Dessert recipes | Living My Full Life

If you’re looking for a cupcake recipe that’s equal parts sweet, unique, and unforgettable, these honey cupcakes with cinnamon buttercream are it. Light, fluffy, and sweetened with a touch of honey, these cupcakes are the perfect balance of comforting flavors and rich texture.

The cinnamon buttercream takes them to the next level—it’s warm, creamy, and definitely not your average buttercream! Whether you’re baking for a family gathering, holiday celebration, or treating yourself to something special, I hope this recipe becomes a favorite of yours. The best part? They’re simple to make with pantry and refrigerator staples, yet taste like something straight out of a bakery. (more…)

I’ve got a great cheesecake recipe to share today: black-bottom cheesecake! It combines the rich flavor of chocolate with the classic tangy cheesecake flavor. It’s not too sweet and the perfect spin on a classic cheesecake recipe. The black-bottom layer of the cheesecake is an Oreo crust. On top of that is a creamy cheesecake layer. Everything is topped off with cherries for a pop of color and flavor!

The contrast of the dark base, the light middle layer of cheesecake, and the bright cherries makes this dessert a feast for the eyes and belly 😉

Black Bottom Cheesecake Recipe

Ingredients
1 1/2 cups Oreos, crushed (about 18 Oreos)
1/4 cup salted butter, melted
14 ounces sweetened condensed milk
16 ounces cream cheese, softened
3 eggs
3 tablespoons cornstarch
2 teaspoons vanilla extract
1 21-ounce can cherry pie filling, chilled

Directions
1. Preheat oven to 300 degrees and grease a 9-inch springform pan.
2. Mix crushed Oreos and butter until well combined. Press into bottom of springform pan.
3. In a large bowl, combine the sweetened condensed milk and cream cheese. Add in the eggs, cornstarch, and vanilla extract. Mix until well combined and pour on top of crust.
4. Bake for 50 minutes. Turn off the oven and let the cheesecake continue to cook for 10 more minutes.
5. Crack the oven door and let the cheesecake cool for another 5-10 minutes. Fully cool cheesecake on a cooling rack and then chill in the fridge for at least an hour. Top with cherry pie filling and enjoy!