cornflake cookie cereal

March 6, 2014 § 2 Comments

cornflakecookiecereal

i was craving momofuku milk bar’s chocolate chip cookies the other day but didn’t want to go through the trouble of making them. i then came to the realization that i could easily get away with making just one component of the recipe, the cornflake crunch, because it’s just so delicious on it’s own. with a few minor tweaks, my sweet hankerings were taken care of.

ingredients:
• 5 cups cornflakes
• 1/2 cup milk powder
• 3 tbsp granulated sugar
• 1 tbsp brown sugar
• 1 tsp kosher salt
• 9 tbsp unsalted butter, melted
• 1 to 2 cups semi-sweet mini chocolate chips (i added butterscotch chips as well but prefer without)
• 1 to 2 cups mini marshmallows

directions:
1. preheat oven to 275 degrees
2. on a lined baking sheet, use hands to crush cornflakes to a quarter of their original size
3. add milk powder, sugars and salt and toss lightly
4. add butter and toss to coat (the butter acts as the glue and will create small clusters)
5. spread the cornflake clusters evenly on the baking sheet and bake for 20 minutes until they look toasted, smell buttery and crunch when cooled slightly
6. cool completely and add chocolate chips and marshmallows
7. store in an airtight jar or container at room temperature
8. enjoy!

italy

March 4, 2014 § 3 Comments

italy

florence | siena | venice

photos: my own

raw veggie spring rolls w. peanut sauce

February 28, 2014 § 1 Comment

rawveggierolls

ingredients: (serves 4)
• spring roll wrappers
• assorted raw veggies (carrots, red cabbage, lettuce)
• wide shallow plate filled with fresh room-temp water
• 1/2 cup natural peanut butter
• 1 to 2 T chopped peanuts
• 1 T sesame oil
• 2 T apple cider vinegar
• 1 T soy sauce
• 2 T maple syrup or agave nectar
• salt and pepper

directions:
slice and chop the cleaned vegetables into bite-sized pieces. place a spring roll wrapper into the water and let sit for around 15 to 20 seconds until slightly pliable. carefully remove, place onto a cutting board and carefully press out any access water with your fingers. in the center of the wrapper, pile in a bit of each vegetable. wrap together as you would a burrito and tightly roll. set aside as you finish the rest.

peanut sauce:
drop all of the ingredients for the sauce into a small jar. either mix with a small whisk or with the lid on, shake until well-emulsified. serve immediately and enjoy!

lunch

February 26, 2014 Comments Off

lunch

avocado on toast.. so simple, so good!

ingredients:
• 1 organic avocado
• fresh lemon juice
• gomashio (toasted sesame seeds + sea salt)
• 2 slices whole grain bread (dave’s killer bread)

to do:
slice the avocado and assemble onto the toasted bread slices. drizzle with a little lemon juice and sprinkle a bit of gomashio atop. enjoy!

breakfast

February 25, 2014 Comments Off

breakfast

at one point i was documenting every single thing that i ate. although this proved to be too labor-intenisve to keep up on a daily basis, it did help keep me in check with not only how much i ate, but also what i was putting into my body. i’m not going to do this again but i will from time to time post my meals which will help to keep me on track. today’s breakfast was delicious and energizing!

ingredients:
• organic frozen blueberries
• 1/2 organic frozen banana
• 1 tsp vanilla protein powder
• 1 tsp pure maple syrup
• cinnamon
• 1/2 cup coconut milk
• 0% greek yogurt (fage)
• 1 tsp natural peanut butter
• handful organic baby spinach
• chia seeds (garnish)
• raw sunflower seeds (garnish)

to do:
blend and serve immediately. enjoy!

last minute valentine ideas

February 13, 2014 § 2 Comments

lastminutevalentineideas

check out my round-up of last minute valentine ideas, enjoy your day! <3

one cheese quesadillas made w. love
two v.day heart manicure
three valentines sprinkled w. sarcasm
four chocolate raspberry bars w. white chocolate & almonds
five chignon twist tutorial

yogurt scotch

February 11, 2014 § 1 Comment

yogurtscotch

i love the pretty packaging of these japanese hard candies that i grew up eating.. total eye candy!

photos: by kristina

deviled eggs

February 4, 2014 § 1 Comment

deviledeggs

up until now i had never made deviled eggs but have always had a minor obsession with them. i didn’t beautifully pipe the yellow filling into their slick white vessels but these look pretty good right? here’s a classic recipe for you.

ingredients:
• 6 eggs
• 1/4 cup mayonnaise
• 1 tsp white vinegar
• 1 tsp yellow mustard
• 1/8 tsp salt
• freshly ground black pepper
• paprika for garnish

to do:
1. place eggs in a single layer in a saucepan and cover with water. heat on high until water begins to boil, then cover, turn the heat to low and cook for 1 minute. remove from heat and leave covered for 14 minutes, then rinse under cold water for 1 minute.

2. crack egg shells and carefully peel under cool running water. gently dry with paper towels. slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. mash the yolks into a fine crumble using a fork. add mayonnaise, vinegar, mustard, salt and pepper and mix well.

3. evenly disperse heaping teaspoons of the yolk mixture into the egg whites. sprinkle with paprika, serve and enjoy!

cornflake chocolate chip marshmallow cookies

February 2, 2014 § 2 Comments

cornflakechocolate

lately i’ve been craving classic chocolate chip cookies. this variation by momofuku milk bar is by no means a classic, but is yummy ridiculous. just make sure to use a stand mixer as i did not and used a wooden spoon, so my cookies came out flat as pancakes, but they were still delicious nonetheless! and just a warning, you won’t be able to resist the cookie dough.

ingredients: (makes 15-20 large cookies)
• 2 sticks unsalted room temperature butter
• 1 1/4 cup granulated sugar
• 2/3 cup light brown sugar, tightly packed
• 1 egg
• 1/2 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp kosher salt
• 3 cups cornflake crunch (recipe below)
• 2/3 cup mini chocolate chips
• 1 1/4 cup mini marshmallows

to do:
1. in a stand mixer bowl fitted with the paddle attachment, cream the butter and sugars on medium high speed for 2-3 minutes. scrape down sides of the bowl with a spatula
2. add egg and vanilla extract and beat 7-8 minutes
3. on low speed, mix in flour, baking powder, baking soda and salt until just combined (1 minute max) do not over mix!
4. scrape down sides and still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds), stir in marshmallows as well
5. line a cookie sheet. measure 1/3 cup portions of dough (using a 2 oz. ice cream/cookie scoop) onto the pan. pat tops of dough mounds flat. wrap the pan tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. (do not bake at room temperature)
6. when ready to bake, preheat oven to 375 degrees and arrange the chilled dough onto lined baking sheets at least 4 inches apart.
7. bake about 18 minutes until browned around the edges and beginning to brown in the center. cookies will puff, crackle and spread. if they seem pale and doughy on the surface, leave in the oven for about 1 more minute.
8. cool cookies completely on pan before moving them to a plate or an airtight container. at room temperature cookies will keep fresh for 5 days, in the freezer they will keep for 1 month. enjoy!

cornflake crunch recipe

ingredients:
• 5 cups cornflakes
• 1/2 cup milk powder
• 3 tbsp granulated sugar
• 1 tsp kosher salt
• 9 tbsp unsalted butter, melted

to do:
1. preheat oven to 275 degrees
2. in a medium bowl, use hands to crush cornflakes to a quarter of their original size
3. add milk powder, sugar and salt and toss lightly
4. add butter and toss to coat (the butter acts as the glue and will create small clusters)
5. spread the cornflake clusters onto a lined baking sheet and bake for 20 minutes until they look toasted, smell buttery and crunch when cooled slightly
6. cool completely before storing or using in a recipe
7. store in an airtight container at room temperature

make today great

January 25, 2014 Comments Off

maketodaygreat

with hella good ice-cream! even though i paid a hefty price for these gems, i won’t even say how much, i suppose it’s because they had to be shipped from columbus, ohio, and because of the farm-to-freezer ingredients, they were well worth it.. plus, i’m such a sucker for pretty packaging and penmanship.

photos: my own

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