A healthy twist to a classic blueberry muffin, we’ve added spinach for some key vitamins. Why not add a little something extra which makes your snack better for you? They look funny but don’t taste strange or bad at all – if the spinach is mixed in properly, it’ll still taste exactly like a blueberry muffin!
So the recipe I used can be found on the foodnetwork for a classic blueberry muffin. The key to mixing in the spinach thoroughly is by taking the 1/2 cup of milk and pureeing it with some spinach (to taste) and you mix it in by following the rest of the recipe!
Just like Popeye, you can now have spinach at any time of the day!
The perfect fall sandwich – shredded chicken with brie cheese, arugula, and cranberry aioli. Very easy and so tasty! The chicken was baked solely with olive oil for 25 minutes in a 350° temperature oven, with toasted rosemary olive oil sourdough bread and slightly melted brie cheese. For the aioli, simply mix cranberry sauce and mayonnaise at a 1 to 1 ratio. Stuff with some fresh arugula, and enjoy!
The week before Thanksgiving, my friends and I had a small “Friends-giving” at our house. Each person brought food for the table, potluck style. We had the bird (chicken this time), stuffing, mashed potatoes, gravy, cranberry sauce, and the best part – a pumpkin cheesecake! My contribution was a pumpkin soup, made from scratch with a sugar pie pumpkin, chicken stock, and heavy cream. It was easy and fun to make since we cut up the pumpkin and baked it to make the puree – something I had never done before. The extra pumpkin we kept for decorative purposes, and we even got to bake the pumpkin seeds (which were gone within minutes!). Definitely a good recipe for a delicious and cute fall soup!
Recipe can be found here: http://thepioneerwoman.com/cooking/2011/11/pumpkin-soup/
this is my most recent article, a compilation of the best pumpkin desserts for thanksgiving that go beyond the traditional pumpkin pie!
Because We Love JGL
My latest article on ULoop about Joseph Gordon-Levitt and his top films!
This weekend my boyfriend and I went up and down the Pacific Highway 1 to Carmel, Monterey, and up to Pacifica and San Fran. These are some of the photos I took of the beautiful Pacific Ocean!
In an effort to be healthy and whatnot, my friend Becca and I have decided to start going gluten-free! Today for dinner we made a pizza with gluten free dough bought from New Leaf (healthy grocery store chain) and we cut up some peppers, onions, tomatoes, and broccoli as toppings. Sprinkle some shredded mozzarella cheese, bake for 10 minutes, and it’s all ready! It actually tasted good too – being gluten free, of course it wasn’t as fluffy and decadent as normal pizza, but for being a healthy alternative, we were pleasantly surprised by it’s similarity in taste. I would definitely recommend it and we will definitely be making it again!
5 Halloween Desserts!
This is a compilation article I wrote featuring 5 easy-to-make spooky Halloween themed desserts! Perfect for parties and potlucks.
Today in honor of National Food Day, The Penny Ice Creamery in downtown Santa Cruz decided to give a
way free kids scoops of ice cream! Penny’s is a local ice creamery that makes all of their unique flavors, which they change every day,
from locally grown products to support the local businesses. They always offer a wide variety of flavors, from “Whiskey Cust
ard” to “Olive Oil and Salted Chocolate” to “Earl Grey,” among many others. Today I got Pumpkin flavor, which is totally fitting for the festive fall season! They always have amazing flavors and their waffle cones are baked to perfection, so their ice cream always makes for a great dessert!
these became a huge fad last year – and of course i picked it up, making them obsessively every week.
they are fun and taste great but do require a lot of work, especially if you make it from scratch.
the ones pictured here are made from a standard betty crocker cake mix (chocolate), and the cake pop sticks were purchased from michaels craft store.
cake mix (betty crocker chocolate)
meltable chocolate/baking chocolate
cake pop sticks
1. bake the cake following the directions on the box (or if you’re really gutsy, bake a cake from scratch!) can be any flavor of your choice.
2. let the cake cool, then dig your hands in and start crumbling the cake.
3. mush the cake together into small balls for the cake pops.
4. stick the cake pop sticks into the balls.
5. melt the chocolate, then carefully dip the cake ball into the chocolate (you might have to use your fingers or a spoon to help spread the cake around). make sure you are careful so the cake doesn’t fall off the cake.
6. this part is tricky because the chocolate can sometimes drip or the cake ball can fall off – but you need to place the sticks right side up (so the cake is up) to let the chocolate cool and harden. i like to use a rack that holds the sticks upright, i have also used cups which worked well.
7. at this point, you sprinkle the cake pops to your heart’s desire!
8. once all of the cake balls are covered in chocolate and sprinkles, place the cake pops into the fridge.
once they are completely hard and cooled, they are ready to enjoy!