Small Batch Iced Sugar Cookies for Two (Video Tutorial Included)

Hello everyone! Today’s recipe is a good welcoming for fall- I made some spiced sugar cookies and iced them with a lovely glaze. These cookies are small batch for when you’re in the mood to have a quick batch of cookies. They also feature spices They’re also the perfect size to enjoy!

Iced sugar cookies for two


Baked Cookies

Iced Cookies

Iced Sugar Cookies for Two Video Tutorial

Iced Sugar Cookies for Two Recipe:


  • 3/4 cup (96g) all purpose flour
  • 6 tbs. (75g) granulated sugar
  • 1 tsp. baking powder
  • 2 tsps. cinnamon
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 6 tbs. (90 ml) melted butter
  • 1 egg

For the glaze:

  • 1/4 cup (25g) powdered sugar
  • 2 tsps. water

Directions (for the cookies):

  1. Preheat the oven to 350°F.
  2. In a medium sized bowl, add the melted butter and sugar and mix until combined.
  3. Add the egg and mix until fully combined.
  4. Add the flour in two stages and mix until a rough dough forms.
  5. Stir in the baking powder and spices.
  6. Chill the dough for 20 minutes, or until firm.
  7. Scoop the cookies in 1/4 cup portions and place them on a lightly greased baking sheet.
  8. Bake for 10-13 minutes or until golden brown on top.
  9. Ice the cookies and enjoy!

For the glaze:

  1. Add the powdered sugar and water in a small bowl.
  2. Mix together until a thick but pourable glaze forms.


For the butter, use any flavorless oil or a vegan butter (earth balance is my favorite).

For the egg, make a flax egg using one tablespoon of flax seed and three tablespoons of water. Let that sit for ten minutes or until thickened and use in the recipe. The same can be done with chia seeds.

If you make this recipe, be sure to tag me on Instagram @madebybernadine; let me know in the comments what you would like me to make next!

Italian Macaron Recipe+Helpful Tips to master your Macaron

Hey guys! Today I thought I’d do a little reblog. This was one of my favorite posts I’d ever done! Italian macarons are easier to make than you might think. Also I hit 600 followers! Thank you to everyone, your continuous support means a lot to me 🙂 if you like this recipe, share my blog with others! And if you attempt to make these (which you totally should) tag me on Instagram @madebybernadine. Stay tuned for Friday’s recipe and have a great day everyone!


Hello everybody! It’s been a couple months since I’ve posted, and in a word, I’ve been busy! But I wanted to start writing and posting recipes again, so I’ll be posting a lot more. Recently I took on the challenge of making French macarons- and if you are at all familiar with them, you know that they can be tricky. Going into this, I did a lot of research on these cookies: what to do, what not to do, how to measure, and even what temperature I should make them in. After all of this when I acquired the proper ingredients, I decided to make the macarons. This isn’t like the many posts or failed attempts I’ve seen heard and read, this is different; turns out the macarons came out perfect THE FIRST TIME. I know right?! Can’t lie, I did dance around my kitchen for a bit after anxiously…

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Promote Your Blog Here; Blog Party #4!

Hello everybody! I recently got back into blogging so I thought what better way to promote this blog and help others than a blog party?

Here are the rules:

1. Choose any one of your favorite blog posts from your own blog, all kinds of posts are welcome. (Anything inappropriate will be removed). You can share up to three links each day, but it’s best to wait some time between each one.

2. Paste your link in the comment section of this post and tell a little bit about yourself and/or your blog.

3. REBLOG this post to let everyone know!!

4. Now grab a fuzzy blanket and get ready to read more blogs and meet new bloggers!!

This blog party will run from today until Wednesday at 12:00 am EST. I look forward to reading all your comments and meeting new blogs! Have fun and be sure to follow this one if you havent already! And follow my Instagram @madebybernadine !

The Perfect Way to Start Your Weekend- Fluffiest Blueberry Buttermilk Pancakes Recipe (Video Included)

Hello everyone! I hope you all are having a great weekend. For today’s recipe, I wanted to share a breakfast recipe that is sure to start off your weekend right. These blueberry buttermilk pancakes are soft and extremely fluffy thanks to science: the baking soda and buttermilk cause the fluffiest reaction the batter that results in some really good pancakes. Don’t be confined to just blueberries though- you add whatever toppings you’d like! Chocolate chips, banana and sautéed apples are some of my favorites. Enjoy!

Blueberry Buttermilk Pancakes Video Tutorial

Blueberry Buttermilk Pancake Recipe

Makes: 6- 1/4 cup sized pancakes


  • 1 cup (125g) all purpose flour
  • 2 tbs. (25g) sugar
  • 2 tsps. baking powder
  • 1/4 tsp baking soda
  • 2 tsps. cinnamon
  • 2 tsps. nutmeg
  • pinch of salt
  • 1 egg
  • Blueberries
  • 2 tbs (28g) butter, melted
  • 3/4 cup (177ml) milk (I used 2%, but any is fine)
  • 2 tsps white vinegar
  • Butter, to serve
  • Maple syrup, to serve


Make the buttermilk:

1. Add the milk to the vinegar.
2. Let it sit for five minutes or until curdled.

Make the pancakes:

1. In a medium sized bowl, mix together the dry ingredients.
2. Make a well in the center of the bowl and add the egg. Mix the egg into the dry mixture until it looks like a shaggy dough.
3. Add the milk and gently mix.
4. Add the melted butter and mix until just combined- do not over mix the batter, it should not be completely smooth.
5. Let the batter rest for five minutes.
6. Heat a griddle to 300°F (149° C).
7. Scoop the batter onto the griddle; after a couple of seconds, add y the blueberries. (If your blueberries are sour, you can add a little bit of sugar to them before adding them to the pancakes).
8. Cook the pancakes for about 2 minutes; flip the pancakes and cook for another two minutes or until completely cooked.
Serve the pancakes with butter and maple syrup if desired.

MAKE IT VEGAN: check out my recipe for vegan pancakes that are just as good:

If you make this recipe, please tag me on Instagram @madebybernadine so I see it! Let me know in the comments what you would like to see me make next!

All the Chocolate with None of the Guilt- Avocado Brownie Recipe (Video Tutorial Included)

Hello everyone! Have you ever just gone into your fridge and that one produce (banana, avocado maybe) is staring you in the face, waiting to be used? Well that was my situation; I had four avocados that were just a ticking time bomb of spoiled about to go off within a day or so. That, mixed with the fact that I wanted to eat a dessert that I could feel better about consuming birthed this recipe for avocado brownies. I had heard of this concept vaguely before and decided to try out my own recipe. These brownies don’t have flour, butter, oil, or refined sugar ; I was a bit hesitant to try and come up with the recipe for these because let’s be honest- how many people think of avocados when brownies come to mind? I know I don’t. However, after making this recipe I can honestly say they were definitely better than expected. The brownies were fudgy, not dry at all and you can’t even taste the grass-flavored butter (the perfect description of an avocado, I know). It had the right amount of chocolate and the glaze was really the icing on top of the brownie (literally). All puns aside, the glaze adds the perfect touch so if you make these I have to insist you add it. Anyways, I hope you enjoy this recipe; sure they aren’t your usual butter and sugar filled brownies but give them a chance! They might just surprise you.

Avocado Brownies
Avocado Brownies Video Tutorial

Avocado Brownies Recipe


  • 2 avocados
  • 3 eggs
  • 1/4 cup (60g) of any nut butter (I used natural peanut butter)
  • 1/2 cup (168g) of honey
  • 1/2 cup (76g) of unsweetened cocoa powder
  • 1 tsp of salt
  • 1 tsp of baking powder
  • 1 tsp of baking soda

For The Glaze:

  • 1/2 cup (76g) of unsweetened cocoa powder
  • 1/4 cup (84g) of honey
  • Water


  1. Preheat the oven to 325°F (165°C).
  2. In a large bowl, place the avocados and mix until they are completely mashed.
  3. Add the eggs, honey, peanut butter and mix until fully combined, scraping the bowl when necessary. (Add a little bit of oil into the measuring cup you are adding the honey into so it comes out clean).
  4. Add the cocoa powder, salt, baking powder and baking soda and mix until the batter is combined, scraping down the bowl if needed.
  5. Lightly grease a baking pan and pour the batter into it.
  6. Bake for 25-30 minutes or until the brownies are done (keep and eye on them, too long in the oven and they will become dry).
  7. Cut the brownies in the pan and top them with the glaze.
  8. Let them cool for 20 minutes before removing from the pan and serving.
  9. Enjoy!

For the glaze:

  1. Mix all glaze ingredients in a small bowl except for the water,
  2. Add water if needed (you are looking for a thick but pourable glaze consistency).


Replace the honey with equal parts of agave.

Replace the egg with 9 tbs. (135 ml) of JUST egg (vegan egg substitute)

If you make this recipe, be sure to tag me on Instagram @madebybernadine so I see it! Let me know in the comments if there is anything specific you’d like to see me make and I will see what I can do.

No Oven, No Problem- Three Cakes You Can Make in a Microwave (Video Tutorials Included)

Mug Cakes

Hello everyone! For today’s recipe I wanted to share something really simple that anyone can make at home. This doesn’t require an oven and you probably have most of these ingredients in your pantry! I made three mug cakes- apple crisp, blueberry crumb, and chocolate. Video tutorials will also be included down below. I hope you enjoy this recipe and if you make one of these cakes be sure to tag me on Instagram (@madebybernadine). Enjoy!

Apple Crisp Mug Cake
Apple Crisp Mug Cake Tutorial

Apple Crisp Mug Cake Recipe


For the crisp topping:

  • 1 tbs (10g) oats
  • 2 tbs (30g) flour  
  • 1 tsp cinnamon 
  • 1 tsp nutmeg 
  • 2 tbs (28g) butter 
  • 1 tbs (12g) sugar 

For the cake:

  • 1/4 cup (31g) all purpose flour 
  • 2 tbs (25g) sugar
  • 1/4 tsp baking powder 
  • Dash of salt 
  • 2 tbs (28g) of butter, melted
  • 3 tablespoons (45ml) of milk 
  • 1/2 of an apple, chopped (I used gala)


  1. In a mug, melt the butter and add the milk. 
  2. Add the sugar, salt and cinnamon and stir this together until combined. 
  3. Add the flour in three stages until combined. 
  4. Mix in the apple and baking powder. 
  5. Top the cake with the crisp topping
  6. Microwave for 1 minute to 1:30 or until fully cooked.

For the Crisp Topping:

  1. Place all crisp ingredients in a small cup.
  2. Top the mug cake.

Blueberry Muffin Mug Cake
Blueberry Muffin Mug Cake Tutorial

Blueberry Muffin Mug Cake Recipe


For the cake:

  • 1/4 cup (31g) flour 
  • 2 tablespoons (25g) sugar
  • 1 tsp cinnamon 
  • 1 tsp nutmeg 
  • 1/4 tsp baking powder 
  • Dash of salt 
  • 2 tbs (28g) of butter, melted
  • 3 tbs (45ml) milk 
  • 1/4 cup (20g) blueberries 

For the Crumb Topping:

  • 1 tbs (10g) oats
  • 2 tbs (30g) flour  
  • 1 tsp cinnamon 
  • 1 tsp nutmeg 
  • 2 tbs (28g) of butter, melted)
  • 1 tbs (12g) sugar 


  1. In a mug, melt the butter and add the milk. 
  2. Add the sugar, cinnamon, salt and nutmeg and stir to combine. 
  3. Next, add the flour in three stages and stir until mixed together. 
  4. Add the blueberries and mix it together.
  5. Stir in the baking powder until fully incorporated.
  6. Top the cake with the crumble topping.
  7. Microwave for 1 minute to 1:30 seconds or until the cake is cooked.

For the Crumb Topping:

  1. Add all ingredients into a small cup and mix. 
  2. Add the topping onto the cake.

Chocolate Mug Cake
Chocolate Mug Cake Video Tutorial

Chocolate Mug Cake


For the cake:

  • 4 tbs (60g) flour  
  • 2 tbs (15g) unsweetened cocoa powder
  • 3 tbs (38g) granulated sugar 
  • 1/2 tsp baking powder 
  • Pinch of salt 
  • 3 tbs (44ml) of milk 
  • 2 tbs (28g) of butter, melted
  • 1 tsp coffee

For the glaze:

  • 1/2 tbs (4g) of cocoa
  • 2 tbs (15g) powdered sugar
  • 1-2 tsp water


  1. In a mug, melt the butter and add the milk (make sure they are the same temperature). 
  2. Next add the sugar and salt into the mug and mix to combine. 
  3. Then add the cocoa powder to the mug in 3 stages and stir.
  4. Add the flour in three stages and stir to combine. Then mix in the baking powder. 
  5. Microwave for 1 minute to 1:30, or until fully cooked.

For the glaze:

  1. Mix the glaze ingredients in a small cup and stir. 
  2. Top the mug cake.


For the milk, use equal parts of any plant milk.

For the butter, use equal parts of any flavorless oil or vegan butter (I like earth balance).

Hope you guys enjoyed today’s recipe! Let me know that you thought in the comments and feel free to make requests. Follow my Instagram @madebybernadine and tag me if you make this to be featured on my stories; I’d love to see it!

Whole Wheat Sandwich Bread

Hello everyone! It’s been almost two full years since my last post, but I’m back and ready to share more frequent recipes with you all. I hope everyone is staying safe and healthy, and speaking of, the current world situation has caused me to become a full time bread maker! With that being said, here’s my recipe for whole wheat sandwich bread; soft, slightly sweet, and tastes delicious! You seriously won’t miss white or store bought bread if you make this, I guarantee it! I love eating it with peanut butter and jam, avocados, cream cheese and more. Enjoy!

Whole Wheat Bread


1-1/2 cups (355ml) of water, warm

2-1/4 teaspoons or 1 packet of dry yeast

3 tablespoons (43g) of butter, softened

1/4 cup (84g) honey

a pinch of sugar

3-1/2-4 cups (395-452g) of whole wheat flour

1 teaspoon of salt

Oil, for the pan


In a large bowl, add the warm water, yeast, and a pinch of sugar. Stir this mixture and let it sit for five minutes to until the yeast proofs (it should look foamy).

Add the butter and honey to the yeast mixture and whisk until combined (it should look curdled).

Add 3 cups of flour and the salt to the wet mixture and stir with a wooden spoon until moistened. Continue to add flour 1/4 cup at a time until the dough starts to come together.

Turn the dough out onto a floured surface, and knead for about five minutes, or until the dough turns into a smooth ball. Lightly grease a bowl with oil and place the dough inside (you can use the same you made the dough in). Cover the bowl with plastic wrap and a kitchen towel, and let it rise for 30-45 minutes, or until doubled in size.

Once the dough has risen, turn in out onto a lightly floured surface and shape it into an oval. Lightly grease a 9×5 inch loaf pan and place the dough inside, shaping it to fit. Cover the pan with plastic wrap and a kitchen towel and let it rise once again for 30-45 minutes until the dough has doubled in size.

Preheat the oven to 350°F (180°C). Place the bread in the oven for around 35 minutes, or until golden and hollow when tapped lightly. Turn the bread out onto a cooling rack and let it cool for 20 minutes before slicing.

To store, lightly cover the bread in plastic wrap and place it in the fridge; this bread lasts around 2-3 weeks in the fridge (which is a rough estimate because it didn’t last that long in my house!).


For the honey, use equal parts of agave

For the butter, use equal parts of vegan butter (earth balance is a good brand)