Easter Break 2016

Well, Easter break 2016 is in the books. We had a wonderful time in Orlando, Florida with my parents.

We drove down with my parents van, spent the night in South Carolina then on to Orlando.

We flew back to Buffalo and this was also the first time the boys flew on a airplane. Everything went well.

Look at this amazing chocolate covered apples. We grabbed them on the way out of Island's of Adventure. Chop those babies up and shared them. :)

Yummy

This apple is so cute and super delicious.

The family. xoxo We were waiting out a thunderstorm at Hollywood studios.

OHHHHH. This chocolate mousse is divine. It is from France in Epcot. I found the recipe online and it turns out amazing. I am going to make it for mother's day.

This is where my new obsession begins.

These macarons are so goo and so expensive. I really am determined to make my own. They are little tricky.  I have already made about 10 batches, I will do a post about that. #keeptrying Down below I posted the mat that I use to help me make perfect macarons. :)

Hanging at Epcot.

Butterfly. 

Stunning weather. 

Welcome to Florida. We love it there.

Michelle

Strawberry and Lemon Bundt Cake

In my never ending search for delicious dessert recipes I came upon this moist and tasty bundt cake recipe. Fresh strawberries and fresh lemon juice made this the perfect dessert for Easter lunch.  I think that it would also make a great dessert for Mother's Day too.

I don't have any pictures of the whole cake because I took it for Easter lunch and then the leftovers to work that night, yes I worked on Easter, so all I had to photograph were a few slices.  I guess it was a hit.

 Easter Flowers

They are really blossoming. 

Just a sample of our Easter Eggs.

Strawberry and Lemon Bundt Cake

Ingredients:

1 cup butter, softened

2 cups granulated sugar

3 eggs

3 Tablespoons lemon juice, divided

Zest of 2 lemons

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

8 oz plain or vanilla, Greek style yogurt

12 oz. fresh strawberries, diced

1 cup powdered sugar

Directions:

Preheat oven to 375F. Grease and flour a 10-inch bundt pan. Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tablespoon of the lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. 

Toss the diced strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.

Put the batter in the bundt pan. ( my batter was nice and thick). Place in the oven and reduce the temperature to 325F and bake for 60 - 70 minutes until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

I'm thinking next time even more strawberries!

~Michelle

original recipe from here