My Dream Partnership
PIN IT!I’ve been a daydreamer for as long as I can remember. As a kid, I’d spend hours writing elaborate tales on computer paper (in crayon – of course) about princesses and dragons. I’d run around my grandparents front lawn with plastic alligators, feeding them on my grandpa’s many prized bushes and plants (much to his dismay). I’d construct these incredible elaborate tales for my Barbies and Polly Pockets, ones of love, heartbreak and even war. My imagination has always one of my best friends.
And unlike many people who lose their sense of adventure and creativity with age, mine only seems to deepen. Except now, instead of princess and dragon daydreams, mine are more realistic, with tales of running away to Paris, sunset shooting in South America or opening a restaurant in Bangkok.
I’ve spent quite a bit of time lately daydreaming – not for lack of work fulfillment or a busy schedule, mind you. For work! Both in my full-time job and for my blog, I’ve been daydreaming new recipes, putting together once-in-a-lifetime trips and new short stories. That’s why when I immediately jumped at the opportunity to collaborate with Tap Influence on discussing what my dream partnership would be, if I could choose.
I’ve worked with so many incredible brands in my 5 year stint as a food blogger and recipe creator. From KitchenAid to Bob’s Red Mill to Le Creuset, my house is decorated with amazing products and stunning props thanks to these partnerships. These are total dream-worthy brands, my friends. So thinking of one that I haven’t worked with that’s a dream was a bit harder than I thought.
That was until I got my daily email from Anthropologie. And it hit me, really. If I could pick any brand in the world to work with, it would be them. All of my fellow food bloggers can probably understand why too, of course. Their plates, bowls, napkins and measuring spoons are so incredibly beautiful, it’s almost hard to use them. Painted in elaborate detail, with flowers, animals and designs, they truly bring any food photo to life. However, my dream partnership wouldn’t be with food – it would be the perfect party spread.
Photo via Anthropologie.
I’ve long lusted after bloggers who post stunning tablescapes, and if I had my way, I’d work with Anthropologie to create the most perfect one. The plates would be mismatched, the flowers would be succulent and abundant, there would be so many rustic elements adding character to the spread – like vintage door knobs, antique napkin rings and farmhouse napkins. The glasses would be elegant with gold trims. Instead of simple lights, the room would be decorated with hundreds of bulbs, mason jar lanterns and string lights.
Photo via Wedding Party App.
If I close my eyes and envision what it would look like, it would be a beautiful mix of these.
Photos 1, 2, 3.
To be honest, I’ve created this stunning tablescape in my head for years, with some slight variations as I grow older. Instead the prim and proper centerpieces I used to love, this one would have messy bouquets with long stems and draping ferns. Instead of a tablecloth, I’d have a burlap runner with a lace overlay. It would be my version of Alice in Wonderlands Tea Party, without the crazed Mad Hatter of course.
Image via Want That Wedding.
Now I have this insatiable desire to spend all of my take home pay on things to bring this to life. So, don’t be surprised if you see this happening on my blog in the next few weeks. Here’s hoping my dream comes true and Anthropologie offers to sponsor it 🙂
Now I ask you, friends, fans and amazing food bloggers – what would your dream partnership be and why?
Brands are searching for voices like yours. A TapInfluence profile is a great way to attract attention from top brands who are eager to work with influencers on sponsored content. To get started, create your free profile here.
This is a sponsored conversation written by me on behalf of TapInfluence, the leader in connecting influencers with opportunties to collaborate with brands.
Claire
Tags:blogging, blogging money, daydream, how to make money in a blog, making money blogging, partnerships
Low Fat Raspberry Pomegranate Cheesecake Bars
Two posts in one week – can you believe it? After the crazy (read: exhausting) week I’ve had, this is a big merit. My new job is amazing, but busy – like here until 6:30 pm every night busy – so I haven’t had anytime to live. But, it’s Saturday and my very favorite day of the week deserves some dessert.
So here’s some dessert! Not just any ol’ dessert either – this one is low-fat, fruity and absolutely gorgeous. (The trifecta of awesome for all desserts, I believe). To be honest, it’s another one I’ve had in my arsenal for MONTHS, and one I made for an amazing client Friendship Dairies! If you haven’t tried their products, do it. They turned me from a cottage cheese hater to a bonafide FIEND in just the matter of weeks.
Recipe talk aside – I’m truly so shocked it’s almost October. Like I can’t seem to wrap my head around it. Honestly, this whole year feels a bit like a blur. I mean, that’s to be expected with a big job change, a move and a handful of international trips. It’s just crazy how fast it’s all going. I’ve already been at my new job for over a week and it’s already been a month since my last jaunt abroad. I’m incredible grateful for these adventures that make my life seem to whiz by – I just wish it would slow down JUST A SECOND so I could catch my breath.
One thing I’ve always struggled with is making the most of my time at home. Now that I’m not traveling as much as I used to, I’ve noticed my old ways have caught up to me, and more of my free time is spent doing nothing. Don’t get me wrong, doing nothing can be AMAZING. But not when you’re doing it 5 days a week. I’m a big “get out and do things on the weekend” kind of girl, but I don’t apply that same vigor for life on the weekdays. Sure, it’s harder to do things after a long day of work – but I need to. I need to plan more date nights out of the house or jaunts to the city.
It sounds crazy but I don’t know if I’ll live here forever and not taking advantage of everything this awesome city of mine has to offer will end up being something I regret. Working friends – how do you de-rut your weekdays? Date nights? Lunch outings? I need suggestions! In the meantime, I’ll be face first into these cheesecake bars.
Low Fat Raspberry Pomegranate Cheesecake Bars
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 12.
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
For the crust:
- 1 ½ cups finely ground graham cracker crumbs
- 1/3 cup brown sugar
- 6 tablespoons melted butter
- Dash of cinnamon
For the bars:
- 8 ounce container of softened low-fat cream cheese
- 1/2 cup sugar
- 3/4 cup small curd low fat Friendship cottage cheese
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1/4 cup pomegranate arils
- 1/3 cup pomegranate or raspberry jam
- Fresh mint for garnish
Directions:
- Preheat oven to 350 degrees F. Line an 8 x 8 pan with parchment paper and spray with cooking spray.
- To make the crust, mix the graham cracker crumbs, sugar, melted butter and cinnamon. Stir to combine. Press the crust into the parchment paper and press down with the back of a spatula. Bake crust for about 9 – 10 minutes, or until golden brown.
- Blend the cottage cheese into a blender until smooth and fluffy. Pour into the bowl of a stand mixer and add cream cheese, sugar, eggs, vanilla and lemon juice – beat until creamy and thick.
- Pour the mixture into the prepared baking pan and mix in two tablespoons of pomegranate arils. Add the jam with a small spoon and place on the top of the cheesecake. Using the same spoon, swirl the jam around.
- Bake for about 32 – 25 minutes, or until fully cooked.
- Chill for at least 2 hours then cut into squares and serve with mint and remaining pomegranate arils.
Nutritional information per bar:
Calories: 225.5
Fat: 8.5 grams
Carbohydrates: 30.25 grams
Fiber: 2.25 grams
Protein: 5.2 grams
Weight Watchers Points: 6
Claire
Tags:bars, cheesecake recipes, dessert recipes, healthy recipes, pomegranate recipes, quick and easy recipes
Crock Pot Buffalo Chicken Chili
I don’t think I’ve ever been more excited for a change in seasons in my entire life. As you know, fall is my favorite for many reasons (most of which any #basic white girl will tell you). Even though PSLs, sweaters, boots and foliage top the list, another big reason has me equally as excited. This change of seasons bring with it a brand new JOB for me. I may have alluded to it in another post, but it’s 100% official.
And guess what? It’s ALL travel. Every single day I get to write narratives on incredible places, like Cuba, Italy and Malta, for incredible print publications (that I’ll share soon). Not only that, I get to write copy for an incredible variety of amazing clients (that I’ll also share later – they are HUGE!). I get to up my travel with these awesome clients, will finally have my name (and photos!) in print and only have to drive a quick 8 minutes to get to work.
I don’t know how I go so lucky with this one, but I did. I’m still pinching myself that this is my real life.
All of that exciting news aside, I’m here to share an amazing new recipe with you. It’s literally fall in a big, hearty bowl. Not only will this buffalo chicken chili warm your bones on these (incredible!) brisk nights, it’s the ultimate game-day meal. Instead of messy wings, make a big batch of this chili and enjoy it with your favorite lager while you watch hours of Football.
Or, if you’re me, enjoy it with your favorite wine while you catch up on episodes of American Horror Story. Whatever tickles your fancy!
Chunky Crock Pot Buffalo Chicken Chili
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 6.
Prep time: 10 minutes
Cook time: About 6 – 8 hours
Ingredients:
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 large onions, finely chopped
- 2 cups chopped carrots
- 2 cups chopped celery
- 15 ounce can red kidney beans, drained
- 1 cup low-sodium chicken broth
- 20 ounce can diced tomatoes, not drained
- 1/4 – 1/3 cup buffalo sauce*
- 2 pounds boneless, skinless chicken breasts**
- 1 teaspoon chili powder
- 1 teaspoon crushed red pepper
- Salt and pepper
- About 1 cup blue cheese crumbles
- Fresh cilantro or celery leaves for garnish
*Add more for added heat
**Can use boneless, skinless chicken wings as well
Directions:
- Heat the olive oil in a medium skillet over medium high heat. Add the garlic and cook until slightly browned, about 2 minutes. Add in the onions, carrots and celery and cook until just softened, about 6 – 7 minutes.
- Rinse the chicken breasts and place into the bottom of the crock pot. Add the cooked vegetables, drained beans, chicken broth, diced tomatoes, buffalo sauce, chili powder and salt and pepper. Stir the ingredients together.
- Cover and cook on low for about 6 1/2 hours. Remove chicken from crock pot, shred and add back.
- Cook another hour. Remove from crock pot and serve with chunks of fresh blue cheese and garnish.
Nutritional information per serving:
Calories: 400
Fat: 12.5 grams
Carbohydrates: 27.2 grams
Fiber: 9 grams
Protein: 28 grams
Weight Watchers Points: 7
Roasted Grape & Haloumi Crostinis
I figure since I’ve been gone for about a month I better have an amazing recipe to share with you to make up for it. Honestly, no excuses for my absence. From traveling abroad to caring for a darling new foster puppy to ACCEPTING AN AMAZING new job, I’ve been busy as bees over here and haven’t had much time to cook, better yet write.
But I’m here now and I’ve got a truly incredible appetizer to whet your whistles for the fall season. The weather has been beautiful the past two days. The temperatures haven’t exceeded 70 degrees, there’s a crisp chill to the air and I can successfully walk to work without sweating. Knowing the fickle nature of DC weather I’m sure this won’t last, but I’m going to soak it up for as long as it’s here.
And you better believe i’ll be noshing on these sweet and savory roasted grape & haloumi crostinis while I do. I’ve been in love with halmoumi for years, but typically don’t buy it because it comes with a hefty price tag. For those who don’t know, it’s an Israeli/Middle Eastern cheese that can be grilled (without melting) and has a salty, feta-like taste to it. It’s incredibly verstaile and is honestly just delicious on its own.
However, I’ve had these dreams of roasting grapes lately (literally) and I knew I wanted to create a delicious app paring the two. These crostinis are one app that turned out even more beautiful (and tasty) than I could have hoped for. I’m already planning dinner parties in my head where I can wow my guests with their elegance.
Of course you don’t need an excuse to make these. You can serve them up with a cheap bottle of wine as a dinner for one or surprise your partner with a homemade date night. This is the type of dish that makes any moment, no matter how ordinary, into an occasion.
Roasted Grape & Grilled Haloumi Crostinis
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 12. Grapes adapted from Healthy Seasonal Recipes.
Prep time: 15 minutes
Cook time: About an hour
Total time: 1 hour and 15 minutes
Ingredients:
For the grapes:
- 2 cups seedless red grapes
- 1/2 tablespoon olive oil
- Cracked black pepper & sea salt
For the crostinis:
- 12 slices baguette
- 2 tablespoons olive oil, divided
- 6 ounces haloumi cheese, sliced
- About 5 – 6 tablespoons high-grade balsamic vinegar *
- Fresh dill or herbs for garnish
- Cracked black pepper
- About 1/3 – 1/2 cup pumpkin seeds
Directions:
- Preheat oven to 425 degrees. Place grapes in a baking dish (I used an 8 x 8) and drizzle with olive oil. Add salt and pepper.
- Roast for about 45 minutes, stopping to stir halfway through. Remove from oven and let cool slightly.
- Place bread on a baking sheet and brush with olive oil. Bake for about 3 – 5 minutes, or until toasted. Remove from oven.
- Heat a grill pan over high heat. Brush both sides of haloumi slices with remaining 1 tablespoon of olive oil. Grill on high for about 2 – 3 minutes on each side or until browned with grill marks. Remove from grill carefully and slice into 12 even slices.
- Top the toasted bread with haloumi and a spoonful of roasted grapes. Add about 3/4 – 1 teaspoon of high quality balsamic and fresh herbs. Add a dash of salt and pepper to taste and sprinkle with pumpkin seeds.
- Serve immediately.
* You want a nice balsamic here, one that’s thick to the pour. Don’t opt for cheap, liquid vinegar. For something a little sweeter, omit the vinegar for honey instead.
Nutritional information per serving (1 crostini):
Calories: 125
Fat: 8 grams
Carbohydrates: 10 grams
Fiber: 1.2 grams
Protein: 3.83 grams
Weight Watchers Points: 3
Top It Tuesday: Homemade Pistachio, Coconut & Chia Seed Muesli Parfait
I wish I liked breakfast foods as much as I like chunks of blue cheese, gooey s’mores and extra buttery garlic bread – but I don’t. Honestly, it’s a chore trying to get me to eat anything in the morning, especially anything healthy. Now, this is not to say I don’t love a nice stack of buttermilk pancakes or double-dipped French toast every now and then, but that’s not exactly food you can indulge in every single day. So lately, I’ve been trying to choke down yogurts and it’s seeming to be much harder than I thought.
However, I have found something that seems to work – something that’s tasty, healthy and completely dairy-free. Something that I don’t have to force myself to eat and, dare I say, something I look forward to eating in the mornings.
No, it’s not bacon wrapped pancakes or fried eggs, it’s this homemade pistachio, coconut & chia seed muesli parfait! I was first hooked on muesli (a mix of cereals, dried nuts & fruits) last year when the folks at Bob’s Red Mill sent me a bag to try. Ever since then, I’ve fallen in love with the sweet, salty and fiber-packed crunch of every bite. However, I ran out of that stuff long ago and knew the only way i’d have it again is if I made it myself.
Luckily the folks at Silk, who I’m working with to promote their dairy-free offerings, asked me to create the perfect topping for their dairy-free yogurt. Their #TopItTuesday campaign is not only promoting their dairy-free (and delicious) yogurts, but giving a little extra love to Tuesday, a day that isn’t really paid much attention to. Before I could even say “YES” to the campaign I knew I was going to make my own muesli with a bunch of tasty add ins.
Making your own is so easy I’m shocked more people don’t do it. You simply mix, toss and stir into your favorite parfait – literally, that’s it. You can make it fancier with more gourmet ingredients, but I’m kind of a simple gal and I’d rather make something I know other people can make too. To make this parfait, all I did was stack the sweet yogurt, fresh berries and crunchy muesli into one perfect little jar. What’s easier than that?
So friends, like me, who hate breakfast food – give this muesli parfait a try. If you’re not converted, I owe you $50. Not really – but that’s just how sure I am you’ll love it.
Homemade Pistachio, Coconut & Chia Seed Muesli Parfait
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Parfaits serve 2. Muesli serves 8 cups.
Prep time – for the muesli: 10 minutes – for the parfaits: 5 minutes
Total time: About 15 minutes
Ingredients:
For the muesli:
- 2 cups rolled oats
- 1 1/2 cup quinoa flakes
- 1 1/2 cup puffed rice crisps
- 1 1/2 cup pistachios, chopped
- 1 1/4 cup slivered almonds
- 1 cup raisins
- 1 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1 cup dried apples
- 1/2 cup chia seeds
- 1 tablespoon cinnamon
- 1 teaspoon pure vanilla extract
- Dash of nutmeg
For the parfaits:
- 2 containers Silk dairy-free strawberry yogurt
- About 1/2 cup sliced strawberries
Directions:
- For the muesli: Mix all of the ingredients together in a large bowl and stir until every ingredient is distributed in the mix. (You many need to mix more so the chia seeds don’t sink to the bottom).
- Pour the muesli into airtight mason jars and store until use.
- For the parfaits, layer the yogurt, fresh strawberries and about 1/3 – 1/2 cup muesli into mason jars and serve.
Nutritional information per serving (1 parfait):
Calories: 350
Fat: 9 grams
Carbohydrates: 55 grams
Fiber: 5 grams
Protein: 14 grams
Weight Watchers Points: 9
This conversation is sponsored by Silk. The opinions and text are all mine.
