Tuesday, April 11, 2017


Happy Tuesday y'all !
It is an absolutely beautiful day again, so get out there and enjoy it!
 I just love springtime, almost as much as I love fall! Spring reminds me of my grandma..Maw-maw B...because she just loved working in her yard and garden. She had a green thumb...no matter what she would stick in the dirt, you can bet it would grow! And fall reminds me of my Daddy...oh how I miss him!! He anxiously awaited the first little cool front and let us all know it was coming.
 A very wise and funny man!

This week I will celebrate my 63rd birthday (how did that happen???) It seems like yesterday I was celebrating my 50th! I am spending the day with some very special ladies in my life, my Mom, sisters and some of my nieces! It doesn't get more special than that does it? We are all having lunch together, then we are going "home" to my Mom's for coffee and cake! I cannot wait! Not sure what my lil family has planned for me that evening, just being together is enough for me! 
Birthdays are so over rated HA !

Addie's wedding is only a couple of weeks away...I think we are just about ready, just a few last minute things to do. I know their day will be so special and she will be so beautiful! I wish them so much love and happiness and many many years as husband and wife. 
Getting teary eyed just thinking about it.
 Lord I will be a mess!!

Wishing all of you a blessed Easter week. 


  • Nothing Bundt Cake’s Carrot Cake 

  • 1 carrot cake mix
  • 1 3.4 oz instant vanilla pudding mix (dry)
  • 1 cup sour cream
  • 4 large eggs, separated into 4 egg yolks and 4 egg whites
  • 1/2 cup oil
  • 1/4 cup water
  • 1 cup shredded carrots
  • 1/2 cup crushed pineapple, drained *optional
  • (IMPORTANT - if you use the pineapple, eliminate the 1/4 cup water)
  • Frosting
  • 2 8-oz packages of cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • 4 cups powdered sugar
  • Preheat oven to 350 degrees.
  • Using an electric mixer, beat the cake mix, pudding, sour cream, egg yolks, oil, and water for 2 minutes.
  • In a separate bowl, beat egg whites until white and frothy. Fold or mix egg whites into the cake batter until well blended.
  • Pour cake batter into a greased Bundt cake pan (nonstick cooking spray works best).
  • Bake for 45-50 minutes.
  • Let cool for 20 minutes.
  • Remove the cake from the bundt pan and place it on a serving plate or cake stand. See post above for details on how to easily do this.
  • Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight or for several hours before frosting and serving.
  • Frosting
  • In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.
  • Mix in the vanilla, then gradually add the powdered sugar. Start with 2 cups and then keep adding until the frosting is nice and thick.
  • You can completely cover the bundt cake with the frosting or you can frost it as pictured. Spoon all of the frosting into a gallon size plastic bag. Squeeze the air out and seal it. Cut a corner off of one end of the bottom of the bag. Squeeze the frosting out in long strips as pictured starting at the outside of the cake and ending in the center. Fill the center of the cake with the remaining frosting.
  • Keep refrigerated.

With love,