Recipe: Fluffy Lemon Raspberry Cake

I had to whip up a dessert quickly for a dinner I was going to Tuesday evening. In my rush, I completely forgot to take a picture. I think I'm going to make it again for Easter since it was such a hit, so hopefully I can get a photo up this weekend.

This is a great cake for summertime! It is fresh, light, just sweet enough and absolutely delicious!

Fluffy Lemon Raspberry Cake

1 box lemon cake mix (prepared as directed in 2 8-inch rounds)
1 quart heavy whipping cream
1 large box instant vanilla Jello-O pudding mix (5.9 oz.)
1 pint fresh raspberries (12 oz.)
1/2-2/3 cup raspberry preserves (room temperature spreads easier)

Start with the boxed lemon cake mix and prepare as directed in two 8-inch round pans. I cannot stress enough how important it is not to over bake cakes. Bake just until a toothpick comes out clean. Another trick I use is tapping the cake in the middle with my fingertip. If it jiggles or the cake doesn't bounce back then it needs to bake longer. If the cake springs back to shape, then it's ready to come out. I usually line the bottom of my pans with waxed paper. It makes removal from the pan so easy and holds the cake together well while cooling. (Just don't forget to take the waxed paper off before assembling cake.)

While the cake is cooling, whip 1 quart of heavy whipping cream for a couple of minutes (just until it begins to thicken). Add 1 large box (5.9 oz.) of instant vanilla Jell-O pudding mix. Continue to whip on medium speed until peaks form and whipped icing has a good spreadable consistency. Put in refrigerator until cakes are ready to be iced. Icing will thicken slightly in fridge due to the pudding in mixture setting.

Level off the top of the first cake and then divide both cakes into two even layers. (You can do this by using a cake leveler if you have one, a large serrated knife, or my favorite, dental floss!). Place first layer on cakestand/plate and glaze top with raspberry preserves. Add second layer and top with a thick layer of whipped icing. Cut half of the raspberries in half and scatter a single layer of berries across the icing and push into icing. Add third layer and glaze top with preserves. Top with unleveled cake layer (rounded top). Ice entire cake with a thick layer of whipped icing. Finish by decorating with remaining raspberries. Enjoy!

Feel free to also decorate with mint sprigs, lemon slices, coconut or chocolate curls...whatever sounds good! Happy baking!

The Dirt on Insecurities

I use the term "dirt" because insecurities will bury you. You have to dig yourself out of them or they will literally suffocate the life right out of you. No matter how many times I try to steer clear of them, they always hunt me down. It's something that women in general struggle with from their youthful years to marriage to parenting to who knows when. It changes shape and hides behind different masks, but when it comes down to it, it always affects you the same. It makes you second guess yourself, it makes you feel not good enough, and it always hinders you from being who you were meant to be.

In most cases, insecurities are lies that swim through our minds and drown us one breath at a time. They are manifested by the littlest comment or the skewed view by which we see ourselves. Do you have insecurities? I know I do. I am a recovering people-pleaser. It's in my blood. I used to seek approval like a bloodhound. Although I have worked through many aspects of it, the way people view me still catches me off guard sometimes. Every once in a while an insecurity springs up, and I think, "Here we go again." So what do we do with them?

There are a few things I've learned over the years in dealing with my own personal insecurities that I'd like to share with you.

Communicate. Like I said earlier, insecurities are often lies. Plain and simple. It's important for you to communicate how you're feeling. Whether you confide in your spouse, a close friend or family member, it's important for you to voice out loud the thoughts swimming through your mind. Having someone you trust who can listen and act as a sounding-board will help you work through the issues you're dealing with. They can tell you if there is some truth to what you're feeling, if you are blowing things out of proportion or if you are misinterpreting things. They can also be a source of encouragement for you and help you along the way as you dig your way out of these filthy things that are so hindering.

Plan of Action. Insecurities can have a "snowball" effect. They make you feel bad which in turn causes more insecurities and so on. If you want to dig yourself out, then you need to have a plan of action. Whether it's telling yourself two good things you are proud of for every one thing you're not, setting goals to help you change something in your life that is causing insecurity or simply writing down your priorities and staying focused on the woman you are meant to be, find a way to push those thoughts from your mind and focus on the good things in your life. Then find a friend who will help you stay accountable and check in on how you're doing. Scared of what they might think? Well, guess what? They have insecurities too and probably need you just as much as you need them.

Pray. It may sound silly to some, but so often I find myself on my knees asking God to help me view myself the way He sees me. He created me for a purpose, and He wants me to be the woman that He destined for me to be. My insecurities stunt my growth and often keep me from being the wife, mom and friend that God intended for me. He sees me, the good and the bad, and He loves me just the way I am. I need to do the same. Accept who God made you to be and pray that He will take away any obstacles that will hinder your personal growth.

Accept Your Imperfections. You're not perfect. Nobody is! Accept the fact that there is always going to be someone "better" out there, you're going to make mistakes now and then and life is going to throw you some curve balls. Unfortunately, life doesn't come with a manual, so you just have to do the best with what you've got. There is nothing wrong with being thankful for who you are while striving to become the best version of yourself. Give yourself a break. You're unique. Be glad about it!

Life is going to have ups and downs, good days and bad days (can we say hormones?). Insecurities are going to pop up, but they don't have to overwhelm us. Take an honest look at yourself and don't let those lies bury you. You're better than that. Dig yourself out, dust yourself off and enjoy the sunshine and fresh air as you keep moving forward.

Weekly Meal Plan 3/28

Sorry it's been awhile since my last post! I took a break last week due to some personal stuff. I needed some time to clear my mind and focus on some priorities. I'm back now though with a weekly meal plan as promised!

Monday-Grilled Lemon-Pepper Chicken with Rice and Sauteed Zucchini
Tuesday-Homemade Veggie Pizza (always a fun one for the kiddos to help out!) with Garden Salad
Wednesday-Fettucini Alfredo with Shrimp Scampi and Steamed Broccoli
Thursday-Saucy Chicken Burritos with Rice and Beans
Friday-Beef Stroganoff with Sauteed Asparugus
Saturday-B.L.T's with Vegetable Soup
Sunday-Happy Easter! Enjoy your day with whatever traditional foods you love! I'll be chowing down on some ham, potatoes au gratin, garden salad and deviled eggs at my parents' house.

I'll try to get some of these recipes up throughout the week, so check back and let me know if there is one in particular that you are interested in trying. Happy cooking!

Recipe: Mahi-Mahi with Mango Salsa

I love fish, so this is one of my favorites! I usually save it for summertime, but with the warmer weather lately, I couldn't resist creating this tasty and healthy meal for my family this week. It's packed full of fresh fruit, protein, Omega-3's and a variety of vitamins and minerals. The best part is it's not a heavy meal (great for hot days), but still satisfies your tummy and tastes super yummy! The mahi-mahi with mango salsa goes great with sides of rice pilaf and black beans and strawberry spinach salad. To finish it off, I made up a refreshing glass of strawberry limeade.

Mahi-Mahi with Mango Salsa

2 medium sized mangoes
1/4 cup red onion (diced)
1 lime
cilantro (optional)
4 filets of mahi-mahi
salt
pepper
bread crumbs
1 tablespoon olive oil
1 tablespoon butter

Peel mangoes and remove seeds. Cut into small cubes and place in bowl. Add 1/4 cup diced red onion to bowl. Add the juice of one fresh-squeezed lime. Add 1 tablespoon chopped cilantro (I don't always have cilantro at home, so sometimes I skip it). Mix mango mixture together and set aside.

Season fish with salt and pepper. Lightly coat fish with bread crumbs. Add olive oil and butter to a large frying pan over medium heat. Place coated fish filets in pan. Flip fish when cooked halfway through (approximately 3-5 minutes on each side). Be sure not to overcook fish! You want it to be cooked through, but still be moist and tender. Cook just until flaky. Garnish fish with a few heaping spoonfuls of mango salsa and serve.

To make the rice and beans, I use one box of Rice-a-Roni's Rice Pilaf. Cook according to box directions. Drain and rinse one 15-oz. can of black beans. Add beans to rice 5 minutes before end of cooking time and stir. Cook 5 more minutes and serve.

For salad, toss together 4 cups of fresh spinach with 1 cup of fresh sliced strawberries and sweet vinaigrette to taste (I like Newman's Own Raspberry Walnut Vinaigrette). I like to top it off with a few slices of fresh avocado.

Strawberry limeade is quick and easy. In a blender mix together 1/2 cup of ice, 1 can of cold lemon-lime soda (I prefer Sprite), 2 large strawberries and the juice of one lime for each serving.

Hope you enjoy this amazing meal!

Recipe: Chicken Pot Pie

Some girlfriends and I recently decided to swap some recipes and make our own little cookbook. This is a great idea to get some new recipes that are tried and tested by people you trust. I would highly recommend doing a recipe swap with your friends if you can. I got some great new things to try and am excited to add some new things to my weekly meal plans! Somehow in submitting some of my recipes for our "cookbook" I missed this one. After a friend recently requested it, I thought I would share it on my blog. This recipe seems to be a fan favorite of my friends and family. Personally, I don't make my own crust simply because it makes a mess and the store bought version saves me some time. However, I'm sure it would be super tasty with a homemade crust if you'd like to try it that way. I love this recipe because it's a comfort food, I can make it ahead of time and freeze it, and it always gets rave reviews. Hope you enjoy!

Chicken Pot Pie

One package of refrigerated pre-made pie crust (2 crusts)
2 chicken breasts (thawed if frozen) or 8 chicken tenderloins
2 tablespoons butter
1 small onion
2 stalks of celery
1 baked potato (you can cook it in the microwave)
1 1/2-2 cups of frozen peas and carrots
1 cup of chicken broth
1 can cream of chicken soup
salt
pepper
garlic powder
olive oil

Preheat oven to 375 degrees. Put potato in microwave on baked potato setting (about 4 minutes?). Set out peas and carrots to defrost. In a large frying pan over medium heat drizzle about 2 tablespoons of olive oil. Add chicken and cook through (juices should run clear). Season chicken to taste with salt, pepper and garlic powder while cooking. Chop onion and celery while waiting for chicken to cook. Once chicken is cooked set aside and chop into bite-sized pieces. In same frying pan melt 2 tablespoons butter. Saute onion and celery in butter until soft. Skin and cut potato into cubes, then add to onion and celery. Add peas and carrots to pan. Stir in chicken broth while scraping bottom of pan to pick up any seasoning left over from the chicken cooking. Add chicken back to pan. Add cream of chicken soup. Stir until mixed and let simmer for a few minutes on low heat. Add pepper and salt to taste if needed.

Line pie pan with one crust. Pour chicken mixture over crust (there may be extra that won't fit). Cover pie with second crust and crimp edges together. Cut 4-5 small slits around center of top pie crust to prevent bubbling. Place on top of cookie sheet in oven (cookie sheet will catch any leaks). Bake for approximately 30 minutes. It may take longer due to differences in oven settings. Cook until the crust is lightly browned. You may need to line the edge of the crust with foil for the first 15 minutes to prevent burning on the edges.

If you freeze it, baking time may take up to 1 hour. Cook it long enough to bake the crust (lightly browned) and warm the inside.

Tasty Rainbows

In celebration of St. Patrick's Day, I decided not to whip up green goodies, but rather some tasty little rainbows for my little leprechauns to eat. While there is no pot of gold at the end of these rainbows, the big smiles and happy tummies are enough "gold" for me. This is a simple treat that is super easy to make, but takes a little time. It's a great little recipe to work on while in the midst of laundry piles. Hope you like them!

Tasty Rainbows

1 box of red jello (6 oz.)
1 box of orange jello (6 oz.)
1 box of green jello (6 oz.)
1 box of blue jello (6 oz.)
5 cups of boiling water

I used two 2-quart glass pyrex dishes for this recipe. Start with your blue jello in a separate bowl. Mix with 1 1/4 cups boiling water stirring for approximately 2 minutes until mixture is completely dissolved. Pour liquid jello into pyrex dishes (1/2 of mixture in each dish). Place in refrigerator for about 15 minutes (until jello is set). While the first layer is setting, wash out mixing bowl and mix together green jello with 1 1/4 cups boiling water. Green jello can cool on the countertop while blue jello is setting in the fridge. Remove jello from fridge and add layer of green liquid jello (1/2 of mixture in each dish). Follow same steps with the orange jello and then with the red. Refrigerate for approximately 1 hour. Remove from fridge and set glass dish in an inch of hot water for approximately 15 seconds to loosen jello from dish. Cut into bars or squares and enjoy! Yields approximately 72 1-inch squares or 48 1 x 2-inch bars.

P.S.-You can add yellow and purple jello to your rainbows as well. I was running short on time and threw them together last minute, so I opted for just the four colors.

Happy St. Patrick's Day!!!

30% Off Coupons for Gap, Inc.

Many of you know that I work part-time for Banana Republic. It's a fun job that gets me out of the house and talking to grown-ups for a few hours a week. I have a blast with the people I work with and even though I'm "working" it seems to be a break for me from the chaos at home.

With that being said, Gap, Inc. is having their Give & Get promotion coming up this weekend (Thursday-Sunday), and I have about 30 coupons to give out! The coupons are good for 30% off your total purchase (including sale and clearance items!!!) at Gap, Old Navy, Banana Republic, Piperlime and their outlet stores. You can use the coupon an unlimited amount of times during the promotion period, and you also get to use it for one online purchase!

I am the ultimate bargain shopper, and I love getting a good deal. It's even more fun for me when I get to share great deals! So, if you want one of these fabulous coupons, send me an e-mail with "Coupon Please" in the subject line to alesmiley@hotmail.com. Hope you find some amazing deals, and of course, happy shopping!