Stance: Studies on the Family

Brigham Young University Student Journal

Tag: recipe (page 2 of 2)

Poppy Seed Dressing

by Cody Phillips

Whether it’s beginning to look a lot like springtime where you live or you’re still stuck in a polar vortex, a fresh spinach salad sprinkled with homemade poppy seed dressing will always brighten your day.

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Christmas Treats

Our friends at Familius sent over some more Christmas recipes for you to enjoy over your holiday break. Try these ones out!

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Microwave Christmas Fudge

by Janai Skiles

Try out this easy Christmas fudge. The best part is, you don’t even have to turn on the oven. This fudge can be made right in your microwave.

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Grain Crazy – Spelt breakfasts

Our friends at Familius sent us these delicious recipes to step up your breakfast. Try these spelt breakfast recipe! Spelt is a nutritious grain with a deep nut-like flavor. Spelt products are becoming more widely available as the popularity of this grain grows. These recipes were created by Britney Rule and can be found in her new book, Grain Crazy (available at These pancakes and waffles will be the perfect way to start your day on these chilly winter mornings.

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Pumpkin Pie Cake

Spice up your Thanksgiving with a new pumpkin twist. Your family will love this delicious pumpkin recipe, and the best part is—it’s easier than pie.

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Cinnamon Roll Cake in a Mug

It’s hard to find a dessert for just one or two, but this recipe is great for just that! And the cleanup is a snap! Only one mug, the icing bowl and a fork need washing. (This recipe was found on

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Early Fall Apple Pie

Fall is my favorite season for baking because everything is so warm, rich, and delicious. One of my absolute favorites is apple pie, but the hardest part about any pis is the crust. I live in a small apartment and don’t always have all the space, or equipment, or ingredients (or really the time) to make crust, so let me tell you a secret: I love to cheat. It turns out that Pillsbury unroll-fill refrigerated pie crust is delicious. I used their crust and recipe to make this pie that is absolutely perfect for a fall treat.



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Valentine’s Day Treat: Raspberry-Filled Chocolate Cupcakes

by Danielle Cronquist

For this lovely week of love, I thought it would be best to share a special Valentine’s Day treat. Even though these raspberry-filled chocolate cupcakes with raspberry buttercream frosting take a little extra time to make, they are divine.


I started by baking the cupcakes far enough ahead of time that they would cool before I filled them. You can find many different options for chocolate cupcakes online, but I am a firm believer that box cake mix tastes great. I chose to use a devil’s food cake.securedownload

Raspberry Filling

I found the recipe for the filling at It fills 12 cupcakes.


2 cups unsweetened frozen or fresh raspberries (I used frozen)
1/3 cup sugar
1 teaspoon lemon juice

Add all the ingredients to a bowl. If you use frozen raspberries, let the mixture thaw at room temperature. If you make this ahead, refrigerate it until needed.

Raspberry Buttercream Frosting

This was my favorite part of the whole cupcake! I found this recipe at


1/2 cup butter, softened
1/2 cup fresh raspberries
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups powdered sugar

Beat the first four ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar.

Putting Together the Cupcakes

To remove the centers of the cupcakes I used a cupcake plunger, but if you don’t have one of these handy tools, a large water bottle cap works too. Scoop out a space on the top of each cupcake for the filling (don’t throw the extra cake away or eat it yet). Pour in your raspberry filling using a spoon. Place a piece of the removed cupcake back on top so that you can frost the cupcakes. For my cupcakes, I put the frosting in a plastic bag, cut off a corner, and used the bag as a piping bag to get a swirly design with my frosting. I wanted my cupcakes to look extra special for Valentine’s Day, so I drizzled some of the filling on top, crumbled some of the leftover cupcake over it, and topped it with a raspberry.

And now, you eat.


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