Category Archives: Sunday Brunch

A week of…


Willpower and messy relationships..29314592_1188096684659336_5763089531267973120_n
This week’s card is number 16 and I drew it Yang (upside down). While meditating on it before reading the chakras meeting, I was drawn to the 2 set of feet. One seemed to be skipping to the water while the other was stepping on sharp things and blocked from the water.
The other was figure eight – I thought of a race track. And I’m sure this is due to the high pace my life has been in the last couple of weeks.
While reading the meaning of the card – for the yang – I was overwhelmed with the repeated messages about the relationships in my life…
I have three things to keep in front of me this week –
1) Beware of the ‘my way or the highway’ attitude this week
2) Need to make time for the important people in my life
3) Some people I care about dearly this week are going to struggle, I need to remember I can’t ‘fix’ everything. And the ‘my way or the highway’ is what they need.

After reading about the card, the feet made sense. If I remember and stick to the 3 rules, I’ll have an easy path…if I don’t, well, things are going to get ‘pokey’.

As far as the race track, I believe I saw that as my body and mind are telling me I need a break. I need to schedule some ‘me time’ this week.

So that’s my week head. If you have any questions or would like a card read for you, leave a comment. Or if you are more comfortable, email me at –

Have a great week everyone and thanks for stopping by!


Weekly Focus


My card this week is card 20 – Mind + willpower = courage (click over to the page on Chakras readings to see how I do my weekly and monthly readings).


My weekly card – the Chakra focus is the 3rd eye and the solar plexus

This week’s reading is of the yin meaning (the card was drawn upright). There is a lot going on in this card…just like my life. Book releases, blog hops, facebook hops, fine tuning my entry for a cooking contest, the list just keeps rolling….

Here are my top three impressions or what my mind grabbed onto.

1st image to speak to me… The key over the mouth – a subtle reminder that I need to remember my goal to live strife free. There are several people in my life right now that I could easily go down the strife road with. Also a reminder to take time to think before talking…. I struggle with filter…I struggle with the fact everyone does NOT want my great words of wisdom.

2nd image to speak to me…The padlock and ax. There have several things that I have been to ‘figure’ out. I really think this is a message that I’m not meant to understand right now. I need to just trust and continue, eventually the key will be give to me.

3rd image to speak to me…The spiral. I instantly knew this was a warning. I need to guard this week against the shiny things. I have three promo ‘things’ I’m doing this week, I have no time to get lost in the rabbit hole.

What didn’t speak to me was the word courage which is odd because the card’s main message is courage. But that’s the point of my meditation and using the cards for my weekly focus is to let the card speak. Not to try to force my life into what is preconceived.

Of course I journal much more about my feelings from the card. Please feel free to comment on what you felt from the card and also ask any questions that the card might bring to your mind.

Have a great enlightened week!


Sunday Brunch


Cinnamon Roll Pancakes…This is a favorite Sunday morning treat in my house. Not only is it yummy but it’s easy 😀

pancakes pancakes2

What you need…

Cinnamon Filling:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Pancake Mix

2 tablespoons cream cheese soften

What you do….

Make the cinnamon filling (keep warm so the butter doesn’t start hardening). Make the pancakes per the mix directions. Pour onto a hot griddle, once they start bubbling drizzle 2 tablespoons of cinnamon filling and flip.

Once the pancakes are done, spread the soften cream cheese on them and drizzle more of the cinnamon filling.

Enjoy 🙂



Sunday Brunch


This recipe is one of my favorite super easy and yummy recipes (super easy & yummy). The draw back??? There are never any left.

Not Plain Cinnamon Rolls

What you need:
cooking spray
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 cup chopped pecans (you can use more or less according to your liking)
1/4 cup maple syrup

Love gooey Sunday Brunch recipes

Love gooey Sunday Brunch recipes

What you do:
Preheat oven to 375°F. Spray a 13×9-inch (3-quart) glass baking dish with cooking spray.
Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place
pieces in dish.
In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended;
gently pour over roll pieces. Sprinkle with pecans; drizzle with syrup.
Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from icing; microwave 10 to 15 seconds or until thin enough to
Drizzle icing over top. If desired, spoon syrup over individual servings.

Enjoy 😀


Sunday Brunch…


I’m not sure where I found the recipe for this yummy breakfast delight but for the last five years it has been a hit at every brunch I bring it to.

A great holiday treat

A great holiday treat

Eggnog Cake

A yummy breakfast delight ….

What you need…

  • Cooking Spray
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • 1 cup full-fat eggnog
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all purpose flour
  • 1 cup cake flour
  • 1 teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Streusel

  • 1 cup packed brown sugar
  • 1 cup old fashioned rolled oats
  • ½ cup all purpose flour
  • 2/3 cup pecans
  • ¼ cup cold butter, cut into tablespoons
  • 1 teaspoon cinnamon

For the Glaze

  • 1 ½ Tablespoons eggnog
  • ¾ cup powdered sugar
  • Pinch of nutmeg

What you do…

  1. Preheat oven to 350°. Spray the Bundt pan with the      cooking spray. (Make sure you get all the nooks and crannies!) Then flour      your pan.
  2. In the bowl of your stand mixer fitted with the paddle      attachment, cream together the butter and sugars for 2-3 minutes.
  3. Beat in the eggs one at a time, scraping down the sides      as you go.
  4. Add the eggnog, sour cream, and vanilla, beat until      mixed though.
  5. Sift in the all-purpose and cake flour, sprinkle on the      nutmeg, cinnamon, baking powder, baking soda, and salt.
  6. Mix until just combined. Finish by using a rubber      spatula and scraping down the sides and bottom of the bowl, and stir      together. Set aside.
  7. To make the Streusel; In a food processor, add the      brown sugar, oats, flour, pecans, and cinnamon. Pulse until it’s in a      loose flour-like consistency, about 30-40 seconds.
  8. Cut in the cold butter and pulse until butter is mixed      through and the streusel can be pinched together.
  9. You’re going to divide the streusel into four different      parts, so don’t’ use it all at once! Start by sprinkling ¼ of the streusel      into the bottom of the greased and floured Bundt pan. Scoop half of your      cake batter onto the streusel, the batter is thick, so you may need to      help it along to fully cover it. Then sprinkle about ½ of what is left of      the streusel onto the batter (This is where you want to use the most      streusel!) Pour in the remaining cake batter, and make sure it’s spread      evenly. Sprinkle half of what’s remaining of the streusel, on the top of      the batter.
  10. Pop in the pre-heated oven for 45 minutes. Stick a slim      knife or toothpick in to check it’s doneness, and if it comes out wet,      start the timer for another 5 minutes. Continue this pattern until a knife      comes out clean. (The first time I made this, my cake took a full hour,      the second time, it was 50 minutes. So be sure to check it!)
  11. Once it’s done, remove from the oven and allow it to      cool in the pan for about 10 minutes before carefully flipping the cake      onto a cake stand or plate.
  12. Allow the cake to cool through completely before adding      the glaze.
  13. To make the glaze, mix together the eggnog, powdered      sugar, and nutmeg with a fork until smooth.
  14. Pour over the cake, around the entire top. Sprinkle      with the remaining streusel and serve!



Sunday Brunch


Every week after Church, we have a Sunday Brunch. So I thought I would start sharing some of my favorite things… Some recipes will make more – brunch size and some are just ‘side’ dishes like this weeks…

Cinnamon Doughnut Muffins

What you need ~

  • 1 ¾ cup flour (I use a mix of whole wheat and white)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¾ cup sugar (I always scrimp on this amount)
  • 1/3 cup vegetable oil
  • 1 egg
  • ¾ cup milk
  • Jam


  • ¼ cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon cinnamon


What you do ~

Preheat the oven to 350 degrees.

In a large bowl, combine first five ingredients. In a separate bowl, combine sugar, oil, egg and milk until well mixed.

Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin tins half full. Place 1 teaspoon jam on top.

Cover jam with enough batter to fill muffin cups ¾ full.

Bake at 350 for 20-25 minutes.

Place melted butter in a small bowl. In a separate bowl, combine cinnamon and sugar.

While muffins are still hot, dip tops in butter and then in cinnamon/sugar.


Makes 10 muffins