Chocolate Angel Food Cake

love and magic banner

In honor of the new box set, Of Love and Magic’s, preorder status; I’ve put together a recipe for Chocolate Angel Food Cake. This cake would make a wonderful Valentine’s dessert – or any day dessert for that matter. ūüôā Check out the new book while savoring the delicious flavors of chocolate angel cake!Chocolate Angel Food Cake


1 1/2 cup egg whites (10-12 large eggs)

1 teaspoon cream of tartar

1 cup flour

1 cup powdered sugar

1/2 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

2 ounces milk chocolate, shredded

2 teaspoons vanilla


Place the egg whites and cream of tartar in a metal mixing bowl. Beat until stiff peaks form and the whites are glossy. Add the vanilla and beat well.

In a separate bowl, sift together the flour, powdered sugar, cocoa, baking soda, salt, and shredded chocolate. Fold 1/2 cup of the powdered mixture into the egg whites. Repeat until all the flour mixture is incorporated into the eggs.

Pour batter into a non-stick angel food cake or bunt cake pan. Bake at 350 degrees for 30 -35 minutes or until cake springs back. Run a knife around the edge of the pan and invert the pan onto a funnel or cup and allow to cool for 2 hours. Remove the cake from the pan and serve with fresh whipped cream and chocolate shavings.






It’s not Black Friday – but it feels like it!

Amazing Christmas Deals!
Christmas baking is a longstanding tradition treasured by many families. It can also add stress to the busy Christmas Season. Instead of spending hours in the kitchen and making a mess, you can have your holiday baking done in no time and dirty just one bowl with One Dirty Bowl: Fast Baking, Faster Cleanup, from bestselling author Christina Dymock. Each recipe is simply made to impress, including,
Chocolate Cherry Delights and
Santa’s Favorite Cookies.
The ebook is available for just 99 cents through December 8, 2015. You can order a copy of the book from Amazon by clicking here, or ask for it at your local book store.
Hosting a cookie exchange?
¬†Check out Christina’s article, published in the Desert News, full of tips for
Need a little boost to your holiday spirit?
Blue Christmas, from Amazon top selling Christian Romance Author Lucy McConnell, is available for 99 cents from December 4-10, 2015.
As head of Snow Valley hospital’s fundraising effort, Paisley Hackett barely has time to organize the craft show, cookie decorating party, and the annual Christmas Ball. What she doesn’t have time for is falling in love with Clay Jett, the incredibly handsome bass player who sweeps into town. She’s been burned by a tourist romance before and, with everything going on, Paisley will have to work overtime to protect her heart from Clay and his swoon-worthy ballads.
Need a Bigger Boost to
Your Holiday Spirit?

Blue Christmas is also available as part of the Best Seller, Christmas in Snow Valley. Written by 6 top-selling authors, Christmas in Snow Valley is a wonderful collection of clean Christmas romances.
Snow Valley, Montana, is a small community with the tradition of doing Christmas big. Festivities begin with tree lighting in the town square the day after Thanksgiving and continue until the culminating romantic Christmas Ball. From the Polar Express to a Winter Carnival, there’s something for every wonder-filled child–and every couple who’s in love–or about to be.

One Dirty Bowl Blog Tour


I’m busy. You’re busy. These days, everyone is busy. That’s why I wanted to share some of my tried and true, quick but beautiful dessert recipes. The new book is called One Dirty Bowl and it is chock full of dessert recipes you can make in just one bowl. Think of it – only one bowl to wash! Inside, you’ll find everything from White Chocolate and Strawberry Cupcakes to Chocolate Graham Cracker Cookies.

To celebrate the release of One Dirty Bowl, I’m hosting a blog tour with some amazing bloggers, home chefs, and book reviewers. You can check out their websites and find out what they think about One Dirty Bowl. You can also pick up a copy of the book at your local book store or on Amazon. Thanks for stopping by!

Sun Mon Tue Wed Thu Fri Sat
2 3 4 5

Coffee for the Brain


Seasons of Humility


Deal Sharing Aunt


Saving for   My Family


Cami Checketts


Author Cindy C. Bennett


Eat Cake For Dinner


Cindy M. Hogan


Kimberley Griffiths Little


Little Light Design Collective


A Book A Day


Bookworm Lisa


For What It’s Worth


So Simply Sara


Thoughts in Progress


Wishful Endings


Emmy Mom


Danyelle Ferguson


My Life One Story At A Time


Min Reads and Reviews


LDS Women’s Book Reviews


  1. L. Sowards


Diony George



Confessions   of Me: One Crazy Mom




Nada Mas   Que Amor


Coconut Popcorn Balls

Here is my newest popcorn experiment.

(I love trying things out – especially when they work out. They don’t always; but more often than not they are at least edible. These turned out¬†superb.)

Since I haven’t walked you through making a popcorn ball before, I thought I’d go ahead and give you the full lesson today.

This recipe is a variation of the “Snow Balls” recipe in my¬†101 Things to do With Popcorn¬†book now available on¬†Amazon¬†and in your local book store.


What you’ll need:

1 7 oz jar of marshmallow creme

1 teaspoon coconut extract

1 teaspoon vanilla

8 cups popped popcorn

2 cups shredded/toasted coconut

1/3 cup semisweet chocolate chips

1 teaspoon shortening

6 Popsicle sticks

What you do:

Remove the lid to the marshmallow creme and heat in the microwave on half power for 1 minute.

In a small bowl mix the heated creme, coconut extract and vanilla.

Put popcorn in a large mixing bowl. Pour marshmallow mixture over the top and stir to coat.


Secret Trick: Grease your hands with cooking spray before forming balls. Then your hands don’t get sticky.



Take a handful of popcorn and press it into a ball.


Roll the ball in the shredded/toasted coconut.


Insert a Popsicle stick into the top of the ball. Place on wax paper while you form the other balls.


Wash your hands ūüôā


Pour chocolate chips and shortening into a small bowl. Microwave for 1 minute on half power. Stir. Microwave at 30 second intervals stirring in between until chocolate is smooth.

Drizzle over popcorn balls. This one was a bit heavy on the chocolate. So I put the chocolate in a small¬†Ziploc, snipped the end off and did a lighter look on the rest. Bug didn’t complain about the extra chocolate when he taste tested for me.



Store in an airtight container or wrap individually. They make wonderful gifts!!!

Peanut Butter Popcorn



I had to put this picture in. I’d planned to put the popcorn in a really cute bowl, add a backdrop and make it all cute for the blog – but the popcorn didn’t make it that far. In fact, it was a good thing I took this shot, otherwise you would just have to take my word for how good this stuff is.

What you’ll need:

8 cups popped popcorn

1/2 cup roasted/salted peanuts

2 cups semisweet chocolate chips

1 teaspoon shortening

1/2 cup peanut butter chips

1/2 teaspoon shortening


What you do:

Put popcorn and peanuts in a large bowl. Make it a larger bowl than you think you will need. You are going to be mixing an ooey-gooey, lovely smelling mixture in there and you don’t want it coming up over the rim and coating your shirt – trust me.

Melt the semisweet chips and teaspoon of shortening over low heat until smooth. Pour over popcorn and nuts and stir to coat. When I say that, I mean put your spoon on the far side of the bowl, scoop down (under all that good stuff) and pull it up and over on top of itself. This pulls the peanuts and chocolate off the bottom of the bowl and distributes it evenly. Do this until the popcorn is coated in the chocolate. Then spread it out on wax paper. You can snitch now if you’d like.

Melt the peanut butter chips and 1/2 teaspoon shortening just like the chocolate. Put it in a Ziploc sandwich bag, snip the corner off and drizzle it over the popcorn. You can snitch again if you’d like.

Let it set. 

If you can.

Maybe you can hide it in the fridge. That would speed the setting time and keep it out of view. Just put your wax paper over a cookie sheet to make it easy to move around.

Of course, if your kids have noses like bloodhounds (like mine do) then you’re out of luck. That’s what I should name this – Out of Luck Popcorn –¬†


Switch the amounts of peanut butter chips and chocolate chips. So you coat the popcorn in peanut butter and drizzle the chocolate. You can also leave the nuts out and sprinkle them over the wet chocolate if you’d like. That would look pretty too.

Mint Oreo Cupcakes

As promised, here is the recipe for my Mint Oreo Cupcakes Рbe careful they are addicting.


What you’ll need:

1 bag of Double Stuffed Mint Oreo cookies These will need to be divided to batter, frosting, and garnish.

For the cupcakes:

2 1/4 cups flour

1 tsp baking soda

1/2 teaspoon salt

3/4 cups cocoa powder

1 stick butter, soft

1 2/3 cups sugar

3 large eggs

1 tsp vanilla

1 cup whole milk

10 Mint Oreo cookies, crushed

Preheat oven to 350 degrees. Line muffin tin with cupcake liners.

In a medium sized bowl combine the flour, soda, salt, and cocoa. Add the butter, sugar, eggs, vanilla, milk 10 crushed Oreo cookies. Mix for about 2 minutes on low speed or until all the ingredients are incorporated.

Divide batter into liners. Bake for 16-19 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.

For the Frosting:

What you’ll need:

8 oz. cream cheese

1 stick of butter at room temp.

1 tablespoon vanilla

1 teaspoon mint extract

1 2 lb bag of powdered sugar

2-5 tablespoons of milk

8 Oreo cookies crushed

Green food coloring


Beat the cream cheese and the butter together until light and fluffy. Add the vanilla, mint and half the powdered sugar. Blend until smooth. Test consistency; if it is too thin to hold a stiff peek then add more powdered sugar. If it is too thick add a tablespoon of milk. Continue mixing and testing until you have the proper consistency. Add the food coloring and crushed cookies.

Use a baker’s bag without a tip to pipe the frosting onto the cupcakes. Cut the remaining cookies in half and press into the side of the frosting. Store in an airtight container if you have any leftovers.

Homemade Brownie Mix

As you may have figured out, I go through baking supplies pretty quick. One thing I like to have on hand for the kids to mix together on their own is brownie mixes. My two oldest have learned how to read the instructions on the back of the box. Let me tell you, they can mix up a mean batch of brownies.

I’ve also found brownie mixes to be handy for those days when I need to throw something a little more ambitious together and don’t want to make the brownies from scratch. Sometimes a mix works just fine.

I was feeling a little over the top the other day. I wanted to put together a brownie as rich as Uncle Scrooge. But I was out of mixes. I could have made from scratch, but instead I decided to mix up my own mix. I have several books with recipes in them. I perused the two best and ended up combining them to make the recipe below. I store the mix in an old hot cocoa can, but you could use a #10 can or tupper ware or just a zip lock bag.


As you can kind of see, I write the instructions for baking on the can. That way I don’t have to pull out my book every time I want to make brownies and the kids can easily find the directions.



Brownie Mix:

2 3/4 cups flour

2 1/2 tsp baking powder

2 tsp salt

4 cups sugar

4 oz unsweetened cocoa powder (I uses a dark chocolate powder

To make brownies:

1/4 cup melted butter

2 eggs

1 1/2 tsp vanilla

2 1/4 cups brownie mix

1/4 cup water

Mix everything together in a medium sized bowl. Pour into an 8 inch greased and floured pan. Bake 30 minutes (or until toothpick inserted in the center comes out clean) at 350 degrees.