Bailey’s Chocolate Cupcakes

Happy Valentine’s Day! Three weeks ago, I bought a bottle of Bailey’s Irish Cream for my friend’s birthday to make these Bailey’s cupcakes and just gave up. Honestly, sometimes baking sucks because I have so many random weird ingredients that I never use. One of those things that I’ve been avoiding buying is chocolate powder. My whole theory with baking/cooking is to only learn how to make things I like and nothing else. I controversially don’t like chocolate cake, so I’ve never bought chocolate powder.

Bailey's Chocolate Cupcakes | paper + flame

If you look at my champagne cupcakes, I used a box mix because baking with alcohol is hard, and I want to minimize things I can mess up. Similarly, I used a box mix for this cake as well. I highly recommend using Devil Food cake or any moist cake mix. Alternatively, I think this recipe would be great for brownies as well.

Just a little background, I love baking, so, naturally, all my friends bought me baking books and gear for my birthday. My lovely best friend Erin bought me the cutest little molds that make fun shapes, including hearts and roses. Although super cute, I don’t recommend making chocolate cake in these molds because they are a b**** to clean and the shape is a lot more defined with a white cake. If you want to be fun and cute with your shape, make brownies and use a heart-shaped cookie cutter.


48 Cupcake liners
1/2 cup water
1 tbsp instant coffee
1 box chocolate cake mix
3 eggs
1/3 cup vegetable oil
1/2 cup Baileys
Milk (optional)


2 tbsp Bailey’s
1-3 cups powdered sugar
2 packages of cream cheese

  1. Preheat the oven to 350 or whatever is recommended on the box. Line cupcake tin with liners.
  2. Warm up water for 1 minute in the microwave and mix in instant coffee till dissolved. Place in the freezer until cooled.
  3. Mix box cake mix, coffee, eggs and vegetable oil till smooth.
  4. Slowly add to Bailey’s till you reach the desired texture taste. If it tastes too alcoholic, add milk.
  5. Fill up cupcakes till 3/4 full.
  6. Bake for the time suggest on box, 18-24 minutes.
  7. Top with frosting or powdered sugar.
  1. Beat room temperature cream cheese till smooth and soft.
  2. Add 1 cup powdered sugar and 1 tbsp Bailey and combine.
  3. Adjust and add powdered sugar and Bailey’s to taste and desired consistency.
Do you like chocolate cake? What’s your favorite thing to bake?
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Creamy Spinach and Chicken Pasta

Today, on What I Eat Wednesday, I have my favorite kind of romantic meal. Named after Tom Haverford, my boyfriend and I call this Chicky Chicky Pasta Pasta. Now, this meal is definitely not the healthiest again, but it is quick! I made this in under 20 minutes and it tastes amazing.This can take longer if you decide to make it all in one pan, but it is possible! When my boyfriend and I started dating, he used to make this for me every Monday, and it is delicious. Y’all know I love baking, so I tried to make this recipe as similar to (and as precise as) a baking recipe. If you’re spending Valentine’s Day itself not spending a billion dollars on all those dumb set menus, this is perfect for you. Can you tell how I feel about set menus? This would go perfectly with Brussels Sprouts too! Also, I promise the chicken is cooked, but the editing made it look super pink instead of the golden.

Creamy Spinach and Chicken Pasta | paperandflame

I make this recipe using just spinach because it’s my favorite vegetable. Feel free to add as many vegetables to this as you’d like. For meat, I prefer to use pre-seasoned boneless skinless thinly-sliced chicken breasts. I’m weird and have been using the same pre-seasoned lemon pepper chicken for three and a half years now. Feel free to use any kind of chicken and cut that you’d like. If you want to add some additional flavor, feel free to use bacon. I don’t eat red meats, so it’s not my cup of tea. Lastly, I like to use some other than normal pasta. In this recipe, I used pasta with a serving of vegetables, but otherwise, I recommend the Banza Chickpea pasta if you want protein. Also, feel free to make it as creamy or cheesy as you depended on your personal preference!

Serving Size: 2
  • 2 boneless skinless thinly-sliced chicken breast (I used lemon-pepper seasoned)
  • 1.5 cup pasta (about half a box) of farfalle or penne
  • 1/2 bag spinach (3.0-4.5 oz)
  • 3/4 cup heavy whipping cream
  • 1/2 tsp garlic (or to taste)
  • 2 tbsp parmesan
  • 1/2 tbsp olive oil
  • salt to taste
  • pepper to taste (for me that’s tons)
  1. Put salted water to boil and cook pasta according to instructions on the box.
  2. In the mean time, heat a pan to medium heat.
  3. Wait till hot and cook chicken breast for 3 minutes on each side or till completely cooked. Set aside to rest.
  4. In olive oil, cook garlic for 30-45 seconds.
  5. Add spinach and cook undisturbed for 2 minutes or until cooked down.
  6. Move to low heat and add whipping cream, parmesan, salt, and pepper.
  7. Slice chicken breast and add pasta to spinach and sauce mixture.
  8. Let sauce turn from white to creamy.
  9. Mix and serve.

What are your Valentine’s Day plans? What’s your go-to cozy meal? If you make this, tag us on Instagram #pfeats!

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One Package Corn Dip

It’s Wednesday, so I’m going to talk about food instead of thinking how long this week is. It’s almost Super Bowl Sunday, which means football! Also, it means the Puppy Bowl, drinking all day, and snack. Regardless of which team you support, everyone can support hella snacks and dips. Today, I have another so-simple-why-is-this-a-recipe recipe. I like to call this recipe one package corn dip because it requires exactly one package of every ingredient, so there’s virtually no weird residual ingredients. I, also, call this the Kerlin Corp Dip because I was introduced to this by my wonderful friends, the Kerlin twins. If you want some healthier options, check this and this out.

One Package Corn Dip | paper + flame

  • 8 oz Cream Cheese
  • 1 cup Cheddar, 1/2 divided use
  • 4oz canned green chiles
  • 8 oz frozen corn
  • Slap Ya Mama Cajun Seasoning, to taste
  1. Preheat oven to 450 F.
  2. Heat cream cheese in a microwave safe bowl for 20 seconds.
  3. Combine cream cheese, green chiles, frozen corn, 1/2 cup cheddar, and Slap Ya Mama to taste.
  4. Put into a oven safe dish and top with remaining cheddar.
  5. Regardless of oven temperature, put into oven for 15 minutes. Remove when bubbly.
  6. Cool for 5 minutes and serve.

Who are you supporting? What’s your favorite Super Bowl snack?

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Brussels Sprouts

Today, for What I Eat Wednesday, I have another easy healthy recipe. Brussels Sprouts have quickly become one of my favorite vegetables to eat because they are so easy to cook. This recipe is the easiest thing ever because you can prepare them and throw them in the oven with a timer. I honestly don’t even know if this can be considered a recipe. It’s the perfect snack or side and seems like you put in real effort.

Brussels Sprouts | paper + flame
  • 1 lb Brussels Sprouts
  • 3 tbsp Soy Sauce (or alternative), to taste
  • 2 tsp Garlic Powder, to taste
  • Slap Ya Mama (or other Cajun seasoning), to taste
  • 2 tbsp Olive Oil
  1. Preheat oven to 400 F.
  2. Cut the ends of the Brussels Sprouts chop in half.
  3. Throw everything into a mixing bowl until evenly coated.
  4. Put in an oven safe dish and leave until crispy, about 30 mins.
  5. To reheat, warm in pan or oven.
What’s your favorite side? Do you like Brussels Sprouts?
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What I Eat Wednesday | Tuscan Kale Caesar Salad

New Year New Blog Series? So I’m starting a weekly series called What I Eat Wednesday. As a fake adult, I’ve taught myself a variety of food and desserts that even the pickiest of eaters (aka I) will eat. I’m definitely not the healthiest person in the world, but I like to describe food as a eat as healthy light. It’s definitely not unhealthy and could easily be made even more healthy. As a food lover, there’s only so much I can sacrifice in terms of taste for health. Growing up, my mom always fed us extremely healthy and delicious food. It’s definitely not an art that I have mastered, but I’ve slowly experimented to make something delicious.  Also, out of pure laziness, a lot of these meals will be vegetarian. This is only because cooking meat takes time, and I worry about refrigeration. This Tuscan Kale Caesar Salad can easily be dressed up with the meat of your choice.
Tuscan Kale Caesar Salad | paper + flame
This salad is definitely not a creation of my own. In October, I went to Chicago for a wedding with a big group of my friends. Our first night, we went out for a nice dinner to Siena Tavern, which I highly recommend. The head chef of the restaurant is Fabio from Top Chef, and all of the food was delicious. We ordered multiple appetizers for the table, but unfortunately, many of them were seafood, which I do not eat. I ordered myself a Tuscan Kale Caesar Salad because I am a lover for Caesar salads. I thought that it was a pretty safe choice, and I was interested to find out what makes a Caesar salad Tuscan. Little did I know, Tuscan kale was a kind of kale also called Lacinto or Dino Kale. It tastes less kale-y than baby kale, and you don’t have to massage it (whatever that means).  It was delicious, refreshing, and surprisingly filling. The recipe seems easy enough and would be great as an appetizer or a side of a meal. I take this for lunch on a daily basis when I got to campus.
It’s a salad, so it doesn’t really need instructions. I do have some notes on the ingredients. My local grocery store, HEB, a big Texas chain, carries Tuscan Kale and calls it Lacinto. I prefer the Trader Joe’s Organic Tuscan Kale because it comes pre-washed and pre-chopped. One package of kale from TJs lasts me a week! I prefer a yogurt-based dressing because it’s much lighter and healthier. I recommend a flavored Caesar dressing to add an extra punch. I love Poblano Caesar dressing. Also, I recommend buying the dressings that are in the area with fresh produce because they tend to have less preservatives since they are refrigerated. Lastly, load up on those croutons to ease your way into salads.  Also, I generally leave out the extra cheese.
Meal Prep Tips
I combine the dressing and lemon for the week, and put into individual containers for each day. I separate kale into containers for the week and croutons every morning. Croutons tend to get soggy if you leave them in the fridge. At lunch, I usually just shake up my salad container.

Serving Size 4

1 Package or bunch of Tuscan/Dino/Lacinto Kale
8 tablespoons dressing (2 per serving)
1 package croutons
1 Lemon
1/2 cup parmesan (optional)
  1. Combine the juice of 1/2 to 1 lemon with dressing depending on preference.
  2. Toss kale and dressing until evenly distributed.
  3. Serve with croutons.
What’s your easy go-to lunch? Are you going to try it out? If you make this, use #pfeats on Insta.
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Champagne Funfetti Cupcakes with a Whipped Champagne Cream Cheese Frosting and Sprinkle Surprise

If you have any leftover bubbly, this is the recipe for you. I made these delicious and fluffy champagne funfetti cupcakes for two New Years Eve parties, and they were a hit. Not only are they festive, they have a sprinkle center and are topped with the most delicious champagne whipped cream cheese frosting. Truth be told, I royally messed up the frosting the first time. I highly recommend limiting the amount of champagne you put in both the cupcake and the frosting because it is so liquid-y. Upon researching, some recipes recommend that you boil down the champagne to a concentrated syrup, but I did not have the time nor the patience to do that.

Champagne Funfetti Cupcakes with a Whipped Champagne Cream Cheese Frosting and Sprinkle Surprise | paper + flame

Because this is a whipped cream frosting, it has a stabilizer in it to prevent the frosting from running
off the edges. Just a warning, obviously, this recipe is not vegan, but gelatin is not vegan. If you want to make this recipe kid-friendly, I recommend removing the champagne from the frosting. The alcohol of the champagne in the cupcake itself is cooked off during baking. If you’ve read my other cupcake post, I generally use that recipe for a base of cake. However, due to time pressures, I used a cake mix from the store and easily adapted the recipe. If you want to go the extra mile, look at that post for a cake recipe. Replace milk with champagne.
 Champagne Funfetti Cupcakes with a Whipped Champagne Cream Cheese Frosting and Sprinkle Surprise | paper + flame


1 box white cake mix
Sprinkles (any kind you want)
1 1/4 cup champagne or prosecco
3 egg whites
1 package (8 oz)  cream cheese
3 tbsp champagne or prosecco
8 oz heavy whipping cream
1 tsp gelatin
4 tsp water
1 tsp vanilla
1 cup powdered sugar (or to taste)


  1. Preheat oven to 350 F.
  2. Combine white cake mix, bubbly, and egg whites.
  3. Fold in sprinkles.
  4. Bake for 12-17 minutes and cool for an hour.
  5. Core cupcakes and put in preferably large sprinkles.
  1. Combine gelatin with water and leave to rest for 5 minutes.
  2. In the mean time, using an electric mixer, mix champagne or prosecco and cream cheese until super smooth.
  3. After gelatin is set and solid, microwave for 10 seconds or until completely liquid. Whisk together and then put in a large mixing bowl with the heavy whipping cream, vanilla, and powdered sugar.
  4. Whip heavy whipping cream with electric mixer until stiff peaks have formed.
  5. Fold heavy whipping cream mixture into cream cheese mixture. Don’t mix it the least amount possible.
  6. Pipe onto cupcakes and decorate with sprinkles.
Happy New Years to everyone! What are your favorite kinds of cupcakes? How was your New Year’s? Here’s my last baking post
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Ginger Cookies

So if you haven’t heard me talking about how much I love baking and GBBO here and here, I do. I got a Paul Hollywood baking book for my birthday and made absolutely disgusting cookies. So, I decided to play around with the recipe till I found something that really worked for me. I also hate searching for amounts in recipes, so this recipe is my preferred  format down below.
Ginger Cookies | paper + flame


Ginger Cookies
Prep Time: 10 mins
Cook Time: 8-10 mins
Yields: 36
2 1/4 c flour
1 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg
1/2 tsp salt
3/4 c (1.5 sticks) butter softened
1 c sugar
1 egg
1 tbsp water
1/4 c molasses
4 tbsp sugar (for rolling)
  1. Preheat oven to 350 F.
  2. Sift together 2 1/4 c flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1 tsp nutmeg, and 1/2 tsp salt.
  3. Cream together 1.5 sticks of butter and 1 c sugar till fluffy. Then, add 1 egg, 1 tbsp water, and 1/4 c molasses and mix.
  4. Combine wet and dry ingredients.
  5. Shape the dough into small bolls and roll them in  2 tbsp of sugar. The dough is supposed to be sticky. Roll into small balls and roll in sugar. Place them 2 inches apart on a uncreased cookie sheet and flatten slightly.
  6. Bake 8-10 minutes and allow them to cool 5 minutes before removing.

 Have you made any cookies so far? What are your favorite family recipes? Check out the rest of Blogmas here

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Recipe | Snickerdoodle Cupcakes

Along with my health kick, I’ve really been into baking recently. I think these snickerdoodle cupcakes with cinnamon cream cheese frosting are now my signature item. I definitely will be putting up more of my baking adventures on the blog because my new apartment is gorgeous!

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting | gold&hearts

Also, for people with a keen eye, these photos were taken over two baking sessions, so I apologize for the lack of continuity! I’ve based this recipe off of this recipe, but I’ve tweaked it a bit more to make it my own flavor! Also, the first time, the frosting didn’t turn out correctly, so I’ve adjusted the recipe accordingly. My recipe makes 1.5 times the amount of frosting required, but that’s just how the the adjustments work for me.  Also, please do everything to taste.

I have a lot of opinions on baking too as an avid consumer of baked goods.

  1. Personally, I don’t like products that are too sweet, which is why I usually prefer cream cheese frosting to buttercream.
  2. But, I love fall baked goods, so I love putting spices and fruit flavors into my baked goods.
  3. Unpopular opinion: I don’t like chocolate baked goods.
  4. Popular opinion: I love anything tart. Basically, I love anything with lemon and lime.
  5. After baking so much, I’ve started making healthier baked goods and experimenting with ingredients.

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting | gold&hearts

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting | gold&hearts

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting | gold&hearts

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting | gold&hearts

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting | gold&hearts

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting | gold&hearts

4.0 from 1 reviews
Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
  • 1.5 cups all purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon salt
  • ½ tablespoon cinnamon (or to taste)
  • 1 stick unsalted butter at room temperature
  • ¾ cup sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk (or as needed)
  • pinch of nutmeg
  • ¾ package cream cheese, at room temp
  • ¼ stick butter, at room temp
  • 1½ cup powdered sugar (or as needed
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  1. Preheat oven to 350 F and line cupcake tins.
  2. Mix all dry ingredients.
  3. Cream butter and sugar until pale.
  4. Add eggs, one at a time, and vanilla
  5. Add dry ingredients and milk alternating in small sections until the correct texture.
  6. Scoop into cups evenly until ¾ way full
  7. Bake for about 18 minutes or until a toothpick enters center and comes out clean.
  8. Let them cool before frosting
  1. Cream cream cheese and butter together until combined
  2. Add cinnamon and nutmeg
  3. Add powdered sugar until desired texture and taste
  4. If too sweet, put a little bit of salt to cut the sugar.


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