Lemon Butter Cake: A Bright, Gooey, Citrus Dream Come True

 

Lately I’ve been completely obsessed with lemons. I’m squeezing them over roasted vegetables, whisking them into vibrant salad dressings, and drizzling bright lemon-caper sauces over fish. It was only a matter of time before the obsession spilled over into dessert territory. I adapted this recipe from flouringkitchen.com and took the lemon factor up a notch because, in my opinion, you can never have too much lemon. The result? An incredibly delicious Lemon Butter Cake that’s equal parts creamy, buttery, and refreshingly citrusy. It slices like a dream, freezes beautifully, and is perfect for brunch, lunch, or dinner. This is my new go-to cooling summer dessert.

Lemon Butter Cake

Cake Batter:
1½ c. sugar
Zest of 2 Melissa’s seedless lemons
½ t. sea salt
1 large egg, room temperature
1 c. unsalted butter, melted and cooled
3 T. freshly squeezed lemon juice
2¾ c. flour
2½ t. baking powder

Filling:
8 oz. cream cheese, softened
2 c. powdered sugar
⅛ t. sea salt
2 large egg yolks
2 T. freshly squeezed lemon juice
Zest of 2 Melissa’s seedless lemons
4 T. powdered sugar (for finishing)

Preheat oven to 340°F. Spray a 9-inch round springform pan with Baker’s Joy and set aside.

In a large bowl, combine the lemon zest, sugar, and salt. Rub the mixture together with your fingers until the sugar turns fragrant and pale yellow. Whisk in the egg, lemon juice, and melted butter until smooth.

 Sift in the flour and baking powder, then gently fold with a spatula until you have a thick batter. Spread it evenly into the prepared pan.

For the filling, beat together the softened cream cheese, powdered sugar, salt, egg yolks, lemon juice, and lemon zest until creamy and smooth. Pour this over the cake batter.

Place the pan on a Silpat-lined baking sheet (to catch any butter that might leak) and bake in the center of the oven for 45–55 minutes. The edges should be golden brown and the center puffed. Tent with foil if it’s browning too quickly.

Cool for 10 minutes before releasing the springform sides. Slide onto a serving plate, dust generously with powdered sugar, and serve.

 

Serving & Storage Notes:

Serve slightly warm for an ultra-gooey, almost molten center. For a firmer, cheesecake-like texture, chill for a few hours or overnight.

The cake keeps well in the fridge (in an airtight container) for up to 3 days and freezes beautifully for up to 2 months. Wrap individual slices in parchment paper before freezing so they don’t stick together.

This bright, buttery lemon cake is pure summer sunshine on a plate. Once you try it, you’ll find yourself reaching for lemons every time you crave something sweet.

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Yellow Watermelon Lemonade: Sweet, Tart & Surprisingly Delicious

 

I know summer has officially arrived when my fridge holds a pitcher of cold brew tea, pork steaks are prepped for the grill, and at least one watermelon is sitting on the counter. This year I went all in with three small ones. One didn’t make it to dinnertime because I turned it into ridiculously refreshing Watermelon Lemonade that has everyone doing a double take.

 I chose a yellow watermelon for this batch not just because it was seedless, but the golden color turned out to be an unexpected bonus. People take one look at the drink and assume it’s some kind of tropical punch. The surprise comes with the first sip, when they realize they’re tasting fresh watermelon and lemon. The result is sweet, tart, icy-cold, and ridiculously refreshing on a hot summer day.

 If you’re serving this to children, be sure to set aside a portion before adding the vodka. Speaking from experience, that little detail matters. I made this one morning and kept sampling it “just to make sure it tasted right.” By lunchtime, I was feeling a little woozy. Quality control can be a dangerous job. 

Watermelon Lemonade

6 c. Melissa’s yellow watermelon chunks

½ c. granulated sugar

½ c. fresh Melissa’s Meyer lemon juice

¾ c. citrus vodka

 Combine the watermelon, sugar, lemon juice, and vodka in a blender.

 Blend until completely smooth.

 Transfer to a pitcher and refrigerate until thoroughly chilled, at least 2 hours.

 Serve over ice and enjoy.

 Summer in a glass.

 Sources:

Glass straws

Glassware

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Retired Spies, Sunny Menorca & Murder: A Review of The Armchair Detectives on Holiday by Matt Dunn​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

 

I mostly stick to female authors, so I’ll admit I hesitated before picking this one up, but wow, what a delightful surprise! The Armchair Detectives on Holiday by Matt Dunn is the second book in what I really hope turns into a long-running series. Even though I hadn’t read the first one yet (that’s next on my list!), I never felt lost at all. It works perfectly as a standalone.

Martin and Albie, two octogenarian retired spies, are an absolute dream duo. Albie’s always hunting down the next meal and zipping around on his motorized scooter, while Martin is like a determined old hound dog once he catches the scent of the truth. They play off each other so naturally that they often had me laughing out loud.

The story follows them to sunny Menorca for a relaxing break after their last case. That peace lasts about five minutes until they stumble upon the body of bestselling author Karen Squires at the bottom of a cliff. The local police call it an accident, but Martin notices those perfectly manicured nails and knows she was pushed. What follows is a clever investigation among the suspicious writers at Karen’s retreat, with plenty of motives, red herrings, and twists that kept me guessing right until the end. I loved how the solution ties back to one of her own books—such a fun touch!

If you enjoy cozy mysteries with sharp, witty characters and a gorgeous setting, definitely add The Armchair Detectives on Holiday to your TBR. I’m officially hooked and can’t wait for the next one.

 You can order a copy here. You won’t regret it!

 Thanks to NetGalley, the author and publisher for providing me with an advanced digital copy in exchange for an honest review.

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Creamy Tuscan Ravioli Soup: Easy Crockpot Comfort Any Season

 

 I was craving something deeply comforting yet effortless, so I leaned into two Italian-inspired favorites: golden loaded pepperoni bread fresh from the oven and this dreamy Slow Cooker Creamy Tuscan Ravioli Soup.

Even with the summer heat in full swing, the slow cooker proved to be the smartest kitchen decision of the season. It gently simmered away all day, filling the house with the most irresistible aromas—rich tomato, fragrant garlic, earthy herbs, and that melty, cheesy ravioli goodness—without turning the kitchen into a sauna. By dinnertime, it felt like I’d stepped straight into a cozy Tuscan trattoria, only with a cool breeze from the AC and fireflies starting to glow outside.

And the flavor? Pure summer magic. A velvety tomato broth infused with garlic and thyme, finished with a swirl of cream and packed with tender two-cheese-and-spinach ravioli. It was every bit as comforting and delicious as it smelled, even on a warm July evening.

The slow cooker truly shines on hot days like these, building those deep, melded flavors while keeping things low-effort and heat-free. It’s hearty enough to satisfy big appetites but still feels light and bright for summer. Easy customizations make it even better:

•  Stir in a couple of handfuls of fresh baby spinach at the end for extra greens and a pop of color.

•  For a heartier, meatier version, brown some Italian sausage in the initial sauté step before adding everything to the crock.

Serve it piping hot with a simple side salad, extra garlic bread (or those incredible slices of pepperoni bread for dipping), and a chilled glass of Chianti or Pinot Grigio to capture those sunny Tuscan notes. Whether you’re powering through busy summer weeknights or hosting a relaxed weekend dinner, this soup delivers maximum flavor with minimal fuss—proof that comfort food and warm-weather cooking can happily coexist.Slow Cooker Creamy Tuscan Ravioli Soup

Perfect for set-it-and-forget-it days. Everything goes in the crockpot (minimal sauté upfront for best flavor), and the ravioli cooks at the end to stay tender.

1 T. olive oil

1 T. butter

1 onion, diced

3 garlic cloves, minced

2 celery stalks (with leaves), chopped

1 28-oz. can crushed tomatoes

2 T. light brown sugar

1½ c. chicken bone broth

½ t. dried thyme (or 1 sprig fresh)

Salt and black pepper, to taste

½ c. heavy cream (added at end)

10 oz. fresh or frozen ravioli

Fresh basil, torn for garnish

 In a skillet over medium heat, melt butter with olive oil. Sauté onion, garlic, and celery 4–5 minutes until softened. (Skip if you want truly dump-and-go; flavor will still be good.) Transfer to a 4-quart slow cooker.

 Add crushed tomatoes, brown sugar, chicken broth, thyme, and a generous pinch of salt and pepper. Stir to combine.

 Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours) until flavors are deep and melded.

 Remove thyme sprig if used. Stir in heavy cream until creamy and smooth. Taste and adjust salt/pepper.

 Turn slow cooker to HIGH. Add ravioli, stir gently, and cook 15–30 minutes until ravioli are tender and float (check at 15 minutes to avoid overcooking).

 Ladle into bowls, garnish with torn fresh basil, and serve immediately.

 Tip: If your slow cooker runs hot or ravioli are fresh (not frozen), check earlier to prevent mushy pasta. For extra richness, some recipes stir in cream cheese instead of (or with) heavy cream at the end.

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Coco Lopez Cake: My New Favorite Coconut Cake Obsession

 

I’ve always believed it’s important to have goals in life — some lofty, some delightfully simple. One of mine? To bake every coconut cake recipe I can find.

To my great surprise, coconut cake has quietly dethroned my longtime favorite, German chocolate cake (and the childhood bakery chocolate cake with white frosting I adored from ages 0 to 13). Now, coconut reigns supreme.

This Coco Lopez Cake is ridiculously simple, incredibly delicious, and likely uses ingredients you already have on hand — especially if you’re a piña colada lover who keeps a can of Coco Lopez in the pantry. It comes together in minutes, is perfect for making ahead, and stays wonderfully moist and flavorful for several days in the refrigerator.  

Coco Lopez Cake Recipe

For the Cake:

1 box white cake mix
4 egg whites
⅓ c. vegetable oil
⅔ c. sour cream (or plain Greek yogurt)
1 t. vanilla bean paste + ¼ t. coconut extract
 ¾ c. buttermilk

For the Topping:

1 can Coco Lopez cream of coconut 

Frosting:

1½ c. heavy whipping cream
¼ c. powdered sugar

Preheat oven to 325°F. Grease a 9×13-inch pan and set aside.

In the bowl of an electric mixer, combine all cake ingredients. Mix on medium speed for 2 minutes until smooth.

Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is still warm, poke holes all over the top with a fork. Shake the can of Coco Lopez well, then pour the entire can evenly over the hot cake. Place the cake in the refrigerator to cool and soak.

Once the cake is completely cooled, whip the heavy cream and powdered sugar together until soft, creamy peaks form. Spread the whipped cream over the cake.

Keep the cake refrigerated until ready to serve.
This easy, make-ahead coconut cake delivers big tropical flavor with minimal effort. The Coco Lopez soaks deep into the cake, keeping every bite incredibly moist and coconutty. It’s the perfect dessert for potlucks, holidays, or anytime you’re craving something sweet and refreshing.

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Cool Down with This Sweet & Spicy Pineapple Jalapeño Dip (It Even Makes a Great Ham Sandwich Spread!)

 

When the heat kicks in, my cooking style shifts completely. I crave things that are cool, refreshing, and still packed with bold flavor. 

This Pineapple Jalapeño Dip hits every mark. Creamy with a sweet-tangy bite and just the right touch of heat, it pairs beautifully with a chilled glass of white wine on a warm evening. For dippers, I love using oversized croutons I made from homemade pizza bread, along with crisp apple slices, celery sticks, and fresh pineapple chunks. 

  

You can dial up the spice by leaving the seeds in the jalapeño—I usually do because I enjoy that extra kick. I’ve also discovered it makes a fantastic sandwich spread, especially on a ham sandwich. Feel free to experiment with the ingredients or find new ways to serve it. Whatever you do, just make it—you’re going to love it.Pineapple Jalapeño Dip

1 12 oz. container whipped cream cheese
2 T. sour cream
1 8 oz. can crushed pineapple, drained
1 scallion, minced
1 Melissa’s pickled jalapeño, seeded (or not) and minced
1 t. garlic powder
1 t. sugar
½ t. kosher salt
Pinch Melissa’s Chili Lime Seasoning

In a medium-size bowl, combine all of the ingredients. Mix well. 
Refrigerate for 2 hours before serving. I find it best when chilled overnight.

Serve with apple slices, celery sticks, fresh pineapple, croutons, crackers, whatever you like.

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Miniature Murders and Canapé Chaos: A Delightful Cozy Mystery, Reviewed

 

If ever a book cried out for a character list, it’s Death by Canapé by Faith Eckersall. With no fewer than nineteen characters introduced in Chapter One alone, the author dives straight into a bustling cast of quirky villagers, journalists, and newcomers. Thankfully, this reader compiled a handy guide (you’re welcome), making it far easier to keep track of everyone from Neville Darville at the Piddlington in Miniature model village to the glamorous influencer Sophie Waterhouse and her family. You can see it at the bottom of this review.

 

This is the second book in the series, but I’m pleased to report it works perfectly well as a standalone. I hadn’t read the first book and never felt lost. That said, the world and characters are charming enough that I immediately bought book one afterward and look forward to more installments.

The story blends two intriguing threads: sinister effigies mysteriously appearing in the local model village (including one that uncannily resembles the town mayoress, a woman with plenty of enemies due to her big development plans), and a glitzy party hosted by the wealthy new arrival Sophie Waterhouse. When the mayoress is later found dead (apparently having choked on a canapé) reporter Harry Hedges smells a major story. Determined to uncover the truth (and secure some juicy headlines), Harry launches his own investigation, roping in his small team at the Piddlington Gazette.

 

Along the way, he contends with hidden secrets, non-disclosure agreements, an anxious competition winner, office politics, and his own complicated romantic life. The supporting cast shines, particularly the dedicated Sergeant Ophelia Starsky, the larger-than-life landlady Cassandra, and even the office dog Ignatius with his own “career plans.” The eccentric residents of Piddlington bring warmth and humor to the tale.

 

 I thoroughly enjoyed Death by Canapé. It held my interest from start to finish, with interesting characters, a well-paced plot, and solid writing that captures the cozy charm of village life mixed with genuine mystery. The model village setting is especially fun and original. My only minor gripe with the series so far (and many others like it) is the occasional tendency to include spoilers for previous books. When trying to attract new readers, it’s best not to give away earlier endings.

Overall, this is a promising cozy mystery series with plenty of heart, humor, and intrigue. If you enjoy village settings, amateur sleuthing journalists, and light-hearted whodunits, Death by Canapé is well worth picking up. Just keep that character list handy for the first few chapters!​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

 You can order a copy here.

Neville Darville — owner and caretaker at Piddlington in Miniature model village.
Rav — Neville’s work experience social media assistant at Piddlington in Miniature model village.
Hattie Watson — the only reporter at the Piddlington Gazette.
Harry Hedges — editor of the Piddlington Gazette. Lives in the Ball Inn.
Ray Featherwaite — sub editor of the Piddlington Gazette. Lives in the spare room at the Ball Inn.
Cassandra — Ball Inn’s Dolly Parton-esque landlady.
Mr Chagall, a.k.a. “Mr. C.” --the stately ginger office cat.
Lionel Green — proprietor of the Piddlington Gazette, mysterious and gentle art collector.
Sadie Green — Lionel’s sister; artist.
Barry Hands -- employee at the Wessex Post
Ignatius — the office dog, who, following a nasty accident, now lives with Hattie and her mother.
Geoffrey — Harry’s widowed father.
Sergeant Ophelia Starsky — diminutive and hard-working officer, Harry’s on again, off again love interest.
Great Aunt Maud — Harry’s terrifying relation.
Brenda — proprietor of Brenda’s cafe.
Jasper Grant — appalling news editor of the Daily News.
Sophie Waterhouse — lifestyle guru, influencer, new owner of  Great Piddlington Manor; mother to Panda, Miranda and Lysander. UK’s answer to Martha Stewart.
Simon Waterhouse — husband to Sophie.
Heather Bulstrode — Deputy mayor.
Colin Bulstrode — Heather’s husband, president of the Piddlington Golf Club.

 As an Amazon Associate I earn from qualifying purchases.

 Thanks to NetGalley, the author and publisher for providing me with an advanced digital copy in exchange for an honest review.