Dark Chocolate, Coffee, Bacon Cupcakes

Say what??? That’s a million dollar combo right there. And, just sayin, these cupcakes contain coffee, bacon, and eggs; so, these are totally acceptable to eat as breakfast.
Oh yeah, and Happy Easter!
I found this recipe in All Recipes Magazine.

12 slices bacon, cooked crispy
2 cups flour
3/4 cup unsweetened cocoa powder
1 3/4 cup white sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 eggs, room temp
1 cup cold, strong, brewed coffee
1 cup buttermilk
or, scant cup while milk + 1 tablespoon white vinegar (stir & let sit for 2 mins)
1/2 cup vegetable oil
Preheat oven to 375 and line 24 cupcake wells with liners. (I actually got 33 cupcakes out of this recipe!)
In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Make a well in the dry ingredients, and add eggs, coffee, oil, and buttermilk.
Mix well with a spoon until incorporated.
Crumble crisp bacon and add 3/4 of it to your batter, mix in with a spoon.
Add evenly to cupcake liners, and bake for 20 minutes (Mine took 17 minutes).

3 sticks butter, room temp!
4 cups powdered sugar
1 1/2-2 cups unsweetened cocoa powder
3 tsp vanilla
5 tablespoons heavy whipping cream
Add butter to a bowl and cream with a hand mixer for 3-4 minutes.
Add powdered sugar, cocoa, and vanilla, and incorporate with hand mixer.
Add heavy cream and beat in.
Frost cupcakes, and top with extra bacon!





Paleo Pumpkin Pie

Happy Thanksgiving!
Here is a Paleo friendly dessert for your table.

2 cups blanched almond flour
2 tablespoons coconut oil
1 egg
15 oz. canned pumpkin
1/2 cup canned coconut milk
3 eggs
1/3 cup honey
1 tsp. pumpkin pie spice

Preheat oven to 350.
In a food processor, pulse almond flour.
Add egg and coconut oil and pulse until a ball forms.
Press crust into a pie dish on the bottom and up the sides.
Poke crust with fork all over.
In a food processor, combine pumpkin and eggs.
Then, add coconut milk, honey, and pumpkin pie spice and pulse to combine.
Pour filling into pie crust, and bake for 45 minutes.
Let cool, and then allow pie to set in fridge for at least 2 hours.





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!

Coconut Cream Cupcakes

Since tomorrow is Easter, I decided to make some festive cupcakes. I saw this idea on Pinterest and adapted the recipe from http://www.bettycrocker.com

1 box white cake mix
Water, oil, & eggs called for on box
1/2 cup sweetened, condensed milk
2 cups sweetened, shredded coconut
1 tsp. coconut extract
1 container cream cheese frosting
Shredded coconut for topping
Mini Cadbury eggs (optional)

Preheat oven according to box cake mix instructions.
Mix cake mix with ingredients on the box and coconut extract.
Add sweetened, condensed milk and shredded coconut and fold in.
Line 24 cupcake wells with liners and fill each 2/3 full of mixture.
Bake according to package directions.
Once cool, frost with cream cheese frosting and dip in coconut.
*If you want to create the Easter egg nest cupcakes, toast your coconut on a cookie sheet, and press that on to the cream cheese frosting, then add Cadbury eggs.


1 Year Blog Anniversary


Today marks one year since I created lexbake!! I cannot believe that it has already been a year. Last January I was commuting to school and had a lot more time to blog. This year I am living in an apartment at school so I am extremely happy that I can keep the blog alive with my crappy oven and small kitchen that I have!!
I have learned so much in a year and gained so many followers and comments and I never imagined it! I hope that in another year from now my blog keeps growing!
I just want to thank everyone who visits and subscribes to my blog and to my family and friends who help me with my recipes!!!!

I hope all my current followers keep coming back & that I see many new followers to come!


Veggie Pizza

Today I am very happy to say that I have a Guest Post from one of my best friends Jeanette Scinto. When we got together this past week she made a fabulous Veggie Pizza and she is sharing her story and recipe with us!

Thanks Jeanette!!


Ever since I was a little girl I would help my grandma make homemade pizza! My family has always been close, and getting together for a good meal has always been a priority. Rather than ordering a pizza, I decided to make Alexa a homemade veggie pizza for our Pretty Little Liars get together this past Tuesday. When Alexa asked me to share this recipe with you guys, I was ecstatic! I chose to top our pizza with veggies, but feel free to use your favorite toppings!




1 lb. of pizza dough (can be purchased at your local grocery store or bakery)

1 tbsp Crisco

1 jar of Casa Visco Italian Style pizza sauce

1 bag of Sargento shredded mozzarella cheese

1 green pepper (sweet)

1 red pepper (sweet)

1 onion

1 package of sliced mushrooms

1 head of broccoli

1 tbsp of olive oil

1 pinch of salt

1 pinch of black pepper

1 pinch of garlic powder

1 pinch of oregano


1 large cookie sheet

1 Ziploc sandwich bag

1 small frying pan

1 large bowl

1 damp dishtowel







The night before or the morning of:

Take pizza dough out of plastic bag and place it in large bowl.

Place a damp dishtowel over the bowl (covering in completely) to prevent a skin from forming on the dough.

Let bowl sit out in room temperature until ready to prepare pizza.


Preheat oven to 450o  about 1 hour prior to putting the pizza in the oven.

Place the Ziploc bag over dominant hand and dip fingers in Crisco, allowing a 1 tbsp. chunk to stay on fingers.

Evenly coat the large cookie sheet with the Crisco.

Cut the green and red peppers, onions, broccoli, and mushrooms as desired. **I chose to dice the green and red peppers, onions, and mushrooms, and then break apart the head of broccoli and cut off its stems**

Put olive oil, onions and mushrooms into a small frying pan on medium heat until they are semi-sautéed (about 5 minutes).

Take dough out of the covered bowl.

Gently stretch out the pizza dough by simply holding the dough up off the countertop and letting gravity do the work.

Place the dough on cookie sheet and stretch it out so that the entire sheet is covered (make sure you pinch any holes that may appear closed!)

Spread several large tablespoons of pizza sauce onto the dough until it’s fully covered (use the back of the spoon to spread the sauce around).

Sprinkle about ½ to ¾ of the bag of shredded mozzarella cheese onto pizza.

Sprinkle the green and red peppers, frying pan contents (oil and all), and broccoli onto pizza.

Sprinkle the rest of the bag of mozzarella cheese and drizzle about 2-3 more tbsp of pizza sauce on the pizza (do not spread sauce).

Add salt, pepper, garlic powder, and oregano to pizza as desired.

Place the pizza in to the preheated oven.

After about 15 minutes, take a spatula and gently lift up a corner of the pizza from the cookie sheet. **If bottom of pizza is brown, it’s done! If not, leave in oven for about another 5 minutes.

Place hot pizza on top of stove and let it set for about 5-10 minutes, then cut, serve, and enjoy!



New Dessert Poll! Choose the next dessert you want to see on my blog!


Voting ends at 8 p.m. on December 30th!

Eating Healthy at College

I moved into school this past week, and have been afraid of the consequences of all the unhealthy choices that will surround me! So, I’ve decided to write a blog post on how to choose healthy choices while living in a dorm on campus. As long as you have a mini fridge and a storage box for food, you can stock up on healthy snacks and even meals that you can eat throughout the week!

Water (I use Brita filtered water bottles so that I do not waste plastic water bottles)
*Stay away from sugary drinks!! Don’t waste calories on what you drink! Save that for beer on the weekends…keep yourself hydrated with plenty of water! Aim for at least 3 bottles a day of not more.*
Fruit (limit your fruit if you are trying to lose weight because it does have a lot of sugar)
Craisins (while they also contain a lot of sugar they are good to have on hand to snack on!)
Veggies (carrots, sliced cucumbers, and cherry tomatoes are my favorite)
Hummus (use your veggies to dip instead of pita chips!!)
Deli Chicken (I like Boar’s Head low sodium chicken because it has less salt than most deli sliced meats and is so tasty on its own. Take some chicken wraps to go!)
Alvarado Streets brand California Style Protein Bread

(It is delicious toasted with almond butter or peanut butter!)
*1 slice is only 80 calories, has 0 grams of fat, and 5 grams of protein*

Non-Fridge Items:
Almond Butter/Peanut Butter
Sweet Potato Chips
Protein Bars (Lara bars, Luna bars)
Walnuts, Almonds, Cashews

This is only a list of foods I carry, and there are a ton of other healthy choices, but I hope this helps anyone that needs ideas to bring to school!! 🙂


I am totally obsessed with the new website Pinterest.com. I got the app on my iPhone and I CANNOT stop using it!!! So for any of you who aren’t familiar, it is basically like your own bulletin board. There are a ton of different categories you can search through such as Weddings, Apparel, Music, Books, and my favorite, Food & Drink. You can set up different “boards” on your profile, basically the only boards I use are, Breakfast, Dinners, Desserts, and Appetizers!!! So, I’m always searching the Food & Drink section!
It is so cool and you can click on the pictures that look appealing to you, and repin them to your board! The recipe link is right under the picture. Now I have over 50 recipes I need to try so I can post them on here!
Everyone should check it out, and if you want to take a look at my boards…

Follow Me on Pinterest

Have fun!