Lifestyle blogger, Michelle Sun from @missmisschelle, shares two of her favorite DIY/homemade recipes that she cooks with her friends on game night days!
Orange County-based fashion and lifestyle blogger, Michelle Sun from Missmisschelle, shares three easy-to-make smoothie recipes featuring Milk & Eggs products and a fun Milk & Eggs giveaway on her blog!
Happy July everybody, and welcome to another monthly blog post series of "Healthy Eats"! Although I've shown this recipe on my Instastories quite a bit, I never had the chance to share with you guys the BOMB recipe that goes behind my Banana Chocolate Chip Muffins obsession. Well, today is your lucky day because I have partnered up with MilkAndEggs, an amazing grocery delivery service in the OC/LA area, once again to share this easy-to-make and delicious recipe with y'all! I always purchase my groceries from MilkAndEggs because not only do they offer a variety of fresh and quality ingredients, but they delivery your order right to your doorstep so you don't ever have to leave the house! Now that's what I'm talking about ;)
And do you know the best part about making Banana Chocolate Chip Muffins? You can easily pack or eat them on-the-go as a quick breakfast option, or you can snack on them throughout the day at home! Easy peasy, banana squeezy (I used the word banana because lemons are not included in this recipe, LOL). So without further ado, let's find out how to make these muffins!
- 3 ripe bananas (the riper, the sweeter the muffins will be!)
- 1 egg
- 3/4 cup brown sugar
- 1 1⁄2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons chocolate chips
1. Preheat oven to 350 degrees.
2. Lightly coat 12 muffin tin liners with cooking spray & place in muffin tin.
3. In large bowl, mash bananas with a fork.
4. Whisk in egg & brown sugar.
5. In a separate bowl, combine flour, baking soda, and salt.
6. Add flour mixture to banana mixture and mix well.
7. Add chocolate chips and stir.
8. Spoon equal amounts of batter into 12 muffin cups.
9. Bake for 20 minutes or until toothpick inserted in center comes out clean.
10. Allow to cool slightly in pan, then remove to wire rack.
Link to the original recipe is here. I've altered the traditional recipe a bit to a slightly healthier alternative.
Use "MISSMICHELLE" for $20 off your online MilkAndEggs purchase of $40 or more.
That's 50% off of your next groceries spree!
I know that a couple of you mentioned that you would make this recipe after I shared it on the blog. Be sure to tag me on Instagram and Instastories (@missmisschelle) if you do so, as I'd love to see how your muffins turned out! :)
Disclaimer: This post was sponsored by MilkAndEggs; however, all opinions remain my own.
What better way to stay thankful this year than to spend the Thanksgiving holidays surrounded by loved ones and a hearty feast of homemade recipes? This November, I've partnered up with my favorite MilkAndEggs once again to show you guys THREE bombtastic recipes that will make this holiday a memorable one indeed. So what are you waiting for? Let's get cooking!
USE "MISSMICHELLE" FOR $20 OFF AN ONLINE PURCHASE OF $40 OR MORE FROM MILK & EGGS.
- 2 1/2 cups all-purpose flour
- 4 teaspoons sugar
- 1/4 teaspoon salt
- 14 tablespoons cold butter, diced
- 1 large egg, lightly beaten with 2 tablespoons cold water
- 2 tablespoons freshly squeezed lemon juice
- 3 pounds baking apples (Golden Delicious, Cortland, or Mutsu)
- 2/3 cup sugar
- 1/4 cup unsalted butter
- 1/4 teaspoon ground cinnamon
- generous pinch of nutmeg
- 1 large egg, lightly beaten
Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
Blackened Shrimp Avocado Cucumber Bites
Shrimp & Cucumber Bites:
- 1 tablespoon oil
- 1 tablespoon creole seasoning
- 1 pound shrimp, peeled & deviened
- 1 cucumber, sliced
- 1 avocado, mashed
- 1 green onion, thinly sliced or chopped
- 2 tablespoons cilantro and/or parsley, chopped
- 1 tablespoon lemon juice
- salt and cayenne to taste
Shrimp & Cucumber Bites:
Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
Mix everything and enjoy!
Pomegranate and Cranberry Bruschetta
Pomegranate & Cranberry Relish:
- 1 pound fresh (or frozen) cranberries, washed
- 1 cup sugar
- 1 serrano pepper
- 1/2 cup roughly chopped fresh basil leaves
- 3/4 pomegranate arils or seeds
- finely chopped fresh basil (for garnish)
- 1 thin baguette, sliced about 1/4 inch thick
- 1/2 cup extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- 8 ounces low-fat cream cheese, softened
1. Place the cranberries, sugar, & serano peppers in a food processor.
2. Pulse on and off several times until cranberries are coarsely chopped. Don't over-process.
3. Add basil and pulse a few more times. Not too much, you want basil bits to be visible in relish.
4. Transfer to a storage container and add pomegranate arils.
5. Refrigerate for at least 2 hours or till ready to use.
6. For the crostini, preheat oven to 350˚F.
7. Place baguette slices on prepared pans
8. Brush lightly with oil
9. Sprinkle lightly with salt and a grind of pepper (don't leave this step out!)
10. Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
11. To assemble bruschetta, whisk cream cheese until creamy.
12. Spread about 1/2 - 1 tablespoon on each crostini.
13. Top with a scoop of the relish.
14. Garnish with basil.
If you're looking for a quick and easy-to-make Thanksgiving recipe , I would highly suggest whipping up either the Pomegranate & Cranberry Bruschetta or Blackened Shrimp Avocado Cucumber Bites. Although the Apple Pie does take longer to prepare, this dessert tastes absolutely delicious when served fresh out of the oven! I hope that you guys enjoyed looking through these fun, Instagrammable recipes and would love to know if you try any of these out for yourself! Lastly, let's remember to focus on the positives on life and stay thankful and blessed for everything that we have! Wishing you all a Happy Thanksgiving with love from my family to yours! :)
*Disclaimer: This post is sponsored by Milk & Eggs, but all opinions remain my own.
Ever wanted your groceries delivered right to your doorstep, without ever having to leave the house? That's where Milk and Eggs comes into play. Between the hours of 5AM - 7AM, Milk and Eggs will conveniently deliver all of the items from your online shopping cart straight to your home address packed in bright yellow insulated bags. This grocery delivery service is perfect for those with long work hours or busy schedules, as you can save a trip and skip the checkout lines whenever you please!
Use "missmichelle" for $20 off an online purchase of $40 or more from Milk & Eggs.
Today, I've partnered with Milk and Eggs to share with you guys all of the amazing collection of ingredients that they have on their website. Plus, I included my favorite recipe that you can recreate at home because I love sharing recipes with you guys! If you haven't already, be sure to follow my Instagram and Instastories for daily updates - you're bound to find a few recipes in my Instastories every now and then too ;) From Asian vegetables to Italian pasta and more, Milk and Eggs has seriously got it ALL! After browsing their website for hours (because let's be honest, who doesn't love shopping for food?), I finally decided on a huge assortment of ingredients that ranged from caffeinated beverages to fresh vegetables to tender meats. My family and I whipped up countless recipes with our groceries for the entire WEEK and couldn't thank Milk and Eggs enough for this hearty feast! Be sure to check one recipe I love making for the family below and let me know in the comments section which photo makes YOUR mouth water! (Insert drool emoji)
Out of all of the recipes and ingredients I used for this collaboration, I definitely wanted to highlight a few top favorites and would love to share them with you below!
- Bolthouse Farms Mocha Cappuccino
- Bread Lounge Pound Cake Espresso Nutella (Rosy's Cake)
- I-Mei Green Onion Pancake
- Hanging Tender Steak 10oz USDA Prime
- Onion Yellow Large - (Psst, this is literally the BIGGEST onion I've ever seen!)
Mashed Potatoes Recipe
1. Grab 3-5 potatoes and peel the skin off.
2. Boil peeled potatoes in a pot of water for 30 minutes on medium-high heat.
3. While the potatoes cook, chop 1 large yellow onion. Add olive oil to pan, then pan-fry chopped onions on medium heat until they caramelize.
4. Drain potatoes in a strainer, then use a masher or spoon to "mash" the potatoes.
5. Add fresh dill, Japanese mayonnaise, pepper, and caramelized onions.
Coming from a freelance lifestyle and travel blogger who's always on-the-go, Milk and Eggs is the ideal grocery delivery service for any LA or OC resident. After having such a positive first-time experience with Milk and Eggs (from unboxing all of my groceries to preparing each decadent meal), I am safe to say that I am truly happy with the quality, serving size, and packaging of their products. All of the produce and meats were delivered fresh and packaged so neatly in each respective cooling box. So the next time you want to spice things up in the kitchen, be sure to check out Milk and Eggs for a fun grocery shopping and cooking experience of a lifetime! Don't forget to use my discount code missmichelle for $20 off an online purchase of $40 or more from Milk & Eggs ;)
*Disclaimer: This post is sponsored by Milk & Eggs, but all opinions remain my own.