Tag

breakfast

brunch bunch.

J: I’m always looking for a solid brunch item to throw together on the weekends. When I came across this baked french toast recipe from our fave food blogger, Damn Delicious… game changer.  My sweet husband, Jay, said it would be perfect for Christmas morning and I totally agree. Here’s the skinny:

Ingredients:

  • 3 small French baguettes, ends trimmed and cut into 1/2-inch slices
  • 1 1/2 cups milk
  • 3 large eggs
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (I skipped this)
  • 2 tablespoons confectioners’ sugar

For the maple glaze:

  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • 2 tablespoons maple syrup, or more, to taste
the goods.
the goods.

Instructions:

  • Lightly coat a 9×13 baking dish with nonstick spray. Place bread slices evenly into the baking dish.
  • In a large glass measuring cup or another bowl, whisk together milk, eggs, vanilla bean paste, cinnamon and nutmeg. Pour mixture evenly over the bread slices. Cover and place in the refrigerator for at least 2 hours or overnight.
  • Preheat oven to 350 degrees F. Place the bread mixture into the oven and bake for 30-35 minutes, or until golden brown.
FT
slices evenly placed.
FT2
mixture poured and ready for the oven.

Melt butter in a large skillet over medium heat. Stir in brown sugar and maple syrup until well combined and slightly thickened, about 2 minutes. Pour mixture evenly over the bread slices.

glazed and golden.
glazed and golden.

Serve immediately, sprinkled with confectioners’ sugar, if desired. It’s desired.

brunch is served.
brunch is served.
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weekend review: nyc.

We’ve been terrible about posting lately, but we’ve had a lot going on! To whit: we just returned from J’s whirlwind bachelorette weekend in the Big Apple. We’re hoping things will calm down soon – in the meantime, we wanted to share our pics (and some restaurant recs!) with you.

HOTEL:

Our homebase for the weekend was Hotel Hugo in SOHO. J’s friend Mary chose this place, and it was perfect for our group. We loved the decor (modern but warm) – we were immediately obsessed with the greenery wall behind the check-in desk. One drawback: the rooms are SMALL, so you have to leap around like a fairy to avoid cracking your shinbones on the bed platforms.

The Glitter Life Hotel Hugo
photo credit: Food + Shelter

SATURDAY

After our group caught up over a quick lingerie shower for J, we headed to dinner at Revel in the Meatpacking District. The food was great (Annie ordered a pork chop that came on a lava rock – fancy!), but the place was so dark we couldn’t get any pics of it.

The Glitter Life Revel
revel: we sat just beyond the bar in the garden area.

After dinner, we walked down to Brass Monkey on the recommendation of the hostess at Revel. It was pretty chill when we got there but got a little more intense as the night wore on. We were forced to order a random apple pie dessert to hold our table (worth it – having a table was clutch), and it was NOT BAD.

The Glitter Life Brass Monkey
brass monkey (before we got there, obvs)
The Glitter Life Brass Monkey
maggie (fourth from left) did a great job harassing random bar patrons to take our group pics. job well done!

SUNDAY

In search of an early morning coffee / Breakfast at Tiffany’s moment, L explored a few blocks and stumbled on the new Hudson Square outpost of coffee roaster/bakery La Colombe. This place was calm and quiet…a nice change from the usual Starbucks.

The Glitter Life La Colombe Hudson Square
la colombe at hudson square.
The Glitter Life La Colombe
ham and cheese croissant (hey, we’re on vacation) + soy misto at la colombe.

No NYC weekend is complete without Sunday brunch. Our girls at BCBGeneration (New Yorkers through and through) recommended Beauty & Essex to us, and it didn’t disappoint. This place deserves its own post – so stay tuned for the details!

The Glitter Life Beauty & Essex
just outside B&E…right after L lost her gloves. #drama

Mo, our group’s fearless navigator (she really is good at it) found a precious place for after-brunch cocktails. Hotel Chantelle is a Parisian-style cocktail lounge with $.92 mimosas (you heard us) and disco tunes. We sat in the bar (presumably the old hotel lobby). Our only complaint? Really intense heater action. We were sweating by the time we left. We didn’t make it up to the rooftop (place was PACKED)…but we will definitely try again next time we’re in NYC. This would be a great spot for brunch!

Hotel Chantelle
hotel chantelle: the bar.
The Glitter Life Hotel Chantelle
hotel chantelle: the rooftop.

After wandering the streets of the LES and SOHO (no noteworthy purchases), we regrouped for a sweet treat at the famed tea salon Laduree. This place ALSO deserves its own post – coming soon!

The Glitter Life Laduree
laduree: mmmm, so many goodies.
The Glitter Life Laduree
#ladylike

We headed to celebrity favorite Catch for dinner Sunday night. The food was unreal; we’re going to be dreaming about the lobster rolls (J) and the tartare (L) for weeks. The service left a little to be desired, and we had a strange elevator experience on the way down, and we didn’t see any celebrities…but other than that, we loved. Stay tuned for details!

The Glitter Life Catch NYC
catch: the bar. we’re digging those huge copper pendant lights.
THe Glitter Life Tartare Trio
tartare trio: salmon, hamachi and tuna.

We ended our night at the The Standard Biergarten.

The Glitter Life Standard Hotel
beirgarten at the standard: enjoying our last night in the city.

MONDAY

We grabbed a quick brunchy-breakfast at Jack’s Wife Freda before heading to the airport. The food at this Mediterrenean-style diner was amazing…but it was packed (hey, at least we knew it would be good!), and we were a little cramped. We both highly recommend the fresh-squeezed cantaloupe juice.

The Glitter Life Jack's Wife Freda
L’s breakfast: poached eggs+ grilled tomatos + THE JUICE

Share your NYC go-tos with us on Insta @glitter_blog_xo.

 

 

 

 

 

 

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motivation monday: warm avocado toast.

Another Monday, another motivation. You guys ready?

We’re obsessed with this Warm Avocado Toast recipe. It may seem weird to eat avocado for breakfast, but it’s a welcome and HEALTHY (key word) change from our usual bagel. Go on, try it – we think you’ll be addicted, too!

Warm Avocado Toast
green for breakfast = great rest of the day.

Warm Avocado Toast

(Prep Time: 2 mins / Yield: 1 serving)

What You Need:

  • 1 slice Ezekiel Bread (we don’t love Ezekiel Bread, so we use a whole grain English muffin)
  • ½ Avocado
  • Handful of sprouts
  • ½ Lemon
  • Sea Salt
  • Cayenne Pepper
  • Olive Oil

What You Do:

  1. Lightly toast the bread.
  2. In a small bowl lightly mash the avocado with a fork leaving some chunks visible. Squeeze half the lemon and combine gently.
  3. Spread the avocado onto the warm bread and add the sea salt and cayenne to taste.
  4. Top with sprouts and drizzle a drop of olive oil over the toast. Enjoy warm!
Warm Avocado Toast
fold it over for breakfast on the go.
Warm Avocado Toast
a healthy day starts in the kitchen!

Now, don’t you feel better?

View our first Motivation Monday recipe here.

PS – Every Monday, we’re going to feature a healthy recipe from one of our favorite blogs The Whole Tara to carry you through the week. Can’t wait for next Monday? Check out Tara’s blog here.

all photos: The Whole Tara

 

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omelet muffins.

We are big fans of breakfast here at The Glitter Life. We believe in beginning our days with something fresh and healthy – breakfast boosts our metabolism AND our mood. While there’s no denying the nutritional goodness of a green smoothie, we usually need something a little more solid (and a little less time and dishwasher-space consuming). Voila, these genius Omelet Muffins! Make a batch on the weekend and just reheat one before you run out the door.

These are totally customizable. Add healthy protein (turkey bacon, diced ham, soy sausage crumbles), cheese and veggies to create your perfect combination.

Omelet Muffins adapted from Lauren Conrad

rise and shine!
rise and shine!

Ingredients:

  • muffin pan
  • 6 eggs (beaten and seasoned a pinch of salt and pepper)
  • mix-ins…

-diced ham
-bacon
-carrots
-tomatoes
-onions
-spinach
-bell pepper
-shredded cheese

Instructions:

  1. Preheat the oven to 350 degrees and generously grease the bottoms and sides of your muffin pan to ensure a stick-free removal once the omelets are done baking.
  2. Make sure your eggs are beaten and you’ve added the salt and pepper.
  3. Fill the bottoms of your muffin pan (about 1/3 of each individual tin) with the different mix-ins you chose.
  4. Then fill the tins with your eggs. The omelets will puff up a little when you bake them, so make sure to leave just a tiny bit of space at the top of each tin. Stir each mixture slightly to combine your eggs with the ingredients.
  5. Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).

Enjoy!

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baker’s dozen: pineapple muffins.

Want to break out of your basic blueberry muffin rut? Baker Street has created the perfect summer twist on a breakfast classic: Pineapple Muffins. They’re easy to prepare, too. We like that.

The Glitter Life Bakers Street
oh la la.

Pineapple Muffins

Ingredients
  • 2½ cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar
  • ½ cup shredded coconut
  • 1 cup buttermilk
  • 6 tbsp butter, melted and cooled
  • 1 large egg
  • 2 tsp orange zest
  • 1 cup chopped pineapple
Instructions
  1. Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, salt, sugar and shredded coconut (reserve 2-3 tablespoons).
  3. In a medium bowl, whisk together buttermilk, melted butter egg and orange zest. Add to flour mixture and stir to combine, mixing only until no streaks of dry ingredients remain. Stir in chopped pineapple.
  4. Divide batter evenly into prepared muffin cups (cups will be very full) and sprinkle generously with remaining coconut.
  5. Bake for 16-19 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  6. Cook muffins on a wire rack for at least 15 minutes before serving.

Share your summer recipes with us on Twitter!

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peanut butter + jelly muffins.

I’m always looking for fun recipes to make with Joe Jr. I saw this recipe for Peanut Butter and Jelly Muffins on the cute blog Two Peas and Their Pod (we featured another of their recipes here). Saturday morning seemed like the perfect time for the two of us to do a little baking…and a little tasting.

The Glitter Life PB&J Muffins
peach preserves ooze from golden peanut-y goodness.

Peanut Butter & Jelly Muffins adapted from Two Peas and Their Pod

What You Need:

  • 1 2/3 cups Gold Medal all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup of your favorite jelly, preserves or jam
  • Standard muffin tin (recipe yields 12 muffins)

What You Do:

  • Preheat the oven to 350 degrees F. Spray 12 muffin cups with nonstick cooking spray or line with paper cups.
  • Combine dry ingredients in a large mixing bowl. In a medium bowl, whisk together the milk, peanut butter, oil, egg, and vanilla.
  • Stir the wet ingredients into the dry ingredients and mix just until combined.
  • Scoop a heaping tablespoon of batter into each muffin cup. Spoon a heaping teaspoonful of jam on top of each cupful of batter. Then spoon about 2 tablespoons of batter over the jam.
  • Divide any remaining batter equally among the muffin cups.
  • Bake for 20 to 25 minutes, or until the muffins have risen in the middle and are firm to the touch. (Original recipe from The Recipe Girl Cookbook)
The Glitter Life PB&J Muffins
dry ingredients.
The Glitter Life PB&J Muffins
wet ingredients.
The Glitter Life PB&J Muffins
baking is better with farm fresh eggs.
The Glitter Life PB&J Muffins
stir wet ingredients into dry ingredients.
The Glitter Life PB&J Muffins
hey batter, batter…
The Glitter Life PB&J Muffins
place a teaspoon of jam/jelly on top of a heaping tablespoon of batter.
The Glitter Life PB&J Muffins
cool your muffins on a wire rack.

These muffins were tasty…but I learned something the first time I made them. The original recipe called for two tablespoons of batter on the bottom, but when I did that I ran out of batter for the tops of the muffins. The second time around I did a heaping tablespoon of batter, followed by a heaping teaspoon of preserves, followed by a heaping tablespoon of batter. I did have a little left over using that method, and I just divided it among the muffin cups. I made six muffins with peach preserves (my fave) and six with grape jelly (Joe’s choice).

Joe Jr and I had fun making these- his favorite part was licking the peanut butter spoon.

The Glitter Life PB&J Muffins
don’t panic, it’s just peanut butter.

Did you do any baking this weekend? Do you have a favorite Saturday morning baking ritual? Tweet us @glitter_blog_xo!

PS – We both had rather domestic weekends. In pics…

baking inspiration // shopping for patio furniture // saturday snap // experimenting // knockout roses // me and my mini-minnetonka-me
L: baking inspiration // shopping for patio furniture // saturday snap // experimenting // knockout roses // me and my mini-minnetonka-me
unwinding / / took romes to chastain park for a little exercise / / a few goodies from sephora / / GOOD MORNING / / starter m'guy andy cohens book 'most talkative' / / packing to MOVE.
J: unwinding / / took romes to chastain park for a little exercise / / a few goodies from sephora / / GOOD MORNING / / started m’guy andy cohens book ‘most talkative’ / / packing to MOVE
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kale mango salad.

Hiiiiiii!

This past weekend, Jay’s sweet step-mom, Beth, made this delicious salad. I had to capture the process to share with you all because it is out of this WORLD! And healthy, too: check out this link to read about the benefits of eating kale.

Ingredients:

  • 8 cups of torn/stemmed kale
  • 1 lemon juiced
  • 2 tbsp honey
  • Sea salt
  • Olive oil
  • Coarse ground black pepper
  • 1 medium mango
  • Pine nuts or walnuts toasted

Method:

  • Mix in large bowl: kale, drizzle olive oil, half squeezed lemon and sea salt. Knead together until soft (about a minute).
Kale Salad
delicious greens.
  • In another bowl mix 1/2 cup olive oil, honey, the other half of the lemon. Whisk together and pour over kale.
Honey Mixture
mix it up.
  • Dice the mango and fold it into the salad.
Mango
peel.
Mango 2
score.
Add Mango to salad.
fold.
  • Add black pepper to taste (more is better!) Refrigerate overnight. This will stay fresh for a week! Good alone or with fish.
kale mango salad
TA DA.

Speaking of mango, our friend Kathleen made our Shrimp-Mango-Avocado Cups last week.They look delicious!

Shrimp Mango Avocado Cups
kathleen’s shrimp-mango-avocado cups.

Do you have any fun salad recipes to share with us? Tweet us! @glitter_blog_xo

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white chocolate snack mix.

I love anything salty-sweet, and I’ve been obsessed with White Chocolate Snack Mix ever since Glitter Girl Melanie Herrington made it for our very first Easter Egg Hunt two years ago. I made it again this year, so I thought I’d share the recipe. It’s pretty and perfect for a spring party. Snack on it by the bowlful, or place individual portions in clear cello bags and tie with a pretty ribbon for cute favors.

white chocolate snack mix.
white chocolate snack mix.

Ingredients (makes 20 1-cup portions)

  • 6 cups cereal (Mel recommends a mix of Golden Grahams, Multi Grain Cheerios and Chex)
  • 1 12oz. bag mini M&Ms (try to get the pastel kind!)
  • 3 cups pretzels (sticks or mini pretzels)
  • 1/2 jar dry roasted peanuts
  • 1 bag white chocolate chips, melted

Method

Mix dry ingredients together. Pour melted chocolate over mix and stir to coat. Spread mix out on wax paper to dry. TRY NOT TO EAT IT ALL AT ONCE.

white chocolate snack mix.
the salty-sweet combo is good on its own, even before you add the melted chocolate.
white chocolate chips.
melt chocolate chips in the microwave or in a double boiler.
white chocolate snack mix
spread the mix on wax paper and let dry. (i let mine dry overnight!)

Speaking of Easter, we had a great one with family and friends.

L’s Easter:

Easter Collage
600 eggs stuffed // good friends // goldfish carrots // my mom made 86 cupcakes for the hunt // family pic // duck-shaped pimiento cheese sandwiches // baby joe and uncle jim // mini ham sandwiches // live music at locos on saturday night

J’s Easter:

J's Easter
romes watching golf / / easter in augusta / / jays sweet niece annabelle / / little j / / j +jay before church / / jellybean taste test / / fancy wine to-go cup / / j’s white chocolate mix! / / jay and his easter basket.

How was your weekend? Share you Easter pics with us on Twitter/Instagram! @glitter_blog_xo

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weekend wrap-up.

Hi Hi Hi!

Hope everyone had a fabulous weekend! We definitely have a love/hate relationship with this time change… See how we spent our low-key weekends:

L

L Weekend Pics
BCBGeneration top / / hummus makes an appearance at Locos / / my Friday night date / / Saturday morning waffles / / Sunday sushi date / / mimosa / / watermelon manicure / / homemade pizza / / Pura Vida bracelets arrived at Dish!

J

J Weekend Pics
filmed a harlem shake video at the tavern / / fresh mani / / essie fiji (my fave) / / sunday funday at the ivy (per usual) / / Jay deep in thought / / cajun angels at the ivy / / masters egg salad (recipe coming soon!) / / romes got a haircut / / arm candy

What were y’all up to this weekend? Share your pics with us on Twitter and Instagram @glitter_blog_xo.

X0

J+L

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happy birthday.

Happy Thursday, glitter girls!

No, it’s not our birthday. BUT we couldn’t resist sharing this super cute and delicious recipe for birthday cake pancakes. Thanks to Pennies on a Platter for sharing!

Pancakes
how delicious and festive do these look!?

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 6-8 servings

Serving Size: 2 pancakes

    • 1 1/2 cups all-purpose flour
    • 1 cup yellow cake mix
    • 1 Tablespoon sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 eggs
    • 1 1/2 cups buttermilk
    • 1/2 cup milk
    • 2 Tablespoons butter, melted
    • 1 teaspoon vanilla extract
    • 1/3 cup (1.75 oz bottle) sprinkles
For the icing (optional):
  • Whipping cream
  • Powdered sugar

Heat a griddle or nonstick skillet over medium heat. Meanwhile, in a large bowl, combine the flour, cake mix, sugar, baking powder, soda and salt; set aside.

In a separate medium bowl, lightly beat the eggs with a whisk. Add the milk, butter and vanilla and whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients and stir until fully mixed. Fold in the sprinkles.

Scoop portions of a scant 1/3 cup batter onto the griddle, leaving room for the batter to spread into larger rounds. When the pancakes begin to bubble, flip and cook for another 1-2 minutes. Transfer to a plate and cover with a kitchen towel to keep warm until serving. Serve with syrup or optional icing.

Optional Icing:

Mix together powdered sugar and whipping cream to reach desired consistency and taste. Pour over top individual stack of pancakes.

To Freeze:

Allow the pancakes to cool completely, then transfer to a freezer bag. Store in the freezer for up to 2 months. Reheat in the microwave for about 30 seconds, or until hot.

Source: Adapted from My Life As a Mrs

And the best part… You don’t have to wait until your birthday to enjoy birthday cake for breakfast!

X0

J+L

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