Tuesday, June 30, 2015

Campari Citrus Popsicles

Let's talk boozy popsicles. Temperatures are soaring, our AC is cranked and all I want to eat forever and ever are these popsicles. These frozen delights are inspired by one of my favorite cocktails: the negroni.


This recipe is super easy to make once you get your hands on a bottle of Campari. Simple syrup, fresh citrus juice and wonderfully bitter Campari get whisked and frozen. If you could freeze summer, this is what you would get.



Don't be tempted to add more booze to these popsicles or else your pops will not freeze! Do yourself a favor, invest in a bottle of Campari and make these!

Campari Citrus Popsicles
from www.bonappetit.com
makes 6  popsicles

1/3 c sugar
1/2 c water
1 3/4 c fresh orange juice
1/4 c fresh lemon juice
1/3 c Campari
- - -
1. Make a simple syrup by boiling the sugar and water until the sugar dissolves completely; allow syrup to cool
2. In a medium bowl, whisk together the cooled syrup, juices and Campari
3. Pour mixture into popsicle molds, place in sticks and freeze until solid(if your mold doesn't come with reusable sticks, allow the popsicles to freeze for about an hour before nestling wooden popsicle sticks into the center of each pop)

Thursday, June 18, 2015

A New Arrival

Guys...

The past twelve days have been the most amazing, crazy, happy, emotional, and sleep deprived days of my life. We met our daughter Rosemary after forty long weeks of waiting!

Things I have quickly learned:
1. Newborns go through a ridiculous number of diapers each day.
2. Frozen cookie dough is a life saver. Midnight (or 2am or 4 am) cookies are a daily thing because breastfeeding leaves me starving and I need something I can eat while holding a baby.
3. My idea of productivity has to change... now my day is a success if I can take a shower and brush my teeth. Sometimes this doesn't happen until after Jeff gets home in the evening. The days, they just go.
4. If people are going to come over to my house, odds are they will see me topless. What can I say, Rose needs to eat (all the time.)
5. Zipper onesies are the best, no buttons to deal with during middle of the night changes.

I can't believe she is finally here. I can be sitting right next to her sleeping and feel like I miss her. In addition to June bug, I call her my little Rose and honey buns. I know I am ridiculous. But I am also wired on cookies and sleep deprived so cut me some slack.



I have a few recipes to share but those will have wait for a bit. Right now I am trying my best to just soak up this time with these two. Welcome to the world June bug!


Thursday, May 28, 2015

No Bake Cookies

I just finished off these cookies. Jeff had 1/15th of them. Sigh. Real life.


I know these no bake cookies aren't lookers. But they make up for their appearance with chocolate and peanut butter. These are a healthier version of classic no bake cookies. I used real maple syrup as a sweetener and subbed coconut oil for the butter. You could also swap the PB for almond or cashew butter if you wanted to!




These cookies come together on the stove top in about five minutes. All you have to do is melt, mix, scoop, smoosh, freeze. Store these bad boys in the freezer or refrigerator because coconut oil likes to melt. Eat them for snacks because they have oats and that makes them the equivalent of a granola bar.

No Bake Cookies
adapted from www.foodnetwork.com
makes about 15 cookies

1/4 c coconut oil
1/4 c maple syrup
1/3 c cocoa powder
1/2 c peanut butter
1 c old fashioned oats
Pinch of sea salt
- - -
*line a baking sheet with parchment paper and set aside before beginning this recipe 
1. In a medium saucepan, over medium heat melt together coconut oil, syrup and cocoa powder
2. Once cocoa is completely dissolved into the oil and syrup, remove the pan from heat and stir in the peanut butter until no streaks remain; add salt
3. Fold in oats
4. Using a small cookie scoop, portion oat mixture onto prepared baking sheet; once all cookies are scooped press down lightly on the top of each one to flatten slightly
5. Place cookie sheet in the freezer for 10-15 minutes until cookies are set
6. Store cookies in a sealed container in the refrigerator or freezer!

Tuesday, May 26, 2015

links&such

I hope everyone had a great Memorial Weekend. Ours included a lot of lounging, long walks and some sushi (all cooked or veggie rolls of course... not much longer until I can enjoy the real thing!) After much urging from Jeff, I am cutting back on my hours at work. It is bittersweet because I love my job. It also makes me a teeny tiny bit nervous because it means things are about to get real baby-wise. Even with a twenty pound basketball for a stomach, I find myself forgetting that she could arrive any day now. And then I remember and I get ridiculously excited. It is a weird time, one that I am trying my best to slow down and enjoy. So less work it is. And, consequentially, more brunch. I am not mad about that.

Here's what has been on my mind, plate and computer screen this week.

I am all about melon lately. I go through one in about 24 hours... it is a problem. This watermelon agua fresca is right up my alley.



Lately my workouts have been centered around walking and yoga-ing. I love this incline walking workout Gina posted.














After a brief affair with a Keurig, Jeff and I are back to drinking pour-over coffee. The flavor is 100,000 times better. Boyd's is our favorite. Plus, their instructions on the back of the bag are great.

                                                            
When I am not eating watermelon or guzzling water, I can be found sipping on this coconut water. It is my favorite and delicious when mixed with pineapple juice.


















Post-baby Jeff and I are going to dabble in paleo eating (nothing super strict.) This cheesecake will be happening.

Raw pitaya cheesecake  1 of 1 5

You had me at "twangy." 

puff pastry tarts with twangy blueberries | the vanilla bean blog

We watched O Brother Where Art Thou? I forgot how much I love the soundtrack! This song has been in my head for days.

Image result for oh brother where art thous

Have a good week! 



Wednesday, May 20, 2015

Fruity Pebbles Macaron Ice Cream Sandwiches

My favorite cereal: Fruity Pebbles. It is the cereal that peeks out at me when I walk down the cereal aisle. I quickly push my cart past the Flinstone's, trying not to make eye contact on my way to the Shredded Wheat I know I should be buying. Sometimes, I give in and buy a box. Last week was one of those times.

 

I decided to turn my favorite cereal into a macaron. Instead of buttercream or ganache, I filled them with strawberry ice cream. They are pretty much portable bites of cereal and milk. Kept in the freezer, these are ideal for snacking on in the middle of the night when you are too hot and uncomfortable to sleep. Just me?







I flavored my meringue with a bit of lime extract to enhance the fruity-ness of the pebbles. It worked. These cookies are a gem. Make them and eat them while standing in front of the freezer. It is the only way.

Fruity Pebbles Macaron Ice Cream Sandwiches
makes about 2 dozen

1 c powdered sugar
1/4 c almond (or cashew) meal
1/4 c Fruity Pebbles cereal, crushed into a fine powder + some whole "pebbles" for garnish
2 large egg whites
5 Tablespoons granulated sugar
1/2 teaspoon lime (or other citrus) extract
 softened strawberry ice cream, for filling
- - -
Follow the steps in this recipe making the following adjustments:
1. Add the citrus extract to the whites for your meringue and whip as normal
2. Sift the cereal into the powdered sugar and nut meal
3. After you have piped your macarons and they have rested for about 15 minutes (they will still be a little tacky) sprinkle half with a few whole Fruity Pebbles for garnish
4. Bake and fill the cookies according to the recipe, using softened strawberry ice cream in the place of buttercream or ganache (use a small cookie scoop to portion ice cream onto the bottom shells of your macarons before sandwiching)
5. Store the finished macarons in the freezer