Tag Archives: recipe

Cucumber Basil Lemonade

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I decided to take a new approach to my juicing obsession this week. While its a little less healthy than ususal {I had to use almost a cup of sugar} it is the perfect summer time drink – and I am pretty sure it could also be turned into the perfect summer time cocktail. If you don’t have a high tech juicer you can still easily achieve a similar result by hand juicing lemons with something like this and then double the cucumbers that you soak. This definitely could be a Memorial Day weekend by the pool kind of drink-enjoy!

Ingredients

  • 1 1/2 cups of sugar
  • 3/4 cup of water, to boil
  • 1/ 1/2 cups of fresh lemon juice
  • 1/4 – 1/2 cup of fresh cucumber juice
  • 3 cups of cold water
  • Basil, for garnish
  • 1 lemon sliced, for garnish
  • 1 cucumber sliced, for garnish

Directions

  1. Over medium heat dissolve sugar into 3/4 cup of water.
  2. Juice roughly 6-8 lemos for fresh lemon juice and 1 cucumber for fresh cucumber juice.
  3. Combine juiced mixture with sugar water in a pitcher with ice.
  4. Add 2 cups of cold water and cucumber and lemon slices.
  5. Let soak for 30 minutes and then pour over ice.
  6. Add basil for garnish and enjoy!

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Chocolate Potato Chip Cookie Ice Cream Sandwich

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Yesterday was National Chocolate Chip Day so I decided to do a spin on the classic chocolate chip cookie with a updated version of this recipe. Two cups of crushed potato chips and a pint of ice cream later I had homemade ice cream sandwiches that combined salty sweet and crunch gooey goodness all into one. I let the cookies set for about 20 minutes before turning them into ice cream sandwiches and when they were still slightly warm they were incredible! But since I had no business eating a dozen ice cream sandwiches at that moment I wrapped them individually in plastic wrap and stuck them in the freezer. I suggest letting them thaw for a few minutes before eating them if you freeze them but either way this is an easy update to an old classic. Enjoy!

Ingredients

  • 3/4 cup butter, softener
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon maple syrup
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups potato chips, crushed
  • 2 cups chocolate chips

Directions

  1. Heat oven to 350 degrees and line a baking sheet with wax paper.
  2. Beat butter, brown and white sugar with electric mixer until fluffy.
  3. Add in eggs and maple syrup and beat on medium speed.
  4. Reduce speed to low and beat in flour, salt and baking soda.
  5. Hand stir in potato chips and chocolate chips.
  6. Drop cookies into tablespoons balls 3 inches apart on ungreased cookie sheet.
  7. Bake for 10-14 minutes until brown.
  8. Let cool on baking sheet and then scoop ice cream into two cookies to form sandwich.
  9. Enjoy or wrap in plastic and freeze until ready to eat.
  10. Remove from freezer and let thaw at room temperature for 5 minutes before eating.

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Detox Juice

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In the land of Mother’s Day there was a lot of celebrating, but every mom I know deserves it. My liver however was not too thrilled and I knew I needed some detoxification before a busy week. This horrible looking, but wonderful tasting mixture did the trick and after drinking it I felt almost instantly better. The beets in this recipe are perfect for liver detox and did not taste too root-y compared to other combinations I have made in the past – such as this one. I definitely suggest trying it yourself and would use the following portions:

Ingredients

  • 3/4 granny smith apple
  • 3 large kale leaves
  • 1/2 beet plus leaves
  • 3 carrots
  • 1 stick of celery

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Melon Berry Celery Juice

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Originally I started my blog to have a creative outlet during a time where I had a not so creative job. Over time people have started communicating likes, dislikes and suggestions and it has been pretty exciting to have even a small impact on some people in any way. Most recently one of my family members who I don’t speak with too often {time zones make things difficult} called me so excited to share her juicing regimen and because it sounded so great I wanted to share a version of it with you. My aunt Josie {yes, I am named after her} raved about melon juice and how when freshly made can do wonders for the skin. Of course considering not every blog post is food and sometimes I show you guys my face I figured a new remedy to keep me glowing would be great. I wanted to add a bit more in and opted for raspberriess for their anti-oxidants and celery for its organic sodium properties and well, the combination was delicious. Also as a pre-yoga snack the celery addition was great for hydration properties. I didn’t wake up looking like a movie star, but I think I am going to try adding this into my juicing routine and see if I can track any difference over time.

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Champagne Cocktail

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The perfect way to start off the week is with a cocktail! Normally I favor juice and lots of water on Monday’s, but I wanted to share this specialty cocktail I had made for the Easter party I had last weekend. It was my first time using Benedictine, which is an herbal liqueur and surprisingly strong. After a few glasses you will definitely be switching over to water! As we kept pouring glasses we started to use a little less than 3/4 oz, but you can easily mix it to your taste.

Ingredients

  • Benedictine
  • Dash of bitters
  • Champagne
  • Oranges
  • Sugar Cubes

Directions

  1. Add 3/4 oz of Benedictine to each glass and then a few dashes of bitters.
  2. Top off with champagne and then squeeze a few drops of fresh orange juice.
  3. Garnish with a orange wedge and sugar cube. When ready to drink drop sugar cube in and enjoy!

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Carrot Coconut Juice

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I had a burst of excitement to over-achieve this weekend aka play with my new camera, which means more photos for you! I also was thrilled to make my first attempt juicing a coconut. I found it fairly easy to do with the correct tools, but just a little time consuming considering I was so excited to try to fresh juice {time consuming = 10 minutes}. To juice a coconut I recommend the steps below! One coconut and five carrots later the perfect drink was made! Super hydrated and ready for the week- Happy Monday!

Directions

  1. Wash coconut in cold water and pat dry.
  2. With a sharp knife, remove excess hair from coconut specifically near the 3 circular indents where holes will be made.
  3. Hammer in long nail in each of three holes to create air passages for the juice to flow out.
  4. Turn upside down into a glass and wait 5-10 minutes for the juice to all drain.
  5. From there, wrap the coconut in a clean towel and break with a hammer.
  6. Enjoy!

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Apple Carrot Ginger Juice

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Carrot juice would be just too easy for a fresh, festive juice for Easter. Get it? Carrot juice for rabbits… So while strolling through the Farmers Market yesterday I decided to find what I could and add it in with the carrots. I came across a man selling Aztec Organic Apples – supposedly much like Honeycrisp, though I disagree. Still delicious and extremely juicy I grabbed a few and some ginger to go home and see what would happen. Delicious, sweet juice is what happened.

The most important thing {I decided} to learn about these ingredients is the overwhelming amount of Vitamin A from the carrots and the peel of the apples. Vitamin A is known to strengthen eyesight and for me having just bought a new camera {and the fact that I work on computers all day} I think I need my eyes to be in tip top condition.

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Carrot Orange Parsley Juice

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Turns out parsley is much more than a dinner plate garnish, but is also too potent to drink alone. Somewhere in the middle of that I found by mixing in a few oranges and carrots I got a delicious drink that would do wonders for me. Parsley contains more Vitamin C than any other vegetable which of course paired with even more Vitamin C form the oranges means I should not be getting sick any time soon. Along with high levels of Iron and Potassium this drink would have been great to have over the past weekend in San Francisco and I was suffering from sore muscles from climbing all the hills. The Iron also would have helped as it increases the ability to transport oxygen through the body and inevitably gives you more energy. Energy would have also been key for hiking up the hills, but sheer excitement to see my best friend gave me all the energy I needed. When she is not around though I will definitely be turning to this.

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Bailey’s Cake with Buttercream Frosting

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St. Patricks Day is this weekend and I wanted to be festive with every post I made this week. Green everwhere! I have been reading into baking recipes with alcohol and thought a Bailey’s cake sounded delicious {and it was}. I modified this classic cake recipe with a touch of Bailey’s and decided to layer it up and dye it so it would be shades of green. Ultra festive. I don’t have long hair so this is one of the only ways I can participate in the ombre trend and it turned out great!

Ingredients, Bailey’s Cake

  • 2 cup white sugar
  • 1 cup butter
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 cup Bailey’s Irish Cream
  • 2 packages of Jello instant vanilla pudding

Directions

  1. Preheat oven to 350 degrees and grease 4 inch round pan.
  2. Bring all refridgerated items to room temperature.
  3. In a medium bowl with electric mixer cream the butter, then add in sugar and mix again. Beat in the eggs one at a time, then stir in the vanilla.
  4. Combine flour, baking powder and Jello pudding in a seperate bowl, add to the creamed mixture and mix well.
  5. Stir in Bailey’s by hand until batter is smooth and then pour in greased baking pan.
  6. Divide batter evenly into three seperate bowls and add green food coloring in differening amounts to each bowl. {I did roughly 8 drops in the lightest color layer and then 16 and 24 in the middle and darkest layers}.
  7. Bake for 40-45 minutes or until you can pierce with a tooth pick and it comes out clean.

Ingredients, Buttercream Frosting

  • 4 cups of powdered sugar
  • 1/2 cup of butter, softened
  • 1 teaspoon of vanilla
  • 1/4 – 1-2 cup of milk
  • gold sanding sugar for the decoration {i got mine here}

Directions

  1. In a medium bowl with electric mixer cream the butter, then add in vanilla.
  2. Gradually add in powdered sugar and then add in milk until frosting is at desired consitency.
  3. Once cake cools frost layers indvidually and then coat with sprinkles! Enjoy!

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Kale Apple Lemon Ginger Juice

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It’s almost St. Patrick’s Day and my inner Martha Stewart wanted even my juice post to be green and festive. Luckily my boss has been all about this combo the past week and since he was so into it, I thought I would give it a try. Kale and lemons are quickly becoming my go-to for their skin enhancing properties and ginger for its digestive aid, but the new element of green apple has got me really excited. A blood pressure and blood sugar reducer, green apple juice also speeds up the metabolism and kills the bacteria in your mouth that causes bad breath. I think flossing is great and I take pride in my smile, but this could just be the new go-to before date night. Here’s to looking good and feeling good, and its only Monday. Cheers!

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