Thursday, May 21, 2015

#BundtBakers ~ Marshmallow Drenched Rocky Road Bundt Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board.

We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

What can I say about this month's #BundtBaker's challenge that these photos don't say for themselves? This was a fantastic theme and I am so glad we had the chance to work with the Rocky Road ingredients!

I did end up using a recipe that called for cake mix and pudding mix, and while I try to stick more to scratch recipes most of the time, the majority of the Rocky Road cake recipes I found included cake mix so I went with it. That's what I keep a few cake mixes in the pantry for - right?!

The add-ins are what make this cake so dense, fudgy, moist, and absolutely delicious. The little marshmallows melt into the batter leaving it extra moist and gooey, and the chocolate chips melt in as well, leaving extra tender chocolaty bites when you find one. The nuts add a nice crunch and contrast.

My son LOVED this one - he wanted to eat the whole pot of marshmallow glaze before I even put it on the cake - but he at least got the little bit I left off (and then he tried to eat all the excess glaze that puddled around the edges of the cake).

This cake is super rich and would be perfect with a big glass of milk or a nice scoop of vanilla ice cream. I can't think of a better way to end the day!

Check out all the beautiful Rocky Road inspired Bundts this month:

Marshmallow Drenched Rocky Road Bundt Cake adapted from Picture Perfect Cooking and Noshing with the Nolands

1 chocolate cake mix of your choice
3.9 oz. box instant chocolate pudding mix
1 3/4 cup milk
2 eggs
1 cup chocolate chips
1 cup mini marshmallows
1/2 cup chopped almonds

Marshmallow Glaze
2 cups miniature marshmallows
1 - 2 TBS heavy whipping cream
1 TBS butter

  1. Preheat your oven to 350 degrees and prepare a Bundt pan by spraying it with baking spray.  
  2. Combine the cake mix, pudding mix, milk, and eggs.  With an electric mixer, beat on low until just combined and then beat on medium for 2 minutes.  Fold in the chocolate chips, marshmallow pieces and almond pieces.
  3. Bake for 1 hour then cool in the pan for 10 min before removing to finish cooling on a cake pan or cooling rack.
  4. Prepare marshmallow glaze by combining glaze ingredients in a small nonstick saucepan, stirring often until marshmallows melt along with the butter and then stir until smooth.  Coat cake while still at least a little warm to allow glaze to soak in.
  5. When cool, slice, serve and enjoy!

Wednesday, May 20, 2015

May 2015 Product Reviews

I had the chance to review several products this month and wanted to share a few of them with you - they include:

Product Information:
  • ✔ EASY USE & CLEANING: Magic Reusable Silicone Kitchen Dough Kneading Tool Bag prevents flour from splashing everywhere. It's Convenient to use and easy to wash. Wonderful cooking tools for every baker. Measuring approximately 32x23cm, can hold up to 1kg flour or 1500ml liquids.
  • ✔ PERFECT FOR KNEADING & MARINATES: Just add the ingredients such as flour, water, eggs mix all together, tie up the bag and start kneading. For marinating meats or fish, pour ingredients in, tie the bag and pour in fridge. Also can be used for pressing fruit and vegetable, making puree. Can also be used to store foods and beverages.
  • ✔ DURABLE & RESISTANT: BakeitFun Silicone Kneading Sack resist temperatures from -40°F (-40°C) to 450°F (230°C). The bag can go to the fridge or freezer for marinating or food storage and can also be used with warm liquids such as hot milk or water; The Bag is made of PREMIUM FOOD GRADE SILICONE.
  • ✔ SAFE & NON-TOXIC: Keep your kids safe with best quality available on the market - It's German Food Grade approved, BPA free and FDA safe; BRING YOUR KIDS into the kitchen with joy. The bag is antibacterial tasteless and odorless due to it's material that also provides non-stick and high elasticity. Resists temperatures between -40°C to 230°C. It's microwave, oven and refrigerator safe. Flexible and foldable, saving space on storage.
  • ✔ BACKED by BakeitFun Lifetime Money-back Guarantee: We only sell products that were carefully tested - Buy the best with confidence - love our kneading dough bag or get every penny back, no questions asked, it's that easy.

My Review: This bag is VERY versatile, I love that it's non stick food grade silicone and the two silicone zip ties that come with it are very handy! It comes with a fantastic guarantee as well - this is a great tool to have in your kitchen.

Product Information:

  • STYLISH DESIGN AND PRACTICAL USE - Timeless ceramic white espresso coffee mugs in a stackable and secured frame. Perfect for your home, office, dorm...anywhere you enjoy your espresso.
  • AWESOME ORGANIZER AND SPACE SAVER - No more loose espresso coffee cups hanging around and breaking. Neat, tidy and classy.
  • TOP QUALITY MATERIAL - Sturdy and sleek ABS shell keeps your chic espresso ceramic mug safe and sound.
  • UNIQUE ADDITION FOR COFFEE LOVERS - You decide how many Espresso Stack Cup will make your set. Your espresso coffee kit is perfect for time with family and friends. Looking for a Mother's Day Gift...Espresso Stack Cup!
  • ENHANCE YOUR ESPRESSO COFFEE EXPERIENCE - You'll be the talk of the town serving up the perfect espresso coffee in the perfect Le Bleu Bean Espresso Stack Cup.

My Review: This is a very cute little espresso cup. The black and white is a nice color contrast, and the styling of the stack-able housing appeals to the Lego nerds in my family! This looks very nice on any coffee station!

Product Information:
  • ✔ PARACORD STRENGTH > 620 LBS. U.S. Veteran-Owned Business. Proud Supporter of the Wounded Warrior Project.
  • ✔ PERFECT CORD FOR - Home/Auto Use, Emergencies, Camping, Survival Kits, Disaster Prep, Bug-Out Bags, Crafting.
  • ✔ EXTREMELY VERSATILE - Designed for Rugged Paracord Applications Requiring Strength, Durability, and Safety.
  • ✔ GUARANTEED QUALITY - 100% Satisfaction Guarantee. Genuine MIL-C-5040-H, Type III, 100% Nylon, 550 Paracord.

My Review: Love this stuff! Great quality, the color is awesome, my hubby made some very cool projects with the paracord (a couple necklaces, and a few other things). He said it was a little stiff to work with, but overall easy and nice quality. His favorite thing was the strap that came included; no big mess when you pull some of the cord out, it stays neatly together and you can take out as much as you need without having to rewrap the whole thing afterwards.

*Full Disclosure: I received complimentary product for the purpose of review. I received no compensation for this post. All comments are 100% accurate and 100% my own.

Monday, May 18, 2015

Personalized soldier wall decal #review + #Giveaway

I love this decal! It is perfect for any little boy (or girl!) who loves to play with soldiers, or the older boys and girls who are fascinated by the military and maybe even thinking about it for themselves (even if it makes their mama swallow hard, because she's proud of them and terrified for them at the same time)! If you want a chance to win this for a young person in your life make sure to enter via the rafflecopter below! Good luck!

Product Information:
Vinyl wall matte finish wall decal. Personalized military soldier, great for any boys room. Measures 8 X 28 inches. You can choose the color for the soldier, also the color and font for the name. The decal is removable without damage to walls or paint, but is not reusable. On under the military tab, the item number for the decal is 742KP.

These decals are well made and come with a very handy hard plastic scraper which makes installation super easy!

Thursday, May 14, 2015

Liquid Health Prenatal Multi Vitamin #Review

Product Information:

Using liquid prenatal vitamins during pregnancy can benefit pregnant mothers.  Every expecting mother wants nothing more than to ensure their baby is born healthy. This starts with supplementing with the right nutrients. Liquid Health Prenatal Multi provides crucial vitamins and minerals in liquid supplement form. Using liquid prenatal vitamins allows the delivery into the body to absorb the maximum amount of nutrition, benefiting both mother and baby. Prenatal supplements are commonly recommended by doctors to expecting and breast feeding mothers as a way to ensure proper nutrients are delivered to both mother and child. Liquid Health Prenatal Multi has been formulated with Folate, Beta-carotene, Vitamin D, B vitamins and other vital ingredients to support the health of pregnant mothers and the development of healthy babies.

Prenatal Multi Vitamins are a terrific option for your pregnancy multi vitamin needs; this liquid prenatal supplement are easily absorbed by your body.

Being 10 weeks pregnant with surro-baby #5, I was definitely interested in trying out this liquid prenatal vitamin supplement! I love the idea, and love that it is readily absorbed by your body. The suggestion is to mix 1 TBS of the vitamins into your morning orange juice if you are sensitive to the taste (as many pregnant mommies tend to be towards their vitamin supplements)!

Learn lots more great information at the website below!

Find Liquid Health online:

For customers wanting to give this product a try, you can use the promotional code “NSN20” to purchase Liquid Health’sPrenatal Multi online at Next Step Nutrition.

For resellers seeking liquid prenatal supplement manufacturers you might want to try Matsun Nutrition.

Wednesday, May 13, 2015

#BloggerCLUE ~ Lemon Cheesecake Parfaits with Raspberry Sauce

Welcome to my second month with the C.L.U.E. Bloggers (CLUE = Cook, Learn, Undertake, Eat).  Blogger C.L.U.E. is a group of like minded food bloggers who get an assignment each month of another member's blog; our mission (should we choose to accept it) is to take the theme for the month and find any recipe on our assigned blog that fits. Make the recipe, photograph the recipe, and share it with you on reveal day! For the month of May I had the fun task of finding a "Berry" recipe from Taking on Magazines. There were SOOOO many amazing recipes to choose from - I was drawn to these Lemon Poppy Seed Pancakes with Blueberry Compote (drool), and OH MY this Strawberry Rhubarb Layer Cake, and this Pecan-Berry Coffee Cake!! Yes, please!

What I settled on was this cheesecake parfait - I had just been to Sam's Club and brought home a beautiful 18-oz package of fresh (and SOOO YUMMY) raspberries. I had to restrain myself from eating them all straight out of the container before they could be turned into the beautiful sauce you see below. The original recipe is for a Key Lime Cheesecake Parfaits with Raspberry Sauce and Quaker Oat Granola Cookie Crumble, but I didn't have key lime juice, or even lime juice and honestly was curious how it would work with lemon. I thought about making a batch of oatmeal cookies to crumble to stay a little closer to the original recipe - but I am 9 weeks pregnant. Therefore I am exhausted and hungry all the time. Therefore I went with Nilla wafer cookies which I already had in the pantry! :)

I could not have been any happier with this recipe. The combination of the cool, lightly tangy, incredibly creamy cheesecake base topped with that rich, sweet, raspberry sauce on top was absolute PERFECTION. I could have sat and eaten the entire parfait myself (before dinner)... but I had a little self control... just a little.

These are absolutely beautiful and would be perfect for a dessert to share at a company meal, and of course they are perfect to wow your family with as well! I will definitely try this again when I get my hands on key lime juice (my hubby is a HUGE key lime pie fan!) but if, like me, you don't have lime juice - give this one a try with lemon juice, I'm pretty sure you won't be disappointed either!!

Lemon Cheesecake Parfaits with Raspberry Sauce adapted from Taking On Magazines

Lemon Cheesecake
8 ounces cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
½ cup lemon juice
Pinch of salt
Zest of one lemon (I used about half a tsp dried lemon zest)
1 cup whipped cream

Raspberry Sauce
18 ounces fresh raspberries
1 cup sugar
1 teaspoon lemon juice

For Serving
Whipped Cream
1 Nilla Wafer cookie per parfait

  1. For the cheesecake, beat the cream cheese, sweetened condensed milk, lemon juice and salt until smooth. Fold in the whipped cream and lemon zest until fully incorporated. Spoon cheesecake into individual serving dishes, smooth until the tops are even. Place in the refrigerator to set.
  2. For the raspberry sauce, heat the raspberries, sugar and lemon juice in a small saucepan over medium heat until simmering. Reduce heat to low and simmer until sugar melts and sauce has reached desired thickness. Set aside to cool.
  3. When ready to serve, crush up a Nilla Wafer cookie over the top of the cheesecake and top with about 1 TBS raspberry sauce. Finish with a dollop of whipped cream on top if desired.
Find the other Blogger C.L.U.E. members posts for today at their websites:

Saturday, May 09, 2015

#BrunchWeek ~ Bacon Pancake Dippers


Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

Find the Brunch Week giveaway details here! TONS of fantastic prizes to win!

This is another delightful, delicious, and easy brunch or breakfast recipe to share with your family and friends. If you like pancakes and bacon, this combination of the two is perfect! My 16-year old gave these 5 thumbs up.

The batter I used was a little on the thick side, resulting in a pillowy "sandwich" of pancake wrapped around the strip of chewy, crispy bacon. My son said they were perfect just as they were - but I think when I make them again, I might thin the batter a little more, and maybe pour a little batter down before laying the bacon down so that it's fully encased in pancake instead of exposed.

You can certainly use your favorite homemade pancake batter recipe too instead of a mix, but for once I actually used pancake mix because I had it in the house (my husband bought pancake mix instead of Bisquick at the store, and I've been using it for biscuits - this might be the first time I've actually made pancakes with it)!

Thank you for joining us this week - we hope you were inspired by all the #BrunchWeek recipes. Don’t forget to see what the #BrunchWeek Bloggers made today!

#Brunchweek2015 Hosted by Love and Confections & Take A Bite Out of Boca

BrunchWeek Beverages: 
Mocha Frappe from The Redhead Baker

BrunchWeek Breads, Grains and Pastries: 
Pear and Pecan Cinnamon Roll Breakfast Casserole from Love and Confections
Flourless Oatmeal Coconut Breakfast Cookies from Take A Bite Out Of Boca
Pyrizhky z Orikhova Masa from Culinary Adventures with Camilla
Pancake Muffins with Brown Butter Glazed Walnuts from It's Yummi
Buttermilk Waffles with Blueberry Compote from Big Bear's Wife
Lemon Blackberry Baked Oatmeal from Cooking in Stilettos
Bacon Pancake Dippers from Making Miracles
Espresso Banana Oat Bread from Sew You Think You Can Cook
Oatmeal and Apple Crown Bread from Jane's Adventures in Dinner

BrunchWeek Fruits, Vegetables and Sides: 
Italian Carrot Salad from {i love} my disorganized life
Labneh with Pears and Honey from My Catholic Kitchen
Roasted Pepper Pasta Salad from Bread Booze Bacon

BrunchWeek Desserts: 
Spring Fruit and Cream Birthday Cake from A Day in the Life on the Farm

Bacon Pancake Dippers inspired by Family Fresh Meals

6 - 8 pieces of bacon, cooked to your desired crispiness
2 cups of your favorite pancake mix
2 eggs
1 cup milk
Maple Syrup for serving

  1. Combine the pancake mix with the eggs and milk; whisk until mostly smooth.
  2. Heat a griddle to medium - high heat and grease with butter or cooking spray.
  3. Place bacon slices with about 3 - 4 inches of space between them, lined up on the griddle. Pour a line of pancake batter over the top of the bacon slice to cover.
  4. Cook until the top of the pancake is bubbly, and the edges look dry. Flip and continue cooking another 1 1/2 - 2 minutes until the bottom is browned and pancakes are cooked through.
  5. Serve immediately with maple syrup to dip the pancake strips in.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Friday, May 08, 2015

#BrunchWeek ~ Cinnamon Sugar French Toast Sticks

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

Find the Brunch Week giveaway details here! TONS of fantastic prizes to win!

Today I get to share these super easy, and delicious cinnamon sugar french toast sticks with you! These were so fun, and completely tasty as well. They cooked up soft with a lightly crisped outside, and were delightfully sweet with a hint of spice from the cinnamon and nutmeg. Warmed maple syrup was the perfect dipping accompaniment for these!

I bought a loaf of sliced thick cut Italian bread, and cut each slice into 4 sticks and that worked well for us. My 19-month old liked these a lot, even without the syrup - or give your little one some yogurt to dip them in (Lindsey LOVES dipping things)!

These are perfect served alongside some fresh fruit, eggs, and maybe a mimosa to wash them down? Happy brunching!

I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane's Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea's Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

Cinnamon Sugar French Toast Sticks from Averie Cooks

3 large eggs
1 cup milk
2 tablespoons light brown sugar, packed
1 tablespoon granulated sugar
2 teaspoons Nielsen-Massey vanilla bean paste
1 tablespoon cinnamon, or to taste
1/2 teaspoon ground nutmeg
butter, for griddle or pan
1 sliced loaf thick cut French or Italian bread (do not use regular / thin bread, it will fall apart), cut each slice of bread into approximately 1" - 2" strips
Maple syrup for serving

  1. Preheat electric griddle (takes about 10 minutes) or preheat a non-stick skillet over medium heat a minute or two.
  2. In a large mixing bowl, combine eggs, milk, sugars, vanilla, cinnamon, nutmeg, and whisk until combined.
  3. Butter the griddle or skillet.
  4. Dip 1 slice of bread into the egg mixture for about 5 to 10 seconds, flipping over once, and making sure it's well-coated before placing on the prepared griddle (do not over-saturate the bread or it will get soggy and fall apart). Repeat with all slices of bread until egg mixture is used up.
  5. Cook for about 3 minutes per side, or until browned, flipping and rotating the sticks so all sides are cooked and browned. Add more butter to griddle or skillet as necessary and wipe griddle with paper towel as necessary to remove black bits. 
  6. Serve immediately with maple syrup or your favorite topping. 
Make Ahead Note: French toast sticks are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the oven at 350 for 8 - 10 minutes on a baking tray.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.