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Cooking with Emily: Lemon Yogurt Cupcakes with Fresh Berries


-½ cup all-purpose flour

-¼ cup whole wheat pastry flour

-1 teaspoons baking powder

-1/4 teaspoon kosher salt

-½ cup plain greek yogurt

-2/3 cups sugar

-2 large eggs

-1 teaspoons grated lemon zest

-1/4 teaspoon pure vanilla extract

-1/4 cup vegetable oil

-2.5 tbsp freshly squeezed lemon juice


-About ½ cup Greek yogurt

-About 1-1 ½ cups cool whip

-A couple tablespoons lemon curd

-Fresh blueberries to top (optional- but delicious!)

This topping is best when you make it taste to your preference!


Preheat the oven to 350 degrees F. Line a cupcake pan with liners or spray with cooking spray.

Whisk together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Scoop the batter into each muffin tin- about ½- ¾ of the way full. This will make 10 ish cupcakes.

Bake in preheated oven for 15-20 min – until slightly browned on top and a toothpick inserted comes out clean. Let cook 5 min in pan- remove and let cool completely on a wire rack or countertop.

Meanwhile, combine topping ingredients in a large bowl and fold together with a spatula. From here, you can simply spread the topping on OR you can use a spatula to spoon the topping into a ziplock bag, cut off a tiny bit of the tip and pipe the topping on! Top each cupcake with a blueberry if desired.

Cooking with Emily: Pasta Primavera


-6 ounces of your favorite pasta cooked (I’m using a corn & quinoa blend linguini)

-1 lb deveined raw frozen shrimp, thawed and shells removed

-1 bunch asparagus, trimmed and cut into pieces and blanched

-1 can diced tomatoes

-1 small or half a large yellow onion, thinly sliced

-1/2 cup fresh or frozen peas

-½ cup canned corn, drained

-2-3 tablespoons white balsamic or red wine vinegar

-2-3 cloves garlic, chopped

-1¼ teaspoons kosher salt

-Handful of spinach, torn into pieces

-¼ cup chopped flat-leaf parsley

-lemon juice to taste

-olive oil

-salt and pepper to taste

-Parmesan cheese, to taste


1.Cook pasta according to package directions.

2.Heat large skillet over medium heat. Add a drizzle of oil to pan and toss in shrimp, seasoning with a pinch each of salt and pepper. Saute, stirring often, until shrimp is no longer translucent and they start to curl up into a “C” shape, about 5 minutes or so. Transfer to a plate and set aside.

3.Add another drizzle of onion to pan, adjusting heat if need be and add the sliced onion and minced garlic, cooking until fragrant and onions are translucent, about 5 minutes. Season with salt/cavenders Greek seasoning.

4.Add asparagus, corn and peas, sauteeing a few minutes. Turn up heat slightly and add the vinegar ( it should sizzle when it hits the pan!). Using a wooden spoon or spatula, scrape the brown bits off the bottom of the pan.

5.Add the can diced tomatoes and shrimp back to pan, and stir to combine.

6.Add the cooked pasta and stir to combine

7.Turn down the heat and stir in the spinach. Squeeze in some lemon juice, toss in a bit of parmesan and taste to adjust seasonings per preference ( salt/pepper/cavenders/vinegar/lemon/more cheese…)

8.Sprinkle with freshly minced parsley and enjoy!

Cooking with Emily: Homemade Pizza

For the pizza crust

-1 packet fast rise active yeast

-½ teaspoon sugar

-3 ¼ cup all purpose flour

-2 teaspoons olive oil

-Pinch salt

-1 ½ cups warm water


In a large bowl combine yeast, sugar and water. Let sit for about 10 minutes until foamy.

Add 3 cups of the flour, olive oil and the salt. Mix the dough with your hands or use a mixer with a dough hook, adding the remaining flour as needed to make dough that holds together- it should not be sticky or wet, but not dry and flakey.

Place the dough on a floured surface and knead it for about 10 minutes, or until the dough is soft and not sticky. Grease a bowl with the olive oil. Put the dough in the bowl and turn a few times to coat with the oil. Cover the bowl tightly with plastic wrap and let it rise for 2 hours in a warm place ( or in the fridge overnight!)

Preheat the oven to 425ºF.Punch down the dough and knead it for a few minutes on a lightly floured surface.
Divide the dough in half and roll each piece out on a floured surface into a 12-inch round and place the rounds on lightly oiled pizza pans (the dough can be stretched to accommodate the pan size!)

for a par baked crust: baste tops of dough with olive oil and season with salt/cavenders and oregano. Bake for about 5-8 minutes, just until outside of dough feels hard to the touch. Remove from oven, let cool a bit and place desired ingredients on top!

What I used to top ( feel free to mix it up)

-Dei fratelli pizza sauce

-Spinach, torn into pieces

-Diced yellow bell pepper

-Canned artichokes- drained and squeezed dry- roughly chopped

-Sliced mushrooms

-Turkey pepperoni

-Thinly sliced red onion

-Italian shredded cheese

-Dried oregano

Once topped, bake for 10-15 min, until cheese is bubbly and brown and crusts are crispy!

Emily shows how to cut a green pepper, with less waste!

Emily's Homemade Gumbo Soup!