Wednesday, May 20th, 2015
There is nothing more refreshing than having watermelon during a hot day. Well, any day for that matter and in any form. We had some leftover chunks from a BBQ a few weeks back so I decided to make a shake. Multiple shakes for days to be exact. Once I shared it on Instagram (@inspirationnook) I knew I had to share my recipe with you guys. For this delicious Watermelon shake all you need is milk and some ice cubes! I mix about 4 ice cubes, 1/2 cup of milk and a full cup of watermelon chunks. You can add as many chunks as you wish really. The good thing about it is it tastes pretty good all natural without any sugar added. The sweeter your watermelon the better! How easy is this? Check out our fun video below. Once again, I had way too much fun making this for you guys! Do you love watermelon too? What fruit do you like making shakes with?
Monday, May 18th, 2015
We had quite a rainy day yesterday, so it was perfect for some baking. When I looked in our fridge and realized we were out of eggs, I turned to my best friend for help. Yes, you all know who I’m talking about… Pinterest HA! I came across this dairy free recipe by “Little House Living” and immediately got to work. Also, I was super excited to use my new vintage pan I scored at a sale this past week which turned out to be the perfect size HA! The recipe was so easy I just couldn’t believe it. It does make gooey brownies, which I got scared thinking they were a little raw so I left them in the oven for 30 minutes total (recipe called for 20). They turned out amazing and I am proud to say this was the first time I’ve ever made brownies… from scratch! Who would’ve thought they were going to be dairy-free brownies?!! I think it’s safe to say I have lost all my kitchen-phobia folks! Have you made dairy-free brownies before? What did you bake this weekend?
Thursday, May 14th, 2015
Ever since I moved to Madison my favorite thing by far has been visiting all the different parks the city has to offer. The mister and I are both still in shock with the amount of parks we pass while driving around town. It’s just awesome! I finally made it to Henry Vilas Park yesterday for a little stroll with the pup and was immediately in love with Lake Wingra. I mentioned this on instagram, I have never seen “Cattails” in person, I thought they looked like corn dogs on a stick. Either way I am obsessed! Cannot wait to go back to this place, specially to the cute little “beach area” and the zoo across the street. Madison sure is magical. Don’t you just love discovering new places? Madison locals, what’s your favorite park in the city?
Wednesday, May 13th, 2015
Wanna learn how to make thrifted champagne flutes look like a million-bucks? Head over to Wedding Paper Divas blog to learn the secret. This Golden Champagne Flutes DIY is so easy you will thank me later! HA!
Tuesday, May 12th, 2015
I woke up wanting to bake something. This usually happens during a rainy day. To me there is nothing better than mixing your ingredients up while looking out the window and listening to the rain. Can you picture it? You know it’s the best. I had blueberries and lemons in our fridge so it was easy to decide which kind of muffins to make while looking in there HA! Last time I made blueberry muffins they were these blood orange ones and they were pretty amazing. We are big fans of blueberry muffins in this house apparently. This new recipe is pretty basic so grab some berries and let’s do this! Oh, and I made a video to celebrate the occasion. You might start seeing these pop up every now and then. Hope you like them!
Blueberry Lemon Muffins
(This recipe makes 12)
2 cups of flour
2 eggs
2/3 cups of sugar
1/4 cup of milk
1 stick of butter
1 teaspoon of baking powder
1 tsp of vanilla
1/2 tablespoon of lemon zest
1 tbsp of lemon juice
1 1/2 cups of blueberries (or much as you wish)
Start by preheating your oven to 350 degrees. Spray a muffin pan with baking spray and set aside. In a bowl mix your sugar, eggs and soft butter. Add the flour slowly to the mix followed by the baking powder, milk, vanilla, lemon juice and lemon zest. Lastly, fold the blueberries into your batter. Pour batter into your muffin pan using an ice cream scoop (this will help spread the mix evenly throughout), bake for 20-25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. It doesn’t get easier than this! What are your favorite type of muffins? Happy baking loves!
