FRIDAY FRIDAY FRIDAY

Happy Friday! This week has felt pretty hectic--and this weekend is filling up quickly. Fingers crossed I'll get some time to read and rejuvenate in between all the weekend commitments and chores. If you live in SF, you should check out this cheese event on Saturday.

Have a great weekend!

What a cup of tea looks like in 22 different countries {link}

Have you read "Sandwich Monday"? It's from the geniuses behind Wait, Wait Don't Tell Me {link}

More natural chocolate? I'm all for that! {link}

How many calories are in your favorite Chipotle order? {link}

Philz Coffee, one of my favorite places, just raised a Series B! Can't wait to see what they do next. {link}

Plus, check out their cute video {link}

This has nothing to do with food, but I love Meghan Trainor's cover of "Shake It Off" {link}

Loving this mug I found from a local Bay Area artist {link}

Guide to celebrating the :Lunar New Year in SF {link}

The wine to match your favorite Oscar-nominated film {link}

And leaving you with this beautiful op-ed from the New York Times {link}

Easy Funfetti Cupcakes

Important Question of the Day: Team Cake or Team Cupcake?

To be honest, my allegiance switches back and forth between the two. When I'm out at a restaurant or bakery, I almost always opt for cake. The frosting to cake ratio is slightly higher, which I love. But forget about making a cake at home. Cakes always intimidate me! I'm firmly in Team Cupcake when it comes to baking at home.

One of my friends recently celebrated his birthday with a potluck dinner, and I think no birthday celebration is complete without cake. And the more sprinkles on this cake, the better.

Cupcakes are easy to make at home for a birthday or celebration. They don't take too long to bake, making them even possible on a weeknight. They look great rolled in chopped nuts or sprinkles, so there's no need for the frosting to look perfect.

This funfetti cupcake recipe is perfect for celebrating the birthdays of all the kids (and kids at heart) in your life. These cupcakes appeal to both kids and adults, leaving everyone wanting another.

In case you are looking for an easy chocolate cupcake recipes, check out my other birthday inspired post here.

Easy Funfetti Cupcakes

Inspired by Cook's Country

3 cups plain cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon table salt

4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/3 cups sugar
12 tablespoons butter, melted and slightly cooled
1 1/4 cups buttermilk
3/4 cups sprinkles, chopped

Frosting:
1 1/2 cups butter at room temperature
3 cups confectioners' sugar
2 tablespoons of milk
2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups rainbow sprinkles

Adjust oven rack to middle position and pre-heat oven to 325 degrees. Line 2 standard muffin tins with paper or foil cupcake liners.

Whisk flour, baking soda, and salt in a medium bowl until combined. Whisk eggs and vanilla in large bowl until well blended.

In steady stream, pour sugar into eggs, whisking constantly. Gradually whisk in melted butter, then add buttermilk. Add one-third of dry ingredients to bowl with wet ingredients. Using whisk, gently combine; a few streaks of flour should remain. 

Repeat twice with remaining dry ingredients. Add sprinkles. Continue to stir gently with whisk until most lumps are gone. Do not overmix. 

Fill cupcake liners about two-thirds full. Bake, with tins side by side on middle rack, until cupcakes just begin to color and toothpick inserted into center comes out clean, 18 to 22 minutes. Cool pans on wire racks for 5 minutes, then remove cupcakes from pans, place back on rack, and cool to room temperature before frosting. 

For Frosting:

Using electric mixer, beat butter in large bowl until fluffy, about 30 seconds. With mixer on low speed, add sugar, 1 cup at a time, and mix to combine. Increase speed to high and beat until pale and fluffy, about 1 minute.

Reduce speed to medium-low and add milk, vanilla, and salt. Increase speed to high and beat until fluffy, about 30 more seconds.

To Frost Cupcakes:

Place sprinkles into a bowl. Spoon a couple of tablespoons of frosting on top of cupcake, and then use an offset spatula (or knife) to smooth out frosting all over cupcake. Roll cupcake in sprinkles.

Repeat for all of the cupcakes!

Sing happy birthday!

Enjoy!

Top 5 Smoothie Tips!

Growing up in Southern California, I was lucky to have the coolest nanny ever--she was young, hip, tan and blonde, and totally embodied the healthy California lifestyle. She introduced us to smoothies when we were young, and I've been hooked ever since! Check out my 5 tips for perfect smoothies.

1. Use Frozen Fruit!

Forego the ice in favor of frozen fruit. Ice just dulls the flavor of your smoothie. Frozen fruit brings that frozen texture to your smoothie plus tons of flavor!

2. Add plenty of liquid. 

Always make sure you have plenty of liquid in your smoothie, or else your blender won't actually blend! You can adjust the texture of the smoothie by adding more or less liquid, but I try to start at 1 cup of liquid. I almost always opt for soymilk--it has a neutral palette, and almost everyone can drink it. Almond milk is close second. 

3. Turn your smoothie into a smoothie bowl.

Make your smoothie on the thicker side, pour it into a bowl, and top with chopped nuts, granola, cut up fruit, chia seeds, etc. It's my new favorite thing--I'm borderline obsessed.

4. Up your protein with Greek yogurt.

Greek yogurt adds a whole other type of smoothness to your fruity drink--plus I love the tang! High protein yogurt helps me rationalize that drinking a smoothie for breakfast is healthy.

5. Spice it up!

Add herbs and spices for a nice variation of what you normally do. Add basil to your strawberry smoothie, ginger to your tropical greens elixir, or add cinnamon to your banana drink. Not sure what spice combination to try? Start with my chai banana smoothie recipe.

Back to Basics: Buttermilk Pancakes

I'm firmly a morning person. I grew up with a dad that spoiled me forever with delicious homey weekend breakfasts--biscuits, oatmeal, scrambled eggs...the whole (breakfast) enchilada. I never grew up sleeping in on weekends, and even to this day I have a hard time sleeping in past 8am.

A few weekends ago, I woke up on the earlier side, and all I wanted to do was fall back asleep. I laid in bed for about an hour, willing myself to go back to sleep. I eventually gave up,  made a big cup of coffee, and started breakfast. Good thing Z's in charge of the dishes.

Last weekend, all I wanted for breakfast were classic buttermilk pancakes. This basic pancake recipe is a classic--it is simple and easy to make, but sure to impress your friends at brunch!

Basic buttermilk pancakes are really just a canvas for all the delicious things you can add to them--we added bananas and chocolate chips per Z's request, but I really love blueberries in my pancakes when they are in season.

Enjoy!

Basic Buttermilk Pancake Recipe

From Martha Stewart

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
6 tablespoons of butter, melted and divided

Preheat the griddle to 375 degrees.

Whisk together the flour, baking powder, baking soda, salt, and sugar in a bowl. Add eggs, buttermilk, and 4 tablespoons of butter. Make sure not to overbeat it--the secret here is to have lumps!

Brush butter onto the griddle.

Using a large ladle, spoon out approximately 1/2 cup of batter into a circle on the griddle. Repeat until the griddle is full, with pancakes about 2 inches apart. This is the time to scatter berries, bananas, chocolate chips, etc!

When pancakes have bubbles on top and are slightly dry around edges, flip over. Cook until golden brown, about 1 minute.

Repeat with remaining batter. Serve pancakes warm with butter and syrup.

Happy Friday!

Hope you all are having a fabulous start to the weekend! Z and I are planning on enjoying this beautiful California weather with a hike to celebrate Valentine's Day. We are spending the rest of the weekend discussing this book, hanging out with family, and finally getting to explore the Dogpatch. Follow me on Instagram (@hilarylstone) for more fun adventures.

Enjoy the long weekend! 

To get you to happy hour (be it alcohol-induced or dessert-induced), here are some great weekend reads...

Could you go 8 years without saying I love you to your significant other? {link}

Why are these 10 foods considered aphrodisiacs? {link}

The top fast-casual restaurants to look out for in the next year {link}

This made me laugh--10 things you should know before getting into a relationship with a food lover {link}

Get your Malaysian food fix at the Market on Market {link}

Take a look at Vogue's City Guides before your next trip! {link}

I just finished up this book about life choices, family, education --give it a read! {link}

Loving the idea of this cake--so perfect for the long weekend! {link}

Because I'm still a technology policy nerd at heart and this summary of net neutrality is great {link}

7 gorgeous winter salads {link}