Wednesday, March 4, 2015

Dark Chocolate Nuts & Sea Salt Bars {KIND Bars Copy Cat}-Guest Post at American Heritage Cooking

Hey friends! Do you remember Lindsey, from American Heritage Cooking?

She guest posted over here for me while I was in the midst of that whole annoying moving situation. And now SHE'S living in NYC and attending culinary school and it's all crazy exciting and I'm so happy for her but she's super busy so I'm returning the favor and posting over there today :)
Now-on to the wonderful treats that I'm sharing. They're awesome, all. They're a copy cat recipe for KIND bars (a kind of granola sort of bar)--and these are cheaper, healthier, and tastier! And they're super simple to make, I promise! They're subtly sweet and crunchy with just a touch of sea salt on top to balance the whole thing. If you love nuts and dark chocolate (and like...who doesn't?) these are the perfect healthy snack for you!
So if you want the recipe for the delicious Dark Chocolate Nuts & Sea Salt Bars, click on over to read the post on American Heritage Cooking! xoxo

Monday, March 2, 2015

Multigrain Waffles/Pancakes

This recipe can also be known as "the one that finally made me throw my waffle iron out."

Hold on! Wait! Don't go! It's not the recipe's fault! My waffle iron was sort of broken for a bit and this is just when I realized "Oh hey....the top of the waffle iron isn't cooking at all." which was extremely frustrating because it took me quite a few waffles that ended up all messed up and in the garbage before I realized the problem wasn't on my end-that it was my waffle maker. I did manage to salvage 1 waffle so yay! We got some pictures! And with the remaining batter I just made some pancakes!

So waffle maker is now dead. BUT the good news is there's only a couple more months until my bridal showers where I will hopefully receive the one I registered for :D.
Anyway. On to this recipe. It is super hearty and full of good for you stuffs. I also folded in some whipped egg whites to make them crispy on the outside and fluffy on the inside (which is much more noticeable when they are in waffle form).
The pancakes and waffles are chewy and tasty and pretty and this recipe makes a bunch so you can freeze whatever you don't eat and just pop into the toaster (or microwave or oven) when you're ready for a simple, healthy, breakfast!
Plus--you can totally play around with how you top them or what you add into them. As you probably know by now, I like to add chocolate chips and spread nut butter on top. Michael likes chopped apples and cinnamon in his pancakes, and he pretty much is always a fan of fruit and whipped cream on top of waffles--he's also a fan of the classic butter & syrup combo. How would you eat your pancakes or waffles?

Multigrain Waffles/Pancakes

  • 2 cups buttermilk (or buttermilk substitute
  • 1/2 cup old fashioned/rolled oats
  • 1 and 1/3 cup white whole wheat flour (or 2/3 cup whole wheat and 2/3 cup all purpose flours)
  • 1/4 cup cornmeal or toasted wheat germ
  • 1 and 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs, separated
  • 2 tbsp. packed brown sugar
  • 1 tbsp. canola or coconut oil
  • 2 tsp. vanilla extract
  • Optional-chocolate chips, chopped apples + cinnamon, etc.
  • Combine buttermilk and oats in a medium bowl and let stand for 15 minutes.
  • In a large bowl, whisk together the flour, cornmeal (or wheat germ), baking powder, baking soda, and salt.
  • Stir the egg yolks, sugar, oil, and vanilla into the oat mixture.
  • Beat egg whites in a clean bowl until they are fluffy and stiff peaks form.
  • Mix the wet ingredients into the dry ingredients until just combined. Then, fold the beaten egg whites gently into the batter. If desired, fold in any additional mix-ins (such as chocolate chips).
  • Coat a waffle iron or griddle/skillet with cooking spray and heat. If making waffles- Spoon enough batter into the hot waffle iron to cover three-fourths of the surface and follow maker instructions, cooking until waffles are crisped and brown. If making pancakes- Spoon about 1/4 cup batter per pancake and cook until bubbles form, flip. Cook until both sides are golden brown.
  • Serve as desired! (I like peanut butter, Michael prefers syrup and/or fruit). Store leftovers in the freezer (in an airtight container-such as a ziploc bag) and reheat in a toaster/toaster oven or a 350F degree oven. 
RIP waffle maker.
At least you went out on a tasty recipe.

Saturday, February 28, 2015

Something Saturdays (2/28/15)

In case you wer wondering, everything went great on Sunday and we were able to address and put together all the wedding invites. Now I just have to wait another month to actually mail them.

This week was mostly spent getting things done but I had some fun too! On Thursday I was able to do another modeling shoot with Jay Kossman Photography (you can view photos from my last shoot with him here) and I can't wait to see the shots! ((in my instagram collage there is one unedited shot from the shoot!))

Today is fun! My brother is moving into his new apartment--which is 4 minutes down the road from my place. AND I get to meet up for lunch at Burntwood Tavern with my girl Erin from The Spiffy Cookie and her boyfriend! (Michael has to work so I'll be playing 3rd wheel :P)

And tomorrow Michael and I are meeting with PJ (who went to school with my cousin Megan and he works with Michael's mom) to go over our ceremony music.

ALSO--Lent started last week! If you're looking for some meatless recipes to make on Fridays check out my round up from last year or anything tagged as vegetarian on this site.

I lived my tweens and teens in the 00's and this list is SO spot on!


It's amazing what a difference music can make to a movie and a movie trailer. In addition to how much I loved the music in 50 Shades of Grey (which you can read more about that experience below) I got shivers when seeing this trailer for Cinderella and that music is a large reason why. Watch for your own shivers :P

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