So Much Sunday to Share!

Hey ya’ll! How ya been?

Coming to you from the comfort of my couch after a gorgeous (and windy) bike ride, followed by an indulgently warm shower.

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I know it’s been awhile…we had a super busy week!  I started off a little slow recovering from our weekend away.  But still sporting my party nails : )

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But by Thursday, I was up early for a run and Friday, I made it to a 6am yoga class.

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We made it through the week and celebrated Friday night with wine!  Saturday morning, I was at the gym alone since the BOY had a bachelor party.  My trainer worked me HARD using heavy weights and lots of reps.  I ran a few errands after the gym and then headed back home.

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Although I would have much rather been playing with my friends, I had a long list of things that needed to get done on Saturday. I spent the day doing laundry, decluttering our house, finishing some computer based learning, and making progress on my anatomy power points.  At 4pm, the BOY returned home and we took an hour long nap before heading back out.  He was off to finish up the bachelor party (of his sister’s fiancé) and I was going to hang out with my sister in law while the guys were out being guys.

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We ended up at a bar watching a Boy Band cover band which was pretty hilarious and brought back a lot of college memories!  Then went back to her house to have some more wine and cuddle with the kitties!  They are seriously so much fun!

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The BOY returned back around 2am and back home we went where we immediately crashed!  We didn’t sleep as late as we wanted this morning and I woke up with a sore throat, fearing that I had caught the BOY’s cold from last week.  Since we were up, we did our weekly grocery store run.  As you saw on Instagram, there are many benefits of Sunday morning shopping including TONS of cheese samples.

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I sipped a green smoothie as we shopped hoping to take in some immunity boosting nutrients.  After the store, we came home and made bacon and eggs for brekkie.  Since I wasn’t feeling well, we didn’t make any plans for the day. I took a Musinex and finished up my last computer learning module.  I know that I haven’t been sharing recipes recently, but it’s not because we haven’t been cooking and baking.  We’ve just been sticking with some basics and old favorites.  I made brownies and knew that they needed some home made ice cream to go with them.  Typically, the BOY makes the ice cream so I don’t get many pictures.

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But this time, I did the work, including chopping up all the birthday cake Oreos.

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Which, FYI are amazing!!!  I stirred them into the ice cream which was soft and smooth and tasted like a fresh made blizzard.

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It took a lot of restraint not to dive head first into the bowl of ice cream, so I settled with a few bites before hiding it in the freezer.  During this time, Cooper was no where to be found.  Weird right?! Considering he is usually ALL over the ice cream maker!  I searched everywhere high and low but couldn’t lure him out of hiding.  We had to run out, so we left and I was thinking that he was probably napping after our late night out.  I grabbed some Whole Foods deliciousness for lunch and the BOY came home and heard a noise in the garage.  Turns out…Cooper was stuck with his paw caught under a bucket in our garage all morning.  The BOY said that he ran upstairs immediately to the litter box and that his paw seemed just fine.  I was relieved to hear it, but we still can’t figure out how and when he made his way into the garage?!

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After lunch, the BOY  (and Cooper) took a nap…it had been an emotional day for him…and I decided to break a sweat outside with a bike ride.

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It was way windier than I realized and sadly our path was flooded so I did more of a back and forth ride than my typical loop.  It felt wonderful to be out in the sunshine, even though it was not nearly as warm as I thought it would be.

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You’ll note my amazing new sunglasses.  They say ‘I heart Boy Bands’ on the side and were a freebie from last night’s concert.  We are spending Sunday night in BBQing for dinner and watching a movie (while I continue to pack and work on slides).  I definitely need an early bed time if I want to turn this cold around!  So much to share this Sunday!!!

 

What are you sharing this Sunday?

 

Meal Planning 5/15/16

Monday: Crockpot Chili

Tuesday: Hotdogs and Chicken Burgers

Wednesday: Steak + Salmon

Thursday: Pasta Night

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Carnitas!!!

Who doesn’t love taco night?!  Especially Taco Tuesday!

In an attempt to keep dinners simple, but new this week, we made 2 Ingredient Pork Carnitas.  Very similar to 2 Ingredient Chicken, just with pork.

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The grill has taken over most of our meals this week…woo hoo…but Sunday, I still pulled out the crockpot.  Great for hearty fall meals but also awesome for warm days that you don’t want to turn on your oven.

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Tuesday night, Cooper was super into our dinner…

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Which turned out absolutely delicious!!!

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We made tacos on Tuesday, and I had leftovers for lunch today.  Both were fantastic, which makes this a good make ahead option!

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And for dessert…the BOY and I made S’mores Ice Cream!

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Which may not look that awesome in this picture but is highly addictive!

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Which we noted as we ate it out of the container with a shared spoon and covered in whipped cream tonight : )

 

2 Ingredient Pork Carnitas

Ingredients

~2 lbs Pork (the BOY picked out ‘center’)

1 jar of smoky salsa (or whatever kind you like)

Directions

Spray crockpot with cooking spray.

Place trimmed pork and salsa in crockpot.  Cook on low for 6-8 hours.  When soft and falls apart easily, shred pork with 2 forks.  Return to crockpot and continue to cook for about 1 hour.

Use for tacos or salads or anything else!

Five for Friday XXXV

1. I’m sorry it’s been so long since I’ve done a Friday post (although this last Cooper edition is pretty cute).  In fact, I’m sorry I’ve been a not-so-good blogger in general lately.

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2.  It’s Friday and that makes me VERY happy!  Especially this particular Friday because the BOY and I are leaving for our mini moon in Door County after this morning’s joint gym session.

 

3. I’m super excited to welcome pumpkin season!  Have you had your PSL or Pumpkin Blizzard yet?

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Even better, the BOY’s homemade pumpkin ice cream!  He nailed it on the first try!

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4.  Exciting news…we booked our January honeymoon.  Can’t wait to share all the details!

 

5. I only have one sneak peak photo from our photographer and I am obsessed.  A HUGE thank you to the incredibly talented woman who created my look, Jaycie, and our fun, and amazing photographer, Gisselle!

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What’s going on with you guys this Friday?

Bombshell Brownies & Apple Pie Bites

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Besides sitting around and drinking espresso in my kitchen (thanks to my amazing new Nespresso machine and milk frother that I am totes obsessed with), I’ve also been baking.  I know…it’s about time…right?!  At least that’s what my coworkers said!

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If these don’t get your mouth watering, I don’t know what  will : )

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Now on to the baking…when in need of recipes, there are countess options on my Pinterest board but one of my go to blogs for incredible desserts is Cookies&Cups.

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Enter…Bombshell Oreo Brownies!

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If you follow me on Instagram, then you saw I had a bit of a cocoa mishap.  Well, honestly a HUGE, my kitchen is covered in chocolate, situation.

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But I will tell you, it was totally worth it for these mouth watering brownies.

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My coworkers were thrilled to see that I had leftovers and agreed that this new recipe is a keeper!  After my brownies were baked, I went out for a quick bike ride before returning to the kitchen for another round of baking. 

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This one was a little more simple but just as tasty.  Because we just started the new year, apples and honey are customary, so an apple recipe was a MUST.

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This is a Pinterest favorite and something I knew that I needed to try!

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The ease of using crescent rolls saves time with this recipe without sacrificing any taste!  While the apple pie bites baked, Cooper found a hiding place in the kitchen where he could observe the action and seek out free tastes.

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My pie bites were a bit bigger than they should have been (they were harder to wrap than I thought they would be), but with a little extra butter, they browned perfectly and were sweet and delicious!

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Note: I recommend serving them warm with homemade ice cream, but cold for breakfast the next morning works too!

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And by the way, Homemade ice cream is also perfect for your brownies!

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Happy Almost Fall Ya’ll!!!

Bombshell Oreo Brownies

From Cookies&Cups

Ingredients

  • 1 cup butter, melted
  • 1 cup granulated sugar
  • 1½ cups light brown sugar, packed
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 teaspoon salt
  • 1½ cups flour
  • 1 cup cocoa powder
  • 1 cup white chocolate chips
  • 25 Oreo cookies coarsely chopped

Directions

  1. Preheat your oven to 350°F/175°C
  2. Line 9×13 pan with foil and spray with nonstick spray. Set aside.
  3. In the bowl of stand mixer fitted with the paddle attachment combine the butter, sugar, vanilla and eggs. Mix on medium speed until combined, about 1 minute.
  4. Add in salt and the cocoa powder and mix on medium until combined, 30 seconds to a minute.
  5. Turn the mixer to low and add in the flour until incorporated.
  6. Stir in the white chips.
  7. Spread half of the batter into pan. Top with the Oreos and spread the remaining batter on top.
  8. Bake 35-40 minutes until center is almost set.

 

Apple Pie Bites

From The Blond Cook

Ingredients

  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls

Directions

  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside.
  4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle evenly with the chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

You Scream!

The biggest problem with our ice cream maker (besides the fact that it may prevent me from fitting into my wedding dress) is that Cooper has discovered it.  And by discovered it, I mean he can conveniently place his nose in the top while it churns, soaking in all of the dairy deliciousness!

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Our ice cream making has been working all week!  The recipe that started all it all is a Vegan ice cream that I found on pinterest. I was interested because it uses coconut milk and dates. 

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Typically dairy and I don’t get along, but that doesn’t stop me from enjoying a good cheese or frozen yogurt run.   The idea of making dairy free ice cream sounded VERY appealing this summer.  I followed the recipe as written, but I think I have a different sized maker because it didn’t seem to churn well and stuck along the edges. I wonder if I would have been better off doubling the recipe?!

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Even with that, the consistency was just like fro yo as promised!  Mmmm!  Of course, I decided to stir in some dark chocolate chunks!

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It took all of my will power not to dig in and eat the entire container!  This looks to me like Fro Yo for one : )

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Also from the ice cream maker this week…the BOY made a custard and we used the easy vanilla recipe to make Oreo/M&M and Heath flavored ice cream for our 4th of July celebration on July 3rd!

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We had a beautiful day to celebrate the holiday with good friends, awesome food, and of course a dance party in the bounce house!

 

Vegan Chocolate Ice Cream

From ifoodreal

Ingredients

1 can (14 oz) full fat coconut milk

10 medjool dates, pitted

3 tbsp cacoa powder

1/2 tsp pure vanilla extract

Chocolate chunks (optional)

Directions

Freeze the bowl of your ice cream maker overnight.

Place all ingredients, except chocolate chips, in a high speed blender.  Process until smooth.  Pour into your ice cream maker and churn according to directions.  Add chocolate chips if desired and allow ice cream maker to mix.

Consistency will be that of soft serve…Mmm!

I Scream!

As I mentioned yesterday, we had a fantastic weekend kicking off our wedding with a chef inspired shower!  The BOY and I were thrilled to open our gifts and before we even arrived back home, we had swung into Target for ice cream ingredients.

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It was after an evening of wine and pinning that I decided we needed an ice cream maker.  We started with the simplest recipe…just a few ingredients.  The BOY whipped everything together using some of our brand new measuring cups!

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He placed the bowl in the fridge for 2 hours while we finished cleaning and unpacking and then sat down for Thai.  After dinner, the BOY started looking up ice cream information and discovered that you have to freeze the bowl over night before you can make anything.  What? That should be in big bright letters on the front of the box.  Sadly, we realized that ice cream would have to wait until the next day.

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Luckily, there were other toys to play with, like a deep fryer and rice cooker!  This morning, I was only awake a few minutes before the BOY whipped out the bowl of ice cream and placed it in the ice cream maker.

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Who doesn’t want ice cream for breakfast?!

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By this afternoon, the BOY decided that he wanted to make another batch.  Before I knew what was going on, he had out pots and egg separators, whipping together a custard. 

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Which waiting in the fridge now to become ice cream batch number two.  I’ll let you know how it turns out!  But so far…the verdict is…homemade ice cream is the BEST!

Do you make your own ice cream?

What’s your favorite recipe?

 

Simple Vanilla Ice Cream

From Cuisinart

Ingredients

1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract

Directions

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.