Make: Red Velvet No-Bakes (V)

Red Velvet. A classic decadence, that’s incredibly delicious when added to all things sweet! From cakes and cupcakes, to hot cocoa mix (from last year) and cookies, you can never go wrong with this flavor. I discovered this truth a few days back after adding it to my favorite treat, the no-bake! The idea came about after having success with the Maple pecan no-bakes I made around thanksgiving and here we go again! Let’s just say the result is dairy free, vegan deliciousness mixed with happy holiday cheer. They are that good! I mean, so good, you should really whip up a quick batch and share them with your loved ones, bring them to a Christmas Party, or, make more and throw them in the freezer, because have I mentioned yet how good they are frozen? Ok, enough rambling from me…you get the idea.

red velvet no bakes

Red Velvet No-Bakes (V)

The addition of the red velvet emulsion adds decadence and beautiful color making these festive No-bakes an ideal holiday treat!


2 Cups organic white sugar

1/4 cup unsweetened cocoa powder

1/2 cup coconut oil

1/2 cup coconut, rice or almond milk

1/4 cup almond butter

1  1/4 cup coconut oil (in addition to the 1/2 cup)

1 heaping teaspoon Red Velvet Emulsion (for those of you who are wondering what red velvet emulsion is, it’s a water based flavoring and food coloring in one. Similar to an extract without the alcohol. You can find it online, or at some local baking supply stores. If you cannot locate it, substitute with one teaspoon of vanilla extract and red gel food coloring until the desired hue is achieved. Also bump up the cocoa powder a bit so the chocolate flavoring really comes through. Red Velvet Baking Emulsion

1 pinch of salt

3 cups quick cooking oats

Parchment paper


Heat sugar, cocoa, milk and oil/butter together over medium heat, stirring occasionally until it reaches a boil.

Boil mixture for one minute, remove from heat and add red velvet emulsion, almond butter, 1/4 cup coconut oil, salt and oats.

Stir all ingredients together until fully blended.

Drop spoonfuls of cookie mix in a rounded shape onto a parchment lined baking sheet, spacing each about 1 inch apart.

Place in the fridge to chill for at least 1 hour and they’re ready to enjoy!

Red Velvet No Bakes by PLD

These bad boys would look lovely packaged as a homemade holiday gift and if you have a Christmas party to attend, they’ll only take you 10 minutes to make…win!

Red Velvet No Bakes by PLD

Oh, and I do think santa would be quite pleased if you left him a few on Christmas eve. I can almost guarantee there would be none left to spare.

So there you have it, a homemade holiday gift, party cookie recipe and treat all in one.

Hoping you’re all ready for the holiday!

More to share soon.


This specific recipe for Maple Pecan No-bakes is a Posh Little Designs original. All Rights Reserved. 2011-2013.

All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2011-2013.

Shop Posh

Happy Friday everyone and happy Summer Solstice!

 To kick off the very first day of my favorite season, I’ve put together a collection of some of the summer worthy baking accessories available now in the Posh Etsy Boutique.

Posh Cookie Cutters - Etsy

Why cookie cutters you might ask? Well they’re perfect for creating memorable party treats and come in variety of shapes and styles so you can tie in your themes and concepts. My favorite treat to make with the cutters is the sugar cookie, which has become a signature posh goodie that I serve at all my celebrations.

Ideal for weddings, bridal showers, bachelorette parties, baby showers, themed parties and more. All items in the shop are affordable ranging between $2 and $7.00. If you’re throwing a celebration and are in need of cute baking accessories or party favors, make sure you head over to the shop and have a browse. Also be sure to stay tuned. I’ll be adding more inventory in the coming days and weeks.

Now I’m off to prep for an afternoon with some of my favorite girls. We’re celebrating the beginning of summer with appetizers, cocktails of course sweets too! I’ll have more to share soon.

xo from posh

Spiked Margarita Sugar Cookies

It’s Wednesday today and that means we have just a few days before the weekend. I’m looking forward to it because Cinco de Mayo is coming up this Sunday! How will you be celebrating? There’s supposed to be 70 degree temps this week in the NW, so we’ll take full advantage of the holiday and the sunshine, with an afternoon outdoors and a margarita or two. Margaritas just happen to be one of my favorite summer drinks and with the upcoming arrival of the holiday, I thought of a fun way to transform this refreshing beverage into treat form. Oh yes, I’ve taken my favorite sugar cookie recipe and jazzed it up with some fresh lime juice, sea salt and a dash of Patron. I also made the cookies using a dairy free butter, which was not the greatest idea because I ended up eating more of these cookies than I probably should have. They really are that good!

If you plan to attend a Cinco de Mayo celebration, or host one this Sunday, make these cookies to share with your guests or fellow party goers. They are festive, fun and will be enjoyed by all!

spiked margarita sugar cookies

Margarita Sugar Cookies

The addition of the lime zest, sea salt, fresh squeezed lime juice give these cookies a bright and refreshing taste, similar to that of a margarita. These cookies are strictly for adults, although you could very easily make them virgin by omitting the tequila. 


3/4 cups vegan butter (or regular butter if you choose)

3/4 cups granulated sugar

3/4 teaspoon sea salt

2 teaspoons fresh squeezed lime juice

zest from 1 large lime

1 large egg whipped

2 cups all purpose flour


Preheat oven to 375 degrees.

Line a baking sheet in parchment paper or silicone liner.

Blend together butter and sugar in a stand mixer until light and fluffy.

Crack egg in a separate bowl and whip.

Pour fresh squeezed lime juice into whipped egg.

Pour egg mixture and zest from one lime into butter and sugar mixture.

Mix on medium until fully incorporated.

Sift together flour and sea salt and pour into egg and butter mixture in thirds.

Continue to mix until dough forms.

Remove dough from mixer and chill in fridge for 30 minutes.

Once dough has chilled, remove from fridge.

Flour a clean surface and rolling pin.

Roll dough until about 1/2 inch thick.

Cut dough into shapes using a festive cookie cutter.

Bake in the oven, making sure not to overcook. They only need 5-7 minutes.

Place on a rack to cool.

Decorate with Spiked Margarita Icing and festive sprinkles.

Spiked Margarita Icing

The cookie icing/glaze is tart and refreshing, with lime and tequila notes that are reminiscent of your favorite margarita. 


1 Cup Powder Sugar

2 teaspoons light corn syrup

2+ teaspoons fresh squeezed lime juice

1-2+ teaspoons of good quality tequila

1/2 teaspoon sea salt

Green food coloring

Icing container or ziplock

Festive sprinkles


If you plan to outline and then flood your cookies with icing you’ll want to follow these directions.

Mix powdered sugar, corn syrup, lime juice and tequila in a bowl and stir together until fully incorporated.

You’ll want the consistency to be about as thick as toothpaste for the outlining of your cookies.

If it’s not thick enough, add a little more powdered sugar or if it’s too thick you can add more lime juice or tequila to taste.

Once desired consistency is reached, spoon your icing into the Icing container or ziplock and pipe and outline your cookies.

Allow to dry.

Next you’ll want to thin your icing out by adding more liquid. Add your choice of tequila, or lime juice until it’s the consistency of a glaze.

Divide your cookie glaze into two separate bowls. You’ll want to leave half the icing white, and add a drop of green food coloring to the other.

Spoon your white icing glaze into the corner of a ziplock bag. Snip the corner and flood the stems of your margarita glass cookies in white glaze. Evenly distribute the glaze to all desired areas of the cookie by spreading with a butter knife or icing spatula.

Repeat these steps with the green icing for the upper portion of the margarita glass until cookie is fully covered in icing.

For a decorative touch you can add white icing for a rim, rock sugar or sprinkles to look like salt, or any other design of your choice.

The icing glaze dries rather quick. Set aside for 30 minutes and they’re ready to enjoy!

Spiked Margarita Cookie Cutters

See, now you can drink your margaritas and eat them too!

If you are looking for a margartia cookie cutter or other fun styles, head on over to my Etsy shop to check them out.

Happy Cinco de Mayo! Check back soon for more posh.


Sugar Cookie Recipe Source: Average Betty

French Macarons

If ever there were a treat to represent posh, the macaron would be it. I just obsess over them! Not only for their delicious taste and texture, but also for the array of gorgeous hues they are available in. I seriously can’t think of a prettier dessert to serve for a special occasion and since my baby girls Spring in Paris themed 1st Birthday is coming up in a months time, adding them to the menu seemed like a no-brainer.

As a result, I have been attempting to get on my French Macaron A-game, but let me tell you the process hasn’t been pretty…or edible for that matter. Let’s just say, I quickly discovered that these chic little cookie gems are a lot easier to eat than they are to make.

Honestly speaking, It would probably make more sense to just purchase the macarons for my daughter’s 1st bday, but since I love a good challenge, attempting to make them homemade seems much more satisfying. Luckily I can report that after three inedible attempts at homemade macarons, I was able to make a batch this past Monday that came out of the oven sporting feet and shiny caps. Oh If only you could have seen the excitement on my face!! Nowhere near perfection but a huge improvement from the first ones I made. I even took a photo via Instagram for you to see!


The recipe I used came from which seriously features the best tutorial I have ever come across. Instead of attempting to share the full recipe here, I highly recommend following the link to the site below, as it features an instructional video, trouble-shooting and US measurement conversions, perfect for the macaron challenged like myself.

Easy French Macarons

Here is the dairy free buttercream recipe that I used to fill my macarons as well as some additional troubleshooting tips based on my own experience making these. I went dairy free because as most of you know my baby has an allergy to it and I have since removed it from my diet. If you are not dairy free, you can always just use regular butter for this recipe.

Dairy Free Apricot Strawberry Buttercream

1 stick Vegan buttery sticks softened

2 tablespoons strawberry preserves

2 tablespoons apricot preserves

1/4 cup powder sugar

1/2 tsp vanilla.


Place all ingredients into mixer and blend until incorporated.
Spoon into ziplock bag
Pipe between macaron shells, either a little..or a lot, based on your preference.

You can also add more sugar if you prefer a sweeter buttercream. I don’t care as much for overly sweet things and since the shells are already really sweet, I toned down the recipe.

Troubleshooting Tips

Whip your egg whites until dry. It took 12 minutes on speed 8 in my stand mixer.Use parchment paper instead of a silicone mat.

Make sure you are properly folding your batter as opposed to stirring it.

For consistent round shells, be sure to use an icing tip.

Watch the temp of your oven. I have gas heat so turning mine down to 295 degrees Fahrenheit worked well for me.

Don’t place your macarons too close to the heat source of your oven. I doubled up my pans and placed them on a higher shelf for a better result.

I wish you luck at making homemade macarons. If they turn out the first time for you…well then I’m completely jealous! If not, try again. Third time was a charm for me and I have since been enjoying a few every morning this week with my favorite lavender rooibos tea. Perfection. Hopefully I’ll get the chance to test out this recipe a few more times before my baby’s 1st birthday. I know I could use the extra practice.

If you like what you see, you can follow me on Instagram by clicking here, or by following the icon.

More ‘Spring in Paris’ related ideas and inspiration on the way soon!! Happy Friday to you all!


Game Day Cupcakes

Superbowl Sunday is a week away and even though neither of the teams I was rooting for made it (Seahawks…sigh) I’m still looking forward to tuning in and enjoying a good game and some good food. How many of you plan to serve beer at your Superbowl party? Well after having such success with the Mini Champagne Cupcakes for NYE, I thought of an alternative way to serve beer at your Superbowl celebration…in the form of a cupcake. This probably doesn’t sound very appetizing to those of you who dislike beer but if you had one of these cupcakes in front of you perhaps you’d be intrigued enough to try it. I actually really enjoyed the cupcake myself and this is coming from a girl who doesn’t drink beer. My hubby however, that’s a different story. Like most men he loves beer which is where I got the inspiration to make the cupcake in the first place.

So since this cupcake is inspired by my hubby, it’s only right to make them using one of his favorite brands of beer (Blue Moon) along with a twist of orange since Blue Moon tastes best that way. The combination results in a sweet cake with hints of hops and caramel, brightened up by the notes of orange in the frosting and pulled together by the dark chocolate garnish. Touchdown!!

The recipe is also soy and dairy free (with the exception of the white chocolate laces on the football garnish.)

Game Day Cupcakes

Game Day Cupcakes


12 cupcake liners
12 cupcake wrappers in your choice of color (a posh way to dress up a basic cupcake)
Muffin tin

1 1/2 Cup All purpose flour

1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup coconut spread, vegan butter (or regular butter)

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon vanilla

3 egg whites

1 cup of your favorite beer

Orange zest from 1 orange (optional)

Preheat oven to 350

Place liners in your  muffin tin pan.

Zest entire orange and reserving half for frosting.

Mix together flour, baking powder and salt in a bowl and set aside.

Beat coconut spread and both sugars in a mixing bowl until fluffy.

Add vanilla and orange zest and beat in egg whites.

Mix in dry mixture and beer in thirds alternating each time.

Teaspoon batter into liners and bake for roughly 12 to 15 minutes until a toothpick comes put clean.

Allow cupcakes to fully cool.

Cupcake recipe adapted from: 20 Something Cupcakes

Vegan Buttercream Frosting

1 Cup Vegan Butter softened (I use Earth Balance brand. You can use regular butter if you choose.)

2 3/4 cups powdered sugar

Remaining orange zest

2 tablespoon fresh squeezed orange juice

Festive sprinkles.

In a stand mixer with a paddle attachment, mix together vegan butter and sugar on low-speed until fully incorporated (approximately 3 minutes.)

Add in orange zest and orange juice and mix until blended.

Place in ziplock or pastry bag.

Use right away or keep chilled in fridge until ready to frost cupcakes.

Once cupcakes are frosted decorate each with festive sprinkles and a cute football garnish (recipe follows.)

Lastly, add the cupcake wrappers.

Dark Chocolate Football Garnish


1 bar of soy and dairy free dark chocolate

1 cube of bakers white chocolate (for laces)

2 sandwich sized ziplock bags

parchment paper.


Line baking sheet with parchment paper and set aside.

Place dark chocolate in a heat proof bowl and microwave in 30 second intervals or place over a a double boiler until fully melted.

Allow five minutes to cool and spoon into ziplock bag.

Snip corner of bag and pipe 3 inch ovals (footballs) onto parchment paper.

Fill ovals by drizzling chocolate in a back-and forth motion to complete the design as seen below, making sure that the interior chocolate drizzle connects to the outer edges of the footballs.

Place in fridge to cool for 30 minutes.

When chocolate ovals are completely chilled, melt white chocolate in the same fashion as mentioned above.

Spoon melted chocolate into 2nd ziplock and snip the end of the bag.

Add a half-inch vertical line of white chocolate to the center of the footballs followed by 3 horizontal lines across the vertical line to create the laces.

Place back in the fridge until completely chilled.

Garnish the tops of your game day cupcakes.

keep chilled until ready to serve.

Game Day Cupcakes

My favorite part of making these game day delights was prepping the football garnishes and of course dressing each cupcake up with pretty wrapping. The wrappers not only add a posh factor and nice finishing touch, but they tend to hide the fact that I’m not the greatest at piping frosting onto cupcakes (working on that.) The color blue you ask? Well I chose it with the Seahawks in mind but perhaps that worked against me? Either way, please don’t expect me to root for the 49ers…that would just be wrong.

Ravens all day!

Looking for more Superbowl party ideas? Click here for inspiration.

Remember to check back soon for more from posh.


Mini Champagne Cupcakes

2012 is coming to a close and as it does, I take the time today to reflect and be grateful. What a posh year it has been, full of special moments like my first year of blogging, the welcoming of my 2nd daughter, sweet milestones, delicious treats, new friends and fabulous celebrations.

And as I think back and bid farewell, I do so with a toast in the form of a mini cupcake! A champagne cupcake with champagne swiss meringue buttercream that is.

If you love bubbly like I do you will truly enjoy this cupcake because the champagne flavor really comes through, plus the buttercream is light and fluffy and not too sweet to make this a festive treat for any special celebration.

champagne cupcakes

Mini Champagne Cupcakes


24 mini cupcake liners
Mini cupcake pan

3/4 Cup All purpose flour
3/4 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter (or coconut spread)
1/2 cup sugar
1/4 teaspoon vanilla
1 and a half egg whites
1/2 cup favorite champagne
Lemon zest from 1/2 a lemon (optional)

(this recipe makes just enough for 24 mini cupcakes, simply double the ingredients for full size cupcakes.)

Preheat oven to 350
Place liners in your mini muffin tin pan.
Mix together flour, baking powder and salt in a bowl and set aside.
Beat butter and sugar in a mixing bowl until fluffy.
Add vanilla and beat in egg white.
Beat in dry mixture and champagne in thirds alternating each time (start and finish with dry mixture).

Teaspoon batter into liners and bake for roughly 10 minutes until a toothpick comes put clean.

Champagne Swiss Meringue Buttercream

I used to be afraid of this icing but discovered that its easier to make than expected. It takes making it to realize this. Now I use it every time I need bake a cake or cupcakes.The meringue is the probably the most difficult part, but well worth the difficulty! The final result is dreamy and delish!!

4 egg whites
3/4 Cup Sugar
1 cup unsalted butter (2 sticks) cut into tablespoons or vegan butter
A few tablespoons of champagne to taste.

Whisk egg whites and sugar in a bowl over a double boiler until sugar has completely dissolved. (Rub between your fingers until mixture is free of grit.)
Once mixture has reached 120 degrees, Transfer egg and sugar mixture into bowl of stand mixer making sure no condensation from the double boiler gets into the egg whites (can stop your meringue from forming.)
Whip eggs with whisk attachment until soft peaks form. (about 12 minutes)
Switch to paddle attachment and mix in butter one tablespoon at a time.
Mix past the curdled looking stage, until light and fluffy.
Add your champagne 1 tablespoon at a time. (I used 3 tablespoons for a delicate flavor.)

Once cupcakes have fully cooled, pipe or spread the buttercream on top.

Decorate with festive sprinkles and enjoy.


Now I raise a glass…or a cupcake rather to my followers and readers. Those who have commented and enjoyed my posts enough to like and share throughout the year. I truly appreciate each and every one of you and wish you all the very best in 2013.


Have a safe and posh new years celebration.


Cupcake Recipe Adapted from: 20 something cupcakes.
Frosting Recipe adapted from Food Network.

Pink Peppermint Bark

When I think of colors to associate with posh…pink comes to mind. And when I think of Christmas and my favorite holiday treats, peppermint & chocolate top the list. Put them together and what do you get? A sweet holiday goodie that’s delish, pretty, and for your convenience very simple to make. Honestly, all you need is a microwave or pot of boiling water to melt the chocolate, and then a pan to cool it on. No special baking skills necessary. In fact, if you have little ones you could request their help too. My 3 year old daughter truly enjoyed assisting me today. She unwrapped all the kisses by herself and added the finishing sprinkles…or posh dust as we like to call it.

And after the bark was chilled and ready to eat…(currently vegan so only a tiny nibble) I discovered that they have quite a similar taste quality to those Pepperidge Farms Meltaway Mints that I’ve loved since I was a child. And later when I photographed them, they started to remind me of those Mother’s pink and white circus cookies I use to eat when I was young. Random, but interesting nonetheless. The holiday season has a way of doing that…bringing back memories from my childhood, which have somehow transformed into new traditions that I share with my husband and children today.

Pink peppermint bark - holiday

Pink Peppermint Bark


6 oz quality white chocolate (I use Bakers brand) (1st layer)

1 bag of Candy Cane holiday hershey kisses (2nd layer)

Festive sprinkles

parchment paper

pink peppermint bark - holiday


Place parchment paper in an 8×8 square pan and set aside.

Unwrap white chocolate and place in a heatproof bowl. Place bowl over a pot of boiling water, (or you can microwave in 30 second intervals stirring each time until melted.)

Meanwhile, unwrap entire bag of candy cane hershey kisses and place in a separate heatproof bowl.

Once white chocolate has melted, pour into 8×8 inch pan and immediately place in the fridge (layer 1). Allow to cool for 15 minutes or until almost set.

While white chocolate is cooling, place the bowl of hershey kisses over the double boiler and stir until melted. (This is when you’ll see the hershey’s transform from red and white to a gorgeous and posh pink.)

Remove chilled white chocolate from fridge and pour pink chocolate evenly over white chocolate layer.

Dust with festive sprinkles (I used holiday non-pariels)

Immediately place back in the fridge until fully set (about 1 hour.)

Once chilled place bark on a cutting board and cut into pieces.

Keep cool until ready to serve.

peppermint bark ingredients

Now you can be selfish and keep these all to yourself, or you can spread the holiday posh and give them away like I am. They make a great last minute holiday gift.

pink peppermint bark - holiday

Either way, enjoy and remember to check back soon for another dose of holiday posh.

I also made some grasshopper bark from the Brown Eyed Baker which I’m packaging up and gifting to family and friends. It is incredible! Click here to make it now.