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What I’m Packing…Bachelor Gulch

March 25, 2014
Story By: Mandy Kellogg Rye
Filed Under > Noted By

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bachelor gulch

Today is a happy day.  Why you ask?  Well from beside it being another day where I get to wake up and be with all of you, today is especially happy because it’s the day before I leave for Bachelor Gulch.  That’s right.  Tomorrow I’ll be swishing down the ski hill, drinking hot toddys, and disconnecting from the world.  I. CANNOT. WAIT.  

But before I can enjoy happy hour on the mountain I have a few last minute boxes to check off my list.  Namely, packing.  Packing for a ski trip is always tough as there’s so much gear I need to take and since I’m an over-packer in general I always end up with about 3 checked bags.  Though truth be told I’ve learned to embrace my over-packing spirit and just roll with it.  So my Loves, here is what you’ll find in 1 of my 3 suitcases.  truly, MKR

  1. My new favorite Harding Lane throwback ski hat.  So cozy and warm, plus I love the old school vibe.  I’m VERY casual on the hill. 
  2. Red’s sunnies.  Bold and fun, plus polarized which is a necessity for spring skiing.
  3. Flask to aid in chair lift warmth.
  4. Bobbi Brown beach body oil.  Yes it’s called beach body oil, but it’s the most amazing for dry skin.  Plus I love the smell of beach and suntan lotion no matter what the weather.
  5. Buddha necklace, because I need a little sparkle and shine.
  6. Madewell muscle tee.  The perfect casual throw on.
  7. The Goldfinch to read by the fire.
  8. Laceless sneaks.  The easiest thing to slip on after being in ski boots all day.
  9. Rifle Paper Travel Journal to capture the memories.
  10. Hot Toddy.  No explanation needed.
  11. Rebecca Minkoff for Frends headphones.  These come with interchangeable plates and a must for the plane and hill.
  12. Star sparkler wand to celebrate the Mr.’s birthday on Thursday!
  13. My signature pink lip.
  14. Bkr water bottle.  It’s all about hydration.
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Peter Cottontail Toasted Coconut Easter Cupcakes

April 3, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Peter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On MarthaPeter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On MarthaPeter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On Martha

I’m not one to take the cutesy, themed approach to the holidays, but when Wilton and Peeps sent me their Easter collaboration, well I mean how could I resist those ears?!  So for this holiday, and because no one can say no to a Peep or Wilton’s amazing goodness I give you the most amazing of Easter Cupcakes.  The Peter Cottontail Toasted Coconut Cupcake.  A combination of chocolate, toasted coconut, sweet vanilla frosting, and bunny ears.  Happy Easter Loves.  truly, MKR    

P.S.  The adorable cupcake pedestals are currently on sale HERE.

Peter Cottontail Coconut Cupcakes
Yields 24
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 3 cups sugar
  2. 3 cups all-purpose flour
  3. 1 1/2 cups unsweetened cocoa powder
  4. 1 tablespoon baking soda
  5. 1 1/2 teaspoons baking powder
  6. 1 1/2 teaspoons salt
  7. 1 1/2 cups buttermilk, room temperature
  8. 3/4 cup vegetable oil
  9. 3 large eggs
  10. 1 1/2 teaspoons pure vanilla extract
  11. Wilton Ready to Decorate White Icing
  12. 2 cups unsweetened coconut
  13. Wilton & Peeps Cupcake Combo
Instructions
  1. Preheat oven to 350 degrees.
  2. Line standard muffin pan with paper liners.
  3. In a large mixing bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine.
  5. Add eggs and vanilla extract, whisk until smooth.
  6. Divide batter evenly among muffin cups (about 2/3 of the way full)
  7. Bake 12-18 minutes. **I insert a toothpick in the center of the cupcake to check if cupcakes are done, toothpick should come out clean with a few crumbs attached.** Once baked transfer to wire rack and let completely cool.
  8. While cupcakes are baking spread the coconut over a cookie sheet and set to broil for 3-5 minutes. Coconut will toast quickly so keep an eye on it and stir once or twice. Cook until golden brown.
  9. Once cupcakes are cooled frost liberally with Wilton Read to Decorate icing.
  10. Dip into toasted coconut and mold to make a round dome. Add additional coconut till icing is completely covered.
  11. Add Peep ears and an additional cupcake cup for appeal.
Welcome by Waiting on Martha https://waitingonmartha.com/

This post was sponsored by Wilton, a brand which I adore and helps make WOM possible.  Recipe and images original to WOM.

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Blueberry Nut Crumble Muffins

July 1, 2014
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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blueberry muffinsblueberry muffins

I’m not sure if there is anything food wise that reminds me of growing up like blueberries.  Maybe it’s because I was an extremely picky eater as a child and blueberries were one of the few foods I loved, or maybe it was because we always had freshly picked blueberries on hand.  Regardless, one of my many blueberry pleasures is blueberry muffins.  So when I was thinking about how I could elevate the standard muffin I thought why not a take a que from my blueberry nut crumble and make blueberry muffins with a nut crumble topping?  That crunch combined with warm fresh blueberries and just a hint of cinnamon and vanilla…well lets just say I don’t think I’ll be going back to “standard” blueberry muffins anytime soon.  truly, MKR

Blueberry Nut Crumble Muffins
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup white sugar
  3. 1/2 teaspoon salt
  4. 2 teaspoons baking powder
  5. 1/3 cup vegetable oil
  6. 1 egg
  7. 1/3 cup milk
  8. 1 1/2 cup fresh blueberries
  9. 1 teaspoon Vanilla
  10. 1/2 teaspoon Cinnamon
  11. For the crumble
  12. 3/4 cup chopped nuts (walnuts, almonds and pecans)
  13. 1 tablespoon brown sugar
  14. 1 tablespoon melted butter
  15. 1/4 teaspoon Cinnamon
Instructions
  1. Preheat oven to 400 degrees
  2. Grease muffin cups or line with liners
  3. In a mixing bowl add flour, sugar, salt, cinnamon, and baking powder
  4. In a separate bowl mix vegetable oil, egg, milk, and vanilla, mix and add to the flour mixture
  5. Fold in blueberries and combine
  6. For the nut crumble topping
  7. Add chopped nut mixture, brown sugar, cinnamon, melted butter and mix together
  8. Fill muffin cups 3/4 full and sprinkle with nut crumb topping mixture
  9. Bake for 20 to 25 minutes in the oven or until done you can insert a toothpick in the center and it comes clean
  10. Let cool 5 minutes before enjoying
Welcome by Waiting on Martha https://waitingonmartha.com/
*All images original to Waiting On Martha

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