Strawberry Pound Cake 

 Strawberry cream cheese pound cake with strawberry cream cheese icing, to be exact!!! Go ahead and say it.. OH EM GEE!

I am sad to say that I cannot take credit for this amazing pound cake recipe.  The recipe was shown to me by a friend last year and I wrote it down and stuck it in my notebook. So also sadly, I cannot give credit where credit is due.  But whoever you are out in the universe who created this recipe, you are a pound cake princess and we love you for this!

Ok, but what I can take credit for is the strawberry mistake! I have a bottle of wine to blame for this one.  But honestly can I really be mad at it? No. I cannot. Because it made me believe that baking would be a good idea after consuming said entire bottle of wine. So to you wine, I thank thee for giving me the courage to bake while intoxicated and to also grab the wrong bottle of extract!

What you will need: 

1 1/4 almond flour

3/4 cup granular sweetener

1 tsp baking powder

1/4 tsp salt

4 eggs

3 1/2 oz cream cheese

4 tbsp softened butter

1 tsp vanilla

And this is where it all took a turn for the best haha instead of grabbing the vanilla, I grabbed the strawberry extract. After I added it in I thought it strange that the vanilla was clear. Only to check the bottle and see what I did. Meh, let’s go with it.

Directions: 

Cream together the eggs and sweetener in your stand mixer.  Soften your cream cheese and butter together in the microwave for about 30 seconds together; stir and then add to mixture. Turn mixer to med/high to whip it all up! Add in your remaining ingredients and let blend for a good five mins while scraping the sides.

Poor into a well buttered baking dish or loaf pan and bake at 350 for 40 mins.  Let cool completely before slicing!

Strawberry Cream Cheese Icing: 

3 tbsp cream cheese

2 tbsp sweetener

2 drops vanilla extract

2 drops strawberry extract

1 tbsp heavy whipping cream

Soften cream cheese in microwave for 30 seconds. Add sweetener, vanilla, strawberry and cream and whip by hand for about 3 mins until thick and glossy. Set in fridge for ten mins to chill.

Slice your cake and spread on some icing and pretend that you’re eating a funfetti cupcake. Actually, you don’t need to pretend, because that’s exactly what it tastes like!!!! 💕<
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Bacon & Onion Casserole


Feast your eyes upon a breakfast casserole that is just as good as eating a yummy breakfast sammich! And what’s better than caramelized onions!? Well… Maybe bacon… Ok, of course bacon. But the onions are a pretty darn close runner up!

What you will need:

1 cup diced sausage (I used patties)

6 pieces bacon

Quarter cup chopped onion

5 eggs

1 tbsp heavy whipping cream

1 cup shredded cheddar cheese

Salt/pepper to taste

Directions:

Preheat oven to 400.  Lay bacon on foil covered sheet pan and bake for 12-15 mins; set aside to drain on paper towel.  Reduce oven heat to 350.  Chop onions and put on the baking sheet in the bacon grease.  Broil onions on high for 5 mins.  Chop sausage and add to a greased baking dish.  Mix eggs and cream together until completely combined. Add the salt and pepper to your liking. Pour egg mixture over sausage and then add in your onions. Cover with half of the cheese and then top with all your crumbled (or chopped) bacon. Top with remaining cheese.  Bake on 350 for 30 mins! Let cool for 5 mins before slicing or scooping! Top and serve with a dollop of sour cream or mayo! Enjoy!