Two Ingredient 7UP Cupcakes – Strawberry Shortcakes

When you’re short on time but big on aspiration, this recipe will definitely save your life!  2-Ingredient 7UP Cupcakes make delicious and simple Strawberry Shortcakes in a jiffy.

7UP cupcakes

Dierks Bentley’s “What was I thinking?” kept going around inside my head.  Seriously, I must have had a little something wrong (or a lot) with my head that day, to even consider catering dessert for two hundred people (wedding dinner).  Not just dessert, strawberry shortcake, made with cake, strawberries and whip cream.  Did I mention it was for two hundred people? 

As I sat there, pen and paper in hand, trying to figure out exactly what I would need to bake enough angel food cake for a large crowd like this, I opened up a  cookbook that had a bunch of old recipes inside and guess what?  There was a recipe for a cake that you only needed 2 ingredients and promised to taste like angel food cake.

But …

– one ingredient was a box cake mix (gasp!).

– and the other was a can of 7UP (double gasp!).  

Who knew, back in the day, they used these types of ingredients?  Could I do this too?  Especially when I make it quite known that I cook mostly from-scratch recipes and I do prefer it.  After pondering over the idea of boxed cake, I did it! 

Confession time!  This wasn’t my first time using a box cake mix in a recipe, have you ever made a dump cake? Sounds a little disgusting but I promise you, it’s not.  When you’re wanting something easy and delicious for dessert try my 3 Ingredient Crock Pot Apple Dump Cake.  It’s a dump and walk away deal.  Hence, the “dump” part.  Not what you thought, right!

You’ll love this recipe because:

  • it’s easy to make
  • you only need 2 ingredients
  • the cupcakes are versatile
  • end results are moist, fluffy and yummy cupcakes

That’s all I have to say.  For those who wish to stick to the “made from scratch” recipe, that’s totally ok.  I needed fast with a yum factor of 10 plus and I got it! 

7UP cupcakes

What you’ll need for this recipe:

  • 1 white cake mix
  • 1 can of 7UP
  • 24 muffin tins
  • Oil to grease the pan or muffin liners
  • Fresh strawberries
  • Whip cream (real stuff and you can whip it or buy it)

7UP Cupcakes

Here’s how you make it:

  1. Preheat the oven to 350 degrees.
  2. Grab a large bowl and empty the cake mix and 7UP into it.
  3. Beat it until it’s smooth.
  4. Grease the muffin tins or line them.
  5. Fill muffin cups 1/2 full.
  6. Bake for 15 to 18  minute.
  7. Remove from the pan, cool.
  8. Spoon sliced strawberries over each cupcake.
  9. Garnish with whip cream

Update:  best results happened when I baked the cupcakes for 20 minutes (in my oven) and totally chilled them before removing from the pan.

7UP Cupcakes

It’s kind of a fun recipe – the batter fizzes up when you dump the 7UP in the bowl, don’t panic, it’s normal 😉  This is the perfect recipe to get the kids to help with.  Oh, if you love strawberries, you’ll want to try this Strawberry Rhubarb Yogurt Custard Pots.

7UP cupcakes

If you’re wondering how the catering went – it went swimmingly, darlings.  Next up, from-scratch muffins for a weekly executive meeting, wish me luck 😉

7UP cupcakes


7UP Cupcakes


2-Ingredient Strawberry Shortcakes
Serves 24
These cupcakes will save your life! All you need are two ingredients, berries and whip cream. Super easy, moist and delicious.
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Prep Time
2 min
Cook Time
15 min
Prep Time
2 min
Cook Time
15 min
  1. 1 white cake mix (box)
  2. 1 can of 7UP
  3. 1 container of fresh strawberries
  4. Ready made REAL whip cream (or whip your own)
  5. Muffin tins (24)
  6. Oil for the tins (or muffin cups)
  1. Preheat the oven to 350 degrees
  2. Grease the muffin tins with oil or line with paper cups
  3. Empty the contents of one cake mix into a medium bowl
  4. Add in a can of 7UP
  5. Using a whisk or electric hand mixer, beat the batter until smooth
  6. Fill each muffin cup to 1/2 full
  7. Bake for 18-21 minutes
  8. Remove from the pan and cool.
  9. Wash and slice the strawberries in a seperate bowl.
  10. Scoop a spoonful of berries onto of each cupcake.
  11. Top with whip cream and top with more berries.
  1. This recipe is so versitile that you make anything you wish with it. Whip up a caramel sauce and pour it warm over the cupcakes and add a little whip cream. Frost them as you typically would. Eat them plain, they are that good.
Life In Pleasantville

Strawberry Rhubarb Yogurt Custard Pots With Hans Dairy

To me there is no more perfect flavour combination than strawberry and rhubarb. In fact one of my favourite summers desserts is Strawberry Rhubarb Custard Pie but with one caveat; I hate making pie. So when I was recently asked to bring a dessert for the season’s first outdoor barbecue I decided to skip the time consuming crust and make my life easier by making Strawberry Rhubarb Yogurt Custard Pots.

Strawberry Rhubarb Yogurt

I was little worried about not baking the custard though, like I normally would in a pie. Custard can be heavy and rich when it’s just served cold, so I wanted to try and lighten it up a bit. By folding in Hans Dairy Dahi Natural Yogurt, and I was blown away by the results. This dessert hit all the right notes.

Strawberry Rhubarb Yogurt Custard

Hans Dairy was the first company to introduce Dahi, an Indian-style yogurt into Canada, and I love it! Fantastic in smoothies and for making frozen yogurt pops, it’s a staple in my fridge now. In accordance with their 100% natural philosophy, all Hans Dairy products are free of any artificial sugars, flavourings, colourings and preservatives. It’s a purchase I feel good about buying and serving my family. 

strawberry rhubarb yogurt, hans dairy

Naturally, when I was thinking of ways to make my custard lighter, and silkier, I thought of adding Hans Dairy Dahi. I have two words for you; total success. 

Here’s why you’ll love this recipe. It’s super easy to make, it’s incredibly portable, it can be made up to two days ahead of time, and your social calendar is about to fill up because of it. Boom!

If you have any Strawberry Rhubarb compote leftover (and believe me it’s a good thing if you do), simply stir some into your Hans Dairy Dahi with a little granola for a quick and delicious breakfast. You’re welcome.

Strawberry Rhubarb Yogurt Custard Pots
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For the Compote
  1. 4 cups sliced rhubarb
  2. 350 g or 16 ounces of fresh strawberries, sliced (frozen may be substituted if thawed)
  3. 1/2 cup of sugar
  4. 2 tbsps water
  5. 1/2 teaspoon water
For the Garnish
  1. 12 fresh strawberries
  2. 1 package shortbread cookies, crumbled
For the Yogurt Custard
  1. 1 1/2 cups Hans Dairy Dahi Natural Yogurt
  2. 4 eggs
  3. 1 cup sugar
  4. 6 tbsps cornstarch
  5. 2 1/2 cups whole milk
  6. 1 tsp vanilla extract
Strawberry Rhubarb Compote
  1. Place sliced rhubarb in a heavy bottom medium saucepan with sugar and water. Bring to a boil, then cover and reduce heat. Cook until rhubarb is tender about five minutes and remove from heat. Mix in berries and vanilla. Refrigerate until ready to assemble pots.
Yogurt Custard
  1. In a large bowl, whisk eggs, cornstarch and sugar until smooth. Set aside.
  2. Heat milk and vanilla in a large saucepan just until milk begins to bubble on sides of pot. DO NOT BOIL. Remove from heat.
  3. Very slowly whisk content of pot into egg mixture in bowl. Do this slowly so that your mixture does not curdle.
  4. Once mixture is combined, place pot back on stove and pour mixture in bowl through a fine mesh sieve back into pot.
  5. Turn the heat to medium-high, and stir custard mixture continuously until thickened. Remove from heat and continue to stir for one minute.
  6. Scrape custard mixture into a large bowl and place plastic wrap directly on top of custard so a skin doesn't form. Refrigerate until completely cool.
  7. Once mixture is cooled, gently fold in 2 cups of Hans Dairy Natural Yogurt.
Assemble Strawberry Rhubarb Yogurt Pots
  1. Spoon 1/4 cup of Strawberry Rhubarb compote into bottom of small mason jar.
  2. Add 1/3 cup of yogurt custard on top of compote.
  3. Seal jars right and refrigerate until ready to serve.
  4. Just before serving, remove lids, top with crumbled shortbread and a fresh strawberry for garnish. Enjoy.
Life In Pleasantville
If you’d like to try Hans Dairy for yourself, enter the giveaway below for your chance to win the grand prize of  a Fitbit Alta HR Fitness Tracker ($230) or 1 of 5 Hans Dairy Prize Packs ($70).

Hans Dairy

Chocolate Chip Cookies with Coconut Sugar, A New Twist on a Classic Recipe with Lantic & Rogers

One of the very first recipes I wrote down was this Chocolate Chip Cookie recipe, painstakingly copied from an Aunt’s handwritten copy. For a long time it was the ONLY recipe I would use but like everything in life, it eventually needed a makeover. Enter my new and IMPROVED Chocolate Chip Cookies with Coconut Sugar!

Chocolate Chip Cookies with Coconut Sugar

Lantic Coconut Sugar can be used in place of brown sugar in all your favourite recipes and the results in these Chocolate Chip Cookies were amazing. I quietly made them without telling my girls I was adding a new twist to one of their favourites. The result? Two dozen cookies decimated in less than 24 hours. To be fair, their father helped. A lot.

Coconut sugar is 100% natural and doesn’t contain any artificial flavours and preservatives. It is also not chemically altered in any way, which is something that makes me feel good about using it.  Coconut sugar has a rich caramel note, which could be why my oldest daughter thought these Chocolate Chip Cookies tasted like turtles.

Chocolate Chip Cookies with Coconut Sugar

Don’t rely on Lantic & Rogers Coconut Sugar just for baking though. It’s also delicious in coffee and tea (Remember! Rich caramel flavour! YUM!), and it’s equally delicious in chocolate desserts and Asian dishes.

I found Lantic & Rogers Coconut Sugar at my local Superstore, alongside the new Lantic Sugar + Stevia Blend. I’m eager to try it too since it has 50% fewer calories than sugar, so I can literally bake my cake and eat it too. Like the Lantic & Rogers Coconut Sugar, the Lantic & Rogers Sugar + Stevia Blend uses only all natural ingredients —no fillers, artificial sweeteners, preservatives or chemicals!

Chocolate Chip Cookies with Coconut Sugar Batter

A new year is a great time to try new things. Try this recipe for Chocolate Chip Cookies with Coconut Sugar and tell me if you don’t love them!

Chocolate Chip Cookies with Coconut Sugar
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  1. 1 cup flour
  2. ½ tsp. salt
  3. ½ tsp. baking soda
  4. ½ cup butter (softened)
  5. 2/3 cup Lantic Coconut Sugar
  6. 1 egg
  7. ½ tsp. vanilla
  8. ½ cup walnuts
  9. ½ cup chocolate chips
  1. Preheat oven to 375.
  2. Stir flour, salt and baking soda together in a medium bowl.
  3. Mix 2 tablespoons of the dry ingredients with the chocolate chips and walnuts in a small bowl.
  4. Cream butter in a large bowl and gradually beat in Lantic Coconut Sugar until creamy.
  5. Beat in egg and vanilla.
  6. Add dry ingredients, mixing well.
  7. Fold in chocolate chips and nuts.
  8. Using a small cookie scoop drop onto parchment lined cookie sheet.
  9. Bake 8 to 10 minutes, or until done.
  10. Cool slightly before removing to cooling rack.
  11. Makes 2 dozen cookies.
Life In Pleasantville

Do you have a favourite recipe that could use a makeover? Share your favourite family baking recipe with Lantic and you could WIN one of three $1000 grocery gift cards! Hurry, the contest ends on January 31st. Find more details here:

*This post has been sponsored by Lantic & Rogers. All opinions and images are mine.

Fresh Grilled Peach Sundaes

If you’re looking for an easy and delicious dessert idea that will wrap-up a perfect BBQ dinner, then Fresh Grilled Peach Sundaes are it! The peaches grill up in minutes and they pair well with creamy vanilla ice cream. Choose your topping, a dollop of whipped cream and it’s yum in a bowl.


Grilling is a favourite way to cook in the summer in most households, mine included. Food tastes amazing, the heat and work is kept outside, and there’s not much clean up afterwards.  That’s the best part! Try out a few Easy Grilling Ideas and end your meal with fabulous Fresh Grilled Peach Sundaes.

I love peaches and they coming into their own soon so we’re going through them by the baskets. I try to use as many peaches as I can through the summer and throwing them on the BBQ is a great idea. I wasn’t sure how grilled peaches would taste, but I was very pleasantly surprised and so was my own peanut gallery. The peaches were warm, juicy, and sweet. Grilling even brings out the flavour of any not-so-ripe peaches. This has become a favourite summer time dessert.



  • 2 Fresh peaches
  • Butter
  • 4 Waffle bowls
  • Vanilla ice-cream
  • Sundae sauce
  • Cherries (top)
  • Whip cream
  • Pecans (optional) for top
  • BBQ



  • Preheat the BBQ and in the meantime: 
  • Halve the peaches and remove stones
  • Oil or butter the flesh side of the peaches
  • Grill them for approx. 5 minutes with the flesh side down
  • You will see the grill mars and they will be soft to poke.
  • Put one half into each of the waffle bowls.
  • Add one scoop of vanilla ice cream in to each bowl.
  • Top each one with sundae sauce of your choice.
  • Add some whip cream and a cherry.
  • A pecan to the top if you like. 


The sundaes look so pretty when you serve them. Put the whipped cream on the side so it doesn’t melt and you can still see the peaches underneath. The kids wanted chocolate and strawberry sauce and the adults topped the sundaes with honey and maple syrup. Everyone chose something different but each one was amazing! A cherry and a pecan for garnish, and presto! It takes 10 minutes and you have a mess-free dessert. Even the bowls are part of the master plan to avoid washing dishes! 

fresh grilled peach sundaes


Fresh Grilled Peach Sundaes
Serves 4
If you are looking for an easy and delicious dessert idea that will end a perfect BBQ dinner, then these Fresh Grilled Peach Sundaes are it!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
  1. 2 Fresh peaches
  2. 4 Waffle bowls
  3. Vaniila ice cream
  4. Butter
  5. Whip cream
  6. Sundae sauce
  7. Cherries (topping)
  8. Peans (optional)
  9. BBQ
  1. Preheat the BBQ
  2. Halve both peaches and remove the stones.
  3. Brush each half with oil or butter.
  4. Place each half, flesh side down on the grill.
  5. Grill for aprox. 5 minutes or until the peaches are soft and grill marks have formed.
  6. Remove from the BBQ.
  7. Place each peach half into a waffle bowl.
  8. Top each half with a scoop of vanilla ice cream.
  9. Garnish with whip cream, a cherry and a pecan.
  10. Enjoy!
Life In Pleasantville

Forget The Rest, This is The Best Coconut Cream Pie

Dear Daughters,

Let me tell you the story about how I came across the Best Coconut Cream Pie ever.

best coconut cream pie

You see, your Boppy (for my readers, this what my girls call their grandfather), used to rave to me about how his sister, your Great Aunt Patricia, used to make him the best Coconut Cream Pie. Your Boppy came from a big family, so when he was just a boy, his oldest sister was married with children of her own and lived just down the road from him. After school, he would rush to her kitchen table for homemade goodness and I suspect, the chance to spend time with his sister, who he adored. You don’t know this now, but someday you will look back on a recipe I made for you and no one, not even the best chef on earth will be able to match that recipe for you. Childhood memories are impossible to beat.

The Best Coconut Cream Pie

For whatever reason, I wanted to try to recreate the best coconut cream pie for my Dad and searched high and low for recipes. I put down the first attempt in front of your Boppy with a whole lot of smugness. There was no doubt in my mind that this pie would open the floodgates and my pie would replace his sister’s as the best coconut cream pie ever. Make no mistake, he ate the whole thing, but then promptly told me that it was not as good as Patricia’s.

Oh dear, dear children. You know your mother well enough to know what this meant right? Game on.

I tried countless recipes, mixed recipes up and each time he would tell me it just didn’t measure up. I grilled him relentlessly. What was the texture like? What was the crust like? Was the coconut sweetened or unsweetened? Alas, he didn’t have a friggin’ clue because nine year old boys don’t care what’s in a pie, just that it tastes good. I’m not even going to mince words, it was pissing me off. 

best coconut cream pie

I was almost ready to admit defeat, when I thought I would give it one last go. I placed the dessert plate in front of him and as soon as he took the first bite, he grinned from ear-to-ear and nodded—this was the one. Then I didn’t make it again for him for a very, very long time. A little because I was sick of making Coconut Cream Pies for heavens sake, and a little because it was my turn for revenge. I admit, sometimes you can be juvenile with your parents even when you’re an adult. 

best coconut cream pie

So now you know how to make Boppy’s favourite pie and if he ever tells you it’s not the same as mine, you can tell him he’s full of old rope because I left the recipe right here for you. 




The Best Coconut Cream Pie
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  1. Crust
  2. Honeymaid Graham Cracker crumbs, follow directions on box for a 9 inch pie plate
  3. Filling
  4. 1 cup plus 2 tbsps sweetened medium desiccated coconut
  5. 2 1/4 cups whole milk
  6. 1 1/4 tsps unflavoured gelatin
  7. 6 tbsps sugar
  8. 3 tbsps cornstarch
  9. 1 large egg
  10. 2 large egg yolks
  11. 1 1/2 tbsps unsalted butter
  12. 1 tsp vanilla extract
  13. Pinch of salt
  14. Topping
  15. 1 1/2 cups chilled whipping cream
  16. 2 tbsps powdered sugar
  1. Preheat oven to 350F. Prepare graham cracker crust according to package directions. Press crumb mixture firmly into bottom and up sides of 9 inch pie plate. Bake until golden in oven, approximately 10 minutes. Remove and let cool completely.
  2. While pie crust is in the oven, add coconut to dry stainless steel skillet and while continually shaking pan over heat, toast the coconut until lightly browned. Spread evenly on plate and let cool. Set aside 2 tablespoons of toasted coconut for topping.
  3. Place 1/4 cup of the milk in a small bowl and sprinkle gelatin overtop and let stand for 15 minutes.
  4. In a medium saucepan, whisk sugar and cornstarch together. Gradually add another 1/4 cup of milk, whisking until smooth. Add another 1 3/4 cups milk, egg and egg yolks, whisking to blend. Stir in 1 cup of toasted coconut, butter, vanilla, and pinch of salt. Cook over medium heat, stirring constantly, until filling thickens and boils, about 10 minutes. Remove saucepan from heat and immediately stir in gelatin mixture. Pour filling into a large bowl. Place plastic wrap directly on the surface of filling and refrigerate until cool, 30-40 minutes.
  5. Beat 1/2 cup of whipping cream in a medium bowl until soft peaks form; gently fold into cooled filling. Return bowl to fridge for another 30 minutes until set and then transfer to cooled pie crust. Refrigerate pie while preparing topping.
  1. Beat cream and sugar in medium bowl to firm peaks. Spread evenly over top of pie, or use a piping bag. Sprinkle with remaining toasted coconut refrigerate an additional three hours or up to one day. Serve chilled.
Life In Pleasantville