Sweet Tooth Snack

This post is short & sweet. Really sweet.

I have the worst sweet tooth known to man which usually means I make way too many treats. Around 2 or 3 every day I start craving either something really cold or something fresh & sweet. This snack does both!

Granted a swig of cold Gatorade would do the same thing but this snack so much better. Hands down. No competition.

Greek yogurt is delicious and contrary to what one woman tried to tell me in the dairy aisle (Hi, I’m just trying to shop, thanks) it doesn’t have a high fat content. One serving of Oikos vanilla yogurt is 1 cup. It has 0 fat and 17 grams of protein! I’m not suggesting you eat the entire container on your own because it does have 27 grams of sugar per serving. Yikes.

Whoever decided that a serving size is 1 cup was right on – I’ve tried just eating 1/2 cup. It’s like trying to eat one Oreo or one Pringle. It just doesn’t work.

I love adding fresh raspberries or blueberries or cutting up a few strawberries to throw on top. It’s beautiful and delicious!

That’s life with Mr. Layland &  Me!

4th of July Pie

There’s nothing quite like a good pie to celebrate a holiday.

It’s been a thousand degrees lately and it’s made me wish it was Thanksgiving already so I can wear sweaters and scarfs and not want to die. Sadly, it’s July and while it’s not typically a time for pies I found this recipe on Pinterest and decided to make the 4th of July a pie holiday!


My older brother went through a phase where he would make a pie every Sunday. He was in his mid teens and he was surprisingly good at making a crust! When I started making my crust today I kept telling myself, “Jeffrey made a crust when he was 16. YOU can make a crust too! Just relax.”

And I did! It didn’t fall apart or crumble and my stars even look pretty good!

The idea comes from the blog Casey Leigh but I didn’t use her exact recipe. I didn’t have butter (what!?) so I used a basic shortening recipe instead. Sorry, Mom for not using yours – my computer was all the way downstairs 🙂


Mix the salt and flour in a bowl and then cut in the shortening with a pastry blender until crumbly. Mix in the water 1 tablespoon at a time. Use a fork to toss the dough after each tablespoon. Divide the dough in 2 balls and roll the first out – just larger than the inverted pie tin. Gently fold the crust in fourths and place it in the tin. Unfold it and press it into the tin and crimp the edges.


At this point I went back to the directions by Casey Leigh.  I folded up some aluminum foil to separate the blueberries and cherries. Once I had the filling in the crust I took the foil out to add the stars and stripes!


I have never been happier that I own kitchen shears. I used them to cut the foil, trim the crust, and cut out the stars. I can’t freehand stars to save my life so I used my tablespoon to cut out a circle of dough then traced a 5-line star with my knife. I followed the outline with my kitchen shears and my stars turned out pretty well!

Bake for 35 min at 400 degrees. Cover the edge of the crust with tin foil. After 35 minutes uncover the crust and bake an additional 5-10 minutes. Cool before serving!

Happy 4th!!!

That’s life with Mr.Layland & Me!


Double Chocolate Fudge Brownies

If there is one thing that reminds me of home it’s ridiculously moist and gooey brownies. For whatever reason I haven’t made brownies since I got married so last night I decided to change that. To finish off our Walk Down Memory Lane date I made these double chocolate fudge brownies and thought about them all day.

What I love about this recipe is that it’s super easy & the results are heavenly. I picked up a Betty Crocker Fudge Brownie mix from Walgreens on my way home and luckily had chocolate chips on hand!


  • 1/4 C water
  • 2/3 C oil
  • 2 eggs
  • 12 oz chocolate chips


Preheat the oven to 350 degrees. Mix the contents of the package with the water, oil and eggs. Fold in 12 oz chocolate chips. Spread the mixture into a greased 9×13 pan. Bake for 24-26 minutes. Let cool.

Growing up we always left the middle brownie for my mother because we’re a moist-centers-are-the-best kind of brownie family. Now that I’m the woman of the house I guess it’s just my right to take the center brownie! I’ll admit that the entire pan is delicious so it didn’t really matter to me.

The brownies only lasted 24 hours in our house. Good luck making them last in yours!

That’s life with Mr. Layland & Me!

Vanilla Blackberry Cupcakes

You know that sinking feeling you get in the pit of your stomach when you click on an amazing looking recipe on Pinterest only to see that it is going to take 3 days and about a thousand ingredients you don’t have to make it? I hate that.

This recipe is not one of those recipes! It’s super easy and they are so yummy. Mind you it’s nothing fancy but I think of it as the difference between a white plastic straw and those colorful striped paper straws. They both do the same thing and neither is difficult but one is definitely cuter than the other.

Anyone can make vanilla cupcakes and slather on some store bought icing, right? This is were the colorful paper straws break away from the boring white plastic straws.

Make the cupcakes using a box of yellow cake mix. While they are cooling make this vanilla spin-off of my Mom’s frosting recipe.

Vanilla Butter Cream Frosting

3 C powdered sugar

1/3 C softened butter

1 tsp vanilla

1 T milk

Alternately add powdered sugar and milk, beating on medium speed with mixer to spreading consistency. Stir in vanilla. Add food coloring to desired shade.

If you have a frosting bag with attachments, good for you. If not, put the frosting in a gallon Ziploc bag and cut 1/4-1/2 inch off the corner. Now you can frost like a pro.

The secret to frosting a cupcake is to start in the middle with a swirl then jet out to the edge and swirl your way back to the center. This helps give the frosting a little lift. Once you have frosted all the cupcakes place a blackberry on top!

Easy – like I promised.

That’s life with Mr. Layland & Me!