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Put a Spring in Your Step with these Hot Colors

February 22, 2010 by Madeline C. | Comments (0)

When we think of spring we think of pastels and floral prints, but those just seem a little too passé and boring. What will you be wearing this spring to spice up your wardrobe? Here are some of the color trends that you won’t want to miss out on. Pick up a few bright accessories that are both trendy and timeless.

Turquoise – We’re pretty sure this is on EVERYONE’S hot-list, along with other aqua-colored hues. This vibrant color turns every outfit up a notch, making you just exude that cool confident aura that will make you the center of attention. Splurge on a Jamie Joseph brightly colored stone ring. We love this Sea Blue Chalcedony Ring for a beautiful eye-catcher.

Light Pink – More specifically, champagnes and corals are two “light pinks” that won’t have you gagging on pastel and cotton candy. Champagne is the closest you can get to a nice neutral color while adding a little pop! And for coral, try some of Cara Lyndon’s hairpins, we recommend Coral Wheel . Whether your hair color is light or dark, this feminine flair will turn heads.

Yellow – In every shade and size. Add a dash here or there or a big bright bag to have everyone around you smiling. Evoking sunshine and happiness, everyone could stand to integrate this cheerful color into their wardrobe or even their home. Try a bright throw pillow to add to your living room, we like the yellow Gloria pillow from Henry Road. The great thing about throw pillows is, when spring is over, you can just throw them back into the closet until spring comes again!

Valentine’s Day – Pink Themed Recipes

February 12, 2010 by Madeline C. | Comments (0)

There are so many pros to going out to dinner on Valentine’s Day and we can think of a lot of cons to staying in and cooking. But with the following recipes, staying in and making a home-cooked meal with your sweetheart might just look like the best idea ever!

Rack of Lamb with Herb and Olive Crust
For a pink themed menu, let’s start with a delicious lamb recipe. It comes from Caroline in Chicago’s blog (hwhippedtheblog.com). Our mouths are watering already!

1/3 cup coarsely chopped olives – kalamata, picholine or Manzanilla
1/4 cup coarsely chopped parsley
1 1/2 Tablespoons fresh thyme
2 cloves of garlic, coarsely chopped
Pinch of crushed red pepper flakes
1 1/2 Tablespoons mayonnaise
2 racks of lamb (7-8 ribs each, trimmed or frenched)
salt and pepper
3/6 cups breadcrumbs

Heat the oven to 220 degrees. Combine olives, parsley, thyme, garlic and red pepper in a food processor or mortar. Make a rough paste. Stir in mayo. Set aside. Trim lamb so only a thin layer of fat remains. Heat a heavy skillet (NOT a nonstick) over high heat. Season racks with salt and pepper. Set in skillet fat side down and cook for about 2 minutes. Spread breadcrumbs on a plate. Coat the surface of the lamb with the olive paste then dip in the crumbs to coat. Put bone side down in a roasting pan. Cover the bone tips with foil so they don’t burn. Roast until instant read thermometer is 48-51 degrees for rare or 54-57 for medium. It will cook another 5 degrees when out of the oven. Let the lamb rest for 5 minutes. Cut apart between the bones and serve.

Strawberry Cupcakes
Amy Sherman, a San Francisco-based author, writer, and developer of all things food, shares an amazing strawberry cupcake recipe on her blog (cookingwithamy.blogspot.com). Cupcakes and strawberries are the key to any beau’s heart.

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter
1 large egg
6 ounces Dannon® All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt)
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup fresh strawberries, diced

Frosting:
2 Tbsp. butter, softened
1 cup powdered sugar
2 fresh strawberries, about 2 Tbsp. mashed

1. Preheat oven to 180 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, Dannon® All Natural Vanilla Lowfat Yogurt and vanilla, blending until smooth.
2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.
3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.
4. Beat together butter, powdered sugar, and mashed strawberry in medium-size bowl until creamy and smooth. Chill frosting for 15 minutes or until thick. Frost cupcakes with a spatula. Keep cupcakes in the refrigerator loosely covered.
Yield: 12 servings

French Kiss
To accompany your beloved meal (cupcakes are a meal, right?), the Wedding Paper Divas have some suggestions for romantically festive drinks (blog.weddingpaperdivas.com). May we recommend the French Kiss? It’s just the perfect shade of pink to match you cupcakes…we mean cheeks!

20 g Chambord

20 g Peach Schnapps

20 g Vodka
Splash orange juice, pineapple juice, cranberry juice
Serve straight up in a martini glass