To celebrate reaching 14 THOUSAND fans on Facebook, I decided to giveaway a gift box containing a few of my favorite things! Thank you to all of you who have supported me and my page for the last year. I feel so privileged and honored to be able to inspire and help all of you. And I treasure all the friendships I've made in real life with other amazing ladies!

Included in the giveaway is a bag of Lavender Epsom Salts (perfect for soaking in the tub at night), a box of Honey Vanilla Chamomile tea (I have a cup every night), a bottle of raw honey from my families beehive (add a tablespoon to your evening tea), a bar of my homemade Tea Tree Goat's Milk soap, a Bible Promise Book for Women (filled with searchable scriptures and uplifting prayers), AND 5 pairs of handmade peach flower earrings made by my friend Kimeny Cricket! These earrings are adorable and go with pretty much anything. I love my set! Check out her Etsy page to see all the whimsical jewelry and other items she creates!

Entering is easy! Just use the Rafflecopter entry form below! Winner will be chosen in 7 days! Good luck everyone! a Rafflecopter giveaway

I made a couple of these "Death by Chocolate" cakes for Mother's Day and I've been asked EVERYDAY since then to post the recipe, so here it is, MOM! :)


"Death by Chocolate" Cake 

1 devils food chocolate cake mix
1 cup chocolate chips, divided
1 cup chocolate syrup
1 pkg. chocolate pudding mix
1 1/2 cups heavy cream
1 container Cool Whip
1/4 cup cocoa powder

Step 1

Mix cake according to directions on box; pour into greased 9x13 cake pan (I used two round pans so I could give one my mom and one to my mother-in-law). Bake 15 minutes; gently sprinkle ¾ cup chocolate chips over cake.

Step 2 

Continue to bake another 15 minutes or so, until cake is done. Remove from oven and poke holes in the warm cake with the end of a plastic spoon. Pour fudge syrup over cake. Allow cake to cool overnight, covered.

Step 3

To make the frosting: Blend together chocolate pudding mix, heavy cream and cocoa powder; fold in whipped cream. Frost cooled cake and garnish with a some chocolate chips.

Father's Day is coming up and in honor of two of the best fathers I know, I created this delicious dinner! I always make Justin and my dad a super awesome new dish on Fathers Day and this one did not disappoint.

Seared Salmon with Sweet Potato Hash and Poached Egg

4 salmon fillets
4 large sweet potatoes, chopped in 1/4 inch chunks
1 large onion, chopped
1/2 yellow bell pepper, chopped
1/2 granny smith apple, chopped
2 cloves garlic, finely chopped
4 poached eggs (fried or over easy works too, as long as the yolk is runny)
Salt and Pepper, Olive Oil

Step 1

Preheat the oven to 450 degrees. On a large sheet pan, toss the sweet potato, onion, bell pepper, apples, and garlic with a little olive oil and salt and pepper. Roast veggies for 25-35 minutes, stirring every 15 minutes until soft and browned.

Step 2

While the hash is roasting, heat a little olive oil in a pan, season the salmon with salt and pepper on both sides and cook 3-5 minutes on each side until the fish flakes easily with a fork.

Step 3

To assemble. Spoon some hash on your plate, place a salmon fillet on the hash, top with a poached egg. Salt and pepper the egg. Break the egg over the top and enjoy!