We wear 20% of our clothes 80% of the time.
Try to find time for a closet cleaning.

Shoot Vogue all ya want, but this is the work that most Americans relate to.
Paula Patrice on the Miracle Grow bag

Surprised a few Kmart shoppers when I swung by to pose with my bag of Miracle-Gro! The guy taking the photo was like sure… wait, are you on the BAG???

This was a job from 5 years ago, originally I was modeling for roses, but I guess the client decided I was more of a “trees & shrubs” kinda chick. HA

I take a shortcut using a boxed cake mix, but really… who has time to bake from scratch these days? I don’t even have an electric mixer!

By substituting pumpkin puree and applesauce for some of the oil, eggs and butter the cake takes on a denser, richer texture that I prefer, plus it’s healthier.

As always, I recommend using as many organic ingredients as possible.

Prep time: 20 mins
Baking time: 40 mins
Cooling time: 60 mins

CAKE
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/4 cup butter, softened
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons gluten-free vanilla
8 ounces (approx 1/2 small can) pure pumpkin puree (NOT pumpkin pie mix)
3 ounces unsweetened applesauce
1 cup finely shredded carrots (2 medium)

CREAM CHEESE FROSTING
8 ounces (1 package) cream cheese, softened
1 tablespoon butter
1 teaspoon gluten-free vanilla
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