#springtimegraphic #lemons #whitebunny
Goodbye Mr. Winter and Hello Spring! It’s official and we are celebrating this colorful season with a Spring Thyme Recipes and Style, Blog Hop, hosted by my friend, Tamyra at Positively Southern.

Tamyra, gathered her spring loving blogger friends to share some recipes and spring décor. We hope you will be inspired to have a little spring party of your very own.
#redbuds #redbudbouquet
We will be back next Tuesday for Part 2 so be sure and subscribe so you won’t miss the fun. If you are bunny hopping here from Swirls Of Flavor, I know you are full as a bumble bee or wished you were with Gwynn’s yummy creations. If this is your first time here, thanks for visiting me. Make yourself at home.
#milkglass #vintagemilkglasscreamerandsugar
My Magical March birthday always falls on the first day of Spring so naturally I was born with spring fever love.
#lemons #lemonade #lemonandsugar#lemonsincrystal
What’s not to love about Spring unless you have allergies! I love to add spring flowers to my home and since I’m loving my new coffee station, I’ve added fresh flowers, lemonade fixins, coffee, tea and this easy peasy Coffee Cake that’s a perfect pairing with your coffee and mornings on the patio.
The bunnies even appeared to welcome in the season.
#springtimegraphic #lemons #whitebunny
Now hop on over to Clutter Café to see what Lisa has created for her “Springthyme” love affair and don’t forget to grab your recipe card on you way to the other bloggers who are participating in the blog hop.


Participating Bloggers:
Viva La Vintage For Your Home
Swirls Of Flavor
M Jones Style (Me)
Clutter Café
Confetti Style
Totally Tailgates
Life At Lydia’s House
Positively Southern
LindaG Loving Home

Yields 12-14 servings

Chocolate Chip Coffee Cake
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  • ½ cup chopped pecans
  • 3 tablespoons flour
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips
  • 2 ½ tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 box Yellow Cake Mix
  • 3 oz. package vanilla instant pudding
  • 1 cup sour cream
  • 4 large eggs, room temperature
  • ¾ cups granulated sugar


  1. Grease and flour 10inch Bundt pan. Set aside. Preheat oven to 350 degrees. In a medium bowl, add nuts, chocolate chips, cinnamon, nutmeg and sugar. Mix and set aside. In a mixing bowl, add butter, vanilla and sour cream. Blend well. Add eggs, beat until well blended. Add cake mix, instant pudding and flour to the wet ingredients. Mix well. Batter will be thick. Spoon half of the batter into pan and spread evenly. Sprinkle half of the cinnamon mixture over the batter in the pan. Using a knife, swirl the mixtures together. Add the remaining batter. Add remaining cinnamon mixture over batter and swirl with a knife making sure you create a marble design. Bake for 45 minutes or until toothpick inserted in middle comes out clean. Remove from the oven and let cool in pan for 10 minutes. Invert on a cooling rack and allow cake to cool.