Processed with VSCO with f2 preset
I’ve always loved the smell of Lemongrass, never quite knowing what it was. It’s useful for an endless amount of things, both health and wellness related, and for around your home. Lemongrass is the perfect addition to boost a boring old chicken soup recipe and turn it into something really flavorful! This was an experiment on my part, but it turned out absolutely divine! Learn more about the benefits of Lemongrass here.
Click here to get a bottle for yourself!
I first made this cake over a year ago. I found the recipe online as a chocolate bundt cake with a mocha glaze. I took it to a small dinner party with some friends and everyone completely died over how amazing this cake was! We talked about it for weeks. Over the last year I’ve adjusted and adapted the recipe and have recently been making it as a chocolate cupcake recipe with vanilla buttercream and it’s still completely PERFECT. It’s light and fluffy, but the flavor is rich. You can eat it and you don’t feel like you’ve ingested an entire cake. It’s completely divine in every way! Last week I made these cupcakes for a dear friend’s birthday party. It’s strawberry season, and all the local farms are putting up stands on the side of the road to sell their goods. I decided fresh local strawberries would be a wonderful addition to this classic chocolate cupcake, so I went on the hunt for these local gems. 5 minutes down the road from my apartment, I found a strawberry field and a little stand with strawberries and other veggies (see massive garlic pictured above!). So, I decided to fill the middle with homemade local strawberry filling, which I quickly whipped together after baking my cakes, and topped each one with a juicy fresh strawberry. Needless to say it was a big hit, and the fresh strawberries were the perfect touch! This will definitely be my go-to recipe for future cupcakes, cakes and bundt cakes alike!
1 Cup fresh strawberries, tops removed, and cut into quarters
1/2 Cup sugar • 1 Tbsp. Corn Starch • 1 Cup water
Heat strawberries and sugar in a small saucepan over medium-high heat, stirring every few moments until strawberries begin to cook down and sugar liquifies. Stir for about 10 minutes, or until your mixture resembles jam, stirring constantly so the sugar does not burn. Once the strawberry mixture begins to boil, mix corn starch and water together until dissolved. Slowly stir the mixture into your strawberry mixture, stirring constantly until it begins to thicken. Remove from heat and allow to cool. Once your cupcakes are cooled to room temperature, using a small paring knife or corer, cut a small well in the middle of your cupcakes and fill with strawberry filling. Top with your frosting and enjoy!
Granola was never my favorite snack of choice, until I started making it myself. I’ve tried a number of different recipes after searching through pinterest for just the right one. Some called for nut butters, others for lots of sugar, or ingredients I didn’t really like. Eventually I found one that I preferred, but have tweaked it so much, it may as well be my own creation! I’m biased, but I think it’s the best! I love to have my granola with almond milk, or over greek yogurt. It’s the perfect amount of sweet and crunchy, but not too sticky or bland. This has become a staple in my kitchen. I love having it on hand for a quick breakfast on-the-go, or a nighttime snack. It only takes about 30 minutes to make, and stores for up to 4 weeks, or longer in an airtight container!
Processed with VSCO with hb2 preset
One of my earliest baking memories was making Peanut Butter Cookies with my auntie Debbie in her tiny Pennsylvania kitchen. I couldn’t have been older than 5 or 6 years old at the time, but I remember standing on a stool in her kitchen, covered in flour, pressing a fork into little balls of peanut buttery goodness. These are a cookie often forgotten about, but when rediscovered, I’m reminded they’re one of my absolute favorites! They’re easy to make, and tend to be a crowd favorite every time I make them!
Who doesn’t love a chocolate chip cookies and shortbread? This recipe for Chocolate Chip Cookie Brittle is a marvelous combination of both chocolate chip cookie and a shortbread cookie. You can bake these in either a 9×13 baking tin or a round cake pan. They turn out lovely either way. They’re fast to make and are a unique and scrumptious addition to your dessert repertoire! Enjoy with a cup of tea!
The last month has been the ultimate test in making food stretch, and making meals that will last me for days. So, I’ve been making a lot of soup, and of course, the perfect company to soup is homemade crusty bread. Yes and amen. I did quite a bit of bread research online to try and find the perfect bread to accompany my endless pots of soup. I tested a few recipes over the last few weeks and have tweaked this one, which I think is perfect. This rosemary garlic bread is crusty on the outside, soft on the inside, delicious straight out of the oven, or toasted with butter. I used spelt flour + all purpose flour to make it a little more nutritious. I love to toast this bread and top it with a poached egg or mashed avocado. Sometimes I’ll even spread cream cheese and blackberry jam, because sweet + savory is my favorite! Shocking, I know, but I promise it’s good. Baking your own bread at home is so inexpensive and very simple to do. I hope you try this one for yourself!
With the weather changing and my schedule getting full, I’ve been craving warm comfort foods, and needing meals that can be stretched across a few days. Oh leftovers, here you are again, like a faithful friend. Beef Stew is a perfectly delicious and budget friendly meal that can be enjoyed with a group, or over the course of a few days (personally, I think it gets even tastier 1-2 days later, after all the herb flavors have bloomed). Altogether I got four large meals out of this one pot of soup. Woohoo! I truly hope you try this recipe and enjoy it as much as I did. I will definitely be making this again!