Mediterranean Salad Pita

I found this recipe on Prevention Magazine's website (here) and couldn't wait to try it. It's a mediterranean salad stuffed inside a pita. A healthy, light lunch that's perfect to enjoy at this time of year. There's nothing to cook, you only cut up the veggies and prepare the chickpea mixture. I know many of us are watching what we eat (swimsuit season is already here for me!), so you can add this recipe to your lineup and find more like it at the Prevention website. If you make it, let me know how you like it!

1. Cut pita in half and open; slide in the romaine.

2. Spoon in the veggie mixture.

3. Spread the chickpea mixture over the veggies.

Eat and enjoy!

Simple right? And really good too! :)

PS- Did you all see my guest post at Kai's blog? See it here!

Vegan Cake Balls & Truffles

The timing was perfect when I came across this recipe for Vegan Avocado Cupcakes and Emily's mention of Birthday Cake Truffles from Momofuku. I wanted to recreate those truffles, but then saw this recipe from Bakerella and put those avocado cupcakes to use, making those into a cake ball/truffle. (In short, there were a few contributing factors in my creation of these tasty bites!)

These are perfect for those with a sweet tooth (like me). Plus, if you spread out four in a day, you really only ate the equivalent of one cupcake (and a healthy one at that)!

Adding the avocado mixture to the dry ingredients. (Note* If you want the entire cake ball to be vegan, dip them in vegan chocolate, not the kind I show here.) 

I cut the cake in pieces to cool off faster.

Mix the frosting with the (cooled) crumbled cake.

Roll it into balls and refrigerate before you dip in chocolate.

I used the dunking method :)

Truffles (rolled in cocoa powder) & Cake Balls (dipped in chocolate)

Eat and enjoy!

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I hope you all get a chance to try this recipe, it's amazing!

Don't forget to enter my giveaway!

 

Homemade Baklava

 

I'm back from my weekend jaunt to Orlando for some sister bonding! I had a great time- more on that later, but right now I want to share something yummy I made today: Baklava. It's one of my favorite desserts (besides anything chocolate, or ice cream) and I've been curious to try making some at home. It's simple enough, just a few ingredients (you probably have most of them at home already) but a bit time consuming. I found this recipe and gave it a whirl and couldn't be happier with the results.

 Chopping some walnuts (you can also throw in some pecans & pistachios)

 Layering the phyllo dough, butter and nuts.

 Cut into diamond shapes before you bake.

 After it comes out of the oven, pour the honey sugar mixture on top.

(A drool-worthy close-up)

Enjoy!

Millionaire's Shortbread

I'd been searching for something new and interesting to make when I came across this recipe for Millionaire's Shortbread. It reminded me of a Twix bar, which I like, so I gave this recipe a try and I have to say it's a winner. If you love shortbread, caramel and chocolate, this is for you!

 Push the crumble shortbread mixture into the pan. 

 Cook the sweetened condensed milk over a double boiler to turn into caramel.

 After spreading the caramel over the baked shortbread, cover with chocolate.

Eat and enjoy!

Guest Blogger for D, etc

Just a reminder that two more of my guest blogger posts are up at Daniela's blog. You can check out my English Trifle recipe here and my week in pictures here!

French Chocolate Bark

I make a cluster version of this whenever I'm feeling like having some kind of homeade chocolate treat. The bark takes a bit more time, but it sure looks nice. I got the idea from Ina Garten not to mix the nuts and fruit into the melted chocolate and then spread it, but to spread the chocolate first and place the pieces on top for a prettier presentation. Ina says this method is how the French make it (because it's more beautiful), hence 'French' Chocolate Bark.

Use whatever ingredients you happen to have in

your house that you would like with chocolate.

I pour the chips in a bowl and microwaved it 50 seconds and stirred, then about 20 seconds more. (If you like to do the double broiler method- aka the hard way- you can do that instead.)

Layer your toppings. Raisins, shredded coconut, walnuts, craisins, cashews, more coconut.

Cut the bark into pieces. Do it fast because the chocolate might start to melt if you handle it too much (or are in a warm kitchen!)

Plate it and be proud of your achievement!

(If serving to guests, this is an impressive looking homemade treat— but only you know how easy it was to make.)

Thanksgiving 101

Some last minute Thanksgiving suggestions...

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 thanks·giv·ing   noun \th aŋ(k)s-ˈgi-viŋ \

1: the act of giving thanks

2: a prayer expressing gratitude

3: a public acknowledgment or celebration of divine goodness

4: Americans finding another excuse to overeat 

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How to Decorate:

 Images via Martha Stewart

 What to Eat:

Find Recipes from Martha Stewart

What to Watch:

Home for the Holidays / Miracle on 34th Street / Macy's Thanksgiving Day Parade

 What to Wear:

 Traditional

Alexander Wang Diego Bucket Bag $825 /  Modcloth Sweet Surrender Dress $80 / Modcloth Snow Bunny Tights $35 / Anthropologie Marchioness Necklace $42 / Forever 21 Dita Sedate Heels $22.80

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 What to Wear:

 Velvet & Lace

 Anthropologie Rose Champagne Necklace $20 / French Connection Libby Dress $130 / Forever 21 Suedette Heels $18.80 / UO House of Dagmar Velvet Jacket $489

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What to Wear:

Maxi Wilderness

 Alexander Wang Brenda Zip Chain Bag $725 / Chan Luu Wrap Bracelet $168 / Modcloth Holding Court Dress $123 / Modcloth Fur Better Jacket $110 / Proenza Schouler Ankle Boot $1055 / Gap Classic Leather Belt $29.50 / Modcloth Play It Cool Blazer $50

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What to Wear:

Modern Frills

B.ella Violet Tights $20 / Viktor & Rolf Ankle Wedge $790  / Sandro Cleo Cotton Shirt $250 / UO Key Bracelet $15 / Edun Linen-blend Ruffle Miniskirt $270 / UO Deena & Ozzy Sequin Stretch Belt $28 / UO Cambridge Satchel Company Briefcase Bag $158

Monkey Bread-ing around

This is one of my favorite recipes that I brought home from college. I'd never heard of 'Monkey Bread' before and I thought it was just slang for the baked good. Soon after, I saw a monkey bread mix at Williams-Sonoma and knew it was legit. I learned to make it with Pillsbury biscuit dough, but I wanted a healthier homemade version. A quick little google search led me to this recipe, which I used (the only thing I changed was adding some pecans and a little icing). If you've never tried monkey bread and you love things like gooey cinnamon buns, I highly recommend this recipe! 

It's best to eat warm, so just wait a couple minutes after you take it out of the oven and dig in. It should last you a few days, depending on how many people you feed. First time I made it... it lasted a total of five minutes (six hungry college kids= no further explanation necessary).

Ball up the dough.

Roll in cinnamon sugar.

 Start stacking it the bundt pan. Sprinkle some cinnamon sugar over each 

layer of dough balls (That's what makes it gooey when you pull it apart).

 Layer the pecans as well.

Pour the melted butter over everything when you're finished assembling it.

 Ready to go in the oven!

Pull apart the bread bits and enjoy! 

(I drizzled some icing on top because I didn't put enough sugar in it, 

and it didn't get as gooey as I wanted.)

**A special thank you to Megan for documenting this momentus occasion!