Yesterday I celebrated by 31st birthday and if jumping into a pool filled with sprinkles is any indication of how the rest of my 30s will go, I’m all in! Sunday is Kevin birthday and with the 4th just before, it’s pretty much all parties over here. And we have family in town this weekend too so let summer officially begin.
Slowly I’m adding more and more plants to both the inside and outside of my home until one day I hope it will look almost like a jungle. If you’re a crazy plant person too, here are some great options for large planters. They all have a clean, modern aesthetic without the high-end price tag. All of them are under a $100! So if you’ve been looking for the perfect planter for that cactus on the patio or large rubber plant, here are 20 great options!
Whenever we go to one of our many favorite taco spots around LA, one thing Kevin and I always order is the street corn. If you haven’t had elote or Mexican street corn, it’s absolutely delicious and hands down the best way to eat corn. And If you’re not near a taco truck or if you’re craving sweet summer corn, you gotta try this simple recipe for making, off-the-cob esquites—off-the-cob Mexican style street corn.
Watch the video below to see how it’s made!
My recipe uses 4 ears of fresh corn that are grilled for about 15 minutes on a charcoal grill. They would be jut as good on a gas grill or cooked indoors on a grill pan. If you’re short on time or simply want to skip this step, Trader Joe’s sells grilled corn off-the-cob in the frozen foods section. After cooking the onions and peppers, add the frozen grilled corn directly into the skillet and cook until heated through before adding the other ingredients.
Off the Cob Mexican Street Corn
Makes 4 servings
4 ears of corn, shucked
1/2 cup diced red onion
1/2 cup diced Serrano pepper
1/2 bag of Black Bean Mango Chili Lime Harvest Snaps sea salt, to taste zest of 1 lime
1 tbs chopped cilantro stems and leaves 1/2 cup cotija cheese
1/4 cup thinly sliced scallions, for garnish
lime wedges, for serving
Grill 4 ears of corn on a pre-heated grill or grill pan for 15 minutes or until full cooked and equally charred on a sides. Remove from the grill and place on a place. Allow to cool.
Use a sharp knife to carefully cut the corn off each cob (you can also use a tiny gadget to do this).
Heat a medium skillet over medium high heat. Add 1 tbs olive oil and cook the red onions and Serrano pepper for 3-4 minutes or until the just begin to soften. Add the cut corn to the skillet and cook until warm, stirring occasionally.
Remove the skillet from the heat and add sea salt to taste. Add remaining ingredients and toss to combine. Just before serving top with fresh lime juice and thinly sliced scallions. Enjoy!
Last month I asked my Facebook page what you would love to see on next wallpaper and the most requested idea was mermaids! What better way to drive into summer than with a cute and colorful mermaid illustration.
Anyone else suddenly wanting mermaid hair for the summer? Download the free wallpaper for all your devices below.
Design and illustration by Sarah Khandjian | downloads for personal consumer use only
more summer wallpapers
If you want summer to last a little longer, check out the past wallpapers I’ve created. And if you’re a designer and want to create your own mermaid stationery, graphics and more, you can purchase my mermaid illustrations over on my Creative Market shop.
Being half Cuban and having grown up in Miami means I was always around really great foot. Both my mom and dad are amazing cooks and there are so many great restaurants there. But what I probably miss most about living in Miami is being near Cuban food, especially Cuban pastries. My mouth is watering as I type this!
When Kevin and I got married, we wanted to have both Cuban and Armenian inspired food at our wedding. And I wanted to find a way to incorporate one of my all time favorite treats into the wedding too. So I told the baker who was making various cupcakes for us to throw in some guava paste into the batter and top the cupcake with cream cheese frosting. A nod to the Cuban pastelitos de guava y queso. And now, nearly 9 years later I thought it would be fun to finally share this recipe!
Watch the video below to see how they are made and continue reading for the full recipe.
Guava Cupcakes with Cream Cheese Frosting
Servings: 24 standard cupcakes
1 vanilla cake mix
1 cup water
1/2 cup vegetable oil
8 oz. guava paste
16 oz. cream cheese, softened 2 sticks unsalted butter, softened 2 cups powdered sugar
2 tsp vanilla extract
1/4 cup guava fruit spread
Preheat oven to 350° F and line 2 muffin pans with cupcake liners. Dice the guava paste into 1/2″ pieces and set aside.
In a large bowl, add the cake mix, water, vegetable oil, and eggs. Use a hand mixer to combine all ingredients.
Pour the batter into the cupcake pin and fill each liner just more than 1/2 way full. Place 3-4 guava paste pieces into each cupcake. Bake for approximately 14 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from the oven and allow to cool completely on a cooling rack.
Meanwhile, use a hand or stand mixer to combine the softened cream cheese and butter in a medium bowl. Add the vanilla and 1 cup of powdered sugar. Mix until the sugar is completely blended. Add the remaining 1 cup of powdered sugar and blend until smooth and airy.
Fill a pastry bag (or a large zip-top plastic bag) with the cream cheese frosting with a large star tip. Pipe the cream cheese frosting onto each cooled cupcake.
Fill another pastry bag, without a tip, with guava fruit spread. Using a zig-zag motion drizzle the guava jam across each cupcake and enjoy!
You can definitely use any vanilla cake mix or your favorite recipe for the batter. When I’m short on time (which feels like always) I prefer to use a cake mix and always make my own frosting. Because 1.) ready-made frosting is kinda icky and 2.) making homemade frosting tricks everyone into thinking you made everything from scratch.
When making these and red velvet cupcakes, I follow the cream cheese frosting recipe above. It uses significantly less sugar than most other recipes because I’m a cream cheese addict and want the frosting to taste more like cream cheese than buttercream. If you’re a buttercream lover, and more powdered sugar, 1/2 cup at a time until it’s just right.