Very Vanilla "Twinkie" Bundt Cake

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So I woke up this morning all, "Let me make something healthy to share today!" and then ended up with this:

True story.

How that happened I'll never know. Well, that's not true. I do know. I baked something with coconut flour, tasted it and decided it wasn't worth sharing and making you go out and spend money on the ingredients. And then while I sat down to drink my morning cup of decaf {Yippee, right? Good grief, some of this pregnancy stuff is for the birds, y'all.}, I started flipping through one of my {many, many} cookbooks. Today, it happened to be Pure Vanilla, because I like a little food porn with my breakfast.

And then I flipped to the page titled, "Twinkie Bundt Cake." And my heart skipped a beat. See ya, coconut flour.

Whatever, I had all the good intentions of wearing my nutritional halo today. But it's a Friday, so let's loosen up a bit, 'kay?

Bundt cake. What does it remind you of?

If you said My Big Fat Greek Wedding, then we should be best friends. If not, then I hope you at least had a good answer like visiting your granny or your sweet elderly neighbor, Mabel, growing up. 

Bundt cakes are the ultimate sharing food, aren't they? I mean, most bundt recipes are pretty basic, but they always turn out so good and so pretty. {Unless you don't grease your pan well, and end up with bundt crumbs. So don't do that.}

This bundt cake is the queen of all bundt cakes. Because just beyond its plain and innocent exterior, it harbors a naughty little secret: A tunnel of creamy, marshmallowy filling. Go ahead and say it, it's basically a Twinkie.

Ain't nothin' wrong with that.

Imagine the surprise when your guests cut into it! I mean, pure wonderment, right?

Ok, maybe I'm just a little excited about it. But it's really good, I promise. Better than anything I could have made with coconut flour today. Balance out the calories and share it with a bunch of folks you love!

Happy weekend. xo

Very Vanilla "Twinkie" Bundt Cake
Hardly adapted from Pure Vanilla by Shauna Sever

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons butter, softened
1 tablespoon vanilla extract
1 teaspoon vanilla bean paste {optional}
2 cups sugar
1/2 cup vegetable oil
3 eggs + 4 egg yolks
1 cup buttermilk

1. Preheat oven to 325. Prepare a bundt pan by spraying with non-stick cooking spray or brushing with melted butter. Set aside.

2. In a medium bowl, stir together flour, baking powder and salt.

3. In the bowl of a stand mixer {or a large bowl}, beat together butter, vanilla extract and vanilla bean paste until smooth. Slowly pour in sugar until well combined and fluffy.

4. Add vegetable oil and beat until incorporated. One by one, add eggs and egg yolks, beating well after each addition.

5. Carefully add 1/3 of the flour mixture to the wet mixture, then 1/3 of the buttermilk, alternating until all of the flour and buttermilk is added. Mix until just smooth and incorporated.

6. Pour or spoon batter into prepared bundt pan evenly. Smooth out the top. Bake for 60 to 70 minutes or until the top is golden brown and a skewer or knife inserted in the center comes out clean.

Remove from oven and allow to cool for about 45 minutes to an hour before attempting to remove from pan. There have been many a bundt cake casualty from impatient bakers trying to flip over a still-warm bundt.

For Marshmallow Filling

1 stick butter, softened
1 7.5 ounce container of marshmallow creme
1 teaspoon vanilla extract OR vanilla bean paste if you like the little specks like I do. :)

Beat all ingredients together until well mixed. Transfer to a piping bag with a round tip, or a zip top plastic bag with one corner snipped.

For Assembly

This cake isn't hard to assemble, but it is messy. Do yourself a favor and do this over a sheet pan so you don't have cake crumbs all over your kitchen. The idea is to create 6 or 7 deep holes in the bottom of the cake. I find that the easiest way is to use an apple corer. Be careful not to poke all the way through the cake.

Once the holes are made, use the best kitchen tools you've got: Your hands! Burrow your fingers into the holes and create a tunnel from hole to hole. Do this carefully so you don't split the cake. {Like I might have.} Carefully flip the cake over to clear the holes. Flip back over again and get ready to fill.

Using the marshmallow filling {you haven't eaten it all yet, have you?}, stick the piping bag into each hole and squirt the filling in until you get some resistance. Don't overdo it because, again, you can bust the cake open. We don't want that. Make sure that the filling is getting into the main tunnel and not just each hole.

When you've used up all the filling, flip the cake over {carefully!!!} onto your serving dish. Sprinkle the whole bundt with powdered sugar before serving. Then sit back and watch your guests ooh and ahh over your surprise Twinkie cake!

Pineapple Curd Tartlets with Toasted Coconut Meringue | Safest Choice Eggs

SPONSORED POST

Have I ever mentioned that I'm a total germophobe when it comes to cooking? I'm the girl that washes her hands 439,789,023 times while working with raw meat, poultry, fish and eggs. {Not to mention the counter tops, utensils, and even the sink itself.} If something perishable sits out for just a few minutes too long, I get icked out about using it. I can't tell you how many "doggy bags" of delicious restaurant leftovers have gone directly in the trash {or to my husband... he doesn't care as much about those types of things} because I wasn't sure about ingesting them.

Better safe than sorry, I say.

While being cautious is most definitely a positive thing in my book, my extreme attitude when it comes to food safety sometimes causes me to miss out on some really exquisite foods. I know that folks have been eating raw or undercooked food products for centuries without any ill effects, but most of the time, I opt out of preparations that seem questionable to me. {It took me YEARS to warm up to the idea of sushi!}

Sadly, this includes some versions of homemade aiolis, ice creams, salad dressings and eggnog. And no one should ever have to sacrifice any of those tasty treats because of paranoia.

Enter Safest Choice Eggs. They are exactly what they sound like: Eggs that are made safer to eat by removing the risk of salmonella through pasteurization.

Do you know what this means for people like me? We can finally lick the beaters because pasteurization = peace of mind. And that, my friends, is a gift like no other!

You know what else is awesome? Being able to enjoy runny eggs while I've got a bun in the oven. I was on a total "put an egg on it" kick before I found out I was expecting, and sadly, had to put the kibosh on golden, silky yolks once I knew I was eating for two.

But now, I can indulge in this and know that baby boy is safe and sound. Love.

Anyway, let's talk about these tartlets. First and foremost, please note that I don't own mini tartlet pans. So I just lined a muffin tin with foil and made my own little molds. They're not as pretty as the real thing, but they did the trick in serving as a good base for tangy pineapple & vanilla bean curd. I love that you can see the tiny vanilla bean specks.

But I couldn't just leave it at that. Nope. I topped these babies off with a swirl of fluffy coconut-scented meringue and then popped them under the broiler for a minute until they were nice and toasty brown. Though the meringue wasn't really cooked and the curd was heated minimally, using Safest Choice eggs ensured that I could focus on the yumminess and nothing else!

Love Eggs? Like receiving seasonal recipe ideas and coupons? Join Safest Choice Eggs mailing list and you could win a Chef approved cookware set and a $200 gift card! To participate, just click and fill out the form and you will be automatically be entered into the giveaway. 

Disclosure: Compensation for this post was provided by Safest Choice Eggs via Honest Cooking. As always, the opinions here are all my own!

Pineapple Curd Tartlets with Toasted Coconut Meringue
Makes about 6 tartlets

For tartlet crusts:
3/4 cup graham cracker crumbs {about 5 graham crackers}
2 teaspoons sugar
2 tablespoons butter, melted

Preheat oven to 400 degrees. Combine all ingredients in a small bowl until the mixture resembles wet sand. Scoop about a heaping tablespoon into a muffin tin lined with foil {or mini tartlet pans if you have them}, pressing down on the crumbs until a compact crust forms.

Bake for about 5-6 minutes or until the crusts start to become golden around the edges. Remove from oven and cool completely before removing from foil or tart pans.

For Pineapple Curd:

1 cup fresh pineapple chunks {or frozen, thawed}
2 tablespoons sugar
2 Safest Choice egg yolks {save the whites for the meringue!}
4 teaspoons corn starch
1 tablespoon butter
1/2 teaspoon vanilla bean paste {or 1 teaspoon vanilla extract}

Combine pineapple, sugar, egg yolks and corn starch in a blender or food processor. Blend until smooth. Pour into a saucepan and bring to a bubble over medium heat, whisking constantly. Cook for about 2-3 minutes or until thickened {it'll be a little runnier than pudding}.

Remove from heat and whisk in butter and vanilla bean paste until smooth. Transfer to a small bowl covered with plastic wrap and refrigerate until ready to use.

For Meringue:

3 egg Safest Choice egg whites
Pinch of cream of tartar
Pinch of salt
1/4 teaspoon coconut extract
3 tablespoons sugar

In the bowl of stand mixer using the whisk attachment, beat egg whites, cream of tartar and salt until frothy.

Once foamy, slowly add sugar. Beat until stiff peaks form when the whisk is dipped into the meringue, pulled out & flipped over. {Note: This may take a while. It took a good 6 or 7 minutes for me, though it doesn't always take that long. Just keep an eye out for the meringue to get thick, opaque white and glossy.}

When meringue is beaten to stiff peaks, transfer to a piping bag with desired tip or a zip top plastic bag. Set aside until ready to use.

To assemble:

Transfer the cooled tart crusts to a small baking pan. Fill each with a scoop of pineapple curd. Pipe a swirl of meringue on top of each tartlet.

Turn the oven to broil {500 degrees or so} and move the rack to level second closest to the heating element. Bake tartlets for about 2-3 minutes or until the meringue is just starting to brown, keeping an eye on them. {Don't step away! This can happen very fast!}

Serve immediately or refrigerate until ready to serve.

Note: Meringue tends to "weep" if it's left in the fridge and not served within a few hours. {That means it gets a syrupy puddles.} So these are best finished off close to serving time.

Baby Prep: Eating for Pregnant People | Part 1

Hello, my friend. If you are reading this, odds are that you are probably pregnant or trying to figure out how to help someone you know who is experiencing some of the joys of early pregnancy such as nausea, vomiting, food aversions and constipation. I'm sorry. I really am.

Had you told me a few months ago that I would one day reach a point in my life where the mere thought of Chocolate Silk Pie would turn me 50 shades of green, I would have laughed in your face. {I've had this recipe & post half ready since "Pi Day", but I just.can't.look.at.it.} But here's the thing: Pregnancy is like having your body temporarily hijacked.

The things you thought you knew about yourself and your habits are suddenly turned upside down and rearranged without your consent -- and with very good reason. You're growing a person. Naturally, that's gotta throw a wrench in the system.

The problem, I've found, comes not so much with dealing with these new and unusual symptoms, but with maintaining some semblance of a normal life while you're not feeling your best {and quite often, not even sharing your news just yet}. I mean, it would be great if everyone would just understand that you need to sleep 12 hours a day and maintain a 50 foot distance from all forms of chicken. But unfortunately, that's not the way it works. Life goes on and you must find a way to be functional.

My first encounter with pregnancy nausea came around the 5 week mark. Before that, I was game to eat just about everything. But then... not so much. I did a lot of laying around on the couch keeping my mind off of food -- something very unnatural to me since, you know... food blogger! It was uncomfortable, unsettling and just about as far from fun as one could get.

I've compiled a list of the things that were so helpful to me during the early weeks of pregnancy in hopes that it will save you from feeling like a zombie!

- Sparkling Water
My doctor thought this was weird as bubbles tend to cause even more gas and bloating {and you will most likely have plenty of that without any help}, but sparkling water was one of the only things that settled my upset tummy during those weeks of feeling, well, unsettled. Sip slowly, as you would when your stomach is upset from indigestion.

There are all kinds of naturally flavored sparkling water brands out there {these and these are my favorites}, so if you're kicking a soda habit, it can also help to have a little something bubbly and flavored that doesn't contain caffeine or sugar. Sparkling water can also add some interest to juices and other beverages since you'll most likely be drinking boring things for the next 9 months. It makes it feel a little more festive. So, pour yourself a mocktail and drink up!

- Ginger Beer/Ginger Ale
Ginger has natural anti-nausea properties and is often promoted as a great tool for keeping queasiness at bay in early pregnancy. The downside: Supposed "Ginger Ale" {the soda} is mostly corn syrup and yuckiness and very little real ginger, so not much help there. Look for a natural brand of ginger beverages, such as Reed's or Fever-Tree -- or make your own. Just don't overdo it because there's a fair amount of sugar in the store bought kinds. Ginger chews, candies, teas, and tablets work, too.

Note: Although its name contains the word "beer", ginger beer is non-alcoholic and safe for consumption during pregnancy!

- Applesauce
Here's a little fun fact for ya: I can't swallow pills. Like, I put them in my mouth, take a swig of water and find that the water goes down the hatch while the pill is left hanging out on my tongue. Crazy, I know. Anyway, I found a few years ago that I could swallow tablets and capsules easier when I hid them in a spoonful of sugar applesauce. Don't ask me why, it just works. Before I even got pregnant, I began taking prenatals and found that they were made for horses. They were gigantic and I was terrified of having to take them daily for what seems like an eternity. Enter applesauce. Done & done. {Tip: Buy the organic, unsweetened kind so you're not ingesting unnecessary pesticides and sugar.}

- All-natural snack bars
So, I love KIND bars anyway {and more recently, I discovered Taste of Nature bars which are similar}, but pregnancy made me love them even more. Because when you're pregnant, they {meaning, the all-knowing powers-that-be} suggest eating little bits throughout the day so you're never really empty -- that's when nausea can feel its worst. These bars are portable, healthy, full of nutrients and really yummy. They contain real ingredients so you don't have to worry about chemicals and weirdness, which is nice because you have more important things to worry about.

Even when you don't feel well, they're still easy to stomach. And even though they're a little expensive, that's truly priceless.

- Sprouted Grain Breads
Guess what? Even though you're not drinking any alcohol right now, you pretty much feel hung over ALL.THE.TIME. And what happens when you feel hungover? {I wouldn't know, I drink moderately. Wink.} You want to eat like a 5 year old. Grilled cheese. Pancakes. French fries. But you, my dear, do not have the metabolism of a 5 year old. And if you start giving in to every whim to eat these things in your first trimester, your scale will be yelling at you by the time week 14 rolls around.

For some reason, though nothing else seemed remotely appealing to me, I was craving bread when I felt gross. But bread really isn't that good for you. Empty calories. However, sprouted grain breads like Ezekiel 4:9 bread contain more nutrients than their very processed counterparts. So, if you want some toast, by all means, go for it --  but try to make it a healthier option if possible. {I also baked my own bread, but I doubt you want to go there.}

Hang in there. Soon you'll find that you're {hopefully} feeling better and you'll be able to eat like a normal person again. My nausea lasted 2 or 3 weeks and then disappeared. {Some people never feel sick; some feel sick until the start of their second trimester; some feel sick the whole 9 months. I'm crossing my fingers and toes for you that you'll be one of the first two!} Things will be looking up {as opposed to down into the toilet bowl} before you know it!

DISCLAIMER: I am not a doctor and don't have a medical background. This is simply advice that helped me personally feel better in the beginning of pregnancy. If you have any questions or doubts, seek guidance from your doctor, of course.

..................................................................................

If chewing doesn't sound appealing, you may want to go the liquid route for your food intake at the times of the day when your nausea is at its peak.

Many women find that cold or semi-frozen beverages and fruit smoothies help them feel better when their tummies are boycotting solid foods. This Mango, Banana & Ginger Lassi is such a delicious way to get some goodness in there without gagging.

Both banana and ginger happen to be good for times of stomach distress -- the ginger soothes and alleviates while the potassium in the banana helps to balance the stores that may have been depleted if you've been sick to your stomach. The probiotics {natural bacteria that help boost the good bugs in your digestive system} in yogurt also help regulate what's going on in your stomach.

The best part is the fact that you simply toss the ingredients in the blender and let it do its thing... because I know you don't feel like cooking, mama. Take a shortcut and buy frozen mango chunks so you don't have to deal with that pesky pit. I also like to buy large bunches of ripe bananas, cut and freeze them so that they're ready to go when I want a cold, thick smoothie.

Feel good knowing that you're putting nutritious things in your body while baby grows, even though your body is bucking the system. And for heaven's sake... step away from the mac & cheese!

Mango, Banana & Ginger Lassi
Yields 1 serving

1/2 a mango {or about 1/2 to 3/4 cup mango chunks}
1 medium ripe banana
1/4 to 1/2 cup your favorite milk {I tend to use almond}
1/2 cup plain Greek yogurt {vanilla would work well, too}
Handful of ice cubes
1/2 teaspoon freshly grated ginger {or 1/4 teaspoon ground ginger}
{Optional} Pinch of ground cardamom

Combine all ingredients in a high speed blender. Blend until smooth.

Pour into a glass and enjoy... or at least try to! :)

BlogHer Food 2014 | Part 2

Did you catch Part 1 of my BlogHer Food recap? If not, you can check it out here.

After a long day of learning, networking and eating, it was so nice to get a good night's sleep. If only this were my view every night!

The next morning I took my time getting ready since I didn't have to worry about checking in, then headed back down for another jam-packed day of blogging info.

I just have to say that there is something so wonderful about food bloggers. Whether I was connecting with people who I keep up with online or meeting folks for the first time, I felt like I had known everyone for years. It's an instant bond... like going to foodie summer camp! {Hey, anyone want to make that the next official conference? I'd sign up!}

The morning started out breakfast and an informative session about social media, which I really needed. Did you know that aside from the blog, I also have to keep on top of my Facebook, Twitter, Pinterest and Instagram accounts? It's a lot for one girl to do! {Part time, no less!}

Learning from the pros like Amanda {I Am Baker}, Christy {The Girl Who Ate Everything}, Jory {co-founder of BlogHer} and Julie {The Little Kitchen} was so very eye-opening. These ladies really know their stuff -- as is evident by their bajillions of followers -- and have learned through trial and error just how to navigate the {often muddy} waters of seamless, efficient social media. Their tips ensured that I'm on the right track and also gave me some new things to consider as far as making my social media more interesting, useful, and user-friendly for the people who count the most -- readers!

But because many times gaining knowledge means having new questions, I decided to attend a session presented by Lisa Wells {Cook Eat Paleo} & Lisa Leake {100 Days of Real Food}. They talked a little more in depth about tools to make Pinterest and Facebook work best for me and reach more of you! It's a little easier to take someone's word when they have over 1 million {!!!} Facebook fans! {P.S. Apparently Facebook isn't working too well for anyone these days...}

Of course, all that learning meant that fuel supplies were running low, so we loaded up on buses and headed to the Mary Brickell Village area of Miami for lunch. After some talk of options, we wound up at this very charming spot called Dolores... But You Can Call Me Lolita. {Yes, that's really the name. So cute, right?} It's an old fire station that was converted into a chic restaurant, and it's just adorable.

Many of us got appetizer portions and passed them around. I love being able to see and taste several of a restaurant's offerings!

This is what toasting looks like when you're with food bloggers.

We enjoyed ourselves so much that we sort of missed the bus back to the hotel. Oops. No worries... that's what free public transportation is for, right? IF you know how to navigate the city you're in. We accidentally got a little turned around and wound up on an impromptu tour of downtown Miami via MetroRail. But eventually, we made our way back just in time for more sessions... and snacks.

Speaking of snacks, you guys have got to check out CVS's new line of smart snacks called Abound. When they're officially out, that is. We got a sneak peek. Blogger perks. They sponsored the "snack lounge" at the conference and oh.my.gosh. I'd be lying if I said I didn't go in there at least 10 times to grab some munchies. I'm slightly obsessed with their Blueberry Rice Squares. And I couldn't stop eating the "Probiotic" Trail Mix. Keep an eye out for their launch, folks.

That evening, the closing keynote addressed the tricky task of working with brands. It is a lot harder than you think! Blogging is still a relatively new thing, not to mention the business of blogging {i.e. what and how bloggers get paid}. Often, that newness leaves a lot of room for a disconnect between the bloggers like me who want to bring you fabulous content that you will actually want to read {while getting paid to do so}, and the brands that want to have their products promoted through our platforms. The good news is there IS a way to create a harmonious balance between the two! The bad news: That balance looks different for everyone, and it's up to each blogger and brand to work it out.

{Side Note:} You will notice that over the past year or so I've started to team up with brands and bring you "sponsored" content. In short, this means that I'm being compensated in some way to share information about the brand -- sometimes with product or opportunities, sometimes with money. Gotta pay the bills {and my student loan lender won't let me pay in artisanal crackers. Darn.} However, it is extremely important to me to only choose to work with brands that fall in line with what I believe about food and cooking. I give each opportunity a lot of thought before accepting it, and have turned down those that just don't fit with who I am. As my blog grows, it's important to me to stay true to the essence of its core {food that is as real as possible with the occasional naughty treat thrown in here and there}, and that's why you'll always see a disclosure at the bottom of posts that I'm paid for. Just wanted to let you know how it all works!

That night, the closing party was hosted in the trendy, artsy Wynwood area of Miami at Cafeina Wynwood Louge. It was fun to get dressed up and mingle with all the attendees, but alas, the weekend caught up with me and I decided to call it a night early. But not before meeting the fabulous Ree Drummond {The Pioneer Woman}!

Me & Shaina with her blogging majesty, Ree.

In the end, what I learned at this conference was so important: Whether I make a living or a few extra pennies from my blog, I will always treasure it. Writing is my passion. Writing about food, my bliss! Connecting with people, my delight. The fact that I get to do all of those things in this little spot I get to call my own? Absolutely priceless.

Here's hoping I can attend BlogHer Food next year!

BlogHer Food 2014 + The Miami Mocktail



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Where do I begin?! As I mentioned in Friday's post, I spent my weekend at the BlogHer Food conference which took place in balmy {that's the polite way to say it was very humid} downtown Miami.

BlogHer Food is the second large-scale food blog conference I've ever attended, and I couldn't wait to see how it compared to Food Blog Forum... especially because, having been held at the Happiest Place on Earth, it was a tough act to follow!

Some of the festivities began on Thursday night, but I decided to relax and get settled in -- room service, terrycloth robe and Grey's Anatomy -- and rest up for the busy weekend ahead. So far so good! My mom & my aunt were my roomies as they were having their own "staycation" over the weekend. Our suite was lovely with a beautiful city view!

After an early wake-up on Friday morning, I headed down to the ballroom level to check in. Five minutes in, I had a whole bag of swag! A walk around the sponsor tables loaded me up with even more goodies {which I dropped back off at the room, thank goodness}, and soon it was time for breakfast and the opening sessions.



What I learned was this: I was way too amped up to learn much of anything. ;) So, Plan B kicked into effect rather quickly -- Socialize! {And snack on samples!}




Borrowed from Hip Foodie Mom's Instagram feed.

Adorable sea salts from South Walton.

A little early morning cheese tasting with Kerrygold USA!



Can't get enough Brownie Brittle!

Though it was hard for me to focus, I did manage to soak in some good information that afternoon about seeking the "Next Steps in a Food Career." It was probably my favorite session, mainly because JL Fields {JL Goes Vegan} and Meseidy Rivera {The Noshery} were a hoot, but also because they shared a lot of information along with the knowledgeable Carrie Forrest {Carrie on Vegan} & Jeanette Chen {Jeanette's Healthy Living} on the steps I should be taking to turn my passion into a "real job."

{Wordy} Side Note: Currently, I blog part time and though I dream of making my full living from this wonderful little project, a lot of hard work and serious business savvy goes into it! My biggest takeaway? Learning how to balance whether or not a job is "worth it" to take. I have a hard time saying "no", and I hate to turn down opportunities, especially if I like the person or brand who approaches me. But sometimes, the time it would take to work on a project isn't worth the amount I'm making from it -- mostly because I take quality very seriously and try very hard not to throw something together without it earning my own stamp of approval {which can be very hard to attain!}. Though it seems like everything is fun and games around here {and a lot of it is!}, it also takes time, effort, work and patience to put together what I want The Kitchen Prep to stand for. I'll be sharing a more in-depth post very soon that will explain what goes into creating a post & maintaining a blog, in case you were ever curious!


Terrible picture... but that's him! Hi David!

I also got to hear David Lebovitz' keynote address, which I enjoyed because he's super honest and funny! I was thisclose to picking up his book and waiting in line to have it signed, but in the end, I got lured over to the food that was set out and just looked on from afar as he signed away. Can you blame me?

Though I got a lot from the great speakers in the conference, I think I learned the most from speaking with other bloggers who have or are experiencing the same pitfalls and victories that I experience on a daily basis. Not to mention, the girls who I connected with during this conference were just plain awesome, and we had so much FUN!

A special shout out to the lovely & talented:

• Melissa of Hungry Food Love
• Allie of Baking a Moment
• Alice of Hip Foodie Mom
• Connie of Urban Bakes
• Abby of The Frosted Vegan
• Karis of Karis' Kitchen
• April of Food 'n Focus
• Ngoc of San Jose Food Blog
• Jocelyn of Grandbaby Cakes
• Shaina of Take a Bite Out of Boca
• Katie of Ruffles & Truffles
• Brandie of Spoon & Saucer
• Katie of The Hill Country Cook

If you haven't checked out their blogs, take some time to head over there... they are women with hearts as beautiful as their food photography & writing talents!

That evening a group of us headed to the swanky Epic Hotel for a party hosted by Duda Farm Fresh Foods and CrunchPak.

Even though I can't enjoy a real cocktail at the moment, I still got to toast to a day of amazing experiences with a bright and delicious mocktail made by a very sweet bartender! As we squeezed past girls in tight dresses waiting on the never ending cab line at the end of the night with bags of pre-cut apples and celery coupons in hand, I realized that I love my foodie life and wouldn't give it up for all the flat abs and stilettos in the world! ;)

I'll be sharing more about Day 2 in a later post!

.................................................................................................

So, obviously, there were no cocktails for me this weekend despite all the wonderful cocktail receptions and boozy offerings throughout the weekend. Being the only one without a fruity drink in your hand can make you feel a little left out. But not if you concoct your own creation...

Inspired by the flavors of a mojito, this Miami Mocktail contains all the things that make libations fun to sip -- minus the booze!

One thing I find in a lot of mocktails is that they're too sweet without any kick. Adding a dash of coconut balsamic vinegar to this "faux-jito" gave it just enough edge to balance out the sweetness of the mint simple syrup and citrus juices. The muddled grapefruit gives just a touch of bitterness and my newest find thanks to BlogHer Food -- Cascade Ice Sparkling Water -- lends some effervesce with a hint of Citrus Twist flavor.

With a mocktail like this, you won't feel like you're missing out on anything. Except maybe a hangover. And nobody wants one of those!

The Miami Mocktail
Makes 2 mocktails

10 mint leaves, divided
1 lime, halved; one half divided into 4 wedges, the other half juiced
1 grapefruit, halved; one half divided into 4 wedges, the other half juiced
2 teaspoons coconut balsamic vinegar, divided
4 teaspoons mint simple syrup {see below for recipe}
Cascade Ice Sparkling Water in Organic Citrus Twist

1. Divide mint leaves among two highball glasses. Add 2 lime wedges and 2 grapefruit wedges to each glass. With a muddler or the handle of a wooden spoon, smoosh together the fruit and mint to release the oils from the mint and citrus.

2. Add a teaspoon of balsamic {or more to taste} and 2 teaspoons of mint simple syrup to each glass and stir. Fill glass with ice.

3. Pour half of the grapefruit & lime juice from the remaining halves into each glass. Top with sparkling water and garnish with mint.

For Simple Syrup:

Bring 1/4 cup water & 1/4 cup sugar to a boil in a pot over high heat. Boil for a minute until sugar is completely dissolved, then remove from heat. Throw in a handful of mint sprigs and allow to steep until the syrup is cooled. Store in an airtight container in the fridge.

Avocado, Bacon & Mango Salad {Guanabana's Copycat}

As you are reading this, I am soaking in as much information as I can {and probably not very much sunshine with the way the weather has been} at the BlogHer Food Conference in Miami. With the conference practically taking place in my own back yard this year, I couldn't turn down the opportunity to meet, greet, mingle and learn from some of my absolute favorite bloggers in the biz.

Just a few of the big names that will be there include Ree Drummond from The Pioneer Woman, David Leibovitz, and Jaden Hair from Steamy Kitchen {remember Jaden from Food Blog Forum last year?}. So yeah, it's kind of a big deal.

Why do bloggers go to conferences? Well, to learn; the world of blogging and social media is ever-changing, gotta stay in the loop! To connect -- it's nice to see one another face to face instead of communicating solely via comment box. To network {hi, work with meeee!}. To have fun. And of course, to EAT!

Since Miami is the host city of the conference this year, I'm feeling a definite craving for light, flavorful dishes with a Latin flair. I'm looking forward to seeing how Miami inspires me this weekend!

Speaking of inspiration, this salad recipe that I'm sharing today is a total knock off of one that is served at Guanabanas Island Restaurant & Bar -- one of the 5 spots I mentioned in "My Hometown Guide" back in March. Steve and I stopped by for a casual evening out last weekend, and I was pleasantly surprised at the deliciousness of this salad! {Though to be completely honest, anything tart, fresh and juicy appeals to me these days -- fruits and veggies galore!}

Anyway, I would never think to combine avocado and mango in a salad, but it works extremely well. The saltiness of the Queso Fresco Dressing with the smoky, crunchiness of the bacon accentuate the creamy avocado and sweet mango like you wouldn't believe -- all atop soft butter lettuce.

Could we get anymore South Florida? I grew up with mangoes and avocados growing in my yard, so I can attest to the fact that these flavors are authentic and representative of the region.

I hate posting salad recipes because, really, how much of a recipe is it when you're just tossing stuff into a bowl? But this one just seemed so fitting for celebrating a weekend in Miami. Now, if you'll excuse me, I've got cocktails mocktails to sip and business cards to hand out. ;)

Enjoy your weekend!

Avocado, Bacon & Mango Salad
Inspired by Guanabanas Island Restaurant & Bar
Serves 3-4 {Or one really hungry pregnant girl}

For Salad:

1 head butter lettuce, or any soft lettuce like Boston Bibb
1 avocado, pitted, peeled & sliced
1 mango, peeled & sliced
4-5 strips bacon, cooked until crisp and chopped
Queso fresco for garnish {if you can't find queso fresco, any salty crumbly cheese should do}

1. Place lettuce in a large serving bowl. Top with avocado and mango.
2. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.

For Dressing:

1/2 cup olive oil
1/4 cup rice wine vinegar
3 tablespoons mayonnaise
3 tablespoons queso fresco
Salt to taste

In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.

Chocolate-Cherry Cookies

I am not to be trusted alone at Charming Charlie. I totally went on a little pre-BlogHer Food accessory shopping spree yesterday on a whim. {Accessories = jewelry, sandals & 2 new bags.} I rarely buy things for myself, but lately I've been updating or replacing pieces that have seen better days. Plus, I don't want my blogger buddies to look at me and think, "Gosh, that Kitchen Prep girl is sure raggedy-looking." Justifications. ;)

Anyway, I think I love it there so much because their inventory is color coordinated. So there's never any guessing as to where you might find a teal statement necklace or a gold tassel pendant... a place for everything, and everything in its place. The way to my heart, for sure.

You know what else makes my heart happy? Baking. Duh.

Ever since I got over my little beginning of pregnancy nausea spell, I have been non-stop in the kitchen. Mostly because people keep asking me if I can bake for different events and occasions they have going on, and I can't say no. Also because I truly love it and because I'm trying to soak in as much kitchen time as possible before baby boy makes his appearance in the fall. Somehow I don't think he'll appreciate hours-on-end in the kitchen as much as I do. He may have other plans.

Last night, at 9 p.m. no less, I decided to bake cookies. I had left some butter out on the counter earlier in the day for something else that I didn't end up making. So, naturally, cookies had to happen.

These Chocolate-Cherry Cookies are so simple and really yummy. I love the combo of chocolate and cherry together, and currently, I happen to enjoy anything and everything with a little tartness. {I also can't stop thinking about brownies, but that's another story for another day.}

I'm a fan of any cookie that comes together super fast with pantry staples {we almost always have dried fruit of some kind, so that's a pantry staple to me}. Not to mention, drop cookies. Scoop, plop and bake. Love.

For some reason, I found these listed here described as "healthy cookies", but I don't really see anything that healthy about them to be honest. I mean, there are worse-for-you cookies out there, sure, but these contain plenty of butter and sugar. Not that I'll argue with you if you insist that they're healthy, of course. On the plus side, they turn out chocolatey, chewy and perfect for a last minute sweet treat for gifting {or keeping!}.

But like a trip to Charming Charlie, you probably shouldn't let your guard down... it's safe to say you might get a little carried away once you take a bite, so plan accordingly. ;)

Chocolate-Cherry Cookies
Adapted from Cooking Light

1 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup {5 tablespoons} butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 egg
2/3 cup dried cherries
3 tablespoons mini semi-sweet chocolate chips

1. Preheat the oven to 350 degrees. Prepare 2 a baking pans by lining with parchment paper or using a silicone baking mat.

2. In a a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.

3. large mixing bowl, cream together butter and sugar until smooth. Add egg and mix until well incorporated. Mix in vanilla extract.

4. Slowly add dry ingredients to the butter mixture until just combined. Stir in dried cherries and mini chocolate chips.

5. Using a cookie scoop or a tablespoon measure, place balls of dough about 2 inches apart on the baking pan. Bake for about 12 minutes, until just set. {They'll seem undercooked when you take them out, but they'll become more solid as they cool.}

6. Remove pan from oven and allow cookies to cool a bit before moving them to a wire rack so they don't fall apart.

Dill Pickle Dip + News!

Well... I've got some news. I've been baking something other than cookies for a little while now.

Some of you might have even suspected from my Instagram {Tummy troubles? Ginger ale? Where are all the weekend cocktails?} & lack of posting that something's been going on. So, I'm here to confirm that there is indeed some "Baby Prep" on the horizon for our little family!

Tomorrow will mark 14 weeks of baking for this little {stud} muffin and I'm still in a bit of disbelief! {We totally cheated and took a special blood test at 10 weeks that revealed the sex of the baby... a BOY!} I imagine this growing belly will help make it a bit more real soon enough.

I've always been extremely honest about the fact that, while children have been part of what I've imagined for my family in the future, having a baby has been a more difficult idea to wrap my brain around. It's one of those things that was VERY distant hope for my life. As in, "One day, I hope to start a family." When "one day" actually arrives, it can be somewhat unnerving! {Plus, we all know how I well I deal with change.}

As a result, as much as I am beyond thrilled and grateful to be able to experience this very precious and life- changing event, I'm also still "me." I'm telling you this because I don't ever want anyone to misinterpret my frankness and think that I don't realize how much of a blessing it is to be in this position.

But, at the same time, some people are born to be mommies in all their glowing, expectant glory, craving tiny belongings and diaper bags and nighttime feedings right along with their pickles and ice cream. And some people {hi.} realize that in order to get to the desired result {i.e. a child who will one day be old enough to wipe his or her own tush and have a conversation with} there must be swollen ankles and sleep deprivation and so.very.much.poop. Where some might think of all the warm fuzzy things that come with motherhood, I've always generally given the most thought to the reality of the situation -- the things that must be passed through and survived.

Does that sound terrible? I hope not. I love a tiny, squishy baby as much as the next gal, I really do. When my dear friend gave birth to her son a few years ago, I would visit her and put that sweet baby on my chest while he snoozed peacefully, breathing in his baby smell thinking, "This feeling should be bottled and sold." And he didn't even belong to me.

I am excited about being able to sniff my own baby boy. No, wait. That probably doesn't sound right. But you know what I mean.

Pregnancy has been an interesting new experience in my life which -- as you know--  mostly revolves around food. As I've watched many of my favorite bloggers navigate the ups and downs of expecting, I always secretly prayed that I would be spared of the tummy troubles that often come as part of the package deal in the event that I should ever become pregnant. Because it's difficult to make, write about and photograph food when you can barely entertain the idea of a grilled cheese sandwich.

And so... around the 5 week mark, the struggle began with balancing my desire to continue to cook and post with the complete disgust I was feeling for food in general. Hence my disappearing act from blogging and social media for a while.

Oddly, the things I couldn't stand to look at were the things I couldn't get enough of in the first few weeks. I went from intense cravings for healthy things like chickpeas, broccoli rabe and greens of all kinds to hardly mustering enough appetite to nibble on some dry toast. Nausea 24/7 is a plight I do not wish upon my worst enemy. I am so very grateful that this only lasted a few weeks, and that the nausea never progressed into full blown sickness because that would have rendered me completely useless {as opposed to only partially useless}.

Because Mother Nature is a wise and benevolent soul, I'm happy to report that my appetite has fully returned and that I hope to keep up the posting for the remainder of my pregnancy. That doesn't mean you won't see some weird combinations at some point, but I'll do my best to keep it fun for all around here.

I also vow not to go full-on Mama Mode on you now that there's a bun in the oven. When there's an update or a preggo-heavy post happening, I'll label it with "Baby Prep" so that those of you who aren't interested in hearing about heartburn, cravings and nurseries will have a red flag to skip directly to the recipe. Sound fair?

Anyway, I'm glad the news is finally out because I'm terrible at keeping secrets! I'm so thankful to have you on this journey with me and can't wait to introduce you to my little sous-chef come November!

Until then... here's to healthy appetites, nights of uninterrupted slumber {minus all the bathroom breaks} and great expectations for the future. xo

......................................................................

I had to do it. Something totally cliche as far as pregnancy goes: Pickles.

To be completely honest, I have ALWAYS been a fan of pickles. I could easily eat them by the jar. So I can't blame the pickle love on the baby. 

But I have found that tart and vinegary things have become even more appealing now that I'm pregnant. Tart grapes, pepperoncini, grapefruit, lemonade... there's just something about that lip-puckering taste that makes my tummy happy.

Here's something I discovered quickly: Many pickles and pickled peppers contain yellow #5 to give them that traditional green color. Yuck. If I'm not going to indulge in sushi, wine or imported cheese, then I'm certainly not going to purposely eat boatloads of artificial coloring. 

Luckily, Claussen knows what's up. They're the pickles you can find in the refrigerated section at the grocery store, and I am forever grateful to them for not buckling under the pressure of keeping pickles Kermit green. They're crunchy, flavorful and delicious. Though I'm still eating them sparingly, I really enjoy them as a salty, vinegary treat! 

So, why not turn them into a dip? 

If you're not pregnant and/or you're not pickle-lover {i.e. my little sister, who gags at the mere mention}, you may have stopped reading at the first mention of pickles. But if you're among my pickle-loving friends, rejoice. This is the stuff that dilly dreams are made of. :)

Dill Pickle Dip 

Ever-so-slightly adapted from Barefeet in the Kitchen, originally from Foodie with Family

1 package {8 oz.} cream cheese, softened
1 1/4 cups dill pickles, finely chopped
1/4 cup sweet onion, such as Vidalia, finely chopped
2 -3 tablespoons pickle juice from jar {more for thinner dip, less for thicker}
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
Pinch of pepper

1. In a medium bowl combine all ingredients. {I used a hand held mixer to make sure everything was well combined. This will break up the pickles a little more, but I didn't mind that. If you'd like to put some muscle into it, mix with a spoon.}

2. Transfer to a serving bowl and refrigerate for an hour or more for flavors to marry. Serve with crackers, crudites or whatever you're craving! ;)

#BrunchWeek: DIY Instant Oatmeal Bar

#BrunchWeek continues today, and I'm sharing one of my new favorite entertaining tricks: D.I.Y. food stations! I have yet to meet a person that doesn't love customizing their own food, whether it's an ice cream sundae bar, a make-you-own pizza setup or an omelet station. Plus, it usually frees up some time for the host or hostess and ensures that each guest gets what they really want. {Because we all know picky/particular/allergic folks that need to be selective with their options.}

Recently, I co-hosted a mini-bridal shower for a friend and instead of going all out with pre-made stuff, I set up a D.I.Y. flatbread bar complete with all the fixin's. It was a huge hit and it took only minutes to bake the finished product. It also made for some fun moments and a conversation starter!

When you're having a group over for brunch, you can tweak your stations to reflect the mealtime. Borrow a few waffle irons and set up a D.I.Y. waffle bar, jazz up the beverage cart with selections for create-your-own mimosas or bloody Marys, or try this unique idea: A D.I.Y. Instant Oatmeal Bar!

I've recently started experimenting with D.I.Y. instant oatmeal, and I'm loving all of the different combinations I've come up with. As a bonus, it literally takes a 90 second spin in the microwave to have a hot, healthy breakfast. I've made Cranberry-Almond Vanilla Oatmeal, Banana Nut Oatmeal and Apple Cinnamon Oatmeal, and have fun every morning raiding the pantry and seeing what else I can whip up!

One of our sponsors for #BrunchWeek happens to be Bob's Red Mill, who creates all kinds of oats & grains for cooking. In our house, we usually have a few of their versions of oats on hand: Rolled oats, gluten-free oats {which the husband eats every morning}, and quick oats. The quick oats are the ones you want to use for this recipe to keep it fairly "instant"!

For the purposes of party hosting, you can easily set up a station with bowls, utensils, ingredients and mix-ins and let your guests do their thing. Just print a cute sign with directions and stand by the microwave for quick zapping! {A group of 6, for example, will only take 9 minutes total to "cook" for.}

Here are the simple steps on how to make your own bowl:

Step 1: Place quick cooking oats in a bowl.
Step 2: Choose your liquid.
Step 3: Sweeten it up.
Step 4: Give it some spice.
Step 5: Bump up the flavor with extract.
Step 6: Zap it.
Step 7: Have fun with mix-ins!

The base recipe below is just a suggestion, but the possibilities are truly endless! I'm also sharing two amazing oatmeal recipes to spark your creativity -- Mocha Chip Oatmeal & Maple-Bacon Pecan Oatmeal. They're both scrumptious!

I hope #BrunchWeek has given you plenty of ideas for your celebrations! A huge thanks to our many wonderful sponsors and our hostesses, Terri from Love and Confections & Susan from The Girl in the Little Red Kitchen!  If you haven't entered to win one of our giveaway prizes, be sure to do so by using the Rafflecopter widget below!
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Looking for more fabulous recipes? These gals know their brunch foods!

Brunch Beverages:

• Mother's Tea from The Vintage Cook
• Strawberry-Rhubarb Shrub from Healthy.Delicious.
• Smoky Chipotle Bloody Mary from Sarcastic Cooking
• Elderberry Whiskey Peach Smash from {i love} my disorganized life
• Moscato Mojitos from Real Housemoms

Brunch Eggs:

• Duck Hash from The Girl In The Little Red Kitchen
• Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
• Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out

Brunch Mains:

• Spinach, Apple & Chicken Salad from White Lights on Wednesday

Brunch Breads:

• French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
• Mini Carrot Cake Pancake Stacks from Neighborfood
• Carrot Cake Breakfast Cookies from The Spiffy Cookie
• Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
• Croque Madame Waffle from Hip Foodie Mom
• Vanilla Chai Quick Bread from Savvy Eats
• Blueberry Coffee Cake from My Catholic Kitchen
• DIY Instant Oatmeal Bar from The Kitchen Prep

Brunch Fruit and Sides:

• Lemon Blueberry Parfait from Love and Confections
• Berry Mint Salad from Cooking In Stilettos

Brunch Desserts:

• Chocolate Hazelnut Linzer Cookies from Hungry Couple
• Lemon Curd Mousse Sugar Cookie Cups from Chelsea's Messy Apron
• Cinnamon Coffee Cake from Jen's Favorite Cookies

D.I.Y. Instant Oatmeal - Base Recipe

1/4 cup quick cooking oats
1/2 cup your choice liquid - Suggestions: milk, almond milk, water, etc.
2 teaspoons* sweetener of choice - Suggestions: brown sugar, honey, maple syrup, etc.
1/4 teaspoon spice of choice - Suggestions: cinnamon, cardamom, ground ginger, etc.
1/8 to 1/4 teaspoon extract of choice - Suggestions: vanilla, almond, coconut, coffee, etc.
Desired amount of mix-ins - Suggestions:
 - Dried fruit {raisins, dried cranberries, dried blueberries, dried mango, banana chips, etc.}
 - Chopped fresh fruit {apples, strawberries, bananas, blueberries, etc.}
 - Nuts {pecans, almonds, walnuts, hazelnuts, etc.}
 - Healthy add-ins {flax, chia seeds, protein powder, etc.}
 - Nut Butters {peanut butter, almond butter, sunbutter, etc.}
 - Jellys, Jams & Preserves {any flavor}
 - Naughty add-ins {cookie pieces, mini chocolate chips, marshmallows, caramel, bacon!}

*2 teaspoons is a good start for some sweeteness, but if you'd like sweeter oatmeal, add a bit more.

Mocha Chip Oatmeal

1/4 cup quick cooking oats
1/2 cup milk milk of choice
2 teaspoons brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon coffee extract*
1 to 1/2 tablespoons mini semi-sweet chocolate chips

1. Combine oats, milk, brown sugar, coffee extract and cinnamon in a microwave-safe bowl.
2. Microwave mixture on high for 90 seconds to 1 minute 50 seconds {depending on how thick you like your oatmeal}.
3. Stir until slightly thickened and cooled.
4. Mix in mini chocolate chips.

*If you don't have coffee extract, you can use 1/2 teaspoon of instant coffee granules instead or replace half of milk measure with strong-brewed coffee.

Maple-Bacon Pecan Oatmeal

1/4 cup quick cooking oats, such as Bob's Red Mill
1/2 cup milk of choice
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 tablespoons pecans, chopped
2 tablespoons crispy bacon, chopped

1. Combine oats, milk, maple syrup, vanilla and cinnamon in a microwave-safe bowl.
2. Microwave mixture on high for 90 seconds to 1 minute 50 seconds {depending on how thick you like your oatmeal}.
3. Stir until slightly thickened and cooled.
4. Mix in pecans and bacon. Drizzle with extra maple syrup if desired.