Travel Style Story: Hong Kong Island Adventure

I've been so incredibly lucky to have been able to travel to Hong Kong numerous times throughout my life and it never gets old. You'd think that Hong Kong is a tiny city, but you would be so wrong! Each section of it is worth spending a bit of time to explore and there are small islands and new territories to visit as well!

Style Story: February Red

It snowed this weekend and it was a heatwave outside with a temperature of 30 degrees Fahrenheit, so I thought it'd be fun to take advantage of the beautiful weather and snap some photos outside on a rooftop. I'm not joking when I say it was a heatwave since Chiberia #1 and #2 made us suffer below zero weather for weeks. It's never fun when your boogers freeze the second you step outside, am I right?

Kitchen Story: Pineapple Guacamole

My new obsession is creating different guacamole recipes by adding whatever ingredients residing in my fridge or pantry. It's a simple & healthy way to snack and get rid of those random leftover ingredients.

Kitchen Story: Simple Chocolate Chip Pumpkin Muffins

I have finally had a moment to breathe and attempt a few Fall recipes just in time for Thanksgiving! Who else is as excited as me for the excuses we have to stuff our faces this time of year? Specifically, stuffing our faces with Fall flavors. One of my favorites is pumpkin. PSL anyone? If you aren't up to speed on Starbucks lingo, that stands for the pumpkin spice latte. Yum.

I came across this recipe and had to make them! They are so delicious, quick, simple & perfect to serve at parties, church, etc.

And while I say this recipe is quick, it really is, but be careful and read the labels on your spices or else you might be adding a few tablespoons ground black pepper to your batter instead of cinnamon...oops! (I scraped off the top layer of the batter and lost a couple muffins.) This is why early morning baking is not for me. If you don't make a similar mistake as mine, these will be delicious & will disappear in no time!

Style Story: Work Appropriate Friday

Hello friends! Here is my Friday addition of my mini work outfit style series! I'm linking up with Lauren again for High Five for Friday.

I hope all my styling tips this week have been helpful & given you ideas of how to put together what's in your wardrobe and/or the new investment pieces you plan to buy. Check out tips #1, 2, 3, & 4, if you haven't yet! If you've made it this far, I think it's time to make things trickier but more fun!

Tip #5: Mixing patterns can go all kinds of wrong (oops! guilty here!), but with practice, it becomes easier. With trial & error I've learned that, while it's okay to mix multiple bold patterns in a magazine photoshoot, it's more difficult to wear it in reality. The trick is to start with one loud printed item and pair it with a simpler pattern. Loud prints are usually those with multicolors, non-repeating patterns, etc; while simpler patterns typically translate as two-toned stripes, polka dots, etc.

Hope this helps! And remember, "One of the most important responsibilities in life is to care about others, smile at them, and be a friend to the friendless." (James Dobson)

Top: The Limited | Skirt: Forever 21 | Cardigan: White House Black Market | Shoes: DSW

Top: Loft | Pants: Old Navy | Shoes: DSW | Necklace: gift | Bracelet: c/o ILY Couture 

Bracelet: c/o ILY Couture | Ring: JewelMint

SHOPPING SUGGESTIONS:

Patterned tops:

Patterned skirts:

 

Printed pants:

 

Leave a comment below if you have any questions or suggestions for another mini style series!

  

Style Story: Work Appropriate Wednesday

If you didn't read Monday or Tuesday's post, you can get them here & here to get a better understanding of this style mini-series. I hope you all are finding these tips to be helpful and trying them out!

Tip #3: For one of the warmer Fall days, wear a simple maxi dress and add a neutral cardigan with ruffles, patterns, sequins, etc. to add a bit more jazz to this outfit. If the day happens to be a bit chillier, use one of my favorite tricks & wear leggings or footless tights underneath to warm up.

And remember, "a kind heart is a fountain of gladness, making everything in its vicinity freshen into smiles." (Washington Irving)

Dress: Hong Kong | Cardigan: J Crew | Necklaces: old | Flats: Old Navy

SHOPPING SUGGESTIONS: (click on image to go to source)

Cardigans

              

           

Maxi Dresses

    

Style Story: Work Appropriate Tuesday

If you didn't read yesterday's post, you can read it here to get a better understanding of this style mini-series. 

Tip #2: I love peplum since it dresses up what-would-be a plain outfit. Adding conversation pieces, like this emerald necklace or metallic accessories, gives the outfit an extra sparkle.

And remember, "Above all, clothe yourselves with love, which binds us all together in perfect harmony." (Colossians 3:14)

Top: Lord & Taylor | Pants: Old Navy | Sweater: LOFT | Necklace: Francesca's | Shoes: DSW

Top: Forever21 | Cardigan: Anthropologie | Pants: Banana Republic | Earrings: To Hello Beautiful

Belt: J Crew | Bracelet: Jeweliq | Ring: Tarnish

SHOPPING SUGGESTIONS:

Peplum Top:

       

Conversation Necklace:
    

Gold Accessories:

  

Also linking up with Style Elixer

Kitchen Story: Banana Pudding

When I have parties I've been serving dishes out of mixing bowls (the scratched up metal ones). Not classy. So I decided it's about time I invest in a nice serving bowl. I ran to Target thinking I'd be spending about $20-$30, but I scored a beautiful glass bowl from Target for only $7.99! My favorite part is that the bowl is wide at the bottom so I can use to not only serve salads or pastas, but also pretty layered desserts.

So this is where the banana pudding comes along. It's always been one of my favorite desserts, to eat and make. No baking or cooking necessary! Plus it's always fun finding new ways to present the dish. I hope you try this recipe & have fun decorating it!

Banana Pudding Recipe (adapted from AllRecipes)

Ingredients:
1 8oz package of low fat cream cheese, softened
1 (5oz) package of instant vanilla pudding
3 cups cold skim milk
1 tsp vanilla extract
1 (8oz) tub of cool whip, thawed
1/2 (12oz) package of vanilla wafers or chessmen cookies
4 bananas, sliced (optional: soak in 4 Tbsp concentrated lemon juice + 1 cup cold water to avoid browning)

In a large mixing bowl beat the softened cream cheese until it's fluffy. Add the pudding mix, milk and vanilla and beat until mixed well. Fold in the cool whip. Refrigerate the mixture to set for a few minutes while you do the next step.

In your serving bowl, line the bottom with a layer of vanilla wafers. On top of that add a layer of bananas.

Remove the pudding mixture from the fridge and carefully add a layer of pudding (about 1/3 of the mixture) in the serving bowl until the bananas are covered.

Add another layer of cookies and bananas. If you have a clear bowl you can line some cookies and/or banana slices around the walls of the bowl for decoration. Add the remaining pudding and banana slices.

Then start decorating the top! I went simple with just Nilla wafers broken in half, but you can use bananas, cookies, cool whip, strawberries, chocolate curls, etc.

Enjoy! And be sure to share!

Kitchen Story: Magical Gluten Free Peanut Butter Cookies

Usually when I hear "gluten free" in the name of any dessert it's a total turn-off. I've eaten a few gluten free baked goods and spit them right back out. I always want to cry for anyone who says they have gluten intolerance because they miss out on wa lot of amazing desserts I could not live without.

However, I can't spend all my tears on these sad realizations and being a "fixer", I had to fix this situation. So I decided to challenge myself and trek to the ends of the earth to find THE best gluten free dessert so that my gluten intolerant friends can enjoy a dessert of mine. And by "trekking" I mean "Pinterest-ing".

Some recipes were boring. Pudding? Anyone can do that.

Gluten free breads requiring a million types of flour substitutes that I never knew existed and sound scary/gross? No thanks.

Peanut butter cookies that require only THREE ingredients? YES please!! Match made in heaven.

It took me a couple tries before I got these perfect & I had to add a couple ingredients, but I am so happy with the result & I hope anyone who is or isn't gluten intolerant will enjoy these with me!

Recipe (adapted from AllRecipes)
Makes about 36 cookies
Ingredients:
1 cup Peanut Butter
3/4 cup Brown Sugar
1 egg
1 tsp baking soda
Dash of cinnamon

Optional:
Mini chocolate chips (semi-sweet or dark)
2 Tbsp White granulated sugar for decoration

Preheat oven to 350 deg F. Prepare a baking sheet by covering it with foil.

In a medium mixing bowl mix peanut butter, brown sugar, egg, baking soda, cinnamon and optional chocolate chips with a fork until mixed well.

Cover dough tightly and place in the fridge for at least 30 minutes.

When ready to bake cookies, remove dough from fridge. Roll dough into 1-1.5 inch balls. Make sure they are no bigger than 1.5 inches. Do not flatten dough.

Bake for 6 minutes, remove cookies from oven. Place the white sugar in a shallow bowl and dip a fork in sugar and lightly press fork on a cookie in an "X" pattern as shown below. Do NOT press too hard because cookies will flatten too much. Re-dip fork and repeat on each cookie. Place cookies in oven for 2 more minutes.
(If you do not want to do this optional step, bake the cookies for 8 minutes straight through.)

Remove cookies from oven and let them cool COMPLETELY before moving them because they will fall apart if they are still warm.

Hope you enjoy these gluten free delights!

Kitchen Story: Sweet Pepper Dip

My local grocery store had bags of sweet peppers on sale so I bought a bunch. But I may have gone slightly overboard in my purchase and had a bunch of sweet peppers that we could not possibly finish. Luckily, I just happened to come across this delicious dip recipe using sweet peppers and simple everyday ingredients on Pinterest. It is delicious with vegetables or chips! I hope you try this :)

Adapted from Wonky Wonderful. Serves 24.

About 20 sweet mini peppers
2 teaspoons honey
1 Tablespoon lemon juice
16 oz reduced fat cream cheese - softened (leave out for an hour before)
3/4 cup greek yogurt
Pinch of salt or pepper to taste

Remove the seeds from the sweet peppers (I sliced my peppers in smaller pieces to quicken the food processing, but you can just cut the peppers in half and remove the seeds).

Combine sweet peppers, honey and lemon juice in a food processor. Process into small pieces.

Add cream cheese, greek yogurt, and the salt and/or pepper to food processor and process just until well combined.

Refrigerate for at least 30 minutes to allow the dip to harden.

Then dip chips or vegetables! This is how I served the dip. YUM.

Kitchen Story: Baked Cinnamon Sugar Buttermilk Donuts

This month, I made it a goal to try at least 1 new recipe per week that I've pinned to my sweet recipe Pinterest board. Thankfully I've had wonderful guinea pigs taste testers willing to try my initial attempts and give me feedback in as little words/sounds as "Mmm..." just so I got an idea if the recipe was blog-worthy or if I needed to tweak it. This one got a big "Yum" so I decided to share it!

Recipe adapted from Crumbs and Chaos. Makes about 1 dozen donuts.

What you need:

For the donuts:
• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 3/4 cup buttermilk (OR 2 Tablespoons lemon juice + fat free milk to make 3/4 cup total)
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2 Tablespoons butter, melted
For the topping:
• 1/4 cup (1/2 stick) butter, melted
• 1/4 cup sugar
• 1/2 cup brown sugar
• 2 tablespoon cinnamon

Preheat oven to 325 degrees. Spray a donut pan with cooking spray.

In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt. Then add buttermilk, eggs, vanilla, and melted butter until well combined.

Fill your donut pan 3/4 full and bake for 8-10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.

To make topping, mix together the sugars and cinnamon in a bowl wide enough to hold one donut. Dunk each donut quickly in melted butter to completely coat and place in bowl of the cinnamon sugar mixture to coat.

*TIP 1: For easy transportation and nice presentation, find a clothes gift box, line with wax/parchment paper and place donuts neatly inside. If you need to add a layer, place wax/parchment paper between layers.

*TIP 2: Donuts are best when served fresh out of the oven (hence why the clock on my oven says 5:44 am...*yawn*), but you can always just make these the night before and serve them the next morning if necessary.

How simple & drool-worthy are these donuts? I hope you try out this recipe & comment below to let me know what you think! Enjoy! :)