Date nights are kind of random and really spontaneous in our world. Regardless of how much advance notice I have, prep always seems to be last minute. This is why I love to keep my small “date” clutch already loaded with things I may need or have forgotten. Add a phone, id and some sun-shiggities and I am ready to roll.
So what’s in the bag? Lip balm and lip gloss – as you guys know I am bad about taking care of my lips so these are musts. Travel dry shampoo – this used to be hairspray but I am finding the dry shampoo is more of a need these days. Sample perfume tube – because I never wear it’s nice to have handy if I’m feeling up for smelling good. (Sticky has zero sense of smell so it would be just for me.) Earrings – I love what a pair of hoop earrings adds to a look yet I rarely remember to put them on until I’m in the car. That’s why the bag is stocked with a set. Fashion tape – this may seem like a strange item but this stuff comes in handy more than you would think. I’ve even taken care of a few wardrobe malfunctions for my man with this handy dandy tape. (Button pops off, exposing Simon Cowell amount of chest hair, and poof, fashion tape to the rescue.)
Today was just one of those good ones. There was no sibling bickering, Jettie crafted a gorgeous cityscape out of stickers and poms, I got to shower without ending up with a Bing in the tub and the sun came out to play just in time for a photo shoot.
All days alive are good days really…but some seem extra special for no particular reason. This girl sure makes a lot of them feel that way.
While getting dressed today I asked her if she wanted to wear basics like mommy almost always does. She of course asked what basics are and then eagerly exclaimed “YES!”… because she’s 4 and dressing like mom is still pretty awesome. I love that she is developing her own style yet at the same time trusts me. I know this may be a fleeting thing we have going, but I’ll take every ounce of it for now.
(Those boots I am wearing guys…oh my gosh COMFORTABLE.)
Jettie owned this photo shoot. I love when she is feeling silly and completely uninhibited. I mean look at that smile! UGH! That is a little girl enjoying the moment and feeling 100% comfortable in her own skin. My heart.
Me and my beautiful girl. (Who will be FIVE next month!)
1Yes, I know these chairs are super trendy and will probably look uber silly in a few years but I got to tell you…they were made for families with kids. Bing has tried to personally destroy ours and much to my satisfaction has not even came close to success. We did have to use some Loctite in order to keep the screws from loosening but other than that these have been a dream to use and clean./2My absolute favorite vanilla is Nielsin Massey Madagascar Bourbon Vanilla Bean Paste. The name of the product says it all in this case./3Dressing my man is quite possibly my favorite thing next to dressing my kids. About 6 months ago I purchased several items from River Island’s mens clearance and could not be happier with the clothing. I will be shopping there again, and for the whole family./4For Jettie’s 5th birthday celebration we are going all out with Mary Poppins. Oh the ideas are spreading like wildfire and I am almost overwhelmed with all the possibilities. Must be party season! Absolutely cannot wait for this one!/5While we are on the subject I came across this skirt from H&M and thought how perfect for a Mary Poppins soirée. The price has me thinking no, but my heart says LOOOOOVE! I mean, it sort of looks like a carper bag pattern. UGH!/6Okay you guys, I really love snapchat. Even though I feel way old hanging out on there I can’t help but enjoy the filters and the silliness. You can find me at ppj_brandyj. (Warning, I am so not cool or funny…lame city in fact.)/7These pancakes, which I didn’t post too long ago, are seriously THE BEST. We have made them 3 times since the post went live. Sort of embarrassing but really just a nod to the fact that we do indeed enjoy our breakfast food. Make them if you have an obsession for the first meal of the day like us!
Looking for a perfect throw together weekday meal option? Want something healthy but also very filling and of course delicious? This is the dish for you.
Very similar to enchilada soup except this one is thrown in a large skillet and finished off in the oven. The flavors are bold, the textures compliment each other perfectly and most importantly, it keeps everyone in my family happy. Score!
If you have yet to dive into quinoa please do so immediately. It’s full of protein, packed with all sorts of good for you nutrients and it’s absolutely delicious. You will find yourself using it in soups, salads, casseroles, even desserts.
If you are on a vegan diet simply omit the cheese. [And yes, I will still claim that this dish is healthy even with the cheese. It’s only a little guys!]
This is certainly a dish you can play around with..feel free to sauté some onions or peppers with the garlic and jalapeño. You could also try switching up your enchilada sauce by using red instead of green (we are a green enchilada sauce family). Do not skip the garnishes though. There’s something about that creamy avocado, cilantro and zap of lime that makes this dish absolutely amazing.
2 10oz cans enchilada sauce (or 1 can and one cups of water if you are watching salt intake)
1 10oz can Ro-Tel
1cup corn
1 can black beans, drained and rinsed
6 corn tortillas, halved and cut into ¼" strips
½cup grated cheddar cheese
1 avocado halved, pitted, peeled and diced.
¼cup chopped cilantro
lime wedges for serving
Instructions
Place olive oil in a large oven safe skillet over medium heat. Add garlic, jalapeño and cumin. Cook for 30 seconds to a minute, just enough for the flavors to release.
Add quinoa, enchilada sauce, Ro-Tel, corn and black beans. Stir. Bring to a boil and then lower to a simmer. Cover and allow to simmer for 20 minutes or until quinoa is cooked.
Turn the broiler in the oven on. Place the tortillas strips and cheese evenly on top of the enchilada bake. Place under broiler until cheese is melted. Keep your eye on it! (Omit this stipe if you want to keep dish vegan.)
Put avocado and cilantro on top of bake and serve with lime wedges. Enjoy!
Pavlova…basically a giant meringue cookie. Or in this case 2 giant meringue cookies stuffed with light, decadent mascarpone whipped cream and topped with sweet yet tangy balsamic strawberry sauce. Believe it or not this is in fact as good as it looks and sounds.
Young MC said it best…”I ate so much I nearly split my pants.”
Every bite is a little crisp, airy like a cloud and that oh so creamy mascarpone….to. die. for. Let’s not forget about that sauce, it sort of looks like chocolate but instead is tangy, rich strawberry balsamic sauce. Cuts through all the sweetness of the meringue and cream layers like a dream.
You may be thinking “this look like a real pain in the booty to make Brandy.” Luckily you’re wrong, well sort of wrong at least.
It’s incredibly simple to prepare and assemble. The only part that is the pain in the booty is the amount of time it takes to bake. 2 1/2 hours in the oven with at least another half hour for cooling. So no last minuting pavlova-ing, but believe it’s worth all that bake time.
Typically I would only make half this recipe which would end up being a single layer of pavlova. I was in “go big or go home” mood though so 2 layers it is. I absolutely love how it looks like layer cake. Pancakes, cookies, cake, pavlova….they just look even more glorious stacked.
This would be a perfect dessert to impress at a dinner party, book club, brunch, shower…anywhere that calls for something different and beautiful. If making for your family I would suggest halving the recipe and making just one layer. Jettie loved it but wasn’t over the moon with the sauce. She thought maybe we should make a s’mores pavlova next time. The girl may be on to something…
Enjoy!
5.0 from 1 reviews
pavlova with mascarpone whipped cream & balsamic strawberry sauce
4cups plus 1cup hulled and diced strawberries, divided
¼cup brown sugar
1tsp kosher salt
¼tsp lemon zest
Instructions
Preheat the oven 350ºF and line 2 baking sheets with parchment paper. Place the egg whites and salt in a mixing bowl for a stand up mix fit with a whisk attachment. Whisk for 2 minutes at high and then add vinegar and corn starch, while still whisking. Keeping the machine on, add the sugar in a slow, steady stream. Once sugar is all in continue whisking until meringue is glossy and stiff peaks form. About 7 to 8 minutes.
Take half the meringue and place on a baking sheet. With the back of a large spoon, form into a 9" circle. Repeat with the remaining half on the other sheet. Place both in the oven and immediately turn the oven down to 225ºF after you close the door. Bake for 90 minutes. Once the time is up, turn the oven off, leaving the pavlova in with the door closed for another hour. After that time is up remove pavlova and place on a baking sheet until completely cooled.
To make the cream place the mascarpone and whipped cream in a mixing bowl for a stand mixer fitted with a whisk attachment. Slowly whisk at first, building up to full speed after a minute or two (this is to keep the cream from going all over). Whisk on high for a couple of minutes adding the almond extract, if using, towards the end. You should have soft peaks in your cream. Set aside until ready to use.
For the sauce place the balsamic in a medium sauce pan and place over medium high heat until it boils. Turn down to a simmer and allow to simmer until it's reduced to about ¼cup. Add the 4 cups of berries, brown sugar, salt and zest, stir and allow to simmer for 5 minutes. Take off the heat and smash the strawberries with the back of wooden spoon. Allow to cool for 10 minutes and then add the remaining cup of diced berries to brighten it up. Allow to cool completely before using.
To assemble the pavlova, place one pavlova on a cake stand and top with half of the cream. Top that with half of the strawberry sauce and then place the other pavlova on top of that. Repeat with the cream and sauce (allow the sauce to spill down the sides a bit). Slice like you would a cake and enjoy! Keep covered in the fridge, best if ate within 24 hours.
