this is a page for

Daily Archives: March 1, 2019

Spring Break Accessories!!!!

Spring Break is right around the corner.  And if you are not headed to the sun within the next couple of months, just keep in mind that Memorial Day is just 87 days away!!!  Here are some of my favorite picks for warmer days!!  Bon Weekend!!!

Barrettes are all the rage…love these….

And a beaded bag is def a must have too….

These would look so perfect with white jeans…love all the colors!!!

This is the new Amazon CRAZE…just like the Upper East Side coat..this is the swimsuit that is flattering on all!!!!

These are Megan Markle’s sunglasses that she wore to her baby shower in NYC

I love the color of this suit

And this cover up to match

I found this flip flop company in Miami over Christmas..I love the designs!!!

This is a gorgeous necklace to wear with your summer dresses…

The perfect statement earrings

This bag is a splurge but so gorgeous for spring and summer

Lemon Pound Cake

My Friend Todd’s blog It Happens At The Bean is brilliant.  A combination of learning cooking at an early age from his grandmother, mother and great Aunts, and a lot of practice, Todd has became a pro.  His dishes are out of this world.  Last week he posted an incredible Lemon Pound Cake.  I was dying to try it and share it on my blog….You are going to love it as well.  When you have a chance, check out It Happens At The Bean.  It’s a good one!!!!  Bon Appetit!!!

Lemon pound cake
This scrumptious Lemon Pound Cake is moist with a golden crunchy exterior finished with a tangy lemon glaze. Lemon pound cake on #happensatthebean
 Prep Time 30 Minutes
 Cook Time 70 Minutes
Lemon Glaze
  1. Preheat the oven to 350F degrees. Butter a 6-cup loaf pan and line it with parchment paper. In a medium bowl, combine the flour, baking powder, and salt.
  2. In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
  4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.
  5. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides.
Lemon glaze
  1. When the cake is cool, carefully(large spatula) transfer to a serving platter. Combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze(like syrup). Spoon the glaze over the top of the cake.