Wednesday, March 29, 2017

Tie the Knot

Let's look at a fun and easy tee that offers a little something extra. It's about the little things like an unexpected hemline or a detailed sleeve that grab my attention. Today it's the knot tee.

A pop of sunshine with a relaxed fit.

Just a beautiful staple piece with an unexpected high-lo hem.

Saks Off Fifth, Scoopneck Long Sleeve Tee, $34
Speaking of staples, how about adding this to your weekend rotation?

Super soft club makes this a great tee for running errands or dressing up with printed crops.

A simple knot that makes these tees stand out from the crowd. Oh and they're all under $35.

Be fabulous today!

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Tuesday, March 28, 2017

What A Colorful World

Remember when colorblock used to be THE thing? What happened? Did we give up? Well I'm not quite over it. Maybe we can tone it down from the major color combos of two years ago, but I am really loving these pieces.

Last Call Neiman Marcus, Colorblock Zip Pocket Sheath Dress, $89
Oh hello mod chic.

A beautiful cotton pullover that is great for the not quite warm weather we're having right now.

Originally $325. Get on this.

Ann Taylor, Colorblock Tie Blouse, $64
This blouse is so eye-catching. I love the color combination because you can pair it with so many options.

Who says colorblocking is over? I love mixing surprising colors together to make a really chic look.

Be fabulous today!

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Monday, March 27, 2017

Spring Sneakers

How about some spring-ready slip ons? Sneakers that are casual, sporty, and chic. I love my Steve Madden slip on quilted sneakers because they are comfortable and easy to wear. These colorful pairs are going to be perfect for the warmer weather.

Hello spring! How cute are these in blush?

Dr. Scholl's, Madison Memory Foam Slip On, $49
A beautiful sneaker that will go with everything. Jeans, printed crops, you name it.

I'm obsessed with these sneakers. Highlighter pink and comfort for days.

Nordstrom, Sam Edelman Pixie Slip On, $48
I had to throw in a printed option. So pretty.

Sure it will be sandal season before we know it, but when your pedicure isn't ready, opt for these pretty sneakers.

Be fabulous today!

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Friday, March 24, 2017

Friday Foodday

Happy Friday! 
Here are my favorite recipes this week. 

The Original Hurricane
c/o The Kitchn
Ingredients
2 oz dark rum
1 oz passion fruit syrup
1 oz fresh-squeezed lemon juice


Directions

Combine all ingredients in a shaker over ice. Shake and strain into an ice-filled glass. (The original recipe calls for crushed ice, but I prefer this with cubed, since the drink doesn't get diluted as quickly.) Garnish with an orange slice and cherry.








Bourbon Mac and Cheese
Ingredients
3 Tablespoons butter
3 Tablespoons flour
6 Tablespoons bourbon
2 cups heavy cream
1 teaspoon paprika
1 teaspoon crushed red pepper
1 Tablespoon Dijon mustard
1lb pasta
6 oz Kerrygold  Aged Cheddar, grated
6 oz aged Kerrygold Skelling Cheese, grated 

Directions
Heat oven to 350. Cook pasta to al dente

Meanwhile melt butter in saucepan.  Add flour, paprika & crushed pepper. Cook constantly until smooth. Add cream a little at a time until fully incorporated. Add bourbon. Cook stirring constantly until thickened. Add 3/4 of the cheese and stir constantly until fully melted.

Combine pasta and sauce in a casserole dish. Top with the remaining cheese and bake for 30 min until golden brown and bubbly. Serve immediately.

Watergate Bundt Cake
Ingredients

FOR THE CAKE:

  • 1 box white cake mix
  • 1 cup canola oil
  • 1 package (3 oz) instant pistachio pudding mix
  • 1 cup lemon-lime soda (sprite, sierra mist, etc)
  • 3 large eggs
  • 1/2 cup chopped pecans

FOR THE TOPPING:

  • 1 cup skim milk
  • 1 package (3 oz) instant pistachio pudding mix
  • 1 tub (8 oz) Cool Whip, thawed
  • 1/2 cup chopped pecans
  • 1 cup sweetened shredded coconut

Directions
  1. Preheat oven to 350°F. Spray a 12cup bundt pan with baking spray, set aside. I love this pan, never fails on me when I flip my cake out!
  2. In a large mixing bowl, beat cake mix, oil, pudding, eggs and lemon lime soda on medium spead until well blended (about 3 minutes). Fold in pecans.
  3. Pour batter into bundt cake pan. Bake for 45 minutes, until edges are lightly browned. Remove from oven and cool in pan about 5 minutes. Flip onto a wire rack and cool completely.
  4. For the frosting, whisk the milk and pudding mix together. Refrigerate for about 5 minutes. When ready to frost cake, fold the Cool Whip into the pudding mixture. Spread generously over the cake. Using your hand, press the pecans and coconut to the sides of the cake. ENJOY. Store covered in the refrigerator for up to 3 days.