Monday, September 12, 2016

{Style Files}: Cape Life

My favorite season happens to be on the horizon, with not many days to go before its official debut.  Judging by the crisp, refreshing temperatures, warm and cozy fare, and rich style and beauty trends, I'm guessing I'm not alone in my sentiments.  Fall is definitely a star season that beckons to be celebrated.

As the warmer temperatures give way to the cooler, breezy weather, it presents the perfect opportunity to don seasonal looks accented by scarves, hats, boots, and one of my personal favorites--capes.

Chic and purposeful all-in-one, adding a cape to your wardrobe mix provides instant style elevation and transforms even the most understated wares into something truly special.  Below are some looks that are inspiring me to wake up my 'Cape Life' once the season finally settles in.  Whether worn long, short, in the coat, sweater, or somewhere in between variety, you can't miss with a well-worn cape.

Here's to Fall...and Happy Styling!

P.S. Want more fashion and style inspiration? Follow me here.

Credits: Photo 2, Photo 3, Photo 4, Photo 5


Thursday, September 1, 2016

#DearSummer: Seasonal Food, Travel, Entertaining & More!

We've been taking in Summer with loads of inspiration--and before we say farewell to the season, I invite you to join in on the fun!

From scrumptious recipes, to travel scenes, style, entertaining and more, we love taking in all that this time of year has to offer, and we're not done yet!

I hope your Summer is going great and that our inspiration will only make it better.  See our featured highlights here and may your remaining days of Summer be filled with...

Happy Eating and Living!


Thursday, August 25, 2016

Salted Honey-Caramel Sauce

Not all great dishes require extended time and effort to pull off something remarkable and deliciously nosh-worthy.  Take decadent salted honey-caramel sauce for instance.  This homemade treat comes together like a dream in a matter of mere minutes, and from there the sky is the limit on the number of ways to indulge.

From ice cream sundaes, to milkshakes, to cheesecake, to pancakes (you get the picture, no?), a drizzle or two or three of this homemade confection delivers irresistible sweet-salty-caramel-y goodness to your favorite desserts and dishes.

Make. Drizzle. Nosh. Repeat.  All in a day's... Happy Eating!

Salted Honey-Caramel Sauce
1 tablespoon honey
1 cup sugar
1 cup heavy cream
4 tablespoons cold, unsalted butter
1 teaspoon Fleur de Sel (or coarse salt)   
1 teaspoon vanilla extract

Combine honey, 1/4 cup water, and sugar in a medium saucepan.  Heat over medium, swirling until sugar dissolves.  Bring to a boil; cook until mixture is deep golden brown, 4-6 minutes.  

Remove from heat and carefully whisk in cream, butter, salt and vanilla (be careful, mixture will splatter).  Let cool completely.  Sauce can be refrigerated for up to two weeks in an airtight container.  Gently reheat before serving.  Enjoy!

Recipe adapted from Martha Stewart   


Thursday, August 11, 2016

Roasted Red Peppers and Cherry Tomatoes with Goat Cheese

Tomato season is finally here--and if that excites you as much as it does me, then you'll be happy to add a simple, but superbly fresh and delicious recipe to your Summer eats rotation.  Vibrant, roasted red peppers provide the perfect canvas for ripe cherry tomatoes, sweet basil, tangy goat cheese and other savory flavorings.

The tastes of Summer are on full display in this simple, yet scrumptious, salad.

Happy Eating!

Roasted Red Peppers and Cherry Tomatoes with Goat Cheese
(Recipe adapted from Bon Appetit)
  • 4 red bell peppers, halved, seeds and ribs removed
  • 6 oil-packed anchovy fillets, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 cup basil leaves, divided
  • Kosher salt, freshly ground pepper
  • 2 tablespoons plus ⅓ cup olive oil
  • 1 pint cherry tomatoes, halved
  • Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

  • Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. 

  • Arrange bell peppers on a platter. Top with tomatoes, goat cheese, and more basil, then drizzle with basil oil and season with sea salt and black pepper.



Monday, August 1, 2016

Link Love: Beach Bliss

If bliss had a name in my Summer chronicles of days and years gone by, then it would have to be the beach (as in warm, powdered sands, balmy air, turquoise waters, luminescent sunsets, bright sun rays and the most relaxing of getaways that one can muster).  In fact this year has already caught me in my favorite place to escape, relax and recharge thrice in as many months.  And besides my firmly baked-in tan and Instagram pics to show for it, I have more than a few tips to share to jumpstart your next beach getaway.

No Passport Required
Now before you go thinking that a supreme beach vacation requires that you post up in an exotic destination abroad, think again.  One of my favorite beaches (that can rival the Caribbean seas and sands) happens to be in San Destin, Florida.  And in case you're seeking more options, here's a list of eight of America's Best Beach Towns. (PureWow)

Beach Body Prep
If abs of steel (or something between a flat one pack and six pack) is a part of your beach body goals, then you'll be well served to remember the saying that abs are made in the kitchen. (I try to remember, but even the best laid plans... well, you know.)  But for those who do, here are ten tummy-tightening foods to get your beach bod goals in motion. (Skinny Mom)  And if time is of the essence, here are eight ways to debloat in one day. (Self)
Beach Wares
If you're the kind of girl who takes her beach style seriously--and loves options--then these stylish one-piece suits have your name written all over them. (Glitter Guide) And if bikinis are more your speed, not to fret.  The fabulous duo affectionately known as TashandDev have you covered with bikini wear, tips and more via their uber popular bikini brand. (A Bikini A Day)

Now that you're settled on where to stay, what to eat and what to wear, the only thing left to do is to go and revel in beach bliss of your very own.

Happy Travels!


Wednesday, July 20, 2016

Lemon-Spice Ice Cream Sandwiches

It's been quiet on the blog for a little while now, so I couldn't wait to get back to it after returning from my recent vacation in Cancun.  It was everything a beach getaway should be: relaxing, indulgent, restorative, and all around good for the spirit, soul and body. 

Back home now, I've been more eager than usual to share some Summer-worthy goodness with you. I mean, when you're flooded with inspiration from every side, it's all but self-torture to keep calm and do nothing. :)  So, to my kitchen I went--and I'm so thrilled to be back and sharing this fancy little ice cream sandwich recipe that I happened upon.

Like the best ice cream sandwiches, it starts with homemade cookies.  But not just any cookies.  These cookies are brightly accented with lemon, and coupled with kicks of cinnamon and ginger, for the perfect citrus-spice mix.  The ease of bringing them together and assembling is the cream on top (or shall I say in the middle)--and they deserve a whirl in your ice cream repertoire during Summer--and beyond.

Happy Eating!

Lemon-Spice Ice Cream Sandwiches
1 stick unsalted butter, melted, plus more for pan
3/4 cup unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup sugar
1 tablespoon unsulfured molasses
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
2 large eggs
2 pints ice cream, softened

Preheat oven to 350 degrees F.  Butter a 10-x-15 in. rimmed baking sheet and line with parchment; butter parchment.  In a bowl, whisk together flour, cinnamon, ginger and salt.  In another bowl, whisk together butter, molasses, sugar, lemon zest and juice, and eggs.  Whisk dry ingredients into wet ingredients until smooth.  Spread batter evenly in prepared sheet.  

Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes.  Let cool 5 minutes.  Loosen edges with a knife; flip out of sheet.  Remove parchment; flip top-side up onto a wire rack.  Let cool completely.

Transfer cake to a work surface; cut in half crosswise.  Place one half top-side down on a  piece of plastic wrap.  Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to the edges).  Top with second half of cake, top-side up.  Wrap in plastic and freeze at least 8 hours and up to 1 week.  Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces.  Serve immediately, or wrap in plastic and freeze for up to 1 week.  Enjoy! 

Recipe courtesy of Martha Stewart Living 


Thursday, June 30, 2016

{POPSUGAR MUST HAVE}: Summer In a Box!

Summer called and just in time for the upcoming holiday weekend, your essentials for a stylishly fun season await!  Beauty, fashion, fun, snacks and more make for perfect afternoons by the pool or oceanfront.  And the before the month wraps, you can get everything delivered to your door in POPSUGAR's June Must Have Box!

Featured Clockwise: Wild and Wolf's Ridley's Game Room "Who Am I?" Quiz | Hat Attack Neutral Diamonds-Printed Sarong | Pacifica Deodorant Wipes | Knock Knock Compact | Sisters of Los Angeles "Cheers" Gold Bottle Opener | NCLA Born on the 4th Nail Lacquer | Sriracha Pressels 

Happy Summer Living!

Disclosure: POPSUGAR sent me this Must Have Box to try. All opinions are my own.

© D.M.R. Fine Foods. All rights reserved.