Wild West

I have been M.I.A lately enjoying some much needed downtime and vacation. My last week was spent on a lake in Montana embracing all the west has to offer, including the fashion. I love being out west as it brings a much different kind of relaxation spending time in the open air. I also am a big fan of western  inspired style and was happy to finally don my chunky turqoise jewelry, layers, plaid, native inspired knits and last but not least, my cowboy boots.

 Images via Pintrest

Bohemian Summer

I love the feel of Valeria Boster's (Vogue's Bookings Editor) casual summer style. Boster's bohemian looks were captured in Vogue's "Five Days, Five Looks, One Girl".

Photos via Vogue.com

Just Peachy

It seems that summer is slipping through my finger tips and I can’t believe it is already the first week of August. I am franticly trying to hold on to every last bit of summer that I can which includes all of summer’s juicy fruits and vegetables. Although I have yet to whip up a blueberry pie (a summer staple in my family) I have been able to make some delicious blueberry peach muffins. Biting into a juicy berry or succulent peach with each bite makes these muffins a favorite!

Blueberry-Peach Muffins

Ingredients:
3 cups flour
1 cup sugar (I used half white and half light brown)
1 tablespoon baking powder
pinch of salt
3 eggs
1 cup skim milk
6 tablespoons butter, melted
1 cup blueberries
1 cup peaches, peeled and chopped

Directions:
Preheat the oven to 400 degrees.

In a large bowl, combine the flour, baking powder and salt. Set aside. In another bowl, beat together the butter and sugar until creamy. Add eggs one at a time until combined. Add the dry ingredients alternating with the milk. Stir until blended. Gently stir in the fruit.

Fill prepared muffin tins with batter. If desired, sprinkle muffin tops with a little bit of sugar. Bake for about 16-18 minutes.

Cool completely on a wire rack.

Yield: Approximately 2 dozen muffins

Fashionably Art

Stephane Rolland Fall/Winter 2012/2013

Lemonade For Sale

Lemonade is one of those things that will forever remind me of summers as a kid. These cupcakes combine tart lemon with sweet strawberries which result in a perfect summer dessert. The flavors work perfectly together and it’s quite a refreshing twist on cupcakes!

Lemonade Cupcakes

Ingredients:

1 cup sugar

6 tablespoons butter

2 eggs

2 teaspoons vanilla

1 1/2 cups flour

1 1/4 teaspoon baking powder

1/2 cup milk

Grated zest of two lemons

Directions:

Preheat oven to 350 degrees F.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and lemon zest.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.

Strawberry and Lemon Buttercream
Ingredients:

2 sticks of butter, at room temperature

3 cups of powdered sugar + 1 cup extra

2 teaspoons vanilla extract

1/4 -1/2 cup chopped strawberries

grated zest of two lemons

1-2 tablespoons of milk (just have on hand if needed)

 

Directions:

In the bowl of your electric mixer, cream butter until smooth. Add in powdered sugar slowly with the mixer on low, increasing to combine. Add in vanilla extract and lemon zest.

Once the berries are chopped, press them with a paper towel to just release any extra moisture. Add 1/4 cup of the berries and turn the mixer on high, scraping down the sides as you go. Being that strawberries have a high water content, you may need to add some (or all) of the extra cup of powdered sugar. This will depend on the water content of the strawberries, so add 1/4 cup, then more sugar if needed.

Frost cupcakes and enjoy!

Yield: 12 cupcakes

Summer Salad

Fresh tomato, mozzarella and basil has always been a staple in my house. It's such an easy side to any meal and satisfies just about everything in my book. Fresh summer tomatoes and basil from the garden combined with creamy buffalo mozzarella...what could be better?

Ingredients:

Fresh tomatoes of any kind

Buffalo Mozzarella

Fresh Basil

Balsamic Vinegar

Olive oil

To Assemble:

Slice tomatoes and mozzarella and top with fresh basil, oil and vinegar. Perfection.