DeeDee's Baked

10/05/2026

10/05/2026

Latest bakes!

08/31/2026

Beach Peach Pie!

Summer ain’t over yet, ya’ll!


Cairus Videography

07/31/2026

Fig season is here!

07/01/2026

Video by Cairus Videography

Key Lime Pie

Ingredients:
- 1 cup freshly squeezed lime juice
Zest of one lime
- 4 egg yolks
- 1 can sweetened condensed milk
- 1 Keebler graham cracker pie crust
- Whipped cream to top

Preheat oven to 350 degrees. Whisk juice, zest, and eggs, add milk. Stir until combined. Place pie crust on flat baking sheet. Pour mixture into the crust. Bake for about 17-19 minutes. Filling will still be a little jiggly in the middle. Let cool completely on the counter before transferring to the refrigerator to chill. Top with whipped cream. Enjoy!

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.

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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