Blueberry Lemon Bundt with sour cream


I made this super moist bundt cake for Fourth of July yesterday and man was it goooood!
The secret’s the sour cream, shhhh

2 1/4 cups all-purpose flour, plus 1 teaspoon for blueberries
1/2 teaspoon salt
2 tsp baking powder
1/2 tsp baking soda
1 cup of butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1/4 cup of fresh lemon juice
2-3 tablespoons grated lemon zest
1 1/2 teaspoons vanilla extract
1 cup sour cream
1 1/2 – 2 cups of organic blueberries

Sift your dry ingredients together in a bowl and set aside for the moment.

Cream the butter in a mixer until it’s light and fluffy. Mix in the sugars, beating until it’s once again light and fluffy.

Slowly, one by one, beat in the eggs then add in the vanilla extract.

Add 2-3 tbsp lemon zest (about 2 lemons)

Squeeze 1/4 cup of lemon juice and mix in to sour cream.

Add in 1/3 of the flour mixture and mix in completely. Then a third of sour cream alternating flour and sour cream until fully mixed.

Mix 1 cup of blueberries with flour then fold in gently.

Grease and flour a bundt pan and pour in batter evenly.

Bake in a 350 degree oven for 45-60 minutes (depending on your oven) until completely baked through.
I tested mine at 45 and it was done, but my oven runs very hot.

You can add a lemon glaze and blueberries to the top or dust with powered sugar.
Either way this cake will be delicious.


Barber Shop

I decided to take Elliot to the real barber shop Barber Side instead of the cheesy, overpriced salon for kids. I’m so happy I did! Our barber Anthony had years of experience, was friendly, and set Elliot at ease.
I couldn’t be more pleased with his cute little cut and my overall experience.
Never going to a salon again. Only barber shops for my little man!


Frozen Bananas with dark chocolate and roasted almonds

This is an eye ball it kind of recipe. I made these pretty quick without having exact measurements.
Super simple, though.

What you’ll need
6 lollipop sticks
2 large bananas
Dark (good) chocolate chips
Roasted almonds or your nut of choice.
You can also use sprinkles or leave them plain.

How to

Cut bananas in threes and insert sticks. Melt enough chocolate chips to cover all of your bananas. I probably used a cup.
You can use a double boiler or just place chips in a bowl and microwave in 20 second intervals, stirring between till fully melted.
Use spoon to cover banana and roll in crushed almonds.
Place on wax or parchment paper and freeze for a few hours.

These will go fast. Enjoy





I love to see my two babies playing. I’ve had Shoelace 14 years and am so happy Elliot has the chance to know, and love him.

Yesterday a friend lost her dog of 10 years. This has me worrying about Shoelace even more than normal.
I cant help but hug him tighter, and give him extra love. I am beyond grateful for the years I’ve had with this sweet loyal friend.



Homemade Carrot Chia Granola Bars with a hint of Peanut Butter

I don’t like to feed my son a lot of over processed snacks, and am always looking for DIY healthy alternatives.
Today I came up with these yummy carrot granola bars with chia seeds and walnuts.
The recipe is easy, and you can switch out the nuts and fruit if you’d like. I just used what I had on hand.

These are pretty impressive and will definitely warrant a pat on the back.

What you’ll need
2 cups oats
1/2 cup walnuts
2 tablespoons chia seeds
1 small carrot
2 tablespoons natural peanut butter
1/4 cup honey
2 tablespoons unsalted butter
1/2 cup raisins

How to

Preheat oven to 300
Spread oats, walnuts, grated carrot, and chia seeds on sheet pan and toast for 10 minutes or until light brown. Stir at hallway point.
In a small saucepan heat honey, peanut butter, and butter till melted into a sauce.
Pour over oat mixture, add raisins or any other dried fruit, and stir completely so every bit is covered in sauce.
Add mixture to a 7 x 10 baking dish lined with parchment paper.
Press down firmly to ensure bars will not crumble.

Bake at 300 for 30 minutes.
Let cool for 2 hours before cutting.
Store in an air tight container.


Strawberry Apple Jam


Since most jams and jellies are full of corn syrup, and I couldn’t get to Trader Joe’s yesterday, I decided to make a quick jam out of fruit I already had.

It turned out delicious and fit perfectly in the jelly jar I almost threw out.

What you’ll need
1 16 oz container of strawberries
1 Granny Smith Apple
1 Tablespoon lemon juice
2 Tablespoons sugar (you can use white, brown or even honey)
If you have organic fruit even better!

How to
Cut and hull strawberries and core and cut one apple. They don’t have to be uniform pieces as they will breakdown anyway.
Add the sugar and lemon juice and stir to coat.
Cook in saucepan on medium heat until fruit breaks down and becomes like a thick applesauce. About 20 minutes.
You can use a potato masher and mash the fruit or leave chunky if you like.
I mashed mine a little so I’d still get a good amount of fruit with each bite.

Let cool completely, then place in a jar or container.

This will yield 10oz of delicious, kid approved homemade jam.


Homemade Organic Butter


So, I just made BUTTER!
Organic fresh creamy BUTTER!

This recipe is easy peasy and so so yummy.

What you’ll need
1/2 Quart organic heavy cream
I teaspoon ice water
Pinch of salt (optional)

How to
In electric mixer whip the cream on high until it forms thick peaks. Scrape sides and continue mixing until the cream becomes a light yellow (butter) color.
You can add in salt at this time if desired.
Pour in a teaspoon of ice cold water and continue beating on high. It will first resemble a cottage cheese, and then eventually ball together and fully separate from the water to become butter.
Pour in to a sieve to strain out all excess liquid.
You can save the liquid and use it when baking if you’d like. I’m gonna try it in a pizza dough later tonight.

Transfer your new fancy butter to a dish, and enjoy your handiwork!