B Treated

I don't believe people when they say they don't have a sweet tooth. There is always a little bit in everyone that wants to have a lil treat every once and while. Or maybe this is what I tell myself to feel better but anyways just around Valentine's Day I felt in the mood to make a little treat for my friends. While I love to bake from scratch I took a different route this time with Sprinkles cupcakes mix. You must admit that Sprinkles cupcake mix is quite the upgrade from Betty Crocker.

You all have to have known the press built up about these famous cupcakes and personally I don't think I'm ever dissappointed when I try a new one but its hard to try new when you're addicted to a classic. Red Velvet Cupcakes. The first time I think I heard the term red velvet when I was young was possibly when my mom told me it was my dad's favorite kind of cake. It didn't sound good to me at the time, who wants to eat red cake? But once I heard there was cocoa involved, I was hooked.

The sprinkles cupcakes can go for about $3 a cupcake. Can you imagine buying all those for a dinner party of just 5? $15 spent so everyone can just have one cupcake, not fair. When I stumbled upon this mix and Williams-Sonoma I had to try it. It was very simple, beat butter, add mix, add eggs, add milk, done. Could it get any easier? But what is a cupcake without frosting? This is the part I stress to you, don't get lazy, make the icing from scratch! I hope I didn't lose the new bakers right now who were with me on the mix and now just bolted, this is just as easy. Cream cheese frosting does it all, its the icing on the cake (pun intended)!

Cupcakes are loved by all, they're nostalgic and extrememely hard to resist. Bake them for your next dinner party or bring them into work (my plan) and they'll be a hit (true story). And the best part is, with the mix your dinner party of 5 can have 12 cupcakes for $14. I'd tell you to do the math but you'll be too busy licking your fingers!

B Dreaming

Getting lost into a character's world is one of my favorite parts of the movies. And there is a reason why I love producer Nancy Meyers' films. The set design on these productions is incredible and guarantee you have seen the same movies and have agreed. My whole family would agree with me that we could move into anyone of the sets and be perfectly happy! What I love about Nancy Meyer's films is that all these characters have something in common, they are strong women with fabulous kitchens! Don't we all aspire to be fabulous with an amazing kitchen? I look at these sets for inspiration for decorating my own house so I thought you'd enjoy!

Meryl Streep's house in It's Complicated

 

Kate Winslet's cottage in The Holiday

 

 

Diane Keaton's house in Something's Gotta Give

 

 

 

Cameron Diaz's house in The Holiday (My favorite!)

 

B Sweet

Tis' the season for everything to be PUMPKIN! I can't get enough of pumpkin spiced lattes at Starbucks, I almost died trying Cheesecake Factory's pumpkin cheesecake and now (in between workouts) I managed to bake pumpkin chocolate chip cookies! I found the recipe from the Food Network's website and have been anxiously waiting to try it out for a few weeks now. So finally I got a try and found them a great success. If you are a fan of pumpkin you will love these, not a fan of pumpkin? I urge you try them anyways! They have a great taste with all the spices of the season and would make a great gift to a host or hostess this Thanksgiving.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips, not semisweet
• Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

B Delicious

So we all know that when we have money to spend our first thought is either new shoes, that handbag we've been lusting over or a new top for our night this weekend, have you had a time when your first thought is "I gotta have that cookbook?" I doubt it. But now beware fashionista's this all may change.

Already this year the CFDA brought us Fashion's Night Out, now they're giving us the American Fashion Cookbook! Now just this book over 100 recipes by your favorite designers such as Diane Von Furstenburg, Zac Posen, and one recipe I can't wait to try "Croissant French Toast". Now don't think that is all I'm telling you in this blog post. You think I'm going to let you go into that kitchen without looking fabulous? Don't be silly...

Turn in your "Kiss the Cook" apron and start making a statement in the kitchen. Anthropologie has some of the best kitchen accessories around, now I know I'm biased because this retail store is probably mentioned in every blog but I promise you I am not sponsored (I wish!). The Toile Full Apron is the perfect thing to protect your new Philip Lim dress while cooking up a storm. Also, try Sur La Table for all your cooking utensil needs and of course another cute damask print apron.

Don't underestimate where you could find a great conversation piece. After watching Man Shops Globe, I look at everything in Anthropologie wondering where it came from. For a limited time the retail chain is featuring Paint By Number plates from the print series "111 Reasons Why To Love You" by Trey Speegle. If you are like me you're already wondering how this series got started, now put that on the table and let the conversation begin.

B Domestic

I love cooking but sadly don't have enough people to cook for all the time. And I am pretty sure everyone has had the same experience when cooking for one. I am glad to say though that I am finding those gourmet recipes on my own that I can tweak to my one person meal or two that only take no more than 20 minutes! I found the following recipe below and it has become one of my favorites and go to recipe when I am exhausted after a long day of school or work but really want/need something healthy and delicious. I choose to make it without the bacon and use one chicken breast and cut everything else in half. Try it out and let me know how you like!

Grilled Chicken with Brie and Baby Spinach Salad

Ingredients

• Cooking spray
• 4 boneless skinless chicken breast halves, about 5 ounces each
• Salt and freshly ground black pepper
• Salt-free garlic and herb seasoning
• 4 to 8 slices Brie cheese, about 1/2-inch thick
• 1 tablespoon olive oil
• 2 shallots, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 4 cups fresh baby spinach leaves

Directions

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.

Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat.

Transfer chicken to a serving plate or plate with spinach salad.

Original recipe found at FoodNetwork.com

B Hospitable

When was the last time you went to a dinner party and had a bad time? Seriously... all your friends come together, drink a little, and eat good homemade food. I have always been a fan of this past time but finally have taken into my own hands and become a dinner party hostess. A few tips I have already shared from 'B Gourmet' roll over into this blog but there are a few things you must get down in order to have a successful gathering.

To create our dinner party my roommate and I had to brainstorm what would work. Thankfully I had tried a bruschetta recipe earlier in the week and it was such a hit that we thought we could repeat it. Pretty easy process after your master 'parboiling' those tomatoes. Ever heard of the term 'parboil'? I sure didn't... but there's just another lesson to not let recipe's fancy wording to scare you away. Parboiling is nothing but boiling the food for a short period of time. (Level: EASY!) So bruschetta had our appetizer on the way. Then the boys suggested kabobs. Kabobs? Grilled Chicken and Vegetables on an easy serving skewer. (Level: EASY!) It was a no brainer. We marinated the chicken in an easy lemon pepper marinate (from the bottle, we aren't at the from scratch everything point yet.) Another reason why kabobs are so great? They are vegetarian friendly! When placing on the skewers skip the chicken and add a few more veggies.

We did have a snag in our dinner party of timing. Though I had just come back from a quick day trip away hiking and exploring a near by town our dinner party got to a late start. Our guests came and we were still cooking/beginning to cook. Which brings me to another important point. Have a guest friendly kitchen! I hate those kitchens that are totally in a separate room and no one dares to step in. I say more the merrier! It makes cooking much more appealing for the chef and much more fun. Our guests loved it too. We had plenty of drinks they could mix up and just sit at the table and enjoy our frantic cooking. (3 cooks in the kitchen can get a little out of hand). Another way to keep your guests preoccupied is a few appetizers. I think we have all grown up a bit and learned to love our spinach..... DIP! What a hit and a lifesaver my rooms was for whipping that up before I arrived back home.

And soon it was time for the grilling to begin! Everyone gathered around the grill outside and though it was the most aesthetically pleasing set up since we are missing a backyard but it was a great place to gather for conversation and fun. With a few little bumps of just setbacks and much to do in a little time it couldn't have really gone any better for our first real dinner party of 4 plus people. I am already creating the shopping list in my head for more kitchen needs. Isn't it amazing how everything always goes back to shopping? The things I do for a dazzling dinner party!

B Gourmet

For some, it is easier said than done. Some like my mother with no formal training are masterminds in the kitchen. Growing up with a gourmet dinner everynight on the table was a true blessing. but can you imagine what happened when i went off to school and had to fend for myself? "Take-out" was my middle name.

I'm sure you can relate with me when I say I had trouble cooking for one, weary of my skills and didn't know what to cook! It has taken sometime and good food gone bad but I am finally getting the hang of this thing called "cooking".

As I said it took me some time and practice to start feeling a little more comfortable in the kitchen. So to help those who are also kitchen challenged I'll give you some tips I have learned so far. I am far from my mom's status but am getting there one burnt chicken at a time.

1. "Don't be afraid": You may or may not have seen the new "Julie and Julia" trailer floating around but what Julia Child says is true! Its okay, the pan won't bite that's what a splatter screen is for. Don't have one? Get one! They're brilliant!

2. Work on your Algebra Skills: Divide recipes by half. 6 divided by 2 equals 3, get it? This will help you make a great meal but at better proportions for just you. Though you can also make the whole recipe and have great leftovers for the week! Much better for you than that take out...

3. Get a guinea pig: Boyfriends or just your good guy friends are great for this. They'll eat anything. I once made pasta stuffed shells for a boy and oops undercooked the shells (they said AL DENTE!) but let me tell you, they were still eaten and my easy caprese salad made up for it! Though again, don't be afraid they may tell you exactly what they think but it will only have you improve.

4. Surf the kitchen web: Websites like foodnetwork.com have a billion recipes. Each recipe has a cook time and cooking level. Go for easy first no matter how good that roasted duck looks. Baby steps ladies.. (extra tip- some recipes have short how to videos!)

Here are some other helpful blog/websites: HealthyEats Blog, AllRecipes.com, KitchenCritic has some of the coolest ideas/appliances for the kitchen, check it out!

Now go and break in that kitchen!