Coca-Cola Cupcakes & Cocktails

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FinalFourPack #CollectiveBias Coca-Cola is a corporate champion of the NCAA. Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation.

Coca cola cupcakes and cocktails

We love a reason to celebrate, but my husband especially loves celebrating while watching sports! With the NCAA® March Madness in full swing, he certainly has a lot to celebrate. My husband is a very hard worker so when he decides to relax in front of a game with friends, I like to make it as enjoyable as possible. Meaning, they have a nice stiff drink and a some delicious munchies in front of them.  Continue reading

Greek Salmon Pasta and a Giveaway!!!

This post has been sponsored by Kitchen-Play and Litehouse Foods. 

grilled salmon pasta

A few weeks ago, I had the opportunity to attend the Natural Products Expo. This is one of my favorite shows to attend because it is so big! With thousands of products and brands under one roof, it is a great time to try new products and items that I would have not otherwise had the chance to see or try. Continue reading

Beer Brownies

beer brownies

Do you follow me on Instagram? If so, then you know that Costco trips put my son to sleep. Like every single time. I find it rather amusing and almost always post a pre-shopping trip picture and a at the register picture trip like the one below. Personally, I find it rather amusing and can’t wait to show him these pictures when he is older. Continue reading

Savory Olive Rosemary Scones

This post is sponsored by California Ripe Olives

savory black olive scones

I love how versatile olives are. They are wonderful in salads, sandwiches, pizzas, pastas, tapenades, and on their own.  Speaking of on their own, do you remember when you were a kid and had olive fingers? I remember I used to eat almost a can of olives, leaving a small handful for my mom to use in her salad. Going with tradition, my kids got a kick out of my olive fingered monster rendition last night while I was making these scones.

olive scones

This past summer, I had the opportunity to visit an olive orchard. It was so beautiful, and I love knowing that my state’s agriculture has such a huge impact on the world’s produce market. California produces 95% of ripe olives in the United States. They are grown by more than 1000 multigenerational family farms that crisscross the warm inland valleys of California and are processed by two family owned canneries. The two main varieties grown in California are called Manzanillo and Sevillano. The curing recipe used today was developed in the 1800’s by a housewife named Freda Ehmann.

rosemary compound butter

California Ripe Olives cure for seven days and once canned, they have a shelf live between 36 and 48 months making them the perfect pantry staple for those last minute recipes that you want to add a pop of color, texture and flavor.

Olive scones 1

These scones came out better than I expected. They were full of flavor from the black olives and fresh rosemary. The combination of the butter flavor with the rich crunchy olives was a match made in heaven! My family loved the Rosemary Compound butter that I spread over the scones. These would be a wonderful gourmet substitute for rolls at your next dinner party!

olive scones and compound butter

For more California Ripe Olives recipes, please visit their websiteFacebook page or follow them on Twitter and Pinterest!

rosemary olive scones


Savory Olive Rosemary Scones


    Olive Rosemary Scones
  • 3 cups All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 8 tablespoons cold butter cut into slices
  • 1 and 1/2 cup buttermilk, plus more for brushing
  • 1 cup chopped or sliced California Ripe Olives
  • 1 tablespoon fresh or dried chopped rosemary
  • Rosemary Compound Butter
  • 1 stick (8 tablespoons) softened unsalted butter
  • 1 teaspoon fresh or dried rosemary
  • 1/2 tablespoon honey
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil.
  2. In a large bowl, combine flour, baking powder and soda, and salt.
  3. Add butter slices and cut in using a pastry cutter until butter is mixed with the flour and forms small pea-sized clumps.
  4. Stir in chopped olives and rosemary.
  5. Using a wooden spoon, stir in butter milk.
  6. Dough will be somewhat dry and shaggy, but mix until dough forms a large ball.
  7. Shape dough into a disk on cookie sheet and cut into 8 wedges separating them about 1 an inch apart from one another.
  8. Lightly brush buttermilk over the tops of the scones.
  9. Bake scones for 20 minutes or until the tops are golden brown.
  10. To make the compound butter, add butter, rosemary, honey, and salt to a food processor.
  11. Process until smooth, then place in the middle of a large piece of plastic wrap.
  12. Roll and twist the side to form a log.
  13. Refrigerate for at least 1 hour or freeze for 15 minutes.
  14. Serve scones warm and spread with the compound butter.

Healthy Creamy Vegetable Soup

This Healthy Creamy Vegetable Soup is perfect for cold winter days and curing the winter cold or flu.

healthy vegetable soup

While living in Europe during my exchange student and newlywed life, I realized that most Swiss people have a rotation of about 10 meals that they make throughout the month. Each and every one of these meals has been perfected throughout the years and is absolutely delicious. Even though I like change and to get creative with dinner, this is really a smart way to go on busy evenings filled with sports, homework, and life in general.


This soup was on regular rotation in my host family’s home. My host father would always make enough for about 3 full meals. There was always a big hunk of Gruyere cheese to be freshly grated over the top and warm apple tart for dessert. You never had this soup without finishing off the meal with a slice of apple tart.

winter soup

Even though the fresh apple tart has not made its way into regular rotation, this soup has. It is easy to make, flavorful, and most importantly healthy. With little added fat, you won’t feel guilty about a second bowl (or in my case- eating for breakfast!).

healthy winter soup

This recipe makes a lot of soup. Like so much that you need to use to large pots if you do not have a stock pot, but it freezes beautifully in large ziploc bags. If you have time and want to really impress your family, make a loaf of this perfect No Knead Bread or these mini Heart Apple Pies.

Healthy Creamy Vegetable Soup


  • 1/2 cup of butter (1 stick) or olive oil
  • 1 large onion
  • 1 head of garlic
  • 4 medium red potatoes, peeled and diced
  • 2 zucchinis, diced
  • 2 yellow squash, diced
  • 1 medium cauliflower, diced
  • 2 cups peeled and sliced carrots
  • 1/2 large cabbage, sliced
  • 1/2 celery root, peeled and diced OR 2 cups sliced celery
  • 6 cups chicken or vegetable broth
  • water
  • 1 teaspoon salt
  • 2 teaspoons ground pepper
  • 1 tablespoon cumin
  • 1 teaspoon harissa (if you like it spicy)
  • Heavy whipping cream and grated Gruyere Cheese for serving


  1. Heat butter or olive oil in a large stock pot.
  2. Add onions and garlic and sauté until onions become translucent, about 3 minutes.
  3. Add remaining vegetables and sauté for about 3 minutes.
  4. Pour over chicken broth and enough water to fill pot 3 inches above vegetables.
  5. Add seasoning and stir to combine.
  6. Bring pot to a boil then reduce heat to medium low heat.
  7. Simmer until all vegetables are falling apart, about 40 minutes.
  8. Once cooked, transfer vegetables and broth to a blender and blend until smooth or use an immersion blender to puree. *If using blender method, this will take several batches.
  9. Serve immediately with freshly grated cheese and a tablespoon of cream, but this is optional.
  10. To freeze, allow soup to cool completely then store in large ziplock bags or tupperware.

Strawberry Shortcake Cake

strawberry shortcake cake

February marks the 3rd anniversary of The Seaside Baker! So, essentially it is my alter ego’s birthday! This blog has opened so many doors and I am really proud of what it has become.

cake slice

Personally, my “Seaside Baker” alter ego has given me so much more confidence. I still remember going to my first food blogging conference. It was a huge step for me as I am normally a very shy and reserved person. Putting myself out there to meet new people and learn new things was a personality ice breaker. Fast forward three years and I have become totally comfortable and confident attending blogging events and have met some lifelong friends. Because of the blog, I finally have a social life that I adore and am constantly meeting people with the same passion.

strawberry shortcake cake 1

Not only has The Seaside Baker helped me gain confidence, but it has also given me a bit more self-worth aside from being a mother. Don’t get me wrong, I love motherhood, but when the bills came in and we were scrambling, I used to feel guilty for not being at work. Now that my blog has a revenue, it has enabled us to be a lot more comfortable financially and has reduced a ton of our stress.

strawberry cake

However without all of you none of this would be possible! I appreciate each and every comment, FB like, Instagram heart and so on. I love love love when people try recipes and love it.

cut cake slices

To celebrate this wonderful milestone, I made this Strawberry Shortcake Cake. It was DELICIOUS! I added strawberry yogurt to the batter which made it somewhat dense like a pound cake, but oh so fresh because of the strawberry. And of course the Plugrá European Style churned butter adds delicious creamy moisture! The graham cracker crust layer was a last minute decision to use up some open packages, but was certainly the best!!! It’s like all of your favorite spring desserts in one! The whipped cream cheese frosting and toasted coconut tied up the cake perfectly. This seriously may be my favorite cake to do!

cake slice 2

I hope you will celebrate with me and make this cake too!


Strawberry Shortcake Cake


    Graham Cracker Bottom
  • 1 and 1/2 cups crushed graham crackers
  • 1/4 cup sugar
  • 6 tablespoons melted butter
  • Cake
  • 1 cup Plugrá butter, room temperature
  • 1 and 1/4 cup granulated sugar
  • 1/4 brown sugar
  • 2 eggs, room temperature
  • 3 egg yolks
  • 1 tablespoon vanilla extract
  • 2 and 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup strawberry yogurt, room temperature
  • 1/4 cup milk, room temperature
  • Frosting
  • 1 (8oz) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 cups heavy whipping cream
  • 1/2 pint fresh strawberries, sliced
  • 1 cup toasted coconut


  1. Preheat oven to 350 degrees. Spray 2 8 inch pans OR 3 6 inch pans with nonstick cooking spray.
  2. Melt butter then combine with graham cracker crumbs and sugar and mix with fork.
  3. Distribute crumb mixture into pans and lightly press into bottom of the pans.
  4. To make the cake, beat butter, sugar, and brown sugar until light and fluffy.
  5. Add eggs and egg yolks one at a time, scraping the bowl before each addition.
  6. Mix in vanilla.
  7. In a separate bowl combine cake flour, baking powder and soda, and salt.
  8. With mixer set to low, alternate adding flour mixture and yogurt mixture into the butter/sugar/egg mixture, beating on low until just combined.
  9. Distribute batter into pans and bake for 20 minutes or until a knife is inserted and clean when removed.
  10. Cool for five minutes in pan, then remove from pan and cool completely on a cooling rack.
  11. Frosting
  12. Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer.
  13. Place cream cheese mixture in another bowl and wash and dry mixer bowl. You may want to freeze your mixer bowl for about 10 minutes to ensure it is nice and cold.
  14. Fit the mixer with the whisk attachment and pour in the heavy cream.
  15. Beat until stiff peaks form.
  16. Slowly fold in cream cheese mixture until smooth.
  17. To assemble the cake, place one layer on a cake platter. Layer with frosting and sliced strawberries.
  18. Repeat step until each layer is used.
  19. Frost the entire cake and sprinkle with toasted coconut. Garnish with strawberry slices.

Thick and Chewy M&M’S Cookies

If you are looking for a thick, giant, chewy, soft M&M’S cookies, this is your recipe!

Perfect M&M'S cookies

The Oscars are coming up tomorrow and I can’t wait to watch them. In a perfect world, I would be creating a menu with each dish or course reflecting the nominated movies. However with three kids and a long to do list, this will just have to wait a few years. Continue reading