100 Subscribers Strong: A Sweet Milestone!
Celebrate with our 4th of July Video, Decadent Desserts, and a Special 50% Off Subscription Deal
Thank You for Helping Fresh Roots Living Reach 100 Subscribers!
Dear Fresh Roots Living Community,
We’re so grateful to share that Fresh Roots Living has crossed the milestone of 100 subscribers on Substack! Your support means the world to us as we build a community dedicated to creating beauty without burden, connection without complication, and homes that nourish the soul without demanding perfection.
Thank you for joining us in this journey to craft homes that truly reflect who you are—free from the overwhelm of “picture perfect” design. Your enthusiasm and encouragement inspire us to share meaningful, heartfelt content that celebrates the art of intentional living.
As a special thank you, we’d love to offer 50% off paid subscriptions for a limited time! With a paid subscription, you’ll gain access to in-depth content and exclusive monthly downloadable guides filled with practical tips, creative ideas, and inspiration to help you create a home that nurtures your soul.
To claim this offer, visit our Substack page and subscribe today. We’re so excited to dive deeper with you and grow this vibrant community together.
With gratitude,
Cari Ann and the Fresh Roots Living Team
Decadent desserts perfect for the 4th of July 🇺🇸
Dark Chocolate Cake Recipe
2 cups organic all-purpose flour
2 cups organic sugar
3/4 cup organic dark cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp fine salt
1 cup water, warm
1 cup full-fat organic sour cream,
1/2 cup organic vegetable or canola oil
2 large organic eggs, room temperature
2 tsp organic vanilla extract ( I am generous with the vanilla)
☀️Secret- 1 tsp organic espresso or coffee
Chocolate Buttercream Frosting
2 cups (4 sticks) organic unsalted butter, room temperature 452g
1 cup dark organic baking cocoa, sifted 100g
1 tsp organic vanilla extract
1/2 tsp mineral salt
5 cups organic powdered sugar
3/4 cup heavy organic whipping cream, room temperature 180g
1 1/3 cups organic dark chocolate chips, melted and cooled
Dark Chocolate Cake Layers
• Preheat oven to 350°F/175C°. Grease and line four, 7-inch or three 8-inch cake pans with natural parchment paper rounds. Set aside.
• Sift or whisk together 2 cups flour, 2 cups sugar, 3/4 cup dark cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt into a large bowl.
• Then add 1 cup warm water, 1 cup sour cream, 1/2 cup oil, 2 eggs, 2 tsp vanilla, and 1 tsp instant espresso into the dry ingredients and whisk together until just incorporated.
Chocolate Buttercream Frosting
• Beat 2 cups or 4 sticks of organic butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Add in 1 cup dark cocoa powder, 1 tsp vanilla extract, and 1/2 tsp salt. Mix on low until the ingredients are fully incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Gradually mix in 5 cups of powdered sugar and 3/4 of a cup of heavy cream on a low speed.
• Then, mix in 1 1/3 cups of melted and cooled dark chocolate at a low speed until the ingredients are fully incorporated and the desired consistency is reached. The chocolate should still be fluid, but no longer hot to the touch. I let mine sit for about 10 minutes before adding it to the frosting.
Be creative with assembly and decorations! You are not looking for perfection❤️ Simple, pure yumminess!
4th of July Popsicle Recipe
Ingredients:
1 cup fresh strawberries
1 cup fresh blueberries
1 cup vanilla ice cream
Popsicle molds or small cups
Popsicle sticks
Instructions:
Blend the strawberries in a blender until smooth to create a red layer.
Blend the blueberries in a blender until smooth to create a blue layer.
Melt the vanilla ice cream until it becomes pourable, creating a white layer.
Pour the blueberry mixture into the bottom of the popsicle molds or cups, about one-third of the way up. Insert a popsicle stick into the center of each mold. Freeze for 1-2 hours until solid.
Pour the melted vanilla ice cream over the frozen blueberry layer, filling another third of the mold. Freeze for another 1-2 hours until firm.
Top with the strawberry mixture to fill the mold. Freeze for at least 2-3 hours or until completely solid.
To remove, run the molds under warm water for a few seconds, then gently pull out the popsicles.
Enjoy your patriotic treat! 🇺🇸
Cari Ann Carter is a multi-faceted entrepreneur whose passion for sustainable living and design has flourished across several successful ventures. As the creative force behind DIY Designer Homestead, she has cultivated an expanding Instagram following through her authentic home design content, organic gardening expertise, and signature floral arrangements. Her professional foundation rests on the Cari Ann Carter Group, a respected real estate company with 26 years of experience offering comprehensive design, build, and renovation services, as well as property staging and curated home events.
Cari Ann is now expanding her vision with the launch of Fresh Roots Living.