Strawberry Bundt Cake with Strawbery White Chocolate Ganache

Memorial Day weekend is just a couple days away and now you have the perfect dessert to kick off summer at your Memorial Day barbecue.

Strawberry Bundt Cake with Strawberry White Chocolate Ganache

For the Cake

  • 1 stick butter, softened
  • 1/2 C olive oil
  • 1 3/4 C granulated sugar
  • 4 eggs
  • 3/4 C sour cream
  • 1/2 C buttermilk
  • 1 tsp vanilla
  • 1 tsp strawberry extract or 1/4 tsp strawberry flavoring oil
  • 1/4 C strawberry jam
  • 3 C all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2-3 drops red food coloring, optional

For the Ganache

  • 14 ounce can sweetened condensed milk
  • 2 T strawberry jam
  • 1/2 C white chocolate chips
  • 1-2 drops red food coloring, optional

Preheat oven to 350  and spray a bundt cake pan generously with cooking spray.

In a stand mixer, beat the butter and sugar until light and fluffy. Add oil, eggs, sour cream, jam and vanilla and mix until combined. Place flour, baking soda, baking powder and salt into a large bowl, whisking to combine. Alternate adding flour then buttermilk until well combined. Stir in red food coloring to enhance pink color. Transfer batter to prepared bundt pan spreading cake evenly. Bake for 50-55 minutes until baked through. Remove and let cool completely.

Just before serving prepare ganache. Heat sweetened condensed milk in a small saucepan over medium-low heat, stirring. Add jam and white chips and stir until melted. Once melted, stir in 1-2 drops of red food coloring to enhance color if desired then turn off heat. Let cool/thicken for about 30 minutes. With a spoon, drizzle ganache over cake.

*Recipe slightly adapted from Kitchen Aid.

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Mother's Day Rosette Meringue Cookies

These meringue cookies are an elegant dessert or gift perfect for Mother's Day.  They're easy to make and they're sure to impress.

Rosette Meringue Cookies

  • 2 large egg whites
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 1/2 tsp vanilla or other flavoring of choice
  • 1/2 cup granulated sugar
  • food coloring

  1. Preheat oven to 225 F.  Line a baking sheet with parchment paper or a Silpat baking mat.
  2. Optional: Put sugar in a food processor and pulse until fine.  This step is optional, but it does help the sugar to dissolve easier, resulting in a smoother meringue.
  3. Combine egg whites, salt, cream of tartar, and vanilla and beat until very frothy.  Gradually add sugar and beat until stiff peeks form.  It should still be smooth and shiny.  If it starts looking dry or curdled, it has been beaten too long.
  4. Add a small amount of food coloring to your desired shade
  5. Fit a piping bag with a 2D or 1M tip (I used a 2D tip) and pipe a rosette onto your prepared baking sheet.  To create a rosette, start in the middle and pipe a swirl out to the outer edge.  
  6. If you choose to make leaves, before you add your main color to the meringue, place a small amount of meringue in a separate bowl and color green.  To pipe leaves, use a #67 tip and squeeze against a rosette, gradually pulling out toward you to create a tapered leaf.  This may take some practice.
  7. Bake for 2 hours.  Turn off the oven and leave the meringues inside to continue drying out.

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Chocolate Quinoa Protein Bites

Do you need some extra protein in your diet?  These protein bites are a healthy and easy way to get more protein into your body.  They're also a good summertime treat because they're best eaten straight from the freezer.

Chocolate Quinoa Protein Bites

  • 1/3 cup dried dates, soaked in hot water for 15 minutes
  • ½ cup cooked quinoa
  • 1 tsp. vanilla
  • 2 tbsp. almond butter
  • 2 tbsp. coconut oil, melted
  • 1 tbsp. honey
  • 1/8 tsp. sea salt
  • ¼ cup cacoa powder
  • 4 to 6 tbsp. unsweetened coconut flakes
  • 1 cup almond meal

Add all the ingredients to a food processor bowl. Mix until everything is well mixed and holds together well. Roll into balls. Leave plain or coat with coconut sugar, fine coconut, melted chocolate or ground nuts. Chill for 1 to 2 hours. Store in freezer.

*Recipe from Ragdoll Kitchen

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Crumb Donuts

I love crumb cake and I love donuts, so why not combine the two?

Remember our delicious baked Strawberry Donuts?  They were so good and I had so much fun making my own baked donuts, I've made different kinds of donuts over the past while,but these crumb donuts were delicious enough that I have to share them with you.

So grab yourself a donut pan and make a batch of these today.

Crumb Donuts

For the Crumb Topping:

  • 1/2 cup cold butter, cut into cubes
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon

For the Donuts:

  • 1 cup flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp nutmeg
  • 1/2 cup milk
  • 2 egg whites
  • 6 T butter
  • 1 tsp vanilla

For the Glaze:

  • 1 cup powdered sugar
  • 2 T milk
  • 1/4 tsp vanilla

  1. First, make the crumb topping. In a small bowl, combine the cubed butter, flour, brown sugar and cinnamon. Mash the butter into the dry ingredients with a fork. Make sure the butter is well incorporated with no patches of flour. Pour the mixture out on a small baking sheet lined with foil. Set aside.
  2. Next, make the donuts: In a small bowl, whisk together the flour, sugar, baking powder, salt and nutmeg. Set aside.
  3. In a small saucepan, stir together the milk, egg white, butter and vanilla. Stir the mixture continuously over medium-low heat until the butter dissolves completely.
  4. Stir the wet ingredients into the dry (but don't over-mix).
  5. Divide the batter between the 6 spaces in the donut pan and bake for 8-9 minutes. Add the pan of crumbs to the oven at the same time. Keep an eye on the crumbs--the mixture will spread out like one giant cookie. Make sure it doesn't get too dark brown. When the donuts are done, the surface of the donuts will spring back when pressed gently.
  6. Let the donuts cool in the pan 5 minutes before removing them. Meanwhile, scrape the crumb mixture with a fork to create crumbs. Pour the crumbs into a shallow bowl or plate.
  7. Whisk together the glaze ingredients in a shallow bowl. To serve the donuts, dip each top into the glaze, then the crumb mixture.
  8. Preheat oven to 350 and grease a 6-donut pan very well with cooking spray.

*Recipe from Dessert For Two

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5 Supplements You Should Be Taking

1. Vitamins-  A reliable component of good health, multivitamins help fill in the gaps you might not be getting with nutrition alone. Choose one that includes these: vitamin A for eye health, a healthy immune system, and cell growth; vitamin C to help tissue and bone growth and repair; vitamin D3 for bone health; and vitamin E for strong immunity and healthy skin and eyes. B vitamins should be in there, too, to support the health of red blood cells nerves, the heart, and the brain.  
2. Minerals- Minerals help your body perform essential functions, like building strong bones and teeth, supporting the blood and glucose levels, cellular energy — the list goes on. A good multi will include minerals for you. Look for things like iron, iodine, magnesium, zinc, selenium, copper, calcium and manganese.
3. Omega 3s- Your body needs a balance of essential fatty acids, essential meaning that you have to ingest it because you don’t just manufacture it on your own. The problem is, most of us get plenty of omega 6 fatty acids from meat and dairy, but it’s the omega 3s — the primary components of cell membranes — that are most commonly lacking. So get at least a weekly serving of cold-water fish, and supplement with a good omega-3 or something like Krill Oil as well. This will do good things for your bones, your skin, your brain, your heart, your joints, and even your moods. 
4. Antioxidants- Antioxidants are the body’s natural defense against harmful free radicals. They scavenge them and get rid of them before they can damage your cells. There are great natural sources of antioxidants — most fresh fruits, vegetables and teas have them — and you can always supplement them as well. Find sources like green tea, mangosteen, curcumin, or acai berry.  
5. Co-Q10- Cellular energy, cardiovascular health, and longevity have all been linked to taking co-enzyme Q10. This vitamin-like substance, present in every cell in the body, is required for energy production in the mitochondria of the cells. It is literally the fuel for most metabolic processes. Co-Q10 especially contributes to the health of the heart, kidneys, liver, and pancreas. It also supports already-normal-range blood pressure levels. 

Information from Nature's Sunshine

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DIY Heel Butter

Are your heels dry and cracked like mine?  Mine are so rough that I often joke about using them for sanding wood instead of using sandpaper.

I have used this heel butter with wonderful results.  My sandpaper heels became soft and smooth with repeated use.  I have actually taken an old pair of socks and cut off the toes.  Before bed, I apply my heel butter and put on my toe-less socks to help the butter not rub off.  If you're a sock-wearing-to-bed kind of person, then you don't have to worry about cutting the toe off.

You can also add your favorite essential oils for added effects.  Lavender is soothing, any of the citrus oils are invigorating, geranium is great for skin, and peppermint has a cooling effect.  

DIY Heel Butter

  • 1/3 cup beeswax
  • 1/4 cup shea butter
  • 2 T cocoa butter
  • 2 T grapeseed oil
  • 1 tsp vitimin E
  • 20 drops of your favorite essential oil

  1. Add beeswax, shea butter, cocoa butter, grapeseed oil, and vitamin E to a glass container and place in a saucepan with 1-1 1/2 inches of boiling water.
  2. Stir ingredients until combined. 
  3. Once melted, remove from heat and let cool for 3 minutes.
  4. Add essential oil and stir.
  5. Pour into containers.
  6. Let cool for 1-2 hours before use.

Add beeswax, shea butter, cocoa butter, grapeseed oil, and Vitamin E to glass jar and place in saucepan with 1-1.5 inches of boiling water. - See more at:
Add beeswax, shea butter, cocoa butter, grapeseed oil, and Vitamin E to glass jar and place in saucepan with 1-1.5 inches of boiling water. - See more at:
Add beeswax, shea butter, cocoa butter, grapeseed oil, and Vitamin E to glass jar and place in saucepan with 1-1.5 inches of boiling water. - See more at:

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Easy Blueberry Petit Fours

Petit fours are little cakes.  Delicious and dainty little cakes that would be perfect to serve at your Easter party this year.

If you've ever eaten a petit four, you know what a different and delicious little treat they are.  If you've ever MADE petit fours, you know just how time consuming and potentially frustrating they can be when made the traditional way.  (Trust me, I've made them several times.)  Well, I didn't make these the traditional way: I changed it.

The process might be reminiscent of lasagna, but the outcome might be something you might have never experienced.

There's no cutting out little circles or squares, spreading filling on those little pieces, stacking them together, and covering them with poured fondant.  All you have to do is slice your pound cake, layer it in a baking dish with some amazing blueberry curd, and top it all off with some stabilized whipped cream.

Plus, by cutting them before you serve them, your guests will never know just how easy they were to make.  It will be our little secret.

Easy Blueberry Petit Fours

For the Pound Cake

1/2 cup butter
3/4 cup sugar
3 eggs
1 cup cake flour
2 T dry powdered milk
1 T corn syrup
juice of half a small lemon
1/4 tsp salt
1/2 tsp vanilla
1/4 tsp nutmeg
1/2 tsp baking powder

  1. Allow butter to reach room temperature.  Cream butter and sugar until light and fluffy.
  2. Add eggs one at a time and mix well.
  3. Add flour, powdered milk, baking powder, and corn syrup.  Beat well.
  4. Add juice of half a lemon, salt, vanilla, and nutmeg.
  5. Blend well and pour into a greased loaf pan.
  6. Bake at 325 F for 45 minutes.
  7. Check for done-ness by inserting a toothpick to see if it comes out clean.  Do not overbake.
  8. Remove from oven and allow to cool 10 minutes.  Remove from pan onto a wire rack and cool completely.

For the Blueberry Curd

1 cup blueberries (fresh or frozen)
1 T water
1 cup sugar
1/4 cup butter
3 eggs, lightly beaten

  1. In a medium saucepan, combine blueberries and water.  Cook over low heat until blueberries are very soft (about 10 minutes).
  2. Press the blueberries through a fine mesh sieve and put the liquid back into the saucepan.  You'll have about 1/4 cup of blueberry liquid.
  3. Add remaining ingredients and stir together. 
  4. Cook on medium-low heat, stirring constantly until mixture is thickened (about 5 minutes). 
  5. The curd will continue to thicken as it cools.
  6. Cool completely.

For the Stabilized Whipped Cream

1 tsp unflavored gelatin
4 tsp cold water
1 cup whipping cream
1/4 cup powdered sugar

  1. In a small pan, combine gelatin and cold water; let stand until thick. (About 2 minutes)
  2. Place over low heat, stirring constantly, just until gelatin dissolves.
  3. Remove from heat; cool (do not allow it to set).
  4. Whip the cream with the powdered sugar until slightly thick.
  5. While beating, slowly add the gelatin to the whipping cream
  6. Whip at high speed until stiff.


  1. Cut pound cake into 1/4 inch slices and layer in the bottom of an 8 x 11 baking dish.  
  2. Thinly spread blueberry curd over pound cake.  Make sure it's thin.  You don't want too much or it will be overbearing.
  3. Repeat steps 1 and 2 two more times.
  4. Top with stabilized whipped cream.
  5. Refrigerate for at least 1 hour for the whipped cream to set.
  6. Cut into 1 inch squares.
  7. Store in the refrigerator.

Pound cake recipe from, blueberry curd recipe from, and stabilized whipped cream recipe from

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