Blueberry Upside Down Streusel Cake


Each time I write a new post, sildenafil rx I am greeted with my host page asking me: what’s on my mind? Well WordPress, viagra what’s on my mind is Blueberries!! I’m not gonna lie, cialis sale Blueberries are far from my favorite berry. I know, I know, who doesn’t love Blueberries? Well in my humble opinion Raspberries are far superior to Blueberries AND everyone’s favorite the Strawberry.

Don’t get me wrong, I like Blueberries. Blueberries are great little bites of sweetness bursting in your mouth, I just genuinely don’t understand the obsession with putting them into everything you bake. Blueberry pastry, blueberry pancakes, blueberry pie, blueberry coffee cake, blueberry donuts…. the list goes on.

After going to the grocery store and seeing the wonderful fresh organic Blueberries just sitting in the aisle calling my name, I got home and shortly realized that I had bought an overabundance of Blueberries. So knowing my husband the way that I do, I knew I had to come up with some kind of baked Blueberry dish to satisfy both my overabundance of fruit and my hubby’s teenage appetite!


So here it is, a veritable Frankenstein like mash up of 3 different concepts. Blueberry bread, Blueberry Streusel, and Blueberry Bunt cake. I like to call it, Blueberry Upside Down Streusel Cake. I couldn’t snap a pic of my hubby stuffing his face with it, but believe me, it’s husband approved too! And I gotta say, after having 3 pieces in two days, I’m starting to understand this Blueberry baking obsession!

Happy Tasting!

Blueberry Upside-down Streusel Cake

1/2 cup unsalted butter, room temperature + 3 tablespoons for pan greasing

2 cups all purpose unbleached flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup organic fair trade sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup buttermilk

1 cup fresh organic Blueberries

2 Lemons, zested + juiced

1 cup Streusel

For the Streusel

2 cups all purpose unbleached flour

3/4 cup light brown sugar; packed

zest of one Lemon

3/4 cup unsalted butter, room temperature

For the Glaze

1/4 cup fresh squeezed Lemon juice

2 cups confectioners sugar



Prehead oven to 350 degrees F. Butter and flour a large bunt pan; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add the eggs and vanilla on medium speed until light and fluffy. In a medium bowl sift together flour, baking soda and powder and salt. Add 1/3 of the flour mixture to the creamed butter, sugar and eggs, alternating with adding the buttermilk, until all the wet and dry ingredients are combined. Fold in blueberries and pour into your buttered and floured bunt pan.

In the bowl of a stand mixer fitted with the whisk attachment, combine flour, sugar, lemon zest, and butter until large moist clumps form. Place the Streusel on top of the Blueberry batter. Bake until the cake is golden brown and Streusel is golden brown in color and when an inserted toothpick comes out clean, about 40-50 minutes. Gently transfer the cake to cake stand, but flipping the cake upside down.

In a small liquid measuring cup, whisk fresh Lemon juice and confection sugar until it forms a smooth, lump free glaze. Pour glaze over the humps of the bunt cake while still hot so that the glaze is absorbed. Let cake cool, and serve.



A Labor of Love

Pregnancy is beautiful. Pregnancy is a miracle. Pregnancy is special. Pregnancy is amazing. Pregnancy is a gift….

Pregnancy symptoms, best viagra thumb however, are a bullshit, pain in the ass, nauseatingly terrible experience if you are like me and have issues with morning sickness throughout your pregnancy. Recently I was told by my friend Katie that she is expecting baby number two! This is the most exciting news as her first little one is the sweetest little peanut and I can’t wait to meet baby number two!! Unfortunately for her, she is like me in the morning sickness department. I cannot begin to imagine how she is handling taking care of a one year old while going through that. There are not enough uplifting adjectives to describe how strong and amazing she is!

They (I’m not sure who “they” are) say that it takes a village to raise a baby. While I couldn’t agree more with that statement, I say it also takes a village to “raise” a pregnant woman, haha. So, I decided to take the lovely opportunity that my son presented me with last Tuesday morning when he woke up at 5:40am ready for the day, to spend the quite hours of ta snowy morning doing my part to put an end to my friends morning sickness. I also knew I just had to incorporate a laugh or two so I found this adorable alphabet stamps at Michael’s to stamp some funny sayings into the cookies.


Now I know, not everyone is a fan of lavender. When I was first introduced to it, I thought it smelled awful, it was so strong I got a headache, but after my pregnancy with my son, it will forever be one of my go to herbs and yes, one of my best friends. Don’t judge. ;)

So here is my take on Lavender Shortbread… and you don’t have to be pregnant to enjoy them.

Happy Tasting!

Lavender Laugh Cookies

1/2 cup confectioners sugar

2 heaping teaspoons dried Lavender

1/2 tsp Vanilla extract

1 lemon; zested and juiced

1 cup of organic unsalted sweet cream butter

2 cups organic unbleached all purpose flour

1/4 teaspoon salt

coarse sugar, optional



In the bowl of a food processor fitted with the steel blade, place sugar, lavender and the zest of one lemon. Pulse until lavender and lemon zest is well blended. Add the room temperature butter to the food processor and cream the sugar and butter together. Add the vanilla extract and salt, pulse to combine. Add the flour and whirl until the dough starts to form a loose ball. Remove dough to a large piece of cling wrap and gently form into a disk. Place in the refrigerator for 1 hour to chill. In the meantime, juice 1/2 a lemon into a small mixing bowl. Add 1-1 1/2 cups confectioners sugar and whisk to make a lemon glaze.


When ready to bake, preheat oven to 375 degrees Fahrenheit. Roll out chilled dough, being sure to flour your surface to make sure the dough doesn’t stick. Roll the dough out between 1/4 inch and 1/8 inch thickness and using a fluted edge cookie cutter cut out your cookies. Place on an un-greased baking sheet and stamp whatever sayings you like. I chose: boy oh boy, blue or pink, keep calm stay strong, pregnancy sucks, etc..


Bake in a 375 degree oven for 10-12 minutes until the edges are slightly golden. Let cool 2-3 minutes, then remove the cookies to a cooling rack. Glaze with lemon glaze, after about 1 minute, add a generous sprinkle of coarse sugar to “set” the glaze, and let cool completely. For the stamped ones, leave them plain. The glaze will render the word illegible.



Things I’m crushing on this Valentine’s Day

Remember those days at school when you would make Valentine’s day cards and pass them out to all your girl friends and if you were brave enough you would sneak a Valentine into your crush’s Valentine’s box too? Yeah, cialis generic salve me too. Those were the good old days. I love opening all my Valentine’s cards and I loved all the candy that usually accompanied the cards. Now that I’m all grown up and married, it’s pretty much a guarantee that I will receive flowers (Roses, what else?) and a box of chocolates. And while I am married, that doesn’t mean a gal can’t have a few crushes of her own. Here are a few of my Valentine’s crushes this year. What are you crushing on?Ello Water Bottle

Ello Glass Water Bottle found at Target

love birds

Love Birds Tea Towel from Terrain


Latitude + Longitude Pendant from UncommonGoods

Josette chemise

Josette Chemise from BHLDN



because sometimes you just have to break your diet…


This New Year has been tough! Is anyone else feeling this way? Maybe its just because I will be celebrating a big birthday this year, discount viagra for sale or maybe its because I’ve been seriously working on eating more healthy, patient or maybe it’s just that this Winter has been more brutal with all the illnesses circling around us, but all I can say is that no one, absolutely NO ONE is looking forward to Spring more that I am. Well, maybe other mom’s out there are too! So it was one particularly difficult day spent grocery shopping with my one year old that I found myself eying the candy in the check out lane.

Four words…

Reese’s Peanut Butter Cups.

     I found myself in mid-reach when I came back to myself and said, no, no I will NOT give into temptation! Jules, put the candy DOWN!         So, what do you do when you need a chocolate fix and have a hankering for something very specific? Make it at home. Make it from Organic products. That automatically makes it more healthy, right??? So here’s my take on a Reese’s Peanut Butter Cups.

Happy Tasting!

PB Cups

1  16 oz. bag Organic Milk Chocolate Chips

1 cup Organic All Natural Peanut Butter

1 1/2 Tablespoons Organic Salted Sweet Cream Butter


In a microwave proof bowl, place chocolate chips and microwave in 30 seconds burst, taking out to stir often. Once melted, take a tablespoon of melted chocolate and spread a thin layer in the bottom of a muffin tin lined with muffin liners. Place in refrigerator to cool until hard, about 10 minutes. Take the 1 cup of peanut butter and 1 1/2 tablespoons of softened butter in the bowl of a stand mixer attached with a whisk. Whisk on medium for 2-3 minutes until peanut butter is light in color and smooth. Place one tablespoon of peanut butter on top of the cooled chocolate in the muffin tins and place in the refrigerator for another 10 minutes. Once peanut butter is set, place another tablespoon of melted chocolate on top of peanut butter and smooth with the back side of the spoon. Once more chill in the refrigerator for at least 10 minutes more. After they have cooled, pull the muffin liners out of the tin and store in an air tight container.

Now, this is just one version of this perfectly delicious treat. But if you aren’t keen on peanuts or peanut butter you can use almond butter and semi sweet chocolate chips. Follow the same recipe above, but omit the butter and add 1/2 tsp of salt to the almond butter. Top the upper layer of chocolate with chopped up bits of almond for an added crunch.



Sundays with Friends


Today I spent a wonderful afternoon hanging out with Dan. Some of you might recognize Dan from one of my earlier posts featuring Dan and his fiancee Bill’s engagement photos. Not only is Dan one of the best cooks I know, viagra buy cialis but he happens to be hilarious too. This morning I received a text from him telling me that he was enjoying a pre-cooking Screwdriver, viagra generic and that I shouldn’t judge him!  It’s moments like this that make me love sharing this blog with my friends and family.

These days, it can be so hard for me to get inspired to cook. I have to admit, that while I love, love, love cooking, I’ve had very little time and energy these days. One year old’s will do that to you. So I am always looking for new foods, simple recipes that don’t have a zillion steps (that’s a technical term, to be sure.) The first time I ever met Dan, well actually it might have been the second time (I blame Dan’s strong cocktail mixing skills) he made these egg rolls after a day spent lounging around the pool- this was way pre-baby, mind. Maybe it was the sun, or maybe the cocktails, but when I ate the first of what would be many egg rolls to come, I immediately knew that these little rolls of heaven were something that needed to be shared with the world. I am so excited that I now know the secret behind these crunchy little bites and that I can share with you the fun of making these with my friend.


Excellent + Easy Egg Rolls

1 lb Hot Italian Bulk Sausage

1 Bag Broccoli Slaw

1 package Egg Roll Wrappers

3 eggs; divided

2 Tbsp. Low Sodium Soy Sauce

1 Tbsp. Sweet Chili Sauce; plus more for dipping

1 quart Canola Oil for Deep Frying


In a large sauce pan over medium heat, brown the sausage and break up into little pieces using a wooden spoon. Cook for 10-12 minutes or until done. Drain excess fat and set aside. In a large bowl combine the Soy Sauce and Sweet Chili Sauce, 2 whole eggs and 1 egg yolk and the Broccoli Slaw. Add the cooled sausage to the filing and combine, set aside.

Turn on oven to warm, or 180 degrees Fahrenheit. Place Canola Oil in deep sided pan and heat until it reaches 385 degrees Fahrenheit on a thermometer.


In a small bowl, whisk the remaining egg white with 1 tablespoon of water to create egg wash. Take 1 egg roll wrapper and brush all the sides with egg wash. Take 2-3 tablespoons of the sausage and slaw filing and place in the center of the wrapper at a diagonal angle. Pull one triangle of the wrapper up and over the filling, followed by folding each triangle on either side of the filling inward. Finally, roll the filling and wrapper up, making sure the sides are tucked in. Brush the top flap with egg wash to ensure it is sealed.


Place no more that 2 egg rolls in the oil at one time and cook 2-3 minutes per side flipping once. Once egg rolls are deep golden brown, remove from oil and place on a paper towel lined plate to absorb excess oil.

Cut in half, dip or drizzle in Sweet Chili Sauce and enjoy. I bet you can’t eat just one. ;)


Happy Tasting!