Raspberry Butter 

I initially made this butter to go with some lemon poppyseed muffins, however I wasn’t too thrilled with how the muffins turned out. So I’ll just post the raspberry butter instead. It was really good and we even ate it on pancakes the next day, yum! 


– 1/2 cup softened butter 

– 1/2 cup fresh raspberries 

– 1 to 2 tbsp of powdered sugar (to your liking) 


Place all ingredients in a bowl and mash with a spoon. Serve immediately, but can be kept in the refrigerator for a couple of days.  


Blueberry Crumble Bars 


– 2 1/4 cup rolled oats 

– 2 1/4 cup all-purpose flour 

– 1 1/2 cup brown sugar 

– 1 cup (2 sticks) butter 

– 1 1/2 tsp. baking soda

– 1/2 tsp. salt 

– 3 cups frozen blueberries (can also use fresh) 

– 1 Tbsp. cornstarch 


Preheat your oven to 350F. 

In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Melt the butter, and pour over the oat mixture. Mix until thoroughly incorporated. Press 2/3 of the oat/butter mixture into a 9×13-inch pan. Reserve the leftover 1/3 for the topping. 

In a separate bowl, combine the blueberries, sugar, and cornstarch. Mix well, making sure all the berries are well coated. Pour the berry mixture over the bottom crust, evenly distributing. Sprinkle the remaining oat/butter mixture over the top of the blueberry layer. Bake 25 minutes, but you may need to increase your time. I added on another 20 minutes to my cooking time, since the top was not turning golden brown. So bake 25-45 minutes, or until the top is golden brown. 

Remove and allow to cool completely before slicing into bars. 


Vitamix Blueberry Ice Cream 

We just bought a Vitamix last week and wow! What an amazing machine, it really is more than a blender! Did you know that you can even make soup in it, hot soup?! Amazing! One thing that we learned to make straight away was ice cream, of course! Let me tell you, this ice cream is heavenly and it only has 4 ingredients! So simple! The great thing about this ice cream too is that it’s very versatile. You can use any frozen fruit, so far we’ve tried this blueberry one and also strawberry peach! We will be experimenting with making a chocolate one too in the future, so stay tuned! 😉 


– 2 cups frozen blueberries (or any frozen fruit you like) 

– 1 cup half and half (we tried it with the fat free half and half, and had great success)! 

– 1/4 – 1/2 cup sugar 

– 1 tbsp. vanilla extract 


Place all ingredients in the Vitamix, turn to variable speed 1, increase speed quickly to 10 and flip to high. Let blend up until frozen. You can store this in a Tupperware in your freezer and pull it out about 15 minutes before you want to have it. Enjoy! 


Lemon Velvet Cake

After all the Christmas treats and heavy food I wanted to bake a lighter dessert for our dinner date with some good friends on Saturday. This cake was absolutely delicious and fit the bill perfectly! I loved how strong the lemon taste was and the cake was super moist too. This would be the perfect cake for summer also. Absolutely a must try!



– 1 1/4 cup + 2 Tbsp. cake flour
– 1/4 tsp. baking soda
– 3/4 tsp. baking powder
– 1/2 tsp. salt
– 3/4 cup granulated sugar + 1 Tbsp. sugar
– 1/2 cup vegetable oil
– 1 large egg
– 3/4 cup buttermilk
– 2 Tbsp. lemon juice
– zest of one medium lemon


– 2 cups powdered sugar
– 1 stick (1/2 cup) softened butter
– 1-2 Tbsp. lemon juice
– 1 Tbsp. poppy seeds


Preheat your oven to 325F.
Spray two 6-inch cake pans with nonstick cooking spray.
In a small bowl, mix the lemon zest and 1 Tbsp. sugar together, and set aside.
In another small bowl combine the dry ingredients (flour, baking soda, baking powder, and salt). Set aside.
In the bowl of your stand mixer, add the vegetable oil, egg, and 3/4 cup sugar. Beat until,ugh the and fluffy, about 3 minutes.
Add the zest/sugar mixture to the bowl and combine.
In a glass combine the buttermilk, vanilla, and lemon juice, stir to combine.
Now, add buttermilk mixture and the dry ingredients to the bowl, add them alternately beginning and ending with the dry ingredient mixture. Beat after each addition, but don’t over mix.
Divide batter among your two prepared cake pans.
Bake for 35-40 minutes, or until the cakes pass the “toothpick test”. Cool your cakes in their pans for about 5-10 minutes and then turn them out and finish cooling on wire racks.
When the cakes have cooled completely, make the frosting.


Beat the powdered sugar with the softened butter until light and fluffy. Add the lemon juice in, beat. Then mix in the poppy seeds and beat one more time. Taste and adjust as needed. If your frosting is too thick you can add some more lemon juice and/or a little bit of milk to thin. Or if it’s too thin, just add in some more powdered sugar. Fill and frost the cake layers. I put my cake in the refrigerator for a few hours to firm up the frosting before I covered it and then took it out a few minutes before serving to warm it up a little bit again.




















Frothy Strawberry Lime Popsicles

Costco had some beautiful looking strawberries the last time we were there, so we purchased a container. Although we all know with Costco that everything comes “super sized” including the containers of berries! I froze half of them since I didn’t want them to go bad before we could eat them. Well, we’ve been trying to come up with ways to use the frozen strawberries, and Hubby decided to try his hand at making Popsicles! I bought a Popsicle mold last year, and just hadn’t ever used it so it was the perfect opportunity! He didn’t measure when he mixed up his batch, so I’m just going to guess on the estimates and hope that they’re close!

– 7-8 frozen or fresh strawberries
– 2-3 tbsp. lime juice
– 2 tbsp. sugar
– 1 1/2 – 2 cups water

Please taste and adjust as needed, like I said, these are just eyeball estimates!

Place all ingredients in a blender, we used our magic bullet. One large cup full will make 4 Popsicles. Blend until frothy and all the ingredients are pulverized. Pour into popsicle molds and freeze until ready to eat. Run some warm water over the bottom of the mold to loosen up the Popsicles, so they will slide out nice and easy.











Blackberry Cheesecake!

I don’t really know how to describe this except to say, that it was utterly delicious and fantastic, and I wouldn’t change a thing! Everyone loved it and I’m counting down the hours until bedtime when I can enjoy my leftover piece in complete selfishness 😉
This is a recipe from The Pioneer Woman, and we all know angels kiss everything she makes!
This would be a perfect dessert for Valentine’s Day, and you could even use raspberries in the sauce to make it more festive!

– 1 box of Nilla wafers, crushed
– 1 stick (1/2 cup) salted butter, melted
– 1 1/2 tsp. of vanilla

– Three (8 ounce) packages cream cheese, softened at room temperature
– 4 large eggs
– 1 1/2 cups of granulated sugar
– 1/2 cup sour cream

– 2 cups fresh blackberries (frozen would probably be fine too)
– 1/2 cup granulate sugar
– 2 tbsp. water

Preheat the oven to 350F.

For the crust:
Begin by placing your crushed wafers in a medium sized bowl and adding in the melted butter and vanilla. Stir to combine, then press the mixture into the bottom of a springform pan. If the crumbs come up the sides some, that’s ok, it just adds to the deliciousness!

For the filling:
Place all three of the blocks of softened cream cheese in the bowl of your mixer. Add the sugar, and beat until nice and creamy. Next, add the eggs, one at a time, beating well after each addition. After the eggs are incorporated, add the sour cream, and mix, scrape down the sides of the bowl, if necessary.
Pour the filling right on top of the crust in your springform pan, and smooth the top with your spatula.
Bake in the preheated oven for 1 hour and 10 minutes. After the time is up, turn your oven off, and open the door. Let the cheesecake sit in the oven with the door open for another 10-15 minutes. Remove from the oven to a cooling rack and let the cake cool the rest of the way on the counter.

For the topping:
Place your washed berries in a small saucepan. Add the sugar and water to the pan. Bring the mixture to a boil and let cook for 5 minutes. After the time is up turn off the heat and allow the berry mixture to cool.

After your cheesecake is completely cooled, and your berry mixture is room temperature, pour the mixture onto your cheesecake. It’s ok if it looks a bit watery and is running everywhere! 😉
Cover the cheesecake with plastic wrap and place in the fridge to set for at least two hours, although the longer you give it, the better it will be.
When you’re ready to serve it, remove from the fridge and lift the top off of your pan. Slice the cake with a serrated knife, and be ready for the oohs and aahs that will accompany, at the sight of this beauty!























Cranberry Sauce

I’ve always had cranberry sauce out of the can, you know the one that you just dump out and cut in slices and serve. It seems a lot of people do that and that circle is almost a part of pictured holiday meals. This year however, my husband’s aunt made homemade cranberry sauce for Thanksgiving and it was delicious! I tried my hand at it for Christmas and it was so good and a cinch to make! Here’s what you’ll need!

– 1 twelve ounce bag fresh cranberries. Watch for these to go on sale around the Holidays and then grab a few. You can freeze them very successfully and have fresh cranberries the whole year through!
– 1 cup water
– 1 cup sugar

Rinse and drain cranberries. Add sugar and water to a medium saucepan. Stir and then bring the mixture to a boil. Add cranberries, and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Once cooked, pour cranberry sauce into a bowl and allow to cool. Once cooled, cover and refrigerate until ready to serve. Easy peasy!