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My afternoon pick me up

December 19, 2016

I have always been the kind of person to hit a wall in the afternoon and need a pick me up. Sometimes it can be as simple as getting up from my desk and taking a quick walk, or grabbing a cup of coffee. It all depends on how much sleep I got the night before. #toddlers

With the caffeine equivalency of your average cup of coffee, I have been recently been grabbing a Dark Dog Organic Energy Drink instead of making a coffee.

I love how refreshing it is to grab one of those chilling in the fridge. The cool drink is a great alternative to grabbing a seltzer but it has the energy to get me through the rest of the day and until dinner. Plus, it helps me save money from swinging by the local Sbucks for an iced cold brew.

Dark Dog offers 4 kinds- Original, Blood Orange, with Coconut Water, and 50 Calorie- that are sure to give you some pep and refresh you. All are made with out any artificial colors, preservatives, or artificial flavors. Everything in there is natural and organic when possible, like the cane sugar, coconut water, fruit juices, and teas.

Their Original is just 130 cal and has a nice tropical flavor from the tea, juices, and coconut sugar. It’s light a bubble and gives you a nice pick me up without a crash afterwards. And I think it goes so well with some dried pineapple as an accompanying snack.

The 50 Calorie variety is my favorite since it has a nice bright flavor from the green tea and yerba mate blend with the finishing touch from the Elderberries. The berry flavor is subtle and tastes real, unlike some other fruity drinks. Plus, it’s just 50 calories so that is a big win for me.

Coconut Water has a nice refreshing pina colada taste from the coconut water in there. It also packs a flavor punch from the Green Tea & Yerba Mate in there. All of that flavor and vitamins for just 50 calories.

Blood Orange at just 140 calories is packed with 100% of you daily Vitamin C needs. Plus, the citrus flavor is

I love opening up one of these drinks and grabbing a light snack like popcorn or fruit so I can get over the afternoon lull that typically grabs hold of me.

What are your favorite ways to give yourself an energy boost in the afternoon?

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This post is sponsored by Dark Dog Organic Drinks but all opinions are my own.

Sweet Potato Casserole with a Marshmallow & Pecan Crunch Topping

December 16, 2016

I bought an Instant Pot just after Thanksgiving while it was on sale on Amazon. It came quickly (thanks Prime… I love you!) but then I didn’t know what to do with it. I was scared to touch it.

Well, there are instructions but I didn’t know about what recipe to start with. Once my dad brought home a pot roast I knew that I needed to try that. I love cooking with the slow cooker but wanted to give the pressure cooker a try this time.

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Arroz Con Leche (Mexican Rice Pudding)

December 13, 2016

Can someone get addicted to Jimmy John’s?

I’m asking for a friend…

Their #12 Beach Club is sooo soo sooo good. And their pickles are awesome too. Grab an unsweetened ice tea and I have my current favorite lunch.

It’s becoming board line problematic.

Anyone else with this Jimmy John’s problem? What is you #?

I can’t believe that my year of Taco Tuesday series is coming to a close. Just 2 more recipes to make! I am excited about my next venture as well as bummed as I only just scratched the surface on all the taco, burrito, enchiladas, cookies, drinks, desserts, etc I wanted to make. I had such a long list at the start of the year and had to narrow things down more and more to pick my favorites for the year to make. Just means I will need to continue to make all these goodies in the next year as well.

I did realize that I didn’t share soo many desserts so that is why this awesome Arroz Con Leche is gracing the blog today. Can’t resist a good rice pudding, esp one made with condensed milk. Bliss.

I was so excited about making this rice pudding since every recipe that I have ever tried from Marcela Valladolid has been a smashing success. I can’t wait for her next cookbook to come out this spring. In the mean time, I’ll made and remake my favorite of her recipes- her Chocolate Margarita… oh you’ve been warned!

The main thing that I changed up from the original recipe is that it called out for golden raisins, and I left them out. One… my rabbit has recently eaten the last of them so I was fresh out. Two… I like my rice pudding creamy so I don’t like the texture of raisins in it. If you like raisins in your rice pudding, and you actually have some, then add them in.

Be sure to save some room after your taco dinner for some of this rich, creamy and delcious Arroz Con Leche. Happy Taco Tuesday!

Arroz Con Leche (Mexican Rice Pudding)

Makes 6 servings

Ingredients

7 cups water
1 cup long-grain white rice
1 (4-inch) cinnamon stick
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 cup whole milk
1 teaspoon vanilla extract, or the caviar of 1 vanilla bean
3/4 cup golden raisins (optional)
Ground cinnamon, for dusting

Process

In a medium-size heavy saucepan over medium-high heat, combine the water, rice, and cinnamon stick. Bring to a boil, uncovered, and cook until the rice is tender, about 18-20 minutes. Strain out rice and discard the cinnamon.
Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk.
Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
Add the vanilla extract and golden raisins, and stir well.
Serve warm or chilled. Dust the top of the pudding with ground cinnamon prior to serving.

Slightly adapted from Marcela Valladolid, via Food Network

Reese’s Pieces Chocolate Chip Cookies

December 12, 2016

How ready are you for the holidays? Be honest.

I’m like ‘woooo, I’m all set.’ And then I realize that I didn’t actually buy gifts for anyone other than Autumn. Wonderful.

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One-Pot Sausage and Broccoli Pasta

December 8, 2016

I’m loosing my blog writing steam.

I love blogging, but sometimes writing a little something personal before the recipe gets difficult.

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Mexican Chocolate Cake

December 6, 2016

We got a big update on our house and its schedule today! So exciting!

I’ve been meaning to do a big house update but it keeps getting pushed aside in the busy holiday hustle and bustle. Plus, we had some drama related to some framing in our house and I didn’t think it was appropriate to write about it we figured it out.

That being said, the drywall is up in our house and the stucco will be getting applied this week. Ultimately all of this will work out that our house will be move in ready for the end of January/ start of February. I just can’t wait to move in!

We have already purchased our fridge, washer, dryer, our bed frame, and dining room set. Other things have been picked out like Autumn’s bed and some artwork for some walls but we have lots of shopping to do! I’m currently obsessed with curtains so I’m trying to figure them out in all the different rooms. So far, we only have the curtains for the bonus room and I am in love with them. Plus, I got them for a steal as they were sale and I have a designer discount too!

I’m looking forward to getting it all set up and feel like home. It is going to be so incredible!

In other news, I’m addicted to this cake.

It’s the perfect balance of chocolate and spice. The spice being the cinnamon, so it’s not spicy, but it adds an extra perfect something that is killer in this cake. The way that salt brings out flavors, the cinnamon really amps up the flavors of the chocolate.

Plus, it has an incredible frosting on top that seals the deal. Bliss.

The cake and frosting are both really easy to make so I hope you’ll whip it up asap so you can enjoy a big slice, just like me!

Mexican Chocolate Cake

Makes

Ingredients

For the Cake

1 Cup water
1/2 Cup butter
1/2 cup oil
4 tablespoons cocoa
2 cups unsifted flour
1 teaspoon baking soda
2 cups sugar
1/2 cup sour milk (buttermilk)
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla

For the Frosting

1/2 Cup butter
4 tablespoons cocoa
6 tablespoons milk
1 pound (1 package) confectioners’ powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Process

Preheat your oven to 350 degrees. Butter a 9×13 metal pan.
In a medium sauce pan over medium heat, combine the butter, oil, cocoa, and water. Heat until the butter is melted and everything is combined. The mixture just needs to be warm enough to melt the butter, do not make it to hot or it will scramble your eggs
Combine the flour, baking soda, sugar, buttermilk, eggs, cinnamon, and vanilla in a large bowl. Add in the melted butter mixture.
Pour the batter into the greased pan. Bake 20 to 25 minutes.
Five minutes before the cake is done, prepare the icing. In a medium saucepan, combine the butter, cocoa, and milk. Heat on medium until bubbles form around edge. Remove from heat, the add the vanilla extract and the confectioners’ sugar. Then mix in the nuts.
Let cake cool before you pour the icing over the whole cake.

Cake and frosting recipes adapted from Martha Stewart

Slow Cooker Cheeseburgers

December 2, 2016

Cooking cheeseburgers in a slow cooker is an inventive way of preparing cheeseburgers. They are extra cheesy and are a fun, easy way to serve burgers to a crowd!

I am really over due for a haircut. But I don’t want to get it cut.

That’s a lame predicament right there. I need to suck it up and go since my hair is looking stringy and it needs some proper attention.

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Guava and Cream Cheese Turnovers (Guava Pastelillos)

November 29, 2016

I don’t really know what to write about with today’s recipe. I just can’t form a real thought about what to write about.

So here is just a random list of things going on…

I put a gold safety pin decal on my car. It make me happy. (reason why, etsy store)

Autumn wanted a swing, so my dad hung up one from his balcony so Autumn can swing from it in the foyer. Grandparents can do crazy crap like that at their houses. ha!

We have purple Christmas lights up. They also make me happy.

I have been making egg sandwiches every day for breakfast. My version of an egg mcmuffin. I have been eating them for dinner too. The toaster and microwave are my friends. I have sorta given up on cooking real food.

But I do want to make a lasagna this weekend. Maybe.

They are going to start the drywall on our house this week. HELL YA!

These little Guava Pastelillo are addicting.

I wanted to make a fun treat for this week’s latest Taco Tuesday post.

I have a long list of things I want to make before the end of the year wraps things up on this series but I have been scattered. Like a kid in a candy shop. So many options! At the last minute I picked these delicious pillowy puffs.

I’m not sure if I’d call them a breakfast food since I could eat them 24/7.

I just love the combination of guava and cheese. It’s a traditional sweet and salty combo that just works so well together. I featured it last year in my Waffle Wednesday series as well when I made Guava and Chream Cheese Stuffed Puffle Waffles. Both are easy to make and both are so damn delicious.

Be sure to take a big bite and savor the sweetness of the guava paste and the subtle tartness from the cream cheese. They are fantastic with a cup of coffee. Just be sure to wipe away the crumbs so you are not caught sneaking another one while you are in the kitchen. ha!

Guava and Cream Cheese Turnovers (Guava Pastelillos)

Makes 16 puffs

Ingredients

1 package Puff Pastry sheets
8 ounces cream cheese, softened
1/2 Cup confectioners’ sugar
1 teaspoon vanilla extract
approx 6 oz. Guava Paste
1 egg beaten with 1 tbsp. water
2 Tablespoons sugar

Preheat oven to 400 degrees F.
Remove the puff pastry from the freezer to thaw according to package instructions.
Combine cream cheese, sugar and vanilla extract in a bowl. Mix well.
Slice the guava paste into 1/4″ thick slices that are approx 1″ x 1 1/2″ in size. You need 16 slices.
On a floured surface, roll out the puff pastry sheets so they are approx 12″ x 12″. Slice them in half in 1 direction and then in 4 in another, creating 8 pieces with each sheet.
Assemble the turn turnovers by placing a piece of guava paste on one half of the rectangle, while leaving a 1/2″ edge around the paste for sealing. Add a spoonful of the cream cheese mixture on top of the guava paste. Fold the other half of the puff pastry dough over and seal the 3 open edges with a fork. Repeat with the remaining turnovers. ( I suggest doing both sheets at the same time so you can evenly portion out the cream cheese mixture among the puffs)
Coat the top of the puffs with the egg wash mixture. Then sprinkle with sugar.
Arrange the puffs on a parchment paper-lined baking sheet. Bake for 16-18 minute or until golden brown and puffy.
Cool the turnovers on a rack for 10 to 15 minutes. Serve warm or at room temperature.

Seasonal Dining at Seasons 52- A Girls Night Review

November 23, 2016

The holidays are a busy hectic time, but you still need to make time to hang out with your best buds or to go out on a fun date night. It’s so important to take the time to have some fun and enjoy a good meal.

My friend, Nichole, and I went out on Sunday for some girl time. We did some furniture shopping… found the perfect table for the house!… and then some clothes shopping…I found the best leggings ever!… and then we went out for diner at Seasons 52. It was such a good time.

Great company, great shopping, and great food.

Amy, our server, introduced us to the restaurant telling us all about how Seasons 52 is a seasonal restaurant with a rotating menu based upon what is in season. They highlight fresh ingredients in creative ways. We were blown away with everything.

Plus, we were blown away about her in depth knowledge of the menu, ingredients, and the restaurant as a whole. I can barely remember my own birthday some days and she had everything down pat, without sounding like a robot. There was knowledge and passion behind her information and stories.

Shortly after we sat down we were served an amuse bouche of their Lobster Salad that is on their lunch menu. It was a wonderful bite-sized introduction to Seasons 52.

We started with one of the Chef’s Suggestions for an appetizer and another on the main seasonal menu. The Caramelized Bosc Pear and Burrata Salad ($9.50) was a featured item that consisted of a pear, proscuitto, and burrata arranged on fresh arugula, drizzled with a 15-year aged balsamic and served with piece of honeycomb.

Neither of us couldn’t get over the fact the pear and burrata salad was less than $10, especially for the quality of all ingredients. I’ve never had a burrata dish for less than $14 either. Burrata… bliss. Plus, the presentation of the salad was just so beautiful on the wooden serving board too.

The Blistered Shishito Peppers ($7.20) was another appetizer that we just had to have. I love that shishitos and the addition of roasted corn, Sonoma goat-feta cheese and a lemon aioli all sounded amazing. Every pepper had some spice and the melty goat cheese on top was irresistible.

While we enjoyed our meals, we enjoyed some drinks too. Nichole wanted a Cali/Oregon Pinot Noir so Amy brought her a Kim Crawford ’12 ($12) and a Schug ’15 ($14) to sample and pick from. Ultimately, Nichole picked the Schug as she had not had that previously. I enjoyed their Cranberry and Sage cocktail ($10.30) and their Ginger Agave soda. Both were incredible. Hello… candied sage and homemade ginger syrup.

Nichole ordered the Asian-Glazed Chilean Sea Bass ($31.90) that was on the Chef’s Suggestions menu. It was served with black rice, snow peas, shiitake mushrooms and garnished with micro wasabi greens. The black rice was just so cool and different. It had great texture that worked well with the tender fish.

As soon as I saw that the Seafood Paella ($27.70) had a Maine lobster tail, I knew that I had to order it. I have really missed New England Lobster since moving to Florida. Plus, paella always rocks. This one was made with sea scallops, mussels, Chilean sea bass, and chorizo. Every bite had a great mixture of textures and flavors.

Dinner thus far was awesome and we were really full but we couldn’t resist the Mini Indulgences ($3 each). They are little layered desserts that come in a variety of flavors like Key Lime Pie, Raspberry Chocolate Chip Cannoli, and Chocolate Peanut Butter Torte.

Nichole had the seasonal Pumpkin Pie that had pumpkin mousse and gingersnap cookie, while I had the Belgian Chocolate S’more. I can’t resist a s’mores dessert, especially one that has a chocolate cake layered with rocky road mousse and topped off with a toasted marshmallow and chocolate dipped graham cracker.

Be sure to save room for a Mini Indulgence since they are awesome. Plus, they are on the house for your first visit!