TGIF!

hi friends,

it's been a whirlwind over in my corner of the world.

i've been in denver and colorado springs 2 weeks in a row,

and earlier this week hit up oklahoma city for the first time.

what did i do exactly? i tried a deep fried twinkie.

yep, that happened.

and why not?? you only live once! #yolo

starting tomorrow you can look forward to the following:

1. thanksgiving recipes galore!

2. another preview of what you have to look forward to on this blog come 2013!

3. the top ten things i've learned in my twenties!

happy friday ya'll!

cupcake royale

i live about 4 blocks from the ballard cupcake royale.

now, i have to be honest. i used to consider myself a cupcake connoisseur.

and after taste testing nearly every shop in the city,

i had decided that trophy was my very favorite.

but, due to location, i decided to give cupcake royale another chance.

(especially now that they're serving ice cream!)

you know how i feel about cake pops!

these were not my fave. i'm a sucker for home-made!

but they were adorable :)

but, hello, this pumpkin spice cupcake was delightful!

can't decide which ice cream flavor to choose? 

try a flight! genius!

i got salted caramel and red velvet.

both were AMAZING!

happy saturday! :)

candy corn popcorn balls

i decided it's not too soon for these little guys.

and i can't think of a better way to brighten up a classic treat.

hello, these are adorable!

recipe via cooking light

ingredients

8 cups popped light butter popcorn

1 cup candy corn

1/4 cup butter

1/4 teaspoon salt

1 10oz bag marshmallows

extra butter

directions

1. combine popcorn and candy corn in large bowl.

2. melt 1/4 cup butter in a large saucepan over medium heat,

stir in 1/4 teaspoon salt and marshmallows.

reduce heat to low, cook for 7 minutes or until mallows 

are melted and the mixture is smooth. stir frequently.

3. pour marshmallow mixture over popcorn mixture, stirring to coat well.

lightly coat hands with butter, shape popcorn mixture into balls

as the popcorn balls are cooling, feel free to continue to shape and mold them.

peach lemonade

this past week i had the joy of hanging out 

with a girlfriend at fay bainbridge state park.

i had no idea this amazing little park ever existed,

and it was the MOST beautiful day... hello!

i am so thankful both for her friendship

AND for the amazing beauty of the northwest on a sunny day :)

and as i took my ferry back to the city,

i just couldn't help be be overwhelmed with thankfulness.

i love my life.

i love my friends.

God is SO good :)

in other news, this peach lemonade was amazing :)

and i'm not just saying that.

it was so very flavorful, and the best part was it can be both adult and kid friendly :)

great for an upcoming summer bbq or get together!

(recipe via cooking light)

ingredients

4 cups water

2 cups coarsely chopped peaches

3/4 cup sugar

1 cup fresh lemon juice (about 6 lemons)

4 cups ice

1 peach, cut into 8 wedges

directions

1. combine the first 3 ingredients in a medium saucepan over medium-high heat.

bring to a boil; reduce heat, and simmer 3 minutes.

2. place peach mixture in a blender; let stand for 20 minutes.

remove lid to let steam escape.

3. replace lid and blend until smooth.

pour into a large bowl. refrigerate for at least 3 hours

4. press peach mixture through a sieve over a bowl,

reserving liquid; discard solids. stir in lemon juice.

5. serve over ice and with a peach wedge

bonus: make this a cocktail by adding vodka, white rum, or bourbon!

CHEERS!

chilled basil pea soup

for those of you that live in seattle, i hope you're enjoying this sunshine :)

makes me feel like summer has arrived!

nothing better than a chilled summer soup for a warm evening.

i have been eating out on the porch, drinking wine until 9pm.

hello! perfection!

recipe via my father's daughter

ingredients

2 tablespoons olive oil

1 large yellow onion

4 cups frozen peas

1 quart vegetable stock

12 fresh basil leaves (10 whole, 2 sliced)

coarse salt

fresh ground black pepper

sour cream (optional)

directions

1. heat the olive oil in a small soup pot over medium heat,

add the onion, and cook until soft, about 10 minutes.

2. add the peas and stock, bring to a boil, lower the heat, and simmer for 10 minutes.

3. remove from the heat and add the whole basil leaves and salt and pepper to taste.

let the soup cool and then whiz in a blender until smooth.

4. cool in the refrigerator for at least 2 hours.

5. serve garnished with a spoonful of sour cream and the finely sliced basil.

this soup is my new fave.

so easy AND healthy AND delicious.

what more could you want??

ENJOY!

french honey vanilla yogurt cake

i'm off to suncadia for the weekend...

but i will leave you with this healthy twist on a pound cake.

(thank you bon appetit!)

instead of butter, they use greek yogurt - hello!

(i used my honey vanilla greek yogurt just for fun) :)

AMAZING! i loved this.

(and SO easy breezy!)

enjoy!!

ingredients

nonstick vegetable oil spray

1 1/2 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 cup sugar

1 tablespoon finely grated lemon zest

3/4 cup whole-milk greek yogurt

1/2 cup vegetable oil

2 large eggs

1/2 teaspoon vanilla extract

***you'll need a 8 1/2 x 4 1.2" loaf pan***

directions

1. preheat oven to 350°. Coat pan with vegetable oil spray. dust with flour; tap out excess.

2. whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

3. using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist.

add yogurt, oil, eggs, and vanilla extract; whisk to blend. fold in dry ingredients just to blend.

4. pour batter into prepared pan; smooth top.

bake until top of cake is golden brown and a tester inserted into center comes out clean,

50–55 minutes.

5. let cake cool in pan on a wire rack for 15 minutes.

LOVED THIS CAKE! :)

smallest fave person in the world!

this is my smallest favorite person in the world right now...

miss svea lisbeth johnson

i like her a lot.

i like her mom and dad too :)

you can read more about her life here.

i've been picking out some outfits for when she grows up...

hello crewcuts!

obsessed! makes me want 12 kids.

why do these not come in my size??! :)

salted caramel mug cake

this recipe takes 10 minutes start to finish.

i literally used a timer.

(and actually it was 9 minutes 50 something seconds)

you don't even pre-heat your oven.

check it out.

i also love that it's personal size! hello!

ingredients

4 tablespoons flour

4 tablespoons sugar

3 tablespoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1 egg – beaten

3 tablespoons skim milk

1 tablespoon vegetable oil

2 salted caramels

directions

1. add flour, sugar, cocoa, baking powder, salt, egg, milk,

and vegetable oil together in small bowl. mix to combine.

2. pour mixture into a regular sized coffee mug.

drop caramels into center of mixture one at a time.

3. microwave on high for one minute and 30 seconds.

if cake batter is still gooey, microwave for up to an additional 30 seconds.

mine obviously outgrew his mug. oh well. still tasted good!

gives him character, right?? :)

(i sprinkled mine with powdered sugar)

4. TA-DA!!!

cake in a mug in a microwave.

in your belly in 10 minutes flat.

(if you're curious: the dufur threshing bee)