T-minus 1 day until I’m officially on vacation! I cannot wait. I am actually doing a stay-cation and spending time in the city and at home. The decision to take a week’s vacation was a last minute one, so I didn’t have time to put together travel plans. I’m also going to be a bridesmaid next weekend for the 5th time, so I figured I should stay put as there are many exciting events leading up to my friend’s big day.
Although my vacation will consist of attending some appointments and getting some much needed beauty sleep, I cannot wait to have more time to cook and bake. If you follow me on Facebook (and if you don’t – you totally should!), you will already know that I purchased Gwyneth Paltrow’s latest cookbook “It’s All Good“. I’m not a huge Gwyneth fan, but I must say, the recipes in this cookbook sound extremely delicious. Some ingredients may be a challenge to find, therefore I’m totally looking forward to having more time to shop around and to visit some local organic grocery stores. I will keep you posted on how the recipes turn out!
Now, onto this latest recipe I am featuring. It’s pretty much one of the best cakes I’ve ever made with fruit in it, hands down. I made it with freshly picked strawberries and I cannot say enough about how delicious it tasted. Claudia loved it as well and encouraged me to make it again. That is always the true test, if your mother approves. The Greek yogurt makes it sinfully moist, and the lemon icing gives it a nice sweetness.