August 2011

What I Smell Like.

Weird… right? Anyhoo. I’m a big scent person. The most delicate whiff of toasted coconut makes me think of baking thumbprints with Mother Lovett at Christmas time, and when I come across one of those old school perfume kiosk things in a Walgreens or drug store I always search out White Diamonds because my mom used to wear it when I was little. When Bath and Body Works opened up in our mall (um, I still remember this) I was fanatical. I don’t even know if I was 10 years old yet, but my best friend and I would practically beg our moms to take us, then we would come home and videotape ourselves making a TV show with our purchases. I’ve always favored fruity, vanilla, coconutty or musk scented products, as anything with the slightest hint of florals makes me sneeze 63 times in a row. And thats only if I’ve taken my Claritin. My first big girl perfume was Sunflowers by Elizabeth Arden… oh dear, was I ever obsessed. I’m pretty sure Sunflowers began the whole 90s obsession with actual sunflowers for me. I may or may be hoarding half a bottle in my [...]

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Grilled Corn Summer Breakfast Hash.

Grilled Corn Summer Breakfast Hash serves 3-4 4 slices of bacon, chopped 4 medium yukon gold potatoes, chopped into cubes 1/2 red onion, chopped 1 medium zucchini squash, chopped 2 garlic cloves, minced 1 red pepper, chopped 2-3 ears grilled corn on the cob, cut off the cob 1 teaspoon olive oil (you may not need this) 2 green onions, chopped 3-4 large eggs smoked sea salt + pepper Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered – about 4-5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8-10 minutes, stirring and tossing every few minutes. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat. Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add the additional teaspoon of olive oil depending on how much bacon fat is left. After 5 minutes, add in the [...]

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Nice Little Saturday.

What did you do today? P.S. these pictures make my eyes hurt.

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Peas and Thank You Cookbook Winner!

The random winner of the cookbook and pea pack is… Jennifer, who said: Thanks so much to everyone who entered. Remember, you can still purchase the book online, and I even found my copy at Barnes and Noble [I'm a crazed supporter of brick and mortar bookstores]. I ate two more meals from it this week and just loved them, so I highly suggest adding it to your collection!

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Say I Love You with Peanut Butter Pie.

Tonight I’m sharing this peanut butter pie with you in hopes that you will make it this weekend and share it with those you love. Please take a moment to support a fellow blogger who is suffering a great loss. Life is short. Give thanks. Give hugs. Eat pie.

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Mocha Coconut Frappuccino Cupcakes.

Mocha Cupcakes makes 12 cupcakes 1 1/8 cups all purpose flour 1/4 cup dark cocoa powder 3 tablespoons instant coffee powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup white sugar 1 egg 2 teaspoons vanilla extract 3/4 cup coconut milk 1/2 cup butter, melted 2 tablespoons sour cream 1/2 cup chocolate or cappuccino chips Preheat oven to 350 degrees. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, butter and vanilla, and mix until combined. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then stir in sour cream. Fold in chocolate chips and mix. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before frosting. Coconut Frosting 2 sticks of butter, softened (1 cup) 3 2/3 cups powdered sugar + more if needed 1 tablespoon vanilla extract 1 teaspoon of coconut extract (if you don’t have this, no big deal) 1-2 tablespoons of lite coconut milk 1/2 cup shredded, sweetened coconut 1/2 cup shredded coconut, toasted Cream butter in the bowl of an electric mixture until completely smooth and [...]

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True Story.

I definitely did not lay in my bed last night and watch 4 episodes of Newlyweds on DVD. And I really didn’t spend 35 minutes searching for all of my Jessica Simpson and Nick Lachey CDs. And after I couldn’t find In This Skin or SoulO (which I definitely don’t own), I am pretty sure that I didn’t sit listening to the iTunes store cuts of every.single.song because I was too cheap to shovel out another $10 for both CDs (that I definitely don’t already own). Someone needs a life (and I’m pretty sure it isn’t me). Would anyone like an adult beverage? How about now? That’s what I thought.

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Peas and Thank You Cookbook Giveaway!

Oh my yum. I know this has been a coincidentally uncharacteristic week on How Sweet It Is, but I promise tomorrow will more than make up for it. Monday too. You’ll be lucky if you can button your pants by Tuesday. I am super excited about this giveaway! In fact, my excitement has grown every single day this week.. because I can’t stop eating things out of this book. MamaPea is the creator of the blog Peas and Thank You, if you didn’t know. She has some of the cutest kids I’ve ever seen and will make you wet your pants on a daily basis with her hilarity. She just wrote this fabulous cookbook which is so much more than just a cookbook. [Bonus: my close friend Ashley did much of the food photography for the book!] She is also vegan, which yeah… is the complete opposite of me. But the thing is, we love a lot of the same foods. She just makes them with different (uhh… and healthier) ingredients and lots of vegetables. Ew? I may not love vegetables, but I love delicious food. Really love it. Duh! And there have been countless times over [...]

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BBQ Portobello Sliders.

BBQ Portobello Sliders makes 6 sliders 6 baby portobello stuffing mushrooms 6 slider buns 1 teaspoon smoked paprika 1 teaspoon onion powder 1/2 teaspoon chili powder 1/2 teaspoon black pepper 1 tablespoon olive oil 1 red onion, sliced 2-3 ounces gouda, sliced into squares 1 avocado, sliced 1/2 cup bbq sauce, for drizzling and dipping Heat a skillet on medium-low heat and add 1/2 tablespoon olive oil. Add sliced onions with a pinch of salt and let caramelize, stirring occasionally. Cook for about 8-10 minutes, then turn off heat and set aside. While onions are caramelizing, brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onion and chili powder. Heat a skillet ( or a grill) on medium heat and cook until mushrooms are juicy and tender – about 5 minutes on each side. With 1-2 minutes remaining, add a slice of gouda on top to melt. Assemble sliders by placing the mushroom on the bun, then top with onions, avocado, and a hefty drizzle of bbq sauce. Note: if you can’t find slider buns in your local store, just buy dinner rolls. I did this for years before grocery stores actually started selling slider buns! [...]

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Tuesday Things.

1. I bought chocolate today to bake. After I worked out, of course. Then I ate it instead. Now I need more. I’m not even going to tell you that it was the “pound plus” from Trader Joe’s. 2. Uh… can you make these appear in my closet? Yes, you. I’ll pay you in cookies. And love you forever. [But I may have to give you an IOU for the cookies. See #1.] 3. I tweeted this over the weekend, but it’s so disturbing that I must share again. My uncle found this bug outside. HOLY CREEPTOWN. My skin is crawling. 4. I’m already craving pumpkin and fall-scented candles. I know that’s so annoying and cliche and I won’t mention another word about it for at least 3 or 4 minutes. In the meantime, I want these popsicles in my hands. Double fist style. 5. Despite the 8 billion ice cream pictures I threw in your face while on vacation last week, I actually don’t love ice cream. It’s not my drug of choice. But I love getting it on vacation when it’s freshly scooped every single day. And on our second to last day, I [...]

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