Foodie Friday: Hot Fudge Oreo Cupcakes for JT Birthday!!

ImageAt Muse Me Style we are celebrating the one and only Justin Timberlake! Mr. Sexy Back just turned 33 years young today! We want to make a special treat for him! Here is the best recipe for the Hot Fudge Oreo Cupcakes!

Ingredients

1 lb bag of oreos
¼ cup butter – melted
Ice Cream – Favorite flavor
Tub of cool whip
Topping:
1 cup chocolate chips
1 cube butter
1 tsp vanilla
1 can sweetened condensed milk

Directions

Need a cup cake pan, lined with cup cake liners Smash oreos in a bag into chunks and crumbs – put into a bowl Add the melted butter and mix up Press crumbs firmly in bottom of cup. I used about 2 tablespoons per cup. Reserve at least 1 cup of the crumbs for later. Take an ice cream scoop and plop a scoop into each cup. I used Vanilla, but you can use any flavor Ice Cream you like. Use some of those reserved crumbs now – sprinkle over the tops Place about 2 tablespoons cool whip on top of the oreo ice cream mixture Now place that cupcake pan in your freezer. Topping: Mix together over low heat in a saucepan, until melted and combined (all topping ingredients) Once the Hot Fudge is all creamy and melted together. Pour about 1/2 cup of it into a little baggie. Let that bag of Hot Fudge cool for about 10 minutes. You don’t want it Hot! *I pour mine right into the baggie, then place it in the fridge for 10 minutes. Once your Hot Fudge has cooled: GO GRAB YOUR FROZEN TREATS FROM THE FREEZER. Grab a little pair of scissors Snip a small corner of the fudge bag for drizzling. Drizzle that yummy Hot Fudge over the top of the Frozen Cream. Use as much as you like, but don’t spill it over the sides of the paper cups. They will be messy to remove later if you do. Place the pan uncovered in the Freezer for several hours. When you are ready to serve them, simply . . . Let soften ever so slightly, Remove the paper liners and eat!

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Foodie Friday: Green Tea Blueberry Banana Smoothie with Hemp Hearts

Hello everyone!

I had my favorite healthy smoothie this morning. It’s super easy to make and perfect for when you’re in a rush. Just throw all the ingredients in the blender, put it in your favorite to-go cup, and run out the door.

Also, no extra sugar is needed because the banana acts as a natural sweetener. Yay!!

Do you have a favorite smoothie? Do tell us in the comments below!

Green Tea Blueberry Banana Smoothie with Hemp Hearts Recipe Continue reading

Foodie Friday! Homemade Skinny Croutons + Breakfast Salad

Good morning and Happy Friday!

Introducing Foodie Friday! Chauncey and I have decided that a fashion & lifestyle blog is not complete without food. Foodie Fridays will feature what we’re eating and a few recipes.

Here is my recipe for “Skinny” Croutons, followed by what I put in my salad. This recipe will show you how to make a healthier version of  regular store bought croutons.

Ingredients:

6 slices Sara Lee 40 calorie whole wheat bread

1 teaspoon salt

1 teaspoon pepper

3 tablespoons olive oil

1 tablespoon parsley

3 cloves minced garlic

1. Preheat oven to 325 degrees

2. Combine salt, pepper, parsley, and minced garlic

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2. Chop 6 slices of bread into 1 inch cubes

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3. Pour the herbs and spices into the bread and toss with 3 tablespoons of extra version olive oil

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4. Spread the bread out onto a cookie sheet lined with foil (make sure to use non-stick spray on the foil).

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5. Bake for 20 minutes or until desired crispiness and top onto your favorite salad.

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Breakfast Salad:

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Lately, I’ve been eating breakfast salads. I get super hungry in the mornings and found out these keep me full until lunch. My salad is made of mixed greens, slices of red onion, smoked salmon, and roma tomatoes. I don’t use salad dressing. Instead, I poach an egg and use the yolk as “dressing” (the egg also adds protein).