Amy Michelle

Although it usually only makes an appearance during the fall or for Thanksgiving, pumpkin can make your mouth water year round. Take these delicious pumpkin chocolate chip muffins for example, perfect for a weekend breakfast with the family!

Ingredients:

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup (180 ml) solid packed, canned pumpkin puree

1 cup (175 grams) semisweet chocolate chips

Instructions:

Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, baking soda, ground spices, and salt. 

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl.With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.Fold in the chocolate chips.   

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 -20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.

Note: The batter can be baked in a 9-inch (23 cm) loaf pan. Butter or spray the loaf pan with a non stick vegetable spray. Bake the loaf in a 350 degree F (177 degree C) oven for about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

C/O Joy of Baking

See the recipe here:
http://www.joyofbaking.com/muffins/PumpkinChocolateChipMuffins.html#ixzz2TtFpTAII

Bright and daring lips are a huge trend this season! Here are some ways to do it without over-doing it:

Be Classic

A red lip is and always will be a classic. To make a bold statement, wear red lipstick with a simple color, such as black or white. If you are a little afraid of the color’s boldness, understate the look with a print so that the eye isn’t immediately drawn to your lips. Tip: Never wear red with red!

Make It Pop

Add a pop of color to an outfit with an unexpected color, such as bright or hot pink! These lip colors go best with a different colored top or dress, such as blue or yellow. Think of it as color blocking, but using your lips as an accessory. Tip: Have fun with a pink lipstick!

Play It Up

When done right, lipstick can also be used to play up an outfit. For instance, if you have a retro polka-dotted dress don’t be afraid to pair it with a bright red lip to play up the decade! Or if you have a darker outfit on, pair it with a deep red to play up the vampy and mysterious style. Tip: Think simple and fun, yet sophisticated!

C/O Style Bistro, Your Style Journey, Cosmopolitan

This week, we are loving The Voice’s Judith Hill and the Swon brothers! Judith Hill has an interesting past as a backup singer for the king of pop himself, Michael Jackson. Zach and Colton Swon, on the other hand, provide a unique experience singing country as the first duo to be on the show. Both made it to the Top 10 and our ears couldn’t be happier!

We are also loving this red-orange nail polish color by OPI called “Tasmanian Devil Made Me Do It” which is subtle yet daring!

Simply Lemonade with Blueberry is the perfect drink to cool off with during the summer! It is refreshing and sweet, without tasting too sugary. Definitely a must-try!

C/O Digital Spy, CBS News, Flickr, Business Wire

Get your son or daughter’s creative juices flowing with these adorable and kid-friendly frames, perfect for hanging in any child’s room. The only materials you need are an unpainted wooden frame, a giant wooden letter, scrapbooking paper, and your imagination!

The Frame 

To decorate the frame, pick any color of paint and tell your child to paint away! You can also use stamps to add detail to the frame by creating a border or additional shapes.

The Letter

You can purchase a giant wooden letter matching the first letter of your child’s name at any Michael’s or JoAnn’s near you. Decorating the letter is also at the mercy of you and your child’s imagination! You can paint any design on it, from polka dots to stripes to stars. If you don’t want to use paint, you can cut any scrapbook paper to glue on top of the letter. Attach the letter to the back of the frame with super glue!

The Background

For the background of the frame, you will also use scrapbook paper of your choosing and simply tape or glue it to the back of the frame. It’s really that easy!

Any additional decorations are completely up to you and your child, such as stickers, bows, etc.! As the for the finished product, hang it in your son or daughter’s room as a reminder of how special and unique they are, just like this DIY frame!

C/O Tuck & Cover

Is it just a slow news week for the media or is the female-empowerment singer really going to be a mother again?

Shortly after Mother’s Day weekend, rumors swirled that Beyoncé Carter was pregnant again, making her first child Blue Ivy a soon-to-be big sis.

Although there have been no confirmations yet from either Mr. or Mrs. Carter, there have been numerous recent hints to the big news.

First, Beyoncé spent almost $1,000 on chicken wings and other miscellaneous snacks at a Dublin restaurant that signal standard pregnancy-cravings.

On Tuesday, Beyoncé was forced to cancel her Mrs. Carter Show World Tour in Antwerp, Belgium due to dehydration and exhaustion, according to her rep.

Both incidents raised eyebrows and spurred hope that another child would be born into fame this year, including those of Kate Middleton, Kim Kardashian and Jenna-Dewan Tatum, just to name a few.

Whether the rumors are true or not, Beyoncé has talked about wanting more children in the future.

If you ask me, another beautiful and fierce Carter baby is definitely not a bad thing, especially if she uses an AM tote!

C/O E News, Just Jared

This turned out to be a really nice, quick dinner.  Serve over rice or couscous to soak up all of the juices and sauce.  The chicken is marinated for a few hours and then seared.  The marinade is reserved and then boiled and served as a sauce.  If you don’t like the idea of using the marinade as a sauce you can either double it and reserve half before adding the chicken or you can  serve it without the sauce.  

serves 4, prep 10 minutes, marinade up to 2 hours, cook 15 min, adapted from Fine Cooking, Winter 2006

• 2 lbs boneless, skinless chicken breasts
• 3 tbsp oil
• zest of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 2 tbsp sugar
• 2 tsp curry powder
• 1/2 cup coconut milk
• pinch cayenne
• 1 small fresh hot chili, such as Thai or Serrano, minced (optional)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

1. Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
2. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
3. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
4. Mix all remaining ingredients except fresh cilantro and limes.
5. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
6. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.
7. Once you are ready to cook the chicken, remove each breast from the marinade.
8. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
9. In a heavy skillet or grill pan, heat a splash of oil over high heat.
10. Cook the chicken in batches to prevent over crowding the pan.
11. Place the breasts in the hot pan and cook without turning for a couple minutes
12. Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.
13. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
14. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

If you typically have these ingredients on hand this is a quick, cheap main dish to throw together.  It would be delicious on the grill or as kabobs as well.

C/O Chaos in The Kitchen

Ingredients

• 1 whole Spaghetti Squash
• 2 Tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic, Minced
• 1 cup Chicken Broth, Divided Use
• ⅓ cups Sun-dried Tomatoes, Chopped
• 2 cups Broccoli Florets
• 1 cup Frozen Peas
• 2 whole Chicken Breasts, Grilled And Sliced
• ¼ cups Grated Parmesan Cheese
• 1 pinch Salt/pepper To Taste

Preparation Instructions

1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved parmesan cheese.

C/O Tasty Kitchen

Baby showers? Yes please!

Here’s how:

1. Download the bib pattern here and here.

2. Cut out the pieces.

3. Trace the pieces backwards onto separate sheets of paper.

4. Cut out the second pattern pieces except leave a small tab on the side of the bib piece and the bottom of the strap piece (shown below).

5. Tape together your bib pattern piece.

6. Cut your t-shirt down the side seams and lay it open on the table.

Do the same if you’re using a toddler shirt. I usually look for 3T or 4T at the thrift store.

7. Place your pattern piece over the graphic you want to capture.
{You will have to fudge with the strap pieces. It seems that neck holes on adult tees are too big, so the strap ends up a little thinner than the pattern piece. This is upcycling after all!}

With the toddler shirt, be sure cut around the collar.
Also, cut at least 3/4″ above and below any buttons so you don’t have to worry about sewing over them to finish the bib later.

8. Cut your bib out.
{Just do your best to shape the straps}

9. Now, use your shirt as the pattern piece to cut out the back of your bib.
Lay your bib upside down on top of the fabric you choose for the bib back, pin, and cut. I use the super soft minky chenille you can find at fabric stores. SO SOFT!

10. Keeping the right sides together of your two pieces, sew with a 1/4″ seam allowance all the way around. Leave a small opening on the side of the bib to turn

it inside out.

11. Turn your bib inside out and press out the seams.
Fold the opening in and pin it shut.

12. Sew around the entire bib with a 1/4″ seam allowance.
This is where you need to be careful of buttons getting in the way.

13. Cut a small strip of velcro and place it on the shirt side of one strap.

14. Sew around the edges of the velcro.

15. Place the other half of the velcro on top of the one you just sewed.

16. Overlap your straps and peel off the second piece of velcro (keeping it in place on the second strap of the bib). Sew this piece of velcro on like you did the first. 

17. You’re done!

C/O A Little Tipsy

Happy National Eggs Benedict Day, everyone! Now I’m hungry, lets get to it.

Ingredients

• 3 tbsp white wine vinegar
• 4 large free range eggs
• 2 toasting muffins
• 1 batch hot hollandaise sauce (see this recipe from BBC Good Food if you want to make your own)
• 4 slices Parma ham (or Serrano or Bayonne)

Instructions

1. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve
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   at once.

C/O BBC Good Food