Mini Cherry Pies w/ French Tarragon

Have you ever been invited to a party or dinner with the request "Just bring dessert!" So you end up buying a fruit plate or half-assing your way through a store bought apple pie (I see you with your canned apples).

Now I'm telling you that there's no reason for that. Desserts, especially baked ones, are low on the effort scale and impressive to boot. 

I love this recipe for 2 reasons; 

1. It uses actual, fresh herbs. I find it incredibly rare that a sweet dessert will call for uses of any herbs, let alone Tarragon. 

2. Mini Cherry Pies are just plain adorable. Don't agree? Bring a batch of these to a party and put them next to someone's, aforementioned, store bought apple pie, I promise you'll be going home with an empty plate. 

What You Will Need for Approximately 12 Pies: 

- 2 Pie Crusts

- 1/2 lb of cherries, pitted and chopped

- 1 1/2 tsp minced fresh french Tarragon 

- 2 tbs sugar

- 1/2 tsp of vanilla extract 

- 1 egg

- Sugar (for sprinkling)

What To Do: 

- Preheat oven to 375° F and line a large baking sheet with foil or parchment paper. 

- Roll out your dough on a lightly floured surface about 1/8-in thick. Use the top of a glass or cookie cutter to make 24 3 inch circles (work in batches so the dough doesn't get too warm). 

- Combine the chopped cherries, tarragon, sugar and vanilla extract. Avoid doing this too early on as you don't want your cherries to macerate. 

- Place about 1 tbs of the cherry mixture in the middle of each circle, brush the edges with water (you can use your finger for this) and place the second circle on top. Crimp edges or use a fork to seal. 

- Prepare an egg wash with one egg and a few tsp of water, whisk and brush on top of each little pie. 

- Sprinkle with sugar and bake for approximately 30 min, or until golden brown. 

Click Here to Print This Recipe! 

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Quick Tip: Pie Crust

Put down the frozen pie crust...and walk....away. 

I know, I know, it's incredibly easy and convenient to pick up a Sandra Lee Pie Crust from the Frozen section at your local Walmart. And, yes, baking from scratch can be time consuming. 

But I promise you, pie crust is a simple thing to make. Plus, it tastes ten times better than the store bought stuff. (How else are you going to get chunks of cold butter in your crust?). 

What You Will Need for 2 Pie Crusts: 

- 2 1/2 cups of All Purpose Flour 

- 8 oz (or 2 sticks) cubed butter, very cold

- 1/2 cup of very cold water 

- 1 tsp salt (kosher is preferred) 

- 1 tbs sugar 

What To Do: 

- If you are using a food processor, you do not need to whisk. Simply combine the flour, salt and sugar. Pulse to mix. 

- Add in the cold butter. I suggest as cubing your butter and putting it into the fridge while you prepare the rest of the ingredients. Same with the water! 

- Pulse the butter at 10-20 second intervals until the mixture is coarse and crumbly.

- Only now should you take your water out of the fridge and add it to the mixture. Make sure your processor is on a low speed and slowly stream the water in. 

- Your dough should be slightly sticky and not crumbly at all.

- Do try to avoid over mixing, your dough should come together in just a few minutes. Keeping the dough cold is an absolute must. 

- Pat the finished dough into two discs and cover completely with saran wrap. 

- Keep your dough in the fridge (for up to a week) until ready to use. 

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My Take On: Paper Towns by John Green

It would seem that my love-hate relationship with all things John Green, continues.

Reading, to many like myself, is a release, a way to get lost in a different world and fall in love with an array of characters. So you can imagine my disappointment when I spent the majority of the time while reading this book, trying to escape the world of Paper Towns created by John Green.

The book follows John Green's typical writing style; at times heartbreakingly sad and then, immediately and inappropriately, funny. But those waves are far and few between. The characters are mildly interesting, too thinly spread out, and you never find yourself truly attached to any of them.

Paper Towns was, I believe, supposed to be set in  a calm and delicate world, laid back in its people and stories. Instead, it turned out weak and bland. It's a fine line to walk, and this time, John Green lost his balance.

The story itself concentrates on a well-behaved teenage boy, enthralled with an outrageously misbehaved girl, who has been the center of his unanswered affections since they were children. The book runs away rampant with cliches, predictable story lines and so little "action" that at some point you find yourself hoping for the possible death of a character. A character you're supposed to be rooting for!

This is not a book to read if you're looking to think or feel deeply. However, if you are in the market to  to take a break from heavy books, or cleanse your palate, then this may just be the lemon sorbet you're looking for.

"I didn't need you, you idiot. I picked you and then you picked me back."

Buy Paper Towns by John Green here. 

If you're looking for a John Green book that will pull you in and make you feel every ragged edge of your emotions, try The Fault In Our Stars.

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Zucchini Fritters

I feel like Zucchini is the forgotten vegetable. I mean, honestly, how often do you hear "Can I have my steak with a side of zucchini?" Exactly. 

But we should remember the zucchini, because when it is utilized correctly, it can create the most wonderful dishes. Also, it's a vegetable so it's obviously healthy (let's entirely forget that it is covered in flour and fried). 

What You'll Need for Approximately 10 Fritters: 

- 3 medium zucchini, grated 

- 1 large egg

- 1/2 cup of flour, sifted

- 1/2 tsp of cornstarch or baking powder

- 1/4 tsp of kosher salt

- Pepper to taste 

- 3 tbs of chopped chives, divided 

What to do: 

- Grate the zucchini and set into a colander with the salt, allow to stand for 10 min. 

- Drain the zucchini in a kitchen towel, add more salt to taste. 

- Combine the egg, flour, baking powder and chives, with the zucchini.

- Season to taste and mix together. 

- On a medium high heat, heat up olive oil and drop spoonfuls of the zucchini mixture into the preheated pan, flatten and allow to brown on one side. 

- Let cook for approximately 2 min per side, take off the heat and drain the excess oil off with a paper towel. 

- Serve with a mixture of cool greek yogurt and sour cream. Top with chives and enjoy. 

Click Here for Printable Recipe!

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Lorac Pro Palette 2! Swatches and First Impressions

Hello Beautiful. 

Lorac has very quickly become on of my top brands to reach for on a daily. In fact, the original Lorac Pro Palette is currently in my eyeshadow drawer (yes, I have a drawer just for eyeshadow, contain your surprise) and on its last leg. 

Lorac is known for some incredibly smooth and silky eyeshadows, their first Pro Palette and the Pro To Go are huge sellers, and I expect this palette to be as well. 

A few points of about this Palette: 

- It is currently only available on Ulta Online, it will be in stores beginning on the 29th of June. 

- There are 16 colors in total, 8 matte and 8 shimmery. 

- Lorac Pro 2 comes with a mini Behind The Scenes Eye Primer (which I most definitely recommend to use with these and other eyeshadows). 

I stayed up and ordered it at midnight, the night it came out. Because I'm an adult and I can. :)

- The stand outs: shimmery Jade, a dark green that comes off much darker on skin than it does in the pan, also the matte Plum and Navy, highly pigmented and so so buttery!

- Swatches below are applied with no primer or base and only one swipe of each color to show just how pigmented these babies are, totally worth the price tag. (Excuse the translucent skin, but I couldn't wait to swatch this palette).

Matte Colors:  Black, Charcoal, Navy, Plum, Nectar, Cool Gray, Lt Brown, Buff

We all know that shimmery shades almost always come with a ton of fall out. Not so with Lorac, they go on smoothly, with minimal fall out and really strong pigmentation. (They were also extremely difficult to wipe off my arm with a face wipe)

Shimmery Colors: Cocoa, Jade, Silver, Chrome, Mocha, Rosé, Beige, Snow

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Mint and Lemon Iced Tea

It's hot, it's humid, it's time for steaks, BBQs and cold drinks. This particular Iced Tea is one of my favorites, the mint adds a really refreshing taste and the lemon adds a light, citrusy flavor. 

What You'll Need :

- One Large Teabag (I used this one from Cracker Barrel)

- 50 oz of boiling water 

- 1/2 lemon, sliced

- Large handful of mint 

- 1.5 tbs honey (optional)

What To Do: 

- Wash the fresh mint thoroughly (especially if you grow your own, which I recommend).

- Slice lemon and remove the seeds. 

- Pour boiling water over Mint, lemon and the tea bag. 

- Cover with a towel and allow to infuse for 5-10 min, depending on how strong you want your tea to be. 

- Remove mint, lemon and tea bag and discard. Stir in honey if you want some added sweetness! 

- Quick Tip: Run your tea through a fine strainer if any lemon pulp or seeds escaped during the process. 

- Allow to cool down at room temperature before placing in the fridge. Let cool and serve over ice! 

Print Full Recipe Here!

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Product Rave: Maybelline Volum' Express Falsies Big Eyes Mascara

I don't repurchase Mascara. I just don't. With the amount of new and fantastic Mascaras coming out on a daily basis, from drug store to high end, why would I ever concentrate on just one? 

My extensive, and well documented, obsession. I will not apologize.

Well, this Mascara made me into a huge hypocrite.

As mentioned in a previous post (or two), there is a lot to look for in a Mascara. Is the formula wet or dry? Does it flake over time? What's the color pay off? How long will it last on my bottom lashes before I'm in the bathroom maneuvering a q-tip and trying not to look like a sad raccoon? 

This particular lash potion (it has earned that monicker) kind of blew me away. I saw it in commercials, as one does, and all over YouTube, but with the amount of sponsored videos, I was a bit skeptical. 

Also, doesn't every brand now have a version of the double ended mascara? "Two brushes for the price of one!" Given, the first brush is usually a primer mascara. 

So, let's discuss why this particular mascara forced me back into addiction. 

Brush: There are two brushes, one typical brush for the top lashes and the smaller/shorter brush to get the bottom lashes. The bottom brush is, in my opinion, what makes this product so special. Because when you're done using it on the bottom lashes, you can catch every tiny, impossible lash in the inner corners. 

Color Payoff: So it comes in 3 different colors; Very Black, Blackest Black and Brownish Black. I've used the Very Black and the Brownish Black, I can't honestly see a major difference, the Brownish shade is a bit softer and the Very Black is a very visibly black mascara. Now, it's no where near as striking as the Dior Show in Catwalk Black, but the color is definitely present. 

Chance of Raccoon Eyes: In all the time I've worn this mascara (read: every day) I haven't noticed it flaking at all. Sure, if it's the end of an 18 hour wear and you're rubbing at your dry contacts, it may flake or smear, but it is incredibly resistant. 

Price:  Maybelline is not exactly a very self aware company, and we should all be quiet and thank them for it. At times, they produce some seriously effective products at some of the cheapest prices in the drug store. Price ranges from $5-7, or cheaper if you find it on sale. 

This mascara (can we count how many times I've used that word?) is well worth double its selling price and perfect for both beginners and weathered pros. 

  

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Lorac Pro Palette 2, Out on June 15th!

Get your wallets ready, ladies! The Lorac Pro Pallete is coming out, exclusively to Ulta, on June 15th online and on the 29th in stores. Consider this a public service announcement ;).

Picture courtesy of Michelle Phan. 

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Pear and Prosciutto Crostini w/ Whipped Thyme Goat Cheese

Look, let's be honest, when bread and cheese are involved, it's almost always going to be a tasty concoction. However, there is FRUIT in this, so it has to be good for you, right? It's perfectly okay to eat half a loaf of a french baguette as long as you throw some fruit and protein on it (or so I told myself when I ate half of the appetizers I was going to serve to friends). 

These adorable, and delicious, little appetizers are perfect for parties, BBQs and get togethers. 

They're also fantastic as a starter for a romantic dinner, served with a bottle glass of wine ;).

What You'll Need to Comfortably serve 6:

- 1 french baguette (or Italian, I'm not picky)
- 1 pear, deseeded and thinly sliced (I used D'Anjou)
- 1 cup of Whipped Thyme Goat Cheese
- 6-8 oz of thinly sliced prosciutto (smoked is fine too)
 - 1 tbs Olive Oil

 What To Do:

- Slice your baguette and spread on a baking sheet, brush with olive oil and bake at 375F for 5-10 min, flip once.

- Allow to cool partially and spread a thin layer of the Whipped Goat Cheese onto the toasted slices.

- Top with ripped prosciutto and sliced pears, serve with your choice of red or white wine!

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Whipped Thyme Goat Cheese

Goat Cheese may not be a typical ingredient in every day cooking. But it SHOULD be! Goat Cheese is incredibly versatile, it's tangy, creamy and can be served hot or cold (or whipped!). The recipe below can be expanded on in so many ways, add garlic, onion powder, Rosemary, or Tarragon for a different taste. 

I definitely recommend this particular version as a creamy base on Crostini or Bruschetta, also wonderful to use as a dip. Basically, if you're looking for a new appetizer to serve, this is where you should start. 

What You'll Need: 

- 8 oz Goat Cheese 

- 3 oz Cream Cheese 

- 1 tbs milk (for added creaminess, optional)

- 3 tbs thyme (chopped) 

What To Do: 

- Combine room temperature Goat Cheese, Cream Cheese, Milk and chopped Thyme in a bowl. 

- Whip together with a hand mixer, or throw into the food processor until creamy and whipped to your liking. 

- Spread on crusty bread, use as a dip or just grab a spoon and have at it! 

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Blueberry Muffins

Now there's a muffin top everyone can appreciate. 

It's very appealing to reach for boxed muffin mix. It's cheap, easy and quick. But it is so unnecessary when you have a recipe this simple, and ten times more delicious than the boxed stuff! Two main points to this recipe, use fresh blueberries and avoiding over mixing once they're in (more on that below). 

What You'll Need for 18 Cupcake Size Muffins: 

- 1/2 cup of room temperature butter

- 1 cup and 1 tbs (for the topping) of sugar 

- 2 large eggs

- 1 tsp vanilla 

- 2 cups All Purpose Flour, sifted or whisked

- 1/2 cup of milk

- 1/2 tsp salt  

- 2 1/2 cups of fresh blueberries 

What To Do: 

- Preheat your over to 375F. 

- Spray or grease 18 muffin cups.

- In a mixing bowl, cream butter, add sugar and beat until pale and slightly fluffy. 

- Continue beating, adding one egg at a time.

- Add vanilla, salt and baking powder, fold in. 

- Fold in by hand, or beat on slow, half of the flour until fully incorporated.

- Add second half and repeat. 

This is the color and consistency your batter should be.

- Carefully fold in blueberries, taking care not to break them up too much. 

Don't the fresh blueberries just look SO much better than any frozen ones could? 

- Use an ice cream scoop (about 1.5 scoops, depending on your muffin pan) to spoon in the dough. 

- I don't like using paper cups, I think all the grease allows the dough to pull away from the pan. It's a personal preference, so do what works for you! 

- Sprinkle with sugar, bake for 15-20 min and allow to rest for a few minutes. 

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Basil Polenta with Tomatoes and Goat Cheese

Polenta - (Polente or Poleinte in France) is cornmeal boiled into a porridge,[1] and eaten directly or baked, fried or grilled.

I discovered Polenta a few years back, in its fried form. Admittedly, I was a bit hesitant to try "fried cornmeal", (because how appetizing does THAT sound, really), but turned out to be creamy and delicious. This particular way of serving Polenta acts as a perfect side to most meats and fish.

What You'll Need to Comfortably Serve 2: 

- 1/4 cup of Instant Polenta 

- 3/4 cup of Milk 

- 1tbs butter 

- 1/2 Tomato (use Ugly Ripe, they're delicious) 

- About 1.5 oz of goat cheese 

- 1 tbs of Chiffonade basil

- 1/3 cup parmesan cheese, freshly grated

What To Do:

- Instant Polenta cooks VERY quickly, so have everything prepared before you begin to cook.
- Begin by whisking your milk over a medium heat, let it get hot enough to see steam. Do not let your milk boil.
- Add in Polenta and whisk until thickened to about double the original size.
- Quickly add in butter and half of your parmesan. Whisk until fully mixed together.
- Take off the heat and add your basil, stir in.
- Pour into a bowl, top the hot Polenta with goat cheese, tomatoes and leftover Parmesan.
- Serve while hot! If leaving for leftovers, reheat on the stove with a bit of milk/water.

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