Funfetti Cake


“You should try and make homemade funfetti cake!” “OK!” This is verbatim how the conversation with my good friend MaryKate and I went down. Didn’t have to ask me twice!


MaryKate and I had this conversation about a month ago now, but it wasn’t until this past weekend where I had a chance to write out a recipe and get to baking. Last Saturday it rained all day, morning to night. My absolute very favorite time to bake is early on Saturday mornings. Despite going to bed at 2am the night before, I woke up at 7am (I’m a psycho, I’m aware). I made breakfast, made tea, watched an episode of The Pioneer Woman in bed and then got to baking on my perfect little rainy Saturday morning.


Only good things happen on weekend mornings. And this cake was a result of that. The funfetti came out extremely delicious and indulgent. It’s slightly more dense than the light and fluffy from a box mix, but I prefer that. Slather on some homemade buttercream frosting and you have yourself a fun little cake.


Funfetti Cake with Buttercream Frosting
yields 9x13 cake

Cake Ingredients:
2 1/2 cups flour
2 tsps. baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
4 egg whites
1 cup whole milk
1 Tbsp. vanilla imitation
1/2 tsp. almond extract
1/4 cup vegetable or canola oil  
1/2 cup rainbow sprinkles (like these, not these

Frosting Ingredients:
1 cup (or 2 sticks) unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons clear imitation vanilla
3 Tbsp. milk
1/4 tsp. salt

Preheat your oven to 350 degrees. In a 9x13 cake pan, spray with cooking spray and coat with flour, set aside.

Whisk dry ingredients in a large bowl and set aside. In an electric mixer fitted with the paddle attachment, beat sugar and butter until fluffy, about one minute on high. Scrape the sides and beat for a few more seconds. Add in egg whites. Combine wet ingredients (milk and extracts) in a liquid measuring cup. With your mixer on low, alternate wet and dry until fully combined. Pour in prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.

Once cake has cooled, time to make the frosting. In an electric mixer fitted with the paddle attachment, beat all frosting ingredients until smooth and desired consistency.

Flip your cake out of it’s pan, top down, and on to a serving tray. Spread the frosting over the top of the cake in big swoops and sprinkle with extra sprinkles!

Cake stays good in the fridge for up to a week!



Lite Bite: Asian Sheet Pan Salmon and Veggies


Asian Sheet Pan Salmon and Veggies
serves 2 (with leftover veggies)

2, 4 oz Wild Caught Salmon Filets, boneless, skinless
1 lb. asparagus spears, ends trimmed
1 lb. baby carrots or veggie of your choice (broccoli, sweet potatoes or bok choy would be great
1 Tbsp. coconut aminos
1 Tbsp. almond butter
1/2 tsp. agave or honey
1/2 tsp. ground ginger
1/2 tsp. garlic powder
salt and pepper
sesame seeds

Preheat your oven to 400 degrees. On a parchment lined baking sheet arrange veggies and salmon so everything is on an even layer. Season the salmon and veggies with salt and pepper.

In a small bowl whisk coconut aminos, almond butter, agave, ground ginger and garlic powder. Brush 1/2 of the sauce over the salmon and veggies. Bake for 10 minutes, then brush with remainder of the sauce. Bake for another 5 minutes.

Divide among plates, sprinkle with sesame seeds and serve.



Bites of My Life

Coming back from such a fun weekend in LA was an adjustment, mentally and physically. Physically I was exhausted and sick on Monday, and mentally I was still in La La Land. The week however went by surprisingly fast. Come Friday I got to celebrate my sweet roommate’s engagement. If you need me to keep your engagement to your fiancé a secret, I’m up for hire! Pat on my back for keeping this huge secret while simultaneously psyching them out for two of the people closest to me. Maddie and Kenzie got engaged two weeks apart and I’m relieved that the cats are out of the bags.


-Brought a little bit of Beverly Hills home!
-Recent Brandless haul full of pantry staples and all the non-toxic cleaning products. Have you made the switch to non-toxic? I’ve read tons on how this simple switch can make a difference on your health and well-being. Brandless has great options for cheap!
-Lunch has looked a lot like this lately. I’ve had zero motivation to follow a recipe lately, so I’ll go to the store and buy all the veggies that a speaking to me. Roast some, keep some raw, throw it all over greens with avocado and call it good.
-Went to DryBar for their OKC grand opening on Friday and my stylist told me, “beware, you’re going to get hooked.” I’m not one to spend too much money on personal beauty. I get my hair cut once a year, rarely spend money on my nails, but one good blowout later and I signed up for the monthly DryBar membership!
-And just like that my sweet roommate Kenzie is off the market! So so happy for these two besties of mine and their recent engagements!
-Saturday morning baking feat: disgusting pajamas, bed head, this playlist and my favorite apron.
-If you follow me on instagram, you know what all these sprinkles led to. The “fun” recipe will be coming this week!
-Omelette for dinner and this combo is a win! Two eggs, golden tomatoes, roasted zucchini, green onions, almond milk mozzarella and sprouts!
-Celebrating six years of Take A Bite today!


Bites of My Life

I was talking with two friends this morning about how I always get “in my feelings” after traveling. Something about seeing another part of the country, how other people live, being inspired by new scenery, and have long flights on either end with little to do but just think. Well, it always gets me thinking. Coming off being in LA for one of my best friend’s (and twin in KKG) wedding, has me thinking do I move? When do I go back? I posted this image on instagram today with the caption “plotting my return.” Kind of kidding kind of serious. The feeling typically passes after I’ve gotten back into my routine and realize how great my life in Oklahoma City is, but still. Does anyone else feel like this after traveling? Looking back at one of my past bites posts after I was in SoCal last fall, shows I clearly had the same thoughts..

Not pictured below, but a huge part of last week was last minute scoring cheap tickets to see Hozier. I’ve been a fan since his beginning, but I’m wildly obsessed with his new album. I had looked up the set list prior and was excited by the list, but sad to see he wasn’t singing one of my favorites. To my surprise, in the encore, he mentioned that they were going to sing a song they had never sung live before. Low and behold they sung “To Make Noise,” and I squealed. Proof is saved in my music story highlight on instagram.

Then it was off to Los Angeles for a wedding weekend for the books. Kick off cocktails Thursday, followed by dinner at SUR (Vanderpump Rules anyone?). Brunch and exploring Venice on Friday and a welcome party at Catch LA. Then lunch at The Ivy Saturday and shopping in West Hollywood before the main event at the Beverly Hills Hotel. We were slumming it in an AirBnB with 14 people, yet still felt like a celebrity driving up and down Sunset Blvd. all weekend.


-Back on the smoothie game in a strong way. Last week’s recipe was tart cherries, frozen cauliflower, vanilla protein, water, then cinnamon, maca, ashwagandha, and ground flax for hormonal health.
-She’s twelve now I swear! JK she’s not even two yet, but seeing Elle moved into her “big girl” room made her instantly age 10 years on me!
-Since I was leaving Thursday of last week, I didn’t buy new groceries and was scraping out the last bits of groceries. I’ve been trying to stay stocked on staples like chickpeas, brown rice, and sweet potatoes which in turn resulted in a delicious clean out the fridge meal before leaving town.
-Made it to Beverly Hills for #ShesAlwaysBennett and headed straight for the Pink Palace on Sunset Blvd.
-Skipped the notable McCarthy salad (sorry Molly!!) for a classic club sandwich, poolside, to kick off the California eats! Needed carbs after hours without eating from traveling!
-Spent Friday bopping around Venice and Santa Monica. I’d spent about an hour in Venice last fall and was excited to go back. We did brunch at The Butcher’s Daughter which did not disappoint. Santa Monica however kind if did. Too busy and commercialized for what I had envisioned.
-Saturday brunch at The Ivy. An absolute must if you are going to LA. I ordered the grilled vegetable salad, but heard the burger is unbeatable.
-Maybe it was just because we were in Los Angeles, but felt boarder line celebrity getting my hair done and all dressed up! All the feels seeing one of my best friends get married in one of the best locations.
-Finished book #4 and #5 of 2019 over the weekend. Save your time on Girl, Stop Apologizing. I bought into Girl, Wash Your Face by Rachel Hollis and would still recommend it, but GSA was not my cup of tea, turns out followers on instagram agreed after I shared my thoughts.


Salad bite: While researching the McCarthy’s salad to link it above, I found this article about Hollywood’s 5 Favorite Salads. Looks like I really do need to go back to LA to cross a few more off my list.