DeeDee's Baked

05/31/2026

Strawberry cupcakes by DeeDee’s Baked. Videography by Strawberry Cupcakes

1 Box white cake mix
1 (3 oz) box strawberry jello mix
¼ cup all purpose flour
_____________Mix dry ingredients together in a stand mixer

¾ cup pureed, sweetened strawberries
½ cup vegetable oil
¼ cup buttermilk
4 eggs
____________Mix wet ingredients and add to dry, beat on medium until well blended, scraping sides

Using a scoop, divide into 24 muffin cups lined with cupcake liners.
Bake at 350 for 10-12 minutes until a tester comes out clean. Let cool completely before icing with cream cheese icing.

Cream Cheese Icing

4 sticks unsalted butter, room temperature
2 (8oz) brick of cream cheese
2 tsp vanilla
6 cups powdered sugar

Beat butter, cream cheese and vanilla until smooth. Add powdered sugar in gradually, beating until well blended and smooth.

05/23/2026

04/30/2026

Hi! This is a great recipe I came across recently, looking for a sugar free dessert. It mimics the Girl Scouts’ cookie, Thin Mints. This recipe, however, doesn’t have white refined sugar, and is instead sweetened with natural, organic maple syrup and stevia sweetener. This is a great alternative to sugary desserts that can cause inflammation in your body.

I started with some almond flour and added cocoa powder and salt. Then added the wet ingredients, maple syrup and coconut oil, and then peppermint extract. I stirred these all together. Shaped the dough into a disc and refrigerated it for about an hour. I used parchment paper to help me roll the dough out to about ¼ inch thickness or maybe a little thinner. They’re crunchier if they’re thinner, chewier if thicker. I then placed them on parchment paper and baked at 350 about 9-11 minutes. Don’t overbake!!

Later, after these had cooled, I melted together some sugar free dark chocolate chips, coconut oil, and more peppermint extract. I dipped the cookies in the melted mixture and put them in the freezer for a few minutes to harden!

These will definitely satisfy your sweet cravings and are a perfect anti-inflammatory dessert! Enjoy!!

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03/27/2026

Mini Turtle Cheesecake

****FILLING****
- 4 (8 oz) cream cheese blocks
- 1 cup of sugar
- 4 eggs
- 1 tbsp of vanilla
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Mix in electric mixer.
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****Crust****
3 cups of crushed Oreos
3 tbsp of butter
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Press into bottoms of cupcake liners
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**In electric mixer, beat cream cheese and sugar until creamy. Add eggs ONE AT A TIME (please 😉). Just beat until blended. Add vanilla. Pour into cupcake liners on top of crusts.

Bake at 325 degrees for 10-12 minutes or until just mostly set. Centers may still be barely jiggly.**
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****Ganache****
- Equal parts chocolate chips and heavy whipping cream. Heat on low — stirring until smooth.

****Caramel****
- 1 pkg of Kraft caramels
- 3 tbsp of evaporated milk
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Microwave 2 minutes and then stir until melted.
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**** Pecans****
- Chop 1 cup

Enjoy!

Recipe by


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02/17/2026

Berry Lovely Cheesecakes

Song Used: “Simple and Good Times” by Oakwood Station - EPIDEMIC SOUND

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❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

FOR THE BROWNIE LAYER:
- 1 cup (230 grams) unsalted butter , melted and slightly cooled
- 2 cups (400 grams) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 cup (85 grams) unsweetened cocoa powder
- 1/2 teaspoon of salt

FOR THE CHEESECAKE LAYER
- 4 (8 oz) bars of cream cheese
- 1 cup sugar
- 1 TBSP vanilla
- 4 eggs

STRAWBERRY COULIS
- 2 cups frozen strawberries
- 1 cup sugar
- Lemon juice of one lemon

RASPBERRY POWDER
- We bought two 8 oz packages of freeze dried raspberries and put them in a food processor until powder!

GANACHE
- Equal parts semi sweet chocolate chips and whipping cream. Heat over low heat in saucepan until melted.

TO ASSEMBLE THE CHEESECAKES:
- After you have baked the brownie bottoms for about 12-15 minutes, split your cheesecake batter in half into two bowls. Into one bowl, add ½ cup of strawberry coulis and in the other, add 3 TBSP raspberry powder. Spoon into pans and bake at 325 for about 13-20 minutes, until only the middle jiggles just a little.
- Let cool until room temperature, then place in the freezer for a couple hours. Top with ganache or more strawberry coulis.

01/30/2026

Great Bars

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- Walnuts (pour out raw nuts to cover the bottom of a 13 x 9 in. pan)
- Almonds (pour out raw nuts to cover the bottom of a 13 x 9 in. pan)
- Dates (pitted) about 25-30
- 3/4  to 1 cup natural peanut butter
- 2 tbsp chia seeds
- 2 tbsp pumpkin seeds
- 1-2 tbsp cinnamon (optional)

Roast nuts in pans at 300 degrees for about 30 minutes, or until your desired brownness). Let cool. Pour nuts into the food processor. (NOTE: if your processor won’t hold all this, split this into two batches)  Add dates and mix them fine with the nuts. Add in peanut butter, chia and pumpkin seeds. Mix until well blended and fine. Squeeze mixture in your hand. If it holds its shape, you’re done blitzing. Press into a 13x9 inch pan that has been lined with parchment paper. Place in freezer for a couple hours. Then cut them into your desired size of bars. You could also make these into balls, but you won’t have to place them into the freezer until you have rolled them all out.  Keep in a plastic bag or other container in your fridge or freezer for a quick snack. Enjoy! 

12/24/2025

Peanut Chews

Crust:
1 ½ cup all purpose flour
⅔ cup packed brown sugar
½ tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup butter softened
1 tsp vanilla extract
2 egg yolks
3 cups mini marshmallows

Topping:
⅔ cup light corn syrup
¼ cup butter
2 tsp vanilla extract
1 pkg. Peanut butter chips
2 cups Rice Krispies
2 cups salted peanuts

XL Hershey bar

Preheat the oven to 350. In a large bowl, combine all crust ingredients except marshmallows at low speed of mixer until crumbly. Press firmly into the bottom of an ungreased 9 x 13 inch pan. Bake for 12-15 minutes or until golden brown. Sprinkle with marshmallows and immediately return to the oven until melted. Cool.

In saucepan over medium heat,  combine all topping ingredients except peanuts and cereal. Melt and stir. REmove from heat, stir in cereal and nuts. Spoon over marshmallows. Refrigerate until firm, cut into squares. Drizzle with Hershey chocolate bar (melted).

Vid by Christian Ehrlich

11/30/2025

One more fall vid before December! In this one we’re whilping up some Yum Yum! A family classic! Perfect for any cold season, end-of-year get-together (or really any time of year now that I think about it😉). Simple, layered and delicious!

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11/25/2025

Happy Thanksgiving from Deedee’s Baked.

Video by Christian Ehrlich

Ingredients:

- 8x8 cake of Cornbread (recipe Martha White cornmeal mix)
- 2 cans cream of celery soup
- Ground sage
- Celery
- Onion
- Chicken Broth
- 2 eggs
- Love

04/05/2024

Hello DeeDee’s Baked customers!! I’m sorry to say there’s been a bump in my road to becoming a successful bakery. I’m taking a break for a while to fight a cancer battle. Please pray for me as I go through this and hopefully I will be back in the kitchen real soon!!!

Dear Community, We come to you today with heavy hearts, yet hopeful spirits, as we r… Carley Hansman needs your support for Help DeeDee Cantrell Fight Cancer