I’m back!

Ok, so I got a little side tracked the last year and a 1/2 doing this …


Our 1925 bungalow home in sunny St Pete, Fl before and after!


Now… I’ve got a new project in Lynchburg Va! Acquired this big ole’ 1907 Georgian revival home in the Historic Rivermont district last month.



The renovation work is starting as well as the new adventures here in our grand old home. We had the pleasure of meeting out great neighbors and I invited them for dinner. I love any reason to throw a party and hey it has been a while since I got to bake something for us to enjoy. So here you go, a natural chocolate berry cake with chocolate cherry mousse filling. The cake is vegan, the mousse is so simple and delicious anyone can do it. I’ll drop the recipe below. Thanks for stopping by and have a fantastical day!


  1. In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken.
  2. Gradually add in the instant pudding mix and continue to beat, just until thick. If it gets too thick you can always add a little extra cream to smooth it out.
  3. If you’d like to add fruit filling, fold it into the cream after it’s thickened.

Makes enough for one 6 inch layer cake, about 6 servings.


Gluten Free/Vegan chocolate chip cookie cake

I found this nice recipe on the Pure2raw blog. Messed with it a bit and came up with a cute yummy cookie cake. Here is a link to their original post they have an icing recipe as well. I like to make my own so I didn’t try it. http://www.pure2raw.com/2012/01/chocolate-chip-cookie-cake-recipe/


prep-time: 10 minutes

bake-time: about 20 minutes

Makes one 8 or 9 inch circle cake I up’ed the ingredients to fit a 12″ heart pan.


  • 1 3/4 cup gluten free flour blend (Any type GF flour will do)
  • 1/4 cup coconut flour 
  • 1 teaspoons baking soda
  • 2 tablespoons flax meal with 6 tablespoons water (makes 2 flax gels)
  • 2 tablespoons agave nectar or maple syrup 
  • 1/4 cup sucanat sugar (coconut sugar is fine as well)
  • 1/2 cup coconut oil
  • 1/2 cup pumpkin puree 
  • 1/2 cup chocolate chips (carob chips are great if you want to keep it vegan)


Pre-heat oven to 350 degrees.

First make your flax gel as it needs time to set up. Place your 2 tablespoons flax meal into a bowl along with 6 tablespoons of water. Let sit for 10 minutes.

While the flax gel is in the works grab another bowl and add agave, coconut oil, and pumpkin puree. Stir till combined.

Next add in your flax gel and stir.

Finally add in your gluten free flour, coconut flour, sugar, baking soda and chocolate chips. Stir till combined, batter will be thick.

Bake in an 8 inch circle pan at 350 degrees for 18/20 mins.

Apple, gluten free, casein free cupcakes for Fireman Sam party!


When I got a request for some Fireman Sam cupcakes I was thrilled. My son was excited too, he loves him some Fireman Sam. These cupcakes were for the students at a class birthday party.  There were quite a few dietary restrictions among the children so I made gluten free/casein free applesauce cupcakes. The kids were very happy and the teachers were thrilled that all of the children could join in the festivities! You can find a link to the recipe here->https://aieventsparties.wordpress.com/2013/10/11/cinnamon-apple-gluten-free-and-casein-free-cupcakes/

Gluten free Vegan chocolate cupcakes

Delicious Vegan & Gluten free cupcakes! I’ve baked up a lot of great kid parties lately. I am always uber excited to think up fun themes and childhood inspired awesomeness! Lately I’ve noticed quite a few children have not been able to partake in … Continue reading