Tuesday, May 31, 2011

birthday cupcakes

Sunday was my nephew, Jett's 9th birthday! We had his birthday party at our house, and had lots of fun with family and friends. Since he's just a little kid, I didn't stress too much over making a cupcake recipe from scratch. I cheated and used Betty Crocker Funfetti Cake mix, always a child pleaser. (Note: add in a tsp of vanilla for extra flavor!) I used the matching Betty Crocker Funfetti frosting, then went the extra mile and put even more sprinkles on the cupcakes. I think they turned out pretty cute! Fact: sprinkles make everything better!
{jett & his cupcakes}

Wednesday, May 25, 2011

dipped pretzels

I found this adorable recipe today on one of my favorite blogs, Cupcakes and Cashmere. Definitely couldn't wait until the weekend to try these, and thankfully I had everything but the pretzels laying around the house. These dipped pretzels are extremely easy, and quick, which I love. (My boyfriend even decorated one!) Though it is a very simple recipe, the results are adorable (and fun!), and there's no real way to mess it up. This yummy treat will make a great favor for any party you attend this summer, and not to mention, amazing (cheap!) gifts when the holidays roll around. I used semi-sweet milk chocolate morsels for the dipping, and multi-colored sprinkles for decoration. After decorating, I let them chill in the refrigerator for a little bit so that the chocolate and sprinkles could set, not necessary, but definitely helps.
{sweet & salty}

Tuesday, May 24, 2011

goat cheese & asparagus

I am in love with goat cheese, and asparagus is my favorite vegetable. Add in some pasta, and the combo is instantly even better. Being the avid recipe blog stalker that I am, I came across this recipe, and obviously had to try it. I made one single serving for myself, so my measurements were smaller, but I pretty much followed the recipe as it reads. I added a little extra goat cheese, just because I love it soooo much, but really you could add as little, or as much as you desire. 
{photo & recipe by smitten kitchen}

Sunday, May 22, 2011

chocolate covered graham crackers

Chocolate and graham crackers. Uh, yum. I was inspired by this recipe, and it was so easy. Smear peanut butter in between two graham crackers, and dip in melted semi-sweet chocolate morsels until completely covered in chocolate. Put in refrigerator until chocolate has hardened, about 15-30 minutes. I don't have a picture for this recipe, but they pretty much look like this. Such an easy little treat, and it will also make great, easy gifts when the holidays are approaching.

Monday, May 9, 2011

overnight oats

I have been dying to try this recipe, and I just couldn't wait any longer. Overnight oats are a breakfast food (or in my case, dinner tonight) that is healthy and very filling, not to mention full of protein. I am guilty of not always eating breakfast, even though it is the most important meal of the day. Overnight oats should solve that problem, whip them up the night before and top them as you please the next morning. So simple and quick if you're on the go in the mornings. I slightly altered the recipe to my likings. Be sure to check out the original recipe, her blog has tons of healthy breakfasts and other foods!

You Will Need:
  • 1/2 C old-fashioned oats
  • 1/4 C greek yogurt
  • 1/2 C almond milk (or any other milk you prefer)
  • 1/2 banana sliced thinly
  • 1 TSP chia seeds
  • 1 TSP vanilla
  • 1 TBS applesauce
  • 1 TBS brown sugar
Combine all into a bowl and mix until everything is evenly distributed. Store in plastic/glass container overnight. The next morning, add about 1/4 a cup (more/less depending on how liquidy you want oats) almond milk to your oats. Top the oats!

My Toppings:
  • 1 1/2 TBS Carob Chips (vegan "chocolate")
  • Frozen strawberries & blueberries
  • 1 1/2 TBS almonds
  • 1 TBS coconut
  • 1 TSP sprinkled brown sugar

Sunday, May 8, 2011

nutella croissants

Croissants... amazing. Nutella... amazing. Put the two together, and you have the most delicious combination EVER. I found this simple recipe here, and I just had to try it. Not only is it soooo delicious, it's a very quick dessert option. I will definitely be making these again, very soon! :) Careful though, they are dangerous! Try not to eat too many ;)

You Will Need:
  • 1 package Pilsbury Crescent Rolls
  • Nutella

Preheat oven to 375 degrees. Spread croissant dough out on a flat surface, and cut out dough following pre-cut lines. Place one tablespoon Nutella (or however much you desire) on the croissant rolls. Loosely roll croissants in to the crescent shape. Bake for about 11 minutes, or until golden brown.

I had two, too many of these nutella croissants... I could have eaten every last one of them. So yummy, you should definitely try them!

Monday, May 2, 2011

baked caprese

Lately, I'm obsessed with MAC lipstick/lipglass (colors: gotta dash, ultra darling, and pink lemonade), rose gold colored watches, Essie Nail Polish (colors: fiji, french affair, and van d' go), Kate Spade, and this amazing recipe for Baked Caprese Salad by Giada. Giada is definitely one of my favorites, and when I saw this recipe I knew I had to try it. Italian food is by far my favorite, which is probably the reason I love Giada so much. This recipe is super easy and quick, and not to mention... delicious. It's the perfect appetizer!

Next time I'm going to substitute goat cheese for the mozzarella. I'm a huge fan of goat cheese and I am positive it will be just as amazing.

You Will Need:
1 loaf baguette (french bread also works), cut into 1/2 inch slices
1/4 c olive oil
5 roma tomatoes, sliced
1 1/4 pounds mozzarella, sliced
1 bunch fresh basil leaves, stemmed (optional)
salt and pepper for seasoning

Preheat oven to 450 degrees. Brush baguette slices with olive oil, sprinkle with salt (as desired). Bake for about 5 minutes or until bread is golden. Top each slice with tomato and a mozzarella slice. Place back in oven until mozzarella and tomato are warmed, about another 5 minutes. For garnish, top each loaf with basil and sprinkle with a little more olive oil. Enjoy!

Find the original recipe here!