Friday, August 28, 2015

Recipes // The Best Blueberry Scones Ever


One of my favorite baked goods to eat are blueberry scones. Whenever I see it on a menu at a cafe or bakery, I always order one. So I like to think of myself as somewhat of a blueberry scone connoisseur. I've even tried my hand at baking a few but with no such luck of the delicious kind. The other day though, I was really hankering a blueberry scone from Starbucks, because to me that is the best blueberry scone I've come across yet, but I didn't feel like making a trip to Starbucks with both girls just for the sake of satisfying my blueberry scone craving. Sooo, I started searching for recipes so that I could bake some instead. And ya know what? I ended up coming across a copycat recipe for Starbucks' blueberry scones! I cannot tell you how happy this discovery made me, because now I can make my own tasty blueberry scones for when I get those random cravings.

These scones hit the perfect balance between just sweet enough that it satisfies anyone who has a major sweet tooth, yet dough-y enough to make it feel like you're being quite proper in eating a scone.


Recipe from Starbucks Restaurant Copycat Recipes.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons sugar
1/2 cup butter, unsalted
1 egg
1 tablespoon vanilla
1/2 cup heavy cream
1 cup fresh blueberries

1 egg
1 tablespoon heavy cream
sugar (large crystal, but I used regular granulated sugar since I didn't have the large crystal kind)


- Preheat oven to 375 degrees.

For the Batter:
- Cut the butter into 1/4 in cubes.
- Sift the flour, salt, baking powder and sugar into a large bowl.
- Add the butter to the flour mixture and using a pastry blender, combine until the mixture resembles coarse crumbs.
- Whisk the egg, cream and vanilla together and stir into the dry ingredients until just mixed.
- Gently stir in blueberries.
- Dump the dough onto a floured surface and pat into a 8" circle. (should be about 1.5" high).
- Cut into 8 pie shaped slices and place pieces on a parchment paper covered cookie sheet.

For the Topping:
- Whisk the egg and cream together and brush on the top of each scone.
- Sprinkle sugar on top.
- Bake for 16-20 minutes, or until golden brown.






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Tuesday, August 25, 2015

Spotlight // Lena Hoschek

How absolutely dreamy are these pieces? It has me dreaming of being back in Provence, France picnicking under the sun near lavender fields. These amorous pieces are by the Austrian-born designer Lena Hoschek, and for her Spring collection, she kept it ultra romantic, taking us to the South of France. If I was a peasant girl living in Provence, this is exactly what I would want to be wearing. Wouldn't you?? The collection is available for pre-order at Moda Operandi, and I have to say, if I could afford it I would totally be buying it all. My favorite look if I really had to choose one is the one above, but honestly I'd take any of them any day. Do you have a favorite?

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Monday, August 24, 2015

Weekend Recap // Birthday Fun

Can never go wrong with a Funfetti box mix, right? Thanks Linds for the inspiration!

Happy Monday you guys! We had such a fun weekend of celebrating Steve's birthday. It was a weekend of pool time, yummy Korean food with family, and the annual meal at Cantler's with good friends. I was having waaay too much fun at Cantler's and totally forgot to take pictures! But I did take a few pics to share with you guys. Check them out below!

Cora's daycare was closed on Friday so we made it a family pool day. And I'm wearing a Nanette Lepore swimsuit that is extremely comfortable and flattering. For once I can wear swimsuits like this because I'm nursing (the only time in my life where I'll have boobs!), so I'm going to take full advantage of being able to wear stuff like this before it's all over.

We celebrated Steve's birthday with my family at one of his favorite restaurants, Lighthouse Tofu & BBQ, and ate like kings. What's not pictured, because I couldn't fit it in the frame, are 4 more entrees!

Then we hopped over next door to have cake and coffee. Love the interior of this Tous Les Jour cafe!

Cora approved of the mid-century modern chairs and tables.

How cute is this room that my parents reserved for us at the cafe? It was so nice to have a separate room so we could spread out and relax while we ate cake and sing happy birthday.

One of our favorite things to do as a family is eat breakfast by the water downtown. The everything bagel with veggie cream cheese from Bean Rush Cafe is my absolute favorite!

And any time we go downtown for our usual Sunday morning routine, we'll have to get a balloon from the Balloon Man.

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Wednesday, August 19, 2015

Recipe // Easy Pesto Chicken Lasagna Rolls


Hi guys! I realized yesterday, after making dinner, that I owe you guys sooo many recipes so I'm going way back with bringing you this Easy Pesto Chicken Lasagna Roll one. I made this while I was pregnant with Vivi and I have to say, it was SO easy to make. Granted, I did turn the recipe that I found for it into a more semi-homemade dish. Let me just say that I did have the best intentions of making my own pesto sauce, but I remembered while grocery shopping that our food processor is broken (womp womp), so I had to scratch that idea. BUT, I'm happy to say that the fresh pesto sauce from Whole Foods is delicious and worked perfectly in this dish.

More recipes are coming, I promise! But in the meantime, enjoy this one, it's definitely one to add to your weekly rotation!


Recipe slightly adapted from Baked By Rachel.

Serves 4-6

16oz. package of Lasagna noodles
1lb. Chicken Breast, trimmed
Pesto sauce (I used Whole Foods' fresh pesto sauce found in their cheese section)
15oz. Ricotta Cheese
1 egg
3 Tbsp. grated fresh Parmesan Cheese
1 cup tomato sauce (I used Bertolli's Olive Oil & Garlic Tomato Sauce)
1/2c - 1 cup Mozzarella cheese, shredded


- Preheat oven to 350 degrees.
- Boil 10-14 lasagna noodles as directed on the packaging.
- Cook chicken breast to your desired method. I chose to oven bake it at 375 degrees for 25 minutes. I also pounded the chicken to ensure that it cooks evenly and quickly. If you're really in a pinch for time, I'd say get a rotisserie chicken instead of cooking the chicken breast.
- In a medium bowl, combine the ricotta, egg, parmesan cheese, salt, & pepper.
- Drain the lasagna noodles.
- Spread some of the tomato sauce on the bottom of your rectangular dish, just enough to coat.
- Now to create the rollups, spread about 1tbsp of pesto sauce on a lasagna noodle followed by the ricotta mixture and then the shredded chicken. Then roll the noodle and place it in the baking dish.
- Keep repeating the above until you've filled the dish. I had enough ingredients to fill a 13"x9" rectangular dish and half a 12"x12" glass dish. It just all depends on how filled you want these rolls.
- Cover the rolls with the tomato sauce and then top it with the shredded mozzarella.
- Bake for 30 minutes or until the cheese is melted.
- Enjoy!

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