Category: Blondes can cook too!

Texas Caviar

Happy Tuesday people! With tomorrow being Fourth of July I wanted to hop on and share a super quick & easy recipe with you guys!!

Having family/friend get togethers is always a blast and if your headed to someone’s house it’s always nice to be able to bring a little somethin’ to the party!

I love this dip for summer time partys or even to make ahead of time and bring on a beach vacation because it’s a VERY light + refreshing dip!! Most dips require creams or lots of cheese! This is mostly veggies & no creams! Perfect to chomp on while wearing your bikini 😜 haaaa, as if we want to chomp on anything while we’re wearing a bikini but hey, a sistas gotta eat regardless right?!

Sooo, let’s get it goin’

WHAT YOU’LL NEED:

• Medium size green bell pepper, diced.

• Small red onion, diced.

• One Small jalapeño, seeds removed & diced.

• 1/2 cup frozen corn kernels.

• 1/3 cup cilantro, finely chopped.

• 1/2 can drained and rinsed rotel diced tomatoes.

• 1 can black eyed peas.

• 1 can pinto beans.

• 1 can black beans.

FOR DRESSING:

• 1/4 cup olive oil.

• 1/4 cup red wine vinegar.

• 2 tablespoons rice wine vinegar.

• 2 tablespoons lime juice.

• 1 tablespoon sugar.

• 1 teaspoon salt.

• 1/2 tablespoon pepper.

• 1/2 garlic powder.

SERVE WITH:

• tortilla chips.

WHAT YOU’LL DO:

• drain and RINSE all canned products.

• throw all beans + tomatoes in mixing bowl.

• add all diced veggies + cilantro & corn to mixing bowl.

• in separate bowl mix all dressing ingredients and stir well.

• pour dressing into mixing bowl with bean & veggie mixture.

• let marinate in fridge for at least 2 hours mixing at the one hour make! (overnight is the best though, mix a few times whenever it crosses your mind!)

SERVE COLD WITH TORTILLA CHIPS! Or even cucumber chips if your trying to be healthy!

Y’all this dip is so stupiddd easy & it’s pretty addictive!! You can obviously make it your own too! Admit a can of beans and maybe add more corn, or maybe if you like a little bit more spice add a little more jalapeño! Make it however you please! Let me know if y’all have any questions about making it, I know my directions might not be up to expert level! 😜

Hope everyone has a safe & fabulous fourth!

XOXO, Chelsey Rae

Lucky Charm Milkshakes

St. Patrick’s day is only a few days away!! It’s going to be rainy and I know we’re all supposed to be wearing green, but I figure why not drink some green too? Especially when it’s extra yummy!!

This shake is so fun – for kids & adults if you ask me 😜 opening a box of lucky charms for this definitely brought back some childhood cereal memories!

This is quick & easy so let’s get down to it!List of things you’ll need & directions down below!

INGREDIENTS

• 1 cup heavy cream

• 2/3 cup lucky charms cereal (without marshmallows)

• 1 tsp vanilla extract

• 2/3 lucky charms marshmallows

• 1/4 cup powdered sugar

• 3 cups vanilla ice cream

TOPPING

• whipped cream

• vanilla icing

• sprinkles of choice

• lucky charms marshmallows

DIRECTIONS

1| Add marshmallows & cereal to a food processors and blend until it becomes very powdered.

2 | put ice cream, heavy cream, vanilla extract, and powdered sugar in blender and blend to desired consistency. (You can add extra ice cream or heavy cream to make as thick or thin as you like).

3 | create a icing rim on cup and pour sprinkles over it ( like salting the rim but with yummy sugary stuff, duh! ).

4 | pour shake in cup and top with a pretty swirl of whipped cream. Add marshmallows on top for the cutest shake ever!

P.S. – how cute are these pink glass cups from target? I’m obsessed with them! …. I bet Ryan is too! Pahahaha! SIKE! Linking them below for y’all!

Target | $4

That’s all for my St. Patrick day post! Y’all have to let me know if y’all end up makin’ a shake!

XoXo, Chelsey Rae

📸 : Krista Cheramie Co.

Banana+Nutella Crescents

Valentine’s Day is for baking when it really comes down to it right?! Especially when it’s only 3 ingredient baking and takes under 15 minutes!

Everyone loves a good crescent roll, but a crescent roll stuffed with Nutella and some banana? Now THATS true love!

Here’s what you’ll need:

• one pack of original Pilsbery crescent rolls

• Nutella

• 1 ripe banana

Here’s what you’ll do:

• Preheat oven to 375

• While oven is heating open crescent rolls and spread them out on parchment paper that you will bake on.

• Using a knife softly spread Nutella down the crescent dough.

• Cut banana slices and place them on Nutella.

• Roll up crescent dough as you normally would & align them on parchment paper.

• Place in oven and cook according to package time. I believe it is around 9-12 minutes (I went for 9).

• REMOVE & EAT!

These are honestly SOOOOO the best when they come out and are warm because everything is all gooey & delicious!

Side note : this is even great for little ones because they are obviously in love with Nutella too! It was a hit with Hayden when I made a few leaving out the banana pieces!

I’m sure you could spice this up with any sort of filling as well! I’ve have some ideas for Nutella & Strawberry’s or even peanut butter with bananas! Let me know if you guys try any different ways!

Happy Valentine’s baking y’all!

XoXo, Chelsey Rae

3 Ingredient Cookies

Sundays are for baking! Well, most of the time!

Keeping today’s post short and sweet because I’ve been focusing on spending time with the boys today and not playing on my phone!

These cookies are SO EASY, they are pretty healthy and definitely are tasty enough to cure your sweet tooth!

Here’s all you need

• 2 ripe mashed bananas

• 1 1/2 cup oats

• 2/3 cups chocolate chips

Here’s whatcha do

• Heat oven to 350

• In a mixing bowl mix mashed bananas, oats & chocolate chips until all combined well.

• Spoon tablespoon sized amount of mixture onto wax paper or a silpat sheet.

• Flatten spoonfuls our a little with your fingers & pop them in the oven.

• Bake for 15 – 20 minutes until the ends are a little golden brown!

• REMOVE, LET COOL, & SHOVEL IN YOUR MOUTH 😜

That’s it! So easy & so yummy!! Sometimes I add a little bit of cinnamon spice or even a 1/2 teaspoon of vanilla. You could even replace the choc. Chips with raisins or nuts if you want to try something different!

Hope y’all had a great weekend! Let a sista know if y’all make these & how they come out!

XoXo, Chelsey Rae

-SHOP THE POST-

Chocolate Chip + Raisin, Oatmeal Cookies

So, I have to toot my own horn and say I am pretty known for making awesome chocolate chip cookies! while I definitely bask in that glory – I wanted to step up my cookie game and try out some new things! who doesn’t love a good oatmeal cookie when they are done right? I’m talking the soft, chewy kind that have just the right amount of everything! yum!

I also always feel like oatmeal cookies remind me of the holidays so that’s why I worked on this recipe and got the kinks out just in time to share them with you guys! of course, oatmeal cookies have a tad more steps than your normal cookie baking but they are worth it! I did a batch with raisins + chocolate chips  & a batch just plain chocolate chips, no raisins & enjoyed them both but I think my winner was just chocolate chips lol or maybe just half the raisins!

Listing all your ingredients down below! This is for a batch with both chocolate chips & raisins, obviously if you want to do one or the other omit whichever you don’t want! Add extra of the thing you do want! Baking doesn’t have to be hard! Make it your own 🙂 Also, this recipe makes about 4 dozen cookies, if you double it, double everything just as shown!

• 2 sticks of butter

• 1 cup light brown sugar

• 1/2 cup granulated sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 1/2 cups flour

• 1 tsp baking soda

• 1 1/2 tsp ground cinnamon

• 1/2 tsp salt

• 3 1/2 cups rolled oats

• 1/2 cup raisins

• 3/4 cup chocolate chips

Save for later & optional

• 5 tbsp cinnamon sugar

Time to get baking, here are the steps…

  1. Preheat your oven to 350 degrees
  2. Mix sugars and butter together with a mixer until they reach a creamy texture.
  3. Add eggs + vanilla and mix in.
  4. Mix flour, baking soda, cinnamon and salt. At this point I stop using a mixer and use a spoon.
  5. Add oats, raisins & chocolate chips. Keep folding them in till they are all mixed in with the dough.
  6. Chill dough. You can either do this for 45 mins or for a few hours if you have the extra time. A few hours makes for a chewier cookie.
  7. Take tablespoons full of dough and round them out, or use a cookie scooper, and place them spread out in uniform order onto parchment paper or a silpat mat. (I never use foil or a greased cookie sheet. I don’t love how this makes things bake. One you use parchment paper or a silpat mat you’ll understand).
  8. Bake cookies for 10 – 12 minutes or until they are goldenish brown.
  9. Optional – after cookies are taken from oven sprinkle cinnamon sugar you had set aside on top.
  10. Transfer cookies to a plate or place them on a wire rack to cool.

Let me know if you guys have any questions & if you make them let me know whatcha think!

Heres to hoping these cookies keep ya warm! Happy baking!

XoXo, Chelsey Rae

-SHOP THE POST-

Chocolate, pumpkin pie buttercream, acorn cupcakes!

Whoa, now THAT is a title! You guys voted for a thanksgiving cupcake idea, so I delivered! I am more then happy to get to mess around in the kitchen trying different things! And, even more so, now that Ryan just ordered a new normal stove, THANK JESUS! The stove im working with now is a commercial stove, and im kinda not really the best at using it – sooo to be honest im glad it’s going lol! Now, on to the main event….

I was just messing around and was pretty surprised that these turned out bombbbb (I never say that but its the only appropriate word right now!). I brought them to work the day after and everyone gave them two thumbs up so that’s means they were a win! And the best part? THEY WERE SO EASY! I will list bellow the things you need (to do the icing fancy you will need the list of icing accessories I posted in my last cupcake blog post, you can find it if you click here)   …

• Your favorite box of chocolate cake mix (I used devils food)

• Your favorite brand of BUTTERCREAM frosting (Or you can make your own but who has time for that?)

• Cinnamon spice

• Cinnamon sugar

• Pumpkin pie spice (it looks like this, if its not in your store you can amazon prime it HERE )

• Powdered sugar

• Caramel candy squares

• Tootsie rolls

• Raw cut sugar (looks like this, you want it to have a bit of a golden color)

So once you have made your cupcakes and popped them in the oven you can start making your pumpkin pie buttercream icing while they are baking/cooling. Scoop your icing into a large bowl, add one heaping tablespoon of pumpkin pie spice, add one tablespoon of cinnamon sugar and 1/2 tablespoon of cinnamon spice. Mix it together and make sure you like the taste, if you want more of a pumpkin pie taste you can add more but I think the one tablespoon should be enough!

Once you get the taste right, its time to get the consistency right (skip this step if your like “forgetttt that im just slapping this icing on with a knife!” More power to ya sista!), add one cup of powdered sugar to your icing. This should make it thicker, that way, when you are piping the icing you have a nice dense swirl! You want to consistency to be somewhat like peanut butter, or softened cream cheese kinda.

Once consistency and flavor are right, fill your pipping bag with the icing, tie it off & put it in the fridge for about 15 minutes.

From here let cupcakes completely cool down, take icing bag and create the swirls on top of your cupcake (practice a few first). If you feel like you want more add another swirl on top to make it look fuller. I ended up adding on top of mine so it would as well! The take your raw sugar packets and sprinkle them lightly over your icing.

Once all cupcakes are Iced and sprinkled, it’s time to make your decorative acorns! This is where the caramel and tootsies come in! Using the heat of your hands roll the caramel into a ball, this is going to be the base of your acorn! You should make it come to a roundish point at the bottom! Then grab a tootsie roll, again, using the heat of your hand make a top for your acorn, you want this to be around the same size width as your caramel base. Use your thumb to make a indent on the bottom side so your caramel bottom will fit snug in. Take a small piece of tootsie roll & make a stem. Put these together to make your acorn, caramel bottom first, tootsie top second, and stem right on top! I opted to make a few smaller acorns as well so I had a little variety!

Once I was done making my acorns I took a toothpick and scraped criss-crosses on the front of them, this step was a little unnecessary & extra but whatever lol you can skip it!!

Then when they are totally to your liking, place them on top of your sugared icing. Place one big acorn on some and a big acorn with a little next to it on others, that way they don’t look so uniform!

Then, take a picture of your cuteee cupcake and SERVE!!

I think this recipe is really easy & the flavor in the icing wows people! You could also defiantly pair it with another cake flavor besides chocolate if that’s not your thing! Hope you guys think they are delicious!!!

XoX0, Chelsey Rae

Spooky cupcakes

Hey y’all! I know it’s a little late but at the same time I feel like you can reuse this idea for next Halloween and/or go out and grab a few of these things for future cup cake making blog posts!


Of course I am by no means a chef, or a professional baker – but I love to do and be able to share with you guys some of the simple little fun things that we all probably think are hard and we couldn’t do haha! I do love to bake but I love the easy short cuts that will still kinda wow people! Most things look more complicated than they are after all!

Giving you guys a list of things you need with pictures & links below, snag them + your favorite box cake mix/icing & you are set!

  • Halloween decorations

Candy bones & grave 


Mellowcreme pumpkins

Grass Sprinkles

+ a bag of Oreos, we all know what those look like and where to get them!

  • Cupcake decorating tools

Decorating tips

Decorating bags (they sell rubber bands for these to tie at the end, I use hair ties because obviously I am a hairdress)

Tip coupler

Now that you’ve got all your supplies, it’s time to start decorating! Now I know this all probably looks overwhelming and your probably like “no way can I do this” again, if I can do this you can! TRUST ME! My first few times doing this I would fill my bags with icing and practice doing a spiral (for icing on the cupcake) on a paper plate! IT IS SO MUCH EASIER THEN YOU THINK!

Anyway grab your bag, cut a small hole in the tip, put the silver decorating tip in the top of the tip coupler and put that through the whole you cut in the icing bag (you may have to cut more once it’s on to make it come through), then screw on the bottom of the tip coupler. If my directions seem difficult don’t worry there are picture directions on the box – so follow those lol!! Fill your bag with icing but leave enough room to be able to twist the top and tie it! And ALWAYS make sure you have more icing then anticipated, running out of icing sucks!!!

Once your cupcakes are VERY COOLED start using your icing tips to make your spirals on top (I know this isn’t the correct terminology but whatever lol)! Then place your decorated candy graves on your cupcake, these started to fall back a tad so I placed a toothpick behind them to help keep them up! Then I alternated placing bones on some cupcakes next to the grave or pumpkins!

After that I added a few sprinkles of grass to each cupcake. While in a separate bowl Ryan crushed up some Oreo cookies without the filling, which I then sprinkled closer to the grave and bones!

Viola! THATS ALL! These were so cute and easy, the most complicated part is getting your “spirals” right!

Give me some feedback on wether or not you guys think this was easy to follow and let me know if you’d maybe like to see a thanksgiving cupcake idea?!

XoXo, Chelsey Rae

Roasted chickpeas

  

I know the main purpose of this blog was to focus on hair, even still, y’all know I can’t help but share yummy recipes!! Snacking on roasted chickpeas is obviously better than grabbing a bag of chips, plus they are quick, easy & so good (I wonder how many times I’ve typed that exact line on other posts pahaha) anyway, leaving you guys with the instructions/recipe down below.

First preheat your oven to roast 425•

Open, rinse & drain 2 cans of garbanzo beans. Place them on a paper towel, blot well and allow to dry in open air for about 10 minutes. Then get yourself a big bowl and combine the beans with all of the following ingredients. 

  • 2 tbsp EVOO 
  • 1/2 tsp chili powder
  • 1/2 tsp cumin 
  • 1/2 tsp garlic power 
  • 1/2 tsp onion powder 
  • Cayenne pepper to taste 
  • Salt to taste 
  • 1/2 tsp paprika 

Place chickpeas on a baking sheet lined with parchment paper and pop into the oven anywhere between 20-30 minutes, checking frequently and giving the pan a small shake to move them around a bit (I say small shake so yours don’t end up all over the bottom of the oven like mine did). 

Remove from oven and add 1/2 tsp sea salt and a little more spices if you like, here I added a few more sprinkles of chili powder and cayenne! 

thennn, lastly – enjoy! They are the best when they are right out of the oven and all warm!  

XoXo, Chelsey Rae 

Sausage, white bean, & kale soup!

Sharing this yummmy & quickkkk (the most important part) soup with you guys! This should come in handy since the temperature decided to drop today and that groundhog saw its shadow!!

Now ya’ll know I barely measure anything and just add season to taste so bare with me – I pretty much give y’all a base for a recipe and there’s always room to make it your own! 

So here’s what you’ll need:

  • 1 tablespoon EVOO
  • About 3/4ths cup of the holy trinity 
  • 1 and 1/2 teaspoons minced garlic 
  • 48oz of chicken stock (box and 1/2)
  • 2 15oz cans of white beans 
  • 1 medium (thickly) chopped onion 
  • 1 bunch of kale leaves pulled from the stem and chopped to your liking
  • Italian or Cajun spicy chicken/pork sausage, again, the type & how much is your preference. 

Season to your taste with:

  • Tony’s, cracked pepper,  Italian seasoning, cayenne pepper, and garlic salt. 

Side note: you can obviously use dry white beans and soak them overnight but this time I was using canned for time purposes! I prefer not to, but when I do I make sure to put the beans in a strainer and rinse very well…The juices canned stuff sits in freaks me out! 

First, I throw my sausage or chicken sausage in the pan and get it browned then I remove it and set it aside. In the same pan I throw my holy trinity and chopped onions into a tablespoon of heated EVOO, I allow this to cook until unions get tender and see-through. Then I add my minced garlic and sauté for about 3 more minutes before adding my two cans of drained white beans. Once my beans are all mixed in I add my seasoning and continue to try to smush some of the beans to get a little bit of that creamy texture. 

Once everything’s all in there and mixed well I throw my sausage back in and add my 48oz of chicken broth. The last thing to go in is your kale, this cooks down fairly quick and after I see it’s wilted I put at medium to low heat and let it simmer for about 20 minutes to get all the flavors going! 

I tend to eat this just on its own for the most part but I have served over rice a time or two just to make it a little more filling if I’m feeding the boyfriend or friends! 

Happy soup eating people! 

XoXo, Chelsey Rae

Roasted pumpkin seeds

  
I’m a little late on posting this, I probably should have done it in the beginning of the week beforeeee everyone carved their pumpkins but my family always waits to carve ours kinda late so they aren’t all rotten by Halloween. One of my favorite parts every year is roasting the pumpkin seeds! I like mine superrrr spicey but you can really season them however you want! I hear they are good with some butter, sugar and cinnamon but I’ve never tried them that way yet!  


 Here’s what you’ll need. As I’ve said before in some of my blogs I don’t cook with a lot of salt, so feel free to add whatever you choose. My measurements are from seeds out of two large pumpkins, about 2 cups of seeds I’d say. 

  • 2 tablespoon olive oil (or you can choose to do 1 tablespoon olive oil and 1 tablespoon melted unsalted butter)
  • 1 teaspoon garlic powder 
  • 1 teaspoon cayenne pepper 
  • 1 teaspoon cracked pepper 
  • 1 teaspoon sodium free tony’s chachere’s 

This is really so simple and fast, exactly how I like it! Preheat oven to 375 on roast. After your seeds are washed and semi dried, lay them onto some parchment paper and put in the oven for 3 minutes, this makes them dry super fast and get a little hard. Then take them out and in a bowl and toss them with your olive oil or olive oil and butter mix.  Add seasonings and mix well making sure everythings coated with your seasonings. Lay back out on the parchment paper (you can use a silicone baking sheet here too but I like the parchment paper because it’s easy clean up) and put back in oven for anywhere between 15-20 minutes. I like to mix them around every 5 minutes to keep an eye on them! Once they are done they should keep well for several weeks! 

Happy Halloween Dolls!

XoXo | Chelsey Rae