Category: Food

Homemade Pop Tarts

by Rachel McCarthy
how-to-make-a-homemade-pop-tart

A couple of weeks ago, I was waiting in line at Starbucks and noticed packaged “pop tarts” near the register. Wow, did that bring back a lot of memories! I’ve never been a huge fan of sweets, but growing up, I did like brown sugar Pop Tarts. After seeing the packaged ones at Starbucks, I had a serious craving for one and figured I would be able to recreate this childhood favorite and it would be at least a little healthier than the original.

homemade-pop-tart

homemade-brown-sugar-pop-tarts

These are by no means a healthy food, but I think anything made at home has to be a little healthier, right? Growing up, I only liked the brown sugar Pop Tarts without the frosting {I was always adamant about the no frosting haha!}. But, I figured most people liked the frosting so I would include them in this recipe. If you are like me, you can easily leave the frosting off, which I did with one of them and it was so delicious! 

If brown sugar wasn’t your favorite flavor, you could easily substitute another filling, like strawberry or raspberry jam. Check out the recipe below!

homemade-pop-tart-recipe

Homemade Brown Sugar Pop Tarts

{ingredients}

Refrigerated Pie Crust {2 in a pack}
1/2 cup + 2 tablespoons brown sugar
4 tablespoons flour
1 1/2 teaspoon cinnamon 

3 tablespoon Karo syrup
2 tablespoon water

for the frosting:
3/4 cup powdered sugar
1 tablespoon milk
1/2 teaspoon cinnamon
1/4 teaspoon vanilla

{directions}
Preheat oven to 450 degrees. Line baking sheet with parchment paper. Unroll the pie crusts and place on lightly floured surface. Roll to make the edges square. Cut into 12 equal rectangles {6 from each pie crust} and spread about 2 teaspoons of the brown sugar filling on the crust, leaving about 1/4 inch of a border. Top with another pastry rectangle, use a little water to seal the edges together and use a fork to crimp the edges together. Bake for 7-8 minutes or until the edges are just brown. Allow to cool before frosting. For the frosting: combine all the ingredients together and brush on each pop tart. Makes 6 pop tarts.

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What was your favorite Pop Tart flavor? Thanks for stopping by and have a great Tuesday!
This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls 

Healthy Pizza Recipe: Quinoa Crust

by Rachel McCarthy
With the start of a new year, it’s a great opportunity to begin incorporating healthier dishes into your weekly meals. Friday is pizza night in our house and in an effort to make healthier meals throughout the week, I decided to swap out the traditional crust and replace it with an unusual ingredient: quinoa.

Pizza Friday is something we look forward to each week, it’s always the perfect ending to a long week at work. While the toppings typically vary from week to week, I usually use store bought pizza dough because it’s easy. And who doesn’t want an easy dinner on Friday night? {You can see my entire collection of pizza recipes I’ve shared on the blog HERE} The only other time I didn’t use a traditional crust was almost two years ago when I made THIS cauliflower crust, which was delicious!


But, in the spirit of healthy eating, I made the traditional caprese pizza with a quinoa crust and wow, was it good! I used an 9 inch round cake pan to make them more “personal pan” size. And although this is healthier than traditional pizza, the personal pan slices allow you to limit how many slices you consume 😉 And although I didn’t use many toppings on this pizza, the crust is pretty durable so feel free to dress this healthy pizza like you would regular dough. 


**I will say that the crust does really taste like quinoa. If you don’t care for quinoa, know that the baking and toppings {at least the toppings I used} don’t really mask the quinoa taste. It’s pretty tasty if you are a fan of quinoa like me though!**


Overall, an easy and delicious substitute for regular pizza dough. It is a little more time consuming than the store-bought version {what wouldn’t be!} but it is definitely better for you and more filling! Check out the recipe below.

Personal Pan Quinoa Crust Pizzas: Caprese Toppings


{what you will need}

for the crust:
3/4 cup quinoa
2 – 2 1/2 tablespoons olive oil
1/4 cup water plus more for soaking
1 teaspoon baking powder
1/4 teaspoon salt

for caprese toppings {per individual pizza}
1/4 – 1/2 cup pizza sauce
1/4 cup shredded mozzarella cheese
6-8 cherry tomatoes, halved
3-4 fresh basil leaves, roughly torn

{directions}
Soak the quinoa overnight with water covering the quinoa by at least one inch. When ready to cook, preheat the oven to 425 degrees. Line a 9 inch round cake pan with parchment paper and drizzle 1 – 1 1/2 tablespoons of the olive oil into the center, spreading the oil around with your hands to make sure the parchment paper and sides of the pan are covered. Rinse the quinoa that has been soaking overnight with cold water and transfer to a food processor. Add 1/4 cup water, baking powder, salt and 1 tablespoon olive oil. Blend until the mixture is smooth. Pour the mixture into the prepared cake pan and bake for about 15 minutes. Remove the pan from the oven and flip the quinoa crust. Bake for another 10-12 minutes, or until the edges are just brown. To make caprese pizza: top with sauce, cheese, tomatoes and basil and bake for another 12 minutes, or just until the cheese has melted. Allow to cool for 2 minutes in the cake dish before transferring to a cutting board. Slice, serve and enjoy!
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This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls 

The Best Healthy Recipes for 2017

by Rachel McCarthy
best-healthy-recipes-for-new-year
Happy New Year, friends! To start the new year, I compiled a list of a few of my favorite healthy recipes to start 2017 off on the right track. I will be sharing a few new healthy recipes in the coming weeks, so stay tuned!


Homemade Granola 
{original post HERE}
The perfect way to top your yogurt and it’s easy to customize!
easy-healthy-homemade-granola-recipe
Cauliflower Mac & Cheese
{original post HERE}

Mac and cheese is one of my favorite comfort foods, so it was so fun to create a healthier version of a favorite. See another spin on mac and cheese below!

cauliflower-mac-and-cheese-recipe
Freezable Breakfast Sandwiches
{original post HERE}

Weekday breakfast can be challenging, but these freezable breakfast sandwiches can be made ahead of time and when you are ready to eat them, pop them in the microwave and breakfast is done!

freezable-egg-white-breakfast-sandwiches
Quinoa Caprese Salad
{original post HERE}

Quinoa is one of my favorite foods — it’s healthy and super filling! I love finding new ways to incorporate quinoa into recipes and this caprese salad was no exception. This was my go-to lunch for work over the summer. You can’t beat a healthy, make ahead lunch!
quinoa-caprese-salad-work-lunches
Mediterranean Cauliflower Rice
{original post HERE}

Speaking of healthy lunch ideas, this mediterranean cauliflower rice is easy and can be made over the weekend and divided into containers for a weeks worth of lunch. 
mediterranean-cauliflower-rice-packable-lunch-idea
Peanut Butter & Berry Breakfast Smoothie
{original post HERE}

I tried recreating one of my favorite smoothies I discovered while visiting Rehoboth Beach last spring with a healthier peanut butter!
healthy-breakfast-smoothie-peanut-butter-berry
Overnight Oats: 3 Ways
{original post HERE}

Another recipe for an easy weekday morning, these overnight oats are made the night before. I made three different combinations in this post: carrot cake oatmeal, berry oatmeal and my favorite, peanut butter banana oatmeal!
how-to-make-overnight-oats
Zoodle Mac & Cheese
{original post HERE}

Another healthy mac and cheese recipe {I told you it was my favorite comfort food!}. A Pinterest favorite, this zoodle mac and cheese is super simple and tastes just like the real thing {minus the calories!}

easy-zoodle-mac-and-cheese-recipe
Quinoa Salad with Pesto
{original post HERE}

Last, but not least, another packable lunch idea. Any ingredients would work for this salad, but I recreated one of my favorite salads from a local restaurant. A much more cost effective way to enjoy this healthy lunch!

packed-lunches-quinoa-salad-with-pesto

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Whew! I’m hungry now! I hope these recipes helped with food planning for a healthy start to 2017. See you back here tomorrow for an all new Wednesday Wishes!
This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls 

NYE Champagne Sugar Cookies

by Rachel McCarthy

If you are still in the baking spirit after Christmas and you are looking for a different dessert for New Year’s Eve, these champagne flute shaped sugar cookies are not only cute, but fun to make. And, this sugar cookie recipe is the BEST ever. And, perfect for any occasion!

I first shared my mom’s sugar cookie recipe last year. We make sugar cookies for multiple occasions throughout the year, but especially around Christmastime. To switch things up this year, we decided to make champagne flute shaped cookies that are perfect for NYE. I used gold glitter and edible pearls to give the effect of champagne bubbles on the cookies, which was such a fun touch. Check out the recipe below, it really is the best sugar cookie I have ever had!

New Year’s Eve Champagne Sugar Cookies

{what you will need}
3 cups flour
1 teaspoon powder sugar
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla

{directions}
Preheat the oven to 400 degrees. Mix all of the ingredients together. Wrap in plastic wrap and place in the refrigerator overnight. Roll dough and cut into desired shapes. Bake 5-7 minutes. Allow the cookies to cool completely before icing.  
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Thanks for stopping by! Have a wonderful Tuesday, friends!

This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls | Diary of a Real Housewife

Christmas Gingerbread Cake with Sugared Cranberries

by Rachel McCarthy
gingerbread-cake-sugared-cranberries-recipe

Happy Monday, friends! Switching things up this week and bringing you a delicious {and ridiculously easy!} dessert recipe that’s just in time for Christmas! I will be back tomorrow with an all new outfit post, so be sure to check back, but until then, let’s talk about this cake!

easy-gingerbread-cake-recipe

Can you even believe this cake started as two cake mixes?! I have been wanting to make a gingerbread cake since last Christmas, but just never had enough time to get around to it. I was determined to find a way this year — and with the craziness of the holiday season, the only way it was going to happen was with a mix. Typically, I’m not a huge fan of cake mixes, but I have to say this one turned out fabulously! And with simple decorations, this cake is almost too pretty to eat. Almost 🙂

I began by garnishing the entire cake with powdered sugar to give it the fresh snow effect. After trying my hand at sugared cranberries {something else I was dying to try!} I filled the center with the glistening fruit and garnished the sides with rosemary sprigs. Super simple and this is one recipe that’s sure to impress your guests! Check out the recipe for assembling the cake and how to make the sugared cranberries below. The sugared cranberries make for a gorgeous topping on any of your holiday baked goods!
christmas-cake-recipe
Gingerbread Cake with Sugared Cranberries

{what you will need}
2 gingerbread cake mixes {plus ingredients on box} I used THIS mix
Powdered sugar
1 small bag of fresh cranberries
2 cups sugar
Rosemary sprigs, for decoration

{directions}
Follow the directions on the back of the cake mix box. I used THIS pan, but you could also use a round or square pan too. Allow to cool before transferring to serving dish for decorating. Place wax paper around the bottom of the cake so that the powdered sugar doesn’t get on the dish. Using a sifter, sprinkle the powdered sugar over the cake evenly. Garnish with sugared cranberries and rosemary sprigs. 

For the sugared cranberries: Rinse cranberries. In a medium saucepan, heat 1/2 cup water and 1/2 cup sugar until the sugar is dissolved. Stir in the cranberries until well coated. Using a slotted spoon, transfer the cranberries to a wire rack; allow to dry 1 hour. Roll the cranberries in remaining 1 1/2 cups sugar until well coated. Dry 1 hour before decorating cake. 

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Thanks for dropping by and see you back here tomorrow for a special Christmas Eve outfit post!

Salted Caramel Hot Chocolate

by Rachel McCarthy
salted-caramel-hot-chocolate-recipe
Hot Chocolate season is here! The temperatures really dropped this past weekend and each year at this time, I instantly start craving warm and comforting foods. I’m not a huge traditional hot chocolate fan, but I thought I would add a spin to the classic recipe to make it a little more appealing, at least to me. This simple recipe really elevates your average hot chocolate. And it doesn’t hurt that it’s in a cute mug 🙂

To be honest, I have never really cared for hot chocolate. Even as a kid growing up, it was never something I really loved. But, I have always wanted to like it, especially on a cold day when I don’t really need anymore coffee! I thought, there has to be a way to put a twist on hot chocolate that would make it tolerable for me and give all the hot chocolate lovers and fun spin to try this holiday season. 

I was bouncing ideas for this new version of hot chocolate with my mom when I remember seeing promotional material for the Salted Caramel Hot Chocolate at Starbucks. I thought this would be an easy recipe to recreate that is not only a little healthier, but much more friendly on the wallet!

Salted Caramel Hot Chocolate

{what you will need}
2 packets Swiss Miss Hot Chocolate
1 1/2 cups milk
Whipped cream or Cool Whip
Caramel sauce
Crystal salt, for topping if desired

{directions}
Follow the directions on the back of the package for regular hot chocolate. I used 2 packets for my mug. Top hot chocolate with whipped cream or Cool Whip, drizzle with caramel sauce and sprinkle with a pinch of crystal salt, if desired. Serve immediately and enjoy!

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Thanks for stopping by and see you back here tomorrow!

Cranberry Holiday Cocktail

by Rachel McCarthy
It’s that time of the year! We are having our Christmas party this weekend and food planning has been on my mind. Thankfully, cocktails are typically up to my husband, but a few weekends ago, I threw champagne, cranberry juice and cranberries together to create a delicious and festive cocktail just in time for the holiday season.

cranberry-holiday-cocktail-recipe
This super simple recipe is perfect for holiday parties. Although I made individual drinks, you could easily make a pitcher — although I cannot guarantee this pretty color divide if everything is mixed in a pitcher. I had fresh cranberries on hand from another recipe, but you could also use frozen. A refreshing and quick cocktail ideal for the rush of the holiday season!

cranberry-champagne-christmas-cocktail-recipe
Cranberry Holiday Cocktail

{what you will need — for individual drinks}
1 ounce cranberry juice
champagne or sparkling wine
fresh cranberries for garnish, if desired

{directions}
Place a few fresh cranberries that have been washed into the bottom of a champagne flute. Pour the cranberry juice over the cranberries. Add the champagne or sparking wine until it is just about to the top of the flute. Serve and enjoy!

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Thanks for dropping by and see you back here tomorrow!

Easy Crockpot Dinner: Spinach, Mushroom & Tomato Tortellini Soup

by Rachel McCarthy
Winter and crockpot dinners are like peanut butter and jelly. Although it may not officially be winter, it sure has been cold recently! I’m always trying to come up with crockpot dinners because they are quick and easy with a busy schedule. And this recipe is one of my new favorites! Last weekend, I combined all these ingredients and cannot believe how flavorful this soup was. Nothing you need to prep, just throw it in the crockpot and let it cook. It’s an ideal weeknight dinner!

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Thanksgiving Spiced Wine Cocktail

by Rachel McCarthy
With Thanksgiving only two days away, I normally like to share a Thanksgiving appetizer, side or dessert in this Tuesday before the holiday post, but I figured most people probably already have a pretty good idea of what they are making. One component that often gets overlooked on the holidays are the cocktails. Today, my husband, the in-house sommelier and mixologist, is sharing a fall cocktail that’s the perfect crowd pleaser for the Thanksgiving holiday.

When it comes to creating cocktails for a crowd, we learned last year at our Christmas party that creating individual cocktails for each person can get to be a little much. Enter cocktails in a pitcher. Why did we not think of this before! Make the cocktail ahead of time in the pitcher and pour each glass as your guests arrive = genius. We went with the copper mugs to enhance the fall presentation {and because everything tastes better in a chilled copper mug!}. 

P.S. If you are looking for another cocktail in a copper mug, my husband made this Cranberry Moscow Mule last year that was delicious, and could work for not only Thanksgiving but also Christmas!

For a more local taste, we went with Virginia wine, but if you don’t live in Virginia, you can use any red wine of your choice. Finishing the drink with apples and cinnamon sticks makes for a delicious fall garnish.

print recipe

Thanksgiving Spiced Wine Cocktail
Ingredients
  • 4 cups apple cider
  • 2/3 cup sugar
  • 4 cinnamon sticks, plus more for garnish
  • 1 teaspoon cloves
  • 1 teaspoon all spice
  • zest of 1 orange
  • 2 bottles red Virginia wine
  • 1 cup orange juice
  • 1 cup brandy, we used E&J
  • 2 apples, sliced
Instructions
Mix together the apple cider, sugar, 4 cinnamon sticks, cloves, all spice and orange zest in a saucepan over medium heat; bring to a simmer. Remove from the heat and allow to cool completely before straining. Mix the wine, orange juice, brandy, sliced apples and the cooled apple cider mixture in a large pitcher. Serve over ice in individual copper mugs and garnish with a cinnamon stick.
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Thanks for dropping by! If you are still looking for some Thanksgiving recipe inspiration, here are a few of my favorites that I have shared in the past:
  • Thanksgiving for Two: including turkey tenderloin, fall roasted vegetables and leek, mushroom and prosciutto dressing. 
This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls