Balsamic Rosemary Marinated Flank Steak

The summer is the perfect time to host a fun backyard barbecue and invite all of your friends over for a delicious warm weather meal on the patio. So when the forecast predicted an unseasonably cool Monday, we knew exactly what we wanted to do. 

 Knowing that Adam is quite the expert griller, I wanted to look for a recipe that would perfectly compliment his skills, be healthy, and just taste like the essence of summer. So you can imagine the perfect fit when I came across this mouth-watering flank steak recipe from Food & Wine magazine. 

 It took us a whopping 5 minutes to throw this easy marinade together the night before, and we let the steak marinade for 24 hours. As you can imagine hosting a group of 10 people for dinner, we were super relived to come home from a long day of work and simply throw the steak on the grill for a good sear for 10 minutes. 

It was perfectly cooked, juicy and lightly pink when we carved it up for our guests. There were so many good moans and groans while taking first bites that many of our guests begged for the recipe. Oh my goodness, this one is a keeper and definitely a must try for lean red meat lovers everywhere!  

//  Balsamic Rosemary Marinated Flank Steak  //

Adapted from Food & Wine

1. Ingredients:
2. 4 garlic cloves, minced
3. 2 tablespoon rosemary leaves
4. 1 tablespoon dried oregano
5. 2 tablespoons whole-grain mustard
6. 1/2 cup balsamic vinegar
7. 1 cup extra-virgin olive oil, plus more for grilling
8. Ground sea salt
9. Freshly cracked pepper
10. One 3-pound flank steak (or skirt steak works well too!)

Directions:

1) In a large bowl, combine the minced garlic, rosemary, oregano, mustard and vinegar and beat until well combine. Gradually add olive oil wine whisking until creamy. You can also use blender to combine all ingredients. Season mixture lightly with salt and pepper.

2) Place steak in a glass baking dish (9x13 works well), and sprinkle sea salt and pepper and rub into the top of the meat. Pour marinade over meat (you can reserve 1/4 cup of the mixture to drizzle over steak after cooked); turn the meat to coat well. Cover the dish with plastic wrap and refrigerate for at least 4 hours and up to 24 hours ( we recommend overnight for most flavorful results).

3) When ready to grill the steak, oil the grates of your grill well, and heat to moderate heat. Remove the steak from the marinade, letting the excess mixture drip off and season well with sea salt and pepper. Place the steak on the grill (turning occasionally) and sear on both sides lightly until internal meat temperature reaches 125 degrees (10 - 12 minutes).

4) Remove steak from the grill, and let rest on a carving board for 5 minutes. Once it is cooled slightly, carve 1/2 - 3/4 inch pieces of steak against the grain, and serve. Drizzle the reserved vinaigrette over each serving for maximum flavor.

I hope you will try this recipe the next time you're craving a juicy, lean piece of steak. 

You can't go wrong, my friends. This one is fail proof! 

Bon Appetit!

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The Perfect Summer Treat: Blueberry Crumb Pie

Last Saturday morning, my parents drove out to The Berry Patch to handpick pounds of juicy plump blueberries. They called me to let me know they had a little treat to drop by, and brought over a huge bag of berries that were bigger than grapes and so sweet. We couldn't stop popping berry after berry into our mouths - they were so ripe and sweeter than sugar.

We decided to invite over some company for dinner that night, so when I was scrambling to make a nice dessert full of summer flavor, I knew those blueberries were my perfect inspiration.

I whipped together this delicious pie in no time (seriously, it was so easy peasy), and I knew by sighs and the taste bud inspired groans that this was a home run. The melt-in-your-mouth crumb topping perfectly enhances the fresh berries. A must try this summer!

{ Blueberry Crumb Pie }

{altered from allrecipes.com}

Ingredients:

- pie crust shell (I love this recipe)

- 3/4 cup sugar

- 1/3 cup flour

- 21/2 teaspoons grated lemon zest

- 1 tablespoon fresh lemon juice

- 5 cups fresh blueberries

- 2/3 cup packed dark brown sugar

- 1/2 cup rolled oats

- 1/2 cup flour

- 1 1/2 tablespoons cinnamon

- 6 tablespoons butter

Directions:

1) Preheat the oven to 375 degrees.

2) Lay prepared pie crust shell over a 9 inch pie pan, and gently press dough into the bottom and sides until it is formed to the plate.

3) In a large bowl, stir together the sugar and flour until combined. Slowly stir in the grated lemon zest and lemon juice. Once blended, gently stir in the blueberries until they are coated in flour mixture. Pour into the pie crust.

4) In another bowl, whisk together the brown sugar, oats, flour and cinnamon. Next, cut better into small pea sized pieces and mix in with forks or hands until mixture is crumbly. Lightly sprinkle the crumb topping evenly over the pie filling until top is covered.

5) Place the pie in the middle of the oven and bake for 40 minutes, or until crumb topping is lightly toasted and golden. Remove the pie and place it on top of a wire rack to allow to cool. Serve pie warm and top with vanilla bean ice cream and a sprinkle of cinnamon.

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Once this pie was in the oven the whole house was filled with scents of cinnamon and fresh, plump blueberries. Our mouths were watering, and I could barely keep my husband from picking at the pie before it cooled. 

A nice warm piece of blueberry magic with a little scoop of ice cream on top will make those summer nights even sweeter. You have to give it a shot, you can thank me later! ;)

Bon Appetit!

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The Best Movie I've Seen in Years

Run, don't walk to your nearest movie theater...

Chef is just that good.

Last Sunday we celebrated Father's Day by treating my pops to breakfast at Beer Kitchen in Westport. We were hoping for some pool time or a little putt-putt action, but the rainy weather stood in our way. The next thought was family movie time, so when we were cruising through options, I remembered seeing a trailer for Chef that I thought looked incredible. 

Before I knew it, and much to my surprise, the fam was on board with hardly any coaxing!

{via}

So, we found ourselves in plush reclining movie seats with butter spritzed popcorn in tow, and the movie started to roll. At first I didn't really know what to expect. 

I knew just from the trailer that I would just fall head over feet for the beautiful food styling, but within 5 minutes flat I was ready to give up my career, purchase a janky food truck, and get cooking.

Yet, aside from my own personal love affair with all things food, the movie was so powerful. Such an inspiring message, a heartwarming yet edgy story, and had me rolling wih laughter. And the thing I found most ironic? The storyline revolved around the incredible evolving relationship with a dad and his kid. It's so sweet and funny.

Now, I couldn't have planned a better Father's Day outing if I tried.

Oh, just a fair warning, the food you see in that movie will absolutely get your stomach grumbling for just one bite. There is a scene in the movie where he makes the most delicious, ooey gooey gourmet grilled cheese...

...guess who dropped a solid $30+ on fancy cheese and fresh sourdough that night?
Yep. It looked that good.

Hands down the best movie I've seen in 2+ years, and I'm already to antsy to experience it again. 

Go see Chef... you can thank me later!

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Herb and Citrus Oven Roasted Chicken

Now that spring (and almost summer!) has arrived, I've been craving very fresh, delicious, seasonal food. So you can imagine my excitement when I came across this amazing recipe a few months back.

Fresh herbs? Yummy citrus? Juicy baked chicken?

Yes, Please!

I whipped this together really quick for a little dinner party, and I was surprised how such a visually appealing meal was so simple to throw together. Our whole house was filled with the most delicious aroma, and when it was time to sample the dish, the chicken was so tender, plumb, and fell of the bone!

This is now a staple and crowd-pleaser in our home, and it makes for a great healthy dinner! Trust me, give it a shot and you can thank me later! ;)

{ Herb and Citrus Oven Roasted Chicken } 

Recipe by: The Comfort of Coooking

Ingredients:

1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced (or if you don't like sweet, swap for limes!)

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional


Directions:

1) Preheat oven to 400 degrees.

2) In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

3) Arrange chicken in a 9x13 baking dish with the skin side up distributed throughout the pan evenly. 

4) Pour the liquid mixture over the top of the chicken and toss chicken with tongs to ensure all sides are coated. I tend to like to marinate the chicken for 30-60 minutes in this mixture if I have time. 

5) Place sliced lemon and orange slices and onion slivers over and under chicken. Generously sprinkle the entire dish generously with thyme, rosemary, salt and pepper until all chicken pieces are seasoned.

6) Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Spoon baked chicken pieces out, and feel free to add a little sprinkle of fresh herbs.

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In the original recipe, I love that she suggests to switch up the seasonings to a spicier mix, and then swap oranges out for limes. A little cilantro in the place of the thyme and rosemary has a whole different taste that is still juicy and delicious! The options are endless!

Bon Appetit!

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Easy Skillet Apple Pie

Looking for a super simple dessert that you can whip together on a whim and impress the masses?
This Easy Skillet Apple Pie is definitely the one for you, trust me!

The apples are perfectly plump and juicy, sugars all caramelize to form the most delicious flavor, and the flaky sugared crust tops this off for a culinary home run. A definite must try. In fact, my husband said it's the best thing I've baked in the last 6 months... and I bake a lot of things!

I was home all curled up on a chilly day last week, and I thought I would be score some wife points by making a warm baked treat for my hubs. I knew I had some apples that were going to go bad in the next few days, and a package of pie crust leftover from a quiche recipe I never attempted. Voila, my inspiration.

So I set out to find something easy, that had amazing reviews, and that I could tinker with slightly... and here's what I came up with! It's a must make, so be sure to save this one for a party crowd pleaser or just a rainy day.

{via}

{ Easy Skillet Apple Pie }

Adapted from Southern Living

Ingredients:

• 5-6 Granny Smith apples
• 5-6 Honeycrisp (or other sweet varieties) apples
• 1 tablespoon ground cinnamon
• 1/4 teaspoon pumpkin pie seasoning or nutmeg
• 3/4 cup granulated sugar
• A pinch or two of salt
• 1/2 cup butter
• 1 cup firmly packed brown sugar
• 1 package of refrigerated piecrusts
• 1 egg white 
• 2 tablespoons sugar
• Caramel ice cream

Directions:

1. 1) Preheat oven to 350 degrees. 
2. 
   
3. 2) Peel apples, and cut into thin slices of 1/2 inch pieces. Mix sugar, cinnamon, spice, and pinch or two of salt together in a small bowl. Toss apples with mixture until well coated.
4. 
   
5. 3) Heat cast iron skillet (10 inch works well!) over medium heat and melt butter. Once butter is melted, immediately add brown sugar to the skillet while stirring constantly for 1 to 2 minutes. Sugar will dissolved and the mixture will begin to thicken. 
6. 
   
7. 4) Remove the skillet from heat and lay 1 piecrust in the skillet over the brown sugar mixture. 
8. 
   
9. 5) Spoon apple mixture into skillet on top of piecrust and then top the apples with the remaining piecrust. 
10. 
    
11. 6) Whisk egg white until it becomes foamy and light. Using a pastry brush, paint on egg white on top of piecrust and then lightly sprinkle the tablespoons of sugar on top. Cut 6 slits in the top piecrust for steam to escape during baking
12. 
    
13. 7) Place skillet in the oven for 1 hour and then carefully place a loose sheet of aluminum foil on top of the piecrust to shield from over browning, and let cook for 8-10 more minutes. Cool on a wire rack 30 minutes before serving. Serve the apple pie warm from the skillet with a scoop of caramel ice cream on top (our fave!).

Bon Appetit!

PS - Don't forget to link-up and gain new readers (OPEN ALL WEEK) at my Mingle Monday Link-Up!



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Sweet Potato Hash and Eggs

Over the past few weeks, I am really trying to shape up my meals so that they provide extra energy to make it through long days.

A few of the nutritional plans that I am really liking are Whole 30 and Paleo, which both focus on healthy fresh foods and minimize additives and chemicals in your food. The "eat clean" plan if you will.

I came across the idea of using sweet potatoes in a hash for breakfast and totally wanted to try it out - I love sweet potatoes. I took the general idea, ran with it, and wanted to make it my own... and it was DELICIOUS. I was full for hours, happily satisfied and full of energy.

Try it out... I dare ya! 

Ingredients:

- medium sweet potato
- extra virgin olive oil
- 1 Tbsp dehydrated onion flakes
- 1/2 tsp. garlic powder
- 1/2 tsp. dried basil
- sprinkle of cumin
- 1 1/2 tsp. paprika (I love even more!)
- dash of salt and pepper to taste
- 2 eggs


Directions:

1) Begin heating a skillet to medium high and add olive oil to pan. 

2) Grate sweet potato with a standing grater so that it comes out in short strands.

3) Season sweet potato in a bowl with salt, pepper, onion flakes, garlic powder, basil, cumin, and lots of paprika (a must!).

4) Add seasoned sweet potato strands to skillet and begin tossing with tongs for 5-7 minutes or until it reaches a desired texture (I preferred slightly crispy like hashbrowns). I added a little more paprika at the end and placed the yummy finished product on a plate. 

5) Cook eggs in an additional skillet (can be done at the same time) any way you prefer (I love eggs over medium!) and then place on top of the hash. 

6) Chow down and bask in the glory of eating healthy but tasty food!


Bon Appetit!




PS - Don't forget to link-up and gain new readers ALL WEEK at my Mingle Monday Link-Up!




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Easy Ham, Cheese & Spinach Quiche

This delicious quiche has been a family go to  for years, and is always a crowd pleaser.

Seconds.
Thirds.
Trust me, it will go fast!

I thought a lazy Sunday afternoon was the perfect time to whip something tasty up for brunch. When this recipe popped into my mind, I knew it would be perfect. We've been enjoying delicious slices of this gooey, cheesy pie all afternoon!

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Ingredients:
3 eggs
2 cups diced monterrey jack cheese
2 cups diced cured ham
2-3 cups spinach
1 package crescent roll dough

salt/pepper to taste


Directions:

1) Preheat oven to 325 degrees.

2) Press crescent roll dough into pie pan fully lining the bottom and sides.

3) Microwave spinach in a bowl for 30 second (or until wilted). Once wilted pat the spinach dry with paper towels.

4) In a medium bowl whisk eggs until well combined and fluffy. Add in cheese, ham, spinach, and a dash of pepper.

5) Poor egg mixture into pie pan and back for 45 - 55 minutes, or until middle doesn't jiggle when pan is shaken. Allow to cool for 5 minutes or so and serve hot.


Bon Appetit!

Healthy Cinnamon Almond Flax Granola

I'm addicted to not working.
In fact, after weeks off for our wedding festivities, I asked Adam if I could be a stay at home wife. I'm sure you can imagine his response...

Prior to the big day, I decided to add on 3 more vacation days after our honeymoon just to relax and unwind, and good Lord Almighty, I am so thankful that I did!

After months of wedding planning taking up every ounce of free time, I was more than ready to get back into doing the things I love, but have neglected.

Working out.
Crafting.
Baking.

So I bet you can't guess what I did during my days off?

I totally hit up Pinterest for some inspiration, and boy did I find it!
First project? Making homemade, healthy granola. I used a few different recipes for ideas and then just totally went for it on my own.

It turned out amazing.

For the many following on Instagram who saw the final product photo and asked for my recipe, here you go! You seriously can't go wrong winging it either. Well, unless you fly off the deep end and add weird things like pickles and sardines.

Nevermind.
Who on earth would do that?

Okay, I've lost it. Time to shut my yapper and pass along the yumminess!

{ Healthy Cinnamon Almond Flax Granola }

Ingredients:

4 cups steel cut oatmeal
1/2 cup sliced almonds
5 tablespoons flax seed
3/4 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons cinnamon
(I have a cinnamon addiction problem, so feel free to lessen to your taste!)
1/4 cup canola oil (can sub applesauce)
1/4 cup honey
1 teaspoon vanilla
1 cup raisins
1/2 cup golden raisins.


Directions:

1)  Preheat oven to 300 degrees.

2) Combine oats, almonds, flax seed, brown sugar, salt and cinnamon in a large bowl.

Mmm... so good and toasty!

3) Warm oil and honey in a small saucepan over the stove, stirring frequently. Add vanilla.

4) Once the mixture has liquified, poor over the dry oat ingredients. Gently still all together until blended. Don't be afraid to use your hands to help the process!

5) Spread the granola out on a cookie sheet with edges (jelly roll pans are great!). Bake for 40 minutes, stirring every 10 minutes to be sure of even toasting.

6) After you remove the granola from the oven, allow to cool and then add raisins.

7) Store granola in a sealed air-tight Tupperware. It will keep for a week at room temperature, or 3 weeks in the fridge.

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I'm telling you, if you sprinkle a little granola over Greek yogurt and fresh berries, it's pure heaven.
Pure. Heaven.


Bon Appetit!

Healthy Egg, Ham & Smoked Gouda Muffins

Ever since I showed a little glimpse of these via Instagram on Saturday, I've had lots of requests for the recipe.
I have to say that I honestly was on a mission to make a warm breakfast out of fridge leftovers... and they turned out to be incredible!

Especially now that it's a new year and many of us have renewed our commitments to eating healthy, these are a delicious way to stick to your goal.

Packed with protein, these gooey, cheesy egg muffins won't cost you much in the calorie department... only 96 calories per muffin!

I made a dozen over the weekend, and ate them for a warm breakfast with some mixed berries for a filling, high-protein meal.

And the recipe would be easy to modify in case you were in the mood to add different meat/cheese!

{ Healthy Egg, Ham & Smoked Gouda Muffins }

{via}

Ingredients:

- 11 large eggs (feel free to use a dozen, your muffins may dome a little more)

- 4 smoke Gouda cheese deli slices

- 6 deli ham slices

- 1 tsp. oregano

- salt and pepper to taste

- olive oil cooking spray

Directions:

1) Preheat oven to 350 degrees.

2) Spray muffin tin with cooking spray  

3) Crack all eggs and whisk in a medium sized bowl with a fork.

4) Slice the smoked Gouda and deli ham into very small squares (excluding Gouda rind).

5) Add cheese and meat squares and oregano to eggs and mix until distributed. Add salt and pepper to taste. Pour equally into each muffin cup (approx. 1/4 cup each).

6) Bake muffins for 25 minutes. Allow to cool down for 2-3 minutes... and enjoy! 

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When I made these last weekend, Adam raved about them before I even got the chance to take the first bite. The Gouda is creamy and melty, and the spices are just perfect to add a little flavor.

Who knew you could pack such a punch in a 96 calorie protein muffin?


Bon Appetit!

Skinny Greek Yogurt Chicken

For weeks now I have seen this recipe for "Melt in your mouth chicken", so when date night rolled around a few weeks ago I knew exactly what we needed to try!

I decided to sub the mayo for greek yogurt for a low-cal, healthier spin. This recipe was so extremely easy, convenient, and absolutely delicious. The greek yogurt locks in the moisture, and the spices just kick it up to a whole different level.

We were both huge fans... in fact I've made it two more times since then because it was so yummy! Paired with crunchy baked okra and roasted garlic brussel sprouts... oh yum! Super low in calories and high in protein, both your waistline and your hunky meat-and-potatoes kind of man will thank you!

{ Skinny Greek Yogurt Chicken }

{via}

Ingredients:

4 boneless/skinless chicken breasts
1 cup plain greek yogurt (Chobani 0%)
1/2 cup parmesan cheese - grated
1 teaspoon garlic powder
1 1/2 teaspoon seasoned salt
1/2 teaspoon pepper


Directions:


1) Preheat oven to 375 degrees.

2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl.

3) Line baking sheet with foil and spray lightly with cooking spray.

4) Coat each chicken breast in greek yogurt mixture and place on foiled baking sheet.

5) Bake for 45 minutes.

6) If you would like to brown the top, turn the broiler on high for 3 minutes or so. Remove from oven once top is golden brown.

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Yes, I told you, the world's easiest meal, and clean-up is even easier!

For all of us working women, this would be extremely easy to prep the night before. Then all you have to do at the end of a long day is preheat the oven and throw the chicken in! Voila - a healthy meal in less than an hour!

I promise you will love it. In fact, this leftover hater looked forward to lunch the next day - shocking!


Bon Appetit!

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Skinny Lasagna Roll-ups

After seeing this recipe idea flying around Pinterest and some of my favorite foodie forums, I knew I had to try it. The recipe is Lasagna Roll-ups - a modified and easy peasy version of the traditional layered pasta dish.

Did I mention that my favorite bearded man is a lasagna lover? Yup, that's right. I would say 9 times out of 10, if lasagna is a menu option, it ends up on Adam's plate. That being said, I had to use my culinary expertise to woo said boyfriend.

I went ahead and tweaked the recipe to make it healthier and more convenient! Without further adieu...

 Skinny Lasagna Roll-Ups 

via

Ingredients:

1 pound extra lean ground beef (ground turkey would be tasty too!)
1/2 onion chopped
2-3 garlic cloves, minced
2 (16 ounce) can crushed tomatoes
1/2 teaspoon salt
1-2 teaspoons Italian seasoning
1 teaspoon dried oregano
dash cayenne pepper
1 1/4 cups small-curd low fat cottage cheese (drain excess liquid)
1/3 cup grated Parmesan cheese
1 egg, lightly beaten
1 cup fresh spinach
1/2 teaspoon onion powder
6-8 whole grain lasagna noodles
3/4 cup shredded low fat mozzarella cheese


Directions:

1) In a skillet, cook beef, onion and garlic until meat is no longer pink; drain.

2) Begin boiling lasagna noodles in large pot. Follow directions on packaging.

3) Add cans of crushed tomatoes, salt, and seasonings to taste. After combining, reduce the temperature to low and let simmer for 10 minutes stirring occasionally.

4) After sauce has simmered, spread half of the meat sauce into a lightly greased 8x8 dish.

5) Preheat oven at 375 degrees.

6) Take the spinach and microwave it for 15-30 seconds, or until wilted. In large bowl, combine spinach, cottage cheese, Parmesan cheese, egg, parsley and onion powder until incorporated.

7) Take a lasagna noodle, spread 1/4 cupful on each noodle, and then very carefully roll-up the noodle. Place lasagna roll seam side down on top of the meat sauce in the dish.

8) Once all of the lasagna rolls have been placed in the dish, top with remaining meat sauce, and sprinkle with mozzarella cheese.

9) Cover with foil and bake at 375 degrees for 30 minutes.

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For a quicker or meat-free option, feel free to skip the homemade sauce and use a jar of your favorite pasta sauce.

This is the perfect make ahead meal. Pretty easy to throw together the night before, and all you need to do is pop it in the oven after a long day.

Pair with a leafy green salad and small slice of crusty focaccia bread and you're golden!


Bon Appetit!

Guinness Chocolate Ganache-Filled Cupcakes

This recipe is for all of my Twitter friends out there who were oooh'ing and aaahh'ing over this weekend's Super Bowl baking photos! Well, like I promised, here is the recipe that you all need to try ASAP. I could tell by my empty cupcake tray after the Super Bowl that everyone just hated them! ;)

Well it all started when Adam's sister, Meredith, gave me the perfect Christmas present... large bakery-style frosting tips! She knows me too well! So needless to say I've been dying to use them since I unwrapped these little gems! Thanks, Mere! xo

I was pretty nervous when I started this recipe for several reasons...


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1) New recipes.
Both the cupcake and buttercream recipes I had never tried before.

2) I've never made ganache.
Doesn't it just sound fancy? Ganache. Woah.
I did not go to culinary school, so something that sounds this fancy just seems hard.

3) I'm not a cupcake baker.
I typically stick to cookies (my specialty), so I think the idea of filled cupcakes was twice as terrifying

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...but I've learned that cupcakes recipes are easy, ganache sounds fancy but is totally doable, and apparently I am a cupcake baker! Now I want to experiment even more with these things!!



{ Guiness Double Chocolate Ganache-Filled Cupcakes }
Adapted from Brown Eyed Baker's Irish Car Bomb Cupcakes


{ Footballs = piped melted chocolate! }


Ingredients:

- 1 cup Guinness stout
- 1 cup unsalted butter, at room temperature
- 3/4 cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons salt
- 2 eggs
- 2/3 cup sour cream


Ganache Filling:

- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, at room temperature


Buttercream:
- Magnolia Bakery Vanilla Buttercream Recipe


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Cupcakes:

1. Preheat oven to 350 degrees F. and line 24 cupcake cups with liners.

2. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined.

3. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine.

4. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined.

5. Pour 2/3 full into cupcake liners and bake about 17 minutes. Toothpick inserted into the center should come out clean. Cool the cupcakes on a rack.


Ganache:

1. Finely chop the chocolate and transfer it to a heatproof bowl.

2. Heat the cream until simmering on stove and pour it over the chocolate.

3. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth.

4. Add the butter and stir until combined. Let the ganache cool until thick but still soft enough to be piped.


How to Fill:

1) Using the bottom of a large decorating tip, cut the centers out of the cooled cupcakes, going about two-thirds of the way down.

2) Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.




{ Filling photo via Brown Eyed Baker }


Frost Cupcakes:

Whip up a batch of the Magnolia Bakery Vanilla Buttercream (in the Meg Cooks section) that I used, or top with any favorite frosting recipe! Instant hit!


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...and voila! Such a tasty, decadent recipe! The cake part is super moist and delicious, the ganache is smooth, and the buttercream adds the perfect flavor combo to this delight!

this recipe would be great for Valentine's Day, and super rich if topped with a chocolate buttercream! Think about it...


Bon Appetit!

Magnolia Bakery Vanilla Buttercream

Always on the hunt for the best buttercream, I think I might have found a top contender with Magnolia Bakery's vanilla buttercream. The texture is light and fluffy, smooth on your tongue, with a delicious vanilla velvety taste... what a dream! Definitely a must try for cakes, cupcakes, sandwich cookies and anything your little heart desires.


Now, I'm a frosting lover, so it would be hard to find a frosting I don't like. Adam, on the other hand, is not... but he LOVED this recipe - I was completely shocked! So there you have it, folks. If I can convince the frosting despiser... you can convince anyone it's the world's best buttercream!


{ Magnolia Bakery's Vanilla Buttercream }
via: Martha Stewart





Ingredients:

- 1 cup (2 sticks) unsalted butter, softened

- 6 to 8 cups confectioners' sugar

- 1/2 cup milk

- 2 teaspoons vanilla extract


Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla.

2. Beat on medium speed until smooth and creamy, 3 to 5 minutes.

3. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency.

** You may not need to add all the sugar. I use approx. 6 - 6.5 cups. **

4. Store in an airtight container for up to 3 days.






Bon Appetit!

Super Bowl Party Ideas

Happy Groundhog Day, Friends!
Unfortunately Punxsutawney Phil saw his shadow, so it's 6 more weeks of winter for us. Although, I have to say that maybe Phil got it wrong this year, because it has been unseasonably warm here in Kansas City {love it}. I can't believe there has been no big snow yet... and it's February!

I digress.

Onward to more fun February festivities (say that 3x fast!) ...Super Bowl! Whether you are hosting your own shin dig or plan on attending another party, I figured I would share some fun ideas that I have a'brewing for our party!

As per the usual, Adam is super duper sweet and has opened his home to host our friends for great food and amazing commercials... I mean football? Somewhere Adam is reading this and shaking his head. Anyway, we are planning on making a few different kinds of chili (that man can make chili like nobody's business!) and enjoying tasty appetizers and treats. I think I have it narrowed down to the top fun things I'd like to try.


{ Thanks Pinterest for you ever wonderful inspiration... }



Check out these adorable free printables!




Those flags would looks so cute on these pizza puffs - yum!




Summer sausage, cheddar & ranch football bites




Baked Mozzarella Sticks



Touchdown 7-Layer Dip




Such a cute idea!
I'm planning to use this Guinness chocolate cupcake recipe that I've been saving, filling the middle with chocolate ganache and going for a basic vanilla buttercream for the green grass!


...and now that I'm finished I am just realizing almost every recipe saved contains copius amounts of cheese. You could say I'm obsessed, but that might be an understatement. I should probably hit the gym before my cheese fest, eh?


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What are your plans for the Super Bowl?
Have any fun recipes or ideas saved?


Do share!!

Giveaway Winner + 2 Birthday Celebrations!

Happy Friday, Lovelies!
I am sure am thankful that the weekend is finally here... I was about to go crazy! My parents will be in town tonight and tomorrow, so I'm looking forward to a weekend full of fun!

My mom and brother have the same birthday, so we're looking forward to celebrating tonight with a big dinner party. It will be fun to dine with mom/dad, brother/his GF, Adam's parents, and my lovely ginger man.

Did I mention we're going to my favorite restaurant in KC? Yummm....




In other news, I received an overwhelming surplas of e-mails wanting a full review on my healthy Chicken Lettuce Wrap recipe that I mentioned yesterday, and I tried/tweaked last night. So here's my review...

So good I could eat them every single day.

{ Yes, recipe coming your way this weekend. Omg. }

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{ Bondi Band Giveaway Winner... }


MANDY @ Moments Like These!!

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Congrats, Mandy!! Please e-mail me your mailing address so I can mail your new favorite headband! :)

megnificentlife [at] gmail [dot] com
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Thanks to the almost 50 of you who participated in the Bondi Band giveaway this week! Unfortunately, everyone can't win one of these adorable workout headbands, but be sure to browse Bondi Band to order your own! :)


What do you have on your weekend fun agenda?

Healthy Leftover Turkey Pot Pie

Raise your hand if you have a heaping amount of turkey leftovers from Thanksgiving. Yeah, I know... I have both hands AND a leg up. Of course that turkey is delicious the first and second time around, but I think I would probably scream if I had to eat another turkey sandwich. Who's with me?

Well don't you worry your pretty little heads, I have a delicious and super healthy alternative!

After browsing through cookbooks and the internet, I was inspired to turn a deep southern comfort food into a healthy guilt-free dish we all can enjoy. After combining several recipes and making healthy swaps, I have finished my masterpiece.

Trust me, you could fool your friends, family, and even your significant other with this dish. It's veggie filled, low fat, packed with fiber and protein, and hits the spot! The best part? It took me 5 minutes to make the whole dish!


{ Healthy Leftover Turkey Pot Pie }

{photo via}

Ingredients

- 1 bag of mixed frozen veggies partially (corn/peas/carrots/green beans combo)
- 1 can of  green beans
- 1/2 teaspoon of minced garlic (I used pre-minced jar garlic)
- 2 cups lean cooked turkey cubed (you can sub chicken)
- 98% fat free cream of chicken soup
- 1/2 cup skim milk
- salt & pepper to taste
- pre-packaged pie crust (feel free to make your own - I was in a hurry!)
- 9" pie pan


Directions:

1) Pre-heat oven to 400 degrees.

2) In a bowl, combine all veggies, garlic, turkey, soup, and milk.

3) Season the mixture with a generous amount of pepper and a little salt (optional).

4) Pour the filling mixture in an ungreased pie pan.

5) Roll out your pie crust to top the filling. be sure to carefully seal the side by pinching dough to pie pan. Cut several slits in the center of the pie for steam to escape.

6) Bake for 40 - 45 minutes until crust is a light golden color.

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I tinkered around with this recipe , and we both thought it was the best thing that ever happened to leftover turkey. Now it's a monthly staple for a quick and easy dinner!


Bon Appetit!