easy strawberry smoothie...

 

  

Need: 

1 cup sliced fresh or frozen strawberries

1 1/4 cups milk

1 1/4 cups ice (8 large ice cubes)

Directions:

add strawberries, ice, and milk to blender

blend on high for 1 minute

  

Smoothies are one of my favorite things to drink in the morning for breakfast or just for a quick 'pick-me up' snack...Although smoothies are often yummy and healthy it's very easy to pack on the extra (not needed) calories...Here is a simple recipe to make a delicious drink under 3 minutes. 

*If you are vegan (or) your tummy just simply cannot handle dairy, you may substitute the milk for soy, almond or rice milk instead for an equally delightful treat.

Etsy Favorite: Coupon Pocket-Book

Hi Everyone!

I saw the most amazing product on Etsy today..and just wanted to share with everyone :)

It's by an Atlanta based company named Mulch.

The owner name is Stephanie and she invented the 'coupon pocket-book'

This AMAZING, convient book makes searching for coupons at the grocery store a breeze...and the books are very stylish too :)

My favorites are the Hootie Owl accordian style and Paisley Mini Coupon Pocket-Book.

Check them out for yourself!

http://www.mulch.etsy.com/

Carrot Cupcakes with Maple Cream Cheese Frosting
Makes 12 cupcakes

¼ cup brown sugar

½ cup granulated sugar

½ cup vegetable oil

2 large eggs

½ teaspoon vanilla extract

¾ teaspoon baking powder

½ teaspoon baking soda
1 cup plain flour

1 teaspoon cinnamon

½ teaspoon nutmeg

1 ½ cups grated carrots (be sure to grate finely so it doesn’t all sink to the bottom of the cupcake)

¼ cup pecans, chopped

Maple Cream Cheese Frosting 4 ½ ounces cream cheese, room temperature

2 tablespoons unsalted butter, softened

2 cups confectioner’s sugar, sifted

¼ cup maple syrup

12 pecan halves

Preheat the oven to 350 degrees. Line a 12 cup muffin tin with cupcake holders.
In a large bowl, whisk together the sugars and oil until they are combined. Add the two eggs one at a time and mix until combined. Add the vanilla extract.
Sift all the dry ingredients into the bowl and mix. Add the grated carrots and pecans.
Divide the batter between the cupcake holders and bake for around 15 minutes or until springy to touch. Allow to cool.
For the frosting, mix cream cheese, butter, confectioner’s sugar and maple syrup until creamy. Spoon the icing onto the cupcakes and place the pecan halves on top.

* I absolutely love carrot cakes and ANYTHING cupcakes...so I thought this was a treat for all the sweet tooth's out there :)

This little recipe was published in Design Sponge Online