We just celebrated Lily’s birthday. Like all parents, I can’t believe that she is already two years old. It seems like just yesterday that she was a newborn, sleeping in her carrier next to my desk in the Bramble Berry offices. It has been ridiculously fun to watch her personality emerge. She is the sweetest, most happy baby and makes Chris and I smile every day with her charming temperament.
To celebrate the occasion, I made butterscotch, butterscotch, butterscotch cupcakes. Butterscotch is a family favorite thanks to my dad (you can read about his love for butterscotch here). The cupcakes were a combination cake mix and homemade ingredients. They were easy to make (though were multiple steps), and most importantly, tasted amazing!
Honey Roasted Peaches Recipe
Spring and summer are my favorite seasons for many reasons. These seasons mean warmer weather, outside activities and fresh produce. Peaches are beginning to come into season, and I’ve started to experiment with new ways to use them. I love peach pie and peach cobbler, but wanted a healthier, lighter option. These honey roasted peaches have all the sweet and juicy flavor of peach desserts without calorie-filled crust or crumble topping.
I love to eat these peaches warm on yogurt, or ice cream if I want to indulge. They are also delicious on top of pancakes or granola or, yum, on crepes (seriously, drooling right now thinking about a great European-style crepe with these peaches rolled up inside). Ripe peaches work best, but if your peaches are still firm, the roasting process creates a soft texture and sweetness. I can’t wait to try this technique with other fruits like strawberries, pineapple or even apples.
Balsamic & Bacon Vinaigrette Recipe
Every Tuesday and Thursday, Bramble Berry supplies lunch to the employees. It started as a soup kitchen to help employees stay healthy during the winter season. Once spring rolled around, we switched things up and supplied taco ingredients for “Taco Tuesday.” This past Thursday we had our first office salad bar and it was a huge success! Bramble Berry supplied lettuce, carrots, tomatoes, croutons, cheese, hard boiled eggs, bacon and various dressings.
One of these dressings was such a hit, I had to share it! While I don’t eat much bacon, the office went crazy over the Bacon & Balsamic Vinaigrette made by Ryan on our production team. He cooked it in the Bramble Berry kitchen, and it filled the halls with a delicious garlic-y and bacon-y aroma.
[Read more…]
Spinach & Blueberry Yogurt Popsicles
Do you ever get a sweet tooth late at night? I’m pretty good about staying away from sugar during the day, but once my schedule settles down, my brain starts thinking about sugar. In particular, I have been craving ice cream. Some nights I indulge in a scoop or two. But for the days when I want to stick to a healthy diet, these Blueberry & Spinach popsicles have been a lifesaver.
Made with fresh spinach, frozen blueberries, banana and low-fat yogurt, these popsicles curb my sugar craving without the guilt. The kiddos love them too; Jamisen in particular thinks he is getting a special ice cream treat instead of fruits and veggies. You can see him enjoying a variation of this recipe in the photo from last year below =) They are also incredibly easy to make! Simply add all the ingredients into a blender, and blend until smooth. Pour into a popsicle mold and allow to freeze overnight. I use this popsicle mold and love it.
What You’ll Need:
1 Ripe banana
1 cup Blueberries (frozen or fresh)
1 1/2 cups Fresh spinach
1 1/2 cups Vanilla Greek yogurt
ONE: Place all the ingredients into a blender and blend until completely smooth. If necessary, add a splash of milk to help the mixture blend.
TWO: Pour the mixture into your popsicle mold. For the mold I have, this recipe made six popsicles. Place the popsicle sticks into the mold, and place in the freezer until completely frozen (I wait overnight).
THREE: Remove from the mold and enjoy!
Blueberry & Spinach Yogurt Popsicles
Made with fruits and veggies, these popsicles are a healthy and delicious way to curb a sugar craving.
Author: Soap Queen
Serves: About Six
Ingredients
- 1 Ripe banana
- 1 cup Blueberries (frozen or fresh)
- 1½ cups Fresh spinach
- 1½ cups Vanilla Greek yogurt
Instructions
- Place all the ingredients into a blender and blend until completely smooth. If necessary, add a splash of milk to help the mixture blend.
- Pour the mixture into your popsicle mold. For the mold I have, this recipe made six popsicles. Place the popsicle sticks into the mold, and place in the freezer until completely frozen (I wait overnight).
- Remove from the mold and enjoy!
Avocado & Dill Deviled Eggs Recipe
With Easter less than a month away, it’s officially “egg” season. It’s time to decorate eggs, hide eggs and of course, eat eggs! Hands down, my all-time favorite egg dish is deviled eggs. It’s such a classic appetizer, and is always a crowd pleaser. These deviled eggs feature creamy avocado in the filling. The avocado gives a smooth texture, in addition to healthy fats. Fresh dill, pickles and dijon mustard give these eggs a nice tang.
I love to bring deviled eggs to parties. Boiling the eggs the day before makes prep a breeze. Sprinkling the top with paprika and adding a small sprig of fresh dill makes these eggs look extra fancy. If you really want to wow your guests, place the filling into a piping bag and fill the egg whites (I am not that fancy; I use a spoon to plop in the filling!). I also love deviled eggs with pickles in them (sounds crazy, but they’re delicious!).
I made these eggs during a simpler time…back when my house was still in one piece! Yesterday, I’m had fun getting away from the chaos and spending time with fellow soapers at the Central Soapers Workshop in Kansas City. I can’t wait to share my experience at Central Soapers; look for that post in the coming week. Also, the COHE team was in DC this week. If you’d like an update on that visit, be sure to join the Coalition of Handmade Entrepreneurs to get all the updates.
[Read more…]
Soft Almond Sugar Cookies
I’m certain that when desserts are pink, they somehow taste better. I don’t have any hard evidence for this theory, but looking at my dessert choices (such as these Chocolate Chip Beet Cupcakes, Ombre Layer Cake and Pink and Blue(berry) Shortbread Cookies) my taste buds certainly agree. Even savory dishes such as this Goat Cheese Beet Dip just taste better with a vibrant pink hue.
These Soft Almond Sugar Cookies are reminiscent of the large pink cookies from coffee stands. Soft, fluffy and buttery, the almond flavor gives them a pleasant twist. Shaved almonds are sprinkled on top to give a slight crunch. While the red food coloring in the frosting is completely optional, the pink frosting takes these cookies from delicious to delicious and adorable.
Soap Queen Cuisine: Lemon Rosemary Doughnuts with Raspberry Glaze
Like mixing fragrances for soapy projects, I love experimenting with pairing unusual flavors in the kitchen. In particular I like introducing herbs to sweets, such as these Lemon Rosemary Doughnuts with Raspberry Glaze! The rosemary introduces a touch of earthiness, which creates a complex flavor combination. The similar effect is achieved in the Browned Butter & Basil Shortbread that I made for the holiday cookie party in 2013.
Because these donuts are baked and not fried, they are a great way to indulge without feeling guilty. The glaze is easy to make, and can be created with both fresh or frozen raspberries. Don’t you love the vibrant red color it gives the doughnuts? So pretty! I made these doughnuts for the office this week, and they went super fast!
Soap Queen Cuisine: Brussels Sprout & Spaghetti Squash Pesto Salad
I’m willing to bet that like me, several of you want to get healthier in 2015! While I’m usually good about staying away from refined sugar and carbs, the holidays are full of temptation and I had to partake in the goodies a few times =). To help get back on track, this Brussels Sprout & Spaghetti Squash Pesto Salad is full of healthy greens and zesty flavors. It’s a great alternative to salads made of leafy greens, such as kale or romaine.
If you have never made spaghetti squash before, it’s a lot of fun. Once roasted, the flesh becomes a stringy, spaghetti-like texture that can be easily scraped out. With the appearance of noodles, spaghetti squash is often used as a gluten-free alternative in many pasta recipes. In this salad, brussels sprouts are added to give a nice crunch and texture. If you are a lover of pesto (like me!), this dish will be right up your alley.
[Read more…]
Soap Queen Cuisine: Roasted Rosemary Carrot Soup
When the weather gets icy cold, warming up with a bowl of hot soup is so comforting! Soup is a delicious and easy way to eat vegetables, and this Roasted Rosemary Carrot Soup is no exception. Wonderfully simple, this soup involves just a few ingredients. Without heavy cream or butter, this soup is paleo and Whole30 friendly. It makes make a great companion to a fresh salad, or sandwich.
Soap Queen Cuisine: Mango & Coconut Chia Seed Pudding
When the weather becomes gloomy and gray, small reminders of warm, tropical locations can do wonders. These reminders may come in the form of a spicy fragrance, lush colors or a fruity flavor. This past week, tutorials using tropical fragrances and vibrant hues (such as the Vibrant Mehndi Cold Process) have been highlighted…now it’s time for a fruity (edible) treat!
Made from fresh mangos, creamy coconut milk and nutritious chia seeds, this pudding is guilt-free and full of flavor. If you are unfamiliar with chia seeds they small, tasteless and full of omega-3 fatty acids, calcium and fiber. Once they come in contact with liquid, after a few hours they transform the liquid into a creamy, thick consistency.
[Read more…]
Soap Queen Cuisine: Homemade Pumpkin Puree
With the change of seasons, new fresh produce comes available. Although it’s sad to say goodbye to berries, I’m excited for squash, pumpkins and apples. During fall and winter, I make sure to have plenty of pumpkin puree on hand for making breads, soups and yes, soap. While buying puree at the store is always an option, I prefer to make mine at home to freeze for later (especially if it’s for soap making because, no additives). It’s easy to make, and freezes well.
When making pumpkin puree, remember to use baking pumpkins rather than carvings pumpkins. When hollowing the pumpkins I like to save the seeds to roast and snack on later. If you’re looking for another way to use the pumpkin puree, the Pumpkin Puree Cold Process recipe uses real puree to create a luxurious bar of soap!
[Read more…]
Soap Queen Cuisine: Goat Cheese Beet Dip
I’m on a mission to use all the vegetables in my garden. I hate seeing food go to waste, especially when I have worked so hard to produce it! Because of this mission, I’ve been experimenting with new ways to use vegetables. In particular, my beet plants have been thriving, so I broke out the blender and created this dip.
[Read more…]
Soap Queen Cuisine: Blueberry Breakfast Bowl
Breakfast is the most important meal of the day. Starting the day with a full stomach helps me to think clearly and maintain energy into early afternoon. Some days it can be hard to make time for breakfast, but I always regret it when I don’t. This recipe takes a little bit of prep, but it’s so worth it!
Made with protein-packed greek yogurt and a variety of nuts, seeds and fruits, this breakfast bowl is full of omega-3 fatty acids. The fresh fruit adds just the right amount of sweetness, but you can add a little honey if you like. Keep in mind the amount of ingredients listed below can easily be adjusted depending on your personal taste. I sometimes like to make this the night before, and throw it in my work bag in the morning.
Facebook Photo of the Week (Aug. 15th ~ Aug. 22nd)
This week on the blog was all about keeping your face smooth and refreshed, no matter what your skin type. The Fresh Face Skin Care Series included several skin-loving tutorials, including Lavender and Aloe Lotion. Made with moisturizing Sweet Almond Oil and lightly scented with Lavender 40/42 Essential Oil, it’s a lovely combination for dry skin. 
[Read more…]