Chocolate Strawberry Muffins {Quirks and Twists} It’s muffin time; chocolate-strawberry muffins to be exact. Oh, and they’re what I would call “healthy”. With ingredients like Greek yogurt, dark chocolate chips, and white whole-wheat flour, I’m sure we can all deem that good-for-you food. 

Chocolate Strawberry Muffins {Quirks and Twists} While strawberries are popping up all over the grocery stores, I can’t help but buy an abundance of them and throw them into all sorts of goodies – like muffins. I originally made these muffins for my family for Easter brunch, and have since made some nutritional changes to make them a little more bikini-friendly. 

Chocolate Strawberry Muffins {Quirks and Twists} Don’t be alarmed by the thicker batter you’ll have! The Greek yogurt gives it that doughier texture. Feel free to throw in nuts, or use milk chocolate instead of dark…these muffins are totally customizable.

Chocolate Strawberry Muffins
Yields 12
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 cups all-purpose flour
  2. 1 cup white whole wheat flour
  3. 1 Tablespoon baking powder
  4. 1/2 tsp salt
  5. 1 large egg
  6. 2/3 cup granulated sugar
  7. 4 Tablespoon unsalted butter, melted and cooled slightly
  8. 1 and 1/4 cups plain greek yogurt
  9. 1 cup chopped fresh strawberries
  10. 1/2 cup dark chocolate chips
Instructions
  1. Preheat the oven to 400F. Spray with nonstick cooking spray.
  2. Whisk the flour, baking powder, and salt in a medium bowl until combined.
  3. In a separate bowl, whisk the egg until the yolk & white are combined and light-colored. Add the sugar and stir until the mixture is thick. Add the melted butter in 2- 3 additions, whisking slowly to combine after each addition. Add the greek yogurt and stir until combined.
  4. Add the strawberries and chocolate chips to the dry ingredients. Add the dry ingredients in 2-3 stages.
  5. Stir until combined, try not to over mix. (Batter will be rather thick)
  6. Spoon the batter into prepared muffin tins. Fill the tins all the way to the top.
  7. Bake the muffins for 20-25 minutes.
Quirks and Twists http://www.quirksandtwists.com/

Citrus Vinaigrette {Quirks and Twists} Warmer weather is finally here so I thought it would be the perfect time to share this citrus vinaigrette. It brings the sunshine into the kitchen and goes great with all the fresh berries and vibrant summer foods that we will soon be enjoying.

Citrus Vinaigrette {Quirks and Twists} I drizzled mine over a simple arugula salad with strawberries, blueberries, and feta. It makes for the perfect summer salad that not only tastes great but is also easy on the waistline. 

Citrus Vinaigrette {Quirks and Twists} What warm weather foods and recipes are you looking forward to? Share with us! We always enjoy finding new recipes to try out. 

Citrus Vinaigrette {Quirks and Twists} Speaking of weather changes, there are some big changes coming to Quirks and Twists. We are fully aware that our posts have been somewhat sparse the past few weeks, but there is an exciting reason for that. This summer we will be rolling out a revamped Quirks and Twists. We are talking a brand new look, daily posts, new ways to interact and keep in touch with us, and a couple surprises that we can not wait to share with you. Working on all of these upcoming changes has cut back on the time we would usually put towards writing posts but hang in there because it will all be coming to fruition very soon. In the meantime, please keep checking in with us because we will still be posting whenever we can. Also, follow us on Pinterest and Facebook to see when there is a new post up or to check out all the things we are currently crushing on. 

Citrus Vinaigrette
Write a review
Print
Ingredients
  1. 1 small shallot, finely chopped
  2. ¾ cup olive oil
  3. ¼ cup Champagne vinegar or white wine vinegar
  4. 3 tablespoons fresh lemon juice
  5. 2 tablespoons fresh orange juice
  6. ¼ teaspoon finely grated lemon zest
  7. Sugar
  8. Kosher salt and freshly ground black pepper
Instructions
  1. Combine first 6 ingredients in a small jar.
  2. Season vinaigrette to taste with sugar, salt and pepper.
  3. Shake to blend.
Notes
  1. Cover and chill. Vinaigrette can last about a week. Make sure to shake or stir well before using.
Adapted from Bon Appétit
Adapted from Bon Appétit
Quirks and Twists http://www.quirksandtwists.com/
 

 

This long winter has resulted in me dressing in a lot of sweatpants, leggings and less fashionable wear. This has left my closet quite ho-hum and craving new things.

Pinterest seriously keeps me inspired when it comes to fashion and has got me excited to search for a few new pieces and experiment with some of the new trends. I really just wanted to share with you some of my favorite finds from our Pinterest board. Some of these outfits are outrageous, which means that money will soon be spent. 

You can tell by my picks that we’ve pinned and gravitated toward hats, fringe, and all things boho.

Hope you’re inspired by some of the below photos for a closet refresher! 

ed7f4b71b0027e87ccc6d6f2f62cba65

Source
If there is an outfit I want to mimic exactly, it’s this one. I’m loving the all black ensemble and the added fringed kimono. 

Processed with VSCOcam with c3 preset

Source
I’m loving this look, you can’t wrong with classics pieces like a white blouse and black hat.  

softchambray-meredith-melling-burkeimg-1314-nyc-marciantosca

Source
I’m such a flare girl and these are perfectly flared. Also, the denim on denim is lovely. 

8971414162_433bb3d265_b

 Source 
This outfit is perfect for Spring. The military jacket is great for those last couple chillier nights. 

Easy Tomato Soup {Quirks and Twists} A bowl of tomato soup with a grilled cheese sandwich ranks up there as one of my favorite winter time meals. It makes most anything better. Sick? Cold? Hungry but too lazy to put too much effort into dinner? The answer is always grilled cheese and tomato soup. 

Easy Tomato Soup {Quirks and Twists} This past weekend I was all of the above; cold, sick, hungry, and lazy. I wanted something better then a can of Campbell’s but I also wanted it to be super easy and tasty. I had a pretty simple recipe that called for canned tomatoes instead of fresh, which meant no chopping and no worrying about trying to find decent quality tomatoes in the middle of winter.

Easy Tomato Soup {Quirks and Twists} I love this recipe because it calls for few ingredients, one pot, and about 20 minutes of your time. Before you know it you will be cuddled up on the couch enjoying a bowl of hot soup and showing the winter blues who’s boss. 

Easy Tomato Basil Soup
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 4 cloves of garlic, minced
  2. 2 tablespoons of olive oil
  3. 1- 28 oz. can of crushed tomatoes
  4. 1 - 14.5 oz. can of whole tomatoes
  5. 2 cups of chicken stock
  6. 2 tsp. of kosher salt
  7. 1/2 teaspoon of fresh ground black pepper
  8. 1/2 teaspoon red chili flakes (optional)
  9. 1/4 cup of heavy cream
  10. 3 tablespoons of fresh basil, chopped
  11. Parmesan cheese (optional)
Instructions
  1. In a saucepan, sauté the garlic in olive oil on medium heat for about 1 minute.
  2. Add the crushed and whole tomatoes (simply squeeze the whole tomatoes one at a time to break them up.) Add the juice from the whole tomatoes also.
  3. Add the chicken stock, salt, pepper and chili flakes.
  4. Cook the soup on medium at a simmer for 15 minutes.
  5. To finish, reduce the heat to low and stir in the heavy cream and basil.
  6. Top with parmesan cheese
Quirks and Twists http://www.quirksandtwists.com/
 

 

DSC_0494 It’s Mexican night and I’ve got the dish to conquer all those fiesta cravings. I love myself some good ol’ cheesy enchiladas, and these definitely fit that bill. I’m not sure I’ve ever confessed my love on here for Mexican, so here I go…I love Mexican food. I mean, I don’t go a week without eating something southwest inspired at least twice. Phew, glad I got that out there. Now we can move on to these delicious enchiladas 

DSC_0471 The grand thing about these is that they’re not overly packed with calories. I’ve stuffed these enchiladas with a healthy amount of beans and veggies, and of course, cheese. The key with these enchiladas is cutting back on the cheese and making your own sauce. I’ve used a variety of spices and green chilies to make the sauce full of flavor. 

DSC_0496 These enchiladas can be easily switched up. Swap the veggies for chicken or ground beef.  Make these enchiladas your canvas. So put on a sombrero and go crazy!

DSC_0510

 

Veggie Enchiladas
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 2 tablespoons of canola oil
  2. 1 can of rinsed black beans
  3. 1/3 cup of corn
  4. 1 4 ounce can of diced green chilies
  5. 1/2 cup of diced onion
  6. 2 garlic cloves
  7. 2/3 cup of diced red pepper
  8. 1 cup of defrosted and squeezed dry spinach
  9. 1 1/2 cup chicken/vegetable broth
  10. 1/3 cup of flour
  11. 3/4 cup of shredded sharp cheddar cheese
  12. 1 tsp of cumin
  13. 1 tablespoon of chili powder
  14. 1/4 tsp of red chili flakes
  15. 8 whole wheat tortillas
Instructions
  1. Preheat oven to 375.
  2. Heat 2 tablespoons of canola oil in a dutch oven over medium high heat. Cook onions and peppers until soft and translucent, add garlic and cook for 30 seconds. Add green chilies and flour and cook for a minute. Add spices and cook an additional 30 seconds.
  3. Slowly add chicken brother and whisk constantly for 5 minutes or until thickened.
  4. In a separate bowl add 3/4 cup of the sauce to the beans, corn, and spinach and 1/4 cup of the shredded cheese. Mix thoroughly together.
  5. Spread a couple of tablespoon of the extra sauce on the bottom of your 9x13 pan.
  6. Evenly distribute the bean mixture between 8 tortillas.
  7. Spread the rest of the sauce on top of the tortillas and top with leftover cheese.
  8. Bake for 30 minutes.
Quirks and Twists http://www.quirksandtwists.com/