Lemony Loaf Cake

This is a must try recipe!! Perfect for summer. It can be a treat for breakfast, afternoon tea and even dessert!  This recipe uses greek yogurt and olive oil instead of butter or milk! It is so delicious and moist!  Maybe even better than Starbucks lemon loaf.  Our Nanny, Milly, would have loved this recipe!  Lemon Loaf was one of her favorite treats… this is for you, Milly!







We garnished with raspberries and served with raspberry tea… lovely and light!



How To: Cut a Mango


One of the tricks I picked up while living in Australia was how to cut a mango!  It comes in handy all the time as mangoes are one of my favorite fruits.  They are oh so delicious and refreshing!  I know mangoes can be a little intimidating, like lychee fruits or pomegranates.  You take one look at them and think, “how in the world are you supposed to eat that!?!”.

Well, I have no clue about pomegranates but I do know about mangoes!  Let me show you how I learned to eat a mango!


First, you select your mango.

TIP: The little champagne mangoes are the best!  You want them to be soft but firm… does that even make sense!?  You don’t want them to be too hard or too soft!  You want them to be just right.  Smooth, soft and firm.  Ok, enough of that.

So you take the mango and stand it up on its side.  Then you slice down on either side of the mango seed.  You will have 2 mango halves full of mango fruit and then the mango seed center that has a little mango fruit around the outside.


Next step, take the mango halves and gently slice lines lengthwise and crosswise.  Making small squares!  WARNING:  Do not push down too hard!  You do not want to pierce through the skin of the mango!!  Run the knife up against the mango skin but not cutting through.


 And then push the center of the mango skin up… Flipping out all the little squares!


Now it’s finally time to ENJOY!! Bite those little mango squares off!


 Be sure to have a napkin handy because mangoes can be very juicy!

Nutella & Sea Salt Fudge


I love fudge. And that is even an understatement. It’s my favorite treat. Donuts come as a very close second though (I hope you all had one a couple days ago to celebrate National Donut Day. I sure did!). My absolute favorite fudge is from a little store downtown Nantucket called Aunt Leah’s Fudge. She has the best recipe and she is the sweetest lady. While nothing can compare to my girl, Aunt Leah, and her fudge, I was curious about how to make fudge myself. So I found a relatively easy recipe to try. And it was pretty delicious, if I do say so myself! I think I’ll be making this Chocolate Nutella & Sea Salt Fudge recipe quite often when I’m back at school and can’t get Aunt Leah’s fudge anymore. The nutella and the hint of salt on top is just divine, divine, divine.


1 Tablespoon Butter, For Greasing Pan

1 can (14 Oz) Sweetened Condensed Milk

1 teaspoon Vanilla Extract

8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips

1 cup Nutella (chocolate-hazelnut Spread), Room Temperature

3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces

½ teaspoons (approximately) Sea Salt

fudge2“Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.


Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.”