Lemon Raspberry Cake And Cupcakes

SOURCE: https://bakerbynature.com/lemon-raspberry-cake/

Happy Sunday if you have time to make dessert here is a great recipe, for either cake or cupcake instructions for both below. Lemon and raspberries (try subbing berries or adding berries for a flavor twist) which you can find at the supermarket all the time probably already in your frig now. Thanks to http://www.bakerbynature.com for this treat that can be enjoyed anytime of the year:


1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature

1 and 1/2 cups granulated sugar

1/4 light brown sugar, packed

1 tablespoon lemon zest

1/2 teaspoon pure lemon extract (optional)

1 teaspoon vanilla extract

4 large eggs, at room temperature

2 and 1/2 cups cake flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup whole milk

1/2 cup full-fat sour cream

1/2 cup fresh squeezed lemon juice

2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first

2 tablespoons all-purpose flour

Lemon Cream Cheese Frosting:

1 block (8 ounces) full-fat cream cheese, a little softer than room temperature

10 tablespoons unsalted butter, a little softer than room temperature

4 cups confectioners’ sugar, more if needed

2 teaspoons fresh lemon zest

1 tablespoon fresh lemon juice

1/4 teaspoon pure lemon extract (optional)

1/4 teaspoon salt

2 tablespoons sour cream


1/2 cup raspberry preserves

1 lemon, thinly sliced

1 cup fresh raspberries


  1. Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
  2. In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don’t skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
  3. In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
  4. In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
  5. Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
  6. Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
  7. While the cakes cool, you can make the frosting.

For the Lemon Cream Cheese Frosting:

  1. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add in the confectioners’ sugar. Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners’ sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more sour cream, starting one tablespoon at a time.
  2. When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the raspberry preserves. Don’t worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Place the semi-frosted cake in the fridge for 20 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Place the cake back in the fridge for another 20 minutes before decorating. I love decorating this cake with fresh raspberries and thin lemon slices, but feel free to decorate according to your own tastes.
  3. The frosted cake will stay fresh, covered and stored in the refrigerator, for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature.

Lemon Raspberry Cupcake

SOURCE: https://bakerbynature.com/lemon-raspberry-cupcakes/


For the Lemon Raspberry Cupcakes:

  1. Preheat oven to 350 degrees (F).
  2. Line 2 cupcake tins with paper liners; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in 3 and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside. In a small bowl combine the remaining 3 tablespoons of flour with the raspberries; toss to coat. Using a rubber spatula, gently fold the raspberries and any excess flour into the batter, stirring just until combined. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way). Bake one pan at a time, for about 22 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool in the pan for 10 minutes then transfer cupcakes to a cooling rack. Cool completely before frosting.

Blueberry Lemonade

SOURCE: https://www.iheartnaptime.net/blueberry-lemonade/

Happy Friday everyone hope you are looking forward to the weekend. Now with warm weather we need to enjoy a variety of cool refreshing drinks so let’s start with lemonade but with a twist! This recipe calls for blueberry but if you see notes you can do other berries so maybe a new combo a week? Thanks http://www.iheartnaptime for the cool recipe we will be enjoying all summer long:


4-5 cups cold water, divided.

2 cups blueberries, fresh or frozen (thawed)

1 cup (about 6 lemons) freshly squeezed lemon juice, more to taste

¾ cup granulated sugar, more to taste


In a blender, combine the blueberries and 1 cup of water. Blend for about 30 seconds, or until the blueberries are pureed.

Strain the blueberry puree through a fine mesh strainer into a large pitcher. You may need to strain the mixture twice if it is thick.

Add the remaining water, freshly squeezed lemon juice and sugar to the pitcher. Taste and add more sugar and water if desired. Place in the refrigerator to chill.

Serve over ice and garnish with blueberries, lemon slices and mint leaves, if desired.  


Variations: You can swap blackberries, raspberries or strawberries to make a berry lemonade. 

For serving: frozen blueberries, lemon slices, mint leaves


SOURCE: https://www.sakara.com/blogs/mag/a-grocery-list-for-mental-health

As we start out the week some of us have a harder time to warm up our engines both physically and mentally. I ran across this post that I found pretty interesting grocery list for mental health. Make sense we go grocery shopping for our gym workout why not see what else we can pick up for the brain workout we do on a daily! Check out http://www.sakara.com they have many more delicious recipes:



So much of what is experienced on an emotional, cognitive, and mental level is a result of what we put in our body. Yet, we often look elsewhere when it comes to bolstering and elevating our emotional states: we up our self-care regimen, meditate more frequently, or consult a healer. All of these practices are beautiful and enriching, but what we eat is intimately connected to how we feel. As psychiatrist, author, and farmer, Dr. Drew Ramsey explains, our brains are essentially composed of food. “The only molecule up [in the brain] that doesn’t come from the end of your fork, is the oxygen that you breathe,” he says. With that, we look to our plate: to quell anxiety, boost sex drive, elevate mood, and even raise consciousness. 

Next time you’re making your grocery list, add these items for their brain-nourishing properties (or skip the shopping and find them on our Signature Nutrition Program).

Chickpeas: Chickpeas (as well as other legumes like lentils and black beans) are not only protein-rich; they are whole-food forms of zinc. Zinc aids in nerve signaling in the brain, and is a key producer of sex hormones like testosterone and prolactin. A thriving libido is certainly one method to uplift spirits. On a daily basis, you can easily incorporate zinc, along with 71 other ionic minerals, in your hydration regimen.

Find them in: Spiced Sunset Stew with Coconut Lime Chickpeas, Neapolitan Parfait, Four-Bean Protein Chili

Aloe Vera: You may be familiar with aloe’s external healing benefits, after a long day of sunbathing or for small scrapes and cuts; ingested internally, aloe is equally impactful as an anti-inflammatory hero, adaptogen, and digestive aid. It contains potent polysaccharides, an ally in proper nutrient absorption, as well as the essential mineral magnesium. Proper levels of magnesium have been shown to alleviate symptoms of depression, irritability, and even apathy. Along with this hormone-supporting adaptogen, other whole food sources of magnesium include chard, avocado, almonds, and spinach. 

Find it in: Cleansing Aloe + Cucumber Soup, Golden Lassi Parfait

Banana: A humble fruit, but a powerful one thanks to its prebiotic fiber. Your G.I. tract can’t digest this type of fiber, so instead it ferments, a process that breeds healthy bacteria which support gut health. The gut is intimately related to the brain through the vagus nerve. Thought of as the cognitive superhighway, the vagus nerve controls most involuntary body processes, digestion very much included. Without this nerve, we’d only have access to the parts of our brain responsible for primal instincts—think of a world without creativity, decision-making, and deep contemplation! We can strengthen the vagus nerve’s capabilities by cultivating a diverse array of beneficial bacterial strains in our gut. Other foods that offer prebiotic fiber include artichokes, chicory root, and alliums like onion and garlic.

Find it in: Banana Pudding Parfait, Banana Protein Bread with Macerated Berries 

Kimchi: While prebiotic fiber act as food for the bacteria, probiotics are the actual microbes themselves. Kimchi and other ferments are delicious resources to supply bacteria with the nourishment they need. Ferments make nutritive additions atop sandwiches, salads, or macro bowls, and help round out a food-as-medicine approach to support the gut-brain axis.

Find it in: Kimchi Banh Mi, Prebiotic Fermented Kimchi Stew


Rosemary: Rosemary was used for centuries by Greeks and Romans as a symbol of remembrance. In modern times, compelling studies have shown the fragrance alone has potential to stimulate cognitive function, memory, and focus. Showering more straightforward meals with herbs is not only wise from a taste perspective, but many offer a dose of brain-loving nutrition—turmeric, ginger, and sage are also well-known for their anti-inflammatory and mental health benefits.

Find it in: Pink Peppercorn Tomato Bisque with Herbed Superfood Swirls, Rosemary Root Vegetable Bowl

Walnuts: The brain is largely composed of fat and long-chain omega-3 fatty acids. When anxiety and unsteady emotions abound, a lack of healthy fats may be the culprit. An easy way to add healthy fats into your diet is through seeds and nuts, the walnut being one of the best. Walnuts are shaped like the brain for a reason; they are a potent source of DHA as well as folate, an important nutrient for newborn development. Omega-3s also help to nurture the Brain-Derived Neurotrophic Factor, a master hormone that controls neuroplasticity. Neuroplasticity is the capacity of our brains to create new patterns, habits, and ways of thinking. As humans who seek to evolve, release unhelpful mindsets, or approach life with new zest, this capability is essential.

Find them in: Rosewater Pistachio Muffin, Sakara Un-Classic Caesar, Cranberry-Walnut Tea Cake

Citrus: Electric in hue and joyfully sweet, citrus is important for brain health as it contains ample vitamin C, which is connected to anti-inflammation and fighting free radicals. Many neurodegenerative diseases, like dementia, are related to oxidative stress, so including this antioxidant as much as possible is key. Find it in other richly colored sources like spaghetti squash, blueberries, sweet potatoes, and bell peppers.

Find it in: Orange Blossom Waffles, Lemon Poppy Seed Donut, Middle Eastern Bowl with Preserved Lemon Hummus

Shiitake mushrooms: While access to sunshine might be seasonal for many, everyone should aim to get vitamin D on their plate daily. Vitamin D has been shown to activate genes that support the immune system and release serotonin and dopamine, important mood-lifting hormones. Shiitake, cremini, and maitake all make excellent vehicles for this; or for extra credit, look to medicinal mushrooms such as chaga and Lion’s Mane, the latter of which has been studied to improve the brain’s Nerve Growth Factor.

Find them in: Daydreamer Soba Bowl, Inner Harmony Onion Soup

Protein + Greens Super PowderIf you’re seeking full-spectrum brain support, this is the ultimate workhorse. This Super Powder includes wheatgrass and barley grass. Cereal grasses regulate blood sugar; when insulin fluctuates erratically from processed foods, a high-sugar diet, or eating irregularly, anxiety and stress have a tendency to run rampant. Barley grass, in particular, contains beta-glucan, a compound that slows the absorption of glucose. The powder uplevels one step more, care of digestive enzymes that stimulate stomach acids. This is essential to eliminate bloat and aid in proper nutrient absorption, so all the healing foods you flood your body with are used efficiently. And that is the ultimate peace of mind. 

Find it in: Classic Superfood Granola with Green Goddess Mylk


SOURCE: https://wonkywonderful.com/cilantro-lime-chicken-salad-paleo-whole30/

Happy Monday everyone looking for something good and fast for lunch tomorrow here you go! This is a new twist to regular chicken salad, and adding cut up avocado nice. Found this on http://www.wonkywonderful.com will be trying out this week and maybe adding a few extras ingredients:


1 Lb Boneless, Skinless Chicken Breast*, (cooked & chopped)

1/3 Cup Mayonnaise

Juice of 1 Small Lime, (approx 2 TB)

1/2 Cup Chopped Fresh Cilantro

1/4 Cup Finely Chopped Red Onion

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

Salt/Pepper To Taste


  1. Mix all ingredients until fully combined.
  2. Serve over salad or rice. Also makes great wraps and sandwiches.

Dog Cupcakes

SOURCE: https://thesimpleparent.com/dog-cupcakes-pupcake-recipe/#recipe

Doggy treats are always appreciated by my fur kids, so of course I get super excited when I find a great recipe! My pups love banana and peanut butter, so this recipe is perfect for them. Of course it’s a plus that you can make these as just a muffin or with the frosting as a bday treat. However you choose to make them I am sure your fur kids will greatly appreciate them, thanks http://www.thesimpleparent.com for sharing this with us:



2 Tbsp peanut butter (no salt)

2 Tbsp oil

1 medium banana (mashed)

2 Tbsp honey

1/2 cup flour

1/2 tsp baking soda

1/4 tsp baking powder


1 medium banana (mashed)

4 Tbsp peanut butter (no salt)



Preheat oven to 350°F. Spray 12 cups of a mini muffin tin with nonstick cooking spray.

Mash one banana.

Mix the banana, oil, peanut butter, and honey together in a mixing bowl.

Add the flour, baking soda, and baking powder. Stir to combine.

Scoop batter into mini muffin tin until each one is 3/4 full.

Bake for 10-15 minutes. The dog cupcakes are done when a toothpick inserted in the middle comes out clean.

Allow cupcakes to cool for 5 minutes. Then remove from the pan and place on a wire rack. Allow to cool completely before frosting.


Mash remaining banana. The smoother you mash the banana, the smoother your frosting will be.

Add peanut butter and mix until smooth.

Spread frosting on cooled cupcakes. Or put frosting in a zipper bag and snip of the corner to use it as a frosting bag.

Top with small bone-shaped dog snack, if desired.

Banana Honey Ice cream

SOURCE: https://nadialim.com/banana-honey-ice-cream/

Hello all the weather is warming up now so treat options are going to open up! Check out this recipe bananas yum, yoghurt yum, honey yum!!!! Ice cream recipes sometime require machines, salt, etc this recipe super easy. All the ingredients are basic things you probably always have on hand and feel free to add in nuts, fruits as topping. Thanks to http://www.nadialim.com for sharing this recipe and look over some of the other great recipes Nadia has:


3 large ripe bananas peeled and sliced

¼ cup thick Greek yoghurt

1 teaspoon vanilla essence or extract

2 tablespoons runny honey


Place bananas in a dish lined with baking paper and freeze overnight or at least 8 hours until frozen hard.

Thaw bananas for 5 minutes (this will make it easier to blitz) and place in food processor with yoghurt, vanilla and honey. Process until smooth and the consistency of ice-cream.

Serve immediately or return to freezer until ready to serve.


SOURCE: https://lilluna.com/pistachio-bread/

Happy Wednesday to anyone that loves pistachios here is a cool recipe to try out cake and pudding mix! I love the color, could be a great dessert for Halloween time!!!! And since we don’t get to see too many recipes out there for pistachios, thanks to http://www.lilluna.com for sharing. And for those who maybe don’t want to make a full cake there is special note for making mini loaves:


1 box yellow cake mix

2 3.4 oz. boxes pistachio instant pudding mix

4 eggs

1/4 cup vegetable oil

1/8 cup water

1 cup sour cream


Mix ingredients together until well combined. Set aside.

Grease 2 regular size loaf pans and sprinkle some sugar and cinnamon (I use 2 TB sugar and 1 tsp. cinnamon) on the inside.

Pour half the batter into each pan. Bake at 350 for 45 minutes. Let cool.

Combine 2 cups powdered sugar, 2 TB melted butter, 1 tsp. almond extract, and 1 tsp. vanilla to make a glaze. Add a few tablespoons of milk, until it’s the consistency that you like.

Drizzle glaze over bread and sprinkle with chopped pistachios. Serve and enjoy!

  • Make mini-loaves of bread make sure to fill your pans no more than ½ way full and check on them every 5 min after 25 min of cooking. Insert a toothpick into the bread and if it comes out clean you are good to go.

How to Make Ricotta Cheese

SOURCE: https://www.recipegirl.com/how-to-make-ricotta-cheese/

Hey folks Monday again back to the work week so let’s check out something fun to take for lunch or snack on! Making cheese at home is quick and easy not to mention super fresh!!! Check out this recipe from http://www.recipegirl.com and a few other cheese recipes we have from before:


  • 4 cups whole milk
  • 1 cup heavy whipping cream
  • ¾ cup buttermilk
  • ½ teaspoon sea salt


  • Place all ingredients in a 2-quart saucepan. Slowly bring to a boil over medium to medium-high heat, until curds begin to form (190 to 200°F.).
  • Remove from heat and pour into a cheesecloth-lined fine mesh sieve set over a large bowl. Let drain for 15 minutes. Gather cloth around the ricotta and gently squeeze out a little more liquid. Don’t squeeze it dry or you’ll end up with dry ricotta… leave some moisture in there.
  • Place your fresh ricotta cheese in an airtight container and refrigerate for up to 2 days.