Things Pinterest Has Taught Me {Live}

Pinterest has taken over my life. Every spare moment I have (waiting for the bus, on the bus, before bed, eating breakfast, well you get the idea), I spend looking at the awesome ideas Pinterest has to offer.

WARNING: Before making an account, make sure your ready for the side affects the addiction can cause, including: lack of sleep, eye soreness, reduced social life, a need to try everything you see.

With that being said, here are some of the things Pinterest has taught me:

01. How to be More Crafty

 02. How to Throw a (Great) Party

03. How to Have (A Little) Better Style

04. How to Dress for the Occasion

05. How to Cook (Better)

You can check out my Pinterest account here.

New Creation {Eat}

I have discovered a new dessert. It is kind of a healthy version of apple pie. In my opinion.

Here's what you need to make this:

-1 apple, cut into pieces

-2-3 scoops of fat-free greek yogurt

-2 tablespoon of agave

-1 tablespoon cinnamon 

So yummy!

Lemon Yogurt Muffins {Eat}

With my current addiction to Pinterest, I have been trying out a lot of new recipes. I happen to love all things lemon, so when I found this muffin recipe I HAD to try it. I loved it so much, I have made them two weeks in a row. They are so light and fluffy!
Okay enough talk. Here's the recipe:

For the cake:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup full-fat plain yogurt (I used low-fat vanilla yogurt)
• 1 1/3 cups sugar, divided
• 3 large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup canola or vegetable oil
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon poppy seeds (optional)

For the glaze:

• 1 cup confectioners’ sugar
• 2-3 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees. Butter or spray a 9×5 loaf pan, a 24-cup mini-muffin pan or a 12-cup regular-sized muffin pan. (My batch made 24 minis and 3 regular-sized cupcakes.)

Sift together flour, baking powder and salt into small bowl.

In a large bowl, whisk yogurt, 1 cup sugar, eggs, lemon zest and vanilla until blended.

Slowly whisk the flour mixture into the yogurt mixture. Fold the vegetable oil into the batter with a spatula until thoroughly combined.

Pour the batter into the loaf pan or muffin cups. For loaf, bake for 45 to 50 minutes. For regular-sized cupcakes, bake for about 23 to 25 minutes. For mini-cupcakes, bake for about 15 minutes. Cake tester inserted into center of cake should come out clean.

While the cake is baking, combine 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan. Cook over medium heat until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow to cool in the pan for about 10 minutes. Carefully place each cake upside-down on a baking rack over a sheet pan. While the cake is warm, poke the bottom of each cake all over with a toothpick. Pour the lemon-sugar syrup over the cake slowly and allow to soak for about 10 minutes.

Turn each cake over. Using the syrup that ran off the cake from the first soak, brush/drizzle the syrup over the top of the cake. Allow to cool completely. 

For the glaze, whisk together the confectioners’ sugar and lemon juice. Drizzle over each cake.

Note: This cake is great in loaf form and as cupcakes. I love them both ways. 

Fudge Apples {Eat}

At work, I have been promoted to making fudge. And as a result, I've made these:

I made turkey's for Thanksgiving and today, I made witches, skeletons and frogs/goblins for Halloween. I love being able to use my creativity in a different way and have some fun with it!

2 Recipes & Happy Weekend {Eat}

Happy weekend! I just thought I would leave you with 2 recipes for you to try over the weekend. They are garlic mashed potatoes and thai coconut curry shrimp.

found here

My mom made these for dinner last night (I combined them and they were super good together!) and I have leftovers for lunch today. There is such a wide variety of recipes on this site (from drinks to dessert) and being for Weight Watchers, they are healthy and delicious!

Cupcake Fondue {Eat}

Personally, I think the two go quite well together. Now all I have to do is think of the perfect excuse to make this delicious dessert! Mmmmmm

 

from here

A LOVEly Breakfast {Eat}

Now that we have dinner and dessert, we need to start the day off with a LOVEly breakfast. Stacked heart shaped pancakes anyone?

Valentines Pizza {Eat}

 

Image found here

I think this will be on the menu for Valentines Day. Pizza and love. Best of both worlds!

Baked Bananas = My New Favorite Snack {Eat}

Lately, I have been eating plenty of these. They are yummy and quick snack and great to warm you up on a cold day! I found this recipe from Ginas Skinny Recipes.

Baked Bananas

1 Medium Ripe Banana

2 tsp Honey or Agave

Cinnamon

Preheat oven to 400 degrees.

Peel and cut bananas in half lengthwise.

Arrange banana in an oven safe dish or on tinfoil.

Sprinkle with cinnamon and honey.

Cover and bake for 10 to 15 minutes, depending on how soft you like them.

Chicken Pesto Artichoke Pita {Eat}

I am trying to come up with new and exciting things to bring to work for lunch. I went looking through my fridge and cupboards and found some pita breads. So I made myself a chicken pesto artichoke pita.
1 tablespoon pesto sauce
1/2 cup chicken, sliced
2-3 artichoke hearts
2 tablespoon feta cheese
1/2-1 pita bread

1. Cut pita in half and separate it (like a pocket).
2. Add pesto to both insides of the pita.
3. Add chicken, artichokes and feta cheese inside pita.

...and thats all there is to it!

(sorry no picture this time...hopefully one to come soon!)

Blueberry Coffee Cake {Eat}

Streusel Topping:

1/3 cup (45 grams) all purpose flour (I used whole wheat flour)

1/3 cup (65 grams) granulated white sugar (I used Stevia)

1/2 teaspoon ground cinnamon (I added LOTS!)

1/4 cup (56 grams) cold unsalted butter, cut into pieces (I used extra virgin olive oil)

Cake Batter:

1 cup (130 grams) all purpose flour (I used whole wheat flour)

1 teaspoon baking powder

1/8 teaspoon salt (I didn't add this)

1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature (I used extra virgin olive oil)

1/2 cup (100 grams) granulated white sugar (I used Stevia)

1 large egg

1/2 teaspoon pure vanilla extract (I added LOTS!)

1/3 cup (80 ml) milk (I added 1/2 cup of yogurt too)

2 cups fresh blueberries (I only used 1 cup and there was lots!)

Preheat oven to 350 degrees F (177 degrees C). Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.

For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.

Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.

Serve warm or at room temperature.

Makes 9 servings.

I found this recipe here.