Rainbow Sherbet Cupcakes



Growing up, there was quite often a tub of rainbow sherbet in our freezer. It always confused me though; it is most definitely not all the colors of the rainbow and I never knew how to pronounce it (I always said SHER-BERT ha!) The confusion never got in the way of me actually eating the ice cream though. I absolutely love tart sherbets. My best friend, Mashette, and I would sit up late at night eating raspberry sherbet straight from the container from ages 11-18 (it would still be happening if we didn’t live across the country from each other). I wanted to create something new from some really great childhood memories. What better way to modify a recipe than with cupcakes!? These cupcakes have all the flavors of rainbow sherbet. I’m partial to lemon over lime, which is what I used in the cupcakes. Layers of lemon and orange cake, topped with raspberry butter cream make for the perfectly tart treat.

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Rainbow Sherbet Cupcakes

Makes: 12 cupcakes

For the cupcakes:

½ cup milk

½ cup vegetable oil

2 tsp vanilla

1 large egg

1 cup sugar

1 ¼ cups flour

1 ½ tsp baking powder

½ tsp salt

½ tsp lemon zest

¼ cup lemon juice

2 drops yellow food coloring

½ tsp orange zest

¼ cup orange juice

2 drops orange food coloring


For the frosting:

½ cup unsalted butter, softened

½ cup raspberries (fresh or frozen, thawed)

3 cups powdered sugar

1 tsp vanilla

milk if needed

  1. Preheat oven to 350°. Line muffin tin with cupcake liners.
  2. Beat milk, vegetable oil, vanilla, egg, and sugar with handheld or stand mixer.
  3. Add in flour, baking powder and salt. Mix well.
  4. Divide the batter equally between two bowls. Add lemon zest, lemon juice, and yellow food coloring to one bowl and mix thoroughly. Add orange zest, orange juice, and orange food coloring to other bowl and mix thoroughly.
  5. Pour about 1/8 cup of lemon batter in bottom of each cupcake liner. Use up any extra. Pour about 1/8 cup orange batter on top of lemon batter in each cupcake liner. Divide any leftover batter between cupcakes.
  6. Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
  7. While cupcakes are cooling, beat softened butter on high for 1 minute.
  8. Add raspberries, powdered sugar, and vanilla. If frosting is too firm, add a little milk until desired consistency is achieved.
  9. Frost cupcakes.



Fresh Strawberry Pie

Fresh fruit is one of my favorite things to eat and bake with.

One thing I remember doing often in the summer months when I was growing up in Iowa is going berry picking. Although it was hot, sticky work, it was so worth it to come home with ridiculous amounts of fruit. This recipe is my grandma’s from when we came home with so, so many fresh strawberries.


I’m so in love with this pie because it doesn’t require cooking the strawberries down (although that also sounds amazing). It leaves the berries in their natural state. The crust is simple, and not too sweet to let the strawberries be the star. When they are mounded high on this beautiful golden crust, they really shine.




Fresh Strawberry Pie

Serves: 8                   

For the crust:

1 cup four

2 Tbsp sugar

1/8 tsp salt

½ cup (1 stick) unsalted butter, melted

  1. Preheat oven to 375°.
  2. Mix flour, sugar, and salt
  3. Add in melted butter and mix until well blended.
  4. Press into 9” pie pan, making sure you spread it all the way up sides of pan.
  5. Bake for 12-14 minutes, or until lightly browned.
  6. Let cool completely

For the filling:

1 cup water

2 Tbsp cornstarch

½ cup sugar

1 3oz box strawberry Jello

2 pts fresh strawberries, sliced

whipped cream (for topping)

  1. Whisk water, cornstarch and sugar in a medium sized pan until it comes to a full boil over medium high heat.
  2. Remove from heat. Add the strawberry Jello and mix thoroughly.
  3. While mixture is cooling, wash, thoroughly dry and slice strawberries.
  4. Put some Jello mixture on pie crust, then some sliced strawberries. Keep layering and end with Jello mixture.
  5. Refrigerate for 3 hours before serving.
  6. Top with whipped cream. Keep in refrigerator for up to 4 days.


*If you don’t like jello, swap it out for ½ cup juice (strawberry or strawberry blend)


The BEST sugar cookies (seriously)

Oh. Wow. You guys. These cookies. I am sharing a special gift with this recipe, courtesy of my mom!

sugarcookies1She had this big brown, wrinkled paper bag full of cookie cutters and when I saw it out on the counter, I knew we were about to make these cookies. My mom would use the cookie cutters to make the cutest versions of these rolled out sugar cookies. Covered in frosting and sprinkles, my mom, my sisters, and I would sit at the kitchen table, decorating cookie after cookie. It is one of my favorite childhood memories.

AND. THE. DOUGH. All consideration of eating raw egg goes out the window with this cookie dough; it is just that good.

Although it takes a few steps to get to the final colorful cookie, this recipe is simple and so so yummy! My favorite way to eat them is from the freezer- it really elevates the almond flavor and makes them melt in your mouth.

These cookies are great for everyone because they can be adapted to be crunchy, soft, or somewhere in between, depending on how you prefer your little clouds of heaven.


The BEST Sugar Cookies (seriously)

Makes: about 36 cookies

For dough:

1 ½ cups powdered sugarsugarcookies10

1 cup butter

1 large egg

1 ½ tsp vanilla extract

¾ tsp almond extract

2 ½ cups flour

1 tsp cream of tartar

t tsp baking soda

  1. Cream together softened butter and powdered sugar using handheld or stand mixer.
  2. Add egg, vanilla, and almond. Beat for 30 seconds.
  3. Mix in rest of ingredients.
  4. Transfer dough to container to chill for 2 hours minimum.
  5. Preheat oven to 350°.
  6. Take out half of the dough. Flour surface and use floured rolling pin to roll dough out to ¼ inch thickness. Cut dough with your choice of cookie cutters. Repeat with other half of dough.
  7. Place on cookie sheet and bake for 8-10 minutes, or until lightly browned.

*If you prefer thinner, crunchier cookies, roll thinner and bake a bit longer. If you prefer thicker, softer cookies, roll out dough thicker and take them out of the oven when they are still blonde.

For frosting:

½ cup (1 stick) unsalted butter at room temperature

4 cups powdered sugar

3-4 Tbsp milk

1 tsp vanilla extract

½ tsp almond extract

food coloring and/or sprinkles (optional)

  1. Cream butter on high for 1 minute until it turns a pale yellow.
  2. Add powdered sugar, 3 Tbsp milk, vanilla and almond.
  3. Add more milk if frosting is too thick.
  4. Divide frosting into bowls, keeping in mind how many colors you will be using. Add food coloring to each bowl until desired color is reached.
  5. Frost cookies. I like to place frosted cookies in freezer for a few minutes to harden the frosting so they can be stacked in plastic container between parchment paper.


*Cookies can be kept in freezer unfrosted for up to 2 months, and frosted for up to 1 month.