[Food + Drink Wednesdays] Pumpkin Spice Latte

Carrie is in the middle of planning of Pie Speakeasy and I am sooooo proud of her! She has been baking, shopping, planning, and networking, taste-testing and publicizing for months and I so wish I could up in Bernal Heights with her on Friday. Alas, I am moving from my apartment to my mom's house in Orange County for a couple of months until I find my dream apartment :-) Thus, there is no new recipe this week, but I did find a delicious one I must try: Pumpkin Spice Latte from Recipe Girl. How amazing does this sound?

pumpkin spice latte
Yield: 1 drink
Prep Time: 10 min Cook Time: 4 min
Do It Yourself version of Starbuck's delicious Pumpkin Spice Latte...

Ingredients:
1/2 cup whole milk

1 tablespoon unsweetened canned pumpkin puree
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
2 tablespoons half & half cream
1 teaspoon granulated white sugar, or more to taste
whipped cream, optional
ground nutmeg

Directions:
1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.

2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.

3. Optional, but oh so good... add whipped cream on top and a sprinkle of nutmeg. Serve immediately!

Tips:
*Feel free to lighten up the recipe by using nonfat milk and fat-free half & half. It won't be as rich, but it will still give you that yummy pumpkin latte flavor.

*If you don't have pumpkin pie spice in your collection of spices, make your own! Mix equal parts of cinnamon, ginger, allspice and nutmeg- and measure from there.

Source: RecipeGirl.com

[Food + Drink Wednesdays] Autumn Inspiration

Some recipe inspiration for the gorgeous fall weather we are having:

Pumpkin Cinnamon Streusel Pancakes via two peas and their pod

Pumpkin Cream Pie via the Pioneer Woman

Roasted Pumpkin Salad via 101 Cookbooks

Sweet Potato Gnocchi with Brown Butter and Sage via Bon Appetit

Next week, I'm posting about my blue cheese stuffed figs wrapped in prosciutto and my sweet potato and onion tarlettes!
xoxox

[Food + Drink Wednesdays] Veggie Bake

The other night, my friend Aviva stopped by and I wanted to throw together a tasty homemade meal with little to no ingredients because I haven't been shopping in about two weeks. That and I was feeling a little under the weather and wanted something quick and easy. Thus was born my cheesy veggie bake.

Essentially, I dumped a package of defrosted frozen veg in a casserole dish, which included carrots, corn, green beans and peas. And then I moved onto the sauce:

I sauteed a few cloves of garlic in some olive oil. Once that was done, I threw in three tbsp of yogurt, two tbsp dijon mustard, some rough chopped basil and parsley, a sprinkle of lemon pepper, a half tsp of dried Italian seasoning, pepper and salt.

Then I threw that over the veggies and sprinkled generously with grated mozzarella and cheddar cheese.

Bake at 400 for 20 mins and enjoy the deliciousness.

Yum.

[Food + Drink Wednesdays] Vegan Meal #1

So in this slow-going transition to veganism, I've been playing with a few new recipes. This one in particular has been successful. It is fried tofu, over a roast vegetable salad and a bed of greens. YUM. And surprisingly satisfying for my non-veg friends from what I've been told.

First part - the roast veg salad and dressing:

1. Peel and cube up whatever root veggies you like. I love sweet potatoes, yams, and beets. Place on cookie sheet, drizzle with olive oil, salt and pepper. Roast at 425 until soft.

2. For the dressing, throw in some Dijon mustard, balsamic vinegar, and olive oil as well as some parsley and thyme. Just play with the flavors until you like what you get. Once I made this dressing and it was waaaayyyy to vinegar-y, so be light with your ratios!

3. Take out the veggies, let cool for a bit, and toss with the dressing. Best served room temp.

Second part - bed of greens:

1. I love mixed spring greens or spinach. I also tossed in some cubed avocado and tomatos. Dress simply with either lemon/balsamic and olive oil.

Third part - the fried tofu:

1. Drain and pat dry firm tofu. Cut into slices.

2. "Marinate" with salt, pepper, olive oil and then whatever spices you like. I used turmeric, seasoning salt, lemon pepper, and cayenne. Tofu has no flavor so be really, really, really generous with your seasoning. Like make sure there is almost a crust around the tofu of spices.

3. put about 2 tbsp of oil in a frying pan. heat up at to medium high. Place tofu in and fry until golden brown (usually takes about a minute). Flip and repeat. You may also want to sprinkle MORE spices/seasoning over the side.

Assembly:

1. clean plate.

2. bed of greens.

3. roast veg.

4. fried tofu.

5. Squeeze some lemon - voila!

[Food + Drink Wednesdays] CranChoc Cookies

My family and I got a sweet tooth the other night, but we just have very different tastes. My brother loves chocolate. My mom loves dried fruit and nuts. I love cookie dough. So I found this recipe and made a few dozen cookies that we quickly devoured.

Cranberry Chocolate Chip Cookie Recipe
adapted from this recipe with a few delicious additions:

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1 cup (2 sticks) butter
2 large eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla
zest of one orange
1 cup dried cranberries
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts

Directions

Preheat to 375 degrees

1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed.
2. Cream the sugars and butter together. Add the eggs, one at a time, beating after each addition. Beat the mixture until light and creamy. Add the extract and zest.
3. Add the dry ingredients to the creamed ingredients, mixing until combined. Add the cranberries, chips, and nuts.
4. Drop heaping teaspoons two inches apart on an ungreased sheet. Bake for 9 to 10 minutes. Cool on a wire rack.

[Things We Adore Sunday] On Monday - Whoops

I need to get my days in order, because this is getting painful. However, some interesting links and wonderful things to enjoy:

1. This beautiful chicken wire chandelier DIY project via FunkyTime:


2. The new vegan leather line from FreePeople. I love FreePeople and now I love them even more. I love shopping. This may be a problem. And I want this Hooded Vegan Leather Jacket.
3. PunchFork is my new favorite website - the top recipes from around the web. Love it. Live it. Learn it.

4. My new favorite Thought Catalog post by my new favorite TC writer, Ryan: Straight Dudes, How Not to Hit on Girls.

5. This gorgeous, sweet video from Miss James of Bleubird Vintage of her day at the beach with her adorb fam.

A DAY AT THE BEACH. from BLEUBIRD VIDEOS on Vimeo.

[Food + Drink Wednesdays] Cupcakes and Cookies, Oh My!

It's funny because the minute I attempt to eat healthier, I start craving the most deliciously fatty and indulgent things. I just have to do everything in moderation... so I'll have just one of everything, please.

Chocolate Coconut Bars from Martha Stewart

Source: marthastewart.com via Amber on Pinterest

Champagne Cupcakes with Champagne Buttercream Frosting (perfect to celebrate the end of finals!) from The Curvy Carrot

Source: thecurvycarrot.com via Amber on Pinterest

Chocolate Chip Cookie Dough Stuffed Cupcakes from The Girl Who Ate Everything

Source: the-girl-who-ate-everything.com via Amber on Pinterest

And the motherlode: Snickers Caramel Cheesecake Cookies from Picky Palate

Source: picky-palate.com via Amber on Pinterest

[Food + Drink Wednesdays] Frozen Treats to Try...

When I'm back in the sweltering weather of California - can't wait!

Blueberry Lavender Ice Cream from Country Living - They have some other great options too: Raspberry cheesecake ice cream, Campari and Watermelon Granitas, etc.

Source: countryliving.com via Amber on Pinterest

Strawberry Balsamic Goat Cheese Ice Cream from Juniper Moon Farm

Source: fiberfarm.com via Amber on Pinterest

Chocolate Mint Icebox Dessert from Inside the Kaganoff Kitchen

Source: insidethekaganoffkitchen.com via Amber on Pinterest

Snickerdoodle Cookie Sandwich with Pumpkin Ice Cream from PenniesOnAPlatter.

Source: penniesonaplatter.com via Amber on Pinterest

[Friday Link Round Up] Child Brides, Dresses, Salads, and YouTube

1. Please read this amazing article on child brides from National Geographic. I would have liked interviews with the husbands, but still a fascinating read.

2. Refinery29 showcases the best summer dresses for under $100. I should have paged through this before buying two pairs of unwearable heels.

3. Yes salad season! Check out Shutterbean's amazing collection of recipes here.

4. Interesting guide from Corporette on skirt lengths. Agh. I'm going to have to start thinking about these things.

5. Also just watch this. So entertaining.

[Things We Adore Sunday] French Toast, Portland, Fashion

1. Creme Brulee French Toast from Smitten Kitchen

2. This illustration via Miss Clash

3. Another reason to go to Portland: Steven Smith Teamaker via Frolic

4. This patchwork shrug from Pixie Market via Pennyweight

5. Compilation of Rachel Bilson's legit street styles via The City Sage

[Food + Drink Wednesday] Oatmeal Chocolate Chip Carrot Cookies

Oatmeal Chocolate Chip Carrot Cookies

Who would have thought you could combine oatmeal cookies with carrot cake and end up with a somewhat healthy cookie that you just can't get enough of? Certainly, not I. But carrots are my weakness, and I had to try this. It was a success. The cookies are definitely more gummy because of the carrots, but it's something that a little more butter could fix if that's a problem for you.

I started with fresh eggs from the chickens

And continued with King Arthur Whole Wheat Flour (only the best for my cookies)

And organic carrots, ooh la la!

I had a hard time not eating this dough

All laid out

Oatmeal Chocolate Chip Carrot Cookies

Ingredients

¾ cup whole-wheat flour
½ teaspoon baking soda
¾ teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, softened
6 tablespoons superfine sugar
6 tablespoons light brown sugar
1 large egg
1.2 teaspoon pure vanilla extract
¼ teaspoon water
1 cup rolled oats
1 cup grated carrot, from about 1 large carrot
6 ounces semisweet chocolate chips (I used 60% cacao Ghirardelli chips)

Directions

1. In a small bowl, combine the flour, baking soda, and salt. Stir to combine with a whisk.

2. Combine the butter and sugar in a small bowl. Beat until fluffy, either in a stand mixer or by hand. Scrape down the sides of the bowl with a spatula.

3. Add the egg, vanilla and water. Mix (or beat on low speed) until well incorporated. 

4. Add the dry ingredients and mix (on low speed) to combine. Add the oats, carrot, and chocolate chips. Mix (on low speed) until combined.

5. Chill the dough in the refrigerator for 15 minutes, or up to 1 hour. Twenty minutes before baking, preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper.

6. Using a tablespoon measure, scoop rounded spoonfuls of the dough and roll between your palms to make a round ball. Press lightly to create a flat top.

7. Bake for 10-12 minutes, or until golden brown. Let cool on a cooling rack.

[Friday Link Round Up]

1. A fascinating article from W Magazine on three generations of British style: "For three generations, one London clan has had a front-row seat to the fashion revolution. Alexandra Marshall goes behind the seams with Joan and Sophie Hicks and Edie and Olympia Campbell."


2. The home office of artist Maira Kalman as featured by the WSJ.


3. Gorgeous feature on artist Camila de Resarie from Flowerchild Dwelling.


4. A collection of yummy cake recipes from The Pioneer Woman

[Food + Drink Wednesdays] Give me S'More!

Yummy.

Source: onehotchildinthecity.blogspot.com via Amber on Pinterest

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
   
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
   
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Recipe originally featured here.

Source: picky-palate.com via Amber on Pinterest

S’mores Stuffed Chocolate Chip Cookies
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.
Makes 12 large stuffed cookies.

[Friday Link Round Up]

1. Rich kids make bad music videos via Flavorwire... Facebook has been blowing up with Rebecca Black's Friday, but some of her comrades showcase their extreme talents in these cringe-worthy and epic music videos. Check them out here.

2. Consider these gorgeous bathing suits from Princesses tam.tam

3. Bake everything on Bakerella, including these cupcake pops.

4. Gotta love me some folk: Listen to Jared Mees and The Grown Children at Music Ninja.

[Food + Drink Wednesdays] Nutella Filled Donuts

Yeah. I just died.

This recipe for Raspberry Jam Bombini was recreated with Nutella by The Daring Bakers at Cream Puffs in Venice. Who is going to help me make and eat these? Or you can just make them and I'll eat them.

[Friday Link Round-Up] Budget Fashion, Vegan Stoners, Breast Milk Ice Cream, Oh my!

1. SHOP at us.asos.com. I am so obsessed right now. Tons of cute stuff for affordable prices. This sweater is on sale for $50.

2. READ about this LDN ice cream shop that just started selling breast milk ice cream. Lovely. And it's already sold out. 

Photo via Sheknows.com

3. MAKE delicious, simple vegan recipes from The Vegan Stoner, one of my fave vegan food blogs of the moment. I just love how easy and pretty the recipes are. Tres unique. 

4. BROWSE the goodness of this amazing budget fashion blog, The CheapChica's Guide to Style. That's my kind of blog right there.