Peonies & Paisley: 2016

Pumpkin Snickerdoodles

Thursday, September 29, 2016

Week two of my weekly pumpkin recipe challenge is here with Pumpkin Snickerdoodles! These cookies are perfectly soft in the middle with a little crunch on the outside. They are a must make for fall!

Ingredients:

1 stick of butter, melted
1/4 cup of pumpkin puree (not pumpkin pie filling)
3/4 cup of sugar
1/4 cup or brown sugar
1 tsp of cinnamon
1 tsp of baking soda
1 tsp of vanilla extract
1 tsp of pumpkin pie spice
2 tsp of cornstarch
2 cups of flour

For Rolling

1/2 cup of sugar
3 tsp of cinnamon

Instructions: Using a stand mixer, combine the melted butter, sugar and brown sugar until well combined. Add in the pumpkin puree and vanilla and beat until combined. Add the rest of the dry ingredients and beat until dough forms. Refrigerate the dough for two hours. Preheat oven to 350 degrees F. In a small bowl mix together the sugar and cinnamon. Drop rounded tablespoon size balls of dough into the cinnamon sugar mixture. Place dough on a parchment lined baking sheet and bake for 8-10 minutes.

Stayed tuned next week for some more pumpkin goodness!

xo, Jordan

Recipes

Cinnamon Pumpkin Butter

Thursday, September 22, 2016

It's the first day of fall and that means pumpkin everything season is here! I've challenged myself to post at least one pumpkin recipe a week from now until Thanksgiving. First up, whipped cinnamon pumpkin butter which is super easy and BONUS you can put it on practically anything!

Ingredients:

2 sticks of unsalted butter (8 ounces) at room temperature
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1/4 cup + 2 tablespoons of pumpkin puree (not pumpkin pie filling)
1/4 cup of honey

Instructions: Using a stand mixer, beat the butter until light and fluffy. Add the pumpkin puree, cinnamon, vanilla and honey and beat until fully incorporated. Serve at room temperature or store in the fridge in an airtight container.

These little jars would make a great hostess gift paired with a loaf of homemade pumpkin bread, and the cute chalkboard labels are from Lilly & Val.

Stayed tuned for a new pumpkin recipe next week!

xo, Jordan

Recipes

Red White and Blue Smoothie Popsicles

Tuesday, June 28, 2016

Popsicles are the perfect summer staple, whether you're soaking in the sun poolside or trying to keep cool at the barbecue. And with the Fourth of July right around the corner, these smoothie pops will make a great addition to your celebration. They're fun, festive, and healthy. You won't feel guilty indulging in one or TWO!

Ingredients:

1 banana, chopped
1 cup of strawberries, chopped
1 cup of blueberries
3 cups of plain or vanilla greek yogurt, divided into three equal parts
1 1/2 tablespoons of sugar, divided into three equal parts
water
red and blue food coloring (optional)
popsicle molds

Instructions: Using a food processor or blender, blend the banana with 1/2 tablespoon of sugar and 1/4 cup of water. Pulse until well combined. Add 1 cup of yogurt and blend until fully smooth. Set aside and keep refrigerated until use. Repeat steps with strawberries and blueberries. Add food coloring to obtain desired color (optional). Start by adding a layer of blueberry mixture to the bottom of each popsicle mold. Depending on your molds, add your popsicle sticks and allow layer to freeze for about two hours. Follow with a layer of banana or strawberry. Allow this layer to freeze as well before adding the last layer. Freeze fully before serving.

Enjoy!

xo, Jordan

Recipes

Strawberry Crumble

Tuesday, June 14, 2016

Over the weekend I went to South Coast Farms in San Juan Capistrano to pick strawberries, which is a great summertime activity. Not only were they sweet, but they were probably the best strawbs I've ever had. I ate quite a few on the way home, but luckily had enough left over to make strawberry crumble!

Ingredients:

3 cups of strawberries
1/2 cup of brown sugar
1/2 teaspoon of salt
1 teaspoon vanilla extract
1 1/4 cups of flour
1/4 cup of rolled oats
1/4 cup of granulated sugar
1/4 teaspoon of cinnamon
6 tablespoons of unsalted butter
Vanilla ice cream (optional)

Instructions: Preheat oven to 350 degrees. In a large mixing bowl, combine strawberries, 1/4 cup of brown sugar, 1/4 teaspoon salt and vanilla extract. Set aside and rest for 15 minutes. In a separate bowl, combine 1 1/4 cups of flour, 1/4 cup of rolled oats, 1/4 cup granulated sugar, 1/4 cup of brown sugar, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of salt. Pour the melted butter and combine until crumbles form. Divide the strawberry mixture evenly amongst mini cocettes or ramekins. Top each one with the crumble. Place on baking sheet and bake for 20-25 minutes or until juices start bubbling. Remove and let cool slightly. Top with ice cream (optional)

xo, Jordan

Lifestyle

Shades of Blue

Monday, March 28, 2016

Top: Lucky Brand | Jeans: Old Navy | Shoes: Lucky Brand

Necklace: Stella & Dot | Bracelet: Stella & Dot

A blouse with boyfriend jeans has been my go-to look recently and this top from Lucky Brand has been on major repeat. Oh and its 40% off right now!! I love the detail and it's super soft. I've been looking for peep-toe booties for a long time and I was so excited to find these at Nordstrom and the best part is that they are on sale and under $100!!

xo, Jordan

Lifestyle

Easter Sunday's Best

Monday, March 21, 2016

Dress: ASOS | Shoes: Kate Spade

Clutch: Old from J.Crew (similar here)

Spring has sprung and Easter is here! Time is flying by, I feel like we were just celebrating Christmas. Easter is one of my favorite holidays. I love getting dressed up for church and then heading to my mom's house after for an amazing brunch! I saw this dress a few months back and thought it would be perfect for Easter and a great addition to my dress collection. It has the prettiest lace detailing with a mint slip and the fit and flare shape is the perfect fit for me.

xo, Jordan

Recipes

Raspberry Cheesecake Mousse

Thursday, February 11, 2016

These sweet treats are the perfect addition to your perfectly pink Galentine's Day party! They are super easy to throw together and they taste just as good as they look.

Ingredients:

Raspberry Puree

1 cup of raspberries
1 tbsp of lemon juice
1 tbsp of sugar

Cheesecake Mousse

2/3 cup heaving whipping cream
3/4 cup powdered sugar, divided
8 ounces of cream cheese
1 tsp vanilla

Instructions: To make the raspberry puree, use a blender or a food processor and combine raspberries, lemon juice and sugar. If it is too tart add sugar to taste and set aside. To make the cheesecake mousse, beat the heavy whipping cream until it begins to thicken. Add 1/4 cup of powdered sugar and beat until stiff peaks form and set aside. In a separate bowl, beat the cream cheese until smooth. Then, add the vanilla and remaining 1/2 cup of powdered sugar. Add the raspberry puree and beat until smooth. Gently fold the cream cheese mixture into the whipped cream mixture. Using a pastry bag, place mousse into dessert glasses and top with a raspberry. Chill until ready to serve.