Mini Heart-Shaped Cherry Pies

Summer is in full swing, and the warm days and long nights that accompany it are here! There is nothing better than a gorgeous summer after Winter's long and biting months.


Another perk of summer are the sweet and juicy fruits that come into season. I make it a goal not to eat apples, bananas, and oranges in the summer, since they are most of my fruit diet in the winter. While shopping, I recently found beautiful cherries that just begged to be made into a sweet treat to share. I decided on cherry pie, but with a fun twist. Mini Heart-Shaped Cherry Pies it is!


I brought these mini cherry heart-shaped pies to my mom's house for dinner. We enjoyed them with a scoop of vanilla bean ice cream. They make the perfect accompaniment to a summer meal. 

Summer Neutrals

When thinking about summer styles, this year neon seems to be everywhere. I am not a fan of the neon trend, at least when it comes to my sense of style and my own coloring (blond hair, blue eyes, light skin). Not only would I feel silly in neon, it would not be very flattering on me.

Instead this summer, I have been into neutrals with a pop of color. They are easy to work with when you want to get where you're going fast, and can be mixed and matched easily.

Here are some of my favorite neutrals this summer: Be sure to add in color in some capacity.

Pink(with a splash of green)!

This is my first time linking up and I am really excited about it! Danielle at Framed Frosting does Current Crush Thursdays and I love the idea of sharing a few things I am into at the moment.

This week, I am focusing on pink with a splash of green. Hope you enjoy!

1. Stunning Artwork by Leah Viner. Check out her Etsy shop!

Credit: http://www.etsy.com/listing/94527990/cricket-fashion-illustration-art-print

2. Perfectly Packaged Individual Cupcakes from Bird on a Cake

Credit: http://birdonacake.blogspot.com/2012/05/perfectly-packaged-rose-cupcakes.html

3. Pink Whippet martini from Nightwood in Chicago

4. Gorgeous Bedroom featured at Cozamia. I would LOVE this to be my bedroom!

Credit: www.cozamia.com

5. Royal Icing Roses by Sweet Sugar Belle

Credit: http://www.sweetsugarbelle.com/blog/2011/06/wilton-style-roses-for-cookies-wfmw-2/

6. Champagne Water Color by Caitlin McGauley

Credit: http://caitlinmcgauley.com/blog/its-officially-summer-2

Be sure to check out the other post for Current Crush Thursdays!

What are your favorite pink (with a splash of green) pieces?

{Chic Sugar}

Blueberry Peach Green Monster Smoothie

At the beginning of this year, I was looking for a way to cut out some of the carbs in my diet. Breakfast, which has always been mostly cereal (at least during the work week), was an obvious place to start. For about 9 months, I have been starting my day of with a Greek yogurt and fruit, which I have grown to love.

Looking for other ways to incorporate my fruits and vegetables (and again less carbs), I bought a smoothie maker a few months ago. I immediately began compiling healthy smoothie recipes. Although smoothies with yogurt are delicious, I wanted ways to enjoy them without adding more yogurt to my diet.

My Blueberry Peach Green Monster Smoothie not only tastes great, but has no added sugars and is vegan friendly. If the thought of spinach scares you, try it anyway! You won't even notice it is there!


Blueberry Peach Green Monster Smoothie


3/4 cup-1 cup crushed ice
1 cup unsweetened almond milk (I use Trader Joe's)
1-2 cups organic baby spinach (adjust to your preference; I like 1 1/2 cups)
1 organic peach
1/2 cup frozen organic wild blueberries
1 banana

1. Pulse ice, almond milk, and spinach for 15 seconds.
2. Add fruit and blend until smooth


I enjoyed mine for lunch with a leftover slice of my Spinach Cheddar Quiche which can be found here.

Sunday Brunch

Today I was lucky enough to have some of my best friends, including one who lives in Seattle, over for brunch. Enjoying brunch is one of my favorite things in the entire world, and sharing it with great friends makes it even better!

When hosting a meal, especially one in the morning, it is important to find a balance between preparing food, and actually getting to spend time with your guests. Choosing recipes that can be prepared the night before is key.

Here is the menu I put together:

• French Toast Bake
• Spinach Cheddar Quiche
• Chocolate Croissants
• Fresh Fruit
• Bacon
• Mimosas!

French Toast Bake

(inspired by Rachel at http://sheldonrachel.blogspot.com/2009/03/french-toast-bake.html)

What You Need:

6 tbsp. butter

1 1/2 cup brown sugar

1 loaf French Bread
4 eggs

1 1/4 cup milk

1/4 cup half and half
1 teaspoon vanilla
Powdered sugar for sprinkling

Syrup (your choice) to serve

Directions:

1. Melt butter in microwave for approximately 1 minute (times may vary)

2. Stir in 1 cup brown sugar until combined
3. Pour butter/sugar mix into bottom of 8x8 pan. 

4. Slice loaf into 3/4 inch thick slices.

5. Beat eggs, milk, half and half, & vanilla. I used regular half and half, but you can use what you like.
6. Dip half the tops of the bread into the brown sugar/butter layer in the pan. You want to get the tops coated. Set aside.

7. Place down first layer of bread

8. Spoon on egg mixture. Be sure to coat each piece generously, but not soaking.
6. Add 2nd layer of bread (pieces that were dipped in brown sugar mix before). Make sure the brown sugar side is visible.
9. Spoon on remaining egg mixture. 

10. Use remaining 1/2 cup of brown sugar and sprinkle on the top.
11. Cover & chill in fridge overnight
12. Bake at 350 for 45 minutes. If tops are getting too dark, cover in aluminum foil.
13. Sprinkle with powdered sugar
14. Serve with warm maple syrup (I used maple praline) 

I forgot to take a picture of the final product, but here is Rachel's:

Credit: http://sheldonrachel.blogspot.com/2009/03/french-toast-bake.html

Spinach Cheddar Quiche

(inspired by Rachel at http://www.rachelcooks.com/2012/03/21/spinach-quiche-with-a-cornmeal-crust/)

I normally make frittatas, but I wanted to try something new. This recipe sounded fantastic and has the ability to be adapted in SO many ways. The original called for a 9 inch pie plate, which I did not have. I used a 6 inch springform pan and it worked perfectly. An 8 inch would work fine with the same amount of ingredients (your quiche will just be shorter). 

My recipe calls for prepping the night before and assembling and baking in the morning. It can be done at all at once if needed. 

What You Need:

1/2 cup cornmeal
3/4 cup all-purpose flour
1/2 teaspoon salt
1/3 cup butter flavored shortening
4-5 Tablespoons cold water

10 ounces cooked spinach (depending on your tastes, more can be added)

4 eggs, beaten
3/4 cup of milk, 1/4 cup half and half
2 cups shredded Cheddar coated with 2 tbsp. flour
1/2 teaspoon of salt
pepper to taste
dash of nutmeg

Directions:1. Combine cornmeal, flour, salt in a small bowl. Cut in shortening using a pastry cutter (or fork) until combined. Sprinkle water in while mixing and continue until mixture forms a ball. You might need to combine with your hands at the end. I used 5 tbsp. water, but you might need less.  Roll out on lightly floured board. Fit loosely into a 6-inch springform. Cover and refrigerate. 
2. Cook spinach in a non-stick pan over medium heat until it is slightly wilted. Package separately and refrigerate. 
3. In a separate bowl, combine beaten eggs, milk, half and half, cheese, salt, pepper, and nutmeg. Cover and refrigerate.
4. Next morning, preheat oven at 425 degrees.

5. Layer spinach in the bottom of the pan and cover with the egg mixture.

6. Bake at 425 degrees for 25 minutes. Then, turn the oven down to 350 degrees and bake for 25-30 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving.

Chocolate Croissants

(inspired by Budget Savvy Diva: http://www.budgetsavvydiva.com/2012/03/chocolate-croissant-recipe/)

What You Need:

1 package crescent rolls

1 1/2 large Hershey's Chocolate bars

6 squares Ghirardelli baking chocolate 
1 egg, beaten
splash vanilla extract

What To Do:

1. Preheat Oven To 425 and beat the egg in a small dish.
2. Roll out crescent rolls on a cookie sheet.
3. Place 3 squares Hershey's Chocolate and 1 square (broken up) Ghirardelli chocolate close to the top of each roll.
4. Carefully roll up each croissant.
5.) Splash vanilla into egg mixture and brush on top each croissants. You will have some left over. 

Credit: http://www.budgetsavvydiva.com/2012/03/chocolate-croissant-recipe/

 Place tray into the oven and cook until golden brown about 15 – 17 minutes.

Melt 1 square Ghirardelli chocolate and drizzle over warm croissants!

Drizzle melted over cooked croissants.




For the rest of your brunch, use any combination of your favorite fruits! I served berries with whipped cream! Prepare bacon in your favorite way, and keep the mimosas full at all times!

What are your favorite brunch recipes?

{Chic Sugar}