Smoothies and Phone Backgrounds…I like it

Time to dump off some of my massive collection of wallpapers I’ve accumulated by obsessive scrolling through Pinterest after I get home from work. These are all of my favorite patterned wallpapers I have on my phone, the links to each one are below the photos.

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I’m sitting here posting these whilst listening to Billy Joel’s “Piano Man” and sipping on my acai-berry smoothie (Did I seem fancy there or what?). I love acai, and I’m now totally obsessed with it because you can buy PACKS OF ACAI AT THE STORE AND JUST PUT IT IN THE BLENDER AND YOU HAVE A SMOOTHIE OR ACAI BOWL.  What a concept. They’re around $5 for four individual acai packets. If you don’t know what acai is, you can read about it here.

ACAI IS THE BEST!Essentially, the acai berry is a highly nutritious berry that grows on a tall thin palm in the Amazon– the majority of the berry is made up of seeds that are pounded and pulverized into the thick purple puree we put into smoothies and bowls. They’re filled with organic plant compounds, antioxidants, protein, omega fats, and essential amino acids. Acai eventually made its way over into Brazil in the 70’s, where it exploded in popularity with Brazilian surfers and fitness enthusiasts. Then finally, in the 2000’s organic pulp acai first came to the U.S. and found homes in Hawaii and Southern California. I had my first acai bowl in Hawaii and was in love at the first bite.

Want a fun, protein and anti-oxidant-packed acai bowl? Here’s how to make one:

Perfect Peanut Butter Acai Bowl

Ingredients:

1 cup almond milk (or whatever you prefer, you can even use juice)

1 tbsp organic peanut butter

1 packet frozen acai

1 1/2 c berries of choice

1 tbsp of granola (or more if you’re feeling frisky)

any nuts or seeds you love to top it off

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Directions:

In a blender, blend peanut butter, acai packet, almond milk, and 1 cup of the berries in a blender and blend until completely smooth. Pour into your bowl and top with granola, seeds, nuts, berries and a drizzle of honey. 

ENJOY THE DELICIOUSNESS IMMEDIATELY

 

Here is my source for all my information on acai 🙂

Taquito Time!

I’m always trying to find something quick and easy that I can make, pop in the oven, and then relax while it’s cooking for an easy weeknight dinner.

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My husband LOVES anything Tex-Mex, so I’m always trying to find new dishes that fit both of our tastes, and our budget (which isn’t huge). I made these taquitos the other night and planned to have leftovers to feed us on lunches as well — they were a hit!

I cooked, shredded and seasoned the chicken on Sunday night to help with the process of getting these done quickly after work. That way, all I had to do was make the mixture to go in the taquitos, roll them up and stick them in the oven. 🙂 Served with oven roasted corn and refried beans, it was delish.

Here’s the recipe:

Creamy Green Chile & Chicken Taquitos

This serves 4 hungry people

2 Boneless Skinless Chicken Breasts, cooked, shredded and seasoned (I used taco seasoning and garlic salt, a pinch of each)

1 Cup Mexican Blend Cheese

1/2 Brick of Cream Cheese

1 4 oz can Green Chiles

12-15 Corn Tortillas

Olive Oil

1/2 Yellow Onion

1 Clove Garlic

1 Small Bunch Cilantro

1 Cup Sour Cream

Directions: Preheat your oven to 400 degrees and get a pan ready to put your taquitos in–line it with foil and rub a little Olive Oil on the foil to ensure the taquitos don’t stick to the pan. In a skillet, pour a little Olive Oil in and dice up your Onion, mince your Garlic and saute until they’re golden and delicious. In a mixing bowl, combine your Chicken,  1/3 of the Cheese, Green Chiles, Onion, Garlic, & Cream Cheese. Mix these ingredients until they form a creamy mixture (there will be lumps, of course, don’t pulverize it!). Take your Corn Tortillas and begin forming your taquitos by placing a spoonful (2-inch in diameter scoop) of your mixture in the middle of your tortillas and rolling it up, set each one in the pan when done. Then take the remaining 2/3 of the Cheese and sprinkle it over the top of the taquitos. Put those lovely things in the oven for 30 Minutes. Top with Sour Cream and Chopped Cilantro. 

Enjoy!

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Also, I’m finally getting my patio together (Just in time for it to get REALLY hot here in Tejas) but I’m planning on doing a few more pots in my next post with more of my favorite Thrillers, Fillers, & Spillers. 

 

 

Crafting Inspiration!

With fall right around the corner and cool breezes now hitting East Texas, I’m feeling some serious craft-fever. Needing inspiration, I hit Pinterest and Tumblr for the different DIY projects I find myself doing inside on the floor next to Wiggles and my mug of hot chocolate.

Take a look and get inspired too! 🙂

Diy Crafts, diy and crafts DIY Crafts and Projects: Make a Candle Holders From Dry twigs do it yourself gallery.:

Vela en frasco de cristal, cilíndrico y alto, adornado con maíz de hacer…

$6 Decorating At The Dollar Tree

Peacock Fall or Christmas Wreath:

Peacock Holiday Wreath

Peacock Star Wreath by Jarabels on Etsy <a href="https://www.etsy.com/listing/199189435/peacock-star-wreath" rel="nofollow" target="_blank">www.etsy.com/...</a>

Peacock Star Wreath

60 Cute and Easy DIY Gifts in a Jar | Christmas Gift Ideas <a href="http://DIYReady.com" rel="nofollow" target="_blank">DIYReady.com</a> | Easy DIY Crafts, Fun Projects, & DIY Craft Ideas For Kids & Adults

60 Cute & Easy DIY Gifts In A Jar

Homemade Savory Spice Mixes // If you've run out of our favorite spice mixes, have no fear - you can make them at home! | Tried and Tasty:

Homemade Savory Spice Mixes

 

Enjoy!

 

XOXO,

Sarah

 

 

 

 

Sweet Treats (With a Surprise Twist!)

HAPPY FRIDAY EVERYONE!!

If you’re like me, you love a drinky drank on the weekends (like, every hour on the hour?) I also LOVE sweets! So, here is a compiled list of sweet treats you can make with a surprise weekend twist to them!

Brandy/Rum Balls

Total Time: 40 minutes

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Ingredients:

• 1 (5 ounce) can of evaporated milk

• 1 cup semi-sweet chocolate chips

• ½ cup Brandy (or Rum)

• 1 (16 ounce) package vanilla wafers, crushed VERY fine

• 2 cups crushed walnuts

• 1 cup confectioners sugar for rolling

DIRECTIONS:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth.

• Remove from heat and stir in the crushed vanilla wafers and brandy until well blended.

• Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners’ sugar.

Store covered in the refrigerator.

Following this recipe gives you 5 dozen servings.

Pina Colada Cupcakes

This one takes a little bit of time to make…

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Cupcake Ingredients:

• ¹/³ cup coconut rum (or any rum you have on hand)

• ¾ cup coconut milk

• ¼ cup pineapple juice

• 1 teaspoon vanilla

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, room temperature

• 1 cup + 3 tablespoons sugar

• 3 large eggs

• 1 cup shredded baker’s coconut (check out my post on how to make homemade baker’s coconut)

• 1 cup crushed pineapple, drained

Coconut Cream Cheese Frosting*:

• 8 oz cream cheese, room temperature

• ¼ cups unsalted butter, room temperature

• 2 cups powdered sugar

• 3 tbsp coconut cream

Cupcake Instructions:

• In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.

• In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

• In a large mixing bowl, beat butter and sugar until light and fluffy.

• Add eggs to the sugar mixture one at a time, beating well after each addition.

• Alternately add the flour mixture and the rum mixture, beating well after each addition.

• Fold in the coconut and pineapple.

• Fill cupcake liners 3/4 full.

• Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.

Coconut Cream Cheese Frosting Instructions:

• Mix cream cheese and butter until light and fluffy.

• Mix in powdered sugar a little bit at a time.

• Mix in coconut cream.

• Pipe or spread on cupcakes.

*For the frosting, double the ingredients if you like frosting.

Following this recipe gives you 18 cupcakes.

Cookies & Cream Pudding Shots

Total Time: 1 hour 15 minutes

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Ingredients:

• 1 (4.2 oz) box cookies n’ cream flavor instant pudding

• ¾ cups Milk

• ¼ cups Vodka

• ½ cups White Chocolate Liqueur

• 1 cups whipped topping (Plus more for garnish, if desired)

DIRECTIONS:

• Pour pudding mix and milk into a bowl and stir until well blended.

• Stir in vodka and liqueur.

• Fold in whipped topping.

• Pour into individual serving containers.

• Chill for at least an hour.

• Immediately before serving, garnish with whipped topping and a mini cookie, if desired.

Following this recipe gives you 10 servings.

Bailey’s Fudge!

Total Time: 8 minutes

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Ingredients:

• 0.83 lb. Condensed Milk

• 3 ½ cups of Chocolate Chips

• ¹/³ cups of Baileys Irish Cream

DIRECTIONS:

• Line a 12×6 bar pan or slice pan with baking paper.

• Heat the condensed milk carefully.

• Melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn’t burn. Add to the condensed milk and then mix in Baileys.

• Pour into your lined bar pan and set–leave to cool at room temp or if very warm were you live pop into the fridge to set.

Cut into pieces and watch it disappear!

Following this recipe gives you around 50 servings!

Enjoy these sweet treats and let me know how you like them, or if you’d do something different!

XOXO,

Sarah