Spring is in full bloom and it’s the perfect time to spruce up your space with some greenery. But caring for flowers, plants or anything that requires water and daily upkeep can be a huge commitment (aren’t relationships hard enough?), so we found the perfect alternative: Capri Blue’s succulent candle.
Stuffed Breakfast Avocados
5 oz. smoked salmon, cut into thin strips
16 baby spinach leaves
Kosher salt, to taste
Freshly cracked black pepper, to taste
1/2 tsp. crushed red pepper flakes
Chopped chives, for sprinkling
1. Preheat oven to 425°F.
2. Halve the avocados and remove the seed. If the hole looks small, scoop out some flesh until it’s large enough to hold an egg.
3. Place the avocado halves skin-side down on a cookie sheet, and line the holes with strips of smoked salmon and spinach leaves. Crack one egg into a small bowl, then spoon the yolks and egg whites into the avocado hole. Season with salt and black pepper.
4. Bake for 15-20 minutes, or until the eggs are set but the yolks are still runny. Sprinkle with chili flakes and chives, and serve.
Courtesy Cyan Ukraine/Etsy
You know what they say: Keep your friends close and your snacks closer.
Imagine you’re in the middle of a call with your BFF as she’s about to tell you about her date, when your phone dies. Or seeing that your crush has just texted, but your battery is out of juice so you can’t respond. Nightmare, right?
We’re all familiar with the dreaded cell phone fail, and thankfully, Ban.do has a solution to this #firstworldproblem: the “Back Me Up!” mobile charger.
Courtesy of Blank Slate
When it comes to having a killer week at work or acing that ridiculously difficult exam, we’re always quick to reward ourselves — whether that means splurging on all the Kylie Lip Kits or purchasing that fancy handbag you’ve had your eye on for months.
Cheese & Herb Monkey Bread
½ cup olive oil
½ cup shredded cheddar cheese
½ cup chopped parsley
½ cup crushed toasted almonds
½ cup grated parmesan
⅔ cup crushed and crumbled barbecue kettle potato chips
1 lb. store-bought pizza or bread dough
1. Preheat oven to 350°F. Brush a tube pan with olive oil. Place the cheddar, parsley, almonds, parmesan and potato chips into five separate bowls.
2. Form the dough into 20-25 small balls. Roll each ball into a different topping until lightly coated.
3. Arrange and pile the dough balls in the pan, drizzling with olive oil between layers. Drizzle with more olive oil and bake until golden, 35 to 40 minutes. Let cool 10 minutes in the pan before serving.
Salted Caramel Popcorn
12 cups popcorn (or ½ cup popcorn kernels, popped)
1 cup salted butter
1 cup light brown sugar
½ cup maple syrup
1 ½ tsp. kosher salt, divided
½ tsp. baking soda
1 tsp. pure vanilla extract
1 cup salted roasted peanuts
1. Preheat oven to 300°F. Place the popcorn in a large mixing bowl.
2. In a heavy-bottomed saucepan over medium heat, melt the butter. Mix in the sugar, maple syrup and 1 tsp. salt. Once combined, increase the heat to medium high and bring the mixture to a boil then lower the heat to medium. Boil for 3-4 minutes without stirring.
3. Add baking soda and vanilla to the caramel mixture, stirring until you have a thick, glossy sauce.
4. Slowly pour the caramel sauce over the popcorn, while constantly stirring the popcorn. Add the nuts , and continue to stir the popcorn until well coated.
5. Divide the popcorn between 2 baking sheets and sprinkle the remaining ½ tsp. salt on top.
6. Bake for 30 minutes, stirring every 10 minutes or so. Remove from oven and allow popcorn to cool completely.
One-Pot Sausage and Spinach Spaghetti
1 lb. uncooked spaghetti
1 (12.8-oz.) package cooked spicy Italian sausage, thinly sliced
1 large onion, thinly sliced
3 cups cherry or grape tomatoes, halved
2 cups spinach leaves, loosely packed
4 cloves garlic, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup grated parmesan
1. In a large stockpot over medium high heat, combine uncooked spaghetti, sausage, onions, tomatoes, spinach, garlic and 4 ½ cups water; season with salt and pepper, to taste.
2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced and thickened, about 8-10 minutes. Stir in parmesan. Serve immediately.