Fig & Pistachio Pavlova

A few weeks ago, while out with friends at Hot Cakes in the Ballard neighborhood of Seattle, we shared a delicious chocolate pavlova. I have since wanted to make my own.

I had some beautiful, sweet, figs on hand and thought, I should incorporate them into my dessert! BTW, do you know how figs are pollinated?? It’s

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Vanilla Bean Cupcakes

I’ve always preferred vanilla cupcakes over chocolate. To celebrate my two year blog anniversary, I made these cupcakes to celebrate! I shared them with my friends, who were super excited to try the edible pansies that adorned the cupcakes 😀

Growing up, we made cakes and cupcakes often. But they were not always from scratch. Yes, we used box mixes 😛 As I spent more time watching the food network, I realized just how easy it was to make a cake from scratch.IMG_1935 

This recipe is very versatile and easy. You can add any extracts you like; think peppermint, coconut or lemon 🙂 I chose to top the cupcakes with a buttercream icing because it is also really easy and versatile! 

Don’t forget to enter my giveaway for a chance to win MasterChef Season 6 Winner Claudia’s new cookbook!

On to the recipe:

Vanilla Bean Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
  • 1 cup sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 2 whole eggs
  • 2 teaspoons vanilla bean paste
  • ½ cup milk
  • 1¼ teaspoons baking powder
  • 1¼ cups all purpose flour
  • pinch of salt
  • 1 (8 tablespoon) stick of unsalted butter, at room temperature
  • 3½ cups powdered sugar
  • 1 teaspoon clear vanilla extract
  • 1 tablespoon milk (if needed)
  1. Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with liners.
  2. Using a mixer, cream together butter and sugar until light and fluffy
  3. Add in eggs, one at a time, mixing well between additions.
  4. Mix in vanilla bean extract.
  5. Sift together flour, baking powder and salt.
  6. Add in the dry ingredients and the milk. Mix until just combined (do not over mix)
  7. Pour batter into the cups and bake for 12-14 minutes.
  1. Using a mixer, blend butter and powdered sugar together. Add in the vanilla and milk and mix until smooth.
  2. Use food coloring if desired.
  3. Pipe buttercream onto cooled cupcakes
  4. Enjoy 🙂

vanilla bean cupcake

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Homemade Strawberry Ice Cream

strawberry ice-cream recipe

Summer is the season to eat ice-cream on a daily basis and feel absolutely no guilt about it. I mean, we have to stay cool somehow 😛 

In 4th grade, my class made ice-cream using salt and ice cubes to freeze the cream and sugar. It was delicious and so much fun. That was probably one of my favorite ‘lessons’ in that class 😀 After that, I did not make cream based ice-cream. My sisters and I made popsicles and slushy drinks but now…


I love my kitchen aid stand mixer and one of my favorite things about it is the versatility and add ones. I purchased the ice-cream maker bowl, when it was on sale. Combined with a coupon I got it at a great price! #Score 

In 1984, President Ronald Reagan proclaimed July as National Ice Cream Month and  National Ice Cream Day as the third Sunday in the month of July. So today, July 17th is #National Ice Cream Day! wohoo 😀

strawberry ice-cream

I love strawberries and had a ton on hand… which led to the creation of this recipe 😀


*Note you will need an ice-cream maker for this recipe.

Homemade Strawberry Ice Cream
Prep time: 
Total time: 
Serves: 1½ quarts
  • 1 pound strawberries, trimmed and quartered
  • ¾ cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon salt
  • 2 cups heavy cream
  1. Mash strawberries with sugar, lemon juice in a large bowl. Let stand, stirring and mashing occasionally, for 10 minutes.
  2. Transfer half of strawberry mixture to a blender and purée with cream until smooth.
  3. Return strawberry and cream mixture to the bowl with remaining strawberries and chill, until cold.
  4. Freeze mixture in ice cream maker, according to machine instructions.
  5. Transfer to an airtight container and place in freezer for a few hours to firm up.
  6. Enjoy!

This blog post was created in Partnership with Fred Meyer, all opinions and content are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂 

Make this dish? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate <3

homemade ice-cream, strawberry ice-cream recipe


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Homemade Funfetti Cupcakes

funfetti cupcakes, homemade cupcakes

Nothing screams celebration like sprinkles! And like Julia Child says, a gathering without cake is just a meeting. So this Eid, I decided to make a childhood classic; funfetti. And while we did not have Funfetti often, it was certainly a favorite. I mean how can a kiddo not like cake with sprinkles speckled throughout? 😀


Eid Al-Fitr is the end of Ramadan celebration for Muslims around the world. It is a time of gathering, of gratitude, appreciation, celebration and joy! During the Eid, Muslims attend a special prayer service at the Mosque followed by gift giving, visiting family and friends and enjoying delicious treats! I wanted to make my funfetti cupcakes extra special so I purchased the awesome cupcake toppers from With A Spin

Homemade funfetti cupcakes, funfetti cupcakes

 To achieve the ‘funfetti’ flavor, I used buttermilk and clear imitation vanilla extract. Normally, a baker would advise against anything but really good vanilla, but in this instance it is absolutely necessary! This is a tip I learned from Christina Tosi herself, during my time at masterchef! 


Homemade Funfetti Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18 cupcakes
  • 1½ cups all purpose flour
  • 1 cup white sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon table salt
  • 3 large eggs
  • ½ cup buttermilk (can use regular milk)
  • ½ cup unsalted butter (1 stick), at room temperature
  • 1 tablespoon clear imitation vanilla extract
  • ½ cup rainbow sprinkles
  • 8 tablespoons unsalted butter
  • 4 ounces cream cheese (half 8 ounces package)
  • 3½ cups powdered sugar
  • 1 tablespoon clear vanilla extract
  • 1 tablespoon milk
  1. Preheat oven to 350 degrees.
  2. Line cupcake pan with cupcake liners.
  3. Using the paddle attachment of your stand mixer, cream together butter and sugar, until light and fluffy.
  4. Add in the eggs, one at a time. Until evenly incorporated.
  5. Mix in the clear vanilla extract and milk.
  6. In a separate bowl, sift together flour, salt and baking powder.
  7. Mix the flour into the wet ingredients. DO NOT OVERMIX.
  8. Using a spatula, gently fold in sprinkles.
  9. Evenly distribute batter into cupcake liners and bake for 12-15 minutes until a toothpick inserted in center comes out clean.
  10. Allow cupcakes to cool completely.
  1. Using a stand mixture with paddle attachment, cream together butter and cream cheese until light and smooth.
  2. Add in powdered sugar, milk and vanilla extract.
  3. Beat until smooth and well combined.
  4. Using an icing tip of your liking, decorate cooled cupcakes with frosting. Top with Sprinkles and cupcake toppers.
  5. Enjoy 🙂

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate 


Happy Eid <3

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Red White & Blue Popsicles

I love popsicles! Especially in the hot summer heat. What I don’t like is all the added preservatives and dyes in many store bought popsicles, so I decided to make my own! #YayForHomemade 😀

Happy Dance


With Independence day a few days away, I decided to make Red, White & Blue popsicles using raspberries, coconut milk and blackberries! The blackberries make a more

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Strawberry Cheesecake

If you’ve been following my blog for a while, you know that one of the very first recipes I have developed and written was for cheesecake! I perfected my cheesecake recipe shortly after receiving a KithenAid stand mixer from my parents, when I was 16 years old 😀 


I remember one Thanksgiving, I made 4 cheesecakes for my family (as well as 6 pies and a birthday cake). I would like to think I got cheesecake making down! I’ve even make a raw vegan cheesecake

While at the Renton Farmers Market, I had intended on buying 2 pints of strawberries. I ended up leaving with an entire flat. 

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Maamoul Date Cookies

I often reminisce about the pastries from my childhood. I have fond memories of my mother and grandmother baking every weekend and sharing something sweet with the family.  


This Ramadan I wanted to try and make maamoul. I set out to replicate the maamoul from my childhood and found that our family recipe was for a HUGE batch… like 8 dozen cookies! Cutting the recipe in half would still give me far more than I would need (especially for my first time!). I decided to test a few variations of the family recipes and come up with a batch that would make about two dozen cookies! 

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Cherry and Chocolate Pastry

Ramadan is just around the corner. One of the most requested recipes I receive during Ramadan is “easy dessert ideas”. I came up with this Cherry and Chocolate Pastry because: 1. It’s easy to make 2. cherries and chocolate make the perfect summer pairing 3. It’s delicious!

cherry and chocolate pastry

For those who don’t know, Ramadan is the Holy Month for Muslims around the world, who fast (refrain from water and food) from sun up to sun down every day for 29-30 days. This is a month of reflection, growth and self discipline. It is also a time for family, community and giving. 

Due to the long days this year, many find themselves looking for easy foods to make. 

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Rose, Cardamom Pistachio Scones

Tomorrow is Mother’s Day. A day to celebrate the love and sacrifices that our mothers and motherly figures have given and made for us. A day to make an intentional effort to say ‘Thanks Mom’! 

One way to show mom you love her is to make something from scratch. My rose, cardamom pistachio scones are easy to make and done in less than 35 minutes!

Living far from my mom is hard on Mother’s Day. I would love to be able to make a brunch spread with all of her favorite things, like my sisters and I did when we were kids. We would wake up super early and start cooking. We would then rush to her bed and present her with what we made, along with our hand written cards and gifts.


What are your traditions on Mother’s Day?

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Homemade Churros with Dipping Sauce

If there’s one thing I know I love it’s fried dough. dipped in sugar. then dipped in chocolate. 😛

What better way to celebrate Cinco De Mayo than with a homemade churro! Cinco De Mayo, is not Mexican Independence Day, like many may believe. It is the celebration of the Mexican Army’s victory over the French forces in the Battle of Puebla (thank you, Wiki :))IMG_9324

I remember making Churros for the first time when I was 17 or 18. It was when I was working at my family’s grocery store and a customer brought some in. She told me how easy they were to make, and shared her recipe. I have since lost that recipe (boo!) but I have come across several online and have made some adjustments to mimic the one I remember eating almost 10 years ago!

homemade churro

This recipe is brought to you by, Fred Meyer Stores! All content, ideas and words are my own. Thanks for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂 

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5.0 from 4 reviews
Homemade Churros with Dipping Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
  • 1½ tablespoons granulated sugar
  • 1 cup water
  • ½ teaspoon salt
  • 2 Tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts oil for frying
Cinnamon Sugar
  • ½ cup granulated sugar
  • 2 teaspoon ground cinnamon
Chocolate dipping Sauce
  • ¾ cup chocolate chips or chopped chocolate
  • ½ cup heavy cream
  • ½ teaspoon ground cayenne pepper (optional)
Cinnamon Sugar
  1. Combine ½ cup sugar with the cinnamon in a shallow bowl. Set aside.
  2. Line a plate with paper towels.
  1. In a small saucepan over medium heat, mix together the water, 1½ tablespoons sugar, salt and 2 tablespoons vegetable oil.
  2. Bring the mixture to a boil then remove it from the heat.
  3. Stir in the flour. Mix until it forms a ball.
  4. Heat vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 350 degrees.
  5. Transfer the dough to a cloth pastry bag fitted with a large star tip.
  6. Pipe the dough over the oil to a length of about 4 inches. Using a very sharp knife, cut the churro into the oil.
  7. Transfer the churros to the paper towel-lined plate to drain, then roll them in the cinnamon sugar mixture.
Chocolate Sauce
  1. Place the chocolate chips and cayenne in a bowl.
  2. Warm the heavy cream in small saucepan.
  3. Pour the warmed heavy cream over the chocolate. Let it sit for a minute then stir to combine.
  4. Serve and enjoy!


homemade churro

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