Easter Weekend Recap

Tuesday already? I'll take it considering me and CL are headed to the beach Friday evening for the weekend. It's the last weekend in OC before the dogs are officially no longer allowed on the beach for the summer season.

Chance loves getting his tan on. Can you tell?

 

What a cutie. I might be biased, but I love love love my lil gremlin!

Friday night my sister came over to help me dye Easter eggs and make some treats to bring to my Grandma's on Sunday. We made chocolate covered strawberries and chocolate cake pops. The best desserts are the ones with the ingredients I don't enjoy... that way I can just take pleasure in seeing other people eat them!

Whoever thought of putting brown dye in an Easter egg kit is bonkers. What happened to primary colors people? 

Chocolate Cake Balls with Toasted Coconut:

1 bag unsweetened/sweetened coconut flakes

1 box cake mix 

1 can whipped chocolate frosting

1 pound almond bark

lollipop sticks

Spread the coconut flakes on a baking sheet (ungreased) and cook at 350 degrees for 15 minutes, tossing every five until they are a golden hue. Separate your dipping choices. (i chose sprinkles and toasted coconut, nuts would be good too).

Cook your cake according to the box directions. While still warm crumble in a mixing bowl.

Add  entire can of frosting to warm cake and mix well until all is covered. At this point I suggest rolling your balls (hehe) and chilling for an hour in the freezer/fridge (this way they are easier to roll, I learned the hard way). Melt your chocolate - I suggest in a glass bowl over boiling water (again, I learned the hard way and microwaved mine and it got hard faster!). Roll balls in chocolate and dip in your toppings! Stick a lollipop stick in them while hard and cool on wax paper in the fridge. Serve cold!

What to do with the left over chocolate??? Make chocolate covered strawberries!!

It's a Polish tradition to eat White Borscht on Easter. It is a horseradish soup with homemade stuffed kielbasa (made by my mom and uncle) which is smoked (by my cousin) and/or boiled, hard boiled eggs, pumpernickel bread and ham. I think the older you get the more you appreciate the traditions your family celebrates. I hope to pass this on to my kids one day! 

I come from a family who definitely knows their way around a kitchen! My uncle brews his own beer and my cousin Ryan made his own wine last year we finally got to try! Sooo good!

There were plenty of desserts!

CL worked on Easter, which was nice in a way because I got to spend the entire day with my family instead of running back and forth between our families!

Thank god I finally got new running shoes! I got fitted and treadmill tested for a pair of Brooks Adrenaline GTS 11's! I love love love them! It really does make a difference when you have the right pair of shoes!

 

Hope everyone had a great Easter!!

Happy Easter Eve

Hey Guys!
I decided to share a recipe I used in my guest post for Cait while she is on vacation this summer! Recently I have decided to branch out of my normal routine in the kitchen and try new and exciting foods!

If you are anything like me, tofu can seem weird and scary as a kitchen staple. It has been my mission to find new recipes that let's me incorporate tofu into my diet without realizing it's there. Just check out my tofu banana bread recipe. Silken tofu is great to use instead of eggs/oil and makes awesome smoothies!

While stopping by Barnes and Noble today, I saw a recipe I am dying to try. I had my friend Jenna take a snapshot of the page with her phone so I could share with you guys too! April is still bringing plenty of showers so I am still in soup mood occasionally.

Tofu Corn Chowder

Ingredients:
24 ounces firm tofu, cubed
1 large white onion chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
10 ounces frozen/canned/fresh corn
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cups vegetable stock
4 medium red potatoes, cubed
1.5 cups milk
1 teaspoon dried thyme
1 teaspoon salt
.5 teaspoon black pepper

Directions
1. In a large pan, saute the onions, peppers, corn and garlic until
the onions are translucent (with oil).
2. Add the vegetable stock, thyme and potatoes and bring to a boil.
3. Reduce to a simmer and cook for 15 minutes, or until veggies are tender.
4. Add the milk and tofu and cook for another 15 minutes.
5. Season with salt and pepper and serve!

Not too shabby huh? Trying new things can be exciting and fun as long as you have a good recipe to back you up ;-)

Hope everyone has a fabulous Easter tomorrow! I was busy in the kitchen yesterday. Luckily my sister spoils my dogs so Chance had a fab time too!

I'll post the recipes on Monday! 

xoxo,
Cara