Nestlette

A few sweet options for your something blue.

This image was used to model diy cake toppers with repurposed paper but I thought the whole kit and kaboodle was a clever and easy to do. A blue ramekin lined with pink cupcake wrappers and filled with pink chocolate candies. The coolness of the ceramic, frilliness of the liners and, hello, chocolates complement each other nicely. Add a monogram to the topper for that personal touch and you’ve got a treat that everyone will enjoy.

Cupcakes are one of the many new wedding trends but “Whaaat?? You’re not having cake??” Well, a cupcake is a tiny cake. But, just to make sure people know who is who, The Small Object makes custom cupcake wedding toppers to the likeness of the bride and the groom. Two handpainted wooden heads with a bouquet and a top hat, poking out of the top of a cupcake makes it not just any cupcake – a wedding cupcake.

The cake is displayed on a lovely blue plate (making it count as something blue). But the piece de resistance is the cake itself with the subtlety of white fondant and brightness of single pink heart. This one was made by Bakerella but you can make one for yourself (or someone else) and see how it stacks up. Here is their Moist Yellow Cake recipe to get you started: (more…)

Warm pasta salad with peaches, heirloom tomatoes and mozzarella
(the Scotto family on TODAY)

• 1 head fresh fennel, cut into small dice
• 2 shallots peeled, cut into small dice
• Grated zest from 2 lemons
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 3 small yellow peaches, cut into small wedges
• 3 small white peaches, cut into small wedges
• 6-7 medium-size or small mixed heirloom tomatoes, cut into large dice
• 1 1/2 pounds mozzarella, cut into bite-size pieces
• 1/2 cup fresh basil, cut into thin ribbons
• 1 pound bowtie pasta, cooked according to package directions
• Salt and pepper to taste

Heat a medium-size sauté pan until hot but not smoking. Turn off the flame.

Add the diced fennel, shallots, lemon zest and wine vinegar. Add the extra-virgin olive oil. Let it cool down to room temperature.

Cut peaches just before mixing with pasta. Add peaches to vinaigrette, season with salt and pepper.

Cook pasta, drain well and then place pasta in a large bowl. While pasta is still warm, add heirloom tomatoes, mozzarella and basil, then add the peaches and vinaigrette. Toss lightly, check for seasoning and serve immediately.

Serves 6

While some things separate the mommies from the aunties (like saying the word, “No.”), here is what brings us together: Whether we are running to a sample sale or running after a one year old, we are both on the go-go-go. Whether we are cooking for two or eating for two, we crave something satisfying yet healthy. And, whether we have a pod or not, we all want a tight bod.

Tight Bod with a Pod is perfect for the moms with pods, two pods, post-pods or aunts (like me) who have never had a pod but think that other peoples are adorable.

While TBwaP suits the mommy lifestyle, it is more than a mommy blog  and has a little something for everyone. There are yummy recipes for the whole family as well as great targeted workouts with short videos that are easy to follow. And if you have held any babies or picked up any 3 year olds lately, you know that having toned arms and a strong back is essential to giving good hugs and that cookies always come in handy.

For the birds: An open hair house with wooden perch for comfortable pecking on homemade birdseed.

Homemade Birdseed In a large container, pour in 3 cups of black oil sunflower seeds, 2 cups of millet, 1 cup of crushed, shelled peanuts (or other nuts). Mix the ingredients thoroughly with hands.

For the nest: Dainty, doily table decor from Urban Outfitters.

For the Nestlette: A recipe for egg-friendly egg salad.

recipe c/o: goodbaker

cupcake recipe c/o: Pinch My Salt

frosting recipe c/o: DC Cupcakes

On a Southwest flight, sitting in my cozy middle seat with my seat belt fastened and electronic devices turned off and stowed away, waiting for the plane to take off, I flipped through the latest issue of Spirit Magazine. While it was not quite the same as 36 channels of free Direct TV, my flip through was enjoyable and I came across a recipe that I had to have – Popcorn Butter. So, I after some consideration, I grabbed the upper corner of the page, quickly ripped it out of the magazine and took it with me as a souvenir. I have yet to try it, but how could it be anything short of absolutely amazing?! Popcorn + Butter together like PB + J.

Put 2 1/2 cups of popped popcorn in a food processor and grind until popcorn is the texture of coarse sand. Put 1/2 pound of softened unsalted butter in bowl of a stand mixer and blend with paddle attachment until it’s smooth and fluffy. Add ground popcorn and 1 1/2 teaspoons honey to butter. Mix well. Salt to taste. Makes one cup.

c/o Nate Boer at Caseus Bistro

Seeduction bread from Whole Foods is all the rage among foodies who prefer to disguise their carbohydrates with morsels of grainy goodness (to cancel out the unbeatable taste of the melty butter inevitably to be spread generously on lightly toasted bread). Mmmm.

But like all addictions, this one has a price too – about $6 a loaf (about $6 a day). Fortunately, Caviar and Codfish thinks the same way and has adapted a a lovely recipe from The Bread Bible. (more…)

Boon creates a wide range of innovative products to make modern parenting easier. Including, the Snack Ball snack container – which may not be high on the list of parenting concerns (I doubt parents are losing sleep over whether or not they have spherical snackware), but it sure is cute nonetheless and fun for adults (who aren’t parents) too!

lunchskins reusable bags replace disposable plastic ones piling up in a landfill. They are better for the environment, lighter on your wallet and, if nothing else, so colorful and stylish! And, they are dishwasher safe – which means, it would be just as easy to clean a lunchskins bag as it would be to throw out a dirty plastic bag and pull out a new one.

A reusable water bottle (like this Wottle Bottle designed by Orla Kiely for Brita) makes drinking water fun and fashionable. Drinking water is good for you, drinking water out of a wottle (or reusable bottle) is good for the environment. What could make it better? A wedge of orange and a slice of cucumber!

Carrot Cake Cookies

• 2 cups old-fashioned oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons buttery spread
• 2 tablespoons cream cheese, softened
• 1 1/4 cups firmly packed light brown sugar
• 1 large egg
• 1/3 cup low-fat vanilla yogurt
• 1 cup raisins
• 1/2 cup shredded carrot (about 1 large carrot)

Combine oats, flour, baking soda and salt in medium bowl; set aside.

Beat buttery spread, cream cheese and brown sugar in large bowl until creamy, about 3 minutes. Beat in egg, yogurt and vanilla until blended. Gradually beat in oat mixture just until blended. Stir in raisins and carrot.

Turn dough onto waxed paper and form into four 7-inch long logs. Wrap tightly and freeze for 2 hours or until firm.

Preheat oven to 375. Slice off four 1-inch rounds from log, then refreeze remaining dough until ready to bake. Arrange frozen cookie slices on baking sheet. Let stand 10 minutes. Bake 8 minutes or until edges are golden and centers are set. Cool 2 minutes on wire rack; remove from sheet and cool completely.

c/o: www.promisehearthealty.com

Nothing beats a warm, fresh baked outta-the-oven, soft melt-in-your-mouth chocolate chip cookie. And when you want it, nothing is going to stop you from having it. Of course, you can’t make just one – you have to make a whole batch…and if you make an entire batch, you might eat a good dozen (even if you vow to eat only one and give the rest to the homeless).

So, if you are going to make a batch of chocolate chippers for one, this recipe from the Deceptively Delicious cookbook is pretty yummy. And the secret ingredient is chick peas (trust me, you don’t even know they’re there) – which, in my mind, totally cancels out the cuppa sugar.