Archives for September 2016

How to Request a Refund from Amazon when Items Don’t Arrive

We all suspected it was too good to be true, and at this point it looks like it in fact was.  

I have not received my North Face jackets, and have spoken to and received messages from many of you saying the same thing.   At this point, you should request a refund from Amazon if you haven’t already.

If you don’t know how to do that, just follow the steps below.  Please do not hesitate to contact me if you need help!!

First, log in to your Amazon account, then select your orders to find the item(s).  To the right of the item, you will see File/View Claim  –  click where it says that!

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One of my favorite things at Starbuck’s, is also one of their most popular menu items ~ their Lemon Loaf.  The only thing I don’t like about it is the price!!  Tim loves quick bread in the morning, and I tried a few different recipes then I stumbled upon this recipe by letthebakingbeginblog.  It is PERFECT!!  Needless to say, I won’t be searching for copycat Lemon Loaf recipes anymore!!

The loaf is super moist and delicious, and both the aroma and taste of the bread is light and refreshing.  It has more than a hint of lemon, but it’s not overpowering or bitter.  It’s easy to make ~  it took me less than 10 minutes to whip it up.  Give it a try and let me know what you think in the comments below!!


Copycat Starbuck's Lemon Loaf
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
  1. 1 box Duncan Hines yellow cake mix
  2. 5.1 ounce instant or cook and serve Lemon pudding mix (or vanilla pudding + 2 tsp lemon emulsion)
  3. 1/2 cup vegetable oil
  4. 4 large eggs
  5. 1/2 cup milk
  6. 8 oz. sour cream
  7. 5 T. freshly squeezed lemon juice (2-3 lemons)
Lemon Topping
  1. 1/2 stick butter, room temperature
  2. 2 cups powdered sugar
  3. 4 tsp. lemon juice
  4. 1 tsp. lemon extract or lemon emulsion
Make Lemon Loaf
  1. 1. Preheat oven to 350 degrees. Line two loaf pans with foil and spray with non stick spray, or butter & flour the pans.
  2. 2. Combine all of the WET ingredients and whisk until well combined.
  3. 3. Place all of the dry ingredients in a separate bowl. Add approximately 1 cup of the wet ingredients and beat with a mixer on low speed for about 15 seconds. Add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT OVER BEAT OR YOUR CAKE WILL DEFLATE.
  4. 4. Divide batter evenly between two loaf pans.
  5. 5. Bake for 45-55 minutes, until golden brown in color or until a toothpick inserted in the middle of the cake comes out clean.
  6. 6. Remove from oven and let rest in the pan for 5 minutes, then remove and allow to cool on a cooling rack.
  1. 1. Beat butter, powdered sugar, lemon juice and lemon extract/emulsion until smooth and supple.
  2. 2. Spread evenly on top of both cakes.
  3. 3. Allow the glaze to harden before slicing.
  1. It's even better the day AFTER you make it!!
Adapted from letthebakingbeginblog
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