This Page

has moved to a new address:

Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service

This Page

has moved to a new address:

Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service
----------------------------------------------- Blogger Template Style Name: Rounders Date: 27 Feb 2004 ----------------------------------------------- */ body { background:#aba; margin:0; padding:20px 10px; text-align:center; font:x-small/1.5em "Trebuchet MS",Verdana,Arial,Sans-serif; color:#333; font-size/* */:/**/small; font-size: /**/small; } /* Page Structure ----------------------------------------------- */ /* The images which help create rounded corners depend on the following widths and measurements. If you want to change these measurements, the images will also need to change. */ @media all { #content { width:740px; margin:0 auto; text-align:left; } #main { width:485px; float:left; background:#fff url("") no-repeat left bottom; margin:15px 0 0; padding:0 0 10px; color:#000; font-size:97%; line-height:1.5em; } #main2 { float:left; width:100%; background:url("") no-repeat left top; padding:10px 0 0; } #main3 { background:url("") repeat-y; padding:0; } #sidebar { width:240px; float:right; margin:15px 0 0; font-size:97%; line-height:1.5em; } } @media handheld { #content { width:90%; } #main { width:100%; float:none; background:#fff; } #main2 { float:none; background:none; } #main3 { background:none; padding:0; } #sidebar { width:100%; float:none; } } /* Links ----------------------------------------------- */ a:link { color:#258; } a:visited { color:#666; } a:hover { color:#c63; } a img { border-width:0; } /* Blog Header ----------------------------------------------- */ @media all { #header { background:#456 url("") no-repeat left top; margin:0 0 0; padding:8px 0 0; color:#fff; } #header div { background:url("") no-repeat left bottom; padding:0 15px 8px; } } @media handheld { #header { background:#456; } #header div { background:none; } } #blog-title { margin:0; padding:10px 30px 5px; font-size:200%; line-height:1.2em; } #blog-title a { text-decoration:none; color:#fff; } #description { margin:0; padding:5px 30px 10px; font-size:94%; line-height:1.5em; } /* Posts ----------------------------------------------- */ .date-header { margin:0 28px 0 43px; font-size:85%; line-height:2em; text-transform:uppercase; letter-spacing:.2em; color:#357; } .post { margin:.3em 0 25px; padding:0 13px; border:1px dotted #bbb; border-width:1px 0; } .post-title { margin:0; font-size:135%; line-height:1.5em; background:url("") no-repeat 10px .5em; display:block; border:1px dotted #bbb; border-width:0 1px 1px; padding:2px 14px 2px 29px; color:#333; } a.title-link, .post-title strong { text-decoration:none; display:block; } a.title-link:hover { background-color:#ded; color:#000; } .post-body { border:1px dotted #bbb; border-width:0 1px 1px; border-bottom-color:#fff; padding:10px 14px 1px 29px; } html>body .post-body { border-bottom-width:0; } .post p { margin:0 0 .75em; } { background:#ded; margin:0; padding:2px 14px 2px 29px; border:1px dotted #bbb; border-width:1px; border-bottom:1px solid #eee; font-size:100%; line-height:1.5em; color:#666; text-align:right; } html>body { border-bottom-color:transparent; } em { display:block; float:left; text-align:left; font-style:normal; } a.comment-link { /* IE5.0/Win doesn't apply padding to inline elements, so we hide these two declarations from it */ background/* */:/**/url("") no-repeat 0 45%; padding-left:14px; } html>body a.comment-link { /* Respecified, for IE5/Mac's benefit */ background:url("") no-repeat 0 45%; padding-left:14px; } .post img { margin:0 0 5px 0; padding:4px; border:1px solid #ccc; } blockquote { margin:.75em 0; border:1px dotted #ccc; border-width:1px 0; padding:5px 15px; color:#666; } .post blockquote p { margin:.5em 0; } /* Comments ----------------------------------------------- */ #comments { margin:-25px 13px 0; border:1px dotted #ccc; border-width:0 1px 1px; padding:20px 0 15px 0; } #comments h4 { margin:0 0 10px; padding:0 14px 2px 29px; border-bottom:1px dotted #ccc; font-size:120%; line-height:1.4em; color:#333; } #comments-block { margin:0 15px 0 9px; } .comment-data { background:url("") no-repeat 2px .3em; margin:.5em 0; padding:0 0 0 20px; color:#666; } .comment-poster { font-weight:bold; } .comment-body { margin:0 0 1.25em; padding:0 0 0 20px; } .comment-body p { margin:0 0 .5em; } .comment-timestamp { margin:0 0 .5em; padding:0 0 .75em 20px; color:#666; } .comment-timestamp a:link { color:#666; } .deleted-comment { font-style:italic; color:gray; } .paging-control-container { float: right; margin: 0px 6px 0px 0px; font-size: 80%; } .unneeded-paging-control { visibility: hidden; } /* Profile ----------------------------------------------- */ @media all { #profile-container { background:#cdc url("") no-repeat left bottom; margin:0 0 15px; padding:0 0 10px; color:#345; } #profile-container h2 { background:url("") no-repeat left top; padding:10px 15px .2em; margin:0; border-width:0; font-size:115%; line-height:1.5em; color:#234; } } @media handheld { #profile-container { background:#cdc; } #profile-container h2 { background:none; } } .profile-datablock { margin:0 15px .5em; border-top:1px dotted #aba; padding-top:8px; } .profile-img {display:inline;} .profile-img img { float:left; margin:0 10px 5px 0; border:4px solid #fff; } .profile-data strong { display:block; } #profile-container p { margin:0 15px .5em; } #profile-container .profile-textblock { clear:left; } #profile-container a { color:#258; } .profile-link a { background:url("") no-repeat 0 .1em; padding-left:15px; font-weight:bold; } ul.profile-datablock { list-style-type:none; } /* Sidebar Boxes ----------------------------------------------- */ @media all { .box { background:#fff url("") no-repeat left top; margin:0 0 15px; padding:10px 0 0; color:#666; } .box2 { background:url("") no-repeat left bottom; padding:0 13px 8px; } } @media handheld { .box { background:#fff; } .box2 { background:none; } } .sidebar-title { margin:0; padding:0 0 .2em; border-bottom:1px dotted #9b9; font-size:115%; line-height:1.5em; color:#333; } .box ul { margin:.5em 0 1.25em; padding:0 0px; list-style:none; } .box ul li { background:url("") no-repeat 2px .25em; margin:0; padding:0 0 3px 16px; margin-bottom:3px; border-bottom:1px dotted #eee; line-height:1.4em; } .box p { margin:0 0 .6em; } /* Footer ----------------------------------------------- */ #footer { clear:both; margin:0; padding:15px 0 0; } @media all { #footer div { background:#456 url("") no-repeat left top; padding:8px 0 0; color:#fff; } #footer div div { background:url("") no-repeat left bottom; padding:0 15px 8px; } } @media handheld { #footer div { background:#456; } #footer div div { background:none; } } #footer hr {display:none;} #footer p {margin:0;} #footer a {color:#fff;} /* Feeds ----------------------------------------------- */ #blogfeeds { } #postfeeds { padding:0 15px 0; }

Thursday, June 30, 2011


I was stalking some blogs yesterday, and I kept seeing cheese fries with bacon on them. My sister-in-law has a fry cutter and a deep fryer, so occasionally we have homemade cheese friends with green onions. They are superb. So I kept seeing this bacon-cheese-fry combo, so I texted Britty and told her I wanted them. We decided to make them for dinner along with some burgers. Best.Idea.Ever. I also sliced some veggies to make it a little bit healthier....

Here's my delicious burger, complete with lettuce, onions, mayo, mustard, ketchup, Dr. Pepper barbeque sauce, cheese, and bacon, and then the tasty fries in the background. Yum!

There's so many things that I love about summer. I love grilling, fresh fruit and veggies, swimming, hiking, laying out in the sun....half of those I haven't been able to do yet though because I'm so busy with school. :( soon though! 

What's your favorite part of summer?

Labels: ,

Tuesday, June 28, 2011

Chicken Salad on Basil Rolls

I have a chicken salad fetish right now. Every night when I ask Woody what he wants for dinner, he never knows, so he asks me and every time I say "Chicken Salad!" I seriously adore it. It's so easy, and soooooooo delicious!

We used canned chicken because this is one of our "quick and easy" recipes, and grilling chicken, although sort of "easy," isn't exactly quick. But canned tastes good too, if you get the right stuff.

We ate these on homemade rolls, which were delicious, but you can also put it on bread, a tortilla, or something else. It will probably still taste fantastic.

Chicken Salad on Basil Rolls

I totally failed at paying attention to the background on this....don't mind the yellow boxes. :)

for the rolls(based off of AllRecipes Pillow-Soft Dinner Rolls):
4 1/2 tsp active dry yeast
1/2 c warm water
2 c warm milk
6 Tbs shortening
2 eggs 1/4 c sugar
1 1/2 tsp salt
7 cups all purpose flour
2 tsp basil, plus 1 tsp
1-2 Tbs butter

1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt, and 3 cups flour; beat until smooth. Stir in enough remaining flour and basil to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes(dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes, or until golden brown.  Immediately brush with butter, and then sprinkle with basil.

for the chicken salad:
1 can of chicken(or 2.5 cups of chicken, chopped)
1.5 tsp lemon juice
dash of salt
dash of pepper
2 Tbs green onions, chopped
1/8 c celery, chopped
1/4 c mayo (+/- depending on how wet you like yours)

Put all ingredients in a medium bowl, mix until combined.

Cut the roll in half and stuff with lettuce, tomatoes, cucumbers, and chicken salad.

Labels: , , ,

Monday, June 27, 2011

Pistachio Mango Salsa

Remember when I told you about Iron Chef here? Well if it wasn't obvious, the nut we picked for that was Pistachio. So here I am, posting more about pistachios.
When we were thinking about possibly ideas for a secret ingredient, Woody really wanted mangoes. When we learned that it wasn't mangoes, he was slightly upset, so we used them anyways.
And he really wanted to do something Mexican.
I googled "Pistachio Mango Salsa," and instantly had multiple results. Who knew this was so popular?
It's delightful though. I do hope you'll try it. Jolly good.

Pistachio Mango Salsa
from Power of Food

1/2 c pistachios-chopped
1/2 red onion-diced
1 tsp natural honey
2 medium tomatoes-diced
1 mango- diced
2 cloves of garlic-minced
1/2 c cilantro-chopped
1 avocado-cut into small pieces
1 Tbs lemon juice
1/2 tsp sea salt

Mix all ingredients together, taking care not to mash fruit and vegetables. Serve with chips, tacos, or eat plain. :)


Saturday, June 25, 2011

Pistachio Cupcakes!

Today, we did our own version of "Iron Chef." Our secret ingredient was any kind of nut. We decided on pistachios. mmmmm. I love pistachios. We did a delicious main dish (recipe for that tomorrow!) and pistachio cupcakes for dessert. They were sooooooooo delicious! Super moist and flavorful. I think the frosting was by far the best frosting I've ever had. Not to sound cocky or anything :) Just try will see!

Pistachio Cupcakes
slightly adapted from Real Mom Kitchen 
Real Mom Kitchen

for the cupcakes:
1 box white cake mix(I used French vanilla and that worked too)
1 (3.4oz) package instant pistachio pudding
1 cup canola oil
3 large eggs
1 cup club soda
2 Hershey's chocolate bars, chopped

1. In a large bowl, beat together all of the cupcake ingredients except chocolate with a mixer. Mix on low for 30 seconds and then increase speed and beat for 2 minutes. Add chocolate and mix until evenly dispersed.
2. Place batter in muffin tins that have been lined with liners. Fill 2/3 full. Bake at 350 for 18-22 minutes for regular cupcakes, or 9-11 for miniatures(I did these) or until golden brown.

Pistachio Frosting
adapted ever so slightly from Real Mom Kitchen

1 1/2 c whipping cream
1/2 c milk
4 Tbs powdered sugar
1(3.4oz) package instant pistachio pudding
4-6 drops green food coloring

1. In a large bowl, whip the milk, whipping cream, and powdered sugar until soft peaks form.
2. Beat in the package of pistachio pudding and food coloring until combined and firm peaks form. Pipe frosting onto cupcakes. If desired, sprinkle each cupcake with some chopped pistachios.

Labels: ,

Friday, June 24, 2011

Faves: Week 4

Zucchini Bran Muffins from Eclectic Recipes
Panko Crusted Salmon from Eclectic Recipes
Buffalo Chicken Rolls from Can You Stay for Dinner
Strawberry & Chocolate Nachos from Our Best Bites
Creamy Taco Mac from The Way the Cookie Crumbles
Gooey White Chocolate Fluffernutter Cake Bars from Picky Palate
Crazy Feta from How Sweet It Is
Pork Sandwiches with Cilantro-Jalapeno Slaw from The Pioneer Woman Cooks
Whole Wheat Brown Sugar Banana Bread Pancakes from How Sweet Eats
Avocado Lime Fruit Salad from How Sweet Eats
Spicy Poblano Burgers with Chipotle Cream from Cook Like a Champion
Crispy Shrimp and Mango Spring Rolls from How Sweet Eats
Top 10 List: Favorite Brownie Recipes from BrownEyedBaker

Coupon Lingo from WraySist3rs

Breezy Summer Skirt-J-Crew knock off? from WraySist3rs


Oh hey there!

Hey friendlies! This monster week is finally almost over!
 It's been soooooooooooooooooo long.
I woke up Thursday and was convinced for the first 20 minutes of the day that it was Friday.
What an awful realization.
Regardless, I survived, and I have good recipes to share with you!

This one is perfect for summer.

Shrimp Scampi
from Colorado Classique

1/4 c olive oil
3 cloves garlic, minced
1.4 onion, finely minced
2 Tbs fresh lemon juice
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried tarragon
1 tsp minced fresh parsley*
splash of Worcestershire sauce
12 large shrimp, shelled and deveined
1/2 c sour cream

1. Combine olive oil, garlic, onions, lemon juice, salt basil, tarragon, parsley, Worcestershire sauce, and mustard. Pour oil mixture over shrimp and marinate for 1 hour. 
2. When ready to cook, preheat grill. Thread shrimp onto skewers and drizzle half of oil mixture over shrimp. 
3. Grill 5 minutes or until shrimp becomes pink and opaque. 
4. Pour leftover marinade into a saucepan and cook over medium-high heat for 1-2 minutes. Add sour cream and cook and stir for 1-2 minutes longer; remove from heat. 
5. When shrimp is done, pour sauce over shrimp and serve with rice. 

*I used dried parsley and it worked just fine

Labels: ,

Thursday, June 23, 2011

This has been such a crazy week! I haven't posted since Sunday. I have baked things this week, but I haven't had time to post. I've also had a few baking fails this week. Those are always fun! I still don't have time to post right now, but here's a few pics to get your taste buds excited.

PS Balancing school, work, extra-curriculars, and blogging is a hard task. I'm trying though!


Sunday, June 19, 2011

Reese's S'mores with Homemade Marshmallows

I keep seeing recipes for homemade marshmallows pop up on other peoples blogs, and I've been quite intrigued. I was afraid of ruining them though, so I had to build up some courage first. Plus I don't have a candy thermometer, so I was a little scared of trying a recipe that needed one without one.

I used the recipe from Smitten Kitchen. It's easy to follow, and has a  fantastic end result.

Everything went just fine in the recipe until I combined the sugar mixture with the gelatin. It smelled like I picked up some roadkill and was beating it in my mixer. Thankfully that stench went away after I added the vanilla. :)

Reese's S'mores with Homemade Marshmallows

For marshmallows, simply follow the recipe from Smitten Kitchen.

Place a Reese's peanut butter cup on one side of a graham cracker.

Roast a marshmallow over a fire, grill, or stove top. Marshmallows are totally up to personal preference, but once your marshmallow is melty and a little bit brown (or however you like it), remove from the heat source and place on top of the Reese's. Place the other graham cracker on top and enjoy!

PS Homemade Marshmallows are 3.002934934032billion times better than store bought. Just sayin. 

Labels: ,

Friday, June 17, 2011

Faves: Week 3


Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil from The Pioneer Woman Cooks
Homemade Blue Cheese Dressing from My Baking Addiction
Avocado Crab Crostini from How Sweet It Is
Pound Cupcakes with Strawberry Buttercream from Heather's Dish
Triple Chocolate Oreo Chunk Cookies from Two Peas and Their Pod
Chicken Gyros from The Way the Cookie Crumbles
Top 10 List: Favorite Bar Dessert Recipes from  Brown Eyed Baker


Wednesday, June 15, 2011

Guest Post by Karen from 365 Days of Slow Cooking!

Slow Cooker Chicken and Broccoli Pasta
Hi!  I'm Karen from 365 Days of Slow Cooking.  I'm excited to be writing a guest post for Erika.  Thanks for having me.  A little about me and my blog.  One day in 2009 I randomly cooked dinner in my slow cooker, something I seldom did as I only had one slow cooker recipe.  I liked the freedom that came from having dinner done early in the day and was pleased when I didn't have to fight my 2 cranky kids at 5 pm while I was trying to make dinner.  I decided to keep going with the slow cooker.  After 7 days of slow cooked meals I rashly made the decision to cook 365 slow cooker recipes over the course of 365 days.  I developed a blog to chart my progress and post the recipes, reviews and pictures.  At the end of the 365 days I compiled a cookbook, which I now sell (and use all the time).  After my year was up I took a few weeks off and then continued developing new slow cooker recipes using the techniques I had learned over the year.  This is one of those recipes.  It's fresh and summery and light.  If you enjoy a little kick then freely use the red pepper flakes, if not add to taste at the end.  The chicken thighs come out really moist and flavorful in the slow cooker (breasts, not so much).  The tapioca helps to thicken up the sauce a bit (since the slow cooker doesn't allow for any thickening naturally in the moist environment).   I hope you enjoy it!

Slow Cooker Broccoli and Chicken Pasta
1/2 cup minced onion
3 garlic cloves, minced
1 Tbsp olive oil
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 cup chicken broth
1 Tbsp white wine vinegar
2 Tbsp quick-cooking tapioca
3 boneless skinless chicken thighs, trimmed of fat
2 fresh tomatoes, diced
1 red pepper diced (optional)
2 cups fresh broccoli florets
1/2 cup Parmesan cheese
6-8 oz whole wheat spaghetti

1.  In a microwave-safe bowl combine the onion, garlic, 1 1/2 tsp oil, thyme and red pepper flakes.  Microwave for 3-4 minutes, stirring every minute or so.  Transfer mixture to the slow cooker. 
2.  Add the broth, vinegar and tapioca to the slow cooker. 
3.  Salt and pepper the chicken and place in the slow cooker. 
4.  Cover and cook on LOW for 3-4 hours. 
5.  Break up chicken into large pieces with 2 forks. 
6.  Add in the tomatoes, red pepper, Parmesan cheese and cooked spaghetti and stir. 
7.  Microwave the broccoli with remaining oil (1 1/2 tsp) for about 3-4 minutes, stir every minute.  Stir broccoli into the slow cooker. 
8.  Cover and cook for another hour.  Salt and pepper to taste and serve. 

Labels: , , ,

Tuesday, June 14, 2011

I'm Lazy

I have been a blogging fail lately, so I apologize!
I made orange chicken and egg rolls on Sunday and they were soooo good!
I didn't take hardly any pictures though, so I'll have to make them again before I can post about it.
Tonight, we made Beef Stroganoff!
It was pretty tasty and really easy.

I went to Zumba tonight for the first time in my life with my sister-in-law Britty and holy wow. Tomorrow I will be sore. It was such a blast though!

Ground Beef Stroganoff
(from A Matter Of Taste by Brenda Davidson(we got this for our wedding and it's great!))

1/2 c chopped onion
1 small clove garlic, minced
1 Tbs butter
1 lb ground beef
2 Tbs flour
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 cup sliced mushrooms
1 can (about 10 oz) cream of mushroom soup
1 c sour cream
cooked rice or noodles

1. Saute onions and garlic in a little butter in a hot skillet. Stir in meat, flour, and seasonings and saute about 5 minutes or until meat loses its color.
2. Add mushrooms, then soup. Simmer about 10 minutes.
3. Stir in sour cream and heat but do not boil.
4. Add a little milk if needed. Serve on hot rice or noodles.


Monday, June 13, 2011

Giveaway Winner!!

Congrats to Rachel Barlow for winning the giveaway!

Please get me your contact info within the next 24 hours, or I will pick another winner.
Thanks! and Congratulations!


Sunday, June 12, 2011

Oreo Waffles!

These are superb.
That is all I have to say.

oh. PS. they are kind of healthy-ish too...wheat flour, no oil, you can serve them with strawberries...

Oreo Waffles

1 1/2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 Tbs brown sugar
1 cup crushed Oreos
1 egg
1 1/2 c milk
1 Tbs vinegar
1/3 c unsweetened applesauce
1/4 tsp vanilla

1. Mix the flour, baking powder, salt, brown sugar, and Oreos in a bowl until combined.
2. In a separate smaller bowl, combine the vinegar and milk and allow to sit for 5 minutes.
3. Add the egg, applesauce, and vanilla to the milk mixture and stir until combined.
4. Add the milk mixture to the dry ingredients and stir until just combined.
5. Cook your waffles as directed on your waffle iron.
6. Marvel in the wondrous taste that is now engulfing your mouth.

*I put strawberries, whipped cream, and another Oreo on mine. Next time, I'm putting ice cream and hot fudge, and maybe more crushed Oreo's. Yay.

Labels: , ,

Saturday, June 11, 2011

Pesto Chicken Pizza

I LOVE pesto.

My best pesto experience was at a restaurant in San Fransisco(who's name escapes me) where I got spaghetti and it had this giant pesto-y meatball plopped right in the middle of my spaghetti. It was DiViNE!!!!

My mom used to make pesto and then put it in ice cube trays and freeze it, so then when she needed it, she had the perfect amount right there handy.

I made pesto for the first time this week and from the minute I opened the basil and smelled that fantastic scent, I knew I was in for a treat.

Mmmmm. Just thinking about it makes me happy.

Pesto Chicken Pizza

for the pesto:
Combine 1 bunch of basil, 1/2 c parmesan cheese, 1 clove of garlic, juice from 1/4 lemon, a dash of salt and pepper, and 2 Tbs olive oil in a food processor or blender and blend until fully combined.

I used this recipe here for my dough.

for the pizza:

1. Grill, bake, or boil a piece of chicken breast and cut into chunks.
2. Spread the pesto on the dough, leaving 1/2-1 in on the outside.
3. Put the pieces of chicken on the pizza.
4. Sprinkle pizza with onions, sliced mushrooms, tomatoes, and mozzarella cheese. (I used fresh mozzarella left over from these...delicious)
5. Bake at 450 degrees for 18-20 minutes, or until cheese is bubbly.

This is seriously the most flavorful pizza I have ever had. It's divine.

Labels: , ,

Friday, June 10, 2011

Faves: Week 2


Pepperoncini Beef Sandwiches from Our Best Bites
Cheesy Garlic Herb Bread from Our Best Bites
Carrot Cake Supreme from Our Best Bites
Chicken Gyros from Isabelle at Home
Peanut Butter Oreo Brownies from Gingerbread Bagels
Chocolate Gingerbread Cupcakes  Gingerbread Bagels
Colored Egg Cookies from LilaLoa
Heath Bar Cupcakes from My Baking Addiction
Parmesan Garlic Bread from SimplyScratch
Roasted Cheddar Cauliflower from SimplyScratch
Top 10 Favorite Appetizer Recipes from browneyedbaker
Peanut Butter Cupcakes from How Sweet It Is
Pasta with Pesto Cream Sauce from The Pioneer Woman Cooks
Lemonade Cupcakes from TomKat Studio
Long Boy Burgers from buns in my oven
Ooey-Gooey Peanut Butter-Chocolate Brownies from Our Best Bites
Butterfinger Fudge Filled cupcakes from Gingerbread Bagels
Basic Sugar Cookie Recipe from The Sweet Adventures of Sugarbelle
List of Good Snacks from Eat, Live, Run
Healthy Crunchy Onion Rings from How Sweet It Is
Nacho Cheese Soup from 365 Days of Slow Cooking
Buffalo Chicken Wraps from Eclectic Recipes
Garlic Habanero Sour Cream from SimplyScratch
Green Bean Bacon Bundles from How Sweet It Is
Grilled Blueberry BBQ Salmon from How Sweet It Is
Homemade Avocado Ranch from Heather's Dish
Cherry Pie in a Chocolate Pie Crust from CakeSpy


Napkin Skirt Tutorial from Better Together
DIY Watermelon Toes from Beach Beauty
Tin Can Treats from Our Best Bites
Fashionable DIYs from Design Crush

Healthy Living/Eating

Easy and Safe 6 Day Detox from Life With Nature
Eating Light and Getting Heavy from Can You Stay for Dinner?


How to Set Up a Home Photography Studio from Eat, Live, Run

Phew!! Lots of faves this week.


Thursday, June 9, 2011

GIVEAWAY from One Lane Road

I'm so excited to announce my first giveaway! This giveaway will run from today until 7pm on Monday(6/13).
The winner will receive this ADORABLE kitchen towel from the Etsy shop, One Lane Road.

you can view more on this product here.

To Enter:
Post a comment on this post just saying your name or "hey, pick me.." something of that sort. 

For additional entries.
1. Follow this blog*
2. "Favorite," One Lane Road on Etsy*
3. Post about this giveaway on Facebook, Twitter, or your own blog.*


Good Luck!


Wednesday, June 8, 2011

French Toast Cupcakes

Um. Hello.
These are really good. 
A word to the wise though, eat them while they're fresh. After a day or two-->not so good. But good when they are newbies. 

I randomly had the idea to make these a few weeks ago, so I brainstormed for a while, and then decided to make them on Sunday morning.  I was pretty pleased with how they turned out. 
I used real butter, which really makes a giant difference.

French Toast Cupcakes

3/4 c unsalted butter, room temperature
1 c sugar
1/2 c unsweetened applesauce
3 egg yolks
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 Tbs maple syrup
1 1/2 tsp vanilla
1/2 c milk

Egg Wash
1  egg
2 Tbs milk
1 tsp cinnamon

1. Preheat the oven to 375°F. Combine the butter and sugar on low speed until light and fluffy, scraping the sides as needed. 
2. Add the applesauce and the egg yolks and continue to mix.
3. In a separate bowl, mix the flour, baking powder, salt and cinnamon. 
4. In another bowl, whisk the maple syrup, vanilla and milk. 
5. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Increase the speed and continue to mix until fully combined. 
6. Put cupcake papers in a pan and fill 3/4 with batter. 
7. Cook at 375 for 10-12 minutes(mini cupcakes) or 15-17 minutes(regular cupcakes) or until a toothpick comes out clean. 
8. While they are cooking, whisk the extra egg, 2 Tbs of milk, and 1 tsp cinnamon for the egg wash. Once the cupcakes are done, quickly pull out of the oven, and brush with the egg mixture. Place back in the oven on broil for 1-2 minutes, or until the mixture is fully cooked. 

Maple Frosting

2 sticks unsalted butter, softened
2 3/4 c confectioners' sugar
2 tsp milk
3/4 tsp maple extract

1. Mix the butter and sugar until light and fluffy, scraping the sides as needed. 
2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy. 
3. Coat cupcakes with frosting, then sprinkle with cinnamon and enjoy!!

Labels: ,

Monday, June 6, 2011

If you like cheese and tomatoes....

That totally would fit in "If you like Piña Coladas."


Once upon a time, I had a Little Mermaid shirt. It was one of my favorites, and I wore it a lot, especially when my mom let me dress myself(this was when I was like 3 FYI). I remember going out to our garden and picking tomatoes right off the vine and eating them. I remember the seeds and the juice dripping down onto my Little Mermaid shirt, and then going off and playing and the seeds drying on my shirt. classy. But totally worth it.

There's nothing quite like a garden fresh tomato. I wish I had a garden full of juicy tomatoes that I could eat whenever I wanted. mmmm.

For now I will have to settle with store bought tomatoes.

I saw this recipe on Carrots 'N' Cake, but it's originally from I didn't make the pasta part, just the tomatoes.

Lets just say cheese+tomatoes=good combo. Enjoy!

Cheesy Broiled Tomatoes

3 large tomatoes
3 Tbs olive oil
salt and pepper
8 oz fresh mozzarella, grated
1/4 c grated Parmesan
dried basil

1. Heat broiler.
2. Arrange the tomatoes in a single layer on a lightly oiled rimmed baking sheet. Season with 1/4 tsp of salt, pepper, and basil . Sprinkle each slice withe the mozzarella and Parmesan.
3. Broil until the cheese is bubbly and golden.
4. Use as an accent to pasta or a sandwich.

Or just be boring and eat it on a slice of bread:

btw sorry for bad pictures-I believe it rained the day I made these and so lighting was terrible!


Saturday, June 4, 2011

French Bread Pizza

This is seriously the easiest recipe ever. No joke.

Easy and delicious!

French Bread Pizza

1 loaf of French Bread
pizza sauce
mozzarella cheese
dried basil

1. Cut the French bread in half horizontally.
2. Spread sauce on both sides of the bread.
3. Sprinkle the cheese all over both slices of bread.
4. Place pepperoni on top of the cheese.
5. Sprinkle more cheese on top.
6. Sprinkle basil on top of cheese
7. Bake at 350° until cheese is bubbly and completely melted, about 20 minutes.
8. Dinner. Eat. Enjoy. Don't do dishes because there won't be any.

More pics from California:

my cute little brother

this is the only picture that I got where a surfer was actually up!

my adorable parents! love them!


what a stud

I love this so much. The waves come up around their feet right as I took the picture. hahaha

that's a little better



That's it for now! I still have a ton more though. 
I love California, and I'm so glad I could be there with my amazing family! Love them!

PS Check Out Isabelle's giveaway on her blog:

Labels: , ,

Friday, June 3, 2011


I haven't posted any recipes for a while which is partly because I was out of town and partly because I haven't cooked very much.

We made these a few weeks ago, and they were alright. This alright-ness was due to my failure, not the recipe, so don't stress. :) Generally, these are my favorite sandwich. They have the perfect blend of melted Swiss cheese, pastrami, and sauerkraut.  This recipe is the good way. I made mistakes while making them, so before I give you the recipe, I'm giving you two warnings.

I promise you if you follow these warnings, you will be much happier with your sandwich.

1. If your grocery shopping budget is low, don't decide to buy the cheap brand of Thousand Island. Go ahead and splurge and buy the Litehouse brand, Newman's own, Marie Callender's, etc. Better yet, make your own. Just don't go the cheap route. Not saying that I did this.

But I actually did. Fail.

2. If the grocery store you're at doesn't have rye bread, go to a different one and get some. The one we were at only had a black bread, which does have rye in it, but is not an adequate substitute. It was good bread though. Just not with Reubens.

Okay now you know, so I present to you:

Reuben Sandwiches

2 slices each of every sandwich:
Beef Pastrami
Swiss cheese

Sauerkraut(this is totally personal preference. I like a lot  on mine, but you may not like the "sauer" part, and opt for less. Up to you.)
Thousand Island Dressing(per sandwich)(again, personal preference, depending on your level of saucy-ness)
Rye Bread

There are two ways of making this sandwich. Actually there are probably more, but I'm sharing with you the two ways that I've done it.

Method 1
1. Heat the sauerkraut in a saucepan on medium heat until its warm.
2. Toast your bread in a toaster.
3. Once your bread is done, spread with the dressing on one piece. On the other piece, place the pastrami, and then the Swiss cheese on top of that. Microwave until the cheese is melted, or broil in the oven until the cheese is melted.
4. Strain the sauerkraut and pat it down with paper towels-you don't want it to be wet because then your sandwich would be soggy, and that would be a nightmare.
5. Put the sauerkraut on top of your melted cheese, and then place the other slice of bread on top.
6. Eat. It good.*

Method 2
1. Heat the sauerkraut in a saucepan on medium heat until its warm.
2. Heat a Panini press or sandwich maker
3. Butter one side on each of your slices of bread, and place the butter side down on the press
4. Spread each slice with Thousand Island dressing.
5. Place the pastrami on one slice, and the cheese on top of it, then the sauekraut on top of that.
6. Put the other slice of bread on top, close the grill, and cook until the bread is lightly toasted and the cheese is melted.

*When my dad was little, his mom gave him a little piece of dough to play with while she was making bread. He rolled it around on the floor and other surfaces of the house and played with it until it was a nice grey color. Then, he went to my grandpa and offered it to him, while saying, "Eat, it good." Gross. Yet, adorable.


Thursday, June 2, 2011

Faves: Week 1

I follow almost 200 different blogs, so a lot of recipes, crafts, DIY projects, and other stuff are viewed by the eyes of yours truly on a daily basis.

I "star" a lot of them with the intent of coming back later to bake them or do that project. Will I? Chances are slim. I have a few times though.

Here are my favorites from this past week:


Strawberry Lemonade Cupcakes from How Sweet Eats
Soft White Hamburger Buns from Cook Like a Champion
Crunchy Asiago Chicken Nuggets from How Sweet Eats
Homemade Cajun French Fries from Picky-Palate
Mojito Melon Salsa from How Sweet Eats
Bourbon Creams from Eating for England
Homemade Funfetti Cupcakes from How Sweet Eats
Congo Bars from Can You Stay for Dinner?
Chocolate Peanut Butter Cake from Evil Chef Mom
Frosted Pumpkin Bars from Gingerbread Bagels
My Best Lasagna Recipe from Eclectic Recipes
Bacon Maple Biscuits from Heather's Dish
Tuna Melts from The Pioneer Woman Cooks
Tartine Country Bread from The Way the Cookie Crumbles
Roasted Potato Salad from How Sweet Eats

Can you see a pattern here? I'm a little bit obsessed with How Sweet Eats. She speaks to my heart.


Getting from Good to Great Photos from Thrifty Decor Chick

That's it for this week. Lots of food. :)


I am missing the beach. 


Wednesday, June 1, 2011


As you know, we had a wedding reception in California over the weekend. We had so much delicious food at our reception. It was fantastic.

The best part though, was the Bundtini's from Nothing Bundt Cakes.  Oh my lanta.

Totally cute packaging. 

Purely divine. 

 Scope out the website for locations, and if you are ever nearby one, you MUST try these. My favorite flavors were red velvet(they have chocolate chunks in them!), cinnamon swirl, lemon poppy seed, and chocolate. But all of them were good. And yes, I tried all the flavors :) 

I will be raving about these for the rest of my life. 

On a more healthy note, this is what we had for dinner last night: 

raw celery, cauliflower, broccoli, and cucumbers with blue cheese dressing, barbeque chicken, and garlic bread. For the chicken, I just thawed it, poured a little olive oil, paprika, Worcestershire sauce, salt, pepper, and barbeque sauce in a bag, and then placed the chicken in the bag and moved it around until all of the chicken was coated. Then, I let it marinate in the fridge for an hour, and grilled it on our little mini grill.