This is a boring one, but if you read this blog you probably enjoy etsy and if you haven't heard of etsy then you should definitely look it up. Any who, from now until Friday (sept. 26th aka my BIRTHDAY) you can enter to win a 100 dollar gift card!! You just have to put in your name and your email and check a box that says you are over 18. Make sure you don't check the box that says you want to receive etsy mail (unless you do then check away). Just follow the link to the entry form:
Monday, September 22, 2014
Friday, September 19, 2014
Feelin' hot, hot hot!
So I have my trusty guacamole recipe that you can find here, but I have never really posted about salsa. That’s mostly because Chris and I can’t really compromise when it comes to salsa. He likes it spicy and I like it mild. However, I do realize that I am in the minority which is why I didn’t mind trying out a new salsa recipe that involved some very hot and spicy peppers from the farmers market.
What you need:
3 cups tomatoes - chopped (about 3 large tomatoes)
1/2 cup green bell pepper - chopped (about 1/3 of a green bell pepper)
1 cup onion (I used yellow) - chopped (about 1/2 an onion)
1/4 cup fresh cilantro - minced
1 jalepeno pepper - chopped
1 chili pepper - chopped
1/2 tsp corse salt
1/2 tsp black pepper
Optional- 2 tbsp lime juice
Optional- Leave out a pepper to make it less spicy
What you do:
Prepare all ingredients- chop, mince, measure, etc.
Combine all ingredients in a bowl and mix completely.
Serve with chips!
What you need:
3 cups tomatoes - chopped (about 3 large tomatoes)
1/2 cup green bell pepper - chopped (about 1/3 of a green bell pepper)
1 cup onion (I used yellow) - chopped (about 1/2 an onion)
1/4 cup fresh cilantro - minced
1 jalepeno pepper - chopped
1 chili pepper - chopped
1/2 tsp corse salt
1/2 tsp black pepper
Optional- 2 tbsp lime juice
Optional- Leave out a pepper to make it less spicy
What you do:
Prepare all ingredients- chop, mince, measure, etc.
Combine all ingredients in a bowl and mix completely.
Serve with chips!
Thursday, September 18, 2014
A Picture is Worth a Thousand Words
I’ve been trying to paint more. On days that I do I feel really good and creative. I also love collaging, so I tried combining the two and I suggest you do too. If you want some other ideas check out my previous post on painting projects.
What you need:
Canvas
New Yorker (or other magazine/newspaper)
Mod-podge
Paintbrush
Black paint
Scissors
What you do:
Cut or tear news stories out of the magazine/newspaper.
Paint on the canvas with Mod-podge and cover with pieces of news paper.
Wait for it to dry then coat the newspaper with Mod-podge again.
Wait for that to dry.
Paint whatever you would like on there in black paint.
What you need:
Canvas
New Yorker (or other magazine/newspaper)
Mod-podge
Paintbrush
Black paint
Scissors
What you do:
Cut or tear news stories out of the magazine/newspaper.
Paint on the canvas with Mod-podge and cover with pieces of news paper.
Wait for it to dry then coat the newspaper with Mod-podge again.
Wait for that to dry.
Paint whatever you would like on there in black paint.
Monday, September 15, 2014
Let's do this! NY edition- Part 2
I don't usually post two in one day, BUT this event is only around for a limited time. As many of you know Chris and I have been trying to get out and explore the city and take advantage of the wonderful things it has to offer. If you have no idea what I am talking about you should read about our New York I Love You, But You're Bringing Me Down list (despite the negative name, the post/concept is actually quite positive), and if you missed my first post on Smorgasburg and the Brooklyn Brewery be sure to check it out.
Now, on to the REAL reason I am posting twice in one day. On Friday night Chris and I met up with our friend on the lower west side and walked over to Little Italy. Both of us have been to Little Italy before, so we wanted a bit more of a unique experience and that is definitely what we got with the Feast of San Genero festival. Walking up to Little Italy on Mulberry street you are instantly greeted with bright lights all over the street, lots of people, amazing smells, and food/fun EVERYWHERE. We walked about 5-6 blocks of the festival although it kept going and spreading out everywhere. We attempted to visit the restaurant Parm that was highly recommended, but it was too busy, so we got an appetizer of fried mozzarella in corn bread which honestly doesn't sound like it would be that good until you bite into it and it is the perfect combination of sweet and cheesy. If you go, I highly recommend it. It is one of the more common things to find there. We ate at Italian Food Center which seems like a bit of a cop out because it's a restaurant not one of the vendors, BUT they had set up an amazing outdoor section right on the street so you were really part of the crowd, but set aside enough that you could still enjoy your meal while seeing the festival evolve. After dinner we made our way back through the crowd collecting various desserts (fried oreos, macaroons and cannolis) to take home because we were just too stuffed to try and eat them there. All in all it was a lot of fun and I highly recommend it. Even if you don't make the festival Little Italy is a fantastic place to walk around. Lots of cute restaurants and shops.
Good: As inexpensive as you want, lots of choices for everyone, carnival games/rides, delicious food.
Bad: Crowded, lots of lines, they sell out of things on the early side.
Now, on to the REAL reason I am posting twice in one day. On Friday night Chris and I met up with our friend on the lower west side and walked over to Little Italy. Both of us have been to Little Italy before, so we wanted a bit more of a unique experience and that is definitely what we got with the Feast of San Genero festival. Walking up to Little Italy on Mulberry street you are instantly greeted with bright lights all over the street, lots of people, amazing smells, and food/fun EVERYWHERE. We walked about 5-6 blocks of the festival although it kept going and spreading out everywhere. We attempted to visit the restaurant Parm that was highly recommended, but it was too busy, so we got an appetizer of fried mozzarella in corn bread which honestly doesn't sound like it would be that good until you bite into it and it is the perfect combination of sweet and cheesy. If you go, I highly recommend it. It is one of the more common things to find there. We ate at Italian Food Center which seems like a bit of a cop out because it's a restaurant not one of the vendors, BUT they had set up an amazing outdoor section right on the street so you were really part of the crowd, but set aside enough that you could still enjoy your meal while seeing the festival evolve. After dinner we made our way back through the crowd collecting various desserts (fried oreos, macaroons and cannolis) to take home because we were just too stuffed to try and eat them there. All in all it was a lot of fun and I highly recommend it. Even if you don't make the festival Little Italy is a fantastic place to walk around. Lots of cute restaurants and shops.
Good: As inexpensive as you want, lots of choices for everyone, carnival games/rides, delicious food.
Bad: Crowded, lots of lines, they sell out of things on the early side.
Summer of love and tie-dye
I know it's more fall than summer right now, but I thought I would squeeze in one more summer craft before the cold weather sinks in. I love tie-dye. It’s a lot of fun, but super messy. Basically you need a big outdoor area in order to actually dye things without making a mess and in NYC you can probably guess that a large outdoor area where they don’t care that you are dying clothing is sort of hard to come by. You can go to the park, but you have to bring all of the stuff (including A LOT of water for the dye and yourself). So when I came across an easy way to do tie-dye I had to try it.
What you need:
Sharpies (of many colors)
Rubbing alcohol
Solo/disposable cup
Rubber band
Newspaper
Something to tie-dye (I used an old green teeshirt)
Magazine (optional)
What you do:
So originally the instructions told me to put a small section of the shirt over the cup and put a rubber band over it so you can draw on it with sharpies.
I used a magazine and drew bigger things, but be careful this stuff can stain (obviously).
Fix your shirt on the cup or over a magazine.
Draw with different colored sharpies all over the shirt. I drew flowers and spirals and pinwheel designs.
When that section of shirt has been drawn on use the cap from the rubbing alcohol to dribble rubbing alcohol over the sharpie.
Spread using your fingers (optional).
Continue until the whole shirt is covered.
Let dry over a towel rack or shower curtain rod.
Rock your tie-dye!
*Helpful hit:
Draw patterns or things like flowers.
When you are spreading the ink only spread with the lines. I went all over the place.
What you need:
Sharpies (of many colors)
Rubbing alcohol
Solo/disposable cup
Rubber band
Newspaper
Something to tie-dye (I used an old green teeshirt)
Magazine (optional)
What you do:
So originally the instructions told me to put a small section of the shirt over the cup and put a rubber band over it so you can draw on it with sharpies.
I used a magazine and drew bigger things, but be careful this stuff can stain (obviously).
Fix your shirt on the cup or over a magazine.
Draw with different colored sharpies all over the shirt. I drew flowers and spirals and pinwheel designs.
When that section of shirt has been drawn on use the cap from the rubbing alcohol to dribble rubbing alcohol over the sharpie.
Spread using your fingers (optional).
Continue until the whole shirt is covered.
Let dry over a towel rack or shower curtain rod.
Rock your tie-dye!
*Helpful hit:
Draw patterns or things like flowers.
When you are spreading the ink only spread with the lines. I went all over the place.
Thursday, September 11, 2014
Sealed with a kiss!
I LOVE getting mail. There is something so fun about going to your mailbox and seeing something that isn’t a bill, but is actually a card or letter from an actual person not some company charging way too much money for electricity. It may sound crazy, but I still buy stationary, I still send Christmas cards because it makes people feel special. Never underestimate the power of a card. Not everyone wants to buy stationary or likes the way it looks or can afford it, but that doesn’t mean you can’t send a really nice card to someone.
I did a Valentines day card post a while back, but these are more birthday oriented (and one bridal shower).
Card 1: Bridal shower
This card would be adorable to give to someone getting married for their bridal shower or as a just because card.
What you need:
Doily
Scrapbook paper (for backing)
Glue
Scissors
Washi tape or ribbon (optional)
What you do:
Cut the size of the card that you want.
Cut a dress shape out of the doily. If you are nervous about that part you should draw it on and cut just inside where you drew the lines.
Glue doily to scrapbook paper backing.
Add wash tape or ribbon bow.
Card 2: Birthday cake
This is a cute quick card that shows the decadence everyone deserves on their birthday.
What you need:
Scrapbook paper
Washi tape
Scissors
What you do:
Cut out card.
Fold in half.
Start from the bottom.
Cut a medium sized oval out of washi tape and put at the bottom of your card.
Next cut a triangular column of washi tape.
Then cut a small oval and tape it down.
Then cut a semi circle out of tape and put it on curved side down flat side on top.
Cut a longer oval and put it on top.
Now for the cake, make layers out of washi tape.
Create a candle on top.
Write happy birthday inside the card!
Card 3: Birthday cupcake
For those people that are still into the cupcake trend.
What you need:
Scrapbook paper
Washi tape
Scissors
What you do:
Cut out card.
Fold in half.
Layer several pieces of washi tape and cut them to make a cupcake liner.
Repeat layering several pieces of washi tape.
Cut the outline of a frosting dome using wavy lines.
Use wash tape to make a lit candle.
Card 4: Make a wish birthday candles
Honestly? This one is mostly for when you are in a rush because it is super simple while still being cute.
What you need:
Scrapbook paper
Washi tape
Scissors
Sharpie
What you do:
Cut out card.
Fold in half.
Cut different length and width strips of washi tape.
Put them down on the card.
Make wicks out of sharpie.
Make flames from washi tape and put on top of the candles.
Write “make a wish” inside the card.
Bonus: envelope
Use scrapbook paper or regular paper to make an envelope for your lovely cards.
What you need:
Paper
Scissors
Glue
What you do:
Figure out the size of your envelope by putting your card down in the center.
Fold the paper over the sides of the card so that they overlap and crease the edges.
Do the same for the top and bottom.
Make sure you aren’t bending the card…if it helps you can unfold the original creases so you can see the card again.
Unfold everything you should see a boxes or rectangles in each of the corners.
Cut those out so that none of the original 4 corners are there.
Round all of the other corners.
Fold and glue the sides together (the ones that are bigger).
Fold the bottom over the glued together sides and glue that.
Leave the top open and close it with washi tape or something easy to open.
I did a Valentines day card post a while back, but these are more birthday oriented (and one bridal shower).
Card 1: Bridal shower
This card would be adorable to give to someone getting married for their bridal shower or as a just because card.
What you need:
Doily
Scrapbook paper (for backing)
Glue
Scissors
Washi tape or ribbon (optional)
What you do:
Cut the size of the card that you want.
Cut a dress shape out of the doily. If you are nervous about that part you should draw it on and cut just inside where you drew the lines.
Glue doily to scrapbook paper backing.
Add wash tape or ribbon bow.
Card 2: Birthday cake
This is a cute quick card that shows the decadence everyone deserves on their birthday.
What you need:
Scrapbook paper
Washi tape
Scissors
What you do:
Cut out card.
Fold in half.
Start from the bottom.
Cut a medium sized oval out of washi tape and put at the bottom of your card.
Next cut a triangular column of washi tape.
Then cut a small oval and tape it down.
Then cut a semi circle out of tape and put it on curved side down flat side on top.
Cut a longer oval and put it on top.
Now for the cake, make layers out of washi tape.
Create a candle on top.
Write happy birthday inside the card!
Card 3: Birthday cupcake
For those people that are still into the cupcake trend.
What you need:
Scrapbook paper
Washi tape
Scissors
What you do:
Cut out card.
Fold in half.
Layer several pieces of washi tape and cut them to make a cupcake liner.
Repeat layering several pieces of washi tape.
Cut the outline of a frosting dome using wavy lines.
Use wash tape to make a lit candle.
Card 4: Make a wish birthday candles
Honestly? This one is mostly for when you are in a rush because it is super simple while still being cute.
What you need:
Scrapbook paper
Washi tape
Scissors
Sharpie
What you do:
Cut out card.
Fold in half.
Cut different length and width strips of washi tape.
Put them down on the card.
Make wicks out of sharpie.
Make flames from washi tape and put on top of the candles.
Write “make a wish” inside the card.
Bonus: envelope
Use scrapbook paper or regular paper to make an envelope for your lovely cards.
What you need:
Paper
Scissors
Glue
What you do:
Figure out the size of your envelope by putting your card down in the center.
Fold the paper over the sides of the card so that they overlap and crease the edges.
Do the same for the top and bottom.
Make sure you aren’t bending the card…if it helps you can unfold the original creases so you can see the card again.
Unfold everything you should see a boxes or rectangles in each of the corners.
Cut those out so that none of the original 4 corners are there.
Round all of the other corners.
Fold and glue the sides together (the ones that are bigger).
Fold the bottom over the glued together sides and glue that.
Leave the top open and close it with washi tape or something easy to open.
Wednesday, September 10, 2014
Chicken noodle soup without the noodles...or the soup
I love chicken noodle soup, but in the summer it can be really hard to stomach something so hot or to stand over the soup pot in these hot summer months. This recipe for chicken on a bed of vegetables is great for that chicken soup craving without all the hard work. And to sweeten to deal it’s a one dish recipe so not a whole lot of clean up.
Serves 2 (and you will have left overs)
What you need:
2 bone in, skin on chicken breast
2 carrots
2 celery stocks
2-3 red potatoes
1/2 onion (I used red, but next time I am going to try a yellow onion)
Poultry or every day seasoning (I used Trader Joe’s every day seasoning, garlic salt, and lemon pepper)
1 tbsp butter
Olive oil
A little bacon grease (optional)
What you do:
Preheat oven to 450 degrees.
Wash all the veggies.
Use a peeler or knife to peel the carrots.
Chop them into 1/4 inch pieces.
Chop celery into 1/4 inch pieces.
Peel and cut potatoes in half then in half again. Then cut those halves into 1/4 inch pieces.
Chop 1/2 onion.
Put all the chopped veggies into an oven safe pan.
Coat in olive oil.
Add a little bacon grease.
Mix and put in the oven for about 10-15 minutes until the veggies start to brown. Stir about half way through.
While veggies are cooking rub the two chicken breasts with a little olive oil and cover liberally with seasoning.
When veggies are starting to brown, remove from oven and place seasoned chicken on top of the veggies.
Put 1/2 tbsp butter on top of each chicken breast and put in the oven for about 25 mins (until juices run clear, or internal temp is 165 degrees).
Remove from oven, serve, and enjoy!
Serves 2 (and you will have left overs)
What you need:
2 bone in, skin on chicken breast
2 carrots
2 celery stocks
2-3 red potatoes
1/2 onion (I used red, but next time I am going to try a yellow onion)
Poultry or every day seasoning (I used Trader Joe’s every day seasoning, garlic salt, and lemon pepper)
1 tbsp butter
Olive oil
A little bacon grease (optional)
What you do:
Preheat oven to 450 degrees.
Wash all the veggies.
Use a peeler or knife to peel the carrots.
Chop them into 1/4 inch pieces.
Chop celery into 1/4 inch pieces.
Peel and cut potatoes in half then in half again. Then cut those halves into 1/4 inch pieces.
Chop 1/2 onion.
Put all the chopped veggies into an oven safe pan.
Coat in olive oil.
Add a little bacon grease.
Mix and put in the oven for about 10-15 minutes until the veggies start to brown. Stir about half way through.
While veggies are cooking rub the two chicken breasts with a little olive oil and cover liberally with seasoning.
When veggies are starting to brown, remove from oven and place seasoned chicken on top of the veggies.
Put 1/2 tbsp butter on top of each chicken breast and put in the oven for about 25 mins (until juices run clear, or internal temp is 165 degrees).
Remove from oven, serve, and enjoy!
Net Neutrality
Stepping away from my traditional role I am putting on my activism hat and telling you to seriously pay attention to the issue of net neutrality. Large companies want to make usable internet impossible. Want to constantly look at a loading button? Sorry, but forget Netflix, forget little otters making baskets, forget kittens and fainting goats. We live in a technology age. Technology has become our friend and you can't turn your back on a friend, so I'm asking you for one day to take the time to change your profile picture (find images here) or share one of the photos (find them here) to raise awareness. If that kind of thing isn't your jam then enter your e-mail address (at this link) to show your support. Above all, even if you don't do any of those things please at least be informed and look at the information. Thanks!
FOR MORE INFO AND PROFILE PICS AND PICS TO SHARE:
go here
Here is a message from Fight for the Future:
If you woke up tomorrow, and your internet looked like this, what would you do?
Imagine all your favorite websites taking forever to load, while you get annoying notifications from your ISP suggesting you switch to one of their approved “Fast Lane” sites.
Think about what we would lose: all the weird, alternative, interesting, and enlightening stuff that makes the Internet so much cooler than mainstream Cable TV. What if the only news sites you could reliably connect to were the ones that had deals with companies like Comcast and Verizon?
On September 10th, just a few days before the FCC’s comment deadline, public interest organizations are issuing an open, international call for websites and internet users to unite for an “Internet Slowdown” to show the world what the web would be like if Team Cable gets their way and trashes net neutrality. Net neutrality is hard to explain, so our hope is that this action will help SHOW the world what’s really at stake if we lose the open Internet.
If you’ve got a website, blog or tumblr, get the code to join the #InternetSlowdown here: https://battleforthenet.com/sept10th
Everyone else, here’s a quick list of things you can do to help spread the word about the slowdown: http://tumblr.fightforthefuture.org/post/96020972118/be-a-part-of-the-great-internet-slowdown
Get creative! Don’t let us tell you what to do. See you on the net September 10th!
FOR MORE INFO AND PROFILE PICS AND PICS TO SHARE:
go here
Here is a message from Fight for the Future:
If you woke up tomorrow, and your internet looked like this, what would you do?
Imagine all your favorite websites taking forever to load, while you get annoying notifications from your ISP suggesting you switch to one of their approved “Fast Lane” sites.
Think about what we would lose: all the weird, alternative, interesting, and enlightening stuff that makes the Internet so much cooler than mainstream Cable TV. What if the only news sites you could reliably connect to were the ones that had deals with companies like Comcast and Verizon?
On September 10th, just a few days before the FCC’s comment deadline, public interest organizations are issuing an open, international call for websites and internet users to unite for an “Internet Slowdown” to show the world what the web would be like if Team Cable gets their way and trashes net neutrality. Net neutrality is hard to explain, so our hope is that this action will help SHOW the world what’s really at stake if we lose the open Internet.
If you’ve got a website, blog or tumblr, get the code to join the #InternetSlowdown here: https://battleforthenet.com/sept10th
Everyone else, here’s a quick list of things you can do to help spread the word about the slowdown: http://tumblr.fightforthefuture.org/post/96020972118/be-a-part-of-the-great-internet-slowdown
Get creative! Don’t let us tell you what to do. See you on the net September 10th!
Monday, September 8, 2014
Let’s do this! NY edition- Part 1
 |
| From Smorgasburg |
First on our list was Smorgasburg. Located right on the east river it has some amazing vendors from all over NYC with foods ranging from Ethiopian, Thai, sandwiches, wings, locally made ice cream, amazing hipster sodas, and so so much more. I HIGHLY recommend it. Like any place there are good things and bad things about Smorgasburg, but I can honestly say in this case the good FAR outweighed the bad. In my opinion (especially if you enjoy cooking, baking, food, etc) it is a NYC must.
Good: something for EVERYONE, amazing food no matter what you get, always places to sit (limited picnic tables, but plenty of shady seating on the grass), the view (of the east river and Manhattan) is FANTASTIC, the lines move quickly, great for friends visiting the city who want to experience some quintessential NYC dining (i.e. Ramen Burger, Asia Dog, Dough doughnuts, etc. are all there in one place), great for larger parties when you don’t want to have to make reservations, THEY SERVE ALCOHOL (you have to sit in a specific area and they do card so don’t forget your ID).
Bad: can be expensive (although you can definitely do it inexpensively), it’s all out doors so pick your weekend wisely (if it’s raining don’t go, if its extremely hot don’t go).
After Smorgasburg we headed over to the Brooklyn Brewery which is just a few blocks away. I want to preface my review with saying we had a really good time, but I am reviewing these places with the question “are these necessary to see if you are in/visiting NYC?” in mind. Here’s the deal with Brooklyn Brewery. If you live here, it’s a fun Saturday activity. If you are visiting from out of town it may be a pretty big time suck for something that you can do other places (unless you are a huge Brooklyn Brewery beer fan then you should totally go). You start off in line. It wasn’t particularly bad when we went we showed up around 1:30. We got into the brewery and were handed tour tickets for the 3:30 tour which was surprising, but they have the bar area so we just decided to get drinks and wait. You get beer tokens (1 for $5 or 5 for $20) we went with the 5 for $20. Each beer (except 1 which is almost 9% ABV) is 1 token. You can also use 3 tokens to get a souvenir glass with 1 pour in it (Chris and I did that and it worked well… he got 2 beers and I got 1 and we got a souvenir glass). Seating is definitely limited we didn’t get a seat until about 30 mins before our tour although we did have standing tables before that. The tour was fun our tour guide was hilarious he made lots of jokes and told lots of stories. He really seemed to love his job which always helps. The website says you can go ahead of time and get tickets for a tour 1 hour ahead then you could go do something else (just make sure you get a stamp before you leave so you don’t have to wait in line when you come back), but honestly I would just stay and have a drink. Also wear close toed shoes. They didn’t seem to be checking, but it would suck to be turned away for something that silly although you are still allowed in the bar area you just wouldn’t be allowed on the tour. All of that being said, in my opinion if you live in NYC it is worth a visit, if you are visiting and love beer and in particular Brooklyn Brewery beer then it is worth a visit, but if you are just visiting I think skip it and do something that won’t take up so much of your day.
Good: Good beer, nice staff, really fun and informative tour, nice space, reasonably priced, lines move relatively quickly.
Bad: Line for entry to Brewery, long line for beer, little to no seating, loud in the bar area, the whole thing takes about 3+ hours.
Wednesday, September 3, 2014
New York, I love you
Have you ever had this conversation:
Person 1: So, where are you from?
Person 2: I live in (insert city name here).
Person 1: Cool! Have you ever done (insert city specific activity that no one who actually lives there has done)?
Person 2: Ya know, I actually have never done that.
I think too often we take the places that we live for granted. Over the past few months I notice Chris and I getting into conversations with out of staters or even New Yorkers about the negatives of being a New Yorker in this sort of joking-but-lauging-through-the-pain way.
"Oh the smell of New York in summer...ha ha..." meanwhile their eyes are welling with tears at the pungent odor of hot garbage.
"I held the door for someone today and ended up having to hold it for 10 other people because no one noticed that a person was holding the door for them. Isn't that funny?" meanwhile they are questioning their visibility in this vast city.
I'm now on a mission to change that. On the way home from a weekend away we decided to come up with a "New York we love you, but your bringing us down" list of things we want to do to help us realize how incredible the place we live actually is. We started listing all of the things New York is famous for and more often than not we hadn't tried them, so we wrote them down. Now, we have a jar full of little slips of paper with some things New York is famed for, some things we have always wanted to do but never got around to, or things that people recommend. I'm looking forward to falling back in love with this city. The point of the list is to not only spark that love, but also so that when asked if I have had a ramen noodle burger bun (really...just the bun...I don't eat burgers haha) or if I have been to the Statue of Liberty, the Planetarium etc. I can say YES I have done all of that and more! I suggest where ever you are you think of at least a few things you want to do...a short list or a long one to make you appreciate the place that you live.
I made mine on little slips of paper. To make them look cute I put down two pieces of washi tape so that you can't see through to the other side when you are picking at random. Then pick a person, pick a time and pick an activity!
Person 1: So, where are you from?
Person 2: I live in (insert city name here).
Person 1: Cool! Have you ever done (insert city specific activity that no one who actually lives there has done)?
Person 2: Ya know, I actually have never done that.
I think too often we take the places that we live for granted. Over the past few months I notice Chris and I getting into conversations with out of staters or even New Yorkers about the negatives of being a New Yorker in this sort of joking-but-lauging-through-the-pain way.
"Oh the smell of New York in summer...ha ha..." meanwhile their eyes are welling with tears at the pungent odor of hot garbage.
"I held the door for someone today and ended up having to hold it for 10 other people because no one noticed that a person was holding the door for them. Isn't that funny?" meanwhile they are questioning their visibility in this vast city.
I'm now on a mission to change that. On the way home from a weekend away we decided to come up with a "New York we love you, but your bringing us down" list of things we want to do to help us realize how incredible the place we live actually is. We started listing all of the things New York is famous for and more often than not we hadn't tried them, so we wrote them down. Now, we have a jar full of little slips of paper with some things New York is famed for, some things we have always wanted to do but never got around to, or things that people recommend. I'm looking forward to falling back in love with this city. The point of the list is to not only spark that love, but also so that when asked if I have had a ramen noodle burger bun (really...just the bun...I don't eat burgers haha) or if I have been to the Statue of Liberty, the Planetarium etc. I can say YES I have done all of that and more! I suggest where ever you are you think of at least a few things you want to do...a short list or a long one to make you appreciate the place that you live.
I made mine on little slips of paper. To make them look cute I put down two pieces of washi tape so that you can't see through to the other side when you are picking at random. Then pick a person, pick a time and pick an activity!
Monday, September 1, 2014
They go together like (vegan) cupcakes and frosting
When a couple friend of ours got engaged I was excited. I was even more excited when they asked me to do their wedding cupcakes! I've seen many couples that opt for a cupcake tower instead of a traditional wedding cake. I love the idea and it can be super cute. Since the wedding is fast approaching we settled on a tasting time so I can try out a few recipes on them and see what they prefer. Given the sheer amount of decisions a couple has to make surrounding a wedding I figured I would keep it relatively simple with 4 choices: red velvet, double chocolate, snicker doodle, and salted caramel.
Oh yeah, and did I mention they are all entirely vegan? I won't lie, baking vegan is a little more complicated than baking with dairy, but there are a lot of vegan substitutes (including sticks of vegan butter) that make things a whole lot easier.
When I did a tasting they decided they couldn’t decide which one they liked best and went with 12 of each which made things a lot easier for me. At the wedding over the weekend they seemed to be a big hit, although really all that matters is that the bride and groom enjoyed them (which they did).
**All recipes can be found below the pictures**
Recipes:
Red velvet:
Original recipe: http://40aprons.com/vegan-red-velvet-cupcakes/
Cupcakes (makes 12):
What you need:
1 cup soy milk
1 tsp apple cider vinegar
1 1/4 cups flour
2 tbsp cocoa powder
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
2 tbsp red food coloring
2 tsp vanilla extract
1/4 tsp almond extract
What you do:
Preheat oven to 350 and put cupcake liners in muffin tin.
Combine 1 cup soy milk and 1 tsp apple cider vinegar and beat until completely combined.
Set aside for 5 mins to let it curdle.
In a medium bowl mix together 1 1/4 cup flour, 2 tbsp cocoa powder, 1 cup sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
When the soy milk has curdled (about 5 mins), pour in 1/3 cup canola oil, 2 tbsp red food coloring, 2 tsp vanilla extract and 1/4 tsp almond extract to the soy milk.
Add dry ingredients and mix until there are no longer lumps.
Pour into cupcake liners filling about 3/4 of the way up the liner.
Bake for 18-20 mins or until toothpick comes out clean.
Remove from oven and let cool.
Once cooled frost them with vegan cream cheese frosting (see instructions below).
Icing (will generate more than you need):
What you need:
1 cup vegan butter (I used Earth Balance vegan butter bars)
2 packages vegan cream cheese
1 tsp vanilla
4-6 cups powdered sugar
What you do:
Let the 1 cup butter come to room temperature.
When butter has gotten to room temperature use a mixer or fork to completely combine 1 cup vegan butter and 2 packages vegan cream cheese.
Add 1 tsp vanilla and mix completely.
Add powdered sugar 1 cup at a time until you reach desired texture (thick, but not clumpy and still malleable).
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Double Chocolate:
Original recipe: http://www.thetomkatstudio.com/darkchocolatecupcakes/
Cupcakes (makes 12…I halved the recipe):
What you need:
1 cups plain/all-purpose flour
1/4 cup and 2 tbsp natural cocoa powder
1 tsp baking soda
1/2 tsp baking powder
a pinch of salt
3/4 cup 2 tbsp unsweetened soy milk
1 tsp red wine vinegar
3/4 cups 1 tbsp caster/superfine sugar
1/2 cups 2 tbsp sunflower oil
1 tbsp vanilla extract
What you do:
Preheat oven to 350.
Line muffin tin with cupcake liners.
In a medium bowl combine 1 cup flour, 1/4 cup and 2 tbsp cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and a pinch of salt and mix completely with a fork breaking up any lumps.
In a mixer bowl or large bowl combine 3/4 cup and 2 tbsp soy milk, 1 tsp red wine vinegar, 3/4 cup and 1 tbsp sugar, 1/2 cup and 2 tbsp sunflower oil, and 1 tbsp vanilla. Whisk until completely combined.
Add dry ingredients and use electric mixer or fork to completely combine.
Fill cupcake liners 3/4 of the way to the top with the batter.
Bake for 18-20 minutes or until toothpick comes out clean.
Let cool.
Frost with chocolate frosting (see below).
Frosting:
What you need:
1 cup vegan butter (I used Earth Balance vegan butter sticks)
3-5 cups powdered sugar
1 1/2 tsp vanilla extract
5 oz semisweet chocolate
1/4 cup almond milk
Pinch of salt
What you do:
Let 1 cup vegan butter warm to room temperature or slightly below room temperature.
Combine butter and 2 cups of the powdered sugar and beat until there are little to no lumps.
Add 1 1/2 tsp vanilla extract and mix until combined.
Melt 5 oz of semisweet chocolate and let cool for about 30 seconds-1 minute
Mix the chocolate into the frosting.
Beat until completely smooth.
Add 1/4 cup almond milk and pinch of salt.
Beat again until completely smooth.
Add 1 cup of powdered sugar at a time until desired texture is reached (again the frosting should be able to hold on its own, but still easy to work with).
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Snickerdoodle:
Original recipe: http://frostedbakerybylena.com/2011/11/30/vegan-snickerdoodle/
Cupcakes (makes 12):
What you need:
1 cup soy milk
1 tsp apple cider vinegar
1/3 cup and 2 tsp vegetable oil
1 1/4 cup flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
2 tsp vanilla extract
2 tbsp cinnamon
2 tbsp brown sugar
What you do:
Preheat oven to 350.
Line muffin tin with cupcake liners.
Mix 1 cup soy milk and 1 tsp apple cider vinegar together and set aside for 2-3 mins.
In a large bowl combine 1 1/4 cup flour, 2 tbsp corn starch, 3/4 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 3/4 cup sugar.
Mix completely breaking up any lumps.
Add 1/3 cup vegetable oil to the curdled soy milk and mix.
Add dry ingredients and mix until there are no lumps.
In a small bowl combine 2 tsp vegetable oil, 2 tbsp cinnamon and 2 tbsp brown sugar.
Pour batter into cupcake liners. Fill to about 3/4 of the way up the liner.
Spoon a little of the cinnamon brown sugar mixture on top of each cupcake and swirl with a toothpick.
Bake for 20 minutes or until toothpick comes out clean.
Remove from oven and let cool.
Frost with “butter”cream frosting (see below).
Frosting:
What you need:
1/2 cup Earth Balance vegan butter
1 tsp vanilla
3-4 cups powdered sugar
What you do:
Let butter come to room temperature.
Beat in vanilla and 1 cup of powdered sugar at a time until frosting is creamy, holds on its own, and isn’t lumpy.
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Salted caramel:
Original recipe: http://www.treehugger.com/easy-vegetarian-recipes/salted-caramel-cupcakes-vegan.html
Cupcakes (makes 12):
What you need:
1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened almond milk
1/2 cup vegetable oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract
What you do:
Preheat oven to 350 degrees.
Line muffin tin with cupcake liners.
In a medium bowl combine 1 1/2 cup flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt.
In a large bowl whisk together 3/4 cup almond milk, 1/2 cup vegetable oil, 2 tbsp apple cider vinegar, and 1 tbsp vanilla extract.
Add dry ingredients and mix completely.
Pour batter into cupcake liners filling about 3/4 of the way to the top of the liner.
Bake for about 20 minutes or until toothpick comes out clean.
Let cupcakes cool.
Frost them using salted caramel frosting (see below).
Frosting:
What you need:
1/4 cup vegan butter
1/2 cup dark brown sugar
1/8 cup almond milk
1/8 tsp salt
3/4 tsp vanilla extract
1 1/2 cup powdered sugar
What you do:
In a medium saucepan, melt 1/4 cup vegan butter over medium low heat.
Add 1/2 cup dark brown sugar, almond milk, and salt.
Whisk until combined.
Allow mixture to come to a simmer.
When simmering, reduce to a low heat and let mixture summer for 3 minutes (DO NOT OVERCOOK).
When 3 minutes are up, remove from heat and add vanilla.
Pour caramel into a mixing bowl and let cool for several minutes.
Using a mixer or a fork, slowly add 1 1/2 cup powdered sugar to the caramel and mix completely.
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Sprinkle a little flaky sea salt on top for garnish.
Oh yeah, and did I mention they are all entirely vegan? I won't lie, baking vegan is a little more complicated than baking with dairy, but there are a lot of vegan substitutes (including sticks of vegan butter) that make things a whole lot easier.
When I did a tasting they decided they couldn’t decide which one they liked best and went with 12 of each which made things a lot easier for me. At the wedding over the weekend they seemed to be a big hit, although really all that matters is that the bride and groom enjoyed them (which they did).
**All recipes can be found below the pictures**
Recipes:
Red velvet:
Original recipe: http://40aprons.com/vegan-red-velvet-cupcakes/
Cupcakes (makes 12):
What you need:
1 cup soy milk
1 tsp apple cider vinegar
1 1/4 cups flour
2 tbsp cocoa powder
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
2 tbsp red food coloring
2 tsp vanilla extract
1/4 tsp almond extract
What you do:
Preheat oven to 350 and put cupcake liners in muffin tin.
Combine 1 cup soy milk and 1 tsp apple cider vinegar and beat until completely combined.
Set aside for 5 mins to let it curdle.
In a medium bowl mix together 1 1/4 cup flour, 2 tbsp cocoa powder, 1 cup sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
When the soy milk has curdled (about 5 mins), pour in 1/3 cup canola oil, 2 tbsp red food coloring, 2 tsp vanilla extract and 1/4 tsp almond extract to the soy milk.
Add dry ingredients and mix until there are no longer lumps.
Pour into cupcake liners filling about 3/4 of the way up the liner.
Bake for 18-20 mins or until toothpick comes out clean.
Remove from oven and let cool.
Once cooled frost them with vegan cream cheese frosting (see instructions below).
Icing (will generate more than you need):
What you need:
1 cup vegan butter (I used Earth Balance vegan butter bars)
2 packages vegan cream cheese
1 tsp vanilla
4-6 cups powdered sugar
What you do:
Let the 1 cup butter come to room temperature.
When butter has gotten to room temperature use a mixer or fork to completely combine 1 cup vegan butter and 2 packages vegan cream cheese.
Add 1 tsp vanilla and mix completely.
Add powdered sugar 1 cup at a time until you reach desired texture (thick, but not clumpy and still malleable).
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Double Chocolate:
Original recipe: http://www.thetomkatstudio.com/darkchocolatecupcakes/
Cupcakes (makes 12…I halved the recipe):
What you need:
1 cups plain/all-purpose flour
1/4 cup and 2 tbsp natural cocoa powder
1 tsp baking soda
1/2 tsp baking powder
a pinch of salt
3/4 cup 2 tbsp unsweetened soy milk
1 tsp red wine vinegar
3/4 cups 1 tbsp caster/superfine sugar
1/2 cups 2 tbsp sunflower oil
1 tbsp vanilla extract
What you do:
Preheat oven to 350.
Line muffin tin with cupcake liners.
In a medium bowl combine 1 cup flour, 1/4 cup and 2 tbsp cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and a pinch of salt and mix completely with a fork breaking up any lumps.
In a mixer bowl or large bowl combine 3/4 cup and 2 tbsp soy milk, 1 tsp red wine vinegar, 3/4 cup and 1 tbsp sugar, 1/2 cup and 2 tbsp sunflower oil, and 1 tbsp vanilla. Whisk until completely combined.
Add dry ingredients and use electric mixer or fork to completely combine.
Fill cupcake liners 3/4 of the way to the top with the batter.
Bake for 18-20 minutes or until toothpick comes out clean.
Let cool.
Frost with chocolate frosting (see below).
Frosting:
What you need:
1 cup vegan butter (I used Earth Balance vegan butter sticks)
3-5 cups powdered sugar
1 1/2 tsp vanilla extract
5 oz semisweet chocolate
1/4 cup almond milk
Pinch of salt
What you do:
Let 1 cup vegan butter warm to room temperature or slightly below room temperature.
Combine butter and 2 cups of the powdered sugar and beat until there are little to no lumps.
Add 1 1/2 tsp vanilla extract and mix until combined.
Melt 5 oz of semisweet chocolate and let cool for about 30 seconds-1 minute
Mix the chocolate into the frosting.
Beat until completely smooth.
Add 1/4 cup almond milk and pinch of salt.
Beat again until completely smooth.
Add 1 cup of powdered sugar at a time until desired texture is reached (again the frosting should be able to hold on its own, but still easy to work with).
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Snickerdoodle:
Original recipe: http://frostedbakerybylena.com/2011/11/30/vegan-snickerdoodle/
Cupcakes (makes 12):
What you need:
1 cup soy milk
1 tsp apple cider vinegar
1/3 cup and 2 tsp vegetable oil
1 1/4 cup flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
2 tsp vanilla extract
2 tbsp cinnamon
2 tbsp brown sugar
What you do:
Preheat oven to 350.
Line muffin tin with cupcake liners.
Mix 1 cup soy milk and 1 tsp apple cider vinegar together and set aside for 2-3 mins.
In a large bowl combine 1 1/4 cup flour, 2 tbsp corn starch, 3/4 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 3/4 cup sugar.
Mix completely breaking up any lumps.
Add 1/3 cup vegetable oil to the curdled soy milk and mix.
Add dry ingredients and mix until there are no lumps.
In a small bowl combine 2 tsp vegetable oil, 2 tbsp cinnamon and 2 tbsp brown sugar.
Pour batter into cupcake liners. Fill to about 3/4 of the way up the liner.
Spoon a little of the cinnamon brown sugar mixture on top of each cupcake and swirl with a toothpick.
Bake for 20 minutes or until toothpick comes out clean.
Remove from oven and let cool.
Frost with “butter”cream frosting (see below).
Frosting:
What you need:
1/2 cup Earth Balance vegan butter
1 tsp vanilla
3-4 cups powdered sugar
What you do:
Let butter come to room temperature.
Beat in vanilla and 1 cup of powdered sugar at a time until frosting is creamy, holds on its own, and isn’t lumpy.
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Salted caramel:
Original recipe: http://www.treehugger.com/easy-vegetarian-recipes/salted-caramel-cupcakes-vegan.html
Cupcakes (makes 12):
What you need:
1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened almond milk
1/2 cup vegetable oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract
What you do:
Preheat oven to 350 degrees.
Line muffin tin with cupcake liners.
In a medium bowl combine 1 1/2 cup flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt.
In a large bowl whisk together 3/4 cup almond milk, 1/2 cup vegetable oil, 2 tbsp apple cider vinegar, and 1 tbsp vanilla extract.
Add dry ingredients and mix completely.
Pour batter into cupcake liners filling about 3/4 of the way to the top of the liner.
Bake for about 20 minutes or until toothpick comes out clean.
Let cupcakes cool.
Frost them using salted caramel frosting (see below).
Frosting:
What you need:
1/4 cup vegan butter
1/2 cup dark brown sugar
1/8 cup almond milk
1/8 tsp salt
3/4 tsp vanilla extract
1 1/2 cup powdered sugar
What you do:
In a medium saucepan, melt 1/4 cup vegan butter over medium low heat.
Add 1/2 cup dark brown sugar, almond milk, and salt.
Whisk until combined.
Allow mixture to come to a simmer.
When simmering, reduce to a low heat and let mixture summer for 3 minutes (DO NOT OVERCOOK).
When 3 minutes are up, remove from heat and add vanilla.
Pour caramel into a mixing bowl and let cool for several minutes.
Using a mixer or a fork, slowly add 1 1/2 cup powdered sugar to the caramel and mix completely.
Put icing into a large zip lock bag.
Drop it a few times on the counter to try and release any air bubbles.
Cut 1 corner of the zip lock bag to make an icing tip.
Ice cooled cupcakes by starting at the top of the cupcake working from the outside in counter-clockwise in a swirl.
Sprinkle a little flaky sea salt on top for garnish.
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