Needy plant coming alive time-lapse

I have to share this time-lapse that I created yesterday. My big plant is very needy – as soon as it needs water it starts to look “sad” (as I call it). Once I water it, it literally just takes 30-40 minutes for it go back to its original state. So I decided to capture it on video and it turned out pretty cool.

Baked whole apples – Healthy apple pie

Found this video recipe on Instagram and though it was so freakin’ cute that I had to try it for myself. Super easy to make and tastes really good, add some ice cream on the side if you’re not quite that much of a health freak (guilty lol!).

  • First you want to slice the top part of the apple off, and scoop out the inside of the apple until it’s pretty hollow and has about 1/2 inch of outer apple left. I used my melon baller.
  • With the scooped out apples (remove the seeds and center part) mix together 1/3 cup of butter (room temperature), 2 table spoons of brown sugar and 1 teaspoon of cinnamon.
  • Place that mixture back into the hollowed out apples.
  • Make your own pie crust, or buy a ready made one (guilty again!). Make equally thick strips of the pie crust and bread them into this pattern or any other pattern you would like. Place on top of each apple.
  • Wisp one egg and coat the pie crust with it and sprinkle some brown sugar on top.
  • Place in the oven on 395 degrees for about 25-30 minutes, until the crust is light brown and ready. Voila – ready to eat!

img_8708img_8710Processed with VSCO with hb1 presetimg_8831

For more updates and other pictures follow me on instagram @whipitwithval

Pickled Vegetables in Mason Jars

I absolutely love doing these types of projects, because it reminds me of my grandmother and how she used to pickle jars on top of jars this time of year (or actually earlier in the fall). She would also make different sorts of jams and other fun things for the winter.

I decided to not only pickle the typical cucumbers and onions that I usually do, but to add some other fun veggies like carrots, cauliflower and radishes.

The recipe for this is EXTREMELY EASY!


  • Peal if necessary and chop the veggies you want to pickle. Place them into each jar up to the top.
  • Blend the spices you want to use, I basically did 1 table spoon of mixture per jar. Equal amounts of each spice; pepper corn, mustard seeds, caraway, cumin and some coriander.
  • Boil about 1 cup of water + 1 cup of white vinegar + 1 table spoon of salt per jar.
  • Once the liquid is boiling take it off the stove and pour into the jar that already has your veggies and spices in them.
  • Close the lid tightly, let the jars sit on the counter for a bit to cool off and then put them in your fridge for 2-3 weeks.

Processed with VSCO with hb1 presetimg_8834img_8846

For more updates and other pictures follow me on instagram @whipitwithval.

blog-signature

Thanksgiving in New Jersey + Exploring New York + Traveling with a pug

Another Sunday and the day I share a bit more personal content here on the blog. For the week of Thanksgiving we traveled to the east coast and spent it with my boyfriends family in Ridgewood, New Jersey. It was such a lovely time with so much good food, fun New York touristy activities and enjoying the beautiful fall weather that we were lucky to get.

For the first time ever we also brought our puggie, Merlin, with us on the plane and I have to say it was surprisingly easy. We flew with Southwest and I can highly recommend that to anyone traveling with a pug or other small/medium bread. They didn’t check or weigh Merlin, they didn’t even inspect our carrier, but only cared about us having a reservation for him and paying for it ($95.00/trip).

img_8682img_8403img_8397img_8564img_8583img_8514img_8454img_8586img_8501img_8556img_8585img_8497img_8487img_8516img_8605img_8637img_8640img_8654img_8432

For more updates and other pictures follow me on instagram @whipitwithval.

blog-signature

Week in Sweden & Breakfast Diaries

When in Sweden I always eat open faced sandwiches with “Kalles” kaviar in a tube, sliced cheese and cucumbers. It’s just something I’ve always eaten when I grew up and still lived in Sweden – and I miss it terribly when in Los Angeles.

Processed with VSCO with hb1 presetimg_8099img_8100

I’m taking a bit of a blog break while in Sweden, want to spend all my time with family and friends, but will be back in Los Angeles in a few days. For more frequent updates visit my instagram page @whipitwithval

blog-signature

Halloween Foods – Carved and Stuffed Bell Peppers

Since I’m not carving any pumpkins this year, just haven’t gotten around to it, I decided to carve something else. Saw this idea on Pinterest a while back and decided to give it a go – carved bell peppers that are stuffed with a ground beef mixture. Turned out so fun and yummy, and I just couldn’t take enough photos of these cute little “pumpkins”. So below is the fairly simple recipe and how I made these Stuffed Halloween Inspired Bell Peppers.


Ingredients needed:
3 bell peppers
1 pound of ground beef (more or less)
1 tomato, diced
1/2 onion, chopped
2 cloves of garlic, pressed
2 tbs chopped parsley
2 tbs Thai red curry paste
2-3 tbs mozzarella cheese
2 tsp cumin
1 tsp cinnamon
salt pepper
Preheat the oven to 350 degrees F.

Cut the tops off the peppers, save the “tops” and set them aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Place the bell peppers in the oven for about 5 minutes, this will allow them to get a bit soft. Once done, take out and let them cool on the side.

Heat 1 tbs of olive oil in the skillet, add in the onion and tomatoes and cook for about 3-4 minutes. Then add in the garlic and parsley, sauté for about 1 minute. With the vegetables still in the skillet, add in the ground beef. Break up the lumps in the meat and when cooked for about 3 minutes, add in the red curry paste and all the spices (cumin, cinnamon, salt and pepper). Cook for an additional 7 minutes, or until the ground beef is fully cooked.

Fill the peppers with the ground beef mixture and cook them in the oven for about 20 minutes. For the last 5 minutes, add the mozzarella cheese to the top of each pepper.


Processed with VSCO with c1 presetimg_7913img_7889img_7897img_7901img_7907

If you end up finding this post inspiring or fun, please give this post a like and leave a comment! I’m still new to this blogger community and welcome all sorts of feedback!

blog-signature

This Russian Salad “Beets” All The Others

You might not know this but I was born in Russia and grew up there until I was 7 years old, and still have some family there today. So I absolutely love Russian food and always get so many childhood memories when I make specific dishes, and one of them is the Russian Beet Salad. 

This recipe is very simple, easy to make and tastes the best when let to sit overnight (in my opinion).


Ingredients needed:
2 cans of whole beets
2-3 garlic cloves
1 tbs fresh parsley
3 tbs mayonaise
3 tbs sour cream
1/2 cup walnuts
salt & pepper
Grate all the bets, press the garlic, chop the parsley and walnuts. Mix then all the ingredients together until well combined. Eat right away or let stand overnight.

img_7848img_7853img_7854

If you end up finding this post inspiring or fun, please give this post a like and leave a comment! I’m still new to this blogger community and welcome all sorts of feedback!

blog-signature