recipe...coconut angel food cake

Do you ever have those times where you wonder…..

“Why did I invite people over for dinner tonight?
I just got off work and now I have to try to whip up a meal in an hour, pick up the house and try to make it look like I’ve not been running around like a crazy woman!!”

I’m sure we have all had those thoughts a time or two….or ten.
In times like these, I’ve found that it helps to have some go-to recipes, cocktails, drinks and desserts…that you know are quick, easy, fool proof and most importantly taste good. Not only does it make entertaining easier for you, it also allows you to relax and have fun with your guests.

This is one of my favorite go-to desserts, that can be put together in less than 15 minutes but looks like you spent hours on it. It’s even fairly healthy….for a dessert.

It’s my…
Coconut Lime Angel Food Cake
All you need is...
One store bought angel food cake (you can make your own too)
8 oz of 1/3 fat cream cheese
1 c powdered sugar
Juice and zest of 1 lime
1 tsp vanilla extract
1 c unsweetened coconut shavings

Preheat oven to 350 degrees.

For the frosting-In a mixing bowl, with your mixer on low speed-mix the cream cheese, lime juice and lime zest until smooth. Then add the powdered sugar 1/4c at a time to the cream cheese mixture (NOTE, you may need to add more or less powdered sugar depending on the sweet/sourness of your lime). Once you have reached the desired sweetness, mix in the vanilla extract and set the frosting aside.

For the toasted coconut-Spread coconut in a single layer on a cookie sheet. Once the oven has preheated, bake the coconut for 3-5min until golden brown. Keep and eye on the oven. The coconut will get brown really fast.

Now for the fun part- Spread the frosting in an even layer over the cake. Don’t worry about the way it looks the coconut will cover it up. Once the frosting is on, sprinkle the toasted coconut on top, and serve.

Hope you guys try this one.

It’s light and fresh and perfect for Spring/Summer.



weekend re-wind.

We had a much needed, low-key weekend.

I don’t know about you guys, but for us, the past few months have been go-go-go, and it was starting to catch up with both of us.

Friday night when I came home from work, I was completely exhausted. For the past 3 weeks, we have literally had something to go to or do, every-single-night, so I was ready to plop down on the couch and relax for the night. I watched Project Runway, ate sweet potato fries, and went to bed early. Ahhh, sometimes it’s the little things…like going to bed early, that really revitalize you.

was date day. Woohoo.

We got dressed up and decided to go to Des Moines for lunch.
Even though we had rain forecasted, that didn’t stop me from wearing some fun spring clothes. I have been dying to wear something other than boots, jeans, sweaters and jackets. The weekend prior, Chris and I swapped out our Winter clothing for Spring clothing and did some serious closet cleaning. By serious cleaning I mean, four bags of clothes to Salvation Army and 5 tubs of winter clothing neatly folded into plastic bins, leaving our closet filled with bright, cheerful patterns and lots of color.

(mary janes-urban outfitters, leggings-target, white tee-target, dress-forever 21, cardigan-thrifted)

Even Chris was ready for some Spring color. Look how cute he looks in his powder blue and yellow.

My new hair cut even cooperated with me.

We didn’t do much of anything. We slept in, took a nap, watched a documentary about Mullets (yes, I said Mullets…hahahaha), watched some basketball, got our reading nook together (pictures to come), and read. It was a perfect low-key day.

Oh and we finally taught Bolt how to sit. Such a cute little guy, who will do anything we ask for food.

This week, we have lots of little projects on the schedule, which is good since Chris has Spring Break. My parents are arriving Sunday (YAY), so hopefully we can get our projects done before then? But we will see?

How was your weekend? Any fun stories? Did you remember to Spring Forward?

PS. Thank you guys for all of the nice comments and emails you have been sending lately. I wanted to start this blog to keep track of our life, share some recipes, and keep in touch with friends/family. But, it has blossomed into much more than that. So thank you all!

Happy Monday.


handmade sunglasses.

with spring right around the corner
it's time to start thinking about sunglasses.
and i wanted to give a shout out to one of
my favorite new sunglass trends.
ok, maybe i am a little biased because my husband is buddy's with one of the owners.
but these sunglasses are pretty sweet!
Oh and did I mention they are made in Oregon?
(have to give my home state a shout out too)

each pair is hand crafted the old fashioned way.

hand carved.

from real wood.

by real people.

check them out for yourself!


reading nook inspirations.

any day now our chairs for the
soon-to-be reading nook will be arriving.

i am dreaming of a space where i can sit down and
read a book.a magazine.my bible.

kick my feet up and relax with a cup of coffee or a glass of wine.

here are a couple pictures of my inspiration nooks.

happy wednesday ladies!


spicy white bean soup

Do ever have those nights where you throw a bunch of ingredients into a pot, and create the meal as you go? I do that a lot. Sometimes the outcome is terrible or sometimes, like tonight… the meal turns out amazing. Then you are scrambling to try and remember all of the ingredients to used, so that you can make it again, sometime.

I have really been craving veggies and spicy food lately, so this

spicy white bean soup
creation really hit the spot.

I will try to remember (aka guess) the ingredient quantities….½ onion diced
½ red bell pepper diced
1 cup shredded cabbage
1 garlic clove sliced
1 c salsa verde (Herdez brand…is my favorite)
1 c water
1 can white beans drained
1 tsp crushed red pepper flakes
Olive oil
Salt and pepper

DirectionsSauté onions, bell pepper and cabbage in olive oil over medium heat until soft. Add garlic, crushed red pepper flakes and salt/pepper.

Once the garlic has softened add one can of white beans to the mixture and remove from the heat.

****This is where my quantity guessing really begins****

With a blender or food processer puree the veggie the mixture, adding the salsa verde and water as needed to help loosen up the veggies. This is where the mixture becomes a soup, you may need more water/salsa, you may need less? You want the mixture to become smooth and creamy in texture. Once you have reached the right consistency, transfer the soup back into the pot to reheat.

At this point your soup is done and ready to serve. (note- this recipe made about 4 bowls of soup, so if you have a big family or if you want leftovers….you will want to double the recipe)

This next step isn’t necessary, but we did it, so I wanted to share….
If you want to make the soup extra special…top it off with some cilantro pequillo crema (we had leftovers from our fish tacos. Recipe follows) and smoked paprika.

Cilantro Pequillo CremaIn a food processor blend
1 c non fat cottage cheese, ½ c cilantro, 1 garlic clove, 4 jarred fire roasted pequillo peppers, Juice from one lime, and Salt/pepper to taste.
(this makes a lot of crema…so you may want to half the recipe if you are just going to make the soup).