Lemon – Raspberry Bundt Cake

Lemon – Raspberry Bundt Cake

Lemon – Raspberry Bundt Cake

Ingredients for the cake

2 1/2 c. all purpose flour ( plus 3 Tablespoons for raspberry prep )

2 tsp. baking powder

2 sticks of unsalted butter ( room temperature )

1/2 tsp. salt

8 oz. cream cheese ( room temperature )

2 c. sugar

4 large eggs ( room temperature )

2 c. fresh raspberries

1/4 c. fresh squeezed lemon juice

2 Tablespoons lemon zest

Ingredients for the frosting

4 oz. cream cheese  ( room temperature )

1/2 stick of unsalted butter ( room temperature )

1 Tablespoon fresh squeezed lemon juice

dash of salt

Ingredients for the decoration

1 c. fresh raspberries 

zest of one lemon


Preheat oven to 325 degrees

Prepare bundt pan by coating the pan with butter and flour

In a medium bowl whisk together the flour, baking powder and salt

In a large mixing bowl, beat together the butter and cream cheese until smooth. Gradually add the sugar and lemon juice and zest and beat until creamy ( about three minutes).

Add the eggs one at a time and beat an additional 1 minute.

In a small mixing bowl. Place the fresh raspberries and sprinkle with the 3 Tablespoons of flour. Toss until the berries are coated and then with a rubber spatula fold the berries into the cake batter.

Bake for 55- 60 minutes, until golden brown and tooth pick test comes out clean.

Let the cake rest in the pan on the counter for about 20 minutes before inverting the pan onto your cake stand or platter.  Allow it to cool an additional 30 minutes before frosting.

Prepare the frosting, beating until smooth and creamy then proceed to frost the cake.  Arrange the fresh berries and lemon zest on top.

This cake is super easy, so pretty, and perfect for Easter or a Springtime Brunch.


Greek Inspired Chicken

Greek Inspired Chicken

Greek Inspired Chicken

On a recent trip to Greece, I asked several women I met, what was their favorite chicken marinade. I took some notes and here is what I came up with when I got home.  I used boneless/skinless chicken breasts and grilled the chicken.


1/4 c. olive oil

1 Tablespoon red wine vinegar

Juice of one lemon

1 Tablespoon honey

2 teaspoons garlic powder

2 teaspoons dried oregano

¼ teaspoon ground paprika

cracked sea salt and black pepper to taste





Lemon Crinkle Cookies

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Ingredients –

Cookie Dough

2 c. butter, softened

1 c. powdered sugar

3 1/2 c. all purpose flour

1/2 c. cornstarch

2 Tablespoons lemon zest

1 Tablespoon vanilla

Instructions – 

Using a mixer, beat the butter and the powdered sugar together until smooth,  then gently stir in the flour, cornstarch, and lemon zest and vanilla.

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

Drop cookies onto prepared cookie sheet and bake for 9-11 min or until edges start to slightly brown.


Frosting –

1 c. powdered sugar

2 Tablespoons fresh squeezed lemon juice

2 teaspoons lemon zest

Instructions –

Whisk all ingredients together. Once cookies have completely cooled, dip the top of the cookie into the frosting.  Place on a clean parchment lined baking sheet and place in refrigerator.  Cookies need about 30 minutes to set.  

If you can be patient, they taste even better after being refrigerated for 24 hours.


Sweet/Tart Arugula Salad

Sweet/Tart Arugula Salad

Sweet/Tart Arugula Salad


  • 5 oz. baby arugula 
  • 2/3 cup sliced almonds, toasted
  • 1/2 cup dried cranberries (sweetened variety)
  • 1/2 c. Pomegranate Seeds
  • 1/2 cup shaved parmesan


  • 1/4 cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp honey
  • Salt and freshly ground black pepper, to taste
Honey Glazed Salmon

Honey Glazed Salmon

Honey Glazed Salmon

Ingredients –

4 salmon fillets

1 Tablespoon Olive Oil

1/4 c. light sodium soy sauce

2 Tablespoons honey

1 clove garlic, minced

salt and pepper to taste

One lemon, sliced thinly

In a small bowl, mix together – soy sauce, honey and garlic

Drizzle salmon fillets with olive oil and sprinkle with salt and pepper.  Place lemon slices on top of fillets.

Broil on low heat for about five minutes then remove fillets from the oven and drizzle generously the honey mixture over the fillets. Return to the oven and continue to broil until salmon is cooked through to your personal preference.

This recipe is so easy and delicious.  I pair it with fresh asparagus and wild rice.  



Snow Flake Pie

Snow Flake Pie

Snowflake Pie


4 pie crusts ( I use the Pilsbury refrigerated Pie Crust)

2 cans Oregon pitted cherries in water ( Red Tart )

2 cans whole cranberries

2 large Honey Crisp apples, peeled and diced into small pieces

3 Tablespoons flour

3/4 c. sugar

1 tsp. fresh orange zest

1 1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/2 tsp. almond flavoring

2 Tablespoons unsalted butter, chilled and cubed


Drain juice from cherries and place in a large pan –  add sugar and flour, bring to a boil and thicken 

Add apple slices, cherries, cranberries, orange zest, cinnamon, cloves, and almond flavoring.  Mix thoroughly.

Prepare pie pans by spraying non cooking spray on the bottom – place one pie crust in bottom of each pan.  Divide  the fruit mixture and place on top of the pie crust. Finely chop butter into small pieces dividing equally amongst both pies.  Roll out the two remaining pie crusts and using a snowflake cookie cutter, design the top crust – be creative.  This pie also looks beautiful with a braided or lattice top.

Bake at 400 degrees for 15 min then lower heat and bake at 350 degrees for an additional 30 minutes or until crust is golden brown and fruit is bubbly.

This makes a gorgeous pie for the holiday season.  You can keep one and take one as a hostess gift.