Poptart Love

poptart love 001Happy soon-to-be Valentines Day!!!

With the happy holiday right around the corner & a long weekend ahead the hub & I have decided to plan a last minute trip to Scottsdale, Arizona – helllooooo fun in the sun! Not sure what we are planning on doing but don’t you fret, I will have a great post about it coming up soon.

Anywho, with our flight leaving on valentines day I am not going to be able to whip up a four course meal like last vday (it was amazing to say the least). This time around I am treating him to a nostalgic gift – homemade poptarts! I mean, the hub is partial to this tasty treat from back in the day, but who doesn’t love a pastry that is filled with strawberry & chocolate!!!

…and with that obvious answer being no one, lets get baking!

  1. Preheat your over to 350degrees & line a cookie sheet with parchment paper
  2. In a small bowl whisk together 1 egg yolk & 1t water – set aside
  3. Roll out prepared pie crust til it is very thin, then cut into rectangles (~2.5×3.5)
  4. Keep re-rolling the dough when needed & continue to make rectangles till all the pastry dough is used up (you should end up with 8 cutouts)
  5. Take 4 of them – spread 1T of almond chocolate spread & 1T strawberry jam (make sure to leave a 1/4inch border for sealing)
  6. Grab 2 strawberries, slice them & then shape them into hearts with a knife – set aside
  7. Take the remaining half of the pastry cutouts, place a strawberry heart in the center & cut around it (to make a heart in the dough)
  8. Place the dough with the cutout on to the layered bottom half – set heart shaped strawberry in the cut out
  9. Seal the edges with a fork, brush with the egg wash & sprinkle generously with sugar
  10. Bake for 12-15minutes or until golden brown

Let cool & then treat your loved ones to this delicious valentines day surprise!

*Note to self, I am never buying store bought poptarts – these were so simple!

Nutritional Info Per Poptart (Makes 4): 235 calories – 14 grams of fat – 25 carbs – 2 grams of protein 

Continue reading for ingredient list & original recipe…

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Chicken Meatballs with Kale & Lemon

IMG_8841With the hubs crazy work week & the frigid temps still looming around Boston I decided to make a warm dinner for him to come home to on Friday.  What better way to stay at home then a homemade dish & a few episodes of House of Lies to catch up with (love this show!).

Anywho, I whipped up an easy chicken meatball dish with a twist of kale & lemon. It was simple & ever so tasty that the hub finished off the rest of the servings (yes, that yummy)!

Lets get to it…

  1. Heat 1T EVOO in a large pot over medium heat – add 1.5 minced shallots, 1 diced scallion (green parts as well), 2 minced garlic cloves & 1/4t crushed red pepper flakes – cook & stir for 6minutes
  2. Add 1/3 of ground chicken – break up pieces & cook thoroughly
  3. Transfer to side bowl, mix in the rest of the raw chicken, salt & pepper – form 8 meatballs
  4. Wipe out your pot – add 1T EVOO, add meatballs & cook until browned (6-8minutes) – set aside
  5. Add remaining half of shallot & lemon slices to – cook until they turn golden brown then add 2C of chicken broth to pan & the cooked meatballs
  6. Bring to simmer, reduce heat & cover – cook for 8minutes then add 1 bunch of destemmed kale
  7. Cook until kale turns bright green (~4minutes)

Remove from heat & serve – make sure to garnish with a grind of red pepper flakes & fresh scallions!

Nutritional Info Per Serving (Serves 4): 270 calories – 14 grams of fat – 9 carbs – 27 grams of protein

Continue reading for ingredient list & original recipe…

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What have I been brewing?!?

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No big deal…just brewing up a child! Yes, I am preggo! 23weeks & 2days to be exact.

My plan was to never stop posting – but it kind of just happened. I stopped reading my monthly books & picked up ‘soon to be momma books’ and in the kitchen I have been sticking to some pretty mediocre dishes (hello ground turkey, quinoa pasta & veggies with a lil’ sauce).

Anywho, I am planning on getting back on my game with thesparkledsidewalk! Look out for regular upcoming posts with a twist of mom-in-the-making to them!

With that said I thought it would only be appropraite to share 2 of my fave grapefruit recipes that can be made pre or post baby (yes, they are that easy!):

Broiled grapefruit with cinnamon sugar

Grapefruit, salmon & avocado salad (avocado is amaze for you in the 2nd tri)

xox SS

Holiday Cookies for ALL!!!

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When you get two ladies (who both run blogs) together baking in the kitchen during the holidays, it only leads to a fun time! But really, it was a night full of holiday tunes, chit chat & two bellies full of sugar (yikes)!

My girlie Ryan has the cutest blog Skinny Supper – make sure to check out all her skinny recipes here!

Anywho, we decided to get our aprons on & try a few stellar cookie recipes…

1.) Peanut Butter Crisp Balls – omg awesome

2.) Molasses White Chocolate Wonders – mix in 1/2-1C white chocolate chips in batter

3.) Saltine & Toffee Bark – break up 2 bars of a heath bar & layer on top of the bark

4.) Peppermint Candy Cane Cookies – I decided to dye the white dough green

5.) Ninja Gingerbread Madness – prepackaged, but worth the cuteness

I am having a hard time picking a number one favorite – for me it’s between the PB Crisp Balls & Molasses White Chocolate Wonders. The hub’s fave is the Peppermint Candy Cane Cookie, but his office loved the Saltine & Toffee Bark.

So get baking before your guests get in for the holidays – and hey, if you have leftovers these are all freezer friendly!

Hope you all have a wonderful holiday & make sure to relax with your loved ones!

Hello!

Untitled1Hellllooo from the good state of Pennsylvania! Sorry for the lack of posts but I have been traveling for a baby party & wedding fun! We just celebrated my beautiful nieces first birthday (yes, SHE IS ONE ALREADY) with a Minnie Mouse themed party! Then the hub & I helped our dear friends say ‘I do’ with a winter wonderland themed wedding in Pittsburgh that was over the top fun with a cookie table & all!

Now I am back in my hometown to hang with my family, lounge in my pjs & whip up some dishes from the past for my fam to taste. Here are a few of my faves that I will be creating in the kitchen this week. Check them out…

Maple Cinnamon Pancakes

Tofu Stuffed Shells

Roasted Fennel Beet Salad with Citrus Vinaigrette

OMG Overload Cookies

Hope you enjoy!  I will be back next week relaxed & hopefully out of my pjs 😉

Holiday Challenge

corechallengeHope you all had a wonderful turkey day & didn’t go crazy packing on the pounds with all the juicy foods surrounding you!

If you did or did not add some extra baggage this holiday weekend try knocking out at least a half hour of cardio – whether it be on a bike, elliptical, treadmill or a walk around your neighborhood. Then get your booty working & do this 5-minute core challenge from PopSugar, I love this plank workout!

 

 

“Falling in lov…

“Falling in love was easy. anyone could fall. It was holding on that was tricky.” – Liane Moriarty, The Husband’s Secret

Not going to lie – this book was read what felt like forever ago! I am slapping myself on the hand because I didn’t review this book as soon as I was done reading it! Need to stop doing that. I remember (before I got into reading) when my mom used to describe books that she read & was getting them all confused with one another. I was in disbelief with how she could simply get them confused….well look-y look-y, I am now my mother! I blame baby brain.

I do remember this book being a good one. It begins with a wife finding a letter addressed to her in the event of her husbands death! Yeah, that had me turning the pages pretty fast.  So with that, I give The Husband’s Secret a thumbs up!

approvedDon’t judge, I will do better next time – promise!

Eggplant & Sweet Potato Stuffing

eggplant&sweetpotatostuffingOh Thanksgiving….you are only a day away! How time flies! Before we know it December is passed & hello to the nice lil’ 5 pounds we packed on from holiday indulgences. I know, I know…I can’t stay away from my mom’s pie either!

Well hopefully this dish will keep away the extra baggage & still keep your taste buds going!

Lets get stuffed…

  1. Preheat oven to 350degrees & line 2 baking sheets with parchment paper
  2. Slice an eggplant crosswise (1/2inch slices), place on prepared cookie sheet & spray with cooking oil – bake for 20minutes then dice up & place in large bowl
  3. Dice up 6 slices of bread, place on prepared cookie sheet & spray with cooking oil – place in oven for 10minutes then set in large bowl (you can do this 10minutes in while eggplant is baking)

While the eggplant & bread are baking continue with the following steps…

  1. Heat a large pan on the stove top with 2T EVOO & add in 1 diced onion, 1 peeled/diced sweet potato & 2 stalks of diced celery – season with S/P
  2. After 5minutes add in 8 diced crimini mushrooms, cook for 5minutes then flavor with 1 minced garlic clove & 1/8t chili flakes
  3. Finally, add in 1/2C sliced sun-dried tomatoes & 1/2C veggie stock
  4. Pour contents into the large bowl with diced eggplant & toasted bread
  5. Mix all together in bowl (add more veggie broth if needed – I added 1/4C extra) then spray a 13×9 pan with cooking oil & place stuffing into prepared pan

Bake for 20minutes & let cool for 5-10minutes after. The hub & I had this for two nights in a row & boy oh boy was it yummy! Such a great alternative to typical fatty stuffing!

Nutritional Info Per Serving (Serves 8): 110 calories – 1 gram of fat – 22 carbs – 4 grams of protein

Continue reading for ingredient list & original recipe…

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Meatless Monday: Pumpkin Chocolate Chip Scones

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Yes, I am still on this pumpkin crave & no I will not get over it! I swear it adds such a great flavor to any baked good!

On to these delicious pumpkin & chocolate chip scones…

  1. Preheat oven to 350degrees & line 2 cookie sheets with parchment paper
  2. In a large bowl combine 3.5C of flour, 1/2C+2T sugar, 2T baking powder, 1t cinnamon, 1t nutmeg, 1t heaping ground ginger & 1/2t salt – set aside
  3. In a smaller bowl mix together 1/4C canned coconut milk & 1t apple cider vinegar – whisk & let thicken
  4. Once thickened add 1.5C pureed pumpkin & 1/2C melted/cooled butter – stir
  5. Mix the wet ingredients into the dry & use your hands to really get all combined
  6. Fold in 1C vegan mini chocolate chips
  7. Dust a clean surface with flour & place dough on the surface
  8. Form the dough into a circle (about 1inch thick) cut into 12 pie shaped slices (I put flour on my knife to get an easier slide while cutting)
  9. Place slices on prepared cookie sheet & sprinkle the tops with sugar
  10. Bake for 20-25minutes or until golden brown

Wahooo, these scones were d-e-l-i-c-i-o-u-s! For breakfast or dessert, they were a major hit in this household this weekend. Hope you enjoy!

Nutritional Info Per Serving (Makes 12): 315 calories – 14 grams of fat – 46 carbs – 6.6 grams of protein

Continue reading for ingredient list & original recipe.

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