Day 260-262-The Present Cake

I made this cake for a wedding shower. Even though I love the way fondant looks on a cake, I absolutely hate the taste and there really is no easy way to peel it off. So, I tried to make a combination of the fondant and buttercream. I wish I could have the gotten the edges straighter, but I did not have time.

 

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Day 244-248-Fun at the Farmer’s Market

Farmer’s Market Wednesday is officially back! The Boulder Farmer’s Market opened in May, but the weather hasn’t been all that great and I forgot my camera last week.

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The best pretzel I ever had! It was amazing; it tastes like beignets! I had the sea salt original pretzel last week and it was the perfect combination of a crunchy crust, yet pillow soft inside. This week I had the cinnamon sugar and I am totally obsessed!

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My very first Mango Nassi, it was delicious, but a little heavy and filling with the pretzel!

Day 243-Kale and Blueberry Smoothie

Yes, I am still drinking green smoothies for breakfast. What is most surprising is I am actually enjoying trying new ingredients and getting excited to drink the smoothie! I am genuinely shocked! Yesterday, I tried the combo of kale and blueberries.  Recipe below:

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Ingredients:

Directions:

  1. Put all ingredients in a blender and combine. If the smoothie is too thick to drink through a straw, add more water.

Day 242-Caprese Grilled Cheese Sandwich

I am still on my Caprese salad kick, but yesterday, I needed some comfort food. What’s more comforting than a grilled cheese sandwich?  Recipe below:

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Caprese Grilled Cheese Sandwich:

Ingredients:

Directions:

  1. Pour olive oil in skillet and turn burner to medium heat. (Note: someone gave me a cast iron skillet for Christmas and I cannot use any of my other skillets. Cast iron skillets are the bee’s knees).
  2. Toast one side of each slice of bread. Once one side is toasted, spread pesto on toasted side of each slice (This keeps the inside of the bread from getting too soggy).
  3. Layer mozzarella and tomatoes. Then put sandwich together.
  4. Cook until both sides are toasted and cheese is melted.

Enjoy!

Day 241-Cool Down Lemonade

Yesterday, we hit 98 degrees! With no A/C, I definitely needed something refreshing and cooling. I made a Mint Blueberry Lemonade and it really did help me beat the heat! Recipe below:

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Mint Blueberry Lemonade

Ingredients:

Directions:

  1. In a pitcher, add mint, juice of the two lemons, and honey. Pour about a cup of hot water (not boiling) and stir ingredients together.
  2. Fill pitcher with cold water. Then add blueberries, slices of juiced lemon and ice.

Enjoy!

Day 240-Spinach Caprese Salad

I ate at an amazing cafe, and both things I had were phenomenal: the green caprese salad  and chocolate flourless cake. I have not tried to recreate the chocolate flourless cake yet, but I have had a chance to the make the green caprese salad. I have made it three times in the last week. The dressing is perfect, and super easy to make! Recipe below:

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Basil Dressing:

Ingredients:

Directions:

  1. Put all ingredients in a food processor and blend until well combined.
  2. Depending on consistency, you can add more olive oil or balsamic vinegar.

Salad:

Ingredients:

Directions:

  1. In a large plate, put spinach layer first, then add tomato halves.
  2. On top add mozzarella, the grind fresh pepper.
  3. Finally, pour dressing over salad.

Note: I made extra dressing, and the longer it sits in the refrigerator the better it tastes.

Day 234-The Green Smoothie

So if you asked before I moved to Boulder to drink a green smoothie, I would probably would have laughed in your face while eating a brownie! However, I decided to give this green smoothie thing a try and it wasn’t bad! I made this recipe this week and it tasted very much like a milkshake. Recipe below:

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Ingredients:

Directions:

  1. In a large blender, combine spinach, kale, carrot juice, banana, coconut water and cinnamon for about three minutes.
  2. Add melted coconut oil and blend for another minute.

You can pretty much try any variation of ingredients; this combo is my favorite so far.