It's the little things in life...

Happy Valentines Day!

2012-02-14T09:00:00.001-05:00

Chocolate Cheesecake Marbled Cupcakes

2012-02-10T11:33:00.002-05:00

I made these cupcakes for the Superbowl and they were a hit! I used my favorite chocolate cupcake recipe from my Peanut Butter Cup Cupcakes since they were SO moist. I swore I would never use another chocolate cupcake recipe, and I meant it! These cupcakes were supposed to have a cheesecake center, but mine turned out to be more marbled. The cheesecake flavor didn't shine through except for the chocolate chips. Oh well!

Taste: The cupcakes were super chocolate-y and delicious. Didn't taste like cheesecake at all though :(
Texture: SO ridiculously moist

Would I make these again?: Probably not, unless I put the cheesecake in the middle instead of marble it.

Chocolate Cheesecake Marbled Cupcakes
YIELD: 24 Cupcakes

Cupcakes
Found: My Baking Addiction
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)

Cheesecake Filling
Found: Bakergirl (Frosting too)
1 (8-ounce) package cream cheese, at room temperature
1 large egg
1/3 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
6 ounces chocolate chips

Frosting
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons milk
1-3 tablespoons cocoa powder, depending on color/flavor of chocolate frosting desired

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.

To prepare the cheesecake mixture, beat cream cheese and sugar until smooth. Add egg, vanilla, and salt and whisk until combined. Stir in chocolate chips.

Fill each cupcake liner about 1/3 of the way full with cupcake batter. Add about a tablespoon-size scoop of cheesecake mixture, then spoon more cupcake batter over the top until cheesecake is covered and the liner is filled about 3/4 of the way full.

Bake for 17-19 minutes, or until toothpick inserted into the center of the cupcake comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To prepare the buttercream frosting, beat butter and shortening in a large bowl until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of the bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additional milk for desired consistency. Add 1-3 tablespoons cocoa powder depending on the taste/color you want your frosting.

Oh, and then my cupcake carrier decided to die on me. :(

Valentines Day Collage

2012-02-07T16:26:00.000-05:00

Enjoy! [click, save as, set as desktop background, center]

No-Bake Chewy Granola Bars

2012-01-31T13:35:00.000-05:00

So I stumbled across this recipe and made it the next day. They sounded so easy and delicious, and they were! You can put any toppings you want s'mores (graham crackers, marshmallows, chocolate chips), cinnamon raisin, anything!! I combined my new obsessions: butterscotch chips and coconut and added chocolate chips because it was in the original recipe. But feel free to customize them with whatever floats your boat!

Taste: SO good! Mine came out a little too sweet so I might add some cinnamon and more chocolate chips
Texture: Really soft and chewy, they bend while you are holding them.
Would I make this again?: Yes! I will probably make another batch for next week!

No-Bake Chocolate Chip Granola Bars
yield: 10 bars
found: lauren's latest

1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips

additional toppings (butterscotch or any flavor chips, coconut, pretzels, etc)

Directions:
In a large bowl, stir oats and rice cereal together. In a small bowl, stir together your desired toppings. Set both aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. Sprinkle with toppings and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Rebounderz Trampoline place

2012-01-24T15:41:00.001-05:00

So... there was a Living Social deal for this place in Sterling, Virginia called Rebounderz. It's basically an entire gym (geared towards kids) full of trampolines, and it is AMAZING. We went for my "26th b-day party". First we jumped normally...

Then we did group stunts...

Then we jumped into the foam pit...

We threw balls at each other...

And went upside down..

And we all were VERY sweaty and tired. The place was so much fun though! We payed for an hour and it was more than enough time. It was a blast. If you have a place near you, I highly recommend going!!

Happy Chinese New Year!

2012-01-24T14:39:00.001-05:00

found: Raspberri Cupcakes

found: bake happy

paint the year

2012-01-24T13:37:00.000-05:00

How cool is this tea towel painted as a 2012 calendar? Buy it here!

Barbacoa Beef

2012-01-09T17:11:00.000-05:00

Madeleine told me that I HAD to make this recipe so I did. And it's delicious!

Taste: Delicious! We had it with corn guacamole which really enhanced the flavor
Texture: Moist and tender
Would I make this again?: Yes! Just throw it in the crockpot and have a delicious dinner at the end of the day!

Barbacoa Beef

found: Gina's Skinny Recipes

3 lbs beef eye of round or bottom round roast, all fat trimmed
5 cloves garlic
1/2 medium onion
1/2 lime, juice
2-4 chiptoles in adobo sauce (to taste)
1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
salt and pepper
3 bay leaves
1 tsp oil
1 cup water

Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and put in crockpot on high for 4 hours.

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks and discard the bay leaves. Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste. Simmer uncovered for about 10 minutes to let the flavors penetrate.

Ella!

2012-01-05T15:32:00.001-05:00

Sorry for the lack of posts recently, but I've been a little busy with a... brand new PUPPY!!

She is a Miniature Dachshund. She is now 15 weeks, and we got here near Thanksgiving at 9 weeks! Here are some of my favorite pictures of her so far:

Her very first picture. This is the night we brought her home

Reading with Dad

Sleepy puppy

Baby asian pupster

Just hanging out with Dad

Christmas puppy!

Ah, I love this little pup so much already!!

P.S. If you can't tell, I also got a new camera!! I finally caved and got a Canon Rebel T2i. I love it but don't really know how to use it. Luckily I'm taking a camera class this weekend!

Happy New Year!

2012-01-03T10:48:00.000-05:00

found: ban.do

found: lisa storms

found: ban.do

A Lightwriting Proposal

2011-11-09T15:02:00.002-05:00

How freaking adorable is this proposal? It was done by a friend's cousin! love it.

For Julie: A Lightwriting Proposal from James Veluya on Vimeo.

Crescent Jalapeno Poppers

2011-10-26T10:19:00.000-04:00

I made these for a football party and they were a hit! I loved the idea because regular jalapeño poppers with a whole pepper are too spicy for me. So I figured the crescent roll and the cheese would cut down on the spiciness. And I was right! They were the perfect degree of hotness for me (which is not a lot). So don't be scared to make these if you don't like spicy food! And they were super easy to make!

Taste: SO good! Not too spicy but with all the flavor of jalapeño poppers.
Texture: The crescent roll was buttery and flaky and the ingredients on the inside were nice and soft.
Would I make this again?: Yes! They were delicious.

Crescent Jalapeño Poppers

Found: Pillsbury

4 jalapeño chiles (about 3 inches long)
1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet.

Peanut Butter Cup Cupcakes

2011-10-26T09:57:00.000-04:00

I don't even like chocolate cake, and these might be one of the best cupcakes I've ever made!

Taste: The cupcakes were super chocolate-y. The peanut butter frosting was SO good, and was the perfect compliment to the cupcake.

Texture: These were by far the most moist cupcakes I've ever made! If I make chocolate cupcakes in the future, I will 100% be using this recipe again.

Would I make this again?: YES! For anyone who loves this flavor combination!

Peanut Butter Cup Cupcakes

Found: My Baking Addiction
YIELD: 24 Cupcakes

FOR THE CUPCAKES
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)

FOR THE PEANUT BUTTER BUTTERCREAM FROSTING
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)

FOR THE CUPCAKES
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

FOR THE PEANUT BUTTER BUTTERCREAM FROSTING
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.

Vanilla Bean Whoopie Pies with Nutella Buttercream Filling

2011-10-24T09:00:00.000-04:00

My sister has been dying for me to make these forever, so I finally did when I had to bake for a work conference. They were great!

Taste: The cookie/cake part could have used more vanilla, even though I added a vanilla bean and vanilla extract. And the filling could have tasted a little bit more like nutella. But it was a nice, light dessert.

Texture: The cookie/cakes were a little dry (probably because I under-baked the first batch then over-corrected.

Would I make this again?: I would probably make another flavor whoopie pies. Like these pumpkin ones which were AMAZING.

Vanilla Bean Whoopie Pies
Found: Tracey's Culinary Adventures

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
2 tablespoons milk, at room temperature
1 teaspoon baking soda
1 teaspoon white vinegar
seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)

Preheat oven to 375 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and both sugars on medium speed until light and fluffy, about 3-4 minutes. Add the eggs and buttermilk and beat until combined (your batter may look curdled - mine definitely did, but it came together when I added the flour).

Combine the milk, baking soda, and vinegar in a small measuring cup. With the mixer on low add half of the flour mixture, followed by the milk mixture and then the rest of the flour mixture. Beat just until everything is combined. Add the seeds from the vanilla bean and beat for another minute, until everything is completely combined.

Using a small cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies. Bake the cookies, one sheet at a time, for 8-10 minutes, or until they are set and just beginning to brown. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Prepare the filling with the recipe below. Fill a pastry bag fitted with a plain round tip with the Nutella buttercream. Once the cookies are cool, pair them by size. Pipe some of the buttercream on the flat side of one cookie in each pair. Sandwich the whoopie pies together, pressing to nudge the filling to the edges.

Nutella Buttercream
3/4 cup (12 tablespoons) unsalted butter, softened
1/2 cup Nutella
1 teaspoon vanilla extract
1 tablespoon milk
1 cup confectioners' sugar, sifted

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Nutella together until combined. Add the vanilla, milk and confectioners' sugar to the mixer bowl and beat on low speed until the powdered sugar is just about incorporated. Increase the mixer speed to medium and beat until the frosting is smooth.

Chocolate Chip Cookie Dough Brownies

2011-10-21T09:00:00.001-04:00

I made these for work and they were a HUGE hit. People seriously loved them!

Taste: very chocolate-y brownie base, and the top tasted exactly like cookie dough
Texture: really moist
Would I make this again: Yea, a bunch of people went out of their way to tell me they loved them!

Chocolate Chip Cookie Dough Brownies

Found: Brown Eyed Baker
Yield: 32 brownies

For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips

Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (works great!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Pumpkin Spice Latte Cupcakes

2011-10-20T14:12:00.000-04:00

Due to very popular demand, I knew I had to make these cupcakes the second I saw the recipe!

Taste: like pumpkin bread! The fresh whipped cream on top was really delicious too.

Texture: Soft and moist

Would I make this again?: Yes, everyone loves them!

Pumpkin Spice Latte Cupcakes
Found: Annie's Eats
Yield: about 2 dozen cupcakes

For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

fall

2011-10-18T10:56:00.002-04:00

found: the chic line

"Earthquake Game"

2011-10-12T14:50:00.000-04:00

Everyone—especially SEC fans—are familiar with LSU’s infamous “Earthquake Game” vs. Auburn in Death Valley circa the late 1980s.

Well, there is now a second game.

The seismograph readings from the VT Geophysics Observatory on Airport Road (for those of you familar with Blacksburg) actually measured an earthquake on three instances during the VT-Miami game on Sat.

Take a look:

found: Southern Pigskin

LOVE IT!!

october

2011-10-04T15:59:00.000-04:00

found: chibird

Zorb

2011-10-04T14:24:00.000-04:00

Another fun thing I've done recently is ZORBing. We went on a work trip to Knoxville, TN and rented a cabin the weekend before with coworkers. We stayed in Pigeon Forge, which is close to Gatlinburg, TN. This place is insane! It's like a state fair on crack. There is a ton of fun stuff to do: go-karts, mini-golf, shopping, amusement rides, etc.

So we did some research beforehand and KNEW we had to do this activity: ZORB. It's called "globe-riding" and basically you are in a big squishy plastic ball and you get pushed down a hill. It was SOOO much fun! The location in the Smokey Mountains is the only location in the US (It was started in New Zealand)! (Although apparently there are other companies that do the same thing). So you ride up the hill, they fill the ball up with hot water so it feels like a hot tub and send you down the hill. Then when you are getting out, you slip out the hole and it looks like you are being born. It was pretty hilarious!

Here is a video of our ride down:

So I figured I'd answer a few of the questions that I've gotten most about the experience:

- Did you puke? haha no! We did the option where you can have up to 3 people in one ball (if you are under the weight restriction). So we had 3 girls in 1 ball. There is water inside so you slip around on the bottom instead of flipping head over heels. There is also an option that you can only do by yourself and you are strapped into the ball. I think people might puke with this option because then you are flipping over the whole way down.

- Did you get kneed in the face? No! This was my biggest fear going into it. But since there is water inside, you all kind of move the same way. We were just sliding around on our backs.

- What did it feel like? Like we were sliding down a waterfall! It felt SO steep. But we were cracking up the ENTIRE time. It was SO MUCH FUN!

- Were you claustrophobic? Surprisingly, no! The ball is huge inside. Even with 3 girls, there was more than enough room. And they get you in and out pretty fast.

I would HIGHLY recommend doing this if you are in the Knoxville/Pigeon Forge/Gatlinburg TN area!

VT HOKIES

2011-10-04T12:04:00.000-04:00

Hi bloggy friends. Sorry I haven't been posting. I don't really have a good reason, but I have been busy doing a couple things that I'll catch you up on. Including going down to Blacksburg, VA (only the best little town in the whole world). I watched my Hokies play Clemson. We won't discuss the outcome, but it was a really fun weekend!

Here is Lane Stadium in all it's glory. It was about 40 degrees and raining the entire time, but it was completely worth it. There is nothing like Gameday in Blacksburg.

Shirley Temple Cupcakes

2011-09-07T13:07:00.000-04:00

Taste: SO delicious! Pretty similar to the vanilla-almond cupcakes, but the cherry frosting was really good!

Texture: Soft and moist

Would I make this again?: Yes, definitely!

Shirley Temple Cupcakes

Found: The Curvy Carrot
Servings: 12 cupcakes

For the cupcakes:
1 and 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup Cherry 7-Up, at room temperature
1/2 teaspoon vanilla extract (I used half of a vanilla bean instead)
1/2 teaspoon almond extract
1 tablespoon maraschino cherry juice
Red food coloring

For the Buttercream frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
Pinch salt
2 and 1/2 cups powdered sugar
1/4 teaspoon vanilla extract (used the other half of a vanilla bean)
1/4 teaspoon almond extract
1 teaspoon fresh lemon juice
1 tablespoon maraschino cherry juice

For garnish:
12 maraschino cherries with stems

For the cupcakes: Preheat the oven to 350 degrees, and prepare a cupcake pan with your desired paper liners.

In a large bowl, whisk together 1 and 1/2 cups of flour, baking powder, and salt. Set aside. In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and sugar together and beat, on medium-high speed, until fluffy, about 2-3 minutes.Add the eggs, one at a time, mixing well after each addition. Reduce the mixer speed to low, and alternate adding half of the flour mixture and half of the Cherry 7-Up, mixing well and scraping down the sides of the bowl as necessary. Repeat until the flour and Cherry 7-Up are completely added to the batter.Add the vanilla and almond extracts, mixing well.

Place about 3/4 cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour, maraschino cherry juice, and red food coloring (to your desired tint). Evenly distribute the red cupcake batter among your prepared liners, about 1-2 teaspoons per cupcake, gently smoothing out the batter to make sure it is flat. Once the red batter is in place, evenly distribute the remaining cupcake batter among the cupcake liners, making sure not to mix the two batters.

Bake for 15-20 minutes, or until a cake tester inserted in the middle comes out clean. Let cool completely before frosting.

For the Buttercream Frosting: In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2-3 minutes. Reduce the mixer speed to low and add the pinch of salt, powdered (confectioners’) sugar, vanilla and almond extracts, lemon juice, and maraschino cherry juice, adding more powdered sugar as necessary for your desired piping consistency.Pipe as desired onto your cooled cupcakes and garnish with a maraschino cherry.

happy long weekend

2011-09-02T10:49:00.000-04:00

Hope you have fun plans for the long weekend. Happy Labor Day!

found: we heart it

lake loving

2011-08-24T09:00:00.011-04:00

We're doing a whole lot of this in Minnesota, and loving every minute.

found: houzz

found: etsy - cottagelightstudio

off to the lake!

2011-08-20T09:00:00.006-04:00

So we are off to Minnesota for a week! We're going up to Deer Lake for the week, then heading down to Duluth, Minnesota for a wedding! It should be tons of fun!
Here's what we did last year:

surfed behind the boat!

Can't wait!!

pics of the day

2011-08-15T13:32:00.000-04:00

Just because these beds look so comfy. And I can't wait to get into mine tonight!

found: an apple a day

found: raspberry tart

Homemade Vanilla Almond Funfetti Cupcakes

2011-08-12T09:00:00.055-04:00

This was my first time using actual vanilla beans in a recipe, and it was SO much fun! I want to use it in all my recipes from now on. I love how you can see the vanilla bean specks in the icing and batter. I'm not exactly sure if you can get them at every grocery store, but I found it in the organic section at Wegmans (best grocery store EVER). I made these for a bake sale so I figured I would do a semi-simple flavor combination to appeal to everyone's taste buds. I added sprinkles to the batter to make it funfetti, just for fun! And someone bought an entire dozen from the bake sale, so I guess it was a success!? I used blue and white two-tone frosting, just for fun using this technique.

Taste: SO delicious! I'm obsessed with almond extract, so I was in love with these cupcakes.

Texture: soft and moist

Would I make this again?: Yes, definitely!

Homemade Vanilla Almond Funfetti Cupcakes

slightly adapted from: The Curvy Carrot

Servings: 48 cupcakes

For the cupcakes:
5 and 1/2 cups all-purpose flour
5 teaspoons baking powder
1 and 1/2 teaspoons salt
3 and 1/2 cups granulated sugar
3 sticks unsalted butter, room temperature
2 teaspoons almond extract
2 whole vanilla beans, split length-wise and seeds reserved
8 large eggs
4 egg yolks
3 cups whole milk
Sprinkles (I used a whole container)

For the Vanilla Almond Buttercream:
3 cups (6 sticks) unsalted butter, room temperature
8 cups confectioners’ sugar, sifted
1 vanilla bean, split length-wise and seeds reserved2 teaspoons almond extract

Pre-heat the oven to 350 degrees. Line cupcake pans with liners; set aside.

In a large bowl, combine the flour, baking powder, and salt, mixing well.

In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about two minutes. Slowly add in the granulated sugar, almond extract, and vanilla bean seeds and mix until well-combined, about 2 more minutes. Add the egg yolks, and mix well. Add the eggs, one at a time, beating well after each addition.Add the flour and milk mixtures alternatively (start and end with the flour mixture) to the mixing bowl at low speed, mixing until the flour is just combined. Evenly distribute the batter among the prepared baking pans. Bake for 20 minutes total, rotating the pans halfway during the baking time.When a cake tester inserted into the center of a cupcake comes out clean, remove the cupcakes from the oven and let cool for about 15 minutes.

For the buttercream frosting: In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium-high speed until light and fluffy. Reduce your mixer speed to low, and gradually add the confectioners’ sugar slowly, making sure to frequently increase the speed of the mixer for about 10 seconds increments to aerate the frosting. Add the vanilla bean seeds and almond extract, mixing well, until frosting is smooth and creamy.

S'more Rice Krispie Treats

2011-08-11T13:15:00.006-04:00

I made these for a work party, and they were a hit. These are really easy to make since you microwave the marshmallows!

Taste: Pretty chocolate-y. And you could barely taste the graham crackers, but delicious! Chocolate rice krispie treats? who can say no?! I didn't like them as much as the Cake Batter Krispie Treats though..

Texture: Soft and chewy

Would I make this again?: Yea, but I would use Golden Grahams instead of Rice Krispies, and add more marshmallows. You can never have enough marshmallows!

S'more Rice Krispie Treats
found: Tasty Kitchen

(I doubled this recipe to make an entire 13 x 9 pan of them)
3 cups Marshmallows
1 Tablespoon (heaping) Butter
2 teaspoons Vanilla Extract
3 cups Rice Krispies
1 cup Graham Crackers, Broken Into Coarse Pieces
1 cup Milk Chocolate Chips

Butter an 8 x 8 inch square pan.

In a large, microwave-safe bowl, place the marshmallows, butter and vanilla in the microwave until the marshmallows begin to soften, about a minute. Mix with a spatula and microwave for another minute until the marshmallows are fully melted. Add the rice krispies, graham cracker chunks and chocolate chips to combine.

Press the mixture into the prepared pan. I drizzled white chocolate over the top just for fun. Allow to cool and enjoy!

move, learn, eat

2011-08-04T16:22:00.003-04:00

I am so incredibly jealous of these guys, and the movies are awesome!!

3 guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an exploding volcano, 2 cameras and almost a terabyte of footage... all to turn 3 ambitious linear concepts based on movement, learning and food ....into 3 beautiful and hopefully compelling short films.....

= a trip of a lifetime.

move, eat, learn

MOVE from Rick Mereki on Vimeo.

LEARN from Rick Mereki on Vimeo.

EAT from Rick Mereki on Vimeo.

happy shark week

2011-08-03T17:14:00.000-04:00

found: A Baked Creation

Hope everyone is loving Shark Week on Discovery Channel. I know I am!

hello August

2011-08-01T11:11:00.000-04:00

This summer has already been SO hot! So stock up on fruits and just chill this month..

found: om nom nom

found: bon appetit

found: img fave

found: hither and tither

Lemon Cupcakes with Blueberry Buttercream Frosting

2011-07-28T15:52:00.000-04:00

I made these for a summer BBQ. I figured the fruit flavors would make for a light cupcake perfect for these hot temperatures.

Taste: The cupcake had a perfect hint of lemon. The blueberry frosting didn't taste like blueberries at all. I even added almost double the blueberry puree. I wonder if there is blueberry extract I could have added? The frosting still tasted great though.

Texture: Pretty dense cupcakes, but still moist.

Would I make this again?: Yea, but I would try another fruit flavor icing.

Lemon Cupcakes with Blueberry Buttercream Frosting
Found: Baking with Basil

Lemon Cupcakes
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
Grated zest of 3 lemons
2 Tbsp of fresh lemon juice
1 tsp. vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Blueberry Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
1/4 cup blueberry puree
2-3 tbsp blueberry juice (from puree)
1 tsp. vanilla extract
1 Tbsp. lemon zest
pinch of salt
5-6 cups confectioner’s sugar

With a mixer, cream the butter on medium speed until smooth.

Add blueberry puree, blueberry juice, vanilla, lemon zest and salt, and mix on medium-low until well-combined.

Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.

pic of the day

2011-07-21T16:18:00.001-04:00

just because it's gorgeous..

found: flickr

defying gravity

2011-07-19T10:11:00.000-04:00

Going to see WICKED today!! Ahhh I'm totally obsessed. Can't wait to see it.. for the 4th time! :)

Here's my collage I originally posted here:

home sweet home!

2011-07-18T17:00:00.000-04:00

found: etsy

sending love from europe

2011-07-17T09:00:00.005-04:00

Last day in Europe. Brussels today, home tomorrow! :(

found: imgfave

sending love from europe

2011-07-16T09:00:00.000-04:00

found: imgfave

out doing just that! Off to Brussels, Belgium!

sending love from europe

2011-07-15T21:00:00.005-04:00

Last day in Paris.

found: Images by Claire

sending love from europe

2011-07-14T09:00:00.009-04:00

Paris today!!

found: pinterest

found: imgfave

sending love from europe

2011-07-13T09:00:00.010-04:00

found: pinterest

Off to the city of lights, Paris! My only goal is to see the Eiffel Tower twinkling! We somehow missed it when I went last year. We were too busy attempted to get into Moulin Rouge, meeting the mayor of Montemarte, and eating crepes from strangers. haha I can only hope this trip lives up to the last one!

sending love from europe

2011-07-13T07:00:00.008-04:00

Woke up in Ireland this morning. Traveling to our next destination..

found: pinterest

found: elephantine

sending love from europe

2011-07-12T09:00:00.000-04:00

found: webexpedition18

I'm in Ireland!

sending love from europe

2011-07-12T01:00:00.005-04:00

found: we heart it

Dear boyfie:

Even though I'm having a ton of fun over here in Europe, I sure do miss you.

xoxo girlfie.

sending love from europe

2011-07-11T09:00:00.009-04:00

found: weheartit

sending love from europe

2011-07-11T09:00:00.003-04:00

found: inslee haynes

I'm not Irish, but I'm in Dublin!!

sending love from europe

2011-07-10T09:00:00.003-04:00

found: imgfave

Out traveling the world! Off to Stonehenge today.

sending love from europe

2011-07-09T09:00:00.003-04:00

found: pinterest

I'm in London!

sending love from europe

2011-07-08T09:00:00.007-04:00

found: an apple a day

I'm hitting #1 and 2 on this trip. #3=check. Next trip: #4, 5 and 6?!

Europe bound TODAY

2011-07-07T09:00:00.009-04:00

found: snippet & ink

Leaving tonight for EUROPE! We're going to London, Dublin, Paris and Brussels. ahhh, love my life!!

First stop:

found: web design mash

4th of July cupcakes... with sparklers!

2011-07-05T10:59:00.000-04:00

This weekend for the 4th of July, I decided to make red, white and blue cupcakes. I used the 4th of July funfetti cake mix and whipped up some buttercream. The icing was delicious, everyone was obsessed with it! I made red, white and blue frosting and piped it as three-tone! Oh, AND the boyf had got me these amazing star sparklers, so I lit them on top. I'm kind of obsessed with the pictures I got. I LOVE sparklers!

Buttercream

2 sticks of butter, softened

2 1/2 cups confectioner's sugar

1 tablespoon vanilla extract

1 tablespoon of milk, if needed

food coloring

Beat butter in a medium bowl with mixer until creamy. Add confectioners’ sugar and vanilla and beat until fluffy. Mix in the milk if icing is too thick, and food coloring as desired. (I added more confectioner's sugar and milk to make the white look more white, it was a little brownish/yellow from the butter and vanilla). I mixed the red and blue separately then piped them together.

LOVE them! :)

Happy 4th of July!!

2011-07-04T09:00:00.022-04:00

Hope you have fun plans celebrating America!!

found: pinterest

found: Scrambled Henfruit

found: landee see, landee do

found: Class Brain

found: allyou

Europe!!

2011-06-30T14:11:00.001-04:00

found: wears heart on sleeve

Ah! I'm going to Europe next week!! I'll be there for 12 days with my best friend and one of her friends. We randomly booked it a couple weeks ago. We'll be visiting London, Dublin, Paris and Brussels. CAN'T WAIT!

pic of the day

2011-06-30T10:37:00.000-04:00

Just because I love it...

then I stumbled across Inslee's blog. Her sketches are adorable!

feeling crafty?

2011-06-29T16:43:00.000-04:00

SO many adorable craft ideas I would LOVE to make! If only if I was motivated..

found: pinterest

found: Cape 27

found: flickr

found: the Purl bee

Orange Creamsicle Cupcakes

2011-06-28T11:30:00.000-04:00

I made these for a work BBQ, and I figured they'd be perfect because they are so summer-y. I also have been dying to try the two-tone frosting so I went for it! It was a lot harder than I expected and I ran out of icing, so next time I'll probably double the icing.

Taste: The cupcake has a perfect hint of orange, and the icing tastes EXACTLY like a creamsicle! They are amazing together

Texture: Mine were a little overbaked, but they would be great if they weren't.

Would I make this again?: Yea, they are SO good!

Orange Creamsicle Cupcakes

found: Amanda's Cookin'

Orange Cupcakes

2 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

3 large eggs

1 cup sugar

2 tablespoons grated orange zest

2 teaspoons vanilla extract

1 teaspoons orange extract

3/4 cup vegetable oil

1 cup buttermilk

Orange Cream Frosting

1 brick (8 oz) cream cheese, softened

1 teaspoon vanilla extract

1/2 teaspoon orange extract

2 teaspoons grated orange zest

2 cups confectioners’ sugar

Orange food coloring

Heat oven to 350 F. Line 24 muffin cups with paper liners.

In a medium bowl, whisk flour, 1 cup of sugar, the baking powder, baking soda and salt until blended. In a large bowl with electric mixer, beat eggs, orange zest, vanilla, and orange extract until blended. Beat in 1 cup vanilla sugar. Beat in oil, then buttermilk, until blended. On low speed, beat in flour mixture just until blended.

Spoon about 1/4 cup batter into each muffin cup.Bake about 16-18 minutes? (The recipe said 25, but I checked them around 18 and they were completely overbaked already). So bake them until a toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

For the Frosting (you might want to make a double batch if you are piping the icing, I ran out)Beat cream cheese, vanilla, orange extract and orange zest in a medium bowl with mixer on low speed to blend. Add confectioners’ sugar, a little at a time and beat until fluffy. Take out half the icing, and beat in orange food coloring to the other half. You could refrigerate a little if the icing is too runny (but I didn't).

I used this method from Good Life Eats to pipe the two-tone frosting.

4th of July collage

2011-06-22T16:25:00.002-04:00

It's really hot out there. Time to get in the summer spirit, and what better way to kick off summer with the 4th of July?!

or check out my collage from last year here.

Note: I like to center the collage and have a corresponding color in the background like this:

Bobbie Allen - EP RELEASE!

2011-06-17T10:28:00.003-04:00

An amazingly talented and gorgeous songwriter is releasing her EP tonight- BOBBIE ALLEN.

She already has her first single out on Itunes - WAVES! It's amazing. I guarantee it'll get stuck in your head. Her voice and lyrics are so beautiful!! Buy it HERE!

Her EP Release Party is tonight at Iota in Clarendon. Come hear her serenade us! And The Morrison Brothers Band are opening for her, loveee them!

And visit her website: bobbieallenmusic.com

Don't you want to hear this gorgeous girl sing?! I can't wait!!

Check out my past posts about her here and here.

Vanilla Pudding Oreo Cookies

2011-06-14T15:03:00.001-04:00

The original recipe I used had chocolate chips in it, but I decided to mix it up and put in Oreos. And it worked out great!!
Taste: Very vanilla-y with a great oreo taste
Texture: Really moist
Would I make this again?: Yes! They are delicious and easy.

Vanilla Pudding Oreo Cookies
Adapted from: Two Peas and Their Pod

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 crushed oreos

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the oreo pieces.

Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

weekend wishes

2011-06-10T14:25:00.000-04:00

wooo it's Friday! Hope you have fun plans.

found: pinterest

Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt

2011-06-07T09:00:00.000-04:00

This recipe was created and featured on Picky Palate based on a peanut butter from Spread. I read the post awhile ago and immediately ordered the peanut butter and 3 other varieties. I meant to blog about them, but completely forgot. They were freaking delicious though!! So I thought it was only fitting to make the cookies too!

Taste: Sweet and salty, the perfect combination!
Texture: Soft with a little crunch from the pretzels.
Would I make this again?: Peanut butter is not my FAV flavor, but I would def make them if someone requested them again. These were a huge hit with friends and coworkers!

Double White Chocolate and Pretzel Peanut Butter Cookies…with Sea Salt

Found: Picky Palate

1 stick softened butter, 8 tablespoons
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces
1 Cup additional white chocolate chips

Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.

Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.

3 dozen cookies

weekend wishes

2011-06-03T11:30:00.000-04:00

Hope you have fun plans this weekend! I'll be hanging out with one of my best friends who is coming into town including a BBQ tonight and the Kenny Chesney with Zac Brown concert tomorrow. Can't wait! :)

found: scout's honor co.

Samoa Cupcakes (Chocolate Coconut with Carmel Buttercream)

2011-06-02T09:00:00.018-04:00

Ever since I tried the new Starbucks Coconut Mocha, and drinking out of a real coconut in the Bahamas, I have a new obsession. These cupcakes were the perfect solution to my coconut addiction. They are crafted like the famous Girl Scout cookie: Samoas. And they taste just as delicious as the cookie!

Taste: Chocolate cupcake with more than a hint of coconut. The caramel frosting was amazing! Put together = SO good.
Texture: Moist cupcake, toasted coconut, creamy frosting, melted chocolate = YUM.
Would I make this again?: Yes, whenever my coconut urge hits!

Samoa Cupcakes (Chocolate Coconut Cupcakes with Caramel Buttercream)

Found: Sweet Little Details
Chocolate Coconut Cupcakes
2 cups flour
3/4 cup natural cocoa powder
1 1/2 sticks butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
4 large eggs, room temperature
1 1/2 cups milk

Caramel Frosting
2 sticks unsalted butter

1/2 teaspoon salt
3/4 cups packed brown sugar
2 teaspoons vanilla extract
1/3 cup prepared caramel
3 Tablespoons milk
6 cups powdered sugar
1 cup sweetened shredded coconut

1/4 cup milk chocolate chips

Preheat oven to 350 F. Line muffin pan with paper liners.

In a medium bowl, whisk together the flour and cocoa powder.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, baking soda, vanilla, and coconut extract until fluffy and light, at least 3-4 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. With mixer on low speed add in the dry ingredients in three batches, alternating with the milk beating just until combined.

Fill cupcake liners 1/2 full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 20-22 minutes. Tilt each cupcake in the muffin pan so it sits at an angle. Allow the cupcakes to cool in the pan at this angle for 10 minutes before transferring to a wire rack to cool completely.

Cream butter and brown sugar together in the bowl of an electric or stand mixer. Add vanilla, salt, caramel syrup, milk until combine. Begin adding in the sugar slowly and mixing thoroughly after each addition. Beat for about 4 minutes until smooth.

To toast the coconut, spread the coconut onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.

Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of frosting, beginning at the outer edge and working inward.

Heat chocolate chips in a double boiler or microwave for about 30 seconds or until drizzling consistency. Garnish the frosted cupcakes with toasted coconut and drizzle with melted chocolate.

UPDATE: This was featured on The Cupcake Blog! Yayyyy, see the post here.

Crispy Shrimp Tacos with Chipotle's Corn Salsa + Avocado Crema

2011-06-01T09:00:00.037-04:00

The sis and I made this for dinner last week and it was AMAZING. It was really easy and quick to make and SO delicious!! We made the Chipotle corn salsa, and the avocado crema separately, and decided to mix them into one delicious creamy salsa to top the shrimp.
Taste: The salsa tasted exactly like Chipotle, and the avacado crema added a nice creaminess.
Texture: The shrimp was crispy and perfect against the crunchiness of the corn and onions in the salsa.
Would I make this again?: Yes! YUM.

Crispy Shrimp Tacos
Found: My BFF Madeleine at What a Big To Do (adapted from How Sweet It Is)

1/2 pound raw, deveined shrimp (tails removed)
1 tbsp olive oil
2 tbsp flour
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp cayenne pepper
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
4 corn or flour tortillas

Make sure shrimp is clean and completely dry. Combine salt, pepper, garlic and cumin and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2-3 minutes per side. Remove the shrimp and let drain on a paper towel.

Chipotle Corn Salsa / Avocado Crema

Adapted From: Food Network Magazine Almost-Famous Chipotle Corn Salsa

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1 avocado, pitted
1-2 Tbs plain yogurt
1 Tbs sour cream
juice of 1/2 lime
hot sauce to taste
salt and pepper to taste

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Use a fork to mash the avocado in a medium bowl. Add the yogurt, sour cream, hot sauce, and lime, and continue mashing to form a smooth sauce. Add more yogurt or sour cream to achieve your desired consistency, and season with salt and hot sauce. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Crab Cakes (Healthy Version)

2011-05-31T16:18:00.000-04:00

We whipped these up for a quick, healthy weeknight dinner! And they were delicious.
Taste: Like a full-fat crab cake!
Texture: Like a normal crab cake with a lot of crab meat.
Would I make this again?: Yes, adding it to our weeknight menu

Crab Cakes

Found: Ellie Krieger, Food Network

Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper

Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.

Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Memorial Day

2011-05-27T12:57:00.000-04:00

Hope everyone has fun plans for the long weekend! Doesn't matter what you are doing, as long as you are celebrating the beginning of summer!

found: pinterest

found: imgfave

found: blonde+ blue

found: twentythree

Beef and Mushroom Sloppy Joes

2011-05-25T11:54:00.000-04:00

This recipe comes from Cooking Light and it was a perfect weeknight meal. It was really fast and easy to make, and also healthy! We ate them in lettuce wraps with pickles and onions. YUM!
Taste: Delicious!!
Texture: Just like a typical sloppy joe, but not as sloppy! The pickles and onions added a nice crunch.
Would I make this again?: Yes, definitely! Probably sometime soon.

Beef and Mushroom Sloppy Joes

Found: Cooking Light
YIELD: 4 servings (serving size: 1 sandwich)

1 tablespoon olive oil
12 ounces ground sirloin
2 (8-ounce) packages presliced cremini mushrooms
1 cup prechopped onion
3 garlic cloves, minced
1/2 cup no-salt-added tomato paste
1 tablespoon minced fresh oregano
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
4 (2-ounce) Kaiser rolls or hamburger buns, toasted (we substituted lettuce wraps)

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.
2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture onto bun or lettuce.

pic of the day

2011-05-23T15:56:00.000-04:00

found: life, love, laughter

pic of the day

2011-05-20T12:19:00.002-04:00

found: life, love, laughter

pic of the day

2011-05-19T14:36:00.000-04:00

found: life, love, laughter

I think technically it's 63 days until summer (July 21), but who is counting?

Bahamas!

2011-05-19T14:19:00.000-04:00

Here are a few pics from my trip to the Bahamas!

view from our room at the Wyndham.

coconut drinks = delicious. The water was a gorgeous turquoise!

All the girls in the pool. The bride is holding her pink cup in the front!

Paradise. That gazebo is where the wedding took place!

Boyf and I at Atlantis. That place is pretty insane!

All our pretty friends at the aquarium at Atlantis!

The bridesmaids! (Including sis and Kell)

Here comes the groom.. looking oh so cool.

Here comes the bride!!

Pretty high school friends!

And now with the bride!

It was such a fun vacation!!

home sweet home

2011-05-16T16:00:00.000-04:00

How cute is this map made by life blessons. Love it!

I'm home, and don't have any travel plans for awhile. I have been on 15 airplanes since April 1. Talk about a crazy month and a half!! But I've loved all my adventures.

sending travel wishes

2011-05-15T09:00:00.000-04:00

From the Bahamas!

Found: imgfave

sending travel / wedding wishes

2011-05-14T09:00:00.000-04:00

From the wedding in the Bahamas!!

Found all: m o d e

sending travel wishes

2011-05-13T09:00:00.000-04:00

From the Bahamas!

Found: Pinterest

Bahamas Bound!

2011-05-11T15:54:00.000-04:00

I'm off to the Bahamas for a long weekend!! Celebrating my good friend Kim's wedding with high school friends and the boyfriend will be amazing!!

Found: Life Love Laughter

Found: Ritzy Bee

spring is here!

2011-05-09T12:29:00.000-04:00

Spring collage desktop background.

Enjoy! [click, save as, set as desktop background, center]

my own font!

2011-05-06T13:35:00.001-04:00

You can make one too, and download free fonts! Check out Kevin and Amanda's fonts. LOVE IT!

happy cinco de mayo!

2011-05-05T09:00:00.004-04:00

Found: Camille Styles

back in the US

2011-05-04T16:18:00.001-04:00

Found: What a Big To Do

Back in the USA! Seoul was really cool with it's Asian markets and palaces. Philippines was interesting since there are no traffic lights or laws really. Beijing was so much fun. The Great Wall is breathtaking, to say the least. But it feels great to be home!

3rd stop: Beijing, China!

2011-04-30T09:00:00.000-04:00

Found: Asia .com

Found: Friendly Planet

Found: Prime Travels

Royal Wedding!

2011-04-29T07:54:00.000-04:00

Found: Haute Paper

sending travel wishes

2011-04-27T09:00:00.000-04:00

From Cebu City, Philippines!

Found: Life Hacker

sending travel wishes

2011-04-26T09:00:00.000-04:00

From Manila, Philippines!

Found: Raspberry Tart

2nd stop: Philippines!

2011-04-24T09:00:00.000-04:00

I'm heading to Manila and Cebu Philippines for the week!

Found: Asia Explorers

Found: World Tourism Place

Happy Earth Day!

2011-04-22T09:00:00.002-04:00

From the other side of the Earth! :)

sending travel wishes

2011-04-21T09:00:00.003-04:00

Found: imgfave

From Seoul, South Korea! xoxo

sending travel wishes

2011-04-19T09:00:00.003-04:00

Found: Life, love, laughter

From Seoul, South Korea!!

Live for 32

2011-04-16T09:00:00.016-04:00

"Let April 16th be on our future calendars. Yes, to remember those precious members of our community who we lost. . . But also to renew our commitment to learning and growing . . . to rededicate ourselves to being outstanding citizens of this great nation and the world. . . to be a bright light on the horizon of tomorrow that will chase away the darkness of our fears, to show the world once again that We. . .are. . . Virginia Tech!"
- President Charles W. Steger, Spring 2007 Commencement

When others have moved on and life resumes its course, for us, there is only one emotion left: LOVE. Love for this university, love for the people who died on April 16th 2007, and love for those who are left behind. Live for 32.

‎"I ask each of you to take the time to be a Hokie this week. Appreciate life a little more, take in every moment around you, count your blessings, tell the people around you that you love them, slow down, remember what's truly important in life. And live for those 32 who do not have that chance anymore." 4.16.07

See my heartfelt post from last year.

1st stop: Seoul, South Korea

2011-04-15T09:00:00.026-04:00

Found: Laszlo Flickr

Found: Kent Law

Found: Hotel Seoul

my first trip to Asia!

2011-04-14T12:38:00.001-04:00

Well it's official... I'm leaving for Asia tomorrow morning! AH, I can't wait. I have never been! But I'm also very nervous because I obviously don't speak any of the languages. I'll be visiting Seoul, South Korea; Manila and Cebu Philippines for work. Then I'm flying to Beijing to be a tourist with 2 coworkers! Can't wait!!

home!

2011-04-11T09:57:00.001-04:00

Found: imgfave

But only for 4 days.. I'm leaving on Friday for ASIA!! Can't wait!!

sending ski wishes

2011-04-08T09:14:00.004-04:00

Found: Linternaute

sending ski wishes

2011-04-07T09:09:00.001-04:00

Found: Virtual Park . org

sending ski wishes

2011-04-06T09:03:00.003-04:00

From Park City, Utah! xoxo

Found: Caroline Hancox

Found: Pez Brige Flickr

sending ski wishes

2011-04-05T08:55:00.000-04:00

From Park City, Utah! xoxo

Found: coco cake cupcakes

sending ski wishes

2011-04-04T08:53:00.004-04:00

From Park City, Utah! xoxo

Found: LogHome.com

Found: dress design decor

Park City Utah, here I come!

2011-04-01T12:48:00.000-04:00

Yup, our annual ski trip to Park City, Utah is upon us. I'll be skiing for the next entire week! Woo can't wait! See you in a week friends!

Found: Spins and Needles

Found: Architectural Digest

The Cupcake Blog

2011-03-31T13:56:00.000-04:00

I was featured on The Cupcake Blog! It's an adorable blog devoted to cupcakes. There are posts about different flavors, varieties, and fun decorations. I get a lot of ideas from here.

She posted my Chocolate Chip Cookie Dough Cupcakes, originally posted here. And look, 9 people shared it on facebook, and 6 people tweeted it. I feel famous! haha She also posted:

Cherry Limeade Cupcakes originally posted here.

Hot Chocolate Cupcakes with Mint Kissed Centers originally posted here.

Strawberry Lemonade Cupcakes originally posted here.

I'm also excited that my bff Madeleine was featured on The Cupcake Blog!

If you are new to my blog, welcome! Feel free to look around and follow me! It makes me feel so loved. :)

a famous friend

2011-03-31T09:43:00.000-04:00

So CelebrityWeddingReporter . com wrote an article about if Kate Middleton will wear a headpiece at her Royal Wedding:

And guess who was in it? My friend Holly!! Check out the article here. She looks fabulous.

And obviously, Holly looked even better in real life at her beautiful wedding!! YAY, love it!

Cake Batter Crispy Treats

2011-03-30T14:08:00.000-04:00

How amazing does these sound? Yup, they taste that good!
Taste: Sweet, and marshmallow-y. YUM
Texture: Like regular rice krispies treats, but with crunchy sprinkles
Would I make these again?: YES. They are SO easy, and different from the norm. But I would make 2 batches (it didn't make that many), and put in less sprinkles. Sprinkles look fun, but don't taste that great. I would probably use funfetti cake inside, and only put sprinkles on top.

Cake Batter Crispy Treats
From: How Sweet It Is

3 tablespoons butter
1 10-ounce bag of mini marshmallows
1/4 cup yellow cake mix
6 cups rice krispies cereal
1 1.75-ounce container of sprinkles (I may or may not have read that as 11.75 oz, whoops!)

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.