Wednesday, May 20th, 2015
There is nothing more refreshing than having watermelon during a hot day. Well, any day for that matter and in any form. We had some leftover chunks from a BBQ a few weeks back so I decided to make a shake. Multiple shakes for days to be exact. Once I shared it on Instagram (@inspirationnook) I knew I had to share my recipe with you guys. For this delicious Watermelon shake all you need is milk and some ice cubes! I mix about 4 ice cubes, 1/2 cup of milk and a full cup of watermelon chunks. You can add as many chunks as you wish really. The good thing about it is it tastes pretty good all natural without any sugar added. The sweeter your watermelon the better! How easy is this? Check out our fun video below. Once again, I had way too much fun making this for you guys! Do you love watermelon too? What fruit do you like making shakes with?
Tuesday, May 12th, 2015
I woke up wanting to bake something. This usually happens during a rainy day. To me there is nothing better than mixing your ingredients up while looking out the window and listening to the rain. Can you picture it? You know it’s the best. I had blueberries and lemons in our fridge so it was easy to decide which kind of muffins to make while looking in there HA! Last time I made blueberry muffins they were these blood orange ones and they were pretty amazing. We are big fans of blueberry muffins in this house apparently. This new recipe is pretty basic so grab some berries and let’s do this! Oh, and I made a video to celebrate the occasion. You might start seeing these pop up every now and then. Hope you like them!
Blueberry Lemon Muffins
(This recipe makes 12)
2 cups of flour
2 eggs
2/3 cups of sugar
1/4 cup of milk
1 stick of butter
1 teaspoon of baking powder
1 tsp of vanilla
1/2 tablespoon of lemon zest
1 tbsp of lemon juice
1 1/2 cups of blueberries (or much as you wish)
Start by preheating your oven to 350 degrees. Spray a muffin pan with baking spray and set aside. In a bowl mix your sugar, eggs and soft butter. Add the flour slowly to the mix followed by the baking powder, milk, vanilla, lemon juice and lemon zest. Lastly, fold the blueberries into your batter. Pour batter into your muffin pan using an ice cream scoop (this will help spread the mix evenly throughout), bake for 20-25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. It doesn’t get easier than this! What are your favorite type of muffins? Happy baking loves!
Monday, April 27th, 2015
As you all know when I first discovered all the different recipes you could make using a crescent toll tube I immediately made Blood Orange Cinnamon rolls . I simply couldn’t stop there. I decided to create mini quiche cups because honestly, I’ve been obsessed with all types of quiches lately. These were the perfect size, the perfect mix of flavors and I just had to share them with you! So go grab a crescent roll tube and come join the club!
Quiche Cups
1 tube of crescent rolls (this will make 8 little cups)
3 eggs
1 cup of chopped spinach
2 slices of prosciutto
1/4 cup of feta cheese
A handful of shredded Mozzarella cheese
Sal & Pepper to taste
Start by preheating your oven to 375 degrees. In a bowl mix your eggs, spinach, cheeses and season with salt and pepper. Using a greased muffin pan, place each triangle of dough on a cup keeping some of the edges out, that will create the cute little triangle shapes. Place a little piece of prosciutto on each bottom, this doesn’t need to be perfect just divide it as you please. Fill each cup with your egg mixture and bake for approximately 15-20 minutes or until brown. The end result is so tasty you’ll want to eat them all by yourself HA! Cannot wait to make these again but with different ingredients! Once again the possibilities are endless with this one! These will be perfect for brunch or breakfast on the go! What do you think? What ingredients will you use? Happy baking friends!
Thursday, April 23rd, 2015
During rainy days all I really wanna do is bake. I had the sweetest strawberries at home, after my first bite I knew immediately I should bake something with them. I decided to bake Strawberry mini bundt cakes since I haven’t used the little pans since I made these coconut beauties. I do wish I had oranges so I could add orange zest but I went with the typical lime zest. Next time it’s on oranges! They turned out pretty amazing and now I can’t wait to make variations from it. The recipe couldn’t be easier! Hey if I did it you can to!
Strawberry Mini Bundt Cakes
(this recipe makes 4 mini cakes)
1 cup of flour
3 eggs
1 cup of sugar
1/2 cup of milk
1 stick of butter
1 teaspoon of baking powder
1/2 tablespoon of lime zest
1/3 cup of sliced strawberries (or much as you wish)
Start by preheating your oven to 350 degrees. Spray all molds with baking spray and set aside. In a bowl mix your sugar, eggs and soft butter. Add the flour slowly to the mix followed by the milk and lime zest. Lastly, fold the strawberries into your batter. Pour batter into your mini molds, bake for 25-30 minutes or until golden brown and a toothpick inserted into the middle comes out clean. I decided to decorate them with powdered sugar and extra strawberries on top! You could also create a simple glaze or serve with ice cream on top. There are a million ways to eat these really and I can’t wait to try them all! How easy was this? I ate mine with chocolate syrup on top with a scoop of vanilla ice cream. What do you think? What would you eat yours with? Aren’t strawberries the best? Happy baking loves!
Thursday, April 2nd, 2015
My favorite breakfast since I can remember has been Avocado toast! I don’t know if it started as a California thing or not but I sure enjoy it anywhere. The secret really is to use the right avocado, what do I mean by that? Well it has to be soft and ready to be eaten. Ever since I ate my first avocado toast I’ve been adding extra ingredients here and there and my love for it grew even more. I figured why not share it with the world? I know there are a million ways to eat it but this is my fave! All you do is mix half a ripe avocado in a bowl with juice from half a lime. Then add a pinch of salt and pepper. Spread this on your toast and here is the good part… add crumble feta cheese with red pepper flakes on top! You’re welcome world. You will never look back! What about you? How do you like your avocado toast?
