Fresh Strawberry Buttermilk Bundt Cake with Strawberry Glaze

I’m going to say it, even though it’s the most hated word in the world…But this cake is the most MOIST cake I have ever made! I swear, it’s incredibly delectable! With the addition of fresh strawberry, it’s the perfect birthday cake/bring to girls night/take to a neighbor/take it to that school bake sale to prove to ‘Karen’ you are more than just a hot mess express.

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Ingredients: (For the Cake)

1 box Duncan Hines Yellow Cake Mix

2/3 cup sour cream

2/3 cup buttermilk

2 eggs

1 tablespoon vanilla

1 pint strawberries plus 2 TB. water, blended until pureed and smooth

1/3 cup melted butter or vegetable oil

Directions: (For the cake)

1. In a large bowl, add the cake mix, sour cream, buttermilk, eggs, vanilla, 1/3 cup strawberry puree, and butter/oil.

2. Using hand mixers, mix together until combined. Don’t over mix by mixing for longer than 1 minute.

3. Spray a bundt cake generously, pour the batter in. Take 2 TB. strawberry puree and pour around the top of the batter. Use a knife to swirl it into the cake batter.

4. Bake at 350 for 30-35 minutes, or until cake bounces back when you lightly press the top. OR when a toothpick comes out clean when inserted. Once the cake has cooled, flip it on a cake stand. After frosted, cover tightly with plastic wrap to keep in moisture.

Ingredients: (For the Glaze)

2 TB. melted butter

1/4 cup strawberry puree

1 TB. vanilla

2 cups powdered sugar

Directions: (For the Glaze)

1. Add all ingredients into a bowl. Whisk together until smooth. Pour over the cooled cake. I didn’t use all of the glaze, but use as much as desired. Sprinkle with a few sprinkles or fresh strawberries.

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Chocolate Peanut Butter Bundt Cake

“It’s no secret that a chocolate bundt cake is probably my favorite thing to make when I want to wow someone. It’s indulgent, rich, fancy, and delicious. This is a play off my husbands favorite flavor, peanut butter! It does not disappoint!”

A while back I posted my all time favorite Chocolate Cake (Doctored up cake mix version) and so many of you LOVED it! So when I shared a picture of this PB version on Instagram, so many of you asked for the recipe! It’s just as simple as my Chocolate Bundt Cake, but with a few extra peanut butter ingredients. I can’t wait for you to try it!

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Ingredients:

{For the cake}

1 box Duncan Hines Devils Food cake mix

1 small Jello Instant box chocolate pudding. (If you can find chocolate PB or PB you could use that too!)

4 eggs

1/2 cup sour cream

1/2 cup creamy peanut butter

1 cup vegetable oil

1 TB. vanilla

1/2 cup chocolate chips

1/2 cup chopped peanut butter cup candy, tossed in 1 TB. flour to coat

{For the Glaze}

6 TB. cocoa powder

4 TB. salted butter, melted

2 cups powdered sugar

5 TB. hot water

3/4 cup chopped peanut butter cup candy

Directions: {For the Cake}

1. Preheat the oven to 350 degrees.

2. Combine all ingredients together minus the candy and chocolate chips. Beat until the mixture comes together, about 1-2 minutes. Fold in the chocolate chips and candy.

3. Grease a bundt pan really well.

4. Pour batter into the bundt pan. Bake for 35-45 minutes, or until a toothpick inserted into the cake comes out clean.

Directions: {For the Glaze}

1. Mix all the ingredients together, minus the chopped candy. Pour the glaze over the semi cooled cake and then sprinkle with the candy.

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Anxiety vs. Comparison

Although I’ve suffered through anxiety more than half my life, I can’t help but think that there are many different avenues and triggers for anxiety.

We all have our ‘thing’ so to speak that makes us anxious. Whether it’s being alone, driving, going somewhere with friends, etc…

But for me I’ve noticed that other things might ‘trigger’ those anxious thoughts and feelings for me without even realizing it’s a trigger.

Over the past few months since becoming much stronger and more in control of my anxiety, I’ve been so much more aware at different aspects of my life and really trying to narrow down what things make me uncomfortable…but more so WHY?

Today I am talking about the comparison trap that we as women, and men, face on.the.daily.

Let me give you an example:

It’s been a day for you. The kids are in need of an exorcism, dinner is the last thing on your mind, your husband won’t be home until after bed time, and you have to sit at soccer practice for 2 hours tonight after you ‘make dinner.’ Aren't you stressed just reading that? Welcome to my Monday’s friends!

Anyways, you need a break. So what do you do?

Get on Instagram.

HEEEYY, Becky worked out today! That’s nice, I didn't.

I see that Jennifer made a healthy smoothie for her kids breakfast…I’ve walked by my husbands birthday cake 34 times this morning and taken a bite each time.

What’s that, Lindsey is on a vacation again in Hawaii wearing a bikini? We are still trying to pay off that hospital bill that will take us 2 years and I need a bigger size swimsuit this year so there is that…

Just then you are interrupted by one of your kids crying because someone took their barbie shoe, and back to reality it goes.

And that my friends, is why you have anxiety. That is why you can never get off that anxiety train. You are front and center inside the first train car just screaming at the conductor to toot the horn and drive faster. You don’t want to get off and explore all the world has, and see all the blessings around you. You would rather stay on the ‘train’, be miserable, hate your life, and never feel good about yourself.

Ouch.

Also, not sure if the train analogy did it for you, because the second I started writing that I remembered I knew nothing about trains…

What I’m trying to say is that, life is stressful. Kids are stressful, jobs are sucky, bills are the worst, and sometimes relationships break us. So why on earth do we get on social media and start comparing our lives to others ‘highlight reel’? How can we expect to be at peace and have gratitude when we are literally hating everything around us…and feeling completely inadequate.

It is causing us anxiety, and we don’t even know it! It’s the precursor to an anxiety attack in a situation already tough for us. Think about it!

If i’m being honest my friends, I want you to know that I have deeply struggled with this. It happens so naturally for me, that I don’t even realize how sometimes comparing myself and my life to others is such a habit. And when I feel that way it prevents me from being happy and confident in my abilities because I am already feeling so many negative emotions.

I know it’s hard to see others happy, when inside you aren’t. It’s hard to see others take their kids to Disneyland when you can’t even really afford to take your family to the movies. I know how hard it is when everyone around you can eat whatever the hell they want and you have to watch so much of what you eat that it really affects the way you view your body. And it’s the worst to see a happy marriage when you feel like your whole relationship is falling apart…

But I promise friends that the second you allow yourself to walk away from toxic comparison, usually via social media, everything gets better. Sure, our life situation might not change, but when you aren’t weighed down with depression and anxiety from looking at someone else’s ‘perfect life’, you are SO.MUCH.HAPPIER. You can do life, and all that it throws at you…at sometimes, some of those things don’t even seem that bad. You begin to see how blessed you really are.

Think about who you follow on social media, or who you compare yourself too:

Do you leave their influence feeling….influenced? It comes down to a basic question…Do you leave happier or more depressed?

I’ll end on another analogy…and don’t worry, it has nothing to do with trains. Let’s just state that from here on out I will never make a train analogy again ok?

I was sitting in church on Mother’s Day and a lady behind me made a comment that has stuck with me so hard it’s never going anywhere. She said that when she was in middle school her class was having a major cheating problem. So the teacher decided without telling the students that he would give each student a different test. When everyone got their grades back, majority of the class failed because they had all tried to cheat off each other, without realizing no one had the same test.

Think about that for a second in terms of what that has to do with life…

We all have our own test. We all have our own questions that need our own personal answers…Lastly, we all have our own challenges and strengths. NO ONE IS THE SAME. So why would we try and ‘cheat’ off someone else’s life that looks completely different than our own…it just doesn’t make sense.

Not bad for a non-train analogy huh?

I truly love you friends, we have to be in this together. With support and love!!!

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{The Best} Double Chocolate Bundt Cake with Chocolate Glaze

“I’ve been making this cake for almost 10 years. It’s evolved a bit over the years with different frostings and shapes and sizes, but every single time I get asked for the recipe. It is literally THE BEST chocolate cake. It’s indulgent, fudge like, intense, satisfying, and addicting! You won’t regret making this for your friends and family!”

To know me is to understand that chocolate cake will always and forever be my first true love. It may have made my pants a little tighter and my thighs a little more full...But it has also cured many broken hearts, brought joy to a new mom or struggling friend, and even made birthdays that much more special.

Time and time again, as I go back and forth trying to figure out how to feed my body right, I always fall back on chocolate cake. No matter where I am in my life, I consider it healthy. I could not live in a world without it.

I may eat the kale salads and vegetables but I can promise you that if my day has been hard, nothing makes me feel better than to make this chocolate cake. Whether I am making it for my family, or dropping it off to someone who might need it more…

Chocolate cake heals all wounds.

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Ingredients:

(For The Cake)

1 box Duncan Hines Devils Food Cake

1 small box Jello Instant chocolate pudding

4 eggs

1 cup sour cream

1/2 cup whole milk

1 cup oil

1 TB. vanilla

1 1/2 cups chocolate chips

(For the Glaze)

6 TB. cocoa powder

4 TB. melted salted butter

2 cups powdered sugar

5 TB. hot water

1/2 -3/4 cup chocolate chips

Directions:

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl add all the cake ingredients except the chocolate chips. Using a hand mixer, beat the ingredients until they come together and the batter is nice and smooth.

3. Fold in the chocolate chips.

4. Generously grease a bundt pan.

5. Pour the batter into the bundt pan and smooth it so it’s completely even on top, meaning there isn’t more batter to one side or other other.

6. Bake in the oven for 30-40 minutes, or until the top bounces back and is completely cooked.

7. Let cool completely. Then remove and place on a cake stand.

8. To make the glaze, add all ingredients minus the chocolate chips into a bowl and whisk together until smooth. Immediately pour the glaze evenly over the bundt cake. Use all the glaze :). Top the bundt cake with chocolate chips. Enjoy!

9. Keep the cake covered in a sealed cake container or wrapped in plastic wrap or foil up to 2 days. Best served fresh or the next morning with a big glass or milk :)!

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The Best Supplements for Anxiety

*Taking natural supplements and vitamins has been one of the biggest game changers when it comes to my anxiety. I chose to take these supplements after much research and consulting with my doctor. Please do the same before taking any supplements!*

You wouldn’t think that any regular vitamin you find at your local drug store would have such an impact on your mental health and well being, but I’m here to tell you that it’s true! I’m not a medical professional so I can’t tell you exactly WHY these things work, but after talking to my doctor, I learned that so many of us are really deficient in these nutrients, which makes us more susceptible to anxiety and depression.

Below I’ve compiled a list of the supplements I use. Feel free to test and see which ones will be best for you! (With help from your doctor!)

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1. Magnesium:

   -There are three different types of magnesium examples I gave you, so you wouldn’t take all three at once. I’ve always taken Magnesium in pill form, but recently my doctor told me to start using the concentrated oil because it absorbs better into our bodies vs. a pill form. I’ve definitely noticed a greater difference when I take it at night because it puts me right to sleep! I spray 4 sprays on the bottom of each foot and rub it in. Warning, it does sting a little the first few uses which is a sign that you are insufficient in magnesium! But it goes away after a few uses.

   - Be careful because there are so many different types of Magnesiums out there that most of them are just a laxative. I stick with Glycinate and Citrate. Recently I’ve noticed that Magnesium L-Threonate has great reviews but I haven’t tried it so I added it just in case you want to research. I’m really loving the oil at this point so for now that is what I am sticking with.

2. L-Theanine:

   - My doctor suggested this to me because she said it has such a calming affect, and I totally agree. Luckily for me I take all of my supplements before bed, so i’m able to fall asleep pretty quickly. I thought about taking them more in the afternoon when things get stressful, but haven’t done so yet. L-Theanine is one of the main ingredients in green tea as well, so I love to drink iced green tea a lot!

3. Multvitamin:

   - Just having a good multi-vitamin that covers all your basic needs is important. A lot of times we are lacking in just simple nutrients which can affect out mental health, so a good vitamin will help take care of that.

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Have you heard of any of these supplements, and if so have you used them and have they helped?! I would love to hear!

Argentine Empanadas w/ Chimichurri Sauce-My way

“Empanadas are probably in my top 5 favorite foods! My family is Argentine, so we make them often and I’ve loved passing the tradition down to my girls. If you haven’t had an empanada before, it’s basically meat stuffed in pie dough. Pair it with the best chimichurri sauce, and you will be in heaven!”

I’ll never forget the first time I had an empanada. I was in my early teens and my aunt and uncle had come to America for the very first time. All our family gathered at my grandma’s house as my aunt made Empanadas for our whole family.

It was so exciting because food really makes me happy, for one. But also because as an American kid, I had never really tried anything different than hamburgers and French fries. They were so good!

Since then, as relatives have traveled to the US to visit, I’ve requested empanadas. Last year when my cousin visited I asked if she could teach me how to make empanadas since I never learned. It was an amazing experience and I can’t wait to learn more traditional Argentine dishes that I can hopefully share with you again!

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*Recipe Notes*

After making a empanadas a handful of times now, I’ve adjusted the recipe a tad. So these are kind of MY version of empanadas. Argentines are not huge on spice, but my husband and I are, so I added a lot more seasonings than my relatives do. My suggestion would be to adjust the flavors to your desired taste.

Also these contain a few ingredients that might seem questionable, such as eggs, green olives, and golden raisins. It’s one of my favorite things about the empanadas. My husband isn’t a fan of green olives so I’ll make half the batch without. Feel free to do so as well. I have had friends who are not green olive fans that love the taste of them in the empanadas. The main idea is just to go with what you think will taste best :).

Lastly….

This recipe makes a million empanadas. Like SO MUCH FILLING. But it’s the way I was taught, so I’ve always stuck with it. I usually freeze half the filling so that I can make more empanadas in the future and the filling is already done :).

Ingredients:

60 Empanada dough circles*

4-5 TB. olive oil

9 sweet yellow onions, diced

sprinkle of salt

1 bunch green onions, diced

4 roma tomatoes, chopped

3 pounds ground beef

2 TB. sugar

7 TB. paprika

6-7 TB. cumin

2-5 TB. red pepper flakes (adjust to your desired spice)

salt and pepper to taste

1 1/2 cups golden raisins

1 1/2 cups green olives, halved

12 hard boiled eggs, each egg cut into 8ths

2 eggs, beaten for brushing on top of the empanada

*Empanada dough is similar to pie dough. You could definitely make it on your own, but there are markets that sell pre-made empanada dough already made in the discs. I just googled specialty markets in my area. Sometimes regular grocery stores sell them, you just need to call and check! They should be frozen when you get them. I will put the link of the disc I buy from our local store, but I wouldn’t suggest buying them from amazon as they are SUPER expensive!

Directions:

1. If your empanada dough is frozen, make sure it has been thawing in the fridge for at least 24 hours.

2. In a large pot, add the olive oil. Add the onions and begin to sauce. Sprinkle generously with salt. This releases the liquid of ALL those onions :). This will take about 10 minutes until they have softened and become translucent.

3. Add in the tomatoes and green onions, and cook for an additional 3-4 minutes.

4. Add in the ground beef. Mix it all together and cook the meet until browned. You can drain a little of the fat if needed, but sometimes I like to keep the fat in there to keep moisture in the mixture. Up to you! Slowly add in all the seasonings and adjust to your desired taste.

5. Once the meet has cooked and the seasonings are added, allow it to cook for an additional 5 minutes on low heat, then turn off the heat. Cover and let it cool a little before adding in the green olives and golden raisins.

6. Once it has cooled a little bit, stir in the olives and golden raisins.

7. Get ready to assemble the empanadas.

8. Using a larger silver slotted spoon, add about 1-2 TB. filling in the middle of the empanada. Place one of the chopped egg pieces on top of the filling. (Not one egg per empanada. Place 1/8 of the egg on the empanada. (Pictures below.)

9. Dip your finger in a bowl full of cold water, and rub it around the outside of the empanada. Fold the empanada in half and press a fork all around the edges to seal the empanada. (Pictures below.) Brush the egg on top of the empanadas.

10. Bake at 350 degrees for 25-40 minutes, or until the empanadas are golden brown. (Time depends on the type of dough you use.)

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*Traditional Chimichurri sauce isn’t blended like I blend mine. The herbs and seasoning are finely chopped and then incorporated in olive oil. I like to puree mine almost like a dressing, so keep that in mind. :)

Ingredients:

4 garlic cloves

1/2 cup red wine vinegar

1/2 bunch cilantro

1/2 bunch parsley

1 TB. dried oregano

1 jalapeño, seeds removed

1/2 -1 tsp. salt

3/4 cup olive oil

Directions:

1. Add all the ingredients, minus the olive oil, into a food processor. Blend together.

2. While it’s blending, slowly add in the olive oil.

3. Adjust seasonings to desired taste.

4. Store in the fridge in a tightly covered container until ready to use.

5. Can be saved for up to 2-3 days.

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5-Minute Alfajores - Argentine Cookies

Alfajores have a special place in my heart, and my belly.

My grandma is from Argentina, but moved to the US in her twenties. She would travel back to Argentina every summer and when she would come home she would bring home boxes of Alfajores. I loved them, and looked forward to them every year.

If you’ve never had an Alfajor, imagine a buttery cookie sandwiches between layers of dulce de Leche. Dulce de Leche is a similar texture and taste to caramel but in my opinion SO much better!! It’s caramelized sugar, but with milk. Then the Alfajor is either covered in coconut, chocolate, or powdered sugar.

As Monica from friends would say….”I KNOW!”

Obviously there are ways to make these completely homemade but whenever I would ask my grandma how to make them she would just tell me to do this recipe. I’ve made it for years, specifically I remember making it in Elementary school for a project I did on Argentina.

So if you want a super QUICK dessert that comes together in minutes that taste delicious and looks super fancy…

Then meet Alfajores…My first true love

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Ingredients:

1 box Nilla Wafer Cookies

1 Can Dulce de Leche

1 1/2 cups chocolate chips, melted

1 cup shredded coconut

Directions:

1. Spread a spoonful of dulce de Leche on a Nilla Wafer cookie.

2. Top with another Nilla Wafer cookie. Dip half the cookie in melted chocolate. OR roll the sides in shredded coconut.

3. You could also do both, chocolate plus shredded coconut. Store in an air tight container in the fridge.

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Vegetarian Enchilada Casserole

I’ve always been such a huge fan of casseroles, even the kinds made with a can of cream of chicken. I don’t really understand why, and I know it’s slightly embarrassing…But I just can’t control myself when I see a big ol’ dish of mixed ingredients baked together!

For me, I think the best part is the leftovers…Not the fact that the cream keeps me bloated for 7-10 days after consumed. So I lightened things up a little, skipped the canned cream, and went south of the border for these flavors. It did not disappoint!

First things first.

THESE ARE THE BEST BLACK BEANS EVER!!

I make these often just as a side or to serve with tacos, burritos, salads, etc. because they are so delish on their own. They bring about a sweet and smoky-ness to the casserole! My mouth is watering just thinking about them!

You could easily change up the casserole to fit your family’s needs and what you have on hand. I love sweet potatoes combined with black beans in Mexican dishes. I’ve made a handful of vegetarian tacos and burritos using them as the main ingredient!

Enjoy!!

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Ingredients:

{For the Black Beans}

1 large sweet onion, diced

4 cloves garlic, diced

3 TB. olive oil

1 can black beans, not drained or rinsed

1 TB. Worcestershire sauce

1 TB. soy sauce

1 TB. ketchup

1 TB. mustard

2-3 TB. brown sugar, add 2 TB. first and then add another TB. if needed

3 TB. chili powder

2 TB. cumin

1/4 cup water

salt and pepper to taste

{For the rest of the casserole}

1 large sweet potato, peeled and steamed until soft and mash-able

10-20 corn tortillas

2 cans, or one large red enchilada sauce

1 cup cooked quinoa

1 cup cooked corn

2 cans diced green chilies

2 cups pepper jack cheese

(opt. toppings-limes, cilantro, sour cream, and avocado)

Directions:

{For the beans}

1. In a saucepan on the stove on medium heat add your olive oil. Add your onions and garlic and cook until translucent, about 5-7 minutes. Once done, add your beans and spices and seasoning, including sugar, plus the water.

2. Cook on medium heat for another 5-7 minutes, stirring every so often. Prepare the ingredients to get the casserole ready.

3. In a bowl, pour the contents of one of the enchilada cans into it. In a 9x13 baking dish, add a little bit of the enchilada sauce from the other can to coat the bottom of the dish. Dip each individual tortilla in the bowl of enchilada sauce to coat the tortilla, both sides. Lay tortillas across the dish to cover the whole bottom. Then begin to layer the casserole.

4. First start with mashed sweet potatoes, then quinoa, corn, a sprinkle of green chilies, and black beans followed by cheese. Next add tortillas that have been dipped into the enchilada sauce and begin to layer again. Repeat until the top. Make sure your top layer is tortillas. Pour the extra enchilada sauce on top followed by the cheese.

5. Bake at 350 for 25-30 minutes.

6. Serve with limes, cilantro, some sour cream, and avocados!

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How to conquer trying to fall asleep with anxiety

Sometimes I lay awake at night, trying my best to fall asleep but I just can’t. My mind is racing a MILLION miles a minute with all the tasks I need to accomplish the next day, this week, oh and in my life as well.

But as fast as the thoughts of whether or not I paid the sewer bill rush in my head, they quickly disappear and begin to leave room for the more worrisome anxiety provoked thoughts.

“Gosh, I keep getting head pains. I know it’s a tumor. I’m probably going to die.”

“What if someone breaks into our house and kidnaps my kids, I better go check the locks and alarms for the 57th time.”

“My blog and my instagram are just so talentless compared to others. I just need to give up on this, I’m not good enough.”

“Damn I am just SO SICK of being this fat. I hate it…..”

I don’t think I need to go on.

These are all thoughts I’ve had racing though my mind a mile a minute before I TRY and go to bed. But the task becomes nearly impossible because I’m not allowing myself to rest, to be calm, and to just be OK with things.

The other night this happened. It was almost midnight and I knew the next morning would be brutal as I tried to get my kids off to school, so I pleaded in prayer that my mind would stop and I would just relax. As I did, this thought popped in my head to count the things I was grateful for.

This is stupid, I told myself.

This won’t work. I know I’m grateful for things, why do I need go over them in my mind.

But I did.

I begin to list everything from major blessings to smaller ones. I can walk, my kids can walk. I can talk, and my family all has the ability to verbally express their feelings. I can wake up and get something to eat, usually whatever I want. I have three kids who are alive, healthy, smart, talented. All sleeping in a beautiful room with a bed and toys. They are free from want. I have a husband laying next to me. He’s breathing. I can hold him and cuddle him at this very moment.

It was just that simple.

As I listed the countless things in my head, my eyes began to water up. I couldn’t believe all that I had in my life. All that I had looked over because I was allowing fear of the unknown, fear of things that would never happen, and fear of the things I can’t control to block my vision.

I know this might seem crazy, or might seem like it’s too simple to work. But part of anxiety and fear is that it clouds your way of thinking.

If we thought with gratitude rather than fear, we wouldn’t be anxious.

If there is one thing I have learned in this whole experience, it’s that our minds are more powerful than we give them credit for. I once read a quote years ago that stuck with me that said, ‘That which we focus on, grows.’ It really hit home with me, because imagine all the things we focus on during the day. All the times we doubt and fear…We are allowing those things to grow within us. We are giving them the water, the air, the sun, the food, and everything else that it needs to survive. Imagine if we focused on gratitude. Imagine if we looked at ourselves with love.

I can tell you right now that the amazing things we could do on this earth, in our lives, and the effect we could have would be tremendous if we just changed the way we viewed things.

Replace doubt and fear with gratitude.

Imagine that.

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Pinkalicious Cupcakes

Raising three daughters means that the book Pinkalicious has definitely made it’s way into our home and hearts for many years. There have been talks and talks about making Pinkalicious cupcakes, and finally the girls and I decided to do it!

If you’ve read the book, you know the main character eats a ton of pink cupcakes, therefore turning pink.

SO while this was a super fun activity to do with the girls, I had to convince them 72 times they were not turning pink. It didn’t matter because I continually heard random squeals from the bathroom every so often saying, “MOM! COME HERE I’M PINK!”

Either way, this was so worth it! It’s always fun to see things come to life from movies and books. I’ve written out the instructions below, I promise anyone can do it! To make it super easy, just use store bought frosting and store bought cake mix…

You will still get the same deliciousness in the end.

Although, I can’t guarantee whether or not it will turn your skin pink! ;)

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**This cake can be made 1 of 2 ways. You can either:

Use a boxed strawberry cake and strawberry frosting mix

-1 box strawberry cake mix

-2 tubs strawberry frosting

OR

Homemade

-I used THIS Strawberry Cake recipe, just be sure to use more pink food coloring.

-I used THIS Strawberry Frosting recipe, just be sure to use more pink food coloring.

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**Ingredients For Decorating

Pink cupcake wrappers

1 bag pink candy melts

pink food coloring

white pearl sprinkles

maraschino cherries, drained and drying on a paper towel

**Instructions for Decorating

1. Once the cupcakes are made and cooled, using a frosting tip of choice, swirl frosting on top of the cupcake to make a mound. {Pictured above.}

2. Next using a serrated spatula, smooth out the frosting making a smooth mound. {Pictured above.}

3. Melt the pink candy melts in a deep bowl until melted, in 30 second increments in the microwave.

4. Dip the top of the cupcake into the melted candy.

5. Sprinkle a few white pearls on top and then top with a cherry.

6. In a small bowl, portion about 1/2 cup frosting and dye it dark pink.

7. Put the dark pink frosting into a frosting bag fitted with a #3 tip. Pipe a swirl around the cupcake. {Pictured above.}

8. Enjoy! {While reading Pinkalicious!}

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Chocolate Nut Butter Protein Balls

I love a good protein ball to have on hand when I need a little pick me up. I kind of feel like a need pick me ups more often than I would like to admit! I think we all know the benefits of having a good protein treat on hand for when things get busy and crazy, but I would also like to add these are perfect for kiddos lunches!

My girls love cookies and treats packed in their lunches, but I’d like to think these balls are equally sweet and delicious, while filling. Anything to keep my kids from coming home and eating everything in sight, right?

You could also switch up the flavors with different spices, protein powders, and nut butters!

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Ingredients:

1/2 cup nut butter of choice

1 scoop chocolate protein powder, I’ve used VEGA for years and love it

1 cup old fashioned oats

1/3 cup pure maple syrup

1/4 tsp. cinnamon, optional

3/4 cup naturally sweetened chocolate chips

Directions:

1. Add all ingredients into a medium bowl and mix together until combined. The dough will seem a little wet, but it will firm up once the oats start to absorb the liquid.

2. Next using a cookie scoop, form into balls. Place on parchment paper and let rest to firm up, about 5/10 minutes.

3. Keep in a covered container until ready to eat. I like to store mine in the refrigerator.

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BBQ Jackfruit Sandwiches

“This delicious vegetarian/vegan take on BBQ ‘chicken’ sandwiches is definitely one you have got to try! The jackfruit shreds just like if you were shredding chicken. I served this to my kids and they didn’t even notice a difference! If you haven’t tried jackfruit, you definitely must!”

A majority of the people on my side of extended family members are vegetarian and vegans. Also for some time many years ago I myself was vegetarian so I’ve always been super comfortable with eating that way! Whenever family visits I have to come up with dinner ideas that can please meat eaters and non meat eaters…and let me tell you, there are only so many soups and tacos you can make before it gets boring.

I had heard so much about jackfruit that I knew I needed to give it a try. I was a little hesitant because it was new and when I started to shred it I gave me the willies. (Please tell me I am not the only one.) I was also afraid of the texture, taste, etc…But honestly…

I couldn’t tell a difference.

I would say that chicken is a little more tough, and this has more of a tender/artichoke heart type texture…But the taste and everything was the same.

Want to know HONESTLY what my family thought?

• My kids had no idea. They ate the whole thing I didn’t complain of any differences.

• My husband immediately took a bite and noticed a difference. He’s incredibly picky because he eats Taco Bell 5 times a week so…

(Yes Ari…THAT’S why he didn’t like it.)

Either way I will definitely make this again when family comes out. It was incredibly easy to pull together, and there are so many options to go along with it to please everyone. (All the toppings and textures you could add would really make this a crowd pleaser!)

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Ingredients:

Two 14 once cans jackfruit, drained

2 TB. olive oil

3 TB brown sugar

1/2 tsp. each garlic powder, onion powder, cumin, and paprika

1/4 tsp. chili powder

salt and pepper to taste

2 cups BBQ sauce

Directions:

1. In a bowl, add your jackfruit. Using two forks, potato masher, or whatever you choose…separate the jackfruit into shreds. Add all the spices to the jackfruit and combine.

2. Add oil to a low/medium heated skillet. Add the seasoned jackfruit to the skillet and cook for 3-4 minutes, stirring often.

3. Stir in the BBQ sauce and continue to cook through until the BBQ sauce is heated through.

4. Serve on buns with desired toppings and enjoy! Good in a sealed container in the fridge for 2-3 days.

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How To Conquer Gym Anxiety

A few years back when I was in the midst of my daily panic attacks, going to the gym seemed like THE LAST thing on earth that I wanted to do. It didn’t matter that every blog/suggestion/doctor said that exercise would help reduce my stress and anxiety…For me and in my anxious mind, the gym was not the answer.

One of my biggest triggers was being a lone…(It still is the main trigger of my anxiety)…So the thought of going to a large over-crowded gym where I would be working to get my already high heart rate up, it just didn’t sound appealing. You see, when anxiety controls your life, it tells you where you shouldn’t go or what you shouldn’t do because of fear. Literal fear, as if you could die. Being anxious you avoid that fear at all cost because, why wouldn’t you?

Only, when you say it out loud it sounds so stupid really. You avoid walking in the middle of a busy freeway because it’s dangerous. You could die, among many other things that could happen.

But avoiding the gym because you’re afraid of a panic attack among other anxiety ridden thoughts just sounds…Stupid.

Now that we’ve addressed the why, we need to address the HOW. How do you go to a place that would benefit you so much in the long run, but it’s causing you incredible fear?

For starters you might think, what is the problem if I work out at home? I have a treadmill, weights, youtube…

Here is the thing. If gyms/studios aren’t your thing, that is ok. But part of dealing with constant anxiety is isolation. We isolate ourselves out of fear of something bad happening, and a lot of times we become agoraphobic. So whether it’s the gym or target, we make excuses for putting our selves in uncomfortable positions. Now I know that sometimes going to a place to workout really isn’t peoples thing, and I can only share from my personal (and some friends) experiences, going to a gym by myself, without my children has been one of the greatest hurdles for me. It was so hard, but in the end was one of the reasons why I was able to overcome daily panic attacks and anxiety.

I will be honest and say that it is sometimes difficult to get there. Sometimes I get on the elliptical and my anxiety starts to creep in. But having the tools to overcome it, and being so comfortable now in that environment, is SO FREEING. Whenever I leave the gym I am seriously so much more mentally strong. It’s time for ME to heal and to grow…and it has been amazing.

Whether you are in the thick of your panic and anxiety, or you just have a little bit, these steps will help you overcome that fear of going to the gym! You cannot give up. The way to overcome this is my going through it.

• Start Small

There very first thing I did was get out of my house. It was SO hard for me. I hired a babysitter and started to go on walks/runs near my house. I would tell myself to just go for 10 minutes. Then after 10 minutes, if I could go longer, I would. I kept pushing myself for a longer and longer time, until it was easier to leave my house alone.

• Get a friend to workout with

The next thing I did was get a gym membership with a friend. We would meet at the gym, my biggest fear, and I would workout beside her and have that piece of mind that she was with me. It wasn’t easy, but having someone there forced me to stay and really helped me to reach that next step.

• Start to go alone, slowly

Obviously if working out with friends is really helping, continue doing that. But also go a few times alone to really conquer those feelings of fear. It was so hard for me just to DRIVE there, so when I got there with an already elevated heart rate, the last thing I wanted to do was run. SO I started slow. I would walk around the track. And go back to the beginning where I would just try and stay for 10 minutes. And each time I would push my self to stay longer and longer.

• Good music/show/podcast

Music is known to change an anxious mind into a calm one, there are so many studies on this. Create a play list of your favorite songs that excite you and listen to them. Save your favorite shows for when it’s gym time so you can watch them on a piece of exercise equipment. Or find a motivating podcast to help you. Whatever it is, these subtle distractions will keep your mind busy and less likely to bother you with a stupid, “What if?!”

• Do not give up, even if you have a setback

If you are doing well and then all of the sudden you are lifting weights and have a full blown panic attack…keep going. Walk around a few times, get some water…but don't leave. Leaving just tells your body that you are in trouble, when in reality you really aren’t. Fight those feelings that something bad will happen, and stay. Or if you had a panic attack and left, and now you can’t workout because you remember that feeling…GO ANYWAYS. It’s scary, I know! But I promise you…When you go, you are telling yourself there is NOTHING to be afraid of. You are gaining control of that anxiety, and that is the best feeling.

• Take care of you

Are you well rested? Drinking enough water before the gym? Taking the right supplements for anxiety, like magnesium? All of these things matter when it comes to anxiety. If you do these things, anxiety is less likely to creep in.

• Have the right tools and resources

One of my biggest saving graces is my Anxiety Bible, as I call it. It’s really called DARE. But it gives you the tools to overcome ANY anxiety. It talks about everything you feel and go through, and how to work through them. A good resource will help you continue goin

Click the picture to find the book on Amazon!)

• As always, make sure if you feel Anxiety/Panic Attacks/etc. that you tell someone, talk to someone, see someone, and get some help. It’s not easy to admit we are struggling…but I promise, it’s the first step into getting better and healing. Just remember, you would go to the doctor or tell someone if you had bronchitis! Mental health is just as if not more important than our physical health!

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Trader Joes Broccoli & Kale, Artichoke, Onion, and Blueberry Goat Cheese Pizza

I love a good quick meal that I can pull together for myself especially for lunch. Ever since all my kids started school, I can barely get a good breakfast in…if I get one…and by lunch i’m starving and have a hard time coming up with something easy and healthy to eat.

BTW…

Who ever said you will have more time once your kids start school is SUCH A LIAR. Honestly…I don’t even know how it’s possible but I’m busier than I’ve ever been. It really puts a damper on my daily Hallmark Movie plans…

This quick and easy recipe came together all thanks to Trader Joes! It’s kind of a foodies version of Target, right? The other day I strolled around just looking for something good to make for lunch and I came across their Broccoli & Kale pizza crust and decided to try it. Obviously if you don’t have a Trader Joes you can make exchanges for certain ingredients. Here is an example:

• Trader Joes Pizza Crust: Regular pizza Crust, add roasted kale and broccoli on top of the pizza.

• Trader Joes Artichoke Antipasto: blend drained canned artichokes with a little EVOO and some garlic and salt.

• Blueberry Goat Cheese : Regular goat cheese, could mash a little blueberries in it for fun.

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Ingredients:

1 Broccoli & Kale Pizza crust from Trader Joes

1/2 cup Artichoke Antipasta Spread from Trader Joes

2 TB. Butter

1 onion, sliced

1/3 cup Blueberry Goat Cheese from Trader Joes

1 roma tomato, sliced and cut in half

sea salt and pepper

(opt: balsamic glaze)

Directions:

1. Heat a skillet to medium heat and melt the butter. Add the sliced onions. Continue to cook until the onions cook down, about 15-20 minutes.

2. While this is happening, cook pizza crust according to package directions.

3. Once it’s done, spread antipasto spread. Then sprinkle the onion, tomatoes, and goat cheese onto the pizza.

4. Place the pizza back in the oven for 5-10 minutes.

5. Sprinkle with a nice serving of sea salt and cracked pepper. If you are feeling fancy, drizzle with a little balsamic glaze or vinegar. Just a little though!

6. Enjoy!

Sweet Potato and Chicken Chili

“This is a super quick dinner to put together on those busy weeknights! It’s filling, healthy, and delicious! Pair with a delicious cornbread topped with honey and this meal will definitely become a family favorite!”

I was thinking about a time a few years back when dinner time was crazy because I had a little baby clinging to me, while another one was taking every item out of the pantry closet. It was hard and exhausting but now more than ever I can admit I wish I could pull a jar of baby food out of the pantry and call it dinner!

Every season is exhausting, but with each season certain things become easier while certain things become harder. As of now, having three kids In school with homework, dance classes, singing lessons, piano, soccer, and reruns of Gilmore Girls to catch up on…I HAVE NO TIME!

So while I love to make a good ol’ peanut butter and banana sandwich for dinner, sometimes I feel the need to make a healthy home cooked meal because I love the idea of adding a lot on my plate. I thrive on stress. ;)

Luckily, for you and for me, I have nailed down a handful of delicious, quick, and healthy dinners that come together in under 20-30 minutes. I’ll definitely continue to share these as time goes on because we have to stick together! Also, this meal can be made simultaneously while your 1st grader reads to you a story about spiders and their babies.

In case you were wondering…

Sweet Potato and Chicken Chili

Ingredients:

3 TB. olive oil

1 yellow onion, diced

4-5 cloves garlic, diced

1 orange bell pepper, chopped

1 orange sweet potato, peeled and chopped into small chunks

1 TB. chili powder

2 tsp. cumin

3 cups canned crushed tomatoes

1 can chili beans OR black beans in sauce

1 can mild red enchilada sauce

1 cup vegetable or chicken broth

3 cups shredded rotisserie chicken

Toppings: Fresh lime, sour cream, scallions, cilantro, and crushed tortilla chips.

Directions:

1. In a medium heated pot on the stove, add the olive oil. Toss in the onion, garlic, and bell pepper. Cook until the vegetables have softened and are translucent.

2. Add in the sweet potato and spices, stir and cook for 3 minutes. Next add in tomatoes, beans, enchilada sauce, and broth. Cover and cook until the soup has thickened and the sweet potatoes have softened. Continue to stir frequently.

3. Once the chili is ready, fold in the chicken and remove the chili from the heat. Serve immediately and top each bowl with the toppings!

Roasted Maple Butternut Squash with Kale & Mulberries

There is a restaurant here in town that makes this exact side dish! I love any type of roasted squash, but I was so shocked to find out that I actually enjoyed it with KALE…and mulberries! Have you ever had a mulberry before. Honestly…I didn’t know they existed! Lucky for me, and my weekly Amazon Prime binge sessions I found mulberries on line and got to making one of my favorite dishes at home!

This is a great Thanksgiving side dish or possibly a dish with a baked chicken and smashed potatoes! I only know that pairs well together because i’ve ordered that exact lunch from this restaurant 3 times this week…

I need help.

Roasted Maple Butternut Squash with Kale & Mulberries

Ingredients:

1 large butternut squash, peeled and cut into 1/2 inch cubes.

2 TB. olive oil

2 TB. pure maple syrup

2 TB. brown sugar or coconut sugar

sprinkle of sea salt

1 bag, or 5 ounces sun dried white mulberries

1 TB. butter

2 cups thinly chopped curly kale

2 TB. Pure maple syrup, different from what is being used above

Directions:

1. Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper. In a bowl, toss the butternut squash with the olive oil, maple syrup, sugar, and salt. Add the squash to the baking sheet and bake for 20-30 minutes, or until tender and. little brown.

2. While the squash is cooking, grab a medium skillet. Turn the heat to med/low and add the mulberries. Toss them and begin to toast them until their color begins to change to a deeper golden color. You will need to constantly stir them with a rubber spatula so they don’t burn. Once the pan starts to smoke a little and their color has deepened, add the mulberries to a plate and let them cool and harden. Be careful not to overcook.

3. In the same pan, add the butter. Let it melt and then add the kale. Toss the kale with a rubber spatula and let it cook down. You don't want to become completely wilted, so leave it with a little bite. I let it cook for about 2-4 minutes. Set it aside when done.

4. Once the squash is done, add your kale and mulberries to the pan. Drizzle with the extra maple syrup and maybe a sprinkle of sea salt to balance out the sweetness.

5. Serve hot!

6. Store in an airtight container up to 5 days in the fridge. Cool before refrigerating.

“These links are from Amazon and include Affiliate Links. I receive a small portion when you buy from my site. Thank you so much for supporting The Diva Dish”

Vegan Vanilla Cake with Vegan Cookie Dough Frosting

There was a time before I had my first child…8 years ago!!! I was a hard core vegan, but sometimes a vegetarian because I really love ice cream. Anyways, I lived in San Diego about 15 minutes from the beach and I was living that coastal California lifestyle. I would walk the beach, shop at the farmers markets, and drink the most delicious locally made green drinks. I’d check out raw food restaurants and vegan bakeries looking for the most delicious earth made meals.

I loved it!

But as always when you have children, things change. We could no longer afford that coastal California lifestyle so we headed to Las Vegas. Back then it was hard to find anything close to vegan in the middle of the desert, and the produce at our neighborhood grocery store was so depressing. NOTHING grows in the desert. So, slowly but surely I weaned back into a non-vegan lifestyle. Although that is something of the past, I still find myself eating vegan/vegetarian for the majority of my meals.

There is a huge part of my life though that still involves veganism and that is my family. My entire family are vegans. Parents, brothers, sister-in-laws! SO anytime we have a big family dinner we always have to make sure there is an abundance of vegan friendly things so that everyone has something.

Which brings me to this cake!

I wanted something that you could bring to any party or dinner that would wow those that have often missed out on the delicious things at gatherings. This cake is by NO MEANS a health food, which has kind of been a trend on here lately haha!

Either way, this is the cake you make for special occasions! The cake that will make a vegan question whether or not it really doesn’t have any eggs or melted butter in it.

It does have sugar though…. ;)

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Vegan Vanilla Cake with Vegan Cookie Dough Frosting

Ingredients (For the Cake)

1 cup unrefined sugar

1/2 tsp. salt

2 cups unbleached all purpose flour

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 cups non dairy vanilla milk

3 TB. unsweetened applesauce

1 tsp. fresh lemon juice

2 TB. pure vanilla extract

1/4 cup canola oil

Ingredients (For the Frosting)

3 sticks Earth Balance Vegan Butter Sticks, softened and room temperature

1/4 cup brown sugar

2 pounds powdered sugar

2 TB. vanilla extract

dash of sea salt

non dairy vanilla milk (1-2 TB.)

Directions: (For the cake)

1. Preheat the oven to 325 degrees. In a large bowl add the sugar. Then sift in the flour, baking powder, baking soda, and salt. Stir until combined.

2. In a separate bowl, combine the milk, applesauce, lemon juice, vanilla, and oil. Mix the wet and dry ingredients with a whisk. Mix until combined, be careful not to over mix.

3. Grease 3 six inch pans. Add batter in equal amounts to the pans. Bake for 20-25 minutes, or until cooked all the way through. I like to wrap my cakes tightly in plastic wrap after they have cooled completely and place them in the fridge until they are ready to be frosted. This makes it easier to assemble the cake so it’s not so delicate.

4. Let cool before frosting the cake.

Directions: (For the Frosting)

1. In a bowl fitting with a whisk attachment, add your butter. Whip the butter until creamy. Scrape down the bowl, and then add your brown sugar. Whisk until combined. Next add in the vanilla and a dash of sea salt, plus 1 TB. of non dairy milk.

2. Sift in the powdered sugar, and then cover the mixer with a cloth and turn the mixer on so the frosting can come together. Whip it until it’s nice and creamy. If needed, add a little more milk to get desired consistency. You want it to be thicker because you will be decorating the cake with this, and it needs to be firm enough to hold it together.

3. Stack and fill the cakes, and then frost the rest of the cake how ever you desire. I topped mine with chopped vegan chocolate chip cookies and vegan chocolate chips.

4. Enjoy!!!

5. To store, I wrapped my cake in plastic wrap tightly and kept it in the fridge. You can let it come to room temperature when you are ready to serve it.

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I had so much fun making this cake! Let me know if there are any other flavors you would love to see VEGAN-IZED!!

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““These links are from Amazon and include Affiliate Links. I receive a small portion when you buy from my site. Thank you so much for supporting The Diva Dish!””

Red Velvet {Blood} Halloween Cupcakes

This MAY be a healthy living blog, but I am a firm believer in doing what you love and eating what you love! (I guess within certain limits haha!)

I love to bake…and I love to eat baked goods!

I’ve been making these RED VELVET cupcakes for years! Back when I was baking for parties, weddings, and other fun events these were always a request! I’ve topped them with glittery white flowers and even delicious chocolate ganache.

But today…Today it’s blood.

These are perfect for Halloween or maybe even Valentines Day…

Or maybe a day when you are stressed ;).

Either way, I love a good Doctored up cake mix because it makes things a little easier, especially when baking with a three year old.

Have you ever been faced with a 3 year old demanding to add 3 cups of flour to a bowl??

None of it makes it in that bowl…Most of it ends up on the floor. ;)

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{Doctored-Up} Red Velvet Chocolate Chip Cake

Yields 24 cupcakes

Ingredients:

1 box Duncan Hines Red Velvet Cake mix

1 box Godiva white chocolate pudding, 3.9 ounce

4 eggs

1 TB. vanilla

1/2 cup + 2 TB. buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

2 cups chocolate chips

Directions:

1. Preheat the oven to 325 degrees. Line a cupcake pan with cupcake liners.

2. In a mixer bowl, add all of your ingredients except the chocolate chips. Mix until combined, but do not overmix.

3. Fold in the chocolate chips.

4. Using a cookie scoop, add batter to cupcake pan and fill liners 3/4 full.

5. Bake for 15-20 minutes, or until cupcakes have baked all the way through.

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Cream Cheese Frosting:

Yields 3-4 cups

Ingredients:

1 block cream cheese, softened

2 sticks salted butter, softened

2-3 TB. heavy whipping cream

1 TB. vanilla Extract

3-4 cups powdered sugar

Directions:

1. Add the butter and cream cheese to a mixer bowl. Using the whisk attachment, beat together until creamy.

2. Add the rest of your ingredients and beat until creamy and fluffy! Frost cupcakes when cool. For this recipe I used a FRENCH STAR FROSTING TIP.

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Fake Blood

Yields 1/2 cup

Ingredients:

1/2 cup corn syrup

1 TB. cornstarch

Red Food coloring

Directions:

1. Mix all ingredients together until combined. Drizzle on top of cupcakes for a bloody look ;).

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““These links are from Amazon and include Affiliate Links. I receive a small portion when you buy from my site. Thank you so much for supporting The Diva Dish!””

Apple Cider Bundt Cake

It’s Faaaaalllllllllllll.

You have no idea the joy that this time of year brings me! I tend to bake a lot this time of year…and I tend to eat a lot of those baked goods too…

Which brings me to this delicious cake! The flavors are SO on point with this cake! It’s moist, has all the right fall spices, and in my opinion would pair perfectly with a nice scoop of vanilla ice cream! Or plain with breakfast…Or on the go in your car driving your kids to school…Or late at night when you can’t stop crying while watching ‘This Is Us’…

As you can see, there are so many options.

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Spiced Apple Cider Bundt Cake

Ingredients:

2 1/2 white flour, or spelt for a healthier version

1 1/2 tsp. baking soda

1/4 tsp. baking powder

1 tsp. salt

1 1/2 tsp. cinnamon

1 tsp. ground cloves

1 tsp. ground allspice

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

3/4 cups white sugar

3/4 cups brown sugar

1/2 cup canola oil or vegetable oil

1 1/2 cups apple cider, cooked down to 1/2 cup cider. (See notes below for directions)

1 1/2 cups unsweetened applesauce

2 eggs

1 TB. vanilla extract

Directions:

1. Preheat the oven to 325 degrees.

2. Add apple cider to a small saucepan. Turn the heat on medium low and continue to cook the apple cider until it has cooked down to 1/2 cup. Continue to whisk while it cooks so it doesn’t burn. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and spices. Set aside.

3. In another bowl add the cider, applesauce, oil, eggs, sugar, and vanilla. Whisk together.

4. Combine the wet and dry ingredients and whisk until smooth. Do not over mix.

5. Spray a bundt pan generously with cooking spray. Pour the batter into the bundt pan.

6. Bake for 30-50 minutes, depending on your oven and altitude.

7. Let cool before removing from pan. Dust with powdered sugar/serve with a scoop of vanilla ice cream. Serve and enjoy!

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I love the versatility of this recipe because it can be made into a BUNDT cake, a LAYER cake, or a SHEET cake! I made the layer cake version for you today, but feel free to make it into a sheet cake for easier baking. Layer cakes, especially decorating them, can be quite tricky! The only thing you will do differently for a sheet cake is bake in jelly roll pan, and once cool frost with the delicious spiced cream cheese frosting!

(For the layer cake/sheet cake)

1. Use the same recipe as above. Preheat your oven to 350 degrees.

2. If making into a layer cake, spray and grease three 6 inch cake pans, and place a circle cut out of parchment on the bottom so it doesn’t stick. Divide batter evenly amoung the three pans. Bake for 25-30 minutes, or until done in the center. Once cooled, wrap cakes up nicely and freeze before frosting. Frozen/cold cakes frost much easier than warm/room temp cakes do.

3. For a sheet cake, spray and grease a jelly roll pan. Pour batter into pan and bake for 20-25 minutes, or until cake has cooked all the way through. Allow to cool before frosting.

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Ingredients:

2 sticks salted butter, room temperature

8 ox brick cream cheese, softened to room temperature

2 lb bag powdered sugar

1 1/2 TB. vanilla extract

1 tsp. cinnamon

1 tsp. allspice

1/4-1/2 cup heavy whipping cream

Directions:

1. Add your butter and cream cheese to a stand mixer. Mix on medium speed until light and fluffy. Add in the rest of your ingredients and start with 1/4 cup of heavy whipping cream. Beat on medium until the frosting comes together. If it is too thick, drizzle in a little bit more heavy cream. Beat until light and fluffly, but never on high speed. You dont want TOO much air bubbles in the frosting, so take it slow as you are mixing and bringing your frosting together. Feel free at this point to add in your food coloring of choice.

2. Frost your cakes however you desire, whether it be a layer cake or a sheet cake! Flowers on top of the cake shown above are fake and from my local craft store.

“These links are from Amazon and include Affiliate Links. I receive a small portion when you buy from my site. Thank you so much for supporting The Diva Dish!”

The Best Chicken Salad Sandwich

My kids spill their drinks everyday.

Every. Single. Day.

On a day when it's almost bed time and the spill hasn't happened, I literally visualize the calm before the storm. A few weeks ago we went out to eat with the kids and ordered a large lemonade.

First mistake.

 Somehow the restaurant messed up and they brought us three. THREE large lemonades on a table with three kids.

Second mistake.

We let the kids all have sips.

Third Mistake.

Then...Each cup of lemonade was knocked at some point during the dinner and proceeded to spill  all over the floor, table, their clothes, my purse, my pride...

After the first spill we removed the remaining two lemonades to the other side of the table. My husband got up to go to the bathroom and some how his butt knocked the other cup off the table. The third happened when we were getting out of the booth and my 3 year old grabbed the large cup when I wasn't looking and dropped it everywhere.

You guys!! Who gave us children?!  

In my defense, I helped the waiters clean up each mess as I jokingly said we shouldn't be allowed outside and each time not one of them laughed...BECAUSE WHY WOULD THEY?

What does this have to do with chicken salad sandwiches you might ask?

Nothing.

It's just an easy dinner for a tired mom who is holding a mop and regretting throwing away the sippy cups.

“I love chicken salad sandwiches for dinner because it comes together SO easy and I don’t have to turn on my oven. It’s versatile and you could add what ever you have on hand, but the touch of fresh herbs and lemon juice take this meal over the top! Trust me, everyone will ask you for the recipe! I cannot take full credit for this recipe, because the amazing blog How To Feed a Loon came up with the original recipe. I adapted it a little to what I had on hand.”

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The Best Chicken Salad Sandwich

Ingredients:

1 rotisserie chicken, shredded

1 cup purple grapes halved

3 small or 2 large celery stalks chopped

3 scallions sliced

1 cup  candied pecans

1 cup mayo or plain greek yogurt, or half yogurt/half mayo for a lighter version 

1 1/2 TB. ground mustard

2 TB. finely chopped dill

1 TB. finely chopped Italian parsley 

Juice of 1 juicy lemon

1/2-3/4 tsp. salt

lots of fresh ground pepper ;)

Directions:

1. In a large bowl toss together the chicken, grapes, celery, scallions, and pecans together.

2. In a separate bowl, whisk together the mayo or yogurt. Add chopped herbs, lemon juice, salt, and pepper. 

3. Pour dressing over salad and mix to combine. 

4. Let set in the fridge for at least an hour if able. 

5. Serve and enjoy!

Original Recipe From How To Feed A Loon