Fourth of July Popcorn | Popcorn & Chocolate

Popping 4th of July

Fourth of July Popcorn | Popcorn & ChocolateHello popcorn lovers! Can you believe it’s already almost the 4th of July? What are all you doing? For me every year is different. When I was little, my family used to go to the local park and watch the fireworks with our close friends. I always loved this since they set up a carnival and rides beforehand. My dad and I used to bike down early in the day so I could play on the rides. I always remember one year he bought me a balloon and just as we left, the balloon popped because it was so hot out! I was sad so we went back and got another. We got half way home on the bike with this balloon before, POP! We ended up just going home, and my dad drove back later and got me a new balloon. I kept this one until it got small and pruney. Thanks dad :)

Strawberry Pie Flavored Popcorn | Popcorn & Chocolate

Holiday Popcorn | Popcorn & Chocolate

More recently I prefer to grill up some good food, make a refreshing drink, and watch the Macy’s fireworks on TV. I know that’s lame, but it’s always fun to watch! Plus, then you can pop up a huge fresh batch of popcorn and eat it right out of the bowl. And lately I’ve been dreaming up this delicious red white and blue inspired sweet treat for your 4th of July get-together. This strawberry pie popcorn is sweet and decadent without being too over the top. The best part is that it’s not too messy, so you could pack it up in tupperware with your picnic and bring it to share with whoever you watch the fireworks with. But be warned, you might want to hoard it all for yourself. It’s that good. Plus, it’s very allergy friendly – there’s no dairy, nuts, peanuts, shellfish, or gluten here! Just freeze dried strawberries, coconut butter, coconut oil, salt and sugar. Simple and delicious! What are you waiting for? Let’s get popping!

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Ingredients: Serves 2 hungry popcorn lovers or a group of 3-4

  • 1/4 cup Freeze dried strawberries  (we bought them at Target, but Trader Joes also has a good selection)
  • 1.5 tablespoons slightly melted Coconut butter
  • 1.5-2 tablespoons melted Coconut oil
  • 2 teaspoons vanilla sugar (if you don’t have vanilla sugar you can just use the sugar of your choice)
  • Pinch of salt
  • 1/4 cup kernels

Instructions:

  1. Pop up your kernels either on the stove top or in an air popper and then lay out on parchment paper on top of a baking sheet
  2. Preheat your oven to about 200 degrees Fahrenheit
  3. Grind the freeze dried strawberries, the vanilla sugar and the salt together in the food processor for a couple of seconds or until the strawberries are a fine powder
  4. Mix together the coconut butter, 1.5 tablespoons of the coconut oil, and about half of the strawberry mixture in a small bowl
  5. Drizzle the remaining coconut oil over the popcorn and then sprinkle the remaining strawberry mixture on top of it
  6. Drizzle the coconut butter mixture on top of the popcorn
  7. Pop in the oven for about 5 minutes – you don’t want it to burn!

Strawberry pie fourth of July popcorn | Popcorn & chocolate

Strawberry Pie Fourth of July Popcorn | Popcorn & Chocolate4th of July popcorn recipe | Popcorn & Chocolate

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Coconut Milk Key Lime Ice Cream | Popcorn & Chocolate

Vegan Key Lime Pie Ice Cream

Vegan Key Lime Pie Ice Cream | Popcorn & ChocolateAs the weather gets warmer, all I want to eat is ice cream. Every single day. All day long. I have one of those problems where if I don’t buy ice cream then I’m fine and I wont really want it, but once it’s in the freezer, I can’t stop thinking about it and I must eat it. I have to. It calls out to me from the depth of the freezer, begging to be eaten. And I just cannot say no to that.5 Ingredient Ice Cream | Popcorn & Chocolate Especially this ice cream. This ice cream right here is so refreshing and tastes exactly like key lime pie. I can’t get enough of it. Plus it has a secret ingredient that is too good to pass up: Oreo’s! Golden vanilla Oreo’s are crumbled through the ice cream to mimic the beloved pie crust in key lime pie.Key Lime Pie Ice Cream with Oreo's | Popcorn & ChocolatePlus, plus it is super easy to make and only uses 6 ingredients. That sounds like a winning combination for ice cream to me. So what will you need? Read below to find out!

5 Ingredient Easy At Home Ice Cream | Popcorn & Chocolate

Ingredients:

  • 1 can of coconut milk
  • coconut sugar
  • juice from 4 key limes
  • vanilla extract
  • pinch of salt
  • Golden Oreo’s

Directions:

  1. In a small saucepan over low to medium heat, combine the first 5 ingredients. Stir occasionally to combine.
  2. Let the mixture cool for a couple of minutes and then pour into an ice cream maker. Make sure that the bowl of your ice cream maker has been in the freezer for several hours beforehand.
  3. Once the mixture turns thick, you can crush the Golden Oreo’s and sprinkle in as it continues to churn for a couple of minutes.
  4. Store in the freezer to let harden or enjoy straight away! Note: it takes a couple of minutes to thaw, so if you are planning on serving it later, just leave an extra 5 minutes for it to thaw!

 

IMG_0687Mmmm what ice cream is easier than that? Six ingredients, all vegan, and even a bit healthy by subbing in coconut milk and sugar for regular milk and sugar. That’s my kind of dessert. Go ahead and give this 6 ingredient vegan ice cream a whirl and tell us what you think.

Coconut Milk Key Lime Ice Cream | Popcorn & Chocolate

Key Lime Pie Ice Cream Recipe | Popcorn & Chocolate

Comment below what your favorite flavor of ice cream is! Mine is probably Oreo ice cream if you hadn’t caught on to that by now… 🙂

August Favorites

Oh, okay, Summer I see what you have done there. You have done and gone straight to Fall. I guess I can be okay with this. I GUESS. So long as you promise to explode with pumpkin flavored everything (candles I’m eyeing you) and plaid styled clothing and lets not forget Halloween decorations galore. Can y’all believe August is over?? This summer flew by. I mean FLEW. Holy cow where does time go? Okay grandma stop ranting and get along with the post… If you couldn’t tell from the title we are here to talk about our goodbye to summer forever August favorites.

Princess taking over my parents bed... as per usual

Princess taking over my parents bed… as per usual

Home: Little miss Olive. We went home to NH in August and I got to see my giant horse of a dog. She hasn’t changed much.. still deathly afraid of the vacuum cleaner, still jumps (jump is a bit of a stretch..) onto your bed and takes up the whole thing if you leave your door open for one second, still begs for food by resting her head on our kitchen table (yes she is tall enough to do this. Oh how I’ve missed all her silly dogerisms.

Succulents

Some of our new succulents and some of our old ones that were taking over… pinky I’m talking about you

Also in home – new succulents! We bought some new succulents to add to our home when we were at Ikea (they have some awesome succulents) and also took the opportunity to re-pot some of our old ones that were taking over. Rose likes to propagate succulents by taking a leaf that has fallen off or plucking one off as long as it has visible roots and planting it in a new pot. She’s been doing it to all of our succulents so we shall see what grows.

Fitness Blender home pageWorkouts: Okay this might be an odd one but Rose and I both love (well as much as you can love a workout) using Fitness Blender for our daily workouts. They have easy to hard to my legs are going to fall off if I have to do another jump squat hard workouts that you can choose from. You can also choose how long you want your workout to be, which is great for me when I try and wake up early and workout. If you haven’t checked them out you should!

Me before you book coverBooks: As Rose mentioned in our June favorites, she read and loved Me Before You by Jojo Moyes. Welp, you guessed it, I finally read it and lovedddd it too. From the description of the book I was kinda like ehh but once I read the first few pages I was hooked and whizzed through the whole thing.

The Nightingale book coverAnd while I was reading Rose’s recommendation she finally read mine and loveddd The Nightingale. Since we haven’t quite figured out how to share Kindle books we just literally swapped Kindles for the month.

Boyhood movie coverMovies: Boyhood. I know this movie has been out for a while but we finally got around to watching it and both loved it. The boy in it legit has the same voice/mannerisms/thoughts as my brother so it was amusing to watch for me and only slightly creepy. Regardless, go watch this and not be creeped out because you don’t know who my brother is.

Unreal_CandyCoatedMCFood: Unreal chocolate coated candy. Umm because it is too easy and I have to… these chocolates are UNREAL. But seriously these chocolates are sosoosoo good. Plus they are made with 100% real ingredients so you don’t feel bad when you go and accidently eat the whole bag in one sitting. Check them out – they make all sorts of different flavors and candies. We bought ours at Whole Foods.

What We Ate 8/2/15 – 8/8/15

Hello my friends! This past week has been pretty low-key for us; nothing too exciting going on now. We were back in Cape Cod the previous weekend and are headed to New Hampshire to visit my family this upcoming weekend. It has been a busy summer but a great one so far! I can’t believe it is already August and stores are putting out all their back to school stuff. I also can’t believe I haven’t been in the back to school rush for 2 years now. These years after graduation really fly by! At least we have good food to enjoy them!

Egg dinner

Sunday: Breakfast for dinner. We had just driven home and didn’t want to spend a lot of time in the kitchen cooking up dinner so we threw together some scrambled eggs and steamed veggies. I always love eggs for dinner for something quick and easy.

Vegan creamy pasta with veggies

Monday: Easy Vegan Alfredo by the Minimalist Baker. We were craving some cheesy pasta but since Rose has recently decided she thinks she is lactose intolerant we skipped the cheese and made a vegan alfredo instead. The recipe was good and we of course added some veggies to ours because that’s what we love to do!

Vegetables

Spring rolls

Spring roll

Tuesday: Spring Rolls with Carrot-Ginger Dipping Sauce from Martha Stewart. We tried a new spring roll recipe and this one did not disappoint! Something about the summer just makes me want fresh raw veggies. The carrot-ginger sauce was messy but oh so good.

Wednesday: Leftover pasta!

sweet potato falafel

Thursday: Sweet Potato Falafel Pitas from Sweat Peas and Saffron. These falafels came out so well. I love sweet potatoes in pretty much anything so I was dying to try this recipe and I’m so glad we did. It was delicious and we now have plenty of leftover falafels for the week!

Friday: Leftover falafels- yum yum!

Zucchini bread pancakes

Saturday: Vegan Zucchini Bread Pancakes by The Vegan and The Chef. Apparently breakfast for dinner was the theme for this week because we couldn’t resist making these scrumptious pancakes after I saw the recipe online. I know zucchini pancakes might sound a bit odd but you must try these they are so delicious! Caroline also has a beet pancake recipe that we are going to try next.

June Favorites

Helloooo summer and happy 4th of July everyone! This past month has been a hot one for us and summer has only just begun. It feels nice to be able to whip out shorts and t-shirts for the first time this year, although my pale legs have blinded a few people on my walk home. Not to mention how I’ve forgotten to shave a few times… sorry coworkers! I’ll get back into the swing of things soon enough (I hope).  Read on for what we have been loving and eating and reading and watching all throughout the past month.

Popsicle

Food: Popsicles – I have been making random fruit popsicles this whole month which meant I got to treat myself to a popsicle as an after work snack a lot. There was nothing I look forward to more than coming home to a nice cool popsicle after a long day at work (okay maybe also changing into pajamas, but popsicles were a close second). I’ve been really enjoying blended fruit, yogurt, almond milk, and a dash of honey yummy yummy! Also, a quick shoutout to Pipcorn! Rose loves this popcorn and recently they started carrying it at TJ Maxx! Woo!

Watermelon mojito

Drink:

Mojito’s – this is a little sneak peak of a post we are putting together shortly. We have been lahhhving making refreshing mojito’s all night every night. Check back soon for the recipe for this watermelon mint mojito we concocted!

Mint! We bought some mint to make those yummy mojitos but Rose has been infusing it in her water with lime and strawberries for a refreshing drink. She also steeped mint into her matcha lattes for a little bit of a minty note. So good!

nashville tv show

T.V.: Nashville – Oh my goodness this show! We have had this on our list of shows to watch for a while and finallyyyy decided to start it. It is so good so far! We are almost done with the first season and at the rate we have been watching we will soon be done with the second. Plus, we’ve been secretly jamming to the songs in the car when we go drive – boys and busses anyone??

The boys in the boat

Books:

The Boys in the Boat by Daniel James Brown. Okay so this is definitely not a book I would think I would like, but I absolutely loved it. It makes me want to start up crew, but not really because it sounds way too intense for me.

Me before you

Me Before You by Jojo Moyes. Rose has been loving this book and has not stopped talking about it all month, so much so that it is now on my list of books to read and it should be on yours as well!

Alba Botanica Sunscreen

Beauty: Alba Botanica – We’ve been loving this face wash by Alba Botanica. It’s lightly exfoliating and leaves that minty clean feeling after, you know that feeling? We’ve also been loving their sunscreen (we got this one) since it smells so good and feels natural. Especially since we’ve been on the Cape we’ve been applying and reapplying this stuff for days!

Well I hope you all enjoyed our June Favorites. Comment below with what you were loving in June!

4th of July Pops

red white and blue fruit popsicle

As a kid growing up in New Hampshire where the summers are hot and sticky there wasn’t anything that I wanted to eat more than a nice refreshingly cold popsicle. I used to spend my summer days swimming and then go and buy a popsicle from the little stand by our pool. It was always such a hard decision which popsicle to get; do you get the ones with the gumball eyes? Or the creamsicle? Or the classic red, white, and blue firecracker popsicle? You really couldn’t go wrong with any of those choices.

red white and blue fruit popsicles

As it has gotten closer to the 4th of July I’ve been seeing the firecracker popsicles taunting me at the grocery store with their festive coat of red, white, and blue. My 5 year old self started drooling at remembrance of those decadent delights. The purple stained lips and tongue, the sticky fingers, the wonderful surprise as you go from each different flavor. Oh, how my stomach longed for those popsicles. After a few days of not being able to shake that craving I had to take action. I whipped out my blender and grabbed some fresh fruit, yogurt, and milk from the fridge. I was going to make a festive treat that could be enjoyed guiltlessly at anytime of the day, and one that would hopefully not stain my teeth purple..

red white and blue popsicles

Here, my friends, is our version of the infamous firecracker popsicle perfect for your 4th of July soiree. It’s quick and easy to make and tastes delicious! Not to mention it is full of nutritious fruit. Enjoy the simplicity of a wonderfully refreshing popsicle on the 4th of July.

red white and blue fruit popsicle

Ingredients:

  • 1/3  – 1/2 cup strawberries – or any red fruit
  • Yogurt – we used greek yogurt, but you could sub dairy free yogurt as well
  • 1/3 cup blueberries
  • Honey, or sweetener of choice
  • Milk – we used almond milk

1. In a blender blend together around a 1/3 to 1/2 a cup of fresh strawberries, 1 tablespoon greek yogurt, 1/2 tablespoon honey, and a dash of milk (around a tablespoon or 2 depending on how well your blender can blend non-liquid foods). Pour the contents from the blender into your popsicle molds; this made about 4-5 popsicles for me. Put popsicles in the fridge to set up for about 15 minutes.

2. For the next layer just blend together greek yogurt, 1/2 tablespoon honey, and a splash of milk. I did about 1/2 cup of greek yogurt for all of the popsicles. Pout this next layer on top of the strawberry layer in the popsicle and again let it set up for about 15 minutes.

3. For the blueberry layer, blend about a 1/3 cup of blueberries, 1 tablespoon greek yogurt, 1/2 tablespoon honey, and some milk (again, it depends on how well your blender works). Pour the final layer on top of the greek yogurt layer and stick the popsicle stick into the mold. Let the popsicle fully freeze before enjoying on a hot summer day!

Red white and blue firecracker popsicles

These popsicles are so yummy and easy to make, plus with all the greek yogurt they add a good source of protein for an afternoon snack! I’ve been munching on these once I get home from work pretty much every day this past week. Yum yum yum, my childhood self is quite content with these new ‘firecracker’ popsicles!

melting popsicle

Got to eat them before they melt!

What We Ate 6/7/15 – 6/13/15

Hello! Have you missed us? We have been busy bees moving apartments and living with about 1094 boxes in all of our rooms. As you can imagine we haven’t had much time or room to keep up with PAC these last few weeks. However, we are back and coming up with some fun summer treats to share! But, as always, first we will share what we have been munching on the past few days.

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Monday & Tuesday: Brussels sprout salad, chicken, and roasted sweet potatoes and parsnips. This was a hog podge dinner that we just threw together with what we had in our fridge. We roasted the sweet potatoes and parsnips in a little bit of salt and pepper and some rosemary.

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Wednesday: Stir fry veggies summer rolls. We have been on a summer roll kick lately! I’m not sure if it is because we have been trying to use up a whole pack of rice paper rolls or if it is because they are so fresh and delightful when it is hot outside, probably a little bit of both. We stir-fried up some peppers, zucchini, corn, and asparagus in a dash of soy sauce and some teriyaki and then rolled them in the rice paper with avocado. Yummo!

Thursday: Cambridge, 1. Rose met me at work and we strolled into Cambridge to grab a slice (or two) of pizza before I had to head back to work.

Friday: More summer rolls!

Saturday: Beat Hotel . We went out to dinner with Rose’s parents at the Beat Hotel in Cambridge. It was really yummy and very filling, we both got their Earthly Delight Bowls, which feature a grain, a protein of choice, and some vegetables. We will definitely be going back as they have a long cocktail list (not to mention 36 types of wine on tap!?)

What We Ate 5/10/15 – 5/17/15

Hello! We are currently sitting at my sitting at my family’s kitchen table in New Hampshire enjoying some yummy grilled dinners and much laughter. We decided to bump up to my house for the weekend to say hello to my parents and unload some of my stuff before we move in a few weeks (eek!) I don’t think we have mentioned this before, but we are planning to move apartments just within Boston. We are excited for the move but also a bit scared and are franticly trying to pack up what we can now and ship it off to our parents house. We aren’t even moving very far but we have so much furniture and clothes and pots and pans to pack up; oh the joys of moving! Because we are so enthralled in our packing we haven’t been the greatest about updating you. So here is our typical what we ate in the past week so you can keep tabs on us!

spring rolls IMG_1376

Sunday: Thai Summer Rolls with Peanut Sauce from Pinch of Yum. These were soooo good. Love Lindsay; you really can’t go wrong with her recipes. We will definitely be making these again (and probably soon because we have leftover rice paper)!

vegetable curry

Monday: Curry Stew from Cooking Light. This came out so well. We were kind of hesitant to make it, but are so glad that we did because it was positively delicious.

cauliflower mac and cheese

Tuesday: Mac & cheese with cauliflower and Brussel sprouts. Rose cooked up this delicious meal for us and it came out excellent. She sort of followed along with this recipe from That Was Vegan?, but as we like to add in more veggies we did that and used less cheese. It was super super yummy!!

rice bowl

Wednesday: Rice and lentil bowl with carrots, broccoli, and Brussel sprouts. We were sort of going off a recipe in this months Vegetarian Times magazine for this meal but ended up changing things up a bit. We used their lemon dijon dressing to top it all. It came out pretty well!

cauliflower mac and cheese

Thursday: Leftover pasta and a side salad. Yum, still good! Gotta have some spinach to go with our pasta.

grilled veggies IMG_1428 (1)

Friday: Grilled chicken and veggies! We drove home to NH for this day and since it was so nice out we decided to have my mom fire up the grill and grill us some chicken that was marinated in BBQ sauce. We also sliced some zucchini, peppers, and pineapple and threw that on the grill as well. Oh how I love grilling in the summer!

turkey burgers and fries

Saturday: Grilled turkey burgers with corn, watermelon, and sweet potato fries. Another delicious and easy grilled meal from home.

Mango Margaritas

Mango Margarita

Happy Cinco de Mayo! I hope everyone is celebrating with a drink in hand (maybe this one) and lots of Mexican food!

Mango Margarita

Last year Rose and I got to go to Mexico for a week. It was amazing. Think lots of sunshine and reading on the beach until you were napping on the beach until eventually you were burning on the beach and it was time to reluctantly get out of the sun. This would usually mean we would just retire to a cabana so we could still enjoy the beach.

Mango Margarita

This also meant we could sneak a margarita into our afternoon as well. You can’t go to Mexico and not have a margarita (or two) every day. Plus, they had all sorts of delicious flavors like watermelon, peach, strawberry, and mango.

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I was quite partial to the fresh flavor of the mango margarita, especially when it was paired with some chips and guac/salsa. I could drink and eat that combination for days.

margarita

Mental note – buy some avocados at the grocery store so I can consume this delicious margarita with chips and guac.

Mango Margarita

Drinking this mango margarita takes me back to when we were sitting on the beach with waves crashing in the background and seagulls squawking overhead. We created this drink in part to reminisce of the warm sunny weather and times we enjoyed while in Mexico, and also in part to celebrate Cinco de Mayo, also also in part because we just love margaritas and any excuse to create a fun drink.

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This mango margarita is very simple to create and uses only a few ingredients, with no added sugar. We like to keep our drinks simple and less sweet, but if you wanted some extra sweetness it would be fine to add some agave. We also created a strawberry mango version to add a little extra delicious kick to it. I recommend sipping these with a friend, possibly on the beach, but if you don’t have one of those in your backyard then a couch will do just fine. Also, be warned, you will need some sort of salty chip or taco action to add to this drink.

Margarita mix

Mango Margarita:

  • 1/4 cup frozen fruit (we used mango, duh)
  • 1 shot of tequila
  • 1/2 shot of triple sec
  • 1/4 cup coconut water
  • A dash of lime juice
  • 1 ice cube
  • Optional salt to rim the glass

Mix all the ingredients in a high speed blender and enjoy in a tall glass with some sounds of beach waves playing in the background or sounds of your roommate munching on popcorn, either work, but I recommend the beach waves.

Mango Margarita

Simple, sweet, frozen, and delicious. What more could one ask for out of a margarita? Plus, you can mix in whatever fruit you prefer and make it a watermelon margarita or a strawberry margarita.

Strawberry Margarita

strawberry margarita

Happy Cinco de Mayo everyone! Now go throw all these ingredients in your blender and break out some chips and salsa. And, if you do that please invite me over so I can drink and eat it all.Strawberry and Mango Margaritas

Goodbye Summer Panzanella

Why does it always feel like summer flies by? This summer was a busy one, we graduated college, started new jobs, and moved into a new apartment. It feels like everything just happened in the blink of an eye and we didn’t even get a moment to enjoy the nice weather. We have gotten to enjoy other perks of summer though, like buying fresh produce at the local farmers market and eating lots and lots of ice cream on hot nights when nothing else could possibly do. This summer will definitely be memorable and so as a, perhaps a bit early, send off to summer we created a Goodbye Summer Panzanella.

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We love panzanellas – they are quick, yummy, and who doesn’t love a bunch of bread masquerading as a salad? They are a good alternative to a lettuce salad too. In case any of you were wondering what a panzanella is, Wiki tells me it is a Tuscan salad that includes soaked and stale bread, lots of tomatoes, and is dressed with oil and balsamic vinegar. Yum! Our love for panzanellas started instantaneously after we made our first one junior year of college. We just followed a simple, basic panzanella recipe, and boy did it come out great! Since then we have tried different versions of panzanellas. Most recently, we have made this Blueberry Turkey Panzanella Salad by Teaspoon of Spice, which inspired our Goodbye Summer Panzanella.

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Ingredients

– Slightly stale small baguette, we also like to use stuffing croutons

– 1-1.5 cups of cherry tomatoes

– 1 zucchini

-1/2 lb chicken tenderloins (marinated in oil and vinegar for at least 30 minutes)

1/2 baguette

– Blueberries to top


For the Dressing:*

-2/3 cup blueberries

-3 Tablespoons coconut oil (virgin or extra virgin)

-1 Tablespoon red wine (or white)

-2 Tablespoons lemon juice

-salt and pepper to taste

*add water if you want the dressing to be more liquidy. We kept it more on the thick side. 

Directions:

1) Marinate the chicken for at least 30 minutes or up to 4 hours.

2) Once chicken is ready to cook, put it in a skillet on medium heat. Cook for about 5 minutes on a side or until done.

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3) Dice up the zucchini and put it in a second skillet with about 1/2 Tablespoon of coconut oil.

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4) While the chicken and zucchini cook, chop the bread into strips. When the zucchini is almost tender, put the bread into the skillet with the zucchini

IMG_18355) Slice cherry tomatoes in half, add them to the bread and zucchini skillet. Salt and pepper to taste.IMG_1839 IMG_1859

6) This is a good time to make the dressing. To do this, toss all the dressing ingredients into a blender or food processor and blend until smooth.

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7) Once chicken is done, slice it up or shred it and add it to the veggie and bread skillet.IMG_1864

8) Add about 1/3 to 1/2 cup of the dressing to the skillet and toss it around. Turn the heat down to low and let the flavors combine for about 2 minutes.

IMG_1880 IMG_18999) Eat and enjoy!

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