Jump Start #14

dyyyying over the neon paired with sparrrkle. via

This type of chain email I'd actually forward and a resulting book that's definitely on my must-read list. (considering 30 isn't to far off...eeeeekkkk)
Wedding inspiration websites all in one list. major mazel here.
The coolest cookies for Cinco de Mayo - with a surprise inside. say wwwhhhat.
newest frock obsession. 
Tomorrow is Batman Day and Global Love Day. In other words, lets party and eat this. 

Finally Friday

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For some reason this week just dragged on for me. (Maybe it was the continuing legal education I attended yesterday all about the purchase and sale of homes in upstate NY...) There is nothing concrete on our weekend schedule which is just the way I like my weekends - open + free for relaxation. Although, I'm hoping we do stop by an open house or two on Sunday. What do you have going on this weekend? xoxo 

Nutella Chocolate Chip M&M Cookies

So I forgot to tell you all something. Yesterday, I got so caught up in sharing the peanut butter chocolate pretzel aammmmaazing-ness, that I failed to mention the other cookies (remember, I said a gazillion?) that I made for Easter dinner.

Now, don't be disappointed because, while these cookies don't have even a hint of peanut butter in them, they do contain Nutella. Ahh yes- I said Nutella- that hazelnut chocolate-y spread that is just so sweet and so classy. Can I say that about a food? About a spread? Can the word classy be used to describe food? I think so.

Put another way, Nutella makes a cookie classy. Take the all-time favorite - chocolate chip cookies- add some Nutella and BAM! Now, you've got a fancy cookie. Faaaannnnccccy.Faaannnncccy cookies.

I made these cookies spring appropriate by adding in some pretty pastel M&Ms. However, the color of the candies did get a little lost in the dark colored cookie. Still - delicious.

Nutella Chocolate Chip M&M Cookies 

(adapted, slightly, from Liv Life) 


Ingredients: 

• 1 cups all-purpose flour
• 1/3 cup whole wheat flour 
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup butter, softened
• 1/2 cup Nutella
• 1/3 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1 cup M&Ms

Directions: 

• Preheat the oven to 375 degrees. 
• In a large bowl combine flour, whole wheat flour, baking powder, baking soda and salt and set aside. 
• In a medium bowl combine the butter, Nutella, sugar and brown sugar. Using stand mixer, cream the ingredients together, about 4 minutes. 
• Add the egg and vanilla and beat until smooth. Stir in the dry flour mixture until just combine. 
• Add chocolate chips and M&Ms. Stir until combine. 
• Using 1 inch ice cream scoop, spoon out the cookie dough onto a greased (or parchment lined) cookie sheet. 
• Bake only until lightly golden around the edges, about 10-12 minutes.  
• Allow cookies to cool on the baking sheet for about a minute, then transfer to a wire rack to cool. 

Chocolate Peanut Butter Pretzel Bites

A short prelude: If the world were going to end tomorrow, I would make a quadruple batch of these bad boys, sit cross legged on the floor, and binge eat my heart out. How's that for dramatic? Now for the back story which centers around Easter Dinner two weeks ago. 

About three days before Easter, my brother announced to my mother that he may have invited some of his teammates to Easter Dinner (traditionally a small gathering of um 5 people at my parent's house). By "some" my brother meant the entire UB tennis team plus some girlfriends of the guys. You see my brother is the only local kid on the team - the rest of the team is from a worldwide splattering of countries - like Russia, Poland, and Zimbabwe- and therefore wouldn't be traveling home for the short holiday weekend. Well, my mother, in true old-fashioned let me fill your plate motherly style, happily accommodated the extra guests. 

So, what do you do when an entire team of young, energetic, HUNGRY college athletes show up for Easter Dinner? Well, in my world, you bake a gazillion cookies. And not just any sort of boring cookie. No no. I'm talking stick to your ribs, melt in your mouth, rich yummy you should feel guilty about eating these unless you play at least 4 hours of tennis a day cookie.

Oh and these cookies must have peanut butter in them because, after giving up the stuff for 40 days and 40 nights, I could, without fear of damaging my immortal soul, enjoy it once again! (I admit that I may or may not have come in from my run Easter Sunday and promptly went to the cupboard, took out a jumbo jar of creamy peanut butter, and ate the largest most delicious spoonful ever. Post-run protein snack, right?) Warning: This recipe produces a lot of cookies - you may want to cut it in half if you are serving less than a collegiate sports team worth of people. 

Chocolate Peanut Butter Pretzel Bites

(adapted from Sweet Pea's Kitchen)


Yield: 40-50ish cookie bites)


Ingredients: 

• 1 1/2 cup your favorite creamy peanut butter (I used Peanut Butter Co's White Chocolate Wonderful...yum!) 
• 2 tablespoons butter, softened
• at least 1 cup powdered sugar
• 1 1/4 cup brown sugar
• Pretzels
• 1 bag milk chocolate chips

Directions: 

• Line a baking sheets with wax paper and set aside.
• In the bowl of a stand mixer, beat peanut butter and butter until combined. 
• Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
• Roll the mixture into small balls, about 1 teaspoon and place on baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
• Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. 
• Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator one hour (or freezer for 30 mins) until chocolate is set.

These cookies are truly beyond yum and, after consuming my fair share of them and regretfully realizing my second wedding dress fitting is in three weeks, dare to say that they might be categorically closer to a peanut butter cup than a cookie. Well, whatever these delicious bites are, they are a successful answer to "what do you do when an entire tennis team shows up for Easter dinner?" 


PS- Congrats to the UB Men's Tennis Team - 2012 Regular Season MAC Champs! 

Jump Start #13

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Because I'm always on a quest to bake a better cake 
A new mexican-ish dish to add into the weekday dinner rotation. oh and some jazzed up salmon too. 
in love with these salt & pepper shakers - so much so, I put them on my registry 
lusting after this practical + chic clutch -in that minty green shade - early bday present to myself? 
Great article on improving your running endurance - you can do it!

Happy Blog Birthday!

Nothing says "Happy Birthday" like a so hot right now ombre creation (via) 

I can't believe it...but Becky Knows It All is one year old today! That's right folks. A year ago to the day I decided to start this blogging adventure. Oh and what fun I've had. I hope you've enjoyed it too. I was shaky starting out at first - both nervous and excited about the whole experience. So many questions/ concerns went through my head - what would I write about? What would be my blog's identity?...Would I have enough to write about? Would my writing be good enough? 

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This past year, this inaugural year if you will, has been full of growth and change, both gradual and unexpected. Although, unexpectedly, etching out and feeling out an identity is a natural part of blogging. I'd say this blog has all the good-natured intentions of being a food blog mixed in with various lifestyle topics too. A little bit of this, a little bit of that if you will. In this next year, Becky Knows It all will continue to grow, change, and evolve as I do. Cheers to the year and much thanks and love to all you readers out there! xoxo

Return from Vacation

I'm back from vacation! My time spent in St. Augustine Florida was glorious and wonderful- a perfect balance of relaxation, great food, and time spent with family- everything a worthy vacation should be in my opinion! The weather was perfect - sunny and in the mid to high 70s for almost the entire time. The first day we were there, the weather was a bit too breezy to fully enjoy the beach but we bundled up a bit and went for it anyways. 

Every morning I went for a run on the beach while my mom walked. The sand on the beaches there is packed down pretty hard (you can even drive on the beaches there) which made for some pretty awesome beach running conditions. However, after my third day of beach running - my calves HURT. Major stretching/ massage/ yoga-ing needed over here. 

My aunt and mom enjoying coffee + breakfast on the beach

I enjoyed fresh fish and/or seafood at almost every meal. My fav meal was definitely the fish tacos I had for lunch on Friday at Flager Fish Co. The taco was a perfect sized lunch portion filled with fresh red snapper, crispy cabbage, tomatoes, fresh lime juice, and avacado with a spicy creamy chipolte sauce and accompanied by fresh delish seaweed salad (I love love love seaweed salad). 

My yummy fish taco!

Another delicious meal- crab cakes w/ hush puppies. Totes worth the extra calories!

We did our fair amount of shopping too during the week. We hit the outlet mall - scored some awesome workout/running gear at Under Armor and Nike- as well as some other local area hot spots. I originally was on a mission to find a white bridal shower dress. Unfortunately, I didn't find a white frock but I did find a minty green one (you know that perfect totes so hot right now sea-foam green shade?) that I'm going to be sporting at either my ten year high school reunion or my birthday in June. 

Beyond beautiful orchids at the farmer's market 

Nothing beats fresh citrus 

So, all in all, a successful vacation! For now, back to work! xoxo 

Florida Bound!

 

All images via Pinterest

 

 

 

Vacation starts today! That's right...I'm headed down to St. Augstine FL with my mom to spend time with my aunt until Monday. MAZEL! Sadly, C won't be accompanying us (He is saving up his time off for our honeymoon in September).  I'll make sure to soak up plenty of sun for the two of us. I know, I'm too kind. See you next week...xoxo.

Remember and Rejoice

This weekend is a weekend full of celebration for many! Passover starts tonight at sundown and Easter is on Sunday. Although my immediate family will be celebrating Easter, my family is a multi-religious family with both Catholics and Jews. Bottom Line: Lots of eating all around. Aside from gathering around a filling meal, I believe that these holidays are also similar in the fact that they present an opportunity to reflect, remember, and rejoice in the fundamentals of the respective religions. Mazels and blessings all around. Whether or not this is a holiday weekend for you, may it be filled with joy, love, good eats, and family. 


ps- To C's family: We will miss you all this weekend but we are with you in spirit for sure! xoxo 

Wedding Sneak Peek: Out of Town Guest Bags

Images via Pinterest, Style Me Pretty, and Martha Stewart Weddings

In my world the Out-of-Town Guest Bag (aka SWAG BAG) is one of the most fun elements of a wedding - both from the planning end of things and as a guest. Traditionally, these bags are presented to guests upon their arrival at a hotel and are filled with snacks and souvenirs (perhaps giving off a little local flare?) as well as a welcome letter or booklet of sorts. I mean we are basically talking presents here - and who doesn't love presents? Plus, traveling can be tiring. What better way to welcome your guests after their long plane or car ride than with presents?!  Besides being fun, these bags are a great way to convey important event details as well as information about what to do in the area. I've had a lot of fun scheming up ideas for the swag bags that C and I will be giving to our out of town guests. I'm still working on the particulars but our bags will be filled with goodies, treats and trinkets that reflect us as well as our hometowns. What are some great things that you would include in your swag bag? 

Mac and Cheese With Asparagus and Peas

My apologies for having gone missing last week. My excuse is mandatory CLE (continuing legal education). I attended a two day all day seminar about a plethora of legal topics. Some parts of the seminar were useful and others were not. Regardless, I earned my required CLE credit for the year and that makes me a very happy lawyer.

Lets talk about something more exciting. Like food. And like as in macaroni and cheese. My love for mac and cheese is no secret. I'm loud and proud about my constant cravings for this ultimate comfort food dish. Oh come on. Admit it. We all have that one food. The one food that makes us go weak in the knees. The one dish where we might as well be handcuffed to the table to keep us from devouring seconds, and thirds, and gasp, just finishing it all off. If you say you don't have that one food, you aren't human and I don't believe you.

With that said, mac and cheese is my Achilles heel. I'm hoping, fingers crossed, that all they serve in Heaven is Mac and Cheese. And cornbread, of course. And chocolate chip cookies. So maybe I have I have more than one Achilles heel?! I think I'm embarrassed.

This version (because like all good things, mac and cheese has variation!) is perfect for spring. I threw in some asparagus and peas for a shout of green.

Mac and Cheese With Asparagus and Peas 

(adapted from Cooking Light June 2006)


Ingredients: 

• 4 cups uncooked whole wheat penne or elbows pasta
• 1 cup frozen peas, thawed 
• 1 bunch (about 2 cups chopped) asparagus, chopped
• 3 tablespoons all-purpose flour 
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper or more to taste
• 2 1/4 cups fat-free milk 
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon bottled minced garlic
• 1 1/4 cups (5 ounces) shredded reduced-fat white cheddar cheese

Directions: 

• Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
• While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. 
• Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
• Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. 
• Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. 
• Combine pasta, peas, asparagus, and cheese sauce in a large bowl; toss well.

Jump Start #12

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A very cool peer-to-peer "we never stop learning or going to school" concept. Makes me think "what would I/ could I teach?"
Head gear for my bridal shower? Think so.
T-minus one week and counting until peanut butter and I meet again. In the meantime, I'll dream about these.
Canada really disappointed me this past week. Shame shame. Just because you make the world's greatest coffee, does not mean you can go down this road.
For all you DIY-ers and crafters: a perfectly pretty spring wreath 


PS- I apologize for being MIA for most of last week. I promise to be around more this week!