My mother has been reiterating a message recently over our phone calls — “Always take care of yourself. Your health is most important.” I’m convinced my mother is Confucius in a disguise you see, she’ll often repeat these deep life lessons in simple 1-2 sentence structure that are seemingly so simple yet deafeningly profound.

A few examples:

“Take care of your eyes. Sit too close to TV, read in dark, you go blind.”

or

“Skin is most important on woman. You no take care of skin, you old very fast.”

and certainly my favorite…

“You eat too much, you get fat.”

It’s easy to become caught up in the natural groove of things — living in these modern busy lives of ours, we often set aside our health on the back burner. It takes a lot of time, discipline, and maintenance to eat healthy, exercise daily, and somewhere in between, to find free time for yourself.

But should it be that way?

The power of stress is often understated, yet it has become such a prominent part of our every day lives. We all owe ourselves the commitment to stay respectful towards our bodies — be good to your body and it will be good to you. Sometimes things are just as simple as that.

The weather has been beautiful here in Texas. Our garden is in full bloom, including our lavender that served as inspiration for this recipe. Originally this was made as an ice cream but I decided to go with a lighter version in popsicle form and replaced the sugar and cream with honey and a bit of condensed milk. It’s soothing and dreamy in every regard. Enjoy!

I’ve eyed Food52 for awhile now – drooling over their recipes, fawning over their contests, so this week I figured what the hell, I’m going to go for it!

So this week the contest was Your Best Walnuts & Sage recipe. “Holidays behind us, we’re ready to return to the pure, clean flavors of winter. We want recipes highlighting the earthiness and muted hues of walnuts and sage – bonus points for thinking beyond pestos.”

Okay. I think I can do that!

Keeping pure, clean flavors of winter in mind, I opted to make one of my favorite healthy desserts – a yogurt panna cotta.  I used brown sugar for a bolder flavor to round out the strong perfumes of sage and used soy and 2% greek yogurt as my base.

To add an element of surprise I made Spiced Candied Walnuts for a nice crunch and playful bite at the end, how else are we supposed to keep warm during these cold winter months?

So there you have it – Enjoy this Brown Sugar Sage Panna Cotta with Spiced Candied Walnuts. This playful wintry dessert will leave you wishing for more.  Feel free to add honey comb and garnish with a fresh sage leaf for an extra touch of elegance.

You can make these a day ahead of time and they can stay stored in the fridge for up to 3 days. To assemble the dish as I have, make sure you layer the candied walnuts under the panna cotta as it serves as a nice crust to the dessert!

During the holidays, one of my favorite things to do is baking.  It’s this beautiful meditation as baking takes a patient heart, a careful eye and most certainly a sweet tooth.  When the weather is cold outside, the kitchen becomes my favorite place of solace — as it’s always been my most sacred spot to relax.  I always believe that homemade gifts are the ones people remember, so what better way to spread the love than baked homemade gifts?  For years I’ve searched long and hard for the perfect chocolate chip cookie recipe, the kind that you can’t stop eating, the ones with just the right about of crunch, chewiness and chocolate.  I’ve tasted some great chocolate chip cookies in my lifetime but never found a home recipe to match.  But ALAS, right in time for the holidays I’ve finally stumbled across the best chocolate chip cookie I’ve ever tasted.

Jacques Torres, Mr. Chocolate himself was kind enough to share his chocolate chip cookie recipe via the NY Times.  Thanks to the Master Pastry Chef, this recipe will now become a family tradition for me and I can hardly wait for the memories that’ll surround these cookies.  I’m not sure if the magic lies in the combination of cake flour and bread flour in the dough, or that it HAS to be refrigerated for a solid 24 hours — but whatever it is, don’t change a thing.  I haven’t tasted a better masterpiece.

(If preferred, you can add a whole vanilla bean in place of the extract as I’ve done.  Just simply scrape the seeds and mix into the dough!)

The best part about cookie dough is it’s simple to make and you can portion ahead.  What I did was quadruple the recipe, freeze overnight, slightly defrost the next day and portioned out around 75-65 3 ounce cookie balls using a cookie scooper.  Then I refreezed for an hour and placed half a dozen to a dozen in individual ziplock bags.  Don’t forget to write the date!  Then you can simply bake a batch whenever needed as they take only abou 10-12 minutes in the oven and VOILA!  The best chocolate chip cookies will be ready for delivery .  Whether its for a party, a gift for family or friends — this recipe will leave any loved one with a happy tummy and full heart.  Thank you Jacques Torres for the genius recipe and NY Times for sharing the love.  Happy Holidays!

Once I headed off to college and pretty much had to fend on my own, cooking was something that continued to stay constant in my life (Thank you mom!).  So before everyone would disperse for Thanksgiving every year, we’d get together, I’d make an epic Thanksgiving feast, and we’d eat ourselves stupid — but in a good way. It was my way of showing my appreciation to my friends in the best way I knew how: through food.    Now as the years have passed I still maintain my annual Thanksgiving feast tradition.  I like that, tradition.  It takes a long time for something to become a tradition.

It was our first Thanksgiving feast in our new home this year so I knew I had to make it special.  To prepare a feast for 15 people can often be a challenge so I kept my recipes simple and made sure to start prepping as early as possible.  I created prep lists to keep track of all the tasks that needed to be completed and made detailed shopping lists of what stores and what items I’d need.  I started prepping 3 days before the event and once the big day came I wasn’t running around the kitchen like a maniac.  I felt revived after not cooking for so long and yes there were some mistakes but overall the entire meal was a wonderful success.  People went back for seconds and thirds, others passed out from intense food coma, and of course to maintain “tradition” we ended the meal by forcing the cook to perform a piano solo.  (Thank you Jenni)  Apparently there is NO REST for the weary.

We had Cajun Turkey, Southwestern Cream Corn, Green Bean Casserole with Maitake Mushrooms, Cornbread Stuffing with Sausage and Apples, Sweet Potatoe Casserole with Marshmallows, Fresh Garden Salad, Roasted Vegetables with Walnut Gremolata, Garlic Mashed Potatoes, Peanutbutter Chocolate Trifle, Caramel Apple Pie, Sugar Shortbreads and Peanutbutter M&M Cookies.  I’d like to share two recipes that I think many of you will enjoy during thanksgiving: Maple Corn Bread and THE Chocolate Peanutbutter Trifle. 

I adored this cornbread recipe that I found via Real Simple. It was easy to make and the results was a buttery sweet cornbread with a slightly crisp edge and top.  I wished I had made extra for tableside bread but I actually used this cornbread recipe for my stuffing.  I made the recipe two days beforehand to save time, plus this gave the bread time to dehydrate a little bit before cooking.  I even used some leftover cornbread pieces and used them for croutons on a salad.

I didn’t discover the beauty of trifle until I started to date my husband.  Before that my main reference to trifle was through Friends when Rachel made a trifle, messed up the recipe because one of the pages were stuck to Shepard’s Pie but hey Joey liked it – custard, jam, meat, what’s not to like?

http://www.youtube.com/watch?NR=1&v=pqq_Wrwo5zw

My first real experience with trifle was through my Aunt Lauri — she made this incredible trifle of moist cake, custard, cream, lots of chocolate…it was a beautiful thing.  I never was able to shake the memory of her wondrous trifle until the following year when we’d all get to have it again for Thanksgiving.  This time around I thought I’d try a trifle for Friendsgiving.

There were a few problems I’d like to note about my first trifle experience that will help you guys out –

1. Make BIG generous layers.  My problem I made the layers too small so when it came to serving time, all the layers kind of blended together.  I realized when you make big generous layers of every filling, when it comes to serving time, your guests will be able to differentiate the different layers you have going on for your trifle.

2. I originally used gingerbread for my cake layer.  I should’ve used a moist chocolate cake (which is what I changed the recipe to).  Ginger, chocolate, peanut butter — not good. Chocolate, chocolate, peanut butter — REAL good.

Other than that, the fillings were really quick and easy.  I found the peanut butter mousse and milk chocolate pudding via Epicurious  and the salted caramel sauce from Food and Wine.  The peanut butter mousse tasted very similar to the filling in a Reeses peanut butter cup and the milk chocolate pudding was rich and decadent.  I used a gourmet dark chocolate bar I found at my local store for a bolder flavor but feel free to use milk for a milder touch.  And the salted caramel sauce adds the perfect finishing touch and I used whatever was leftover and poured it on top of my Apple Streusel Pie so it became an Apple Caramel Streusel Pie.

Holidays are the best time to try your luck in the kitchen.  What better reason to discover your inner chef?  Whatever your drive may be, remember: food is always love.  Even if you happen to have a little meat in your trifle.  Happy Thanksgiving friends.  Best wishes for a wonderful time with family and friends and don’t forget to go for extra helpings of dessert (in moderation) <— who are we kidding?

My mother came to visit recently; it’s been a year since I’ve last seen her.  I still always cry whenever she arrives and when she leaves, we both do.  It was nice to have her with me again, the comforting familiarity that places the heart in a warm and calming space is something I often miss when she’s gone.  The more I begin to understand my mother the more I grow to love her.  I wouldn’t have my spirit if it weren’t for her.  I asked a lot about my beginnings while she was here– trying to connect the dots and figure out why I am the way I am.

“Did I always like to eat?”

“ OHMYGOODNESS YES! You aaaalways sooo hungry, always eating eating eating. When you born in the hospital, they wheel babies into your room and I always hear you cry cry cry.  I know that must be my hungry baby.  Really, you eat a lot!  Why you think I always worry you fat?”

“ -_-“

“So was I always a happy baby?  Was I ever difficult?”

“Actually you’re pretty easy.  Yes always happy happy, smiling, laughing but when you hungry, oooo you sooo fussy.”

“I see nothing’s changed. And how did you get pregnant, was I planned was I an accident?”

“NO! Accident?  Mommy plan to have you!  I think to myself – am I ready to be a mom? So one weekend 6 month after we marry,  your father and I go to SuZhou with our friends and we have such the perfect weekend.  We so in love so happy so I knew this was good time to try.  So we did and first time I get pregnant!”

And just like that, I began.

The kitchen is quiet for once since mom has been here.  She was leaving soon in a few days.  What better way to mend a heavy heart than with the perfect dessert?  I pulled out all my new baking toys from the wedding and wasted no time baking away.  I adapted this recipe via Epicurious because I had a couple of Kabochas just begging to be used.  I doubled the recipe to make 6 1 cup  ramekins but the original recipe I am posting makes 6 3/4-cup ramekins.  And the cream?  Yes it’s worth the 15-minute effort.  Ask mom, she ate practically the whole thing to herself.  The textures are similar to light fluffy cake clouds with rustic undertones of all those feel good spices – cinnamon, cardamom, ginger.  Top with generous pillows of the brown sugar cream and it’ll send any soul to the most glorious of dessert heavens.

Brown sugar cream:

• 1 tablespoon water
• 1/2 teaspoon unflavored gelatin
• 2 cups heavy whipping cream
• 1/3 cup (packed) golden brown sugar
• 3 large egg whites

Cakes:

• 2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
• 1 cup whole milk
• 1 vanilla bean, split lengthwise
• Nonstick vegetable oil spray
• 2/3 cup (packed) golden brown sugar
• 6 tablespoons olive oil
• 1/4 cup lager (mild-flavored beer)
• 1 large egg
• 3/4 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For brown sugar cream:

Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.

Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
For cakes:

Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, spices, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.

*** If you do not have ramekins you can also bake these in cupcake liners.  Reduce the baking time to about 12-15  minutes.

Where do I even begin?  3 years ago I was in a scary place.  After graduating college, everything was uncertain; I had no intention of pursuing my major and ultimately went after something I’ve always loved: cooking.  At one point my mother was trying to convince me to become a candle-maker.  Don’t ask, it’ll just make this more awkward.  The point is, no matter how busy or difficult things became in life, I always made the time to cook.  In so many ways it was this beautiful meditation: understanding your ingredients, knowing how to prepare them and transforming it all into a wonderful meal that not only tastes great but nourishes the body.

Often we’re wrapped up in our demanding, busy lives and we end up forgetting the most important thing: taking care of ourselves. No matter where you live, what minimal tools you’re equipped with, you can make dinner happen — all you need are some basic skills.  It’s exciting that I was chosen to host this show because I’ve always wanted to inspire people to cook.  I mean it’s so fun! What’s not to love?  You end up with a freaking awesome meal that YOU made and if you have any leftovers you can be THAT guy at work.  You know, the guy who has the amazing smelling lunch that makes your coworkers look down sadly at their microwavable Lean Cuisines, or you could be that NICE guy who enjoys sharing the wealth with someone in need (boss? friend? potential love interest??).  So it’s thrilling and even more inspiring to see how many people thus far believe in this project and are pushing to make this a reality.  I want people to truly learn how food can be love and nourishment; how it can be fun and inspiring; and best of all, it will change your life for the better.  I can’t wait to get started.

We have only 4 days left to raise the remainder of the money to reach our goal of $6000!! Please spread the word to any friends or family who you think might benefit from this show.  A small donation of even $1 can collectively help bring our vision into reality.  You can donate on our Kickstarter Page here

Read more about 1-2 Simple Cooking at

Kitchen Confidante

Crave DFW

6 Bittersweets

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My dear friend Prerna over at Indian Simmer (please show home girl some love because she is FABULOUS) sent over a cool thread that was floating around called My 7 Links where we were asked a few questions about our past blog posts.  I thought it was a great topic so here it goes.

Most Beautiful Post

It was a recent one actually: my Chipotle Rubbed Salmon Open-Faced Sammies.  I remember when I photographed this post, it was a gorgeous day outside.  Norah Jones was playing in the background, I felt like a million bucks because I “ran” 4-miles in less than an hour (short legs deter the speed) and I had all these beautiful ingredients from Artizone to work with.

After cooking and plating, at the very last minute, I saw the prettiest leaf amongst the batch and carefully placed it on top.  And there it was: the perfect shot.

Most Popular Post

It meant a lot to me that My Mother’s Wonton Soup was the most popular post on my blog.  She was spending the last month with me here in Dallas before she moved back to Shanghai China for retirement.  My mother is my best friend.  I know it sounds cliche but she really is.  She is the reason why I have such a deep rooted connection to food, and for that I am forever thankful.

So to see this post so well received, really meant the World to me.  It was sharing a part of my heritage and introducing everyone to the person who has molded me into who I am today.  I love you Mom, you are my everything.

Most Helpful Post

This post really wasn’t food related at all.  It was about The Value of Friendship. We often take the small things for granted and we underestimate how far a truly good relationship can take you in life.   A good friend challenges you, helps you grow more than you can ever imagine and despite life’s shortcomings will always be there for you, every step of the way.  I am lucky to have those in my life, especially my life-long friend Courtney.  Life is too short to be wrapped up in things that don’t matter.  Focus on the things that better your life and collect that positive energy.

Most Controversial Post

I really enjoyed this post: Best Vegan Chocolate Cupcakes with Banana Ice Cream .  I mean honestly the word “vegan” scares me.  I think of really bland crappy food and then to bring vegan dessert in the mix, I mean don’t even go there.  WHERE ARE THE YUMMY ANIMAL FATS PEOPLE?! But I realized, just because a lot of places make crappy vegan food doesn’t mean I have to.  I took on the challenge and was determined to make a damn good vegan dessert.

I used honey as a topping because I thought it added a nice touch but holy crap did that make some vegans mad.  HONEY ISN’T VEGAN!!  they’d cry, holding up their fire torches and pitchforks — OFF WITH HER HEAD.  Hey dudes, calm down I talked to the bees and they personally told me “Joy, we beeeeeelieve you can use some of our honey.” Don’t get your panties in a knot vegan snobs, just leave off the honey if you’re concerned about the bees or better yet call PETA.  I hear they take care of matters like these.

Post Whose Success Surprised Me

This is the second most popular post after My Mother’s Wonton Soup on Joylicious: Watermelon Lemonade and Strawberry Mint Iced Tea. It was pretty surprising but hey I ain’t complainin’.  I remember photographing this at my old apartment and set up the photo in the middle of the parking lot.  My neighbor couldn’t help but come out to ask “Joy, what the heck are you doing?”.

I’m sure my neighbors thought I was a total weirdo but hey, at least they got to reap the benefits every time I shot food for posts!

Post That Didn’t Get the Attention It Deserved:

I thought this post was pretty awesome: Copper River King Salmon with Fried Green Tomatoes and a Tri-Pepper Salsa.    The combination of flavors along with the tender flakes of Copper River King Salmon made this dish a freaking winner.  Plus I was able to catch a pesky visitor while I was photographing the dish so it made me like this post even more.

It’s a great appetizer for dinner parties because you can make everything beforehand, yes even the fried green tomatoes which you can reheat in the oven!

Post I am Proud Of:

Okay I freaking love these cupcakes: Strawberry Cheesecake Cupcakes.  Now sure, they are not the healthiest things in the world but people you gotta live a little from time to time, AM I RIGHT? I love these so much in fact, I spent 6 hours photographing this shoot so I could SPREAD THE LOVE too all of your wonderful little tummies.  It’s one of those recipes that make people happy and the ticket to anyone’s heart.  So if you’re into bribery, trust me these are the cupcakes that will get the job done.

Okay so that was a little long.  Thanks for hanging in there now DONT FORGET — Support 1-2 Simple Cooking.  If we reach the goal I’m going to do the flapjack dance.  Don’t question it, just trust me.  You will LOVE it.

It’s a common belief that only children tend to be awkward, many times introverts and apparently always selfish.  Well whoever said that was obviously jealous- speaking from personal experience being the only child was pretty freaking awesome.

Sure I’m weird (I prefer quirky), and on some days I’m definitely one of the most introverted people you’ll ever meet and when it comes to food, you bet I’m selfish — DONT YOU BE TOUCHIN MY BROWNIES. Don’t get me wrong, there were plenty of days when I’d feel so painfully lonely — until the age of 7 most of my friends came in stuffed animal form.  Laugh it up chuckles but it really forced me to explore my creative side as a result. Plus it was nice to be king like all the time and to this day I love nothing more than spending time alone by myself, with my books, my words and my imagination.  It’s a beautiful thing folks, that is until your life is turned upside down and suddenly the 2 people you love most in the world sadly drift apart.

It was hard.  My parents’ divorce that is.  And at the time when it happened (I was 18) I remembered feeling my heart had been torn in half.  To make matters worse, I go off to college and the first Summer back both my parents had moved on and SURPRISE!  I suddenly had a new mom, a new dad AND a younger sister?  NOW HOLD ON A MINUTE.  I do not share my throne of greatness and especially not with this weird little bugger that was 9 years younger than me.  What the hell does a 18 year old and a 9 year old have in common?  Oh right.  Nothing.

It was awkward.  Everything felt all out of whack.  I’d hang out with mom and her new beau and then have to switch to dad and his new family.  Trust me, I wasn’t amused.  I’ve never felt so uncomfortable and out of place.  It’s as if they both started brand new lives but without me.  *Enter pity party here*

But with time, comes change and eventually acceptance.  I now had 2 moms, 2 dads and a little sister TT.  In my mind I was convinced she was evil.  Out to steal my reign as the favorite and eventually my awesomeness would be replaced by this little bugger with beady eyes, I’m on to you TT don’t think I don’t see your tricks! Yet no matter how hard I’d resist, year after year she’d grow on me.  She made me this really sweet card for my birthday this one time and would climb into bed to cuddle with me in the mornings.  Trying to tug on my heart strings I see, well played TT, well played.

Then something strange happened.  I found myself actually enjoying having a sister.  What once was a foreign and uncomfortable feeling morphed into something bigger and definitely better and you know, it’s pretty awesome.  I finally have someone I can put make up on, take shopping, go out to eat, give boy advice to and my favorite, bake cookies with.

Most importantly, life didn’t feel as lonely anymore.  It was nice to have a partner-in-crime, someone to snicker with when the parents were being silly, someone to talk to when you were feeling a little sad and someone to love and accept whole heartedly and unconditionally.  Man, I should start writing Hallmark cards.

Plus being a big sister means I can boss her around anywhere anytime any day, AM I RIGHT?

Before TT started her last year of high school she came up to Dallas to visit.  We ate at Fearing’s, Marquee Grill, Royal Sichuan.  I gave her $100 bucks and taught her the art of “bargain shopping” (she bought 3 dresses, jeans and a top) and I showed her some simple recipes that’d be perfect for her when she went off to college.  My mother in law gave me an antique cookbook from the 1930s where there was a recipe for Snickerdoodles.  Since cookies are one of the easiest things to make I opted to teach TT that one. 

These cookies are spectacular, with crispy edges and chewy centers it’s one of those cookies that fill your tummy with warm fuzzies.  And what better way to bond with friends and family than with a large plate of freshly baked cookies washed down with tall glasses of cold milk?  Plus I told TT if you want a boy to fall for you hard and take you out on an epic date, these are the cookies that’ll tug on his heart strings. Happy baking folks, until next time…

First and foremost, Artizone has launched some new vendors that will surely make Dallasites swoon.  These partners include Rex’s Seafood, Larken Farms, Kessler Cookie Company, Holy Ravioli and more — check out more here.  I recently made and photographed this simple dessert — Blondies with Roasted Peaches topped with a generous scoop of Vanilla Ice Cream.  Yes it tastes absolutely ridiculously delicious.  Check out the recipe over at Artizone. 

I’ve also recently had the honor to guest post for some of my favorite blogger friends.  Liren from Kitchen Confidante is simply a beautiful soul.  Based out in San Francisco (you lucky lucky girl), Liren finds inspiration in food through her beautiful yet simplistic recipes and certainly her wonderful photography. I went ahead and shared my recipe for a Spicy Basil Walnut Pesto as a way to use the abundance of basil that’s been growing in our garden.  Please be sure to show Liren your upmost love!

Next up is the uber-talented Sukaina from Sips and Spoonfuls.  I truly admire Sukina not only for her obvious talent but her unwavering strength and attitude on life.  She writes a beautiful blog that inerweaves stories of her past present and even future and ties them into her awe-inspiring recipes.  You can only imagine my delight when she asked me to guest blog.  I wanted to feature a refreshing Summer recipe that used cucumbers from our garden and decided on a  Chilled Soba Noodle dish and topped it with a farm fresh egg from Busy Bs.

I also did a photoshoot for Red Fork Restaurant here in Dallas — this was one of my favorite images.  Doesnt that burger just scream ” Eat the sh*t out of me???” Check out their menu for more tasty fare…

Lastly, this image I captured on a flight home to Dallas from Houston.  Sometimes you find God’s miracles in some of the most unexpected places.  I had my camera stowed away because I was sitting in the first row but I couldn’t help but shuffle it out to capture such a view. 

 I’ve really miss yall this Summer with all the traveling and such and I am glad to be back . Hope you guys have a great weekend – eat lots, drink often and be merry!

With that in mind, we must be sure to celebrate her marvel and grace that is America.  Raise your glasses this year and celebrate your patriotism to the US of A — be loud and be proud for being an American no matter what race, color, or religion and make a vow to be the best citizen you can be.  What we have here is beautiful and we should always take the time to cherish and appreciate what our founding fathers have done for us.  I hope you enjoyed that Independence Day PSA, I felt really patriotic after watching Team America last night: I am officially ramped up for this weekend.

I love the wholesomeness of this recipe — just 3 simple ingredients: fresh berries, fat free Greek yogurt and raw honey.  It truly is simplicity at its finest.  Since Greek yogurt has a thicker and creamier consistency and flavor than regular yogurts, these popsicles taste absolutely decadent without the guilt.  Using honey as a natural sweetener, it adds a nice floral body to the yogurt and brings out the sweetness of the berries even further.

I always tell girlfriends who can’t cook — “Ladies, there’s only 3 recipes you’ll ever have to learn to win over any man’s heart: the perfectly seared steak, killer mashed potatoes and these Strawberry Cheesecake Cupcakes.”  I’m not much of a bragger or anything but people have told me this was the cupcake that changed their lives.  THIS was the cupcake that opened their eyes to a new wonderful world of possibilities.  THIS was the cupcake that made my husband fall utterly and madly in love with me (and of course for OBVIOUS other reasons like my killer high heel collection).   

I featured this recipe back in the day on the blog but back then I was more of a blogging newb.  Now with a couple years of experience under my belt I’ve improved the recipe with step-by-step pictures to go along to ensure that my readers get a flawless result every time.  Because I know I’ll be getting thank you letters and e-mails, attributing this Strawberry Cheesecake Recipe to the birth of peoples first child, or inducing sudden marriage proposals after consumption, or being the star of the party for bringing those “BOMB DIGGITY CUPCAKES”.  Don’t lie, you know you really wanna be that girl.  And guys, I won’t judge you if you made a batch of these to win over that cute girl you’ve been eyeing in your history class.  She’d be stupid not to date you after tasting these.

Ingredients for Strawberry Cheesecake Cupcakes – serving size 16-20 cupcakes

(Prep time: 45 minutes; Total cooking time: 2 hours)

• 1 package graham cracker crumbs
• 1 1/2 sticks of butter (12 Tbs), room temperature
• 1 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 12 Tbs unsalted butter, room temperature
• 1 cup + 2 Tbs sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream or plain yogurt
• 4 large egg whites
• 2 cups fresh strawberries, hulled & coarsely chopped

Preheat oven to 350 F and line 16-18 muffin tins with cupcake liners.  Mix one box of graham cracker crumbs with butter using a food processor.  The mixture should hold together when pressed with fingers, add more butter if needed.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat.  Set aside.

In a small bowl, mix together the flour, baking powder & salt. In a large bowl, cream together butter & sugar until light & fluffy and then add the vanilla & beat on a low-speed.  Then add half the flour mixture until incorporated then mix in the sour cream or yogurt.  Add remaining flour & mix until just blended.

Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries.  Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven.   You can test the doneness by sticking a toothpick through the center, if it comes out clean it is ready to take out!

Ingredients for Cream Cheese Frosting:

• 2 packets of cream cheese (16 oz)
• 2 sticks of unsalted butter (16 Tb)
• 3 3/4 cups powdered sugar, sifted
• 1 tsp vanilla extract

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  Add the sugar slowly in small batches, beating on low speed until incorporated.  Once all sugar has been added, increase the speed to high and mix until light and fluffy.  Refrigerate for 1 hour.  When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip.  Garnish with freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve.