LETS MAKE JUICE: GOING GREEN

Today's juice is a homemade take on the delicious green machine! There are many different varieties out there, and I've only tried a few but this one is in my top favorites! In this recipe I'm using spinach (partly because I let my kale go bad before I made this, and also, because I really like the taste more than kale, you can use whatever you prefer!) You'll need: a giant handful of spinach (about 2 cups), 2 stalks of celery with the tops and bottoms cut off, 1 green pear, 1-2 yellow apples (again you can use green, I just like yellow better!) a few slices of pineapple, and coconut water. Be sure to wash everything before you put it in the juicer. And just like last time, after juicing everything, poor a little coconut water into it to make sure you've got all the liquid out.

This makes 1 large glass or two small glasses. Store it in an airtight container such as a mason jar for up to 3 days. I don't have an adorable picture of Dakota drinking this, but my 16 year older brother did come over and take a shot of this and agreed it "isn't all that bad" haha. It's actually delicious! ;)

LETS MAKE JUICE: REAL "ORANGE" JUICE

For our wedding, someone gave us a JcPenny gift card. At first I wasn't really sure what'd we'd get from there, but then I remembered seeing a juicer at Sams for 50 bucks, and I thought I'd take the chance and see if Pennys had the same brand. They did! I know you Vitamix people will be rolling your eyes at my 50 dollar Bella brand juicer, but honestly, it works just fine for my occasional juicing. I didn't want to commit to something such as a Vitamix if I wasn't sure I'd even like juicing. Turns out, I do really like it, so when this one dies, I might invest in one. I'd like to try my hand at peanut butter making.

ANYWAY, all of this to say, I'm going to be starting a new series called Let's Make Juice. The first up is real "orange" juice. Here's what you need:

Before we get started, make sure that you've thoroughly washed your fruits/veggies. Use organic if you can, because when you make juice, any/all dirt and pesticides are going into your juice in super concentrated amounts if you don't get them off. So wash those veggies and fruits!  In a juicer, add 2 large red apples (I use fiji, or pink lady!), 1 extra large orange (I used a Florida orange), and 3 carrots. I like to use the coconut water after I've juiced everything to give my juicer a clean, and push out anything still stuck in the machine. You'll be surprised what might come out with just a little extra liquid!

And that's it! Store in an airtight container (mason jar) for 3-5 days. If it lasts that long! ;)

BANANA NUT LOAF

I've had this Pyrex loaf pan for quite sometime now. (I actually "borrowed" it from my mom months ago, thanks mom!)  It normally collects recipe cards, loose straws or other odds and ends found in the kitchen. The bunch of almost black bananas sitting on my counter was just what it took for me to use this little pan for it's original purpose. I used a Food Network recipe, but changed it up a bit according to what I had on hand and what I thought sounded more yummy. Anything different than the recipe states has a star beside it.

adapted from this recipe

1 1/4 c. flour
3/4 c. brown sugar *
1/4 c. white sugar
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
3 over-ripe bananas
1/2 c. unsalted butter
1 tablespoon cinnamon *
1/2 c. chopped pecans*

Whisk egg and vanilla and set aside. Combine all dry ingredients in a bowl and set aside.Mash bananas with a fork in a bowl and set aside. In your mixer with the paddle attachment mix butter and sugar until creamy. Slowly add the egg/vanilla mixture. Add the bananas. Don't worry if it looks a little weird, it's supposed to look that way! Take off of the mixer and fold in the flour mixture with a spatula. Lastly, fold in the nuts. Bake at 350 F for 55 minutes.

It made our house smell so yummy while baking. I wanted to slice it right away, (there's nothing better than warm bread!) but I'm saving it to take to my bible study group tonight. Also, this milk is just for show, I do not like milk.at.all.

Recipe: Blended Coffee Treats!

Today I have a yummy recipe to share with you! Coffee Treats! My mom used to make these for special occasions, or by a sweet request from my brother or myself. I remember during the summer, my mom would have her bgf (best good friend) over, and she would bring her daughter, my bestie, over and we would all drink these and stay up late watching movies. Fun! Here is how you can make yours:

Coffee Treats Recipe, makes 2-6 servings. -depending on what size glasses you serve your drinks in.

What You'll Need: A Blender // A Mexican espresso maker or a coffee pot if you don't have one.
Ingredients: Coffee Ice Cream // Espresso // Flavored Creamer (we used French Vanilla, but if you have a favorite, use it!) // Whipping Cream // Ice cubes // Sugar // Cinnamon (optional)
Steps:  1. Make your espresso as strong or not so as you'd like. If you're using a coffee pot, you'll want to make at least 3 cups. 2-4. While your espresso is making, add  6-8 scoops of coffee ice cream to your blender. Add half about 6 cubes of ice (more or less depending on the consistency you'd like.). Add half a cup of your flavored coffee creamer, and a tablespoon of sugar  5.  Add your Espresso to the blender. Again, add as much or as little as you'd like. I recommend adding at least a cup. More if you're looking for a pick me up! Less if you'd like a sweet treat before bed. 6-7. Blend all ingredients together. Add more coffee ice cream and ice if it's not thick enough. Pour into glasses, top with whipping cream and cinnamon and enjoy! 

A big thank you to my mama for coming over and helping me make these, take pictures, and drink all the leftovers! Let me know if make these! I plan on making some this morning, to tackle my massive to do list! xo, Meghan

A week of Gratitude//Pumpkin Whoopie Pies Recipe

This recipe is a favorite around our house! We've made them for both of the DS shows to sell, and they sell like hot cakes (my attempt to be funny, bare with me)! If you're really into pumpkin pie but don't have the time or want to try something new, these are for you. They are like tiny little individual slices of pumpkin pie heaven. I don't normally like pumpkin (aside from the latte) and even I like these!

Pumpkin Whoopie Pies: makes 12-15 finished cakes. 

Ingredients: 2 1/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon ground cinnamon*, 1 1/2 teaspoon ground ginger, 1 teaspoon ground allspice, 1 teaspoon nutmeg, 1/2 teaspoon salt, 1 cup brown sugar, 1/2 cup softened butter, 1 1/2 cups pumpkin, 1 egg, 1 teaspoon vanilla*. 

For the icing: 8 ounce package of softened cream cheese, 1 teaspoon vanilla, plenty of powdered sugar, and cinnamon*

Mix together all of your dry ingredients in a bowl and set aside. Cream together both the butter and brown sugar. Add the pumpkin, then the egg an vanilla. Add in the flour mixture a little at a time until you've finished. The batter will be very thick and hard to mix if you add all the flour at once. Using a spoon or an ice cream scoop, drop 2 tablespoons of batter onto a baking sheet, repeating until it's full. Bake at 350 F for 11-15 minutes. Allow them to cool a bit before moving them. Once cool, add a big spoonful of your cream cheese icing to one whoopie pie and sandwich with another. Enjoy! xo. 

recipe adapted from this book

*I use a lot more cinnamon than this recipe calls for. I used probably 4 tablespoons. Totally your preference! * I also use a lot more vanilla, probably around 3 or 4 tablespoons. 

*Oh and I add a little buttermilk to my batter. About 1/4 cup. 

*You don't have to add cinnamon to your icing, but if it wasn't obvious....I like cinnamon!

Hint!: If you are a perfectionist, or want all of your whoopies to be uniformed and look the same, I suggest getting this pan. I got mine at Bed, Bath and Beyond. I don't use it much, because the pies turn out super big and it almost cuts the recipe in half. Plus, hand spooned ones have charm, don't you think? :)