North Fork Beauty

This is my new blog dedicated to healthy and delicious food, wine, and the beauty of the countryside. Follow me and we can get this blog rolling together!

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Strawberry Yogurt Cake

Since I’ve been home, I am supposed to be ‘studying’ for my NCLEX (to become an RN), but instead I have found myself doing projects like a garden and cooking. Oh well. Yesterday I decided to bake this cake I found on Pinterest – it’s been calling my name for a few weeks now. I try to eat as healthy as possible, but a little homemade treat every now and again can’t hurt. The original recipe is from A Spicy Perspective – I provided the link below, she has a lot of great recipes, definitly worth checking out. I didnt really alter the recipe much – but let me tell you this was delicious!

Strawberry Yogurt Cake

  • 1 cup (2 sticks) of butter
  • 2 cups of sugar
  • 1 tbs lemon juice
  • 3 eggs
  • Zest from one lemon
  • 2 1/2 cups of flour, divided
  • 1/2 tsp baking soda
  • 8 oz of plain or vanilla Greek yogurt (I used 6 oz. of vanilla Greek and 2 oz. of Stonyfield vanilla yogurt)
  • 12 oz. fresh straberries, chopped
  1. Preheat oven to 325 (I actually was doing this recipe quickly and heated the oven to 350, the cake was not overdone and had a nice crispy outside and a heavenly moist inside- so whichever you prefer!!). Grease and flour a 10 inch Bundt cake pan. Sift together the lemon zest, 2 1/4 cups of flour, and baking soda in a bowl.
  2. Cream together butter and sugar until fluffy. Beat in one egg at a time, until each one is well mixed in. Add the 1 tbs of lemon juice. Alternate mixing in the flour mixture and the yogurt until everything is combined.
  3. Mix the strawberries with the remaining 1/4 cup of flour. Stir them into the batter! Yum!
  4. Pour the batter into the pan and bake for 60 minutes (for either temp!). Test doneness with a toothpick.
  5. Cool cake in the pan for at least 20 minutes, then cool completly on a wire rack (if your are trying to plan, I would give it about an hour until the cake is cool).

*Check out the recipe on a Spicy Perspective, she called for icing the cake. I found that the cake is so moist, rich, and sweet that it is fine without the icing. It is also amazing while still warm! 🙂

I really wanted to take an actual photograph of the finished cake, but that obviously did not happen. You can see how being cooked at a higher temperature formed a delightful crust on the cake. I took half of the cake to my boyfriend’s family and it was gone by 7pm. And this morning I was able to snap this shot of what was left of the half I kept for my family. Believe me when I say this cake is a definite winner. Great for parties, BBQs, picnics – whatever floats your boat.


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Summer Project

It’s been while since my last post. I got the most wicked stomach virus which had me hating food for way too long an I had no interest in cooking or eating. Besides that I was finishing up nursing school and just graduated!!! Now it’s time for me to study for the boards – while I’m at it I decided to start a vegetable garden. My dad built for me a 8 by 16 raised bed so I can grow some of my vegetables! So excited. I planted a variety of herbs, mesclun, lettuce, lemon cukes, beets, radishes, royal purple beans, rainbow Swiss chard, bell peppers, and tomatoes. Probably too ambitious for a beginner garden, but we’ll see how it goes. 


So there is my tiny starter garden. There are some tomato and pepper seedlings. My dad just could not fathom why I would ever want to start a garden from seed so he had to get those. The white ties are not cute but they are to keep the deer from running head on into the fence.

 So there are my first tomatoes, they happened the day after transplant so I’m not sure if they occurred because the plant was stressed or what. But they are cute!