Keto Chocolate Chip Muffins

INGREDIENTS

• 1 cup fine almond flour

• 2 tbsp xylitol sweetener, or 1 tbsp sugar or stevia equivalent

• 1/4 cup milk of choice, I prefer whole milk

• 1 large egg

• 1/2 tbsp baking powder

• 1/4 tsp salt

• 1/2 cup Lily’s Dark Chocolate Chips, or alternate keto-friendly chocolate chips

DIRECTIONS

Preheat oven to 350 F.

Grease a muffin very well or line with muffin liners.

Combine all dry ingredients (stirring well), then stir in wet.

Scoop into muffin cups, filling almost all of the way up.

Bake 15 minutes on the center rack.

Remove from the oven and let cool an additional 10 minutes, during which time they will continue to firm up.

Carefully go around the sides of each muffin with a knife and pop out.

*Muffins will be very moist, but that’s what you’re looking for! Over-baking almond flour can be very dry and mealy.

Triple Espresso Brownies

This is a sponsored post written by me on behalf of Chameleon Cold Brew. All opinions are 100% mine.

INGREDIENTS

For the brownies:

• 1 box brownie mix

• 1/4 cup Chameleon Cold Brew

• 2 eggs

• 2/3 cup oil

• 3 tsp. instant espresso powder

For the glaze: 

• 6 oz. dark chocolate, chopped*

• 1/4 cup heavy cream

• 1/4 cup (1/2 stick) butter, cut into cubes

• 1 Tbsp. corn syrup

• 2 tsp. instant espresso powder

• 1/2 cup chocolate covered espresso beans, roughly chopped

*= you can also just use chocolate chips! 6 oz is about 1/2 a standard size (12 oz.) bag.

DIRECTIONS 

1. Preheat oven to 350 degrees F. Line an 8-by-8 square baking pan with lightly greased parchment paper.

2. Prepare brownie mix according to package BUT replace any water with Chameleon Cold Brew and add 3 tsp. instant espresso powder. (The mix I used called for 1/4 cup water, 2 eggs and 2/3 cup oil, but follow whatever your package says).

3. Pour into prepared pan.

4. Bake for 30 minutes or according to package directions.

5. Let brownies cool completely on a wire rack. Feel free to pop them in the fridge/freezer to speed up the process!

6. Once the brownies are cool, start the glaze.

7. Combine cream, butter, corn syrup, chocolate and espresso in a small pan.

8. Stir gently over low heat until chocolate is completely melted and glaze is smooth. Pour over cooled brownies, spreading into an even layer.

9. Immediately sprinkle chopped chocolate covered espresso beans on top and lightly press into the chocolate glaze to help them stick.

10. Let cool until glaze is completely set.

11. Cut into squares and enjoy!

Fall Yogurt Bowl

I know it's technically still summer, but I'm writing this from our back porch in Maine, where it's a cool 62 degrees. And it has got me seriously craving Fall! One of my favorite parts about the season is all the apples. You can't beat a drive to the mountains for an afternoon of apple picking. We used to beg our parents to take us when we were kids, and they always hauled all 4 of us out for a day trip. Now that I'm an adult, although I don't have any children of my own, I can seriously respect the amount of effort that took! 

There are about 8 million different things you can do with all the apples you bring home from the orchard, but one of the easiest things you can make is this all time favorite yogurt bowl of mine. I sauté apples in a touch of coconut oil and cinnamon, pile them high over a big bowl of Siggi's Vanilla Yogurt  with a spoonful of crunchy peanut butter, and a handful of Purely Elizabeth's Cranberry Pecan Granola (this stuff is off the chain. Prepare to be addicted). Try it out for yourself one day this week and let me know what you think! I'd love to hear what other apple recipes you'll be making this Fall. 

INGREDIENTS

1. 1/2 Tbsp. Coconut Oil

2. 1/2 Honeycrisp Apple, cut into wedges or cubes (totally up to you!) 

3. 1 tsp. Cinnamon 

4. (1) 5.3 oz. container of Siggi's Vanilla Yogurt

5. 2 Tbsp. Crunchy Peanut Butter 

6. 1/4 cup Purely Elizabeth's Cranberry Pecan Granola  

DIRECTIONS

1. Melt coconut oil in a pan over medium high heat 

2. Once melted, add apples and sauté for 5-7 minutes until the apples are heated through and slightly soft (but you don't want to lose all of the crunch!)

3. Stir in cinnamon

4. Serve over yogurt and top with peanut butter,  granola, and any extras you want! I occasionally add chia seeds or hemp hearts. 

5. Dig in! 

The EASIEST S'mores Dip

I was going to start this post with "It's s'mores season!"... but like. Isn't it always s'mores season? Want a s'more at a summer bonfire? Absolutely. Want to cozy up with a s'more in the cold winter? Obviously. A s'more on a crisp fall day? Can't beat it. Spring feels like a bit of a stretch, but is there ever not a good time for chocolate and marshmallows? Don't fight me on this. 

That said, with 4th of July right around the corner, this s'mores dip is your perfect dessert option. It's 8 million degrees out in Charlotte right now, so I'm opting to skip the fire and make this dip in the oven. It takes all of 15 minutes, requires almost no clean up, and it is oh-so-delicious! What are your plans for 4th of July this year? Let me know in the comments! 

INGREDIENTS

• Cooking spray

• 2 cups marshmallows

• 12 Hershey’s bars, broken into pieces

• 1 sleeve graham crackers, broken into individual rectangles, plus more for serving

• 1 cup dark chocolate chips, melted (optional)

DIRECTIONS

1. Grease a cast iron skillet or casserole dish with cooking spray. Preheat your oven to 400 F.

2. Lay half of the chocolate in the bottom of the pan. This part does not have to be neat and perfect- go wild!

3. Top with half the marshmallows and half the graham crackers. Repeat once more.

4. Bake until the chocolate is melted and the marshmallows are golden brown, about 8-10 minutes.

5. If desired, drizzle with melted dark chocolate.

6. Serve warm with additional graham crackers for dipping.

Blueberry Muffins

I've been making these muffins since I was about 9 years old. NINE. Does that tell you how good this recipe is? It has stood the test of time. 

I first found the recipe when I went to the hair salon with my mom. She was spending hours underneath that dome shaped heater thing (still to this day don't know what it's called) with tin foil covering her head and I honestly thought all the women looked like aliens. I flipped through every magazine in the place trying to entertain myself. That's when I found this gem. I ran it over to my mom and asked if we could make it that weekend- and being the amazing mom that she is, she said of course and sneakily ripped it out of the magazine and put it in her purse. (PS don't tell my mom you know she's not a natural blonde ;) 

The original recipe called for muffin tops, and I was nearly heartbroken when I found out we didn't have a muffin top pan. My mom had (and still does have) every. single. kitchen appliance known to man. But no muffin top pan in sight. So we went rogue and did the exact opposite- we made jumbo blueberry muffins. 6 fat, buttery, melt-in-your-mouth, fantastic blueberry muffins. They've been a family favorite ever since. 

This was really my first solo baking mission and probably why it's so near and dear to my heart. Before this, I wasn't allowed to use the stove/oven without supervision and cooked eggs in the microwave. I would bring them to my parents in bed, and being as nice as possible, they'd take a bite, tell me how wonderful they were, and promptly flush them down the toilet the second I left their bedroom. They were about as thrilled as I was to discover my talents ranged farther than microwave eggs. 

These muffins are a perfect weekend treat. I LOVE them when they're right out of the oven, but they are just as good at room temperature (and the perfect pack-and-go breakfast). You can also freeze them for up to 3 months, which is fab if you find yourself in need of a muffin with zero desire to bake (aka the morning after one glass too many ;) ). I hope these babies bring as many good memories to your family as they have to mine! 

Blueberry Muffins 

For the Batter:

• 3/4 stick (6 Tbsp.) unsalted butter 

• 1/3 cup whole milk

• 1 whole large egg 

• 1 large yolk 

• 3/4 tsp vanilla 

• 1 1/2 cups King Arthur all purpose flour 

• 3/4 cup sugar 

• 1 1/2 tsp. Clabber Girl baking powder 

• 3/4 tsp. salt

• 2 cups fresh blueberries (12 oz.)

*This is a thick batter- don't fret! You're on the right track.*

For the topping:

• 3 Tbsp. cold unsalted butter, cut into bits 

• 1/2 cup King Arthur all purpose flour 

• 3 1/2 Tbsp. sugar 

Directions: 

1. Preheat oven to 375° F

2. Generously butter muffin pans (you can use a regular 12 muffin tin or a jumbo 6 muffin tin)

3. Melt butter in a small saucepan over moderately low heat. Once melted, remove from heat.

4. Whisk in milk first, then the whole egg, yolk and vanilla until well combined.

5. In a large bowl, whisk together flour, sugar, baking powder, and salt.

6. Add milk mixture and stir until just combined.

7. Fold in blueberries gently but thoroughly. 

For the topping: 

1. Rub together all topping ingredients in a bowl with your fingertips until crumbly.

2. Sprinkle evenly over batter in muffin tin. 

3. Bake until golden and crisp, about 18-20 minutes. (Tip: Diagonally insert a wooden toothpick into the center of the muffin- if it comes out clean, you're good to go!)

4. Cool in pans on a rack for 15 minutes.

5. Run a knife around the edge of each muffin and carefully remove from the tin.

6. Serve warm or at room temperature. 

P.S. if you want to be really bad, but really good- slather some buttah on a cut muffin when it's fresh out of the oven. You will swoon. 

Peppermint Bark Rice Krispy Treats

It's no secret I love sweets. If you've got some form of dessert in your house and you don't want me to eat it- nail it down. Seriously, hide yo kids, hide yo wife, hide yo sweets. The holiday season is obviously my favorite time of year because I can stuff my face with sweets all day long and when someone gives me a questioning look I can say "What? It's Christmas."

I make a lot of baked goods (as I'm sure you know by now), but I try to stay away from rice krispy treats for one reason... I can eat a whole pan in one sitting. WHOLE PAN. ONE SITTING. And I don't even feel sick after it. I should probably be ashamed, but I wear it like a badge of honor. So today I said screw it and I gave myself the excuse of "What? It's Christmas." and whipped up a batch of festive rice krispy treats. What says 'Christmas' better than peppermint bark? Throw that ish on top of a rice krispy treat and IT'S A PARTY. Here's how you do it:

Ingredients:

• 5 cups Rice Krispy Cereal

• 4 Tbsp. butter

• 1 (10 oz.) package marshmallows

For the topping:

• 1 cup chocolate chips (I used dark chocolate chips, but it’s up to you)

• 2-3 peppermint flavored candy canes, crushed

Directions:

• Melt butter in a large saucepan over low heat

• Add marshmallows and stir until fully melted

• Working quickly, stir the Rice Krispy’s into the melted marshmallow mixture

• Spread into a well-greased 9x9 baking dish*

• Let cool, then dump out onto wax paper and cut into squares

*Tip: Get your hands slightly wet and press down on the treats to ensure an even layer.

For the topping:

• Melt your chocolate chips in a shallow, microwave-safe dish (30 second intervals in the microwave)

• Dip each Rice Krispy treat into the melted chocolate

• Sprinkle with crushed peppermint candy cane pieces

• Let chocolate harden before serving (Pop em in the fridge if you need to speed up the process!)

Levain Bakery Chocolate Chip Cookies (Copycat)

I am forever on a quest for the best chocolate chip cookie. It's no easy feat- there are so many to choose from. Do I want a chewy cookie, a soft cookie, a crisp cookie...? I'm the world's most indecisive person when it comes to food so I don't think I'll ever know the answer. I'm so bad at choosing what I want when I go out to eat (usually because I want it all), I occasionally let my boyfriend order for the table. Maybe that's super 1950's of me but it takes the pressure off and it's a fun surprise when it gets to the table. Otherwise I'd end up ordering the same thing over and over again. I'm a creature of habit.

I think I get that trait from my dad. Whenever we would go on a vacation in a foreign country, instead of dealing with 4 kids picking their dinner from a menu written in a foreign language, my dad would simply ask the chef to "feed us". And it always ended up being the BEST experience. So many surprises would show up at the table and we would all eat without knowing exactly what it was, all while debating what was our favorite dish.

But back to cookies- I've been to NYC a decent amount of times and I've yet to make it to Levain Bakery. I know, sue me. They apparently have one of the best chocolate chip cookies out there. And since I can't jet up to New York to try one at the moment, I did the next best thing. Made them at home! I found this recipe from Broma Bakery  and as far as I can tell, she was spot on. I ate half the cookie dough before I even got it in the oven, which isn't necessarily unusual... but it was one of the best cookie doughs I've ever eaten. And I've taste tested a lot of cookie doughs. #TuckThePuppy is low-key begging for one right now... so you know it's good. 

Yield: 12 GIANT cookies

INGREDIENTS

• 3 cups plus 2 tablespoons all purpose flour (I used King Arthur Unbleached AP Flour)

• 1 teaspoon baking powder ( I used Clabber Girl)

• ¼ teaspoon baking soda

• 1 ½ teaspoons kosher salt

• 1 cup unsalted butter, cold and cut into cubes

• ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar

• ½ cup granulated sugar

• 2 eggs, cold, lightly beaten in a separate bowl

• 1 teaspoon vanilla extract

• 2 cups dark chocolate chips (I used Ghirardelli dark chocolate baking chips)

DIRECTIONS

1. Line a large baking sheet with a silicon mat or parchment paper. Set aside.

2. In a medium bowl, mix together the flour, baking soda, powder, and salt. Set aside.

3. In a standing mixer fitted with a paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips with a rubber spatula.

4. Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.

5. Preheat oven to 375°F. Bake cookies for 15-20 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. There's nothing that ruins them more than being overcooked. I can't stress this enough! Cool on a wire rack, then serve!

NOTES

This recipe works best if:
-You undercook the cookie. It keeps baking as it cools, so be sure to take it out of the oven early.
-Use large chocolate chips. They create those beautiful melted chocolate puddles inside your cookie!

Balsamic Flank Steak Salad with Grilled Peaches and Goat Cheese

I have never been much of a salad person. In fact, I can remember a time in the not so distant past where I had a personal vendetta against salads. I just didn’t see the point in them. Were they healthy? Sure. I guess I could condone eating one if you were on a crazy health kick. But I still thought there were better ways to eat healthy foods than choking down dry, frilly lettuce. If i was going to eat a salad it was going to be covered in cheese and croutons and drowning in ranch and only have iceberg lettuce. So essentially, if I was going to eat a salad, it was going to be as far from a healthy salad as I could possibly get.

My viewpoint has changed a little bit… I’m still not a huge salad lover but I do occasionally get a craving for a good salad. And when the craving hit I figure I better run with it, because who knows when I’ll be in the mood for a salad again. The mood hit last night. I wanted steak (which was also a shocker because I hardly ever eat red meat), but I didn’t want to feel like a fat lard after eating a t-bone and a loaded baked potato. The answer? Steak salad! I did some digging and Food & Wine had a bomb recipe for grilled balsamic flank steak.

Did you know flank steak is SO easy to cook? As in it might be one of the easiest things you can make in your kitchen. And it seems impressive too- I’m not sure why but everyone is always impressed by a nice piece of meat. It requires so little work and so little time. It was the perfect answer for my steak/salad craving after a long day.

But what’s a salad without it’s toppings? I was feeling summery and I was instantly reminded of 2 summers ago when my friend, Reidy and I cooked a huge summer feast for our friends. Our guy friends had spent the day duck hunting and came back with more duck than you can imagine. So Reidy and I went to work and served it up with grilled peaches stuffed with goat cheese and served on a bed of arugula. It felt fancy AF for a college student’s dinner.

This salad is so satisfying and won’t leave you craving a cheeseburger after (like most salads do). The peaches add the perfect twist for summer and the steak marinade doubles as a dressing so you’ll have the whole thing ready in no time.

What’s your favorite salad? I’d love to know! Who knows, maybe I’m on a salad kick…

INGREDIENTS

• 2 tablespoons balsamic vinegar

• 2 tablespoons extra-virgin olive oil

• 1 large garlic clove

• 1/2 teaspoon thyme leaves

• 1-pound flank steak

• Salt and freshly ground pepper

• 2 peaches, halved with pits removed

• 2 oz goat cheese

• ½ cup mixed nuts, chopped

• 1 bag mixed greens (I used half spring mix, half arugula)

DIRECTIONS

• In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour ½ the marinade over the steak. Reserve the remaining half as salad dressing. Let stand for at least 15 minutes.

• Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice into ½ inch thin strips once rested.

• While the steak rests, place your peaches, cut side down, on the grill pan. Let sit for 3-5 minutes (depending on ripeness- you want the peaches to be soft, but not falling apart).

• Flip peaches over and fill pit with goat cheese. Let sit in grill pan for 2-3 more minutes. Sprinkle with salt and pepper.

• To assemble the salads:

  • Divide your greens between two bowls

  • Spoon remaining steak marinade over greens

  • Place sliced steak and peaches on top of greens

  • Add dollops of goat cheese to the salad (optional)

  • Sprinkle with chopped nuts

Peanut Butter S'mores Rice Krispy Treats

I don’t think it’s any secret that I was a total fat kid. Both in spirit and in actual size… I loved all kinds of snack food and it showed in my waistline. Most of it was baby fat that fell off by the time I started high school, but let me tell ya. 4th & 5th grade I really peaked. And by ‘peaked’, I mean I was at my prime awkward/chubby stage. It was a pre-braces era and I had yellow, crooked teeth, a middle part, and a stomach that had warranted the nickname “watermelon baby” from my cousins. At the time I thought it was because I loved watermelon. Hindsight is 20/20 people. For your viewing pleasure, here’s a picture of me at age 8 or 9, fully embracing everything the Bahamas had to offer an 9 year old; Virgin daquiris, hot dogs, and corn rows.

But aside from hot dogs, I was (and still am) a huge sucker for the sweet stuff. One of my favorite memories at camp each summer was making s’mores. The sticky marshmallows and the melted chocolate just scream summertime to me. Another one of my all time favorite treats are rice krispys. My mom would always make the homemade kind and I could eat a whole pan in one sitting (not that she ever let me, but a 7 year old version of me can dream). So I figured, why not combine the two? So folks, I give you the Peanut Butter S’mores Rice Krispy Treat:

Ingredients:

• 6 cups Rice Krispy Cereal

• 4 Tbsp. butter

• 1 (10 oz.) package marshmallows

For the topping:

• 1 cup chocolate chips (I used dark chocolate chips, but it’s up to you)

• ⅓  cup creamy peanut butter

• 8 marshmallows, toasted, cooled, and cut in half ( I toasted mine under the broiler in the oven)

• 2 graham crackers, crushed

Directions:

• Melt butter in a large saucepan over low heat

• Add marshmallows and stir until fully melted

• Working quickly, stir the Rice Krispy’s into the melted marshmallow mixture

• Spread into a well-greased 9x9 baking dish*

• Let cool, then dump out onto wax paper and cut into squares

*Tip: Get your hands slightly wet and press down on the treats to ensure an even layer.

For the topping:

• Melt your chocolate chips in a shallow, microwave-safe dish (30 second intervals in the microwave)

• Scoop your peanut butter into a microwave-safe bowl and microwave until runny (30 second intervals as well

• Dip each Rice Krispy treat into the melted chocolate, and place a half marshmallow in the center

• Drizzle with peanut butter to make a diagonal pattern (I used a spoon for this step)

• Sprinkle with crushed graham crackers

4 Ingredient Greek Yogurt Popsicles

It is officially summer here in Charlotte, and I am starting to get cranky. As much as I love the summer months, I hate being hot. Seriously, you should steer clear of me when I'm hot. I am not a nice person. I can handle the heat if I'm prepared, but if I'm in jeans and get stuck sitting/standing in the sun's direct path, I lose it. I hate being sweaty and claustrophobic (working out is a different story- I'm mentally prepared to be a sweaty mess). My boyfriend even knows I won't get into his car unless the air condition has been running for at least a minute. He probably thinks this is insane, but he has all black interior... and let's be real, I'm doing him a favor by not totally losing my marbles on him. 

What's the best thing to cool you down in the summer?! POPSICLES!  I used to inhale ice pops, bomb pops, push pops, fudge pops- any kind of pop- when I was a kid in the summer. I don't crave that fake sugar as often as I used to when I was a kid (there's a time and a place for that kind of over-sweet goodness), so I made these greek yogurt popsicles as a healthier/more grown up summer treat! 

THEY'RE SO EASY

4 ingredients

10 minutes

Piece of popsicle. 

They're like a smoothie on a stick and they're great as a snack, breakfast, or late night treat! The best part is you can put whatever you want in them. Switch up the fruit! Get funky wit it. Literally you can put whatever mix-ins you want in these popsicles and you can't go wrong. I think next time I make these I'm going to try cherries & dark chocolate. Maybe myer lemon and blood orange next?! The possibilities are endless.

I was inspired to make these by the one and only Sally's Baking Addiction- is there anything this lady can't bake?! 

I hope these keep you cool this summer and save you from having a total emotional melt down ;) let me know what you think! 

Greek Yogurt Popsicles 

INGREDIENTS

2 cups + 2 Tbsp vanilla greek yogurt 

2 cups frozen fruit (I used mixed fruit- peaches, pineapple, strawberries, and blueberries)

2 Tbsp honey 

1 Tbsp lemon juice

DIRECTIONS

- Add the fruit, 2 Tbsp yogurt, honey, and lemon juice to a food processor

- Blend until almost no clumps remain (it will look like a thick smoothie)

- Add remaining 2 cups yogurt to a large bowl 

- Stir in fruit mixture (if you want a swirl effect, don't stir in all the way)

- Pour into popsicle molds and freeze for 6-8 hours

Dark Chocolate Peanut Butter Cookie Dough Cups

I had no intention of making dark chocolate peanut butter cookie dough cups today. I HAD intended to go for a run after work. But #shithappens. I've actually been on a pretty good health streak lately (and by "pretty good" I mean I've been running after work and only eating cookies ~once a week). But tonight for dinner I ate melted chocolate with a spoon. Low point or high point? You tell me. 

I kid you not I opened my freezer to grab the frozen mixed berries to make a pre-workout smoothie... And next thing I know these dark chocolate peanut butter cookie dough cups were on my counter. Idk, I blacked out. Happens all the time. I think I'm gonna order a salad and then fried chicken comes to the table. Story of my life- not that I'm complaining. 

I thought about making the healthy version of these with the coconut oil and almond butter and whatnot. And then I thought screw it. YOLO. We're going full fat baby. If you want healthy ones then idk, google it. 

This is basically The Comfort of Cooking's recipe, I just swapped the chocolate for dark and added cookie dough... Because I have serious self restraint issues.

INGREDIENTS:

2 (12 oz.) bags dark chocolate chips

4-5 break and bake cookies (uncooked- I used pillsbury)

1/2 cup creamy peanut butter
1/4 cup powdered sugar
2 Tablespoons unsalted butter, softened

DIRECTIONS:

Line a standard 12-cup muffin tin with paper liners.

Melt one (12 oz.) bag of chocolate either in a double boiler or by microwaving in short increments, stirring after 30 seconds, for about 2 minutes.

With a small spoon or cookie scoop, evenly distribute melted chocolate into each muffin cup. Drop pan repeatedly on the counter to help chocolate flatten and smooth out. Freeze whole pan for 15 minutes.

Meanwhile, in a medium bowl combine peanut butter, powdered sugar and butter. Whip with an electric hand mixer until smooth*. 

Remove pan from freezer and using your fingers, pat cookie dough on top of chocolate, making as even as possible. Just eyeball this- pinch off as much cookie dough as you want/need to cover the bottom layer.

Place small spoonfuls of peanut butter mixture on top of each chocolate layer. Drop pan repeatedly on the counter again, to help flatten peanut butter layer. 

Freeze whole pan for 15 minutes.

Melt remaining 12 oz. bag of chocolate. Working quickly, portion small spoonfuls of chocolate into each cups, three cups at a time, immediately dropping the pan repeatedly on the counter to flatten cups*. Freeze whole pan for 15 minutes to set the top layer of chocolate.

For a peanut butter cup with a firmer texture, serve chilled. For a softer, creamier texture, serve at room temperature. Store refrigerated in an airtight container up to 5 days.

Funfetti Cake with Momofuku Truffles

So I had the urge to bake a cake the other day. Not for any particular reason- I just wanted to bake a cake. I didn't even really want to eat it... Just bake it. I've seen so many amazing cakes on instagram lately that I've been dying to try my hand at something that's even remotely as pretty as something that Chelsweets or Georgia's Cakes, or Goodies by Dani. I opted for a box of Funfetti mix on this one. I know, scratch made cake is more impressive- but some days you just need a box mix. I bake my layer cakes in these Wilton pans and it has made cake making a BREEZE. 

My cake might not be as much of a show stopper as Chelsweets or Georgia's Cakes, or Goodies by Dani- but it's pretty impressive when you need a cake in a pinch! 

If you want the real Momofuku Truffle recipe- find it here. 

 

INGREDIENTS

- 1 box funfetti cake mix 

- 1 container vanilla icing 

- pink food coloring (paste- not liquid) 

DIRECTONS

- Divide funfetti cake between 5 layer pans 

- Bake at 350 F for 13 minutes

- Meanwhile, add food coloring to icing until you reach desired color 

- Let cakes cool

- Slice off rounded tops of cake, making them all flat on top

- Place 1st layer on a cake plate, spread on 1/5 icing, and repeat with the next 2 layers (Reserve 2/5 of the icing & 2 of the cake layer for funfetti truffle topping) 

FOR THE TRUFFLES:

- With a fork, mix the remaining icing with crumbled cake layers until combined

- Refrigerate for 15 minutes

- Roll into balls (however big you want! I did all different sizes) 

- Place the funfetti cake truffles on the top of your cake and go wild! #CAKEBYTHEOCEAN 

Spam Musibi

So my boyfriend just turned 25 a few weeks back. And if you know me at all, you know I love a good birthday party. In fact, I'm downright obnoxious when it comes to birthdays. I think you should be celebrated every minute of the day you were born. And when it's my birthday I like to turn it into a weekend long event (ok, sometimes week long). Justin is not of the same mindset. Don't get me wrong, he loves other peoples birthday- every birthday I've spent with him has been amazing. Last year was my first birthday away from my family in Atlanta, and he surprised me by doing everything that my family does on my birthday at home. I showed up to his apartment and he covered my eyes, walked me into his room, and he had laid out sweatpants and a birthday card (it's a rule on my birthday at home that every one has to wear sweatpants).

After changing into my *super chic* birthday outfit, he handed me a glass of wine and pulled a crock pot out of the laundry room (at which point I almost cried from laughing- he had hidden the crockpot by the washing machine to make sure I didn't see it beforehand!) and he made me BEEF STROGANOFF!

THE CHEF HIMSELF!

This was huge for 2 reasons:

1. It's what my mom always makes for my birthday, even though it's the middle of August.

2. HE NEVER COOKS! 

(It might not look like much, but it honestly made me smile from ear to ear- and it tasted good too!)

After that he took me out for wine and dessert at the cutest little local gallery/bar and it was just the most perfect day. The year before that he surprised me with a trip to New York and The U.S. Open (along with a whole Gossip Girl themed day- we even went to Bergdorf's and tried on $17,000 coats pretending like we were rich kids.) 

Central Park this past November 

So you see- he's pretty fantastic. And he does love birthdays, just not his own. He's not one to draw attention to his birthday (did I mention he has zero forms of social media? He hates it. So no one except his family and close friends remember it's his birthday.) 

Usually I'm fine with letting his birthday pass in obscurity and to celebrate it quietly with just us and a few friends. Not this year. He was turning 25 and I wanted EVERYONE to know. So we had a night at The Ritz (Blog post coming soon!) and the next day we had a surprise party at The Peculiar Rabbit. Bar tab, food, pool, you name it. He was thrilled (I think).

And on Sunday... I cooked Fat Girl Sunday Dinner. Usually Fat Girl Sunday is reserved strictly for fast food and to-go orders. But for this special day I insisted I cook. What did he want? 

SPAM.

I am not kidding. Spam. He grew up in Hawaii and used to eat Spam all the time as a kid. I was raised thinking it was a nasty fake meat you didn't want to go near and only ate on a dare. But alas, it was his birthday and not mine. So I made one of his favorite childhood snacks- Spam Musubi.

We made a special trip to Super G Mart to find all the necessary equipment and honestly that was half the fun in itself. We strolled up and down aisles and discovered all sorts of unusual foods I'd never seen before- and many that he ate as a kid in Hawaii. We snagged some Korean food from the restaurant inside the mart (SO GOOD- if you live in Charlotte, it's worth the drive), and headed back to the apartment to commence the birthday feast.

I have to say. Spam is good. Weird, I know. And I wouldn't recommend being the one to take it out of the can... it's an image I'll never forget. But I think it's something everyone should try. 

I didn't even know what spam musubi was, much less how to make it, so I got my recipe from All Recipes. 

 

INGREDIENTS

- 2 cups short grain white rice

- 2 cups water

- 6 Tbsp rice vinegar

- 1/4 cup soy sauce

- 1/4 cup oyster sauce

- 1/2 cup white sugar

- 1 (12 oz.) container of Spam

- 5 sheets nori 

- 2 Tbsp vegetable oil 

DIRECTIONS

- Soak uncooked rice for 4 hours; drain and rinse.

- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.

- In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.

- In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. 

- Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

Shrimp Scampi Zoodles

Let's face it- it's officially bikini season. I know, I know, I'm a few months behind. I should've started getting ready for swim wear like 3 months ago, but in all actuality I've been acting like winter would never end and I could carbo-load for the rest of my days. Wishful thinking. I was CRAVING shrimp scampi (Ina Garten's to be exact) but for a million reasons I couldn't do it. Butter, pasta... shall I go on? I'm all for not limiting myself on what I eat, but this week I'm really trying to be good. I need to jump start this whole fitness thing before summer has come and gone. So the solution? ZOODLES. One of my desk buddies just happened to have her spiralizer in her purse (because doesn't everyone...?) and my life has been forever changed. 

As for the recipe: sorry to say it Ina, I replaced butter with olive oil, the pasta with zoodles, and the wine... well the wine stayed put. And I also had a glass or two for myself. I drew inspiration from Just a Taste, and let's just say I definitely had more than just a taste. 

P.S. if you need a zoodle maker- THIS IS THE ONE TO GET. I've tried the one with the hand crank that was like $60 and wanted to throw it across the room it was so frustrating. This one is so easy, way less expensive... it is a game changer. So kudos Lauren for having it in your purse. You are a rockstar. 

Ingredients:

• 2 Tablespoons olive oil

• 1 pound jumbo shrimp, shelled and deveined

• 1 Tablespoon minced garlic

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1/4 cup white wine

• 2 Tablespoons freshly squeezed lemon juice

• 2 medium zucchini, cut into noodles (See Kelly’s Note)

• 1/2 cup cherry tomatoes, halved

• Directions:

1. Place a  sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

2. Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then remove from pan, leaving any liquid in the pan.

3. Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and tomatoes. Cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.

Mango Guacamole

¡Olé! It's Cinco de Mayo (T-minus 5 hours, but who's counting?) and I hope you're drinking tequila as you read this. If you're not, adjust accordingly- I can wait. I'm preparing for Cinco de Drinko by making copious amounts of GUACCCCC. Because what else is there to do? The fact that Cinco de Mayo is on a work night kind of sucks, but I'm trying to channel my inner college self (AKA me less than a year ago) to mentally prepare for the hangover that's about to ensue. There's a huge block party tomorrow at Hot Taco, and anybody who's somebody will be there. JK I have no idea, but I do know they have churros, ipso facto, I will be there.

As if that weren't enough, my office is throwing a little fiesta and I'm in charge of the guac. I love a good classic guac, but I thought I would kick it up a notch for this special occasion. I'm not a huge fan of super smooth guacamole, or fat chunky guacamole either. I like my guac solidly in between. Enough to dunk the chip in and have some stick to your chip, but not so chunky that you have to use a spoon. Basically I'm concerned about my chips here. Guacamole has to be ~simpatico~ with the tortilla chip. Ya dig?

This recipe is a little mashed, a little chunky, a little spicy, a little sweet. Crowd pleaser. Have at it amigos!

INGREDIENTS 

- 3 avocados 

- 1/2 jalepeno, seeded and diced (leave the seeds in if you're insane and want it really spicy)

- 1/4 cup red onion, diced

- 1 mango, diced ( if you need a tutorial, click here)

- 1/2 cup fresh cilantro, chopped 

- 1 lime 

DIRECTIONS

- Halve the avocados and remove the pits.

- Remove pits, cube inside the skin (cut large chunks), and scoop into a bowl

- Add the onions, jalapenos, & mango. Squeeze in lime juice. Lightly mash with fork until you reach desired consistency.

- Stir in cilantro

- Add salt to taste

 Adapted from The Pioneer Woman

 

Salted Caramel Pretzel Brownies

I would say something really deep and insightful about these salted caramel pretzel brownies, but I'm too busy eating them for breakfast. Go make them. Now. You are dismissed. 

DIRECTIONS

- Make a box of brownies according to the package instructions

- Let cool

- Spread with slightly warm caramel (see recipe below) 

- Press pretzels lightly into caramel 

- Refrigerate until cold

For the Salted Caramel

Ingredients:

• 1 cup granulated sugar

• 5 Tablespoons salted butter, cut up into 5 pieces

• 1/2 cup heavy cream

• 1 teaspoon salt (more to taste)

Directions:

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.

2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Recipe adapted from Sally's Baking Addiction

Chocolate Bark

Did you guys know chocolate bark is easy to make? IT IS SO EASY TO MAKE. And you can put some fancy toppings on there and people will think you are a bonafide chocolatier. 

I'm constantly looking for a sweet treat at night, but because it's #cutseason and I have to be in a bikini in a few short weeks- I've been looking for healthier options to munch on. It's dark chocolate... so it's healthy. Or at least that's what I tell myself. If you have some self restraint (I don't) then this really is a healthy little treat! It makes a great & inexpensive gift for all sorts of occasions, and best of all, it's totally customizable! You can add whatever toppings you want, so this bark can adjust to the season.

INGREDIENTS

8 ounces semisweet chocolate, finely chopped
8 ounces dark chocolate, finely chopped
1 cup roasted, salted macadamia nuts
1 cup chopped dried apricots
1/2 cup dried cranberries

Flake salt for garnish ( I used Jacobsen Salt Co. - can't go wrong)

 

DIRECTIONS

- Melt both chocolates in a glass bowl set over a pot of simmering water.
- Meanwhile, line a sheet pan with parchment paper.
- Pour the melted chocolate over the paper and spread to form a rectangle. 
- Sprinkle the cashews, apricots and cranberries over the chocolate.

-Set aside for 2 hours until firm

Cacio e Pepe

As much as I wish I was, I'm not a girl that can eat pasta every day. I don't have the metabolism (or the motivation to run) to be able to indulge on these cheesy carbs all the time. But some nights are just pasta nights, no matter which way you slice it.

Last night, my friends, was a pasta night. After a long day at work, I felt like channeling my inner Molly Tavoletti and going to town on a huge bowl of cacio e pepe. 

If you've never had cacio e pepe- simply put, it's "cheese and pepper" So simple, yet so good. It's such a classic, and only 5 ingredients!!

Super quick and perfect for those nights you're just over everything. 

I got my recipe from Bon Appetite and it does not disappoint! (Does Bon Appetite every disappoint? Fo real tho.) 

I used parmesan, and if you don't have pecorino on hand- you will survive. It's just as good with only parmesan. 

Ingredients

• Kosher salt

• 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)

• 3 Tbsp. unsalted butter, cubed, divided

• 1 tsp. freshly cracked black pepper

• 3/4 cup finely grated Grana Padano or Parmesan

• 1/3 cup finely grated Pecorino Romano

Directions

• Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.

• Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

• Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

MilkBar Chocolate Chip Cookies

I have the WORST cookie issue. I have zero self restraint in this area- zero. If there is a cookie in front of me, I will eat it. If there are 4 cookies in front of me, I'm going to eat 4 cookies. And when I'm baking homemade cookies, I generally eat half the cookie dough before it goes in the oven... and then lay in my bed for at least an hour watching Chelsea Does and nursing a stomach ache. But it's all worth it. 

In case you thought I was lying.

I have test baked somewhere around 15 chocolate chip cookie recipes in my lifetime (did you even know there were that many different chocolate chip cookie recipes in the world? Now you know.) But this one takes the cake (Takes the cookie? HA.) The recipe comes from the MomoFuku Milk Bar store in NYC, which is heavenly. But if you're like me and not cool enough/rich enough to live in New York, you have to make do with pretending.

Happy cookie baking- eat a dozen for me!!! Let me know your thoughts!

Ingredients

• 2 sticks unsalted butter, melted and slightly cooled

• ¾ cup light brown sugar, packed

• ½ cup granulated sugar

• 1 egg

• 2 teaspoons vanilla extract

• 1 ¾ cups all-purpose flour

• 2 tablespoons non-fat milk powder

• 1 ¼ teaspoons kosher salt

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• 12 ounces semisweet chocolate chips or chocolate chunks ( I do a mix of both!)

• ¼ cup flaked salt

Instructions

1. Preheat the oven to 375 degrees F.

2. With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about a minute or more. Mix the egg and vanilla in the measuring cup you used for the sugar and add to the mixture. Stir until the mix gathers a glossy sheen, about one more minute.

3. Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.

4.  Form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 2 to 3 inches apart. Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.

One Pan Weeknight Dinners

Hellooo Taco Tuesday.

Not like I really need Tuesday as an excuse to eat tacos, but hey, if society will accept it, then I say indulge. Every. Damn. Tuesday.

We just recently started doing 'Family Dinner' once a week which is basically me just cooking for all of my friends and they pay for it. But it's a great excuse to have some weeknight fun and spend some time together. And I honestly LOVE cooking for other people, and being 22 and unmarried/childless (not complaining), I don't get to do that very often. So they pay, I cook, my roommate cleans (God bless her), and #TuckThePuppy gets an insane amount of love. It's a win-win for everyone. 

This week we opted for Adobo Steak Tacos. It's another One Pan Weeknight Dinner, because honestly- who wants to take on a huge ordeal when you have guests over? This was quick to throw together. I was able to do the prep in advance, throw it all in one pan, and hang out with my friends until dinner was ready. 

Abodo Steak Tacos with Peppers and Onions

INGREDIENTS

1 (1.5 -lb.) flank steak

1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro

1/2 teaspoon garlic powder

1 tablespoon plus 1 tsp. ground cumin, divided

3 tablespoon plus 1 tsp. adobo sauce, divided

4 teaspoons kosher salt, divided

1/4 cup plus 2 Tbsp. olive oil

1/4 lb. Tomatillos, husk removed & quartered

1 onion, cut into large slices

2 Bell Peppers (any color- I used red & yellow)  

DIRECTIONS

1. Place flank steak in a large zip-top plastic freezer bag. Stir together lime juice, next 2 ingredients, 1 Tbsp. cumin, 3 Tbsp. adobo sauce, and 2 tsp. kosher salt in a small bowl. Whisk in 1/4 cup olive oil, and pour over flank steak. Seal bag, and turn to coat. Chill 1 to 12 hours.

2. Preheat oven to 450°. Cut tomatillos into quarters. Stir together onion, bell peppers, tomatillos, and remaining 1 tsp. cumin, 1 tsp. adobo sauce, 2 tsp. salt, and 2 Tbsp. oil in a large bowl. Spread sweet potato mixture in an even layer in a heavy-duty aluminum foil-lined sheet pan.

3. Bake at 450° for 20 minutes. Remove from oven, and move veggie mixture to outer edges of pan. Place flank steak in center of pan. Increase oven temperature to broil.

4. Broil 6 minutes. Turn steak over, and broil 6 minutes more. Remove from oven, and let stand 5 minutes. Cut steak across the grain, and drizzle with pan drippings. 

Serve with Flour/Corn tortillas, sour cream, fresh cilantro & lime wedges

Big news guys! I got a new job! And I'm pumped about it. What I'm not pumped about is all of the time constraints that come with it. I've gotten spoiled lately with being able to set my own schedule and cook whenever I want. But starting Monday, I'll be in the office from 9-5 getting my Public Relations on (ha. so dorky of me.) so I won't have the same luxuries anymore. This got me thinking... What will I be able to cook for dinner throughout the week? I know my first few weeks are going to be a brutal adjustment, and I'm most certainly not going to want to come home, throw on an apron, and make a Julia Child Beef Bourguignon. Not to mention I already hate dishes on days when I'm not tired. I came up with a solution you are going to love. ONE PAN DINNERS. One pan. That's it. I can handle cleaning one pan, and I'm relatively positive that you can too. I tend to make dinner for myself as well as my boyfriend (plz let him know he's one lucky son of a gun), so these recipes are made for two, but they can all easily be doubled or cut in half to serve just yourself. I've tried to keep them healthy as well as inexpensive (some more so than others). Hopefully this helps you survive your hellish work week! Cross your fingers for me.

Honey Soy Glazed Salmon with Asparagus & Green Beans 

(This recipe came straight out of Southern Living and was the inspiration for this whole series)

INGREDIENTS

• 2 tablespoons honey

• 1/2 tablespoon soy sauce

• 1/2 tablespoon Dijon mustard

• 1/2 teaspoon seasoned rice wine vinegar

• 1/8 teaspoon dried crushed red pepper

• 1/2 pound fresh medium asparagus

• 4 ounces fresh green beans, trimmed

• 1/2 small orange, cut into 1/4- to 1/2-inch slices

• 1/2 tablespoon olive oil

• 1/2 teaspoon kosher salt

• 1/8 teaspoon freshly ground black pepper

• 2 (6-oz.) fresh salmon fillets

• Garnish: toasted sesame seeds

DIRECTIONS

1. Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.

2. Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl, and toss to coat.

3. Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tbsp. honey mixture. Spread asparagus mixture around salmon.

4. Broil 4 minutes; remove from oven, and brush salmon with about 2 Tbsp. honey mixture. Return to oven, and broil 4 minutes more. Remove from oven, and brush salmon with remaining honey mixture. Return to oven, and broil 2 minutes more. Serve immediately