pumpkin butterscotch muffins.

This season, I have been obsessed with making anything containing pumpkin. This recipe in particular was one of my favorites. It was paired perfectly with some pumpkin spice coffee in the am. 

balsamic marinated stawberries.

Your first instinct might have you thinking gross-but I promise this dessert is AMAZING! I had a neighborhood recipe exchange [yes, this is what we do in the suburbs] and mine tied for "most unique."

This is the perfect Summer dessert. Light and airy along with full flavor..a crowd pleaser if I may say so myself.

Balsamic Marinated Strawberries w/ Mascapone 

Ingredients:
1/3 cup of balsamic vinegar
2 teaspoons + 4 tablespoons of sugar
1/2 teaspoon of fresh lemon juice

1/2 cup of chilled mascarpone cheese*
1/2 cup of chilled whipping cream
1/2 teaspoon vanilla extract

3, 1 pint baskets [24 oz.] of strawberries, hulled and halved
Almond biscotti cookies

Preparation:
Combine vinegar, 2 teaspoons sugar and lemon juice into a heavy small saucepan. Stir over medium heat until sugar is fully dissolved. Boil until syrup is reduced to scant 1/4 cup [about 3 min.] Transfer to a small bowl and let cool completely. [can be made 2 days ahead, cover and refrigerate]

Combine mascarpone, cream, vanilla and 2 tablespoons of sugar into a medium bowl. Whisk until thick, soft peaks form. [watch it while your doing this and be careful not to over-whip or you'll break the cream and it wont be smooth and creamy] cover and refrigerate up to 4 hrs.

Combine berries and remaining 2 tablespoons of sugar in a large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 min., stirring occasionally.

Divide berries and syrup up among 6 goblets. Top with mascarpone mixture and top with an almond biscotti.

*Italian cream cheese-available at Italian markets and many supermarkets

icey coffee punch

Ever have one of those mornings where coffee just isn't enough?

Well, I have your solution [for these warm months anyways]

Icey Coffee Punch 

I saw this being made on Paula Deen's cooking show earlier this week and knew I had to give it a shot. It was the exact pick-me-up I needed when I knew coffee just wasn't gonna do the trick. 

corn and cupcakes

yep, that's right. no type-o here! I'm giving you the recipe for THE cutest Summer cupcakes[s] and the best corn-on-the-cob recipe.

First things first...the cupcakes. Today's cupcake is:  

Corn on the cob cupcakes

I've gotten so many awesome cupcake recipe books as wedding gifts [my friends know me SO well] but I haven't had the time to sit down and look through them. So until then, I will give you these. These corn on the cob cupcakes are the perfect add on to an outdoor, Summer BBQ. 

& now for the actual corn on the cob recipe. I made this corn recipe* last night and got my inspiration from the Mexican corn we ordered off the menu at Rojo in St. Louis Park.

 * I chose not use sour cream or cilantro like the original recipe called for.

 Enjoy!

patriotic treats.

Today I'm posting a patriotic cupcake along with other 4th of July treats for the weekend ahead. I hope you all get to enjoy the long weekend [and the weather too].

bomb pop cupcakes from Confessions of a Cookbook Queen

 chocolate covered ice cream sandwiches from Taste of Home

 sprinkles & chocolate covered pretzels from Cupcakes and Cashmere

patriotic pizza cookie, from Pillsbury

&

chocolate dipped rice crispy popsicle from Twig & Thistle

cookie love.

Throughout my quest on food gawker, I have come across SO many talented bakers and cooks. I love trying to re-create their recipes when I have extra time and practice makes perfect!

The past few days, I have saved these incredibly talented baker's recipes for their cookies,

Here are my top 5...they are all AD-OR-ABLE!

 NYC shirt cookies from Steinway Street

 Bright flower cookies from Scrumptious and Sumptuous

Are these not the cutest? 

Cookie Monster cookies from In Katrina's Kitchen

Wedge sandal cookies from Katie's Something Sweet

&

 Chanel purse cookies, also from Katie's Something Sweet

Which ones would you choose to bake? They're all SO cute!

color blocking.

Even these popsicle's are showing off how color blocking can look SO good this season. I know it's been a treat week over here at SimpleLove, but I found these while perusing pinterest and thought they were a perfect treat for the long weekend ahead. Memorial Day is the kick-off to summer isn't it? Let's hope we get ONE nice day outta the weekend. PA-LEEZE MN! 

 There really is no particular recipe for these. Feel free to use whatever juice, lemonade or yogurt you prefer. 

 Ingredients used shown above: 

Grape Juice

Pink Lemonade

Vanilla Greek Yogurt mix,

1 cup vanilla greek yogurt

2 tbsp. of sugar

1/2 tsp. of vanilla bean paste or extract

For the Raspberry Puree,

1 pint of raspberries

1tbsp. of sugar

1 tbsp of white wine (optional) 

add the raspberries, sugar and white wine into a blender or food processor & blend until smooth. Pour the mixture into a sieve to remove the seeds.

To make the stripes, pour a layer into the mould and let set for at least an hour in the freezer, repeat after each layer. stick the popsicle stick in right away and it should stand upright. Once all the layers are completed, freeze the popsicles overnight.

Freeze time will differ depending on temp. of freezer.

Have a safe and great Memorial Day weekend!

C is for cookie.

I woke up this morning dreaming of chocolate chip cookies...even for the amount of how much I REALLY do love chocolate, this has actually never happened before. I thought it was perfect to share the exact recipe for the chocolate chip cookies I was dreaming of & I know everyone says "their" recipe is the best...but these are TRULY the best! 

[actual cookies from recipe]

Ingredients: [makes about 30 cookies]

1 cup of butter, softened (2 sticks)

2 cups of packed light brown sugar

1 cup of sugar

4 large eggs

2 tsp. of almond extract (this is KEY!) 

4 1/2 cups of all-purpose flour.

2 tsp. of baking soda

2 tsp. of salt

2 cups of semi-sweet chocolate chips. (can use milk chocolate if you prefer) 

Directions:

In a large mixing bowl, cream the butter and sugars until light and fluffy

Beat in the eggs and almond extract

Next, combine the flour, baking soda and salt...add this to the creamed mixture of butter and sugars and mix well. 

Stir in chocolate chips

On a greased baking sheet, spoon dough into tall balls (so they are under baked on the inside, chewy on the outside) 

Bake at 350 degrees for about 10-12 min. or until light golden brown on top. 

Enjoy!

mint sugar.

Sunday night I made dinner for my soon-to-be in-laws to celebrate Mother's Day. Yes, I spent the morning with my own mother-I'm not that mean! With the weather temps becoming increasingly warmer, I thought a bar-b-que style dinner was necessary. I made two yummy salads that night, but one really stood out to me.

[fruit salad with mint sugar]

This is actually not my picture-shh! don't tell, but I forgot to take a picture and wanted you guys to have an image in mind. I used green grapes (as shown), strawberries and blueberries. It was fabulous and SUPER easy! A great salad for any Summer pot-luck.

tres leches.

Today in celebration of Cinco De Mayo I'm switching it up a bit and I promise you won't be disappointed. Instead of our usual "cupcake Thursday" I have another dessert to share compliments of: Delicious shots. 

Tres Leches

Tres leches translates to "three milks" and is a very popular cake in Latin America & my fiance's favorite. It pretty much consists of a sponge-like cake that is soaked overnight in, what else? three milks: evaporated, condensed and whole to reach its decadent taste and texture. 

Ingredients: 
1 1/2 cups of cake flour, sifted
1/2 tbsp. of baking powder
A pinch of salt
1 stick of butter @ room temperature
3/4 cup of sugar
3 eggs
3/4 cup of milk

12 oz. can of evaporated milk
14 oz. can of sweetened condensed milk
12 oz. of whole milk

Toppings:
Whipped cream
Maraschino cherries

Directions:
Preheat over to 350 degrees
Oil and flour a 13x9 cake pan and put aside. * if you are making individual portions, divide the batter 1/3 of the way full and back for a little less.
Sift together flour, baking soda and salt
In another bowl, cream the butter and sugar with an electronic mixer until light and fluffy
Add eggs individually until well mixed
While the mixer is running on low, alternate between adding milk and the flour mixture in 3 parts. Make sure to stir well after each addition.
Continue to mix well for another 30 seconds

Pour the batter into the pan and bake for 30-40 min
Allow the cake to cool for 30 min. before pouring the tres leches
While the cake is cooling, pour the tres leches into a blender and blend for 20 seconds
With a fork, poke holes into the cake while then pouring the tres leches over the top
Allow the cake/s to sit for at least 6 hrs. (overnight is recommended if possible)
When ready to serve, top with whipped cream and a cherry

Enjoy!





 

snickerdoodle cupcakes.

Now that I'm off my no-sweets kick (yes, its FABULOUS!) I've been baking up a storm. Today's cupcake is an exact copy of the cookie- light and satisfying!

 Today's Cupcake: Snickerdoodle Cupcakes. 

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising) sifted. If you don't use self-rising, it will change the outcome.
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

For frosting ingredients and directions I used this frosting called "Seven Minute Frosting".
Compliments of Martha Stewart.

Directions:
Preheat your oven to 350 degrees.
Line muffin tins with paper liners.
Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy

Add eggs, one at a time, beating until each is incorporated

Beat in vanilla. Reduce speed to low.

Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full

Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean (about 20 min.)  Cool completely before removing cupcakes.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar.

 

For frosting:

Using a pastry bag fitted with a large plain tip, pipe frosting on each cupcake

Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting then release pressure and pull up to form a peak. 

Using a small, fine sieve, dust peaks with cinnamon-sugar. 

 

Enjoy! 

 

 

ps. really loving the snickerdoodle taste? here is another recipe inspired by snickerdoodle cookies that looks like it tastes JUST as amazing! Can't wait to make this one!

speckled egg cupcakes.

With Easter right around the corner (& my no-sweets kick ending!!) I thought I would post extra holiday treats. They are all SO adorable that I have to share, and might I add- all look like they taste AMAZING! These day's cardboard is looking tasty. But no really, these bakers here, here & here are all SO incredibly talented-make sure you check them out!

Today's cupcakes: Speckled Egg Cupcakes.

Too Cute!

I came across the recipe for the speckled egg cupcakes here and she even has an adorable tutorial on how to create the speckled egg toppers.

Enjoy!

All pictures found here!

celebrity cookbooks.

There are many trends in Hollywood that come and go- the latest being a celebrity cook. One year it's becoming a clothing designer and having your their own clothing line, the next it's creating a unique scent for a perfume and now their on to cookbooks. Here are 3 of the latest celebs bringing us into their kitchen's with their very own recipes.

Gwyneth Paltrom, "My Father's Daughter"

This cookbook has gotten great reviews! Gwyneth's cookbook is a collection of over 150 recipes that happen to be inspired by growing up cooking in the kitchen with her father.

Eva Longoria, "Eva's Kitchen-cooking with love for family & friends"

Eva's cookbook is inspired by family and friends. She currently owns two restaurants and cooking is a great passion of hers. She grew up on a large Texas ranch where her family all cooked together. Here is a cute little interview with Eva on her cookbook.

Sheryl Crow, "If it Makes You Healthy"

Sheryl Crow's cookbook is co-written by Chuck White, her personal chef since she was diagnosed with cancer. The book contains 125 recipes that are grouped by season and are easy enough for Sheryl to cook up with her hectic schedule. Even if your not that comfortable in the kitchen, Sheryl promises they are "easy to do and with the addition to taste, they are about wellness."








Anyone have any of these celeb cookbooks? or planning on running out to purchase them after learning more? Let me know how the recipes turn out if you make any recipes outta the 3 cookbooks above.

and I did it...

I made the cookies!

I posted this recipe for Oreo stuffed chocolate chip cookies last week and this past weekend was up to NO good and decided to make them. OH, were they GOOD! To-Die-For actually! (notice one is already missing in the second picture) They were so easy and turned out so big, you could have had a whole cookie for dinner. (that may or may not have happened)

This weekend we are suppose to get some more snow, I say you stay inside and give 'em a try!

Let me know how yours turn out!

PS. I cut the recipe in half.

a little bit of heaven.

Okay, so I promise I'm not trying to make us all fat, but I feel like I've just discovered a bit of heaven and I believe this could also solve ALL problems!

Oreo stuffed chocolate chip cookies...WHAT??

As I'm sitting here writing this post, my mouth is salivating. Here's the recipe and while your at it, check out the other dessert recipes-they all look amazing!

ain't no thang...

but a chicken wang!

With the Superbowl being less than a week away, I thought I would dedicate today to some finger-lickin good wing recipes.
Even if we can't all agree with who we want to win, I think we can all agree that a Superbowl party is not complete without chicken wings.


Brown sugar barbecued chicken wings

Caribbean chicken wings

 



Crunchy sesame chicken wings

Hot wings with a blue cheese yogurt-sauce

Spicy citrus caramel chicken wings

Spicy fried chicken wings

I also thought these, these and these all looked too yummy not to share!

a personal touch.

Before all of the excitement of the weekend, I had mentioned here in this previous post about making cookies as my hostess gifts this Christmas. Jon and I will be attending 4 Christmas's and spreading our wonderful news. My cookies have taken a slight back seat to choosing a date, deciding on a venue and flipping through wedding magazines. (slightly overwhelmed already) but all I have left to do is perfect the royal icing. The sugar cookies  themselves are too die for! I used this recipe here, and found the cutest snowflake cookie cutter set here for the perfect personal touch on such a yummy treat!

portabella pasta with halibut.

When my boyfriend and I started dating, I had NO idea how to cook. I knew this was going to be a problem because he grew up with a mother who was a gourmet chef. Everything she made and makes is SO good, that I don't even talk while I'm eating at their house. I have to admit, it's not even to be polite...the food is just THAT good, I'm usually just stuffing my face.

Over the past year and a half or so, I have taught myself (through trial and error) how to cook. Jon's mom, Cindy, was nice enough to print off a cookbook filled with her recipes to test out. I have made things here and there out of the cookbook, and this recipe was really easy and would be a great weeknight dinner.

Recipe as follows:

Saute: 1 large sweet onion, thinly sliced
2-3 cloves of fresh garlic, crushed
in 2 tablespoons of olive oil

Add: 1/4 cup of a quality balsamic vinegar & 1/4 cup of a white wine of your choice
(cook slowly until rich and tender)

Add: 2-3 portabella mushrooms, sliced thin and continue cooking, adding some of the broth from the pasta as needed, to keep rich and syrupy.

In a deep glass or microwave-proof bowl...combine:
2 tablespoons of flour
1 1/2 cups of fat-free cream
1/2 cup of fat-free sour cream
1/4 cup shredded parmesan cheese.
Mix ingredients together and cook 5 minutes in microwave, stirring occasionally.

Heat the grill and grill halibut while brushing with olive oil and white wine until tender.

Meanwhile: be preparing
16 oz. of cavatappi or fusilla pasta, cooked in chicken broth

Drain the pasta only slightly and pour into a serving bowl. Pour the prepared cream sauce and mushroom/onion mixture over the pasta immediately. 
Toss together with 1 cup of fresh grated parmesan cheese.

Sprinkle with salt and pepper to taste. 

Lay the grilled halibut over the pasta and enjoy!

This dinner pairs well with a great salad and warm bread dipped in olive oil/balsamic vinegar. 

gingerbread coffee.

One of the things I look forward to this time of  year are the Starbucks holiday coffees, especially their gingerbread latte. With that being said, I can do with out the 400 extra calories and the skinny wallet, so I try and save it for special occasions. This year, I have been introduced to a line of coffee I can make at home that offers holiday inspired flavors and are just as delicious. They even have an iced gingerbread flavor here. 

To make your very own gingerbread latte:

1. Brew a pot of iced gingerbread coffee
2. Steam some skim milk
3. Add fat-free french vanilla creamer to your cup
4. pour 4 parts coffee (since it's not espresso) to 1 part skim milk
5. Top with fat-free whipped cream and some ginger snap cookies. 

Enjoy! 

cookies for Christmas.

This past Sunday morning was spent finishing up the last of the Christmas decorations, and my afternoon was spent making new traditions. I was baking Christmas cookies with my boyfriend's mom and sister. I chose "crinkle cookies" which were always my favorite as a child. I found my recipe here.