How great is this? I love multi-purpose items.
This can be used as a cutting board, a serving plate or, my personal favorite, a plate and wine glass holder. These would be great for parties allowing guests to enjoy their wine and appys, while still having one hand free to greet other friends (or load up more food). Definitely a must have for fall!
I'm going to go and bribe my husband with his favorite cookies and see if he'll make these for me!
(via the kitchn)
Brace yourselves, people. I'm throwing a healthy recipe your way. You know I wouldn't post something if it wasn't fabulous, so you're going to have to trust me on this one!
We have my MIL to thank for this recipe. My FIL is on a special diet so while we were visiting them in California last week I got her to share this with me. First of all, the best part about this bread is that it is extremely easy to make. Second, it doesn't involve kneading, yeast and fussy rising times, things that intimidate me with baking bread (more specifically, cinnamon buns... I really must get on that).
This is great toasted for breakfast, so filling and delicious. The ingredients listed below are your base, from there add whatever fillings you like. I added a couple handfuls of chopped pecans and almonds, raisins, dried cranberries and apricots. I also tossed in 1/4 cup of flax seed, even after my recent flax incident. Top your bread off with some almond butter and honey and you're in for a treat, a healthy treat! Nothing better than starting your day off right!
2 cups spelt flower (I used Bob's Red Mill from Costco)
1 tsp baking soda
1 tsp salt
2 eggs, beaten
1 1/2 cups milk
Your choice of fillings!
Preheat oven to 350°F. Grease loaf pan and set aside. Beat eggs in a small bowl. Add the flour, baking soda and salt in a medium bowl and mix together. Add eggs, milk and your choice of fillings to the flour mixture. Stir until just combined. Pour in loaf pan and cook for 40 - 45 minutes.
I have a twin brother and we are opposite in almost every way.
He’s tall, I’m short. He’s pale, I’m tanned. He doesn’t like whip cream, I could eat it for dinner. He rebelled growing up, I was perfect. He can say no to dessert, I can’t. He has no cavities, I…
Among our many differences (some possibly exaggerated) one is that he can quote TV shows and movie lines whereas I can hardly remember what movie I watched last week. Although I’m no Seinfeld addict and nor do I find it necessary to make reference to different episodes in all of life’s situations, I do remember the Seinfeld episode where Elaine had a million dollar idea and suggests just selling the tops of muffins. Brilliant! Her advice for Lippman, her former boss, whose muffin business didn’t seem to be working was to “Pop the top, toss the stump;” so eloquent. If you’ve seen that episode you’ll know the rest of the hilarity that ensues.
I have always preferred the tops of muffins and have been known to leave the “stump” for my dear husband, much to his dismay. This past weekend I finally purchased a muffin top pan and could hardly wait to use it. After baking with it I’ve concluded that everyone must own one!
As you’ve probably noticed, these are not your average muffins. The thought occurred to me that these butterscotch, banana, streusel topped muffins would taste even better if I warmed it up and added vanilla ice-cream, caramel sauce, sliced bananas and pecans.
Consider this fair warning… these are sinfully delicious and as cellulite inducing as they sound. I may have purchased some Spanks. Also, I shamefully write this as this is the second batch I’ve made this week. My better half and I polished the first batch off in record time. Naturally, I had to bake them again for the sole purpose of taking pictures and blogging.
Buy a muffin top pan, bake these and add all the toppings!
Banana & Butterscotch Muffin Tops
Adapted from: Diana's Desserts
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup unsalted butter, melted
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
3-4 medium very, very ripe bananas
3/4 cup firmly packed light brown sugar
1/3 cup canola or corn oil
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup coarsely chopped pecans
1/2 butterscotch chips
Position an oven rack on the middle shelf of oven. Preheat oven to 375°F. Grease muffin top cups.
In a small bowl, mix together the topping ingredients until crumbly. Set aside.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, combine the bananas, brown sugar, oil, eggs, and vanilla. Beat with an electric mixer (stand mixer fitted with the paddle attachment or hand held mixer) on medium speed until well blended with only small bits of banana visible. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. If using nuts, add them when the flour is almost blended and stir to incorporate.
Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be almost full. Gently tap the pan on the counter top to settle the batter. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of 1 muffin top comes out clean, about 10 minutes (I took mine out at 9). Transfer the pan to a wire rack to cool for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature.
After I calmed down and finished texting my closest girlies the reality set it that I actually won! I never win! The best part is I won a contest with a fabulous prize!
The lovely Taylor, from Sterling Style, partnered with Shop it to Me to giveaway a Marc by Marc Jacobs Tote! Yesterday morning Taylor emailed me with the exciting news that I won and a rep from Shop it to Me contacted me to inform me that my bag was already en route.
If you haven't already visited Sterling Style click here and go say hi! Her blog is like candy! She is one of my daily reads always inspiring with fabulous fashion trends!
Thank you so much Taylor and Shop it to Me! I can't wait for my fabulous new tote to arrive!
This recipe calls for simple ingredients and is delicious and highly addictive. The tartness of the grapes pairs wonderfully with the sweet dressing and topping.
This takes no time to throw together, easily doubles for more people and is guaranteed to be a crowd pleaser!
Unsurprisingly, the next time I make this I will double the topping as it was absolutely divine.
You have to try it this weekend. Or just make it for breakfast.
Creamy Grape Dessert
Adapted from: Skinny Taste
1 lb green seedless grapes, washed and dried well
1 lb red seedless grapes, washed and dried well
8 oz sour cream
4 oz cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
4 tbsp brown sugar, packed
1 cup chopped pecans
Cut grapes in half and set aside. Mix sour cream, cream cheese, sugar and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish. Combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight or until ready to serve.