Sometimes you need a quick and healthy snack to help you get through that afternoon slump. Put down that cookie and try whipping up this easy peanut butter snack dip. It’s healthier, and with only 4 ingredients, can be made in a matter of minutes.
I love dipping apple slices but you could also do pretzels, graham crackers, a banana, or spread some on a bagel. If you’re really in a hurry, just scoop some out with a spoon and take it to go.
I also like having this as a snack after hitting the gym. Both Greek yogurt and peanut butter are good foods to help you recover after a workout. I usually spread some onto a banana and am good to go. Instant energy.
A tasty, healthy snack in under 5 minutes. How could you say no?
What do you get if you smush a mimosa and a glass of sangria together? You’re looking at it. We are calling it sparkling sangria and we think you guys are going to be big fans of this one.
One great thing about this cocktail is that you can totally get away with drinking it for brunch. There’s orange juice and fruit so it’s pretty much the start to a healthy breakfast…there just happens to be champagne and wine mixed in too. Hey, lets not get too caught up in the details.
Mimosas are one of our favorite drinks, so we took that idea and added white wine, peach puree, and strawberries. I did not add any extra sugars because I’m not a huge fan of super sweet drinks. If you prefer a little more sweetness add sugar or honey until you get the taste you are looking for.
Mix up a pitcher or two for your next girls night in. And if you do, let us know by snapping a picture in Instagram and tagging us!
I think lentils get a bad rap for being pretty meh. But really when prepared correctly, they can be a delicious addition to any meal when paired with some bold flavors.
We constantly hear about the excellent benefits lentils have. Not only are they a great source of protein and fighters against stubborn belly fat, but they also give you that boost of energy, which is why this is a perfect salad for your upcoming, busy July 4th weekend. It’s inevitable that we will all be indulging in things like fried chicken, delicious dips, and of course sweets – which we should! So a salad like this is perfect to include in your picnic to balance it all out.
Like I said, lentils can pack a punch of flavor when prepared correctly and this salad will not disappoint. The key to making these lentils is allowing them to brine for at least one hour, just make sure you don’t over brine, or you’ll end up with mushy lentils. It’s as simple as placing water, lentils, and salt in a bowl and letting them chill out for 60 minutes. The second secret is to actually bake the lentils in a dutch oven. The result is creamy, but sturdy lentils.
Goodbye meh lentils, hello flavor!
Lentil Salad with Crumbled Goat Cheese, Olives, and Mint
Mariah and I kinda consider ourselves cupcake experts. And yes, thats totally a real thing.
We’ve been able to try cupcakes from some of the most “famous” cupcake stops in the country; Sprinkles and Mollys in Chicago, Mongolian Bakery in New York, Georgetown Cupcakes in D.C and they were all amazing. I’ll take a red velvet from Sprinkles any day, anytime.
May I be bold for a moment? These summer peach cupcakes are just as good as any cupcake I’ve had in any shop.
These are the perfect cupcakes to bake for a cookout because with fresh peaches in the cake topped with fresh blueberry buttermilk frosting, there are lots of summertime flavors happening.
When I first found this recipe, I was worried that the diced peaches would sink to the bottom of the cake. But they didn’t and I have a little tip to keep it from happening. Make sure your peaches are ripe. Almost overly ripe. When you dice the ripe peaches you will end up with some diced chunks and some that are almost a pureed consistency. Thats a good thing.
Another thing that I love about these cupcakes is the beautiful blueberry buttercream (say that 3 times fast) frosting. This is a classic buttercream frosting that you will end up using over and over. That’s a promise.
Oh, and if you’re wondering where I got that amazing jade cake stand, I found mine at Cosecha, my new favorite shop in Grandview. They have everything you could ever imagine for your dream kitchen and sell some things online, so if you don’t live in the Columbus area you can still shop.
Step away from the box mix and try these cupcakes. Once you do, you’ll never go back.
Put blueberries and water in a small saucepan and cook on medium for about 10 minutes (stirring) or until blueberries are super plump and starting to break down.
Push the cooked blueberries through a fine mesh sieve with the juices going into a bowl. Discard the skins that stay in the sieve. Set aside until cool, or place in refrigerator to speed up the process.
In the bowl of an electric mixer fitted with the whisk attachment, whip the butter until fluffy and white. Make sure to scrape the sides occasionally.
Add the confectioners sugar to the whipped butter a cup at a time mixing on high between additions.
Add vanilla and blueberry concentrate to mixer and mix until combined.
Whip frosting 1-2 minutes or until fluffy, but be careful not to over whip.
Spread frosting onto cooled cupcakes.
Makes enough for 24 cupcakes or one 8 inch 2 layered cake.
When I lived in Chicago there was an empanada restaurant down the street from me that baked the tastiest empanadas. Through the years, I tried everything on their menu, but my favorite was their goat cheese bacon date empanada. It was so stinkin good.
One sad thing about moving is that you leave behind a lot of the food that you loved in your old city. I have found lots of good restaurants in Columbus, but not an empanada stop, and certainly not one with goat cheese, bacon, and dates.
This was my first attempt at trying to recreate them and I think I came pretty close. The filling is simple to make. Finding a good quality, whipped goat cheese is key.
I paired mine with a simple chimichurri and hot sauce. If you are looking for a good chimichurri, I recommend this one. I also opted to bake mine because frying is a pain in the butt to save a few calories.
Make sure you remember to egg wash the top. I forgot this step (oops) on the first batch so they didn’t get as golden brown as I would have liked. But they still tasted dynamite and that is what really matters right?
1/2 cup (1 stick) cold butter, cut into small pieces
1 to 2 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)
Preheat the oven to 400 degrees.
To make the filling mix the goat cheese, dates, and bacon together in a bowl. Set aside.
To make the dough, combine flour, baking powder, and salt together in a medium sized mixing bowl.
Using your fingers, cut in butter until mixture is crumbly.
Add the cold water, a splash at a time, until the dough comes together. You do not want it wet and sticky.
Roll out the dough until it is very thin, you don't want it thicker than 1/4 inch. Use a round mold, cookie cutter, or anything that can be used to cut out a round shape that is about 6 inches in diameter.
Using a spoon, put a scoop of the mixture onto the disc of dough. Fold the dough over the so that it forms a pocket, or half circle shape.
Crimp the edges with a fork so that the dough seals in the mixture.
Brush the egg wash mixture onto the top of each empanada and use a fork to poke a hole into the top.
Place on a non stick baking sheet and bake for about 20 minutes or until golden brown.
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