Posted in Music by UNLEASH THE TEMPEST

Cool Whips: Crazy Cake in a Mug

Posted in Recipes by UNLEASH THE TEMPEST

Using a large microwave safe mug, spray the inside with non-stick cooking spray.
Next, mix the first 5 dry ingredients in the mug.
After mixing well, make 3 depressions in dry ingredients.
Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression. Pour water over top. Mix well until smooth using a fork.
Place in microwave and cook on high for *2 minutes, uncovered.
Check with toothpick to make sure it comes out clean. Be sure not to overcook!
Top with whatever you like – powdered sugar, frosting, chocolate chips, caramel or whipped cream! Enjoy hot or cold!

Each microwave cooks differently — adjust time accordingly! One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds. If you overcook the cake, it may ruin it. Be sure to watch as it bakes.

If you want a neater mug cake, mix the cake batter in a small bowl, then pour the batter in the mug.

You can add mini chocolate chips to the batter for a super rich chocolate cake…or do what I did, throw some on top after you make it, while it’s still warm! Mmm, mmm good!

Crafty Corner: Lovely Lavender Sugar Scrub

Posted in Crafts by UNLEASH THE TEMPEST

Place 1/2 cup Coconut Oil in microwave safe dish, and microwave for 45 seconds, or until completely melted.
Transfer melted Coconut Oil to small mixing bowl, and stir in 1 cup of White Sugar. Mix well.
Add 10 drops of Lavender Essential Oil {or more for a stronger scent}, and mix again until well combined.
Transfer to Mason Jar, and that’s it! So simple! {For scrubs, I love using the Wide Mouth Half Pint Jars}

Posted in Health & Fitness by UNLEASH THE TEMPEST

Posted in Recipes by UNLEASH THE TEMPEST

Cook time: 45 mins

Total time: 45 mins

For the filling:

For the cake:

For the streusel topping:

Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside.
To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
Sprinkle the streusel on top of raspberries.
Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
Store in the fridge.