Organic Purple Carrot Cupcakes with Vanilla Bean Cream Cheese Frosting and Toasted Pecans

A few years ago, before my first baby angel came to us, I started an Organic Cupcake business called MOD Cupcakes. It was during the same time that Cupcake Wars had just started on Food Network. I was hooked and totally inspired! Because baking and unique flavors were completely my thing. I began sharing my creations with friends and soon enough they were asking; how to place orders, do I cater, weddings, baby showers, birthdays, etc.. So thats when I wanted to really dive deep and make it a business. I had an interesting menu along with your classics… and a FAVORITE were these delights. Carrot Cupcakes. Of course I had to jazz it up with using Organic Purple Carrots, and Pecan “dust.” I must say they are a lovely taste of Fall.

But whatever happened to my sweet organic cupcake business? Well, my baby started to crawl. LOL


1 Cup Organic Sugar

1/2 Cup plus 2 Tablespoons Organic Butter, melted OR any NON-GMO Organic Oil

1/2 Teaspoon Vanilla Beans or Vanilla Extract

2 Organic Medium Eggs

1 1/2 Cups Organic Purple or Orange Carrots, grated

1 Cup Organic Flour

1 Teaspoon Ground Cinnamon

1 Teaspoon Clove Powder

1 Teaspoon Baking Soda

1 Teaspoon Salt

1/2 Cup Chopped Pecans Plus more for Topping

For the Frosting

1 8oz Package Organic Cream Cheese

1 Stick Organic Salted Butter

1/2 Teaspoon Salt

1/2 Teaspoon Vanilla Beans or Vanilla Extract

4-8 Cups Organic Powdered Sugar, Depends your like of sweetness


Preheat the oven to 350 degrees F.

Beat the butter or oil, and vanilla together in a bowl. Add the eggs. In another bowl, whisk together the flour, cinnamon, clove, baking soda, and salt. Add the wet mixture to the dry and whisk together. Then add the grated carrots and pecans to the batter and mix well.

Line muffin pans with your favorite paper liners. Scoop the batter into 22-24 muffin cups. Bake for 25-28 minutes until toothpick inserted comes out clean.

For the Frosting, cream the cream cheese, butter, salt, and vanilla using a mixer. Add the powdered sugar 1 cup at a time and beat until smooth.

When the cupcakes have cooled, frost them generously, top with the remaining pecans and for fun add a few carrot slices.

My advice to go along with your Carrot Cupcake experience…

Make a warm Chai Tea Latte turn on Zen Garden on Pandora and have this moment all to yourself.. enjoy. -Haley


Organic Chocolate Waffle Cones

“Mommy, what are you making? It smells amazing!!” Are the words from my almost 4-year-old as he is sitting on the sofa enjoying one of his favorite shows. It’s not often that we have screen time around here so the opportunity to watch something is pretty awesome. So I took this chance to make some decadent chocolate waffle cones that we could all share together as a family.

1 ounce dark chocolate

2 Tablespoons Salted Butter 

2 eggs

1 Teaspoon vanilla extract

1/2 cup Brown sugar

1/2 cup all purpose flour

2 tablespoons cocoa powder

1/4 teaspoon salt


In a small saucepan, melt together the dark chocolate and butter. Once melted, add the  brown sugar and vanilla extract. Wisk well, then allow to cool. Once cooled add in the eggs and whisk again. In a medium sized bowl add the remaining dry ingredients and combined with the wet ingredients with a spatula.

 Drop 3 to 4 tablespoons of batter onto your preheated waffle cone maker.  

Smell the glorious chocolatey buttery smell as these babies cooked to perfection! Serve with your favorite ice cream and your most favorite people!! 

Organic Chocolate Salted Pistachio Biscotti

Recently we took a trip to my home town of Salt Lake City Utah. It was a much needed get away from the 115 degree weather in Arizona.

When we travel, upon arriving our agenda is to “Find OUR Coffee Shop.” We have a relationship with Coffee shops that Im sure many of you have as well. The anticipation of the “vibe,” the food offerings, the pastries, the music, the aroma, the artist edge, the laid back people… Well this is what WE look for anyways. And at 3 CUPS in Holladay UT, we found our spot! So, at this lovely modern yet cozy shop were these simple Chocolate Almond Biscotti. And of course this mama bought not just the one to go with my Breve Cortado, but I needed the WHOLE BAG. Which had, I believe 8 cookies of love in it. But I did this knowing that my sweet 4 year old has the same obsession for chocolate as I do. “This should hold us over for a few days…”

Yeah, that thought was hilarious! Between all 3 of us chocolate lovers. (Jasper is still on Mommy Milk only). The bag was empty by that evening…

So when we got back to the heat of the desert, I was craving that crunchy sweet and salty biscotti. But instead of almonds, I wanted to try it with Pistachios and they turned out so perfect.


6 Tablespoons Organic Salted Butter, Softened

3/4 plus 2 Tablespoons Organic Sugar (Use a full 1 full cup if you prefer a little more sweet)

2 Organic Eggs

1/2 Teaspoon Vanilla Extract

2 Cups Organic AP Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

1 Cup Dark Chocolate or Semi-sweet Chocolate Chips

Using the above ingredients follow directions HERE.



Organic Chocolate Beer Peanut Cake with Peanut Butter Cream Cheese Frosting topped with Grey Salt

Honestly, and I say with confidence, this is the most DIVINE chocolate cake you will ever consume in your life. Here is why…

Beer. A good quality organic beer once in awhile is incredible. Especially when pared with chocolate. It is similar to when coffee is added to chocolate recipes, it brings out a deeper more interesting flavor.

Now, for the peanut butter cream cheese frosting.

Heres the truth, I do not like frosting. Its generally just so sweet that I feel like the sweetness over powers the yumminess that it trying to happen. So I always keep this in mind when making frostings and buttercream… I usually add more butter and salt than a recipe initially calls for. Again, I like a sweet but not too sweet of a topping.

So how about for the



2 Cups Organic Chocolate Stout

2 Cups Organic Salted Butter

1 1/2 Cups Organic Cocoa Powder, I always choose Belgium

4 Cups Organic All Purpose Flour

4 Cups Organic Sugar

1 Tablespoon Baking Soda

1 1/2 Teaspoons Salt

4 Organic Eggs

1 1/3 Cups Organic Sour Cream

1 Cup Roasted Salted Peanuts


1 Cup Organic Peanut Butter (Creamy or Crunchy)

1 Stick Organic Salted Butter

1 Package Organic Cream Cheese

4-8 Cups Organic Powdered Sugar (depends how sweet you like it!)


Follow directions HERE

Enjoy with your loved ones.

Sour Cream Poppy Seed Scones with Vanilla Blackberry Sauce

Next to croissants, Scones are a FAVORITE breakfast item in our house. Anything containing this amount of butter and cream is seriously perfect…


3 Cups Organic All-Purpose Flour, plus more for rolling 

1/2 Cup Organic Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Salt

4 Tablespoons Poopy Seeds, plus more for topping

1 1/2 Sticks Cold Organic Butter, cut into small pieces

1/4 Cup Cold Organic Heavy Cream

1 Cup Organic Sour Cream

1/4 Teaspoon Organic Vanilla Extract


Preheat oven to 375 degrees. Whisk together flour, sugar, baking powder, baking soda, poppy seeds and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.

Combine heavy cream, sour cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out and cut to desired shapes and size. Place scones 2 inches apart on parchment-lined baking sheets. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.


2 Cups Organic Blackberries, fresh or frozen

1 Tablespoon Vanilla Extract

1/2 Teaspoon Vanilla Beans

Pinch of Salt


Put all ingredients into a medium sized pot and bring to a simmer, cook for 15 minutes until it’s good and “saucy!” Serve warm or room temp with scones.


It’s breakfast time!

Organic Arugula Salad with Roasted Golden Beets, Salted Pumpkin Seeds and Chive Dill Chicken Breast

An adorned moment is sometimes as simple as lunchtime …

 My little ones are entertained or in my case one is sleeping on the floor (apparently he thinks the new rug we got is super cozy and better than any bed in the world!) and my other sweet nugget is playing and exploring his new world. While these simple beautiful things were going on I was able to put together a very simple healthy meal for myself. it took no preparation, as I had the ingredients in the fridge from past meals. So I just made a quick salad dressing and tossed all of the ingredients together! Here’s how it was done….

Ingredients & Method

1-2 Cups Organic Arugula

1/4 Cup Organic Roasted Golden Beets

2 Tablespoons Roasted Salted Pumpkin Seeds

1/2 Chicken Breast (left overs from the night before)

2 Tablespoons Olive Oil

2 Teaspoons Balsamic 

Salt and Pepper to taste

Toss ingredients all together in a medium sized bowl until well mixed. Serve with bread or with (my favorite) Olive Oil Crackers.