nourishing & unapologetic
I've always loved to read. Most Saturday mornings of my childhood you could find me lugging a bag full of books into our local library. Then college happened. And my free time and zest for reading for pleasure was kinda squelched. Now days, my book reading habit comes and goes in spurts. That said, I spend a lot of time reading random articles, pinterest pins, and recipes. There's not a day goes by that I don't read a recipe or two (or ten). Some of them I know I'll likely never make and then there are those that have me racing to the grocery store to get the necessary ingredients.
Today, I'm sharing with you one of those recipes. The kind that had my stomach growling at first sight.
Baker by Nature totally shaped my Saturday morning with her compelling perfect mix of chocolate and peanut butter in donut form. Yep. Uh huh. I can see that drool you're wiping from the corner of your mouth. You're already intrigued by this flavor combo sent from the Heavens.
I'm recounting this recipe in pictures because my words won't do them justice. (And it's rare I'm short on words...) So, rather than me retell you her recipe that I followed to a "T", I want to send you directly to the source. Visit her site for all the specifics on how to get these gloriously good babes in your hands (and belly).
Oh, and yes, I almost forgot to tell you: you do need a donut pan (or two) for this recipe. While I'm a staunchly against having too many single-use kitchen items take up the always cramped cabinet space, this one is a must. Well, if you like donuts, that is. If not, why are you still reading this? (Just kidding. kind of...)
Seriously though, the Wilton donut pans don't take up much room and they're totally worth having so you can satisfy your own donut hankering when it strikes. (Plus baked donuts made at home have to be healthier than those from the local shop. Right? Feel free to use that justification when you eat your second one of these suckers.)
May your schedule be clear enough for you to whip these up. And if it's not, they're pretty dang quick, so carve out the time. Then plan donut Saturday for the foreseeable future. [And get out your running shoes so you won't feel as guilty. Trade-offs, people. :)]
Until next time--
This little blog is growing up...we're now BornDaily.com! Yes, that's right. We officially have our own domain. Wahoo, gaining legitimacy while retaining approachability, whimsy, and flavor! Now, really this doesn't probably change much, but it's been on my to do list, thus I have to celebrate a teeny bit. So, I did a little redecorating with a new logo and site header, nothing schamncy but something that represents the feel of us. Welcome to our the official BornDaily.com site (and for the record the Weebly address will redirect you as needed).
It's March 1st...We're 3 months into 2015? Sheesh.
Anyhoo, did you know today's a holiday? It is. We're celebrating peanut butter. It's a childhood mainstay for many and an excellent ingredient for all kinds of delicious baked goods. It's also appealing to furry friends too (more on that later).
This weekend Mother Nature decided to usher March in like a lion; winter finally made an appearance with a few inches of snow. Now, in the Born household, four-legged friends included, we're fans of snow so this was the cause of much excitement. It warranted a playdate at our neighborhood park. My hubby, the pups, and I spent a fair amount of time romping around, playing fetch, and making snow angels. I don't know of a better way to spend a Saturday in the winter. True to form, we took a lot of pictures that way the fun would live on.
In honor of today's holiday, and since this weekend has been largely about Garth and Shaggy, I decided to bake for them. Homemade dog treats...why not? Yes, they're probably that spoiled. This recipe is barely a recipe. They come together in record time and are being gobbled up equally as fast.
Peanut Butter Pup Treats
Recipe inspired by Simplistic Life and House on 8th
1 cup whole wheat or all-purpose flour
2 heaping tablespoons your favorite smooth peanut butter
Up to 1/4 cup milk (use skim or 2%; you'll use just enough to pull it all together)
All in all, we're ready for spring, but I am so thankful for at least one snowy weekend chockfull of memories and spoiling my guys. Here's to spoiling those you love and making the most of every moment. Oh, and March, feel free to go out like a lamb...
Until next time.
We went from job searching and newly engaged to new hires and wedding planning fiends to 1 year of employment and newlyweds. it's been pretty much a whirlwind. It seems almost impossible that the end of July marked one year with a Wichita address.
In January 2013, when Nicholas began interviewing for school psychologists positions we didn't quite know where we would end up. But as luck would have it, he aced the interview of the position he really wanted and we were headed to Sedgwick County. We were fortunate enough to have family with an available house that we could rent. We officially moved in the weekend before we started our jobs and the rest is history.
Albeit belated, in honor of our 1-year Wichitan anniversary, here's a recap of a few of our random favorite discoveries about the town, ourselves, and our life:
Since this is a post about our address anniversary, we should celebrate with something sweet. Ice cream pie seems like a natural fit. This quick and simple recipe starts with Oreos. Not just any Oreos, but the ones with the Reese's Peanut Butter cream filling. I must confess I was sorely disappointed in these cookies. I think my high expectations of their wonderment left me accordingly underwhelmed. But, their redeeming factor: they make a kick butt crust. Once the crust is made, the rest just falls in place in no time. It's certainly a dessert with a lot of cool factor (ba dum chh).
Reese's Oreo Ice Cream Pie
makes one 9-inch pie
1 box mini-Reese's Oreos
1/4 cup butter, melted
1 container of cookies and cream ice cream (or your favorite flavor)
1/2 cup-3/4 cup chopped Reese's Minis (or more if you please; and use the unwrapped minis- easy and delish!)
1. Finely crush Oreos in food processor (or put in a Ziploc bag and crush with rolling pin).
2. Pour Oreo crumbs in a medium bowl. Mix in melted butter until well combined.
3. Spray 9-inch pie pan with non-stick cooking spray.
4. Pour moist crumbs in pie pan and pack/smoosh into an even layer including the base and sides of pan.
5. Refrigerate crust for at least 30 minutes. When you put your crust in fridge, take your ice cream out of the freezer.
6. Once crust is set, spread ice cream into crust.
7. Sprinkle the top with chopped Reese's Minis. At this point make it your own! Fill free to top with some hot fudge or more.
8. Freeze again for 20-30 minutes. Cut slices and enjoy! Store in freezer, but the pie won't last long.
Dang, I wish I had a piece of that pie right now. Oh well. Here's to the next year of adventures in Wichita! Talk to you soon!
6/28/2014 6 Comments
Unsurprising Confession: I really love cookies. The only other sweet I'd forego a cookie for is a brownie. But as of late, the Born household has been on a cookie kick.
Now, I must request a virtual ROUND OF APPLAUSE for Sally over at Sally's Baking Addiction for this kick butt recipe! It is undeniably one of the best cookie recipes I've ever made. (And this sweet tooth has made a lot of cookies over the last 28 years...)
What makes these cookies both addicting and awesome is their classic simplicity. My vegetable preferring husband is a sucker for soft cookies. He liked these Soft-Baked Monster Cookies so much requested I make these cookies two nights in a row.
These are perfect for any bake sale, picnic, family get together, or just an afternoon snack.
What these cookies aren't perfect for is bikini/swimsuit season. Seriously, you need willpower of a Saint to refuse one (er, three). Summer is in full swing and we're headed to Florida in a few weeks. This is when I should be eating greens, protein, and nothing enjoyable. But if you've been reading this blog, you know that I tend to prefer things that aren't going to keep me slim and trim. But as I grumble about what I look like (and maybe reach for another cookie at the same time) , I have to remind myself that I prefer to eat what I love and run a little more than regiment my diet. (For those who tell me that's not the way to think, I know this but I'm not looking to be a super model (I mean I'm 5'1.5" for goodness sakes!), just healthy.) I'm never going to be lean or cut because it's not something I value over being in the kitchen generating a form of love and a few calories.
But in the spirit of swimsuit season, let's quickly reflect on this wardrobe component that most women despise. And, then I'll share a few I'm coveting and/or considering. Then I promise I'll give you the goods on the cookies.
You might have seen this video on Facebook, but I wanted to share it here. I'm not sure what to think of Jessica Rey's call for modesty as means of empowerment. I am conflicted. On one hand, I think she's brilliant. I totally get not wanting to be seen as an "object". It repulses me to think that an article of clothing can slingshot our evolutionary advanced mind back to the more archaic times. But..
Here's my argument: a power suit is not about the amount of fabric and fit, but rather the mental and emotional feelings one has when wearing it. Power suit= self-confidence. To me, wearing any swimsuit at all and feeling like a rockstar in it is empowering. If that's a itsy bitsy bikini for some or a full-on one piece with a skirt, so be it. I will throw in the caveat that there are some swimsuits that are just not suited for all body types and generally you know when that's the case. And complete honesty, I am totally guilty of judging someone else for wearing something I don't think is flattering on them but that's my problem and my misstep. Seriously, who am I to judge what someone else feels best in?
All that said, here are a few swimsuits, in a variety of styles, I think are adorable for summer 2014:
I know after trying on swimsuits (virtually or in a store), I want a reward. Here's yours.
Soft-Baked Monster Cookies
Recipe source: Sally's Baking Addiction
1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract (I prefer Mexican vanilla)
1/2 teaspoon baking soda
1 and 1/4 cups all purpose flour
1/2 cup quick oats*
3/4 cup your favorite M&Ms
1/2 cup milk chocolate or semi-sweet chocolate chips
*I never have quick oats on hand, so I just put a little over a 1/2 cup of old fashioned oats in the food processor, pulsed for a few seconds, and viola!
Thanks for letting me ramble on today. I sincerely hope if you're on the hunt for a swimsuit this summer that you find one that makes you feel 100% beautiful and/or comfortable. If you do, celebrate with these cookies. If not, commiserate with these cookies. Either way this recipe is a homerun! Talk to you soon.
PS For the mommas out there debating whether to pass on the pool or splash with your kiddos, check out this article. It's a good read.