Monday, November 22, 2010
The below top from Anthropologie would be super cute with Gap's Legging Jeans in True Black.
Top: Arabesque Top from Anthropologie
Jeans: Legging Jeans in True Black from Gap
Bag: Nancy Ruffle Fringe Clutch from Melie Bianco
Pumps: Slinking Frills Pumps from Anthropologie
I am also loving the Nine to Five Glamour Skirt from Modcloth!
Top: Silky Cascade Ruffle Blouse in Caviar from the Gap
Skirt: Nine to Five Glamour Skirt from Modcloth
Shoes: Steve Madden 'Carlsen' Bootie in Black from Nordstrom
Tights: Pointelle Tights in Black from Anthropologie
Clutch: Adele Wooden Frame Clutch in Taupe from Melie Bianco
Bangle: Large Feather Bangle from Revolve Clothing
Bangle: Detailed High Polish Bangle from Forever 21
- 2 (12-oz.) packages frozen white shoepeg corn, thawed and divided
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons plain yellow cornmeal
- 1/2 teaspoon salt
- 6 tablespoons butter, melted
- 1 1/2 cups milk
- 4 large eggs
- 2 tablespoons chopped fresh chives
- 1/2 cup (2 oz.) shredded Parmesan cheese
- Garnish: chopped fresh chives
1. Preheat oven to 350°. Place 1 package of corn and next 7 ingredients (in order listed) in a large food processor. Process until smooth, stopping to scrape down sides.
2. Transfer mixture to a large bowl; stir in chives and remaining corn. Pour mixture into a lightly greased 2-qt. baking dish; sprinkle with cheese.
3. Bake at 350° for 40 to 45 minutes or until set. Garnish, if desired.
What is your favorite Thanksgiving dish or do you wish you could skip the holiday all together?! I always look forward to the dessert table. Yum.
Wednesday, November 3, 2010
Top: www.duematernity.com Snow Print Tunic
Pants: www.motherhood.com Loved by Heidi Klum Stretch pants
Boots: www.shoes.com Chinese Laundry Women's Newbie in Cognac
Bag: www.meliebianco Gathered Satchel in Mustard
Scarf: www.piperlime.com Tinley Road Infinity Scarf in Cream
Bangles: www.loftonline.com Gold Bangle Set
I love sweets and am always looking for "lite" recipes that are actually good. I made these over the weekend and they pass the yummy taste test!
Cream Cheese Brownies from Cooking Light
1/2 C Butter, Softened
1 1/2 C sugar
1 tsp vanilla extract
2 large egg whites
1 large egg
2/3 C unsweetened cocoa
1/2 C fat-free milk
1 1/2 C all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 8 ounce black 1/3-less-fat cream cheese
1 Tablespoon cornstarch
1 tsp vanilla extract
1 14 ounce can fat-free sweetened condensed milk
1 large egg
-Preheat oven to 350 degrees
-Coat bottom of a 13x9-inch baking pan with cooking spray
To prepare batter, place butter in a large bowl; beat with a mixer at medium speed until fluffy. Add sugar and 1 teaspoon vanilla; beat until well blended (About 5 minutes). Add egg whites and egg, 1 at a time; beating well (mixture will appear curdled). Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Add to cocoa mixture; beat at low speed just until blended. Spoon batter into prepared pan.
To prepare topping, place cream cheese in a large bowl and beat with a mixer at medium speed until smooth. Gradually add cornstarch and remaining ingredients and beat until smooth. Spread evenly over batter. Bake at 350 degrees for 35 minutes (mine took longer) or until set.