Menus

Business Luncheon

 

Michelle’s Kitchen / Box Lunch

All menu items include paper products and bottled water. Prices are per person. Any side can be substituted for bags of potato chips. Delivery charges may apply.

 

It’s Greek to Me!

  • Greek salad with marinated chicken slices, tomato, Feta cheese, cucumber, olives, red onion, pepperoncini and topped with a homemade Greek Feta dressing

  • Greek string beans- stewed fresh green beans with Greek oregano, olive oil and sautéed onions

  • Orzo pesto salad with a touch of lemon, diced cucumber, grape tomatoes and feta

 

A Taste of Italy

  • Penne tossed with grated Parmesan, broccoli, and chicken in a light white wine sauce garnished with fresh basil

  • Caesar salad with romaine lettuce, homemade dressing, and garlic croutons

  • Garlic bread

 

A Taste of Italy: Vegetarian

  • Fusili with homemade chunky marinara sauce

  • Caesar salad with romaine lettuce, homemade dressing, and croutons

  • Garlic bread

 

A Day in India

  • Chicken Tikka Masala made with chicken, cauliflower, and butternut squash in a mild red curry sauce

  • Coconut Rice

  • Curried Cauliflower with a mild yellow curry sauce with chickpeas, coconut milk and toasted sliced almonds

 

Ole! Mexico!

  • Chicken Fajitas with all the fixings – grilled onions and peppers, homemade salsa and guacamole

  • Mexican rice with fire roasted diced tomatoes and chipotle peppers

  • Spicy Mexican black beans

 

BOX LUNCH - Turkey Focaccia Sandwiches

  • Focaccia bread with honey turkey, havarti cheese, baby spinach and tomato with rosemary honey mustard

  • Black bean confetti salad with corn, multi-colored peppers and cilantro

  • Caesar salad with romaine lettuce, homemade dressing and croutons

 

BOX LUNCH - Vegetarian Focaccia Sandwiches  

  • Focaccia sandwiches filled with roasted red pepper, lettuce, cucumber, red onion, and herb goat cheese spread

  • Black bean confetti salad with corn, multi-colored peppers and cilantro

  • Caesar salad with romaine lettuce, homemade dressing and croutons

 

BOX LUNCH - That’s a Wrap! (Turkey)

  • Wrap sandwich made with turkey, Havarti cheese, baby spinach, sundried-tomato pesto, & cucumber

  • Broccoli and cheddar quiche squares

  • Orzo pesto salad with a touch of lemon, diced cucumber and feta

 

BOX LUNCH - That’s a Wrap! (Vegetarian)

  • Spinach Wrap sandwich made with roasted red pepper, onion, romaine lettuce, homemade goat cheese spread & sprouts

  • Broccoli and cheddar quiche squares

  • Asian slaw with snow pea pods, grated carrot and sesame ginger vinaigrette

 

Rollin’! (With Pork!)

  • Homemade tender pulled pork shoulder that has been slow cooked in a homemade BBQ sauce served with rolls

  • Maple baked beans with bacon

  • Macaroni with 3 cheeses

 

BOX LUNCH - Sandwiches (ham)

  • Mini ham and cheddar sandwiches with lettuce and tomato -condiments on the side

  • Curry potato salad with sliced almond and crunchy celery

  • Field greens with craisins, goat cheese, pecans and cranberry vinaigrette

 

BOX LUNCH - Sandwiches (chicken) 

  • Mini curry chicken salad sandwiches with red grapes and almonds

  • Field greens with craisins, goat cheese, pecans and cranberry vinaigrette

  • Orzo pesto salad with a touch of lemon, diced cucumber and feta

 

Homemade BBQ

  • BBQ Chicken with a homemade sweet spicy sauce

  • Homemade baked beans with bacon

  • Coleslaw

 

Charm City

  • Homemade spicy crab soup with fresh vegetables

  • Shrimp salad with Old Bay served with rye bread

  • German Potato Salad

  •  

Gourmet Sliders

  • Maple bacon, barbeque sauce and sharp cheddar beef sliders and caramelized onion, granny smith apple and brie turkey sliders

  • Parmesan ranch fries

  • Artichoke and sundried tomato pasta salad

 

Soup and salad

  • Chicken noodle soup

  • Spinach salad with strawberries, red onion, feta, and sweet and sour poppy seed vinaigrette

  • Mini ravioli pasta salad with asparagus and tossed with a sundried tomato vinaigrette

 

Soup and salad (Vegan)

  • Roasted butternut squash soup with curry and granny smith apples, garnished with pepitas (pumpkin seeds)

  • Arugula salad with grapefruit segments, glazed almonds, dried cherries and champagne vinaigrette

  • Lentil salad with thyme and lemon zest

 

Soup and Salad (Vegetarian)

  • Spicy vegetable soup

  • Couscous salad with curry, apricots, and pine nuts

  • Spinach salad with strawberries, red onion, feta, and sweet and sour poppy seed vinaigrette

 

 

Informal Parties

 

Sample Informal Party Menus

40th Birthday Party – Light Appetizers and Light Buffet  

Appetizers

  • Shrimp wrapped in bacon with a spicy apricot barbeque sauce

  • Hot Brie bites in puff pastry with warm raspberry dipping sauce

  • Stuffed mushroom caps with Andouille sausage and goat cheese

  • Crab ring – warm crap dip with old bay, shredded Swiss cheese and scallions wrapped in a flakey golden crust

 

Entrees

  • Sliced chicken breast with raspberry orange sauce

Side dishes

  • Roasted broccoli with shaved Parmesan, lemon zest & pine nuts

  • Roasted vegetable platter with rosemary beets, butternut squash with nutmeg, and parsnips with dill

  • Cold orzo pasta salad with pesto, feta, cucumber, and grape tomatoes

  • Mini twice-baked potatoes with cheddar, sour cream, chives and bacon

 

Dessert

  • Tiramisu

40th Anniversary – Sit Down Dinner with Passed Appetizers

Appetizers

  • Mini spanakopita – crispy layers of phyllo dough stuffed with a spinach and feta filling

  • Satay – mini chicken skewers with a spicy peanut dipping sauce served with Sriracha cucumber salad

  • Hot cheddar crab dip with crackers

 

Sit Down Dinner

  • Mini egg twist rolls & homemade whipped herb butter

  • Field green salad with goat cheese, craisins, candied pecans with tart cranberry vinaigrette 

  • Maple glazed salmon 

  • Re-stuffed baked potatoes with Gruyere cheese and truffle oil

  • Roasted asparagus with lemon zest, pine nuts, and shaved Parmigiano-Reggiano

 

Dessert

  • Chocolate covered strawberries with white chocolate accents

Private School Fundraiser – Generous Appetizers and Desserts

Appetizers

  • Grilled asparagus wrapped in prosciutto

  • Triangles of Manchego cheese with honeyed strawberries sprinkled with crushed pistachios & thyme roasted almonds

  • White and red sangria

  • Spanish saffron chicken and rice with mild diced Spanish Manzanilla olives and green peas

  • Caponata – Mediterranean vegetable dip with sweet, spicy, salty, and crunchy accents served with crackers

  • Spanish shrimp scampi with smoky paprika served with toasted garlic bread for soaking up the delicious sauce

  • Spicy gazpacho topped with lump crabmeat in mini bowls

 

Dessert

  • Peaches poached in red wine, cinnamon and brandy served with a Spanish almond cookie flavored with orange zest

  • Tray of homemade chocolates – chocolate toffee crackers, dark chocolate peanut butter balls, chocolate covered dried apricots with a chopped almond garnish

 

Holiday Parties

Party Menu Selections
MICHELLE's Kitchen

Appetizers:

  • Hot brie bites - in puff pastry with hot raspberry dipping sauce

  • Grilled sushi grade tuna - with sesame & a light wasabi crust and soy ginger dipping sauce

  • Hot cheddar crab dip - with sesame crackers

  • Stuffed mushroom caps - with Andouille sausage 

  • Steamed shrimp - with homemade cocktail sauce 

  • London broil - on pumpernickel rounds with horseradish mayonnaise 

  • Chicken or beef satay - with peanut sauce 

  • Spanish Cheese platter - With a variety of cheeses, thyme roasted almonds, grapes and a dried fruit garnish

  • Spanakopita

  • Gourmet mini pizza bagels - caramelized onions and goat cheese or artichoke spread with sundried tomato and shaved Parmesan

  • Fried duck or turkey wontons - with spicy apricot/mango dipping sauce 

  • Puff pastry pinwheels - with chicken apple sausage and smoked gouda 

  • Variety of mini quiches - Lorraine, broccoli & cheddar and crab 

  • Mini Crab cakes

  • Salmon croquettes - with sour cream dill dipping sauce

  • Mediterranean lamb meatballs - spiced with cumin and coriander with Tzacki sauce (yogurt dill cucumber sauce)

  • Hummus platter - with 2 varieties; roasted garlic & red pepper with curry pita chips

  • Fresh fruit platter - seasonal fruit served with a Greek yogurt honey sauce with a touch of cardamom 

  • Falafel bar - Mini pita, diced cucumbers, tahini. Garlic hummus, traditional harissa hot sauce, and homemade Tzacki

  • Cardamom infused apricots - with mascarpone and pistachios

  • Beef Empanadas

  • Fruit tray - with honey yogurt cardamom dipping sauce

  • Savory palmiers - with goat cheese, sun dried tomato and puff pastry

  • Tea smoked chicken - flavorful spice rubbed and glazed Asian chicken, diced with green onions and chopped peanuts in a mini lettuce cup with Asian chili sauce

  • Mini Prosciutto Sandwiches - smoked gouda, Dijon mustard, and green apple slices on garlic rounds served open face 

  • Caponata - Mediterranean eggplant and roasted vegetable dip with sweet, spicy and sour accents served with crackers

  • Cider glazed pork - medallions of cider glazed pork on rye bread rounds topped with cranberry pear relish

  • Marinated vegetable platter - Mushrooms with fresh herbs, asparagus wrapped in prosciutto and red pepper slices wrapped around fresh mozzarella

  • Flat Bread - Fig, Gorgonzola, caramelized onion and prosciutto - Pear, Havarti and pecan

  • Pigs in Blankets - Gourmet hotdogs in puffy bread dough sprinkled with caraway seeds and sea salt with a rosemary whole grain mustard sauce

  • Blinis - Mini pancakes with smoked salmon, crème fraiche and fresh dill

  • Mini Monte Christos - Ham, Havarti, raspberry mustard sauce sandwiches dipped in egg batter and lightly fried

  • Mediterranean Shrimp - With Spanish smoked paprika, garlic lemon and butter served with toasted bread rounds for soaking up this delicious sauce

  • Vegetable spring rolls - with rice paper with a soy ginger dipping sauce

  • Shrimp wrapped bacon with a spicy barbeque sauce

 

Entrees:

  • Chicken and Vegetarian Kabobs

  • Baked ham - with pineapple and maple glaze 

  • Orange glazed turkey - with fresh herbs and citrus gravy

  • Herb rubbed New York strip roast 

  • Chicken Chesapeake - Old Bay infused chicken breasts topped with crabmeat

  • Roasted duck breast - with raspberry orange sauce

  • Teriyaki pork tenderloin - garnished  with blanched apple wedges

  • Maple glazed salmon with dill

  • Sweet and Sassy Barbeque Ribs - fall off the bone tender with just the right balance of smoke, sweetness and kick

  • Chicken with asparagus - In a light wine sauce with penne pasta

  • Spanish style chicken - with rice and diced Manzanilla olives

  • Slider Trio - Roast beef and cheddar, bacon Colby jack and chicken breast, roasted red pepper, cucumber, sprouts, baby spinach and herb goat cheese spread

  • Caesar chicken sandwiches - on garlic focaccia with low fat Caesar spread, romaine, red onion, parmesan, and roasted red pepper

  • Sliced Brisket

  • Fajita Bar - Beef, chicken, sauteed peppers and onions homemade guacamole, sour cream, salsa, shredded cheese and flour tortillas

Side dishes:

  • Homemade macaroni and cheese - with crunchy bread topping

  • Baby red potato salad  - with scallion, mayonnaise and dijion mustard

  • Mini egg twist rolls - with whipped herb butter

  • Potato & fennel au gratin

  • Broccoli with white sauce - topped with walnut stuffing

  • Roasted Broccoli - with shaved parmesan, lemon drizzle, and toasted pine nuts

  • Rice Pilaf

  • Roasted Asparagus - with mushrooms and crispy shallots

  • Roasted Fall Vegetable Platter - beets with rosemary, parsnips with dill & butternut squash with nutmeg

  • Orange cranberry relish

  • Cardamom pear cranberry sauce

  • Garlic mashed potatoes

  • Twice stuffed petite red potatoes - with chives, sour cream and cheddar 

  • Roasted fingerling potatoes - with garlic and red pepper flakes

  • Potato pancakes - with sour cream and citrus or berry fruit compote

  • Almond and apricot cous cous 

  • Cranberry almond quinoa

  • Broccoli and Cauliflower Combo - sautéed with  bacon, chopped onion and sage

  • Roasted Brussel sprouts - with a light balsamic glaze sprinkled with pine nuts

  • Haricot verts - in a butter sauce with sweet toasted almonds

  • Four cheese garlic bread

  • Strawberry and baby spinach salad - with a sweet and sour poppyseed dressing

  • Field Green salad - Candied pecans, craisins and goat cheese with tarragon vinaigrette

  • Greek salad - With feta, pepperoncini and black olives

  • Kugel

  • Greek string beans - Fresh beans sauted in olive oil and onion and then stewed in greek oregano and diced tomatoes

Desserts:

  • Chocolate mousse - in mini chocolate cups

  • Crème brulee

  • Coconut cheesecake - topped with bittersweet chocolate ganache 

  • Black bottoms 

  • Fruit trifle - with homemade vanilla custard and pound cake 

  • Chocolate chocolate chip cake 

  • Homemade peanut butter balls (dark or milk)

  • Oatmeal praline cookies - filled with milk chocolate 

  • Butterscotch bread pudding - with rum sauce 

  • Carrot/pineapple cake - with cream cheese frosting 

  • Heart shaped sugar cookies - with raspberry filling

  • Dark chocolate covered strawberries - with white chocolate accents 

  • Country fruit tart - with puff pastry, pastry cream and apricot glaze

  • Pumpkin pie - with home made whipped cream

  • Pecan pie 

  • Strawberry banana trifle

  • Platter of small treats #1 - small sticky buns, dark chocolate hazelnut biscotti & almond butter balls 

  • Platter of small treats #2 - raspberry shortbread, milk chocolate peanut butterballs & cinnamon twists dipped in chocolate

 

Casual / Formal Parties

For Your Casual Get-togethers​

  • Appetizers

  • Hot cheddar crab dip with sesame crackers

  • Chicken or beef satay with peanut sauce

  • Gourmet mini pizza bagels with two varieties; caramelized onions and goat cheese or artichoke spread with sundried tomato and shaved Parmesan

  • Hummus platter with 2 varieties; roasted garlic & red pepper with curry pita chips

  • Fresh fruit platter - seasonal fruit served with a Greek yogurt honey sauce with a touch of cardamom

  • Marinated vegetable platter

  • Mini spanakopita – crispy layers of phyllo dough stuffed with a spinach and feta filling

  • Spanish saffron chicken and rice with mild diced Spanish Manzanilla olives and green peas

  • Spanish shrimp scampi with smoky paprika served with toasted garlic bread for soaking up the delicious sauce

  • Spicy gazpacho topped with lump crabmeat in mini bowls

  • Parmesan ranch fries

  • Maple bacon, barbeque sauce and sharp cheddar beef sliders and caramelized onion, granny smith apple and brie turkey sliders

  • Mediterranean lamb meatballs - spiced with cumin and coriander with Tza

  • cki sauce (yogurt dill cucumber sauce)

Entrees

  • Baked ham with pineapple and maple glaze

  • Orange glazed turkey with fresh herbs and citrus gravy

  • Sweet and Sassy Barbeque Ribs - fall off the bone tender with just the right balance of smoke, sweetness and kick

  • Fusilli with homemade chunky marinara sauce

  • Chicken Tikka Masala made with chicken, cauliflower, and butternut squash in a mild red curry sauce

  • Chicken Fajitas with all the fixings – grilled onions and peppers, homemade salsa and guacamole

  • Focaccia sandwiches filled with roasted red pepper, lettuce, cucumber, red onion, and herb goat cheese spread

  • Focaccia bread with honey turkey, Havarti cheese, baby spinach and tomato with rosemary honey mustard

  • Wrap sandwich made with turkey, Havarti cheese, baby spinach, sundried-tomato pesto, & cucumber

  • Spinach Wrap sandwich made with roasted red pepper, onion, romaine lettuce, homemade goat cheese spread & sprouts

  • Mini curry chicken salad sandwiches with red grapes and almonds

  • BBQ Chicken with a homemade sweet spicy sauce

  • Homemade tender pulled pork shoulder that has been slow cooked in a homemade BBQ sauce served with rolls

  • Mini ham and cheddar sandwiches with lettuce and tomato -condiments on the side

Side Dishes

  • Potato & fennel au gratin

  • Roasted Fall Vegetable Platter - beets with rosemary, parsnips with dill & butternut squash with nutmeg

  • Orange cranberry relish

  • Cardamom pear cranberry sauce

  • Garlic mashed potatoes

  • Cold orzo pasta salad with pesto, feta, cucumber, and grape tomatoes

  • Roasted broccoli with shaved Parmesan, lemon zest & pine nuts

  • Mini egg twist rolls & homemade whipped herb butter

  • Field green salad with goat cheese, craisins, candied pecans with tart cranberry vinaigrette 

  • Greek salad with marinated chicken slices, tomato, Feta cheese, cucumber, olives, red onion, peperoncini and topped with a homemade Greek Feta dressing

  • Greek string beans- stewed fresh green beans with Greek oregano, olive oil and sautéed onions

  • Caesar salad with romaine lettuce, homemade dressing, and garlic croutons

  • Garlic bread

  • Coconut Rice

  • Curried Cauliflower with a mild yellow curry sauce with chickpeas, coconut milk and toasted sliced almonds

  • Mexican rice with fire roasted diced tomatoes and chipotle peppers

  • Spicy Mexican black beans

  • Spinach salad with strawberries, red onion, feta, and sweet and sour poppy seed vinaigrette

  • Mini ravioli pasta salad with asparagus and tossed with a sundried tomato vinaigrette

  • Black bean confetti salad with corn, multi-colored peppers and cilantro

  • Asian slaw with snow pea pods, grated carrot and sesame ginger vinaigrette

  • Maple baked beans with bacon

  • Macaroni with 3 cheeses

  • Curry potato salad with sliced almond and crunchy celery

  • Shrimp salad with Old Bay served with rye bread

  • German Potato Salad

 

Desserts

  • Black bottoms

  • Fruit trifle - with homemade vanilla custard and pound cake

  • Chocolate chocolate chip cake

  • Country fruit tart with puff pastry, pastry cream and apricot glaze

  • Pumpkin pie with home made whipped cream

  • Pecan pie

  • Carrot/pineapple cake with cream cheese frosting

  • Heart shaped sugar cookies with raspberry filling

 

For A Formal Soiree

Appetizers

  • Hot brie bites in puff pastry with hot raspberry dipping sauce

  • Grilled sushi grade tuna with sesame & a light wasabi crust and soy ginger dipping sauce

  • Stuffed mushroom caps with Andouille sausage

  • Steamed shrimp with homemade cocktail sauce

  • London broil on pumpernickel rounds with horseradish mayonnaise

  • caramelized onions and goat cheese or artichoke spread with sundried tomato and shaved Parmesan

  • Fried duck wontons with spicy apricot/mango dipping sauce

  • Grilled asparagus wrapped in prosciutto

  • Broccoli and cheddar quiche squares

  • Puff pastry pinwheels with chicken apple sausage and smoked gouda

  • Variety of mini quiches Lorraine, broccoli & cheddar and crab

  • Salmon croquettes with sour cream dill dipping sauce

  • Tea smoked chicken - flavorful spice rubbed and glazed Asian chicken, diced with green onions and chopped peanuts in a mini lettuce cup with Asian chili sauce

  • Mini Prosciutto Sandwiches - smoked gouda, Dijon mustard, and green apple slices on garlic rounds served open face

  • Caponata - Mediterranean eggplant and roasted vegetable dip with sweet, spicy and sour accents served with crackers

  • Cider glazed pork - medallions of cider glazed pork on rye bread rounds topped with cranberry pear relish

  • Mushrooms with fresh herbs, asparagus wrapped in prosciutto and red pepper slices wrapped around fresh mozzarella

  • Shrimp wrapped in bacon with a spicy apricot barbeque sauce

  • Crab ring – warm crap dip with old bay, shredded Swiss cheese and scallions wrapped in a flakey golden crust

  • Triangles of Manchego cheese with honeyed strawberries sprinkled with crushed pistachios & thyme roasted almonds

  • Roasted butternut squash soup with curry and granny smith apples, garnished with pepitas (pumpkin seeds)

  • Homemade blini’s (mini crepes) with crème fraiche, smoked salmon and dill

  • Savory & sweet palmiers blanched cinnamon pears and mango chutney

 

Entrees

  • Chicken Chesapeake - Old Bay infused chicken breasts topped with crabmeat

  • Roasted duck breast - with raspberry orange sauce

  • Teriyaki pork tenderloin garnished - with blanched apple wedges

  • Maple glazed salmon - with dill

  • Homemade spicy crab soup - with fresh vegetables

  • Herb rubbed New York strip roast

  • Penne tossed with grated Parmesan, broccoli, and chicken in a light white wine sauce garnished with fresh basil

  • Teriyaki pork tenderloin garnished with blanched apple wedges

 

Side dishes

  • Broccoli with white sauce topped with walnut stuffing

  • Roasted Asparagus with mushrooms and crispy shallots

  • Twice stuffed petite red potatoes with chives, sour cream and cheddar

  • Potato pancakes with sour cream and citrus or berry fruit compote

  • Almond and apricot cous cous

  • Cranberry almond quinoa

  • Broccoli and Cauliflower Combo sautéed with bacon, chopped onion and sage

  • Re-stuffed baked potatoes with Gruyere cheese and truffle oil

  • Roasted asparagus with lemon zest, pine nuts, and shaved Parmigiano-Reggiano

  • Arugula salad with grapefruit segments, glazed almonds, dried cherries and champagne vinaigrette

  • Lentil salad with thyme and lemon zest

  • Spicy vegetable soup

  • Couscous salad with curry, apricots, and pine nuts

  • Spinach salad with strawberries, red onion, feta, and sweet and sour poppy seed vinaigrette

  • Artichoke and sundried tomato pasta salad

 

Desserts

  • Chocolate mousse in mini chocolate cups

  • Crème Brule

  • Coconut cheesecake topped with bittersweet chocolate ganache

  • Homemade peanut butter balls (dark or milk)

  • Oatmeal praline cookies filled with milk chocolate

  • Butterscotch bread pudding with rum sauce

  • Dark chocolate covered strawberries with white chocolate accents

  • Platter of small treats #1 - small sticky buns, dark chocolate hazelnut biscotti & almond butter balls

  • Platter of small treats #2 - raspberry shortbread, milk chocolate peanut butterballs & cinnamon twists dipped in chocolate

  • Peaches poached in red wine, cinnamon and brandy served with a Spanish almond cookie flavored with orange zest

  • Tray of homemade chocolates – chocolate toffee crackers, dark chocolate peanut butter balls, chocolate covered dried apricots with a chopped almond garnish

 

 

Mini Deserts

MINI DESSERTS

Michelle’s Kitchen specializes in mini desserts; delicious bite-sized  treats, no bigger than a cracker. They make such a beautiful presentation on a lovely platter. They are perfect for a casual get-together, formal party or the ever-popular Appetizer and  Dessert Party. We recommend you choose just three to four for your event, but we know how difficult that can be!

  • Bourbon Pecan Pies

  • Lemon Tarts - cookie crust, lemon filling garnished with a raspberry

  • Raspberry Almond Shortbread Bars

  • Baklava, Cherry, Lavender or Blueberry, Coconut chocolate Cheesecakes

  • Key Lime Pie - fresh whipped crem

  • Divine Sugar Cookies

  • Supermini Fruit Tarts - variety of seasonal fruit with pastry cream

  • Boston Cream Pie- vanilla cake, custard, and chocolate ganache

  • Chocolate Amaretto Mousse Cups- chocolate cups filled with almond flavored chocolate mousse

  • Dark Chocolate Peanut Butter Balls

  • Brownie Cheesecake Cups

  • Toffee crackers-chocolate and toffee covered Saltines

  • Firecrackers - crispy cinnamon pastry twists dipped in chocolate garnished with Nonpareils

  • Babka Slices - rich cinnamon chocolate pastry covered in a think streusel topping​

  • Chocolate covered apricots ) cardamon infused apricots dipped in dark chocolate garnished with crushed pistachios

  • Chocolate covered strawberries-white chocolate accents

  • Banana Peanut Butter Cupcakes

  • French Silk Pie

  • Dulce de Leche cupcakes - brown butter frosting