KEEP UP WITH TRIPLE MAX TONS
- 7:00 AM
- 3 Comments
- 7:00 AM
- 3 Comments
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| I love every inch of this space. Via Lovely Life. |
+ This DIY dip-dye headband....I love it. Get on my head this instant.
+ A sneak peek into Elsie's very cool living room.
+ Adding Eden East to my long list of tasty places to visit in Austin.
+ It's officially Tribeza Style Week! I'll be working the Maya Star and Co-Star booths at Cycle Night, Shop Hop and the Fashion Show, so come say hi!
+ Speaking of which, this beauty trick will definitely come in handy this week.
+ New calligraphic font alert! This one is mighty purdy..it's called Asterism. Have I told you I have a font hoarding problem?
+ " I skip this aisle because I'm not rich enough to have dietary restrictions." A hilarious article about surviving Whole Foods.
+ The perfect army green top for under $50? You're welcome.
KEEP UP WITH TRIPLE MAX TONS
- 7:00 AM
- 1 Comments
Homemade Peanut Butter Greek Frozen Yogurt
Ingredients
2 cups plain Greek yogurt (I used non-fat)1/2 cup milk of choice (I used almond milk)
Generous 1/2 cup peanut butter (or preferred nut butter)
1 1/2 tsp pure vanilla extract
1/3 cup sugar
Directions
1. The night before you make this, put your ice cream making bowl in the freezer. We keep ours in there 24/7 for emergency situations like this. ;)
2. Stir all ingredients except optional chips in a medium bowl until mixture is completely smooth, and transfer to a chilled ice cream maker.
2. Churn according to the appliance directions. If you want, now is the time to add any chocolate chips or other mix-ins into the batter.
3. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture.
*Note: If you don’t have an ice cream machine, you can freeze the batter in a tupperware and stir every 1/2 hour. It will be a little lumpier, but it will still taste good!
2. Stir all ingredients except optional chips in a medium bowl until mixture is completely smooth, and transfer to a chilled ice cream maker.
2. Churn according to the appliance directions. If you want, now is the time to add any chocolate chips or other mix-ins into the batter.
3. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture.
*Note: If you don’t have an ice cream machine, you can freeze the batter in a tupperware and stir every 1/2 hour. It will be a little lumpier, but it will still taste good!
KEEP UP WITH TRIPLE MAX TONS
- 7:00 AM
- 3 Comments
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