Yogurt Bark with Berries

I kind of stumbled across making this recipe today when I realized that my pint of yogurt was practically full and was about to go to waste because the expiration date was quickly approaching.

My son loves yogurt and loves berries and the occasional granola every now and again, I had just finished making some Chia seed pudding for the next morning so I was already on a roll for some healthy delicious snacks and breakfast alternatives for the next morning.

So I started off with cutting up some berries that I had on hand, strawberries, blueberries, and raspberries. Next I put my yogurt in a bowl ,maple syrup and vanilla extract with a of salt and lemon juice and I mixed all my wet ingredients together.

Then I lined my cookie sheet with some parchment paper or if you don’t have that on hand you can use aluminum foil.

I then pour the yogurt mixture on the cookie sheet that is lined with parchment paper and distribute evenly. Once the yogurt is evenly distributed, I then add the sliced berries along with a handful of granola and sprinkle it all over.

Once you add the berries and granola you will now put The cookie sheet in The freezer for the next 3 to 4 hours until the bark is hard. After the 3 to 4 hours and it’s hard, you can now break up the yogurt park and enjoy this little refreshing healthy snack.

Ingredients:

  • 2 cups nonfat yogurt
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice
  • Pinch of salt
  • Strawberries sliced
  • Blueberries
  • Granola
  • Start by lining a baking sheet with parchment paper and set aside.
  • In a large mixing bowl combine yogurt, honey, vanilla, lemon juice, and salt.
  • Whisk until thoroughly combined.
  • Transfer yogurt mixture to the previously prepared baking sheet and spread it around to an even thickness.
  • Top with berries.
  • Garnish with granola.
  • Freeze for 2 to 3 hours, or until firm.
  • Break into pieces.
  • Keep in the freezer before serving,
  • Serve and enjoy!

Hello, 104 weeks later…

Hey loves!

So it’s been awhile… 1 year 10 months 7 days ago to be precise. A lot has happened in between the last post and today. Let’s do a run down and than we’ll reintroduce.

So since the last post, this lady got pregnant and had a baby boy named, Luca. You would think that would be the only change funny how life works that way… I decided to do a complete career change because when you have a life change everything else changes along with it.

After I had my beautiful baby boy, almost 4 weeks early and after a short NICU stay, I took my allotted 12 weeks of FMLA maternity leave and when I went back to my full time job life as I knew it before I had a child was completely different, that one hour drive to work each day became so painful and dreading, leaving that tiny little face each morning was unbearable when I just had the scariest birth experience.

The truth is as a modern day woman, you’re sometimes not allowed to say “I need time” we’re all suppose to adapt and move on quickly because that’s what society has taught us over the years.

My water broke at 36 weeks and I was working up until the day of even though I knew I should have taken time for myself to prepare my body for this crazy but beautiful body transformation. It’s just crazy to me how the workforce in America has no support for woman especially after bringing life into this world.

Things needed to change for me in order for my happiness and the happiness of my family. We took a big leap and had faith and I left “corporate America” job and decided to put my heart and energy into my family and my small business. We are 1 week away from a year of this big change and I can honestly say it has been one of the best decisions in my adult life.

I may have to hustle a little bit more but it’s so worth it, I absolutely love being able to be present in my family life.

You can follow me and my small business on Instagram, @UrbanHippieCT #UrbanHippieCT

Wedding Bliss & Interior Design

Good morning all! It’s been a couple of months since my last blog post, I am terribly sorry for the delay, it’s been a crazy couple of months. In the 5-6 months since my last blog entry I have gotten married, expanded Urban Hippie LLC, and have be enjoying a beautiful summer with my family.

Just to give everyone a recap, Urban Hippie LLC specializes in, refurbishing and creating home décor, bath essentials, and apparel. We recently have started taking on jobs for interior design. We are able to come into your home or place of business and transform it to your vision and also use your current pieces and restore them into new decor. I am loving these amazing opportunities and feel so fortunate that people love our style and work that UH is being sought after.

Another incredible update is that Urban Hippie LLC has been featured in THREE publications for our work at a May wedding we supplied decor for! This has been such a huge honor to be recognized across the country. We offer decor for special event as well as making timeless bridal brooch bouquets that last not only during your special day but for years to come.

The publications that have featured us are, Borrowed & Blue , Modern Weddings, and in September we will be featured in Glittery Bride! (I will post the link when it becomes available.)

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Our gorgeous Brooch Bouquet that was created for our May wedding

 

If you are interested in interior designer work or wedding decor and bridal brooch bouquets, we are now offering all 3 services! Inquire today for a free quote!

 

 

New Year, New Dessert!

Happy New Year! With the new year comes a new recipe for dessert, my favorite meal! I know some of you have made your new years resolution, dieting. Well I am here to give you an delicious recipe for your cheat days 🙂

I am a cookie monster, anything cookie, especially chocolate chip cookies! I also LOVE ice cream, and home made fresh whipped cream. What can I say, I am a dessert fanatic.

Last night I whipped up from scratch a Chocolate Chip Cookie Bowel with delicious vanilla ice cream and homemade maple whipped cream! My mouth is drooling just thinking about this amazing creation!

We will start with the Ice Cream Recipe because this may take the longest to do, all you need is half and half, sugar, egg yolks, vanilla—and an ice cream maker. We got our ice cream maker off of Amazon and LOVE it!

VANILLA ICE CREAM
  • 3 c. half and half
  • 1/3 c. sugar
  • 3 egg yolks
  • 2 vanilla bean pods, seeds scraped, or 1 tablespoon pure vanilla extract
  1. In large pot over medium heat, combine half and half and vanilla bean and bring to a simmer for at least 15 minutes. Strain half and half mixture and set aside.
  2. In a large bowl, whisk together egg yolks, sugar, and salt until smooth. To temper eggs, carefully whisk about 1 cup of the hot half and half into egg mixture until smooth. Then whisk egg mixture back into the half and half mixture in the pot. Return to medium-low heat and cook to 170 degrees F, constantly stirring along bottom of pot to ensure even cooking. Once temperature has reached 170 degrees F, remove from heat and strain through fine-mesh strainer into bowl. In the same bowl, cool ice cream base to room temperature in an ice bath, then pop base into the fridge to fully chill, at least 2 hours.
  3. Once base is chilled, process in an ice cream maker. When it’s somewhere between soft serve and ice cream from the freezer, transfer ice cream to container and freeze until firm.

While the ice cream is setting in the freezer its time to start your Chocolate Chip Cookie Bowl!

(I forgot to take pictures of the ice cream process)

Chocolate Chip Cookie Bowl recipe: 

  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. …
  3. Instead of pulling out your cookie sheets, you will need a cupcake pan or a muffin pan.
  4. Flip over the pan, and start to form the cookie dough over the cupcake mold. (see picture below for reference)
  5. Bake for 9 to 11 minutes or until golden brown. Cool down for about 5-8 minutes so the cookie bowl mold sets and doesn’t fall apart

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While the cookie molds are setting, its time to work on your fresh Maple Whipped Cream

  • 1 cup of Heavy Whipping Cream
  • 2 Tablespoons of Sugar
  • 1/4 Cup of Maple Syrup

Place the sugar into the mixing bowl and add the whipping cream and maple syrup. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

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and Volia! Your 3 main ingredients are done, now its time to take your vanilla ice cream and fill up the chocolate chip cookie bowl and top it off with fresh handmade maple whipped cream, just add sprinkles and a cherry and you now have a delicious homemade dessert!

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Mirror Mirror…

One of my favorite DIY is turning a typical ordinary mirror into a work of art!

I love the idea of a mirror as an accent above my dry bar so I added some chalk paint “Cheers” and made it look not so odd to have a mirror so high up.

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Really all I did was grab a chalk marker that I found at my local craft store for $5.00 and practiced how I wanted the word “Cheers” to look and then took a leap of faith and wrote it on the mirror.

DON’T worry if you mess up, just take a little Windex and water and the chalk will come off as easy as 1 2 3. Let dry, and try again!

I am such a fan of dolling up mirrors and even old windows with chalk paint, I even created one for my sister’s waxing business so she can add her services on it! It’s really the perfect and easiest DIY.

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To do a window or glass it’s probably the easiest DIY to do because you can type of whatever you want to write on the mirror/glass tape it on the back and take your chalk pen/marker and just trace the letters from the printed page taped on the back and than Voila! You are now ready to hang a unique piece of art that you created yourself!

December, seriously?

Hey guys,

I know its been a little while since I have written, I apologize for that, its crazy to me that its already December 2nd! How did this happen? I’m not ready for the holidays!

With that being said, I recently have decided to start thinking about DIY Christmas presents because truthfully, with all these wedding expenses, there isn’t enough money coming in as fast as its going out. I am sure all the married readers would understand this.

2 years back, I made an adorable painted mug and put coffee and hot chocolate ingredients in a plastic baggie to accompany the mugs, they were so cute and such a big hit.

With the painted mugs, I made a few different kinds, some had cute little sayings, and some had peoples initials and depending on the recipient I gave either coffee grounds or hot coco ingredients.

The supplies for the painted mugs:

  • Sharpie Pens – thick, thin, all different colors. I chose Green, Red, and Gold Metalic
  • White Mug – white works best, or even a solid color. – I got mine at the dollar store! 
  • Oven 
  • Stickers – for designs

1. To do a monogram design you will need a scrapbook stickers. Pick the monogram/design you want and stick it on your mug. You will want to make sure it’s in the right place/angle etc.

2. Next you will want to make dots ALL around the scrapbook sticker. Do some practice dots on some cardboard before hand. Once ready, start filling in the area around the sticker with dots. Really fill in the area. Add a second color if you like. If you mess up, wipe away with some rubbing alcohol on a q-tip.

3. Once you have the design you want and it’s dry – carefully peel off the scrapbook sticker to reveal your design. Do touchups if you need to.

4. Making sure your area is well ventilated – turn on your oven to 350, set your mugs inside and let them bake for 30 minutes. Once 30 minutes is up, turn off the oven and let the mugs cool down inside. I left it in the oven for a few hours.

5. Then of course, fill and enjoy with your favorite beverage.

 

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Once I have decided on what DIY Christmas present I am going to do this year, I will be sure to post it and with pictures so you can all enjoy.

Pickle This

Now that the gardening season is no longer in the full swing of things, I had a lot of vegetables that are still somewhat growing or have just about stopped producing.

One of my vegetables that just stopped producing was my peppers. I literally had about 6 pepper plants and they all sort of stopped growing at the same time, and I figured since the holidays are coming and I come from a big Italian family that has antipasto with every holiday meal and one of the favorites among it is the pickled vegetables I figured why not try my hand at pickling my peppers for the first time. I did eggplant last year and it came out AmAzInGg! So, why not try my hand at the peppers!

To begin, I sang a sweet song to the peppers, haha Just Kidding! I washed these bad boys and let them drain, while I waited for them to completely drain, I began to cut up and mince two (2) cloves of garlic, you know us Italians, we LOVE our garlic!

I then packed the peppers in ever so tightly in a hot sterilized jar I had, leaving about 1/2″ headspace. If you would like now is the time to put in at least 4 heads of fresh dill, or if you don’t have fresh dill you can use 2 tablespoons of dill seeds.

In a saucepan, combine 3 cups of water and 1 cup of white vinegar. Mix in 2 tablespoons of salt, 1/4 teaspoon of crushed red pepper, bring these bad boys to a boil.

Once the mixture has come to a boil, you will than pour the hot pickling liquid over the peppers, again leaving 1/2 inch headspace.

Adjust the lid and put the closed jar in a boiling water bath for 10 minuets. Once its been 10 minuets, take the jar out of the bath and cool it down before putting the jar in the pantry. Wait about 2 months and then you can enjoy your delicious pickled veggies!

Luckily, in two months my pickled peppers will be ready to eat on December 23, perfect timing for Christmas Eve Dinner!

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Ingredients you will need:

  • 1lb red peppers or 1 lb green or 1 lb yellow hot pepper (8 cups)
  • 4heads fresh dill or 2 tablespoons dill seeds
  • 3cups water
  • 1cup  white vinegar
  • 2tablespoons salt
  • 2cloves garlic, minced
  • 14teaspoon crushed dried red pepper