happy belated memorial day.

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happy belated memorial day! i hope everyone had a fabulous weekend, i am late posting because my brother and sister in-law were in dc visiting for the weekend. we had a great weekend visiting mount vernon, catching lots of lacrosse in baltimore and heading into downtown dc to experience the rolling thunder and a few museums.

i hope everyone took a moment to remember the real meaning of memorial day, to honor the courageous men and women who make the biggest sacrifice an american can make by proudly serving their country. thank you to all those we have served and continue to serve in the honor of our country, and especially to my brother you make me so proud!

handmade jewelry heaven.

happy friday and memorial day weekend! every girl needs plenty of beautiful and affordable jewelry, and the vamoose fits the bill.  all of these simply chic pieces are designed and handmade in the united kingdom, their pieces are inspired by natural history, a growing collection of vintage finds and an exploration of traditional crafts with modern influence. oh and did i mention the vamoose was created and is operated by one women, kathryn blackmore.

hope everyone has a weekend filled with good food, sunshine, great friends and family!

citrus love.

the best part about the summer is wearing bright colors to compliment your dark tan, cold sweet cocktails, fresh fruit and lazy days outside. what is not to love about the summertime?

magic bars.

happy wednesday! this week is flying by which is great news, since my brother and sister-in-law are arriving on friday for the holiday weekend. we have a packed weekend, filled with the NCAA Lacrosse Championships on saturday and monday, and heading downtown on sunday to attend the National Memorial Day Concert. here is something sweet to get you through wednesday! enjoy!

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup margarine, melted

1 cup chopped walnuts

3/4 cup semisweet chocolate chips

3/4 cup butterscotch chips

1 1/2 cups flaked coconut

1 1/3 cups sweetened condensed milk

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top

3. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

chili rubbed pork tenderlion with apricot ginger glaze.

with memorial day this weekend it is officially the start of summer, i am looking forward to matt and i using the grill for just about every meal possible, and eating out on our patio. speaking of grilling, i wanted to share this recipe it has the perfect combination of spice and sweetness and is great for entertaining. the pork can and should be prepared the day before to allow the spices to penetrate the pork. have leftovers? shredded the pork to make pulled pork sandwiches! enjoy!

Ingredients

1 (1 pound) pork tenderloin

Spice Rub:

1 tablespoon chili powder

1 tablespoon garlic powder

1/2 tablespoon sugar

1 teaspoon salt

1/2 teaspoon ground black pepper
----------------------------

Glaze:

1 1/2 cups apricot preserves

1/2 cup barbecue sauce

1 teaspoon grated ginger

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce

1 tablespoon chopped cilantro

1 lime, juiced

Preparation

1. Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.

2. Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

3. Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

4. Cream together 2 tablespoons butter with cream cheese.  Once creamed alternately add milk and powdered sugar. Add vanilla and then stir in remaining 1 cup flaked coconut.

5. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

 

peanut butter pie.

happy weekend! recently i was asked "do you actually make all of the recipes you post?" the answer my friends is, yes. most of the recipes i post i recently tried as part of my 25@25 goal to try 40 new recipes. others i have been making for years, but they are just so good i can't stop. not everything i make is blog worthy and those are weeded out by my trusty taste testers : )


on to another recipe...after posting my peanut butter brownie cups on thursday day, it reminded me of another fabulous peanut butter recipe from last summer which is just as simple and sure to impress. have a fabulous weekend everyone and those for you in the DC area FINALLY sunshine!

Ingredients

1 (8 ounce) package cream cheese 

1 1/2 cups confectioners' sugar

1 cup peanut butter

1 cup milk

1 (16 ounce) package whipped cream

2 (9 inch) prepared chocolate graham cracker crusts
1 cup hot fudge
Crushed peanut butter cups

Preparation

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. 

2. Spoon into two 9 inch graham cracker pie shells; cover and freeze until firm.

3. Before serving top with hot fudge and crushed peanut butter cups. This is optional, get creative and decorate as you see fit!


Yields: 2 9 inch pies filled with peanut butter (seriously how can you resist?)

engagement photos.

it has been raining for what feels like weeks here in dc. luckily it looks like the sun is finally starting to come out. not a minute too soon either, our engagement photo session is tomorrow at the Washington National Cathederal Gardens with our fabulous photographers Lionel and Kristiaan of EyeWonder Photographer. after the stress of finding the perfect outfits wore off, we are really excited for the photos. even buckley will be make an appearance! enjoy your weekend everyone!

peanut butter brownie cups.

love peanut butter? i don't really know what gets better than this, a simple recipe that combines two amazing things, peanut butter cups and brownies. this recipe proves that sometime simple is better. enjoy!

Ingredients

1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix

2 eggs

1/3 cup water

1/4 cup vegatable oil

1 package mini reese's peanut butter cups

paper muffin liners

Preparation

1. Preheat the oven to 350 degrees. Place liners in muffin tray.

2. Combine the brownie mix, water, oil, eggs. Stir with spoon until well blended.

3. Bake at 350 for 10 minutes and remove from oven.  Push Reese's in center of each "brownie cupcake" until even with surface of the batter.

4. Bake 5-7 minutes longer.

5. Cool in pan and then transfer to cooling rack until completely cooled.

stop and smell the roses.

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since my birthday in the beginning of april things have been unbelievably busy for both matt and i. i normally am a person who loves being around people but also needs "my" time to just relax. april and may have been filled with traveling for work, family visiting, trips being planned, and entertaining, and drinks with coworkers. i have been baking and cooking up a storm, running as much as possible and did i mention busily planning our wedding.  i am a planner and an achiever always thinking towards the future, i rarely live in the moments of my own successes. this summer i am determined to be more mindful of taking time to savor the little moments each day.

panko crusted salmon.

happy monday! one night last week the weather was amazing so matt and i enjoyed a nice dinner on our balcony, i wanted something healthy, easy and used ingredients i had. ina garten's panko-crusted salmon featured in her cookbook Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips  fit the bill, it was so easy, and the best salmon i have ever made at home. enjoy!

on a side note: our weekend was very busy but productive on the wedding front, and we are so excited that things are coming together! we were also shocked when the headboard from west elm we ordered for our master bedroom finally arrived this weekend (after ordering it back in february, i was beginning to wonder if we would ever get it). luckily, it is better than we imagined, i will post all about it later this week!

Ingredients

2/3 cup panko breadcrumbs
2 tablespoons minced fresh parsley
grated zest of 1 lemon
2 tablespoons extra virgin olive oil
4 (6-8 oz) salmon fillets, skin on
2 tablespoons Dijon mustard
1 tablespoon canola (or vegetable) oil
Lemon wedges, for serving

Preparation

1. Preheat the oven to 425 degrees.

2. Combine the panko, parsley, lemon zest, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a small bowl.  Add the olive oil to the bowl and stir until all of the crumb mixture is evenly coated with the oil.

3. With the salmon fillets skin side down on a work surface, use a pastry brush to spread the mustard generously over the tops of the fillets.  Season the fillets with kosher salt and freshly ground black pepper, then distribute the crumb mixture evenly over the fillets and press to adhere.

4. Heat the canola oil in a large ovenproof skillet over medium-high heat.  Add the salmon fillets, skin side down, and sear for 3-4 minutes to brown the skin. 

5. Transfer the skillet to the oven and bake for about 5-7 minutes, or until the salmon is just about cooked through, and the panko mixture has browned.  Serve with the lemon wedges. 

Serves 4.

spring cleaning.

my mom is coming to visit this weekend to find the perfect wedding dress. i can't wait! her arrival is a perfect excuse to finally take a few days off from work, and do some spring cleaning.  i can't wait for a weekend filled with beautiful white dresses, lots of wine, friends, walks and great restaurants.

office coffee table.

project office/guest room is moving forward, i recently purchased this unfinished side table from ikea for $34.99 (can't beat the price). it is the perfect size and adds much needed storage to our office/guest room. i spray painted it white, my advice with spray paint is less is more, take your time and do many coats to prevent running. 

my essentials.

i am very much a creature of habit, once i discover something i love it is hard for me to let it go. there are so many amazing things out there, but these are just of the few things i can't live without. what are some things you can't live without?

{1} Tocca Eau de Parfum in Stella
{2}Smashbox Hyperlash mascara
{3} Blackberry Tour
{4} Le Pliage Longchamp *the perfect all purpose bag
{5} Blistex Lip Medex
{6} NARS Blush in Super Orgasm
{7} Bliss High Intensity Hand Cream
{8} Ray-Ban Large Aviator
{9} NOOK Color *thanks mom & dad
{10} OPI Nail Polish in Privacy Please

classic vanilla cake.

 Photo: Andrew Crowley {source} 

happy monday! i have been knocking out new recipes the past two weeks, and mother's day was just another reason to bake a cake. i opted for a traditional vanilla cake with vanilla frosting modified from my Hummingbird Bakery Cookbook (the recipe in the cookbook is for 12 cupcakes) but don't let the classic flavor fool you it was amazing. enjoy.

Ingredients

Cake:

2 cup all-purpose flour
1 1/2 cup sugar
3 tsp baking powder
2 Pinches of salt
6 tbsp unsalted butter, at room temperature
1 cup whole milk
2 egg
1/2 tsp pure vanilla extract
----------------------------

Frosting:

6 cups confectioners' sugar, sifted
15 tbsp unsalted butter, at room temperature
6 tbsp whole milk
1/4 tsp pure vanilla extract

Preparation

1. Preheat the oven to 375 degrees. Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans

2. Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electic whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

3. Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth. Do not overmix.

4. Spoon half the batter into the one of the cake pans, spoon half in remaining cake pan and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.

5. Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed.

6. Combine the milk and vanilla in a separate bowl, then add to the butter mixture a couple of tsp at a time.

7. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

8. When the cakes are cooled, evenly spread the Vanilla Frosting on top of the first layer, add second layer and repeat on top and sides. Decorate as desired.

Produces: 1 nine inch double layered cake (or 36 cupcakes)

happy mother's day.

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happy mother's day!  i am so lucky to have the most selfless, loving and compassionate mother you can imagine. she is such a remarkable women who not only raised three amazing children, but is also a successful business women and amazing friend.  she is an inspiration to all young women that with hard work you really can have it all. happy mother's day mom <3

get kentucky derby ready.

Prom evening dress
warehouse.co.uk

Yves Saint Laurent slingback pumps
barneys.com

Kate Spade croco wallet
footcandyshoes.com

Sapphire diamond ring
shaneco.com

Alexis Bittar gold jewelry
editnewyork.com

Michael Kors stainless steel jewelry
net-a-porter.com

Stud earring
tacori.com

Kaliko summer hat
debenhams.com

{source} Kentucky Derby by baxtercb featuring a croco wallet

with the kentucky derby this weekend to me it is the official kick off to summer dresses and big sunglasses, which also happen to be a few of my favorite things about summer. whether you are hosting your own kentucky derby party, heading to the races or just enjoying your day, i think we can all infuse our wardrobe with classic styles from kentucky derby goers.

happy cinco de mayo!

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happy cinco de mayo everyone! i hope everyone has a day filled with margaritas, salsa, and guacamole, i know i will! if you are not going out to partake in the celebrations, here is easy meal at home to have your own celebration. alcohol not included, but i am sure you can mix up something festive : )

Ingredients

1 tbsp. chili powder
2 tbsp. fresh cilantro, minced
1 tbsp. olive oil
Juice of 1 lime
1 tsp. salt
1 tsp. cumin
½ tsp. red pepper flakes
4 boneless, skinless chicken breasts halves
Half a yellow onion, roughly chopped
2 tomatoes, seeded and diced
Corn tortillas (6-7 inches)
Cooking spray
Shredded cheese (pepper jack, cheddar, etc.)

Directions

1. Heat a grill pan or skillet over medium high heat.  

2. Combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes in a pie plate; whisk to combine.  Add the chicken breast halves and turn to coat.  Cook the chicken until browned on both sides and juices run clear.  Remove from the heat and shred the chicken into small pieces.  Add the onion to the pan and cook until tender and golden, about 5 minutes.

3. Combine the shredded chicken, cooked onion, and diced tomatoes in a mixing bowl; toss to combine.  

4. Lightly brush or spray one side of a tortilla with vegetable oil; flip over on a work surface so the oiled side is facing down.  Place about a quarter of the chicken mixture onto one side of the tortilla.  Top with shredded cheese.  Fold over the tortilla to sandwich the filling inside.  

5. Repeat with the remaining tortillas and filling mixture.

6. Cook the assembled quesadillas over medium-high heat in a lightly oiled grill pan or skillet until browned on the outside and warmed through with the cheese melted on the inside.  Slice into wedges and serve with sour cream and salsa as desired.

{image and recipe from annie's eats}

our bully.

it is another rainy day in dc, i feel like it has been raining all spring but with rain comes plush green grass, green leaves on the trees and beautiful flowers so i guess rain is good in some ways. 

it is long overdue to introduce our english bulldog to everyone. those who know matt and i know we are OBSESSED with buckley, i talk to anyone who will listen about him and his fantastic personality. he is a little old man trapped in a bulldogs body.  buckley loves to skateboard, sleep, wade in his baby pools (yes pools, he has one at each of his grandparents' houses) and cuddle.

Buckley (6 weeks)

     Buckley skateboarding        Buckley (last month)

the hummingbird bakery: brooklyn blackout cake.

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as promised this is the second cake i made for easter.  matt's dad loves chocolate (well any desserts really,and since i love to bake it is a win win for both of us) and when i bought this cookbook at anthropologie a few weeks back ,i knew this cake had his name written all over it.  it was everything you would have imagined, moist, rich and CHOCOLATE. happy baking!

Ingredients

Cake:

8 tablespoons (1 stick) butter, softened at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup whole milk

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Custard:

3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
2/3 cup cornstarch
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract

Preparation

1. Preheat the oven to 375 degrees. Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans

2. Using a hand mixer, cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition.

3. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix.

4. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature.

5. Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large saucepan and bring to a boil over medium-high heat, whisking occasionally.

6. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch (it will get like glue). Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly.

7. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla.

8. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.

9. To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard. Cover the top and sides of the cake with the remaining custard.

10. Chill until ready to serve, at least 2 hours. Serve the same day.

sunday funday.

i hope everyone had an amazing weekend. i am still in the windy city, enjoying the sites, great food and friendly people. i will be heading back to the district tomorrow but will definitely be returning to chicago again soon.