Oh Joy

flower pot cupcakes! 19 Oct 2016

Flower Pot Cupcakes by Weelicious

In celebration of our recent Garden Party on Saturday for my girls' birthday (I'll be sharing photos soon!), here is a fun recipe by the amazing Catherine of Weelicious that would be perfect for a garden-themed party (birthday, shower, anything)! These are so crazy cute and surprisingly easy...


{oh joy eats} laurel point... 6 Oct 2016

laurel point

It's been a while since we've shared some local Los Angeles eats because I worry about it not being interesting to those of you who don't live in LA. But since some of you do still write in asking for restaurant suggestions when you do visit LA, hopefully, you still enjoy these and can bookmark this post for a future trip! 

Our most recent food adventure took us to Laurel Point in Studio City...


make mini mousse! 27 Sep 2016

make mini mousse

Sometimes you want a luxurious dessert but you don't want too much of it. I always loved chocolate mousse as a kid because I thought it was so fancy, and I still love it today as a light and fluffy (yet still fancy) dessert. Today, we made these mini mousses—in strawberry, caramel, matcha, and salted caramel flavors. Here's how... 


a funfetti crepe cake... 15 Sep 2016

a funfetti crepe cake

When it comes to making a special dessert or cake, anything that feels special without taking up too much time is always a plus in my book. Today, we've partnered with Seventh Generation to share this recipe we came up with—a no-bake funfetti crepe cake that is just as beautiful as it is delicious. It can get a little messy to make and eat, but it's worth every dab of whipped cream you'll have to wash off your plates! Here's how...

You'll need:

- 30 Crepes (store bought in packs of 10, but here's a recipe if you'd like to make your own)

- 4 Cups Heavy Whipping Cream

- 1/2 cup sugar

- 1/3 cup strawberry jam

- sprinkles

a funfetti crepe cake

Here's how... 

1. In a metal bowl, combine whipping cream, sugar and jam.

2. Use an electric mixer to whip together until stiff peaks form. 

3. Begin building your cake by placing down one crepe as the base. Add one large spoonful of the whipped cream and spread a thin even layer over the crepe. 

4. Stack another crepe on top of the whipped cream layer, and continue alternating until you've used all of the crepes.

5. Finish off your crepe cake with a layer of whipped cream on top - add fun sprinkles as a garnish! We also added some crumbled meringues for extra texture!

a funfetti crepe cake

Finally, it's gonna get messy, so we use Seventh Generation's Free & Clear dish soap to wash all cream off the sticky dishes and bowls. It's non-toxic and plant-based, yet tough on grease and dried-on foods (and lots of whipped cream in our case)!  Which means it's safe for kids to help clean the dishes because it doesn't leave behind potentially harmful residue.

a funfetti crepe cake

Because of the fresh cream, make this cake prior to your special occasion and refrigerate until serving. It's best if enjoyed the same day!

{Photos by Casey Brodleystyling by Julia Wester, crafting by Jess Hong. Recipe by Oh Joy. Props include: Leif Spoons, Leif Napkin, Target Canisters}

a hearty fall salad for brunch! 13 Sep 2016

Fall Brunch

I love brunch. Like I love brunch more than a lot of things. But you know what brunch usually doesn't have? Salad! And as much as I'd love to eat only eggs and carbs for brunch, sometimes you need some of those greens for your growing bones, too. So today, we're sharing a recipe we created for a hearty fall salad that's perfect for brunch (or lunch or dinner, too ;). Here's how to make it...

Fall Brunch Salad

You'll need:

For the salad:

- 16 oz kale

- 1/2 cup thinly sliced brussels sprouts

- 1/3 cup thinly sliced beets

- 1/2 cup pomegranate seeds

- 1 cup micro greens

- 2/3 cup feta cheese

- 1/2 cup julienned heirloom carrots

- 1/3 cup pistachios

- 2 cups cubed, roasted butternut squash

- 3 tbs honey

- salt & pepper 

For the dressing:

- 1/3 cup apple cider vinegar

- 3 tbs maple syrup

- 1/4 cup olive oil

- salt & pepper, to taste

Fall Brunch Salad

Here's how:

1. Preheat over to 375 F. Toss diced butternut squash with honey, olive oil, salt, and pepper.

2. Bake for 15 minutes, stirring half way through to evenly brown. The squash should be slightly tender and lightly browned.

3. In a large bowl, combine all salad ingredients—kale, brussels sprouts, beets, pomegranate seeds, micro greens, feta, carrots, and pistachios. Allow for butternut squash to cool for 15 minutes before adding to the salad. 

4. Prepare the dressing. In a small bowl, whisk together all the dressing ingredients. 

5. Add butternut squash and mix in dressing. Salt & pepper to taste.

Fall Brunch Salad

Add the salad to your other dishes, and you'll feel much better having this dose of green!

Fall brunch table runner

And, to spruce up your brunch table quickly and easily, we added in a faux leaf garland and mixed in some real eucalyptus and flowers. It made for a centerpiece that lasts longer and costs a lot less since you can use the garland over and over again.

{Photos by Casey Brodleystyling by Julia Wester, crafting by Jess Hong. Tabletop items: Pehr runner, Target flatware, 1882 Ltd Plates, Pehr napkins, vintage glasses.}

mini waffle sandwiches! 7 Sep 2016

Mini Waffle Sandwiches

Today, we’re going to make some mini waffle sandwiches perfect as an afternoon treat - whether after school or simply after a day full of adventures! See our video below for the full how-to!


Creative Direction: Joy Cho
Video: Jenner Brown
Music: "El Sea & The Mar" by Fremont
Creative Production and Styling: Julia Wester
Production Asst: Jessica Hong
Graphics: Angie Stalker
Still photos: Casey Brodley

*This post is in partnership with Band-Aid Brand Bandages

yuzu citrus cake! 29 Aug 2016

yuzu citrus cake by tessa huff

yuzu citrus cake by tessa huff

In another life, I would love to be a pastry chef. I love, love, love sweets so much and completely admire the talent and patience that goes into making these beauties. So today, we're sharing a recipe for this ridiculously beautiful cake from the book Layered by Tessa Huff of Sweet Style CA. This is a longer recipe than we normally post on Oh Joy, but it feels like a real treat to me...something worth making for a birthday or special occasion.

Here's the recipe to make this gorgeous Yuzu Citrus Cake! I fell in love with yuzu after trying it in Japan 6 years ago so this cake just calls my name...


bento box snacks! 25 Aug 2016

Bento Box Snacks

As a mom of two, it’s a daily struggle to figure out new and healthy things to make for my kids that they will actually eat. Inspired by the new Curate Kids bars, today, we’re going to create a few versions of a Bento Box Tray that your kids will love. Check out our video below to see how to make one!

Creative Direction: Joy Cho
Video: Jenner Brown
Music: "Let's Go" by Handsome and Gretyl
Production and Styling: Julia Wester
Production Asst: Jessica Hong
Graphics: Angie Stalker
Still photos: Casey Brodley

{Sources: White tray by Poppin, Animal forks from CuteZCute, Silicone cups from IPOW.}

how to make a mini charcuterie & cheese plate... 17 Aug 2016


how to make a mini charcuterie and cheese plate

Charcuterie and cheese plates might be one of my favorite things...EVER. I'm the one at every party standing above the food table popping these into my mouth. While I love those large charcuterie and cheese boards, I like the idea of making smaller versions that each person could have for themselves that has a mix of everything. So, today, we're showing you how to make this beautiful mini spread for your next lunch, brunch, or dinner...

how to make a mini charcuterie and cheese plate

Start by gathering a mix of cured meats, cheeses, crackers, and other delights to your liking. I like to make sure there is a variety of textures (both crunchy and creamy), flavors (sweet and salty), as well as foods with some color (to make the plate pop!).

For these, we used:

- prosciutto

- sopressata

- champagne grapes

- breadsticks

- fresh figs

- fig jam

- cherry tomatoes

- marcona almonds

- garnish with micro arugula and edible flowers

how to make a mini charcuterie and cheese plate

Here's how to make them:

1. Start by choosing your plates. The best part is you can use a mix of plates you already have. We used a mix of plates and small cutting boards—all roughly the same size. Because these mini charcuterie and cheese plates look and taste best with a variety of items, it's always easier to put together a bunch of them at one time.

2. Lay out the larger, main items first—like your cured meats (we loosely placed them on the plate), a cluster champagne grapes, breadsticks, a chunk of cheese and fresh figs.

3. Then sprinkle the smaller pieces around them making sure to distribute color and texture evenly. The key here is you don't have to keep them all together in sections. We sprinkled the cherry tomatoes and the almonds around the entire plate. Lastly garnish with micro arugula and some edible flowers for a hit of whimsy and extra texture.

4. Finally, place them on the table ready to be scooped up and enjoyed by your guests!

how to make a mini charcuterie and cheese plate

We ate these for lunch after we photographed them, and it was one of my favorite lunches of all time!

{Photos by Casey Brodleystyling by Julia Wester, assistant styling by Jess Hong. Table runners are by Hedley & Bennett in Papaya and Elderberry.}

currently snacking on... 8 Aug 2016

Oh Joy Passion Fruit Yogurt

...fresh passion fruit! My friend Catherine dropped off a bag of passion fruit from the tree in her backyard, and while I have always loved passion fruit-flavored things, I have never really eaten straight from the fruit! Yesterday, I had it simply over yogurt and mixed with some champagne grapes, and it was perfection. So I scoured Pinterest for a few others on my "must make with passion fruit" list that I wanted to share with you...

Passion Fruit Cheesecake Ice Cream by The Kate Tin

Passion Fruit Cheesecake Ice Cream by The Kate Tin

Passion Fruit Popsicles by Sweet Style CA

Passion Fruit Popsicles by Sweet Style CA

Passion Fruit sandwich cookies from Gourmet Traveller

Passion Fruit sandwich cookies from Gourmet Traveller

Passion Fruit Meringue Pie by Drizzle and Drip

Passion Fruit Meringue Pie by Drizzle and Drip

Passion Fruit lemonade by Love & Olive Oil

Passion Fruit lemonade by Love & Olive Oil

Clearly, I'm obsessed...

{Top photo by Oh Joy, other photos credited below each image.}



my latest video

oh joy! elsewhere...

recent favorite posts

blog courtesy

  • All layouts on this blog are created solely for the {oh joy!} blog. I enjoy sharing information and love when others enjoy my finds enough to post the links on their own sites. However, I ask that you do not use my exact layouts or designs without permission or without noting its origins on your post. All photos "by Oh Joy" must also be credited and linked to the original post.

    Any comments which are deemed inappropriate ~ including general spam, offensive comments or rude language, self-promotional spam, or other items unrelated to the post ~ will be deleted.

    Oh Joy!® is a registered trademark of Nantaka Joy®, Inc. All rights reserved.


  • Oh Joy contains paid advertising banners and some contextual affiliate links. An affiliate link means that we receive commission on sales of the products that are linked to in my posts. So if you click on a link and make a purchase from an affiliate site, then I may make a commission from that purchase. I also work with affiliate links, on occasion, on my Pinterest page. The content of my posts or pins are all items, things, and experiences I genuinely like and will only work with affiliates that fit my aesthetic and brand.

    Any products which have been gifted or provided gratis to Oh Joy for review is noted with an asterisk (*) or c/o (courtesy of) at the bottom of the post and are only posted if a good fit for the Oh Joy aesthetic and content. Any sponsored giveaways or posts will be noted as such.

Blog powered by TypePad
Member since 09/2005
Related Posts Plugin for WordPress, Blogger...