I bet you thought I was done posting about my European vacation last year, well, I'm not. I took a bit of a hiatus, but I'm back ...
I'm the type of person that needs something sweet in the morning. Lately, I've been loving hearty, healthy, and delicious smooth...
1 medium banana
handful of frozen blueberries (or any berry of your choice)
handful of rolled oats
1 spoonful matcha powder
1 spoonful açai powder (optional)
1 large spoonful almond butter (or any nut butter of your choice)
a large pour of almond milk (I used an almond/coconut blend)
Basically just add everything to a good blender. My favorite at the moment is the NutriBullet; it's so easy to use, blends beautifully, and I have less dishes to wash!
Since this smoothie is a bit thicker (blame the oats), I like to eat it wish a spoon or a straw made especially for smoothies. I also add a couple of oats to the top as well as some chia seeds for extra protein!
Our (very extended) family has this "tradition" where we get together at least once a year for a tropical vacation. This year,...
Among our final stops throughout Italy, Venezia is undoubtedly one of my favorites. It's one of the most unique and majestic places I...
After a while of waiting, I finally got my hands on the BH Cosmetics Carli Bybel Palette ! If you don't know who Carli is by now...
One of my favorite food spots during our trip to Italy was Bologna, hands-down. If "Bologna" sounds at all familiar to you, &q...
Around this time each year, I usually get the urge to bake something Christmassy, but can't quite find the time. Whenever I ne...
- Box of white cake mix (the "white" is important!)
- 3 eggs
- Vegetable oil
- Red and green food coloring (preferably gel)
- 2 cans of white frosting
- Festive sprinkles
- Combine cake mix, eggs, water and vegetable oil (according to amounts on box) together in a large bowl.
- Mix ingredients either by hand or using a mixer until smooth.
- Separate equal parts cake batter in into three bowls.
- Add green food coloring to one bowl, red food coloring to another, and leave the last bowl white.
- Line cupcake pans with cupcake wrappers (these tend to look better in see-through papers).
- Start spooning small amounts of each color in each wrapper. I like to alternate the colors between each wrapper so that every cupcake looks a bit different (if you're confused at this point, I also have a video which I'll include down below).
- Once you've filled each wrapper about 2/3 full, bake at 350°F for about 14-19 minutes or until a toothpick inserted into a cupcake comes out clean.
- Let the cupcakes cool completely before frosting so that the frosting won't melt and slip off!
- Using a piping bag (or large Ziplock bag) and a medium-sized star-shaped tip, frost each cupcake in a spiral starting from the outside and working your way to the center.
- Sprinkle with edible red and green sparkles or any festive sprinkles of your choosing!