{fashion} Sew Sarah R custom clutches

I love discovering new online boutiques and shops, because I am able to purchase unique items that perfectly fit my style and budget. So when Sarah from Sew Sarah R contacted me, I took one look at her website and fell in love. I know that you will too! I'm so excited to share her company with you.

Helllllllo gorgeous, right?! Sarah creates ready-made clutches in a variety of shapes and fabrics, or you can create your own using her custom-made service. I'm in love with all of the different pattern choices on her site. It is filled with polka dots, chevron, ikat, and other adorable fabrics. I love the fabric on my clutch because I think the colors will perfectly transition into my fall wardrobe.

{top} vestique (old) {shorts} tjmaxx (old) {wedges} bebe (old) {clutch} sew sarah r

{don't mind my horrible ipod 4 photos - need an upgrade!}

My clutch is the perfect size for going out! There is plenty of room for all of the basics.

I highly recommend that you check Sew Sarah R out for the perfect clutch - {facebook} {etsy} {website}.

This was a sponsored product review, but all opinions are my own!

xx, Jen

{recipe} crustless goat cheese cheesecake with mixed berries

I love cheesecake. Peanut butter cup cheesecake. Pumpkin cheesecake. Bourbon pecan pumpkin cheesecake. Any cheesecake really. Cream cheese and I are pretty much best friends in the kitchen.

I didn't think cheesecake could get any better... but then I decided to take my beloved cream cheese out and switch in some goat cheese. Yeah. It happened. And it was delicious.

The flavor was great! It was a little bit lemony, and the light sugar coating at the bottom of the cake was a lovely surprise. You could just taste the goat cheese without it being overpowering. The texture was the same, but it was much lighter than a typical cheesecake. I'm definitely not going to try to stretch the truth and call this "healthy," but you won't feel like you oversplurged as much as you do when eating a traditional cheesecake.

This cheesecake was a little more challenging for me to make than the ones I've made in the past. Mainly because of the pesky addition of beaten egg whites. They are finicky little ingredients to include. You have to wait until "soft peaks form" before folding them into the rest of the cheesecake batter. But it's fine. I succeeded and so can you!

crustless goat cheese cheesecake with mixed berries
Recipe adapted from Bon Appetite magazine

cake ingredients:

• unsalted butter (for pan)
• 3/4 cup sugar plus more for pan
• 12 oz. fresh soft goat cheese, room temperature
• 1 tsp. finely grated lemon zest
• 1 tsp. fresh lemon juice
• 1 tsp. vanilla extract
• 6 large eggs, separated
• 3 Tbsp. all-purpose flour

topping ingredients:

• 1 cup plain greek yogurt
• 2 Tbsp. blueberry preserves + a bit more for color
• drizzle of agave
• 1 1/2 pints mixed berries of choice
• sugar

special equipment: 9" diameter springform pan. electric mixer.

cake directions:

1. Preheat oven to 350*F. Butter springform pan and dust with sugar, tapping out any excess.
2. Using an electric mixer on medium speed, beat goat cheese, lemon zest, lemon juice, vanilla, and 3/4 cup sugar in a large bowl until smooth and creamy, about 3 minutes. Add 2 egg yolks at a time, beating to blend and scraping down sides of bowl between additions. Reduce speed to low, add flour, and mix just until blended.
3. Using clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Fold 1/4 of egg whites into goat cheese mixture just until blended. Scrape into prepared pan and tap pan to level batter.
4. Bake cheesecake until top is set but still jiggles slightly in the center, 30-35 minutes. Transfer to a wire rack; let cool in pan.

topping directions:

1. While cheesecake is baking, wash and drain berries. Pour into a bowl and coat with a little bit of sugar. Put back into the refrigerator.
2. Once cake is cool to the touch, mix together greek yogurt, blueberry preserves, and agave. Add enough blueberry preserves to create the color you would like.
3. Spread yogurt mixture evenly onto the cake, and then place the cake into the refrigerator for an hour or longer. 
4. Just before serving, decorate the cake with your berries. Serve the extra berries on the side.

ENJOY!

xx, Jen

{recipe} whole wheat banana bread pancakes

Happy Friday! You look like you deserve pancakes.

Hi, I'm Jen. I suck at spooning batter onto pans and flipping pancakes to make perfect little circles. Also. Sometimes I let one of the sides get a litttttle too brown because I'm scared of ruining my pancake forever mid-flip. But it's okay. We don't have to be perfect around here. 

Flavor is everything. And guess what? These just happen to taste exactly like your favorite loaf of banana bread, except you don't have to deal with the heat stroke you have when turning on your oven in the middle of the blistering hot summer. You can even throw in some chocolate chips if that's your thing. It's usually mine, but I wasn't thinking clearly yesterday. Next time. :)

Stack 'em high, throw some walnuts on top, and saturate in syrup. As Rihanna would say, "cheers to the freaking weekend." 

Whole Wheat Banana Bread Pancakes

Recipe adapted from Mega Bite, who adapted from the cookbook Pancakes by Adrianna Adarme

**The reason why my pancakes are whole wheat is because I only had about half a cup of all-purpose flour left and was feeling too lazy to go to the grocery store. I subbed half a cup of whole wheat flour and made them healthy! ;) So feel free to use one cup of all-purpose if you don't have whole wheat flour.

Ingredients:

Dry:

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 T light brown sugar
• 1 t baking powder
• 1 t baking soda
• 1/4 t cinnamon
• 1/4 t kosher salt.

Wet:

• 1 cup mashed ripe bananans (about 2)
• 3/4 cup melted coconut oil (or vegetable oil)
• 1 cup buttermilk, shaken
• 1 large egg
• 1 t vanilla extract

Mix ins and toppings:

• 1/3 cup chopped walnuts
• maple syrup and butter to top
• butter or oil for the skillet.

Directions:

1. In a medium bowl whisk together the dry ingredients. In a smaller bowl whisk together the wet ingredients. All at once add the wet to the dry and mix until just combined. Fold in the walnuts.
2. Preheat your skillet over medium heat and brush with butter or oil. Using 1/4 cup measuring cup, scoop the batter onto the warm skillet. cook for 2-3 minutes or until small bubbles form on the surface of the pancakes, then flip. Cook on opposite side for 1-2 minutes, or until golden brown.
3. Serve with butter, maple syrup, and more walnuts. Enjoy!

PS. I've created a Facebook page for this blog. I'd love you if you would like it. :)

xx, Jen

{recipe} sweet potato hash

I woke up yesterday with a determination to cook something delicious. I once again have a real kitchen, stocked with all of the pots, pans, and utensils I could ever want or need, and more importantly --- all of the ingredients I could ever want or need.

Potatoes? Check. Veggies? Check. Eggs? Check! Sausage? Check again!

I didn't even have to go to the grocery store to make this meal. Ahh.... it's good to be home.

This breakfast was absolutely delicious! We paired our sweet potato hash with a sunny side up egg (click here for detailed instructions on how to make these eggs), fresh peaches, and breakfast sausage, but we decided that this recipe would be great as a dinner side as well!

My potatoes didn't end up being super crispy and fried like the ones from Cracker Barrel, but it was totally fine. Don't worry if it isn't perfect - it will still taste delicioussssss.

One tip I will give before beginning this recipe is to prep all of the ingredients prior to cooking. It will help things run much more smoothly.

Sweet Potato Hash
Recipe from The Food Network

Ingredients:

• Two large sweet potatoes, peeled and cubed
• 6 tablespoons olive oil, divided
• 1/2 red onion, chopped
• 5-6 mini sweet bell peppers or one large bell pepper, chopped
• 1/4 cup green onions, light and dark green parts
• 2 cloves garlic, chopped
• 2 teaspoons smoked paprika
• Kosher salt and freshly ground pepper
• 2 tablespoons chopped fresh parsley

Directions:

1. Prep all of the ingredients before beginning.
2. Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
3. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
4. Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. 
5. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

Enjoy!

PS. I've created a Facebook page for this blog. I'd love you if you would like it. :)

xx, Jen