kitchen wish list

August 20, 2015

For whatever reason when it comes to what I would like in my kitchen I very rarely purchase myself. This could be because I like to save those items for my Christmas list (you know, to go along with the boots). This may seem slightly 7 year old of me, but I like to keep a running list throughout the year. This way I don’t have to scrounge up one when someone asks me or my husband what I would love to see under the tree.

Most of these items are small purchases making them great to add with a cookbook, pretty tea towels or serving dish. All except #5…I think I would need to be extra good and ask Santa for that one.

Kitchen Wish List1Martha Stewart french rolling pin/2OXO fish spatula/3Crate & Barrel pastry cutter/4Wilton white ceramic pie dish/5Vitamix blender

What would be on your wish list?

xo,

brandyjsig

 

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dark chocolate zucchini scones

August 19, 2015

Dark Chocolate Zucchini SconesDon’t you hate when you have a specific craving for something that is not in your home? You rifle through the cupboards, eating everything in site only to be left with an empty unsatisfied feeling. That is me every single time I want dark chocolate. I ate one Tootsie Pop, a handful of butterscotch chips and 4 jumbo marshmallows before finally SOS-ing Sticky. “Please, please, please bring home dark chocolate before I search the couch for hidden M&Ms.”

(I wouldn’t really do such a thing. Maybe.)

Luckily my husband is more than happy to save me from myself (and my cravings). For those times when he is unavailable though, I could always whip up these oh so chocolatey scones. They are a cinch to make and a sure fire way to curb a cocoa craving.

Dark Chocolate Zucchini SconesI like to make my scones in a food processor – not everyone’s favorite but I find it’s far easier to control the texture than it is with a pastry cutter by hand. This is totally a preference – by all means if you are a pastry cutting master have at it!

Dark Chocolate Zucchini Scones Dark Chocolate Zucchini SconesThese scones are far sweeter than any other scone I’ve made, but they are still in true scone form by not being overly loaded with sugar. The texture is also different with a much softer, sort of cake like bite in the center. It’s your favorite, fluffy chocolate cake wrapped in a scone shell. It’s scake! (Yeah, I don’t think that word sounds so pretty either.)

Dark Chocolate Zucchini Scones Dark Chocolate Zucchini SconesDid I happen to mention these have zucchini in them? Yep, a vegetable to start your day. Between that and the chocolate I’m not sure things can get better – especially if you are enjoying one with a cup of hot coffee.

Dark Chocolate Zucchini Scones Dark Chocolate Zucchini SconesThe next time you find yourself scavenging for chocolate give this recipe a try! Your belly and soul will be very happy you did.

Enjoy!

brandyjsig

 

 

 

dark chocolate zucchini scones
 
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Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2cups all purpose flour
  • ½cup sugar
  • ¼cup dark unsweetened cocoa powder
  • 1tsp baking powder
  • ½tsp baking soda
  • ½tsp kosher salt
  • 1½tsp cinnamon
  • ½tsp ground ginger
  • ¼tsp nutmeg
  • 8tbsp cold butter, cut into small cubes
  • ½cup shredded zucchini
  • 5tbsp milk
  • 1egg
  • ½cup dark chocolate chips
  • 1tbsp half&half
  • 1tbsp sugar
Instructions
  1. Preheat oven 400degreesF. Line a baking sheet with parchment paper.
  2. Place flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a food processor. Pulse a couple of times and add butter. Pulse until a small pea size texture forms.
  3. In a small bowl whisk egg and 5tbsp of milk together. Pour into food processor with zucchini and pulse until a dough just forms.
  4. Dump dough out onto a well floured surface. Gently fold in chips with your hands. Form dough into a 1" thick disk. Cut into 8 wedges and place at least 2" apart on baking sheet.
  5. Brush half&half on each scone and sprinkle sugar on top. Bake in preheated oven for 12 to 15 minutes. Allow to set on baking sheet 5 minutes before serving. Enjoy!

“http://prettyplainjanes.com/wp-content/uploads/2015/08/dark_chocolate_zucchini_scones_pin.jpg”>Dark Chocolate Zucchini Scones
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surprising update

August 18, 2015

Diastasis Recti(There wasn’t much for imagery that I could think of for this post…so I meme-d my kid. Totally love it.)

Last week I talked about diastasis recti and it being a possible cause to the considerable amount of back pain as well as other unpleasant things I have been experiencing the last few months. With only one week in of 86-ing the crunches, oblique twists and other exercises (that can cause havoc to this condition) I am already noticing a difference in the amount of pain I’m experiencing in my lower back. Coincidence, maybe…but I don’t think so.

I must confess that swapping my running routine and cross-training videos for lower impact cardio and strength training had me slightly nervous. (Okay a lot nervous.) The breaking muscle workouts are fantastic though and thanks to the internet I can check myself to ensure I’m doing the exercises correctly. And let me tell you….a yoga squat may look simple, but it burns like hell when you are correctly positioned.

As far as cardio goes, walking is about as good as it gets now. I am doing more than the workouts suggest but I feel that with the amount of running I was doing it is more than okay to extend the walking. While the fresh air and calorie burn is great, I’m enjoying the company of my favorite peeps during these treks more than anything.

At the end of week 1 two things surprise me: 1.the exercises and walking are leaving me feeling just as strong as my previous workouts and 2.my lower back is no longer a constant force of pain. Does it still hurt? Yes. But the pain has at least subsided by half, especially when bending over and laying down. Something I was doing before was obviously irritating my back pain – I need to get that wall of muscles in my stomach strengthened before I can ever go back to those ab exercises.

Obviously I have 11 weeks to go…a lot can change in that time. I like where things are heading though. Hopefully at the end of the 12th week I will be back pain free and have a much smaller gap in my tummy.

Until next time!

brandyjsig

 

 

 

*As always, I am not medically trained in anyway. Seek medical advice from a doctor before beginning any exercise routine. Also talk to your doctor about diastasis recti if you think you may have or are concerned about it.

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end of season steals

August 17, 2015

You guys know I love a good sale…especially those that come at the end of the season when the stores want their summer inventory gone. While you’re drooling over what’s new for fall, don’t forget to scour the clearance racks for deals you can wear into the new season. Classic shapes in solid colors are what’s on my radar. Here’s just a handful of what I’m thinking about “stealing” (except the shoes, I already stole those bad boys):

summer 2015 steals1Aldo tartano red crossover bag/2Forever 21 faux leather top/3ASOS premium utility canvas cuffed pants/4H&M slip on shoes/5River Island grey marl ribbed turtle neck swing dress

xo,

brandyjsig

 

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peach sangria

August 15, 2015

Peach SangriaSorry I am a little late on my Friday post but hopefully this sangria will make up for it.

Some of you reading this may have had this yummy cocktail last night at the Hidden Spaces tour in downtown Van Wert, OH. Sticky agreed to be a part of the event by showing off his most recent project. Partnered with my mom, he has purchased a cool building that has sat empty for far too many years. Their vision is to bring it back to life with a fantastic commercial lease space on the bottom level and 2 modern studio loft spaces on the top.

To say I am excited about this would be an understatement. So when he asked if I would help out with the tour of course there was no hesitation. Being well, me, there was a list of finger food instantly contrived and several possible cocktails. He gave me that “scale it back a bit Brand” look and I settled on sangria. The building is very fab yet very, very dirty – not a place for food. It is also without electricity…aka hot as hell. Refreshment was required. Ice cold water and this sangria felt like the perfect beverages to welcome our adventurers with.

Peach Sangria Peach SangriaThis is a brand new recipe for me and I have to admit I only got a tiny sip. What I did have was fantastic. Fruity just as sangria should yet still had that bite from the wine and brandy. Making the peach puree may seem like overkill, but you don’t want to skip that step. Otherwise you just have white sangria, which is fine (but the peach is super yum).

Unfortunately I did not make enough sangria to quench everyone’s thirst (BIG hostess fail, I know). Luckily we had volunteers helping us out and one of ours kindly picked up some more white wine and juice. It wasn’t sangria but it was still cold, and darn good. That’s a win for everyone.

Peach Sangria

Obviously I am thrilled the tour and sangria went over so well. The biggest treat for me though was watching this guy interact with locals and fill them in on a what his hopes and plans are for the space. Sticky has a great way with people in general, but when he’s talking about something he is really passionate about his eyes light up like no other. I could not be happier for him, nor more proud.

sticky rammel van wertCheers to Sticky and my mom for putting their talent and hearts into this building and town. Can’t wait for the open house. (I’ll make enough sangria that time around.)

Happy Weekend Everyone!

brandyjsig

 

 

 

peach sangria
 
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Author:
Serves: 4 to 6
Ingredients
  • 1 bottle dry white wine
  • 1cup pineapple juice
  • 1cup orange juice
  • 3oz peach brandy
  • 2oz triple sec
  • 2oz simple syrup (equal parts sugar and water, brought to a boil until sugar is dissolved. Allow to cool completely before adding to sangria. Extra can be stored in an airtight container in the fridge for up to a month.)
  • 2 to 4oz peach puree (Peeled peaches, pitted and diced - throw in a food processor and blend with a little water until smooth. Use 2 peaches if you want sangria to be really peachy.)
  • 1 Honey Crisp, Golden Delicious or Granny Smith apple cored and sliced
  • 1 orange sliced
  • 3 peaches pitted and sliced
Instructions
  1. Place all ingredients in a large pitcher and chill for at least 8 hours or overnight.
  2. Fill glasses with ice and pour sangria over - enjoy! Can cut add'l fruit for fresh garnish as well.

“http://prettyplainjanes.com/wp-content/uploads/2015/08/PEACH_SANGRIA_pin.jpg”>Peach Sangria
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