8 Tasty Pi Day Recipes

Jules and I love a good pie. We’ll take any excuse to indulge in a slice, and what better excuse is there than Pi Day? (For us, Pi Day is less about math and more about pie. Ok, all about pie.) Everyone’s familiar with the usual suspects: apple, berry, pumpkin, coconut cream, chocolate. And don’t get me wrong, they’re all pretty awesome. But this year we’re breaking with tradition and delving into some delicious alternatives. From unexpected pie fillings to the mouthwatering magnificence of the pie milkshake (garnished with more pie, obvi), here are a few nontraditional ways for you to enjoy pie this Pi Day!

 

 

 

 

 

 

 

 

I’m dying to try the mini lemon meringue…and that blackberry pie milkshake, holy yum! The pretzel peanut butter chocolate pie looks incredible too, and it’s only 7 ingredients (and vegan). Which one would you pick?

♥ Mil

2016 Oscar Inspired Appetizers

The 2016 Oscar nominees were announced a few weeks ago and I’m getting excited for this year’s awards show. I still need to see most of the best picture nominees. I’m a procrastinator about things like that. The way this month’s schedule is panning out, I may end up just re-watching all eight trailers the night before. Whomp whomp.

Since we all can’t afford VIP tickets to Elton’s John’s Oscar party, I’ve always enjoyed planning themed appetizers and drinks for a slightly less glamorous at-home Academy Awards party. Themed parties are so much better than regular parties, am I right?
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Last year, Mil and I watched the festivities together while munching handfuls of truffle popcorn. This year, we’ll be in North Carolina, so I’m not sure how my plans will shake out. Whatever I end up doing, I can guarantee you that I’ll be going snack happy on this year’s round of Oscar inspired appetizers.
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2016 oscar party appetizer the big short movie

Bubble Bursting Meatball Bites

Serves 6-8

Ingredients
1 can flaky biscuits
10 frozen fully cooked Italian meatballs (thawed)
1/2-3/4 cup shredded Italian four cheese blend
2 tbsp shredded Parmesan cheese
1 tsp Italian seasoning
½ tsp garlic powder
1-2 cups marinara sauce to serve

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Directions:
Heat oven to 375 degrees. Separate each biscuit in half, this should be easy thanks to all those flaky layers.

Cut thawed meatballs in half. Place 1 meatball half and a pinch of four cheese blend into the center of each biscuit. Wrap dough around it and seal edges to form a ball. Depending on how generous your pinches of cheese are, you may need a little more than a 1/2 cup.

Mix the Parmesan, Italian seasoning, and garlic powder together in a cup or small bowl. Dip the tops of your biscuit balls into the seasoning mixture and place seam side down on a baking sheet. Bake 15-18 minutes or until nice and brown. Serve warm with marinara sauce.
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Recipe inspired by Joyful Scribblings

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2016 oscar party appetizer beef carpaccio recipe academy awards

Hugh’s Beef Carpaccio

Serves 3

Ingredients
1 (12-ounce) piece beef tenderloin
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
2 cups lightly packed fresh arugula
1 ounce good shaved Parmesan (none of that powdery stuff)
2 tbsp fresh lemon juice
Optional: 1 tbsp chopped capers or kalamata olives
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Directions
Tie the beef tenderloin with kitchen twine to help it keep its shape, then freeze until frozen (this ensures that the center will stay rare when you cook it). Once frozen, heat 1 tablespoon of oil in a heavy cast-iron skillet over high heat. Remove the frozen beef from the freezer and rub all over with salt and pepper. Add beef to your hot skillet and sear on all sides, about 4 minutes total. The beef should be seared on the outside but should remain rare on the inside. Freeze the beef again until it is almost frozen, about 1 hour, to make it easier to cut into thin slices. Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining tablespoon of oil and lemon juice. Sprinkle with salt and pepper, adding capers and/or kalamata olives for an added pop of briny flavor. Serve with panache.

Recipe inspired by Giada De Laurentiis
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2016 oscar party appetizer the martian movie matt damon academy awards

Martian Mashed Potato Puffs

Makes 24 mini puffs

Ingredients
2 cups mashed potatoes
3 large eggs, beaten
1 cup grated cheddar cheese
1/4 cup chopped green onions
1/4 cup diced cooked bacon
Salt and freshly ground pepper
Sour cream or Ranch dip to serve
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Directions: 
Heat the oven to 400°F and lightly grease a mini-muffin tin.

Whisk together the mashed potatoes, eggs, 3/4 cup cheese, green onions, and bacon. Season with salt and pepper. If you want to go full on astronaut, use boxed mashed potatoes, otherwise make sure to prepare your potatoes ahead of time and let cool. If your mashed potatoes are too hot, the eggs will cook when you combine everything together.

Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of cheese.

Bake for 20 minutes, or until your potato puffs are set and are nice and brown on top. Let cool for about 5 minutes in the pan, then use a knife to gently pop them out. Serve immediately with a little dollop of sour cream or Ranch dip on top.

Recipe inspired by The Kitchn.
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The connection between The Big Short and the first recipe is pretty obvious. The other two recipes are based on moments in the movies themselves, so if you haven’t seen them, get on it!
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Here’s to happy eating and happy watching during this year’s Academy Awards!  Are you hosting or attending a get together this year? Note, if you’re hosting I always recommend doing a test run of any new recipes a week before the actual party. That way you’re stress free when it really counts. Plus more appetizers for you!
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XOXO,
Jules
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For more fun Oscar themed food and drink ideas, check out last year’s recipes:

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Photo sources: 1/2/3/4/5/6

 

Love Your Leftovers: Clementine Smoothie

clementine smoothie healthy citrus vitamin c
Throughout the cold and dreary days of winter, citrus fruits provide a much needed burst of bright and juicy refreshment. My personal favorite is the clementine, beloved for its easily removable peel and seedless segments. Pretty much every Sunday of the season you can find me in the produce aisle loading a new box of Cuties into my cart. The problem of course is that eventually I become a little overly ambitious and end up with a fridge full of fruit. What to do, what to do?

While smoothies are typically a summer staple, recently I’ve been whipping them up using my excess Clementines and have been loving the early morning energy boost they give me. This smoothie recipe reminds me a little bit of an Orange Julius, only without any additives. A light vanilla flavor is a delicious addition to orange flavors.

clementine smoothie healthy citrus vitamin c

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Clementine Smoothie (serves 1)

INGREDIENTS

  • 4 clementines
  • A few chunks of frozen banana
  • ½ cup yogurt or light coconut milk
  • 1 drop pure vanilla extract
  • 3-4 ice cubes
  • Tiny dash sea salt
  • Optional: drizzle of honey for added sweetness, handful spinach

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DIRECTIONS:

clementine smoothie healthy citrus vitamin c

Peel and segment your clementines. Remove as many of the white strings as possible. I was a little lax with my first batch and they added a weird stringy texture to my smoothie. Still delicious though.

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clementine smoothie healthy citrus vitamin c

Toss your ingredients into a blender and process until smooth.

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clementine smoothie healthy citrus vitamin c

Serve immediately and enjoy! For some extra nostalgia, serve with a soft pretzel and let yourself be whisked away to your glory days cruising the mall.

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If you give this smoothie a try, let me know what you think!
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XOXO,
Jules

Spicy Mexican Hot Chocolate

Mexican Hot Chocolate

Happy New Year, everyone! How’s 2016 treating you so far? With the insanity of the holidays behind us and a long, cold winter ahead of us, I think we could all use a little pick-me-up…something deliciously decadent that’s both spicy and sweet and warms you to your very core.

I first tried Mexican hot chocolate back in college and I absolutely loved its rich, complex flavor, but I never tried making it myself until last week. After experimenting with a few recipes and tweaking them to fit my own preferences, I landed on the following:

Mexican Hot Chocolate (serves 1)

  • 1 cup milk
  • 2 tbs unsweetened cocoa powder
  • 1 tbs granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • Generous pinch of chili powder
  • Dash of salt
  • 1 piece dark chocolate
  • Whipped cream

Mexican Hot Chocolate

Blend cocoa powder, sugar, cinnamon, chili powder and salt in a small bowl. Heat up the milk in the microwave and gradually stir in the cocoa mixture; then add the vanilla. (Note: for a larger batch, it would be easier to blend everything in a saucepan over medium-low heat.)

Mexican hot chocolate

Drop in a small piece of dark chocolate – a flavored variety like chipotle chili will add some extra kick – and allow it to melt. Then top with whipped cream and grate a little bit of dark chocolate on top. For added heat, sprinkle on some more chili powder.

Mexican Hot Chocolate

For best results, enjoy your hot chocolate in front of a roaring fire, ideally with snow falling softly outside.

Mexican Hot Chocolate

What’s your favorite way to make hot chocolate, sweet or spicy? Or perhaps with a little bit of booze in it?

♥ Mil

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