Tuesday, June 28, 2011

Cool Finds: Designer Cupcakes

Edible designer cupcakes combine glamour and food all in one. Yumm! Styled by Lisa Edsalv and photographed by Therese Algard, these treats make one want to drool for more reason than one!

[Images via High Snobiety]

Cool Finds: Designer Lollipops

Take a gander at these photos by Massimo Gammacurta featuring designer label lollipops. Sweet and fashionable! 

[Images via Yatzer.com]

Cool Finds: Anti-Theft Lunchbags

Looking for a surefire way to keep pesky paws off your food? Check out the Anti-Theft Lunch    
Bags! Others will recoil, but you'll just laugh to yourself as you enjoy your meal :) Find them here.

Monday, June 27, 2011

Meatless Monday: Mango Summer Smoothie

Summer is THE time for smoothies!  They are tasty, refreshing, healthy and easy to make.  Try this recipe to cool off this season.

2 1/2 cups mango (peeled, pitted and chopped)
1 6 oz. container vanilla yogurt or vanilla/soy/almond milk
1/2 cup orange-mango juice
1 cup ice cubes
1 tablespoon honey
1 tablespoon fresh lime juice
1/4 teaspoon ground cardamom (optional)

Combine first 6 ingredients and cardamom, if desired, in a blender until smooth. Serve immediately.

Bon appetit!

[Recipe and Image via MyRecipes.com]

Quote of the Day

"Ah, Summer, what power you have to make us suffer and like it."

- Russel Baker

Saturday, June 25, 2011

Quote of the Day

"A perfect Summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawnmower is broken."

- James Dent

Monday, June 20, 2011

Meatless Monday: Cheesy Corn and Black Bean Quesadillas

The official first day of Summer is tomorrow!  So exciting!!!  Here's a great recipe for Meatless Monday you can enjoy all season.

1 15 1/2 oz. can of black beans rinsed/drained (or any bean of your choice; I love kidney beans as an alternative)
1 1/2 corn kernels
1 tablespoon canola oil
1 small onion (chopped)
1 jalapeño (seeded/finely chopped)
2 cloves garlic (minced)
6 oz. pepper jack cheese (shredded)
Salt and pepper
8 tortillas


In a bowl, coarsely mash means with potato masher. Warm large skillet over medium-high and add corn and cook/warm for 2-3 minutes, stirring occasionally until corn begins to brown. Add corn to bowl with beans.  In the same skillet, warm oil. Add onion and jalapeño and sauté for 2 minutes. Add garlic and sauté for another minute. Stir mixture into bowl with beans and corn. Let mixture cool to room temperature, about 10 minutes. When cool, stir cheese and season with salt and pepper. Preheat oven to 200ºF. Spread a tortilla out on a work surface and spread a 1/2 cup portion of bean mixture over half. Fold tortilla in half. Repeat with remaining tortillas and bean mixture. Warm a large skillet over medium-high heat. Cook as many tortillas as can fit in the skillet, 3 minutes, then flip quesadillas and cook until golden brown and crispy and cheese is melting, 2 to 3 minutes longer. Place quesadillas on a baking sheet and keep warm in oven while you cook remaining quesadillas. Cut into wedges, serve and enjoy!

 Bon appetit!

[Recipe and Image via MyRecipes.com]

Wednesday, June 15, 2011

We're on Instagram!

Attention fellow iPhone users! We're on Instagram! It's a fantastic app. we recently discovered that allows people to edit, rate and share photos. It's fun, easy to use and, best of all, it's free! If you've purchased any of our fabulous shoes, please post them! Find us using our username: PlumBlossomBeauty

Monday, June 6, 2011

Meatless Monday: Creamy Avocado Potato Salad

I tell skeptics all the time, "You don't have to be a vegan to try and enjoy vegan recipes!"  I recently discovered a cool website called Post Punk Kitchen full of great vegan fare.  Although I'm a complete omnivore, I still find some vegetarian and vegan recipes that are not only healthy, but also flavorful and fun.  Try this yummy salad perfect for Meatless Monday!

2 lbs. fingerling potatoes (cut into 3/4 in. chunks)
2 avocados
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper (optional)
1 plum tomato (chopped)
1 small red onion (diced small)
1 small cucumber (diced small)
Scallions for garnish (optional):

Place the potatoes in a pot and cover with water. Cover pot and bring water to a boil. Lower the heat to a rolling boil and cook for 15-20 minutes until potatoes are easily pierced with a fork. Drain and set aside to cool.

Once the potatoes have cooled, prepare the dressing. Split the avocado in half and remove the pit. Scoop out the "meat" and put in a food processor or blender. Add lime juice and salt. Puree until smooth. Add tomato and onion. Pulse until the tomato and onion are incorporated, but not completed blended.

Put the potatoes and cucumber in a large mixing bowl and mix. Add dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to eat. Top with scallions if you choose.

Bon appetit!

[Recipe and Image via Post Punk Kitchen]