Black Rice Pudding Breakfast Recipe

Ladies, I’m sure many of you use rice in your lunch or dinner. How many of you eat rice for breakfast?

It might sound a little unusual to some of you. Trust me though, this is such a delicious breakfast recipe! It uses black rice, which has a rich, kind of nutty flavour. Perfectly matched with some coconut milk, this is a nice warm pudding, ideal for enjoying on a day off.

Black Rice Pudding Recipe

This recipe sounds complex but it is really quite simple to make. Let me know what you think!

Ingredients (makes 2 serves):

100g black rice, soaked overnight in 500ml water
200ml coconut milk, plus extra to serve
125ml water
½ tsp vanilla essence
¼ tsp ground cinnamon
pinch of sea salt
2 tsp maple syrup
2 passionfruit, cut in half
arils from ¼ pomegranate
80g papaya, sliced
30g coconut flakes, lightly toasted
lime zest, to garnish.


1. Rinse and drain the pre-soaked rice.

2. Place the rice, coconut milk, water, vanilla, cinnamon and salt in a saucepan over high heat and bring to the boil, stirring occasionally. Reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes or until most of the liquid has been absorbed and the rice is tender, stirring frequently.

3. Remove the rice pudding from the heat and gently stir through the maple syrup.

4. To serve, divide the black rice breakfast pudding between two bowls. Pour over some coconut milk and top with the passionfruit pulp, pomegranate arils, sliced papaya, toasted coconut and lime zest. Enjoy!


Game Day Watermelon Pops

I’m not sure if you’re aware but Michigan has been EXTREMELY HUMID this year. So when I stumbled on these game day watermelon pops, I had to give them a try.  Booze + Watermelon on a hot tailgate day? Yes please.

Game Day Watermelon Pops

Watermelon Pops

How freaking cute are these? And they’re SUPER easy.  I made them for a 4th of July BBQ but they are going to be a must on my game day menu moving forward, especially early into the football season.

Did you guys ever make that punch in a giant tub in college that had the fruit in it? Then you eat the fruit and it gets you tipsy in a hurry?! Sounds super germy now that I’m saying it but…College.  Anyways, I suppose for the more refined human, it’s like sangria.  You enjoy the drink then nibble on the fruit at the end as a little boozy bonus.  YUM.

They’re so easy and so cute and have the same sangria vibe, except there’s no drinking, just eating these gems.


These little cuties are easier than you think, are you ready?


  1. Mix the vodka, Sparkling Ice and lime juice in a bowl.
  2. Cut the watermelon into small wedges, under an inch thick.
  3. Soak the watermelon wedges in the mixture for 20 minutes.
  4. Insert popsicles into the watermelon wedges after they’ve finished soaking.
  5. Lay the pops on a baking sheet with a wire rack and freeze the pops for 1 hour.
  6. Enjoy (responsibly)!
Watermelon Pops

You can let them marinate for longer if you’d like but be careful not to let them get too soggy.  I’d do 30 minutes max.

Watermelon Pops

You can use whatever vodka you like but, in my experience, Tito’s is the best for mixing.  Plus the bottle is the cutest.

Watermelon Pops

There you have it! The perfect game day watermelon pops that are perfect for summer too! I even think they’d be great for a bday party. Plus, with the watermelon and the low calorie Sparkling Ice, these are pretty easy on the summer bod.

Stay cool everyone and have a wonderful 4th of July!!

Golf Cupcakes

With some awesome golf matches coming up and so is Father’s Day (June 17th) and these golf cupcakes are the perfect treat for either event.  I’d actually argue that they are pretty safe year-round.  You could make them for a birthday party, housewarming or even for the 4th of July and change the white flags to be American flags.  Really these are maybe the most perfect treat I’ve ever seen.  I found them on EasyBaked. And as that name states, these were shockingly easy.  Stick with me and give them a try!

Golf Cupcakes

Are you dying?! These are so cute right? Ok here’s what you need to make them yourself!

Golf Cupcakes Ingredients

  • 1 box of chocolate cake mix
  • Tub of frosting
  • 1 cup of green sugar sprinkles
  • 24 Lindt White Chocolate Truffles
  • Flags for decoration
  • Mellon baller
  • 24 white cupcake liners
Golf Cupcakes

Ok now lets get to making these badboys.

Golf Cupcake Preparation

  1. Make the cupcakes per the instructions on the box and line 2 muffin tins with white cupcake liners.
  2. Divide batter evenly and bake.
  3. Let cupcakes cook completely, then use a Mellon baller or small tool to hollow out a little hole in the cupcake where the “ball” will go.
  4. Frost the top of the cupcake and dip the frosted top of the cupcake into a bowl or plate of the green sugar sprinkles.
  5. Place an unwrapped Lindt truffle into the hole.
  6. Top with the flag of your choice.
Golf Cupcakes

I used the small end of the Mellon baller to make the hole and it was perfect.

Golf Cupcakes

I love a good vanilla frosting so I topped my golf cupcakes with a whipped classic vanilla from the store.

Golf Cupcakes
Golf Cupcakes
Golf Cupcakes

And just like that your little creations take form.  I was really shocked at how easy it was.  I thought I wouldn’t be able to make pretty cupcakes but they ended up coming out pretty great (if I do say so myself).  And for those of you wondering…I ate the white chocolate golf ball first, then tore into the cupcake per usual.  I always have to try these recipes out before I share them.

I’m not sure there’s a better combo than chocolate with vanilla frosting so now I’m racking my brain to try to figure out how to make these cupcakes into other cute sporty things so stay tuned!

Have a great week everyone!

Gingerbread Cupcakes

When it comes to Christmas baking, it doesn’t get more festive than gingerbread! I wanted to try out gingerbread cupcakes this year, and was so pleased with how they turned out! I decorated mine with big piped swirls so I doubled the original buttercream recipe, as I always like to make sure I have plenty! The recipe was fairly unusual, I hadn’t made anything with treacle before, or dissolving the baking soda, but they turned out beautifully, and are such soft, springy and delicious cupcakes!



75g unsalted butter, softened
100g caster sugar
125ml black treacle
1 large egg
1 large egg yolk
175g all-purpose flour, or plain flour
1tbsp cocoa powder
1 1/4tsp ground ginger
1tsp ground cinnamon
1/2tsp ground allspice
1/2tsp ground nutmeg
1/4tsp salt
1tsp baking soda
125ml cup hot milk
For the Buttercream:
240g butter, softened
400g icing sugar, sifted
2tsp vanilla extract
4tbsp milk
First, preheat the oven to 175˚C/350˚F/Gas Mark 4 and pop some cupcake cases in a cupcake tin.
In a large bowl, cream together the butter and sugar. Add the treacle and the egg and egg yolk.
 Then, in a separate large bowl, sift in the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
Carefully heat up the milk but be careful not to boil it, and then dissolve in the baking soda.
Add the flour mixture to the creamed butter mixture and stir until just combined. Stir in the hot milk mixture.
Spoon the batter evenly into the cases.
 Bake for 20 mins or until slightly springy to the touch.
Allow to cool for a few mins in the pan and transfer to a wire rack to cool.

While the cupcakes are cooling, make the buttercream:
Cream the butter in a large bowl until smooth, gradually adding the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined.
Spoon the buttercream into a large piping bag fitted with a large star nozzle. I piped mine from the outside in, finishing in a point to create a swirl. I then topped the cupcakes with mini gingerbread sprinkles!

Apple Crumble Cupcakes


Cupcake Ingredients:
2 Eggs
230g Plain Flour
155g Sugar
125g Unsalted Butter at Room Temperature
2 tsps Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Salt

Crumble Ingredients:
75g Golden Caster Sugar
100g Salted Chilled Butter
140g Self-Raising Flour
1 tsp Vanilla Extract
1/4 tsp Ground Cinnamon

Icing Ingredients:
1tsp Cinnamon
1tsp Vanilla Extract
110g Soft Brown Sugar
250g Unsalted Butter at Room Temperature
400g Icing Sugar
2 tspb Whole Milk
Preheat the oven to 170oC.

For the cupcakes:

Start by making the apple mixture. Peel, core and then chop the apples into little squares.

Place in a large saucepan with enough water to cover them and simmer for 5-7 minutes until soft, and then leave until cool.

Cream together butter and caster sugar until light and fluffy.

Add the eggs, then vanilla extract until combined.

Add the flour, baking powder, cinnamon and salt and gently mix until combined.

Carefully fold in the apple mix.

Spoon the mixture into a lined cupcake tin.

Bake for 15-20 minutes until golden brown.

Next make the crumble topping!

In a large bowl, rub together the butter, flour, cinnamon and vanilla until nice and crumbly, and then stir in the sugar.

Spread the crumble mix onto a lined baking tray and bake for 5-10 minutes until just golden.

For the icing:

Beat together the butter and brown sugar with the cinnamon and vanilla extract, for 5-7 minutes until fully combined and light and fluffy.

Add the icing sugar a little bit at a time and continue to beat on a low speed.

Add the milk a tablespoon at a time until the icing is light and creamy but stiff enough to hold it’s shape.

Building the cupcakes:

Once the cupcakes and crumble are fully cooled, spoon the icing into a piping bag fitted with a star nozzle.

Spread a small amount of icing on the top of each cupcake, and add the crumble mixture.

Using the piping bag, pipe a small swirl of icing onto the top of the crumble on each cupcake. Top with a small sprinkle of crumble, and enjoy!

Healthy Habits: The Busy Girl’s Guide to Weeknight Meals

The Busy Girl's Guide to Weeknight Meals

If your schedule is as jam-packed as all of ours are, you know how hard it can be to keep all parts of your life feeling balanced. Doing well at work, having a thriving social life, getting enough sleep, and staying healthy—it often feels like there aren’t enough hours in the day! But instead of giving up any of the things we love (like cooking), we’re big fans of finding little life hacks that give us more time or simplify our schedules. The other day we got to talking about how stressful it can be to think up healthy homemade meals and go to the grocery store after a long day of work each week. Which then lead us to discuss our love for our favorite meal delivery service, Blue Apron.

Blue Apron is revolutionizing our weeknight meals
Blue Apron delivers the freshest ingredients

Each week we get a box of refrigerated, fresh ingredients and recipe cards that map out how to make a gourmet meal for two or four people in about 40 minutes. Blue Apron takes the guesswork out of wandering down the aisle while grocery shopping, but it also helps us to steer clear of getting lazy and ordering takeout each night (which can pay a toll on our wallets and waistlines). Plus, the two portion meals are perfect for a date night at home!

Why our editors love Blue Apron
Our secret to making delicious weeknight meals

Our most recent box came with the most delicious recipes including Seared Chicken with Sautéed Purple Potatoes and Apples, Grains-of-Paradise Encrusted Steak, and Crispy Cod & Yuzu-Shoyu Soba Noodles. So, we got together to document our cooking process to share the details with you today…

The best , Grains-of-Paradise Encrusted Steak recipe

All the ingredients come perfectly portioned and packaged in our Blue Apron box, and the recipe cards give step-by-step instructions that are super simple. Plus every recipe is between 500-800 calories and is fun to cook. Let’s just say it beats throwing a bag of popcorn in the microwave…

The busy girl's guide to weeknight dinners
Weeknight meals made easy thanks to Blue Apron
Fresh ingredients delivered right to your door thanks to Blue Apron
Even our pups love Blue Apron

The best part about making Blue Apron recipes each week is that we can get together and discuss which one was our favorite. This week, the Crispy Cod and Noodles came in first, but the other two were close runners-up.

Blue Apron is perfect for beginner cooks or busy girls who just want to have their dinner ingredients delivered to their doorstep.

Blue Apron is perfect for beginner cooks or busy girls who just want to have their dinner ingredients delivered to their doorstep
Our secret to healthy weeknight meals {busy girls we're talking to you!}

What recipes are you excited to cook at home this spring?

XO Elizabeth

Holiday Special: Thanksgiving Oaxacan Spiced Turkey, Mushroom Leek Stuffing and Brown Sugar Roasted Yams

When it comes to cooking a fabulous Thanksgiving dinner, a juicy turkey, savory stuffing and sweet potato casserole are classic staples that really capture those true flavors of the holiday. And, just like many of you, we have our go-to recipes for these dishes that we pull out of our recipe box each year. And while they are a guaranteed crowd pleaser, we do believe that sometimes it’s good to shake things up a bit. Old traditions are made better with new twists along the way… Don’t you agree? This brings us to today’s post, which involves adding a few new and interesting flavors into your traditional turkey, stuffing and yam dishes. With this idea in mind, we talked to our friends over at Urban Palate, who always whip up creative dishes that leave you wanting more. Their three recipes we’ll be sharing today are no exception.

Holiday Special: Thanksgiving Oaxacan Spiced Turkey, Mushroom Leek Stuffing and Brown Sugar Roasted Yams

Cooking a turkey is by far the most time-intensive and difficult feat of your Thanksgiving prep, but the aromas that will fill your home while this Oaxacan spiced turkey with cumin honey and tomatillo serrano gravy cooks makes it all worth it. Urban Palate’s savory mushroom leek stuffing is so flavorful, thanks to the touch of Gruyere cheese and fluffy ciabatta bread, that it just might become a staple on your menu for years to come. And, don’t even get us started with these brown sugar roasted garnet yams—the cotija cheese adds the perfect hint of Spanish flavors. Without further ado…

Oaxacan Spiced Turkey with Cumin Honey and Tomatillo Serrano Gravy

Oaxacan Spiced Turkey with Cumin Honey and Tomatillo Serrano Gravy

For the spice rub


  • 2 cups light brown sugar
  • ¼ cup ground chili de arbol
  • ¼ cup cocoa
  • ¼ cup onion powder
  • ¼ cup garlic powder
  • 1 tablespoon coriander
  • 1 tablespoon cinnamon
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 1 white onion peeled and quartered
  • 1 orange quartered
  • cumin oregano honey
  • 1 cup honey
  • 1 tablespoon oregano
  • 1 tablespoon cumin


1. Combine ingredients in a sauce pan. Bring to a boil and turn off.

2. Heat oven to 500° and place rack in bottom third of oven. Season inside of turkey with salt. Rub turkey with chili rub and stuff with onions and oranges; transfer turkey breast side up to a rack set in a roasting pan. Roast for 30 minutes; lower heat to 325° and cook for 30 minutes more.

3. Remove turkey from oven and, using kitchen towels to protect your hands, flip turkey breast side down. Roast, basting occasionally with cumin oregano honey, until an instant-read thermometer inserted into a thigh but not touching the bone registers 160°, about 3 hours total for a 12-lb. turkey.

4. Lower oven to 150°. Transfer turkey, breast side up, to a baking sheet; return to oven to keep warm. Remove turkey from oven 15 minutes before serving.

Oaxacan Spiced Turkey with Cumin Honey and Tomatillo Serrano Gravy

For the tomatillo serrano gravy


  • ¼ cup olive oil
  • ¼ pound butter
  • 2 pounds tomatillos peeled and quartered
  • 2 serrano peppers seeded and diced
  • 3 cloves garlic peeled and minced
  • 1 white onion chopped
  • 2 tablespoons flour
  • 1 quart turkey stock
  • 1 bunch cilantro chopped
  • ¼ cup lime juice


1. Place a 2-quart sauce pan over medium heat add oil and butter to pan. When butter is melted add tomatillos, onions, garlic and serrano peppers.

2. After 5 minutes, sprinkle flour over mixture and stir in. Reduce heat to low and cook another 5 minutes. Add 1 quart turkey stock Simmer for 5 more minutes. Add cilantro and lime.

3. Take off heat and add to a blender. Puree until smooth.

Ciabatta Mushroom Leek Stuffing with Gruyere

Ciabatta Mushroom Leek Stuffing with Gruyere


  • 8 cups 1-inch bread cubes, Ciabatta
  • 8 tablespoons unsalted butter
  • 2 cups diced leeks (make sure to wash well)
  • 6 cups chopped mixed mushrooms (shitake, crimini, enoki, maitake)
  • 2 cups grated gruyere cheese
  • 2 tablespoons dry white wine
  • 2 tablespoons chopped flat-leaf parsley
  • 2 eggs beaten
  • 1 cup cream
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups chicken stock
Ciabatta Mushroom Leek Stuffing with Gruyere


1. Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

2. Meanwhile, in a large sauté pan, melt the butter and add the leeks, mushrooms, parsley, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add wine.

3. Beat eggs and add the chicken stock and cream. Add to the bread cubes and sautéed vegetables. Then fold in Gruyere, reserving ½ cup for the top.

4. Pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Brown Sugar Roasted Garnet Yams with Guajillo Chili Brown Butter and Cotija Cheese

Brown Sugar Roasted Garnet Yams with Guajillo Chili Brown Butter and Cotija Cheese


  • 4 garnet yams, un-peeled and cut into quarters
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground black peppers
  • 8 tablespoons of brown butter
  • ¾ cup brown sugar
  • 2 tablespoons of guajillo powder
  • 1 cup cotija cheese
  • 1 lime zested and squeezed


1. Preheat oven to 375 degrees F. Lay the yams out in a single layer on a roasting tray. Drizzle the oil, salt and pepper over the potatoes.

2. Roast for 25 to 30 minutes in oven or until tender.

3. Meanwhile, sauté brown butter, brown sugar and guajillo chili until incorporated (about 2 minutes). Take yams out of the oven and transfer them to a serving platter. Toss with melted butter, sugar and guajillo mix. Top with cotija. Then put in baking dish and broil for 5 minutes.

4. When it comes out of the oven, sprinkle with lime zest and juice.

Holiday Special: Thanksgiving Oaxacan Spiced Turkey, Mushroom Leek Stuffing and Brown Sugar Roasted Yams

These look pretty delicious, don’t you think? A big thanks to our friends at Urban Palate for creating these recipes for us to share with all of you! We hope you like them.

Will you put a fun twist on your traditional Thanksgiving recipes this year?

XO Elizabeth