Wednesday, October 17, 2012

DIY Lyrics Plate

Hello lovelies! 
Sorry I haven't been on the past week... life was kinda crazy, but I have an awesome post to make up for my absence :)

I've seen this project all over Pinterest and have been wanting to make it myself. So I went to Target and found these rectangle white porclein plates on sale for $1.99 each. And I figured they'd make the perfect test plates.

I checked quite a few different blogs with a bunch of different diy instructions, but I ended up doing my own thing (I tend to be a intruction rebel...).

What you need (according to me):
~ Sharpie
~ Plates
~ Chosen lyrics up and 
ready to be copied.

I chose to write part of a Jason Mraz song onto my plate... and I think I'll use a fine tip sharpie next time so the lyrics aren't so chunky. But I still love the vibe and look of the lyric plate...

Give it a try and enjoy your gorgeous, unique creation!!


Friday, October 5, 2012

Friday Style

So I've decided to dub Friday blogs "Friday Style", meaning I will be posting some looks I personally like and want to share with you lovelies. So I have a few, cute, casual fall outfits to start off the first Friday Style! Let me know what you guys think, or what your fav fall look is... are you a leather bomber person, or do you gravitate to chunky knits?? Let me know! 

Have a lovely weekend!

Fall 1

Marc by Marc Jacobs cotton shirt
$380 -

H&M low rise skinny jeans
$32 -

Morra Designs disc earrings

Alex monroe
$255 -


Undefined by kraeshaew featuring a coral bag

Alice Olivia slip dress

Jofama leather jacket
$305 -

Jigsaw hammered jewelry
$63 -

Morra Designs disc earrings

casual fall

S NOB long sleeve shirt
$76 -

High waisted jeans
$310 -

Brown boots
$48 -

Proenza schouler
$2,535 -

18k jewelry

Wednesday, October 3, 2012

Vegan {left-over-whatever's-in-the-cupboard} Pumpkin cookies...

(**forewarning: lack of pics due to spontaneous, thoughtless baking adventure...sorry!)

After making the Pumpkin Choc. Chip Muffins, I had leftover pumpkin puree. So, I 've been trying to figure out what I wanted to make with it. 
However, I haven't gone grocery shopping... so my cupboards were seeming a little bare. But instead of saying "Oh well, I'll wait to create a yummy treat after I go shopping", my compulsive nature took over and I had to bake something. 
So I did what any normal person would do... challenged myself to come up with a new recipe with all the leftover ingredients I had on hand. That's completely normal... right?

After pulling several ingredients out, I settled on the idea of healthy pumpkin breakfast cookies. I've seen tons of "breakfast cookies" on Pinterest and figured I could conjure some healthy, yummy treat.

(and I tried to remain conscience of the measurements and ingredients so I could share with you lovelies!)

Now, mind you.... these are not actual cookies. They have a completely different texture, and are more... ummm... chewy, soft, texture-y. I'm not 100% sure how to describe them, but they are healthy and are different. But I liked them, and my co-workers ate them right up even though I was terrified they would hate them... just, don't expect sweet or cookie-like texture. 

Enough pre-warnings.

Here's the rough (but tested) recipe:
Preheat oven to 350°

Dry Ingredients in large bowl:
1 cup Whole Wheat pastry flour (I used Bob's Red Mill brand, my personal fav)
1/2 cup rolled oats 
1/4 cup steel cut oats
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 tablespoon Chia seeds
dash of salt

Wet Ingredients in separate bowl:
14 oz. pumpkin puree
1/4 or 1/3 cup unsweetened almond milk (I eyeballed it, but start with 1/4, and after mixing wet and dry, if its too dry, add 1 tablespoon more)
10 drops liquid Vanilla Stevia
1/4 cup oil (your choice)
1 tablespoon organic honey
1/2 teaspoon vanilla extract

Combine each mixture in their bowls. Add pumpkin mixture to dry mixture, mix until all the flour is completely incorporated. Fold in chocolate chips (I eyeballed this part too... sorry!). Use an ice cream scoop to get even cookies. You'll have to use your fingers to help get the mix out of the scoop if it doesn't have that swiveling thingy (yes, I said "thingy") that pushes ice cream out... I put my cookies on stoneware, so I didn't need parchment or veg spray. If using metal baking pans, use parchment, silicone or veg spray. I got about 12 cookies per sheet. Press the dough balls down into patty shape with a fork since they don't spread. Bake in oven for 30 minutes - they should be golden brown. Pull out, and let cool on pan. After 5-8 mins, transfer to cooling rack. I put mine in a container to use the next day, and the trapped moisture made the cookies a little more soft and chewy. 
Have it in the morning with a yummy cup of coffee... it's like a healthy dessert for breakfast. No added sugar, dairy, or junk. It's healthy and tasty (different if you're not used to healthy... but still tasty); the chocolate chips enhance the flavor and make up for lack of sugar. 

Try them, and let me know what you think. Hate 'em, love 'em, meh about 'em... let me know... I won't be offended. I love honest opinions!

kylie rae

p.s. Today's my birthday (10.3.87 [well... I have about 45 mins left of my bday...])!! I turned 1/4 of a century today! Yikes! Really excited to see what this year holds :D

Tuesday, October 2, 2012

Vegan Baked Applesauce - Frozen style

The heat this whole week has been a stinker.
I don't mind dry heat, but when I'm sweating while sitting and doing nothing, I have a problem with that.... that's just nasty.
So, to cool myself off while having a treat, I chose to make baked applesauce.
And although turning on the oven while it's sweltering may seem contradictory to my idea to cool off, the end result is worth it... I promise.

I preheated the oven to 415° F - pulled out all the ingredients I thought would make for a yummy applesauce. 
Mind you, because this was a last minute idea because of the gross, humid heat, I kinda threw things together sans a recipe.

Cored the apple and a little water in the baking dish.

Baked for 35-40 mins - till it was browned and splitting.

Cut in half immediately and put it in my food processor. It cuts up faster when it's fresh, super hot out of the oven.

Blended it up a bit, then added the yummies, then continued to blend it all together. I personally like texture and chunk, so I left my applesauce a bit chunky.

Once you're happy with the consistency, transfer to a container with a lid and place in the freezer. Let it chill for at least 3-4 hours.

It's the perfect, healthy, cold snack for a cold day... and for the hot days, just eat it after the food processor. 
It was soooo ridiculously yummy and [ridiculously] easy to make. Make it in the afternoon and have it as a guiltless dessert.

kylie rae


1 apple
2 packets of Stevia (or any other organic, raw, or healthy sugar/sugar substitute)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 dark chocolate cocoa powder
1/2 teaspoon vanilla extract
Dash of salt
A splash of purified water

1) Core Apple - place in baking dish with 1/2 teaspoon water
2) Bake 35-40 mins - till golden brown and splitting
3) Cut in half and place in food processor
4) Add cinnamon, nutmeg, cocoa powder, stevia, vanilla, salt and water - blend until you get the desired consistency 
5) Transfer to freezable container with lid
6) Freeze for at least 3-4 hours
7) Enjoy your yummy creation!!

Monday, October 1, 2012

Pumpkin Chocolate Chip Muffins

There is something so cozy, yummy, and wonderful about pumpkin - not just food wise.
I LOVE when candles, coffee, ice cream, scones, decorations, and all other sorts of items break out in pumpkin pandamonium. It makes my heart (and tummy) happy.
I just love pumpkin! 

So, of course I had a hankering to bake something pumpkin-y.
But what was I going to pair it with...??
Maple, cream cheese, chocolate, caramel, oats..... and so many more options.
 I kept coming back to chocolate...
You see, I'm not just a huge pumpkin fan, I'm also a chocoholic who refuses to get help... I just keep feeding the crazy. 
(Besides, studies show 1-2 oz. of dark chocolate a day actually keep a person healthier... so who am I to argue with the facts.)

I searched a bunch of blogs for inspiration, and I stumbled upon this little gem of a recipe on Two Peas and Their Pod. They had a couple pumpkin/chocolate options, but I landed on the Pumpkin Chocolate chip bread.
But, I did tweak the recipe a bit, 'cuz I can't help myself...
...and the result was mouth-watering goodness.
So naturally, I want to share with you lovelies! :)

So.... drumroll please.... well, do the drumroll noise in your head, since I can't make it for you to hear.
I give you moist, light, delicious, cozy Pumpkin Chocolate Chip Muffins!

First: Make sure you have all your ingredients (and the amount you need) on hand and ready to go... silly advice? No... there have been so many times I start a recipe and realize I'm missing one important ingredient, which sends me to the store looking like a disheveled mess... so, make sure you have everything ready so the process is smooth and frazzle-less. 

In one bowl, combine your flour, baking soda, cinnamon, nutmeg, and salt - mix with a whisk so it's all combined completely. In your second bowl, combine your sugar, pumpkin puree, oil, eggs, vanilla, and buttermilk - mix until you have a nice, thin liquid batter. Since I had put my dry ingredients in the bigger bowl, I added the pumpkin mixture to the dry, which is opposite the recipe instructions.
What can I say, I'm a rebel at heart.

Make sure you scrape the bottom completely - mix batter until completely combined. Fold in chocolate chips at this point.

 I had two muffin pans ready to go, and used an ice cream scooper to get a consistent amount in each muffin liner. With the leftover batter, I decided to make a little loaf in my stone loaf pan.
Throw all three pans into the oven (put the muffin tins on the top rack and loaf on bottom) and bake for about 25-30 mins and test with a toothpick. If the toothpick comes out with gooey business on it, bake for another 10 mins. If it comes out with a crumb or two attached, pull the muffins out and transfer to cooling racks so they don't continue to bake.
Move the loaf to the top rack and continue to bake for another 15-20 mins. Repeat toothpick test with loaf.

Once they're cooled, enjoy the amazing fall treat you just created.
You'll be in pumpkin-chocolate heaven! :D

Enjoy your pumpkin-y fall!!
kylie rae

Oven: 350° F

3 1/2 cups all-purpose flour 
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups granulated sugar
1 cup packed brown sugar
1 (15 oz.) can 100% pure Pumpkin
1 cup canola oil
2/3 cups buttermilk (I just add 1/4 lemon juice to whole milk, let stand for 15 mins to curdle)
1 teaspoon vanilla extract
3 large eggs
1 cup semisweet chocolate chips (but really, you can use any type of chocolate you want - be it a gourmet chocolate bar, just smash it into chunks... and you most definitely can use more than 1 cup if you like, I did) ;)

1) Preheat oven. Spray loaf pan with cooking spray and fill muffin pans with liners.
2) In large bowl whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside
3) In a medium bowl, combine sugar, pumpkin, canola oil, buttermilk, vanilla, and eggs. Mix until smooth.
4) Add pumpkin mix to flour mix and gently mix together until completely combined. Fold in chocolate chips.
5) Scoop mixture into muffin liners. Add left-over batter to loaf pan.
6) Bake for 30-45 mins (but don't forget to toothpick test), or until browned and toothpick comes out clean. Remove from pans and onto a cooling rack - let them sit for at least 15 minutes so you don't burn your mouth.
7) Enjoy!! And share the wealth since this recipe does yield a good amount of muffins/bread :)

Thursday, September 27, 2012

S'mores Cookie Bars!!

I've had a hankering to make S'mores... so as I was perusing the lovely, wise web I stumbled upon this amazing recipe for a S'mores cookie bar...
Mrs. S'mores and Mr. Cookie got together and made this beautiful creation. 
Pure genius.

So, like any rational person would do, I went straight home to make this amazing goodness - forgo dinner, laundry, cleaning or any other necessary task... this cookie business is going down, tonight.

Luckily I had almost all the ingredients already in stock... minus the chocolate bars and marshmallow fluff. 

Preheated Oven to 350°F 

Beat butter and sugar in mixer till combined and lighter in color

Add vanilla and egg, mix on medium speed till combined

In a separate bowl, mix flour, graham cracker crumbs, salt, and baking powder... then add to the butter mixture. Mix on low until the mixture begins to combine (otherwise, you & all of your kitchen are going to be looking a little powder-y...), then bump speed up to medium until it forms a cookie-like dough.

Divide cookie dough into two equal parts. Press one half into the bottom of your greased pan to have an even cookie base.

Then add your marshmallow fluff, and place chocolate bars on top... even though my pictures will contradict what I'm typing. My fluff grew like marshmallows on ' joke. But, whatever works for me might not work for you... so find what way works perfectly for you and run with it. Lovin' from the Oven has the chocolate down first, then layer on the marshmallows... but my creation didn't like me enough to let me to do that.... but everyone's baking experience is different, right?
Or I'm just extra special... =/

Put the 2nd half of the cookie dough on top... and I added some chocolate chips on one half to appease the chocolate monster in me... sometimes I just can't help myself.

Bake it for 30-35 minutes, or until golden brown. 

Here's a picture of the crazy marshmallow debacle:

I told you.
Marshmallows on steroids...
They tasted redunkulous none the less...but when your food goes crazy on you, it doesn't always make "pretty" pics easy... 

Let them cool for a bit (or attack them the instant they're out... you're choice)...

Then cut, plate and enjoy the gooey deliciousness you just created. You'll thank me...


Recipe (via: Lovin' from the Oven):

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized milk chocolate bars (e.g. Hershey’s)
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
  3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

* Just a little forewarning: I used all 7oz. of my marshmallow fluff since the recipe called for 1.5 cups... and I put it on top of the chocolate bars (as you'll see in photos below) as the recipe directs (and the whole time, my pastry chef instinct was yelling "NO!" at me... anywho, the m. fluff puffed like a mad man... so my advice, do half of the marshmallow fluff and put it on the bottom cookie dough and place chocolate bars on'll make spreading the cookie dough on top easier. But overall, do whatever works best for you, each person accomplishes a recipe differently.