Strawberry Cake

Strawberry Cake


  • 1 (18.25-ounce) box white cake mix
  • 1 (3-ounce) box strawberry-flavored gelatin
  • 1 (10-ounce) package frozen strawberries in syrup, thawed and puréed
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • Strawberry Cream Cheese Frosting (recipe follows)
  • Garnish: sliced fresh strawberries


  1. Preheat oven to 350˚. Lightly grease 2 (9-inch) round cake pans.
  2. In a large bowl, combine cake mix and gelatin. Add puréed strawberries, eggs, oil, and ¼ cup water; beat at medium speed with a mixer until smooth. Pour into prepared pans.
  3. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired. Store cake, covered, in the refrigerator up to 3 days.

You can find complete recipes of this Strawberry Cake in



They say you eat with your eyes first, don’t they?
Well, I think I eat with my camera first…
And when it comes to that, pizza is the worst! Whenever I eat pizza, I get overly so excited and end up taking WAAAAY too many pictures and then I always have an incredibly hard time picking my favorites out of the lot.
So please, bare with me: if you think there are there are a lot of images in this post, you should have seen the amount that I took…
I think this particular one got the royal treatment because I’d been craving it for SO long before I got to finally eat it.
I’d even gone to the restaurant a couple of weeks prior and had decided that I would treat myself to a real pizza that night. After all, it had been well over a year since I’d last indulged…
Well, I think that craving this particular flavor combo saved me that night after all, for no matter how good the pizza at that place really is, they had nothing on the menu that even resembled what my tummy was demanding: Grilled Chicken, Blue Cheese, Goat Cheese, Walnuts and Arugula on Sun-dried Tomato Pesto.
Having such a pizza made to order would’ve cost me a fortune, so I decided to pass and figured I would make my own at home. On cauliflower crust, of course!
‘Cuz after all, crust is one thing, but it’s the toppings that truly make the pizza, don’t you think?

For the crust

  • 1 cauliflower pizza crust (see this post for the recipe)

Sun-dried Tomato Pesto

  • 75g sun-dried tomatoes
  • 1 large garlic clove
  • 2 tbsp avocado oil
  • Generous pinch salt and pepper
  • 8-10 walnut halves
  • 16-20 large fresh basil leaves
  • 3-5 tbsp water


  • 150g leftover grilled chicken, cut into bite size chunks
  • 100g mozzarella, grated
  • 30g blue cheese, crumbled
  • 30g soft goat cheese, crumbled
  • 5-6 walnut halves, chopped
  • A handful of fresh arugula leaves

For the crust

  1. Prepare the cauliflower crust according to the instructions found here
  2. While the crust is in the oven, prepare the sun-dried tomato pesto

The Sun-dried Tomato Pesto

  1. Add the sun-dried tomatoes, garlic, avocado oil, salt, pepper and walnuts to the bowl of a small food processor and process until reduced to a crumbly puree. Add fresh basil leaves and pulse a few times until fully incorporated. Add the water, one tablespoon at a time and process until fully incorporated. Add as much water as necessary to reach the desired, “spreadable” consistency, which should be 3 to 5 tablespoons (depending on how moist your sundried tomatoes were to begin with)

You can find complete recipes of this CAULIFLOWER CRUST GRILLED CHICKEN AND 3 CHEESES PIZZA in



This cinnamon ice cream is the taste of the holidays in a rich, creamy, coconut milk ice cream. Dreamy! This post contains affiliate links to Red Ape Cinnamon, who donates 5% of every sale to orangutan conservation efforts.
You need to make this cinnamon ice cream for the holidays.
Picture it. You’ve just served the best meal ever, and everyone’s full and happy. No one has room for another bite! And you, glowing with gracious holiday hostiness, come waltzing out of the kitchen with a pot of hot coffee and dishes of this rich, sweet cinnamon ice cream for everyone.
Look, you can see the little flecks of cinnamon! I love that.
And suddenly, everyone has room for dessert. Because cinnamon ice cream! Cinnamon, queen of the holidays, liberally sprinkled into a luscious, rich coconut milk ice cream. When I serve this for Christmas I’m even going to decorate the dishes with little cinnamon sticks.


  • A 13.5 oz. can coconut milk (not light)
  • 1 3/4 c unsweetened almond or cashew milk
  • 1/2 c agave or maple syrup
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 3/4 tsp salt
  • Special equipment: ice cream machine


  1. Combine all the ingredients except the vanilla, cinnamon and salt in a medium saucepan over medium heat. Bring to a full simmer, stirring occasionally.
  2. Remove from heat and either blend with an immersion blender or transfer to a heat-safe blender and blend for about a minute. Add the vanilla, cinnamon and salt and blend to combine. Transfer to a storage container and let cool before covering and refrigerating. Refrigerate for at least 2 hours before churning.

You can find complete recipes of this COCONUT MILK CINNAMON ICE CREAM in


California Quinoa Salad

California Quinoa Salad – a Whole Foods Market copycat recipe, full of delicious ingredients and super good for you. Simply Delish!
So here I am with another salad recipe again and you might be wondering what’s wrong with me. Where are all the baked goods and desserts? But bear with me here and hear me out. This salad is fabulous! It’s Ah-Mazing!!! It’s out of this world, it’s that good!
And being on my forever quest to get my husband to eat more quinoa, I thought this salad was very appropriate for our dinner tonight. To him, just the thought of quinoa puts him off and would rather not eat a thing. So, as usual, I try and find creative and delicious ways to hide/camouflage quinoa in salads, casseroles, or whatever.
But sometimes I’m not too successful in hiding the quinoa and as he was putzing around the kitchen tonight and saw me cooking quinoa, I saw his face change and the color in his face fade away. And with a very disappointed face he mumbled “I know I said I wanted to eat healthier food, but I meant eat one sausage instead of 2.” And off to his man cave he disappeared.

For salad

  • ½ cup dry quinoa
  • 1 cup water, to cook quinoa
  • 1 large mango, chopped in small pieces
  • ¼ small red onion, chopped
  • ½ red bell pepper, chopped
  • ¾ cup unsweetened shredded coconut
  • ¾ cup almond slices or slivers, toasted if preferred
  • 1 cup raisins
  • 1 cup frozen shelled edamame, thawed
  • ¼ cup chopped cilantro, or parsley if you don’t like cilantro

For dressing

  • juice from 2 limes
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • salt and pepper to taste


  1. Cook the quinoa according to package instructions. Let cool.
  2. Whisk all the dressing ingredients together in a small bowl.

You can find complete recipes of this California Quinoa Salad in



These savory breakfast cookies are like an omelet and biscuit rolled into one. Full of tasty savory ingredients for a low carb breakfast on the go.
Ok I’m calling these cookies but they are really more of a biscuit. Cookies sound more fun though. 🙂 I wanted something different that I could freeze and then microwave when I wanted a quick breakfast or lunch on the go so I made these savory breakfast cookies. They are low carb and grain free and they are delicious. I used the ingredients that I often use in my omelets: sausage, onions, peppers and cheese. Add a little almond flour and eggs and voila, savory breakfast cookies.
I’ve made other freezable low carb breakfast foods like my Freezable Breakfast Burritos and these Low Carb Breakfast Sandwiches so you can see I like a freezable, easy breakfast on the go kind of thing. I always seem to be in a rush for breakfast and sometimes I just plain old skip it. In those cases I’m often eating these things for lunch instead of breakfast. But I’m trying to eat breakfast, I really am
On to the recipe. These are pretty easy to make. I sautéed the onions, peppers and sausage to precook them. When that was finished and cooled, I added it to some beaten eggs, almond flour and cheese and formed little cookies on a silicone covered cookie sheet. Baked, cooled, sampled a few and then put them in a freezer bag for my snacks and breakfasts on the go. For almond flour I really like Honeyville because they use blanched almonds to make a finer flour. But I’ve also used Blue Diamond too. Both can be found on Amazon and sometimes Costco.


  • 4 oz pork sausage
  • ½ cup onion, chopped
  • ½ cup green peppers, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ cups almond flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 cup cheddar cheese, shredded


  1. Preheat oven to 375.
  2. Saute sausage, onions and peppers until the sausage is browned and the vegetable soft. Take off heat and let cool.
  3. In the meantime add almond flour, salt, pepper and baking powder to a bowl and mix.
  4. In a separate bowl beat eggs, then add ½ cup of the cheese. Add to the flour mixture and mix well.
  5. Add cooled sausage mixture and mix to combine.
  6. Place a piece of parchment paper or a silicone mat on a large cookie sheet.

You can find complete recipes of this SAVORY BREAKFAST COOKIES in



Guess what happened? This Healthy Low Carb and Gluten Free Monkey Bread just happened!
No sugar, no butter, no oil, no white flour… no nasties whatsoever, yet it tastes OH. SO. GOOD.
This Monkey Bread is soft, moist and sweet, it’s really hard to believe something that tastes this good could be so good for you. It’s packed with filling fiber, satiating protein and healthy fats only.
I know, I know, it sounds like I’m describing some boring salad or something, but I swear, this doesn’t taste like plain lettuce or raw broccoli in any way shape or form.
This stuff is legendary. It’s life changing. It’s changed my life! I’ve made it three times in the last month, I just can’t get enough.
This Monkey Bread is seriously decadent. It’s actually quite filling too. You won’t be able to eat the entire pan even if you tried. I mean, you’ll definitely WANT to, but it’s impossible. Two to three and you’ll be full. My family calls me the “bottomless pit” so I can eat about four to five.
Every time I make this recipe I’m really surprised at how well it turns out. It’s slightly dense, but also very fluffy. Unlike many gluten-free baked goods, this doesn’t crumble (or taste) like sand and can actually hold its shape.


  • 16g (2 tbs) Psyllium Husk Powder
  • 8g (1 packet) Active Dry Yeast
  • 1 cup Unsweetened Vanilla Almond Milk
  • 187g (3/4 cup) Unsweetened Applesauce
  • 4 Large Organic Egg Whites
  • 2 tsp Vanilla Extract
  • 2 tsp Butter Extract
  • 2 tsp Stevia Extract
  • 224g (2 cups) Organic Soy Flour
  • 2 tsp Double-Acting Baking Powder
  • 1/8 tsp Salt
  • 70g (1/2 cup + 2 tbs) Coconut Flour

Base Coating:

  • 2 tbs Coconut Oil, melted
  • 1/2 tsp Butter Extract

Cinnamon Sugar Coating:

  • 192g (1 cup) Organic Stevia Mix** or Truvia Spoonable
  • 4+1/2 tbs Cinnamon

For the Dough:

  1. In a small bowl, whisk together the psyllium and yeast.
  2. In a large bowl, whisk together the almond milk, applesauce, egg whites and extracts. Dump the psyllium/yeast mix on top and quickly whisk together.
  3. In a medium-sized bowl, whisk together the soy flour, baking powder and salt. Dump the dry over the wet and fold together with a rubber spatula.
  4. Shape the sticky dough into a ball and cover with plastic wrap. Place the bowl in a warm area for 1 hour (I used a warming drawer set to 90 degrees Fahrenheit).
  5. In a small bowl, add the coconut flour. Take about 2 tbs and dust it over the sticky, slightly risen dough. Gently fold the mixture until it absorbs the coconut flour, then dust another 2 tbs over the dough and fold again. Do this with the rest of the coconut flour.
    Shape the dough into a ball and rip off evenly-sized chunks, then roll into balls about 1.5″ in size.

You can find complete recipes of this HEALTHY MONKEY BREAD in



Peanut Butter Stuffed Brownies – rich, fudge brownies that are stuffed with peanut butter cups, topped with melted chocolate and more peanut butter cups!
Peanut Butter Stuffed Brownies – rich, fudge brownies that are stuffed with peanut butter cups, topped with melted chocolate and more peanut butter cups!
We made it to Friday!! Yay! And I made brownies to celebrate. My son doesn’t have school today, so we get to hang out and spend time together. He wants to go to the driving range, so we are headed there and then to lunch together. The weather should be gorgeous, so I am all about any time outside!
Tomorrow we are headed to the district science fair, so we will see how that goes. He gets to present his project to the judges and compete against all the other elementary schools in our district – that is a lot of schools! A lot of pressure for a 10 year old, but I am sure he will have fun!
Peanut Butter Stuffed Brownies – rich, fudge brownies that are stuffed with peanut butter cups, topped with melted chocolate and more peanut butter cups!
So you all know that I have a huge soft spot for brownies. And I have a slight obsession with all things peanut butter cups. It should come as no surprise that I put them together and am giving you these peanut butter stuffed brownies. I have made them multiple times before, but I finally decided to take pictures and share them with you.
I figure I shouldn’t be the one having all the fun, should I? All of you can indulge and your jeans can get tight as well 🙂 Because seriously, fudgy brownies stuffed with peanut butter cups is like heaven.


  • 2 oz unsweetened chocolate, melted
  • 1/3 cup canola oil
  • 2 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt


  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1 cup chopped peanut butter cups


  • 1 bag peanut butter cups, unwrapped


  1. Preheat oven to 350 degrees. Prepare an 8 inch baking dish with non-stick spray or line with foil or parchment paper.
  2. In a bowl mix together oil and melted chocolate. Stir in eggs and sugar until well blended. Add flour, baking powder and salt, and mix until well combined.
  3. Pour 1/2 the batter into prepared pan. Press peanut butter cups evenly over the batter until covered. Pour remaining batter over, and spread evenly.

You can find complete recipes of this PEANUT BUTTER STUFFED BROWNIES in


Crispy Bourbon Glazed Salmon

I am always looking for new and exciting ways to eat fish.
It has turned out that I’ve made at least one new seafood dish every week for the last month. We love seafood so much and now that the spring is coming, I find myself craving it more and more. If only we lived in an area where fresh seafood was accessible. Pittsburgh… that is not you.
I really don’t discriminate when it comes to seafood. Okay, well I have a hard time actually eating the tentacles when it comes to calamari, but a good bit of breading always helps. When it comes to salmon, I love it two ways: grilled and broiled. When broiled, it develops a crispy, crunchy crust that I absolutely adore. You just can’t beat it!
It’s my go-to way for preparing salmon. Especially because I am afraid of the grill. Perhaps this summer I will set a goal to get more comfortable with the grill? Girl meets grill. Then grill will meet bacon.
When my mom made that romano crusted fish last week, she also baked some store-bought bourbon glazed salmon that left us all less than impressed. But I loved the sound of bourbon glazed salmon and was dead set on creating my own glaze this past weekend.
I was thrilled with the results. Even Mr. How Sweet, who moaned and groaned and refused to try the glaze on it’s own, stating that he “doesn’t eat bourbon” absolutely loved the salmon. And I think that the glaze will be delicious on chicken and shrimp and maybe even… dare I say it? Vegetables.


  • 1 pound fresh salmon
  • 1 tablespoon coarse sea salt
  • 1/2 tablespoon black pepper
  • 3/4 cup bourbon
  • 2/3 cup brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon honey
  • 1/2 teaspoon ground mustard


  1. Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
  2. Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet. Broil for about 5-6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer.

You can find complete recipes of this Crispy Bourbon Glazed Salmon in



These Strawberry Coffee Cake Muffins are made with sweet fresh berries and topped with a delicious crumble!
Is there anything better than fresh local berries? I think not. Except baking with them, that’s pretty good too! A couple weeks ago I went with my mom to scoop up some of the last strawberries of summer. An hours worth of work yielded 6 quarts of beautiful and ripe berries. Usually there isn’t a lot of time to work with when it comes to freshly picked berries in the heat of summer, so I knew I needed to work fast. I froze a little more than 5 quarts and chopped up the rest to make these delicious Strawberry Coffee Cake Muffins.
I’ve always loved coffee cake, there’s just something about that sweet crumbly topping and the slight dryness of the cake, perfect to pair with your morning cup of coffee. I knew this recipe would be perfect breakfast for our Kiwanis Club as we met up on Sunday morning and started preparing for our local carnival.
The berries, though baked still remain juicy and sweet and the sugar crumble is just so delicious. You want to make sure to use cold butter as that’s what makes it all crumbly! These muffins have are light and fluffy and have just a slight hint of sweetness to them with a vibrant strawberry flavor. They’re best warmed with butter spread on them, or maybe even a little cream cheese.


  • 1/4 cup Butter (softened)
  • 3/4 cup White Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Milk or Buttermilk
  • 1 1/2 cup Fresh Strawberries, diced small


  • 1/4 cup Butter (cold)
  • 1/2 cup Flour
  • 1/4 cup Brown Sugar
  • 1/4 cup Sugar


  1. Preheat over to 375 F.
  2. Line muffin pan with liners.
  3. Cream butter and sugar in a mixing bowl.
  4. Beat in egg and vanilla, mixture will be a bit lumpy, that’s okay.
  5. Combine flour, baking powder, and salt in a separate bowl.
  6. Slowly add Milk and flour mix, alternating between until incorporated in the butter mix.
  7. Beat until completely combined.

You can find complete recipes of this STRAWBERRY COFFEE CAKE MUFFINS in


Chicken Fajita Quesadillas

Chicken Fajita Quesadillas – sautéed onions, red and green peppers, perfectly seasoned chicken breast, melted cheese, between two tortillas. Simply yummy.
Ah Tex-Mex! I love Tex-Mex flavors.
Especially when it’s in the form of a quesadilla. There’s this restaurant right next to where I work and whenever we go there for lunch I always order quesadillas. I just think you can’t go wrong with quesadillas. It’s like a sandwich but better. But I also love to make quesadillas at home sometimes on weekends, because they’re so easy to make and hubs simply loves loves quesadillas. Actually he loves anything that’s between two pieces of tortillas or bread. He’s a simple man to please.
I, for one, love anything with melted cheese on it. I don’t care what, just put some cheese on it and melt it and I will eat it.
But these quesadillas are like this. Sauteed onions and green and red peppers, chicken breast, plus some or lots of Tex-Mex seasoning, topped with loads of Tex-Mex cheese, place these yummies in between a couple tortillas and you’ve got L.O.V.E. It’s as simple as that, my friends, my webbie peeps.
Can I just say that we inhaled these quesadillas! Hubs could barely wait for me to finish the pictures, because he was trying his hardest with his Vulcan mind meld to will me to feed him. Well you can’t blame the guy. When he’s hungry, he’s hungry. And when it’s something he loves, well you better stay out of his way. Nothing goes between him and his quesadillas! Well maybe except the dog, but that’s a story for another time.


  • 2 tbsp olive oil
  • 2 tbsp fajita mix
  • 3 chicken breasts, boneless and skinless
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 onions
  • 1 cup Tex Mex cheese (or cheddar cheese)
  • salsa
  • sour cream
  • 8 tortillas
  • 2 tbsp butter


  1. Clean and chop up the onion into long strips. Slice the peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.
  2. Add a tbsp of the fajita mix to the chicken breast and mix well.
  3. In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it’s fully cooked and no longer pink, and it’s slightly charred, but not burned.

You can find complete recipes of this Chicken Fajita Quesadillas in