Cherry Almond Muffins

What do you do with a few leftover cherries that are about to go bad? You make muffins obviously, at least if you are me. I just had one of these for breakfast and they didn't disappoint. I like that you are getting some fruit, whole grains and protein all in one muffin.

Enjoy!

Knead to Cook

Cherry Almond Muffins slightly adapted from Knead to Cook

Ingredients:

3/4 cup of Greek yogurt
1/3 cup of maple syrup
1/4 cup of sugar
3 room temperature eggs
1 teaspoon of vanilla extract
1.5 cups of whole wheat flour 
2 teaspoons of baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup of unsweetened applesauce 
1 3/4 cup of pitted, chopped (roughly) fresh cherries
1/4 cup of toasted slivered or sliced almonds.

Directions:

Preheat your oven to 350 degrees.  Spray your muffin pan with baking spray.  Set aside.

In your stand mixer, paddle attached, blend the yogurt, syrup, sugar. eggs and vanilla.  In a separate bowl, sift flour, powder, cinnamon and salt.  Then add to your wet mixture and blend.  Add the applesauce and blend again.  By hand, mix in most of the cherries and almonds. Bake for 22 minutes or until a toothpick inserted comes out clean.

Asparagus Side Dish

Does this not look delicious? It did to me and grabbed my attention immediately! I made it the other night to go along with our pistachio pesto chicken and it was really good. I did roast my asparagus instead of grill it for easiness and that worked out just as well. Next time I'll ease up on the red pepper flakes a bit though. This would be a great side dish to entertain with as it has that little something extra that makes it special. Enjoy!

Rue Daily

Roasted Asparagus with Red Pepper Flakes and Truffle Oil 

slightly adapted from Rue Daily

For 2-3

1 bunch asparagus (thicker stalks work best)
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 teaspoon truffle oil
1/4 cup finely grated parmesan
salt and pepper

Chop the woody tough part of the asparagus off (the bottom inch or two), and dress with olive oil, salt, and pepper. Roast at 425 degrees for about 20 to 30 minutes, remove from oven and immediately drizzle with truffle oil and sprinkle on the red pepper flakes and parm. Toss together and serve.

Pistachio Pesto Chicken

Don't you love when your dish doesn't look nearly as pretty as the picture from the recipe? This is totally what happened last night. My pistachio pesto wasn't nearly as vibrant as what is pictured below, but luckily it was still very tasty.

I served our chicken with whole wheat couscous (instead of spaghetti like the original recipe called for) and an excellent new asparagus side dish that I'll be sharing later this week. It was a delicious and healthy meal that we both enjoyed! I doubled the pesto as well to use in this recipe later this week. My pesto was on the chunky side, but that was fine by me.

How Sweet It Is

Pistachio Pesto Chicken adapted from How Sweet It Is

Ingredients:

4 boneless, skinless chicken breasts

1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil 

1 cup shelled pistachios
10 large basil leaves, torn
1/4 cup flat leaf parsley, torn
1 garlic clove
1/3 cup finely grated pecorino romano cheese
1/3 cup olive oil
1/4 teaspoon salt

Directions:

Season chicken on both sides with salt and pepper. Heat a large grill pan on medium heat and add 2 tablespoons of olive oil. Once hot, add chicken and cook until golden brown on both sides and cooked through.

While the chicken is cooking, add pistachios, basil, parsley, garlic and cheese to a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. Add a little more if necessary, depending on how "spreadable" you want your pesto to be. Finish by adding in salt and blending once more. Spread a layer of pesto on top of each chicken breast and serve alongside couscous.

Lately Loving...

Hiii! Did everyone have a great three day weekend? We had a great one and I'm sad it's over, but another week is starting which is always a good feeling. Today is busy day so I'm posting some outfits that have grabbed my attention lately and are giving me inspiration when putting together my own looks.

Happy Tuesday!

Love using a denim/chambray shirt as more of a jacket...

Glitter Guide

I don't have a pair of camo skinnies, but thinking I need a pair...

Pink Peonies

Love the idea of a white maxi, I'm having trouble finding a good one though...HELP!

Glitter Guide

Banana Chocolate Chip "Muffin"

Yep I know what you all are thinking, seriously another muffin recipe? But this is really not a muffin. This is more in the category of deep dish cookie, yes it's that good and even healthy, pretty amazing if you ask me.

Chocolate Chip Banana Muffin - Edible Perspective

These have been the perfect sweet treat the past two nights. I warm mine up in the microwave and the chocolate chips melt and become all gooey, it's like a mini chocolate chip oatmeal pile of goodness. You will not be disappointed by these.

The original recipe has the measurements for one serving just FYI. Once cooled I covered my ramekins in foil and they are good to go in the refrigerator for a few days.

Chocolate Chip Banana Muffin slightly adapted from Edible Perspective

• 1 well-mashed banana, very ripe 
• 6 teaspoons maple syrup
• 3/4 teaspoon vanilla extract
• 1/4 + 1/8 teaspoon baking powder
• tiny pinch of salt
• 15 tablespoons rolled oats
• 3 tablespoon almond meal
• 5 tablespoons chocolate chips

1. Preheat your oven to 350* F and grease 3 oven-safe ramekin.
2. In a small bowl, mash the banana until very wet and egg-like.
3. Mix in the maple syrup, vanilla extract, baking powder, and salt.
4. Add the rolled oats and almond meal and mix until well combined.  Mixture will be thick.
5. Fold in chocolate chips and divide the batter into the ramekins.
6. Bake for 17-21 minutes until the top is set when touched.  Let cool 5 minutes then remove from the ramekin and eat.

Memorial Day Sales

Happy Memorial Day weekend loves! Do you all have a fun one planned? Ours is going to be the perfect mix of fun and relax. Some highlights will be seeing Hangover III (I know these movies are ridic, but so funny, right?), a tennis tourney and a hair appointment today.

What's also amazing about Memorial Day weekend is all the sales going on right now? HOLY WOW, they are everywhere. There are far too many to round up so I'm showcasing a few of my favorites.

This scarf from Pomegranate, 30% off with code MDSALE30. I know, I know I DON'T need another scarf, but ekkks I really love this one.

Bridgette Shawl - Pomegranate

Madewell is having 20% off tees, tanks and shorts, SO lucky me because this top that I featured earlier this week is now on SALE, isn't that a sign? Right?

Collar Tee in Nautical Stripe - Madewell

And this is HUGE because they rarely have site wide sales, but Furbish Studio is having 15% site wide with code LONGWEEKEND. I'm dying over these napkins, I have some rattan place mats that they would look perfect with.

Yellow Dinner Napkins - Furbish Studio

Also, ASOS is having 20% off EVERYTHING with code TAKE20, I wouldn't mind picking up this, or this and oh this too.

Happy shopping friends!

Almond Coconut Bars

So along with my delicious stir-fry last night, I wanted to also bake a sweet treat. I had seen these almond coconut bars just a few days ago and realized I had all the ingredients on hand to make them. These were SO easy to throw together and were really good. I think they can definitely count as a sweet treat because of the chocolate chips, but they also are a great snack option or even something for breakfast.

The only difficult thing about these bars is that you really should lift them out of your pan using the sides of the wax paper, place on a plate and let them "set up" in the fridge. If you try to eat them right out of the oven they are somewhat of a gooey mess, although a delicious mess. I baked these in my loaf bread pan and that was the perfect size.

Oh AND these are gluten-free...enjoy!

Almond Coconut Bars - Love & Lemons

Almond Coconut Bars from Love & Lemons

Ingredients

• 1 cup chopped almonds
• 1/2 cup shredded coconut 
• 1/4 cup almond butter
• 1/4 cup honey 
• 1/4 cup chocolate chips 

Instructions

1. Preheat the oven to 400. Prepare a 6x6 inch pan (like a bread loaf pan), with wax paper.
2. In a medium bowl, combine all of the ingredients together.
3. Using another piece of wax paper or a spatula, flatten the mixture to evenly distribute.
4. Bake for 20 minutes. Remove from oven, let cool and then place bars on a plate and set in fridge for a few hours before slicing into bars.

My Favorite Stir-Fry

I can't BELIEVE I don't have this recipe on the blog yet. It's one of my absolute favorite dinners ever. SADLY, the hubs doesn't share the same sentiment so I haven't made this in ages, but tonight the hubs is away so bring it on stir-fry.

It's the perfect mix of sweet, crunch and overall goodness. I make a few tweaks from the original recipe, mainly subbing peanuts in for the cashews. And it's no shocker that this recipe comes from Jessica over at How Sweet It Is, I've featured many of her recipes, like this and this and this anddddd this.

Enjoy!

How Sweet It Is

Chicken Stir-Fry slightly adapted from How Sweet It Is

serves 2-3

2 large boneless, skinless chicken breasts, chopped

2 tablespoons cornstarch

2 tablespoons olive oil

1 cup mushrooms (I use the whole package of mushrooms)

1 red pepper, sliced thin

3 green onions, chopped

1/4 cup shelled edamame

2 cloves garlic, minced

1/4 cup peanuts

3 tablespoons honey

3 tablespoons low sodium soy sauce

Pinch of red pepper flakes

Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and peanuts and stir for 30 seconds. Turn heat to medium low.

In a small bowl, mix soy sauce, honey and a pinch of red pepper flakes. Pour into skillet, coating chicken and vegetables. Serve immediately!

Madewell Love

Ummmm did you all check out the Madewell new arrivals this morning? WOWZA, loving so many things.

Here are my favorites...let's hope for a promo soon. That maxidress and collar tee are ESPECIALLY calling my name. Can't you hear it??

Bungalow Maxidress - Madewell

Collar Tee in Nautical Stripe - Madewell

Studio Sweater in Stripepop - Madewell

Bungalow Dress - Madewell

Silk Dot Dress - Madewell

Lately...

UGH I'm having a MAJOR case of the Monday's. We had a FUN weekend at a friends river house in Virginia this past weekend and I'm totally still in vacation mode.

Just a quick round up of some favorites lately...

Loving this chest...so ornate and gorgeous.

The Decorista

I know these Zara heels are everywhere, but I still want a pair.

Zara Leather Sandal

These statement earrings should come live in my jewelry drawer, just saying.

Bauble Bar Opal Galactic Drops

Just found about this new to me artist Kiki Slaughter, I actually spent some of the weekend with her. Check out her amazing work here!

I'm making my favorite stir-fry recipe this week, it's shockingly not on the blog so get excited for that anddddddd I'm still obsessed with these for breakfasts.

That's all for today friends.

Blog Obsessed

I don't even want to admit how many blogs I read on a daily basis. It's slightly embarrassing how addicted I am, but they provide such GREAT inspiration on everything from cooking to fashion to entertaining. One blog that is at the top of my favorites list is Look Linger Love, do you all read it? It's a GOOD one so make sure to add it to your list.

Chassity posted this gem of an outfit this week and I'm in love with the whole look. Too bad the shorts are sold out, HOWEVER, being the nice person that Chassity is she did a "look for less" on the shoes she was wearing and I jumped on a pair ASAP. Aren't these sexy, but still elegant?

Look Linger Love

Faye Platform Pump - Nasty Gal

Pumped (pun intended) about them.

Maple Oatmeal Muffins

I wonder how many muffin recipes I have posted here on the blog? I should take a count and see, but in too much of a rush this morning. SO these muffins, easy peasy people. You probably have all the ingredients already. 

I'm taking dinner to a sweet family tonight and added these muffins to their loot for a morning treat. I just had one myself for breakfast and they are yum. My few notes would be that they are a crumbly muffin, I'm thinking that is because I used whole wheat pastry flour. Also, I used unsalted toasted pecan pieces from Trader Joe's, that extra toast on the pecans really enhances the flavor.

Enjoy!

Maple Oatmeal Muffins - Baked Bree

Maple Oatmeal Muffins slightly adapted from Baked Bree

Ingredients

• 1 cup oats 
• 1/2 cup 1% milk (Any kind of milk will do.)
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup pure maple syrup
• 1/4 cup melted butter
• 1 egg
• 1/2 cup chopped pecans

Instructions

1. In a small bowl, combine oats and milk. Let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Add maple syrup, butter, and egg to oat mixture. Pour oat mixture into flour. Stir until just moistened. Fold in half of the pecans.
2. Spoon batter into a muffin tin lined with 12 paper liners. Sprinkle with reserved pecans. Bake in a preheated 400 degree oven for 15 to 18 minutes.

Balsamic Pot Roast

Does anyone else love the idea of utilizing the slow cooker when entertaining for large crowds? It's such a life saver, I've done it many times, see this post and this post. For Mother's Day I picked a slow cooker pot roast recipe that had gotten rave reviews and it was yum.

Seriously, slow cooker meals are so easy too, just dump and cook, ANYONE can handle this. 

I think next time I make this I want to use a raspberry or cherry balsamic, but regualr old baslamic works just fine too. I would DEFINTILY only cook this on low and not the high option though.

Enjoy!

Balsamic Pot Roast - Add a Pinch

Balsamic Pot Roast from Add a Pinch

Serves: 6-8

Ingredients

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped

Instructions

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.

Pistachio-Cherry Bundt Cake

Did everyone have a good Mother's Day? We had a great one! For the second year in a row we did a blended Mother's Day meal with both families.

We had a great menu, and I have to say a big thanks to my sister and sister-in-laws for all their great help.

We had two desserts, and one was more chocolate based so I went with this recipe for our second dessert. My mom likes pistachio flavored things (Macaroons anyone?) and I do too, so this cake looked especially delicious. It couldn't of been easier to make. It's also pretty to look at which is always a bonus.

I left out the green food coloring, so mine doesn't look as green as pictured.

Enjoy!

Pistachio-Cherry Bundt Cake - Tablespoon

Pistachio-Cherry Bundt Cake from Tablespoon

Ingredients

• 1 box Betty Crocker pound cake mix
• 1 (3.4 oz) package pistachio flavored instant pudding mix
• 2/3 cup water
• 1/2 stick butter, softened
• 2  eggs
• 1/2 teaspoon almond extract
• green food coloring
• 2 cups powdered sugar
• 3 tablespoons maraschino cherry juice
• 2 to 3 tablespoons milk
• 2 tablespoons butter, melted
• powdered sugar, for dusting (optional)

Directions

Heat oven to 350 degrees F. Grease a 12-cup bundt pan with non-stick spray, then lightly flour. Set aside.

In a large bowl or bowl of a stand mixer, beat cake mix, pudding mix, water, butter, eggs and almond extract on low speed 30 seconds. Increase speed to medium and beat 2 minutes.

Pour batter into prepared bundt pan (batter will be very thick). Spread batter evenly. Bake 38 to 43 minutes or until a toothpick inserted in the center comes out clean. Cool cake 10 minutes in pan, then remove and cool completely on a cooling rack.

Meanwhile, make the glaze: In a medium bowl, stir together powdered sugar, cherry juice, milk and butter until a glaze forms (add more milk or powdered sugar as needed to achieve proper consistency). Pour glaze evenly over fully cooled cake. Let sit a few minutes to harden.

Slice and serve.