Posts tagged recipes
Mexican Street Corn
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Grilling season has begun! Yay! I love grilling up on our rooftop or on our patio. It's great to be able to incorporate some of my summer 'go-to's into my meal planning because I feel like I exhausted all of my winter regulars. I love some fresh corn on the cob when its grilled...doesn't it taste like summer?! This Mexican Street Corn recipe elevates corn on the cob in the best way. I usually use some guacamole on our burgers/veggie burgers to tie in the Mexican theme in an easy way. Whenever I see cojita cheese at the grocery store in the summer, I buy it so that I can make this awesome recipe!

Ingredients:

6 ears of corn, husked

1 cup plain greek yogurt (you can use half sour cream and half mayonnaise as a substitution if you want it richer)

1 clove garlic, minced

1/4 teaspoon chili poweder

2 tablespoons lime juice

1/2 cup cojita cheese, crumbled

1/4 cup cilantro, minced

Directions:

Heat grill so it reaches 400 degrees or so

In a bowl, whisk together the greek yogurt, garlic, chili powder and lime juice

Grill the corn until the edges start to brown a little (approximately 3 minutes on each side)

Using a brush, coat the corn with the yogurt mixture

Top with crumbled cojita cheese and cilantro

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Hot Chocolate Bar

What is the coziest thing that you can think of during these cold winter months? Hot chocolate better be on that list! There's nothing like a hot mug filled with a dessert drink to keep you warm. I took my love for hot chocolate to the next level with a boozy hot chocolate bar! It's such a great party idea. People really appreciate little touches that go into parties. They are part of what make the gatherings memorable. Best of all, this party idea is so easy to execute. I used dishes and cups that I already had to serve the toppings. I used this banner to write "Hot Chocolate Bar." This has been one of my greatest "hostess" purchases ever. The pack comes with all of the letters so that you can make personalized banners for all occasions. I've used it mainly for people's birthdays. I bought a second pack so that I would have enough letters to write out this three tiered banner!

I made homemade hot chocolate with the recipe below. I put it in a crockpot, which was a genius move. It stayed hot the whole time so people could go over to get a cup whenever they wanted to. It was also nice that I didn't have to do anything for it during the party and I could just have fun. I made it a spiked hot chocolate bar by including bottles of peppermint schnaps and bailey's irish cream for people to add to their cups. If you don't mix it directly into the hot chocolate, people have control over how much alcohol they put into it and what kind of alcohol they use. Its also good to not mix it into the hot chocolate directly if you have kids at your get together. Then, the kids can enjoy the bar as well! 

Some toppings that I included are:

  • Marshmallows (duh)
  • Heath bits 
  • Chocolate sauce
  • Caramel sauce
  • Candy canes (you can substitute with crushed peppermint candy as well)
  • Mini white chocolate chips
  • Mini semi sweet chocolate chips
  • Maple sugar powder
  • Pirouettes (the perfect stirrers)
  • Whipped cream

Hot Chocolate Recipe:

Ingredients:

4 ounces of unsweetened chocolate (chopped into small pieces)

1 tablespoon vanilla

1 can (14oz) of sweetened condensed milk

8 cups of milk (I used 2 percent)

Directions:

Combine the condensed milk and chocolate in your slow cooker.

Cook on high for a half hour. Stir the mixture every ten minutes during this time.

Add the milk and vanilla while continuously stirring it with a wire whisk.

Cook for an additional 2 hours on high. Then, lower it to warm.

Use a ladle to serve.

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Apple Cider Moscow Mules
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A cocktail (or 10) can definitely help all of the political + other uncomfortable conversations at the Thanksgiving dinner table! This apple cider Moscow Mule is delicious and ridiculously simple! I feel like a Moscow Mule mug makes everything look fancy and impressive. Just watch out because these are crazy delicious and hardly taste like alcohol! 

Ingredients (Yields 1 cocktail):

2 ounces vodka

2 ounces apple cider

Juice of 1 lime wedge

1/2 cup ginger beer

A tiny sprinkle of cinnamon

Optional: Apple slice and cinnamon stick for garnish

Directions:

Combine the vodka, apple cider, lime juice and ginger beer. Sprinkle a tiny bit of cinnamon on top. Garnish with an apple slice and/or a cinnamon stick if you'd like!

Pumpkin Cheesecake Bars With Streusel Topping
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These cheesecake bars definitely take some time from start to finish but the end result is worth it! I made these for my husband's work Thanksgiving party and he told me that they were a big hit. It's no wonder because they taste like little bites of fall deliciousness! 

Ingredients for the Crust:

10 full sheets of graham crackers (smashed into crumbs)

1/4 cup raw cane (or granulated) sugar

1 T brown sugar

6 T unsalted butter (melted)

Ingredients for the Cheesecake:

2 packages (8 oz) cream cheese (at room temperature!!!)

1/2 cup + 2 T raw cane (or granulated) sugar

1 t vanilla extract

2 eggs

1/2 cup canned organic pumpkin

1/2 t cinnamon

1 t pumpkin pie spice 

Ingredients for Streusel:

1/2 cup brown sugar (packed)

1/4 cup rolled oats

1/4 t cinnamon

1/2 cup flour

1/4 cup unsalted butter (softened)

1 t vanilla extract

Directions:

Set out the cream cheese for an hour so that it reaches room temperature. Do NOT microwave it!

Preheat oven to 350 degrees Fahrenheit. 

Combine the crust ingredients and then press it into an 8x8 baking pan with a wooden spoon or your hands.

Using an electric mixer on medium speed, combine the cream cheese, sugar and vanilla in a large mixing bowl. Beat until it is completely smooth and creamy (about 3 minutes). Add in the eggs, one at a time, and continue to beat for another minute. 

Pour half of the cheesecake mixture into the baking pan. 

Add the pumpkin, cinnamon and pumpkin spice to the remaining cheesecake mixture and beat until combined. Pour this pumpkin cheesecake layer on top of the plain cheesecake layer. 

Use the same bowl that you used to make the crust to make the streusel topping. Combine the brown sugar, flour, oats and cinnamon. Add in the butter and vanilla and stir until combined. Sprinkle this evenly over the cheesecake. 

Bake in the oven for 50-55 minutes or until the cheesecake has set. 

Allow it to cool completely (might take an hour or 2).

Place in the fridge overnight. Cut into bars and serve! 

 

 

 

Butternut Squash Puffs
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Are you looking for an insanely simple appetizer for Thanksgiving? If so, I've got your back! This recipe has only 3 ingredients aka it's insanely simple. Brie, butternut squash, crescent dough...BOOM! Everything with butternut squash tastes like fall and everything with brie is an automatic win. 

Ingredients:

1 butternut squash

1 block of brie cheese

1 package of crescent roll dough

Directions:

Preheat the oven to 400 degrees Fahrenheit

Place the butternut squash on a baking sheet and place in the oven for 20 minutes. Remove the squash from the oven and slice it in half lengthwise. Lay the squash with the inside of the squash face up. Bake for another 30 minutes.

Remove the squash from the oven and peel off the outside of it. Cut the squash into small cubes

Lower the oven temperature to 350 degrees Fahrenheit

Roll out the dough on a flat surface on top of parchment paper

Cut each triangle in half 

Spread some brie cheese onto the crescent roll

Place the butternut squash cube on top of the brie cheese. Roll up the crescent dough into a little wheel 

Spray your mini muffin tins with nonstick cooking spray

Place a wheel into each mini muffin tin space 

Bake at 350 degrees for 10 minutes or until golden brown

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Football Sunday Food
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My weekends are currently based around football schedules but it's all good because that means football food! Who doesn't love that?! I love to make the classics but I also like to put a little twist on them. These recipes will not disappoint!

Mexican Street Corn Dip

Ingredients:

2 blocks (16oz) of low fat cream cheese-softened

1/2 cup sour cream

2 cloves of garlic-minced

2 T hot sauce

1 lime-juiced

2 cups of shredded colby jack cheese

3 ears of corn-kernels (could also use 2 cans of corn)

1 cup of cotija cheese-crumbled

1 jalapeño- chopped (leave in seeds for extra spice)

2 T red onion- chopped

2 T fresh cilantro- chopped

Tortilla chips for dipping

Directions:

Preheat oven to 350 degrees.

Put the cream cheese, sour cream, garlic, hot sauce, lime juice and 1 cup of shredded cheese into a blender. Pulse until combined.

Cut the kernels off of the ears of corn and place into a bowl.

Add the mixture from the blender, remaining 1 cup of cheese, cotija, jalapeño, and red onion to the bowl and mix until combined.

Pour mixture into a baking dish and bake for 20 minutes or until the cheese is hot and bubbling.

Garnish with cilantro, a little more cotija and hot sauce.

Enjoy with chips!

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Pigs in a Blanket with a Twist

Ingredients:

2 cans of crescent roll dough

1 pack of uncured beef hot dogs (I buy Applegate organic ones)

4 T "Everything Bagel" seasoning from Trader Joe's

Dijon mustard and ketchup for dipping

Directions:

Lay the crescent roll dough out on top of parchment paper on any flat surface.

Press the ridges of the dough together so that it forms one continuous sheet.

Use a knife to cut the dough into 1.5 inch wide strips.

Cut the hot dogs into 2 inch long cubes.

Roll the hot dog cubes into the crescent roll dough.

Top each piece with a sprinkle of "Everything Bagel" seasoning.

Bake according to directions on dough packaging. 

Serve hot with dijon mustard and ketchup for dipping.

Pineapple Mint Julep

The Kentucky Derby is right around the corner and even though you're probably not going to the event, it can serve as a nice excuse to make a fancy cocktail. As always though, this "fancy" cocktail is a joke to make. It's so easy that I think the horses that are racing could even make it. The only time that I ever went to a Kentucky Derby party was in college at a frat. We all dressed up and they set up a race around the frat and made their pledges act as the horses. It was definitely messed up but the pledges were also loving it and having fun so it wasn't as bad as it sounds like. I mean...they had a bunch of sorority girls riding them (although with clothes on), so things could have been worse! I won one of the rounds although I clearly did nothing but sit my butt on a person-turned horse. I think that a Kentucky Derby themed party is a great idea and I definitely need to do a classier version of the frat party one day. This year I will be traveling so I won't be playing hostess but you can! Even if you're not having a party, it's still fun to make this cocktail to enjoy on a sunny day. Warning: it tastes dangerously good...like the kind of dangerous that will lead you to ride a human being like a horse.

Pineapple Mint Julep Recipe (Yields one serving):

Ingredients:

1 shot of bourbon 

2 shots of pineapple juice

10 mint leaves

Ice cubes

Optional: peach or pineapple sliver for garnish

Directions:

Place ice in your glass 

Pour in the shot of bourbon and then the shot of pineapple juice and stir. 

Take the mint leaves in your hands and rip them into small pieces. Rub the leaves to soften them in the process. This is a makeshift muddling. 

Sprinkle the mint leave tiny pieces into the glass. 

Garnish if you choose to.

Put on your special hat and enjoy your cocktail! 

 

Healthy Homemade Granola

You know how granola makes all breakfast foods better?! I could sprinkle it on every breakfast item but I especially like/NEED it on my yogurt parfaits and acai bowls. Let's be real, I also shove it in my mouth solo while standing over the kitchen sink (things happen). By swapping the butter for coconut oil and only including natural sugars, I can avoid all of the associated guilt (okay, maybe not for the sink scenes but for the rest). This recipe includes multiple superfoods that are great for anything from brain to nail health. Basically, this recipe is your key to your next promotion and the man/woman of your dreams. In those dreams your lover can even feed you granola!

Ingredients:
3.5 cups oats (I use Bob's Redmill gluten free rolled oats)
1 cut slivered almonds
1 cup organic unsweetened coconut flakes
2 T cinnamon
2 T chia seeds
1 cup pressed organic coconut oil
1/2 cup pure A grade organic maple syrup
2 T pure vanilla extract

Directions:
Preheat oven to 350 degrees.

In a mixing bowl, combine oats, nuts, coconut flakes, cinnamon and chia seeds.

Combine coconut oil, maple syrup and vanilla in a small saucepan. Stir over low heat until it is combined.

Pour the wet ingredients over the dry ingredients and stir until it is combined.

Spread the mixture evenly on a baking sheet and bake for 30 minutes.

Toad in a 'Cado

We all know the tried and true healthy breakfast options. It's not like I'm suggesting that you break up with oatmeal for life or anything but once in a while it's nice to give something else a chance. Don't worry Jay, these rules don't apply to our impending marriage! 

I took the idea of a toad in a hole and gave it a twist in order to cut down on the carbs. I also added a tiny bit of cheese and organic turkey bacon for some extra flavor. Try it out and let me know what you think! Let's all contribute to the avocado shortage together, one toad in a 'cado at a time!

Ingredients:

1 ripe avocado

2 eggs 

1 strip of turkey bacon

2 T shredded Colby cheese

Pepper

Himalayan sea salt

Directions:

Preheat the oven to 350 degrees

Cook the turkey bacon in a fry pan over medium heat until it is halfway cooked.

Slice you avocado in half and remove the pit by ninja chopping it with a knife. 

Scoop out some avocado from each half to make room for the egg.

Cut your bacon into small squares.

Place both avocado halves onto a baking sheet facing upwards. Crack an egg into each avocado hole. 

Top your egg with the cheese and turkey bacon. 

Place the baking sheet into the oven for 7-10 minutes or until you don't see any clear egg whites anymore.

Season with salt, pepper and/or hot sauce and enjoy!

 

Easter Nests

If the word "food" doesn't pop into your mind when you think about a holiday, then you and I are probably in a fight. Holidays are great because they bring people together and what's a better activity to do together than to eat delicious food? Probably delicious treats that also are pretty and festive! When I was growing up, my best friend's mom would always make these nests and I always thought that they were adorable. They left such an impression that I started making them every year as an adult. I've made a few adaptations over the years but they are as cute as ever. The peanut butter flavor paired with the peanut butter filled pastel M&Ms will not disappoint. If you don't like peanut butter than you and I are also in a fight. I can't wait for you guys to try these!

Ingredients:

1 3/4 cups of fluff

4T unsalted butter, melted

1/2 cup of peanut butter spread (or creamy peanut butter)

1/4 cup white chocolate chips (leave these out if you don't like things really sweet)

2 5oz. cans of Chinese chow mein noodles

Powdered Sugar

Pastel M&Ms

Directions:

In a large mixing bowl, melt the butter (and the white chocolate if you are including it).

Add in the peanut butter and fluff and stir to combine. 

Add in the chow mein noodles and gently fold them into the mixture.

Spray a muffin tin with coconut oil or another nonstick spray. Then, take a ball of the mixture and press it into each muffin tin slot until it forms a nest.

Chill for at least an hour. Then, dust it with powdered sugar and fill it with the M&Ms.

 

Baked Berry Brie

Are you looking for the perfect appetizer for this weekend? The melted cheese is so cozy while the berries evoke feelings of SPRING! This is the only baked brie that I've ever made that I LOVE that doesn't involve a dough on the outside of it. It's just that good on it's own! Brie is definitely one of the best cheeses out there. I'd estimate that a third of the weight that I gained while studying abroad in Rome was a result of brie consumption and I don't regret a single bite. Basically, you can't ever go wrong with brie but this recipe takes it to the next level! 

Ingredients:

1 cup candied pecans

2 cups blackberries

1 T fresh lemon juice

1 T honey

1 t vanilla extract

1 wheel of Brie at room temperature

A few blackberries for garnish

A few thyme sprigs for garnish

Crackers (These cranberry crackers compliment the cheese perfectly)

Directions:

Preheat oven to 350 degrees

Combine the blackberries, lemon juice, honey and vanilla in a medium saucepan and place over low heat. Stir the ingredients frequently.

Once you see that liquid has released from the berries and entered the pan, turn it up to medium heat. Stir this mixture periodically.

While the berries juice is reducing, line a baking sheet with parchment paper and place the wheel of brie on it. Cut out a circle of the rind on the top of the brie and throw it away.  Make sure that you leave the bottom and all sides of the brie in tact. Bake the brie for 15 minutes (or until it is melty)

Once the liquid has turned syrupy (and drips off of a spoon slower than regular liquid), remove it from the heat.

Top the brie with the berry compote and then garnish it with the thyme and whole berries that you set aside.

Serve this hot! 

Links to Featured Products:

Bomber Jacket

Serving platter

Crackers

 

Sage and Honey Cocktail

Are you guys ready for a unique cocktail that is just the right amount of flavor?! This cocktail isn't too sweet of too bubbly. It's juuuuusstt right! I also like that it uses real food for ingredients. All of the health benefits of ginger cancel out those for alcohol, right?!

Ingredients:
1 cup of honey (sub for agave if you want)
3 cups of water
Bundle of sage (approximately 15 leaves)
2 medium sized pears
1 large chunk of ginger
1 bottle of champagne

Directions:
Peel and dice the ginger.

Make the simple syrup by combining the honey and water in a saucepan over low heat until it is lightly boiling. Continue to stir until the honey is completely dissolved.

Put pieces of pear into a citrus presser and squeeze the juice into the saucepan. Add the ginger and most of the sage leaves (leave a few to garnish the glasses with).

Let this mixture simmer over low heat for 15-20 minutes and then remove it from the heat.

Strain the simple syrup to remove all of the ginger and sage pieces.

Let the simple syrup stand until it is completely cool.

Put 1.5-2 tablespoons of simple syrup in each glass and then fill the rest with champagne.

Garnish with sage leaves and enjoy!

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