Recipe Review: Hummingbird Cupcakes

For my Mom’s birthday I decided to make her a special treat and I’ve had my eye on these cupcakes for a while now! Not only were the beautiful to look at with the pineapple “flowers” but they were delicious to eat as well. These cupcakes tasted delicious and were a nice escape from a typical sweet cupcake, inspiring me to make these as a breakfast muffin as well!

Hummingbird Cupcakes:
Adapted from Cook Like a Champion


2 c. All Purpose Flour
1/2 tsp Baking Soda
3/4 tsp Salt
1/2 tsp Ground Cinnamon
11 tbs Unsalted Butter, Melted and Cooled
1 1/4 tsp Vanilla Extract
1 1/3 c. Sugar
2 Large Eggs
1 1/3 c. Mashed Ripe Banana
2/3 c. Crushed Pineapple (Drained)

8 oz. Cream Cheese
5 tbs Unsalted Butter, Room Temp
2 tsp Vanilla Extract
2 c. Powdered Sugar

1 Pineapple (Flowers)

1. Preheat Oven to 350. Line Cupcake tins.
2. Whisk together Flour, Baking Soda, Salt & Cinnamon. Set aside
3. In a large bowl, Combine Butter, Vanilla & Sugar until smooth
4. Beat in eggs until smooth
5. Mix in Banana, Then dry ingredients and beat until blended
6. Gently fold pineapple into mixture
7. Transfer Batter and Bake 20-22 mins or until pass Toothpick Test

1. Combine Cream Cheese & Butter, Beat on Medium 2-3 Mins
2. Mix in Vanilla
3. Gradually Mix in Powdered Sugar, Using more/less depending on desired consistency

Pineapple “Flowers”:
1. Preheat oven to 225, Line baking sheet with nonstick parchment or wax paper
2. Peel skin off Pineapple and get rid of ‘eyes’
3. Slice Pineapple as thinly as possible (This is essential for it to be thin!)
4. Cook for 30 min, then Flip and cook other side for 30 mins or until dry
5. Place flowers in cupcake tins to cool in flower shape

xx- krystena


Recipe Review: Fresh Cucumber Salad

Found Here

Today I was craving something that tastes fresh and light and instantly remembered making this salad last summer and loving it. The sweetness of the honeydew mixed with the tart greek yogurt and a kick of jalapeno really makes this a salad to remember.

I highly suggest this as a quick summer snack or the perfect plate to bring to an upcoming barbecue. Recently I have been trying to eat healthier and this salad is a great healthy and filling alternative (just go easy on the salt!) 

Fresh Cucumber Salad:

1 English Cucumber (Peeled & Diced)
1/4 Honeydew Melon (Diced)
Salt & Pepper to taste
2 Cups of Nonfat Greek Yogurt
1/4 Red Onion (Chopped)
1 Small Jalapeno (Seeded and Minced)

1. Put Diced Cucumber & Melon into a Strainer over a bowl
2. Lightly Salt & Mix Melon & Cucumber
3.Let Sit for 5 Mins
4. Meanwhile chop Onion and Jalapeno
5. Put Onion, Jalapeno and Greek Yogurt in a Large Serving Bowl
6. Thoroughly Squeeze out any excess Juice from Cucumber Mixture
7. Add Cucumber Mixture to Serving Bowl
8. Stir Mixture Together, Cover and Refrigerate for 1 Hour
9. Serve & Enjoy!
xx- krystena