Candied Almonds

Tuesday, December 17, 2013

Lets just say every time the holidays roll around everyone gets a little "nuts" over these almonds (no pun intended:) but actually pun totally intended). These nuts are a perfect little gift for those people you don't really know what to get (and/or too lazy to actually think of something). These nuts are so simple to make and only have a few ingredients. I used this recipe to make these.

These only have 4 ingredients…
-almonds (duh!)
-brown sugar
-egg whites

It totally can't get any easier than that, can it?

And after I finished baking these I put them in these little cute mason jars and tied a ribbon around them. What can I say? Pinterest has been getting to me:)

Come on, they're pretty cute, you know it. Christmas gifts done! (check that off)

Hope you guys have a wonderful holiday!
XO Lauren

Pumpkin Overload

Tuesday, November 26, 2013

These past weeks pumpkin has been on the mind. It's inevitable since it's fall.
First I started out with a very simple, yet delicious pumpkin bread.

I have to say though, the first time I tried out this recipe it did not come out good at all. The bread was not risen at all, raw, and not sweet at all. Well turns out I left out a cups of sugar (a cup?!?)
Let's just say I was very, very tired that day.
Thankfully, the second time came out better.

Next I made these heavenly pumpkin chocolate chip cookies. Making these was such a last minute decision, so I didn't know if it would come out or not. Well it turned out these were a HUGE success. The pumpkin made the cookies sooooo moist on the inside. So moist that you think it's raw when you take it out of the oven, but it's not. These cookies are perfect for people like me, who LOVE their cookies soft and chewy on the inside. Literally, those cookies were gone in less than a day at my house.

So that's what I have for you this week, hope you guys have a fantastic Thanksgiving:)

Farmer's Market

Monday, November 11, 2013

Just a few pictures from the farmer's market we went to this weekend. The market is only a few miles away and this is only my second time there (hard to believe i know). It was so much fun I got to go with my grandma too which made it the most special:)
Hope your weekend went well
xo Lauren

Frozen Raspberries with Coconut Butter

Sunday, July 21, 2013

Hello everyone. It's been really busy around here these days, as you can tell from my lack of posting (sorry!). Today I made these delightful raspberries with coconut butter from In Sonnet's Kitchen. I have many favorite flavor combos that I love, and coconut and raspberries are definitely up there on the list.
I was a little hesitant making this because you had to make homemade coconut butter and use the food processor (yikes). But surprising it wasn't that bad.

First... throw all your unsweetened coconut flakes in a food processor...

Then blend until smooth... I know easy right?
Then just dip and freeze your raspberries for a frozen and delicious treat.

Go check out the full recipe click on this link.
Also I am not going to be able to post for the next two weeks:( but hold tight because I'll be back in August with some really good recipes!!!
I have also been trying to improve my photography... so if anyone has any tips please tell me.
Thanks:) Hope you guys have a wonderful July!

Passion Iced Tea with Lemonade...

Saturday, June 22, 2013

As many of you know, this is a very popular drink at Starbucks that many love, including myself. Whenever Summer rolls around, I always have this drink in hand. I decided to attempt to copy the recipe myself and make it at home.

This recipe was so incredibly fast and easy to make. It is perfect for when you need a quick, refreshing drink. I also decided to try my hand at making food videos... this is my first one (yay!)

Passion Iced Tea with Lemonade

4 packets of Tazo Passion tea

This recipe is so simple and took me no time to make!

Rice Pudding

Thursday, June 6, 2013

Hello everyone! I am so sorry I haven't posted in awhile. One word... finals. I have been on lack of sleep lately from staying up until twelve studying World Wars 1 and 2. Oh also science, math, language arts, and spanish. Fun. I know. This time of year is the craziest for me with tests and other school stuff:( I keep telling myself... don't worry it's almost over. 

So in the mist of all my work I decided to procrastinate a wee bit and make some rice pudding. Rice pudding has always been a favorite of my dad and I. Surprisingly this pudding is very easy to make and  all you need is a few ingredients. I still can't decide which way I like it better; hot or cold.

So if your like me and have finals, give yourself a little rice pudding break. Trust me, it's worth it:)

Here is the link for the recipe

Lemon Bars

Wednesday, May 22, 2013

Nothing screams summer to me than lemon bars... mmmm...
I love the combo of the sweet short bread and the tangy lemon curd.

I made these for a dinner party a few nights ago and they were a huge hit!
I made so many that I'm still eating some now! Maybe that's not such a bad thing:)
Surprisingly these bars were not hard to make at all!
I have to admit, to me the curd seemed a bit intimidating at first, but one I finished making it
I was like... that's it?

I hope these bars start a great kick off to summer! ahhhh I can't wait 'till no school!!! (only a few more days left) :)

I got this recipe from Food Network (Ina Garten)


Turtle Candies

Tuesday, May 14, 2013

 Mmmmm chocolate, carmel and pecans... these are one of the best candies ever.
I made my mom these for Mother's Day and we ate them happily all day long...
and now I should probably be jogging now:)

 I also wanted to make these candies because I have never really tried making candies (making them has always intimidated me). Making the caramel was probably the hardest part for me because I never really made it before. But they are totally worth all the hard work:) Trust me.

 You can find the recipe here (Taste of Home)

Enjoy :)

Cheese Straws

Saturday, May 11, 2013

Hello again!
I am very surprised at myself for coming out of the kitchen with something that's not covered in
sugar, butter, or chocolate.
Yep that's right, I'm talking about cheese straws.
These are perfect for serving at a party, there're small, crunchy, cheesy and delightful.

All this week it has just been test after test after test.
I just came home and I'm just like, Tonight I'm painting my nails and making cheese straws.
Did I mention... best night ever.
Who can say no to cheese and colorful nails?

Here is the link to print for this recipe

Cheese Straws
(recipe adapted from Add a Pinch)

Serves: 3 dozen
  • ½ pound sharp Cheddar cheese
  • ½ cup (1 stick) butter, softened
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • pinch garlic powder
  1. Preheat oven to 375ยบ F. Line baking sheets with parchment paper or non-stick silicon baking sheets. Set aside.
  2. Grate cheddar cheese and place all but 1 cup into the bowl of a stand mixer. Add butter and cream butter and cheese together until it reaches a smooth, creamy consistency, about 5-10 minutes.
  3. In a large bowl, sift together flour, salt, cayenne pepper, paprika, black pepper and garlic powder. Gradually add flour mixture into cheese and butter mixture by large spoons full, taking care to fully incorporate after each addition.
  4. Once all flour has been incorporated and dough is smooth, stir in final cup of grated cheddar cheese.
  5. Place portions of dough into cookie press or large piping bag fitted with large star piping tip. Slowly pipe long strands of cheese straw dough onto prepared baking sheets about 1 – 1½-inches apart. Then, cut into 6-inch lengths.
  6. Bake cheese straws for 10-12 minutes, until edges just begin to turn golden brown. Remove from oven and allow to cool. Store in an airtight container, layering between parchment paper to keep fresh.
  7. Best eaten the day they are made, but will keep up to 3 days in an airtight container.
  8. Note that cheese straws are extremely delicate and will break easily. This is part of their charm and character.

The Classic Cinnamon Roll

Friday, May 10, 2013

Welcome everyone!!! This is the first post to kick off this new blog. 
First, I want to tell you guys that I appreciate every one of you that come and visit this blog, 
you guys mean so much to me!
Second, please forgive me if you see any mistakes (I'm new at this).
And third... please enjoy these cinnamon rolls!

I saw this recipe on the cover of the Food Network magazine, and I was all like "yes!!!"
Tell me, what's better than cinnamon rolls?

When I took these out they made my whole house smell amazing, and they tasted soooo good.

WARNING: you may eat more than one!!! :)

Here is a link to the original website (so you can print)

Recipe for Cinnamon Rolls
(adapted from Food Network Kitchens)
6 Servings

For the Dough:
1 cup whole milk
one 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg

For the Filling:
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon

For the Glaze:
2 cups confectioners' sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted


Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.

Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.

See how to form these Cinnamon Buns

Roll out the dough, fill and cut into buns (see instructions below). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.

Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

How to Form Cinnamon Buns

1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.

2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.

3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.

4. Cut the cylinder with a sharp knife to make 6 equal-size buns.

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