Style Sprinkles

When I think of Valentine’s Day, I don’t think of fancy dinners, red roses or expensive gifts (though I strongly encourage those things any other time of the year). Instead I tend to embrace the sweetness of the “Hallmark” holiday. I personally love the decorative hearts, romantic movies, silly-but-cute cards, and last but not certainly not least – the sweet chocolate treats. Valentine’s Day isn’t just for lovers; it’s a time to be enjoyed with friends and family too. I decided to make these Brownie Heart Cupcakes to share with all the special people that I love. The sweet treat combines both my love for chocolate and decorative hearts. They’re pretty delicious too.

A girl’s first love? Chocolate. Her second? Butter.

Melted chocolate to help create rich fudgy brownies that will melt your taste buds’ heart.

A pale shade of pink buttercream frosting creates a pretty tasty touch.

Tiny cutout brownie hearts are the perfect way to top this treat.

Cupcake, I love you.

Two cupcakes are better than one.

The Wildfox Sparkle Heart Baggy Beach Jumper definitely makes my heart go pitter-patter. It’s been spotted on Taylor Swift, Jennifer Lopez, and Jennifer Love Hewitt. Its sparkly heart and off-the-shoulder style make it easy to love, don’t you think?

(Available at Revolve Clothing, Boutique to You, Couture Candy)

I’m kind of obsessed with chocolate chip cookies. The classic cookie is a sure thing in the eyes of my tummy. It’s probably the only cookie that universally enjoyed by everyone. And while it’s always a treat, I really love finding new recipes that reinvent the traditional chocolate chip cookie. In this recipe, I turned to my inner child and opted for the joy that comes with a jumbo-size cookie. These huge cookies have perfect crispy edges and irresistible soft baked centers. Besides satisfying the belly, I also find satisfaction in just saying I only ate one cookie.

In your mixer, cream together butter and sugars until well fluffy and well blended. Add eggs (one at a time) and then vanilla. Mix until blended.

Add flour, salt, baking soda, and baking powder. Mix just until all the goodies are just combined. Then carefully fold in about 2 cups of chocolate chips.

Roll the dough into balls into about 4 ounces or half a cup portions. Bake cookies at 375 degrees on a cookie sheet pan lined with parchment paper for about 15-2o minutes (the timing will depend on your oven)

The last and most important step: stuff face.

Don’t forget a tall glass of moo juice.

Sometimes big is just better. Case in point: this larger than life Dannijo Coco Ring. The gold-plated ring features crystals and raised edges, which happens to remind me of the jumbo cookie’s chocolate chips and crispy edges. It’s completely delicious in all it’s jumbo-size glory. I like to picture myself wearing the gorgeous statement ring while holding a jumbo chocolate chip cookie in the same hand. Every girl should have a craving fantasy that tasty.

(available in gold and silver at Shopbop, Singer22, Charm & Chain)

So the holidays are officially over. Can we have a collective “boo-hoo” ? No doubt many of us are focused on those pesky little New Year’s resolutions. If I had to take a guess, I would say most of those resolutions probably center on some sort of slim down. January is definitely that time of a year when the gym is packed and people actually cringe at the sight of a cupcake as if it were a spider. It’s not easy going cold turkey from tempting desserts, especially when our tummies are growling to be fed. So why not feed yourself something that’s good for your tums and taste buds? I think the granola bar is a delicious compromise. With all the healthy goodness of granola it really isn’t too bad – minus a few sneaky sweet ingredients. Anything homemade is usually a healthier option anyway,  plus this super easy recipe doesn’t contain any ingredients you can’t pronounce.

Combine 1 cup of rice cereal and 2 cups of plain granola in a bowl and set aside.

In a medium sauce pan, combine 1/4 cup honey and 1/2 stick of unsalted butter and cook on medium-high heat. As the butter starts to melt, stir in a 1/4 cup of light brown sugar. Bring mixture to a boil and then reduce heat to simmer for about 2 minutes – until the sugar dissolves (it will look and smell like a delicious hot mess). Remove from heat.

Add the granola-rice cereal mixture into the sauce pan. Fold in and evenly coat with honey mixture.

In a 11×17 inch baking pan lined with parchment paper, evenly spread and firmly press mixture with spatula. Then sprinkle on some toppings of your choice, carefully pressing in with the spatula. I used mini chocolate chips and a few Reese’s peanut butter chips. Depending on how “good” you want to be, you can add as little as much as you want.

Let the granola bars sit in the pan for about 15 minutes.  Then lift paper out of pan and cut into bars.

Eat and enjoy. They make a great snack or a quick breakfast treat.

I’m a strong believer that all things are good in moderation, including sweets. And while exercise and a healthy diet are important, I’m sure many are motivated by the impending and sometimes dreaded swimsuit season. Naturally, no one wants to get into a bikini when they don’t feel they look their best. While many people start off the new year determined to “get ripped,” many fall off their hardcore program in the first month. Hey, we’re only human. But why should you sacrifice both that cupcake and looking good in a swimsuit? That’s why I love the L*Space Sun Seeker One Piece Swimsuit. I find it to be stylish, flattering and tummy-forgiving. I don’t know about you, but I’m all in favor for anything that’s good for the belly, whether it be granola bars or swimsuits.

(available at Shopbop, Zappos, Razor Reef Surf Shop)

Happy New Year, friends. There, that makes things officially 2012 between us. January is a little bit of a limbo month, don’t you think? It’s a time nestled in between December’s magical holiday cookies and February’s romantic candy hearts and chocolates. It not only marks the end of one year, but also the blissful time of holiday cheer that comes in the form of family, friends and good food. Sure, January brings along the promise of new year filled with resolutions (booooring), but I’ve always felt it was a little bit of a party pooper too. So how does one lift the disappointment that comes with end of the holidays and humdrum of going back to a mundane schedule? With peppermint popcorn bark, of course. It’s sneaky sweet way of infusing holiday happiness into popocorn by using leftover candy canes. It’s a fun little treat that is sure to cure those post holiday blues. Plus, it’s super easy.

Take leftover candy canes and crush in food processor (you want about a cup crushed).

Dust crushed candy canes over popcorn (about 2 packages of popcorn).

Melt one package of white bark coating according to package.

Once melted, add a teaspoon of pure peppermint extract into the bark and stir.

Pour melted peppermint bark coating over popcorn and mix in bowl. Then pour onto wax paper to harden.

Then break apart or leave in large popcorn chunks.

I thought the pale pink color created from the crushed candy cane mixed with the white bark coating was rather pretty. And I’m a strong believer that pretty food – whatever it may be – is way more enjoyable to eat. The pale pink color also made me think of the sweetness that February will bring. It’s such a charming color. I thought this pink ASOS  Lace Color Sweater was just as sweet and delicate as the pale pink popcorn.  It features a ribbed crew neckline with white lace collar, a keyhole fastening at the back, and ribbed detailing to the cuffs and waistband.

Thanksgiving is next week or as I like to call it: the great belly feast. I suspect many tables will have the customary yums of turkey, mashed potatoes, gravy, biscuits, stuffing and my least favorite – cranberry sauce. I’m not sure how or why this gelatinous stuff made its way to the sacred Thanksgiving spread, but it was a serious mistake. I suggest nixing the canned stuff and starting a new tradition with these delicious cranberry bliss bars (recipe). Inspired by Starbucks’ seasonal version, these moist bars are made with the comforting flavors of ginger, nutmeg, candied ginger, lemon zest, and dried cranberries and are deliciously topped with the decadence of white chocolate and cream cheese. It’s the perfect dessert to kickoff the holiday season. Bye-bye canned cranberries.

If you’re not gobbling down cranberry bliss bars this Thanksgiving, perhaps you should wear something tasty in a cranberry color. I have a special sweet tooth for this Nightcap Clothing Boyfriend Tuxedo Tunic in Cranberry (available here). The soft jersey cotton shirt features ribbing detail at the front and back, a triangle collar, buttoned sleeve cuffs and a relaxed feminine fit. The color is rich and style is so very satisfying.