Color Me Bold

Oh Wednesday, please don't drag on too long. But if it does, let's at least have something colorful to do. I love these whimsical colorful necklaces, just a perfect pop of color to add to any outfit.

Kate Spade, Park Guell Long Necklace, $89

This color combination is bright, cheery and perfect for an LBD or a white tshirt.

Bauble Bar, Fern Ombre Bib, $40

Look at these beads! What a fantastic accessory! I love the mix of the bead size, gives the necklace some depth.

Urban Outfitters, Rocks Paper Metal Tear Drop Bib Necklace, $75

I would describe this necklace as princess rockstar. It's blingy, neon and bad ass, all in one.

DKM Accessories, Faceted Stone Necklace in Candygram, $28
A pink, purple, coral combination that is going to look great with just about any other color.

Well ladies, how 'bout it? Let's add some color to our hump day with these multicolor beauties.

Be fabulous today!

Til Death Do Me Peplum

Peplum is huge. I know, you know, but how can we apply it? It is wedding season and whether you're on your fourth celebration of the summer or the first, standing in your closet looking for the perfect dress to wear is beyond frustrating. Enter peplum. It's sassy, chic and perfect for your wedding attire.

Piperlime, Boundary & Co Peplum Mini Dress, $89

Hello cobalt. This number also comes in peach and a cream dot pattern. I really like the wide shoulder straps.

Modcloth, Works like a charm dress, $57

What a great lace top combined with a thin belt to define the waist.

Asos, Liquorish Jacquard Spot Dress, $34

A small sweetheart neckline, a fantastic print, this dress is sure to stand out in the wedding album for years to come.

Piperlime, Tinley Road Peplum Dress, $69

A great color block dress that is just screaming for a fabulous drop earring to go with it.

Have you plunged into peplum yet? Maybe you're not ready to wear it to work, try it for a special occasion!

Be fabulous today!

Peep Show

Hey lovebugs,
Happy Monday to you. How was your weekend? It was a hot one in DC but the bf and I braved the weather, hit the farmer's market and enjoyed some margaritas with friends.

Today I thought we'd take a look at some peep toes. You're only going to get to show off the pedicure for a little bit longer. But today, we're not just talking peep toe, we're talking about peep toes with a stacked heel. I love stacked heels because they're walkable for us city girls.

Nordstrom Rack, BP Bianca Pump, $79

I've recently come to love a black and brown mix. This looks so classic, very Ralph Lauren.

Nine West, Homey Leather Peep Toe Pumps, $69

Great use of what will be a huge color for fall: ox blood. I know, I know, I didn't name it guys.

DSW, Crown Vintage Carol Lynn Pump, $79

A hard to find blue leather pump. They look downright comfy don't they?

Macy's, Celine Peep Toe Pumps, $59

This color is lovely. I would pair these with some bright denim.

I love a good stacked heel vs a teeny stiletto. They are walkable and you're feet will thank you after a long day. These peep toe beauties are perfect for the end of summer.

Be fabulous today!

Friday Foodday

Happy Friday! Here are my favorite recipes for this week!


Open Face Croque Monsieurs
c/o Lauren's Latest

Ingredients

For the sauce-
2 tablespoons Butter
2 tablespoons Flour
1 ½ cups Milk
1/8 teaspoon ground Nutmeg
Salt & pepper, to taste
1 ¼ cups grated gruyere cheese, divided

4 homemade rolls
¼ cup Dijon mustard
16 thin sliced deli ham

Directions

Preheat oven to 350 degrees. In a small pot, melt butter over medium heat. Stir in flour until paste forms. Cook 1 minute, then whisk in milk. Continue stirring until sauce thickens, 5 minutes. Stir in salt, pepper, nutmeg and 1 cup of the gruyere cheese. Set aside.
Slice rolls in half and spread Dijon mustard over each half. Place into baking dish. Top with 2 slices deli ham. Pour cheese sauce over top and sprinkle with remaining gruyere cheese. Bake 10-15 minutes until hot and bubbly. Serve.


Roasted Potatoes, Chicken Sausage and Peppers
c/o Skinny Taste

Ingredients

• 1.5 lb (about 3 large) potatoes, russet or new
• 1 medium onion, peeled and quartered, layers separated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp extra virgin olive oil
• kosher salt and fresh cracked pepper to taste
• 1 tsp chopped rosemary (fresh or dry)
• 1/2 tsp garlic powder
• olive oil spray (I use my Misto)
• 1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

Directions

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.


In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven;bake for 15 minutes.


Use a spoon to toss so nothing sticks or burns.


Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

Strawberry Pretzel Cupcakes
c/o I want to be a domestic goddess

Ingredients

For the pretzel crust

• 2 cups chopped salted pretzels
• 1/2 cup melted butter
• 1/4 cup brown sugar

For the cake

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 2 ¼ teaspoons baking powder
• ¾ teaspoon salt
• 2 3/4 cups all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla

For the frosting

• 8 ounces cream cheese, softened
• 1 stick of butter, softened
• 3 cups of powdered sugar

For the strawberry sauce

• 2 cups ripe strawberries, hulled
• 1/4 cup granulated sugar
• 1 teaspoon cornstarch

Directions

For the pretzel crust

Preheat oven to 350. Place cupcake liners in two 12-hole muffin tins. Combine the pretzels, butter, and brown sugar in a bowl. Press 2-3 tablespoons of the mixture into each cupcake liner. Bake for 5 minutes. Remove from over and let cool.

For the cake

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.

Combine the flour, baking powder, and salt and add in four parts to the sugar mixture, alternating with the milk and the vanilla extract, beating well after each addition.

Divide batter on top of pretzel crust among the liners. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.

For the frosting

Whip the butter, cream cheese, and powdered sugar until fluffy. Place a dollop on top of each cupcake.

For the strawberry sauce

Combine ingredients in medium saucepan over medium heat; stir gently until sugar dissolves and berries are soft. Let cool completely and chill in refrigerator for 2-3 hours. Drizzle sauce over frosting and top with a strawberry.