My name is Gloria. I scour the high seas of the internet daily to find the cutest, the beautiful, and the most bodacious.
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Confession time: I really like bread. And by “like” I mean my roommates in college used to call me the “bread monster” due to the alarming rate I would eat all the doughy goodness in the house. To this day, a simple slice (or three) of golden brown toast topped off with a bit of butter is enough to make it a good day for me. And yet there are times in life when you need to take things up a notch, and in these instances, I break out the cinnamon butter! I mean, a delicious mix of cinnamon, sugar, and vanilla swirled together onto your toast in one fell buttery swoop? Pardon me while I drool on myself over here. Learn how to share this sweet slice of heaven with your valentine below!
Sweet Cinnamon Butter
1 stick of salted butter
¼ tsp ground cinnamon
¼ tsp vanilla extract
2 tsp light brown sugar
1 4 ounce mason jar (optional)
- Zap the butter in the microwave for about 10 seconds so the consistency becomes super soft, but not yet melted
- Plop it into the food processor along with the cinnamon, vanilla, and brown sugar, and pulse until smooth
- Jar up that delicious butter mixture (my whole batch fit perfectly into one 4oz jar), and surprise your schmoopy with a sweet treat!
And don’t forget to top off your jar with one of these “For my butter half” labels – your valentine totally LOVES terrible puns, right? I made some gift tags too in case you want to package it up in something other than a mason jar!
In our household, white sangria is the unofficial drink of summer. It’s so fruity and refreshing and easy to make that ANY occasion becomes a reason to break open a bottle of wine. Making brunch at home? Let’s make white sangria! Doing some reading on the patio? Let’s make white sangria! It’s Friday? Let’s make white sangria! We, umm, really like this stuff.
So here’s my go-to recipe that’s a cinch to whip up and packs a punch!
White Sangria (adapted from Allrecipes.com)
1 750ml bottle of white wine (Yellow Tail Sauvignon Blanc is cheap and works well)
½ cup vodka
4 generous tbsps frozen lemonade concentrate
1 tbsp sugar
diced assorted fruits like strawberries, peaches, and green apples
- Combine the white wine, vodka, lemonade concentrate and sugar in a large pitcher, and stir until everything is mixed well
- Add the diced fruit and throw it in the fridge for an hour or two to let all the flavors meld together
- Serve over ice and drink up!
“It’s the best part! It’s crunchy, it’s explosive…it’s where the muffin breaks free of the pan and does its own thing” – Seinfeld
I wish I could jump into my TV and high five Elaine Benes for that hilarious quote because that lady is absolutely right. Muffin tops are SO much more delicious than their stumpy companions, and I really wish Elaine was a real person so I could send her this recipe for muffin top cookies! I don’t whip up sweets too often, but several batches of these cookies have been made and gobbled up by friends and family over the past few months. The taste of fresh blueberries with a hint of lemon is just delicious, and getting all that muffin top goodness without wasting a crumb? Nothing short of genius.
Blueberry Muffin Top Cookies (adapted from Iowa Girl Eats)
2 cups flour
2 tsps baking powder
½ tsp salt
½ cup softened butter
1 cup sugar
⅓ cup milk
1 tsp vanilla extract
2 tsps lemon zest
1 cup fresh blueberries
- Cream together the softened butter and sugar. Then beat in the egg, along with the milk, vanilla extract, and lemon zest
- In a separate bowl, combine the flour, baking powder, and salt
- Add the dry ingredients to the wet ingredients little by little until well combined. Then gently fold in the blueberries
- Refrigerate the dough for an hour. Drop heaping tablespoons of the dough onto a baking sheet lined with parchment paper (about 6 per sheet)
- Bake at 375° for 13-15 minutes, until the edges are golden brown. Transfer the cookies to a wire rack to cool, and sprinkle a little extra sugar on top for good measure.
- Dig in!
Soooo, funny story – these cookies were supposed to be simple bat shaped Oreo cookies. But then the $1 cookie cutter from Target churned out skinny bat wings that required surgical precision when moving the dough to the baking tray. And then the cookies came out way too thick to sandwich together. Which wasn’t a problem since none of them even came close to matching up perfectly. How is this physically possible when one cutter was used in the entire process?! Halloween trickery is in the air…
If a campfire s’more met a slice of pumpkin pie at a party, and they went on to fall in love and have babies, this would be the result: Gooey marshmallow. A rich dollop of pumpkin goodness. Crunchy bites filled with ginger and cinnamon. What a heavenly mashup!
A few days ago, Evie tweeted about snacking on grapes covered with lemon/lime drink powder, which intrigued me so much that I started Googling around for more info. Up popped this recipe for Sour Patch Grapes (aka Leprechaun candy), which uses Jello powder instead, and I decided to give it a go. The whole idea sounds bizarre, but the resulting sugar coated grapes are like bits of juicy candy that you just can’t…stop…eating. It may not be the healthiest way to eat a bowl of grapes, but it’s certainly a tasty one!
Sour Patch Grapes
Adapted from Sweet Treats and More
Thoroughly wash a pound of grapes, and dump them into a large Ziploc bag while they’re still wet
Pour in a box of Jello powder (I used melon fusion flavor), and shake shake shake!
When the grapes are fully coated, pour them out into a bowl and refrigerate until the sugar sets into a wonderfully crunchy shell