i've been using benefit's creaseless cream shadow for years and they recently relaunched it. new packaging and a larger pot of shadow but still the same great formula that stays on all. day. long. seriously this stuff is amazing. it's long lasting and comes in a variety of great colors. i highly recommend if you're in need of some great eye shadow!
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i love cruising the internet and finding fun stuff like these adorable trays from artist caitlin mcgauley. how cute would one of these be on your desk or console table to catch your keys and lipstick? i can't decide which one i like best.
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you can find these cute trays in furbish studios pop-up shop. and see more of caitlin mcgauley's workhere.
for whatever reason i could not get my act together for st. patrick's day. i finally was able to pull something together and made green velvet cupcakes. just like my classic red velvets with green food coloring - duh! this is such a classic recipe. the cream cheese frosting recipe always gets complements on it!
in a small bowl, sift the cake four and set aside. in a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. add the eggs, one at a time, beating well after each addition.
in a small bowl, whisk together the green food coloring, cocoa and vanilla. add to the batter and beat well.
in a measuring cup, stir the salt into the buttermilk. add to the batter in three parts, alternating with the flour. with each addition, beat until the ingredients are incorporated, but do not overbeat.
in a small bowl {there are a lot of small bowls in this recipe} stir together the cider vinegar and baking soda. add to the batter and mix well. using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
divide the batter among the muffin cups. bake for 19-24 minutes. for a cake bake 30-40 minutes. allow to cool completely on a wire rack.
in a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth. add the vanilla and beat well. gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. cover and refrigerate for 2 to 3 hours to thicken before using.
...a few things i just like. for you to enjoy.
loeffler randall shoes // sunset margaritas // lovely bedroom // quotes to live by
i made my original orzo pasta salad a while back and decided it was high time i make a new one. i thought a mexican version would be fun. mexican food is some of my favorite flavors so why not but them in a pasta salad?
the fun thing about this recipe too is that you can have it as a side or make it a meal and serve with toppings like cheese, avocado, salsa or sour cream.
1 pound orzo pasta
2 tbls champagne vinegar
2 tbls maple syrup
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
1 pound chicken breast either cooked in enchilada sauce or marinated in overnight
1 15-oz can black beans, drained
1 15-oz can whole kernel corn
1 large red pepper, diced
1/2 cup cilantro, coarsely chopped
salt + pepper and lime chili seasoning to taste
bring 4-6 quarts of water to a boil. add pasta and slowly stir. cook for 8-10 minute until pasta is al dente. drain and allow to cool.
while the pasta is cooling, in a dressing jar, combine champagne vinegar and maple syrup. add the olive oil and shake vigorously. season with salt and pepper.
pour half the dressing over the pasta and mix until the noodles are coated. place pasta in the refrigerator to chill, about 1 hour.
in a separate bowl combine the chicken, black beans, corn and red pepper. stir in with the pasta and coat with the remaining dressing. season with salt, pepper and lime chili seasoning. top with shreadded cheese, avocado or sour cream if you like or put on the side and let people dress their own.
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