Thursday, April 23, 2015

easy cucumber feta appetizer

because i love to cook
AND i'm slow in the kitchen
B and I often eat dinner post 8pm.

the problem is that both of us are hungry at 6pm.
coming up with easy appetizers has been a lifesaver for those days 
i want to cook for hours before putting dinner on the table.

these are my new faves, and SUCH a versatile little snack.
(we actually ate so many of these we weren't hungry until 10pm. LOL!)

recipe inspiration via bitedelite

2 cucumbers
3 oz fresh feta
2 tablespoons fresh basil, chopped
salt and pepper


there are two ways to make this delicious snack,
either in a boat style, where you scoop out the middle of the cucumber and fill it with goodies 
OR slice the cucumber like a little cracker and place the goodies on top (pictured above). 
i've made this snack both ways and thoroughly enjoy both. you pick your poison :)

for the boat style...

1. cut cucumber legnthwise and remove the seeds.
cut a small strip off the bottom of the cucumber half so it will sit level.

2. use the other half of the cucumber and dice into 1/4 peices.
combine diced cucumber with feta cheese, basil and salt and pepper to taste.
fill cucumber boats with the mixtures and sprinkle with more pepper.

for the cracker style...

1. slice 3/4 of one full cucumber into thin slices
(not too thin - you want them to be easy to pick up!)

2. continue with step #2 from above...
placing the mixture on top of your cucumber slices to serve.

3. enjoy!

Wednesday, April 22, 2015

how to: build a terrarium

happy earth day!

today, we're making terrariums!

what you'll need
container of some sort
small potting pebbles
a variety of succulents, cactus, etc.


1. clean out container and prep it for potting

2. fill bottom of vessel with one layer of small rocks to help with drainage
(this step is optional, but if you're like me and overwater your plants - i would highly suggest it!)

3. add layer of succulent/cactus potting soil
(you don't need to over do it here - you can always add more later)

4. take plants, pulling off any excess soil from their original container
and dig them into the soil. fill your little pot to your liking.

5. place somewhere with bright light and water once per week.

Tuesday, April 21, 2015

glazed doughnut muffins

i love breakfast.
i love the sweet, the savory,
and everything in between.

these glazed doughnut muffins
gave you the nostalgia of a glazed doughnut,
but in muffin format. YUM.

also: are you a donut person or a doughnut person???

recipe via cooking classy 

makes 1 dozen muffins

3 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup milk
1/4 cup + 2 tablespoons buttermilk
10 tablespoons butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla

glaze ingredients
1 1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract


1. preheat oven to 400 degrees.

2. in a medium mixing bowl, whisk together flour, baking powder, 
baking soda, salt, cinnamon and nutmeg. set aside.

3. in a separate small bowl, whisk together milk and buttermilk. set aside.

4. in a large mixing bowl, using an electric hand mixer on medium speed, 
blend together butter and sugar until well combined. 
mix in eggs one at a time mixing after each addition.
blend in vanilla.

5. using wooden spoon to mix, add flour mixture in three separate batches, 
alternating with two additions of the milk mixture.
mixing until just combined after each addition.

6. divide batter into 12 paper lined muffin cups, filling each one nearly full.
bake in preheated oven 15-20 minutes until toothpick inserted into center of muffin comes out clean.
transfer to a wire rack and allow to cool for about 10 minutes.

do not overbake! my muffins were probably perfectly done at like 17 minutes.

7. during the last few minutes of cooling, prepare glaze by whisking together 
powdered sugar, milk and vanilla in small bowl. dip each muffin in glaze, 
while twirling and rotating to evenly coat tops 
(and allowing it a few second to get a good layer of coating). 
then, lift and allow excess glaze to run off. 
enjoy warm or allow glaze to harden and store in an airtight container.



Monday, April 20, 2015

monday morning mashup

1. drooling over these adorable journals
4. 10 places to see before they're gone!
5. what's next for birch box (one of my favorite female run companies)
6. loving this inspiration for an at home bar
7. dying to saber my own champagne this summer

Friday, April 17, 2015

lemon gin fizz

this cocktail tastes like summer.
light, refreshing, and pretty much like an adult lemonade.
you should make some this weekend :)

i'm going to give you this recipe in ratios, 
so you can make as much or as little as you want :)

8 parts soda
4.5 parts gin
3 parts fresh squeezed lemon juice
1 part sugar/simple syrup
1 part triple sec
optional: lemon slices for garnish


1. mix all ingredients together, with exception of the simple syrup.
add simple syrup to taste (based on how sweet or bitter you like it)

2. pour over ice. enjoy!

Thursday, April 16, 2015

macaroons for two

as mentioned here
i'm obsessed with a blog that features dessert recipes 
that are just enough for two people. HELLO. best idea ever!

these macaroons are rich enough to satisfy you with just a couple little bites. 
delicious and VERY coconut-y.

recipe via dessert for two

1 cup sweetened flaked coconut
3 tablespoons sugar
1 tablespoon flour
pinch of salt
1 large egg white
1/4 teaspoon almond extract
1/2 cup chocolate chips
1 teaspoon oil (for chocolate drizzle)


1. preheat oven to 350 degrees.
line baking sheet with parchment paper or a silicone mat

2. in a large bowl, combine coconut, sugar, flour and salt. stir well.

3. add egg white and almond extra and stir very well, until no dry patches remain.

4. scoop dough into 6 mounds on the baking sheet. use your fingers to flatten the cookies. 
(the flatter they are, the crispier they'll get)

5. place cookie sheet in the oven and turn down heat to 325.
bake for 23-25 minutes, letting edges brown.

6. let cookies cool on sheet for a minute or two before moving to a rack to cool completely.

7. if you desire a chocolate drizzle, melt chocolate and oil in double boiler or microwave until smooth. dip, drizzle or dunk cookies, let harden, and serve!

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