A Simply Sweet Treat

12 California Dried Apricots
12 Roasted California Grown Pistachios (lightly salted) Chopped
12 Honey-Wheat Pretzel Rods (lightly salted)
12 Dark, Sweet Summer Cherries
1 Cup Dark Chocolate Morsels
1 Tbsp Organic Hawaiian Coconut Oil
1/8 Tsp Pure Lemon Extract (or other flavor)

Melt Chocolate and Coconut Oil.

Dip Apricots in chocolate first on both sides, then dip one side (the plumpest side) in a plate of chopped pistachios.

Lay flat on parchment paper-lined cookie sheet.

Add 1/8 Tsp Lemon extract dip pretzels and cherries.

Lay flat on parchment paper-lined cookie sheet. Place all goodies in the fridge for at least one hour to set and then gently peel and wrap in a goodie bag or gift box.

It’s really that simple and really makes a sweet gift to a good friend.

Prepping the pistachios


Melting the chocolate


Lining them up onto parchment paper

Place them in the fridge to set


And, with the extra pistachios…do it all over again!



Leftovers Divine!

Rotisserie Chicken with Sun-Dried Tomato, Avocado, Arugula, Extra-Virgin Olive Oil and Sea Salt and Pepper

After a long and fun day of appointments, when I arrived home, I was famished. This little sandwich, with all it’s little goodies, hit the spot. With just a little chicken breast leftover from last night, a handful of fresh arugula, sun-dried tomatoes and avocado, wrapped in a Mediterranean flat bread, I made this #DelishDish for my late lunch. To make it zing I topped it with freshly ground #SeaSalt and black pepper.

This #DelishDishbyDena was #Divine!

#BeInspired !

Key Lime Pound Cake: Mouth Watering Overflow!

Key Lime Pound Cake Photo by Jason Homa Photography

Key Lime Pound Cake
Photo by Jason Homa Photography

“Key Lime Pound Cake,” just the name makes my mouth water. As the heat and humidity of summer seep under my skin, my taste buds start to crave tartly sweet treats like this one. I stumbled upon the recipe in Southern Living Magazine; who better to turn to for anything key lime than the south?

I wish I could say this was my recipe, but hey, it is one that inspires a lot of creativity. I’ve gone on to experiment with blueberries and lemon, lavender and more ideas keep coming.

I’m posting my images and what I found when baking this recipe. I really had fun with the batter. Visually it is stunning to work it through its stages of progression to the oven. Seriously, I could have stopped at this point and been satisfied visually. Dare I?  Yes, I did press on and baked this beauty.

Key Lime Cake Batter Photo by Jason Homa Photography

Key Lime Cake Batter
Photo by Jason Homa Photography

I loved the buttery juiciness of the cake and the tiny bits of crispiness that kept bringing my fork back to the dish. The sugary lime zing was exquisite to the tongue and a perfect quencher. My icing ran a little thin and I suspect that was because I didn’t make it thick enough. Maybe adding more confectioner’s sugar or corn starch next time will help. What the frosting lacked in consistency, it did not lack in taste. That icing…well if Beyoncé tried it she might have to write a song about the effects it had on her mouth. Overflow. What? I’m just saying it’s that good!

Prep time
25 mins

Cook time
1 hour 15 mins

Total time
1 hour 40 mins

from Southern Living Magazine, March 2011
Recipe type: Dessert
Cuisine: American
Serves: 12

• 1 cup butter, softened
• ½ cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• ¼ cup fresh Key lime juice
Key Lime Glaze
1 cup powdered sugar
2 tablespoons fresh Key lime juice
½ teaspoon vanilla extract

• Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
• Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
• Prepare Key Lime Glaze by whisking together powdered sugar, fresh Key lime juice, and vanilla until smooth.
• Immediately brush over top and sides of cake. Cool completely (about 1 hour).
– See more at: Southern Living Magazine March 2011.

Key Lime Pound Cake Photo by Jason Homa Photography

Key Lime Pound Cake
Photo by Jason Homa Photography