Cheap Shoes

Enter FF25 at SteveMadden.com today and you get free shipping and 25% off ANY order!!! My birthday's only 5 months away right? Practically around the corner!



These are my favs right now... I might need them.

<3

Tuesday Tidbit

Some pursue happiness, others create it. ~Author Unknown

More Internship

I just want you all to see where my internship is. It is in Holladay near Salt Lake in the most incredible neighborhood I've ever seen. There's trees everywhere and all the houses are gorgeous and the birds are chirping and it's amazing. Here's a taste:

Taking Jeans in at the Sides

This is brilliant and I am going to try it as soon as I can on some jeans that are bugging me- go here!

Taking Jeans in at the Side Tutorial



This chick is genius.

MORE Things to Try...

I just keep finding more and more stuff! Here are two more recipes I need to try!



Fresh Peach Frozen Yogurt
(makes about a quart)

3 large, ripe peaches, peeled and cut into chunks
1/2 cup sugar
juice of 1/2 lemon
2 cups plain whole milk yogurt

Put the peaches, sugar, and lemon juice in a food processor or blender and purée. (If you do want to add vodka to keep the mix from getting icy in the freezer, add it before you blend.)(Jackie: If you have Vodka in your fridge you're probably not reading my blog :) )

Transfer the peach mixture to a large bowl and stir in the yogurt. If you have time, chill the base in the refrigerator for an hour or so (not completely necessary, but an extra safeguard if your ice cream maker isn't very powerful).

Freeze in an ice cream maker according to the directions. Serve immediately or transfer to a container and allow to firm up for an hour or two in the freezer.

Here's where I got the recipe.



Banana ONLY Ice Cream (I'm Skeptical of this one but who knows...)

That mystery ingredient, of course, is banana! The smidgen of fat in bananas makes a magic trick when they are frozen and blended up. They turn creamy instead of crumbly, with a smooth texture any home ice cream chef would love to have in their frozen treats.

The major tips can be summed up as:

• Peel your bananas first.
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate.
• Blend, blend, blend - scraping down the bowl when they stick.
• Enjoy the magic moment when they turn into ice cream!

Here is where I got the recipe.

I'll let you know how all of these go. :)

Things to Try

Whoopie Pies
Makes 8 individual desserts
* Active time:30 min
* Start to finish:1 hr

The generally accepted legend of whoopie pies is that they evolved from little individual cakes mothers would make their children from leftover chocolate cake batter and frosting—the "whoopie" is said to be the kids' happy shout.

We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.
For cakes:

* 2 cups all-purpose flour
* 1/2 cup Dutch-process cocoa powder
* 1 1/4 teaspoon baking soda
* 1 teaspoon salt
* 1 cup well-shaken buttermilk
* 1 teaspoon vanilla
* 1 stick (1/2 cup) unsalted butter, softened
* 1 cup packed brown sugar
* 1 large egg

For filling

* 1 stick (1/2 cup) unsalted butter, softened
* 1 1/4 cups confectioners sugar
* 1 cup marshmallow cream such as Marshmallow Fluff
* 1 teaspoon vanilla

Make cakes:
-Preheat oven to 350ºF.

-Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

-Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

-Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:

-Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:

-Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cook's Notes:

* Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
* Filling can be made 4 hours ahead and kept, covered, at room temperature.


I'm Trying this AS SOON as me and B's diet takes a break. :)

Internship!

I recently got an internship that I am SOO excited about. I have been doing public relations and marketing for an online boutique called Shabby Apple for a week now and it's so much fun. Check out the site! Here are some of my favorite dresses:

Change

This will make you want to re-paint every piece of furniture you have, and re-decorate your whole house. I do!

Customers

Me: Hi how can I help you?

Customer: Uhhh my package ain't come and it's been over a week...

Me: Okay let me check that for you...It looks like it was delivered on the 8th...

Customer: Well I haven't gottin' it yet?

Me: Yes the USPS tracking says delivered on May 8th (confirmed address with customer)... Have you checked your mail?

Customer: Oh.. well no I'll go check it.

Me: Okay you have a nice day.

How EXACTLY do you know if you haven't gotten your package if you haven't checked your mail? It's a mystery to me...

My Opinion

THIS is NOT what you wear to the Met Gala:






THIS is what you wear to the Met Gala:





Just my opinion. :)