Obsessed

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I used to be ridiculously obsessed with telephones.
I would ask for the mickey telephone pictured above for Christmas almost every year.
And if it wasn't mickey it was another telephone.
What I'm really obsessed with though is vintage telephones. Especially that white one.
I maybe just want to wrap it up and bring it home with me.
One day though, one day I will have one.
Obsessed.

Much Love,

nicole

Quick Fix- Winter Dinner Salad

I love to cook. I really do.  But you know those days that don't start out well in the morning and the day just seems to go on forever without any end? Ya... today has been one of those. And when one of those days come up I just am not really in the mood to cook dinner. So I go to one of my quick-fix dinners. Grilled Chicken Salad. I LOVE salad. It is one of my favorite things to eat so of course I have so many different variations of dinner salads. And they are perfect for those nights when cooking just sounds like the last think you want to do. So for dinner I made a quick Grilled Chicken Cranberry-Walnut Spinach Salad. I look forward to this salad every winter, it just reminds me of the fall and it has everything I love in it.

In this salad is: Organic Baby Spinach, Feta Cheese, Glazed Walnuts, Craisins and Grilled Chicken. It is topped with a home made raspberry vinagriette but if you aren't in the mood for whipping up a salad dressing I like to use Light Balsamic Dressing on this as well.

There ya have it! So delicious and quick to throw together for a last minute dinner. Glad the day is over and guess what? It's Friday tomorrow!

XOXO,
WHITNEY

Recipe:
Spinach
Feta Cheese
Craisins
Chicken:
Grill Chicken Tenders on a grill pan or George Foreman. Season with Salt and Pepper. I generally do 2-3 tenders per person.
Glazed Walnuts:
Heat 1/4 C sugar in a pan over medium heat. Once sugar starts to melt and become a slight caramel color dump about 1 C of walnuts into sugar. Stir walnuts around until all are covered with sugar glaze. Heat until the nuts become fragrant, about 3 minutes. Remove from heat and pour onto tinfoil to let cool completely.
Dressing:
2 C berries
1 T mustard
2 T honey
salt & pepper
1/4 C rice wine vinegar
1/2 T lemon juice
1/2 C vegetable oil
1/4 C EVOO

Combine all ingredients (except oil) into food processor and blend. Slowly drizzle in oil, check seasonings. Serve over salad. Keeps in the fridge about 1 week.

Creativity

My dear friend recently showed me this music video, it blew my mind. Let it blow yours.

And now your probably wondering how they did that... well look no further here is how.



2 years! Are you kidding me? I would have gone crazy, but props to them for sticking through to see the finish product. I personally have such a hard time finishing anything that takes longer than 2 hours, so three cheers to 2 years of music video making. I think what we can all take from this is to be creative and don't shy away from anything you dream of doing just because it may be hard.

Much Love,

nicole

Gear Up

So now that I have decided to run the Ogden Marathon in May I am thinking it is time to get some new gear. First things first, I got a gym pass to my local rec center. I have just been working out at home and running outside but the temperature has dropped ridiculously low and lets be honest, it is just WAY too cold to run outside when it is below freezing. Yes, one morning I woke up to go running and it was a balmy 28 degrees... BRRR. Also, I really need new running shoes. I currently run in Nike's and they seem to be working out for me but they are starting to wear thing and have about seen their last day. I really need some suggestions, so if you have any please leave me a comment on what you prefer! But what I also need is some stylish new running clothes.

I saw this adorable headband and loved the colors!

I could pair the headband with this super cute orange sherbet colored jacket:

Pair it with some running tights from adidas (notice that adidas is in turquoise.... oh how I like LOVE turquoise)

And then throw a turquoise running tank underneath the jacket like this one:

Oh how cute would that be???? I'm only dreaming of course.... or just starting my Christmas wish list a little early. You decide which one! Now if only I could find the perfect pair of running shoes that were comfortable and perfect to run in that were also SUPER cute!! Why is it that the best running shoes are not always the cutest running shoes? I have definitely learned my lesson there. I picked out a cute pair of gray and turquoise running shoes because I just had to have them, turns out they aren't so great for long distance running. DARN, guess they will just have to make good gym shoes. If you find any perfect running shoes please feel free to send me a comment!

XOXO,

WHITNEY


P.S. Go check out Sassy Babies' Blog for our first every guest post!! YAHOO!! We are SO excited about it!

Be Grateful

November is such a great month. I love all the family oriented activities that go own this time of year. My personal favorite is the giant family reunion we have, I love getting together with all my cousins, aunts, uncles, and grandparents. I think my favorite thing about November though is that it gives us the opportunity to show our gratitude for so many things that in our daily life we tend to look over. I know you are all thinking (because I am thinking it too) that we should show our gratitude all year long, yes you are right we totally should. I truly am thankful all year long for the many wonderful things I have... especially for the people in my life like family, I just tend to think it rather than express it. Which is why November is so great, it gives us the opportunity to express our gratitude to the ones who deserve it most.

This brings me to my next thought.... the craft I made this weekend.  In my family we always use to have a thankful turkey? (yes that is what I am going to refer to it as) my brother made it in elementary and as you can imagine it isn't the most stylish thing. The idea of the thankful turkey though is something to hold onto. So we definitely used that thankful turkey for many years, and then we stopped. This year though I decided to bring out that thankful turkey in a way that was easier on the eye, hopefully you will all agree.

Didn't turn out too bad now did it!

Lets jut say I was quite pleased with myself and the craftiness I brought to our home. I should maybe consider quitting my day job, as well as school to pursue my crafty side. Yes I am proud and it is getting to my head, but guess what I don't even mind. Okay ya maybe I remember the time and season. BE GRATEFUL... I'll keep reminding myself that don't worry.

And here couple more things that would increase my gratitude towards my family (Mother)

Michael Jackson, The Experience.. from amazon for a steal of 20.98. Multiple uses... Family Home Evening, Friend gatherings, Laughs, etc. Most definitely would bring us together, just sayin'.

Justin Bieber Under the Mistletoe... also available for purchase at amazon in a CD/DVD Combo, Deluxe Edition for 16.59. This would definitely increase my Christmas Spirit which is lacking, and that isn't okay.. I need it to thrive.

Like I said, Michael Jackson The Experience and Justin Bieber Under the Mistletoe... It would increase my gratitude to like a 10. Think about it. Anywho, enough about me. Let's all be more thankful this month! Happy November.

A grateful heart is the beginning of greatness. -Elder James E. Faust.

Much Love,

nicole

Butternut Squash Soup

It's November. Can you believe it? This time of year goes by so quickly because of the Holidays. It will be Thanksgiving before I even have time to blink. Usually I dislike the winter months but I am kind of looking forward to the snow and the holiday season. Yes, it snowed last night here at my house and I am totally fine with it. Am I crazy? Ok, maybe just a little. But November brings me one of my very FAVORITE things.. Squash. Yep... squash! When I was growing up my dad would cook up a different kind of squash for Sunday dinner and this is when my love for squash began. My favorite squash? Butternut! Cook it with butter, cinnamon, nutmeg and a hint of brown sugar and you pretty much have heaven right there. But there is something even better... Butternut Squash soup. My dad usually makes it for Thanksgiving (it is one of the first courses on his elaborate menu) and it is literally to die for. I am not a fan of leftovers but I would re-heat this soup every day if I could.  This year I insisted on growing Butternut Squash in my garden for the sole factor of making it into this soup. To my delight I had a few squash just waiting to be picked as soon as the weather was turning cold. It really is pretty simple to make too...

Butternut Squash in all its glory. Get to peeling those squash!

 Cut off the bulb end

 Hollow out the bulb end and set aside... these will become your soup bowls.

 Dice the peeled squash and put into a large pot with stock and seasonings. Cook on medium heat for about 25 minutes or until the squash is soft and looks something like this...

 Cool it down just a little and throw it into your food processor for a quick puree.

 Heat back up in your pot. Whisk in your cream and cold butter. Adjust seasonigs as needed. Once it is warmed, put on low heat.

 Meanwhile, boil 10 C of water and place squash bowls into boiling water for approximately 3-4 minutes. Remove from water.

 Immediately pour soup into squash bowl, top with whipped cream or sour cream and serve.

November is just not November without a bowl of this soup. Seriously delicious folks! I served this with some  Fabulous French Bread. Definitely a soulful meal to warm you up on those chilly nights!

ENJOY!!

XOXO,

Whitney


Butternut Squash Soup in a squash bowl
Adapted recipe from CEC Russ Barker

• 2 each butternut squash (approx 4" in diameter at bulb end) (if you want more than 2 squash bowls use more squash )
• 4 1/2 C chicken broth
• 1 T diced yellow onion
• 2 T ground coriander
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Pinch of Brown Sugar
• 1/2 tsp cinnamon
• 4 T cold butter
• 2 C Half & Half (May substitute with milk or heavy cream)
• 10 cups boiling water

• Peel squash with a potato peeler, cut off stem end. Remove all seeds, hollow out buld end and reserve. Dice remaining squash, place in stock pot with seasonings and broth and cook until squash is soft (approx 25 minutes). Saute onion until tender, then add. Chill slightly just enough to puree in food processor, then heat until hot. Whisk in cream. Add cold butter.
• Take squash bowls and place in boiling water for 3-4 minutes just until heated. Remove from water and drain. Place soup inside, garnish with dollop of whipped cream and a fresh cilantro leaf. Serve immediately.

Sweet Potato Cupcakes

Wednesday night I decided to get my bake on and make delicious cupcakes. I decided on Martha Stewart's Sweet Potato Cupcakes in honor of the wonderful holiday Thanksgiving. I love sweet potatoes on Thanksgiving and this recipe definitely caught my eye. To top it off I frosted these cupcakes with a maple cream cheese frosting.

Ingredients for the cupcakes.

The sugars and butter.

Whisk together Flour, baking powder, salt, cinnamon, and nutmeg.

Add eggs one at a time, beating until incorporated

Add the mashed sweet potatoes and vanilla to the batter

Add the flour mixture to batter in three batches. After flour mixture is fully incorporated divide batter evenly among lined cups, filling each 3/4 full.

After about 28 minutes of cooking you will have your cupcakes

And for the finished product.... topped with delicious maple cream cheese frosting and a red marzipan leaf. Soo delicious! Hope you all enjoy these cupcakes and this Thanksgiving.

Much Love,

nicole



Sweet Potato Cupcake Recipe 

Ingredients:

2 lbs (about 3 medium) sweet potatoes, scrubbed

2 C all purpose flour

2 teaspoons baking powder

1 teaspoon coarse salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup (2 sticks) unsalted butter, room temperature

1 C granulated sugar

1 C packed dark brown sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

For topping:
2 cups miniature marshmallows

Candied Pecan Pieces

Instructions:

Preheat oven to 400 F. Pierce sweet potatoes with a fork and place on a parchment lined rimmed baking sheet. Bake until completely soft and juices begin to seep from potatoes and caramelize, about 1 hour. Remove from oven. Reduce oven to 325 F.

When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins. Mash potato with fork until smooth. (You should have about 2 cups)

Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt, cinnamon and nutmeg. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in mashed sweet potatoes and vanilla. Reduce speed to low. Add the flour mixture in three batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarter full. Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

1/4 cup pure maple syrup

Instructions: In a stand mixer beat all the ingredients on medium until fluffy