I have been looking at this recipe for quite some time and this Friday I finally tried it out when we had a couple of friends over for dinner. Its again from my Hummingbird Bakery Cake book. It’s a perfect dessert for a dinner party on a evening after work because you can make the majority of it the day before and just whip up the topping on the evening of the dinner. Which is something I really like – makes me less stressed about time and having everything ready. And it tastes amazing. A triple layer dream. It’s not a light dessert, but in moderation its perfect. And the fresh raspberry topping is a great contrast to the creamy...

I made these cupcakes for a lovely bridal shower this weekend. Jill, the hostess, had arranged such a great shower for the bride to be. Lots of amazing decorations ,yummy food, cookies, cake, tea and mimosas. It was my first bridal shower and it was a wonderful afternoon. My contribution to the day was a batch of cupcakes. Vanilla cupcakes with raspberry cream cheese frosting to be exact. I added a bit of light pink color to the frosting so they matched the colors of the day. Ingredients: (makes 10-12 cupcakes)

Whenever we have salad for dinner – or as a side- I try not to make the same old tomato, lettuce and cucumber mix. I want to make something different, fresh and a bit creative. And this salad is a new favorite to my salad repertoire. I found the recipe here the other week when I was surfing other blogs and it looked so delicious that I made it that  evening as a side to chicken. I love that is has a lot of crunch, freshness and still a bit of creaminess from the avocado.  Ingredients