Friday, April 28, 2017

Friday Foodday

Happy Friday! Here are my favorite recipes this week. 

Pomegranate Grapefruit Paloma
c/o Smitten Kitchen
  • 2 thin slices or small wedges grapefruit
  • Kosher salt for rim, if desired
  • 2 tablespoons grapefruit juice
  • 2 tablespoons pomegranate juice
  • 1 teaspoon honey, sugar or agave
  • 1/4 cup white tequila
  • About 3 medium-sized ice cubes
  • 1/4 cup club soda or seltzer

If you'd like to salt the rim of you glass, put a little kosher salt on a small plate. Swipe the rim of your glass with a wedge of grapefruit (or a wedge from the emptied grapefruit you've just juiced) and place the damp rim in the salt, twisting to coat it.
Place both juices and honey or sugar in the bottom of your glass and use a long spoon to stir it until combined, and/or until the sugar has dissolved. Add tequila, stir to combine. Add ice then club soda or seltzer. Garnish with additional grapefruit slices and pomegranate arils. Repeat as needed.

Apricot Rum Glazed Ham
  • 1 (6 to 8 pounds) Hickory smoked fully cooked spiral cut ham
  • 3 tablespoons apricot preserves
  • 3 tablespoons dark rum

  • Ingredients
  • Preheat the oven to 325F.
  • Place the ham on a rack in a roasting pan with 1 cup water and bake on the lower rack for 1 hour.
  • While ham bakes make the glaze by combining the preserves and rum in a small saucepan, cook medium heat and whisk until it gets bubbly, about 5 to 8 minutes.
  • After an hour, remove the ham from the oven and brush with the glaze. Return the ham to the oven and cook about another 50 to 60 minutes.

  • Brown Butter Sea Salt Butterscotch Bars
    2 cups Oats
    1 1/4 cup Flour
    1/2 tsp Baking Soda
    1/2 tsp Salt
    3/4 cup Butterscotch Chips +1/4 cup for Drizzle
    1 cup Unsalted Butter, browned and cooled
    1 cup Brown Sugar +2 Tbsp for Drizzle
    1 Egg
    2 tsp Vanilla Extract
    1/2 tsp Sea Salt for Drizzle
    1 Tbsp Milk for Drizzle
    1 cup Walnuts, chopped *optional*
    In a medium saucepan or skillet, heat over medium heat and brown butter. Allow to cool slightly - or place in fridge unti the butter sets, about 20 minutes. Prepare other ingredients while cooling.
    Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with non stick spray, then line with parchment paper, and spray again with non stick spray to adhere to the bottom of the pan.
    In a bowl, whisk together the oats, flour, baking soda and salt. Set aside.
    In another bowl, whisk together egg, vanilla, and brown sugar. Pour in the flour/oat mixture and combine. Add in butterscotch chips, and chopped walnuts.
    Pour mixture into the baking dish, press in to evenly distribute through the dish. Bake for 18-20 minutes, or until a toothpick comes out with just a few crumbs on it. When done, set on a cooling rack.
    For glaze, in a microwave safe bowl or cup, melt together remaining butterscotch chips, brown sugar, and milk. Heat in increments to ensure the butterscotch chips do not scorch. Stir to form a glaze. Drizzle over the top of the cooling bars. Sprinkle with sea salt. Cool completely, then slice and serve.

    Thursday, April 27, 2017

    Rip it Good

    On this Friday eve, let's get comfortable with some jeans. Distressed jeans are comfortable and easy to wear on the weekends. I love the variety of fits and washes because they let you find what works just for you.

    Light wash, skinny, ready for date night or an easy Saturday with some Converse.

    A little frayed hem makes these super casual and cool.

    So sassy. So careless in the cool girl kind of way.

    Maybe the most streamlined of the bunch, easy to dress up for a date.

    Casual and simple denim that will never let you down. Side note, these are all under 90 bucks.

    Be fabulous today!

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    Wednesday, April 26, 2017


    Tis the season! That is wedding season. So what are you wearing? Stripes, chiffon, midi, maxi? Might I recommend a fit and flare that is feminine and flattering? A beautiful dress in lace.

    Obsessed. I am just in love with this flirty dress!

    A beautiful raw edge hem is the least of the details on this dress.

    A pretty blue that needs just a touch of a drop earring to dress up.

    Something a little less girly, but still stunning in pattern.

    It's wedding season but don't feel overwhelmed, find something that makes you feel stunning. Lace and fit and flare does the trick for me.

    Be fabulous today!

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    Tuesday, April 25, 2017

    Pumped Up for Polka Dots

    It's Tuesday and I'm in love with polka dots, but just any polka dots, polka dots that make a statement. They say wow, I'm here and I look fantastic. Wide leg polka pants. Yep.

    Effortless. Cropped mixed with palazzo.

    Has getting dressed for work ever been more fun?

    NY & Company, Polka Dot Print Palazzo Pant, $59
    I mean come on, it just keeps getting better!

    Had to throw in a jumpsuit. I just love this with a neon skinny belt!

    So how about it? Wide leg pants that make a statement!

    Be fabulous today!

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    Monday, April 24, 2017

    Spring into Action

    Happy Monday lovebugs,
    I hope you had a great weekend. The weather in DC is really feeling spring-like and I think it might stick. We're talking 70s and sunshine, perfect for skirts and denim jackets. So let's look at some April and May friendly skirts that make it easy to put away your sweaters and embrace the sun!

    This skirt screams spring. I love it because you can dress it up for work with a blazer or dress it down with a tee.

    Joe Fresh, Tulip Hem Skirt, $34
    I really love this drawstring waist mixed with a dressier fabric and hem.

    Lavender with scallops. What else does a girl need? Oh a sale price. Done.

    Madewell, Ruffle Wrap Midi Skirt, $98
    Floral and feminine. 

    Before we get to blistering temps this summer, let's enjoy this beautiful weather and some springy skirts that show off our legs!

    Be fabulous today!

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    Friday, April 21, 2017

    Friday Foodday

    Happy Friday! Here are my favorite recipes this week.

    c/o Fogged in Lounge
    • 2 1/2 oz gold Barbados rum
    • 3/4 oz white crème de cacao
    • 2 oz grapefruit juice
    • 1 oz lime juice
    • 2 – 3 dashes grapefruit bitters
    Shake with ice cubes and strain into a double old fashioned. Fresh ice to fill. Grapefruit twist.

    Chicken Alfredo Stuffed Shells
    c/o Shugary Sweets
    • 1 box (12 oz) jumbo pasta shells, cooked (about 40 shells)
    • 1 1/2 lb boneless, skinless chicken breasts, cooked and shredded
    • 1 1/2 cups broccoli florets, diced
    • 6 oz cream cheese, softened
    • 3 cloves garlic, pressed
    • 1 tsp kosher salt
    • 1/4 tsp black pepper
    • 1 cup shredded parmesan cheese
    • 1 cup shredded mozzarella cheese
    • 2 jars alfredo sauce

    1. Cook pasta shells according to package to al dente. Drain and set aside.
    2. In a large bowl, combine cooked, shredded chicken with broccoli, cream cheese, garlic, salt, and pepper. Mix until well combined.
    3. Using a 2 Tbsp cookie scoop, fill each pasta shell with a scoop of chicken mixture.
    4. In a large baking dish, pour one jar of alfredo sauce in the bottom of the dish. Add a single layer of pasta shells. Drizzle remaining jar of alfredo sauce over the top and sprinkle with parmesan and mozzarella cheese. Cover dish with foil.
    5. Bake in a 350°F oven for 40 minutes. Remove foil and return to oven for an additional 5-10 minutes until cheese is melted on top!

    Easy Glazed Chocolate Cake Donuts
    Chocolate Cake Donuts:
    • 1/3 cup Unsweetened Cocoa Powder
    • 1 cup Sugar
    • 1 cup Flour
    • 3/4 tsp Baking Powder
    • 3/4 tsp Baking Soda
    • 1/2 tsp Salt
    • 1 whole Egg
    • 1/2 cup Milk
    • 1/3 cup Water
    • 1/4 cup Vegetable Oil
    • 1 tsp Vanilla Extract
    Vanilla Bean Glaze:
    • 1 cup Powdered Sugar
    • 1/4 cup Milk
    • 1/2 tsp Vanilla Bean Paste
    • Pinch Salt

    Preheat oven to 350 degrees.
    In a bowl, whisk together the cocoa powder, sugar, flour, baking powder, baking soda and salt.
    In another bowl, whisk together the water, egg, milk, vegetable oil and vanilla extract. Combine the wet ingredients with the dry ingredients, folding together until just combined and smooth.
    Spray a doughnuts baking pan with non-stick spray. Fill the donut cavities with batter. Bake the donuts for about 11-12 minutes, until a toothpick inserted into the center of the donuts comes out clean. Let them rest in the pan for one minute, before removing to a wire rack to cool completely.
    For the glaze, whisk together all the glaze ingredients into a small bowl. Dip the tops of each cooled chocolate cake donut into the glaze. Once the glaze is set, serve.

    Thursday, April 20, 2017

    Get Into a Keruffle

    Here we are, Friday eve and I don't know about you but sweater weather is over and I need to restock my spring tops. Something eye-catching but versatile for chic. One style I'm really loving is the ruffle shoulder, ever with...yes, I'll say it, a cold shoulder detail.

    These colors pop but without needing neon. Oh and it's half off.

    So this one might be a pain to iron, but think of the statement it makes. With a pair of white jeans? Yes.

    Ridiculously soft. Wear it with jeans or tuck it into a pencil skirt with a statement necklace for work.

    I really love this print. It's cool yet feminine. 

    When looking at your warm weather wardrobe, think about adding a versatile but statement piece or two. These tops fill the void.

    Be fabulous today!

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    Wednesday, April 19, 2017

    Point Me in the Right Direction

    Happy humpday!

    I hope you are having a great week. I thought we would spend today in comfort but style (per usual) and look at some pointy toe loafers. These beauties are easy to wear to work and dress up a pair of jeans for the weekend.

    Obsessed would be an understatement. These look like Midas slippers.

    A spring loafer that is not going to break the bank!

    Love this navy, but it also comes in a variety of other colors!

    Modern, yet girly. Also comes in gold.

    A simple and elegant flat that is inspired by menswear but is styled just for you. 

    Be fabulous today!

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    Tuesday, April 18, 2017

    Bell of the Ball

    Last month we looked at some pretty fantastic bell sleeve tops. Today let's look at some dress options.  I love these sleeves because they have a bit of drama to them without going crazy.

    Hello LWD. You will do just fine.

    How about a short sleeve option? I love this simple shift.

    Hello wedding season. This is your dress.

    You know I'm a sucker for polka dots. Match it with a ruffle bell sleeve? Sold.

    A beautiful detail like the bell sleeve is fantastic because it doesn't need to match anything. It's not a pattern or solid you need to compliment, it's an extra that has personality.

    Be fabulous today!

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    Monday, April 17, 2017

    When Life Gives You Lemons

    Happy Monday, lovebugs. I hope you had a lovely weekend. Here we are mid-April and the weather is pointing towards warm with a side of happy. And even though it's Monday, I thought we would make lemonade out of it. That's right, how about a lemon print on this sweet Monday?

    A great allover print with some special details like a scoop neckline, keyhole peek, and cap sleeves.

    This would look amazing with a denim jacket or a white eyelet dress.

    For under $20, you're going to get a ton of wear out of this top. Work or play, it's a great option.

    Nordstrom, JCrew Lemon Tree Earrings, $58
    So fun and colorful. Ok, even tropical.

    Sure, it's Monday, and maybe you've got some lemons. So make lemonade, or buy something with lemons on it. Either way, smile.

    Be fabulous today!

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    Friday, April 14, 2017

    Friday Foodday

    Happy Friday! Here are my favorite recipes this week.

    Bee's Breakfast
    c/o Imbibe Magazine
    2 oz. gin
    3/4 oz. fresh lemon juice
    3/4 oz. honey syrup (3:1)
    5 fresh raspberries
    1 tsp. Greek yogurt (2%)

    Combine all ingredients in a shaker tin and muddle. Add ice and shake to chill, then strain into a glass filled with crushed ice and garnish.

    Creamy Salsa Verde Skillet
    • 1 pound tomatillos, peeled and washed
    • 2 jalapeno peppers, sliced in half and seeded
    • 1 tablespoon oil
    • 1 pound boneless and skinless chicken breasts
    • 1 small onion, diced
    • 2 cloves garlic, chopped
    • 1 cup chicken broth
    • 1/2 cup sour cream (or heavy cream)
    • 1 lime, juice and zest
    • 1/2 cup cilantro
    • salt and pepper to taste

    1. Roast the tomatillos and jalapenos under the broiler (or medium-high heat in a cast iron skillet) until charred, about 10 minutes, before pureeing in a blender or food processor.
    2. Heat the oil in a heavy bottom skillet over medium-high heat, add the chicken and cook until lightly golden brown on both sides, about 3-5 minutes per side, before setting aside.
    3. Add the onion and cook until tender, about 3-5 minutes before adding the garlic and cooking until fragrant, about minute.
    4. Add the chicken broth and deglaze the pan by scraping up the brown bits form the bottom of the pan with a spoon.
    5. Add the pureed tomatillos and jalapenos and chicken and simmer for 5 minutes.
    6. Add the sour cream, lime juice and cilantro before seasoning with salt and pepper to taste, removing from heat and enjoying.

    Five Ingredient Chocolate Cheesecake Cups
  • 1 oz (1 square) semisweet baking chocolate, plus 1/8 oz shavings (Bakers) 
  • 4 oz Philly 1/3 less fat cream cheese, softened room temperature
  • 1/4 cup sugar
  • 1/4 cup light sour cream
  • 1 large egg, room temperature

  • Directions
  • Preheat oen to 225F. Line a mini muffin pan with mini cups or mini muffin liners.
  • Melt 1 oz chocolate in the microwave in 30 seconds increments, stirring in between until chocolate has melted, about 1 1/2 minutes total.
  • In a bowl, using a hand mixer, beat the cream cheese and sugar, then add the sour cream and beat until smooth.
  • With a spoon, fold in egg (always folding under) and the melted chocolate and stir until smooth.
  • Spoon 2 tbsp in each cup. Bake 50 minutes, then turn the oven off and let the cheesecakes sit in the oven 30 minutes longer. Remove from oven and let cool completely before serving (2 hours or overnight in the fridge).
  • Shave the remaining chocolate and sprinkle over the top before serving.

  • Thursday, April 13, 2017

    Tiny Dancer

    Let's have some fun on a Friday eve. Show some leg. It's mini skirt tine. Not just any mini skirt, a printed mini that has some personality.

    You can't beat this price, and look at the pipe detailing!

    Topshop, Tie Mini Skirt, $60
    How much FUN is this skirt?! I love the stripe, ruffle, tie, everything!

    How stunning is this embroidery? The colors, the pattern, beautiful.

    Major sale and great print. I love this with a denim jacket or a blazer.

    Remember to know your length when wearing a mini skirt. Do the sit test in the dressing room. Sure a daring hemline is great, a full moon, not so much.

    Be fabulous today!

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