Monthly Archives:


Being a Mom is such as special job. At times your heart can be so full with love that you don’t think there is any room for any more love, but then you have a child. When I had Huntley, it was truly a whole new world. A life where my worrying has not stopped to cease and a life that is so fulfilling because she is in it with us.

Right now, Huntley is this awesome age, that even when I’m mad at her for being naughty, its so hard to stay mad because she is so darn cute. There are so many moments when your littles are little people that you want to hold on to forever. Moments that make you heart swell up with a cup full of joy. 

Lately my little Huntley has started replying to questions with the cutest “yesh” response to everything. I’m not sure if I love it so much because she sounds like such an assertive adult or the fact that she is so sure of herself now to reply yes? She also likes to reply with the sometimes demanding, “HUNTLEY DO IT” as she like to do everything on her own and isn’t afraid to tell you.

But in all honestly someone really needs to bottle up the wonderful world of toddler-isms, they would seriously make a killing. Since my baby is still little, we made my favorite breakfast this morning, bacon, egg and cheese sandwiches with fruit kebobs. They spell out the true reason for today, all of the wonderful mom’s out there that make our world such an amazing place.

Happy Mother’s Day {again} 


“MOM” Breakfast
Fruit Kebobs & Bacon, Egg & Cheese Sandwich

Fruit of your choosing (grapes, strawberries, banana, blueberries, raspberries) 
Wooden Skewers
American Cheese
English Muffin

Assemble fruit onto wooden skewers. I cut my skewers so that two were shorter than the other two, to assemble the “M” shape. Repeat. You can use any type of fruit your heart desires, just as long that it will stay on the skewer!

Fry up two pieces of bacon and 1 egg. Cook your egg to your liking. Place the english muffin in the toaster until it is golden brown. Assemble the egg, slice of cheese and pieces of bacon onto the toasted english muffin. Assemble the “MOM” shape and serve to your MOM, preferable with her favorite breakfast drink and fresh flowers! Enjoy!

A few weeks ago, I had the opportunity to meet the Pioneer Woman, I’m talking the REAL Pioneer Woman, Ree Drummond. To me this momentous occasion was pretty spectacular, (I’m a huge fan) but what made it even better was the fact that I got to spend the day with two amazing Moms in my life, my Mom, Deanna and my Mother-In-Law, Raylene. 

Ree Drummond was everything I had hoped for, she was warm, funny and very down-to-earth. She had inviting stories to tell and offered great inspiration to many. I think her story of how she began her blog as a platform to share stories was very noteworthy because it truly opened my eyes to the importance of a colorful story. Stories can be captivating and I love pairing them with food because it makes food come alive. For me, starting a food blog was about creating a space that I could share my passion for cooking, but also why it balances my life in so many ways. 

Back to my wonderful Moms! This was such a fun day that I got to spend with them at the EchoChic Design Conference in Fargo, North Dakota. The day started with a little shopping in downtown Fargo. We went to this whimsical cooking goods store called Mint + Basil, where I got this wonderful bundt pan. You can see more of their perfect little baking store here. Next we did some shopping at the design conference and listened to various speakers on home design, which was truly the perfect place for me because we are in the process of buying a house! Hence my absence for the last few weeks. I am so excited to share this process with you over the coming months. Our new house is truly a “little house on the prairie”, so it is going to be an interesting summer conquering that feat.

I gifted tickets to my mom and mother-in-law for Christmas for this event and it was worth every penny. Bringing together two women that I admire very much was so perfect. My Mom is one of the most inspiring people I know. She has always pushed me to work hard and to achieve my dreams to the fullest. She has ALWAYS had my corner and she has always supported me through every crazy endeavor that I set my heart to. My mother-in-law is also just as award-winning. She is amazing in so many ways, but probably my favorite would be her devotion to raising an exceptional man, that I now call my husband!

This bundt cake is perfect for Mother’s Day. It’s colors are out of this world! I can’t think of a more picturesque cake to represent Spring! Which by the way, I have to say this is probably the first year I have really fallen in love with spring. My previous experiences with spring in North Dakota have typically been full of rain and mud, but this spring has been quite mild and dry (which is not always the best thing), but I’m going to soak in the warm weather before the mosquitos have arrived to the party. 

Back to the BUNDT, this recipe is adapted from the one and only Ree Drummond. I twisted the recipe to add flavors of orange with the lime, which created a wonderful match. The citrus flavor in the glaze is also just as refreshing.

So cherish your mothers on this mother’s day and shower them with love! Share this beautiful orange-lime bundt cake with your favorite moms out there! I am sure thankful for the many amazing mothers and grandmothers that surround me! Happy Mother’s Day all!


Orange Lime Bundt Cake
Adapted from The Pioneer Woman Lemon-Lime Pound Cake

2 1/2 c. granulated sugar
3 sticks unsalted butter
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 cup lemon-lime soda
1 tablespoon orange zest
1 tablespoon lime zest
Shortening for greasing the pan

2 c. powdered sugar, sifted
1 T. orange zest, dried for at least 30 minutes, plus more for sprinkling
1 T. orange juice
1 T. lime zest, dried for at least 30 minutes, plus more for sprinkling
1 T. lime juice
1/4 t.salt
1 T. lemon-lime soda
Blackberries, for serving

For the cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the orange and lime zests and mix. Scrape the bowl and mix again.

Use a pastry brush to brush shortening into the bundt pan, making sure to coat each crevice. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn’t be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.

For the glaze: Combine the powdered sugar, orange zest and juice, lime zest and juice, salt and about 1 tablespoon water and 1 tablespoon of lemon-lime soda in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.

Slice the cake and serve with the berries if you please!