Simple Rustic Buttercream Striped Wedding Cake with Greens

Simple Rustic Buttercream Striped Wedding Cake with Greens

Simple Rustic Buttercream Striped Wedding Cake with Greens

Latest wedding cake for my friend Kenzie and her new husband Dane.

The cake is chocolate made from this recipe here.

The frosting is buttercream from this recipe here.  I highly recommend using the heavy whipping cream instead of the milk as the frosting tastes so much better.

Congratulations to Kenzie and Dane, I’m so happy you found each other!


Chocolate Dipped Sugar Cookie Waffles

Chocolate Dipped Sugar Cookie Waffles

Chocolate Dipped Sugar Cookie Waffles

I offered to make a treat for my friend Kenzie’s bridal shower and did not want to turn on the oven and warm up the house so opted for the waffle iron instead.  I think they turned out really cute and also really delicious!

1 (or 2) batches of Sugar Cookie Waffles, found here

1 – 2 bags of Wilton Candy Melts, chocolate and vanilla or whatever you like

various toppings – mini chocolate chips, sprinkles, toffee bits, etc

1  While cookies are cooling, line a tray or cookie sheet with parchment paper or wax paper.  Melt candy melts according to package directions.

2  Dip a cookie waffle into the melted candy melts and carefully shake off any excess.  Set down on tray and sprinkle with desired topping.  Repeat.

Loaded Smoked Potato Salad

Loaded Smoked Potato Salad

Loaded Smoked Potato Salad

I bought the hubs a Traeger Smoker and he made these amazing “baked” potatoes on it and I started thinking how tasty those would be in a potato salad so for 4th of July I decided to give it a whirl and it was delicious!

3/4 cups light mayonnaise

3/4 cup fat free sour cream

2 tablespoons apple cider vinegar

1/4 cup Ranch dressing

1 tablespoon yellow mustard

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon celery seed

8 russet potatoes, rubbed with olive oil and sea salt, smoked and diced, leave unpeeled (you can use any kind of potatoes you like and cook them any way you like)

2 – 4 celery stalks, diced

1 onion, diced

1 – 2 handfuls of bacon crumbles

1 cup shredded cheddar cheese

5 hard boiled eggs, diced

1 bunch green onions, diced

1  In a large bowl, mix together mayo, sour cream, vinegar, Ranch, mustard, salt, pepper and celery seeds.  Add potatoes to mixture and stir until coated.

2  Add celery, onion, bacon and cheese and stir then stir in eggs.  Chill 1 hour before serving.

3  Garnish with green onions before serving.

recipe adapted from Dear Crissy

Traditional Tres Leches Cake

Traditional Tres Leches Cake

Traditional Tres Leches Cake

Courtney wanted Tres Leches for dessert for 4th of July so why not?  This one is particularly good, I think because the cake is light and airy and therefore soaks up more of the three milk mixture.


5 eggs, whites and yolks separated

3/4 cup sugar

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

dash of salt

milk mixture

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

1 1/4 cups whole milk


1 (8 oz) tub Cool Whip, thawed


1 recipe Homemade Whipped cream, found here

1  For the cake, preheat oven to 350.  Grease a 9 x 13″ pan with cooking spray.

2  In a mixing bowl, beat egg yolks, vanilla and sugar until smooth and double in volume.  Fold in flour, salt and baking powder.  Mixture will be thick.

3  In another mixing bowl, whip egg whites with whisk attachment on high until stiff peaks form and mixture is glossy, about 4 – 5 minutes.

4  Add egg whites to egg yolk mixture and beat on low until combined.

5  Pour batter into prepared pan and bake for 18 – 20 minutes.

6  For the milk mixture, whisk together the three milks until well combined.

7  When cake comes out of oven, poke all over with a skewer or a large serving fork.  Pour milk mixture slowly over the cake, allowing it to soak down into the holes.  Refrigerate for at least 2 hours up to overnight.

8  Top with Cool Whip or Homemade Whipped Cream and berries of your choice if desired.

recipe adapted from Yoga of Cooking


Pineapple Chicken Quesadillas

Pineapple Chicken Quesadillas

Pineapple Chicken Quesadillas

This is a yummy and easy recipe for a summer dinner.

2 – 4 tablespoons olive oil

1 – 3 bell peppers, cored, seeded and slice (I used a red, an orange and a yellow)

1 red onion, thinly sliced

salt and pepper

1 (16 oz) can pineapples tidbits, drained

1 (12.5 oz) can chicken or any chicken you like to equal about 1 1/2 cups

4 – 8 tablespoons water

2 – 4 tablespoons taco seasoning

juice of 2 limes

4 -8 (8 – 10″) tortillas

1 – 2 cups shredded cheese – Monterey Jack, Cheddar or Mozzarella

1  Preheat oven to 500 or to broil.

2  Heat a drizzle of olive oil over medium high heat.  Add onions and peppers and cook for 4 – 5 minutes until softened.  Season with salt and pepper.  Add pineapple and cook 2 – 3 minutes until slightly caramelized.  Remove mixture from pan.

3 Add chicken, water, and taco seasoning to skillet.  Warm over medium heat, about 3 – 5 minutes.  Return pineapple mixture to pan and squeeze lime juice over it.

4  Lightly brush one side of each tortilla with olive oil and place oil side down on cookie sheet.  Top each tortilla with a layer of cheese then top with a layer of the chicken mixture.  Place another tortilla on top and brush with olive oil.

5  Place in oven for 1 – 2 minutes then flip and cook for another 1 – 2 minutes, watch them, they cook fast!

6  Slice into each quesadilla into 4 pieces and serve with sour cream or your choice of toppings.

recipe adapted from Tidy Mom

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

It was two of our cute little neighbor girl’s birthdays this week so I broke out my new ice cream cone cupcake pan and made some cupcakes!  Super cute, right?

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

And topped off with pink frosting and lots of fancy sprinkles make for a perfect little girl cupcake!

1  Bake cupcakes in ice cream cone cupcake pan using this recipe here.

2  Make frosting using this recipe here and dye it pink.

3  Using a 1M tip, swirl the frosting on top of the cupcakes and top with fancy sprinkles.

The cupcakes don’t stand up well on their own, they are top heavy once the frosting is on so I put them each in cute little individual containers, like this

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

Happy Birthday Allyson and Avery!

Chocolate Chocolate Chip Cupcakes

Chocolate Chocolate Chip Cupcakes

Chocolate Chocolate Chip Cupcakes

Today we are going to appreciate the chocolate cupcake underneath the cute decorations because the cake needs a little love too people!

1 box Devil’s Food cake mix

1 small box (4 serving size) instant chocolate pudding mix

1 1/4 cups chocolate chips

4 eggs

3/4 cup canola oil

3/4 cup warm water

8 ounces sour cream

1  Preheat oven to 325.  Line cupcake pan with paper liners.

2  In a mixing bowl, combine cake mix and pudding mix and whisk together.

3  Place chocolate chips in a small bowl.  Stir in 1 tablespoon of the cake/pudding mixes and stir until chips are lightly coated with the powder.  (This helps keep the chips from sinking to the bottom of your cupcakes.)

4  Add eggs, oil, water, and sour cream to the cake/pudding mixes in your mixing bowl and beat for about 2 minutes or until well combined but do not over beat.

5  Scoop into liners and bake 20 – 25 minutes or until toothpick inserted in center comes out clean.  Cool completely before decorating.

Makes about 2 1/2 dozen cupcakes

recipe from I Heart Naptime