The Doctor Is In

Purses are essential.  Some women have one go-to, some women have hundreds.  I would say I'm on the lower end of that spectrum around a couple dozen, but I'm sure The BF would beg to differ as we do share a closet!

One purse style that is a great one to own as a standard bag or to add to your collection is the doctor bag.  It's roomy, lots of pockets, and just the right amount of hardware.

Limited, Exotic doctors bag, $70

This chic little number goes with black or brown and the faux-croc pattern really makes it pop.

Urban Outfitters, Kimichi blue straw bag, $58

I really like this texture for spring and the double handle is a great option too!

Etsy, black leather handbag, $50

I really like the masculine quality of this bag.  I'd pair it with neon or something bold.

What do you think? Would this be your go-to bag?  I really think they're easy and quick when you're running out the door.

Be fabulous today!

Easter Dresses!

Lovebugs, Easter is this weekend.  Remember when it was just Christmas? Wild. Ok, everyone celebrates this holiday differently but one trend is pretty standard in most households: the Easter dress.  Something floral, maybe something pastel, overall it is the outfit that sets the tone for your warm weather wardrobe.  No pressure.

Here are some of my ideas for a great Easter dress.

Modcloth, ready for ranuculus, $53

I love this cheery print and the neckline is so beautiful.

Loft, Watercolor floral shift, $79

I am in love with the colors here.  Just gorgeous.

Banana Republic, Monogram Crinkle Twist Strap Dress, $89

This is very dramatic and trendy. I really love the light color- I would wear pearls with it.

LL bean, Kennebunkport dress, $49

You will be hard-pressed to find a seersucker sheath this cheap.  Add a pink skinny belt to define the waist.

As you can tell I'm all for pinks, yellows, and girly things when picking out an Easter dress.  It's the only holiday when going overboard with ruffles, lace, and even a matching hat is ok!

Be fabulous today!

Angle to the Right

Oh Mondays.  So lame.  I hope you had a good weekend though!

Today I thought we'd jump right into some jewelry.  I was grabbed by a new style I saw in one of my magazines over the weekend.  Angular jewelry.  Gives the accessory some edge!

J Crew, Hazel bracelet, $40

The brass in combination with the bling is so opposing, but it works!

Jess LC, Division Small Octagon earrings, $55

I'm loving the symmetry but also the sharp lines of these earrings.  For me it's like art meets an Excel doc.

Urban Outfitters, UO Geometric necklace, $29

Sharp edges really give definition to this piece.  Subtle, yet statement.

Kenneth Cole, Pyramid Bangle, $32

Kind of industrial no? I like these with a suit!

What do you think? Do you prefer the rounded edge and more feminine jewelry?  I think these are great to mix in when you're in ruffles and silk.  Have fun with it!

Be fabulous today!

Friday Foodday

Hello lovebugs! It is Friday! I hope you have a fantastic weekend!


Do you have an amazing recipe to share? Email me! I love featuring new cooks!


Chicken and Caramelized Onion Risotto
c/o Stephanie Cooks

Ingredients
1 large spanish onion
1 tsp. olive oil
4 ounces chicken breast, diced small
1 cup arborio rice
4 cups chicken stock
1 tsp. Italian herbs
1/2 tsp. garlic powder
1 cup pecorino romano cheese, shredded
Salt
2 scallions, finely diced


Directions
1- Slice the ends off the onion, peel, cut it in half, and slice into even thin slices.
2- Heat a large nonstick skillet with the oil. Add the onions. To carmelize the onions leave the heat on medium-low and stir frequently. They will reduce down  and brown over time, in about an hour. Stir frequently to prevent burning. 
3- When the onions are caramelized add the chicken and raise the heat. Stir frequently until cooked through.
4- Remove the onion/chicken mixture from the pan and set aside in a covered bowl.
5- Meanwhile, bring the chicken stock to a slow boil. Reduce the heat and keep it simmering over a low heat.
6- Add the arborio rice to the skillet and raise the heat to medium. Stir frequently until the rice begins to turn lightly golden, about 4 minutes. Add the Italian seasonings and garlic powder.
7- Add the broth, 1 cup at a time, allowing it to completely absorb before adding another cup. Stir frequently while it absorbs. Prior to adding the last cup of broth return the chicken and onions to the pan.
8- Once the mixture is cooked and all the liquid is absorbed add the cheese and stir well. Season with salt to taste.
9- Serve hot- top with some of the chopped scallions.


Chocolate Cheerios Marshmallow Bars
c/o Annie Bakes

Ingredients
1 cup flour
1 cup Chocolate Cheerios cereal, crushed
2/3 cup packed brown sugar
1/2 teaspoon baking powder
3/4 cup butter, softened
1 teaspoon vanilla
3 cups mini-marshmallows
     TOPPING:
2/3 cup light corn syrup
1/4 cup butter
1 teaspoon vanilla
1 bag (11.5 ounces) milk chocolate chips
4 cups Chocolate Cheerios


Directions
Preheat oven to 350 degrees.  Line bottom and sides of a 9 x 13 pan with foil.  In a large bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly.  Press firmly into bottom of pan.

Bake 12 to 15 minutes or until golden brown.  Remove from the oven.  Immediately sprinkle with marshmallows.  Return to oven;  bake and additional 1 to 2 minutes or until marshmallows just begin to puff.  Cool while preparing topping.

In a large saucepan, place all topping ingredients except cereal.  Heat over medium-high heat just until chips are melted (7 to 8 minutes), stirring constantly.  Remove from the heat;  stir in 4 cups cereal.  Immediately spoon warm topping over marshmallows;  spread to cover.  Cool completely, at least 1 hour. 

Using foil to lift, remove mixture from pan;  remove foil. Cut into pieces and store loosely covered.




Pineapple Bliss Cupcakes
c/o Skinny Taste

Ingredients
cupcake:
-box yellow cake mix 
-20 oz can crushed pineapple juice (do not drain)

frosting: 

-8 oz Philadelphia 1/3 less fat cream cheese

-20 oz can pineapple in pineapple juice, completely drained of any liquid 

-3/4 cup fluff marshmallow spread

Directions

Combine

 both ingredients in large bowl.  

Mix

 on medium speed with electric mixer.

Pour

 into lined cupcake tins about 2/3 full. 

Bake

 in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.

Combine

 cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and 

mix

 with a hand mixer until combined well. 

Spread

 on cooled cupcakes and

 refrigerate

 until ready to eat.

Be fabulous today!