La Petite Vie: March 2012

Thursday, March 29, 2012

Photo a Day Challenge

Good Morning!

I recently came across this fabulous blog, Fat Mum Slim, that hosts a photo a day challenge that I'm so very excited to be a part of. Each month, Chantelle puts together a fun list of prompts for you to follow daily. Feel free to join up and share your lovely snap shots.

You can follow me here:
Instagram (@lapetitevie) ~ Facebook ~ Pinterest ~ Twitter (@lapetitevieblog)

Tuesday, March 27, 2012

Let it Rain

We are finally getting some much needed rain. Time to bring out the fancy umbrellas and enjoy the weather!

Life isn’t about waiting for the storm to pass, it’s about learning to dance in the rain!

Friday, March 23, 2012

Chocolate Chip Banana Bread

Good Morning!

I absolutely love the banana chocolate chip coffee cake from Starbucks, (which is currently available for a limited time, so ~~run~~ hurry and get a slice of this amazing goodness, especially if you have never experienced it before) but was unsuccessful in finding the exact recipe. Thankfully, I came across a handful of great recipes for a simple chocolate chip banana bread that I'm sure you will love just as much as we do. The bread is perfectly chocolatey with hints of banana (not too overpowering) and can be enjoyed for dessert or my favorite, breakfast!

Chocolate Chip Banana Bread

adapted from: Southern Food

Ingredients:

1 cup granulated sugar

1/2 cup brown sugar

4 ounces butter, softened

2 ripe bananas, mashed

2 large eggs, gently whisked

2 teaspoons vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

Directions:

Preheat oven to 325°, grease a 9x5x3-inch loaf pan.

Cream sugar and butter; beat in the mashed bananas, eggs, and vanilla. Combine dry ingredients and stir into the first mixture just until moistened.

Fold in chocolate chips until well incorporated. Pour batter into greased and floured 9x5x3-inch loaf pan.

Bake until a toothpick inserted in the center comes out clean, about 50-60 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up. Enjoy!

Linking to:

504 Main
Craft-O-Maniac
Blissful and Domestic

Monday, March 19, 2012

Instagram

Oh my goodness, I can't believe it's taken me this long to share my latest obsession with you...Instagram! It's beyond amazing! Instagram is a FREE app available through your iPhone that makes it super fun and easy to give a vintage look to your photos.

If you would like to follow me, simply click this link and subscribe to my Instagram feed. You can also follow me from your iPhone by searching for me on Instagram: @lapetitevie

Here are a few photos I have altered using Instagram...

Lounge @ Ram's Gate Winery ~ Sonoma

Santa Barbara City Hall

Cycles Gladiator Winery ~ Lodi

Stinson Beach

Tuesday, March 6, 2012

Roasted Rosemary Chickpeas

So excited to share our new favorite "healthy" snack! You won't believe how easy and super tasty these lil beans are!

Roasted Rosemary Chickpeas
adapted from: Tasty Kitchen

Ingredients:
1 can (15 ounces) chickpeas (garbanzo beans)
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt, plus an extra pinch for after roasting
1 1/2 tablespoons fresh rosemary, chopped

Directions:

Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off.

In a large bowl, whisk together olive oil, sea salt, and rosemary. Add chickpeas to the bowl and toss to coat.

Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until golden brown and crispy.