Monday, July 21, 2014

Fruit & Veggie Pops

After all these years I finally got myself popsicle mold! I have never made these frozen treats before and I couldn't think of a more summery recipe than cool refreshing popsicles. You'd be surprised how difficult it is for a gal to find a decent popsicle mold. I went to at least 10 different stores and they were either too expensive or they had those obnoxious anti-drip handles (while very practical not the most visually appealing for photographs). So I finally found a 4 pop mold at Target for only $2!

I had a hard time naming this post just because there are so many ingredients in this recipe. I happen to just throw in whatever fruit I had in the freezer so you are welcome to add your own twist. I find that if you are using veggies (like carrots and spinach) it's always best to disguise them with fruit, bananas work especially well. You also want to make sure you add a creamy element such as yogurt or cream/milk, otherwise your pops will have an icy texture.

Fruit & Veggie Pops

makes 4 pops

3/4 cup blueberries (fresh or frozen)
1 small banana (cut and frozen)
1/4 cup carrot juice
handful of fresh spinach
1/2 cup vanilla yogurt (or Greek yogurt)
splash of freshly squeezed orange juice or apple juice

Method: Add all ingredients to blender and pulse until smooth. You may need to add more juice or yogurt to achieve the texture you're looking for.

Sunday, July 20, 2014

Banana Bourbon Upside Down Cake

If you ask me, some of the best desserts always contain fruit...and when you add alcohol to the mix that doesn't hurt either..
There's something so thrilling about making an upside down cake (was that a totally chef nerd thing to say?) you wait in anticipation while it's in the oven and then there's that moment before you flip it over to reveal the beautifully aligned fruit with the caramelized sugar juices slowly drizzling down the side. It's a beautiful sight.
The cake itself is super moist and the baked bourbon bananas create a sinfully delicious combo. This cake is best served straight from the oven but it will remain moist for about five days after.

Bananas Bourbon Upside Down Cake

Recipe adapted from

1 cup brown sugar (packed)
1/4 cup plus 1/2 cup butter
1 tsp ground cinnamon
2 TBS bourbon
3 bananas (large, yellow but firm with green tips, sliced diagonally into 1/4-inch pieces)
3/4 cup sugar
2 eggs
1 tsp vanilla extract
11/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream


1.Preheat oven to 350 degrees F. Place brown sugar, 1/4 cup of the butter and cinnamon in a small saucepan. Heat over medium low heat until butter is melted and mixture is smooth, stirring occasionally. Stir in bourbon and pour into a 9-inch round cake pan.

2.Arrange banana slices in circles over brown sugar mixture.

3.Place remaining 1/2 cup butter and sugar in a large bowl; beat at medium speed until light and fluffy. Add eggs one at a time, beating will after each addition. Beat in vanilla.

4.In a medium bowl, stir together flour, baking powder, baking soda and salt.At low speed, beat in flour mixture in parts alternating with sour cream, beginning and ending with flour mixture. Spoon and gently spread batter over bananas.

5.Bake 45-55 min or until cake is golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minute. Run small knife around edge of cake; carefully invert cake onto serving plate. Serve warm.

Friday, July 18, 2014

Tribal Vibes

I have had this skirt for at least a year and I've probably only wore it once. I was such a big fan of the colors, patterns, and textures of the beads but it is quite a bit shorter than I usually wear. Still, I liked it so much I couldn't pass it up. I paired with my new necklace from Forever21 because it matched those tribal printed details in the skirt.

Outfit Details:
Skirt & necklace - Forever21
Shirt - Aldo
Shoes - JCPennys (old)

Thursday, July 17, 2014

Currently Via Instagram

Enjoying fresh summer fruit and veggies, sunsets, weenie kisses, hot afternoons in the pool, positive fortunes, and cookies bigger than my face. To check out the rest of my insta feed click HERE

Tuesday, July 15, 2014

Ooey Gooey Black & White Chocolate Chip Cookie Cake

What's better than chocolate chip cookies? How about a bunch of cookies molded into one? Slightly crispy on the outer edges with a soft chewy center - heaven.

A bunch of our friends were coming to visit us this week so I wanted to make a group friendly dessert and I haven't met a person who didn't like a good chocolate chip cookie (if you don't - I apologize for your lack of soul). This was super easy to serve, offering everyone a warm and chocolaty slice. I decided to mix it up a little and use both white and chocolate but you can use toffee, butterscotch chips, or peppermint chocolate for the Christmas times.

Ooey Gooey Black & White Chocolate Chip Cookie Cake

Recipe adapted from Sally's Baking Addiction

3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) light brown sugar
1 large egg + 1 egg yolk*
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips
1/2 cup white chocolate chips


1.Preheat oven to 350F degrees. Spray a 9-inch pie dish or tart pan with nonstick spray. Set aside.

2.In a large bowl using mixer fitted with paddle attachment, beat the butter and brown sugar on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.

3.In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.

4.Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.)

This cookie is best served straight from the oven, preferably with a scoop of vanilla ice cream (just saying).
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