Sorry – It has been a while….

Since I’ve posted…

But I swear I have been baking and cooking and living life.

The Farmer’s Market is more bearable than it has been the last few months, thanks to the weather cooling down in Sunny AZ.

I have been reading more books and listening to more music too!

I’ve made a few squash and zucchini casseroles, plenty of chocolate chip cookies and banana bread, the occasional grilled ribeye with roasted potatoes and roasted cauliflower too.

I am thinking about cherry pie this week, an end of season peach cobbler, something involving sea scallops and probably some BBQ shredded chicken for sliders.

I hope all has been well and everyone has their happy Fall hat on…cooler weather here we come…cheers to turning the stove on and leaving the crock pot running all day!

Bowls of Healthy Yum

Fresh bowls of healthy weeknight yum for the kiddos and I.

I steamed rice in my rice cooker.

Sauteed in olive oil and salt and pepper 3 cut up squash.

I drizzled soy sauce, honey and sprinkled onion an garlic powder on top of a piece of salmon (enough for 3 people).  Added some olive oil and water to a pan, placed the salmon on top and covered and let it cook through.  Remove the salmon from the pan and placed it on a baking sheet and broiled for 5 minutes on high in the oven.  the top layer is crispy and delicious and the bottom is soft and juicy and flaky!

Add it all together in your favorite bowl and voila!  Healthy bowls of yum!


Nectarine Yogurt Cake

Makes: 1 – 9″ cake

  • 6 tablespoons unsalted butter, at room temp
  • ¾ cup sugar
  • 1 ½ cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • ½ cup Greek yogurt with honey
  • 2 tablespoons whole milk
  • Juice from 1/2 lemon
  • ½ teaspoon vanilla extract
  • 1/2 pound seasonal fruit, sliced lengthwise
  1. Preheat the oven to 350 degrees. Butter a 9-inch pan or pie plate very well.
  2. Combine the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Mix until it’s pale colored and fluffy (about 3 minutes). Add the egg, yogurt, milk, lemon juice and vanilla extract. Mix on medium high for about 3 minutes.
  3. Combine the flour, baking powder and salt in a bowl and whisk together very well to distribute it evenly through the flour.
  4. Reduce the mixer to its lowest speed and gradually add the flour mixture to the mixing bowl until most of it is mixed into the yogurt mixture. Finish mixing the flour in with a spatula until the flour is completely mixed in. The batter will be thick.
  5. Spoon the batter into the buttered cake pan or pie plate and smooth with a spatula to even it out. Place the sliced fruit on top, gently pressing them into the batter.
  6. Pop the cake in the oven and bake for 10 minutes. Reduce the heat to 325 degrees and bake until the cake is firm to the touch (about 50 minutes).

Enjoy this soft fluffy dessert or sneak in a piece for breakfast with some hot coffee!

Pineapple Dream Cake

This cake is a standard yellow homemade cake with 1/2 can of crushed pineapple and homemade whipped cream as the frosting to keep it light and airy.


  • 1 1/2 cups plus 1 tbsp. all-purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 cup half-and-half
  • 1 1/2 tablespoons pure vanilla extract
  • 6 ounces unsalted butter, cubed and at room temperature
  • 1 3/4 cup granulated sugar
  • large eggs
  • 1/2 can of crushed pineapple

Putting it all together:

  • Set a rack in the middle of the oven and preheat to 350 degrees F. Very lightly grease the bottom of a 13 x 9 inch pan.
  • In a medium bowl, thoroughly whisk together the flour, cornstarch, baking powder and salt. In a liquid measuring cup, combine the half-and-half and vanilla. Crack the eggs into a small bowl or liquid measuring cup.

  • In a stand mixer fitted with the paddle attachment, combine the butter and sugar on low-speed for 3 minutes, until pale and fluffy. If there are any bits of unincorporated sugar and/or butter on the sides or bottom of the bowl, use a spatula to incorporate them and mix for an additional 30 seconds.
  • Slowly add the eggs, one at a time, stopping to scrape down the bowl all the way to the bottom after the second and final egg. The batter may begin to look slightly broken by the end of this step; it’s ok.
  • On medium speed, swiftly alternate between adding the dry and wet ingredients, starting and ending with the dry. This shouldn’t take longer than a minute.

  • Thoroughly scrape down the bowl, all the way to the bottom, to make sure there are no hidden dry patches. Turn the speed up to medium and mix for an additional 30 seconds to help build the structure of the batter. Do not skip this step.  Stir in the pineapple and incorporate into the batter.
  • Spread the cake batter evenly into the prepared cake pan. Use an offset spatula to even out the tops (don’t skip this step or the cake may not rise evenly).
  • Bake for 28-30 minutes, or until a toothpick comes out clean from the center. Cool to room temperature before removing from the pan.


2 cups of heavy cream and 1 tablespoon of sugar

Mix until soft peaks forms.  Spread on the cake and spread some joy!!!


What’s in your Fridge?

Watermelon 🍉 to cool you down

Cantaloupe for snacking on

Summer squash to sauté and serve with salt and pepper

Green peppers and onions for eggs for breakfast burritos 🌯

Carrots and celery for soups

Chopped romaine for fresh salads

Cucumbers for a salad with tomatoes and onions and a light lemon vinaigrette

Cherries for crisps

Peaches for cobbler

Nectarines for munching on

Vanilla almondmilk for homemade granola

Whole milk for baking

Coffee creamer for my morning wake ups

Cheese and tortillas for a quick snack or taco Tuesday

Homemade salsa for everything !!!!

Homemade onion dip for homemade potato chips

Enjoy the ideas and the fruit of the summer and enjoy the kids bring home even when you want to pull your hair out lol

Happy Birthday Sweet Treats


You only turn 10 once!!!  And if the request is unicorns then so be it.  Not to mention a random horse!

My mini Queen had her birthday party recently and the theme was unicorns.  I decided to make cupcakes in ice cream cones and cupcakes with chocolate frosting for the guests.

I love the ice cream cupcake idea because it leaves zero mess or cleanup for me!

Totally worth it if you ask me!

I make them on occasion and everyone loves them.  Even I manage to sneak one in during the batch.

Happy birthday to my beautiful mini Queen!!!!

Breakfast Burrito 🌯 Bar

It’s the easiest thing on the planet to do and it feeds a lot of hungry mouths.

I scramble 18 eggs with sautéed onions and green peppers, salt and pepper and a little bit of heavy cream and butter.

Once that’s done I put it in the crock pot at the keep it warm setting.

Then I roast a tray of red potatoes tossed with extra virgin olive oil, salt and pepper, onion and garlic powder for about 45 minutes at 375 degrees.

I fry up some bacon or in this case I cut up and warmed in a saute pan smoked mesquite pork I had leftover from a previous breakfast gathering.

I made a fruit salad.

I made my homemade salsa that everyone loves too!

Warm tortillas and some shredded cheese and voila!  There you have it.

Enjoy and enjoy