red!

it’s not a color i wear naturally, but paired with cotton-fresh whites, a bit of sparkle, and a cold drink or two, i think it’s just the hue to usher in a new season of warmer weather… punchy pops of juicy ruby tones to combat the haze of summer heat. (never mind that california is struggling under a layer of storm clouds this week. sunshine and brighter days are coming – i am sure of it!)


chiffon scallop shorts at urban outfitters

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mini crystal wildfire necklace at j.crew

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essie nail color in “chubby cheeks”

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huarache gladiator sandals at urban outfitters



breezy eyelet sundress (with pockets!) at jcpenney

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pink ruffle cake by call me cupcake

{more pink cakes here and here and here… and learn how to make those buttercream ruffles here!}

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ambi glass at cb2

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homemade rhubarb syrup {photo and recipe by seven spoons}

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{photo via oncewed}

frosty lava flows

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silky smooth hot chocolate


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after a dinner of spicy, salty bacon cheesiness, i do believe i came down with a bad case of young person’s heartburn. there’s no better remedy for that than a warm mug of milk. uhh – hehe… with chocolate.

i didn’t go any fancier than what came printed on the side of the cocoa canister: a couple spoonfuls of unsweetened cocoa powder, a couple more of sugar from the kitchen counter jar; drop in a slip of milk, stir to a paste, and pour in more to fill the mug. microwave for a minute.

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but to coax me out of the cozy marshmallow fluffiness of a warm bed this morning, i knew i needed something warmer, richer, and slurp- i mean, sip-worthy enough to convince my toes to brave the chill of a cold kitchen floor.

a bit of light cream heated over the stove, a kickdust of espresso powder, and bittersweet chocolate chipped off a dark solid block and flicked in to melt in the pan: this is get-yourself-out-of-bed hot chocolate.

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Silky Smooth Hot Chocolate
from Seven Spoons
Makes a little more than 2 cups

3 to 4 tablespoons sugar
2 tablespoons best-quality cocoa powder
1 teaspoon instant espresso powder
1/8 teaspoon ground cinnamon or ¼ teaspoon vanilla extract
1 ¾ cups milk
¼ cup half and half
2 ounces bittersweet or semisweet chocolate, chopped

 

  1. In a medium saucepan, whisk together the sugar, cocoa, espresso powder and cinnamon. Pour in a little of the milk and whisk until smooth. Pour in the rest of the milk, then the cream, stirring until combined. Add the chopped chocolate and heat until the mixture comes just under a simmer.
  2. Stirring constantly as to not scorch, maintain the heat at a simmer and cook until the chocolate thickens slightly, around 2-3 minutes. Remove from the heat, stirring now and again as it will continue to thicken as it stands, and cool to your desired temperature. (To get a frothy top, pour hot chocolate one serving at a time into an airtight screw-top travel thermos or other heatproof container, and shake very cautiously.)