FOOD: Fresh Blackberry Mint Lemonade

Hi Made By Girl readers!  I feel Summer calling my name, don't you? This is Jen from Pretty Eats with a gorgeous and refreshing Summer drink to sip on, Fresh Blackberry Mint Lemonade. The combination of mint, blackberry, and fresh lemons just says pure Sunshine to me. I love the simplicity of freshly made lemonade, something so simple yet lovely that you can whip up in just a few minutes. If you're feeling festive, go ahead and add a splash of vodka to serve up quick cocktails for the ladies! Either way you pour it, you'll love this fresh variation on lemonade. Cheers!



Fresh Blackberry Mint Lemonade

Ingredients: serves 2

� 4 Meyer lemons, cut in half, reserve a few slices for garnish
� 1/2 c fresh blackberries
� 4 sprigs fresh mint
� 2 tbsp sugar
� Sparkling mineral water, 1 pint

Directions:

� Mint ice cubes: Wash mint sprigs and break into small pieces. Fill ice cube tray with
mint and fill halfway with water. Wait until frozen to add remaining water and freeze
completely.
� Juice lemons and pour through a mesh strainer to remove seeds and pulp.
� In a pitcher, combine juice and sugar. Pour in 1 cup of mineral water and mix together
until sugar is dissolved. You may have to adjust sugar according to the tartness of the
lemons.
� Prepare your glasses by placing 2 mint ice cubes and 1/2 c juice mixture in each glass.
Fill with sparkling mineral water (1 cup, depending on glass size). Garnish with fresh
blackberries, lemon slices, and additional mint sprigs. Enjoy!

-images & post by jen olson

FOOD: NO-CHURN ICE CREAM

Hey there Made By Girl readers! Jen from Pretty Eats here and with summer right around
the corner, I have an incredible recipe for you, No-Churn Ice Cream! Yes that's right. No
ice cream machine needed, no cooking involved! The ingredients are not for the faint of heart
(heavy cream, anyone?), but the results are just beyond creamy and delectable. What I truly
love about this ice cream recipe is being able to make whatever flavors we can think up.

I've provided 3 flavor recipes for you today, Strawberry, Mint Chip, and Rocky Road, but don't
let that stop you from making up your own flavor profiles. Please join me while I mix some of
this No-Churn Ice Cream up and welcome Summer just a little bit early!

No-Churn Ice Cream // Strawberry / Mint Chip / Rocky Road

Ingredients: makes 1 1/2 quarts each
Ice Cream Base :
� 14 oz condensed milk
� 1 pint heavy cream
� pinch of salt
� Cardboard ice cream containers (1 quart size shown here), or other freezable container.

 Flavors :
� Strawberry 1/4 c diced fresh strawberries, 1 tsp vanilla extract, & 1/3 cup strawberry
jam.
� Mint Chip 5 drops peppermint extract, 3 drops green food coloring, & 1/2 c mini
chocolate chips.
� Rocky Road 1/4 c cocoa powder, 1/2 c toffee peanuts, 1/2 cup mini marshmallows, 1/2
cup mini chocolate chips, & 1/4 c chocolate syrup.

Directions:
� In a mixer with the whisk attachment, beat heavy cream until soft peaks form.
� With mixer on low, drizzle in condensed milk, add pinch of salt. Beat until medium stiff
peaks form Use a spatula to scrape the sides and insure all is well combined.
� Proceed with the following directions per flavor:
� Strawberry Add vanilla while whisk is on low. Spoon mixture into freezable containers,
alternating layers of ice cream base with strawberry jam. Top with fresh strawberries.
Freeze for a minimum of 2-3 hours, or until frozen throughout.
� Mint Chip Add peppermint extract and green food coloring while whisk is on low. Mix
in chocolate chips by hand, folding with a spatula. Spoon into freezable containers and
freeze for a minimum of 2-3 hours, or until frozen throughout.
� Rocky Road Add cocoa powder with whisk on low, combine well. Spoon mixture into
freezable containers, alternating layers of ice cream with the peanuts, marshmallows,
chocolate chips, and drizzles of chocolate syrup. Freeze for a minimum of 2-3 hours, or
until frozen throughout.

-post by jen olson

FOOD: AVOCADO TOAST 3 WAYS

Hello, lovelies! Sami from The Unexpected Type here with another super simple recipe that will add instant flavor to your everyday routine! Avocado toast is having a total moment, so I had to see for myself what all the hype was about and make some for myself! I also had a lovely ripe heirloom tomato and some fresh corn I knew would make a flavorful addition. All the hype was totally worth it, avocado toast is simply amazing. Three ingredients, three ways... you'll be craving this snack all week!

Ingredients:

- 2 pieces sourdough toast

- 1 avocado

- Sea salt

- Freshly ground black pepper

- 1 lime

- 1 heirloom tomato

- 1/3 cup fresh corn

1. First, pop your bread into the toaster. Meanwhile, scoop out your avocado into a bowl, add a squeeze of lime, red paper flakes, and mash up with a fork. Spread over your toast and add enough sea salt & pepper to your liking. Version one is done!

2. Wash and dry your heirloom tomato, then slice it. Add to your toast and voila, version two is done!

3. For the final version, add a little bit of olive oil into a skillet and add your corn. Keep it on the heat until it develops a nice char and then top your heirloom avocado toast. Voila, version three! 

Now you have three ways to enjoy your avocado toast! 

-post by sami davis

FOOD: Salted Peanut Butter Cups

Oh Made By Girl readers do I have a treat for you! I'm Jen from Pretty Eats and am SO excited to bring you this homemade version of a favorite, Salted Peanut Butter Cups. Creamy, with such deep flavors brought out by a small sprinkle of salt. These cups are so decadent yet simple to make, their store-bought version will pale in comparison.

The key in simple recipes is always high quality ingredients, mainly the bittersweet chocolate used in these treats. Since making these peanut butter cups at home, I seemed to have gained a few admirers (everyone in my house)! Go on, try these for yourself and earn a parade in your honor!

Salted Peanut Butter Cups
Ingredients: makes12

• 1 c bittersweet chocolate chips (Ghiradeli used here)
• 3/4 c natural peanut butter
• 1 tablespoon coconut oil
• sea salt

Directions:

• In a microwave-safe container, combine chocolate and coconut oil. Microwave at 30 second intervals, stirring in-between, until chocolate is just melted.
• Place mini muffin cups on a cutting board or flat plate.
• Spoon 2 teaspoons of melted chocolate into each cup.
• Pop into freezer for a few minutes, until chocolate is firm.
• Remove cups from freezer. Spoon 1 tablespoon of peanut butter into the center of each cup, taking care not to touch the sides of the paper.
• Spoon 2 teaspoons of melted chocolate around and on top of peanut butter.
• Sprinkle sea salt on top of each cup.
• Place cups back into freezer for a few minutes, until firm, and try not to eat all 12 at once!

Enjoy your weekend!

- Post & photos by Jen Olson

FOOD: Veggie Sliders with Tahini Mayo

Hi there, Made By Girl fans! I'm Jen from Pretty Eats and today I'm serving up a favorite of mine, Veggie Sliders with Tahini Mayo. I cannot tell you how great this recipe is, so tasty and healthy! Usually, we will make a double batch of these veggie sliders so we'll have extra for lunch the next day. Much room for adapting these sliders to what you have in the kitchen. How great would these be with some sauteed zucchini added to them? I truly love how these are baked, which just adds to the ease of this recipe. Try these Veggie Sliders in buns, wraps, or even on top of a salad, yummy any way you have them!

Veggie Sliders with Tahini Mayo

Ingredients: makes 4-6 sliders

• 2 sweet potatoes, skin-on and washed
• 4 small pre-cooked beets, finely chopped (you can often find these packaged in the refrigerator section of stores)
• 1 shallot, chopped
• 1 clove garlic, minced
• 2 small portabello mushrooms, chopped
• 1 cup quinoa, cooked
• 2 tablespoons flour
• 2 tablespoons mayo (Vegenaise or regular mayonnaise, your preference)
• 2 tablespoons tahini
• juice of 1/4 meyer lemon
• sea salt and ground pepper
• microgreens
• mini slider buns

Directions:

• In a 400 degree oven, place sweet potatoes on a foil-lined baking sheet. Bake for 30-40 minutes, until soft.
• Saute shallot and mushrooms in a touch of olive oil. Add garlic and beets after a few minutes, and a sprinkle of salt and pepper. Cook until soft, about 5 minutes.
• Scoop the inside of the cooked sweet potatoes into a large bowl, and combine with beets/shallot/mushroom mixture. Add quinoa and flour. Mix well.
• Taste mixture for seasoning, add salt and pepper to suit your taste.
• Refrigerate slider mixture for 30 minutes before forming 4-6 small patties. (Add more flour if too sticky.)
• In a 350 degree oven, bake patties on a foil-lined oiled baking sheet for 15 minutes. Flip and bake for an additional 15 minutes, or until golden.
• Make the Tahini Mayo by combining mayo, tahini, lemon juice, and a small pinch of salt and pepper.
• Assemble sliders on buns with a spoonful of Tahini Mayo and a sprinkle of microgreens. Enjoy!

- post & photos by jen olson

FOOD: Almond Milk Oatmeal with Chia & Blackberries

Good morning Made By Girl readers! Jen from Pretty Eats here with a great way to start your day, Almond Milk Oatmeal with lots of yummy toppings. I'll admit it, I'm more of a "coffee for breakfast" type of girl, something I'm trying to change this year. To make breakfast tempting, I make it beautiful and adaptable to any tastes I'm craving at the moment - sliced nuts and fresh fruit are my favorites! The lovely thing about multi grain oatmeal is that you don't need  a lot to fend off hunger for hours. Also, high quality grain blends can be found pre-packaged or simply in your grocery's bulk bins. Simple, tasty, and easy!

Almond Milk Oatmeal with Chia & Blackberries:
Ingredients:  makes 1 serving

    �    1 c 7 Grain Blend cereal (rye, wheat, oats, barley, etc)
    �    1/2 c almond milk
    �    pinch of sea salt
    �    2 big dollops of your favorite yogurt
    �    1 tsp chia seeds
    �    Additional toppings such as sliced almonds, crushed pistachios, and blackberries.

Directions: 
    �    Heat almond milk to simmering and pour over oats with a small pinch of salt.
    �    Stir and allow oats to soften for a few minutes.
    �    Add toppings of your choice, such as yogurt, chia seeds, almonds, crushed pistachios and blackberries. Enjoy!

-Post & photos by jen olson

On Valentine's Day...

Valentine's Day should be everyday if you're in a relationship. 

My husband & I are firm believers in keeping L-O-V-E alive by nurturing it daily. We strive hard to place God at the center of our marriage, and even though some days it's not easy, the most important thing is we 'both' keep trying.

This week, my husband & I were practicing making desserts for Valentine's day.  He loves cooking, while I'm more the creative type who likes to decorate them .... we work well together!  Below are the sweets we made, which we'll also be making on V-day!  Hope we can inspire you to show someone...that you LOVE them....whether you have a husband, wife, bf or gf...or you're single.

Remember....love comes in many forms.  Have a Happy Valentine's Day.

Above: a bouquet of flowers I brought home - couldn't resist!

Below: The newest Love print in Blush pink+gold - gorgeous! Available in my Made By Girl shop.

Below: Chocolate cupcake with butter cream frosting & a side of pink cotton candy, don't forget the conversation hearts!

Enjoy a good LOVE LETTER? I do! In fact, my husband STILL leaves notes & LOVE letters for me even after many years together.  Paying attention to the small meaningful things is key.  

In 2013 I created an online magazine devoted to Love Letters, where several blogger shared their favorites. I shared one my husband wrote me, you can see a peek below. See the entire letter & more in the online magazine here. 

I'm sure you'll LOVE it!

Below: chocolate cupcakes with butter cream frosting & conversation hearts - yum!

below: Chocolate heart ice-cream sandwich? Sure, why not?

Below: one of the many Pink Ombre original paintings I painted for clients - great reminder to LOVE.

-all images by jen ramos