Leafy head

1. Aphrodite opal jewel headband elegant Grecian goddess 2. Handmade Four Bronze Leaves Hand Beaded 3. Silver Foliage Bobby Pin Trio Upcycled Vintage Hair Accessory 4. Victorian Inspired 22K gold plated headband 5. Copper flower iridescent vintage jewel headband 6. Golden Leaf Bobby Pin Duet 7. Gold Filigree Lace Leaf Headband With White Pearl 8. Antique Pewter Tiny Twig Hair Pins

Wallpaper Dose 03: Elements

 

Sketchy Walls

"Art in my Coffee" - website shout out

There's a whole website dedicated to these artistic baristas - check it out at www.artinmycoffee.com!

Artist Admiration: Scotty Reifsnyder

(click image to download)

chocolate branding/logo ideas I'm working on

Trying to invoke the royal-like/luxurious/vintage/grand feel of "Royal Chocolate" - now time to sneak a piece of chocolate...

Weekend Dish: Turkey Chili

Ingredients:

- 1.5lbs ground turkey
- 1 green bell pepper
- 1 red bell pepper
- 1 28oz can of diced tomatoes (low sodium/all natural organic)
- 1 12oz can of bush's white beans
- 1 12oz can corn  (low sodium/no salt added)
- 1 12oz can of organic pinto beans (i used publix greenwise)
- 6 roasted, peeled and diced green chilis (or 3 small cans diced green chili)
- 1 large chopped red onion
- 1/2 tbsp of chili powder
-  red pepper flakes (up to you how spicy you want it!)
- Any other seasonings you like! (optional)
- 1 can low sodium turkey or chicken broth (add accordingly @ end)

Directions:

1. Brown ground turkey and diced green bell pepper in a pot until evenly cooked.
2. Add in all the rest of the ingredient
3. Season how you like/add broth if desired (for thickness).
4. Bring to boil then simmer on medium heat for 20-30 mins.
5. Enjoy!!

MOMA Bits & Pieces

Snow & NYC..

Songbird: Passion Pit

Logo Love: Minimalistic

Weekend Dish

read more to see the recipe!


- Ingredients -

    Maple Blueberry Syrup:
    * 2 cups fresh blueberries
    * 1 cup maple syrup (grade B)
    * 2 tablespoons sugar
    * 1 stick cinnamon
    * 1 strip lemon zest
    * 1/2 teaspoon vanilla

    Pancakes:
    * 1 1/2 cups whole wheat flour
    * 3 tablespoons cane sugar
    * 1 teaspoon baking powder
    * 1/2 teaspoon baking soda
    * 1/2 teaspoon salt
    * 2 large eggs, separated
    * 2 tablespoons vegetable oil
    * 1 1/3 cups almond milk
    * 1 tablespoon plus 1 teaspoon lemon zest
    * 1/8 teaspoon vanilla extract
    * Pinch cream of tartar
    * 2 cups fresh blueberries
  
   Topping:
    * 1 cup fresh ricotta
    * 2 tablespoons almond milk
      
- Directions -

For the syrup:
In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.

For the pancakes:
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, almond milk, lemon zest and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.

In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.

In a small bowl mix the ricotta and milk. Reserve for garnish.

Preheat oven to 200 degrees f.

Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.


Enjoy :)