cool off

Maybe I'm a bit behind this trend but I figure if I am, some of you might be too. A recent favorite spot The Smile serves up basil lemonade daily. It's become an obsession of mine recently and since the restaurant is too far from my apartment, I had a moment of genius/realization that I can make my own. While watering the garden at my guy's place yesterday it hit me that all the basil growing, combine with the lemonade in the fridge would be the cherry on top of the beautiful midweek holiday. There isn't much to this drink but for some reason it makes me completely content within a few seconds. Add in sitting in the sun, a bit of music and a book and I was in heaven. Hard to believe it was a Wednesday. I'm starting to think that maybe every Wednesday should just be a holiday. While I'm back at my desk today, I'm looking forward to a full weekend of basil lemonade. 

Side note, just found this list and I'm planning to try some of them out!

blueberry beauties

Seems that lately all I have to blog about is food that I'm cooking up. But for now, that's all I have time for. Somewhere between the garden I started with my guy and fixing up an old bike, I've been hacking away at my pile of recipes. A perfect excuse for a new recipe was the just passed fourth of July. The best part about these cupcakes that they can pass for muffins without the frosting. You can eat them anytime of the day and feel guilt free! Like all my baking/cooking posts, take your time and the cupcakes will make themselves. AND for once, the food looked like the photo from the website which was great since I was bringing them to a party! :) Cheers!

Blueberry Hill Cupcakes

Ingredients

Cupcakes
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup low-fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours

Frosting
2 1/4 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in yogurt, milk, vanilla extract, and peel. Add yogurt mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

For frosting:
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes. Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

original recipe from bon appetit

park it

I've been taking full advantage of living just a block and a half away from Central Park this year. I've spent at least one day nearly every weekend on the Great Lawn catching some rays, reading and people watching. Becoming an expert park-ette, I think the three items above would be ideal to have for the rest of the season and well into fall. The blanket is huge (64" x 80") and very light weight. The bag is beautiful but a bit too pricey for my likes. I tend to destroy anything light colored so I try to spend a bit less knowing that it will be gray by the time I'm done with it. Finally 50+ spf lotion. Ever since my sister got horribly burnt last summer I've been wearing extra sunscreen and making sure I reapply as soon as I'm a tad pink. The only thing that's missing is a cool drink.

steven alan beach blanket + flea bag saddle bag + kiehls uv defense

down by the bay

…and by bay I mean the Hudson. The first time I ever biked in the city was in San Francisco this past March. I always see people zipping around in Manhattan, bicyclists yelling at cabs and pedestrians alike for being in their way. It all seemed way too intense for me. However the San Francisco biking adventure made me a bit more brave and this past weekend I rented a bike from a small shop on the Upper West Side and took to the streets.

Eddie's Bicycles is conveniently located 2 blocks from my apartment. Even more convenient, Riverside Park with its vast bike highway (bike lane) is just 2 avenues over. Since I usually am on foot when I take to the park, biking was a really nice change. The breeze from the water and the ease of coasting along was really relaxing and fun. I've been spinning at the gym lately to give my ankles a rest from beating the pavement so I didn't feel completely inapt to the other bicyclists. I was amazed at how nice the bike lanes were and also how rude and mean the pedestrians acted. I get the yelling now and the ringing of the bike bells! Either way I'll be trying out biking a few more times to see if a bike is something I'd like to invest in. It would be a nice change to running or walking. Also the lure of a basket full of groceries for a picnic is a daydream worth living.

summer sangria

I woke up this morning to the sound of cars zooming through the rain. Not the morning I was expecting. Everyday I wake up and hope for sun and blue skies. Spoiled by those few weeks where temperatures rose and I was able to leave the apartment without a jacket and without that sudden chill when you first open the door. During those few weeks where it felt more like summer than spring, I ventured to the local market to stock up on supplies for sangria and guacamole. Tried and true, the guacamole recipe I knew by heart. The sangria however was something I thought of making several times but it always seemed like a ton of work. I was surprised to find out that it's nearly impossible to mess up and was much easier than expected. I made adjustments as I saw fit and without measuring much, I just taste tested until it felt like I was drifting away on a boat on the ocean. Recipe below, cheers!

brooklyn red

1 cup brandy
1 orange
1 red apple
1 green apple
1 lime
1 bottle well-chilled dry red wine (Shiraz or Cabernet)
1 cup ginger ale
1/2 cup sprite

Dice your apples. Mix brandy, wine, ginger ale and sprite together. Add in apples. Halve your orange and lime. Squeeze into mix. Allow to sit in fridge for 15-20 minutes. P.S. Wouldn't it look awesome in this modern carafe?

hot number

 The summer here is hot. Without much of a winter I am expecting this summer to top all the others. Due to a lack of air conditioning, a lack of clothing seems to follow. In search for the most comfortable / girliest / sexiest summer sleeping attire I've landed on a few options above. Hoping some of these can double as accessories too for a hot summer night. Starting top row, left to right: VPL, VPL, MADEWELL. Bottom row, left to right: VPL, VPL, MADEWELL.

thumbless

Out of all the skills that were passed down from my parents, being able to garden was not one of them. No matter how hard I try, my plants always die. My mom has sent/gifted me dozens of plants for birthdays or housewarmings and no matter how hard I try, they always die within a few weeks. I have managed to kill both a cactus and a bamboo plant which is seemingly impossible. I have the anti green thumb which made me wonder where that saying came from. There are many different stories but one that seems to make the most sense is when gardeners handle pots which have green algae around the base and outside, their fingers (thumb) become stained green. I'm trying yet again this year to grow both basil and mint. So far the basil has sprouted but the mint stays hidden (probably dead before I even planted it). I am determined to have one plant live long enough so that I can harvest it for a pizza, drink, salad, etc. Here's to hoping and maybe a light green thumb.

guac-a-mole-me

While in sunny Charleston, South Carolina over Memorial Day weekend, I celebrated a good friend's birthday. Her mum took her out for a 2 hour shopping trip so all of us visiting were able to get to the market and prep for the surprise party. I contributed with fresh guacamole which turned out better than I had anticipated. I went out on a whim having that this was the first time I was making it from scratch. I doubled the recipe since I was making it for a party of 10. It took 30 minutes (mostly because I was eating and talking between) and came out delish! I think I'm going to make another batch this weekend to enjoy in the park.

Ingredients
2 ripe avocados
1/2 red onion
1/2 tomato
1-2 serrano chilies or jalapeños
1 lime
2 tablespoons of cilantro leaves
coarse salt to taste
fresh grated black pepper to taste

Cut the avocados in half and remove the seed. Scoop avocado from peel. Usually I cut up the avocado into small pieces to make mashing easier. Place in mixing bowl and mash with a fork. Chop your onion, tomato and cilantro leaves, add to avocado. Remove the stems and seeds from your chilies or jalapeños and dice up. Add to mixing bowl to taste. Be sure to taste as you go so that you don't make it too spicy! Add salt and pepper to taste. Cut your lime in half and squeeze both halves into mixing bowl. Most of the recipe is done to taste because your fresh ingredients will vary. Enjoy!

seasonal habits

Every weekend seems to come and go faster than the previous one. I feel like the seasons here in

NYC influence my weekend routine more than anything else. Fall means football and Penn State alumni gatherings. I seem to spend more time reading and in coffee houses during this season than any other. Winter is used to lay low, a sort of hibernating with lovers and friends either in the comfort of your apartment or that of a warm bar. Spring slowly crawls in and everyone seems to wipe the cobwebs from their eyes, get back in touch with friends who have been M.I.A. all winter and break in new running sneakers. And then, there is a NYC summer. Every restaurant, store, bar and shop has their windows wide open. Drink and food specials last from 10 am until 4 am and the city buzzes with the sound of laughter and air conditioners. While I don't have a car here, I am blocks away from a train to take me to the shore whenever I need to escape and less blocks away from the park to sprawl out, throw a ball around and picnic with friends. Just thinking about summer makes me crave lemonade, fresh mussels and sunglasses. The weekends seem longer in the summer because the week seems so much shorter. Here's to counting down until hot summer days and warm summer nights. Have a wonderful weekend.

short story

When exactly do you toss your leggings to the back of your dresser come spring? Do you wait until you see another baring all or are you the first one to break out your shorts and skirts with legs au naturel? The weather in NYC has been less than desirable lately but on those days that promise sun and a little bit of warmth I dream of stretching out on the park lawn. The problem with the beginning of spring though is winter skin. Months without sun exposure leaves my skin uneven. I plan to jump start my tan with lots of running outside and Jergens natural glow lotion. Out of all the self tanning lotions, I feel that this one smells the least strong. I 'water down' the lotion with a pump of perfumed lotion to make streaks less visible and to knock down the smell even more. I also have extremely sensitive skin and this is one of the only products that doesn't make me break out. What do you do to prep your skin for spring and summer to come?

sweet treat

I've always wondered how to make these and when I came across them on Steph Modo's blog, I couldn't resist. Taste tested and approved by my entire family and office, these are easy, fun and mindless to make. Go! Do it! I promise you'll love them!
Original recipe re-posted from here: http://tiny.cc/izm9z

Double Lemon Bars
Bon Appetit, 1991, Lana Sills

1 1/2 cups all purpose flour

1/2 cup powdered sugar

3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature

4 eggs

1 1/2 cups sugar

1/2 cup fresh lemon juice

1 tablespoon plus 1 teaspoon all purpose flour

1 tablespoon grated lemon peel

Powdered sugar

Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.

Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.

Cut into 24 bars. Sift powdered sugar over top before serving. If you are going to stack them, be sure to sift powdered sugar on top before using wax paper to divide the top and bottom row. This way they won't stick together. :)