Wednesday, November 23, 2016

Currently Obsessed


We all have those pieces of jewelry that we rarely take off. For me, that's my engagement ring, diamond stud earrings and the Tiffany's ring my parents gave me in place of a high school graduation ring. In those cases when I'm washing dishes, weight lifting or doing yard work, I like to slip off my rings so I don't damage them. I had been looking for a cute trinket tray for a few months and stumbled upon this little bow one in Anthropologie last week. I instantly fell in love with it (I have a mild obsession with bows, see tattoo here) and even more so when I saw the price - $10!! Luckily it is the perfect size to fit in the jewelry box Greg made for me, which keeps my curious kitty from playing with my jewelry. This dish would make a great gift for any girl on your holiday shopping list!

Monday, November 21, 2016

Cute Holiday Cards Online

gingerbread

'Tis the season of get-togethers with family, co-workers and friends. In our technology-centric culture, why send your invitations through the mail when you can create cute holiday cards online?! Paperless Post is a one-stop shop for any kind of party - Christmas, Hanukkah, New Year's Eve and more! They have tons of festive pre-made templates as well as customized options. From a cookie swap to a cocktail party and everything in between, there is plenty to celebrate this time of year! If you're interested in creating your own holiday card with a photo of your family, hiring a professional photographer is always a great idea, and don't forget coordinating outfits! 
{tips on what to wear for holiday card photos here // seasonal soiree style inspiration here & here

Check out some of my favorite Paperless Post holiday cards below! Which one is your fave?

palm trees

latkes

snowflakes

champagne

holly

secret santa

oy to the world

pop fizz clink

Thursday, November 17, 2016

Cold Shoulder


Living in a practically season-less climate, it's not uncommon for me to wear a summer dress all year long. Transitioning is all in the accessories - swapping summer's gladiator sandals & bright crossbody for fall's wool hat, suede bag & lace-up booties. I'm loving this cold shoulder dress from Cali-based online boutique XO Mandy Sue! Check out all of their dreamy boho pieces and receive 25% off your order using code "MEGHANC25"

{outfit details}
Dress - XO Mandy Sue || Bag - Rebecca Minkoff || Hat - Target || Booties - BCBGeneration || Lipstick - Maybelline Liquid Matte in "berry boost" || Nail Polish - Essie 'bahama mama"








Tuesday, November 15, 2016

White Chocolate & Pistachio Pudding Cookies


I've been adding a package of instant pudding mix to my cookie dough for a few years now - I love the result of thicker and softer cookies. For this recipe, I used pistachio pudding rather than vanilla, which perfectly accents the sweet white chocolate and salty, crunchy pistachios. 

ingredients
1 cup (1 stick) butter, softened
 3/4 cup granulated sugar
3/4 cup packed light brown sugar
 2 teaspoons vanilla extract
2 large eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 package pistachio pudding dry mix
2 cups white chocolate chips
1 cup chopped pistachios

recipe
 {1}
Preheat oven to 350 degrees. In a stand mixer, cream together butter and sugars on medium speed. Add vanilla. Add eggs one at a time, beating well after each addition.
{2}
In a separate bowl, combine flour, salt and baking soda.
{3}
Slowly add the flour mixture, stopping halfway through to scrape down the bowl. Add the dry pudding mix.
{4}
Add white chocolate chips and chopped pistachios. Mix on low speed until incorporated.
{5}
Using a 1-inch cookie scoop, place balls of cookie dough on a non-stick baking sheet about 1 inch apart. Lightly press down to flatten the balls of cookie dough just a bit. Bake at 350 for 9-11 minutes. Cool on a wire rack and store in an air-tight container or freeze for later. Enjoy!

Thursday, November 10, 2016

Key West


 This past weekend I went down to Key West to check out some potential wedding venues and meet with a couple of caterers. It was a tough choice since pretty much every place in the Keys is amazing but I'm happy to announce Greg & I decided on our dream venue! While I'm keeping that a bit of a secret for now, I wanted to share a few photos from our tour of the runner-up. 

{outfit details}
Romper - William B || Bucket Bag - Joie || Gladiator Sandals - Target


Thursday, November 3, 2016

Fringe & Flares


Even though it's still 80 degrees in Florida, I'm craving cozy fall sweaters. I love the fringe details on this tribal print cocoon cardigan, and the short sleeves make it ideal for a warm November day. I kept the rest of the look simple with a basic tank & flared denim. 

The fairytale I've been living in the last month is becoming reality - we are starting the wedding venue hunt this weekend! Eek! Hope you all have a great one!

{outfit details}
Fringe Cardigan - Forever 21 (similar) || Navy Tank - VS Pink || Flares - Zara (also worn here & here) || Cognac Satchel - Dooney & Bourke || Lipstick - Revlon "cherry blossom" || Nail Polish - Essie "playing koi"







Tuesday, November 1, 2016

Jalapeño Poppers


 New favorite appetizer: jalapeño poppers! I stuffed these hot peppers with sausage, scallions, onion, cheddar & cream cheese - they're totally addicting! 

ingredients
10 jalapeños, completely seeded
4 oz cheddar, grated (I used half sharp white and half regular cheddar)
4 oz cream cheese, softened at room temperature
2 scallions, chopped
1/2 an onion, chopped
1/2 pound sausage

directions
{1}
Wash jalapeños and slice in half lengthwise. Using a spoon, scrape out every seed - that's what makes the peppers hot so removing them completely is key to making them edible! I also suggest wearing gloves because the oil from the peppers soaks into your skin so if you touch your eyes or anything, it will burn like hell! 
{2}
In a bowl, add grated white cheddar cheese, cream cheese and scallions, but do not mix yet.
{3}
In a large skillet, brown sausage over high heat. Add chopped onion and saute until caramelized. Pour hot sausage and onion mixture into the cheese mixture and stir until the cheese melts and ingredients are thoroughly combined. 
{4}
Scoop out dollops of the filling and stuff each jalapeño. Bake at 375 degrees for 15 minutes or util cheese is melted. Right when I took them out of the oven, I sprinkled them with a little grated sharp yellow cheddar cheese. Enjoy warm or at room temperature!





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