peppermint buttercream chocolate cake

my two favorite combinations for christmas baking? chocolate & peppermint. peppermint bark, peppermint chocolate cookies, peppermint hot chocolate. you name it, i'll probably like it. today i am sharing a recipe i made this past weekend... ricotta chocolate cake with peppermint buttercream frosting. i know, ricotta in a cake? trust me (or really, trust my aunt's recipe), the ricotta makes the cake so moist and no one will believe the cake started with a mix! and the buttercream frosting with crushed peppermint in it? perfect way to top the cake off.

ricotta devil's food cake

1 devil’s food cake mix

1 cup ricotta cheese

½ cup oil

1 cup water

2 eggs

1. preheat oven to 350 degrees. Grease and lightly flour cake pan and set aside. 
2. in a large bowl, mix all ingredients together using an electric mixer. Pour cake into floured cake pan. 
3. bake at 350 for amount of time specified on cake mix box.
4. allow to cool before icing.

*I made it in 2 9-inch rounds, but because it is so moist, I would probably next time just make it as a sheet cake and easier to slice.

peppermint buttercream frosting

2 sticks unsalted butter, softened

3.5 cups (32 oz) powdered sugar

2 tsp peppermint extract

1 package crushed candy canes/peppermints – some reserved some for garnish

2-3 tbsp milk, added as needed

1. beat butter until creamed. 
2. gradually add remaining ingredients together with mixer, adding additional milk until desired consistency is reached.
3. store in an airtight container in fridge for up to two weeks. use on cake, cupcakes, cookies, brownies or just eat with a spoon!

it looked so good stella wanted a piece for herself! 

xoxo,

clp

some tricks, lots of treats

because making anything halloween themed is fun.

dirt cake trifle

1 package regular Oreos

2 large boxes sugar free instant chocolate pudding

6 cups skim milk 

8 oz cream cheese, softened to room temperature

1/4 cup sugar

1/4 cup splenda

1 8 oz container sugar free cool whip, slightly softened

candy corn, pumpkin candies, optional

1. put all cookies into large plastic ziplock bag and crush until they resemble "dirt" 
2. mix both boxes of pudding together according to package directions in a large bowl. set aside while the pudding sets.
3. meanwhile, beat cream cheese, sugar and splenda together
4. fold in cool whip and beat until incorporated
5. mix cool cream cheese and cool whip sugar mixture with pudding. beat until the two are combined.
6. layer 1/3 of oreo crumbles on the bottom of your trifle bowl. top with layer of 1/2 of pudding. next layer 1/3 of oreo crumbles then top with remaining pudding. dump the remaining crushed cookies on top. 
7. add seasonal decorations of choice (or leave plain and simple and serve all year!)
8. store in fridge

xoxo,

clp

healthier no-bake cookies + big little lies

can i get a "go vols"?! last nights game was just too much! i wish i could have been there, but with the weather, i was happy to watch the vols beat the gamecocks from the warmth of my apartment, complete with some chili and cornbread!

today i tried out a new dessert recipe (lord help me and my sweet tooth...)! no-bake cookies (or doodoo balls as i have been known to call them) are my absolute favorite cookies, but unfortunately what they do to my waistline is not my favorite. i have come across many recipes for "healthified no-bakes" and today i decided to test one out! they are still cooling on my counter, so i can't say how they taste, but they sure do look delicious!

healthier no-bake cookies

1 ripe banana, mashed

1 cup Splenda

1/4 cup cocoa powder

1/2 cup unsweetened original almond milk

1/2 cup peanut butter (crunchy or creamy)

1 tsp vanilla 

3 cups old fashioned oats

1. place all ingredients except vanilla and oats in a medium saucepan and bring to a boil over medium heat, stirring & being sure to not let the milk burn. 
2. allow the mixture to melt together and to boil for 1 minute. remove from heat and let cool for 1 minute. 
3. stir in vanilla and oats until well-combined with mixture. 
4. drop by spoonfuls onto wax paper and let cool to room temperature. 

(slightly adapted from eating bird food) 

a week or two ago i finished liane moriarty's newest novel, big little lies. engaging from page one, the novel follows the politics of a coastal beach town preschool's parents. the book has both light and dark moments, leaving the reader shocked with each page turn. following three women at crossroads in their lives, big little lies is a clever take on ex-husbands, second wives, children and scandal, all centered around a schoolyard. add this to your library as soon as you can! 

xoxo,

clp 

almond butter banana muffins

today, in my quest to do anything but study, i whipped up some muffins! i had some bananas that had turned quite quickly so i wanted to use them in something rather than just freeze them! i came across a few recipes until finally settling on this easy, quick and healthy one! they are grain-free and oil-free as well as having no butter! i plan on topping mine with some truwhip or cream cheese frosting tonight for dessert, but these are certainly healthy enough for breakfast or a snack!

almond butter banana muffins

1/4 cup almond butter (or nut butter of choice)

2 ripe bananas

1 egg

1 tbsp honey

3/4 cup oats

1 tsp vanilla

1/2 tsp baking soda

1 tsp cinnamon

1. preheat oven to 375 degrees and spray six muffin cups with cooking spray.
2. combine all ingredients in blender and blend until smooth. 
3. pour batter into muffin tins, evenly distributing between all six.
4. bake for 12 minutes, or until toothpick comes out clean. 
5. allow to cool before removing from pan, store in airtight container for up to one week or freeze. 

(recipe adapted from running with spoons)

bake and enjoy! 

xoxo,

clp

boca loca + the vacationers + fro-yo

better late than never is the saying right? last week i ate supper at boca loca in hillsboro village with a friend and just realized i never posted my rants and/or raves about it! i also finished a book this past weekend that i wanted to tell y'all about!

• boca loca cantina and taco factory: located in hillsboro village next to cabana, boca loca is where i met one of my friends for supper last week. completely open air and with high-top tables, the restaurant has a cantina-like feel. on the menu were various kinds of authentic tacos as well as salads, house favorites and so many tequila choices that they span the entire length of the menu. we both ordered the zucchini salad and i added shredded pork to mine. the salad was delicious and a great change from the usual mexican salad. my favorite thing at boca loca was definitely their salsa! it has a slightly smoky taste to it and i used it as a dressing on my salad! my friend also ordered a margarita from the happy hour menu which she said was excellent! 
• the vacationers by emma straub: i finally picked up this book after seeing it on multiple summer reading list and bestseller lists. taking place in mallorca, spain, the novel is about the secrets, joys and jealousies that come to surface over a family's two-week vacation. it shows how we build ourselves up and tear others down, as well as the unbreakable bond that is family. the book has both its funny and sad moments, is both heartwarming and heartbreaking. i recommend you pick it up to round off your summer reading list. 

unfortunately, it seems i have caught a case of the summer cold. this is rare for me, as i don't get sick often, but i am really feeling subpar! with a congested head and a scratchy throat, the only thing that sounds good to me is some frozen yogurt! and, since we have a small frozen yogurt maker and enough blueberries for an army, i decided to make some blueberry fro-yo! with a waffle cone bowl and topped with more berries, i can't think of a better way to cure my summer cold!

blueberry frozen yogurt

3 cups plain fat-free greek yogurt

1/4 cup Splenda

2 tbsp lemon juice

1/4 cup milk

2 cups frozen blueberries, thawed slightly

1. in a mixing bowl, stir together all ingredients except blueberries.
2. pour mixture into ice cream maker. add in blueberries.
3. turn on ice cream maker and allow to churn until mixture is frozen.
4. scoop into freezer-safe container and freeze until ready to serve. 

cool off with this healthy, summer treat! and don't forget to top with your favorite toppings! 

xoxo,

clp

gone to carolina + a recipe

in my mind i'm gone to carolina... and in T-12 hours i really will be! i am flying out today after work to meet my friends in one of my favorite southern cities, charleston! my best friend kaitlin has finally turned 21 and we are celebrating the milestone with a beach weekend! my bag is packed full of LEONA and i am ready to take off! it will be a quick trip but i can't wait to see my friends and have some relaxing beach time with them. be sure to follow my instagram as i'm sure i will be posting often!

i did want to share this recipe with y'all before i left! i am always looking for healthier dessert options since my sweet tooth is my Achilles' heel. this recipe substitutes avocado for the oil and butter in otherwise classic chocolate chip cookies. with the addition of whole wheat pastry flour, splenda instead of sugar and brown sugar, and dark chocolate chips, this recipe really hits as close to healthy cookies as you can get. don't be afraid of the avocado - i promise you can't taste it!

healthy chocolate chip cookies

1 cup + 2 tbsp whole wheat pastry flour

1 tsp cornstarch

1/2 tsp baking powder

1/4 mashed avocado (about 1/2 of a small avocado)

1/4 cup Splenda

1 tbsp Splenda brown sugar blend

1/2 tsp vanilla

1 large egg + 1 yolk

1/4 dark chocolate chips or cacao nibs

1. preheat over to 325. spray cookie sheet with non-stick cooking spray and set aside. 
2. in a mixing bowl, beat together mashed avocado, sugars, vanilla, egg and the egg yolk until smooth. slowly stir in flour, cornstarch and baking powder. mix until well combined.
3. stir in chocolate chips. 
4. chill the dough in the fridge for at least two hours, or in the freezer until well chilled.
5. when ready to bake, shape dough into tbsp-sized balls and place on cookie sheet. smash just barely with fork.
6. bake for 13 minutes. they may seem undercooked but they aren't! 
7. allow to cool or eat right out of the oven!

(recipe slightly adapted from Food Faith Fitness)

make these as a special treat tonight! i was eating the dough before i could even get them in the oven! i promise a charleston weekend recap when i get back! heres to safe travels! 

xoxo,

clp

monday mantra + 2 ingredient cake

you won't be truly happy with anything until you are happy with yourself. you won't love anyone fully until you love yourself. we try to put other things in front of us that we feel we should put before ourselves instead of putting ourselves first. we have to remember our own self. it took me awhile to realize how true this quote is. when i started college, and even in high school for that matter, i thought i had to be a certain person to be liked. it took about a semester to finally see that i don't have to do things that other people like to do even though i don't like them. i was pretty unhappy my freshman year of college and i think part of it was because i had forgotten who i was, i had forgotten to fall in love with myself. now, i couldn't be happier. i have said that quite often lately but its because it is true. i finally fell in love with myself.

i am also in love with this dessert recipe! quick, light and easy this recipe is perfect for summer! best kept in the refrigerator after one day, i like to top mine with whipped greek yogurt cream cheese spread and coconut flakes! 

two-ingredient pineapple angel food cake

1 box angel food cake mix

1 20 oz. can crushed pineapple (i use libby's canned skinny fruit)

1. combine cake mix and crushed pineapple in mixing bowl. mix well. batter will be fluffy.
2. pour into baking vessel of choice (i chose a tube pan) and bake according to cake mix directions. 
3. allow to cool before releasing from pan. 

monday wouldn't be complete without an OOTD! the temperatures outside called for something light and cool, so LEONA's silk top and shorts were the perfect pick! i also posted the rings i wore today since you can't see them in the photo! they are fifty shades of fabulous because you can wear them so many ways: just one, two, three or all four!

LEONA tuesday tier top, LEONA sylvia short, j. crew sandals, kate spade hoops

tory burch rosella stacked ring set

and finally, check out this classic silhouette dress on LEONA : nashville's instagram! best thing about it now: IT"S ON SALE!

saturday shift dress

xoxo,
clp

dessert recipe & OOTD

what a perfect weekend! it was busy but so enjoyable! yesterday was great starting with the tailgate before the orange and white game, some spring football and ending with a delicious dinner at chesapeake's, all with my mama, daddy and phillip! today started early with breakfast at tupelo honey, alpha chi omega senior recognition at the orangery and then ended with a little time in the sun talking to my grandmother! i could not have asked for a better weekend! my OOTD was from senior recognition! all my favorites were on: kate spade, j. crew, tory burch and leona!

j. crew jeweled-collar oxford, leona tweed shorts, j. crew heels, tory burch clutch, kate spade bracelets

i also wanted to share a yummy dessert/snack recipe! this is great to just keep on hand, especially when your graham crackers are about to go stale or you have some really ripe bananas! they are easy and a healthy version of an ice cream sandwich! 

banana graham cracker sandwiches

1 banana

1/3 cup peanut butter or nut butter of choice

4 sheets graham crackers, broken into halves

1. mash peanut butter and banana together in small bowl. mix well.
2. spread mixture evenly among 4 graham cracker halves. top with other half to create a sandwich.
3. wrap in plastic wrap or place in plastic container and put in freezer. allow to freeze for at least an hour before serving. keep in freezer for up to one week. 

i must say i am a little worn out after this weekend! luckily this week isn't bad at all with school and i am murfreesboro bound on thursday for easter! here's to hoping everyone has a great week! 

xoxo,

clp

book reviews & leprechaun treats

one of my new years resolutions was to read more. i think i have done well so far since i also have academic reading i have to do for my classes. i have recently finished two books which were both superb! i definitely would recommend them both!

• The Great Santini by Pat Conroy: Pat Conroy is one of my favorite authors and though his books can be a bit dark, they are always great works of fiction. this one follows a marine family through the trials and tribulations of growing up with a marine father in south carolina. i really enjoyed reading it and want to read the new follow-up novel, The Death of Santini, next.
• Zelda: A Novel of Zelda Fitzgerald by Therese Anne Fowler: i love any novel set in the roaring 20's so this one has been on my reading list for quite some time. though it is fiction, the characters and much of the story is based on the actual lives of the famous Fitzgerald family. it provides great insight into the troubled saga that was the life of f. scott fitzgerald and his wife, zelda. 

i always like to make festive meals and fun treats for holidays. since i won't be home on st. patrick's day this year, i decided to go ahead and make a fun dessert tonight in honor of the upcoming holiday! these are super simple and all i really did was take skinnytaste's low fat rice krispy treat recipe and changed a few ingredients!

st. patrick's day lucky charms treats

2 tbsp light butter spread

4 cups or 10 oz marshmallows

6 cups lucky charms cereal

1. spray a casserole dish with cooking spray and set aside. 
2. heat a large saucepan over medium heat. melt butter and be sure to coat the bottom of the pan (spraying it with cooking spray wouldn't hurt either).
3. once butter is melted, add in marshmallows and stir until completely melted. remove from heat.
4. stir in lucky charms until completely coated. do this fast before the marshmallows cool! press into casserole dish and allow to cool before cutting (but they are super good if warm and gooey!)

tomorrow mom and i are off on our spring break adventure! we fly out of nashville tomorrow and will board the boat on sunday! i can't believe it is finally here! i am packed and ready to go and counting down until takeoff tomorrow. i promise to share our trip stories when i return home next weekend! here's to safe and happy travels! 

xoxo,

clp 

coming up for air & a dessert recipe

to say this has been a trying past week and a half is an understatement. i know this is what i signed up for when i came to college, but these past few days have left me both mentally and physically exhausted. today, i finally got to come up for air. yesterday was a marathon day but i came out alive but barely. today is the first day in what seems like ages that i have a chance to relax and breathe a little bit. i do have a test on monday but after that, i am golden. the sunny skies and big boat are calling my name!

i wanted to share a quick, easy and healthy dessert recipe with y'all today. i made this up the other night and it turned out to be really good, especially with a glass of milk on the side! the recipe makes three individual portions, but you could definitely just do it as one big parfait. it is a sugar free, fat free, full of fiber treat that is great for an after dinner treat!

quick and easy individual banana pudding parfaits

1 package sugar-free, fat free banana cream pudding

3/4 cups fiber one original cereal

sliced banana or other fruit for topping

pecans, walnuts, cinnamon, etc. for topping (optional)

1. prepare pudding according to package directions. set aside. 
2. in individual container, layer 1/4 cup fiber one cereal, 1/2 cup pudding and then toppings of choice. repeat with until all ingredients are gone. 
3. serve immediately or refrigerate until ready to serve. the longer it sits, the more mushy the cereal gets.

its an easy recipe than can be adapted to any flavor pudding and fruit combination. this one is great because is resembles classic southern banana pudding without all the calories. try it out and i think you will be pleased with the results! 

since i have no friday classes this semester (which i don't think will happen in the fall) the weekend officially started for me at 12:25. i am definitely looking forward to this weekend since my mama and daddy are coming up for some parent's council meetings. we already have plans to eat at dead end bbq, get a mini-pie from buttermilk sky pie shop and attend the grand opening party at the new lilly pulitzer store, palm village knoxville (which dad will probably sit out)! i just love it when they come up to knoxville for the weekend because i actually go out to eat at some of my favorite places. i still have decided where we will be brunching on sunday but i'm sure it will be delicious! i am counting down the seconds until i get to see my two most favorite people in the world tomorrow! have a great last day and a half of the work week everyone!

xoxo,

clp

p.s. i finally secured a sublease for an apartment this summer in nashville! it may be dangerous that i will be able to walk across the street and be at green hills mall! 

SJP Collection for Nordstrom

where did the month of february go? i know it is a shorter month, but it completely flew by. i feel like just yesterday we were betting on if the groundhog would see his shadow or not! nonetheless, it has been a busy, cold month and i am happy to see warmer days in the future!

this past week has been one of my busiest of the semester and it was exhausting. wednesday was the worst day and i may have hated the world that day (so i'm sorry if i came into contact with you) but the week improved greatly after test two of two was over yesterday. a good workout, healthy food and long phone calls with my mama did the trick and i am feeling much less stressed (coffee and a major to-do list helped out too). i am going to be quite busy from now until wednesday with school, alpha chi, and baseball games but if i can make through the week, i get to see my parents on friday! where oh where will we dine this time they are in town?!

today has been spent doing things i enjoy. i woke up and had a delicious, simple breakfast of granola, kefir, banana and sliced berries. i then went to Barre3 and it was quite the workout! i was quaking and shaking! after barre3, i went to target, where spring was in the air! i picked up a few easter goodies (i know its early but i just couldn't resist) and some spring decorations. after a trip to the grocery i dived into this recipe: King Cake Cupcakes in honor of Mardi Gras being next week. i had no idea how much of a process making king cake was! i am hoping they turn out good (i wouldn't know yet - still waiting on them to rise).

for dinner tonight is a simple but favorite recipe. i go by Eating Well's recipe for southwestern sauté with salsa grits but i always end up modifying it to whatever i feel like! its really good and i do always top mine off with a fried egg for some extra protein! tonight, i am adding some sliced avocado on top for some healthy fats and fiber!

one thing that was on my radar for today was Sarah Jessica Parker's collection for Nordstrom. the shoes are absolutely beautiful, but a little bit out of my college-girl budget. still, who wouldn't want a shoe inspired and named for carrie bradshaw?! look at the collection online and check out my favorites below! there are so many gorgeous shoes that it was hard to pick favorites, but there is definitely a shoe for every occasion!

"bobbie"

"lady"

"carrie"

"fawn"

(all images credit Nordstrom)

well, this post has gotten lengthy but thanks for sticking with me until the end! though it is one of UT's biggest social weekends, Boxing Weekend, i am staying in tonight! tomorrow i am working the baseball game at 2 (so if you are in knoxville, come out and see our vols who are undefeated as of right now!). i also have a big project due next week that i need to get a better understanding on so that is on my list as well as starting to study for my two exams next week. i think my teachers banded together to see how miserable they could make my life but in 15 days i will be on a boat in the bahamas! happy friday y'all and enjoy your weekend! 

xoxo,

clp 

healthy fruit desserts for one

as i have said before, i have quite the sweet tooth. put a dessert in front of me and i will 9 times out of 10 eat it. most of the time when i make dessert, i try to make it as healthy as possible. still, there are some recipes that just can't be made healthier (aka no bake cookies - we tried and failed). lately though i have taken quite the liking to fruity desserts. the ones i have made so far are single serving and made quickly in the microwave! perfect for conquering that sweet tooth craving without ruining your diet!

warmed pear

1 pear, sliced

honey

cinnamon

1 tbsp dark chocolate chips

1. place sliced pear in a microwave safe, shallow bowl. drizzle honey and sprinkle cinnamon to taste. add chocolate chips on the side to dip pear in or sprinkle over top as well. 
2. microwave until soft, about 30-45 seconds.

warmed banana

1 banana, cut lengthwise in half

1 tbsp Better N Peanut Butter

1 tbsp dark chocolate chips

cinnamon

1. place banana in microwave safe, shallow bowl. spread peanut butter evenly over banana. sprinkle chocolate chips and cinnamon on top.
2. microwave until banana has softened and peanut butter and chocolate chips are melted, about one minute.

warmed apple

1 apple, sliced

cinnamon 

honey 

peanut butter

butterscotch chips, chocolate chips, etc.

walnuts, granola

1. place sliced apple in a microwave safe, shallow bowl. top with selected toppings from above (any combination is delicious).
2. microwave until apple has softened and toppings of choice have melted. 

these are all especially good topped with a spoonful of whipped cream, greek yogurt or ice cream! they really do satisfy that sweets craving and are healthy too! indulge guilt-free! 

xoxo,

clp

thursday is the new friday & a recipe

at least for me anyway! i feel like i hardly went to class at all this week between the snow day and then not having class tomorrow. but i'm not complaining! coursework in my classes is starting to really get rolling and this weekend i can already tell will be partly filled with studying and working on some assignments!

i have majorly been craving some peanut butter pie but i know that my waistline doesn't need it (my favorite is from ye olde steakhouse - it is a sin to go there and not at least bring home a slice). so, to silence my craving, today i made a healthy peanut butter pie. this pie is oil-free, sugar-free, low-sodium and vegetarian! it really is delicious and i promise it tastes almost as good as the real thing.

healthy no-bake peanut butter pie

1/2 c Better 'N' Peanut Butter

1/2 c regular creamy peanut butter

3 medium bananas 

1 tbsp vanilla

1 tbsp Splenda granulated sugar

1/3 c dark chocolate chips (optional, for topping) 

1. blend everything together except chocolate chips until very smooth in a blender or large food processor. 
2. pour into a prepared pie crust (recipe for a homemade graham cracker crust below) evenly. 
3. optional: melt dark chocolate chips in microwave. drizzle over pie filling. (i used a fork to make a swirl with mine)
4. place in freezer until firm. 
5. pie should be kept cold. you can keep it in the freezer and thaw before eating. 

(recipe slightly adapted from Chocolate Covered Katie)

healthy homemade graham cracker crust

1 1/2 c graham cracker crumbs (or 10 graham cracker sheets)

3 tbsp milk of choice

1. in  a food processor, process crackers or crumbs into fine crumbles. 
2. add in milk of choice and process again to combine. 
3. pour the now sticky crumbs into a pie pan and press down very firmly (i just used my hands) to evenly spread crust on bottom of pie pan. 
4. if making a no-bake pie, simply pour pie filling over crust. there is no need to pre-bake this crust either - just pour desired pie filling on top and bake according to recipe.  

(recipe courtesy of Chocolate Covered Katie)

make this as a weekend treat you won't regret eating! it is a seasonless dessert and keeps well. i can't wait to bite into it later tonight! 

xoxo,

clp

two healthy dessert recipes

i am a sucker for sweets. i can resist just about any savory food, but when it comes to something sweet, i have a hard time saying no (but in all actuality, lately i've had a hard time saying no to food in general). after supper, my sweet-tooth aches for something and a glass of cold milk. i have tried many "healthy" dessert recipes and some of them definitely were thrown in the trash but some of them have turned out to be really good. another tip for sweet-tooth problems is to just make half-batches of sweets so that there aren't as many to be tempted by and to substitute with healthier ingredients (like applesauce or banana for eggs and oil, whole wheat flour for white flour).

i have made both these recipes in the last week and they are both really good! don't veto the first recipe until you try it! i know you are going to read through the ingredients and immediately think i am crazy for saying that its good, but it really is! i even have two of my roommates approval! the second recipe is a little bit healthier spin on haystacks, which are usually made with chow-mein noodles. the recipe below has some extra protein and fiber that regular haystacks don't have!

healthy cookie bars

1 can garbanzo beans, drained and rinsed

1/2 c regular oats 

1/4 c unsweetened applesauce
1 tsp vanilla 

1/4 tsp baking soda

1 tsp baking powder

1/4 c Splenda Brown Sugar Blend (or 1/2 c regular brown sugar)

1/2 c mix-in of choice (chocolate chips, craisins, m&m's, etc.)

1. spray 8x8 pan with Pam and set aside. preheat oven to 350 degrees.
2. place all ingredients, except mix-in, in a blender or food processor. process until mixture is smooth. stir in mix-in of choice. 
3. spread evenly into pan. cook for 25-30 minutes. let stand for about 10 minutes before serving.
4. store leftovers in refrigerator in an airtight container. microwave for 30 seconds to reserve. 

(recipe slightly adapted from Chocolate Covered Katie)

healthier haystacks

1 bag butterscotch chips (or chocolate chips)

1/3 c peanut butter (creamy or crunchy) 

1 pouch (3 3/4 c) Fiber One Original Bran Cereal

1. line cookies sheets with wax/parchment paper.
2. in a large microwavable bowl, melt peanut butter and butterscotch chips on high for 1 minute, stirring every thirty seconds. repeat until melted thoroughly and smooth. 
3. stir in cereal until well coated. drop mixture by rounded spoonful onto wax paper. refrigerate or let sit until haystacks are firm. 
4. store in airtight container. 

(recipe slightly adapted from Fiber One)

these recipes are great for the sweet tooth in all of us. they won't do terrible damage to your diet or your waistline and they are tasty as well. everyone has to indulge every once in a while and both these recipes allow you to do so more often! make these as a treat to start your work week off right!

xoxo,

clp

soup, scandal & sheath cake

happy long weekend! its an extra long weekend for me since i have no classes on fridays this semester! i decided to take advantage of having four days off from school and come home! coming home, even this early in the semester, is always good for me. it gives me a chance to relax before everything at school really gets going. it also helps that i love my home so much. i came home yesterday and it honestly felt like i had only been gone for a day or two. i am so lucky that i have a wonderful home life to come home to.

today was spent getting beautified i guess you could say. i hit the MAC for my favorites classes and then went to get my eyebrows done and my haircut. i'm one of those types that only trusts my haircutter here so i have to get it cut when i am home!

i also got to spend the afternoon with one of my absolute favorite people in the world, my grandmother. today's freezing cold temperatures meant soup was on the menu and nothing beats mawsie's vegetable soup. i asked her to come help me make her vegetable soup so i could learn from the best. i love spending time with my mawsie. i am not sure if she knows how much i love visiting with her and how much of an inspiration she is to me. she has done so much in her life that i can only hope to do.

i can't exactly fit in her lap anymore, but i know she is always there for me. and though i did more observing than actually making today, the soup turned out perfect and now i know the method to the magical-ness that is her vegetable soup! of course, vegetable soup is not complete without cornbread so granny's cornbread it had to be! the lowe family recipes are getting good use today! 

i hope everyone is staying warm! i have just about had it with these extremely cold temperatures. if you know me well, you know that i am always cold so i have been bundled and layered up the past few days! tonight i will certainly have the fire on. along with the fire burning and vegetable soup, tonight's agenda includes season three of Scandal! mom and i are almost caught up! i also will be treating myself to a piece (or two) of my mama's chocolate sheath cake (courtesy of my mawsie actually), which is a family favorite! we made it last night as a treat since i came home for the weekend and i could hardly wait for the icing to cool! 

chocolate sheath cake

1. mix together 2 cups flour and 2 cups sugar. 
2. bring 1 stick margarine, 1/4 cup shortening, 4 tbsp cocoa and 1 cup water to a boil in a saucepan.
3. add 2 beaten eggs, 1/2 cup buttermilk, 1 tsp baking soda and 1 tsp vanilla. 
4. mix ingredients well and pour into greased pan.
5. bake at 400 degrees for 25-30 minutes. 
6. 5 minutes before the cake is done, melt together 1 stick margarine, 4 tbsp cocoa and 6 tbsp sweet milk. bring to a boil.
7. remove from heat and add 1 box powdered sugar and 1 tsp vanilla. beat well. add 1 cup chopped nuts (walnuts are our favorite).
8. spread over cake, allow to cool and serve! 

next to mom's strawberry cake this is a favorite! not healthy at all but you have to indulge every once in a while! enjoy y'all!

xoxo,

clp

zucchini banana bread recipe

happy friday! one week of 2014 down, 51 more to go! i am happy that the beyond freezing temperatures are gone for now and am hoping that as the days keep getting longer, the temperatures keep rising! i wanted to post this zucchini banana bread recipe that i made last night. it was a healthy alternative to the cupcake i was really craving but it was just perfect for dessert when warmed up and with a dollop of greek yogurt cream cheese on it!

zucchini banana bread

2 ripe bananas, mashed

1 cup shredded zucchini (about 1/2 to 3/4 of a medium size zucchini)

1/2 cup plain greek yogurt

1/2 cup applesauce

1 1/2 cup whole wheat pastry flour or whole wheat flour (or a combination of the two)

1 egg

1/2 cup Splenda granulated sugar

1 tsp vanilla

1 tsp basking soda

1/2 cup mix-in of choice (chocolate chips, walnuts, etc.) 

1. preheat oven to 350 degrees and spray a loaf pan with non-stick cooking spray. set aside. 
2. in a medium-size mixing bowl, combine all ingredients, except mix-in, and mix until smooth.
3. blend in mix-in of choice. 
4. pour batter into loaf pan and bake for 30-40 minutes, or until toothpick comes out clean. 
5. keep in airtight container in refrigerator. to serve, warm in the microwave for about 30 seconds. 

(recipe slightly adapted from Healthfull Ever After)

i know i am going to enjoy having my fridays off this semester. today i was able to sell some clothes to plato's grab some essentials at target, and shop the great home sale that anthropologie is having. i picked up some fabulous things for my apartment next year - at a major discount! as of right now, it looks like my friday night is consisting of some Netflix-ing and some Kindle-ing with a slice of zucchini banana bread! i am going to take it easy before the semester really gets going! have a happy weekend y'all! 

xoxo,

clp 

peppermint everything & a recipe

i love peppermint! it doesn't just have to be christmas for me to have anything peppermint, but this time of year makes me want it even more! we are loving this dessert recipe right now and it is so easy to make. the only challenge is finding the peppermint marshmallows which of course are only seasonal. the only place i have seen them is at target so get them while you can!

peppermint rice krispies

2 tbsp light butter spread (i used smart balance)

10 oz or 4 cups mini peppermint marshmallows

6 cups rice krispies

crushed peppermint, peppermint white chocolate m&m's, for topping

1. spray a large saucepan with non-stick cooking spray. melt butter on low heat and spread to coat the bottom of the pan. add marshmallows and melt on low. stir until completely melted and remove from heat. 
2. add in rice krispies and stir until evenly coated and combined (do this fast!). press into baking dish.  
3. sprinkle with topping of choice and enjoy!

these can easily be made as regular rice krispies - just use regular marshmallows rather than peppermint! and by the way, this is a lower fat rice krispie recipe so you don't have to feel as guilty!

xoxo,

clp 

christmas break bucket list & a dessert

i make lists. lots of lists. grocery lists, wish lists, to do lists. the list goes on and on. the most fun list (besides a wish list) is my bucket list. i even have lists of bucket lists. for christmas break, i have made myself (and whoever wants to join) a bucket list. it contains a ton of seasonal activities that are happening in murfreesboro and nashville! i really hope i get to accomplish most of them, but to do so i will definitely have to hit the ground running!

1. nashville predators hockey game: i have only been to one and i was teensy then so i really want to go this year! phillip goes quite often so hopefully we will get to go to one together! 
2. lights at opryland: every year i want to go see the lights and somehow time just gets away and they are turned off before i get the chance to see them. this year i am determined to see them! 
3. ice! at gaylord opryland: mom and i have wanted to go to this for a couple of years now but like with the lights, time got away. this year it is frosty the snowman themed so a christmas classic is a must see! 
4. painting with a twist: now that i am 21, i really want to have a fun mother-daughter date at painting with a twist. mom is afraid her painting will look bad, but i keep telling her the wine will loosen her up! (i already offered to be the DD - her artistic skills are lacking a bit) 
5. actually go see movies... in theaters: i couldn't tell you the last movie i saw in theaters so hopefully i may get to see at least one over break. frozen comes out soon and i really want to see it. mom loves going to movies so i know i will have a taker when the time comes! 
6. cross some restaurants off my nashville restaurant bucket list (told you i like lists): the list has grown quite some bit with the opening of new restaurants that all look delicious. it seems like every time i cross one off, i add two more. i hope to try some new ones as well as frequent some favorites in nashville over break!  

for now, the list isn't too long but i know i will probably come up with some more things to do! 

today was a long day. i left the apartment at 8:30 and didn't get back until 4:30! i am just a bit weary. nonetheless, i was put in the holiday spirit by the salvation army bell ringers at kroger and my purchase of peppermint creme coffee at the fresh market today (yes, i did go to two different grocery stores). i also snatched up some pumpkin salsa while it was still on the shelves! also, lilly pulitzer released the first products for the alpha chi print. i must say that i am a bit disappointed that there are only 2 items available for preorder and unfortunately, neither are products that i want. its rare that lilly disappoints me so i am hoping that more products will be revealed soon. i am still on that pumpkin kick and i have been craving rice krispie treats so tonight for dessert i made a half batch of pumpkin spice rice krispie treats! they were so good with the hint of pumpkin and cinnamon... i may or may not have eaten half of the batch! 

half batch pumpkin spice rice krispie treats

2 tbsp butter

2.5 cups mini marshmallows

3 cups rice krispies cereal 

1 tsp pumpkin pie spice

1 tsp cinnamon 

1. spray large saucepan with non-stick cooking spray. melt butter over low heat. 
2. add marshmallows and stir constantly until completely melted. stir in spices. 
3. remove from heat and stir in rice krispies until well coated.
4. press into loaf pan or 8x8 baking dish. 

if you don't want pumpkin spice flavored rice krispie treats, just leave out the spices! and try not the eat the half the pan like me! 

xoxo,

clp 

hello november

the week is finally over! after a quiz and three tests, i am glad that the weekend is here! this weekend brings a birthday-costume party, mom and dad coming to town and the start of homecoming here at UT! and today brings us november! where on earth did october go? i don't mind though because i can celebrate 21 years of myself starting today (yes, i get the whole month)!

i am still on that pumpkin kick i talked about earlier and as a treat for surviving this past week and since my parents will be here, today i made some pumpkin cupcakes with cream cheese frosting! if you ignore the icing, they really aren't horrible for you and they make the whole kitchen smell like amazing!

pumpkin cupcakes

1 cup whole wheat pastry flour

1 cup pumpkin (NOT pie filling)

3/4 tsp baking soda

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/4 cup Splenda brown sugar blend 

1 tsp vanilla

1/2 cup unsweetened applesauce

1 egg

2 tbsp honey 

cream cheese frosting

1 block greek yogurt cream cheese (i used kroger's brand)

1 stick butter, softened

2 cups powdered sugar

2 tsp vanilla

1. preheat oven to 350 degrees and line muffin pan with 11 cupcake liners and spray with non-stick cooking spray.
2. in a large mixing bowl, combine ingredients for cupcakes and mix well. 
3. fill each cupcake liner with 1/4 cup of batter. 
4. bake for 30 minutes and let cool before icing. 
5. to make frosting, beat all ingredients together in a mixing bowl until thick and smooth. 
6. ice cupcakes once they are cool and store in the fridge until ready to serve! 

now that halloween is over (which i have never gotten to celebrate in college because i have always had a test the day after), holiday season is already in full swing. i love everything about the holiday season and am so excited that everything holiday related is starting to appear in stores. i went to target today and they have out their thanksgiving decorations (which some of is already on sale!) and are starting to put out their christmas decorations! i bought an adorable pink and green stocking to hang on my door later this month. i have a rule where i won't decorate for christmas or listen to christmas music until after my birthday! 

and sorry for being MIA for the past few days but i thought school should probably come before blogging! since i have a much lighter workload this coming week i promise not to disappear on you! happy november to all! 

xoxo,

clp 

monday calls for crockpot meals and brownies

i used to not mind mondays at all. not this semester. i detest them. they are my busiest of all days so i like the have supper pretty much ready for me when i come home so that i can scurry off to meeting. tonight i made crockpot jambalaya and for my first attempt at it, it was delicious!

crockpot jambalaya

1 large chicken breast

1 16 oz turkey kielbasa sausage, cut into 1/4 inch slices

2 cups chicken broth 

1 can diced tomatoes with juice

1 6 oz can tomato paste 

1 bag frozen onion, celery and bell pepper mix

2 cups sliced okra 

2 tbsp creole seasonings 

1 tbsp minced garlic 

Oregano, thyme, black pepper to taste

Hot sauce, to taste

2 cups cooked brown rice 

1. Combine all ingredients except brown rice in crockpot.
2. Cook on low for 7-8 hours.
3. Remove chicken breast and shred. Return to crockpot and stir.
4. Serve over brown rice and season according to tastes. 

somedays you just need dessert. usually mondays. these brownies are easy to whip up and are actually not horrible for you. i modified them from the recipe on the box for fall and the product is a dense, fudgy pumpkin brownie that is even better topped with my mama's buttercream icing!

no-guilt pumpkin brownies 

1 box no-pudge fudge brownie mix

2/3 cup pumpkin purée

1 tablespoon pumpkin pie spice 

1. mix together the bownieix and pumpkin purée. The batter will be very thick. Spread evenly into an 8x8 non-stick baking dish and bake for 25-30 minutes or until toothpick comes out clean. Top with buttercream icing and enjoy! 

my mama's buttercream icing

1 stick butter, softened

4 cups powdered sugar

1 tbsp vanilla

2-3 tbsp milk, depending on desired thickness

1. cream butter in large mixing bowl. gradually add remaining ingredients and beat at medium-high speed with an electric mixer until light and fluffy. 
2. makes enough for 24 cupcakes. store leftover icing in refrigerator. 

We had formal meeting tonight and commng up with an outfit was a bit difficult. It was hard because the weather is still warm but I don't want to wear any of my summer stuff and it's not quite cool enough for my fall clothes. also, I was not in the mood to dress up after my long day at school! The dress I decided on was simple and comfortable so it worked well for meeting! 

i am ending this long day with a call to my mama and a good nights sleep. i have a quiz, two tests and a lot of homework due this week so tomorrow i will have to hit the ground running!

xoxo, 

clp