Tag

desserts

Browsing

Pink Lemonade Party Inspiration

I have long loved bright pink and yellow paired together – à la pink lemonade. When I saw this tank and these shorts on sale at Carters, buying them was a no-brainer. Isla’s outfit reminded me of the cutest Pink Lemonade Soiree I saw ages ago on Hostess with the Mostess. I love the idea of a pink lemonade themed party! I’m getting ahead of myself, but I already let my mind wander to Isla’s first birthday party. These celebrations end up being huge events! See some pictures below for inspiration. Most are from the Pink Lemonade Soiree, others from Kara’s Party Ideas, and others from Pinterest.

What are other cute toddler party themes you’ve seen?

Also, one last reminder that the MAM pacifier giveaway ends tonight at midnight!

Lemonade

DSC_0232

Lemonade2

DSC_0312

Lemonade5


 

pinklemonade3

pink-lemonade-birthday-party-favors-and-tags

pinklemonade2

A-Pink-Lemonade-Garden-Birthday-Party

pinklemonade5

Lemonade-Garden-Birthday

pinklemonade1

Pink-Lemonade-desserts

pinklemonade4

 

 

 

 

 

 

Sprouted Kitchen: Almond Date Truffles

I absolutely adore cooking. I make Sasha dinner from scratch every single night. Since I’m a vegetarian and he’s not (except for Meatless Mondays), I’ll make the same dish for us, but add chicken, shrimp or salmon to the top of his meal, which makes life much easier. While I’m not a vegan, I don’t eat eggs, so baking has never, ever brought joy to my life like cooking has. I recently stumbled upon Sprouted Kitchen, the most amazing food blog ever, and found a host of amazing meatless recipes and eggless desserts. I am thrilled. The Almond Date Truffles, shown below will definitely be my first trial.

DATE_TRUFFLES_01

DATE_TRUFFLES_02

DATE_TRUFFLES_03

Almond Date Truffles  // Makes 18

  • 20 Medjool dates, seeded and halved (plump and slightly glossy)
  • 1/2 tsp. vanilla extract
  • 1/3 cup creamy almond butter
  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup plus 1 Tbsp. natural cocoa powder
  • 1/2 tsp. sea salt
  • 1 tsp. cinnamon
  • 1/3 cup toasted almonds, well chopped

Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a splash of water.

Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.

 

Recipe and pictures via Sprouted Kitchen