Oh Joy

currently snacking on... 10 Jul 2014

Quin Candy

I've been on a bit of a sugar kick lately, and loving these organic chewy candies by Quin. These Dream Come Chew candies are like an all-natural version of a Starburst...yum!

{Photo by Casey Brodley for Oh Joy}

mango chia seed pudding recipe... 27 Jun 2014

Mango Chia Seed Pudding Recipe

Lately, I've been in a breakfast rut—especially on during the week. I find myself making Ruby's breakfast and heading to the office quickly without feeding myself. I've been searching for something healthy, yet filling, and Casey (our office manager) suggested one of her favorites—chia seed pudding. So we came up this mango version which is tasty, filling, really refreshing for summer (and actually really good for you). Have you guys tried chia seed pudding before? Today, we're sharing our version of the recipe with you. It's super easy to make and full of protein, calcium, fiber, and antioxidants...

Mango Chia Seed Pudding Recipe

Mango Chia Seed Pudding
(serves 2)

You'll need:

-1/2 cup coconut milk

-1/2 cup unsweetened vanilla almond milk

-1/3 cup chia seeds

-1 ripe mango, skinned and sliced

-optional toppings: fresh mango cubes, coconut flakes/toasted coconut, fresh pomegranate seeds, and almond slices

Here's how:

Blend the mango, coconut milk, and vanilla almond milk together until smooth. Stir in chia seeds, cover, and place in refrigerator. Let set for at least 1-2 hours. Then serve with toppings of choice (we like shredded coconut, almond slivers, pomegranate seeds, and mango cubes). Enjoy!

P.S. If you don't like coconut milk, you can use a full cup of almond milk instead.

{Photos by Casey Brodley for Oh Joy}

fruity summer cupcakes! 5 Jun 2014

Oh Joy / Fruity Cupcakes by Trophy

With summer just around the corner, we thought it would be fun to share a fruity take on cupcakes with these strawberry, orange, and pineapple cupcakes made by Jennifer of Trophy Cupcakes inspired by my Oh Joy for Target summer collection! The cupcakes themselves could be any flavor, and I love how she transformed simple chocolate cupcakes into fun fruit ones with frosting, food coloring, inexpensive pastry bags and tips, and a little imagination. Here's how you make them too...

Oh Joy / Fruity Cupcakes by Trophy

For the strawberry cupcake, you’ll need:
- red, green and black food coloring
- red or dark pink sprinkles and a pastry bag with a small round tip (Ateco #2 or #3)
- a small star tip (Ateco #16).

Here's how:
1. Tint part of your buttercream to the desired shade of red or pink.

2. Hand frost your cupcake with a flat top and make one side a little pointy so that from the top the shape is like a strawberry.

3. Place your sprinkles in a bowl, scoop up a generous amount in your hand and carefully dip only the edges in the sprinkles with your other hand. Use pressure to create more of strawberry shape if needed.

4. Now, make a small amount of black and green buttercream. Place the black in a small pastry bag with a small round tip and the green in a small pastry bag with a small star tip.

5. Pipe dots on the cupcake to make “seeds” and a few green segments to make the stem (see photo for reference). 

Oh Joy / Fruity Cupcakes by Trophy

To make pineapple cupcakes, you'll need:
- yellow, brown, and green gel food coloring
- yellow nonpareils or sprinkles
- an offset spatula
- fat pretzel rods
- 2 pastry bags and Ateco tip #842 & #2 or #3

Here's how:
1. Place about ¾ of your buttercream into a bowl and tint it the shade of yellow that you like.

2. Take the rest of the buttercream and divide it into 2 bowls. Tint one bowl brown and one green. Place the brown buttercream into a pastry bag fitted with a small round tip (like an Ateco #2 or 3). Place the green buttercream in a pastry bag fitted with a medium star tip( like Ateco #842).

3. Place a scoop of the yellow buttercream on each cupcake. Now frost the cupcake so the top is flat and the sides are a 90 degree angle. Use your off set spatula to make the shape a little oblong (like a pineapple).

4. Now take your pastry bag with brown buttercream and make a cross hatch pattern (see photo) and place a dot in each opening.

5. Now place your yellow nonpareils (or sprinkles) in a bowl. Cup one hand and scoop up a generous amount of sprinkles. Pick up a cupcake with your other hand and carefully dip only edges of the cupcake in the sprinkles.

6. Now break fat pretzel rods into 2-3 inch pieces. Carefully poke the end into the side of your cupcake (the side that you want to be the top of your pineapple) until its secure (a good inch or two should be sticking out).

7. Use your pastry bag with your green buttercream to pipe several “leaves” to create the stem over the pretzel (see photo). Enjoy!

Oh Joy / Fruity Cupcakes by Trophy

To make an orange slice cupcake, you’ll need:
- orange food coloring and sprinkles
- a small pastry bag fitted with a small round tip (Ateco #2 or #3).

Here's how:
1. Start by tinting part of your buttercream orange. Now hand frost your cupcake in orange buttercream so it has a flat top and the sides straight up and down.

2. Fill a small pastry bag fitted with your small round tip with white buttercream.

3. Pipe a circle on the top around the edge, then pipe straight lines to create the “segments” (see photo).

4. Now pipe tiny seeds (either in white or a lighter orange) in the inside corners.

5. Place your sprinkles in a bowl, scoop up a generous amount in your hand and carefully dip only the edges in the sprinkles with your other hand. 

Oh Joy / Fruity Cupcakes by Trophy

Finally, if you want to make your own cupcakes and frosting from scratch, here's a recipe for the chocolate cupcakes and vanilla buttercream we used here (but you can make any flavor you like as the base). 

Continue reading " fruity summer cupcakes! " »

cap'n crunch chocolate chip cookies... 31 Mar 2014

Cap'n Crunch Chocolate Chip Cookies

Our friends over at Black Hogg here in Los Angeles recently started serving some amazing sandwiches for lunch. The restaurant is right by my house so I'm pretty addicted to their sandwiches and their homemade chocolate chip cookies (which blow my mind and are currently my favorite cookie of choice). Made with the addition of Cap'n Crunch cereal and peanut butter chips on top of regular chocolate chips, it's a chewy crunchy protein-packaged cookie I can't get enough of. I begged them to share the recipe, and they kindly said yes!

Cap'n Crunch Chocolate Chip Cookies

Cap'n Crunch Chocolate Chip Cookies 
(makes 6 large cookies or 12 small cookies)

You'll need:

8 oz softened unsalted butter (= 1 cup)

3/4 cup light brown sugar

1/2 oz Glucose (which makes cookies chewier than regular sugar) (= 1/16 cup)

1 medium egg

1/2 tsp vanilla

1 1/2 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2-1/2 oz chocolate chips (= 1/3 cup)

2-1/2 oz peanut butter cups (chopped) (= 1/3 cup)

1 oz rolled oats (= 1/8 cup)

3 cups Cap'n Crunch cereal

1 oz chopped hazelnuts (= 1/8 cup)

Cap'n Crunch Chocolate Chip Cookies

Here's how:

1. Mix sugar, glucose, and butter for 1 minute with a handheld or standing mixer.

2. Add egg and vanilla, and mix for 1 more minute.

3. Add flour, baking powder, baking soda and salt. Mix together for 1-2 minutes.

4. Add chocolate chips, peanut butter cups, oats, cap'n crunch, and hazelnuts and quickly mix it all together for 1 minute.

5. With a 3 oz ice cream scoop, scoop dough onto a greased cookie sheet. Cover with parchment paper and press down each cookie with a flat object like a plate. Freeze for 1 hour.

6. Bake at 350 for 5 minutes, rotate pan, and bake for another 4-5 minutes. Remove and allow to cool.

You'll get chewy, crunchy, caramelized cookies that are unlike anything you've had before. Thanks so much to Eric and Jon at Black Hogg for their amazing food and for sharing this fun recipe with us today! 

UPDATE: Sorry you guys for any issues you had with the recipe. There were some miscalculations when we converted it from restaurant portions to at-home portions, and I apologize! The recipe has been corrected and updated as of April 8, 2014 and is now correct.

{Photos by Casey Brodley for Oh Joy}

currently snacking on... 19 Dec 2013

Ticket-kitchen-chocolate

It's the time of year where we fill our bellies with an extra dose of sweetness. I don't know about you, but there is an insane amount of chocolate and cookies and sweet treats of all sorts in my home and my office right now. And because I love crunchy things, I'm pretty obsessed with these chocolate bars by Ticket Chocolate. The flavors include a waffle pecan chocolate bar, grasshopper pie chocolate bar, and hazelnut cherry stuffing bar. They all have chunks of crunchy goodness and are almost like extra chocolate-y cookies...yessss, please...

{Photo by Oh Joy}

currently snacking on... 24 Oct 2013

Trader Joe's Speculoos Chocolate Bar

Have you ever fallen head over heels in love with something edible? I just about nearly proposed to this bar of Speculoos Dark Chocolate Bar (from Trader Joe's) after having a bite yesterday. The sweet and gingerbread cookie butter that I love so much is pretty amazing mixed with dark chocolate in these bite-sized pieces. My new current obsession hands-down...

{Photo by Oh Joy}

currently snacking on... 8 Oct 2013

marzipan candy from paris

marzipan candy from paris

I've been slowly making my way through our Paris treats, and I had to share these beauties with you that I got from A la Mère de Famille in Paris. Called "calissons" (or marzipan candy), these little confections are seriously in the "too pretty to eat" category. I've been staring at them for weeks and finally took a bite. They're dense, chewy, and sweet with a nice almond flavor—similar to other marizipan candies I've had before but not overly sweet. I also think they make really pretty inspiration for sugar cookies painted in pretty pearlescent tops...

{Photo by Oh Joy. Similar tray from Jayson Home, napkin by A Sunny Afternoon.}

flights of fancy... 24 Sep 2013

Oh Joy | Godiva Truffle Flights

I'm not a big drinker, so when I hear about wine flights or beer flights, my mind wanders to dessert. I'd much rather fill up my calories on a treat of the sweet kind. Tasting flights are all about starting with the lightest version of a taste and getting bolder and more interesting with each piece. So I decided to share how I'd savor each piece of a flight of chocolate using one of the six flights in these GODIVA Truffle Flights™ (I chose the cake truffles).

Each truffle in the series is placed in the box in order for the ideal tasting experience. And because each bite has it's own taste and story, I wanted to pair each with their own complementary "shot" of my favorite relaxing drinks. If you have a sweet tooth like I do, I encourage you to try making your dessert (whether it's simply ice cream, chocolates, or potato chips) into a really fancy flight. It will make even the simplest snack feel more luxurious and indulgent...

Oh Joy | Godiva Truffle Flights

No. 01 - Birthday Cake truffle + milk: Any dessert is pretty special with a glass of ice cold milk, especially when it tastes like a birthday party in one little bite.

Oh Joy | Godiva Truffle Flights

No. 02 - Pineapple Hummingbird + mint tea: When I was pregnant, I drank so much mint tea to calm my nausea. I have been in love with it ever since. Simply add fresh mint leaves to hot water, and it steeps in no time. Paired with a fruity bite of pineapple, banana, and white chocolate, the mint tea is even better. 

Oh Joy | Godiva Truffle Flights

No. 03 - Cheesecake + an iced latte: An iced latte is my favorite afternoon pick-me-up when I'm feeling a little sluggish. Add a creamy bite of cheesecake-inspired chocolate...and, ummm, amazing.

Oh Joy | Godiva Truffle Flights

No. 04 - Red Velvet + green tea: I love pairing chocolate with my favorite tea of all: green tea. The slight bitterness from the tea balances out the sweetness from the cocoa in this morsel of red velvet.

Oh Joy | Godiva Truffle Flights

No. 05 - Chocolate Lava + Iced Mocha: I've been loving iced mochas lately as a morning or afternoon delight. Take a bite of dark chocolate with a sip of an iced mocha, and it's like a mini version of a very fancy dessert.

Oh Joy | Godiva Truffle Flights

No. 06 - Lemon Chiffon + coconut water: Finally, top it all off with a refreshing sip of coconut water and a lemony bite of white chocolate.

I love the idea of keeping a box of chocolates and only having one a day. By enjoying just one each day paired with a tasty drink, the one bite becomes an indulgence to look forward to. 

*This post is brought to you in collaboration with GODIVA. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Oh Joy. 

{Art direction and styling by Oh Joy. Photos by Casey Brodley.}

currently snacking on... 13 Aug 2013

Witch Finger grapes | photo by Oh Joy

Witch Finger grapes | photo by Oh Joy

When I come across unique versions of fruit (like golden raspberries), I get really excited. I found these Witch Finger grapes at the grocery store the other day. They're shaped like chili peppers yet taste just like red seedless grapes. They're sweet, juicy, and super fun to eat..almost like eating candy in grape form...

{Photos by Oh Joy}

currently snacking on... 6 Aug 2013

Unreal Candy | photo by Oh Joy

Lately, I've been loving Unreal Candy. It's like your favorite chocolate candies from childhood except totally all natural—no corn syrup, no artificial colors, and just that touch of sweetness that I like. I'm totally addicted....

{Photo by Oh Joy. Car shakers by Kate Spade.}

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