Are you as thrilled fall is in the air as much as K.D. Reep is? See how she was inspired to create this amazing autumnal deliciousness. Debbie
Ok, maybe not quite fall yet, but September is close enough for me, and this cake makes me think of all the good things i look forward to in Autumn.
I ran across the inspiration for this cake at the ultimate fall celebration: the Arkansas State Fair. Last year, one of the entrants made this piece of art that was a three-layer white cake with a cream cheese icing that was mixed with Arkansas-raised honey and smokey scotch whisky. On the top of this sculpture was a hunk of beeswax, and oozing from it was that golden, gorgeous honey spilling down the sides.
There is no way I could make that cake. If it’s not a sheet or bundt cake, I can’t ice it, and nothing about that cake said “easy”.
So I took it upon myself to GTS (google that stuff) and I found this, which is as good, WAY easier and will remind you of fall as well. The recipe I used is adapted from Life’s a Feast, and the only thing I amended is I dusted the bundt pan with sugar instead of flour. I like to do this to bundt cakes because it gives them a crunch, and for this cake, it adds a hint of caramel to the compliment the honey. Oh, and I used honey whiskey instead of scotch because, well, honey.
KD Reep is a writer, public relations practitioner and aspiring author in Little Rock. She owns Flywrite Communications Inc., a marketing communications agency in Mabelvale. She is a six-time recipient of the Public Relations Society of America’s Prism award and has been published statewide as well as in the Arkansas Times, Inviting Arkansas, Savvy Magazine, Bourbon & Boots, Arkansas Money & Politics, Delta Farm Press and Rice Farmer magazine, among others.
Welcome to Foodie Friday at ARWB. You came expecting food, right? Well have a little patience because I will be sharing some deliciousness with you; it just might not be what you expected. I want to share a few thoughts on @MegaphoneSummit held in Fayetteville in early August.
First, all of TWB community owes a HUGE thanks to Stephanie Buckley and Allyson Twiggs-Dyer for the hours they put into the planning, preparation and implementation of this two-day event. Compared to all they have to produce, my planning for the Foodie Friday portion is minimal. And before this year’s summit was even over, the thinking had started for 2018.
Second, thanks to all of you who attended and supported the presenters, both national and regional. I’m sure there were things we took away from each one who shared. Having Rebekah Radice and Peg Fitzpatrick in the same room is a feat, much less having them share their incredible wealth of knowledge.
In looking back over the past several years of programming, how many times has our friend P.Allen Smith joined us to share his expertise? Aren’t we lucky in Arkansas to have such a phenomenally talented expert at our fingertips?
Weren’t we fortunate as well to learn from our local foodie celebrities turned cookbook authors, Liz Bray and Amy Hannon? We learned that it’s not so much about the food but about the community we create around our tables that really matters.
Also, look at how we’ve grown. My first AWB (Arkansas Women Bloggers) meeting was in Mountain View at the Ozark Folk Center which was actually the 2nd meeting. Oh my! We easily fit into one relatively small auditorium. But even then, you were willing to share your talents with everyone.
There were cowboy boots and proposals. Just ask Gina K.
Remember the Iron Chef competition? You guys rocked it. I’m sorry we can’t do that any more.
That’s called community. And that sense of community still exists today even though we’ve grown from one state to many and from just women to our dudes as well. From “mommy bloggers” to “social media influencers. From amateurs to professionals.
We choose the path we walk. We learn along the way. From one another…from those with more knowledge and experience. But we choose to also realize that we are unique. We don’t compare because we know it steals us of our uniqueness and the beauty of being just who we are.
We camped out together at Ferncliff and the spiders and who knows what else. It was lovely. And we grew into a body cohesive. And we changed our name. Again. AWBU. Arkansas Women Bloggers University was born.
Plus, we ate hot dogs and had a picnic feast. We shared stories and more stories and realized we were blossoming into something new. And scary…and exciting.
The caterpillar was emerging and the butterfly was born.
Somewhere along the way we were “discovered.” ARWB became more than just Arkansas Women Bloggers. Suddenly, there was Texas. And Kansas and Alabama. And Georgia. And Missouri. and OMG Mississippi, And, of course, Oklahoma. We can’t forget Oklahoma, y’all. We just have to work on their southern accent.
Rogers. Hot Springs, Fayetteville. They’ve all been home to our coming togethers. Few of us realize what that entails. They are all lovely locations, but not all can support what we now know our members desire.
And we became Megaphone Summit ’cause we had lots to say and share. Don’t we always?
Y’all are the best and you deserve the best.
That’s why in 2018 we are returning to Fayetteville and @ExpFayetteville on August 3-4 for Megaphone Summit 2018. You’ll be there, won’t you?
Plan now to attend. Here’s how (Thanks @TaylorBradford for the infographic.)
And you just know there’ll be jam, right? Like my favorite Peach Habanero with Ginger. Or, maybe your favorite. Which one would you choose?
Suzy Oakley has had a long love affair with peanut butter and jelly, but sometimes adults have to act like … well, adults. Because of an aversion to her family’s legacy of diabetes and heart disease, she’s always trying to think outside the breadbox and modify simple, time-tested treats to be just a little healthier, yet still delish.
See how she takes the idea of a traditional PB&J sandwich and dishes up a few modern twists. Keep your minds (and your tastebuds) open – it’s a new day in the world of PB&J. (P.S. It’s OK to lick your fingers.) Continue reading.
With certifications in wellness and running (plus budget coaching, but we won’t go into that here), Suzy is nonetheless a work in progress. She considers life an extended form of school, where every student has the opportunity to learn something every day if they keep their minds and hearts open. She considers herself “your travel companion on the journey to well-being.”
Instagram, Twitter, Periscope: @oakleysuzyt
Facebook: https://www.facebook.com/ToWellWithYou
Pinterest: https://www.pinterest.com/suzyoakley
YouTube: https://www.youtube.com/c/SuzyTaylorOakley_suzyandspice
Google+ (I haven’t posted there much lately): https://google.com/+SuzyTaylorOakley_suzyandspice
Keri is a sassy southern girl who loves cooking, reading and spending time with her family. She is a former corporate minded gal turned homeschooling mom and baker. When she’s not teaching lessons or helping her husband with the family business you can find her blogging about recipes and getting healthy over at My Table for Three.
Kelli Reep has never been accused of possessing grace or dignity so this recipe is perfectly suited for her. Peanut Butter Freakies are a super mash-up of all things junk food – corn chips, peanut butter, sugar, corn syrup – even chocolate chips. Serve it at a party to ensure everyone has something to talk about.
Find out what Kelli has to say about these Peanut Butter Freakies HERE.
KD Reep is a writer, public relations practitioner and aspiring author in Little Rock. She owns Flywrite Communications Inc., a marketing communications agency in Mabelvale. She is a six-time recipient of the Public Relations Society of America’s Prism award and has been published statewide as well as in the Arkansas Times, Inviting Arkansas, Savvy Magazine, Bourbon & Boots, Arkansas Money & Politics, Delta Farm Press and Rice Farmer magazine, among others.
Follow KD:
https://www.facebook.com/kd.reep/
Twitter: @kdreep
Instagram: @kdreep
Some foods are meant to be together: peas and carrots, beets and goat cheese, peanut butter and jelly… What? Beets and goat cheese weren’t the first things to come to mind? Well, I’ll save that for another day. I wanted to share a simple recipe for a snack I like to make using a combo most of us know and love, peanut butter and jelly.
This was actually an accidental discovery due to lack of planning and foresight secondary to vacation induced crazy-brain. You know what I mean? Fortunately, this marriage of flavors is somewhat flexible and I did not go down as the mom who starved her kiddos in the sand. These little roll-up bites are handy for travel, pre-workout, post-workout, or basically anytime you need a little pick-me up. I recently made them for a quick trip we made to the beach. And like a hot dog is to the ballpark, everything tastes better on the beach!
To see what genius I did go HERE.
Jodi Coffee, who blogs at The Coffee House Life, is the mom of three beautiful and energetic little girls that ALWAYS give her something to blog about. She loves to try new things — food, travel and adventure. In her spare time…wait a minute. What is that? She enjoys training for triathlons, and is currently chasing a lifetime dream of crossing the finish line of her first IRONMAN. She is a backyard farmer, a farmers’ market manager and enjoys helping bring healthy opportunities to her community.