Lemon Pound Cake


So about this packing thing.


We’re two days in and I think I’m over it.


I mean, not that I’m helping. But my supervisory role is really weighing on me.


I’ll remind you we are possibly months away from moving. With that, I’d personally only like to pack things we don’t use often or that aren’t aesthetically pleasing. Enter my knick knacks and wall hangings. Do I use them everyday? Not in a practical sense, no. Do they bring me joy and make our house a home? Most definitely. I turn my back for one second and this man packs ALL my knick knacks and starts taking down my wall hangings. Is he out of his mind?! Apparently.


He also tried to convince me to get rid of my books and get a Kindle. Again, I’m not sure we’re going to make it through this.


Time: 1.5 hours (prep + baking) | Serves: A family of two for about an afternoon


  • 1/2 cup of vegan butter
  • 1 cup of white sugar
  • 2 tsp. of vanilla extract
  • 2 tsp. of lemon extract
  • 2 cups of all purpose flour
  • 3 tsp. of baking powder
  • 2 tbsp. of lemon zest
  • 1/2 tsp. of S
  • 2.5 tbsp. of lemon juice
  • 1 cup of almond milk
  • 1 cup of powdered sugar

How to:

  • Preheat oven to 350
  • dd butter + sugar to a mixer, cream together
  • Add in vanilla + lemon extract, mix
  • In another bowl, combine flour + baking powder + S
  • With the mixer on low, add flour mixture a little at a time until it combines with butter + sugar
  • Add 1 tbsp. of lemon juice in a measuring glass + add almond milk, mix + let sit for a couple of minutes
  • Pour in the milk to the other ingredients + combine
  • Fold in lemon zest
  • Spray a loaf pan with non-stick spray + add batter
  • Bake for 40 minutes
  • Remove + cover with foil, bake another 20 minutes
  • While the cake cools, combine powdered sugar + remaining lemon juice
  • Once completely cool, pour on glaze
  • Serve at any time of day + try not to eat entire loaf in one sitting, I suggest serving slices to neighbors to ensure self-control


Adapted from here!

Peanut Butter Cheesecake Bites


My panic disorder is one of my most charming qualities.


Like, to myself. If other people have to see it, it’s a catastrophe.


Common folk can handle life circumstances with clarity and a level head. Not I, the overreacting girl!!!!


I’ve told y’all I run the cafe at church once a month. I was closing up shop yesterday, getting everything put away and organized. Every single time I forget that I’m supposed to lock the keys up because obvio that feels counterintuitive. Who locks keys INSIDE something else?! But this time, I did everything correctly the first time. Gold star for me! I start to leave and realize I don’t have my bag. It’s inside the closet. And I just locked the keys inside said closet. Wave of nausea comes, but I swallow it back – I know where the spare is! I go rifling through the drawer and it’s not in the secret hiding spot. I check all of the drawers. Nada. Nothing. Panic ensues. I ask my team leader if she has a key. Nope. She enlists two staff members to help. No can do. I think by this time we have tried every ring on four key rings and one staff member has tried breaking in with a credit card lawlz. By now, I am having a full blown panic attack. My car keys are in that closet. I cannot even leave here. I will have to sleep in this church. At least I will be comforted by the Lord, but like the seats aren’t THAT comfortable. Finally I just said, “K, I’m going to call a locksmith,” because by this point 20 minutes have gone by and in my experience if something can’t fixed in 20 minutes, it’s time to call a professional. They were basically like hold your horses, a key has been found.


I just HAD to take a 45 minute bubble bath to decompress and get my heart rate down after that.



Time: 6 hours (prep + freezing) | Serves: 12 bites


  • 1 cup of packed dates
  • 1 cup of raw walnuts
  • 1/2 cup of cashews + 1 cup of almonds, quick-soaked (bring nuts to a boil, reduce heat + simmer for 15 minutes, drain) or soaked overnight
  • Juice of 1 lemon
  • 1/3 cup of coconut oil
  • 2/3 cup of full-fat coconut milk
  • 1/2 cup of agave
  • 2 tbsp. of creamy peanut butter
  • Flaky sea salt, for serving

How to:

  • In a food processor, add dates + process until they form into one ball
  • Add walnuts + process into a meal
  • To a lightly greased muffin pan, place a strip of parchment paper at the bottom of each tin so the paper hangs out on either side (this will make lifting the bites out easier)
  • Using a cookie scoop, scoop out some of your date/walnut mix + pour into each tin, pressing down + flattening in each – about two scoops of mix for tin
  • Place in freezer while you work on the filling
  • Meanwhile, combine cashews + almonds + lemon juice + coconut oil + milk + agave in the cleaned out food processor, process until smooth creamy (I then transferred mine to a blender to get it even creamier)
  • Add peanut butter + process again until all combined
  • Using your cookie scoop, scoop 2-3 spoonfuls on top of each crust in the muffin pan until almost full, spread it out evenly + tap the pan down to get out the air bubbles
  • Add back to the freezer, freeze for about 4-5 hours
  • To serve, sprinkle some flaky sea salt on top
  • In the middle of the night while your sweetie is sleeping, tiptoe into the kitchen + eat all of these by the refrigerator light, while you contemplate the life decisions that got you here


Adapted from here!

Double Chocolate Cakies

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Wait, where did 2015 go?

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I’m not kidding. It was April like two days ago.

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I cannot physically handle how quickly my life is passing by. I have so much to do, so much to say. Like sleep & sing karaoke at the top of my lungs. I just need time to slooooow down a bit. I feel like adult weekends go by so much quicker than my adolescent weekends did. Why??? Perhaps it’s all of the cider I choose to consume on Saturdays. Idk.

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If I were a superhero, my power would be the ability to bend time. Like, speed it up when things are totally miz & slow it down when life is grand. How handy would this be? Your boss is yelling at you & you just *zoom* to the next life event. Then you’re having a picnic with your sweetie & butterflies & hummingbirds are flying around & you just *halt* time & live in that moment for as long as you like. (I’d probably not stay at a picnic for too long, though, because the outdoors)

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I suppose some challenges might arise, though, like when I *halt* time & live in bed for 3 years.



Time: 30 minutes (prep + cooking) | Serves: 12


  • 2 cups of whole wheat flour
  • 1/4 cup of cocoa powder
  • 1/2 cup of brown sugar
  • 1 tsp. of baking soda
  • 1/4 cup of butter, melted
  • 2 eggs
  • 1/2 cup of nonfat greek yogurt (I’ve played around with flavored kind & it definitely does not hurt!)
  • 1/2 cup of skim milk
  • 1 tsp. of vanilla
  • A pinch of salt
  • 1 tbsp. of peanut butter
  • 1 bag of chocolate chips (yes, the whole bag)

How to:

  • Preheat oven to 375 degrees
  • In a large bowl, combine flour + cocoa powder + brown sugar + baking soda + salt
  • In another bowl, whisk butter + eggs
  • Whisk eggs into flour mixture
  • Stir in greek yogurt + milk + vanilla + peanut butter (This is a pretty moist batter! Yes, I said moist)
  • Fold in chocolate chips
  • Using a cookie scoop, scoop out batter onto a lined baking sheet
  • Bake for 8-10 minutes
  • Serve warm with a glass of milk
  • After you’ve eaten 3, rub the chocolate that got all over your fingers onto your body