There's Always Money In The Banana Stand

I don't know if it's the fact that everyone is talking about Arrested Development again because of the new season on Netflix, or the fact that it's summer and I crave frozen things when it's hot but I have been aching for some frozen bananas lately. The ones you can pick up in the frozen food section of your local grocery store are NOT all that, and the wrappers you can buy to place over the bananas just aren't as good to me either. I love using the hard bakers chocolate (in DARK chocolate) and covering them with bright colored dinosaur sprinkles. However you can top your treat with any toppings your heartdesires: caramel, peanuts, coconut flakes, chocolate chips, anything! Here are the few easy steps it takes to make this yummy summer favorite.

Peel bananas

Cut bananas in half

Insert popsicle sticks into cut side of bananas

Dip banana in bakers chocolate

While chocolate is wet cover with desired toppings

Place on a wax paper lined plate

 

Freeze for 45 minutes

Etsy Wish List

I spend hours of my life online shopping, mostly just 'window' shopping and wishing at a lot of the things I see. Quite often I splurge but only if I cacth myself still thinking about (insert dress, brooch, shoe here) I immediatley return to the website and order it right away. So here I'll keep a list of some things I've been dreaming about.

Is everyone else enjoying the new season of Arrested Devolpment on the Netflix? How cute is this brooch from  Kate Rowland?

She also makes this awesome Astronaut too!

                                                           

And these fantastic Dinosaur Magnets from The YellowSpoon

She also makes this girly, mint green Mermaid wall hook!

And what good is summer without a cool 80's Vintage swimsuit?

Getting Back Into The Swing of Things

Hello my darling friends! Good grief what a crazy year it’s been since I last updated my blog! I’m really trying to make time for it each week now and not let life and all of it’s insanity get in the way. I was promoted to Bakery Manager last July and my work schedule has been ridiculous! I usually work 50-65 hours a week and when I’m not working naturally all I want to do is sleep and hang out with my friends! Duh. However I’m committed to bringing my little corner if the universe to life again even if it means just posting selfies or what I’ve eaten that day. I have quite a few dinner and a movie posts I’m working on including some guests spots, so be on the lookout! I can’t wait to share all of my new things with you!

Summer is here and I couldn’t be more thrilled! Longer days, pretty dresses, picnics, and cookout’s with my buddies, what else could a girl ask for? My roommates & I have been pretty good about using the grill already and not taking advantage of the season. We have a small patio but it works so well for our little gatherings, drinking wine and smoking watermelon hookah. Last night we grilled steaks (salmon for Heather), baked potatoes, salad, veggies, and made a homemade strawberry cheesecake with vanilla whipped cream. Yummy! Summer commence!

Chipolte Gouda with Bacon and Parmesean Bruschetta

Baby Bella Mushrooms with Asparagus cooked in red wine.

Sirloin Steak, Baked Potato, Salad, Cooked Veggies, and fresh French Bread. 

Tasty, Fresh Strawberry Cheesecake

A Mouth Full Of Chocolate Chips

 

 

          
Recently a friend of mine, Nathan Moseley published a fantastic book of poetry called ‘A Mouth Full of Feathers’. This is a great book for people who both love and hate poetry. It’s about love, life, romance, Humphrey Bogart, and friendship.

I know because Nate is my buddy I probably seem partial to liking this book, but it really is so amazing! I have read his poems 4 times now since receiving it and I just fall more in love with them each time. His wit, and unique sense of humor bring a quality to these poems that is just wonderful and such a delight to read.

You can visit his blog here http://mirrorsareleaks.blogspot.com/ to not only purchase his book but to continue to read all about his shenanigans, other original poems, short stories, or just all around Nate-iness.

One day Nate and I were having lunch together discussing plans about what we wanted to do with our lives, and what we wanted to be whenever we grow up. When suddenly he called my cell phone (yes we were already with each other in person) and wanted to order some chocolate chip cupcakes. He was my first customer to say the least. Luckily I had made a chocolate chip cake for my sisters birthday the year before, so recreating the recipe in cupcake form would be a breeze. We baked them together that day and now in honor of his published book I’m going to give you this super easy recipe to enjoy while you read it. Because seriously, you have to get it. And I bet if you shoot him an email, he’ll even sign it for you. Check it out now!

A Mouth Full of Chocolate Chip Cupcakes:
1 Box Vanilla Cake Mix
1 1/3 Cups Chocolate Chips
3 Tablespoons All Purpose Flour

For Chocolate Chip Buttercream Icing:
2 Sticks Unsalted Butter-softened
¼ teaspoon Salt
1 Tablespoon Vanilla Extract
4 Tablespoons Milk
4 Cups Confectioners Sugar-Sifted
1/3 Cup Mini Chocolate Chips

Prepare box mix according to directions on package. In a separate bowl mix chocolate chips with flour. Fold coated chips into batter and scoop into lined cupcake tins 2/3 of the way full.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean.

                                               

For icing beat butter salt and sugar together in a mixer until fluffy. Add milk and vanilla and beat until combined. Fold in chocolate chips Spoon into pastry bag and pipe onto cooled cupcakes. Enjoy with a glass of milk and a copy of ‘A Mouth Full of Feathers’!

The Cake Version.

A big thank you to Laura Boham & Megan Evans for helping me bake these yummy cupcakes and take the pretty pictures you see! (Following photos taken by Nate Moseley.)

              

Cookie of the Month: Lemon Sugar 'Staches

                                            
Along with all of the ‘newness’ of my blog, I’m adding a new feature: it’s the cookie of the month! Every month I’ll come up with a new & delicious cookie that fits for the time of year. Right now it’s mid September and everyone is feeling ready for fall. It has been quite a miserable summer here in Atlanta with record breaking heats all season long. I know I’m ready for a chill in the air and for the leaves to start changing colors, as well as preparing some of my favorite fall time dishes. But before we ring in the first day of Autumn on September 22^nd, I’m going to give one last hoo-rah to the end of summer with a simple sugar cookie iced with lemon buttercream and sweet coconut flakes. This is a light, and yummy cookie perfect for those long summer nights, and those that aren’t quite ready to let go of the warm weather and flowy summer dresses. But it’s so good, it can certainly be enjoyed all year long.

Sugar Cookies:
3 cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 sticks butter-softened
1 ½ cups sugar
2 large eggs
1 teaspoon of vanilla extract

In a large bowl combine first 3 ingredients. In a mixing bowl beat the butter and sugar on high speed until fluffy, about 5 minutes. Reduce speed to low and beat in eggs and vanilla until blended. Next add dry mixture until blended while occasionally scraping bowl. Divide dough into 2 equal pieces and wrap and refrigerate overnight.

Preheat oven to 350 degrees and roll out one piece of the dough on a floured surface until ¼ inch thick. Cut into desired shapes with floured cookie cutters and place on cookie sheet 1 inch apart. Bake for 12-15 minutes or until edges are golden brown. Repeat with other piece of dough. Note: keep cookies refrigerated until able to bake. This will help them hold there shape while baking. Cool and decorate with Lemon Buttercream.

 

 Lemon Buttercream Icing:
2 sticks butter-softened
4 cups confectioners sugar
¼ cup milk
¼ teaspoon salt
1 teaspoon vanilla extract
Zest of one lemon
Juice of one lemon
Yellow food coloring (as much as desired)

In a mixing bowl, combine all ingredients and beat on medium speed until fluffy. Ice cooled sugar cookies and dip in sweetened coconut or sparkly black sprinkles. You can also leave some plain for blonde mustaches!