Recipes from my kitchen to yours!

Super Easy Caprese Salad {Tasty Thursday}

I haven’t shared a recipe in a while and this one comes thanks to my friend Beth Ann at It’s Just Life, who gave me the idea to make my super easy but super delicious Caprese Salad this past weekend. In fact, it was so delicious that Ashley ate most of it by herself!

super easy caprese salad


1 pint of cherry tomatoes

1 small container of fresh mozerella ( I like using the little balls.)

fresh basil

balsamic vinegar

olive oil

salt and pepper to taste

super easy caprese salad 2


Start by slicing the tomatoes in half and put in a bowl. Do the same with the mozzarella balls (or cut a big chunk of it into small cubes) and add them to the bowl as well. Then chop up some fresh basil – I use quite a bit ( at least 10 good size leaves) because we love the taste. Then drizzle olive oil on top by going around the bowl a few times. Do the same with the balsamic vinegar. Salt and pepper to taste and stir the whole thing around a few times to mix all the ingredients together. Enjoy!!!

It’s already on the menu again – I just need to stop for some more fresh mozzarella. Ash cannot wait! I may need to make a double-batch so we can all enjoy a little extra.

super easy caprese salad3

P.S. I also enjoy this on a bed of lettuce with some grilled chicken breast on the side.


Betty Crocker Muffins

Monday I had to leave work early because we were expecting a delivery. Since I started working again, I barely have had time to do any baking and it just seems too much effort to do everything from scratch. On one of our recent trips to the grocery store, I picked up a few baking mixes from Betty Crocker. I’ve always liked them and most of them are super delicious.

So, on Monday, little one and I decided to use those mixes and bake some delicious muffins. We made chocolate chip and lemon poppy seed muffins that came out fluffy, light and simply delicious. The only thing I substituted was milk instead of water – which I always do, I just like it better.

The kids have been devouring the chocolate chip muffins. But I prefer the sweet and tart taste of the lemon poppy seed muffins.


Don’t they look good?

xo, Susi

Delectable Chocolate Chip Cookies {Recipe}

I’ve been meaning to share this recipe for a while and something always came up and then I couldn’t find the photos and didn’t have the time to edit them and on and on it went. But I never forgot about this recipe. How could I? I made it three times in the span of a week at one point and it still is a family favorite that I’m sure we will have many more times. Like, maybe tomorrow!!!

It’s by far the best chocolate chip cookie I’ve ever had and I think, part of it is the “secret” ingredient that I use. Don’t worry, I’ll tell you in the ingredient list. Anyhow, I’ve slightly adapted this recipe from the back of a Hershey’s Semi-Sweet chocolate chip bag to make it our own!

chocolate chip cookies


2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 brown sugar, packed

1 teaspoon vanilla extract

2 eggs

2 cups semi-sweet chocolate chips

1/2 – 1 cup English Toffee bits (the secret ingredient) :)



1. Heat oven to 375 º.

2. Stir the flour, baking soda and salt together. Beat the softened butter, sugar, brown sugar and vanilla in a large bowl until creamy. Add the eggs, one at a time and beat well. Gradually add the flour mixture, beating well. Stir in the chocolate chips and toffee bits – this is where I usually switch to a wooden spoon and stir everything together by hand.

3. Drop by rounded teaspoons onto an ungreased cookie sheet.

4. Bake for about 8-10 minutes, until lightly browned. Let the cookies cool and move them to a wire rack until they are completely cool. Or if you are like me you have that first bite when they are still slightly warm and the chocolate chips are still soft and gooey.


bocafrau sunset signature



Pumpkin Spice Bundt Cake with Vanilla-Cinnamon Icing

I made this cake for Ashley’s Thanksgiving Feast at school and only wish I could have had a slice. I loved the scents wafting through the kitchen while it was baking – so mouth-watering!

I thought, I’d share the recipe in case you are still looking for a last-minute idea for a Thanksgiving Day dessert. This would make a great substitute if you are not a pie lover (like me) and prefer something a bit more cakey!!!

pumpkin spice bundt cake with vanilla-cinnamon icing


  • 2 cups sugar
  • 1 cup butter – melted
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon gloves
  • 1/4 teaspoon ginger
  • 1 can (15 oz.) pumpkin


In a large bowl combine sugar and melted butter, mix with electric mixer until well blended, add eggs, one at a time, mixing each one well. Add pumpkin until well-blended. Combine the flour, baking soda, cinnamon, nutmeg, gloves, ginger and salt in a separate bowl. Add the mixture slowly, mixing well after each addition.

Transfer to a greased and floured bundt cake pan. Bake at 350º degrees for about 60-65 minutes. Let cool completely before adding icing.

For the icing: Combine 2 cups confectioners sugar with 1/2 cup melted butter, 1 teaspoon vanilla extract, 1 teaspoon cinnamon and 1-2 tablespoons milk, mix well until smooth, spoon on top of cake and let drip down sides. Wait until icing has dried completely before covering!!!