If you’ve ever wondered how and why Brunch Babes was started, you can find the full story at the link in @saritalauren’s bio! 🥂 Don’t forget to sign up for the July event lottery! That link is in our bio. Happy Wednesday!
All summer BBQs should include grilled desserts! Grilled pound cake pairs beautifully with homemade whipped cream and fresh strawberries in this grilled strawberry shortcake, and I just can’t get enough! 🍓✨
Chicken Waldorf salad for dinner - perfect after a killer leg workout! I substituted spring mix for kale cause 🙅🏽♀️ bloating and almonds for walnuts cause that’s what I had. So delicious!
Recipe from @thedefineddish Find it on her blog or comment below.
Kale Me Crazy but I’ve never been more excited for an event that doesn’t involve alcohol or fried chicken. 🤷🏻♀️ Tropical Trippin’ over the shiny new @kalemecrazy Grant Park (and this delish smoothie) - just a hop, skip and a jump away from the house, which is going to come in handy for these açaí bowl and avo toast cravings. For anyone else in need of a detox, head over to their grand opening tomorrow from 4-8 for your very own FREE smoothie and start the weekend feeling healthy AF. 💪🏼 #kaleyeah
Growing up in the South, so many things center around food. I feel like I was basically raised in the kitchen.
Before I reached school age I remember standing on a milk crate to reach the kitchen counter to help my grandmother make biscuits and pie. Later my mom taught me how to read a recipe and properly measure ingredients. It wasn’t long before I was baking cakes from scratch on my own and one of the first was a pound cake. •
This staple can always be found on the table in many different versions and recently I updated the photos for my @7up Pound Cake.
You will need to pull out some shortening for this recipe and be prepared to eat way too many slices, after all you can start your diet on Monday...because always a Monday 😉
Get the recipe by clicking the link in the Bio or go to https://www.simplylakita.com/daily-ramblings-and-a-7-up-pound-cake/
When I set out to make my sister’s birthday cake, I spent a lot of time trying to figure out the best way to add the almond flavor (should it be in the cake, the ganache?). Ultimately, I landed on the pastry cream, but I was really resistant to using almond extract, since it can be way overpowering. •
I finally found a really well reviewed recipe, which called for adding almond paste to the finished pastry cream. Even though all of my alarm bells were going off, I went for it. After the pastry cream was strained, I crumbled the almond paste in, stirred and realized that I should have listened to myself. I no longer had a smooth beautiful pastry cream: I had a cream with (tasty) no-way-they’re-going-to-blend-in almond paste lumps. The only thing I could think of was tossing it into the blender and restraining - it worked, but it also thinned our the pastry cream to soup that was never going to support a cake layer (let alone hold its place on top of the first one).
The next day, I placed a disc of almond paste on top of the first cake layer, added the (second batch) of pastry cream, topped it and glazed it. And then, I looked at the almond soup still in the fridge. I know that you can’t successfully freeze pastry cream and thaw it, but what if I just froze it?
I couldn’t find my ice pop holders, but I found coffee cups and wooden spoons from Easton’s first birthday party. Easton added sprinkles to some, while I piped ganache into the others. We added the cream, and of course more sprinkles, and I made her promise me that she understood they might not be edible. •
It turns out, they are! They’re pretty creamy, intensely almond and seemed, while Easton and Reeve each ate one over the course of two nights (yes, I’m that mom), pretty indulgent. They’re also probably a one hit wonder in this house, and now I have six left to ignore in my freezer, but I was so happy not to let the botched pastry cream go to waste.
I marinated a pint of grape tomatoes in pesto, white balsamic vinegar and olive oil. Craving a salad, I grabbed a big bowl and mixed these tomatoes with peaches, fresh mozzarella and baby arugula. Search 'tomato peach salad' on lastingredient.com for the recipe.
The way I show love best is by giving my time and talents. By taking time to be thoughtful and creative. I know you’re not supposed to keep score in marriage but Josh has been loving me SO well lately. I’m talking picking up my slack without saying a word, planning date nights, and I even found the microwave cleaned out last week 😭 The best seasons in marriage are those ones where you’re trying to out-serve, out-love the other so I had to up my game 😏 This time by planning our date in picnic form.☀️ Today was a perfect 80° with bright blue skies and big fluffy clouds and by the look on his face, I know my gesture said loud and clearly, “I see you, boo”😘// I’m gonna be adding this customizable template to my blog printables in case you need to up your game too 😜 #honeysuckleblog
During the summer months, we like to keep dessert light & refreshing and use lots of beautiful in-season produce! We're serving up the recipes to a few tasty treats that meet all that criteria and will induce major mouth watering #onIBTtoday ! (Link in bio, Photo via @jamiekamber)
SIMPLE FOOD KEEPS ME SAFE…
When I was deep in the throws of my food addiction, I only wanted the foods that screamed the loudest. Chips coated with chemical-laden “flavors” and super-processed cheese powders, ice cream with freshly-smashed candy bars, chocolate drizzles and loads of sprinkles, pizzas with extra cheese and spicy-coated meats… I was always looking for the next over-the-top, extra-crazy, entertaining food. Because food was all I had and what I lived for. .
After the high I’d feel for a few minutes would come the shame and the self-disgust--because I never felt very good during this time of my life. And feeling that pain became a cause to get to eating something else, and quickly. Loud, feeling-numbing food kept me trapped for years. .
Then I learned the magic of “quite” foods. And it definitely didn’t happen right away because my taste buds were actually dead. When I first started eating nutritarian everything tasted absolutely disgusting to me. Going from my world of free-eating hyper-palatable food to a plant-based, oil-free and low-salt diet was shocking. Thank goodness I suffered through that period of change so I could finally appreciate the way real, whole, natural foods taste. .
Now, I look at a salad like this one as my armor and my protection. It keeps me happy and more positive, it gives me energy and makes me feel alive and proud for living my values! It’s simple, it’s humble, it’s kind, it’s life-promoting. It makes me feel like I’m actually living my life instead of being trapped in a harmful lifestyle.
I do believe your food can be your freedom! .
IN MY BOWL: mixed greens topped with boiled purple majesty potatoes, red cabbage, sliced cucumbers, raw pepita seeds, lightly-steamed asparagus, Extra-Creamy No-Oil Hummus (recipe on the blog) and a sprinkle of roasted sesame seeds. I topped this with champagne vinegar and followed it up with homemade Bean Minestrone soup! .
How does the food you eat help you to feel “safe?” In what ways do you express your values through the foods you choose to eat? I’d love to continue this discussion—leave a comment with your thoughts!
My trains are all screwed-up so I decided to avoid the “CAN YOU MOVE DOWN PLEASE”s of the extra busy rush-hour trains and get a lil @francomancapizz instead. A number 1 with capers & caramelised onions. And a buttload of chilli oil. NOICE. 🍕🕶🍕🕶🍕
#AD Sip, sip, hooray! It’s Wednesday! We’ve made it halfway through the week! 🐪
I’m all messed up this week because my husband’s been off since last Friday. I keep double-checking my days and can’t seem to get caught up on my to-do list! But it’s been nice to spend some extra time with him! ❤️
I just restocked my fridge with @sparklingice. It’s become one of my favorite fizzy drinks to sip on and to make my new favorite summertime cocktail with!
This Sparkling Kiwi Strawberry Hard Pink Lemonade hit the blog this week! 🍋 It’s a skinny summer cocktail that’s super refreshing! Click the #linkinbio for the recipe and #GetFizzy here ➡️ https://ooh.li/0b341fd
So happy the humidity has broken and we can go back to loving summer! ☺️ Made this Pitaya smoothie bowl this morning using the same recipe (on the blog) for Mango Smoothie Bowl. So delicious! (The simple process is in my story today.)
I'll be quite honest-- I'm so lazy when it comes to cooking in the summertime. The less steps, the better, and I hate turning on the oven🤣So whenever I have friends over, it's always a little struggle to create something I can throw together in minutes while looking like I put some effort in🤷
I created this amazing, #SimplyWasa summery seasonal recipe (if it can be called a recipe, since it's SO easy) you can put together in a flash with @wasausa crackers -- and it looks so pretty that it makes the perfect summer entertaining appetizer that actually looks like you put effort in. It also is really easy to assemble on the go, if you wanted to grab the ingredients from your local grocery store and put a picnic together while out and about! #sponsored
No-Cook Balsamic Strawberry, Cucumber, and Avocado Toasts
🍞@wasausa Gluten Free Original Crispbread
🍇White Balsamic (you can use regular balsamic vinegar too, just won't look as "pretty") Vinegar Reduction (about 1 tbsp for every 4-5 strawberries you use)
Slice up strawberries, avocado, and cucumbers separately. In a small bowl, combine sliced strawberries and white balsamic vinegar and set aside to "marinate." Lay out @wasausa Gluten Free Original Crispbreads, and arrange a layer of avocado, then cucumbers. Add balsamic strawberries on top, and any other garnishes you wish!
Hola, buen día!! Para los amantes del maní hoy les traemos unos cuadrados que la rompen, super fáciles de preparar y con pocos ingredientes! Quedan tipo brownies, super húmedos. Combinación buena si la hay, chocolate y maní, les gusta? !! 👌😋
Vamos a la receta:
CUADRADOS DE MANÍ
Manteca (mantequilla) 115 gr.
Huevo 1 u.
Azúcar rubia 160 gr.
Mantequilla de maní 180 gr.
Harina 0000 150 gr.
Chocolate picado o chips 100 gr.
Precalentar el horno a 180 grados (moderado). En un bowl mezclar el azúcar con la manteca derretida. Agregar el huevo y la mantequilla de maní. Mezclar hasta integrar bien. Por último incorporar la harina. Unir bien y llevar la mezcla a un molde enmantecado de 27 x 17 cm. aproximadamente. Colocar el chocolate picado o los chips por encima y llevar al horno por unos 20 minutos. Retirar, dejar enfriar, cortar los cuadrados y listos para disfrutar!
Banana + Chocolate Chips + Peanut Butter Icing makes a winning combination! Double tap if you agree, then head to the kitchen to make this crazy-good banana bread! [Find the recipe for Chocolate Chip Banana Bread on Cottagehousekitchen.com] #bananabread#bananachocolate#quickbreadrecipes#easybaking
dumplings & chill(i) #grubgalz
🥟: Lan Zhou’s handmade dumplings hit home with a classic pork filling. While it isn’t our favorite dumpling pick in NYC (check out Dumpling Man in East Village), it’s a good fix for those cravings. .
#GrubTip : while the chili oil was a nice touch, we regretfully added a little too much. Resist pouring it all over in order to get the full savory pork flavor!
Developing recipes is probably my favourite part about blogging. I love that with a few simple tweaks and changes you can make something that’s a little lackluster into something unforgettable. These are early versions of two new fall recipes. Early being the keyword because they definitely need some more work, but I love the process—and the fall is by far my favourite season for cooking!
Meet Alice, Rodney, Rachel, Jimmy and Jake: our amazing kitchen team!👏🏼They work tirelessly to plan, create, test and perfect recipes to share with the community as well as keeping the back of house running smoothly even on the busiest of nights. 📸 by @h.f.photo
Couldn’t resist tracking down the @grovetuckyfarms truck when i heard they’d be in my area tonight! We got the Chocolate Chip Sammie and the PB Pretzel Crunch and now i can’t move 👌🏻 #alyssaeatsicecream
When I made a batch of spinach pasta dough, I experimented with different noodle widths. I think I liked the wide ones the best, but that could just be best because they're easier to twist on a fork. 💚 Search 'fresh spinach pasta' on lastingredient.com for the recipe.