Hey, guys! It’s great to be back blogging! I really needed the past few days to take care of some items on my never ending to-do list as well as getting out a couple of custom orders. I’m happy to announce that I’ve added some pretty vintage entertaining and decor items to my Etsy shop and more importantly, I have been able to lower my shipping costs for these, as this has been a difficult thing to work out! Hope you get to check it out! This past Saturday was fun as we met up with Autumn of SkySight Photography to shoot my Easter inspired kids party. I can’t wait to share the full feature with you so stay tuned for that!
Onto today’s post…with St.Patrick’s day just a week away, I was inspired to bake a yummy dessert that was in the traditional green color so I tried this Pistachio Pudding Cake recipe. I did make a few tweaks to the recipe as I didn’t have ‘club soda’ so I substituted it with 1 1/4 cup of cold milk. I also added 1 tsp. of vanilla extract to the cake mixture and substituted the walnuts for pistachios. It turned out to be a slightly sweet and salty mix that was oh, so good!
Rather than baking a large cake, I decided to use my individual bundt pans.
For a festive ‘pot of gold’ look, I topped off some of the bundt cakes with gold shimmering sugar for a fun twist.
Do you have a go-to dessert recipe that you use and would like to share? Let me know by posting a comment in the comments section below. I’d love to hear!
-Pictures by Rose Angel Lopez
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