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Lovely Lady Picnic!

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So, this weekend my good fren Megan and I hosted a little picnic. It was a girly-dream…we wanted pink cocktails, feminine + bright decorations, and of course, great food and drink! We kept the guest list small — I always prefer an intimate party over a large, raucous fest. There was lots of girl talk, wedding horror stories, Mad Men theorizing (wtf? Bob Benson?!), drinks, food, and cake galore!

We decorated Megan’s backyard with some tissue fleurs she saved from a photo shoot (so pretty, right?!), her fun chalkboard, and her fantastic Mint Majesty (I believe it’s a Behr paint color) picnic table. You should know that Megan keeps a stash of hand-made party decorations strung up in her spare room. She knows what’s up! Elliot was on guard, making sure no ruffians crashed our party.

On the menu was a cheese plate that we’ve been dreaming of for months — we wanted to make the cheese look like cake and I think we succeeded! The gorgonzola with honey and walnuts was a total hit — I’m glad I didn’t steer us wrong with that one! There was also a Strawberry Caprese Bruscetta, Arugula Salad with Strawberries + Almonds + Pistachio Rolled Goat Cheese, Herbed Potato Salad, and a Herb Garlic Pork Tenderloin with Peach-Jalapeno Salsa. I kind of winged the pork tenderloin and salsa, but it came out so good! We maybe had a secret double-high five moment when we were refreshing everyone’s drinks. Speaking of drinks we had super refreshing cucumber water, Megan made a quick blackberry puree for the bottom of our champagne glasses, and my favorite Rose Lemonade with vodka, extra raspberries and some vanilla bean for good measure. There was also a Vanilla Buttermilk layer cake with Chocolate Chip Whipped Cream and Berries…but, I didn’t get a picture! It totally got devoured.

All in all it was a total hit and a really fun time. I’m so glad Jessica, Nicole, and Kathy could make it…because we all know the decor, food, and drinks are just half of it, the guests really make it a party! I can’t wait to plan the next one!! The only thing I wish was different was for all of our internet friends (YOU!) to live closer, so you could come too!

Check out Megan’s blog for more pictures!

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Oatmeal Brownies

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If you were married to me, like Sean, then you would know that one of the hazards of being my bed-mate is that I basically sleep like a hibernating bear-wolf and don’t take well to being disturbed. He tells me that sometimes it’s like trying to hug an angry baby, who swears at you. All punching arms and vitriol.

It’s not the cutest, but I seriously am not even aware of it…because I’M ASLEEP. Jeez, let a girl slumber, ya know?

 

Anyway, even though my R.E.M cycle is, obviously, super important to my unconsicous mind, I still feel a touch guilty at times, especially if I learn that one of my sleeping-wild-animal-angry-baby-punches actually makes contact. I don’t want to be a sleep-fighter, ya know? Not that Sean ever holds it against me — he thinks it hilarious, actually — but I still find it necessary to treat him and brownies are always a win with that guy.

These brownies are made with oat flour, buzzed up to a coarse meal in the food processor. They have the littlest bit of chew from the tiny nibs of oat throughout, with an intense chocolate flavor. I’m kind of in love with these brownies, they aren’t messing around when it comes to deep, dark, chocolatey goodness. I added some cinnamon and cayenne for some warmth and because I love spice and chocolate together. The brownies are a little bit crumbly, I suspect from lack of gluten, but I really think it lets their fudge-y nature shine. Not only are these brownies a chocolate dream, they can be certifiably gluten-free with a little attention to the ingredients. Just make sure your oats, chocolate, and cocoa powder were not processed in a plant with wheat/gluten products (i.e. read that label!).

Oatmeal Brownies

Adapted from Sprouted Kitchen and Alice Medrich’s Best Cocoa Brownies

I made my own oat flour by simply processing it in a food processor. My flour was fairly coarse, which was fine with Sean and I, as we liked the chewy bits throughout the brownies. Process yours finely, or purchase it already milled from the store, if you prefer. I used 1/2 maple syrup and 1/2 sugar to sweeten this recipe, you can use all sugar if you want (brown or white). If you make sure to use oats that are guaranteed gluten-free (as well as cocoa and chocolate) these brownies are gluten-free friendly. Hurray! 

8 Tablespoons unsalted butter

4 ounces bittersweet chocolate

1/2 cup brown sugar

1/2 cup maple syrup

1/2 cup cocoa powder

1/4 teaspoon cinnamon

1/8 teaspoon cayenne

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 eggs

1/2 cup oat flour

Preheat your oven to 325˚F. Line an 8×8 inch baking sheet with parchment, leaving an inch or 2 overhang on 2 sides, and grease both the pan and parchment well. Set aside.

In a pan on low heat melt the butter and chocolate, stirring so as not to burn, until smooth and melted. Scrape into a bowl and whisk in the sugar, maple syrup, cocoa, cinnamon, cayenne, salt, and vanilla, until combined completely. Beat in the eggs, 1 at a time, until combined well. Fold in the oat flour and let the batter rest a few minutes so the oats absorb some of the liquid and begin to soften. Spread the batter into the prepared pan and bake in the center of the oven for about 25 minutes or until a toothpick inserted in the center of the brownie comes out with a few sticky crumbs. Remove from the oven and cool on a rack before cutting. Can be stored in an airtight container at room temperature for a few days.

 

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Strawberry Ripple Bombe Alaska

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Baked Alaska always reminds me of forgettable hotel or catered desserts. You know the type I’m thinking of…I’ve only ever had the sort that includes freezer burned ice cream and too-foamy meringue.

I have long loved the idea of a Baked Alaska, and I loved it even more when I learned people in the world often call it Bombe Alaska. So fancy! I just love the way “bombe” feels and sounds. In an effort to make this dessert everything I have dreamed it would be, I wanted there to be a jewel-toned surprise. So, I went with a vanilla custard ice cream with a sweet, jammy, white balsamic + strawberry ripple, on top of a olive oil + pistachio sponge cake. I covered the whole thing in glossy swiss meringue with lots of swirls to ensure a pretty toast.

I made the cake and the ripple using Colavita Olive Oil and Chardonnay Balsamic. The olive oil lends it’s fruity nature to the cake and keeps it more tender while frozen than butter would. Balsamic is a natural pair with strawberries and I like the white variety because it doesn’t muddy the vibrant color of the berries like a traditional balsamic might. Plus it lends a sweet tang that is so irresistible. Seriously, I had a spoonful (or 4) of the ripple straight from the pan.

Since I liked these products so much and because you are all da bombe (had to!), in association with Colavita and Fine Cooking*, we are doing a giveaway of some of Colavita’s Olive Oil and Balsamic as well as a 1-year subscription to Fine Cooking Magazine. Enter below! Leave a comment telling me what your favorite ice cream flavor is.**

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*Just a note, this is a sponsored giveaway. However, I was not paid for this post, all opinions expressed are my own.

**This giveaway is only open to US residents with non-PO box addresses. Apologies to international and PO box holding readers! You can enter my favorites giveaway here, however. Cheers! 

Strawberry Ripple Bombe Alaska

This makes 5, 3 1/2 inch bombe’s. Use the cake scraps and leftover syrup to make a parfait! There may seem to be more sugar than needed for the strawberry ripple, but it encourages jamminess and keeps the ripple from becoming icy when frozen. 

Pistachio Cake (adapted from Jeni’s Splendid Ice Creams):

3 Tablespoons extra virgin olive oil

1 1/2 teaspoons vanilla

2 eggs

2 yolks

1/2 cup sugar

1/4 teaspoon salt

3/4 cup cake flour

1/4 cup coarsely ground pistachios

Preheat the oven to 350˚F. Line or grease the bottom of an 8×8 baking pan–do not grease the sides. Set aside.

In a small bowl, whisk together the olive oil and vanilla. Set aside.

In the bowl of a mixer, combine the sugar, eggs, yolks, and salt. Using the whisk attatchement beat the mixture for about 8 minutes until trippled in volume and pale in color. Fold in the flour and pistachios. Fold in the olive oil and vanilla. Scrape the batter into the prepared pan and smooth the top. Bake for about 20 minutes until the top is golden brown and the cake begins to pull away from the sides of the pan. Cool on a rack for 10 minutes before turning out to cool completely.

Using a 3 1/2 inch round cutter, cut out 5 circles from the cake. Place the scrapes in a bag and freeze for parfait making. Place the cake circles on a parchment lined tray in the freezer. Freeze until ready to assemble the bombes.

Strawberry Ripple Ice Cream:

1 lb. strawberries, hulled and stemmed

1 cup sugar

1 Tablespoon honey

2 Tablespoons lemon juice

2 Tablespoons white balsamic vinegar

1 1/2 cups heavy cream

1 1/2 cups milk

3 teaspoons cornstarch

3 egg yolks

2/3 sugar

2 teaspoons vanilla extract

Chop the strawberries and add to a saucepan with the 1 cup of sugar, honey, and lemon. Cook until the mixture begins to boil, turn down the heat slightly to achieve a low, steady boil and continue to cook, stirring so the bottom of the pan does not burn, until the mixture becomes thick and syrupy and coats the back of a spoon. Stir in the white balsamic. Press the mixture through a fine mesh sieve and set aside to cool completely  Can be made a day or two in advance, store in a jar in the refrigerator.

Whisk 1/4 cup of the milk with the cornstarch and set the slurry aside.

In a bowl whisk the egg yolks with the 2/3 cup of sugar and vanilla until combined and just beginning to turn pale yellow. Set aside.

In a saucepan heat the cream and remaining milk until just before it comes to a boil. Whisk about 1/2 of the hot cream mixture into the egg yolk mixture, 1 ladle full at a time, to temper. Add the tempered egg mixture to the saucepan of remaining hot cream. Whisk in the cornstarch slurry. Over medium low heat, cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and pour into a gallon, zip top, freezer bag and place in an ice bath to cool completely. Process in an ice cream maker according to manufacturer’s instructions.

Scrape about 1/3 of the ice cream into an 8×8 baking pan, layer in liberal drizzles of the strawberry ripple, and repeat. Freeze, covered, until solid at least 6 hours. Cut out 5 rounds using the same cutter you used for the cake rounds (3 1/2 inches). Place the ice cream rounds on top of the cake rounds and return to the freezer while you make the meringue.

Swiss Meringue

3 egg white

3/4 cup sugar

pinch of salt

In a heat proof bowl set over a pan of simmering water, whisk the egg whites with the sugar and salt to combine. Continue to whisk until the egg white mixture is warm, not too hot, and the sugar is dissolved. You can test this by dipping a finger into the warm egg white and rubbing it–if there are no longer any sugar granules, it is done. Using a stand (whisk attachment) or hand mixer, whip the egg whites until they become voluminous  bright white, glossy, and hold a medium-stiff peak. Ice the bombes with the swiss meringue. Toast just before serving.

 

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Beauty Favorites – early Summer 2013 + a Giveaway!

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Hey, hey!

It’s time, yet again, for beauty favorites! This time, we’re thinking early summer. Time to bust out the bold lip and flashy mani/pedis. I have a TON of lipcolor and nail polishes to share, plus my EVER-FAVE-EVAR eyeshadow palette, my skincare sitch–as requested, some other randoms, and…oh, yeah…a giveaway! I am really excited about this one as these items are all things I love and have been hoarding away for you guys. Details at the end of the post, for now…on to the make-ups!

I’ve been loving lipsticks this year…a LOT. I always wear a lot of tinted balms and such, but lately I’ve been layering on the lip color in the form of lipsticks and lipgloss. I used to wear lipgloss everyday when I was a single-lady, then I got all monogamous and dude was/is not into sticky gloss…but, I realized I don’t wear lipgloss/make-up for him (I’m pretty sure he could care less about my make-up situation), so whatev!  Lip color and air kisses are back, in full force.

First up, Maybelline Color Sensational Vivids in Wild Rose (1.) and Shocking Coral (5.) I am loving both colors, Wild Rose is a bright and bold, medium red-toned pink. It reminds me of bougainvillea and deep pink roses. Shocking Coral is, shockingly, not very coral in my opinion, but more pink…regardless, I love it. Both colors from the Vivids line have great color pay-off. I only recently discovered Buxom glosses (by Bare Escentuals) via my BFF and I LOVE them. If you aren’t a fan of lip-plumping products, this may not be for you, but if you are…read on! These glosses have a tingle-y, cool plumping sensation, instead of the hot, burning kind. I actually like both, but if the hot/burning ones turn you away, this may be a good one to try out — it’s more of a refreshing tingle. I have two in the colors Kanani (2.) and Debbie (6.) Kanani is a sparkly, opaque pink and is a color I wasn’t sure I’d love, but I definitely do and every time I wear it I get a ton of compliments. I am wearing it in this picture. It’s pink and pigmented, but still a bit sheer. Debbie is a creamy, coral color and would look great on pretty much everyone. I keep both in my bag at all times, they are my go-to lip products of the moment. Next, is my first-ever Lipstick Queen color. I have heard only good things about Lipstick Queen and the Sinner line is their 90% pigment lipcolor (Saint is 10% pigment, like a tinted balm)…which means MAJOR color pay-off. The best thing, to me, about these lipsticks are their vintage-inspired color range and while being majorly pigmented, they aren’t drying and your lips will actually gain some moisture. This is Lipstick Queen Sinner in Sunny Rouge (3.) and it’s my new favorite red with an orange tint, it’s warm and totally day-time wearable. I’d love to snag all of the Lipstick Queen colors…one day. Next, we have MAC Mineralize Rich Lipstick in Lady at Play (4). This color is what I think Shocking Coral should be…if we’re going on titles alone. It’s coral and playful and one of my favorite lipcolor purchases…EVER (swatch HERE, where I first saw it). It’s just so perfect for the summer season and such a hot color for right now. Finally, I have one more of the Revlon Lip Butter’s (which I have a few of and love), this one is Wild Watermelon (7.), a newer release, it leaves a wash of vibrant watermelon red…totally easy to wear and perfect for that popsicle-stained-pout look.

I have long been a fan of MAC paint pots, they set up so nicely, don’t migrate from your eyelid throughout the day, have lots of layer-able pigment, and don’t really crease at all — they remind me of those color tattoo pots, but are way better and worth the extra cash (in my opinion). I kind of hate the color tattoo’s, even though I have 3…I just wish they were better at their job. This is the color Let Me Pop! (8.), it’s a frosty, glittery, copper color. It’s warm and shimmery and the easiest way for me to get a fun eye look with minimal effort. I love to go for a super coppery/bronzed eye look in the summer, so I pair it with a smudged-out gold-flecked eyeliner (I like Pixie in Cafe Gold, mentioned here).

I have only JUST started wearing bronzer regularly, and this is by far the best one I have tried. I fear bronzer because it’s so easy to make you look like an orange monster or like there are dirt smudges in your face. This one from Tarte is called Park Ave. Princess (9.) and I love that it isn’t too dark, muddy, or orange. It’s pearly and golden and lovely. That unfocused compact up there is Rimmel Stay Matte Pressed Powder in Transparent (10.) It’s my everyday powder when I don’t feel like using my UD Razor Sharp (which I waxed poetic about here, I still use it regularly).

OMGeeez, guys. This Lorac Pro Palette (11.) is the palette of my dreams. I know everyone is crazy-nuts for the Naked palettes from Urban Decay and I agree that they are pretty damn fabulous…but this one is better. That’s just my opinion, but it totally is. The shadows are a silken dream and that whole top row is matte. It’s the only palette I have found that has colors I love and an equal amount of matte-to-shimmer. I wear the cream/taupe and light pink/mauve matte colors a lot. I also love, love, love the gold, champagne, and lt. bronze shimmers. The darker colors I mostly use to set my eyeliner, or just as a liner alone, or for some drama in the outer-v/crease for date nights and the like. Any day that I’m not wearing a MAC Paint Pot, I am wearing a combination of shades from this palette. I almost bought 2, so I’d never run out…and at $42, it’s a steal. That may not seem like a steal but for the quality of the shadow and the wearable shades, it really is. I am SUPER serious about this one, guys. SUPER CEREAL.

You know I can’t do a beauty post and not include any nail polishes. I have A LOT of favorites right now and it may be because it’s officially pedi-season…or maybe because I went a little crazy in the last few months, but regardless…these are all good ones. I don’t know if you are all familiar with the web comic, Natalie Dee (hilarious), but the creator of the same name also makes nail polishes now. Natalie creates Super Black Nail Lacquers in her home, in small batches (that means hot colors sell out…and swiftly)! I have a few of these polishes now, but my very favorites are the glitters and holos. Wishful Thinking (12.) is a holo top-coat absolutely packed with glitter. It’s AMAZING and goes nearly opaque after 3 coats. There is no way to capture how intensely holographic and sparkly this top coat is, in the sunshine it’s basically a diamond rainbow. I feel like a unicorn might leap from my fingertips whenever I wear it. Needless to say, I love it. The Bends (15.) marine-blue with white/black/holo glitters (on my nails here) and Drunk Dial (18.) magenta with red/orange/yellow glitter (a teensy glimpse here), are also great and are of the much-coveted jelly variety. The base for both are translucent and juicy with lots of different glitters that makes for a really fun jelly-look with suspended glitter between the layers. Not only are the colors theshit and like nothing you’ll see at the drug store, the formula is top-notch. No streaking, pooling, or general weirdness. The packaging is super nice on these too, with a screen printed square bottle. If you buy any sets they come is a sharp black box with silver letter pressing…class act. I want them all.

I have a Julep Maven subscription, you know…to feed my obsession…and I got this glitter Paris (13.) in last months box (I acutally ordered the ENTIRE Jazz collection b/c I’m cray like that). It’s a mix of pink/silver/yellow-toned large hex glitters with some tiny glitter sprinkled throughout. I am wearing it on my ring nail here. Another contributor to my influx of nail color was due to Zoya’s Earth Day promo — where you get 50% off and they dispose of all of your more toxic polishes. I have yet to send mine out, but they are in the box, waiting! These are 2 of the 15 (yes, FIFTEEN) polishes I ordered through the promo. FeiFei (14.) is a weird, interesting, lovely, steel blue shimmer with lots of coppery glitter (see it here). It was totally unexpected and I love how different it is. Kylie2 (17.) is a bold, bright coral-pink cream. It’s bold and pretty and the perfect shade for a bright pedi. I am wearing it here with Essie Under Where? (19.) and Floss Gloss Bikini Coral (16.)  Under Wear? is my favorite light purple of forever…it’s part of the new collection and it’s so unexpected  It’s pastel without being gray, it basically glows and looks good on everyone. Bikini Coral is really neon and really exciting. Without a top-coat it dries to a semi-matte finish, which is fun, but with a glossy top-coat it’s incredibly vibrant. Finally, I have a Revlon color that I picked up on a whim. This creamy, pale pink-purple is appropriately named Girly (20.) and is another jelly finish, but less juicy and more creamy, with lots of multi glitter. It’s a good time and a total bargain (see it here).

In my last beauty faves someone asked if I could share my skincare routine, so here it is! I use these two Cetaphil products (cleanser (21.) and cream (25.)) and my Clarisonic (22.), religiously. Those 3 products are my constants and everything else is basically a revolving door. I’ve been using the StriVectin (23.) fine-line reducing eye cream lately, and I like it just fine. It’s not my favorite, but I don’t have one yet…so this is it. I use the Cetaphil moisturing cream at night, as it’s thick and doesn’t have SPF, for day I’ve been using a Boot’s Botanics SPF (24.) day cream lately that is nice, not greasy, and has SPF… I don’t love the initial fragrance, but it subsides quickly. I will probably move on to whatever catches my eye next (suggestions are welcome!). I saw some mentions of L’oreal Youth Code (26.) on several blogs around the internets and gave this sample size a whirl. I think (or imagined) that it is evening out some of my skin tone and minimizing the dark spots I have from being a crazy-person-face-picker. I can’t help myself, so I love a product that evens that biz out.**

Now, FINALLY…GIVEAWAY time!

I have been collecting and selecting these items for months…but, I am finally pleased with what treasures I’ve hoarded away for you and now it’s time to share! Included are my favorite candle mini, a roll of golden glitter tape, strawberry grocery bag, tinted Burt’s Bees Balm, Color Whisper in Pin-Up Peach, mini Band.Do heart, chevron striped paper straws, a fresh pack of notebooks, nail polish and nail apps, and my favorite tea towel! These are all things that I have/use and love.*
a Rafflecopter giveaway

*This giveaway is open to all! I will try my best to get everything to you in the case that you live outside of North America. I’m not sure what kind of special voodoo I will have to do to get the nail lacquers out, but I will do my best! 

**Just a note on the links and products, the companies mentioned do not know or work with me. I was not paid for my opinion — links are provided for reference. All items were purchased by me and are on this list because I have used them on my own face/nails, etc, and loved ‘em. As always, all opinions are my own.

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Grilled Burgers with Troublemaker Wine Sauce + Blue Cheese

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Can we talk about TV? Specifically, can we talk about how goddamn amazing it is that Kristin Wiig plays young-Lucille on Arrested Development?! I think I shouted my approval at the TV, this happens when casting is just THAT good…or, you know, when the storyline throws me into a fit of tv-rage. Happens.

I, unabashedly, love TV and I will get sucked into a series and then re-watch it for eternity (i.e Arrested Development, the Office, Buffy, etc.)… Lucille Bluth was already pretty much my favorite character, Jessica Walter is ahhhh-mazing and Kristin Wiig just completes the character, full circle. I love it!

Maybe because I secretly have a sharp-tongued Lucille Bluth deep within me and maybe because the nice people at Jarvis Communications sent me some Troublemaker wine on behalf of their client, I made a wine-sauced burger. Though Lucille would never eat anything my thumb touched and to her this is probably considered pool-food, I’m pretty sure she’d ingest any booze-laced food item over anything non-boozed.

Enter this burger. That one, way up there…it was my dinner on Monday and it was amazing. Red wine and beef are known friends, and I just love ‘em together. I reduced the wine with some beef stock, sautéed shallots, a ton of coarse black pepper and spooned it over these serious grilled burgers. Rachel, from Jarvis, kindly included a special burger blend (including short rib, holla!), even though when we spoke on the phone I was a total spaz and apparently forgot how to be a human being. Wine AND phone skills beget major points from this girl…

ANYWAY, I’m not a patty-forming pro, as evidenced, but the flavor did not suffer! The rich beef paired with the lush wine sauce was perfection with a sprinkled of blue cheese.  I’m no wine aficionado  but I do love a dry, smooth wine anytime. Troublemaker is exactly the kind of red I’d want to sip with a beefy burger — it’s rich, yet smooth, with lots of fruit, but still dry. I’m not a sweet wine drinker, but I do love there to be some fruit in there and this wine delivered. I could totally see myself bringing this as a host’s gift, and it doesn’t hurt that the label is cool too…I’m a sucker for a good wine label!

*Jarvis Communications provided me with both the wine and beef to try at my leisure. I was not compensated for this post, and as always all opinions are honest and my own. I do not promote products I have not tried and do not love. Cheers!

Grilled Burgers with Wine Sauce

This wine sauce is inspired by a pan sauce I throw together anytime we have steaks–which is, like, once a year…on our anniversary. For a pan cooked burger, use the same pan to make the sauce–aka PAN SAUCE (duh!). It will rock your world, I promise. 

Makes enough wine sauce for several burgers. Refrigerate leftovers in a lidded container for 1 week.

2 teaspoons olive oil

2 shallots, sliced

1/4 cup beef stock

1 cup dry, red wine

1 Tablespoon coarsely cracked black pepper

1/2 teaspoon dijon mustard

2 Tablespoons butter

salt to taste

1 lb. ground beef

salt + pepper

3-4 split buns (I used store-bought brioche)

lettuce, tomato, crumbled blue cheese, sliced onions, or whatever other toppings you like.

In a skillet or saucepan over medium heat, sauté the shallots in the olive oil until tender and translucent  Add the beef stock, bring to a boil, and reduce until there is just a small amount of liquid left in the pan, add the wine, and bring back to a boil. Continue to cook until reduced by half. Whisk in the black pepper and dijon, then the butter, 1 tablespoon at a time until incorporated. Season with salt to taste. Pour into a dish and set aside until ready to serve.

Heat your grill–I have a gas grill, but you could use charcoal or a grill pan indoors. Whatever works! I like to grill burgers on a screaming hot grill for maximum crusty-bits. While your grill heats, divide the beef into 3-4 equal parts, form into patties without compacting them too much, sprinkle liberally on each side with salt and pepper, and grill, flipping only once, for desired doneness. I am a fan of a medium-rare to medium burger — but do what you like/want/desire. Top the hot burgers with blue cheese and tent with foil while you toast the buns on the grill (be sure to watch them, as they will turn into charcoal in seconds). Assemble burgers however you like, topping with a generous spoonful of the wine sauce.

 

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FBF Orlando 2013

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So, this last weekend I attended my first-ever food blogger’s conference in Orlando with my pal, Megan. The conference was organized by Food Blog Forum (special thanks to Lindsey and Julie, Love and Olive Oil + The Little Kitchen) and they all really did an amazing job! I can’t imagine the hours of work that must have gone in to planning such an event, but it really showed. It was fun…and hot…and informative…and hot. We boarded a plane in Detroit in the wee hours and touched down in Orlando just in time for lunch and plenty of poolside lounging before the welcome reception.

The grounds of the Grand Floridian were so beautiful and lush… and Megan tried to make friends with every tiny lizard she spotted. Those cute little dudes move fast! However, the staff uniforms were HORRID and we definitely felt for the employees — there really are few things less attractive than ankle length, baby pink, lace trimmed, petticoat-ed, maid’s uniforms. Also, there was a khaki coolot spotting in the Canada section of Epcot that we won’t delve too much into. I’m scarred. Hideous uniforms aside, we hit up the pool and pool bar immediately, followed by 3 trips in a row down the waterslide — cause we had to.

Then it was the welcome reception where we met our new homegirl, Erika of Southern Souffle. Erika offered us a ride to the closing brunch at Whole Foods weeks before the conference and we totally hit it off! It was cosmic. We mingled, sipped on wine and beers while tasting the tiny bites of food the Disney staff kindly prepared for us. After, we headed over to Epcot to find something to eat. In our hangry-crazed state, we ended up eating the most expensive spaghetti and meatballs ever, served by really nice waiters who said “prego” every 3 seconds, before slipping into a carb-induced-coma. Oh, and we also popped into the Mitsukoshi shop so I could buy my husband a Totoro plushie, and myself a pen and bag and penguin shaped dish sponge…1 for you, 3 for me! Treat yo’self!

During the actual conference, I learned a ton and took 6 pages of notes! Only to leave them on the desk of our hotel room…sad trombone. After, we headed to the dessert reception held during the Fantasmic show, and then we hit up the Tower of Terror where we scream-laughed with Charles from Local Forkful. The photo was priceless with the angsty-teen-version of Megan and maybe my clutch totally knocked her in the dome when we hit the free fall. Hazards, man! Then we went to the Magic Kingdom in search of the infamous Dole Whip — which we found in Tinkerbell’s Nook, you better believe there was a LOT of innuendo/punning happening. Had to. We also took a whirl through the ever-weird and creepy It’s a Small World ride and my childhood favorite, The Haunted Mansion, before crashing out in our room at about 2am.

The next morning was the brunch, kindly hosted by Whole Foods. They did it up right with lots of different things to try, including a tower of pulled pork and greens on a round of cornbread followed by treats from a gelato truck. Class act. We finished the trip by eating a magnificent rainbow of a salad and hitting up the pool deck before flying home, exhausted and inspired. I really enjoyed the conference, geeked out about meeting Diane and Todd of White on Rice Couple, Elise of Simply Recipes, and Jaden Hair of Steamy Kitchen – who were all super nice, easy to talk to, and great about answering all of our questions. If you’re a blogger and you haven’t been to a conference yet, this one is great! I learned a lot and made a homegirl for life, which makes it totally worth it in my book! It’s small and intimate, AND next year it will be in Asheville, NC…I’m already making plans (ps, Billy, we’re looking at you boyfren).

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Honeydew Mint Ice Pops

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Guys! This weekend I’m heading to sunny Orlando for the Food Blog Forum conference with my good pal, Megan. As a girl that is usually awkward, at best, in social situations involving crowds and small talk, I’m a bit nervous…but! my horoscope for the weekend says that I’ll be inspired by people I admire and I’ll be a social butterfly of sorts, so I’m gonna take that and run with it. Who am I to argue with the cosmos?!

But, let’s get to the matter at hand…ice pops! Tis the season and I have plans to crank them out all spring and summer…maybe into the fall. Watch out!

When I was a kid I always thought cantaloupe was honeydew because it’s more the color of honey — kid brains are so interesting. My kid brain would have loved these pops because they’re a real treat and fruit was the main dessert around our house…as I’m pretty sure my mom is part fruit bat.

I’m a huge fan of mint, but as a child I don’t recall ever having it in any other form than mint-chip ice cream or gum. I’m an adult these days, or so they say, and I LOVE fresh mint — especially with fruit, it’s just such a winner! These ice pops really couldn’t be any easier or more refreshing. They’re cool from the mint (and the freezing, duh), sweet from the honeydew, yet bright from a squeeze of fresh lime. And because I can’t help myself, I know that these would be excellent with a little booze mixed in (I love the idea of herbal gin or straight-up vodka). With or without booze, these ice pops are super refreshing, dead-simple, and sure to impress.

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Honeydew Mint Ice Pops

Makes 10 ice pops. 

Instead of pulsing the sugar and mint in a processor, you can just chop the mint and rub it into the sugar until fragrant. I made a REALLY minty syrup ’cause I like that, you can use half the amount for a more subtle flavor. Depending on how sweet your melon is, you may not need to use all of the mint syrup — taste the melon and add whatever amount of syrup you prefer.  If you aren’t a fan of honeydew, use whatever melon you’d like, cantaloupe or watermelon would be excellent! 

1/2 cup sugar

1 loosely packed cup of mint leaves

1/2 cup water

4 cups diced honey dew

juice of 1 lime

In a mini food processor, pulse the sugar and the mint leaves until the mint is finely chopped and the sugar is fragrant. Place the mint sugar into a saucepan with the water and bring to a boil to dissolve. Boil the syrup for 60 seconds, remove from heat, and strain through a fine mesh sieve.

Place the honeydew in a large bowl (or a blender, you may want to do this in batches if using a blender), along with the lime juice and mint syrup. Pulse with an immersion blender until smooth and no chunks of honeydew remain. Divide the mixture between popsicle molds, freeze 30-60 minutes, insert sticks, and continue to freeze until solid (8 hours is best).

 

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Cinnalmond Bites and a Giveaway!!

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Hey, guys!

I’m super excited to share this recipe today because it comes with a giveaway for the cookbook No Bake Makery, for you! Though it doesn’t happen as often as I’d like, I love an opportunity to give you stuff. I’m a gifter and I love it. BUT! let’s talk these little cookie, truffle bites.

These little bites are dead-easy to make. Everything gets whirled in the food processor all at once–chocolate cookies, cinnamon toast cereal, almonds, salt, a teensy bit of milk, and some honey.  The dough is then scooped, rolled, and chilled before getting dressed with some candy coating (or tempered chocolate). These bites are sweet-sweet-and-salty. I could see kids going crazy-nuts for these (and they could totally help!), but they make the perfect two-bite indulgence–which is sometimes all I want, just a few bites of sweetness.

No Bake Makery is a cookbook of sweet little treats by Cristina Suarez Krumsick (Tweet or Like), in the book you can find the recipe for these Cinnalmond Bites, along with dozens of other little, two-bite, no-bake treats…Now, for the giveaway details!

To enter, simply leave a comment sharing what your favorite no-bake treats are, as well as a good contact email address. I will choose one winner at random Wednesday, May 15th. Unfortunately this giveaway is only open to US residents with non-PO Box addresses.  (Don’t fret, I have another giveaway schemed up that will be open to all :)

*A copy of No Bake Makery was provided to me by the publisher, as well as the giveaway copy. As per usual, all opinions are my own. 

Cinnalmond Bites

From No Bake Makery

The recipe calls for almond milk, but I’m sure you could use whatever milk you’d like. These are also great from the freezer. 

12 chocolate sandwich cookies (Like JoesJoes or Oreos)

1 cup cinnamon toast cereal

5 tablespoons sliced almonds

2 teaspoons ground cinnamon

2 tablespoons honey

1/4 cup almond milk

1 teaspoon sea salt

1 1/2 cups candy melts or candy bark (or temper some chocolate, if you dare)

Line a cookie sheet with wax (or parchment) paper and set aside.

In a food processor, process the cookies and cereal until fine crumbs form, about 1 minute. Add 3 tablespoons of the almonds and 1 teaspoon of the cinnamon and process for another 30 seconds. Add the honey and almonds milk and process another 30 seconds. Transfer to a clean bowl.

Roll the dough into 1-inch balls (I chilled the dough for 30 minutes before beginning this step). Place on the prepared cookie sheet and chill another 45 minutes.

Roughly chop the remaining almonds and mix with the remaining cinnamon and salt. Set aside.

Melt the candy coating according to package instructions. Dip balls into the chocolate and place back on the sheet, sprinkle with almond mixture, and chill until coating is set, about 1 hour.

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Rhubarb Swirl Ice Pops

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Spring has finally sprung in Michigan and it means business! Since the days are warm and sunshine-y, it’s definitely time for all kinds of frozen goodness. In a few weeks, I’m sure  I’ll be avoiding the oven completely. Tis’ the season for sandals, porch cocktail-ing, and frozen delights!

These ice pops combine my perennial favorite, tart rhubarb, with creamy coconut milk and sweet vanilla. I love rhubarb because it’s so weird and so pink and so tart-fruity…there’s a lot to love. These pops are dairy-free by default, the coconut milk is such a wonderful creamy flavor and honestly sometimes I need a break from dairy-overload (I just love cheese and dairy-goods, mmmkay?). The creamy coconut milk juxtaposed with the tart rhubarb is a pretty amazing match–plus, those colors just get me! I can’t resist anything that’s both pretty and tasty — these pops are just that.

So, while the temperatures rise and rhubarb can still be found at the market, make these, eat, repeat, and dream of summer!

Rhubarb Swirl Ice Pops

Makes 10 ice pops.

For the hot-pinkiest of purees, try to buy rhubarb that is pink all the way through the stalk (look at the cut-end, cross-section, is it pink? is it green?). If it’s not super pink, that’s okay, it will be just as delish, just maybe not so vibrant. 

2 cups diced rhubarb

1/2 cup sugar

1, 14 ounce, can coconut milk

1/3 cup sugar

1/2 vanilla bean OR 1 teaspoon vanilla extract or paste

In a medium saucepan over medium heat, cook the diced rhubarb with the 1/2 cup sugar until the rhubarb releases it’s juices and begins to break apart, about 10 minutes. Remove from heat and allow to cool to room temperature.

In a small bowl rub the seeds from the vanilla bean with the sugar, if using. In a mixing bowl, whisk together the coconut milk and sugar to combine (add vanilla extract/paste at this step if using instead).

Layer spoonfuls of rhubarb into the popsicle molds, followed by the coconut milk mixture, repeat until all the molds are filled. Insert a skewer and swirl the mixture in each mold if needed. Cover and insert sticks (the rhubarb mixture is thick enough to hold the sticks and keep them from being too buoyant  and freeze for at least 4 hours. Un-mold frozen pops and serve immediately or store in a zip-top bag in the freezer.

 

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BeerBerry Pancakes

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If you’ve been reading for a while, you may already know I have a thing for putting beer in my waffle batter. Not just because it’s a fun excuse to have booze in the AM (it IS fun, though…), but because the effervescence of the beer gives the batter lift and a yeasty-malted flavor that I find irresistible and the perfect foil for copious amounts of maple syrup.

The resounding reason why these pancakes are not waffles is because sometimes I just don’t want to dig my waffle maker out of the recesses of the cabinet. That’s just true life and laziness at it’s finest…thus, the pancake. These pancakes take the griddle-standard blueberry and pairs it with zesty orange and yeasty beer. While the beer and baking powder give these pancakes their lift, the buttermilk brings tenderness, and coconut oil adds a bit of richness, while a teensy bit of cinnamon brings a little interest to the background. Blueberries and citrus are already friends, adding an orange-friendly beer to the mix just makes it a party.

BeerBerry Pancakes

Adapted from THIS recipe. 

I added a dash of Cook’s orange extract and vanilla paste* for a creamy-sweet-citrus note–both are totally optional, but fun additions. 

1 1/2 cups all-purpose flour

1 Tablespoon brown sugar

1 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon cinnamon

3/4 cup beer (I used Blue Moon Valencia Grove Amber)

1/2 cup buttermilk

1 large egg

1 Tablespoon orange zest

1/2 teaspoon each vanilla paste/extract and orange extract (optional)

3 Tablespoons coconut oil, melted and cooled slightly

Preheat oven to 200˚F and set an oven safe dish inside.

In a mixing bowl whisk together the flour, sugar, salt, baking powder, and cinnamon. Set aside. In a large measuring cup combine the buttermilk, egg, zest, and extracts, whisk to combine well, whisk in the beer. Make a well in the center of the flour mixture and pour in the beer/buttermilk mix, fold gently for a few turns and add the coconut oil. Continue to fold until just combined–some lumps and streaks of flour are okay, do not overmix. Gently fold in the blueberries.

In a non-stick pan or griddle over medium-high heat, ladle out as many pancakes as you will fit in the pan and cook until bubbles begin to appear around the edges and the surface of the pancakes and the bottoms are golden-brown, flip and continue to cook through. Place cooked pancakes on the dish in the preheated oven and repeat with the remaining batter. Serve with butter and syrup.

 

 

*Cook’s provided me with a complimentary sample of some of their extracts. Though the products were provided to me, free of charge, all opinions expressed are my own.