here is an incredibly versatile and surprisingly light quickbread recipe. I chose to flavor it with lemon zest and raspberries, but feel free to mix in any fruit, nuts, or flavorings that you’d like. you must try this - it’s absolutely perfect for spring!

ingredients:

• 1 cup all-purpose flour
• 1/3 cup brown sugar, packed
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp lemon zest
• 1/8 tsp salt
• 1/8 tsp ground nutmeg
• 1 egg
• 1/2 cup milk
• 3 tbsp oil 
• 1/2 cup raspberries, fresh or frozen
• 1 tbsp granulated sugar

directions:

• in a large bowl, mix flour, brown sugar, baking soda, baking powder, lemon zest, salt, and nutmeg.
• in a smaller bowl beat egg, milk and oil. now mix this into the dry ingredients.
• gently fold raspberries into the batter.
• pour into a 8x3 loaf pan, coated with cooking spray. sprinkle with sugar.
• bake at 350 degrees for about 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

here is a lovely italian spin on your classic eggs benedict. i layered pesto, fresh mozzarella, sliced roma tomatoes and poached eggs on top of toasty bread. the result was outstanding! you have to try this! it’s a healthy, hearty, and absolutely delicious dish, perfect for brunch. the recipe below serves 1.

ingredients

• 1 english muffin (i used an arnold sandwich thin, but you could use any kind of bread)
• 2 large eggs
• 1 tsp white vinegar (this prevents the eggs from spreading out too much when they’re poaching)
• 1 tbsp basil pesto (i used my own homemade, but any kind will do)
• 1 small tomato, sliced
• 1 oz fresh mozzarella, sliced
• a few basil leaves, roughly chopped, for garnish

directions

• fill a small saucepan with about 4 inches of water, a teaspoon of white vinegar, and a pinch of salt. bring to a rolling boil over high heat.
• crack two eggs into the boiling water, and reduce the heat to low. cover and allow eggs to poach for about 4 or 5 minutes - a minute or two longer if you don’t like them runny.
• remove eggs from the water with a slotted spoon and drain on a paper towel
• spread pesto on each piece of bread, then a layer of sliced tomatoes, then mozzarella cheese. place under the broiler for a minute or two, until the cheese is melted
• place one poached egg on each piece of bread.
• garnish with a sprinkle of chopped basil, eat, and enjoy!

i found this recipe years ago on kath eats and absolutely swear by it. it’s gluten free, and filled with filling fiber and protein, making it a great, healthy alternative to traditional pancakes. the entire recipe, without toppings has only 200 calories. that’s actually about the same as a typical bowl of cereal and milk! try these today, you won’t be disappointed.

ingredients:

• 1/3 cup instant oatmeal (this is equal to one packet of quaker plain instant oatmeal)
• 2 egg whites (you could also use 1/3 cup liquid egg whites)
• 1/2 medium banana
• 2 tbsp plain greek yogurt
• 1/4 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/8 tsp vanilla extract
• 1/8 tsp salt

directions:

• mash the banana in a bowl
• add all other ingredients, and mix well. the batter will be very thick
• cook in a nonstick skillet, coated with cooking spray, over medium heat until golden brown on each side. 
• top with anything you like. honey, sliced banana, and greek yogurt are my favorites. enjoy!

if you haven’t tried kale, you definitely should! it has a unique flavor and texture, kind of a cross between lettuce and cabbage, and it’s a nutritional powerhouse. i have been eating this everyday…such an easy & filling salad with lots of fiber, healthy fats & protein.

ingredients:

• 4 cups kale, torn into bite sized pieces
• 1/2 avocado, chopped
• 1/2 cup edamame, shelled
• 2 tbsp chives, finely chopped
• 1 tsp olive oil
• 1 tsp balsamic vinegar
• 1/4 tsp sea salt
• 1/4 tsp ground pepper

directions:

• whisk olive oil, balsamic vinegar, sea salt and pepper in a bowl
• toss kale in vinaigrette mixture, massaging until completely coated
• mix in chives, edamame, and avocado, and toss
• eat & enjoy

a gluten free, dairy free, low fat cookie that’s 100% delicious? impossible! i was skeptical when i first stumbled upon this recipe for flourless chocolate cookies on recipegirl, but i gave it a whirl and was blown away by the results. these cookies are perfectly chewy, sweet, and taste JUST like a brownie, and are surprisingly free of any kind of flour. think flourless chocolate cake, in a cookie form. you HAVE to try these. i altered the recipe a tiny bit, and ended up adding more sugar, plus chopped almonds. you could literally mix anything into these cookies: white chocolate chunks, mini marshmallows, peanut butter chips….ugh i’m obsessed! these are officially my go-to cookie. make them now.

ingredients:

• 2 cups powdered sugar
• 1/3 cup cocoa powder
• 2 egg whites
• 1 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup chocolate chips
• 1/4 cup almonds, chopped

directions:

• mix powdered sugar, cocoa powder, and sea salt in a bowl. 
• stir in egg whites and vanilla extract.
• fold in chocolate chips and almonds.
• spoon into tablespoonsfuls on a baking sheet lined with parchment, about 2 inches apart. i got about 2 dozen cookies out of this batch.
• bake at 350 degrees, for about 15 minutes, or until the cookies puff up and have a crinkly top
• remove from oven, and wait a few minutes for the cookies to settle before transferring to a wire rack to cool
• eat & enjoy

ingredients:

• 1 stick butter, melted
• 1 cup granulated sugar
• 1 tsp vanilla
• 1/4 tsp peppermint extract (optional)
• 2 eggs
• 1/3 cup unsweetened cocoa powder
• 1/2 cup flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup semisweet chocolate chips
• 1/2 cup crushed white chocolate or yogurt covered pretzels (i used ones from trader joes that were also covered in crushed candy canes)
• 2 or 3 candy canes, crushed

directions:

• melt butter in a microwave safe bowl
• stir in sugar, vanilla extract, and peppermint extract (if you’re using it)
• beat in 2 eggs
• add cocoa powder, flour, baking powder, and salt. mix well.
• fold in 1/4 cup chocolate chips & 1/4 cup pretzels
• pour batter into a greased 8x8 glass baking dish
• bake at 350 degrees for about 20-25 minutes, or until the brownies begin to pull away from sides of pan, and are fully cooked in the center
• remove brownies from oven and sprinkle remaining pretzels, chocolate chips, and crushed candy canes over the top
• return brownies to the oven and heat for another minute or so, just until the topping has melted
• remove from oven, and allow to cool for at least an hour. when the brownies have cooled, slice, eat, and enjoy!

this is a classic french tart, that i altered just slightly to make gluten free. almond paste is such a great ingredient, with an intense almond flavor, wonderful sweetness and the taste/texture of marzipan. you’d typically find this in a french bakery with a classic shortbread crust, but instead, i used my gluten free gingersnap crust, a flavor that complemented the pear and almond very nicely. but if you’d like, you can use a store-bought crust. just be sure to blind-bake it beforehand (line with parchment, fill with pie weights or dry beans, and bake at 325 for about 10 minutes, checking every few minutes to make sure it doesn’t burn).

ingredients:

• about 40 ginger snaps, crushed (i used an entire bag of these gluten free gingersnaps. you could use any kind of cookie, gluten free or not)
• 1/2 cup quick oats
• 1 stick unsalted butter, melted
• 1 cup almond paste (look for it in the baking aisle)
• 3 eggs
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt
• 1 ripe pear

directions:

• prepare pie crust by mixing crushed cookies, quick oats, and melted butter in a bowl until crumbly.
• pat the cookie mixture into a tart or pie dish, covering the bottom and sides. you’ll want to press down nice and firmly, and make sure the crust is evenly distributed
• bake the pie crust for about 15 minutes at 325 degrees, just so it crisps up a bit. remove from oven and allow to cool to room temperature
• to make almond filling, first soften almond paste by heating in a microwave-safe bowl for about a minute
• beat in eggs, vanilla & salt, and mix until well incorporated. 
• pour almond filling into tart crust
• thinly slice the pear, and place slices in concentric circles starting at the rim of the tart. 
• bake at 350 degrees for about 20 minutes, or until filling is set completely. if the edges of the crust start brown too quickly, cover with aluminum foil. 
• cool to room temperature, eat, and enjoy!

these carrot cake doughnuts are much lighter and fluffier than my standard doughnut recipe, probably because they have a ton of butter in them. no, they’re not healthy. or gluten free. or vegan. but they’re delicious, and a fun take on carrot cake. i’m sure they’d be even better with cream cheese frosting. so try them! and if you haven’t, buy a doughnut pan already. it will change your life (maybe).

ingredients:

• 1 stick butter, melted (you could also use 1/2 cup of oil)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup carrot puree (i used baby food; most jars are exactly 1/2 cup, which is perfect)
• 1 tsp baking soda
• 1 1/2 cups all-purpose flour
• 1 egg
• 3 tsp cinnamon
• 2 tsp ground ginger
• 1/4 tsp allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 1/2 cup sweetened shredded coconut

maple glaze:

• 2 tbsp maple syrup
• 1 cup confectioners sugar
• dash of milk
• salt, nutmeg, cinnamon - to taste

directions:

• mix melted butter, sugar, egg, and carrot puree until well incorporated
• gently mix in flour and baking soda
• stir in spices and salt
• fold in coconut and walnuts
• place teaspoonfuls of batter into a mini doughnut pan, which has been coated in nonstick spray
• bake at 350 degrees for about 15 minutes, or until doughnuts are firm to the touch
• allow to cool in the pan for at least 15 minutes; these are much more delicate than my typical doughnuts and will fall apart if you try to remove them from the pan while they’re still warm
• make the maple glaze by mixing maple syrup, confectioners sugar, and a dash of milk to thin it just a bit. add a pinch of salt, nutmeg, and cinnamon to taste
• now dip each cooled doughnut in the maple glaze, and place on a dish to allow the glaze to solidify
• eat and enjoy!

i’ve been avoiding gluten lately due to a probable intolerance. the only thing that makes this pie gluten free is the crust, so you could easily mix up the pumpkin filling and put it in any kind of crust - even a store bought kind. the recipe for the pie is foolproof - it’s actually from the back of the can of condensed milk. how easy is that?  i guess pumpkin pie is technically out of season now, so make it next year? or right now, because it’s delicious.

the gluten free crust can be used with any kind of pie filling, such as apple, or maybe pecan. i was really pleased with how it turned out. unlike your typical somewhat bland butter/flour crust this had a really nice flavor and texture, almost like an oatmeal cookie. try it, even if you’re not gluten intolerant! you can use any kind of gingersnaps, or nilla wafers possibly? play around with it. generally cookie crusts are pretty foolproof. anyway, here you go: gluten free pumpkin pie. enjoy!

gluten free crust:

• about 40 ginger snaps, crushed (i used an entire bag of these gluten free gingersnaps. you could use any kind of cookie, gluten free or not)
• 1 cup quick oats
• 1 stick unsalted butter, melted

pie filling (based entirely on this recipe):

• 1 (14 ounce) can sweetened condensed milk
• 1 (15 ounce) can pumpkin puree
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 tsp fresh ground nutmeg
• 1/2 teaspoon salt
• a few pecan halves, to garnish

directions:

• mix cookie crumbs, oatmeal, and butter in a bowl until crumbly
• pat the cookie mixture into a pie dish, covering the bottom and sides. you’ll want to press down nice and firmly, and make sure the crust is evenly distributed
• bake the pie crust for about 15 minutes at 325 degrees, just so it crisps up a bit. remove from oven and allow to cool to room temperature
• now mix condensed milk, pumpkin puree, eggs, spices, and salt in a bowl.
• pour pumpkin mixture into cooled pie crust
• bake at 350 degrees for about 30 minutes, or until pie is firm in the center. check the pie after 15 minutes. if the crust looks like it’s about to burn, cover the pie in foil, and continue cooking.
• top baked pie with a few pecan halves to garnish, and a sprinkle of cinnamon. serve with a bit of whipped cream or vanilla ice cream, and enjoy!

i haven’t been able to cook for awhile since i don’t have a kitchen at school. so i thought i’d share a few favorite pieces from my wardrobe

jack rogers sandals - hands down my favorite sandals ever. i know these are a bit summery but they really transition well into the fall. they are so well constructed and will last you for years. fair warning, they’re not the most comfortable shoes at first, but once you break them in you’ll never want to go out without them. they just add that elegant touch to any outfit, and can make a simple pair of khaki shorts and a blouse look instantly put together. you can dress them up or down, and either way, you’ll look fabulous!

jcrew starfish earrings: i got these at the jcrew outlet years ago, and they are my absolute favorite earrings ever. they are so stunning and beautiful and look like a million bucks. you could be wearing yoga pants and a t-shirt, put these earrings on, and presto! you’re fancy.

ray ban wayfarers: love love love these. so classic. i have some great coach sunglasses too, but I always feel like such a diva in my oversized bug-eye shades. throw on some raybans and you’ll look totally cool without really trying. a wardrobe essential.

barbour jacket: you can say what you will about barbours. i know they’re incredibly waspy. and no, i’m not planing on going pheasant hunting anytime soon. but they are the absolute perfect coat for the fall. the wax coating makes them suitable for damp days, and you can customize them with zip in liners and attachable hoods to take them into cooler winter months. SUCH a great investment. it seems expensive but you’ll have it for years - a timeless piece that you’ll love for the rest of your life.

riding boots: i’ve had a great pair of riding boots from jcrew for going on 4 years. they are just perfect. pair them with a sweater dress, a wool mini, skinny jeans, leggings…ANYTHING really. if i’m feeling really lazy i’ll throw on some black leggings, a long sweater, a scarf, some big earrings, and instantly look put together. absolutely adore these frye boots on piperlime

longchamp le pilage tote: such an essential bag. i know every girl and their mother has one these days, but i seriously don’t know what i would do without it, as i stuff my entire life into in on a daily basis. so simple, clean, and polished, and at the same time, practical and sturdy. an excellent investment

tory burch reva flats: adore these. they are definitely overpriced, but the quality is fantastic, and they are just so elegant. the perfect black flats. period.

these are my favorite doughnuts so far. make them! they taste like french toast/cinnamon rolls/coffeecake. and the icing tastes exactly like maple candy. this recipe will make about 2 dozen mini doughnuts.

ingredients - 

doughnuts:

• 1/2 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup buttermilk
• 2 tbsp egg whites/egg beaters (you could use 1 separated egg white)
• 1 tbsp butter, melted
• 1 tbsp maple syrup
• 3/4 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt
• 2 tbsp chopped walnuts

crumb topping:

• 1 tbsp butter, softened
• 2 tbsp brown sugar
• 2 tbsp all purpose flour
• 2 tbsp quick oats
• 1/4 tsp cinnamon
• 1/8 tsp sea salt

maple glaze:

• 2 tbsp maple syrup
• about 1/4 cup powdered sugar
• dash of buttermilk (or regular milk, just something to thin the glaze a bit)
• pinch of salt

directions -

• make doughnut batter by combining flour, sugar, cinnamon, baking powder and salt
• mix in buttermilk, egg whites, melted butter, maple syrup and vanilla
• fold in chopped walnuts
• in a separate bowl, prepare the crumb topping by mixing butter, flour, sugar, quick oats, cinnamon and salt, until crumbly clumps form
• now make the maple glaze by mixing maple syrup, powdered sugar, dash of milk  and pinch of salt
• take the doughnut batter and fill each cavatiy in the doughnut pan halfway
• sprinkle a bit of crumb topping on top of the batter
• bake in an oven heated to 400 degrees for about 5 minutes
• when doughnuts are firm to the touch, remove from the oven and allow to cool for a few minutes
• remove doughnuts from the pan and dip in maple glaze
• drizzle any remaining glaze over the top of the doughnuts
• sprinkle with a bit of cinnamon to garnish, eat, and enjoy!

here is my recipe for tart frozen yogurt using only two ingredients: greek yogurt and sugar! it is actually easier to make than like, a peanut butter and jelly sandwich. and it  tastes just like the tart frozen yogurt that you would find at pinkberry or red mango. if you have an ice cream maker, try this! it’s a simple, healthy, and affordable treat. i like mine plain with a few berries, but feel free to top with anything you like!

ingredients:

• 4 cups of plain greek yogurt (i used 2 cups of 0% and 2 cups of 2%)
• 1 cup granulated sugar (you may want to use a bit less if you would like a more tart frozen yogurt)

directions:

• mix yogurt and sugar in a bowl
• pour into an ice cream maker, and freeze according to manufacturers instructions
• once the yogurt has frozen, serve immediately for the perfect soft-serve consistency.
• store remaining frozen yogurt in a plastic container in the freezer. allow to soften before serving for 20-30 minutes, or microwave on defrost for a few minutes, stirring every so often to make sure it softens evenly.

these are a fun spin on your classic chocolate chip cookie. with dark chocolate dough and white chocolate chips, you could call them “inside out.” the shredded coconut and chopped almonds make these cookies taste just like an almond joy. try these, they’re irresistible! here is my adapted version of this recipe

makes about 3 dozen 2-inch cookies

ingredients:

• 1 stick unsalted butter, softened
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips
• 1/2 cup chopped almonds
• 1/2 cup shredded coconut

directions:

• cream butter and sugar until well incorporated
• stir in egg and vanilla extract
• in a separate bowl mix flour, cocoa, baking soda and salt
• slowly add dry ingredients into butter mixture, and mix well
• fold in chocolate chips, almonds, and coconut
• take a teaspoonful of dough, roll into a ball, and then flatten onto a cookie sheet lined with parchment paper. repeat for each cookie.
• bake at 350 for 8-10 minutes or until set.