coconut lemon bundt cake.


I was looking for something summery and light to bake – specifically something that used a lemon since I had one milo picked off my friends tree while in california a few weeks ago. I found this recipe, and it did the trick.  It was light and fluffy, not too sweet, and we were able to top it with some sweet strawberries I had picked up earlier in the day.

I think next time I will make some kind of lemon glaze for the top, but this was a great treat to remind us that summer is right around the corner.

1-1/2 C granulated sugar
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut
A few tablespoons confectioners’ sugar
Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition.

Stir to combine. Pour batter into the Bundt pan.
Bake 1 hour or until a knife inserted through the cake comes out clean.

Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over and release the cake from the pan. Let cool completely.

303. DIY air freshner.

I saw this on pinterest quite a while ago, and finally remembered to pick up some rosemary at the farmers market last week so I can give it a whirl. It is supposed to be the scent they use at the williams sonoma store. Not sure I know what that smell is like, but this smells pretty good. Its kind of subtle though.

Two big sprigs of rosemary, slices of lemon and 1-2 tspn vanilla. Fill half way with water and simmer on very low. Add more water when necessary.

179. lemon arugula pasta.

The arugula in my garden is ready, so now I have it coming out of my ears. I’ve been trying to find things to make with it – and tonight, inspired by Shutterbean’s version, I made this quick and simple pasta dish.

I went to the garden and picked a bunch of arugula.
I boiled about half a package of pasta
I took about 1/2 – 3/4 cup panko breadcrumbs and sauteed them in a pan. When they were brown and toasty I removed them and put them in their own bowl. I added a little bit of salt and pepper for taste. Then, in the same pan I sauteed about 4 cloves of garlic, lemon zest and juice from half a lemon. When the pasta was done boiling, I strained it, then mixed everything together, adding the arugla immediately and some salt and pepper for taste. Put into individual bowls, top with more arugula if you’d like, and top with some extra lemon juice.

It was delicious and perfect for a hot summer day like today. Then, we headed off to the pool!

27. bath bombs and body scrub.

My friend krissy had a wine, cheese and spa night at her place tonight. A bunch of us girls sat around and got caught up with eachother, ate treats and made fun bath treats. The pumpkin donut holes I posted about yesterday were a huge success!

First up: bath bombs.

In one big bowl, mix
1 cup baking soda
1/2 cup citric acid
1/2 cup corn starch
1/2 cup epsom salt

In a seperate small bowl, mix together
3/4 tspn water
essential oil (about 2 tspn)
food coloring
2 T oil (we ended up adding quite a bit more b/c we were having trouble getting the bomb to stick together and come out of the mold)

Wisk in the wet ingredients into the dry. Shape into a ball or mold (we used little hearts) and put on parchment paper to dry.

They were dry and ready to take home by the end of the night.

next up:  brown sugar body scrub.
This was TOO easy!

wisk together
1/2 cup white sugar
1/4 cup olive oil
2-3 Tablespoon brown sugar
scented oil or a little bit of fresh lemon juice

Stir it together with a wisk until its nice and gritty.