Chocolate Snowball Cookies

Looking for a last minute recipe you can bring to your holiday gathering? Not to worry! Recipe Girl has created this festive, delicious and easy recipe for Chocolate Snowball Cookies that taste just as good as they look. Photo Credit: RecipeGirlsnowball2
Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered sugar
  • 1 cup miniature chocolate chips
  • 1 cup finely chopped pecans or almonds
  • 1 cup (2 sticks) of salted butter softened – (*TIP: use non-store brand butter and make sure it’s softened, not melted)
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar mixed with red/green sparkling sugar
  • Yield: 3 dozen cookies

Directions:

  • 1. Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or silpat mats.
  • 2. In a large bowl, combine all ingredients except the final ingredient (the powdered sugar + the colored sugar). Use an electric mixer to combine until well mixed. Roll tablespoonfuls of dough into balls and place on the prepared baking sheets.
  • 3. Bake for 20 minutes. Remove from the oven and let cool COMPLETELY before you remove them from the baking sheets. If you don’t let them cool completely, they will crumble easily. Be patient.  :)
  • 4. Roll cooled cookies in the sparkling powdered sugar mixture. Store cookies at room temperature in a covered container for up to three days. Or store in the freezer in a covered container for up to 30 days. Here’s the how-to from Recipe Girl:

 

Delicious Potato Galette

We all know and love potatoes. From rich and creamy mashed goodness to salty and savory roasted bites, they are an ideal vehicle for a variety of flavors, cooking methods and best of all, condiments! But for those times when you want to up the elegance of the humble potato, take a stab at this galette from Cook’s Illustrated, which was tried, tested and devoured by Emily from Cupcakes & Cashmere. Though requiring a smidge of patience and a bit of time, the resulting crispy gorgeousness is so worth it, especially during the holidays! Photo source: cucpcakesandcashmere.compotato-main

Ingredients:

  • 2½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon cornstarch
  • 1 teaspoon table salt
  • ½ teaspoon ground black pepper
  • 1½ teaspoons chopped fresh rosemary leaves (optional)

Tips:

  • A pound of dried beans, rice, or coins can be substituted for the pie weights.
  • In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) thick and to make sure the slices are thoroughly dried before assembling the cake.
  • Use a mandoline slicer or the slicing attachment of a food processor to slice the potatoes uniformly thin.

Directions:

  • Adjust oven rack to lowest position and heat oven to 450 degrees.
  • Place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in colander. Spread potatoes onto kitchen towels and thoroughly dry.
  • Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if using) together in large bowl.
  • Add dried potatoes and toss until thoroughly coated.
  • Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat.
  • Place 1 potato slice in center of skillet then overlap slices in circle around center slice, -followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
  • Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes.
  • Spray 12-inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of potatoes.
  • Place 9-inch cake pan on top of foil and fill with 2 cups pie weights. Firmly press down on cake pan to compress potatoes.
  • Transfer skillet to oven and bake 20 minutes.
  • Remove cake pan and foil from skillet.
  • Continue to cook until potatoes are tender when paring knife is inserted in center, 20 to 25 minutes.
  • Return skillet to medium heat on stovetop and cook, gently shaking pan (use potholder—handle will be hot), until galette releases from sides of pan, 2 to 3 minutes.
  • Off heat, place cutting board over skillet. With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together. Lift skillet off galette.
  • Using serrated knife, gently cut into wedges and serve immediately. Recipe from Cook’s Illustrated:

Roasted Squash with Parmesan and Herbs

A flavorful method of cooking that requires little effort, roasting brings out vegetables’ inner sweetness and depth of flavor, no more perfect than with winter squash. From its dense and meaty texture to its subtle and smooth flavor, squash performs perfectly under the heat. In this recipe from Martha Stewart, the sweet and delicate flavor of spaghetti squash takes center stage; roasted until tender, scraped into strands, and then tossed with an aromatic mix of salty parmesan cheese and fresh herbs. Easy, healthy and utterly delicious, try it tonight! Photo Source: marthastewart.com

Roasted Squash with Parmesan and Herbs - Google Search_2015-07-28_16-17-20

Spaghetti Squash Basics:

In Season: Like other hard-shelled winter squash, spaghetti squash is harvested in the early fall. The squash keeps for months in cool storage, so it is available in markets throughout the winter and spring.

What to Look For: Mature spaghetti squash is oblong in shape with a creamy-yellow shell. Choose firm squash that’s free of soft spots and feels heavy for its size.

How to Store: Uncut spaghetti squash keeps well in a cool, dry place for up to a month.

Ingredients

  • 2 1/2 tablespoons unsalted butter
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 3/4 teaspoon chopped fresh rosemary leaves
  • 6 cups Roasted Spaghetti Squash
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan
  • Coarse salt and ground pepper

 Directions

  • Step 1: In a large nonstick skillet, melt butter over medium.
  • Step 2: Add shallots and garlic and cook until softened, 7 minutes.
  • Step 3: Stir in thyme and rosemary and cook until fragrant, 1 minute.
  • Step 4: Add roasted squash and toss to combine. Cook until warmed through.
  • Step 5: Stir in parsley and Parmesan and season with salt and pepper. Recipe from  MarthaStewart.com:

Ginger-Cinnamon Apple Cider Fake-tini

Oh, how we love the fall! Whether you’re having an autumn themed baby shower or hosting a family party, this MOCKtail is sure to be a hit. Rachel Cooks created this delicious drink, which we are already salivating over! Photo Source: rachelcooks.com

fake-tini

Ingredients:

Ginger-Cinnamon Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 2 cinnamon sticks
  • 1-2 inches of ginger root, peeled and thinly sliced

For one Fake-tini:

  • 2 tablespoons of Ginger-Cinnamon Simple Syrup
  • 1 cup apple cider (make sure the label says “pasteurized”)
  • ice for mixing
  • cinnamon-sugar for rimming the glass
  • apple slice or cinnamon stick to garnish (optional) For the entire how-to and additional recipes from Rachel Cooks, click here.

 

Butternut Squash Bruschetta

FitPregnancy is one of our favorite resources for all things related to health and nutrition both during and after pregnancy. As the leaves begin to change and the weather cools down, we find ourselves craving delicious seasonal specialties including apples, cranberries, pumpkin and especially butternut squash!

Try FitPregnancy’s simple, vitamin-packed and oh-so-tasty recipe for Butternut Squash Bruschetta. Whether as a healthy snack for yourself or when you’re entertaining a crowd, it will not disappoint. Photo Source: fitpregnancy.comfitpregnancyIngredients:

  • 1/4 cup pureed butternut squash
  • 2 tablespoons fresh ricotta
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated parmesan cheese
  • 1 teaspoon minced scallion white
  • Salt and black pepper
  • 6 slices whole wheat baguette toast brushed with olive oil and rubbed with garlic
  • Small handful baby arugula leaves, for garnish
  • Minced scallion green, for garnish
  •  

Directions:

In a bowl, combine the squash, ricotta, lemon, parmesan and scallion white. Season with salt and pepper and spread the mixture on the toasts. Scatter with arugula leaves and garnish with the scallion green.

Click here for more on this recipe and additional ideas from FitPregnancy.

Four Things We Love // Weekend Style Edit

We don’t know about you, but fall weekends sure seem to book up fast. Perhaps it’s because the lazy days of summer have come to a close; or perhaps the fresh air is calling our names. Though you may have places to go and people to see, do your best to take a breather this weekend by throwing on something cozy, chowing down on something comforting, doing something beautiful and creating something precious.

maternity sweater

 A cinch to put together, and even more scrumptious to devour, Cider-Glazed Chicken with Browned Butter-Pecan Rice is on the agenda.

Glorious brisk weather calls for a cozy-chic maternity sweater that ranks high on the style curve.

A rosy glow is the perfect remedy for summer’s fading sun-kissed skin; The 10 Commandments of Blush is sure to polish your skills.

A sweeter than sweet DIY that has all the makings of a treasured family heirloom, create a handkerchief nursery pillow for your impending little one.

4th of July Desserts

Fourth of July is the perfect occasion to try out some delicious dessert recipe – and satisfy those pregnancy cravings! Mixing seasonal ingredients like fresh berries, vanilla ice cream, whipped cream and even star-shaped accents give your desserts a fun, patriotic look. Try the Fourth of July recipes below from Better Homes and GardensApple, Rhubarb, and Raspberry Pie with Almond Star Crust , Cherry Berry Shortcake StarsRed, White, and Blue Parfaits Photo Sources: bhg.com

Festive 4th of July Desserts_2015-07-28_16-27-06Festive 4th of July Desserts_2015-07-28_16-28-33

  • I'm OLIVE CAPONE MYERS, Style Director for Destination Maternity and lover of all things simple yet stylish!
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