavor here (my personal favorite) makes the strawberry and Nutella a little more complex in my opinion. Make sure to use a flavorful strawberry jam for the best results. I made this into two servings and it was almost too rich to finish. It’s definitely a hefty dessert, so if you’re looking for something lighter try splitting this between 4 shot glasses and having taster desserts.

Strawberry Hazelnut Creme Parfaits

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 2 large servings or 4 tasters):

• 2 5.2oz vanilla bean Petite Creme
• 1/4 cup Nutella 
• 1/4 cup strawberry jam
• 2 Tablespoons chopped hazelnuts

Method:

1. In one bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons Nutella.
2. In a separate bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons strawberry jam.
3. Divide the Nutella mousse between 2 to 4 small parfait glasses. Shake gently so that the top is level.
4. Gently melt the remaining Nutella in a microwave until it’s liquid. Pour the liquid Nutella over the Nutella mousse and spread out gently with a spoon in an even layer.
5. Mix the remaining strawberry jam with enough water (about 2 teaspoons) to make it fluid. Pour gently over the Nutella in the parfaits and spread out lightly with a spoon.
6. Add 1/2 Tablespoon of chopped hazelnuts on top of each parfait.
7. Scoop the strawberry mousse gently into the parfait glasses and shake lightly to make level.
8. Refrigerate the parfaits for 10-15 minutes to cool slightly.
9. Remove from the refrigerator and garnish with any remaining chopped hazelnuts.

If there’s any way to make peace after 2 weeks of not posting it’s this recipe.

Spending the weekend with friends or family is great but usually leads to a week without recipes. Last weekend was the exception. My friend Eury visited and stayed with me and insisted(she’s going to hate that word–“suggested”) we make the raw fudge pie recipe she’s been working on.

Whether you’re gluten-free or gluten-full, vegan or a meat lover, there’s no denying raw desserts are just better than regular ones. They’re always fudgier, creamier, more flavorful, and easy to convince yourself they’re healthy so you can go back for seconds.

With permission I’m sharing Eury’s recipe which’ll easily win over the staunchest crowd. The cashew filling has the same taste and texture as any milk chocolate fudge.  If you do not care about the health benefits of eating raw and only make this because raw desserts have amazing flavors and textures, feel free to substitute the maple syrup for honey, corn syrup, or simple syrup. 

Raw Chocolate Fudge Pie

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes 16 servings):

For the crust:

• 3/4 cup almonds
• 1/2 cup walnuts
• 1/4 cup + 2 Tablespoons unsweetened cocoa powder
• 3 Tablespoons maple syrup
• 1 teaspoon vanilla extract

For the filling:

• 2 cups cashews
• 1/2 cup maple syrup
• 1/2 cup water
• 1/2 cup coconut oil
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons vanilla

Method:

1. Pulse the almonds and walnuts in a food processor until finely chopped.
2. Add in the syrup, cocoa powder, and vanilla for the crust and continue processing until it forms a mixed dough.
3. Press the dough into a 9-inch pan until the bottom’s about 1/4-inch thick.
4. For the filling, process the cashews into a fine powder. Make sure not to over blend them into cashew butter.
5. Add in the maple syrup and water and continue blending until smooth.
6. Add in the rest of the ingredients and process until it forms a smooth liquid filling.
7. Pour the filling over the crust and spread into an even layer.
8. Refrigerate for ~4 hours until the center has set. Cut with a sharp knife into servings. Refrigerate when not enjoying.