CamelBak Water Bottle

I am madly in love with this water bottle and it's PINK! It is completely leak- proof, BPA free and I love the blue bite valve. My hubby has one too, but in black so he thinks his is way cooler.

Slow Cooker Pulled Pork

Wow. I can't even believe I haven't shared this recipe yet! It's so good I've made it twice so far in the last few months. I showed up with a crock pot full to one of our many family gatherings. We have a pretty large family and this always seems to go pretty far.

There are a lot of recipes for crock pot pulled pork, but I really liked this version from The Way The Cookie Crumbles. She used a spice rub recipe from Cooks Illustrated, so you pretty much can't go wrong with that. Another recipe I'd like to try soon is made with root beer. yum!



If you are using a smaller pork roast, which I did the first time, then I would recommend decreasing the amount of the spice mixture or it will be way to spicy. Also, I think there is too much pepper in the spice rub and will use less next time. Or use less chili powder. Either way, you can sort of play around with it until it is to your preference of spice level. I did not marinate the pork for 3 hours. I skipped this step all together and there was LOTS of flavor.

Slow Cooker Pulled Pork
Adapted from Cooks Illustrated

Spicy Chili Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

1 (6-8 pound) bone-in pork roast (preferably shoulder or Boston butt)
½ teaspoon liquid smoke (optional)
2 cups of your favorite barbecue sauce

Directions:
1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub all over meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours or overnight.

3. Unwrap roast and place it in a slow cooker. Add liquid smoke, if using, and ¼ cup water. Cook on low for 8-10 hours, until meat is fork-tender.

4. Transfer roast to cutting board and discard liquid. Shred the pork with two forks or your fingers. Discard fat.

5. Place the shredded meat back into the slow cooker; toss with 1 cup barbecue sauce, adding more to taste. Heat on low for 30-60 minutes or until ready to serve. Serve with additional barbecue sauce.

Restaurant-Style Hummus

I've always loved hummus, but this was actually my first time making it. It was so much easier than I thought, although at first I had a really hard time finding Joyva tahini. Tahini is a paste made of ground sesame seeds and it gives hummus an authentic flavor. It is a must for home-made hummus. I eventually found it at a local health food store and then I started seeing it everywhere after that. Of course...that is what typically happens to me.

This was a very basic hummus, but in my opinion much better than the store bought brands I've tried. It was very creamy and had tons of flavor. Basically, you just throw all of the ingredients together into the food processor and...DONE!

Restaurant-Style Hummus
Cook's Illustrated

Ingredients:
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini , stirred well (see note)
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 (14-ounce) can chickpeas , drained and rinsed (see note)
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves

Instructions:
1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.

2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Bad blogger

Okay everyone...I know, I know. It's been a month since my last post! I apologize to those of you who are such faithful readers. Thank you, by the way- I'll try to be better.

I'm not exactly sure why I haven't felt like blogging lately. Maybe it's just pure laziness since there's a ton of new recipes that need to be added. They sort of creep on me and then I don't know where to begin, Ugh!! Anyway...

It's been a little over a year now since I started this blog and have come to the realization that some things need changed. Right now I'm in the process of going back through all of the posts from the very beginning and making some slight changes. It's nothing major, just the little quirky things that I don't really like. So, I wanted to let everyone know. Oh, another thing...I'm also on twitter now. Still trying to get used to it and not sure if I really need it, but it's fun.

Well, please send me a comment or message sometime just to say hi. It always make this blog much more enjoyable:) Hope you have a great week and are enjoying this lovely Spring (or Summer shall I say?) weather!

Anthropologie Lovlies

I'll take all of these to freshen up for Spring, please!

1. Pontic Azalea Top
2. Sweet & Lucky Potholders
3. The Artist's Tote
4. Eggshell Bowls
5. Lovin' Spoonful Measuring Set
6. Crocus Bud Peep-Toes
7. Pixelated Paradise Dessert Plates
8. Stockholm Floral Apron

Girl Scout Samoa Bars

Who doesn't LOVE Girl Scout cookies? Most people usually have their favorite and I remember the Samoas or Caramel deLites always used to be my favorite growing up. You know- the chewy, caramel chocolate-y ones. I could eat the whole box myself!

I came across this recipe- a bar version of the cookie on Baking Bites, but now I'm kind of sorry that I ever did. They are sooo good that I will just be tempted to make them all year long. And let me tell you- they are extremely good dipped into hot coffee. You won't need to buy another $4.00 box ever again(at least of the Samoas).

I wrapped some into clear little treat bags and gave them away. I share.

Nutella Hot Chocolate

I must say my love for Nutella is like none other and I must admit... sometimes I eat it straight from the jar. Who can resist?

Nutella is so good that it even has it's own holiday. It is the best stuff on earth, I'm pretty sure.

Nutella Hot Chocolate

1 cup milk
1-3 tablespoons Nutella, depending on how sweet you like (I only used 1)
1 teaspoon of instant espresso powder

In a small saucepan over medium heat, combine all 3 ingredients and whisk until smooth and frothy. Pour into your favorite mug and if desired top with cocoa powder, cinnamon, or mini marshmallows. Enjoy.