Tag Archives: Bundt

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!


Achievement Days in our county was the day that 4-Hers would showcase all of their hard work and dedication through their 4-H projects. Growing up it was often an exciting day where all our projects were awarded a ribbon depending on the quality, craftsmanship, etc. For me this day was exhilarating , because I would wake up REALLY early to make cookies, cake, and fresh bread. I always wanted my food project entries to be as fresh as possible. And it paid off, most of my food projects always earned the coveted purple ribbon.

Food wasn’t the only category that I entered projects for Achievement Days. Horse, rodeo, visual arts, photography, horticulture, house plants, clothing, hobbies and collections were some of my other favorite areas. 4-H was a very pivotal program in my life and it makes me sad to see the program dying in communities around the country. I could talk for 10 days straight about why these programs are important, but I hope by sharing this with you all, you may encourage your family or another family looking for a great outlet to create and foster a sense of achievement.

So this year I got to relive my 4-H glory days by submitting entries in the Dunn County Fair. I spent the ENTIRE day cooking my entries and I loved every minute of it. It was really fun picking out my favorite recipes to cook and be judged on. I made a yummy zucchini bread recipe that is the perfect solution to an oversupply of garden zucchini. I tried a new recipe, Chewy Maple Cookies. Although they did taste great, the appearance wasn’t what I was hoping for. Chocolate Revel Bars were next up, these are an awesome treat. Rich chocolate is paired with a cookie base that is accentuated by oatmeal. My cake was a Lemon-Lavender cake, which utilized dried lavender buds in the mix. And finally the big winner was the Pecan Pie recipe. This is one of my favorite pies, especially for the holidays. 

In the end, my hard work paid off and I won the highest achievement, best in class with my pecan pie. The pie crust is extra buttery and the pie filling is to die for. What programs do your families support; 4-H, Girl Scouts, Cub Scouts, FFA? There are so many worthwhile youth programs out there and most counties have a county fair too. I encourage you to get out there, create a craft, bake some cookies, grow some vegetables, make a necklace. Whatever you do, your time and effort will give you a great sense of achievement. 


Best in Class Pecan Pie

Pie Crust                                                                                          
3 c. flour                                                                           
2 t. salt                                                                             
14 T. unsalted butter, cubed and chilled     
½ c. cold water                                             

Pie Filling
Flour for dusting
1 c. corn syrup
¾ c. sugar
¼ c. brown sugar
2 T. unsalted butter
2 t. vanilla
½ t. salt
3 eggs
1 ¼ c. chopped pecans plus ½ c. pecan halves

Prepare pie dough by pulsing flour, salt and butter in a food processor into pea size crumbles. Add water, pulse until dough comes together. Divide dough in half and wrap in disks. Chill 1 hour before using. Roll dough into a 12 in. round. Fit into a 9 inch pie plate. Chill 30 minutes. Heat oven to 350 degrees. Whisk corn syrup, sugars, butter, vanilla, salt, and eggs in a bowl. Fold in chopped pecans. Distribute filling evenly over dough, arrange pecan halves around the inside edge of pie. Bake until crust is golden brown and filling is set, about 1 hour.



Lemon Lavender Bundt Cake {Blue Ribbon}

3 c. cake flour
1 ½ t. baking powder
1 t. baking soda
¼ t. salt
16 T. unsalted butter
1 ½ c. sugar
1 T. dried lavender flowers
4 eggs, lightly beaten
½ t. lemon extract
1 c. plain yogurt
1 T. lemon zest

Preheat oven to 325 degrees. Grease and flour a Bundt pan. Sift together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer beat the butter, sugar, and lavender. Add the eggs, then beat in the lemon extract. Add the flour mixture in three additions, alternating with the yogurt. Fold in the lemon zest. Bake for 1 hour.



Zucchini Bread {Blue Ribbon}

3 eggs, beaten
3 t. cinnamon
1 c. cooking oil
2 c. peeled and grated zucchini
2 c. sugar
½ t. salt
3 c. flour
¼ t. baking soda
2 t. baking powder

Mix all ingredients together and put in bread pans. Bake bread at 350 degrees for 1 hour or until toothpick comes out clean. Makes 2 loaves.

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Chocolate Revel Bars {Blue Ribbon}

Cookie Layer                                               
1 c. shortening                                           
2 c. sugar                                                   
2 eggs                                                           
2 t. vanilla                                                    
2 ½ c. flour                                                  
1 t. baking soda
1 t. salt
3 c. oatmeal

1 (15 ounce) can sweetened condensed milk
2 c. chocolate chips
2 T. butter
1/2 t. salt
2 t. vanilla

Mix shortening and sugar. Beat in eggs and vanilla. Add dry ingredients. Set aside and prepare filling. Melt chocolate chips, milk, butter, and salt in microwave. When smooth add vanilla. Spread 2/3 of oatmeal mixture in a 9×13 baking dish. Cover with chocolate filling. Dot with the remaining 1/3 oatmeal mixture. Bake at 350 degrees for 25-30 minutes.



Chewy Maple Cookies {Red Ribbon}

½ c. shortening
1 ½ c. flour
1 c. brown sugar
2 t. baking powder
1 egg
½ t. salt
½ c. maple syrup
1 c. coconut
½ t. vanilla

In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup and vanilla until well mixed. Combine flour, baking powder and salt; add to the creamed mixture. Stir in coconut. Drop by tablespoons 2 inches apart onto greased baking sheets. Bake at 375 degrees for 12-15 minutes.

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Thanks to all of the volunteers at the Dunn County Fair. There were many excellent open class exhibits as well as amazing 4-H projects!

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