Hi home. I've missed ya.
3.30.2012
3.28.2012
Springtime Sweets
Drooling over these dainty and oh-so-springy sweets found around the web...
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| lovely lavender and dark chocolate ice cream. Pinterest find. |
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| chocolate doughnuts w/blood orange glaze. gasp. |
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| grapefruit panna cotta garnished with little figgies. |
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| love the frosting decor. |
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| rhubarb-vanilla bean milkshake. why have I never thought of this before? |
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| lemon-lime shortbread cookies from Bon Appetit...which would be perfect for ice cream sandwiches. |
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| David Lebovitz's strawberry sabayon. |
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| lavender infused lemonade. |
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| hello pretties. |
3.25.2012
Grab a Gimlet...
...and get excited, because Mad Men is finally making its grand re-entry to the TV world tonight! Who else hasn't been this giddy for a premiere since oh, say, The Hunger Games came out this Friday?!
In other news, I had a weekend of good eats (and dranks) and couldn't wait to share some pics...
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| Happy hour at Cochon Butcher before the Hornets game :) |
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| Uh-mazing charcuterie board w/house-made mustard and one of the best pates I've ever come across! |
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| Fresh citrus salad to accompany the smorgasbord of meats. |
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| Go Hornets! |
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| Pork Bahn-Mi from the newly opened and totally trending Magasin Pho Cafe. Forget Po-boys, I have found sandwich perfection. |
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| Grilled shrimp vermicelli bowl at Magasin. Extra points for the funky purple cabbage and JUMBO shrimps. |
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| Homemade "Who Dat" poptart at Velvet. Coming from a girl who was known to down at least 2 poptarts a day in high school (yikes), let me tell you, these bad boys were the real deal. |
3.20.2012
Raspberry Bars
When it really comes down to it, you're either a chocolate person or you're not, and I just have to get it out there, I'm totally not. gasp. Don't get me wrong, I'll take down a chocolate malt shake or salted caramel brownie any day, but most of the time I'm the girl that orders the berry compote or plum tart over the flour less molten chocolate cake. Sadly, I think my preference for fruity or just less chocolatey deserts stems from my just-how-much-can-I-possibly-stuff-in-my-mouth mantra when eating sweets, but seriously, how many of you can eat more than a bite or two of a chocolate molten cake or mousse anyways?? Actually don't answer that.
These raspberry bars are one of my all time favorite fruity treats because:
a.) you can eat them for breakfast and pretend that you're being healthy because they have oats in them
b.) they are like a little mini fruit pie with the perfect balance of buttery crumble and tart filling
c.) served with vanilla ice cream while still warm= oh hay.
d.) suuuuuper easy to make
e.) did I mention you can have them for breakfast??
Raspberry Bars
1 1/4 c unbleached all-purpose flour
1/3 c packed light brown sugar
1/2 tsp salt
10 tbsp cold unsalted butter- cut into pieces
1 tbsp milk
1 1/4 cup old fashioned oats (NOT instant or quick cooking)
3/4 cup raspberry jam or preserves (feel free to swap any kind of jam here to your liking...blackberry and apricot would be my next choices!)
Preheat oven to 375 degrees F.
Butter (or line w/ parchment paper) a 9×9 baking pan.
Mix flour, sugar, and salt in a food processor (or regular bowl w/ electric hand mixer), then add the butter and pulse/mix until dough starts to form. Blend in the milk. Add the oats and knead until well combined.
Save 3/4 cup of the dough (which will be used for crumble topping) and press the rest of the dough into the baking pan, making sure it is evenly dispersed. Spread the jam evenly over the dough. Finally, crumble the 3/4 cup of dough over the jam.
Bake in the oven for 20-25 min, making sure not to burn the top crumble. Cool completely before cutting into squares. Enjoy!
These raspberry bars are one of my all time favorite fruity treats because:
a.) you can eat them for breakfast and pretend that you're being healthy because they have oats in them
b.) they are like a little mini fruit pie with the perfect balance of buttery crumble and tart filling
c.) served with vanilla ice cream while still warm= oh hay.
d.) suuuuuper easy to make
e.) did I mention you can have them for breakfast??
Raspberry Bars
1 1/4 c unbleached all-purpose flour
1/3 c packed light brown sugar
1/2 tsp salt
10 tbsp cold unsalted butter- cut into pieces
1 tbsp milk
1 1/4 cup old fashioned oats (NOT instant or quick cooking)
3/4 cup raspberry jam or preserves (feel free to swap any kind of jam here to your liking...blackberry and apricot would be my next choices!)
Preheat oven to 375 degrees F.
Butter (or line w/ parchment paper) a 9×9 baking pan.
Mix flour, sugar, and salt in a food processor (or regular bowl w/ electric hand mixer), then add the butter and pulse/mix until dough starts to form. Blend in the milk. Add the oats and knead until well combined.
Save 3/4 cup of the dough (which will be used for crumble topping) and press the rest of the dough into the baking pan, making sure it is evenly dispersed. Spread the jam evenly over the dough. Finally, crumble the 3/4 cup of dough over the jam.
Bake in the oven for 20-25 min, making sure not to burn the top crumble. Cool completely before cutting into squares. Enjoy!
3.08.2012
Feeling like a Tropical Getaway!
With just a few days to go until spring break-Playa del Carmen style kicks off, I am channeling my inner Mexican hot mama and scouring the web for beach necessities. Here are some things that are tickling my tropical fancy at the moment!
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| I want. |
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| tequila-strawberry-lime popsicles. oh hayyyyyy. |
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| perfect clutch for adventuring. |
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| blood orange-rosemary gin snapper from 101 cookbooks |
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| love it all! |
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| bow top-can I have you? model-can I please be that tan? |
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| perfect lil' Cynthia Vincent clutch. |
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| retro suits, yes please. |
3.04.2012
Weekend-ing ...
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| Taco Truck Fridays @Taceaux Loceaux |
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| Friends happy hour-ing at Domenica |
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| House oggling in the Marigny |
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| Pimm's cup at the Carousel Bar |
3.01.2012
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