Wednesday, October 19, 2016

Greek Yogurt Bundt Cake

Moist Greek Yogurt Bundt Cake

We are always looking for a yummy new cake recipe and this cake is awesome! It is moist and tasty and a hit with the taste testers!
1/2 c softened butter
3 c sugar
4 eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
1 1/2 c non-fat Greek yogurt, plain
3 c flour
1/2 tsp salt
1/4 tsp baking soda


  • In a large bowl, mix sugar, butter and yogurt together.
  • Add eggs one at a time.
  • Stir in extracts.
  • Add dry ingredients and stir until everything is mixed together but don't over-mix.
  • Pour the batter into a greased bundt pan, smooth the top if needed with a spatula. 
  • Bake in a preheated oven at 325F for 50-60 minutes. I use a toothpick to check the cake, if it comes out clean, your cake is done.
  • Remove the cake from the oven and place the pan on a cooling rack for about 10 minutes, then tip the pan over and place your cake on the cooling rack.
  • Serving sizes can range up to 16 slices, depending how thick you like them.
  • We like sliced strawberries and whipped cream with ours or just eat it plain.
~ Angie

Sunday, October 02, 2016

Delicious Pumpkin Muffins

Delicious Pumpkin Muffins
Fall is here and the yummy spicy flavors are everywhere! Making one of my favorite pumpkin muffin recipes was at the top of my list today. It's easy to make and you probably have most or all of the ingredients on hand. I like this recipe because I replaced the oil with Greek yogurt so it's healthier than my old recipe but still makes great pumpkin muffins!
1 c canned pumpkin
2/3 c Greek yogurt
2/3 c sugar
2/3 c milk
2 eggs
1/2 tsp vanilla
2 c flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ground ginger
  • Don't use a mixer for this recipe, I would recommend a wooden spoon or spatula.
  • Mix the first 6 ingredients in a bowl and set aside.
  • Next whisk together the dry ingredients (starting with the flour) in another bowl.
  • Add the first mixture to the dry ingredients and mix together until combined.
  • Don't over-mix your batter or your muffins won't be fluffy and light.
  • I use cupcake liners in my muffin tins and spray them with cooking spray.
  • Using an ice cream scoop,  place one scoop of batter per muffin tin.
  • Bake at 350F (in a preheated oven) for 15-20 minutes or until muffin tops spring back when you touch the top of them or use a tester.
  • Remove from the oven and place pan on a cooling rack for about 10 minutes.
  • Remove the muffins from the pan and place on the cooling rack.
  • Store in an airtight container.
  • Makes 16 muffins.
Happy Fall!

Love and peace,


Sunday, August 14, 2016

DIY Chip Holder - Organize Your Pantry

DIY Chip Holder - Natural Homemade Living

It's hard to believe August is almost halfway over and the kids are getting ready to go back to school. Where did the summer go?
We've been busy camping, working on projects, organizing and redecorating so we'll have some cool stuff to share once things settle down. Today I wanted to share my favorite pantry organizing tip, the DIY chip holder.
I don't usually buy chips in small bags but for camping these little bags are perfect. I used to store them in a large basket but it seemed like it was a mess when everyone was digging through a basket to find their favorite chips. I decided to make a holder for them and hung it inside the pantry door. It was a quick little project and the kids love it! Most of the items I already had in my craft baskets so the project only cost $3.00.

What You Need:
Rulers - I bought the craft rulers at Michael's (4 in a package)
Small wood clothespins - you can get these at the craft store
Craft glue (or your favorite wood glue)
Removable mounting squares to attach the rulers to the door or wall

  1. Decide how many bags of chips for each ruler, I chose 12.
  2. Apply glue to one side of each clothespin and place it toward the top of the ruler.
  3. I applied one clothespin to each inch on the ruler.
  4. Let them dry according to the glue instructions. Mine took about an hour.
  5. Apply removable squares to the back of each ruler. I used 4 squares per ruler.
  6. I didn't have much wall space in my pantry so I hung my rulers on the inside of the door.
  7. Hang one chip bag on each clothespin. Done.
Hope you like it!
Love and peace,

Sunday, June 12, 2016

Chocolate Peanut Butter Banana Overnight Steel Cut Oats

Chocolate Peanut Butter Banana Overnight Steel Cut Oats

I have been experimenting with overnight oats for a couple of months and I have found my favorite, chocolate peanut butter banana! I think part of the problem is that I really don't like to eat breakfast so after trying other options such as protein drinks, yogurt, cereal and breakfast bars, I decided to try this. I don't like the texture of rolled oats but the steel cut oats are chewy and I like that! You can also make this gluten-free, just choose gluten-free oats.
Ingredients and Directions:
1/4 c steel cut oats (not cooked)
2 T peanut butter powder (Costco has Honeyville Organic for a reasonable price)
1/4 c chocolate cashew milk
1/4 c Greek Yogurt (plain)
2 T sliced almonds (optional)
1/2 banana (add this prior to eating)
Stir all ingredients together. I use glass jars. Refrigerate overnight. Add the banana prior to serving. If they are too thick, add a little more milk. It works best for me when I make 5 jars at one time then I have them ready for Monday-Friday. Enjoy!
Love and peace,