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

 

 

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Blueberry Streusel Muffins

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A few Saturdays back I found myself hunkered down in my Boston apartment while it snowed a good foot or two outside — an ideal day to curl up with some good music and bake some treats. Now I’ve made a whole lotta muffins in my day, and I’ll be totally honest, some of them were not so good. I think it’s because I’m the queen of trying to make things my own and not completely follow the recipe. This time however, things took an upturn, and these were probably some of my best muffins to date. My roommates devoured them, and I received praise while they showered me with gifts, kissed my feet at the base of my thrown, and fed me wine and grapes while slapping my hand if I tried to lift a finger. Okay, maybe not so much. But they did tell me they were great and beg me to make more. The best part? Low fat and low sugar — woot!

This recipe was adapted from Skinny Taste, the Mecca of low fat comfort food. I made a few adjustments, the most major of which was using white flour instead of wheat. I’ve baked with wheat flour several times, and have just never been pleased with the results. It always turns out spongey for me — anyone else have this issue?

INGREDIENTS

For the muffins:

1 cup unsweetened applesauce
2 cups of white flour
1/2 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh blueberries
1 large egg, beaten
1 tsp vanilla
2 tbsp butter, room temp

 For the streusel:

3/4 cup granulated sugar
1 tbsp butter, room temp
Roughly 3 tbsp white flour, slowly add until you reach the right level of crumble

TO MAKE

Preheat oven to 325°

Whisk flour, sugar, baking soda, and salt in a large bowl. Mix well.

In a stand mixer, mix eggs, melted butter, vanilla and applesauce until well combined. Gradually add the flour mixture into the stand mixer until just mixed. Fold in your blueberries with a spatula.

Pour your batter into 12 lined muffins tins and set aside.

Begin your streusel by combining the butter and sugar into a small bowl. Gradually add your flour until you reach a crumbly texture. You don’t want it to be too dry, but it shouldn’t be able to form a ball.

Evenly disperse your streusel onto each muffin. Bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. 

Enjoy!

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Honey Pot Hill Orchards

This past Saturday my galpals and I were full throttle New Englanders when we went apple picking at Honey Pot Hill Orchards. It was the last weekend that this farm would be open for picking, and basically a perfectly crisp and sunny fall day, so it was slight mayhem. So many children. So many squished apples under our feet. And so soo many times we were nearly hit by the hayrides (we apparently couldn’t tell the difference between walking paths and hayride paths).

I live with three other ladies, and we all love ourselves some apples, so we thought “yeah! Let’s get the big bag!” No. In retrospect, that was an overzealous decision on our end. We wound up having to swap who carried the bag every four minutes, with apples falling all over the ground, and eventually putting in the large Ann Taylor Loft shopping bag that we found in the car trunk. That bag is full, and now sitting on our kitchen floor because we have no where else to put it. Apparently I’m gonna have to make a lot more than the one muffin recipe I had planned out for this endeavor (I have this apple bacon brussels sprout guy in mind).

And then donuts happened. Oh my word did donuts happen. Probably the best donuts I’ve ever consumed. Pretty much just perfect in every way… warm, soft of the inside and crispy on the outside, with a cinnamon sugar coating. I shall dream of these donuts and tell stories of their wonderment.

 

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