Tag Archives: recipes
June 16, 2013
December 17, 2012
I made this cocktail on Memorial Day weekend when we had some friends over for a pool party. It got it’s name because it’s super refreshing and who doesn’t love Outkast’s So Fresh, So Clean?
For each drink, muddle a bunch of cilantro and cucumber in a shaker. Add ice, 1 oz fresh squeezed lime juice, 1 oz of gin, and 1 teaspoon of simple syrup (add more to taste- I don’t like my drinks very sweet but other people were adding more to their’s…) and give it all a good shake. Strain into a glass over ice and add some soda water. Garnish with cilantro and sliced cucumber.
Perfect for summer.
December 11, 2012
A few weeks ago I was talking with my sister on the phone, and she was telling me that she made peanut butter bars to take to her in-laws for Thanksgiving. She reminded me that they were THE peanut butter bars that we both loved from the school cafeteria as kids.
We didn’t eat from the cafeteria much, we were lucky enough to have mom-made lunches everyday (not that I always appreciated my healthy bag lunches back then!), but there were some days that the cafeteria food was actually too good to pass up. Growing up in a small town in the ’80s, my sister reminded me that our “cafeteria ladies” were actually moms of some of our classmates and the “cafeteria food” was actually some of their own recipes.
She sent me the recipe for these peanut butter bars and they tasted exactly like I remembered. I took them to a school potluck and to work last week and they received rave reviews, even without the nostalgic element. They are different from most peanut butter bars because they have a cake-like bottom layer and chocolate frosting top.
Cafeteria Peanut Butter Bars
1 1/4 cups butter
1 1/2 cups sugar
2 1/2 cups flour
1 Tblsp. baking powder
2 tsp. vanilla
Mix together and spread on greased cookie sheet with edges. Bake at 350º for 10-15 minutes.
While crust is warm, cover with 1-2 cups creamy peanut butter. Let Cool.
Frost with chocolate frosting, mix together:
3 Tblsp. Cocoa
1 pound powdered sugar
1/4 cup melted butter
1/2 Tblsp. vanilla
1/4 cup milk
*This recipe is HUGE. I didn’t have a cookie sheet with edges so I used one 9X11 AND a 8X8 dish to make it, so you could easily half it if you don’t need that much!
July 27, 2012
Our CSA has been packed full of greens and I’ve been trying to use them in different ways so we don’t get bored. I’ve been making a lot of green smoothies, soups, and roasted veggies but sometimes we get to the end of the week and still have veggies left over. I’ve been making chips with some greens as they’re a good snack and you can use an entire bunch of any greens. These are good out of any kale variation or chard, but this week I made them with the greens on our golden beets.
Just wash and trim your greens and cut any tough stalks off. Put in a large bowl and sprinkle with olive oil and salt (garlic salt is good here too!). Toss so every leaf gets coated with the oil and salt. Spray a baking/cookie sheet with non-stick spray and lay out your leaves, trying not to have them overlap as much as possible. Bake in a 350° oven for about 12-18 minutes, depending on the size of your leaves. The bigger they are, the longer they take to dry out and crisp up. When they look like dried leaves, take them out and let them cool for a few minutes- and enjoy :)
April 5, 2012
First of all- thank you guys so much for the sweet comments on my dress restyle!
And now, some of my favorites from a week around the internet:
I’m a collector by nature but have my momentary freak outs that I have too much crap. This was a good article on why a little clutter is okay. I like how the author says “…clutter never starts out as clutter”- A little mess
I loved LA’s advice on “a creative soul wanting a creative future”…
Have you entered the Manzanita giveaway on Pussycat Vintage yet?
Bekuh from Secondhand Sundays wrote a post for Uncommon Goods on sustainable party planning.
Adrian’s Vegan Chocolate Dipped Bananas look so freaking good!
What are your plans for the weekend? I hope it’s a good one! Can you believe how fast summer is going? I can’t believe I’m back to school in a few weeks…
← Older posts
One of my favorite treats of all time is cookie dough. Straight up, in a spoon, or right off the mixer, cookie dough. Pretty much the only reason I make cookies. Not really, but my favorite part, for sure. I usually put aside a little unbaked dough in a jar in the fridge, you know, for later.
Usually I just eat spoonfuls for a day or two and it’s gone, but this week I was feeling a little more fancy and made another favorite dessert. Half-baked dough topped with ice cream. You can make a bunch of these in little bowls or ramekins, on a cookie sheet in the oven, or it’s perfect for one or two by just popping in the toaster oven.
The one rule is, it needs to be eaten right from the oven!
Just make your favorite cookie dough, I used this one from Joy the Baker, because everything she makes is delicious. If you keep store-bought cookie dough on hand, you could use that too.
Put a heaping spoonful in each dish. A little more than you would use for a cookie, but not too much. Remember- it will grow as it’s baking!
Bake to your recipe’s instructions, minus a few minutes. I baked mine in the toaster oven at 350 for about 12 minutes. Keep checking so you don’t overcook it. Pull it out of the oven, just before it’s a finished cookie.
I like mine to be a little doughier so I gamble with the uncooked egg thing… *
Top with ice cream! I also sprinkled a little coconut on there, and you could even drizzle chocolate sauce.
*Note: Eating raw cookie dough can be bad for you because there are uncooked eggs in there! I am in no way saying you should do this, mmmkay? So cook it until almost baked. If you want your dessert on the doughier side, you could use a vegan/eggless cookie recipe.