I’ve been giddy for and anticipating the arrival of this weekend since the rumors that Arrested Development was coming back began a few years ago. Evan and I are huge fans. Dorks even. We can (and do) recite lines from the show verbatim whenever we see an opportunity, we’ve memorized all of the chicken dances, and have very detailed reasons for loving our favorite characters (Lucille! She’s the best!). In honor of the return of one of my all-time favorite TV shows, I’ve made my own version of Bluth Bananas – frozen bananas, covered in dark chocolate and topped with crunchy yummies.

It’s nice to be back home. Enjoy the long weekend! -xo

Chocolate Dipped Frozen Bananas

Makes 6 bananas

INGREDIENTS

8 oz. chocolate, chopped

1/2 tablespoon ground coffee

1 generous pinch kosher salt

3 large firm bananas (less ripe is better)

6 wooden popsicle sticks

Toppings like:

Crushed Graham Crackers

Toasted Coconut & Cayenne Pepper

Chocolate Sprinkles & Coarse Sea Salt

DIRECTIONS

Melt the chocolate in a double boiler. You can do this by placing a glass bowl over a saucepan filled 1/4 of the way with water. Make sure the bowl DOES NOT touch the water. Heat over medium heat until the chocolate is melted, stirring occasionally. Once melted, remove from heat, add coffee and salt to the chocolate, and stir.

Carefully insert the popsicle stick about 1/2 way up the banana. I had a few split on me, so be patient. Coat the bananas with a layer of chocolate using a spoon for even coverage. Let excess chocolate drip off, but be mindful that the bananas are heavier now and may slip off of the stick. Support with the spoon if needed. Sprinkle with your favorite toppings. The trick is to find the perfect balance of flavor and texture.

I used:

1. Chocolate sprinkles (or Jimmies) with fluer de sel that I bought on my honeymoon in France (fancy!)

2. Toasted coconut flakes with a light dusting of cayenne pepper (this one gets spicy fast, so be very light with pepper!)

3. Ground graham crackers (I think marshmallow fluff would go really well with this combo!)

Place on a parchment lined sheet and refrigerate for 30 minutes to 1 hour until chocolate is hardened. Then transfer to the freezer for at least 8 hours. Voila!!

Dearest Readers,

My friend Jessica who writes the vintage lifestyle blog, No Accounting for Taste, is one of the finalists in Apartment Therapy’s Small Cool 2013 , the annual “smallest coolest homes contest.” Jessica has an impeccable eye for vintage design and her tiny home is styled in authentic finds from top to bottom. It’s super cute, go have a peek! If you have a free moment, jump on over to vote for her here and follow her blog here! Thanks a bunch!

p.s. Sorry for my absence this week! I’ve been a little rusty getting back to my routine after my trip to Peru last week but I’ll be back tomorrow with a delicious frozen treat to take you into the long weekend. Here’s a hint: “there’s always money in the banana stand!” -xo

When I was little, one of my favorite mommy and me excursions was shopping at Nordstrom’s…but it wasn’t because I’d get new clothes, or my favorite Capezio dance shoes, or because I was spending time with my mom (although all of those we’re awesome) – no, I loved going to Nordstrom’s with my mom because she’d always buy me caramel popcorn at the cafe. It was like a ritual for me, and she was happy to oblige.

Today, caramel popcorn is still a really special treat for me, and just recently, I started making it at home… which is really dangerous!! But It’s so much better than any store-bought version.

A dash of cayenne pepper gives this classic sweet treat a swift kick to the taste buds that leaves you wanting more. This is caramel popcorn, all grown up. Pairs well with ice cold beers and an evening of good conversation on the front porch. Enjoy!! -xo

Spicy Caramel Popcorn (adapted from the Joy the Baker Cookbook)

Makes about 4 cups

For the popcorn:
3 tbsp canola oil
1/2 cup corn kernels

For the caramel:
1 stick butter
1 cup brown sugar
1/3 cup light corn syrup
1/4-3/4 tsp cayenne pepper
1 tsp. baking soda
1 tbsp course sea salt

Directions

Before you start:
Line two baking sheets with parchment and spray a rubber spatula and large bowl with cooking spray. Set aside.

Preheat oven to 200 degrees F

Heat oil in a deep pot over medium heat for 5 minutes, add kernels and cover leaving the lid a bit cracked to allow steam to escape. Kernels will pop within 8-10 minutes. Once popping is done, transfer popcorn to prepared large bowl.

In a small bowl, mix cayenne pepper, baking soda, and salt. Set aside.

In a medium sauce pan, combine butter, sugar and corn syrup over medium-high heat. Boil for 5-6 minutes, stirring often.

Remove from heat and stir in cayenne mixture. Caramel will become bubbly, airy and light brown in color.

With prepped spatula, pour caramel over popcorn, stirring to coat evenly. Divide coated popcorn between baking sheets in one even layer. Bake for 45 minutes, stirring and rotating every 15 minutes.

Voila!

If you follow me on Instagram, you might already know that I’ve been traveling in Peru for the past few days. This was a trip that I’ve had on my bucket list for a very long time and I feel so incredibly blessed to be here, realizing a dream. We’ve been to small cobblestoned pueblos, large bustling cities and just today, Machu Picchu (our main reason for visiting) – and I am continuously in awe of the beauty of this country and its people. And don’t even get me started on the food! My belly has been very happy!

I’ll be here for a few more days if you want to follow along on Instagram (@loveandcupcakesblog or find the link on the right nav bar). In the meantime, here are a few pics from my iPhone I’ve shared so far.

I’ll be sharing more photos once I’m back home so stay tuned! -xo

I grew up in a 1980′s frozen dinner, margarine on toast, American cheese, powdered Country Time Lemonade kinda family. Organic? Never heard of it. Locally grown? What’s that? My mom bought me Lunchables,Pringles and Great White Shark fruit snacks. We were quite the packaged goods family. And while I think I turned out okay, I would never in a million years feed my kids the way I was allowed to eat. Never!! So sadly, my little ones will never know the goodness that is a Kellog’s Pop Tart…but they will most likely get a homemade version every so often as a special treat.

When rhubarb’s in season, I can’t help but buy it whenever I find it, and what better upgrade to the classic strawberry toaster treat!! These mini tarts are the perfect single serving of nostalgia (and they’re excellent with milk!) Enjoy!! -xo

Homemade Strawberry Rhubarb Pop Tarts

(Adapted from Smitten Kitchen)

Makes about 16 mini tarts

Pastry:
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Strawberry Rhubarb Filling:

2 cup strawberries, hulled and sliced
2 cup fresh rhubarb, chopped roughly
1 cup sugar
1 cup water
1 tablespoon cornstarch mixed with 1 tablespoon cold water

Make the dough:
Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately or wrap in plastic for up to two days.

Make the filling:
Combine strawberries, rhubarb, sugar, dissolved cornstarch and water in a large pot and boil down for 10-15 minutes, until sugar dissolves and the consistency of thick preserves forms. Let cool to room temperature.

Assemble the tarts:
If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form a total of 32 2 1/4″ x 3″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping teaspoon of filling into the center of each rectangle, keeping a bare 1/4-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Bake the tarts:
Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Happy Friday! Today I’m sharing an easy, last minute gift for mom. Body scrubs are some of my favorite homemade beauty products to make. They’re fast and inexpensive but super effective, and they can take on all sorts of scents and looks. I prefer sugar scrubs over salt scrubs because I find the sugar to be a lot more gentle on my skin. Salt is way harsh on cuts and freshly shaved legs (I know that one from experience. OUCH!), so sweet sugar is always my go to. I usually forego the essential oils in my personal sugar scrubs (out of laziness mostly), but because this is for mom, I suggest adding a little lemon essential oil for extra fragrance. Put your scrub in a cute jar and attach a small wood spoon with twine and a note to make this gift extra special. I have two friends celebrating mother’s day for the first time this year so a very special Happy Mother’s Day to Melinda and Ashley! Love you guys (and your littles) to pieces.

Have a nice weekend everyone! -xo

MEYER LEMON BODY SCRUB

Yield: Makes about 1 pint

INGREDIENTS (use organic wherever possible)

1 cup extra virgin olive oil

2 cups raw cane sugar

2 tablespoon Meyer lemon zest (any lemon will do)

1/4 teaspoon Vitamin E oil (you can also use 2-3 Vitamin E capsules as well. Carefully split them open to drain oil)

Lemon essential oil for more fragrance (optional)

DIRECTIONS

1. Combine all ingredients in a large bowl.

2. Store in an air tight jar.

3. Tie a bow around it and give it to momma.

Note: Because of the fresh lemon zest, I recommend refrigerating between uses.

DIRECTIONS FOR USE

Spread liberally all over body and scrub gently to exfoliate. Rinse with warm water and pat dry. Skin should feel soft, supple, and fresh. Not recommend for faces, the amount of sugar in this scrub would be much too abrasive.

NOTE: This scrub may leave your shower or tub slightly greasy from the oil. Rinse your space well to avoid slipping. 

**************************

{BENEFITS}

OLIVE OIL

• Moisturizes
• Helps to dissolve impurities
• Fights free radicals and pollutants to maintain younger looking skin.

LEMON PEEL

• Enhances the clarity, glow and softness of the skin.

SUGAR

• Natural humectant, it helps hydrate the skin.
• Contains alpha hydroxy that keeps skin glowing and looking younger.
• Exfoliates to remove dead skin cells

VITAMIN E

• Strong antioxidant
• Prevents premature aging
• Promotes healthy skin

**************************

Disclaimer: I am by no means a medical expert or esthetician. These home remedies are based on my own research, opinions, likes, and experiences. I’m sharing them because they have worked for me. If you are allergic to any of the ingredients that I am suggesting, please DO NOT attempt the recipe. If you have any other concerns, please consult your doctor. Thanks, I love you, please don’t sue me!

Today we’re taking artistic cues from the kindergarten me and making crayon art – wax resist art if you’re fancy (or over the age of 7). Most of us did this project in some capacity growing up. Crayon goes on paper, paint goes over crayon, and then like magic, the paint reveals whatever was drawn. It’s simple batik on paper. But oh so pretty! A light ombré watercolor wash adds a pretty touch of femininity that takes this project from grade school to fabulous – and worthy of mom (and maybe even her fridge).

THE SUPPLIES:

Blank cards (Paper Source is my favorite place for all things paper, I used A2 Flat and Folding cards in Luxe Cream)

Watercolor or Gouache

Brushes or sponges

Wax resist crayons (found at most craft stores – NOTE: a white crayon can work too)

Decorative paper punches to create cute borders (sold at craft stores & totally optional)

WHAT TO DO:

1. With a wax crayon, draw your design. It may be tough to see on lighter papers but tilting your head to catch the reflection of the wax helps.

2. Paint watercolor on. Start with a paint loaded brush but continue dipping in water (rather than more paint) to lighten the watercolor as you make your way to the opposite side of the card. Try different strokes and brushes for varied effects.

3. Let dry completely and punch borders, if desired. NOTE: Paper may bow out a bit while it’s wet, you can flatten it out again once it’s dry.

4. Write mom a sweet message, place card in an envelope and let the hugs and kisses ensue.

Note: I lightly painted a few extra sheets of watercolor paper and cut out envelope liners using this template from Paper Source, to coordinate with my cards.

HAPPY CRAFTING! -xo

In honor of sweet mommas everywhere, New Orleans confectionary, Sucré, is giving one lucky Love+Cupcakes reader a box of their famously delicious macaroons to share with mom (or to keep all to yourself!…don’t worry, I won’t tell!). Visit Sucré’s online macaroon shop here, and leave a comment below telling us something sweet about your momma – how you’re honoring her this Mother’s Day, a favorite memory, the sweetest thing she’s ever done for you… ANYTHING! Just make sure it gives us a toothache! One of you will be chosen at random on Wednesday, May 8th.

BONUS! If you like Love+Cupcakes on Facebook or follow me on Twitter you’ll be entered for a second chance to win! Good luck!

{Contest is open to U.S. residents only (sorry international friends!!!). Comments will close on Wednesday, May 8th, 2013 at 12pm (PST). Winner will be notified by email shortly after.}

UPDATE: VOTING IS NOW CLOSED. 

Thank you SO MUCH to all who entered and shared so many touching stories– some fun, some inspiring, and some tear jerking. I really appreciate you playing along and sharing your mommy stories. Have a Happy Mother’s day with your momma, your kiddos, or both! AND NOW FOR THE WINNER……….

Lupe Ballin!! p.s your last name is RAD!

(Winner chosen using Random.org)

Happy Monday, I hope you had a nice weekend! Today I’m so excited to share a beautiful Mother’s Day Brunch shoot collaboration with Joy the Baker and Honestly Yum that I helped style a few weeks ago. Pretty pastels inspired a delicious menu that included berry scones, a fizzy pink cocktail, baked egg tarts, and the most incredible rose petal cake you’ll ever see. Visit Joy the Baker and Honestly YUM all week for the recipes and the step-by-step DIY for the adorable vintage plate cake tier you see.

Concept & recipes: Joy the Baker & Honestly YUM // Photos above & mood board: Paola Parsons // Floral design: Heather Williams of Twig &Twine // Dish & linen rentals: DishWish LA

I first tasted Mezcal when we were living in New York City a few years ago. We were fortunate enough to indulge in an incredible meal at Wylie Dufresne’s, WD-50, but because our table wasn’t ready on time, we were left in the entertainment of the talented mixologist – and my taste buds would forever be opened to the infinite potential of the cocktail. Up until then, I stayed very close to the mixed spirits that were familiar to me – cranberry vodkas, margaritas, gin & tonics, the occasional white Russian at the bowling alley (yes, the Dude would abide). Nothing fancy. But when my lips tasted the drink that was placed in front of me, dubbed “Que Pasa Calabaza”, my mind was blown. Cocoa nib infused mezcal danced around with yuzu, liquified squash and black salt. It was so good that I ordered another….and then another. That was fall, so squash was quite appropriate. This is spring, so I thought rhubarb quite fitting.

Mezcal seems to be having a moment these days, I’m seeing it more and more – on blogs, on menus at restaurants, in this month’s issue of Sunset Magazine. I like that. I like mezcal. It’s often described as tequila’s cousin because it’s made of the same agave plant. But mezcal tastes nothing like tequila, it’s in a league of its own. Roasting the agave gives this Oaxacan spirit rich, smokey gusto. The first descriptor that often comes to mind for me is always “manly”. But don’t worry ladies, rhubarb and lime are here to balance things out. This drink is a nice repose from the usual margarita and I hope you’ll make it. Cheers guys! -xo

Rhubarb Mezcal Margarita

Makes 4 servings

INGREDIENTS

1 cup rhubarb, chopped

1 cup sugar

1 cup water

4 shots mezcal

1/2 cup limes juice, about 4 large limes + more for garnish

Course salt

Ice

DIRECTIONS

In a medium saucepan, bring sugar and water to a slight boil. Add the rhubarb and cook at medium heat for 10 minutes. Let cool in the pan, about 30 minutes, and strain syrup into a jar or lidded container. Note: You can reserve the sugared rhubarb pulp. It’s perfect for spreading on toast or serving warm over vanilla ice cream. 

Salt the rim of four lowball glasses. Place 1 pinch of salt at the bottom of each glass and fill with ice.

Fill a cocktail shaker with ice followed  by 4 oz. rhubarb syrup, mezcal, and lime juice. Shake vigorously until chilled. Pour into prepped glasses. Garnish with lime. Salude!