Tag Archives: orange

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!


This summer I made the long trek to visit my sister Kelsey in Wyoming. While in Wyoming we made a quick trip down to Park City, Utah. What a cool, fun, historic town! Park City is home to the United States’ largest independent film festival, the Sundance Film Festival, home of the United States Ski Team, and a ton of other rich history! The town boomed in the late 1880’s when silver and gold were found and many miners flocked to the bountiful mountains to stake their claim. 

Park City oozes luxury. It’s buildings, restaurants and shops all offer a rich experience. But the true wealth found here, was the time I got to spend with my mom and sisters. It was a great girls weekend and definitely packed with new experiences that were worth their weight in gold. Focusing on moments and taking the time to step back and see how valuable they can be has helped me to really slow down and enjoy different journeys that I have embarked on this summer. So even if I did have to drive 13 hours to see my sister, it was all worth it at the end of the day because of the many memories we made along the way. 

These pinwheel cookies offer the same sweet richness the radiates from Park City’s mountain slopes. The orange citrus flavor pairs perfectly with the huckleberry jam. The cream cheese in the pastry dough creates a flaky, crispy crust that melts in your mouth. To top it all off, a perfect sprinkling of powdered sugar (to represent all that glorious snow that Park City usually hosts). These cookies can be made with any type of jam or jelly and they will defiantly add “value” to your summer menus. I will leave it up to you to add wealth in experiences and memories. 


Orange Huckleberry Pinwheel Cookies

8 oz. cream cheese, softened 
2 sticks of unsalted butter, softened 
1/4 t. salt
2. c. flour
1 T. orange zest
1/4 c. powdered sugar for dusting

8 oz. cream cheese, softened
1/2. c. powdered sugar
1 t. vanilla 
Huckleberry jam (or jam of your choice)

Prepare filling, by mixing cream cheese and butter until fluffy. Gradually add flour and salt until well combined. Mix in orange zest and divide dough into four discs. Wrap in plastic wrap and refrigerate for 5 hours or overnight. 

Prepare filling by beating together cream cheese, powdered sugar and vanilla. Take dough out of refridgerator for a few minutes and dust your work surface with powdered sugar. Roll dough to 1/4 inch thick. Cut 3×3 inch squares and make 1 inch diagonal cuts in each corner. Transfer cookies to a parchment lined cookie sheet. Add 1/2 teaspoon of filling and 1/2 teaspoon of jam to each center. Bring every other corner of the dough to the center and press to seal. Bake for 12-15 minutes in a preheated 375 degree oven. 

Cool cookies on a cooking rack and dust generously with powdered sugar.

Huckleberry2 Huckleberry3 Huckleberry4 Huckleberry5 Huckleberry7 Huckleberry8 Huckleberry9 Huckleberry10 Huckleberry11 Huckleberry12 Huckleberry13 Huckleberry16




Relax, rest, recuperate, recover, re-charge; isn’t that what summer is all about? I can’t think of a better way to do all of the above than by enjoying a cool, refreshing popsicle. But wait what about a popsicle with your favorite beer, even better! These popsicles are full of orange flavor and the best taste of my favorite brew, Blue Moon. Blue Moon is a Belgian style white beer and it’s brew is accentuated by hints of citrus. These popsicles are so easy to whip up and very RE-freshing after a hot, summer day. This recipe is a great one to round out popsicle week, which is a week devoted to totally awesome popsicle recipes in the blog realm. You can find a gazillion more recipes here on Wit & Vinegar. I didn’t get my recipe submitted but I still wanted to share this tasty, tipsy treat! Remember popsicle responsibly!

In addition to savoring these delicious popsicles, here are a few of my other plans to help relax this summer. Mapping out my plans to relax has proven useful, because often times the summer months can be very busy. With these ideas in mind it helps me remember to step back and truly enjoy each moment of these long, glorious summer days.

  1. Go to the beach
  2. Take a walk every day
  3. Host a BBQ (I worked really hard on my backyard, I need to show it off)
  4. Visit WYOMING
  5. Enjoy some live music, with a drink in my hand
  6. Spend time with my family
  7. Read 3 books (more on this later)
  8. Go fishing (It’s been 395 days since I last got to go fishing)
  9. Cook some great food
  10. RELAX

What are ways you relax in the summer? How do you recharge?

Blue Moon


Orange Blue Moon Popsicles


1 bottle (12 fluid ounces) Belgian White Beer (I used Blue Moon)
3/4 c. orange juice
Splash of watermelon vodka
Orange slices (optional)


Mix beer, orange juice, and watermelon vodka in a blender. Carefully pour into popsicle mold. I purchased mine here. If adding orange slices add after frozen for two hours, then freeze for an additional four hours. To enjoy without orange slices freeze popsicles for 6 hours or overnight. To unfold, dip mold into warm water for 20-30 seconds. Enjoy!

orange slices




popsicle3 popsicle5