This weekend was the official start of wedding season for me.  This is my first summer with multiple weddings and in 11 days, I’m headed to Vegas for a bachelorette party!  I’ll be MIA for a few days but will do my best to document moments that you all would appreciate. 

Here my friend Emily and I are chowing down on chocolate covered strawberries at my friend Faryn’s Wedding Shower this weekend.  Is it me or does this dress give me a Kim Kardashian butt? 

vneckandacardigan:

(via puresalted)

I need to eat this for breakfast, right?

I LOVE S’Mores - Like, really, love them.  This just made me so hungry.  Damn you Tumblr!  Is this mean to post on my site? 

• 1 cup Sunsweet Lighter Bake
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1 cup bittersweet chocolate chips

Preheat the oven to 375 degrees F. Spay with baking oil a round 12-inch diameter cake pan.

In a large bowl, beat together lighter bake and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the sugar mixture, mixing to incorporate, and add the vanilla extract. Fold in the chocolate chips. Spread across the bottom of the pan and bake until the edges are golden and the cake is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To serve, sift confectioners’ sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

This recipe was adapted to my cooking needs/wants from Emeril’s original recipe.

I don’t usually read chain emails, but I do read chain recipe emails.  This here was sent along to me via a friend. If it’s true, then spread the word.  If it’s not, this lady is one great con artist to get thousands of people to try her delicious cookie recipe.

THIS IS NOT A TRUE STORY! Why am I so gullible!?
My daughter and I had just finished a salad at a Neiman-Marcus Cafe in Dallas, and we decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the”Neiman-Marcus cookie.” It was so excellent that I asked if they would give me the recipe, and the waitress said with a small frown, “I’m afraid not, but you can buy the recipe.”

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A) I love Jezebel for this very reason.

B) I didn’t get my bracket posted in time to actually care this year.

C) At first glance I thought this would be a cake walk for CAKE, but my mother’s grasshopper pie is seriously my most favorite food of all time, next to Mango.  It’s seeded 16th here, but it wins my bracket by a landslide.

My final four is birthday cake vs carrot cake, my mother’s grasshopper vs cheesecake, Final two, grasshopper vs bday cake, and grasshopper for the biggest upset in history.

thisiswhyyourefat:

Screw basketball, we’re all about the Pie vs. Cake Tournament going on at Jezebel. 

Gluten Free & Vegan Peppermint Patties via Elana’s Pantry

print friendly recipe

½ cup coconut oil
¼ cup agave nectar
½ teaspoon peppermint oil (I used organic)
½ to 1 cup dark chocolate 73%, melted

1. In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon
2. Smash clumps of coconut oil against side of bowl until mixture is smooth
3. Freeze mixture for a few minutes until it starts to harden, then remove from freezer
4. Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate
5. Place plate in freezer to firm up mint balls; when firm, remove from freezer
6. Squish balls down into flat little patties on parchment paper
7. Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove)
8. Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze)

Makes about 12 patties