Freutcake , Inspiration for the modern day hostess. Wed, 15 Apr 2015 16:46:11 +0000 en-US hourly 1 Our Double Announcement Wed, 15 Apr 2015 11:00:55 +0000 “If we see two heartbeats on the ultrasound today we’re celebrating with a double scoop of ice cream!” were my exact words to Jason as we drove to the OB’s office. I’m not a superstitious person but that morning I slipped on my heart print sweater, even though the weather was warm, just for added luck.


Once in a while life surprises you in the very best ways and sometimes even gives you the deepest desires of your heart. In my case that moment came as I held a positive pregnancy test in my hand for the very first time, nearly falling over from the shock of those two positive blue lines after trying for so long.


And now that I am 13 weeks, with two strong heart beats and two babies the size of peaches growing quickly, Jason and I are excited to finally announce that our prayers were doubly answered and we are expecting twins October 18th, 2015! 

Our Double Announcement

Over the last three months I’ve been bursting at the seams with excitement and dying to share the news with all of you! I’ve also been struggling to hide the fact that I haven’t quite been myself due to intense nausea, exhaustion, and all of these new pregnancy feelings.


So far it’s been quite an adventure and I know it’s only the beginning…


So, I hope you will indulge me as I share updates on the twins and my pregnancy from time to time here on Freutcake. This is definitely the biggest, most exciting gift we’ve ever been given and I can’t wait to see what the future holds as parents of two. (Even typing that feels surreal.)


Of course I will finding out, and sharing, the sex of the babies just as soon as we find out in the next 4-5 weeks. There will be no surprises for this Mom-to-be. With two babies on the way, a lady needs time to plan!


Photos by Mary Costa Photography
Location: Fosselman’s Ice Cream







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Sparkling Blueberry Lemonade Fri, 10 Apr 2015 11:00:29 +0000 Happy Friday friends! Why is it that taking an afternoon (or entire day) off in during the week feels so much more relaxing and indulgent than the best weekend day ever?

Sparkling Blueberry Lemonade

Yesterday, I spend the afternoon making Sparkling Blueberry Lemonade and sitting in my sunny grass of my sister’s backyard with my Mom and Sis. Those sorts of slow and lazy afternoons are always hard to come by even on the weekends when we all should have a bit more time on our hands.

Sparkling Blueberry Lemonade

Sparkling Blueberry Lemonade is so easy to make and is great stored in your refrigerator all spring-summer long. Top with a bit of seltzer water like we did to give your lemonade fizz or punch it up with a shot of blueberry vodka, yowza! Either way you can’t go wrong with this sweet and tart warm weather quencher.

Sparkling Blueberry Lemonade

This weekend, I hope you have one of those rare slow afternoon moments to enjoy a little sunshine and the possibility of a pitcher of lemonade. Cheers!

Sparkling Blueberry Lemonadephotos by Leah Bergman


Sparkling Blueberry Lemonade
Serves 8
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  1. 2 cups fresh squeezed lemon juice (about 8-10 lemons)
  2. 6 cups water + 1 3/4 cups water
  3. 1 3/4 cups sugar
  4. 1 pint blueberries (fresh or frozen)
  5. seltzer water
  6. garnish with lemon slices and fresh blueberries
  7. *blueberry vodka, optional
Blueberry Simple Syrup
  1. In a small sauce pan combine 1 3/4 cups water, sugar, and blueberries. Bring to a boil over medium high heat stirring regularly. Simmer about 5-7 minutes crushing berries with the back of a wooden spoon to help them break down faster. Remove from heat and allow to cool completely.
  2. In a large pitcher combine lemon juice, blueberry simple syrup and water. Stir to combine.
  3. Pour into glasses filled with ice and top with seltzer water.
  4. Garnish with sliced lemon and fresh blueberries.
  1. *To make these into boozy lemonades stir in 2oz of blueberry vodka into each glass.
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Carrot Waffles Wed, 08 Apr 2015 11:00:25 +0000 After a long winter of cheesy this and braised that, I don’t know about you but I LOVE loading up my meals with fresh spring veggies. That goes for breakfast, too! That’s why my new favorite brunch dish is this easy carrot waffle recipe. Don’t worry: No peeling or grating required!

Carrot Waffles

Carrots are one spring veggie you’re used to seeing in sweet, savory and even cocktail forms—it’s one versatile veg! If you love carrot cake you’re going to love these waffles. The two secret ingredients: Self-rising flour (which lets you skip added leavening) and carrot juice. You can get carrot juice absolutely everywhere these days. I happen to love Bolthouse Farms carrot juice. You can even get it at Trader Joe’s, definitely the more affordable option.

5-Ingredient Carrot Waffles

The trick to the perfect waffle in my opinion is to make ‘em ahead and reheat in the oven. That’s what make waffles super crisp on the outside and warm and steamy on the inside! Plus it’s a great trick for entertaining at brunch. No one wants to be standing over a hot waffle iron while their guests are enjoying mimosas. And often times the waffle iron smokes and smells a little weird…or is that just me?

5-Ingredient Carrot Waffles

To really amp up the carrot cake affect, top these waffles with butter, brown sugar and chopped pecans—and a dollop of whipped cream!?! Or just stick with butter and maple syrup like I did.

5-Ingredient Carrot Waffles

photos by Erin Phraner


5-Ingredient Carrot Waffles
Yields 6
Sweet and savory carrot waffles will by your new favorite brunch dish!
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  1. 1 1/2 cups self-rising flower
  2. 4 tablespoons butter, melted and cooled
  3. 1 large egg, lightly beaten
  4. 1 cup carrot juice
  5. 1/2 cup whole milk
  6. PANTRY STAPLE: Nonstick cooking spray and sugar
  1. Preheat the oven to 350˚F.
  2. Whisk the flour, 3 tablespoons sugar, butter, egg, carrot juice and milk together in a large bowl until combined (the batter will be lumpy).
  3. Preheat a waffle iron and spray with nonstick cooking spray. Ladle some batter into the iron (about 1/2 cup depending on the size of your iron) and cook until golden brown. Transfer the waffle to a parchment-lined baking sheet. Repeat with the remaining batter, arranging the waffles in a single layer on the baking sheet when finished cooking.
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