Pumpkin Spice Green Smoothie

PSL season is upon us. I have been seeing all the sweet treats and drinks advertised endlessly all around me and it has been difficult not to pay any attention and not be tempted. I decided to make a healthy smoothie that has all the pumpkin spice flavor without all the sugar. I have had this for breakfast three days in a row and I’m still not tired of it.

Pumpkin Spice Green Smoothie | Glitter It Gold
Sorry for the crappy photo- I wasn’t expecting to share the recipe until so many people asked me for it. I will take a better photo soon.

Makes 2 Smoothies

  • 1 very large handful of spinach
  • 1/2 cup pumpkin puree
  • 1 date, pitted (you could use more if you want it sweeter)
  • 2-3 tsp of Pumpkin Spice depending on taste (see below if making your own)
  • 1 frozen banana
  • 1 cup ice
  • 1 cup coconut milk ( start with that and add more if needed)
  • 1 tsp vanilla extract

Optional add-ins (I add all of these)

  • 1 TBS chia seeds
  • 1 TBS dried gogi berries
  • 3 TBS hemp hearts (or add protein powder)
  • 1 tsp each spirulina and chlorella

Pumpkin Spice Blend DIY

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 ½ teaspoons ground allspice
  • 1 ½ teaspoons ground cloves

Put all ingredients in the blender in the order listed and blend until smooth. I have also made it adding 1 TBS of dark cocoa powder and it is delicious but a very ugly shade of poop green- leave out the spinach and the spirulina and chlorella for the sake of appearance if you add the cocoa.

Apple Tarte Tatin

I first made an apple tart tatin when I was a senior in highschool. I didn’t have time to work but I wanted to have some money to spend so my mom paid me to do all the grocery shopping and make dinner a few nights a week. It was a great way to me to relax and de-stress after school before starting homework and allowed me to hone my cooking skills and cultivate my creativity while making a little money on the side.Apple Tarte Tatin |Glitter It Gold

One of the things I was doing at this time was cooking my way through the Cooks Illustrated magazines. Cooks Illustrated is by far the best cooking magazine out there for people who want to learn how to cook, not just how to read recipes. Each one has a full article on the technique, ingredients, or methods used and why it is important so that that knowledge can be translated to other recipes. For example, in their recipe for Ground Beef Chili they explain that baking powder helps beef retain it’s moisture and brown better. Now that I know this I frequently add baking powder to beef and let it set for about 20 minutes before browning, even if the recipe doesn’t include this step.Apple Tarte Tatin |Glitter It Gold

Anyways, I found the recipe for apple tarte tatin in cooks illustrated, and it was fall so I made it for a Thanksgiving dinner with my then boyfriend (now husband’s) family. It was a total hit. Now we have our own apple tree that is producing a ton of fruit right now so I pulled out the recipe. But to be honest, I was feeling pretty lazy so I made up a different, much easier recipe. I used puff pastry instead of making a dough. I wouldn’t dare call it authentic but it is definitely tasty.Quick Apple Tarte Tatin | Glitter It Gold

Melt 4 TBS of butter on med-low in a 12″ cast iron skillet. Add 1/4 c brown sugar, 1/4 c granulated sugar and melt until dissolved completely. When it starts to bubble add the whiskey (or brandy would be good too), and cook stirring for about a minute. Add the chopped apples and vanilla. I like to leave them all different sizes so you get a variation in the texture of the apples. I also leave the skin on. Our apples have very tender skin, but if you prefer no skin then peel them, and if you prefer an even texture then make all your apple slices the same size. Sprinkle the apples with cinnamon, ginger, and lemon juice and bake for about 10 minutes. Once the apples are softened, gently press them down with a spatula to flatten slightly. Place your trimmed puff pastry on top, tucking it down into the sides with a spatula. Cut a few slits on top to release steam and bake for another 20-25 minutes until the top is golden. Cool it for 10 minutes before inverting onto a plate. You could make some pastry flowers, or use cookie cutters to make some pretty shapes for decorating. Just bake them separately and set on top after you have inverted the tart. Top with ice cream, whipped cream, or as I did with Mascarpone Sorbet.Apple Tarte Tatin |Glitter It Gold

Apple Tarte Tatin |Glitter It Gold
Apple Tarte Tatin
Print Recipe
A gooey, caramely, sweet apple dessert that comes together in just 35 minutes. A quicker, easier version of the traditional French dessert using a puff pastry sheet instead of a pie crust.
Servings Prep Time
1 tart 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 tart 5 minutes
Cook Time
30 minutes
Apple Tarte Tatin |Glitter It Gold
Apple Tarte Tatin
Print Recipe
A gooey, caramely, sweet apple dessert that comes together in just 35 minutes. A quicker, easier version of the traditional French dessert using a puff pastry sheet instead of a pie crust.
Servings Prep Time
1 tart 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 tart 5 minutes
Cook Time
30 minutes
Ingredients
Servings: tart
Instructions
  1. Pre-Heat oven to 400F
  2. In a 12" cast iron skillet melt the butter over med low heat. Add the sugars and stir to dissolve.
  3. Let the mixture bubble for about 1 minute then add the whiskey and cook for 1 more minute.
  4. Add the lemon juice and stir to combine. Remove from heat, add the vanilla and stir.
  5. Arrange the apples in the pan with the cut sides down, layering a bit.Sprinkle the top with the cinnamon and ginger.
  6. Bake for 10 minutes until the apples begin to soften. While the apples bake, trim your puff pastry into a circle to fit your skillet. You can use the excess to make pretty shapes for decorations, but bake them separately.
  7. Use a spatula to gently press down the apples to even the top. Carefully place the puff pastry over the apples and tuck the sides down into the pan with a spatula. Cut a few slits in the top for steam to escape.
  8. Bake for an additional 20-25 minutes until the pastry is golden brown.
  9. Let cool for about 10 minutes before inverting onto a plate. Serve warm with Mascarpone Sorbet or with ice cream, whipped cream.
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Easiest Bread EVER

This is No-Knead Dutch Oven Bread- AKA the easiest bread you’ve ever baked in your entire life. No kidding. If you’ve been following me for any length of time you know how much I love cooking and mixing cocktails, but HATE, yes with all caps, HATE baking. It never works for me, it makes a mess, it’s complicated, it’s time consuming…… But this recipe has made me into a convert. Thanks to Girl Versus Dough I will have fresh, homemade bread whenever I want. And just think of how impressed all your guests/host will be when they find out they are using HOMEMADE bread slices to mop up that delicious HOMEMADE dip- you’ll be the hero of the party. Easiest Bread Ever | GlitterItGold

This recipe is from Girl Versus Dough, I have only made the slightest change by adding roasted garlic. Check out How to Roast Garlic for instructions and throw some in there. Try it with, try it without, try other tasty additions, but just promise me you will make this. Pinky promise. You won’t regret it. Also, if you throw in any other wonderful flavors please share. Thanks.

Easiest Bread Ever | GlitterItGold
Easiest Bread EVER
Print Recipe
This is No-Knead Dutch Oven Bread- AKA the easiest bread you've ever baked in your entire life. Just mix it up, let it sit overnight, then drop it in a dutch oven and bake. Easy peasy.
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
55 minutes 10 hours
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
55 minutes 10 hours
Easiest Bread Ever | GlitterItGold
Easiest Bread EVER
Print Recipe
This is No-Knead Dutch Oven Bread- AKA the easiest bread you've ever baked in your entire life. Just mix it up, let it sit overnight, then drop it in a dutch oven and bake. Easy peasy.
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
55 minutes 10 hours
Servings Prep Time
1 loaf 5 minutes
Cook Time Passive Time
55 minutes 10 hours
Ingredients
Servings: loaf
Instructions
  1. Mix all the dry ingredients, then add the warm water and mix with a wooden spoon until a wet, sticky dough forms.
  2. Cover the bowl with plastic wrap and set in a warm place for 8-18 hours. (It would work well to mix up in the morning before leaving for work). When it's ready it will have risen, be flat on top, and have lots of bubbles visible.
  3. Pre-heat oven to 450 F and place a 6 qt Dutch Oven inside.
  4. Flour hands, punch down the dough. Dump it out onto a floured square of parchment paper. Shape into a ball, dust with flour. Cover with a piece of plastic wrap and let it rest for 30 minutes while the Dutch Oven pre-heats in the oven.
  5. Carefully lift the parchment paper and set the dough in the Dutch oven. Cover and bake for 45 minutes. Then bake an additional 10 minutes without the lid until the top is golden.
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Rosemary Whiskey Sour

I think rosemary is one of my favorite herbs. It grows just about everywhere in abundance. It is a hardy, drought resistant plant that also has pest resistant properties and is widely used in landscaping as a result of this. I never buy rosemary. At my first apartment it was all over the place and I just picked some when I needed it. It is also at work, and covers most of the front yard of our current rental home. I love keeping a rosemary simple syrup on hand. I add it to lemonade for an earthy, herbal twist. It also pairs really well with several alcohols. Flavor combos I have been loving lately is: Gin, Grapefruit, rosemary simple syrup, St. Germaine, and Angostura bitters; bourbon, lemon, rosemary simple syrup and spiced cherry bitters; and mezcal, lemon, orange, rosemary simple syrup and Angostura bitters.

Today I am sharing the recipe for the Rosemary Whiskey Sour. It’s a pretty simple, classic cocktail that will impress and perfect for a summer night. Serve in a rocks glass with a large ice sphere or whiskey stones and garnish with a lemon slice or maraschino cherry if desired. I actually prefer no garnish on mine, or a simple lemon twist.

Make the simple syrup in advance so it can cool completely. You can store it in the refrigerator in a sealed container for up to a month. Try experimenting with it on other cocktails too. If you come up with any winning recipes please share them, I would love to get some new ideas.

Rosemary Whiskey Sour | Glitter It Gold
Rosemary Whiskey Sour
Print Recipe
A pretty, simple, and classic cocktail that will impress. Perfect for a summer night.
Servings Prep Time
1 cocktail 5 minutes
Servings Prep Time
1 cocktail 5 minutes
Rosemary Whiskey Sour | Glitter It Gold
Rosemary Whiskey Sour
Print Recipe
A pretty, simple, and classic cocktail that will impress. Perfect for a summer night.
Servings Prep Time
1 cocktail 5 minutes
Servings Prep Time
1 cocktail 5 minutes
Ingredients
Servings: cocktail
Instructions
Rosemary Whiskey Sour
  1. Place all ingredients into a cocktail shaker, shake vigorously for 10 seconds and stain into a rocks glass.
Rosemary Simple Syrup
  1. To make the Rosemary Simple Syrup bring 1 cup water, 1 cup sugar, and 3-5 washed rosemary sprigs to a boil. Boil for 1 minute until the sugar is completely dissolved. Remove from heat and let cool for 30 minutes, then strain out or remove the rosemary sprigs. Keep in a sealed container in the refrigerator.
Recipe Notes

**Woodford Reserve Spiced Cherry Bitters can be purchased at BevMo, or on Amazon (affiliate link)

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The 2 Week Cleanse- Do It With Me

I have been feeling very blah lately. My clothes aren’t fitting right, I feel tired and lethargic, and my digestive system is all messed up. So I have decided that it’s time to do a cleanse and I am inviting you to do it with me. I have designed this cleanse based off of many other cleanses I have seen, I have taken the best of them and put them all in one cleanse that can actually be done and doesn’t leave you starving or feeling completely deprived. This cleanse is hard, but it’s not impossible. I will tell you right now that you will not feel hungry AT ALL during this cleanse and here’s why- you eat a lot. A lot of fruits and vegetables. Veggies are filling and satisfying but low in calories.  For example an entire bunch of broccoli is about 205 calories, a cup of zucchini is about 20 calories, and a cup of carrots clocks in at 50 calories.  The short/easy way to figure out how many calories you should consume is to take the weight you want to be (be realistic), and add a zero at the end. So for me I am aiming for 120 pounds, so I need to eat 1200 calories every day. In one 300 calorie meal I could eat a whole bunch of broccoli, 2 cups of zucchini, and a cup of carrots. I don’t think my stomach will hold that much food in 1 sitting. If you eat the right foods, you can eat a lot of them. I noticed that the last time I did this cleanse there were actually days where I found it difficult to eat as many calories as I was targeting. I finally fixed that by finding a way to eat “dessert” at the end of the day. I’ll share that tip with you at the end of the post. (It might seem difficult to measure your food and know the caloric value of them but once you get used to it you will start to know what 1/2 cup looks like and be able to guess the approximate calories of your meal and if will stick in your mind helping you make healthier choices for weeks following the cleans.)

Fruits and vegetables should really make up about 80% of our diet, but sadly that is not the case for me, or for most other Americans. Here’s the other cool thing about this diet- you can still have meat and grains too, just smaller portions that are unprocessed and prepared to be “clean,” as long as your total caloric intake is at 1200, or whatever your number is, and your calories from fat do not exceed 150. You are allowed up to 150 calories from fat per day. Just to give you an idea of how much that is, here are some items equivalent to 150 calories from fat:

  • 1 TBS of olive oil
  • Half an avocado
  • A large handful of almonds
  • About 4 oz of salmon

The big no-no’s of this cleanse are: NO sugar except what is in fresh fruit, NO processed foods, NO alcohol, and NO beverages other than water (if you MUST have your morning coffee, then have it but put as little cream/sugar in it as you can handle and have only 1 cup).The 2 Week Cleanse | Glitter It Gold
I am giving you my meal plan to give you an idea of what I will be eating. You can mix it up and swap out veggies if you want. Also, healthy does NOT have to be bland. Spice the heck outta those veggies. Use lots of garlic, herbs (oregano, basil, thyme…), cayenne, lemon, salsa, hot sauce, ginger…. you can even use a little soy sauce, just don’t go crazy with it.

One other thing to remember is to drink water. Lots of water-  .66 x your body weight per day (in ounces) of water to be exact. So for me that’s .66 x 128. That’s 85 oz of water a day, or 10.5 cups. I have a 24oz water bottle so I know I need to drink the full amount 3.5 times. I know, water can be boring so here are some of my favorite ways to flavor it up with fresh fruit infusions. You can put the fruit in your bottle in the morning and keep reusing it all day long.+

  • orange and ginger- 3 orange slices and 1/2 in knob of ginger
  • cucumber and mint- 4 slices or cucumber and 5-8 mint leaves
  • lemon and strawberries- 3 slices of lemon and 1 large quartered strawberry
  • pineapple and mint- 4 1″ chunks of pineapple and 5-8 mint leaves
  • lime and mint- 3 slices of lime and 5-8 mint leaves
  • blueberry and basil- 1/4 c blueberries and 3-5 basil leaves

Are you ready? I have done this cleanse twice before and I can tell you now that you will feel so much better after completing it. It completely resets your metabolism and your digestive system and you will be burning more calories and have more energy than before. Ok, here we go.

The Cleanse Details

  • Figure out how many calories you need to eat
  • figure out how much water you need to drink daily
  • Make your meal plan keeping in mind you only get 150 calories from fat per day.
  • Do your grocery shopping
  • Do some prep (making healthy choices easily available will help you to stick to the cleanse)
  • Hide or remove all tempting items from the fridge and pantry
  • Find a buddy to do it with, or just someone who will help keep you accountable
  • Get a journal or notebook to record each meal and water intake- this will help keep you on track and help you to visualize your progress.

Breakfast

  • Green smoothie #1
    • 1 cup coconut water (or water or almond milk)
    • 1/2 cup frozen pineapple and 1 banana (total 1 cup of fruit)
    • 2-3 large handfuls of spinach (or other green vegetable such as red leaf lettuce, cucumber, celery, arugula, or kale)
    • optional add-ins: 1 pitted date as a natural sweetener, fresh ginger, lemon juice, small handful of almonds or cashews, 1 tsp vanilla extract, 1 tsp of spirulina, maca, or chlorella powder
  • Green Smoothie #2
    • 1 cup almond milk
    • 2 bananas
    • 1 tsp cinnamon
    • 2 pitted dates
    • 2 large handfuls of green
    • 1 tsp spirulina powder
  • Green Smoothie # 3
    • 1 cup frozen blueberries
    • 2 handfuls greens
    • 1 c almond milk
    • 1 tsp vanilla
    • 2 tsp lemon juice
    • 2 tsp lemon zest
    • 1/4 c raw oats
    • small handful of almonds

Dinner

  • Lemon and garlic salmon with steamed zucchini and red bell pepper
  • Tilapia topped with bruschetta and sauteed spinach (omit olive oil in your bruschetta, or use just 1 tsp, poach the tilapia in water).
  • steamed veggies and shrimp over rice
  • Grilled chicken lettuce wraps with salsa and black beans
  • Grilled Salmon Skewers with Lemon and Dijon (omit the oil in the marinade and use half salmon and half a veggie like zucchini or squash).

Lunch

  • dinner leftovers
  • Salad with homemade dressing so you control the sugar and fat content. Add lots of veggies: shredded carrot, bell peppers… Quinoa and rice are also okay in the salad. Here are some dressing ideas.
    • Creamy Balsamic: 1 TBS 2% Greek yogurt, 1/4 tsp dijon, 2 TBS balsamic vinegar, a little salt or soy sauce to taste (about 20 calories from fat)
    • Your favorite salsa
    • try the creamy balsamic with lemon and garlic instead of balsamic, or with a different type of vinegar like apple cider, or champagne vinegar.puree 1/2 avocado with seeded jalapeno, lime juice, garlic and pepper.
  • Cucumber Salad with Miso Sesame Dressing ( 1 serving is about 150 calories from fat)
  • Spiralized Zucchini with charred tomatoes and Pesto Bitchin’ Sauce (2 TBS is 90 calories from fat and NO PRESERVATIVES) or you can puree 1/2 avocado with basil, lemon juice, garlic and salt and use that as your “sauce”

 Snacks

  • Veggie sticks dipped in salsa or Bitchin’ Sauce if you choose to use your fat calories this way, or you can just squeeze lemon or lime over the veggies
  • cucumber with lime juice
  • fruit- apples, berries, pears…

Dessert

  • frozen blueberries
  • strawberries
  • Try this frozen banana “ice cream”- combine 2 frozen bananas and 1 pitted date in your food processor and process until smooth, if you need to drizzle in some almond milk 1 TBS at a time to get the right consistency. Dates are about 65 calories each, bananas are around 100. Or try banana and pineapple.

Working out is super important too. So I am planning on at the very least taking a walk with my dog every day and running or hiking and strength training at least 3 days a week.

Follow me on Snapchat to see what I am eating and my workouts and send me what your meals and workouts too! We can both benefit from keeping each other accountable and getting some new meal and workout inspiration.

Good Luck!

Cucumber Salad with Miso Sesame Dressing

This is one favorite salads. Which is odd considering the fact that it’s main ingredient is cucumber and just a few years ago I despised cucumbers. But I wanted to like them, so I forced myself to try a little every time they were served and then one day I suddenly liked them. Not only did I like them I couldn’t get enough. I went through a phase where I ate this salad about 3 times a week for about 2-3 months before getting over my obsession. Another reason I was eating so much of this salad was because this happened around the time I got married and I was eating super clean to stay lean to fit my wedding dress/rock my honeymoon bikinis.cucumber salad 2

Cucumbers are a great item to add to your diet especially when trying to loose weight. They are hydrating, full of vitamins and minerals, low in calories, and aid in digestion. This salad has all raw veggies (well, technically, a cucumber is a fruit) and a light dressing made with miso. If you have been following this blog for any length of time you know how obsessed I am with miso and the health benefits it offers including boosting the immune system, aiding digestion, restoring probiotics to the digestive system, and helping to detoxify the body.Cucumber Salad with Sesame Miso Dressing| Glitter It Gold

I have been saying for weeks now that I need to cleanse, I slacked off with my healthy eating around the holidays and although I made a weak effort at getting back on track by cutting out alcohol for the month of January, I haven’t really kicked the bad habits I let take over back in November. I am making a good effort starting now though. Again, no more alcohol, cutting wayyyyy back on sugar, and making a conscious effort to make every meal at least 50% veggies. This salad is going to return to the top of my healthy lunch options list for the next few weeks as hit the reset button on my metabolism and digestive system. But don’t worry, I have been saving up some delicious and indulgent recipes to share with you too so don’t run away. Healthy can also be absolutely delicious- this salad is proof.Cucumber Salad with Sesame Miso Dressing| Glitter It Gold

Try adding more veggies to it like shaved carrot, sweet potato or red cabbage. Or serve with a piece of salmon for a heartier meal. I hope you like this salad as much as I do.

 

Cucumber Salad with Sesame Miso Dressing| Glitter It Gold
Cucumber Salad with Miso Sesame Dressing
Print Recipe
This deliciously refreshing salad of cucumber, radish, and avocado with sesame miso dressing is perfect for a light lunch or side salad.
Servings Prep Time
2 people 10
Servings Prep Time
2 people 10
Cucumber Salad with Sesame Miso Dressing| Glitter It Gold
Cucumber Salad with Miso Sesame Dressing
Print Recipe
This deliciously refreshing salad of cucumber, radish, and avocado with sesame miso dressing is perfect for a light lunch or side salad.
Servings Prep Time
2 people 10
Servings Prep Time
2 people 10
Ingredients
Salad
Sesame Miso Dressing
Servings: people
Instructions
  1. Combine the dressing ingredients in a small bowl, you may need to add a little more water to get the right consistency.
  2. Partially peel the cucumber, cut in half lengthwise, remove the seeds, then slice about 1/4" thick depending on your preference. Remove the stem and root of the radish and slice thinly, or use a peeler. Roughly chop the green onions and finely slice the red onion.
  3. Mix all the cucumber, radish, red onion, and green onion. Toss with dressing. Garnish with avocado and black sesame seeds, serve immediately.
Recipe Notes

If you are packing this for your lunch, make sure to pack the dressing separately because if it sits too long in the dressing the veggies get soggy and the dressing turns watery.

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Orange Olive Oil Mini Cakes with Orange Buttercream

I am pretty proud of myself right now, I have come a long way over the past year of blogging. When I first started I absolutely hated baking. The reason was that it dirties too many dishes, and everything has to be exact and you can’t just add some more of this or that at the last minute to make it better. But, over the last year of having to measure everything, write down what I am doing, actually set timers, and making things more than once I have come to realize that washing a few extra dishes and measuring with a measuring spoon instead of my palm isn’t really that bad. In fact, I have even found it quite therapeutic recently, (OMG, who am I?).Orange Olive Oil Mini Cake |Glitter It Gold

So, I bring you Orange and Olive Oil Mini Cakes with Orange Buttercream, because mini everything is better, and they are personal sized. I had Easter dinner in mind when making these, like picture the Easter table decorated all pretty, like my mother law does with these pretty vintage pastel plates, with each place setting having it’s own little three tier cake sitting on the plate. HOW CUTE!!!Orange Olive Oil Mini Cake |Glitter It Gold

I still have no idea what our plans are for Easter, I just hope that they involve me serving these pretty little things. Oh, and did I mention how incredibly delicious they are?! These are so moist and tender and fluffy. They just melt in your mouth and make it hard to have the self control not to have a second cake. (A second WHOLE CAKE because they are miniaturized personal cakes. Don’t do it. Or maybe do, whatever, it’s a holiday.)Orange Olive Oil Mini Cake |Glitter It Gold

Make sure that you use a Premium Blend Olive Oil, it’s not like you get hit with a strong olive oil flavor in the cake, they are subtle, but still there. I used a more fruity olive oil for this cake as opposed to a grassy or peppery oil- just read the label as most will give you tasting notes.Orange Olive Oil Mini Cake |Glitter It Gold

If you don’t have the energy that I had to make these (layering and frosting 16 mini cakes is time consuming and tedious) then you could totally leave them as cupcakes and pipe on the frosting and they would still be super cute, you could top with some orange zest to make them pretty. Or just leave them as a single cake with multiple layers. SO MANY OPTIONS! Orange Olive Oil Mini Cake |Glitter It GoldTo assemble the mini tiered cakes you will need to use a bread knife to gently cut of rounded top part of each muffin off so that the top is level. Then cut each muffin in half. Each mini cake gets three tiers, to make them even use all top sections for half and all bottom sections for the other half. Put a heaping spoonful on top of the bottom tier, gently press the second layer, repeat for the top layer and gently press so that filling lightly squishes out the sides. Put another glob on the very top and use an offset frosting spatula to smooth out the top and the sides. I used less frosting to give it a “naked” look, but you could make it thicker to fully cover the cake if you want.

Orange Olive Oil Mini Cake |Glitter It Gold
Orange Olive Oil Cake with Orange Buttercream
Print Recipe
This olive oil cake is super light, fluffy, and moist and makes the perfect spring dessert. Any type of citrus can be used.
Servings Prep Time
16 cakes 30 minutes
Cook Time
15 minutes
Servings Prep Time
16 cakes 30 minutes
Cook Time
15 minutes
Orange Olive Oil Mini Cake |Glitter It Gold
Orange Olive Oil Cake with Orange Buttercream
Print Recipe
This olive oil cake is super light, fluffy, and moist and makes the perfect spring dessert. Any type of citrus can be used.
Servings Prep Time
16 cakes 30 minutes
Cook Time
15 minutes
Servings Prep Time
16 cakes 30 minutes
Cook Time
15 minutes
Ingredients
Cake
Orange Buttercream
Servings: cakes
Instructions
Cake
  1. Preheat the oven to 350. Spray olive oil to coat the inside of a muffin pan and set aside.
  2. In a stand mixer beat the eggs and the sugar until pale yellow and thick ribbons form, about 5 minutes then add the vanilla and beat for 30 seconds.
  3. Combine the dry ingredients in another bowl, and combine orange juice, orange zest, buttermilk and olive oil in a third bowl.
  4. Mixing on low speed, add a third of the dry ingredients, then a third of the wet. Continue adding 1/3 at a time until all ingredients are incorporated. After the last addition be careful not to over mix. The batter will be thin.
  5. Using a 1/4c measuring cup fill the muffin tin with 1/4 c of batter in each cavity. Bake for 11-15 minutes, or until the edges just start to pull away from the pan and a toothpick inserted into the center comes out clean.
  6. Set the pan on a cooling rack for at least 10 minutes, once the cakes can easily be removed from the pan then put them on a wire cooling rack to cool completely before decorating.
Orange Buttercream
  1. In a stand mixer with the whisk attachment beat the butter for about 3 minutes until it is pale yellow. Add 1 cup of confectioners sugar and mix until incorporated.
  2. Add the orange juice, zest and vanilla and beat to incorporate. Add the remaining confectioners sugar 1/4 cup at a time until desired consistency is reached.
  3. To assemble the mini tiered cakes you will need to use a bread knife to gently cut of rounded top part of each muffin off so that the top is level. Then cut each muffin in half. Each mini cake gets three tiers, to make them even use all top sections for half and all bottom sections for the other half. Put a heaping spoonful on top of the bottom tier, gently press the second layer, repeat for the top layer and gently press so that filling lightly squishes out the sides. Put another glob on the very top and use an offset frosting spatula to smooth out the top and the sides. I used less frosting to give it a "naked" look, but you could make it thicker to fully cover the cake if you want.
Recipe Notes

Cake recipe slightly adapted from Better Homes and Gardens.

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Jalapeno, Peach, Pancetta and Basil Baked Brie

Every woman needs a handful of recipes that are flexible, easy to pull off and yet beautiful and tasty to impress guests or hostesses. Whether you are hosting a party or attending and bringing a dish you want people talking about what you brought. A good dip recipe is great to have, especially once you master the basics of it and can start improvising with flavors like swapping out parmesan for gouda, chard for spinach or adding jalapeno or thai chilis. Once you have the basics down you can get super creative and create something specialized to your event, or just something that will help you clean out the fridge.

Baked brie is one of those things for me. It’s really pretty hard to mess it up and the options are almost endless when it comes to flavors and fillings. This Jalapeno, Peach and Pancetta on is one of my favorites because I am such a sucker for mixing sweet and savory and spicy all into one. This dish nails that combo. But the beauty of this is that you could just use bacon, or get fancy with proscuitto,  ditch the jalapeno and add some balsamic, or use pineapple instead of peach- whatever your little heart desires. Or you could jump over to my Spicy Cranberry and Cream Cheese Dip and make that too.

I almost always have puff pastry in the freezer because it has so many uses. You can use it as pizza crust, cover pot pies with it, make homemade toaster strudels, a pie, beef wellington…just stuff something inside and bake and viola! Use whatever jam or preserve you want, or just simmer some fresh fruit and sugar to make your own. Just make sure that you take the puff pastry out of the freezer and move it to the fridge the night before and don’t try to force it when it’s still frozen or you will crack it and ruin the prettiness. Also, brushing with egg wash is a must, it is what gives it that shiny golden  and crispy finish instead of dull and soft one.

I like to cut a strip off the side of the sheet before wrapping up the brie and make it into a flower for decoration, it’s not entirely necessary, but adds such a nice touch…

One last thing- I am currently obsessed with this Ayers Body Butter in Patagonia. It smells heavenly and is nice and thick and creamy but doesn’t leave hands too oily. What is your can’t live without moisturizer?

Jalapeno, Peach, Basil, and Pancetta Baked Brie | Glitter It Goldv

Jalapeno, Peach, Bacon and Basil Baked Brie | Glitter It Gold
Jalapeno, Peach, Pancetta and Basil Baked Brie
Print Recipe
This Jalapeno, Peach, Basil, and Pancetta Baked Brie perfectly combines sweet, savory, and spicy all into one texture lovers dream of an appetizer.
Servings Prep Time
1 loaf 10 minutes
Cook Time
20 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time
20 minutes
Jalapeno, Peach, Bacon and Basil Baked Brie | Glitter It Gold
Jalapeno, Peach, Pancetta and Basil Baked Brie
Print Recipe
This Jalapeno, Peach, Basil, and Pancetta Baked Brie perfectly combines sweet, savory, and spicy all into one texture lovers dream of an appetizer.
Servings Prep Time
1 loaf 10 minutes
Cook Time
20 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time
20 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 400F
  2. Saute pancetta or bacon in a non stick pan over medium heat until it begins to brown and crisp, drain on a paper towel.
  3. Roll out the pastry dough a little, cut 1/2" off the side of the sheet and set aside.
  4. Spread 1/2 of the peach preserves onto the center of the pastry, sprinkle with 1/2 of the pancetta, 1/2 of the jalapeno, and 1/2 of the basil.
  5. Place the full wheel of brie in the center of the pastry, top with the other half of the peach preserves, pancetta, basil and jalapeno.
  6. Beginning at the end, roll the reserved piece of puff pastry dough at a slight angle and pull out portions so that it resembles a rose. Place the rose in the center of the brie wheel and begin pulling the dough corners up over the brie and tucking into and under the rose, pinching to seal.
  7. Using a pastry brush, brush the entire pastry with the egg wash. Bake 20-25 minutes until golden.
Recipe Notes

Adapted from Your Homebased Mom.

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Sour Cream Lemon Cookies

Eric hates lemon desserts. I love them. They seem lighter and cleaner than many other types of desserts but are still sweet and indulgent. These cookies are light, fluffy, and almost cake-like, and are perfect for spring. This recipe is adapted from Taste and Tell blog, who adapted it from Christina Tosi’s cookbook Milk Bar Life: Recipes & Stories.Sour Cream Lemon Cookies | Glitter It Gold

This recipe is a great way to use up leftover sour cream, because I am sure I am not the only one that buys a tub of it and find that I only use a few tablespoons of it. Say you serve tacos or enchiladas and only use 1/4c of sour cream, what do you do with the rest? You make these cookies!!! Sour Cream Lemon Cookies | Glitter It Gold

I used 2 cups of flour in my cookies and they turned out perfect, but you may want to check the consistency of the batter before adding another 1/2 cup if needed. The dough is not like normal cookie dough, it looks more wet and is very sticky. It is easiest to use a small cookie scoop like this one to drop the dough on the cookie sheet. If you don’t have one you can use a teaspoon and your finger to scrape it off and pat it down into a ball.Sour Cream Lemon Cookies | Glitter It Gold

Also, can we talk about these flowers? Trader Joe’s is the best for flowers. I love that you can get a small bouquet for under $4.00 and they usually last at least a week. The only reason I don’t have flowers in my house 24/7 is because the closest Trader Joe’s is 25 minutes away and there is no way I am buying 3 stems of sun flowers at Von’s for $9.99 (the cheapest I have ever seen a bouquet at any other grocer). Flowers make me so happy, and they brighten up the house so much, I wish all grocery stores understood this and had them available at a low price.Sour Cream Lemon Cookies | Glitter It Gold

Sour Cream Lemon Cookies | Glitter It Gold
Sour Cream Lemon Cookies
Print Recipe
These delicious Sour Cream Lemon Cookies are light, fluffy, almost cake-like, and are the perfect treat for brunches, bridal or baby showers, or anytime.
Servings Prep Time
12 cookies 15 minutes
Cook Time Passive Time
10 minutes 25 minutes
Servings Prep Time
12 cookies 15 minutes
Cook Time Passive Time
10 minutes 25 minutes
Sour Cream Lemon Cookies | Glitter It Gold
Sour Cream Lemon Cookies
Print Recipe
These delicious Sour Cream Lemon Cookies are light, fluffy, almost cake-like, and are the perfect treat for brunches, bridal or baby showers, or anytime.
Servings Prep Time
12 cookies 15 minutes
Cook Time Passive Time
10 minutes 25 minutes
Servings Prep Time
12 cookies 15 minutes
Cook Time Passive Time
10 minutes 25 minutes
Ingredients
Cookie
Glaze
Servings: cookies
Instructions
  1. Preheat oven to 375F
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar until light and fluffy, about 2 minutes.
  3. Add in the egg, vanilla, and the sour cream and mix until combined, about 1 more minute.
  4. Add the flour, salt, baking powder and baking soda and mix just until combined. They dough will be wet - not like typical cookie dough.
  5. Use the cookie scoop to drop onto a lined or greased cookie sheet. Bake for 9-11 minutes, 10 worked for me. Let them cool for at least 5 minutes before moving them to a cooling rack. While they cool mix together the ingredients for the glaze in a small bowl
  6. Dip the tops of the cookies in the glaze, or drizzle with a spoon and place back on the cooling rack, top with sprinkles and let set for the glaze to dry.
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Miso Glazed Sea Bass

**This post contains affiliate links. If you make a purchase through one of the affiliate links I will receive a small commission that helps maintain this blog and will not affect the price you pay. All opinions are my own.**

Something special happened to me yesterday. My local grocery store had sea bass. It doesn’t happen often, I usually have to go to more of a specialty grocer to get this type of thing. But I bought it, I had to. And my absolute favorite way to have sea bass is miso glazed. This glaze give the already rich tasting fish a buttery, creamy and yet crispy glaze that is absolutely to die for. I have used this glaze on just about every type of fish and miso glazed salmon is a regular meal for us, but it is a special treat to have miso glazed sea bass. This recipe will work for just about any type of fish though, I do actually recommend trying it on salmon as well.Miso Glazed Sea Bass | Glitter It Gold

One trick I use to make sure I can quickly throw together these types of things is that I always keep grated ginger in a baggy in the freezer. Peeling and grating ginger can be a pain, but I do it in a big batch so I always have it on hand. Just peel, your ginger, pulse it in a food processor a few times until finely minced. Spread it out onto a sheet pan and freeze for 2 hours before transferring to a freezer bag. Freezing first on a sheet pan ensures that you  don’t get stuck with one giant ball of ginger that would be difficult to measure out and use.

This time I made it I served it with forbidden rice and sesame and lemon roasted bok choy. The fish is really rich and buttery so I like serving it with citrusy veg to balance it out, and I love the texture of forbidden rice too but wild rice would work just as well.

I use miso a lot in my cooking (see Miso Butter Roasted Butternut SquashMushroom Miso Soup with Soba Noodles and Animal Fries- Green Goddess Style). Don’t be intimidated by it. Just buy a mild yellow or white miso, Trader Joes has a great one for those just trying miso for the first time. You can also try this organic one from Amzon Marukome Organic Reduced Sodium Miso, or this one because it is a smaller size Muso Light Sweet Miso, 5.2 Ounce
As you develop a taste for it then you should definitely try out brown and red misos with a more intense flavor profile. I will definitely be sharing more miso recipes, so you should get some now 🙂

This seriously comes out restaurant status, like I don’t like to toot my own horn, but this is one killer recipe. Ask my husband. He’ll agree. And the best part is it’s SO EASY!



Miso Glazed Sea Bass
Print Recipe
This easy miso, garlic, ginger, soy, and sesame glaze sweetened with honey leaves a rich, buttery, and crispy umami crust on sea bass.
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Miso Glazed Sea Bass
Print Recipe
This easy miso, garlic, ginger, soy, and sesame glaze sweetened with honey leaves a rich, buttery, and crispy umami crust on sea bass.
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 5 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350F.
  2. Mix all ingredients together (except the fish). Pour over fish in a ziplock bag, squeeze out air and make sure fish is completely coated. Refrigerate overnight (or at least 30 minutes)
  3. Heat canola or vegetable oil over high heat in a heavy bottomed skillet. Once oil is shimmering, sear each side of the fish for no more than 1 minute, until a crust begins to form.
  4. Move to a sheet pan lined with foil and bake for 15-20 minutes depending on the thickness of the fish.
  5. While fish is in the oven, pour the extra marinade into a pot and heat to a boil, reduce to a simmer then reduce until a thick glaze forms. Baste it onto fish halfway through cooking, serve extra sauce on the side.
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