Wednesday, December 28, 2016

T Birds

Let's play with a comfortable flat that is anything but plain. The t strap flat. It's got some personality. More playful than a ballet flat and more girly than a slip on sneaker. It's got a great in-between quality that is easy to dress up or down.

Old Navy, T Strap D'Orsay Flat, $15
Navy or nothing under $20.

This show has got a tuxedo quality to it. I love it. Comes in three other colors.

I have a yellow-loving gf who is going to die over these shoes.

Nordstrom Rack, Corso Como Mince T Strap Flat, $74
How about a neutral with a little buckle action?

Who needs heels when you can have this much fun with flats?

Be fabulous today!

Shop this post


Tuesday, December 27, 2016

Wrapped for Midnight

Ok, one holiday down, another to go this weekend. What are your plans for NYE? If you are in need of a fantastic dress, I've got you covered! I love a wrap dress for a night out, because so often a wrap dress is 9-5 wear. Add some sass and sultry to the look with these wrap dresses.

Forever 21, Velvet Wrap Dress, $45
Loving the asymmetrical hem and this velvet, so touchable!

Everyone needs a little glitter on NYE. Everyone.

Banana Republic, Long Sleeve Wrap Dress, $82
This dress offers a great base for dressing up or down. 

Can we just for a minute with this dress? So many beautiful things happening here. Also comes in an LBD.

Wrap dresses don't have to be for the board room. I love them for going out because they create a beautiful and slimming silhouette.

Be fabulous today!

Shop this post



Monday, December 26, 2016

Happy Day After

Sshhhh.... it's the day after Christmas and I'm taking the day off.

Friday, December 23, 2016

Friday Foodday

Happy Friday and Christmas lovebugs! Here are some festive recipes for you.

Cranberry Ginger Mule
c/o Delish
Ingredients
¼ c. water
3 packets Splenda® Naturals Stevia Sweetener
1 c. vodka
1/3 c. lime juice
1 c. unsweetened cranberry juice (not cocktail)
1 c. ginger beer

Directions
In a small saucepan, bring water and SPLENDA® Naturals Stevia Sweetener to a simmer. Simmer for 5 to 10 minutes until sweetener is reduced. Set aside.
In a large pitcher, mix together vodka, lime juice, cranberry juice, and sweetener reduction. Top with ginger beer.
Divide among 4 glasses. Garnish each glass with a cranberry skewer. Serve immediately.

Christmas Pancake Casserole
Ingredients
4 tablespoons unsalted butter, plus more for greasing the dish and serving
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons sugar
Kosher salt
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
Maple syrup, for serving
Blueberries, for serving

Directions
  1. Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
  2. Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
  3. Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
  4. Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl.
  5. Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
  6. Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.

Peppermint Cheesecake Cups
Ingredients
  • 12 Famous Chocolate Wafers
  • 8 oz 1/3 less fat cream cheese, softened to room temperature
  • 5.3 oz container of fat free vanilla Greek yogurt (I used Dannon Light & Fit)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/4 – 1/3 teaspoon peppermint extract (or to taste)
  • 3 drops red food coloring (optional)
  • 12 tablespoons nonfat whipped topping (like Reddi Wip)
  • 3 mini candy canes, crushed
Directions
  1. Preheat the oven to 375. Place cupcake liners into 12 cups of a standard sized muffin/cupcake tin and place a chocolate wafer in each liner (don’t worry if they don’t fit perfectly, just try to make them lay flat).
  2. In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, egg, extract and food coloring and mix together using an electric mixer until smooth and well combined. Spoon the mixture evenly on top of the wafers into the prepared liners and spread flat with a spatula or the back or a spoon.
  3. Bake for 15-16 minutes and remove from oven to cool. Once the cheesecake cups have cooled to room temperature, transfer the cheesecake cups to the refrigerator and chill for at least one hour. Before serving, top each cheesecake cup with a tablespoon of whipped topping and a sprinkling of crushed candy cane pieces.