Butternut Squash Soup

I can’t remember where I found this butternut squash soup recipe (maybe on All Recipes), but I’ve used it for years and love it.  The soup is very easy to make, healthy, and tasty.


Butternut Squash Soup

  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, chopped
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 (32-oz.) container chicken broth
  • salt and pepper to taste


  1. Put onion, celery, carrot, potatoes, butternut squash, and chicken broth into a large pot and bring to a boil.
  2. Reduce heat to low, cover pot, and simmer for 40 minutes or until the vegetables are tender.
  3. Transfer soup to a food processor or blender and blend until smooth.
  4. Season with salt and pepper.

Red Velvet Cupcakes (Sprinkles Copycat)

Sprinkles makes amazing red velvet cupcakes, but they’re very large (I don’t even want to know how many calories are in one) and quite expensive.  If you bake them at home, you can make smaller ones and save a lot of money.  What’s not to like?

Baking note:  These are actually brown velvet cupcakes, but you can add 1 tablespoon of red food coloring to turn them red.

Original Cooking Classy recipe

Original Carrot Top Mom recipe


Red Velvet Cupcakes (Sprinkles Copycat)
Adapted from Cooking Classy and Carrot Top Mom

Yield: 15 cupcakes

For the cupcakes:

  • 1 1/3 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2  cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1 teaspoon distilled white vinegar

For the cream cheese frosting:

  • 1/2 cup unsalted butter, softened
  • 1/8 teaspoon salt
  • 6 oz. cream cheese (I like using Philadelphia brand)
  • 1/2 teaspoon vanilla extract
  • about 2 1/2 cups powdered sugar


  1. Preheat oven to 350ºF.  Line two muffin tins with 15 cupcake liners.
  2. In a mixing bowl, whisk together flour, cocoa powder, and baking soda.  Set aside.
  3. In a large mixing bowl, with an electric hand mixer on medium speed, beat together butter and sugar until pale and fluffy.
  4. Beat in oil, eggs, and vanilla extract.
  5. In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and vinegar.
  6. Add milk mixture and flour mixture to cupcake batter, alternating in two separate batches.  Mix until combined after each addition.
  7. Divide batter evenly among muffin cups, filling each cup about 2/3 full.
  8. Bake for 16 minutes or until toothpick inserted into center of cupcake comes out clean.
  9. Remove from oven and take cupcakes out of tins immediately to cool on wire rack.
  10. Meanwhile, in a large mixing bowl, using an electric mixer, beat together butter and cream cheese until pale and fluffy.
  11. Mix in vanilla extract.
  12. Add powdered sugar and beat until smooth.
  13. Once cupcakes have cooled completely, spread generously with cream cheese frosting.