The Best of G&M 2015

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How’s everyone feelin’ after the holiday? Full of food and love, we hope! We’ve got another short week ahead of us, and it will officially be 2016, what whatttt? We’re feelin’ excited about this new year, thinking of all of the projects, adventures and fun we’re going to have both in life and on the blog. We’ve also have been reflecting back on this past year, which has been full of posts that we’re very proud of. Reminisce with us for a moment and check out our favorite posts of 2015


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Boho Picnic
(Which got us featured on the Clogs Girls of the Day tumblr 2 times! Here & here


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Being featured on The Dinner Special Podcast
What an opportunity to talk with Gabriel Soh from The Dinner Special Podcast about our love of food (pizza especially) and our blog backstory.


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Travel Posts!
We were really lucky to travel to some great places in 2015 – Vermont, Palm Springs, Joshua Tree, Old Lyme, Portsmouth & NYC.


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Easter Gift Bag DIY
This is still one of our favorite DIYs to date! We loved the pastels, fun stamps and delicious treats!


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Flourless Peanut Butter Blondies
Collaborating with our friend Lauren is such fun, and these flourless blondies were no exception.


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Artist Profile: Tara Shupe
Loved learning about the creative process of this talented little lady!


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Corn Salad
A perfect easy app to share with friends!


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Metallic Nail Art
DIY nail art to keep your style lookin’ on fleek


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Dining Chair Reupholstery
A quick afternoon project to update your furniture


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Pumpkin Pecan Muffins
Because muffins.


We hope you enjoyed the blog this year as much as us, and we’re looking forward to whatever 2016 brings! ❤ xo

 

 

Flourless Peanut Butter Blondies

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A few weekends ago I had another fun baking sesh with our good friend Lauren! We’ve baked together before (Gluten-Free Rosewater Cupcakes) and it’s always a pleasure to learn about the amazing food blogs she follows and the gluten free tips and tricks she passes along. While I don’t usually eat gluten free, I’m always interested in bringing it back to the basics, and these blondies do just that! It was also a nice surprise that they weren’t made with nuts, so Curtis was able to snack on some (he’s allergic to tree nuts).
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Flourless Peanut Butter Blondies adapted from My New Roots
2 large eggs
2 teaspoons vanilla extract
1 cup unsalted peanut butter (ingredients should just be peanuts)
1 cup sugar
1 teaspoon baking soda
1/8 teaspoon fine grain sea salt
3.5oz dark chocolate (70% or higher), roughly chopped
Preheat oven to 325°F. In a small bowl whisk eggs and vanilla extract together, and set aside. In a measuring cup, combine sugar, salt, and baking soda. Measure out the peanut butter and place in a large bowl. Add the egg mixture to the peanut butter and stir thoroughly to combine. Add the sugar mixture and fold together (the dough will be very thick). Add about half of the chopped chocolate and stir to combine.
Press the dough into a parchment-lined 8×8″ brownie pan. Sprinkle the remaining chocolate over top and press each piece slightly into the dough. Bake for 25-30 minutes, until the blondies are golden-brown. Remove from the oven and let cool in the pan completely before cutting.
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Also – how cute is her Jadeite cake stand?? Here are some similar options 1, 2 & 3.

 

Flourless Almond Butter Cookies

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It should come as no surprise by now that Christa and I both have a serious sweet tooth, so any time I can put a healthy spin a baked treat without sacrificing taste, I’m in. This past weekend was terribly grey and rainy in Boston, so I cuddled up to watch Gossip Girl on Netflix (zero shame) and made these paleo/gluten free cookies. My roommate had one before I could tell her that they were healthy(ish), and she didn’t believe me. No butter or flour? No. Freaking. Way.

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You’ll need:

1 cup of unsalted creamy almond butter

3/4 cup sugar

1 egg + 1 egg yolk

1 1/2 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1/2 cup dark chocolate chips or chunks

 

To make:

01. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper

02. In a medium sized bowl (or stand mixer) add almond butter. Stir in the sugar, baking soda, salt and vanilla until combined.

03. In a separate bowl, whisk eggs together. Add to almond mix until thoroughly blended. Turn mixer off and fold in chocolate chips/chunks.

04. Measure 2 packed tablespoons per cookie and place on parchment paper. Leave about 2 1/2 inches in between each cookie, because they spread very wide. This should leave six cookies per sheet.

05. Bake for 10-14 minutes. The less time, the chewier (but also more pale). Allow to cool about 5 minutes before moving to a drying rack.

06. Sit down with a glass of milk, dip, and watch Gossip Girl.

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Recipe via

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