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Originally posted on theBERRY:

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Originally posted on Thought Catalog:

1. Change Your Location

Most of the time I can write at home, but there are days when I sit down at my computer, look around the room, and realize I haven’t cleaned my ceiling fan in a month. Now all I can think about is the fan and how much dust it’s circulating into the air. Should I go buy some Claritin just to be safe? If this happens, change your location. If you can’t leave your house, go to a different room. Go to a coffee shop or try a different booth. It seriously helps more than you’d imagine.

2. If Possible, Turn Off Your Phone

I understand that there are times when you have to have your phone on, but if you’re working on a deadline and you really need to focus, turn it off. Even if you haven’t gotten a call or text…

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Miss Naya Rivera!! Love her!

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Quick Lime Cilantro Chicken

Quick Lime Cilantro Chicken2


  • Boneless Chicken, 3 breasts
  • Limes, 3 or 4
  • Garlic, 4 to 6 cloves
  • Olive Oil
  • Cumin
  • Cayenne or Chili Powder
  • Cilantro, 1/4 cup, snipped
  • Avocado, optional

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Nutrition bitches!

Shrimp Pasta with Tomatoes, Lemon and Spinach

What it took for 2:

* 1/2 pound extra large shrimp, thawed, peeled and deveined
* 2 tsp lemon zest, divided
* 1 pinch crushed red pepper
* 1 sprig fresh thyme, leaves removed and chopped
* 1 sprig fresh oregano, leaves removed and chopped
* 2 basil leaves, torn
* 2 Tbs. extra-virgin olive oil
* 2 cloves garlic, minced
* 1 cup cherry tomatoes, halved
* 4 cups baby spinach
* 2 Tbs. lemon juice (or more!)
* 1/2 pound angel hair pasta
* coarse salt and freshly ground pepper

On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.

Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.

In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

Serve it with more lemon juice, crusty bread and for heaven’s sake, fresh parmesan cheese.

Banana Bread Brownies

Banana Bread Brownies

Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
1.  Heat oven to 375F.  Grease and flour 15×10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugarsour creambutter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flourbaking sodasalt, and blend for 1 minute.  Stir in walnuts.
2.  Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.
3.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.

4.  Add powdered sugarvanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).


Recipe For Dulce de Leche Blondies


For dulce de leche blondies

1 stick of butter, at room temperature
1/2 cup white sugar
1/4 cup dulce de leche (the darker, the better)
1 egg, at room temperature
1/2 tsp. baking soda
1/4 tsp. salt
1 3/4 cups all-purpose flour

For toppings:

1/2 cup toasted coconut shavings
1/4 cup melted dark chocolate
1/4 to 1/2 cup chopped nuts


For dulce de leche blondies:

Preheat oven to 350 degrees Fahrenheit.  Grease an 8-inch by 11-inch baking dish with butter and line with parchment paper, leaving about two inches of overhang on each side.

Beat butter until creamy with an electric stand or hand mixer.  Add the sugar and dulce de leche.  Beat until fluffy.  Add the egg and beat for another minute.  Whisk the dry ingredients and add to the creamed mixture and mix well.  (It will look crumbly at first and then come together into a nice dough.)

Press the dough into the pan.  Bake for 18-20 minutes.  They will be puffed up a little and start to turn golden on top.  Remove and let cool completely in the pan.

To cut and serve:

Transfer the blondies to a cutting board using the parchment handles.  Cut into 18 bars.  If desired, drizzle the bars with melted chocolate and sprinkle with the toasted coconut and chopped nuts.


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