This month, we’ve had lots of rain, but we’ve also had lots of fun, 10 days of sun, sea and beach (in Croatia), lots of good food and ice cream. These are just some July moments that were captured – also through my Instagram account (@ta_marjana).
July, you’ve been one great month. (This is probably the reason for this overload of pictures. Sorry for that.:)) And now: full speed ahead into August! Have a great one!!
I haven’t posted anything on my blog in a while, but that is going to change. May was one crazy month and these first weeks of June have been quite busy, too. But summer is in the air and I can taste it! Literally. Yesterday evening, I baked ricotta cheese chocolate chip cookies. Today afternoon, I made these ice cream cookie sandwiches out of them. Just to let you know, the best homemade ice cream cookie recipe is mine! ;) And now it can be yours, too.
You’ll need: 2 cups all-purpose flour, ½ cup butter, 1 cup ricotta cheese, 2 eggs, 1 cup (brown) sugar, 1 cup chopped dark chocolate and 2 cups ice cream (flavor of your choice – I used vanilla.)
Instructions: In a large bowl, beat the egg whites. Add the yolks and beat some more. Then gradually incorporate butter and ricotta cheese, sugar and flour (in that order) and mix well. At the end add chopped chocolate. Chill in the freezer for at least 30 minutes. In the meanwhile, preheat the oven to 180 degrees C (360 degrees F). When the dough is chilled, drop a tablespoon of cookie dough onto a baking sheet (two inches apart from the others) and spread the dough a little (with fingers). Bake in the preheated oven until the edges begin to turn golden brown – for 15 to 18 minutes. Allow cookies to cool for a few minutes on the baking sheet before removing them to cool completely. Then, put a scoop of ice cream(slightly softened) on the bottom of one cookie, top with another cookie and press together gently to create a sandwich cookie. Return to freezer until frozen. Repeat with remaining cookies. Take them out of the freezer a few minutes before serving.
Let the summer begin!!
We went out for a little trip on Thursday afternoon and came across these beautiful daisies. I made this bouquet yesterday evening and I thought to post the simple daisy bouquet idea here. It’s such an easy weekend DIY.
For making it, you’ll need a piece of string, scissors and a bunch of daisies.
Cut the ends of the stems until they’re all even. Place the string horizontally on a flat surface.
Place the flowers on top, one by one, with flower heads and one third of the stems on one side and two thirds of the steams on the other side of the string. Try to align the daisies so that the flowers form an almost flat vertical surface.
Gently (but snugly) tie the two ends of the string together and cut the string close to the knot. Place the bouquet in water and enjoy their beauty.
I hope you have a great weekend!
All photos via Pinterest, click on photo for source.
I’ve just pinned some cute spring outfits (Pinterest), so why not share them on my blog?
I tried this recipe for the first time yesterday evening and I just know I’m going to make it again. I’m always for easy recipes that I can pull together at the last minute. This one will take you about 15 minutes to prepare and about 30 minutes to bake. It will make 2 servings.
Ingredients: 1 cup instant polenta, 3 cups water, 10 asparagus, 3 tablespoons olive oil, 115 g / 4 ounces goat cheese (cut in cubes), salt, pepper, 3 tablespoons sour cream, 1 egg, 1 teaspoon nutmeg
Instructions: Preheat oven to 180 degrees C (350 degrees F). Prepare polenta as directed on package and set aside. Wash the asparagus, remove the ends and cut them in half (or smaller pieces). Preheat olive oil in a skillet. Add asparagus and sauté, stirring often, for about 3 minutes. Add salt and pepper to taste. Remove from heat. Transfer polenta to prepared tart pan and spread it evenly over bottom and up sides of pan. Then divide the asparagus mixture over the polenta and add goat cheese on top. Mix the sour cream and egg together in a small bowl, add nutmeg and pour over the asparagus mixture and goat cheese. Bake for about 25 to 30 minutes. Enjoy!!
