It’s been a while since I made cupcakes last time.

Because I try not to eat a large quantity of sugar, I decided to go for the mini size.

I cut the recipe that makes 12 regular ones in half, but I still ended up with 24 mini ones!

I will freeze most of them for future use.

It does make me feel good though, because technically I can eat four mini ones that will only equal one regular sized one.

These cupcakes were perfectly soft and moist.

They were served with lemon buttercream frosting and fresh raspberry and blueberries.

Adorable and very appropriate color-wise for this weekend.

These heavy, dense, super chocolaty brownies are really to die for.

I found beautiful fresh cherries last night at the local grocery store, and I decided to add some to the brownies.

Yes, I’m always looking for ways to add fresh fruits to my sweets, like I do with veggies to my meals.

They turned out delicious.

Definitely satisfied my craving for chocolaty sweets.

I had some oat milk yogurt that I needed to use up, and I decided to make vegan (and gluten-free) cheesecake.

This is a perfect size for us.

It takes us a few days to finish, which is what I aim for when I make dessert.

Initially I was going to serve the cheesecake with blueberry “sauce,” but then I decided to pour “everything, ” sauce and the berries.

This cheesecake is delicious.

It has a nice weight and dense texture that you would expect from a cheesecake, but the taste itself is cheesy yet light.