Lemon Blackberry Bundt Cake, in theory

Hola Amigos! Today I'm sharing with you my bitter sweet story of my first try and fail at Bundt Cake making! As you all know, I'm not a baker, I can ship you a fest out of things coming from a can, baking I don't do, but lately I've been inspired by all these marvelous food bloggers and their creations. To the point that I wanted to make something pretty too...after all how difficult could it possibly be! It's just flour, eggs, butter. pan it and bake it, right? RiGhT??? Wrong! There is a lot more behind it...little tricks that with the help of a few encouraging friends I've learned and will practice after today!
                                                                                                                                                                               

It all started well, like everything in life I was full of excitement with my pink Bundt pan ready to bake a masterpiece, a Lemon Blackberry cake worthy of the Gods of Sugar and Spice! In the oven it went and once it was done, I thought it looked pretty good too! So far so good!

Then disaster struck!...it was going well...until the Blackberries got stuck in the bundt pan!..Blackberry Craters were left behind on the face of my almost perfect bundt!..Why? Why? My dreams were crushed! I even had a speech planned in my head of the things I was going to write on the blog about how good and pretty it came out!

       

                                                                                Even my 4 yo had to mess with it too! Like having blackberry holes all over wasn't enough...my bundt got poked and pinch and left yet with another hole...this one made by little hungry fingers!!! grrrrr!

I must confess at this point I had everything ready to go with a second recipe and post it because I've done it a million times before and I know it would save my blogger's behind. But what's the merit on that?..No! I was going to try my best to give "Bundt" an Extreme Makeover" make it presentable so we all could talk about what went wrong!

My great fans on FB were so supportive and helpful giving me awesome hints...
Kathrin a wonderful blogger at Ginger, Lemon and Spice, suggested I used dry fruits next time. Due to the fact the fruit was fresh it sank to the bottom of the pan creating a perfect storm, also, which I thought it was genius, she suggested I coated each fruit in flour so they wouldn't sink or layer them in between the batter!

Reader Ceria offer a solution on how to recycle the disaster..cube it and make trifle with it! That was a great idea! Marlys at This and That blog, also offered a brilliant solution, cover it with icing and it will be ok! another great idea. A few other readers shared their "fails" with me and encouraged me to keep on trying, Bonnie, Lorna, Claudia...Thank You guys! and then, reader Larissa said the magic words..."Nothing Chocolate Can't Cover"!!!! Well I'll be!!! This is just the perfect opportunity to make my Motto, The entire name of this blog come to life...JUST DIP IT IN CHOCOLATE!

So I did...and also gave "Bundt" a crown of gold. Sweet Coconut flakes with a hint of yellow food coloring! "Bundt" looked so pretty!!!...

Not perfect...after all what is perfect in this world? It's finding the pretty among the chaos what makes us smile, sing and love..it's what makes us feel alive!
It was delicious inside..lemony and soft..crumbling in little pieces of goodness with every bite!
And then...there they were...the culprits of the whole debacle...the blackberries!...

On a second look...even though I don't like what they did to "Bundt" they also looked and were delicious!
Is this going to be my last bundt...no...I will keep on trying until I get it right!

In a way I'm glad this mess happened, because without it I wouldn't have had the opportunity to  get the support and feel the bloggy love of fellow bloggers and readers who cared enough to write and help me out in my time of need! For them...I will keep on trying until I get it right!

Remember everything tastes better with a Pinch of Love, a little help from your friends and Dipped In Chocolate!

Besitos,

Lizy

Bringing 'Bundt" story to these Fabulous Parties:

Cheerios and Lattes
Life on Lakeshore Drive
The Chicken Chick
The Frugal Foodie Mama
Couponing and Cooking
The Plaid and Paisley Kitchen
Eyes on the Source
Sugar Bee Crafts
The 36th Avenue
Foodie Schmoody

Lunes de Chocolate-Chocolate Monday

Hola Amigos! Hope you all had a beautiful weekend. It might be Spring in the calendar but when you have to clean the snow off your car and driveway every morning it sure doesn't feel like it! I'm forcing Spring...yes I am,  the same way you force tulips or bulbs to bloom, I'm forcing Spring to show up so today I'm starting with  my Kitchen Spring Cleaning.
First place to clean, the freezer. Half full bags of frozen fruits, popsicles, ice cream cartons (which by the way way you open them they only have 1 spoonful left!!!), frozen veggies, well you get the idea.
Unfortunately, no chocolate in the freezer so no chocolate treat today but .lots of frozen fruit bags though, I think the best way to get rid of them is by making a refreshing fruit crisp with 1 full bag of frozen mangoes and 2 half bags of mixed berries. Let's start this week on a "Berry" Sweet Note!

Berry Mango Spring Crisp

4 Cups of Frozen (or fresh) Mangoes and Mixed Berries

2 Tablespoons of sugar

1/2 Cup of packed Brown Sugar

1/2 Rolled Oats

1/4 Cup Flour

1/4 TSPS of Nutmeg, Ginger and Cinnamon each

1/4 Cup Butter

Heat up the oven at 375 degrees

Thaw the frozen fruits keeping their juice and 

mix with the 2 tablespoons of sugar. Place in a baking bowl.

Mix Together brown sugar, flour, oats, spices and butter until getting coarse lumps.

Sprinkle them all over the fruit and bake 30 to 35 minutes or until the topping is golden brown.

Serve while worm by itself of with your favorite scoop of Ice Cream

Listo,

I can't decide if it's better with Raspberry Sherbet 

Or Vanilla Ice Cream

Or just tasting the big chunks of mango and crispy oats all by themselves 

The important thing is my freezer is frozen fruit free, ice cream carton free and I have a happy family enjoying a fruity dessert in a snowy Spring afternoon. 

Remember everything tastes better with a Pinch of Love!

Besitos,

Lizy

Sharing a Fruity Treat at these Fabulous Parties:
Under The Table and Dreaming
Sugar Bee Crafts
Do Small Things with Love
Nap-time Creations
Love Grows Wild
Pint Sized Baker
Clippie Dips
Hun What's for Dinner
Sugar and Slice
The Plaid and Paisley Kitchen
Townsend House
Tumbleweed Contessa
Jennifer Rizzo
Sincerely, Paula
The Charm of Home
Rain on a Tin Roof
The Home Girl
My Turn (for Us)
Love and Laundry
One Artsy Mama
Chic on a Shoestring
Rattlebridge Farm
504 Main
Happy Hour Projects
Not Your Ordinary Recipes
Crumbs and Chaos
Flamingo Toes
Keeping it Simple
Create with Joy
Frugal Foodie Mama

Very Berry Kool Aid Cheesecake

Amor Es=Sugar Rush

Hola Amigos...usually I bring you a craft on Thursdays  but today I'm sharing with you this surprisingly delicious and quick dessert which main ingredient is the humble Kool Aid!

For a couple of days now, while trying to organize my pantry, my little 4 yo helper found a few forgotten, maybe on purpose, packets of Kool Aid! I still don't know what possessed me to by them on the first place..is nothing we drink at this household anyways...but I couldn't just trow them away. I did a little online research and found a recipe using Kool Aid. I changed it a little bit and this Cheesecake was born.

Very Berry Kool Aid Cheesecake

1 .14 oz packet of Balck Cherry Kool Aid

1 .14oz packet of Grape Kool Aid

1 8oz container of Cool Whip

1 can Condensed Milk

8 ounces Strawberry Cream Cheese

3 Tablespoon Milk

1 Graham Cracker Pie Crust

Strawberries, Blackberries and Blackberry Preserves for Garnish

 Yes, that is Little Helper Mixing Everything and "Berry" excited to try his new favorite treat! Can you blame him, what is not to like about this one!

Put the Cool Whip, Kool Aid, Condensed Milk, Cream Cheese and Milk in a Bowl, mix with a spatula until you can't see any traces of the Kool Aid. Once everything is mixed, refrigerate for 2 hours until firm. Decorate with strawberry slices, whole blackberries and drizzle some blackberry preserve preciously heated up in the microwave.

Listo!

I've got to tell you guys, this tastes better than I expected. 

I think it's because I cut some of the sweetness of the ingredients with the strawberry cream cheese.

Not only it gave it texture where you can actually sink your fork in, but it also goes well with the blackberry preserves and Graham Cracker Crust!

Claire Justine oxox

It's Valentine's, It's O.k to have a little sugar rush to keep the Love Going!

After all everything tastes better with a spoonful of sweetness and a  Pinch of Love!

Also friends, remember the Red Cross needs your help, not only this Valentine's but everyday of the year, not only by donating blood or funds, but also you can volunteer your time assisting staff and donors on blood drives or perhaps encouraging other people to get involved and donate! Whatever it is your call, give the gift of life this February 14th!

Besitos,

Lizy

Bringing some Sweetness to these Fabulous Parties:
Rate the Plate Utah
Fireflies and Jellybeans
Chic on a Shoestring
My Turn (for us)
This and That
Rattlebridge Farm
Miss Information
Designed Decor
Sew-licious Home Decor
Pamela's Heavenly Treats
Life on Lakeshore Drive
Flamingo Toes
The Naptime Review
Pint Sized Baker
Kathe with an E
Ginger Snap Craft
Crazy for Crust