Do Slutty Brownie Cups Live Up To The Hype?

Fridays are my favorite not only because it means the weekend is one work day away, but also because that means it’s time for another rendition of Try Stuff My Wife Makes with my Hubs.

I make, he tries. This week’s recipe is by Delish, so do you think the Slutty Brownie Cups live up to the hype? Keep scrolling for the recipe, some helpful first-time bake hacks, and if it makes the cut for recipes I make more than once.

The Recipe:

  • 1 box brownie mix (plus ingredients box calls for)
  • 24 oreos
  • 1 1/2 logs store-bought cookie dough
  • 1 1/2 c. semisweet chocolate chips
  • 3/4 c. hot heavy cream
  1. Preheat oven to 350º and line a 12-cup muffin tin with cupcake liners.
  2. Prepare brownie batter according to box instructions. In each cupcake liner, add an Oreo. Top with a tablespoon-size ball of cookie dough and top with another Oreo.
  3. Pour over brownie batter mix until each is almost full, fully covering the top Oreo.
  4. Bake until a toothpick inserted in the center of the brownie cup comes out almost clean, 20 to 22 minutes.
  5. Let cool, then make ganache: In a small heatproof bowl, add chocolate chips. Pour over hot heavy cream and let stand 3 minutes, then whisk until smooth and no clumps remain.
  6. Spoon ganache over each cupcake and serve.

Baking Hacks:

  1. Unless you have ginormous cupcake tin pans, the double Oreo sandwiching the cookie dough ball takes up a lot of room in the regular cupcake tin, so opt for 1.5 Oreos. One full Oreo on the bottom and then one half of an Oreo on top of the cookie dough.
  2. My grocery store didn’t have logs of cookie dough so I bought two packs of Nestle’s cookie dough (only ended up using one pack) and cut each precut squares in half, so the 12 pack turned into a 24 pack and it was plenty!

Did It Live Up To The Hype?

 

Ps: Hell to the yes I would make these again, they’re easy as FUH and were a huge hit with everyone in the office and at home. The texture differences were raved about and I couldn’t get over how easy it was because everything was store bought and simply assembled.

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Are You Filling A Space You’re Not Meant To?

The most recent episode of Red Table Talk on Facebook Watch titled Healing Emotional Scars with Ciara is a good watch for anyone with a blended family, in a committed relationship, or is looking for inner personal growth…so, basically everyone?

Around the eleven minute mark, Jada and Ciara get into a discussion about navigating life with bonus children and parents.

“I have a bonus son from Will’s first marriage, who I adore, but in the beginning, it was challenging because Trey already had a mother, and I had to learn how to have that motherly compassion without trying to fill that space because it was already taken,” said Jada.

Filling spaces that are already taken, hot damn, let’s say it to ourselves again because I think this idea is universal!

This sparked two thoughts/questions:

  1. Where is the line between motherly compassion and overstepping boundaries?
  2. Where am I guilty of trying to fill a space that’s already taken?

Where is the line between motherly compassion and overstepping? Everyone’s line placement is subjective due to life experiences, but I do think it’s fair to say if someone has communicated where their line is and you keep pushing, that’s when it’s a problem.

The key is to have enough self-awareness to recognize when you’re feeling pushed and if/or when you’re doing the pushing (which ties into point two). People are telling you (verbally or with body language) how they want to be treated so if you choose to ignore by only doing what you want, that’s on you.

Where am I guilty of trying to fill spaces that aren’t meant to be filled by me? Oh, plenty, but I’ll only mention one, haha.

I struggle with feeling responsible for other people’s behaviors and/or actions when my worlds (friends, coworkers, family, etc.) collide.

It goes back to how I was raised and how the phrase ‘guilty by association’  was hammered into my head, that paired with emotionally immature parents who couldn’t control their moods was the perfect equation for me (the oldest) hoping if I could manage all the moods in the room a fight wouldn’t break out because when one did, it always ended up feeling like it was my fault.

So I tried to fill a space where I was in charge of everyone’s behaviors and actions to eliminate embarrassment on all sides, which made being in a room filled with people I knew impossible.

But FYI, people are responsible for their own actions, not you. Guilty by association is bullshit (I double checked with my therapist). This space is not mine to fill, and it’s one I’m happy to bow out of with my middle finger in the air, waving it goodbye.

Where are you trying to fill a space you’re not meant to fill?

Everything you have ever wanted, is sitting on the other side of fear. (19)

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Plan B – Flying Anxiety

If just the thought of being 30,000 feet above the ground is enough to send your head spinning and make your heart race, we same same. Traveling by plane makes me want to jump out of my skin and run a thousand marathons simultaneously.

This wouldn’t be a problem if seeing the world wasn’t on my to-do list, but it is, so here we are. Now, what am I going to do about it?

Enter Plan B (Plan A being an anxious ball of wound tight nerves from the second my suitcase leaves my bedroom until the moment it returns back to its place in my bedroom).

This is my Plan B, feel free to take bits to help make your own Plan B.

But first, mindset.

I wasted a lot of time trying to conquer my fear instead of searching for ways to manage it. Flip the script in your head and ask yourself how can I manage this? instead of focusing all your energy on getting through it.

Changing your perspective (and giving yourself grace) will help you recognize what’s fueling your anxiety and what would ease it.

Here’s what didn’t work for me.

  1. Pretending I wasn’t getting on an airplane and waiting until the very last minute to pack. This did nothing but amp up my nerves because all of a sudden everything was happening all at once the night before my early a.m. flight.
  2. Essential oils. A coworker gave me her essential oils and a breath exercise to help put me in a calming space. I couldn’t manage to get outside of my own head long enough to grab the oils or want to do the breath exercise in the middle of the airport.
  3. Having the flight and my anxiety associated with the flight a topic for (what felt like) constant conversation isn’t helpful. If I don’t bring it up, please don’t talk about it.

Plan B:

  1. Focusing on one step (task) at a time. I start to panic about two weeks out, and when it happened I told myself “NO, focus on packing,” and then after I’m done packing I’ll focus on the car ride to the airport, then getting through TSA, etc. So far it’s worked.
  2. Beyoncé Homecoming playlist for takeoff and any other moment in between when I need reminding I’m a strong woman.
  3. New mantra: “I’m a badass” to say on repeat while the plane is climbing for cruising altitude (or as needed).
  4. Reality checking my anxiety (therapy gem) by reminding myself “stressing out is habit, so my brain is just following protocol and doing what I’ve trained it to do.” Also, my fear about flying is about crashing, so relating checking also means telling myself the safety FACTS about air travel.
  5. Listening to my Plane Anxiety meditation on Headspace. I did this last time I had to fly and it was HELPFUL. It teaches you how to ground yourself which came in extremely helpful during turbulence.

Reality Checking Info:

Americans have a 1 in 114 chance of dying in a car crash, according to the National Safety Council. The odds of dying in air and space transport incidents, which include private flights and air taxis, are 1 in 9,821. That’s almost three times better chances than you meeting your fate by choking on food.

You’re more likely to be struck by lightning with a one in 13,000 chance.

Aircraft go through a massive amount of testing before they even get off the ground, and there’s still plenty more after that. You can watch some of the most extreme tests in the video above from the Business Insider YouTube channel.

If there’s one thing you take away from these facts, make it this: turbulence isn’t a safety concern. Turbulence is, as commercial pilot Patrick Smith explains, a nuisance, but not a huge danger to you or the plane:

For all intents and purposes, a plane cannot be flipped upside-down, thrown into a tailspin, or otherwise flung from the sky by even the mightiest gust or air pocket. Conditions might be annoying and uncomfortable, but the plane is not going to crash. Turbulence is an aggravating nuisance for everybody, including the crew, but it’s also, for lack of a better term, normal. From a pilot’s perspective it is ordinarily seen as a convenience issue, not a safety issue.

And most importantly, never forget you’re not perfect because nobody is and chances are your anxiety will get the best of you, again. But with practice, you’ll get better at managing it.

Everything you have ever wanted, is sitting on the other side of fear.-3

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Taste Testing Molten Cinnamon Rolls by Tasty

It’s Friday and time for another recipe you might want to try out this weekend…anything with molten in the title has to be good, right?

But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.

I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.

Here we go:

THE RECIPE:

for 6 rolls

  • cinnamon roll dough, with icing
  • 8 oz

    cream cheese

  • ¼ cup

    granulated sugar

  • ½ teaspoon

    vanilla extract

  • ½ cup

    milk

  1. Preheat oven to 400°F (200°C)
  2. Take two cinnamon roll dough packs and press them flat into circles.
  3. For the filling: In a medium bowl, mix together the cream cheese, sugar, and vanilla, stirring until smooth.
  4. Add the milk and stir until there are no lumps.
  5. Freeze cream cheese mixture for about 1 hour until it sets and is frozen but not too hard.
  6. Scoop out a large spoonful of the mixture and place it in the center of one of the cinnamon roll dough circles. Fold the edges of the dough up the sides of the cream cheese scoop.
  7. Place the other flattened dough circle on top, using a spoon to tuck the edges underneath. Repeat with the remaining dough and cream cheese.
  8. Place the sealed dough balls upside down in a 9×9 (23×23) cake pan with the seams facing upwards.
  9. Bake for 20–25 minutes until the rolls are golden brown and puffed. Drizzle the reserved icing on top of the rolls, and serve while warm.
  10. Enjoy!

MY FINDINGS:

  1. Don’t substitute almond milk for regular milk. It doesn’t mess with the taste of the cream cheese mixture but it does screw with the consistancy which makes it harder to handle when spreading it between the rolls.
  2. The tuck rule in step 7 is important. I forgot, and really wished I wouldn’t have…
  3. I used Philadelphia cream cheese, McCormick vanilla, Pillsbury (of course) cinnamon rolls, and Kroger sugar.

WOULD I MAKE IT AGAIN?

YES. The HUBS and everyone in the office who had the leftovers raved for more.

bb724de1-ba2b-4862-bf26-bf82556cc12a_dvd.original-1

Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.

PSS: THE ORIGINAL RECIPE CAN BE FOUND HERE.
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Taste Test: Upside Down Banana Bread Cinnamon Rolls

This Friday’s Taste Test recipe is Tasty’s upside down banana bread cinnamon rolls. How could I NOT make these? *In my Chandler Bing voice. Banana bread is my freaking favorite. I could eat a whole loaf with no guilt, seriously.

You know what banana flavor is awful? Can you guess? I’ll tell you at the end, think about it 😉 Anyways, will I love the shit out of this recipe because I love banana bread so much? Scroll to see if it made the cut!

But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.

I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.

Here we go:

THE RECIPE:

1 cup whole milk

4 tablespoons unsalted butter, 1/2 stick

¾ oz instant yeast, 1 packet

⅓ cup granulated sugar

¼ teaspoon salt

3 ripe bananas, mashed 

4 ½ cups all-purpose flour, divided

2 tablespoons oil

FILLING

4 tablespoons unsalted butter, melted

¼ cup granulated sugar
1 tablespoon cinnamon
CARAMEL SAUCE 

½ cup unsalted butter, 1 stick

1 cup brown sugar

1 teaspoon salt

1 teaspoon vanilla

¼ cup honey

1 cup walnuts, chopped
  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas, and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18×12 inches (20×30 cm).
  7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9×12-inch (23×30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.

MY FINDINGS:

  1. I used all 4 1/2 cups of flour, the recipe calls to mix 3.5 and then add 1/4 cup as needed while kneading but it is the stickiest dough EVERRR so it took all 4.5 cups.
  2. The yeast

WOULD I MAKE IT AGAIN?

Maybe. The verdict is still out. Everyone BUT me was in love with them. 😂

Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.

ps: It’s yogurt. Banana flavored yogurt taste like spoiled mayonnaise. Woof, just think I barfed a little…my bad!

pss: The original recipe can be found here.

banana bread quotes

 

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Taste Test: Baked Alaska

This Friday’s Taste Test is the Baked Alaska which is considered a unicorn in the dessert world because you don’t see it much anymore. What makes this recipe a challenge is the damn meringue.

Molding the layers of ice cream is the best part! You feel like a sculptor of foods and it’s satisfying to know you’re creating layers of goodness. An easy cheat to making the cake bit is using a white cake box mix. And you best believe I did this cheat 😉

I made this for Christmas at my Father In Law’s house, and I failed miserably. So miserably it’s comical. Never in my life had I ever made meringue and after 15-ish minutes of hand mixing the egg whites I called it good…big mistake.

As you can guess the meringue DRIPPED down the sides as everyone watched. You can’t win them all folks. Scroll to see if it made the cut and the photo proof evidence how terrible it came out.

But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.

I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.

Here we go:

THE RECIPE:

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
  1. Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch pan.
  3. Prepare cake mix with egg and almond extract. Pour into prepared pan.
  4. Bake in preheated oven according to package instructions, until the center of cake springs back when lightly touched.
  5. Beat egg whites with cream of tartar, salt, and sugar until stiff peaks form.
  6. Line a baking sheet with parchment or heavy brown paper. Place cake in the center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
  7. Preheat oven to 425 degrees F (220 degrees C).
  8. Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

MY FINDINGS:

  1. If using a hand mixer, whip the egg whites until you have carpal tunnel…seriously. My recommendation would be to only make meringue if you have a stand mixer because 1) easier on the wrists 2) it’s quieter, hand mixers are LOUD.

WOULD I MAKE IT AGAIN?

Yes, but not until my ego has healed. It was pretty delicious tasting, dripping meringue or not.

Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.

pss: The original recipe can be found here.

 

baked alaska baking quote julia child

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3 Questions To Ask Yourself To Identify Your Top Two Life Values According to Brené Brown

I learned a new life trick and my insides are bursting with giddiness to share. The life trick is about how to identify your top two life values in order to help you show up “in the arena” with tools to rumble with vulnerability, by filtering your responses or actions through those two life values, a.k.a. living into your values.

But first, let’s define a few Brene-isms for those of us who aren’t familiar with her lingo.

What does rumbling with vulnerability mean?

  • Vulnerability is defined as the emotion we experience during times of uncertainty, risk and emotional exposure. Brown describes to rumble as “a discussion, conversation or meeting defined by a commitment to lean into vulnerability.  It’s to stay curious and generous. In a rumble, you stick with the “messy middle” of problem identification and solving.

What does showing up in the arena mean?

It’s based on this Theodore Roosevelt quote:

“It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; . . . who at the best knows, in the end, the triumph of high achievement, and who at worst, if he fails, at least fails while daring greatly.

  • Showing up in the arena means to put ourselves out there for who we truly are and stand for what we believe in.

“A value is a way of being or believing that we hold most important”

What does living into your values mean?

  • It means that we do more than profess our values we practice them. We walk our talk — we are clear about what we believe and hold important, and we take care that our intentions, words, thoughts, and behaviors align with those beliefs.

In order to live into your values, you first have to be able to name them. Below is a list of values to get you started, write down 10-15 that jump out at you before narrowing your list down to your top two.

Yes, two, because according to Jim Collins, “if you have more than three priorities, you have no priorities.” Brown writes, “At some point, if everything on the list is important, then nothing is truly a driver for you. It’s just a gauzy list of feel-good words.

Before you start writing, consider these 5 statements from Brené to help chose:

  1. You only have one set of values. They don’t shift based on personal or professional.
  2. You can only pick two values. Circle 10-15 first and work down to your top two; you can’t stop until you’ve picked two.
  3. Your two core values will correlate with the others you circled.
  4. Be careful to not circle words that resemble something you’ve been coached to be, words that have never felt true for you.
  5. A value is your North Star. It’s precise and clear. They’re the beliefs that are most important and dear to you, that help you find your way in the dark, that fill you with a feeling of purpose.

When I finished I had circled the max limit of fifteen and panicked trying to image pairing it down to two core values. A few rogue words that never felt true to me did get entered in the mix, once I noticed this and eliminated the two it did start to feel more manageable.

I won’t lie; it took me one full day to cement my final two. So take the time you need. This doesn’t have to be done today, instead make your goal to physically write down your top 10-15 first.

Three Questions to ask yourself According To Brené:

  1. Does this define me?
  2. Is this who I am at my best?
  3. Is this a filter that I use to make hard decisions?

How did I wrangle down the rest of the vocab words? I thought back to uncomfortable situations and nailed down when I felt it went right or wrong. If that didn’t work, then I tried to imagine myself feeling backed into a corner emotionally and asked myself, would I filter my response through this value?

This helped narrow it down to four or five, and then I slept on it.

I’m having to fight the urge to make everyone I’m in contact with do this exercise, so I can have a better understanding of where everyone is coming from because I’m a learner (which made it to my top 10) and appreciate context.

This exercise gave me clarity not only about myself as a person but as to what I can do when my face is marred by dust and sweat and blood while striving valiantly in the arena. I hope it has given you some clarity, too.

Everything you have ever wanted, is sitting on the other side of fear. (17)

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Taste Test: Low Carb No-Bake​ Peanut Butter​ Coconut Cookies

This week’s #TasteTest recipe is a low carb no-bake peanut butter coconut cookie. I’m not on a diet but sometimes I like to try these low carb ‘treats’ just to see if they’re as good as they look. Do you think it’ll make the cut? Scroll to find out!

But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.

I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.

Here we go:

THE RECIPE:

  • ⅔ cup natural peanut butter
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut flake
  1. Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
  2. Add the unsweetened shredded coconut flakes and mix until evenly coated.
  3. Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
  4. Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.

56.03g total carbs 37.5g dietary fiber 18.53g net carbs/per serving 18.53g/8 cookies = 2.31g net carbs per cookie

MY FINDINGS:

  1. It is goopy and will spread all over the place, don’t make your scoops too heaping because it WILL run all over the place, haha.
  2. My trick would be to accidentally put sweetened coconut flakes in instead of unsweetened. Just say ‘oops’ so it counts as accidental.

WOULD I MAKE IT AGAIN?

Not a chance in Hell. I would make these with Jiffy and sweetened coconut flakes though…

Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.

ps: The original recipe can be found here.

no bake peanut butter coconut cookies

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How Do You Stay True To Your Roots?

My biggest fear is one day I’ll wake up and won’t recognize the face looking back at me in the mirror. I worry I’ll get wrapped up in materialistic values and forget my humble beginnings.

Well-fed cornfields, dairy farms, and long country roads paint my earliest memories. The seclusion allowed freedom to shoot off model rockets with Dad and build bonfires in the backyard. Mom taught us how to build castles with books and how to use the floor vents to make sheet forts when the furnace kicked on.

Happiness never related to possessions, and it wasn’t until much later I realized my family’s resourcefulness wasn’t out of creativity but necessity. Growing up with less (and helping to carry my parent’s adult problems at a young age) made me grind for success.

A common phrase in my house growing up was “figure it out on your own,” so I put my nose to the grindstone and worked full-time while attending (and paying) my way through college. It took me almost eight years to finally get my Bachelor’s. I could only do so many college credits at a time because unlike most of my classmates, I also held the responsibility of living on my own with no financial backing.

This ambition to never quit and continue to strive for better is what landed me here, out of the restaurant industry with a job that pays well and has “regular” (off on holidays and a routine 9 to 5 schedule), located in sunny Orange County, California.

Now, when I wake up in the morning I have choices of what I want for breakfast and drive on a freeway that’s frequently littered with million dollar homes and exotic supercars, not a cornfield in sight.

Jlo speaks about this in her song, Jenny From The Block. “Don’t be fooled with the rock’s that I’ve got, I’m still, I’m still Jenny from the block. Used to have a little now I have a lot. I’ll always know where I come from (the Bronx!).

Most of us haven’t gone from a private person to a public person making millions but we’ve all experienced some form of reckoning that’s forced us to reconcile with what once was compared to what is.

Living in Orange County I’ve seen what an excess of privilege does to a person. I fear eventually I’ll get used to this good life (affording Brie, aerial classes, and financial freedom my parents never had) and forget where I came from and the values that got me here.

Now, this might sound crazy because I’m not Jlo going from nothing to holy-shit-something…

…but for those of you who have dug themselves out of the deep pits to successfully changing your own stars, know what I’m talking about. This abrupt, yet painfully slow transition from past to present is internally conflicting. And man, can we talk about the guilt for a damn second?

There are some days I have a really hard time digesting how much money I spend now compared to ten years ago. A little rotten voice in the back of my head constantly questions is what I’m buying sensible and how I should be saving it instead.

The truth is I’m not spending money on frivolous items, it’s being invested in my physical and mental well being, which is a tough concept to digest. Also, how come it feels so strange to invest in me? Ugh, a blog post for another day. 

So how do you make sure you don’t forget your roots?

There’s an old saying about acknowledging your path to success and the author from Bodhi Tree writes…

“There is no way to grow and strengthen if you are walking on flat ground. You have to climb. You have to fall and claw your way back up again, and when you emerge covered in dirt, sweat and smiles, it’s beautiful! It’s worth it. If you rub away the climb and the fall, you rub away the story itself.”

Basically? It’s practicing gratitude and honoring your struggle. Acknowledging a fear means you’re aware and won’t let ‘it’ happen because you’re not living with your head in a hole.

ps: I had an afterthought aha moment…what if staying true to your roots is just remembering your past, and bringing its best lessons and values with you everywhere you continue to go and grow? It’s not about reconciling, but an important piece of staying grounded. 

Everything you have ever wanted, is sitting on the other side of fear. (16).png

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Taste Test: Molten Churro Bombs

This week’s #TasteTest recipe is molten churro bombs which is code for fried drops of heaven filled with chocolate. Apparently, once you click on one recipe by Tasty you will be FLOODED with recipes on your timeline. The name alone would make anyone stop the scroll…

Do you think it’ll make the cut? Scroll to find out!

But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.

I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.

Here we go:

THE RECIPE:

    • 1 cup water
    • 4 tablespoons unsalted butter, 1/2 stick
    • ½ cup sugar, plus 2 tablespoons, divided
    • ½ teaspoon salt
    • 1 cup all-purpose flour
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 18 milk chocolate truffles
    • oil, for frying
  • CINNAMON SUGAR COATING

    • ½ cup sugar
    • 2 tablespoons cinnamon
  • SPECIAL EQUIPMENT
    • 1 piping bag, with a small closed star tip
  1. In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
  2. As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
  3. Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
  4. Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
  5. Line a baking sheet with parchment paper.
  6. Transfer the dough to a piping bag fitted with a closed star tip.
  7. Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
  8. Heat the oil in a deep pot until it reaches 350˚F (180˚C).
  9. Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
  10. Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.

MY FINDINGS:

  1. No piping bag, per usual. A good ‘ol Ziploc freezer bag with the end cut worked just as well.
  2. When you mix the eggs in one by one it takes a while for them to mix in with the dough, don’t panic, just keep stirring. *in my Dory voice
  3. The recipe mentions 3 minutes at 350, but mine took closer to 4 minutes to get a golden brown look. A good tell was when they began to float, mine would float a little past 3 minutes and then I’d leave them in its oil bath for 30 more seconds.
  4. Also, don’t wait until they’re completely cool to dunk them in cinnamon sugar, the coating won’t stick as well if they don’t have a little hot oil still on them.

WOULD I MAKE IT AGAIN?

 

The Hubs didn’t feel the same way….here’s his review.

Yes! The melty chocolate makes for a good dipping sauce. Who wouldn’t like to dip fried cinnamon sugar bread into gooey chocolate? Hellooooo. I also feel obligated to say Hubs did not appreciate the chocolate, he’s a purist who believes the original recipe shouldn’t be messed with…but that if the chocolate was solid he might get on board. You can’t see me but my eyes are rolling, again because they rolled when he said it, too. Haha.

Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.

ps: The original recipe can be found here.

Everything you have ever wanted, is sitting on the other side of fear.-16

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