Cannoli Cupcakes

This recipe was one of the best I have made in a long time! Last night, we celebrated out Crossfit coach’s birthday: Happy Birthday Mikey! So, clearly, my friend LuAnn and I decided to collaborate our baking minds and bake a delicious Cannoli inspired cupcake. The result was mind blowing.
While we doubled the recipe to make 48 cupcakes, I will leave the recipe for 24. (Although you may want to follow in our footsteps and double because they went fast!)
*To Mikey & Dan: Thanks for a great party! Hope you liked the cupcakes!
*We adapted this recipe from

Vanilla Cupcakes-
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
2 cups sugar
1 cup oil
2 tsp. vanilla extract
1 cup sour cream
Chocolate Chip Cannoli Cream-
16 oz. whole milk ricotta cheese (strained in a cheesecloth overnight)
3/4 cup confectioners sugar
1/2 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips
Fresh Whipped Cream-
2 cups heavy whipping cream
1 package white chocolate or dark chocolate pudding mix
Mini chocolate chips
Cannoli shells, crushed & broken
Dark chocolate chips, melted

Preheat your oven to 350.
Line regular sized cupcake pans with 24 liners.
Combine flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the lol and vanilla; mix until incorporated.
Add the sour cream; mix until incorporated.
Add the dry ingredients to the wet ingredients and mix until well blended.

Fill the cupcake liners 3/4 full with batter and bake 18 minutes.
Cool completely.

While cupcakes are baking, make cannoli cream: Beat ricotta, confectioners sugar, and vanilla in a bowl on medium speed until fluffy. Stir in the chocolate chips.

For the whipped cream: Beat the cream and pudding mix together until the cream is whipped.
*Thanks for the awesome tip of the pudding mix Lu!

To assemble: Using a small knife (I used a cupcake corer, if you have one,) cut on an angle directly into the top of the cupcake in a circle to remove a small cylinder from the inside of the cupcake.
Using a small spoon or scoop, (I used a small piping bag,) fill the inside with the Chocolate Chip Cannoli Cream.
Pipe the whipped cream on top and garnish with either mini chocolate chips or crushed cannoli shells.
If you want to, break apart pieces of remaining cannoli shells and dip in dark chocolate.
Use those as a decoration!










Coconut, Oatmeal, Almond Joy Cookies

Poll Winner!! These coconut, oatmeal, almond joy cookies are amazing! The smell of coconut and chocolate as they came out of the oven was incredible! Thanks Cody for helping me chop the Almond Joys, and for eating some 😉

This recipe is from:

You voted, so here it is:

1/2 cup melted coconut oil
1/2 brown sugar, packed
1/4 cup sugar
1 egg
1/2 tsp. salt
1 tsp. vanilla
1 cup flour
1 1/4 cups oats
1/2 tsp. baking soda
1/2 cup semisweet chocolate chips
8 fun size almond joy bars, chopped

Preheat oven to 350.
Line two cookie sheets with parchment paper.
In a large bowl, cream together coconut oil and sugars.
Add egg and vanilla and mix.
In a medium bowl add flour, oats, and baking soda.
Stir dry ingredients into wet ingredients.
Add chocolate chips and chopped almond joys.
Drop my tablespoon onto parchment.
Mine made about 24 small cookies.



Oatmeal Cookie Smoothie

This smoothie tastes exactly like an oatmeal cookie, and it’s healthy! I’m drinking it as I type before I head off to Crossfit.

1 banana
1/4 cup rolled oats
1/4 almond milk
1/2 tsp. cinnamon
5 ice cubes

Place all ingredients in blender and liquefy until all ice is broken down and smoothie is blended completely.
Pour into a large glass & enjoy!



Paleo Mayonnaise

I found this recipe on

This mayonnaise is perfect for making tuna, chicken, or egg salad and still keeping it paleo.

2 egg yolks
1 tsp. Dijon mustard
3 tsp. lemon juice
1/2 cup olive oil
1/2 cup coconut oil, melted

In a small bowl, place the yolks, mustard, and 1 tsp. lemon juice.
Whisk together briefly.
Very slowly, add the oils (mixed together).
If you put too much oil in at once, it will separate.
Whisk non-stop, and as you add more oil, an emulsion will form and the mayo will thicken.
Once all the oil is incorporated and the mixture is thick, add the remaining lemon juice, and season with salt and pepper.
Place mayo in a container and keep in the fridge. Mayo will last 1 week after making, or until the eggs expire (check your egg carton).


New Poll! Which cookie recipe would you like to see on lexbake?

I am on Pinterest everyday. I pin so many delicious recipes but never have time to make them all! I went through some of the cookie recipes I saved, but I need your help to decide which one to try out and post!

Tuscan Chicken Salad

The other day, my Mom and I got a delicious container of Tuscan Chicken Salad from Patty’s Pantry. I decided to try and copy the recipe from what I noticed in the ingredients, while adding and removing a few things. It is delicious, and a perfect food to snack on throughout the day or have for lunch!

2 boneless, skinless chicken breasts (cooked & shredded)
Salt & pepper
Basil leaves
Parsley leaves
2 tablespoons mayo
1/4 cup sundried tomatoes, chopped
1/2 cup quartered artichoke hearts, chopped
1/2 cup baby spinach, chopped
2 tablespoons feta cheese, crumbled

Season shredded chicken with plenty of salt & pepper.
Add mayo and mix.
Add in remaining ingredients, combine, and refrigerate for an hour to mix flavors.

This recipe is extremely easy and so delicious!