Tag: Foodie

POPSUGAR Must Have Box Review: December 2017

by Ashley DeLarge2 Comments on POPSUGAR Must Have Box Review: December 2017

Good Morning, everyone! I hope you’re all surviving your week and are hanging in there until this coming weekend arrives. Today marks the first day of my pre-Christmas Vacation-Vacation, so I’ll be out and about running errands and finishing up the last of my holiday shopping and gift-wrapping today. I’m pretty excited to get it done!

Before I head off, though- I wanted to share what was in my recently received POPSUGAR “Must Have” Box- which is actually going to be my last box from the company for a while. That’s not to say I don’t simply adore POPSUGAR or enjoy everything they send me- but in an effort to save some money and make more room around my place for things as part of a resolution I’ve developed for 2018- I am briefly halting my subscription following this month’s assortment of items.

Since this month’s box marked the final one not only for myself, but for 2017- I know POPSUGAR were going to go all out to make sure it was memorable.

This month’s themes/inspirations tied into the holiday season/New Year celebration, and included: COZY, GIVING, SPARKLING, TRADITIONS, WARMTH and CELEBRATE.

Alright- let’s see what I got!

Winter is the time of year where I have to show my skin a little extra TLC to keep it from getting dried out when the temperatures drop- and part of that process is making sure I exfoliate regularly. That being said, when I saw this pretty big container of body scrub by LALICIOUS in this month’s “Must Have” Box- I was ecstatic.

Not only is this stuff not harsh at all against my skin (it’s pretty gentle- but effective!)— but it makes me smell like a freshly baked sugar cookie and I am ALL about that this time of year!

I’m kind of a Pier 1 junkie- and most of my home decor is proof of that- but even I was unaware that the company made cocktail-inspired candles. It’s a pretty pleasant surprise- especially since the Moscow Mule one I received in this month’s collection of items is both eerily spot-on in terms of fragrance (and mouthwatering!) but is also super long-lasting and pretty potent.

Now to collect them all…

Out of all the items I received from POPSUGAR this month, this gorgeous gold and crystal bar necklace from Chloe + Isabel might be my favorite. It’s so sparkly, elegant, eye-catching and fun to wear- and it ties together even the most simple or subtle of ensembles.

I have a feeling I’m going to be getting a lot of wear out of this during the coming holiday parties and New Year’s Eve!

No POPSUGAR box is complete without something I can gift to others- and in this month’s “Must Have” Box- I knew my cousin (who just moved into her very first apartment) would get a kick out of this set of four sparkly acrylic coasters from BaubleBar– which resemble a party dress I wore to New York City a few years ago- as well as about several nail polish shades I still actively wear today.

I digress- these are cute and fun and I know she’s going to make good use of them when she has her friends from her sorority over!

I just need to start this off by saying that this thin, sparkly scarf by TILO is priced at $98. Yes, you read that right. $98. I was almost worried to wear it at first for fear it would get snagged on something or have something spilled on it- but once I put it on I couldn’t take it off because it looked and felt so lovely.

I think one of my favorite things about this scarf, apart from the subtle little rhinestones sewn in throughout it- is that the colors match nearly everything in my wardrobe. I can wear this around my neck with any outfit and it will still look chic and festive. I’m in love!

How cute is this set of “FOR YOU” universal gift tags from ASHKAHN? This year I’m really trying to be unique and special with my gift-wrapping instead of just using the same patterned paper and ribbons/bows for everyone- and I thought these tags would be a nice touch to really help my packages stand out when I make the rounds on Christmas Eve to drop off presents for my family and friends!

Snack time! I split this sugar-cookie flavored chocolate bar from Wild Ophelia right away after I’d spotted it- and it was 100% worth the indulgence. Made with natural ingredients, these gluten-free treats taste as good as the packaging looks- and the company who manufactures them focus their profits on providing grants for girls/women with entrepreneurial aspirations.

Delicious chocolate AND they help women excel? I think I’ve found a new favorite candy company.

And finally- some digital loot (and I’ve blocked out the code on one of them!) The first, a $10 off of any purchase from Pier 1 in-store/online voucher, and the second- a 20% voucher for LALICIOUS.

I have a feeling I’ll be stocking up on body scrub and candles over the next few days!

This was another hit from POPSUGAR, and probably one of the best boxes I’ve seen since I first subscribed to the service a few years ago to perfectly close out the year. I’m going to miss POPSUGAR’s monthly surprises- and I hope to re-subscribe someday soon- but I had a great run and I highly recommend it to anyone who can fit it into their budget!

And with that all being shared- I’m off to buy Christmas presents! Have a great day, everyone!

xx

– Ashley –

Festive Foodie: Slow Cooker Hot Chocolate

by Ashley DeLargeLeave a Comment on Festive Foodie: Slow Cooker Hot Chocolate

Well hello! It’s another early Monday morning and after a busy few days packed with overtime at my office last week- I’m ready to slow things down a little and get to work at a steadier, calmer pace. The holidays can be crazy enough- what with trying to get holiday shopping done, balancing party plans, and making sure I don’t indulge in too many Christmas-inspired sweets- so I’m trying to keep any work-related stress to a minimum if it’s possible.

So when I stumbled across this “set it and forget it” style crock-pot recipe for cocoa late last week- I knew it was something I wanted to try during my downtime over the weekend. Anything that is advertised as a “drinkable brownie” is right up my alley!

WHAT YOU’LL NEED:

  • 6 cups whole milk
  • 1½ cups heavy cream
  • 1 can condensed milk
  • 12 oz. semi-sweet chocolate
  • A dash of vanilla extract

READY? HERE’S WHAT YOU DO:

  1. Pour all of your ingredients into your slow cooker/crock pot. Lightly stir.
  2. Cook the ingredients on low for 2 hours.
  3. Whisk everything really, really well.
  4. Add marshmallows, whipped cream (or both!), sit back in your footie pajamas by the Christmas tree- sip and enjoy!

Creamy, super-chocolatey and indulgent- this cocoa hit the spot after a long afternoon out in the cold with my friends on Saturday. I think the next time I prepare this, I might use mint-chocolate to give it a more seasonally-appropriate taste- but this is definitely going to be my go-to recipe when we start having some serious blizzards here in New England, because I couldn’t think of anything better to enjoy while I’m bundled in blankets and warming up after shoveling the snow!

xx

– Ashley –

Desserts: Snickerdoodle Chocolate-Chunk Bundt Cake

by Ashley DeLarge2 Comments on Desserts: Snickerdoodle Chocolate-Chunk Bundt Cake

Good Morning and Happy Monday, everyone! It’s a short work week for me, what with the upcoming holiday- so I’ll be tying up some loose ends and staying glued to my desk for the next couple of days so I can return to my office next week and not be completely swamped or overwhelmed. It’s all about prioritizing my tasks and my time properly!

To wrap up my series of Thanksgiving-inspired recipes before this Thursday arrives, I wanted to share one of my favorite dishes for one of my favorite parts of the meal- dessert, of course! This cake, a twist on the classic cookie- incorporates the expected flavors: brown sugar and cinnamon- but adds some chewy, gooey chocolate goodness to make it a rich, decadent finale to the one meal out of the year where it’s okay to be a little gluttonous.

While it may look like a lot of steps- I assure you that this recipe is surprisingly easy to pull off!

WHAT YOU’LL NEED:

  • 2 sticks unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1½ cups granulated sugar, divided
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ¾ cup buttermilk
  • 2â…“ cups chocolate chunks, divided
  • 1½ teaspoons ground cinnamon
  • â…“ cup heavy cream

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 325°F. Grease a 12-cup Bundt pan with nonstick spray.
  2. MAKE THE CAKE: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, light brown sugar and ¾ cup of the granulated sugar until light and fluffy, about 4 minutes.
  3. Add the eggs one at a time, scraping the bowl well after each addition. Mix in the vanilla extract.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the mixture to the wet ingredients in three additions, mixing until just combined after each and alternating with the buttermilk until both are fully incorporated. Fold in 1⅓ cups of the chocolate chunks.
  5. In a small bowl, stir together the remaining granulated sugar and the cinnamon. Pour half the cake batter into the prepared pan and top with half the cinnamon-sugar. Pour the remaining batter on top and sprinkle with the remaining cinnamon-sugar.
  6. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 80 minutes. Cool in the pan for 20 minutes and then invert the cake onto a rack and cool completely.
  7. MAKE THE GLAZE: Place the remaining chocolate and cream in a medium-size heat-safe bowl. Microwave in 20-second intervals, stirring in between until the chocolate is melted and smooth.
  8. Pour the chocolate glaze over the cake, allowing it to drip down the sides and set for at least 15 minutes before serving.

This cake is packed full of flavor- chocolate, cinnamon, toasted brown sugar and a pinch of salt to balance everything out- and every bite is absolutely delicious. Served with a scoop of vanilla ice cream or a hot cup of coffee and you’ve got yourself the perfect way to draw a conclusion to the meal for your family and friends.

Enjoy your day, everyone!

xx

– Ashley –

Side Dish: Stuffin’ Muffins

by Ashley DeLarge2 Comments on Side Dish: Stuffin’ Muffins

Good Morning and Happy Friday, everyone! We’ve made it through another week and it’s time for the final stretch before the holiday season is officially underway. You know the markets and grocery stores are going to be packed this weekend with people picking up their last minute Turkey Day necessities- so be careful out there!

Continuing with my brief series of Thanksgiving-inspired recipes leading up to next Thursday, I wanted to move on from the starters/appetizers and onto a fun and easy side dish you can serve your guests that is not only full of flavor- but is also perfectly proportioned where everyone will get a fair amount, too!

Meet “Stuffin’ Muffins”- the mess-free, compact and convenient way to enjoy a classic recipe.

These measurements make 12 muffins- so adjust accordingly depending on how many people you plan to feed!

WHAT YOU’LL NEED:

  • ½ loaf crusty bread, cut into small (â…“-inch) cubes
  • 6 tablespoons melted butter, divided
  • 1 large sweet onion, diced
  • 4 celery stalks, diced
  • 2 garlic cloves, minced
  • ½ cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh sage
  • Salt and freshly ground black pepper
  • 2½ cups turkey, chicken or vegetable broth

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
  2. In a large bowl, toss the bread with 4 tablespoons of the melted butter.
  3. Pour the remaining 2 tablespoons melted butter into a large skillet and heat over medium heat. Add the onion and celery, and cook until the vegetables are tender, 4 to 5 minutes.
  4. Add the garlic and cook until fragrant, 1 minute more. Stir in the parsley, thyme, rosemary and sage. Season the mixture with salt and pepper.
  5. Pour the onion and celery mixture over the bread and toss well to combine. Add the broth and toss well to coat. Let the mixture sit 10 to 15 minutes to absorb the liquid, tossing occasionally.
  6. Divide the stuffing evenly among the prepared muffin cups. Bake until the tops are golden brown and crusty, 20 to 25 minutes. Let cool 5 minutes before serving warm.

Warm, buttery, and crumbly with a kick of spice- these muffins are the perfect pairing to your ham/turkey/tofurkey and vegetables. They’re just the right amount of stuffing to keep you from feeling overly- well, stuffed- and they’re just as great to store for leftovers, too!

Enjoy your weekend, everyone! Next week I’ll be sharing a really fantastic dessert recipe to wrap up my Thanksgiving series- and I’ve got some fun changes coming to Blondie Birdie, too!

xx

– Ashley –

Starters: Prosciutto and Fig Salad Board

by Ashley DeLargeLeave a Comment on Starters: Prosciutto and Fig Salad Board

For the next couple of weeks leading up to Thanksgiving, I plan on sharing a brief series of recipes that I handpicked to serve as creative and/or unexpected alternatives to a starter, a side, and a dessert for those gearing up to prepare the big “Turkey Day” meal but who want something a little different than the standard cheese and cracker appetizers, mashed potato side dish, or pumpkin pie finale.

The first recipe of the series I’m putting up on Blondie Birdie is the starter. This sweet and slightly tangy salad is lightweight and delicious- and only takes 10 minutes to prepare. The best part about serving it spread out on a board as opposed to tossed in a large bowl, however- is that all the incredible toppings and dressing don’t sink down to the bottom. Everything stays fresh and spread out evenly over and between the spinach to guarantee a ton of flavor in each and every bite!

WHAT YOU’LL NEED:

  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • â…“ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 ounces spinach
  • 2 large shallots, thinly sliced
  • 4 ounces prosciutto
  • 12 figs, quartered
  • â…“ cup crumbled blue cheese

READY? HERE’S WHAT YOU DO:

  1. In a small bowl, whisk together the lemon juice and Dijon. Gradually add the olive oil, whisking continuously until the mixture is emulsified. Season with salt and pepper.
  2. In a large bowl, toss together the spinach and shallots. Add the dressing and toss well to coat.
  3. Spread the spinach on a large board and arrange the prosciutto and figs on top of it. Finish with a sprinkling of blue cheese. Serve immediately.

I made extra portions of this salad to bring to work with me this week- that’s how good it was.  The fig gives it an unexpected texture and sweetness while the mixed in Dijon mustard adds a kick to each serving. Depending on your preferences, you can add/reduce certain ingredients- but I really like it the way it is!

xx

– Ashley –