Tuesday, August 27, 2013

Keys Vacation 2013

After spending a week in the Florida Keys with my family, it's back to reality. 
We had an amazing time! I spent my days sunbathing on the boat in the Gulf of Mexico, snorkeling, 
watching my dad and boyfriend catch lobster, and fishing under the 7-mile bridge. 
I'm already looking forward to next year! Here's a few instagram shots of my vacation.

{the view from the house we rented in Marathon}

{my friend Emilee came to visit for a few days - so happy to see her}

{fishing between the old and new 7-mile bridges}

{dinner and drinks at sunset}

{my dad is still catching lobster with his bare hands at 65}

{love my parents, even though I can never manage to get as tan as them}

{fresh lobster dinner on our last night}

Thanks to Jen for filling in while I was on vacation! Can't wait to try out her recipe!

Tuesday, August 20, 2013

Raw Dark Chocolate Almond Butter Cups

Hi y'all! My name is Jen - I blog over at Food, Love, and Life. I happen to be sorority sisters with the fabulous Meghan, and am guest posting while she is off having fun in the sun in the Florida Keys! So instead of a cute outfit, I bring you chocolate. Don't hate me!

By the way, the chocolate just so happens to be dark chocolate mixed with sinfully salty and sweet almond butter to make a grown up Reese's PB cup. That's right. No sharing allowed. You'll thank me later.


As a kid I was constantly reaching for the peanut butter and chocolate mixture when my sweet tooth wouldn't stop aching for some treats. I loved to mix peanut butter and chocolate sauce into vanilla ice-cream, absolutely adored Reese's Pieces, ate my weight in Reese's Eggs & Pumpkins during their respective holidays, and slathered peanut butter onto my Oreos (still a favorite of mine - YUM!). I don't know what it is about that magical combination of salty and sweet but I couldn't, and still can't, get enough! So, when I saw this recipe on my favorite vegan blog, Oh She Glows, I knew I had to try it!  Her blog is always my go-to when I feel like making a creative and yummy vegan dish. 

Not only are these delicious, but they are also a healthy, no-bake alternative to your favorite sinful sweet. They aren't quite as sweet as a PB cup, but that's why I love them! They are really quite easy to make, as long as you have a food processor. I don't have one in Spain, so I'm using my parents' as much as I can while I'm home. :)


These are best kept in the freezer because the chocolate layer starts to melt onto your fingertips as soon as they are out. But.... that's okay. That just means you have to eat them more quickly. No problem there!

Raw Dark Chocolate Almond Butter Cups
Adapted slightly from Oh She Glows
Yield: 8 regular sized cups or 1 dozen mini cups

Ingredients:
for the base:
  • 3/4 cup raw almonds, ground into a meal
  • 1/4 cup rolled oats, ground into a flour
  • 2 tablespoons raw nut butter
  • 1.5 tablespoons coconut oil, warmed if necessary
  • 1.5 tablespoons agave nectar (or pure maple syrup)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pure vanilla extract 
  • pinch of fine grain sea salt, to taste
for the topping:
  • 3 tablespoons coconut oil, warmed if necessary
  • 2 tablespoons agave nectar (or 3 tablespoons pure maple syrup)
  • 2 tablespoons dark cocoa powder
  • pinch of fine grain sea salt, to taste
Directions:
  1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
  2. Add the nut butter, coconut oil, agave (or maple syrup), cinnamon, vanilla and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
  3. Line a regular muffin tin with paper liners. Portion the dough into each muffin cup and press down until even and smooth.
  4. To make chocolate sauce: Whisk together the coconut oil, sweetner, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly.
  5. Place in the freezer in a flat area for 30-45 minutes, until firm. These are best consumed straight from the freezer.


Enjoy! Thanks for having me Meg. :)

xx, Jen

Thursday, August 15, 2013

Making Waves















Open Back White Gauze Dress - Henri Girl Boutique
Brown Strappy Sandals - Zara
Cognac Bag - Dooney & Bourke
Honey Wayfarers - Ray-Ban (color discontinued)
Lipstick - MAC "vegas volt"
Nail Polish - Essie "fear or desire" / "e-nuf is e-nuf" 

I'm guest blogging for my sweet friend & sorority sister Jen today! 

Wednesday, August 14, 2013

Happy Birthday Greg


Happy Birthday to my boyfriend, roommate, photographer, biggest supporter, and the love of my life.
I can't wait to celebrate this weekend in the Florida Keys! Cheers to many more birthdays together! 

Friday, August 9, 2013

Currently Obsessed


It was love at first sight when I saw this sweater on the mannequin outside Anthropologie. 
Originally I only went in to scope out their lust-worthy home section, but I couldn't leave without this sweater. 
I bought one size up for a cozy fit. It's the perfect light-weight layer for fall. 
I'm already imagining wearing it with a leather a-line skirt & booties.

Tuesday, August 6, 2013

Maxi Moment

















Printed Maxi Dress - boutique in Huntington Beach
Cognac Clutch - Divas & Devils boutique
Studded Headband - J. Crew
Lipstick - Revlon "kiss me coral"
Nail Polish - Essie "e-nuf is e-nuf"
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