root beer float cake

Yep. You read that right. Root beer float…cake. Tastes just as delicious as it sounds. Who doesn’t love a root beer float?? Who doesn’t love cake?? The cake is extremely moist and with just the slightest hint of root beer flavor, I thought the root beer really came through the most in the think yummy root beer frosting. I haven’t tried it but I’m sure you could sub Coke, Cherry Coke, any kind of soda and it would be delicious! This is a great dessert for company or for a potluck. I think anything that comes from a bundt pan is just destined to be delicious and this one definitely is!


recipe adapted from: 

2 c. root beer

1 c. dark unsweetened cocoa powder

1/2 c. unsalted butter

1 1/4 c. sugar

1/2 c. brown sugar

2 c. all-purpose flour

1 1/4 tsp. baking soda

1 tsp. salt

2 eggs

Let’s Get Cookin’:

Preheat even to 350F.  Spray the inside of a 10-inch bundt pan with nonstick cooking spray.

In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted.  Add sugars and whisk until dissolved.  Remove from heat and let cool.

In a large bowl, whisk together the flour, baking soda and salt.

In a small bowl whisk the eggs until just beaten.  Then whisk into the cocoa mixture until combined.  Gently fold the flour mixture into the cocoa mixture.  The batter will be slightly lumpy and seem very loose.

Pour the batter into prepared pan and cook for 35-45 minutes, rotating the pan halfway through baking until a sharp knife inserted in the center comes out clean.  Transfer to a wire rack to cool (10-15min.) then loosen edges with a butter knife and turn out onto a cake plate.

Top with frosting and a big scoop of vanilla ice cream!

Root Beer Frosting:

3 ounces 60% cocoa, melted

1 stick unsalted butter, softened

1/2 tsp. salt

2/3 c. dark cocoa powder

2 1/2 -3 c. powdered sugar

1/2 c. root beer

In the bowl of a stand mixer, or using an electric hand mixer, beat softened butter and cocoa powder.  Once combined add the melted chocolate, salt, powdered sugar and root beer.  Beat together until smooth.



crock pot asian pork

I just really, really  love crock pot meals. There is nothing better than throwing ingredients into a pot in the morning, going about your day, then having a wonderful meal for you family that night. This asian pork is another skinnytaste recipe that is so good you’d never ever know it’s a skinnytaste recipe.

The pork simmers all day that it is absolutely fork tender at the end of the cooking time. It simmers in a wonderful blend of asian spices that are so unique and delicious. Most of the ingredients should be easy to find. However, if you live in small town, texas you might have a hard time finding the Chinese 5 Spice but it is definitely worth the hunt, it gives a wonderful flavor to this dish. Serve it over simple to prepare rice noodles, brown rice or steamed veggies.


recipe slightly adapted from: 

2-3 lb. lean boneless pork roast

kosher salt and freshly ground black pepper

1 c. low-sodium fat-free chicken broth

1/2 c. reduced-sodium soy sauce

1/3 c. balsamic vinegar

2 tbls. sugar

1 tsp. Chinese 5 Spice

3-4 cloves crushed garlic

1 tbls. fresh grated ginger root


Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, drizzle with a little oil and brown the pork on all sides for about 7 – 8 minutes.

In the crock pot, combine the broth, soy sauce, balsamic, agave or sugar, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 6-8 hours on low.

When time is done, shred pork with two forks and place back in liquid. Keep warm until ready to serve!

baked buttermilk doughnuts

I am so excited about these doughnuts! They are delicious AND healthy!! A doughnut pan is a must, they are inexpensive and make doughnut making so very easy! There are so many possibilities! I’m trying blueberries in the next ones! These doughnuts come out to be about 140 calories each which compared to any other doughnut is an extreme difference! The cinnamon sugar and nutella toppings of course add calories but wouldn’t make these doughnuts more than 200 calories a piece. They are light and fluffy and extremely tasty. So, go get yourself a doughnut pan and make these doughnuts, enjoy them and don’t feel any guilt about it! 🙂


recipe adapted from:

1 c. whole-wheat flour

1 c. all-purpose flour

1/2 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 c. low-fat buttermilk

2 eggs

1/4 c. honey

2 tbls. melted butter

1 tbls. vanilla extract


Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.

Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.

Spoon batter into doughnut pans, filling two thirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom, 8-9 minutes. Let cool in pan slightly (about 3 minutes); turn out. Coat with toppings, if desired.

Cinnamon/Sugar topping:

Combine 1/4 c. ground cinnamon with 1/4 c. sugar. While doughnuts are still warm, coat doughnuts in sugar.

Nutella topping:

Combine 1 tbls. nutella spread with 2 tbls. fat-free milk. Combine until desired consistency, add more milk if too thick.