July 27, 2015

Mandy’s Meals & More

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Ok, so no complaints here…but it’s been hot!
What better way to cool off then with a delicious summer cocktail/mocktail if your preggers like me.
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To accompany my summer drink I made fruit ice cubes with everything I had in my fridge.
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No need for any specific instructions as its only water and fruit. But the variations are endless!
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Fruit/Herbs
Lemon slices
Lime wedges
Mango
Mint
Grapes
Liquids
Water
Orange juice
Lime/lemon juice
Coconut water
Lemonade
Pear nectar
Rose water
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Stay cool, and enjoy!
M xo
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July 24, 2015

Ready, Set, Weekend with Simply Beautiful Eating

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It seems that there is always a national something or other day celebrated on Instagram. Last weekend it was ice cream and pretty soon it’s gonna be s’mores. Why not marry the two for a match made in heaven?

That’s basically what transpired in my kitchen today. I rummaged around to see if I had the key ingredients for s’mores and found what I was looking for.
THE BASICS:

marshmallows

graham crackers

chocolate

Oh. And when I opened my cupboard like old Mother Hubbard, I found that it wasn’t bare. In fact, a bottle of magic shell fell on my head when I reached for the package of marshmallows.

Magic shell needs ice cream and there was just enough left in a container in the freezer to turn this s’mores creation upside down and inside outside delish.

Check this out…..ya…..that’s what I’m talking about.

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This literally took a few minutes to make and it’s great for a last minute dessert for guests who want to be WOWED.

DO IT.

Skillet S’mores (with ice cream & magic shell…totally optional but absolutely necessary)
1/2 tablespoon butter
1 1/2 cups chocolate chips (semi-sweet, milk chocolate, or a combo)
15 jumbo marshmallows, halved or mini’s
Graham cracker squares
Vanilla Ice Cream
Magic Shell

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Preheat oven to 450°F and place an 8 inch skillet inside.
Once oven is preheated, use a pot holder to remove hot skillet from the oven.
Place the butter in the skillet and use an oven mitt to hold the handle and swirl the skillet so that the melted butter coats the bottom and sides.
Place chocolate chips in an even layer into the bottom of the skillet.
Arrange marshmallow halves over the surface of the chocolate chips, covering the chocolate completely.

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Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!). Use an oven mitt to remove the skillet from the oven and allow to rest for 5 minutes. Serve immediately with graham cracker squares or sticks
Use caution when handling the skillet as it will be super-HOT!

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Serve with Vanilla Ice Cream and drizzled with Magic Shell.YUUUUMMMMM

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See ya next week!

XO
debi @simplybeautifuleating
simplybeautifuleating.com

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July 13, 2015

Mandy’s Meals & More

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Sometimes you just need a good ol’ classic smoothie. There’s nothing more nostalgic than a strawberry banana smoothie. There are so many variations of this delicious fruity breakfast but today I kept it really basic. So refreshing on a hot day, and a great way to get in your fruit intake.
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Ingredients
1 cup milk
1/2  cup fresh strawberries
Half frozen banana
1/4 cup plain greek yoghurt
1 tbsp honey
1 tbsp ground flax
Preparation 
Combine all ingredients in blender and pulse till smooth and frothy.
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There are so many variations of this simple smoothie, you could throw in peaches, blueberries, old fashioned oats, chia seeds…the possibilities are endless. Look for what’s in season!
Enjoy
xo
-M
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July 9, 2015

Summer in the Hamptons 4 ways GIVEAWAY

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The sun is out, the air is warm and we are spending most of our time at the beach and in the pool. Pretty perfect if you ask me! So how are we drying off? With our favorite towels on earth.
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Our friends at Fine Linens sent us the Abstractions towels by Lulu DK. You know when you grab a towel and it cover nothing but your bottom? Well not with these towels! They are huge! And they are so cozy to wrap up in especially after you get out of the water.
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Well today we’re psyched to tell you that Fine Linens is giving away two of these awesome towels (colors of your choice!) to one lucky winner.
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We have Aunt Debi of Simply Beautiful Eating and cousin Daniella of All that Glitters spending the week in the Hamptons with us and they are showing you how to summer with these gorgeous towels 4 ways and all you need to do enter for a chance to win these towels is tell us who you want to spend your summer at the beach with in the comments below or on our Instagram feed.
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Summer by the pool = an ice cream stacked high…and topped with sprinkles!
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Summer on a raft = berry cocktails…this is a pomegranate and blueberry soda loaded with blueberries, blackberries and raspberries fresh from our local farm stand.
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Summer in the sun = sorbet in a pineapple which you can find at your local price club. We loaded ours with fruit to make for the perfect summer snack.
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Summer in the garden = sherbert float which we made by adding store bought sherbert to a glass of sprite. Add a paper umbrella and boom. Does it get better then this?
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If you haven’t already, check out Fine Linens for their incredible bedding, towels and so much more!
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All photos in this post were taken by Debi of Simply Beautiful Eating.

  1. Marissa

    Pretty!!

  2. Ali celestino

    Spend my summer at the beach with my family.

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July 3, 2015

Ready, Set, Weekend with Simply Beautiful Eating

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As you may already know, I’m Canadian BUT I have a ton of family and friends who live in the USA. I also feel that any excuse to celebrate and eat is fine by me. To commemorate the 4th of July, I thought it would be fitting to give you two sweet treats all dressed in RED, WHITE and BLUE. I couldn’t resist ordering some of these custom made donuts by miniliciousbyrachelle again AND I baked up an outta control cheesecake from an old recipe that is tried and true.
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When I wrote my blogpost on Canada Day, I gave you the top 11 things I love about Canada. Let me share my top 10 list of things I love about the USA in the eyes of a Canadian.

Here ya go:
1. The Star Spangled Banner – which I like to sing ……..out loud at the start of every ball game….which is fine because it’s so loud no one can hear me.
2. Walgreens – because they have just about everything you need in the makeup department without having to ship it through Amazon/Paypal to a US only address
3. REAL TARGET STORES – I can’t even begin to tell you how much ours (which lasted here for like a New York minute) sucked.
4. Cereal Selections – at the grocery store – they have Chocolate Chex™ Cereal for goodness sake.
5. Bloomingdales – right?
6. Restaurant portions – I can’t control myself
7. Dolla Dolla Bills – Love the US greenback single dollar bill – no loonies to weigh down your handbag
8. Hollywood – where all the stars come out at night (and during the day)
9. The Imperial System vs The Metric – I’m sorry fellow Canadians, but I still think in pounds, quarts, tablespoons and MILES!!
10. McDonalds™ Orange Pop – huh? Well, we stopped selling it here in Canada and it is the ONLY drink I can have with my Filet O’ Fish™ meal.

Mildred Stone’s 4th of July Cheesecake
For the Crust
2 cups graham cracker crumbs
2 tbls sugar
Pinch salt
5 tbls unsalted butter (if using salted butter, omit the pinch of salt), melted

For the Filling
4 pkgs cream cheese(8 oz/250g each), room temperature
1 cup sugar
3 tbls flour
6 eggs separated
1 tsp vanilla
1 cup sour cream
1 jar of cherry preserves (you can use any flavour here – strawberry and blueberry is delish too)

Preheat oven to 350 F.
Prepare crust by mixing graham crumbs with sugar, salt and melted butter.
Prepare 10 inch springform pan buy wrapping the bottom with foil so that no liquid leaks through when you place the filling in. I like to place the foil wrapped pan on a baking sheet that is lined with foil as well.
Press crumb mixture into pan and slightly up the sides. Bake crust for 10 minutes and let cool completely. You can place the cooled crust in the fridge while you make the filling. It will ensure that it is nice and firm.
Cream the cheese, sugar and flour until all ingredients are well blended.
Slowly add egg yolks and beat until light and fluffy.
Add vanilla and sour cream and continue beating until blended.
Beat egg whites to soft peaks and gently fold into cheese mixture just until it is incorporated
Pour into prepared graham crust
Take 2 tbls of cherry preserves and dot onto the top of the cheesecake gently.
Now take a knife and make a marbled swirl through the preserves.
Bake at 350F for 1 hour and 15 minutes.
Turn oven off and leave cake in oven with door ajar for 1 hour.
When cool, serve with mixed berries.43
So I bet you’re wondering who Mildred Stone is.
She was a lovely lady who my mom was friends with a long time ago. Honestly? I’m not sure why I have a bunch of her hand written recipes. One of which is a cherry cheesecake that I’ve been making since I was a teenager.
I think it’s okay to share this with you. Right Mildred464445
Happy 4th of July!
Debi @simplybeautifuleating
simplybeautifuleating.com

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