• 1 1/2 cups flour
• 1 cup butter (2 sticks) softened NOT melted
• 4 eggs (room temp) – place in bowl of hot water for 10 minutes
• 1 cup raw sugar (Turbinado)
• 10 oz jar Maraschino Cherries

Preheat oven to 325 degrees.  Grease and flour 6 mini bundt pans.  Place softened butter in large bowl and add sugar.  Mix with mixer until combined.  Add eggs and mix. Now add flour.  Drain cherries and reserve liquid.  Coarsely chop cherries and stir into batter.  Bake for approximately 25 minutes.  Cool on rack for 10 minutes, invert and drizzle with reserved Maraschino liquid.

If this is the FIRST time you’ve tried to make a pound cake, give this recipe a whirl!!!

July in San Diego has been freezing.  Average temps during the day of 65 degrees.  I won’t even go there with how cold it’s been at night.  It’s been way freaky to say the least.  It’s been too cold to pull out the bikinis. I made the most of the weather, put on my favorite tights and coat, poured a glass of bubbly, and had not one but two of these scrumpdellyicious cakes. Thanks to my friends Mo and Adam for photographing me at their pool and always entertaining my shenanigan of-the-moment. Read more…

• 1 frozen Pound cake
• 1 cup of Amaretto
• 1 cup of powdered sugar
• 2 Tbsp canned evaporated milk
• red food coloring (optional)
• faux raspberries/Swedish candies (optional)

Thaw pound cake at room temperature.  Slice and then cut into cubes.  Place Amaretto in bowl and quickly dunk the little cakes and set on a baking rack.  Let the excess Amaretto drip while you prepare the easy/sleazy frosting.  Place powedered sugar in medium bowl and whisk in canned milk.  Drizzle over cakes.  You can thank me in the morning.

You’ve been drexting (texting under the influence).  It’s the new drunk dial.  Next thing you know, your EYE CANDY is at your front door.  What in the world are you going to offer this hottie?  A diet coke and a slice of gouda?  Oh please no!  Wouldn’t you rather answer the door with these sweet cakes?  Only 4 required ingredients that can be bought way ahead of time.  Go stock your pantry NOW, and imagine the look you’re gonna put on someone’s face. Read more…

• 1 box of Lemon Cake Mix
• 1 1/4 cups of Limon Rum
• 1/3 cup of vegetable oil
• 3.4 oz package of lemon instant pudding & pie filling
• 3 eggs at room temperature (Just put them in a bowl of warm water for 10 min)
• 1/4 cup of poppy seeds + a few more to sprinkle on top of the cake
• 16 oz jar of prepared lemon frosting

Preheat oven to 325 degrees.  Grease and flour a bundt pan.  If you don’t have one and you live in San Diego, and ask nicely, you can borrow one of mine.  Combine all of the above ingredients in a large bowl. But for Christ’s sake, do not add the frosting to the batter. Pour into the bundt pan and bake for 40-45 min. Remove from oven, and let cool completely in bundt pan on a cooling rack.  Once completely cool, invert on a plate and then frost with the packaged, processed frosting (don’t worry, the preservatives will keep you lookin’ young).  Sprinkle with a few extra poppy seeds.

When I think of poppy seeds, I think of the Wizard of Oz.  When I think of the Emerald City, I think of the Hotel Del in Coronado.  The hotel opened in 1888 and L. Frank Baum, began wintering and writing there in 1904.  Rumor has he based his designs for the Emerald City on the hotel.  What I do know for sure, is this cake would have made him scream, “Lions, and Tigers, and Bears, OH MY.”  What to do with the leftover Limon Rum?  It makes one hell of a pitcher of Blackberry Mojitos.  Ask me nicely, and I’ll invite you over for some. Read more…

Summer is here! Tis the season for skateboarding, bowls of Special K cereal, and turning the oven OFF. These bars are the perfect summer treat, they’re no-bake and easy to carry with your board. But… in case you’re like me and had a piece of chicken fried steak for breakfast, no worries honey, you can still squeeze in that bowl of Special K. Just have a couple of these bars, Special K is the secret ingredient! Read more…

• 7 cups Special K cereal
• 1 cup light Karo syrup
• 1 cup sugar
• 1 1/2 cups Peanut Butter
• 1 cup chocolate chips
• 1 cup butterscotch chips

Slightly crush cereal in large bowl.  Add Karo syrup, sugar and peanut butter to a sauce pan over medium heat.  Stir until slightly melted and combined. Don’t go on a smoke break and then complain that the sauce burned.  Remove from the stove and combine with cereal.  Pour this mess into a greased pan (9×13 or 9×11).

Combine the chips in a microwave safe dish (no double-boiler required), stir and microwave for a minute, stir and microwave again. Do this until melted.  Again, not the time for a second smoke break.  When the chips are nice and melted, pour over your bars and cool prior to devouring.  Enjoy, and now go have that smoke break if you must.