16.4.14

Wake up it's spring

stripe maxi skirt
cream simple top
DV leather boots
vintage, modern, and designer sterling jewelry

Aesthetics

vintage, modernist, and designer

15.4.14

Unnoticed

simple black top
tye dye maxi skirt
DV gladiator sandals
vintage, modern, gold, and sterling jewelry

Mixing and stacking

Mixing/stacking jewelry is not something I consider a trend, it's something I just do. As we get well adjusted into this lovely Spring season, let's transition to fun colors, neutral tones, metallics, and shine. Bold accessories really add a touch of glam to any outfit. So let's celebrate Spring by doing something so creative with our jewelry

14.4.14

In the morning

 Make today better than yesterday, stay positive, inspired, and keep it moving
acid Mango jeans
hot pink sweater
ASH studded leather boots 
vintage, designer, and modernist sterling jewelry

13.4.14

Homemade cinnamon rolls

Omgosh, when I made these from scratch I vowed to never ever buy store brought cinnamon rolls again, and you'll see why ..just follow along with the photos/steps
Ingredients: 6 1/2 tablespoons - granulated sugar - 1 teaspoon salt - 5 1/2 tablespoons - shortening or unsalted butter (I used butter), room temperature - 1 large egg, slightly beaten - 3 1/2 cups unbleached bread or all-purpose flour - 2 teaspoons instant yeast - 1 1/8 to 1 1/4 cups whole milk or buttermilk, room temperature - 1/2 cup cinnamon sugar (6 1/2 tablespoon granulated sugar with 1 1/2 tablespoons cinnamon)
Prep: In a stand mixer or by hand, cream the sugar, salt and butter on medium-high speed then whip in the egg until smooth. Add the flour, yeast, and milk. Mix until the dough forms a ball. If you are using a electric mixer switch to the dough hook, and increase speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky (this can be done by hand). Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap (as show in the photo). Let sit at room temperature for approximately 2 hours, or until the dough doubles in size. Spray counter with oil, transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Sprinkle the cinnamon sugar over the surface of the dough, and roll the dough up into a log, creating a spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces. Place the rolls approximately 1/2 inch apart. Let sit at room temperature for 75 to 90 minutes, or until the rolls have grown into one another and doubled in size. Preheat the oven to 350 degrees F with the oven rack on the middle shelf. Bake the rolls for 20 to 30 minutes, or until golden brown. Cool the rolls in the pan for about 10 minutes
For the glaze: 4 ounces cream cheese, room temperature - 1 cup powdered sugar - 1/4 cup (1/2 stick) butter, room temperature - 1/2 teaspoon vanilla extract. In a stand mixer or by hand, combine cream cheese, powdered sugar, butter and vanilla. Serve warm, they are best this way, yummy