A tender, moist and thoroughly scrumptious cake with a distinct honey flavor and toasted almonds.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup granulated sugar
2 large eggs
¼ cup honey
1 tablespoon coconut oil (highly recommended, but can substitute vegetable oil) Note: Do not melt the coconut oil before adding it.
½ teaspoon pure vanilla extract
⅛ teaspoon pure almond extract
1 cup Greek honey yogurt (do not use non-fat)

For the Honey Glaze:
1½ cups sifted powdered sugar
2 tablespoons honey
3 tablespoons whole milk
⅓ cup sliced almonds

Preheat the oven to 350 degrees F. Generously grease a 9x2 inch round cake pan.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.
In a large mixing bowl, cream the butter and sugar for several minutes until light and fluffy.
Add the eggs and beat another 2 minutes until lighter in color and fluffy.
Add the honey, coconut oil, vanilla and almond extracts and beat until combined.
Using a rubber spatula, stir the flour mixture and honey yogurt into the wet mixture in thirds, alternating between the two, beginning and ending with the flour.
Spoon the batter into the prepared cake pan and bake for 35-45 minutes, or until a toothpick inserted into the very center of the cake comes out clean.
Let the cake sit in the cake pan for 10 minutes before inverting onto a wire rack to cool completely.
Toast the sliced almonds in an oven preheated to 375 degrees F for 4-5 minutes or until light golden brown.
Cool.

To make the glaze: 
Combine the powdered sugar, honey and milk until no lumps are remaining.
Place the rack over a cookie sheet and pour the glaze over the cooled cake, starting at the center and moving out, allowing the glaze to drip down the sides of the cake.
Evenly sprinkle the almonds over the top of the cake.
​Let sit for at least 10 minutes before carefully transferring to a serving platter.

 This is a super simple recipe that's been in my recipe box for years! It's melt-in-your-mouth scrumptious!

Cake
1 cup (2 sticks) butter
1 cup water
¼ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
½ tsp salt
1 tsp baking soda
½ cup sour cream
2 eggs, room temperature

Chocolate Frosting
¼ cup + 2 tbsp whole milk
½ cup (1 stick) butter
3¾ cups powdered sugar
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup chopped pecans (optional)

Cake:
Preheat oven to 350F.
Grease and flour a 10 x 15  pan.
Bring butter, water, and cocoa powder to a boil in a medium saucepan, stirring frequently.
Remove from heat and let cool for 10 minutes.
Whisk together the flour, sugar, salt and baking soda in a large bowl. Set aside.
Whisk together sour cream and eggs.
Combine the sour cream and egg mixture with the flour and sugar mixture.
Gradually stir in the warm cocoa mixture and mix well. 
Pour the batter into the prepared  pan.
Bake for 22-25 minutes.
The center of the cake should spring back when touched.

Chocolate Frosting
Bring the milk and butter to a boil.
Remove from heat.
Whisk in the powdered sugar, cocoa powder and vanilla extract.
Pour the frosting over the cake while the cake is still warm.
Quickly sprinkle on nuts if desired.

This is a simple dish that every grandma somehow knows how to make! It's super simple and awesome for leftover chicken!

3cups cooked chicken, chopped
2 cans  cream of chicken soup
2 cups shredded Cheddar cheese
3 cups Panko bread crumbs or dry stuffing mix
6 tablespoons butter or margarine, melted

Heat oven to 350.
Place chicken in bottom of ungreased 13 x 9-inch baking dish.
Spoon soup evenly over chicken and top with shredded cheese.
In medium bowl stir together melted butter and breadcrumbs.
Sprinkle over baking dish.
​Bake 35 to 40 minutes or until bubbly.

• This Rachael Ray(r) bakeware set features durable carbon steel construction with rolled-rim edges, and is designed for easy, everyday use
• The bakeware features long-lasting, latte-colored nonstick inside and out to provide excellent food release with quick cleanup
• Silicone grips on the bakeware handles offer plenty of solid, comfortable grasp, even with potholders
• Oven safe to 450 degrees Fahrenheit, the nonstick bakeware set includes essential pan shapes for great baking and roasting
• Quality Assurance Guaranteed, this bakeware set complements the complete Cucina collection for even more easy-going kitchen style and functionality

 This is a delicious treat, best served slightly warm!

2 cups all-purpose flour
1 and ½ tsp baking powder
¼ tsp baking soda
1 tsp salt
6 oz. fresh or frozen blueberries
¾ cup buttermilk (or regular milk + 1/2 tsp vinegar, stir and let sit 5 minutes)
1 tsp vanilla extract
¼ cup vegetable or canola oil
1 large egg, slightly beaten
1 cup granulated sugar

Line a 9" x 5" loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.
Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
Add blueberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay.
Pour batter into prepared pan.
Bake bread for 33 to 38 minutes, or until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool most of the way in the pan.
Slice and serve.

 With all the fancy creations people come up with nowadays, sometimes just going the simple route is the safest route. I don't think you can ever go wrong with a basic yellow cake recipe, it's a favorite that everybody loves!

3 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco or other good shortening
2 cups sugar
4 eggs (at room temperature)
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

Preheat oven to 375°F. Grease and flour three 9-inch cake pans. 
Sift together the flour, baking powder and salt. Set aside.
Cream the shortening and sugar, beating well at medium speed of electric mixer for 5 minutes.
Add the eggs, one at a time, beating well after each addition. 
Beginning and ending with the dry ingredients, add dry ingredients to the creamed mixture alternately with milk and vanilla (and almond extract, if desired).
Pour into three prepared 9-inch cake pans. 
Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Allow to cool for 10 minutes, then invert onto wire racks to finish cooling. 

For Muffins: Makes approximately 4 dozen. Bake at 375°F for 20 minutes in greased muffin tins or paper liners in muffin tins, filling half full. 

For Sheet Cake: Pour into greased and floured 17x11-1/2x2-1/4-inch pan. Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean.

**Ice with your preferred flavor- pretty much anything goes with a basic yellow cake!**

 Don't have the time to wait on old-fashioned cinnamon rolls? Try this easy cinnamon roll cake- it's just as good!

Cake:
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup granulated sugar
4 teaspoon baking powder
1 + 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

Glaze:
2 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Butter and flour a 9x13 baking pan. 
To a large bowl add all the cake ingredients except the butter.
Mix until just combined - the mixture will be thick.
Slowly stir in the butter until just combined - don't overmix or it will be rubbery.
Pour into the prepared pan.
To make the topping mix all the ingredients together until well combined.
Drop spoonfuls evenly over the batter and swirl with a knife.
Bake 28-32 minutes.
While cake is warm whisk the glaze ingredients together until smooth and drizzle over the cake.
​To serve cut into squares.

Basic sugar cookies filled with apricot or raspberry jam for a burst of sweet fruit in every bite. Here is an easy dessert recipe for the all-time favorite treat!

2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Jam of any flavor you'd like (preserves work great too!)


In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugar until smooth using an electric mixer. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or until needed (can be stored this way for up to 3 days).
Roll the basic sugar cookie dough into tablespoon-size balls and place on baking sheets lined with [archment paper. Make a well in each ball by pressing your thumb in the center. Fill the wells with apricot jam, raspberry jam or any other fruit jam of your choice.
Bake in a 350° F pre-heated oven until just beginning to brown, around 15 to 18 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.

 These yummy muffins are perfect for breakfast, dessert, or just as a tasty snack! My son loves them!

4 very ripe bananas, well mashed
2 eggs plus 1 egg white, lightly beaten
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cups brown sugar

1 teaspoon salt
1 teaspoon baking soda
3/4 cup chocolate chips, 1/4 cup reserved for sprinkling on top


Preheat oven to 350° and grease a large muffin pan.
Mix mashed bananas with eggs and vanilla, and then stir in flour, brown sugar, salt and baking soda until just combined.  
Gently stir in chocolate chips.
Pour batter in prepared muffin cups, and sprinkle chocolate chips over batter.
Bake for 20 minutes , or until toothpick comes out clean.
Set on cooling racks for 5 – 10 minutes, then remove from pans to finish cooling.

​Recently divorced from an abusive husband still intent to control her, Ava Black has two weeks before she moves back to her conservative hometown.

Encouraged by her best friend, she resurrects the wish list she started as a young girl when her number one desire was her very own horse. Over the years, The Horse List had become a mature list of her most erotic fantasies and a symbol of her rebirth as an independent woman. She can complete some of the items alone, but not everything. She needs an experienced partner with resources and the connections to places she's only dreamed of going.

Could the handsome and wealthy artist Eric North be the partner she seeks? Will her drive to complete the list be enough to overcome her fear of him discovering the scars left from years of abuse? Will Eric protect her from her ex-husband, or will she go home to start over and give up her one chance to complete The Horse List?

Reader Alert! Ava explores the depths of her passion and embarks on a personal journey to fulfill the naughty fantasies of her personal Horse List. For most of the list, one partner is required, but for one special evening, she'll need a third. 

Be warned: Reading The Horse List will ignite the fire inside you, compelling you to surrender to your own Eric North - and experience the pulse pounding, heart-stopping release that is sure to follow.

  I absolutely loved this book! Immediately, I was drawn into this dark tale of an abused woman's journey of self-discovery. I absolutely fell in love with Ava and her damaged personality. She's like a rose with a few tattered petals- gorgeous, fragile and beautiful inside with some jagged edges striving towards complete beauty. It was quite a challenge choosing which steamy hunk in this book to enjoy the most! The storyline was incredible, the characters were incredibly complex and the love scenes were downright sizzling! There's quite a few dark twists in this story to leave me gasping and hanging on with white knuckles in anxiety. This book left me dreaming for my prince Eric, or Brady, or Nathan....jeez can I have all of them?! There was quite a bit of a cliffhanger at the end that left me racing to go start reading the sequel- The Horse List Challenge- immediately! I might need to go start my own Horse List now.....