Blueberry Pancake Cupcakes

My dear friend Amy of Cupcakes & Couture lives just a few blocks away – sounds awesome to have a  friend so close by, right? Well, it is unless said friend is an avid baker…then things can get out of hand. This summer we’ve had many late weekday nights spent chatting, sipping wine, eating her homemade sweeties and of course, playing Jonathan Adler Tic Tac Toe because why not? haha


I won but wait…I don’t have proof. Oops

Last night, Amy dropped off her homemade Blueberry Pancake Cupcakes. She was worried they wouldn’t taste very good because they were a few days old but she was wrong, oh was she wrong.


I’d eat these babies any day

The maple cream cheese frosting was sweet but not overpowering and the cupcake, sans frosting, tasted just like a real blueberry pancake! I kid you not.


Below you’ll find the recipe for these heavenly cupcakes but make sure to check out Amy’s original post here.

Blueberry Pancake Cupcakes with Maple Cream Cheese Frosting
adapted from Your Cup of Cake
made about 18 cupcakes

For the cupcakes…

  • 2 sticks unsalted butter, room temperature
  • 1 ½ cup sugar
  • 3 eggs
  • 2 egg whites
  • 3 1/3 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup sour cream
  • 1/3 cup milk
  • 1 tablespoon vanilla extract
  • 1 ½ cups fresh blueberries
  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Beat butter and sugar in your standing mixer until light and fluffy.
  3. Reduce the speed to low and add eggs and egg whites one at a time until each in fully incorporated.
  4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together. This is your “dry bowl.”
  5. In another smaller bowl, whisk milk, vanilla extract and sour cream together until smooth. This is your “wet bowl.”
  6. Add dry ingredients to the butter mixture in thirds, alternating with the wet. Let each ingredient fully mix in before adding another, still be careful not to over mix.
  7. Reduce mixer speed to “stir” and mix in the blueberries.
  8. Fill cupcake liners 3/4 full and bake for 18-20 minutes or until a toothpick inserted in the center of the cucpcake comes out clean.
For the frosting…
  • 1 stick unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3-4 tablespoons maple syrup (her recipe calls for Mapeline flavoring, but I couldn’t find it anywhere nearby so I had to use maple syrup instead.)
  • 4-5 cups powdered sugar
  • cinnamon sugar and fresh blueberries to decorate
  1. Beat butter and cream cheese in your standing mixer until light and fluffy.
  2. Add maple syrup and continue to mix until it’s combined.
  3. Add powdered sugar one cup at a time until the frosting reaches a nice thick consistency. You may not need all 5 cups.
  4. Pipe buttercream onto cooled cupcakes (I used a large star tip), sprinkle on some cinnamon sugar and top with 3 blueberries!

Independence Day Protein Cheesecake

Healthy food comes with a stigma – people automatically think it tastes like dirt but that is so not that case with this cheesecake. Whenever I’m asked to bring a dessert for a fun gathering amongst friends & family, I make sure to disguise how healthy it is until AFTER everyone has had a bite, or two for this exact reason.


Summoning the God of Sun, Ra

This cheesecake recipe is satisfying and perfect if you’re on a high protein, low fat diet or if you want to maintain a healthy diet regardless of it being a holiday weekend.

Bring it to your friends and families 4th of July celebration this weekend – you should probably make two…I guarantee people will want seconds!

Strawberry Cheesecake



  • 2 scoops vanilla protein
  • 2 eggs
  • 12 oz fat free cream cheese
  • 2 containers of fat free strawberry greek yogurt
  • 3 tablespoons of sugar free jelly with fiber
  • 250g strawberry
  • 2 tablespoon lemon juice
  • 1/4 cup sweetener


Mix everything in a food processor or a Vitamix

  • bake at 325 for 30 min
  • drop to 200 for an hour
  • refrigerate for 4+ hours

What’s your favorite 4th of July dessert? Tell me below in the comments :) Have a safe and fun Independence Day!



Red Velvet Protein Cupcake


Hello, my name is Vanessa and I am a recovering sugar addict.

Sugar makes me do crazy things. I once begged a stranger at a concession stand for the last box of  Starburst Reds. Don’t judge me, you would have done the same! The man called me a joke and walked away but guess who had a box of Starburst Reds in her hands? ME!

Red Velvet Protein Cupcake

Once okay maybe twice, I’ve woken up with empty candy wrappers beside my pillow. Oh and then there was this one time in college when I fell asleep sitting up on a couch with a bowl of ice cream nestled on my lap. I protect the things I love.

Red Velvet Protein Cupcake

Sugar, it’s a hell of a drug! Studies have proven that sugar is more addictive than cocaine, so if you’re reading this and judging…ask yourself, what would YOU do for a Klondike Bar? Or a cup of coffee on a Monday morning after a 2.5 hours commute!?

Red Velvet Protein Cupcake

Though I have lowered my daily sugar intake over the last year, the cravings have not subsided. Solution? Make a 90 Second Red Velvet Protein Cupcake. MTS Red Velvet Protein Powder is responsible for the cupcakes delicious bakery taste and vibrant red color. Enjoy it as a meal replacement, a snack, breakfast, or dessert!

Guys, run to your kitchen, make this cupcake, comment and share your opinion below, then repeat tomorrow…this cupcake is heavenly and look below at how healthy it is!


  • MTS Red Velvet Protein Powder, 1 scoop
  • Buckwheat Pancake Mix, 1 serving
  • Water, 5 tablespoons (add more water if batter is too thick)


  • Fage Fat Free Yogurt, 1 tablespoon
  • Unsweetened Cocoa Powder, 1 teaspoon


  1. Spray a microwave safe mug or ramekin with fat free, non-stick cooking spray
  2. Combine ingredients in a small bowl and mix well
  3. Pour batter into a mug or ramekin and microwave for 90 seconds (monitor your cupcake to avoid batter overflow)
  4. Allow it to cool down for 5 minutes then, using a butter knife, carefully remove cupcake then plate
  5. Eat it as is or get crazy and top it with yogurt!

Nutritional Facts (w/o Greek yogurt and unsweetened cocoa)

  • 303 calories
  • 31g protein
  • 5g fat
  • 6g fiber
  • 3g sugar
  • 36g carbs

Red Velvet Protein Cupcake


Bar Boulud, Restaurant Review

This past week I had dinner at Bar Boulud inside the Mandarin Hotel on Boylston St. Boston. Not once, but twice because it was that amazing. Bar Boulud is a french inspired bistro by famous Chef Daniel Boulud and Chef de Cuisine Aaron Chamberswith. It has a spectacular wine bar with selections from Burgundy and the Rhône Valley.

Bar Boulud

Inside Bar Boulud

The waiter recognized that I had visited Bar Boulud the night before and to thank me, the management team presented my table with this beautiful charcuterie board.


The sweet managing stuff presented us with this fine charcuterie, terrine, and pate plate

Bar Boulud serves classics like terrines and pâtés, burgers, in-house charcuterie, and some of the most amazing oysters I’ve ever tasted. Crisp, smooth and briny. Mmmm, now I’m hungry! With it’s delicate decor, celebrity chef and 5 star wait-staff, one would think Bar Boulud would have a pretentious air. Quite the opposite.


Duxbury Oysters

Service was impeccable, the red velvet tufted seating and dim lighting was so relaxing. Perfect for a date or a nice solo meal.

Bar Boulud

My favorite dish was the Spaghetti au Citron with wellfleet countneck clam, bottarga
lemon, fennel.

Spaghetti au Citron

Spaghetti au Citron

To finish off my meal, I had the Chef’s version of a Boston Creme Pie -Gâteau à l’Orange, vanilla bavaroise, fresh oranges, grand marnier soup, vanilla ice cream. The presentation was gorgeous!

Gâteau à l’Orange

Gâteau à l’Orange

I highly recommend visiting Bar Boulud – It’s located at the Mandarin Oriental Boston. 776 Boylston St. (617) 535-8800

National Nutrition Month, No Kid Hungry

It’s National Nutrition Month. Did you know that 1 in 5 children in America go hungry?


Friends, no child in America should grow up hungry. But too many kids in our country don’t have the food they need to thrive. No Kid Hungry is connecting kids all across the country with healthy food where they live, learn and play.

In my residing state of Massachusetts, 17% of children go hungry. This is unacceptable.

I have personally witnessed children as young as 4 years old taking snacks from their classmates at school because they didn’t have food of their own. It broke my heart.


I knew I had to do something to help my community so I joined the No Kid Hungry volunteer program, Cooking Matters, as a Culinary Course Instructor.

Click here to learn more about the program and to donate to a very worthy cause! Help #FeedOurFuture

No child should ever go without food or love




Makeup and More

In late 2014, I started contributing to an amazing lifestyle blog, PippaLoves. Below you’ll find my posts. Check them out and let me know what you think!

The Girls Guide To Dressing For Success While Staying Fabulous

During the week you can find me in black yoga pants or leggings, a sporty black tank-top, and a comfortable hoodie or sweater…both black, of course. Click here to read more



Got 10 Minutes? That’s All You Need To Look Fabulous All Day, Every Day

I start with Glam Glow’s YouthMud It exfoliates the skin and leaves it smooth and bright in only 10 minutes. Enjoy the tingle! Click here to read more



6 Face Masks That Will Rescue Your Skin From Winter

Face masks are a huge part of my beauty routine. I use a variety of different masks throughout the week and like Martha Stewart, I never use the same mask two days in a row! Click here for more


Prosciutto Pizza, Three Months Later

Now with the holidays behind us, things are settling down in the WAMC kitchen which means I have more time to experiment and share new recipes with you all! But first let me bring you up to date with my life.

In January, I welcomed 30 with open arms, friends, family and plenty of Crème brûlée

image wamcbirthday

Earlier this month I had my 4th hand surgery which means…


Giant q-tip hand


Surgery…but first let me take a selfie!

I only have one more surgery and I AM DONE! Can I get an AMEN?


I’ve spent a lot time hiding my face from the frigid temperatures here in New England


Oh and I changed my hair color for the 100th time haha Do you like the new color?


 Now, let’s talk about this pizza. It has three of my favorite ingredients – Parma prosciutto, micro-greens, and cheese. You may have seen a sneak peak of this beauty on my new Instagram account.

This pizza is healthy because I added vitamin rich broccoli micro-greens. (That’s my story and I’m sticking to it.)Micro-greens have a sweet peppery, earthy taste.  I’ve read that an ounce of micro-greens has more nutritional value than a pound of broccoli. Make it rain micro-greens all over your pizza.microgreens

This is a simple recipe that requires little effort but it packs a big punch of taste that will leave you wanting more! Let me know what your favorite pizza toppings are down below in the comments section!


  • Mini naan flat-bread
  • Tomato sauce
  • Mozzarella cheese
  • Parma prosciutto
  • Broccoli micro-greens (You can find them in the produce aisle next to the herbs)

prosciutto pizza

prosciutto pizza

Assemble your pizza as follows

Sauce, salt, pepper, mozzarella cheese, and a few slices of prosciutto

Bake at 400 degrees for 12-15 minutes

Sprinkle micro-greens on your pizza and enjoy!

prosciutto pizza


Quinoa Stuffed Portobello Mushrooms


Quinoa has been trending for awhile but like with most things, I am late to the party. Last month I made quinoa for the first time and blah! it had no taste.  So I decided to change that. I cooked the quinoa according to the directions on the package and added Herbs de Provence, pepper, and kosher salt. A few spices kicked my quinoa up a notch.

To make a complete meal, I stuffed quinoa in a mushroom cap, topped them with Gruyere cheese and baked the mushroom caps in the oven for 20 minutes. Ah-mazing.

This recipe would be perfect as a Thanksgiving side. (How the h-e- double hockey sticks is it almost Thanksgiving!?) This recipe is vegetarian which will please Cousin Shirley. It requires very little hands-on work which is great because it’s Thanksgiving and you have plenty to do. You need to set the table, perhaps wrangle children, and most importantly you have a bottle of wine to drink before crazy Aunt Gertrude arrives. You know she’s going to call you by your sister’s name…just keep drinking…and eating!

Bottoms up!

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Mushrooms


  • 2 portobello mushroom caps
  • 1 cup pearl quinoa
  • 1 tablespoon Herbs de Provence
  • Gruyère cheese (you decide the amount)
  • a dash of kosher salt
  • a dash of black pepper
  • olive oil



  1. Cook quinoa according to the directions on the box. Add the herbs, salt and pepper to the water
  2. Preheat oven to 400 degrees
  3. Wipe mushrooms with a damp paper towel and place them on a greased baking sheet
  4. Stuff mushrooms with cooked quinoa and top with cheese
  5. Cook for 20 minutes










Coconut Banana Chia Ice Cream

I came across this recipe on a lovely vegan blog I just discovered- Naturally Meghan. My jaw dropped when I read that I could eat dessert for breakfast. DESSERT FOR BREAKFAST? Thank you, Meghan!

Many people go without breakfast because they don’t have time to cook in the morning. Well, problem solved. Coconut Banana Chia Ice Cream is quick to make and it’s packed with fiber and healthy fats.

You don’t have to follow my exact recipe but it’s a great starting point. I can see a chocolate coconut banana ice cream in my near future! Mmmm chocolate for breakfast (Homer voice.)

Coconut Banana Chia Ice Cream

Coconut chia banana ice cream


  • 2 ripe bananas, sliced and frozen overnight
  • 1 tablespoon chia seeds
  • 1 teaspoon coconut oil (I use the 365 Whole Foods brand)
  • 1/2 cup unsweetened coconut milk (I use So Delicious)
  • 1 tablespoon pure vanilla extract
  • dash of cinnamon for garnish
  • fruit for garnish (I used pomegranate)


  1. Mix bananas and coconut milk in a food processor or a powerful blender for 40 seconds
  2. Add remaining ingredients. Mix until everything is incorporated and you have a soft serve ice cream consistency
  3. Garnish with fruit and a dash of cinnamon


It’s that easy. If you have a high-quality food processor, you don’t need anything more than the bananas to make a bowl of ice cream. But it’s so much fun to experiment. Give it a go!



What I’ve Been Up To

The last few months have been a whirlwind. I had big plans for my blog this fall but alas life happened and I was left with little desire or time to spend on my blog.

Forgive me? Yes?

I’ll leave out the lame stuff but here is a picture walk of some of the cool and fun things I ate or did the last few months.

I appeared as a guest blogger here. PLEASE check it out and let me know what you think!

I helped set up for my girlfriend's bachelorette party

I helped set up for my girlfriend’s bachelorette party


The bachelorette partay!


I indulged. Parma proscuitto, manchego cheese, blackberries, pickles, and a smooth sangiovese. I did not eat the pretty rose


I sent Uber to collect this sparkly Scala dress from my girlfriend then decided to change into black pants & a black shirt.


I became a Cooking Matter Volunteer for No Kids Hungry! Yay!


My friend made me the most amazing poached egg, drizzled with a fine olive oil. Isn’t she a beauty!? Am I the only one who finds eggs so darn sexy? (bad picture but come on!)


Trying on my dress for the wedding


My date suggested I wear flats…and I listened! Crazy, right? Here he is hemming my Alice & Olivia dress


Stunning wedding centerpiece


With the lovely bride. Love you, Jenna!


I visited my sister & her two cherubs to celebrate my nieces 4th birthday


Relaxing with my niece


With my lovely mother, niece and nephew


Having a good laugh with Amy of Cupcakes & Couture

Shot Glass Eggs

I made shot glass eggs. recipe coming soon. along with 100 others!

I’m having my 3rd hand surgery next week so I hope to post a few recipes before I go under. Thanks for your patience!

What have you guys been up to? Are you ready for the holidays?!

Xo Vanessa