{This is where you can find all of the scrumptious recipes} I enjoy discovering a good recipe or idea and making it my own. I adore a quick or yummy meal or creating a fun dessert. Recipe credit will be given if the recipe was borrowed or inspired by another.

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Spring Cleaning with Bon Ami

April 14, 2018 by Drafts & Crafts

We have neglected our house the past few months since our second baby was born, but I am excited for spring cleaning with Bon Ami. 

This post is sponsored by Bon Ami, all opinions are my own.

It is that time of the year again, spring cleaning! After having our second baby this winter, our home is definitely in need of some deep cleaning. If you have been following along with my posts, you may remember at the end of last year I made the switch to using essential oils, nontoxic cleaning products, and nontoxic makeup for myself and home. After having children, I started to question whether the products that I was using aligned with a healthy lifestyle. I want my family to be the best version of us and I believe that can start with making better product choices for our home.

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Omelette Bites

March 25, 2017 by Drafts & Crafts

I am obsessed with all things breakfast and wanted to share this simple life hack, omelette bites.

My husband and I began Whole30 this week. Whole30 is a clean eating plan where you cut out sugar, grains, legumes, alcohol, and diary. People often do Whole30 to see what food does not agree with their “system,” however, I am only doing Whole30 because I want to see how much weight I can loose from cutting out carbs and dairy, mostly. The truth is that I eat wayyyy wayyyy wayyyyy too much cheese and bread. Cheese and bread are my love languages, I am not joking. I want to be the best version of myself, so I begged my husband to jump on board with me, to keep me accountable. We are in day 5 of the challenge. Today has actually been the most difficult day, thus far. I am attributing that to the fact that it is Saturday and we would usually be brunching, carbing, and enjoying a mimosa or 3.

With that being said, I thought it would be fun to give a few updates and recipe ideas over the next few weeks. I love everything about breakfast food, but there is not a whole lot of options when you have to cut out all of the good stuff. Luckily, you can eat eggs on Whole30. Whole30 goes much smoother when you do A LOT of meal prep. These omelette bites are great for anyone on the go. I made 16 on Monday and my husband and I ate them for the rest of the week. For anyone not on Whole30, you could add cheese, bacon, and sausage to them! YUM!

{Ingredients} to make 12 omelette bites

• 8 Eggs
• 1 pepper, chopped
• 1/4 large onion, chopped
• 1 tablespoon olive oil
• garlic powder
• onion powder
• pinch of sea salt
• pepper to tase
• muffin/cupcake tin

1. Preheat oven to 350.
2. Heat olive oil in skillet and sauté chopped pepper and onion for 5 mins over medium heat.
3. Coat the muffin tin with olive oil so the eggs do not stick. I usually use a paper towel and quickly run my finger along each muffin opening.
4. Place a small spoonful of sautéed pepper and onion into each muffin spot.
5. Scramble the 8 eggs in a large bowl and fill each muffin spot 3/4 of the way. Sprinkle on desired spices.
6. Bake for 20-25 minutes.

Keep in touch,
Dani

 

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Homemade Stromboli 

January 20, 2017 by Drafts & Crafts

Give your loved ones the gift they really want this Valentine’s day, a homemade Stromboli. Sharing a family recipe that always takes the cake.

{Ingredients}

makes 1 Stromboli. appetizer serves 6 people. 15 mins prep, bake 45 mins

• 1/2 pound thinly sliced salami
• 1/2 pound thinly sliced capicola
• 1/2 thinly sliced mozzarella cheese or 1 cup shredded mozzarella
• 1 remade ball of pizza dough (you can ask for in most bakery sections of any grocery store)
• 1 beaten egg
• oregano
• salt
• pepper
• utensil: Rolling Pin

1. Preheat the oven to 350.
2. Sprinkle flour on your counter where you will roll out the dough. Sprinkle flour all over your rolling pin as well, so that the dough does not stick.
   
3. Roll out the dough until completely flat. Should be able to roll until 12-14 inches in diameter.
   
4. Leave 1.5 inches around the perimeter/edges and layer capicola, salami, and cheese. I use about 12 pieces of each lunch meat. Sprinkle oregano, salt, and pepper over the ingredients.
5. Roll the entire dough long ways. Make sure it is sealed shut and pinch the edges.
   
6. Beat 1 egg in a bowl and use it to brush the outside with egg wash. Bake for 45 minutes or until golden brown.
   

Don’t know what appetizer to bring each time a new party or gathering rolls around? Don’t worry, this Stromboli will have your back every. single. time. My mom has been making her great-aunt’s stromboli since my father and her got married. I recommend doubling the recipe if you are making it for a party. I can honestly say that I am not sure why I have not posted this recipe sooner. Maybe I was trying to keep it to myself because I don’t want people to know how simple it really is! I wanted to share this recipe in time for Valentine’s day that way you could make it for your loved ones. Hope everyone has an awesome weekend.

Keep in touch,
Dani

 

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Pecan Pie

November 21, 2016 by Drafts & Crafts

Sharing a stress-free pecan pie recipe just in time for your thanksgiving food prep!

{Ingredients}

• 3/4 (5 tablespoons) cup unsalted butter
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup light kart syrup
• 2 cups toasted pecans
• 3 beaten eggs
• 1 shot of bourbon (optional)
• prepackaged or homemade pie crust (I use pillsbury pie crust for everything)

1. Preheat oven to 350. Toast the pecans. Place them in a skillet on the stove, on low for a few minutes.

2. In a pan, mix: butter, brown sugar, sugar, karo syrup, and vanilla extract. Bring these ingredients for a boil and then immediately remove from the stove top to cool down.

3. Place the pie crust into the pie dish. Once the mixture has cooled for a few minutes. Add in the 3 beaten eggs and pecans. Stir all the the ingredients together and pour them into the pie crust.

4. Fold down sides of the pie crust. Bake for 40 minutes on 350.

I decided to switch up my usual pumpkin pie this year and replace it with pecan pie!! These pecans are extra special to us because my husband’s grandfather picked and shelled them from his pecan tree before he passed away. They have been in our deep freezer and we have been meaning to make a pie with them for awhile! To be honest, until I began making pumpkin pie a few years ago, I did not realize that pies are simple and fun to make! This pecan pie only took about 20 minutes of prep work and is delicious! What desserts will you be making for thanksgiving? If you have a recipe, please share!

Besides pie, what are you thankful for this year? I am beyond thankful that the Lord blessed us with our baby boy this year! We have so much to be grateful for. I hope you all enjoy a wonderful holiday with family and friends.

Keep in touch,
Dani

 

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Apple Nachos

October 12, 2016 by Drafts & Crafts

Apple nachos are a simple life hack and the perfect treat to kick off fall!

{Ingredients}

4 apples
dark chocolate chips
2 crushed graham crackers
1/3 cup shaved coconut
1/3 cup carmel sauce

Other suggestions: chocolate sauce, M & M’s, Reese Pieces, crushed cookies, or any of your favorite candy bars!

I am sharing a simple, yet genius life hack known as apple nachos. When life gets busy, it is nice to have some effortless recipes on hand. As a new mama who has been craving sweets ever since I became pregnant, I was in need of “semi-healthy” treat recipes like this one! The awesome thing about apple nachos is there are endless ingredients that you could use AND it is an awesome activity for children! Using 4 apples would be enough to serve around 8-12 guests- everyone would be able to grab a couple of slices. If you plan on hosting fall dinner or party where children will be, this would make an excellent DIY, eacb child could top their own apples slices. I can’t wait until Tanner is old enough to get messy in the kitchen with me!

What fall treats will you be making this year??

Keep in touch,
Dani

 

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Apple, Brie, and Arugula Galette

September 28, 2016 by Drafts & Crafts

Fall is here, which means it is apple season! My mom tribe and I are sharing 8 apple recipes. Up first, my apple, brie, and arugula galettes. You can find the links to each apple recipe below.

{Ingredients}

• Pillsbury pie crust (comes with two round crust/dough sheets)
• 2 apples
• 1 block of Brie cheese
• 1 cup arugula
• 1 egg
• 1 tablespoon extra virgin olive oil
• sea salt and pepper to taste
• balsamic glaze

1. Preheat the oven to 400 degrees.

2. Gently roll out the two pie crusts onto a flat space. Place one half of the sliced brie and one half of the arugula in the center of each pie crust. Leave about 1.5 inches along the boarder empty. Top with a dash of sea salt and pepper.

3. Place the apples in a spiral on top of the arugula. Evenly coat each galette with 1/2 tablespoon of olive oil and another piece of salt and pepper to taste.

 

4. Pinch and fold the galette boarder to form the crust. Scramble one egg and wash the egg over the galette boarder.

5. Bake for 20 minutes (at 400) or until crust in golden brown. Drizzle balsamic glaze on top.

 

To kick off fall, I am thrilled to team up with my #momtribe to share all of the delicious apple recipes that you could ever want!!! When I think about fall food, a handful of items come to mind. Apples and pie are at the top of my list, that is why I made this apple, brie, arugula galette. The first time that I had a galette was at my favorite coffee shop in our neighborhood. I remember wondering, what is a galette? This awesome carb is like a cross between a free-spirited pie and a flat bread.

I wanted to create a recipe that would be suited for fall, something warm and savory. To make it easy for this new mama, I cheated and used pre-made Pillsbury pie crust (feel free to make your own from scratch). The box comes with a top and a bottom crust, so I made 2 galettes which is enough to serve 4-8 people. This apple and brie galette would make an awesome breakfast, appetizer, or snack at any fall gathering, think football party! 🙂

Now that you have learned about galettes- be sure to check out my talented friends’ blogs. Each lady shared a tasty apple recipe and from the looks of each photo, you do not want to miss any! Here is a link to each recipe beginning from top left:momtribefoodies-long-text-photo

Kris from Kristeen Michelle Blog made Applesauce Greek Yogurt Parfaits

Heidi from Occasionally Perfect Blog made Tahini Apple and Thyme Toast

Shelby from Honeysuckle Blog & Shop made Apple Dumplings

Danielle from Mom Wife Foodie Blog made Apple Cider Sangria

Joanna from Lazy Moms Blog made 3 Minute Apple Crumble Mug Cake

Dani from Drafts & Crafts Blog made Apple, Brie, and Arugula Galettes

Nikki from Nikki Andal Blog & Photography made Apple Cinnamon Rolls

Gladys from The Mother Overload Blog made Apple Pumpkin Pie Spice Overnight Oats

 

What seasonal dishes will you be making this fall?

Keep in touch,
Dani

 

 

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Greek Salad

September 15, 2016 by Drafts & Crafts

If you are anything like me, then you may get bored of eating the same salad day after day. Switch it up with a greek salad and some homemade tzatziki.

{Ingredients}

Tzatziki:

• 2 cups plain greek yogurt
• 1/2 squeezed lemon juice
• 1 cucumber
• 1 tablespoon dill
• 1 tablespoon olive oil
• salt
• pepper

Salad:

• 6 ounces spinach or romaine
• 1 chopped cucumber
• 1 chopped tomato
• 1/2 cup chopped onions
• 1/2 cup banana (or bell) peppers
• 1/2 cup crumbled feta
• 1/2 cup greek olives

{Tzatziki}

Begin by chopping the cucumber into cubes. Place ALL of the ingredients into the blender. Blend until the sauce is smooth. Salt and pepper to taste (I did not skin or de-seed the cucumber, I used the entire cucumber).

 

Jason and I eat the same-old “side-salad” each evening with dinner: spinach, cucumber, tomato, and carrot. To be honest, I just needed to switch it up so I would be excited about eating leafy greens again. I made homemade tzatziki sauce to use as dressing, which was a fresh spin to our usual balsamic or ranch. The tzatziki recipe makes a generous portion so we used it in some wraps and sandwiches for the next few days- YUM! What is everyone up to this weekend? Our neighborhood, Murray Hill, is celebrating their 100 years anniversary. So cool!! Jason and I are pumped to enjoy a little neighborhood celebration with our friends! Have a wonderful weekend lovelies!

Keep in touch,
Dani

 

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Pop-tail Party!

July 13, 2016 by Drafts & Crafts

Let’s face it, the summer heat is no joke and staying cool is important- we got you covered! Here are tips for hosting a backyard pop-tail party so you and your friends can beat the heat!

 

A sweet friend of mine and event planner at LobaDesigns, Ashlyn, helped me host a pop-tail social last weekend. What is a pop-tail, you ask? It is when you pair a delicious popsicle with a complimentary beverage to make one excellent refreshment. I can assure you, a pop-tail is an awesome way to cool off this summer. We partnered with The Hyppo, a local shop here in Jacksonville, because they have THE BEST gourmet ice pops! Here are some simple tricks for pulling off the coolest (pun intended) summer hangout!

Any good party begins with inviting your favorite company! We invited our girlfriends to come over, kick back, and relax outback while sipping some tasty creations. I love to give my guests options so we decided to pair three different popsicle flavors with three adult refreshments:
1. Champagne Mango Pop with Champagne
2. Strawberry Pop with White Sangria
3. Watermelon Mint Pop with Watermelon Lemon Mojito.

It is important to choose popsicle flavors that will go nicely with the paired drink or cocktail. If you want to play it safe, a strawberry popsicle with a fruity sangria is a crowd pleaser. Finally, it’s not a party without decorations! Flowers and balloons are an easy way to turn any gathering into a party! We added some fun touches, like this DIY pineapple vase and these DIY palm balloons. To create a pineapple vase: cut the top off the pineapple, scoop out the inside with a spoon, and fill the pineapple with bright blooms and fresh water. To create a printed balloon: get latex balloons filled at the grocery store, draw your design on with a regular sharpie (not oil or paint base), and let them dry for 5 minutes so that your design does not smug.

Remember, if you are in the greater Jacksonville area, you can pick up some gourmet pops for your pop-tail party at The Hyppo‘s Riverside, St. Augustine (2), or Gainesville (2) locations. How do you plan on beating the heat this summer?

Keep in touch,
Dani

 

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Fourth of July Dessert Hacks: Ice Cream Sandwiches & Boozy Root-beer Floats

June 30, 2016 by Drafts & Crafts

Here are two simple, yet timeless (yes- I just described dessert as timeless #biggie) dessert hacks that will be perfect for entertaining on the Fourth of July!

Sprinkled Ice Cream Sandwich Pops

• ice cream sandwiches (these mini soy sandwiches are from Trader Joe’s)
• sprinkles
• popsicle sticks
• plastic wrap

1. Gently stick the popsicle stick into the ice cream sandwich and dab the edges of the ice cream into a bowl of sprinkles.
2. Re-wrap the finished product in plastic wrap and place back into the freezer until ready to eat.

Boozy Root Beer Floats

vanilla ice cream
The BEST root beer (alcoholic root beer) or regular root beer with a shot of bourbon or vodka

1. Scoop 2 scoops of vanilla ice cream into a glass or tumbler.
2. Fill the glass with alcoholic root beer for an adult beverage. And of course you can use regular root beer to make a treat for the kids too!

These two quick hacks are fool proof desserts that would be perfect to celebrate the Fourth of July. I personally love them because I think they are fun for both adults and children! We will be having some younger children at our home this holiday so I like to find ideas that are enjoyable for all. The possibilities for red, white, and blue treats are endless! If you are in a pinch, don’t forget that you can add some strawberries and blueberries to any dessert for an instant patriotic touch! What are your plans this holiday weekend?? We plan to catch some sun, relax, play some yard games, and grill out!

Keep in touch,
Dani

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Mini Banana Bread Donuts with Cream Cheese Frosting

June 6, 2016 by Drafts & Crafts

As a new mama who is doing a ton of time hanging out at home with baby, I plan to enjoy my time creating some new recipes in between feedings and naps.

{Time} 1 hour
{Amount} 48 mini bite size treats in a mini cupcake pan
{Ingredients}

• 1 stick of unsalted butter
• 1 cup sugar
• 2 eggs beaten
• 1 3/4 cup flour
• 1 teaspoon baking soda
• 2 large ripe bananas
• 1/2 cup milk
• 1 teaspoon almond or vanilla extract
• cinnamon to sprinkle finish
• Cream cheese frosting (this new mom took the easy route, don’t judge)
• 1 storage or freezer bag
• mini cupcake pan

{Steps}

1. Preheat the oven to 350.
2. Cream the butter and sugar in a large mixing bowl.
   

3. Add the eggs, milk, flour, baking soda, and almond extract.

4. Fold in the bananas. (Since we are not making a loaf of bread, you do not have to worry about over-folding.)

5. Place mix in freezer or storage bag and cut a tiny corner to use the bag for a piping bag. Simply squeeze the bag to fill the mini cupcake pan.

6. Bake for 10-12 minutes or until golden brown.

7. Let the mini donuts cool for a few minutes, then use a toothpick to carve out the center of the donuts so that they will slide on a straw.

9. Frost and sprinkle with cinnamon and enjoy!!

 

In the past, I have tried to share at least 2-3 new recipes per month in my little corner of the internet. I have not been posting as many recipes as I would like and since I love to cook, bake, and get creative in the kitchen, I am so looking forward to trying some new recipes this summer. I definitely would like to begin posting one new recipe every other week so please stay tuned. Up first are these mini banana bread donuts! I have said this a thousand times, but I have to say it again, I love ALL things mini, especially DONUTS!! How fun to have some girlfriends over for an ice coffee and include some sweet treats on their straw! These bite size treats are a must-try!

Keep in touch,
Dani

 

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How to Host a Wine & Cheese Night with Wine Glass Writer

April 28, 2016 by Drafts & Crafts

Throwing a wine and cheese party is a sure way to get all of your friends together! Get some tips and tricks for hosting your next wine and cheese party using Wine Glass Writer. Check the details below to learn how to enter a Wine Glass Writer GIVEAWAY!

Ceramic Fruit Basket: Target
Scalloped Cake Stand: Target, similar World Market
Table Linen: Anthropologie
Serving Platter: Crate & Barrel
Wine Carafe: Crate & Barrel
Wine Glasses: Lenox
Markers: Wine Glass Writer c/o

My idea of a sophisticated get-together is a wine and cheese night! Whether your are having your gal pals over to catch up or inviting another couple over to come hang, I don’t believe that you can go wrong with some delicious wine and cheese. Hosting a wine and cheese can be simple with a few tips and tricks to impress your guests. Let’s begin by creating a shopping list that will cover 10 guests.

{Shopping List}

• at least 4 bottles of wine: 2 red, 2 white (for a variety of types to accommodate guests, I recommend: a cabernet sauvignon, a pinot noir, a pinot grigio, and a riesling)
• 4 cheeses: sharp, creamy, smooth, and strong (my choices: cheddar, gouda, blue, and brie)
• 2 types of crackers
• fruit: grapes and apples
• 2 hors d’oeuvres, because cheese is not always enough to me (my choices: mini quiches and sweet chili meatballs)

{Serveware & Supplies}

• cheese board or cutting board
• cheese knifes or spread knifes
• serving platter
• cake stand
• Wine Glass Writer
• red and white wine glasses (larger opening/rims for red wine to breathe)
• decorative bowls

{The Set Up)

Creating the spread can be as simple or as elaborate as you would like. Remember, the main focus should be on the cheese, and one way to make it stand out is by placing it on the largest platter. Centering the cheese platter can also create an attractive focal point, but you could certainly get creative with an off-centered focus. Next, I like to introduce other shapes and sizes into the spread. I used a round cake stand to create contrast to the square cheese platter, and it also adds some attractive depth by putting different foods at different heights. Don’t be afraid to mix and match ceramic, wood, and glass! I put the meatballs in a cermanic bowl and then placed them on the wooden cutting board to create even more variation in the spread.

When hosting guests, I am a firm believer in labeling everything!! I have teamed up with Wine Glass Writer to show you how you can label a wine and cheese spread. Wine Glass Writer is a non-toxic marker that allows you to write on most services: glass, ceramic, tile, mirrors, and so on. I hand-lettered a wine glass for each lady and labeled all of the food and cheese. After using the marker, it takes about a minute to dry and does not come off until you gently rub some warm water and dish soap. What I love most about Wine Glass Writer is the creativeness is really endless!

GIVEAWAY!!

Head to Instagram to enter the GIVEAWAY and win a set of Wine Glass Writer’s. To enter: 1. follow @dccold and @wineglasswriter 2. like my initial giveaway photo posted on 4/28 3. tag one friend that you would like to enjoy some wine and cheese with 4. FOR AN EXTRA ENTRY (optional) Comment below in this blog post and tell me your favorite cheese and wine!

U.S participants only and the winner will be announced Sunday, May 1st after 1pm. Good luck!

Keep in touch,
Dani

 

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Homemade Cool Whip in KitchenAid mixer

March 15, 2016 by Drafts & Crafts

Here is a 5 minute recipe for homemade cool whip in the ol’ KitchenAid mixer.

{Ingredients}

• 1 cup heavy cream
• 1/2 cup powder sugar
• 1 teaspoon vanilla extract

{Steps}

1. Chill the mixing bowl in the refridgerator that attaches to the KitchenAid for 30 minutes-1 hour prior to making the cool whip.
2. To begin, place one cup of heavy cream and vanilla extract in mixing bowl.
3. begin the mixer at speed 4. Pour in the powdered sugar while in 20 second increments turning up the speed to 10. The mixer should take about 1.5 minutes in total to make the whip. Tip: you will know the cool whip is complete when it makes peaks through each spin.

I have run into many recipes lately that call for cool whip. And let me tell you, homemade cool whip is SO much better. My favorite food to pair cool whip with is strawberries for a “semi-healthy snack.” Put a fun twist to your cool whip by adding a few drops of food coloring. For St. Patty’s I made green cool whip and created strawberry shells that look like four leaf clovers… I’m such a sucker for holiday treats!

Keep in touch,
Dani

 

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Homemade Waffles

February 14, 2016 by Drafts & Crafts

My husband and I are beginning a new tradition with waffles in bed to kick off our anniversary. Here is a simple recipe with ingredients that are common in any pantry!

{Time} 20 minutes
{Serving} 8-10 waffles

{Ingredients}

2 eggs
2 cups all purpose flour
1/3 cup vegetable oil
1 ¾ cups almond milk
2 tablespoons sugar
4 teaspoons of baking powder
½ teaspoon vanilla extract
½ teaspoon almond extract

To make whip cream:
Click here for whip cream steps

• 1 cup heavy cream
• 1/3 cup powder sugar
• 1 teaspoon vanilla extract

1. Preheat the waffle machine. Coat with Pam or light butter so the waffle does not stick to the iron.
2. Blend the eggs, flour, oil, milk, sugar, baking powder, and extracts in the mixer or mix by the hand in a large bowl.

The hubs and I began a new tradition last year, to start Valentine’s Day and our anniversary with a yummy, homemade breakfast! This typically consists of homemade waffles, bacon, fruit, and fresh squeezed juice. There will not be any mimosas this year for this pregnant lady! Jason and I are spending part of the day at Babies “R” Us registering for our baby boy! Wish me luck, I have a feeling picking out baby products as first time parents is going to be a bit overwhelming! If you have any suggestions or favorite baby items, I would love to hear! A few friends have shared some of their must-haves and it is just SO HELPFUL!

Hope you have a wonderful Valentine’s Day weekend!

Keep in touch,
Dani

 

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No Bake Strawberry Cheesecake

February 3, 2016 by Drafts & Crafts

Valentine’s Day is my favorite excuse to fill the house with sweet treats! With strawberries being our favorite fruit, this one was a no brainer…

Serves: 10-12, 12 oz mason jars
Time: 1.5 hours

{Ingredients}

• 8 ounces regular whipped cream cheese
• 4 ounces strawberry cream cheese
• 12 ounces heavy whipping creams for homemade cool whip (could purchase already made cool whip)
• 6 oz strawberry preserves
• 1/2 cup powder sugar
• 2 teaspoons vanilla extract
• 8 graham crackers
• 1/2 stick butter
• Sprinkles

Optional:

• Will need mixer to make homemade cool whip
• 2 freezer bags to neatly place contents into mason jars
• 12 oz Mason jars{Steps}

1. Melt the butter. Grumble graham crackers into fine texture (I use a wooden spoon to smash them in a large bowl). Mix the melted butter throughout the graham crackers to create the crust. Scoop two small spoonfuls into the bottom of each mason jar.
2. Make Cool Whip with Mixer: Pour 12 ounces of heavy cream into the mixer. Place the speed setting half way and slowly add in 1/2 cup powder sugar and vanilla extract. Then put the speed up to 8 or 10 and within a minute you should see the cream turning thick. The cool whip will begin to create peaks in the mixer and you will be able to tell that it is ready. Should not take more than 2 minutes on high speed.
3. Set aside 1 cup of cool whip for garnish/topping at the end. Put one cup of cool whip into a freezer bag and cut a small hole in the corner to create your own piping bag.
4. In the mixer bowl with the remaining cool whip, add the 2 cream cheeses and the strawberry preserves to create the cheesecake. Mix for about a minute on medium.
5. Place the cheesecake batter into another large freezer bag and cut a small hole in the corner to create a piping bag.
6. Squeeze the strawberry cheesecake into each mason jar over the graham cracker crust. Fill jars until 2/3’s full.
7. Top each jar with the cool whip that was set aside in Step 3. Garnish with sprinkles and graham crackers!The jars need to be refrigerated immediately after. I recommend placing the jars in the freezer for an hour before serving them.
   

This no-bake cheesecake is a hassle-free must-try. This dessert was inspired from a Nutella Cheesecake in mason jars that I created the very first month of Drafts & Crafts, June 2014! (You can find that recipe at the very bottom of the “Kitchen” tab) I love February because it means everything is pink, sparkly, and covered in sprinkles- like we really need another excuse! This is a fun recipe to serve if you are hosting or attending a Galantine’s get-together. This light, fluffy dessert is the perfect grab and go treat. What sweets are you making your hunny or BFFs this holiday??

Keep in touch,
Dani

 

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Chili-Lime Chicken Burgers

January 12, 2016 by Drafts & Crafts

Get the details of this protein-packed dinner created with delicious ingredients from Trader Joe’s.

Chili-Lime Burgers topped with corn and black beans over fresh greens and drizzled with Trader Joe’s Sweet Chili Sauce (15 minutes)

{Ingredients}

• Chili-Lime Chicken Burger (frozen from Trader Joe’s)
• 1 can of black beans
• 1 can of corn
• avocados or pre-made guacamole
• greens (spinach, kale, or arugula)
• Trader Joe’s sweet chili sauce
• minced garlic (optional)
• low-sodium soy sauce (optional)

1. Defrost frozen chicken burgers for about an hour.
2. Heat skillet over medium. I add some minced garlic and a dash of soy sauce to spice up the flavor. Cook the burgers on each side for about 5 minutes.
3. If you did not buy pre-made guacamole, then its time to make fresh guac. Here is my guac recipe.
4. Mix black beans and corn is a microwave safe bowl and heat for 2 minutes.
5. Place the cooked burger over a bed of greens. Top the burger with beans and corn.
6. Add guac and sweet chili sauce for a tasty finish!!

If you know me, than you know that I love to prep a simple dinner during the work week. My favorite recipes to create have evolved into quick and healthy meals. I won’t lie to you, I do not eat clean every single day or even close to it. However, if I am cooking at home, than I do my best to make healthy meals. These chili-lime burgers from Trader Joe’s are budget friendly and make an awesome meal filled with protein and fiber. You can pick up all of the ingredients that are listed above from your neighborhood Trader Joe’s. If there is not a Trader Joe’s located close by (tragic), try creating this meal with a grilled chicken beast. Dinner is served!

Keep in touch,
Dani

 

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Avocado Toast 5 ways

September 15, 2015 by Drafts & Crafts

Looking to switch up that boring snack or for quick meal? Try these 5 satisfying avocado toasts, thank me later!

{Time} 10 mins
{Amount} 2 pieces of toast per avocado

{Ingredients}

Guacamole Spread

• 1 avocado
• pinch of salt
• pinch of pepper
• pinch of garlic powder
• pinch of minced onion
• red pepper to taste
• bread (I prefer multi grain that is high in fiber)

Guacamole Spread: Stir each spice with sliced avocado in a mixing bowl until creamy in texture. Begin each toast recipe below by spreading on a thin layer of guac spread.

1. Over-Easy Avocado Toast (on right)

1 Egg
Pam or Extra Virgin Olive Oil
Hot sauce (optional)

Prepare: Cook egg over medium heat on stovetop. Place egg right on top of guac spread toast. Drizzel with desired hotsauce! Of course, I recommend Frank’s buffalo!

2. Caprese Avocado Toast (on left)

1 tomato
1/4 cup of cubed mozzarella cheese
Balsamic glaze (optional)

Prepare: cut tomato and mozzarella into small pieces. Cover the guac spread toast with desired amount of tomato and cheese. Drizzle balsamic glaze for a fancy and delicious finish!

3. Turkey & Strawberry Avocado Toast

2 slices of turkey
4 strawberries
honey (optional)

Prepare: Role up turkey slices and cut them in half. Place turkey halves vertically on guac spread toast. Top with sliced strawberries. If you not watching your sugar intake, drizzle with a little honey!

4. Cheddar & Turkey Bacon Avocado Toast

1/4 cup of low-fat shredded cheddar cheese
2 slices of turkey bacon

Prepare: Cook turkey bacon in oven for a crispy finish. Top guac spread toast with bacon and shredded cheese.

5. Spinach and Feta Avocado Toast

1 cup spinach
Pam spray
1/4 cup crumbled feta cheese

Prepare: Sautee spinach in sprayed skillet on stovetop. Season the spinach with salt, pepper, garlic, and onion to your own liking. Place prepared spinach on top of guac spread toast and top with crumbled feta.

If I am just being honest with y’all, snacking is an important part of my day. Avocado toast is like my favorite snack ever!! It also makes for great meal or hor’deurve at a party. Two slices of these gourmet treats is the perfect amount of food for lunch or dinner! Avocado is rich in “healthy” fat and keeps me full for a significant amount of time longer than most other power foods. Avocado can help lower cholesterol and is high in fiber. The “good” fat will help you loose weight if you replace it with foods that are high in “bad” fat. For instance, potato chips, fried food, and processed snacks like cereal.

I recommend trying each and everyone of these recipes. Impress your next guests with mixing and matching these toasts as an appetizer. You can also serve it on crackers! Do you have a favorite avocado toast recipe? Do share!

Keep in touch,
Dani

 

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Local Mayport Bang Shrimp Tacos

August 20, 2015 by Drafts & Crafts

Who doesn’t like shrimp tacos?? Try it with a fresh, new spin: bangin’ sauce, homemade mango salsa, and home cabbage slaw.

{Prep} 1 to 2 hour (depending on whether you buy fresh shrimp)
{Serves} 4 serving per 1 pound of shrimp

Shrimp tacos are by far my favorite type of tacos for sure! The bangin’ shrimp tacos from Taco Lu’s and Bonefish Grill are the best “bang bang” shrimp ever!! If you have ever had these tasty sauce-coated shrimp than you know it was easy to decision to try making my own version. I got my fresh shrimp in Mayport at Grandpa’s Shrimp Shack in Arlington by Jacksonville University. If you are local in Jax, I would recommend their shrimp. I encourage everyone to find out where they can grab some shrimp locally. The only downfall is you have to be patient to remove the shrimp heads and peel the shells.

I like my fish tacos pretty simple, a little sauce and some fresh veggies. I created my own mango salsa and cabbage slaw to make my shrimp tacos come to life! I enjoyed these tacos with my husband and father-in-law… let’s just say the boys went back for seconds! This recipe is super simple, it just takes a little bit of time to prep each item, like any taco prep.

{Shrimp} I got fresh and would recommend the same, yet frozen shrimp would work just as well with frozen shrimp if you are not up for all that work. I sautéed my shrimp with a little olive oil and Old Bay.

{Bang Sauce}

• 1/2 cup mayo
• 6 oz chile garlic sauce (in picture)
• 1 teaspoon vinegar
• 1 teaspoon garlic powder
• red pepper to taste

Mix all of the above ingredients in a small bowl. Two options for the sauce: pour it right onto the cooked shrimp or just drizzle over your crafted taco.

{Mango Salsa}

• 2 chopped mangos
• 1 chopped tomato
• 1/2 cup of chopped red peppers
• 1/2 cup of chopped green peppers
• 1 tablespoon fresh cilantro
• 1/4 cup of chopped onions
• salt
• pepper

Mix all of the above ingredients in a small bowl.

{Cabbage Slaw}

• 1/2 head of cabbage
• 1 cup chopped & shredded carrots
• 1/4 cup lowfat mayo
• 2 teaspoons vingar

Mix all of the above ingredients in a small bowl.

I hope you give this easy meal a try! If you like shrimp, you will definitely be craving these tacos before you know it! Does anyone else have any good taco recipes??

Keep in touch,
Dani

 

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Watermelon & Tomato Salad

July 6, 2015 by Drafts & Crafts

Ever have left over watermelon and not sure what to do with it? This watermelon salad is the perfect side dish any day of the week!

Watermelon is by far my favorite fruit to enjoy, especially in the summer! Nothing says, “a hot summer day” like a cold slice of fresh watermelon! The only problem I run into is that I buy an entire watermelon and then don’t eat the whole thing. The most recent time I bought a whole watermelon was to make mojitos, don’t forget to checkout my watermelon-lemon mojito recipe. I only used about a quarter of the large melon on the cocktails, so I wanted to create another recipe with the leftovers.

I saw a recipe in my Southern Living Magazine and was dying to try it! My mother and I made the salad for a dinner party (when my parents came to visit), IT WAS DELICIOUS! I love a good change, rather than serving the regular, old salad at every dinner party. I usually post my own recipe creations, but this salad was too tasty not to share! Here is the recipe from the Southern Living magazine with just a few small changes that I made:

{Time} 30 mins
{Serving} 8-10

{Ingredients}

• 4 large tomatoes cubed
• 3 cups cubed watermelon
• 8 oz of feta cheese
• 3 tablespoons of fresh squeezed lime
• 3 tablespoons of chopped mint
• 1 tablespoon extra vigin olive oil
• 1.5 teaspoons sea salt
• 1 teaspoon black pepper

1. Cube the tomatoes and watermelon. Chop the mint.

2. Place every ingredient in a large mixing bowl. Toss the salad thoroughly.

3. Chill the salad in the fridge for 1 hour before serving.

How adorable are my mom (left) & my best friend’s mom, Mrs. Chrissy (right)??

This recipe is great if you are entertaining 6 or more guests. It yields a generous portion, making it a wonderful side dish for a get-together. Do you have any must-try recipes made with watermelon?

Keep in touch,
Dani

 

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Turkey Sausage & Pepper Soup

July 21, 2015 by Drafts & Crafts

This homemade savory soup still has my mouth watering. Get the details to this no-brainer slower cooker soup recipe below.

{Serves} 8 servings
{Time} 25 mins prep; 6-8 cook on low in a large crock pot
{Ingredients}

• 1 small head of cabbage (or 1/2 of one large head cabbage)
• 1 cup chopped onion
• 1 green pepper- chopped
• 1 red pepper- chopped
• 1 turkey sausage
• 2 cups need broth
• 2 cans cream of cheese soup
• 1/2 cup water

1. Wash and chop cabbage, onions, peppers, and sausage.

2. Layer the ingredients in the crock pot from top of the ingredient list to the bottom.

3. Try to mix the broth and soup around, but it will be much easier to stir after an hour of cooking.
4. Salt and pepper to taste! You could also add a little sprinkles cheese if desired.
5. Cook on low for 6-8 hours or cook on high for 4 hours. Stir occasionally.

While some people may feel that it is too hot for soup during summertime, I could eat soup all year around!! If you have been following my blog, than you may know that I LOVE a good crock pot recipe! There is nothing like coming home to a cooked, hot meal after a long day at work. Yes, I leave my slow cooker on all day while I am at work… you can do the same at your own risk!

This recipe is fool-proof and was a nice change of meal for Jason and I. It was full of flavor and paired lovely with a glass of white wine. I am not a huge pepper fan, so I will say that the pepper flavor is not overbearing in this recipe, it is just right! This soup will be on repeat during the colder months as well (just like my Loaded Potato Soup). The crock pot is the best because it means lots of delicious left overs. I imagine that I will use the crock pot often when Jason and I have children one day. Please share any easy and yummy crock pot recipes that you have!!

Keep in touch,
Dani

 

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Baking Blueberry Muffins

June 30, 2015 by Drafts & Crafts

I usually bake items that are very sweet for holidays, like cupcakes or cake, but this year I wanted to make muffins for a change! Enjoy this recipe for homemade blueberry muffins!

{Amount} 15 muffins
{Time} 20 mins

{Ingredients}

• 2 cups of flour
• 1 cup sugar
• 2 eggs
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups fresh blueberries
• 1 stick of softened butter (I sit mine out an hour early)
• TOP WITH: pinch of sugar and nutmeg (need a tablespoon of each)

1. Preheat to 375 and line cupcake tray with cupcake liners or grease the cupcake pan so muffins do not stick.

2. Beat softened (not melted) butter, eggs, extracts, and sugar in a large mixing bowl.

3. Add baking powder and salt.

4. Slowly stir in the flour and milk. Can fold in half of each, and then fold in the other half.

5. Fold in blueberries and spoon dough into each cupcake liner to about 2/3’s full. Sprinkle each cupcake with sugar and nutmeg before baking!

6. Bake for 20 minutes and cool on a rack.

This post is going up a few days later than I would have liked to share it, but my husband and I have been busy moving across the country… well down the east coast!! We left Virginia to move to Jacksonville, Florida, where Jason and I met. I can’t wait for some new home DIY’s this summer!

With that being said, I have been wanting to make homemade muffins since spring since it is a great time of year for fresh fruit! I love me some blueberries!! I believe muffins would be an awesome goodie to bring to your 4th of July party, especially a backyard BBQ! My husband and I will be having a few friends (so grateful to be back by some of our closest friends) over to celebrate July 4th! What are your plans, what are you making?? Be sure to check out what I made for July 4th last year, you can do this by clicking on July 2014 on the right side bar on the home page of Drafts & Crafts!

Stay tuned because tomorrow I am launching a fabulous summer giveaway with the help of several other blogger babes!!

Keep in touch,
Dani

 

 

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Zoodles with Sun Dried Tomatoes & Pesto 

July 18, 2015 by Drafts & Crafts

Zucchini is one veggie that I ‘actually’ enjoy eating so I have been dying to make zoodles! I am extremely happy with my new spiral cutter, here is a easy pesto dish for you to try. 

{Serves} 4 people (cut in half for 2 people)
{Time} 35 mins

{Ingredients}

• 5 Zucchini
• Spiral cutter or Julienne peeler
• 1 jar of Pesto Sauce (I used Trader Joe’s- so yummy!!)
• 6 oz. sun dried tomatoes
• pinch of garlic
• pinch of rosemary
• salt and pepper to taste
• Recommend pairing:
  -Crab cake (Trader Joe’s)
  -Salmon
  -Cod
  -Chicken

1. Spiral the zucchini into noodles with a spiral cutter or julienne peeler. (There are several helpful YouTube videos that you can watch) I cut the very tip off the end of the zucchini that will go into the cutter.

2. Heat the noodles in a large skillet over medium. Add pesto, sun dried tomatoes, and spices. Heat for 10 minutes or until noodles are hot. Pair with a light crab cake, fish, or chicken.

I hate admitting this but I have to force myself to eat vegetables. Ever since I can remember, I put up a fight to eat veggies. I have come ALONG way since then though! I can truthfully say that I love broccoli, spinach, zucchini (squash), brussels sprouts, asparagus, and cucumbers. I try to find new recipes and ways to prepare vegetables. I try to use a lot of spices while avoiding too much fat like butter and oil because that defeats the purpose of eating healthy food.

I have wanted to make zoodles for quite some time now. Thanks to Sur La Table my green dream came true!! I purchased the GEFU spiral cutter on sale for $20. For some reason it didn’t get the best reviews but I love mine! I don’t really plan to cut other veggies besides squash and carrots and for those items, it worked PERFECT! It is so easy to use, just like a pencil sharpener. I had no problems… if I can do it, you can do it! 🙂

Please share any delicious zoodle recipe you may have!!

Keep in touch,
Dani

 

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Low-fat Taco Casserole

May 5, 2015 by Drafts & Crafts

I wanted to share one of my favorite homegrown recipes in honor of Cinch De Mayo, Low-fat Taco Casserole. The best news, it makes even better left overs!!

{Time} 20 mins prep; 30 mins cook
{Serving} 8
{Ingredients}

• 6 low-fat high-fiber tortillas
• 1 to 1.5 pound lean ground turkey
• 1 packet of low sodium taco seasoning
• 1 6oz. can of black beans
• 6 oz. medium salsa (or mild)
• 6 oz. fat-free sour cream
• 1 cup reduced fat 2% shredded cheese
• a spray of cooking pam

{Steps}

1. Cook the turkey in a pan over medium heat. Since you will cooking the turkey in the casserole for 30 minutes in the oven, make sure it is mostly cooked in the pan. Add the taco seasoning once the meat is ground up in small pieces, as pictured.

2. Once the turkey is cooked, you can layer the ingredients in a 11 by 7 cooking dish. Spray the pan lightly with cooking pam. Begin by using 2 tortillas to cover the bottom of the pan in small pieces of tortillas. Then sprinkle in half of the ground turkey.

3. Sprinkle half of the black beans, half of the salsa, half of the sour cream, and half of the shredded cheese over the ground turkey. Repeat the layering again. Layer 2 more tortillas by breaking them up into smaller pieces. Then, layer the rest of the ground turkey, black beans, salsa, sour cream, and cheese. Finish by covering the top of the casserole in the last 2 tortillas.

4. Cook the casserole on 350 for 30 minutes. Let the dish cool for 10 mins before cutting it.

It may not look the prettiest pictured food but it sure is delicious!!! So you can see that there are 3 layers of tortillas, 2 at the bottom, 2 in the middle, and 2 to cover the top of the casserole!

Happy Cinco De Mayo!! I enjoy celebrating this festive day (of course, I’ll celebrate all holidays) even though it does not pertain to my culture. It was my Grandfather’s birthday so I like to have a margarita in his name! This recipe is pretty self explainitory and actually fun. I love love love taco night, but tacos involve a lot of prep, which means a lot of clean up!! Taco leftovers are a pain in my butt because you have to put each topping in tubberware and pull everything out when you want to eat it again. The solution to this issue–> taco casserole! I promise you that I am not even a leftover kind of person.. yet this casserole may be better the second day!!

I use organic black beans and fat free sour cream. I know some people do not enjoy the taste of fat free sour cream, but for health purposes it does not bother me at all. Plain greek yogurt is also a great alternative to sour cream. I like little kick so I use medium or hot salsa in this recipe, but be sure to use whichever you prefer. Also, my crock put pulled chicken is amazing for tacos too. Please let me know if you have any questions or suggestions.

Cheers with some margs!!

Keep in touch,
Dani

 

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Spring Salad

April 27, 2015 by Drafts & Crafts

Enjoy spring with this fresh spinach salad tossed with tons of delicious toppings. Begin your next dinner party with this colorful salad.

{Time} 30 minutes
{Serves} 4 people

{Ingredients}

• 1 bag spinach
• ¾ cup chopped tomatoes
• ¾ cup chopped cucumber
• ¾ cup chopped strawberries
• ¾ cup chopped walnuts
• ¾ cup crumbled feta
• ¾ cup raisins

*Recommended dressing: light soy ginger or light balsamic

*use 1/2 cup of the ingredients for 2 people, use 1 cup for 5+ people

{Steps}

1. Chop the spinach until it is fine, place in a large serving bowl.

2. Chop the tomatoes, cucumber, and strawberries into tiny pieces.

3. Place the ingredients in 6 triangles to give the salad a creative & colorful look.

This salad was inspired by The Beverly Hills Hotel’s, Polo Lounge’s, iconic McCarthy Salad. While the McCarthy is more of a Cobb salad, the toppings are placed on top of the greens in the same “pizza-slice” (first thing that comes to mind) display. The presentation of this salad is a fun way to impress any dinner party guests that you may have over this spring! I believe this fresh mix is a great alternative to any traditional salad. I am always looking for a new salad creation to change up my usual boring blend. Hope you enjoy!!

Keep in touch,
Dani

 

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Deviled Eggs

April 3, 2015 by Drafts & Crafts

I don’t know about y’all but It is not Easter without some deviled eggs!! Here is the simple recipe that I use, which you can really not mess up.

I am pretty confident that I could eat 12 deviled eggs in one sitting.. don’t judge me! My mom loves to tell this story that when her brother, my uncle, was little he disappeared at a family Easter event. When they found my uncle, he was in the corner with an empty plate, he had eaten every single hard boiled egg!! Needless to say, he did not feel so well after a dozen eggs.

Deviled eggs are the best snack to put out on Easter while brunch, lunch, or dinner is being cooked. Here is quick-quick recipe number dos.. I would double it if you are having more than 8 people, peeps be puttin’ back some deviled eggs!

{Time} 20 mins
{Serves} 12 deviled eggs

{Ingredients}

• 6 hard boiled eggs
• 1/4 cup mayo
• tablespoon yellow mustard
• pinch salt
• pinch pepper
• pinch paprika (optional)

To make them look like chicks:
Peppercorn
Carrots

{Steps}
1. Hard boil 6 eggs. Place eggs in pot and boil for about 15 minutes. Rinse and place eggs in cold water for easies peeling.
2. Peel each egg.
3. Slice the eggs in half and carefully scoop out the yolk with a spoon. Place yolk in a separate bowl.

4. Add the mayo, mustard, salt, and pepper to the yolk. Save the paprika for the end. Mix until fairly smooth.

5. Scoop the yolk mixture back into each egg. Top with paprika or use the peppercorn and carrots to make chick faces!

I hope everything has a wonderful Easter weekend!!

Keep in touch,
Dani

 

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No Bake: Chocolate + PB Robin Egg Nests

March 31, 2015 by Drafts & Crafts

Tried this adorable 4-ingredient Easter treat for the first time, not only are they delicious but they are also a lot of fun to make!

In honor of my ride or die bestie, Marj, coming into town this weekend from NYC, I had to test out a sweet treat for Easter! After you see the ingredients, you may be thinking- WHAT?? These cookie-type creations are made out of chow mein noodles?? Yes, indeed! I thought the same thing, “that is so weird,” but sometimes weird is good.. and in this case weird is DELICIOUS! My husband agreed, they taste like a chocolate wafer cookie with a hint of PB. So do not knock them until you try making these bad boys for yourself!

Anytime I hear of a “no bake” recipe, I am all over that. This is a great recipe for children, let them get messy and create their own robin nest! These treats call for 4 simple ingredients and you can change it up to your liking. I used Reese’s pieces because we love peanut butter in my house. However, you could use any type of “chip” that melt: white chocolate chips, butterscotch chips, or mint chocolate chips.

{Time} 30 minutes
{Serves} 12-14 cupcake sized cookies

{Ingredients}

• 12 oz bag chocolate chips (dark or milk)
• 10 oz bag Reese’s peanut butter chips
• 12 oz. bag chow mein noodles
• 1 bag mini or large Robin Eggs
• Cupcake trays to make the molding easy
• Cupcake liners are optional- these ones are from Sur la table

{Steps}
1. Grease a cupcake pan well- I just used Pam baking spray.

2. Melt chocolate chips and Reese’s chips in a microwave safe bowl for 2 minutes or until melted. Stir chips until fully blended and smooth.

 

3. Pour in the noodles and mix until the noodles are coated in chocolate.

4. Use you spoon to scoop mix into each cupcake slot. Then with your spoon or hands gently mold the cupcakes to look like nests. Be careful because the chocolate will be hot!!

5. Place cupcake tray in the refridgerator for about 30 minutes to get the cookies firm and cold. Take a butter knife and gently scoot the knife around the cookie to help pop them out. I was a little worried, but mine came out really easy!

I decided not to store mine in the fridge because my house is cool. In Florida, I would probably store them in the fridge and leave them out few a few minutes before eating.

Enjoy your robin nests! Stay tuned for one more quick recipe for Easter brunch!

Keep in touch,
Dani

 

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Vanilla Amaretto Lucky Charm Cupcakes with Bailey’s Irish Cream Frosting

March 14, 2015 by Drafts & Crafts

If you are feeling lucky this St. Patty’s Day, then you should try these cupcakes!! How can you go wrong with Amaretto and Bailey’s Irish Cream are in cupcakes??

{Makes} 24 cupcakes cakes

{Time} 1.5 in total (prep, bake, frost, top)

{Ingredients}

• Betty Crocker French Vanilla Cake Mix (only using 3/4 of the mix)
• 3 eggs
• 3/4 cup vegetable oil
• 1/2 Amaretto (optional- if you do not use amaretto, increase your vegetable oil to 1 cup)
• 2 cups Lucky Charms (then smash)
• large ziplock bag

{Frosting}

• Mixer
• 1 stick softened butter
• 3 cups powdered sugar
• 1/2 cup heavy cream
• 1/2 cup Bailey’s Irish Cream
• Top frosted Cupcakes with Lucky Charms

{Steps}

1. Preheat oven to 350. Line the cupcake tray with cupcake liners and set aside.

2. Measure two cups of Lucky Charms and pour inside a large ziplock bag. Then use a kitchen utensil, like a spatula, to crush the Lucky Charms into a powder. Try to get it as powder-like as possible

3. Combine 3/4 of the cake mix, 3 eggs, 3/4 cup oil, 1/2 cup Amaretto, and crushed Lucky Charms in a large mixing bowl. Stir all of the ingrediants until batter is smooth.

4. Pour cake batter into the cupcake liners. Fill each liner 2/3 full to baking. Bake the cupcakes for 13 50 17 minutes. Keep an eye on them, check them with a butter knife to see if they are fully cooked. Let the cupcakes cool before frosting them.

5. While the cupcakes are baking and cooling, you can make the homemade frosting in the mixer. Combine 1 stick softened butter, 1/2 heavy cream, 1/2 cup Bailey’s Irish Cream. While slowly increasing the mixer speed to 8, slowly pour in 3 cups of powder sugar. Mix frosting for about a minute, until you see the frosting getting thicker, creating little peaks when stirred.

If the frosting is not getting thick, you can add a little more powered sugar, mix, and set the frosting in the freezer for 20 minutes. I put my frosting in the freezer for about 20 minutes to get it nice and firm before frosting each cupcake. Store these cupcakes in the fridge, they will be good for up to 5 days.

You had me at Lucky Charms and 2 liqueurs, am I right?! These cupcakes are oh-so-fun for St. Patty’s Day!! We know how the Irish like to drink, so these cupcakes will not disappoint! I love the trend of baking with our favorite childhood cereals, this one was a no-brainer! Lucky Charms was my ultimate treat as a child… probably because they are like all sugar, no wonder my parents did not want to buy these for my brother and I.

Happy St. Patty’s Day Everyone!!

Keep in touch,
Dani

 

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Game Day: Buffalo Chicken Dip

February 18, 2014 by Drafts & Crafts

Complete any game day munchies with skillet Buffalo Chicken Dip for the win! BCD will be a sure crowd pleaser.. make it as mild or as spicy as you like!

I know it is a bit past the “big game”, but I still wanted to share the recipe I made for the Super Bowl. There will be more excuses than just the Super Bowl to make this delicious dip! I will say, I am a little embarrassed to admit that I used canned chicken, but it really did come out good and it was EFFORTLESS.. and let’s be honest, sometimes that is what you need when hosting a get together!!

{Serves} 4-5 servings (I would highly recommend doubling for a party)
{Time} 30 mins

{Ingredients}

• 1 10oz can of white chicken
• 1/2 cup Frank’s Hot Sauce
• 1/2 cup non-fat Ranch (or reg ranch)
• 1/2 cup shredded Monterey Jack
• 1 block (8 oz) of cubed Cream Cheese (or low-fat)

1. Cook drained chicken and Frank’s Hot Sauce over medium heat for 3-4 minutes.

2. After the chicken is nice and warm, add the cubed cream cheese and ranch dressing. Stir and cook until cream cheese is consistently melted.

3. Add shredded cheese to the dip. Stir well and continue to cook on medium-low for 10 minutes, stirring occasionally. If you enjoy things a little more spicy (like me), add another slash (or five) of Frank’s to the dip.

4. Place in a bowl and serve with chips, veggies, bread, pita, or crackers.

Hope you get to try this game-changer.. no pun intended.. 🙂

Keep in touch,
Dani

 

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Baked (diary-free) Funfetti Glazed Donuts

February 2, 2015 by Drafts & Crafts

This is dairy-free, baked, glazed donut is a healthy alternative to your typical fried donut. Add some pink and red sprinkles to create a festive funfetti look for Valentine’s Day.

I know you would not be able to tell this fact based on all previous recipes, BUT my husband Jason, is actually lactose intolerant. I know, I know, who would have guessed this with all the cheese goodness that goes on around here. I do feel guilty when I make this guy food with dairy. Valentine’s Day is our one year wedding anniversary so I wanted to try something special for him (ahead of time). Many items that you would not think have diary in them actually do. Jason and I realized this after he became lactose intolerant; i.e milk powder is a widely used ingredient. This baked glazed donut is truly a great alternative to a fried donut. Plus, I have never met a kind I “donut” like!

You may be thinking, I do not own a donut pan, but Sur La Table has your back. I am glad I invested in this $10 donut pan, my Valentine sprinkles are also from there!

{Serves} 12 donuts
{Time} 1.5 hours (prep, bake, cool, frost)

{Ingredients}

• 2 cups all purpose flour
• 3/4 cup sprinkles
• 2 teaspoons baking powder
• 1/2 cup sugar
• 1/2 teaspoon nutmeg
• 2 eggs
• 1/3 cup almond milk
• 2 tablespoons diary free butter
• 1.5 teaspoons vanilla extract

{Glaze}

• 1/4 cup almond milk
• 2 cups confectioners sugar
• 1 teaspoon vanilla extract
• extra sprinkles to coat the glaze

Tip: You can use regular butter and any milk of your choice!

1. Preheat oven to 350 and spray donut pan with baking spray.

2. Mix all of your dry ingredients in a large mixing bowl: flour, baking powder, sugar, and nutmeg. In a small mixing bowl: melt the butter and then mix in eggs, milk, and vanilla extract. Pour wet ingredients into the large bowl and mix all of the ingredients. The dough will be thick and lumpy (like pictured). Fold in 3/4 cup of sprinkles.

3. Use a piping bag or a ziplock bag with a cut corner to neatly fill in the donut pan. It was too difficult to try to spoon in the thick dough. Bake donuts for 10 minutes.

4. Carefully remove the donuts and let them cool on a rack. While the donuts are cooling, you can make the glaze.

4. On the stovetop over medium heat, mix the milk, confectioners sugar, and vanilla extract. Stir well and make sure the glaze is very warm. Remove glaze from stovetop and quickly begin glazing each side of the donut. Since so much glaze does drip off, go ahead and dunk each donut in the glaze two or three times. Yes, two or three times!

5. Complete the festive look by topping with additional sprinkles! Let the donuts cool for about 15 minutes before serving. Store in air tight container.

My goal is for this recipe to inspire someone who also has a lactose intolerant friend or spouse. I hope everyone is ready for Valentine’s Day! What are your plans? In honor of my one year wedding anniversary (2/14/14!), I am going to share some DIY’s from my wedding next week!

Keep in touch,
Dani

 

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Snicker Doodle Mix for Movie Night

January, 25 2015 by Drafts & Crafts

Spice up movie night by adding a bold twist to your typical popcorn bowl. This snicker doodle mix with popcorn, pretzels, chex, and M&M’s is the awesome blend of sweet and salty!

{Time} 15 mins
{Serves} 8

{Ingredients}

• 3 cups Chocolate Chex
• 3 cups small pretzels
• 2-3 cups of M&M’s
• 1 bag of light butter or butter popcorn
• 1/2 stick butter
• 1.5 teaspoons cinnamon
• 1/4 cup sugar

1. Mix the chex, pretzels, M&M’s, and popcorn in a large mixing bowl.

2. In a small bowl, mix the cinnamon and sugar.

3. In another small bowl, melt the butter in the microwave.

4. Pour half of the butter over the mix, then sprinkle half of the sugar/cinnamon over the mix. Use a spatula to stir/fold the butter and sugar into the mix. Then add the final butter and sugar- and mix stir and fold until all of the mix is lightly coated in the seasoning.

Our friends had us over for a PJ party & movie night this weekend, so of course I wanted to bring a sweet treat to punch on during the movie! Popcorn was the first thing that came to mind for movie night (duh), but I thought that was too boring! Jason and I love sweet and salty trail mixes, so I wanted to create my own! We had such a good time at movie night with our friends! You are never too old for a PJ party.. it makes for a casual, stress-free night! I highly recommend planning a PJ & movie night with your friends; it is the perfect winter activity!!

Keep in touch,
Dani

 

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Fruity Pebble (Soft) Biscotti

January 8, 2015 by Drafts & Crafts

Who does not want to start their day with a cup of ‘joe’ and a biscotti covered with Fruity Pebbles?!?! I had this yummy goodness at my favorite new coffee shop in Boca. Of course, I had to recreate it, & I think I did a pretty darn good job- here are the details below!

{Time} 1.5 hour total

{Serving} around 24 biscotti’s

{Ingredients}

• 4 eggs
• 1/2 cup vegetable oil
• 1 3/4 cup flour
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond or lemon extract
• 2 teaspoons baking powder
• 1 tablespoon powder sugar
• 1 cup frosting (vanilla or cream cheese)
• 1 cup Fruity Pebbles

{Steps}

1. Preheat oven to 350. Grease and flour a 11 x 8(ish) baking pan well.

2. Combine the first 7 ingredients (all but powder sugar, frosting, & cereal) in mixer and mix on medium.

3. Place dough in a baking pan and spread the dough evenly. It should be about 3/4 inch think when spread evenly.

4. Bake for 25 minutes. It will look like a cake! After taking the biscotti dough out, sprinkle the powder sugar on top, use a few drops of water to spread the powder sugar around and “glaze” the cake.

5. Let the biscotti dough cool for about 15 minutes before removing them from the pan. Use a sharp knife and go around the edges of the pan to gently separate the dough from the pan. This will ensure the dough comes out with crumbling. Cut a cross directly in the center of the pan and take out all 4 pieces with a spatula.

6. Cut the dough into biscotti’s about 3/4 inch thick. Place the cookies on a baking sheet and bake for an additional 5 minutes on 350, then flip the slices over and bake for another 5 minutes on the other side.

7. Let the cookies cool for 20 minutes before putting a thin layer of frosting on and rolling them in a bowl of fruity pebbles.

Ever since I had a fruity pebble biscotti at The Seed Boca (coffee and juice bar) when I was home for the holidays, I have been dreaming of the day I could have another! I built up the courage to create my own Italian cookie, biscotti recipe…. See the truth is, I am actually “half Italian” but do not usually care for biscotti’s unless I dunk can them in coffee because they tend to be too hard. So I set out to create a soft biscotti recipe and after much research, this is what I came up with. If I remember correctly they taste identical to the one I previously had. Go me!! These are soooo yummy! Enjoy one with your coffee at breakfast or with your night time tea for a little dessert.

Keep in touch,
Dani

 

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White Champagne Cupcakes

December 29, 2014 by Drafts & Crafts 

What could be better than a cupcake and a glass of champagne? Pop, Fizz, Clink…A champagne cupcake!! I stumbled upon a very similar recipe from Pizzazzerie blog, my inspiration for these New Year’s Eve beauties! Impress your friends on NYE by making these bad boys for your NYE affairs!! Jason and I have some friend’s coming into town, so of course, I had to have a sweet treat around for them! 🙂 These cupcakes are fantastic, very moist (sorry, had to) with the perfect hint of champagne! Simple, Pick up a box of white cake mix and substitute the water for champagne.

{Serving} 24 cupcakes
{Time} 1 hour total

{Cupcake Mix}

• 1 box white cake mix
• 1/3 cup veg oil
• 1 ¼ cup champagane
• 3 eggs
• 1 teaspoon vanilla extract

{Buttercream Champagne Frosting}

• 4 cups powered sugar
• 1 stick softened butter (I let mine sit out for an hour before use)
• 6 tablespoons of champagne
• sprinkles of your choice

1. Preheat oven to 350. Line the cupcake tray with cupcake liners. Let butter set out to get soft.

2. In a large mixing bowl, blend cake mix, 1/3 cup veg oil, 1 ¼ champagne, 3 eggs, and 1 teaspoon vanilla extract. Blend well, it is OK that it will be a little bubbly/lumpy.

3. Fill cupcake liners 2/3 full. Bake for 15-20 minutes or until the tops are slightly golden.

4. Remove cupcakes from the tray and let cool on a drying rack for 20 mintues before frosting.

5. Frosting: In a mixer, combine 4 cups powered sugar, 1 stick softened buttered, and 6 tablespoons of champagne. Blend on medium for about a minute. Watch closely and turn off when the frosting gets thick.

6. Use a plastic bag or piping bag to frost the cupcakes. (Pour frosting into a plastic bag and cut a small whole in the corner to make your own piping bag) I choose to use white sprinkles to stick with the fresh white look, also reminded me of some champagne bubbles!!

Keep in touch,
Dani

 

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My fav: Baked Mac & Cheese

November 25, 2014 by Drafts & Crafts

After researching copious mac & cheese recipes, I decided to pick all of the ingredients out from other recipes that I thought would make one good, baked mac. In the end, I created my own crock pot recipe for baked mac & cheese.

{Time} 20 mins prep; cook on low for 2-3 hours in a large crock pot
{Serving} 14
{Ingredients}

• 1 lb elbow pasta (1 box)
• 3 eggs
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese
• 2 cups shredded Italian cheese
• 8 oz. velveeta cheese (cubed from block)
• 1.5 stick butter

Spices to liking:

• Salt
• Pepper
• Onion Powder
• Garlic Powder

{Steps}

1. Boil water for the pasta. Cook the pasta, al Dente, and drain (about 4 minutes so the pasta is cooked but firm).

2. Melt butter in a bowl and whisk the 3 eggs in another bowl.

3. Place pasta in large crockpot. Add the whisked eggs, melted butter, sour cream, milk, and cheeses; and stir well. Stir occasionally while cooking on low for 2 to 3 hours in the slow cooker.
PHOTO: when all ingredients are first placed in crock pot. 

Mac & Cheese is my absolute fav, no joke!! Sooo cheeesy, sooo easy, soooo delicious!! I even have a clutch that says, “You can not convince me that mac and cheese is not a vegetable!” Oh, how I wish it were!!

 

I looked at about 20 different baked mac and cheese recipe before deciding on these ingredients. I opted to use more whole milk instead of any condensed milk because I did not want it to have any sweet taste. Using 3 eggs it was makes it stick together some, I would highly recommend using eggs in baked mac and cheese. Last thing, this does make a very large portion, it would be great for a party or holiday gathering. This is one left over I can definitely do!!

Have a safe and Happy Thanksgiving!! I am thankful for Mac & Cheese!!

Keep in touch,
Dani

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Pumpkin Almond Bars

November 13, 2014 by Drafts & Crafts

Even though the weather may feel like winter, it is still fall, which means this basic girl is still trying to get in all the pumpkin recipes she can! These pumpkin almond bars are perfect for breakfast, snack, or dessert and go great with a hot cup of joe!

{Time} 20 mins prep; 40 mins bake
{Servings} 12
{Ingredients}

• 1/2 cup unsalted butter, melted & cooled
• 1 cup packed brown sugar
• 1 egg
• 2 teaspoons vanilla
• 1 cup canned pumpkin
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups honey roasted almonds, coarsely chopped (any kind of almond will work)

{Steps}

1. Preheat oven to 350 degrees and grease a 9 inch square baking dish.

2. In a mixing a bowl, stir butter and sugar until there are no lumps. Stir in egg, vanilla, and pumpkin.

3. Add flour, cinnamon, baking powder, pumpkin spice, salt, and nutmeg. Fold in half of the almonds and spoon the mixture into the baking dish. Sprinkle the remaining almonds on top.

4. Bake for 40 minutes. Let the dish cool before cutting the mixture into bars. Place pumpkin almond bars on parchment paper to cool.

I brought these pumpkin almond bars to some friend’s house for a dinner party! It was the first time I made them, but everyone seemed to enjoy them! They were described as fall in your mouth, sounds like a good Thanksgiving-time treat!! They are quite versatile, if you ask me, can be an on-the-go breakfast and snack, or the perfect little after dinner sweet. This recipe came from the Better Homes and Gardens magazine; I changed a few ingredients to better suit my taste.

Keep in touch,
Dani

 

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Cold days call for Loaded Potato Soup

November 18, 2014 by Drafts & Crafts

A chilly day calls for this delicious and hearty soup in the crock pot, also known as, a working person’s best friend. I do use my slow cooker all year round, but there is something extra special about coming home to a hot meal when its in the 40’s.

{Time} 25 minutes prep; 6-8 hours cook (recommended: 6 hrs on low; 8 hrs on high)
{Servings} 8
{Ingredients}

• 10 medium-sized red potatoes
• 3 tablespoons of all-purpose flour
• 1 cup bacon bites (I used turkey bacon)
• 1 teaspoon salt
• 1 teaspoons peppers
• 3 teaspoons parsley
• 1 teaspoon garlic powder
• 2 teaspoons ranch dressing mix
• 3 1/2 cups water
• 2 chicken bouillon cubes
• 1 cup half-and-half
• 1/4 cup green onions or scallions
• shredded cheddar cheese to taste

{Steps}

1. Cube potatoes and place them in the crock pot. Pour the flour over the potatoes and toss to coat the potatoes in the flour.
2. Add the bacon bits, salt, pepper, garlic, onion powder, ranch dressing mix, chicken bouillon, and green onion.

3. Pour 3 1/2 cups water and cook on high for 6 hours or on low for 8-9 hours.

4. 20 minutes before you are ready to eat, add 1 cup of half and half and stir.

5. Complete the look by topping soup with cheese, scallions, and bacon bits to taste!

6. Optional: Add more water if it is too thick. Start small, add a 1/2 cup and stir. I added more water because it was a little thick for my liking.

BEST SOUP EVER!!!

I know I say this all the time, but this soup really is soooo yummy!! AND since it is a easy breezy crock pot recipe, it automatically gets moved to the top of any must-try list! You can not go wrong with a slower cooker; there is not really such thing as leaving it on too long. You can make this recipe in as quick as 5-6 hours on high or as slow as 9 – 10 hours on low.

Keep in touch,
Dani

 

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“Easy as Pie” Pumpkin Pie

November 4, 2014 by Drafts & Crafts

Is it too early to be thinking about Thanksgiving desserts? No, never!! There are always several pies at my Thanksgiving feast, pumpkin pie with whip cream is my favorite though! This was a “test pie” to see if my husband and I liked this pumpkin pie recipe enough to serve it at our first Thanksgiving dinner!

{Time} 10 minutes prep; 55 minutes bake
{Servings} 8
{Ingredients}

1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
1/4 cup sugar
2 eggs
1 tablespoon pumpkin pie spice
1 frozen pie crust
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup confectioners sugar

Pie:
1. Preheat oven to 425.

2. Mix pumpkin, condensed milk, eggs, pumpkin pie spice, and sugar in a large mixing bowl. Pour mix into the frozen pie crust and bake.

3. Cook pie for 15 minutes at 425, then reduce heat to 350 and continue baking for 40 minutes. (so, 55 minutes in total)

Whipped Cream in mixer:
4. Place 1 cup of heavy whipping cream and 1 teaspoon vanilla extract in mixer. Leave the mixer on each speed for about 15 seconds and gradually increase to speed 8, while slowly adding sugar 1/4 cup confectioners sugar. Mix on speed 8 for about 45 seconds. Closely watch the cream; once you see it getting thicker, check it and stop.

 

I know, I know, can you believe she used frozen crust… but it was WAY TOO simple not to! Everyone is trying to cook a thousand different things in one kitchen on Thanksgiving, so it is OK to cut some corners here and there. This recipe is still a homemade pie, just not homemade crust, and it sure is delicious so I am fine with that!

Keep in touch,
Dani

 

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Boo! Two Spooky Treats in One

 Graveyard Pudding & Eyeball Oreos

October 19, 2014 by Drafts & Crafts

These two-in-one treats will make a festive addition to any Halloween party! One side of the Oreo is used for the graveyard pudding and the other side is used for eyeball Oreos.

With Halloween less than two weeks away, it is time to starting planning what you are going to make for your halloween party, or maybe just a casual night at home waiting for all of the trick-or-treaters. I like the spook-tacular desserts, I think they are especially fun for hosting a party with children. I hope you get as much of a kick out of graveyard pudding and eyeball Oreos as I do.

{Serving} 4-5; simply double the recipe to serve 10
{Time} 30 minutes

{Ingredients}

• 1 box instant chocolate pudding
• 2 cups milk
• 10 Oreo cookies
• 5 Milano cookies
• 10 Reese Pieces or M&Ms
• Red decorating gel
• Black decorating gel
• Pumpkin candy corn
• 1 Ziplock baggie
• 5 small plastic cups

1. Mix the packet of instant pudding and 2 cups of milk. Whisk for about 5 minutes and place the pudding in the refrigerator to chill.

2. Take apart 10 Oreo cookies. Place the sides of the Oreos with NO icing in a ziplock bag. Make sure the baggie is closed and smash the Oreos. Set aside while pudding is getting cold.

      

 3. Place the Reese Pieces on the side of the Oreo with icing. Use the red decorating gel to create creepy blood-shot eyes. Place a black dot on top of the Reese Pieces to create a pupil with the black decorating gel.

4. Use the black decorating gel to write “RIP” on each Milano cookie to use as a tombstone.

5. Evenly distribute the chilled pudding into each small plastic cup. You should be able to fill 4 to 5 cups with one box of pudding.

6. Scoop the crumbled Oreos on top of the pudding. Place one Milano cookie in each individual pudding cup. Place a pumpkin candy corn next to the tombstone for the final spook-tacular touch! so fun!

Get yourself a tall glass of milk & ENJOY!

Keep in touch,
Dani

 

 

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Apple Crisp with Cereal Crust

October 6, 2014 by Drafts & Crafts

What do you do when you have too many apples? Bake something, of course! This apple crisp with cereal crust is my alternative to apple pie. Its all about the warm, cinnamon apple filling and a crunchy, sweet crust!

My husband and I went apple picking out west in Virginia. We enjoyed a beautiful day with the perfect fall-time activity. I rented my husband a Harley for this birthday, so there we were trying to fit the 30+ apples we picked into the side travel bags of the motorcycle. It was too funny! Since eating raw apples makes my throat tickle and itch (yuck), I had to find something fun to bake with these apples! Here it goes…

{Time} 30 mins prep, 30 mins bake
{Serves} 6-7 servings in an 8 x 8 baking dish (2 quarts)
{Ingredients}
Apple Filling:

• 4 Large Apples or 5 Medium Apples
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ tablespoon cinnamon
• 2 tablespoons butter
• sprinkle of flour

Crust:

• ½ Oats (old fashion oatmeal)
• ½ Crunchy/Nutty Cereal (I used Kashi Go Lean Crunch)
• ½ cup flour
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 6 tablespoons MELTED butter

{Steps}
1. Preheat the oven to 375.
2. Slice the apples. I left the apple skin on, but if you are funny about the skin, go ahead them off.

3. Mix flour, oats, cereal, melted butter, granulated sugar, and brown sugar together in a mixing bowl.

4. Melt 2 tablespoons butter in a large skillet over medium heat. Add apples, 1/3 cup brown sugar, 1/3 cup white sugar, and cinnamon into melted butter. Stir the apples around until they get soft and are coated in the mixture. Cook for 5-10 minutes on medium heat.

5. Place apples filling in the baking dish (8 x 8) and sprinkle flour over the top. Evenly cover the apples with the crust mixture.

    

6. Bake for 25- 35 minutes, until the crust in golden brown.

ENJOY this lovely October sweet!

Keep in touch,
Dani

 

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Brown-Butter Fall Rice Krispie Treats

September 29, 2014 by Drafts & Crafts

What is brown-butter you ask? Butter that has been browned on the stovetop! It is the secret weapon in these must-try fall Rice Krispie’s!

People have asked me in the past, what is the point to browning the butter? Mixing brown butter with cinnamon, pumpkin spice, and nutmeg gives the Rice Krispie treats a fall-time flavor.

{Ingredients}

• 7 cups Rice Krispies
• 1 stick unsalted butter
• 1 bag (10oz) of mini marshmallows
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin spice
• 1/4 teaspoon nutmeg

{Time} 30 mins-1 hour

{Amount} about 20

{Steps}

1. If you want to cut the treats into squares: Grease a 9×13 inch pan with butter or pam.

2. Measure the marshmallows and place them in a microwave safe bowl. Then measure the Rice Krispie’s and place in a large bowl.

3. Brown butter: Place the stick of butter in a small pot over medium heat. Stir the butter a few times as you are waiting for it to melt. Once the butter begins to boil it will turn brown and releases a nutty smell. It only takes about 5 minutes; watch closely because you do not want it to burn.

4. Immediately pour the browned butter over the marshmallows. Don’t worry if little burnt looking specs get in the marshmallows. Stir the butter and marshmallows together, then microwave them for 30 seconds to completely melt the mixture. Microwave for another 30 seconds if necessary. Stir in the cinnamon, pumpkin spice, and nutmeg.

5. Quickly pour the marshmallows over the Rice Krispies. Use a rubber spatula to mix ingredients. At first it may seem like there is not going to be enough marshmallow mixture to cover all of the cereal, just keep mixing though.

6. Rice Krispie squares: With buttered hands, press the cereal evenly into the corners of the pan and pat down the top to make it flat. Let them cool off for a few minutes before you cut them into squares.

{or}

6. Rice Krispie shapes: You can make your treats into fun shapes using cookie cutters. Simply scoop a spoonful of fall Rice Krispie’s into the cookie cutter, pat down with fingertips to smooth the surface. Let the mixture cool down for a few minutes and you will be able to just push the treats out of the cookie cutter.

These gooey treats literally taste like fall in your mouth, they are additive. I do not think I will make regular rice krispies anytime soon. I learned the brown butter trick from lickthebowlgood blog.

 

Keep in touch,
Dani

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Pumpkin Spice Latte Cupcakes

September 22, 2014 by Drafts & Crafts

My favorite season is upon us, Fall!! Why is it my favorite you ask? It is the time of the year for scarves, sweaters, flats, boots, and Pumpkin Spice Latte’s at Starbucks! It only seemed appropriate to celebrate the start of Fall by making these scrumptious PSL cupcakes!

If you are a coffee snob, then fall is probably your favorite time of the year too.. because we all know it means Pumpkin Spice Latte’s are back at S bux! My bff told me that she made these cupcakes for her coworkers and they loved them! I thought I would do the same to celebrate the beginning of fall! This recipe does take some time, but they are so worth it by the end! I added a piece of signature green straw for an authentic Starbucks touch! Yes, these are actual straws from Starbucks. This recipe was first seen on peachesncreamblog.blogspot.com and I changed some ingredients for my home’s liking and convenience. The recipe list may look intimating, but I assure you, you probably have several of these items in your pantry.

{Ingredients}
Cupcake Batter:

• 2 2/3 cups all-purpose flour
• 3 tablespoons coffee (instant coffee recommended, however I used fine ground coffee and it came out great)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground pumpkin spice
• 1 teaspoon salt
• 1 can pumpkin puree
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• ½ cup chilled coffee (chilled for brushing a layer over the cupcakes after they cool)

Frosting:

• 1 pint heavy cream, chilled
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• Carmel sauce

Tools:

• Mixer
• Cupcake tray
• Cupcake liners
• 2 large zip lock bags (to frost cupcakes & drizzle carmel)
• Decorative tip (optional, from AC Moore)

{Time} 2 hours

{Amount} 22-24

{Steps}

1. Preheat your oven to 350. Place cupcake liners in cupcake pan.

2. In a bowl, combine the flour, coffee, baking powder, baking soda, spices & salt. Mix well.

3. In the bowl that attaches to your mixer, combine the pumpkin, granulated sugar, brown sugar & oil. Turn the mixer on low and add the four eggs.

4. Slowly sprinkle in the flour and continue mixing on low until all ingredients are fully blended.

5. Fill cupcakes liners and bake for 18 minutes. Check to make sure center is baked with a butter knife. Remove the cupcakes from the pan and place them on a cooling rack. Let the cupcakes cool off, then brush the tops of the cupcakes with chilled coffee. Brush each cupcake several times.

Frosting that tastes identical to Starbucks:
6. Place 1 pint of heavy whipping cream and 1 teaspoon vanilla extract in mixer. Leave the mixer on each speed for about 15 seconds and gradually increase to speed 8, while slowly adding sugar 1/3 cup confectioners sugar. Mix on speed 8 for about 45 seconds. Closely watch the cream; once you see it getting thicker, check it and stop.

7. Frost cupcakes with plastic bag or piping bag. Make a small cut into the corner of a plastic bag to squeeze frosting. Use a decorative tip for a professional finish. Use the second plastic bag to drizzle the caramel.

**Be sure to store the cupcakes in the refrigerator since the frosting has cream and it will melt if left out for more than a few hours**

If you are a PSL fan or love pumpkin, you will most certainly enjoy these cupcakes! Since fall marks my favorite time of the year, I am going to be posting a fall or Halloween inspired treat each week until the sweetest (literally) day of the year, October 31^st!!

Keep in touch,
Dani

 

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The (New Yorker) Kale Salad

September 18, 2014 by Drafts & Crafts

This salad takes minimal effort and tastes too fresh not to share it with y’all! The recipe comes from my bestie’s kitchen(ette) in NYC; that is why I am calling it, the New Yorker.

{Ingredients}

• Fresh Kale (I like to get the bag from Trader Joe’s, it is washed and cut)
• 1 Lemon
• ¼ cup Fresh Parmesan
• Caesar dressing (I use light, but you also can use creamy)
• Croutons (Trader Joe’s has the best selection of homemade croutons!)
• Salt
• Pepper

{Steps}
1. Clean and dry your desired amount of kale and place it is a large bowl.

2. Cut your lemon in half to squeeze the juice out. Start by squeezing one half of lemon, you can add more to taste. I recommend one whole lemon if you are dressing salad for 2-4 people.

3. Add a small amount Caesar dressing to the bowl of kale. It does not take much dressing since you also have the lemon.

4. Add croutons, fresh parmesan, salt, and pepper to taste. Toss the entire mix thoroughly!

A little back-story, (not that you probably care) one night I was telling my bff on the phone that I was tired of always making the same old salad. I had a long spinach phase and then when I got tired of spinach, I had a long arugula phase. I was stumped because I didn’t think I liked kale, but she told me how she “dresses” her kale with fresh squeezed lemon and caesar dressing.

I gave it a try and both my husband & I LOVE it! As I mentioned in the past, I do not consider myself big on lemons, but it makes this salad taste so fresh. The parmesan and splash of caesar dressing compliment the lemon nicely. Feel free to add any additional veggies that you like to this salad. I enjoy mine just like this!

Keep in touch,
Dani

 

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A mouthful: Gouda Apple Cinnamon Raisin Oat Cookies 

August 28, 2014 by Drafts & Crafts

Yes, there is really cheese in these cookies! If you know me, then you know this is my dream come true! This cookies are great because it is a simple two-bowl recipe, which can be served as an appetizer, snack, or dessert.

{Time} 30 minutes

{Amount} 20 cookies, give or take

{Ingredients}

• 2/3 cup extra-virgin olive oil
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1/4 cup firmly packed brown sugar
• 2 teaspoons cinnamon
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups old-fashioned oats
• 1/2 cup golden raisins
• 1 large apple (graded
• 4 ounces Gouda cheese, finely chopped (about 1 cup)

{Steps}

1. Preheat the oven to 375°F. Measure each ingredient and set them aside.

2. Whisk the olive oil, egg, and vanilla in a small bowl.

3. Mix the dry food in a large bowl: flour, brown sugar, baking powder, cinnamon, salt, and oats. (Break any many brown sugar clumps)

4. Stir in the raisins.

5. Skin the apple and grate it directly into the flour mixture. Stir in the apple and chopped Gouda.

6. Add the oil, egg, and vanilla into the large bowl and mix until everything is moistened. If the dough seems too oily, you can add more flour and stir.

7. Scoop large spoonfuls on an ungreased baking sheet. Bake for 15 minutes or until the cookies are golden.

Tip: You do not have to store them in the fridge, they will be good for about 4 days. Besides the Gouda, most ingredients are items you may already have around! This recipe was inspired by thekitchn.com blog, I slightly altered the recipe to my own taste. These cookies are neat because they can be served as an app, snack, or dessert. They go great with some wine or a cup of tea!

Keep in touch,
Dani

 

 

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Easy Peasy Lemon Squeezey Cookies

August 18, 2014 by Drafts & Crafts

With only five simple ingredients, these cookies are ridiculously delicious as they are simple! I do not usually consider myself a big lemon fan, but these cookies changed my mind. I shall call them easy peasy lemon squeezey cookies!

{Time} 30 minutes

{Amount} about 20 cookies

{Ingredients}

1 box lemon supreme Duncan Hines cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
3/4 cup confectioner sugar

{Steps}
1. Preheat oven to 375
2. Empty cake mix into a large bowl.

3. Stir in eggs, oil, & lemon extract until smooth. The batter is thick, do not worry!

4. Scoop a spoonful of dough (rolling a small ball of dough with your hands may be easier) and place it into powdered sugar. Roll each side in confectioner sugar.

5. Place cookies about 2-3 inches apart from each other on an ungreased cookie sheet.

6. Bake cookies for ONLY 6 to 9 minutes. Be careful not to overcook, the cookies are supposed to be soft and moist.

It is that time again, making sweets for my out of town guest! Tara is staying with me for a night and I am making these cookies for her! My mom recently shared this recipe with me. She insisted that I try these cookies ASAP.. I am sure glad I did! The cookies are so yummy, fresh, and melt in your mouth. Like I mentioned, I am not usually a big lemon fan, but these cookies are too good to be true. Everyone who has tried them has been impressed. I think they are much better than the average chocolate chip cookie.

Keep in touch,
Dani

 

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White Pizza + Chicken = Crisp Perfection

August 12, 2014 by Drafts & Crafts

After making this fresh pizza you will never think about ordering that commercial stuff again.. trust me, making homemade pizza is way easier than I thought! 

{Time} 30 minutes to prep & 30 minutes to bake – 1 hour total
{Serving} 1 medium pizza, 8 slices

{Ingredients}
1 large grilled chicken breast
4 oz. low fat (skim) Ricotta cheese
Fresh shredded Parmesan
Fresh sage
1 lb. dough (you can buy fresh dough at most grocery stores, if you can not find it ask the bakery)
1/4 cup olive oil

{spices}
salt
pepper
garlic powder
onion powder
red pepper

{Optional toppings}
Mushrooms
Tomatoes
Buffalo Sauce

{Steps}

1. Preheat oven to 375
2. Clean a space on your counter top. Sprinkle some flour on your clean surface and get out your rolling pin. Stretch out your pizza dough and begin rolling back and forth in circle motions. Sometimes the dough cooperates and makes a nice circle; sometimes it does its own thing.

3. When your pizza has taken its shape, roll the outside 2 inches or so, by hand to create the crust. Place the pizza dough on an ungreased pan.

4. Use a basting brush to cover pizza in a thin coat of oil (oil crust too). Sprinkle a few pinches of Parmesan cheese, salt, pepper, garlic powder, and onion powder on top of oil.

5. With a spoon, spread a layer of ricotta over the oil and then sprinkle a more Parmesan cheese.

6. Cube the grilled/cooked chicken breast and toss in buffalo sauce (optional) and place it evenly on the pizzA dough.

7. Wash and chop sage and mushrooms then place on pizza.

8. Sprinkle with red pepper and other spices to your taste. Cook for 30-35 mins.

Let the masterpiece cool for a few minutes. It should be so crisp that you can cut it with a knife!

Yum!! Hope you enjoy!

Keep in touch,
Dani

 

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Strawberry Angel Dessert

July 30, 2014 by Drafts & Crafts

This sweet no bake dessert recipe is fast and effortless. I think my husband and I can both agree that this is our favorite mason jar dessert thus far! I see this strawberry angel food cake as a real crowd-pleaser!

{Time} 45 minutes
{Serving} 6, 6-8 oz. mason jars
{Ingredients}

• 1 pound strawberries
• 1 small angel food cake
• ½ cup strawberry jam
• 1 pint heavy whipping cream
• ½ tablespoon vanilla extract
• 2 tablespoons sugar
• 2 tablespoons confectioner sugar
• & 1 Freezer bag

{Steps}

1. Slice the strawberries and set a few pieces aside to top with a final touch at the end.
2. Cube the angel food cake.
   
3. Mix sliced strawberries and ½ cup strawberry jam.
   
4. Make Whip Cream: Place 1 pint of heavy whipping cream and ½ tablespoon vanilla extract in mixer. Leave the mixer on each speed for about 15 seconds and gradually increase to speed 8, while slowly adding sugar and confectioner sugar. Mix on speed 8 for about 45 seconds. Closely watch the cream; once you see if getting thicker, check it and stop.
   
5. Place whip cream in a freezer bag, squeeze whip cream to the corner and use scissors to cut the corner.
6. Begin layering in mason jars:
   1) Distribute half of the strawberry mix into the bottom of the mason jars
   2) Layer the cubed pound cake and give it a little push down
   3) Use the freezer bag to add the layer of whip cream
   4) Repeat. The final creation is: strawberries, cake, whip cream, strawberries, cake, and whip cream. Garnish with a few fresh strawberry slices!
   

This dessert is SO GOOD! They will go fast, so you may want to double the recipe! They were good for several days as well! I did cheat by buying angel food cake, but it was fresh from the bakery so I could not resist! Depending on how much time you have on your hands, you could make your own cake. The rectangular loaf of angel food cake I bought did cube nicely though 🙂

Suggestions: You can try cool whip instead of homemade whip cream if you were going to serve it the same day. If you do not care for angel food cake, you could use pound cake or short cake. I created this EASY recipe after taking a look at a few different kinds.

ENJOY!

Keep in touch,
Dani

 

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PARTY ANIMAL brownies! (Low fat-ish)

July 16, 2014 by Drafts & Crafts 

Whenever guests come into town, I like to make something sweet that can be enjoyed over the course of their stay. Check out this sweeeeet dessert recipe that would be great for any summer hangout.

The last time that my husband and I had friends in town I made the Nutella Cheesecake Mousse in mason jars (recipe can be found in older post). Now Jason’s mother, stepfather, and sister are coming to visit us and I know how they like their sweets!! Sometimes the best dessert to have around is one that is practical, something that can be easily grabbed out of the fridge or right off the counter at anytime! I recently saw this idea a magazine… adding a clever name is always bonus points in my book!

Florida friends: I used Guilt Free Trader Joe’s Mix (fat free) to create this recipe. HOLD TIGHT because Trader Joe’s is opening in Jacksonville Beach, Boca Raton, & Delray over the next few months, so you will be able to purchase this brownie mix at your local TJ’s!

{Time} 1 hour, including baking and frosting
{Serving} 1 box of Trader Joe’s Guilt Free brownies makes 9 brownies
{Ingredients}

• 1 box guilt free brownie mix from Trader Joes (can use any brownie mix)
• 2/3 cup of low-fat vanilla yogurt (if you use the Trader Joe’s mix)

Frosting:

• 1 stick room temperature butter
• 2 cups confectioner’s sugar
• 1-teaspoon vanilla
• 2 table spoons of milk
• colorful sprinkles
• frosted animal crackers

{Steps}

1. Preheat oven (350)
2. Mix the brownie mix with the required ingredients. Grease an 8 inch pan and spread batter into the pan.

Hints for Trader Joe’s mix: When you mix the yogurt and powder together, it will seem like nothing is happening for 2 minutes, just keep mixing. The mix is very thick so do not worry. The pictures are to give you a good idea of what it will look like.

3. Bake brownies for recommended time then let the brownies cool (25 mins for Trader Joe’s)

4. Make Frosting: Mix confectioner’s sugar, 1 stick room temperature butter, vanilla extract, and milk together. Blend until smooth.

5.  Frost brownies once cooled. Sprinkle and top with an animal cracker.. PARTAAYY!

ENJOY!

Keep in touch,
Dani

 

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Southern: Shrimp & Grits

July 9, 2014 by Drafts & Crafts

Shrimp and Grits is one of my go-to meals when dining out. I finally built up the courage to make it at home! Don Don Don.. this could be dangerous!

When dining in a trendy or southern-style restaurant and shrimp and grits is on the menu, it is my go-to choice! Rebecca and I are obsessed with this original, southern delicacy. I finally thought to myself, why not try to make it at home. I have not experimented much with shrimp in the past, yet this recipe is so simple!

{Time} 30 minutes
{Serving} 4 portions
{Ingredients}

• 3/4 cup quick grits
• 3 to 4 cups chicken broth (start with 3, add more if grits are thick)
• ½ cup milk {use ¼ in beginning and ¼ at the end)
• 1 pound medium shrimp deveined and peeled (I cheated and used frozen)
• 8 slices of chopped turkey bacon (or pork bacon)
• ¼ cup chopped scallions
• ¾ cup shredded cheddar cheese
• 3 tablespoons Worcestershire sauce
• Squeeze of lemon juice
• 2 Tablespoons of Butter
• Sea Salt
• Pepper
• Garlic Powder
• Onion Powder
• Old Bay Seasoning
• Lawry’s seasoning salt
• Hot Sauce (optional)

{Steps}

1. Bring 3 cups chicken broth and a pinch of salt to a boil. (While waiting for your broth to boil, you can begin Step 2)
   
   Once broth is boiled: pour in the grits, 1/4 cup milk, and 1 tablespoon of butter. Reduce heat to low and put a lid over the pot. Grits will take about 20 minutes to cook, stir frequently! I determined the amount of grits to use by simply reading the instructions on the quick grits, you can cook however much you want.
   
2. Cut bacon slices into small pieces and cook until your desired crispness. While bacon is cooking, chop your scallions. Set bacon aside and leave bacon grease in pan, you are going to reuse pan.
   
3. (Are you stirring your grits?).. give them a stir 🙂
4. Make sure shrimp are peeled and deveined. I pulled the tails off when thawed. Place shrimp in the bacon greased pan. Add 3 tablespoons Worcestershire and chopped scallions. Make sure shrimp is coated in sauce, like in the picture.
   Season with desired amount of:
   -Old Bay Seasoning
   -Lawry’s seasoning salt
   -garlic powder
   -onion powder
   -lemon juice
   
5. After 20 minutes, check your grits to see if they are smooth. I added 1/4 cup milk because my grits were very thick.
6. Then add cheddar cheese and stir.

7. Last step, mix the bacon and shrimp and broth in with the cooked grits.

**Add more butter, milk, Worcestershire, lemon, spices, or hot sauce to your preferred taste. If you have leftovers, I recommend adding a splash of milk when heating up so they become smooth again.**

This recipe not too heavy or creamy like I have experienced at some restaurants. BUT it is delicious and a little bit healthier than some shrimp and grits recipes. I am glad I attempted this meal at home, now I can explore other menu options when I eat out because I know I can make amaze shrimp and grits at home!

I think next I will attempt southern fried chicken…stay tuned!

Keep in touch,
Dani

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America is so Sweet, Let’s Celebrate with Fun Treats

July 1, 2014 by Drafts & Crafts

Hopefully by now you have planned the perfect 4th of July outfit.. now it is time to worry about some yummy July 4th snacks! Here are two clever last minute ideas that you can make and bring to your Fourth of July party.

Everyone loves a patriotic treat to celebrate America’s birthday. There are many recipes that use strawberries and blueberries to create patriotic delights, however this year I wanted to switch it up and try something new. These Oreo pops and flavorful pretzels could be the perfect treat for your holiday plans.

Red, White, and Blue Oreo Pops

These Oreo pops were inspired by the makoodle blog. I used melt-able wafers for this recipe but they gave me a little trouble. The chocolate must be completely melted and smooth or it will weigh down the cookie and break. It takes a few tries to get a good technique down. This recipe defiantly tested my patience but was well worth it in the end! These Oreo pops would be great for any special occasion, a holiday, bridal shower, or baby shower. This dessert can also be made a few days in advance if you want to prepare ahead of time. This recipe can accomplished more easily if you have two people.

{Time} 1 hour to make 1 whole package of Oreos into pops
{Amount} 22-30 pops
{Ingredients}

• 1 Package Double Stuffed Oreos (needs to be double stuffed so stick will stay put)
• 2 packs melt-able Wafers or Chocolate
• Sprinkles (I used two small containers)
• Candy Sticks
• Parchment paper

Optional wrapping for cookie pops:

• Candy bags
• Ribbon

 {Instructions} 

1. Carefully peel the double stuffed Oreos apart; we should all be pros at this by now. Place stick in cream filling and put Oreo back together.
   **Tip: I pushed the stick down into the icing, then with a broken piece of Oreo I would scrap a little icing off the side to use as “glue” **
   
2. Melt wafers/Chocolate in microwave safe bowl. Next, I would highly recommend transfering chocolate to a fondue pot or stovetop to keep warm. This may be a two person job, one
   person dips the cookie while the other person stirs; that way the chocolate does not burn.I tried to cover the Oreos after microwaving the chocolate but it hardened quickly, that is why I pulled out the fondue pot. 
   
3. Gently dip the cookies into the melted chocolate, use a silicone flexible spatula to help cover all sides of the cookies. Dip one side into sprinkles.
   
4. Place the sprinkled side of the cookie face down on parchment paper. The chocolate will come right off if you place the chocolate side of the cookie face down.
   
5. Let the Oreo pops sit, dry, and harden for 45 minutes before picking up, DO NOT
   PLACE IN REFRIGERATOR OR FREEZER.
   

 

Jason and I love snyder’s flavored pretzels (Buffalo wing and honey mustard)! When we were in NJ a few weeks ago my aunt and cousins (closest thing I got to cousins) had made their own flavored pretzels. I began looking up different flavors of baked pretzel recipes and decided to combine my aunt’s recipe with some buffalo sauce and some more spices. This recipe is quick and easy, I do not think I will ever need to get flavored pretzels again from the store. I shall call them….

Buffalo Garlic Ranch Pretzels

{Time} 15 minutes to prepare, 15 minutes to bake
{Amount} 8 servings, 1 bag
{Ingredients}

• 1 Bag large sourdough “hard” pretzels
• 1 package of hidden valley ranch
• ½ cup olive oil
• ¼ to ½ cup buffalo sauce (depends how much you want them to taste like buffalo)
• ¼ cup butter, half stick
• 2 teaspoons garlic powder
• 2 teaspoons dill
• 2 teaspoons parsley
• pinch of salt and pepper

 {Instructions}

1. Preheat oven to 325
2. Crush pretzels into small pieces
   
3. Place pretzels in a bowl or bag and season with ranch packet, olive oil, butter, buffalo sauce, butter, and spices.
   
4. Stir the mixture well until each piece is covered. Add more spices to your preferred taste.
   

5. Bake on 325 for 15 minutes. Let cool for 10 minutes and serve.You can add any additional spices or leave out an ingredient you may not care for. If you are serving more than 8 people, I would recommend doubling this recipe. This tasty treats will go fast. You can put any leftovers in a zip lock bag and enjoy for days!

I just got this star bowl from the Crate and Barrel Outlet! You can put pretzels in a large mason jar to take to a friends home. Put some red, white, or blue ribbon around the top to give it festive look!

Keep in touch,
Dani

 

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Easy Breezy: Shredded Chicken Burritos

June 27, 2014 by Drafts & Crafts

A crock pot is like a best friend. A crock pot is easy to get along with, it does not need a lot of attention, it does not make a mess, and then it is always ready for you. Check out this easy breezy recipe. 

I love a good crock pot recipe. It is so nice to just throw everything in the pot, stir a few times, and VOILA, a hot dinner is served! “Taco” night is one of my favorite nights.. so my friend, Jenna, shared this recipe with my a little while back. I think it may be impossible to mess up.

{Time} 15 mins to prep- cook in crock pot or slow cooker for 4-8 hours

{Amount} 4 servings

{Ingredients}

• 6 boneless chicken breasts
• 1 jar salsa (mine was 15.5 oz and medium heat)
• 1 package McCormick Taco Seasoning (less sodium)
• Tortillas, hard tacos, or a low carb wrap (I use this for a healthy alternative)

1. Clean chicken and place in crock-pot.
2. Pour salsa and taco mix over chicken; make sure chicken is smothered in sauce.
   
3. Cook on low for 8 hours or on high for 4 to 5 hours. Stir every few hours if possible. After a few hours of cooking, I take two forks and gently shred the chicken. If it doesn’t pull apart easily, it is not ready to be shredded yet. You can shred chicken right before eating.
   

 {Optional Toppings}

• Sour cream
• Quac
• Lettuce
• Cheese

I got these adorable green and red mini bowls for $1.50 from the Anthropologie Sale that is currently taking place!

{DISCLAIMER} The mom in me feels compelled to say, I am not recommending that you leave the crock pot unattended for a day… however, it is nice coming home to a cooked meal!

I hope you enjoy this ridiculously simple recipe. If you have a fun slow cooker recipe, please share!

Keep in touch, 
Dani

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6 Layer Taco Dip!!!

June 23, 2014 by Drafts & Crafts

Need I say more– I think 6 Layer Taco Dip says it all. Once you upgrade your taco dip to individual cups you will not go back. There is something about grabbing your own cup and being able to enjoy it at your leisure.

I brought these perfect little appetizer cups to a dinner party. This recipe offers room for creativity, next time I plan to garnish it with homemade pico de gallo. You can leave out or replace any layer you may not care for. I kept it simple for the first time to make sure people enjoyed it. Everyone said they were delicious and my husband and I ate one for lunch the next day!

{Time} 45 mins-1 hour, depending on if you are a perfectionist

{Amount} 14 cups (9 oz cups with rims that are wide at the top)

{Ingredients}

• 24 oz of salsa (2 cans)
• 16 oz of sour cream
• 3+ cups of shredded cheddar cheese
• 6 or 8 oz can of sliced black olives
• 2 cans of refried beans
• 3 avocados
• 1 package of guacamole seasoning mix (I used McCormick)
• 1 package of low sodium taco seasoning mix (I used McCormick)

*This can easily be made in a smaller quantity: to fill about 6-7 cups use 1 can of salsa, 8 oz sour cream, and 1 can refried beans. You could skip a layer if you do not care for an ingredient and replace it with something like, corn or tomatoes*

1. Start by cutting 2 avocados directly down the center. Scoop the avocados out of their shells and place them into a mixing bowl. Sprinkle in guacamole seasoning mix and blend/mash well.

2. Place 2 cans refried beans into a mixing bowl. Sprinkle in taco seasoning mix and blend well.

3. Open the rest of your ingredients because now the fun part is about to start..

4. Layer the ingredients starting from the bottom to the top:

• refried beans
• guac
• sour cream
• salsa
• cheese
• olives

ENJOY!

Keep in touch,
Dani 

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Nutella Cheesecake Mousse

June 19, 2014 by Drafts & Crafts

This perfect dessert is a hybrid of cheesecake and mousse so I am calling it
Nutella Cheesecake Mousse in mini mason jars!

Who does not love Nutella?? Ok, admittedly, someone out there does not. BUT WE LOVE Nutella in my house!! And when combined with cheesecake, how can you go wrong? These little babies are great when entertaining guests. It is the perfect amount of sweet and if anyone is too full for dessert, then simply take it home to save it for later!

This recipe does require some patience since there are several steps, however, it is pretty easy overall. You do not have to use mason jars, you can use any small bowl or little dessert cup too. I recently doubled the recipe and tried to fill 14 mason jars but I got a little over zealous and should have stuck to the normal dozen, 12 jars.

 

{Time} 1 hour to 1.5 hours (dependent upon how fancy you want to get)

{Amount} fills 6 mason jars, 6 oz each (double recipe to fill 12 jars comfortably)

{Ingredients}

• Half stick of butter (4 tablespoons)
• 5 Oreo cookies (I used reduced fat)
• 5 full cinnamon graham crackers
• 1 block of softened cream cheese
• 2/3 cup Nutella
• 1 cup heavy whipping cream
• Chocolate chips (optional, just to top)
• 1 tablespoons vanilla extract (½ for whip cream and ½ for filling)
• 2 to 3 tablespoons of sugar
• 2 large zip lock bags

**IF YOU DO NOT HAVE A MIXER, YOU CAN USE SOFTENED COOL WHIP**

{Prep} If you wish to add a nice touch, I would recommend tying a spoon to each jar prior to preparing the filling. I did this the night before while watching TV to save time. You could do it anytime. I used regular plastic spoons and bakers string from Paper Source.

{Crust}
Oreos, graham crackers, and butter

1. Crush up Oreo cookies in a zip lock bag and graham crackers in a separate zip lock bag… I learned the hard way that 2 separate bags are easier than one. After all cookies are crushed place in mixing bowl. (Save the two large zip lock bags- will use again to fill the mason jars)

2. Melt butter and mix in with the cookies. It may seem like it is not covering well, but just keep mixing and it will be more covered than it looks.

3. Then scoop a small spoon-full into the bottom of each jar. I love the “crust” so I fill up about ¼ of the container. Scoop in your desired amount evenly. I give it a little pat down with the spoon to make it flat.

{Nutella Cheesecake Mousse Filling}
Nutella, Cream cheese, Whip Cream, and Vanilla Extract

4. Now for the messy part: measure 2/3 cup Nutella and scoop into the mixing bowl. Add in one block of softened cream cheese. Use some arm strength and mix well. Add in ½ tablespoon of vanilla extract and continue mixing until batter gets smooth.

 

{To Make Whip Cream}

5. Place 1 cup of Heavy whipping cream and ½ tablespoon vanilla extract in mixer. Leave the mixer on each speed for about 15 seconds and gradually increase to speed 8, while slowly adding sugar, 2-3 tablespoons of sugar. Mix on speed 8 for about 45 seconds. Closely watch the cream; once you see if getting thicker, check it and stop.

6. Use half of the whip cream and fold it into the filling. Set the other half of whip cream to the side. We will use it later to top the Nutella cheesecake mix.

7. Cut the corner of two large zip lock bags that where previously used to crush cookies (one for cheesecake filling and one for whip cream topping). Cut a small hole, you can always make it larger. You will use these bags to fill the jars so it is not messy, similar to how folks apply icing.

8. After folding in the whip cream, carefully use a large spoon to scoop the mix into zip lock bag. Try to get as close to the corner that is cut for easy squeezing. The object is to try to evenly distribute the filling into each jar while making it look neat. When I used standard Ball 6 oz jars I filled to the “oz” mark on the side of each jar.

{Topping}
Whip cream with a few chocolate chips

9. Last, scoop whip cream into the other zip lock bag with hole in corner. Squeeze desired amount on top. Place a few chocolate chips on top of whip cream for a fancy finish (optional)!

ENJOY! This idea was inspired by mybakingaddiction.com. I altered the recipe by using homemade whip cream instead of cool whip and graham crackers in the crust, along with Oreos.

Keep in touch,
Dani