RECIPE : BAKED PUMPKIN DONUT HOLES

I made these baked donut holes for Halloween this weekend and since they turned out pretty good I thought I would share! I found a recipe online and made some minor changes (I forgot to save the link of course, sorry!) 

Here is what you need: 

1 3/4 c. Flour

1/2 tsp. Salt

1 Egg

2 tsp. Baking Powder

3/4 - 1 tsp. of Cinnamon

1/2 tsp. Nutmeg

1/2 tsp. Pumpkin Pie Spice

1/2 c. Brown Sugar (packed)

1/2 c/ Vegetable Oil

1/2 c. Milk (I used skim)

1/2 tsp. Vanilla Extract

About half a can of pumpkin 

Preheat the oven to 350.  Mix the dry ingredients together in a bowl (flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice).  In a separate bowl mix the oil, brown sugar, egg, milk, pumpkin, and vanilla extract.  Combine all ingredients together and mix until smooth. In a very well greased (I used coconut oil spray) mini muffin pan spoon the batter evenly.  Fill them about half way. Bake for 10-12 minutes or until you can stick a toothpick in and pull it out clean.  Allow them to cool for a few minutes, while they are still warm you can mold them a bit to make them more round like donut holes. 

For the coating, melt a half stick of butter.  In a separate bowl mix a 1/2 cup of sugar and 2 tablespoons of cinnamon. Dip the donut holes in butter and lightly roll them in the cinnamon sugar mixture.  The cinnamon sugar takes away a bit of the pumpkin flavor so I left some of them plain and they were still delicious!

Happy Baking! 

XO

ARGENTINA pt. 1 // PALERMO SOHO - BUENOS AIRES

 (the pretty street our hotel was on)

(expressos on the cute patio at our hotel)

(the rooftop of our hotel)

 (fun street art everywhere!)

Our first day / night in Argentina was mostly spent in Palermo soho.  After an overnight flight from Miami, we were quite exhausted upon arrival at 8am.  However, once we settled in to our hotel, we set back out to explore since we just had one night in this area.  We were close to cute shopping, really good restaurants, and a small open air market.  It was scorching hot and we were in much need of gelato by the end of the day (we got addicted during our stay).   At night we ate dinner at a jazz club and watched a great band perform.  Maybe one of my favorite meals; a roasted veggie, eggplant, and goat cheese flat bread.  Amazing.  We turned in early to hop on our next flight early in the morning.  We really liked this cute area and ended up returning to the market to buy some gifts when we got back to Buenos Aires! (after Antarctica)

More on Argentina soon!

XO

EDIBLE GIFTS : PEPPERMINT CHOCOLATE COOKIE BARK

If you're up for some mad holiday baking this week, I highly recommend this simple and delicious cookie bark.  It's pretty ridiculous and super easy to make!

PEPPERMINT CHOCOLATE BARK COOKIES: 

2 cups flour

1/4 teaspoon of salt

1 cup (2 sticks) of unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1 large egg yolk 

6 ounces bittersweet chocolate chips

1 cup chopped candy canes or herseys candy cane kisses

2 ounces white chocolate

*Preheat oven to 350.  Spray 13 x 9 pan with non stick spray and line with parchment. You'll be using this as a "handle".  Beat butter in a large bowl until creamy.  Gradually beat in sugar.  Continue beating until the mixture is light and fluffy. Beat in vanilla then egg yolk. Gradually add flour and salt, beating on low just to blend.  Drop dough in prepared pan spacing evenly.  Use moistened fingertips to press dough evenly along the bottom of the pan.  Pierce dough all over with a fork.  Bake the cookie base for about 30 minutes, until light golden brown and the sides start coming away from the sides of the pan.  Immediately sprinkle chocolate chips on top and let stand until they soften, just a few minutes. Use a spatula to spread the chocolate evenly.  Immediately sprinkle chopped candy cane on top.   Separately, microwave and stir white chocolate in small bursts until smooth.  If it's too thick add a little vegetable oil.  Use a fork to drizzle the white chocolate on top.  Cool until white chocolate hardens, about 30 minutes. Using the paper as your handle, remove from pan and place on a cutting board.  Using a large knife, cut the bark into irregular shapes or squares if you prefer.

xox 

TREAT PRINTS IN THE SHOP!

A little Monday morning pick-me-up!

A few new prints I added to the shop this weekend. They are available in 8" x 10" and 11" x 14".  I picture these in sets hanging in cute kitchens (that's what I'm doing with mine at least!).  And perfectly sweet gifts for the coffee lover or foodie friend.  xx 

shop here

PUMPKIN BREAD WITH WALNUTS & CHOCOLATE CHIPS

This pumpkin bread recipe was sooo good.  I made a few changes to the original, but I think there are probably several types of nuts / chips you could add for your own twist and it would still be perfect.  Beware, it makes a few loafs so be ready to share! 

You will need:

3 cups white sugar 

1 can pumpkin puree 

1 cup vegetable oil

2/3 cups water 

4 eggs

3 1/2 cups all purpose flour

1 tablespoon ground cinnamon (I put more)

1 tablespoon ground nutmeg 

2 teaspoons baking soda

1 teaspoon salt

1 cup chocolate chips

1 - 1 1/2 cups walnuts 

(of course the last two are optional, I may even try some roasted pumpkin seeds or almonds next time)

1. Preheat oven to 350.  Grease and flour your pans!

2. Combine sugar, pumpkin, oil, water, and eggs in a large bowl.  Beat until smooth.  Blend in flour, cinnamon, nutmeg, baking soda, and salt.  Stir in nuts and chips.  Fill your baking cans about 1/2 - 3/4 way full 

3. Bake for 45-60 minutes.  I would check at around 45 minutes.  Insert a knife or toothpick, if it comes out clean then your bread is ready.  Cool before removing from pan.  

Happy baking!

THINGS I LOVE : CHEESE & DESSERT WITH FAVORITES

Since I'm working today I'm just going to dream about last Saturday...  

Summary:  I couldn't think of anything better to do / eat and very few people that I would rather be with more than Cami, Heather, Sadie, and Tuck.  Having a PERFECT cheese plate at Artisan Cheese Company and melt in your mouth desserts from Short Giraffe was literally the cherry on top. 

Hope you're spending your Saturday with your favorites.  xoxo

NEW ORLEANS Pt. II

A few more photos from exploring NOLA and eating at some of our favorite places.  Macarons from Sucre, shopping Magazine, and beignets are always a highlight of a New Orleans trip. 

See lots more photos on my photography blog

A ( GLUTEN FREE ) CORN SALAD

I made this salad last week and we ate a little everyday until it was gone.  It was so good! 

You need: 

4 stalks fresh corn

1 red pepper 

1/2 onion 

1 lime

1 c. chopped walnuts

1/2 c. crumbled goat cheese (leave off the cheese to make it vegan as well)

cherry tomatos 

fresh basil

pepper and garlic to season 

This is such a quick and easy recipe.  While the corn boils, chop up all your other ingredients.  Let the corn cool and mix everything together.  Squeeze the lime and stir. Top with your goat cheese and seasonings.  It's best when it's been chilled for a bit.  Also, there's no messing this one up so if you want to add more or less of the above ingredients depending on your taste it will still be superb. 

BREAKFAST FAVES / VEGGIE EGG SKILLET

If only everyday I could find the time to make a delicious breakfast, but I guess that's what weekends are for.  I had been wanting to make my own version of a veggie "skillet" that I love to order at one of my favorite breakfast joints.  For this, I chopped up onions, red peppers, and red skin potatoes.  I let that cook in olive oil, pepper, and garlic for a while before adding the eggs.  Then I went outside a plucked this basil from my plant (that is still alive, yay!).  Served with a fruit cup and of course, giant coffees. 

Happy Saturday, xx

GLUTEN FREE LAVENDER COOKIES

Are you ready for a delicious treat?!

I'm really into these lavander shortbread cookies (thanks mom).  I posted some she made me on instagram last week and decided I needed to try my own and share the adventure with you. I'm going to give you some options...so in case you're not a freak like me (aka trying to live dairy & gluten free) you can make them the "normal" way.  Have fun, enjoy, and share a few! 

Lavender Shortbread Cookies: 

5/8 cup butter  (earth balance for dairy free)

1/2 cup white sugar (or lower cal sugar substitute of your choice)

1 egg (egg beaters for dairy free)

1/2 teaspoon vanilla 

1 tablespoon lavender flowers 

1 1/2 cups all-purpose flour (gluten free baking flour)

*the original recipe called for an optional extra 1/2 cup sugar and 1 tbsp lavender for decoration, my mom said it was too strong so I left that part off as well, but that's up to you! 

Preheat oven to 350 degrees 

Grease cookie sheets 

Cream together the butter and sugar

Beat the egg and blend it into the butter and sugar

Add vanilla, mix in lavender flowers, and the flour

Drop by taespoonfuls onto cookie sheets

Bake 15-20 minutes or until golden

Remove to cooling racks and sprinkle with decorative sugar (optional)

*I ended up taking mine out at about 10 minutes, I'm not sure if it was due to the substitutions I made so you might want to start at 10 and check on them so they don't burn.

xoxo