Tuesday, October 18, 2011
Check out PinkTogether.com, where you can share stories about how breast cancer has affected your life and you can also help vote on $1 Millon of General Mills's donation will end up. It is a great cause, so be sure to like the page. Pink Together began with the belief that one person’s story is another person’s hope. Today, it’s a place where breast cancer survivors, patients, family members, and supporters can connect to each other to share guidance, hope and maybe, one day, a cure.
It includes the following items:
- A 16 oz. box of Total cereal
- VIP coupons valid for one box of Cheerios and Multigrain Cheerios cereal and one cup of Yoplait yogurt
- Betty Crocker Living with Cancer Cookbook Pink Together Edition, which includes a collection of more than 150 delicious recipes with complete nutrition information and a 32-page Pink Together Survivor Ambassador bonus section that shares inspirational personal stories of survival as well as recipes
- Water bottle and removable silicone awareness bracelet
- Drawstring sport backpack
- Rhinestone ear buds
How to enter:
Leave a comment below with a story about how breast cancer has affected your life or someone you know.
Extra entries(leave an extra comment for each):
- Like the PinkTogether page and leave a comment saying that you did.
- Vote where you want the donation money to go and leave a comment saying where you chose.
- Tweet the following(up to three times a day): Win a Pink Together Prize Pack via BBV http://bit.ly/nW9dyR #MyBlogSpark
This giveaway will end on October 28th at midnight Eastern. It is open to residents of the US.
More information can be found here:
- PinkTogether.com (on Facebook) http://bit.ly/PinkTogether
- Pink Together YouTube Channel http://bit.ly/PinkTogetherVid
Disclosure: The Pink Together prize pack, information and coupons have been provided free of charge by General Mills through MyBlogSpark.
Friday, October 14, 2011
Monday, October 10, 2011
Remember the days when scrubs were either blue or covered in silly patterns? That is definitely no longer the case.
If you work in the medical field and are looking for nursing uniform scrubs, then you should certainly check out Blue Sky Scrubs. They have fashionable uniforms for medical personnel. I especially enjoy the tops that come in Carnegie green and turquoise. Very cute!
The company was started by a medical student, who didn't love the idea of wearing ugly scrub hats and who also had a hard time fitting her hair into the caps. She started making her own Pony Scrub hats and the rest is fashionable (medically speaking) history.
Blue Sky also offers scrubs for men and children, as well as other items such as lab coats and more.
For more information check out: http://www.blueskyscrubs.com/categories/Scrubs/
Saturday, October 1, 2011
I don't wear a lot of suits, but when I do I have a few go to stores to check out. One is definitely Express. They have suits that flatter the body and have the look of an expensive suit at a fraction of the cost. Every person should have a suit in their wardrobe, regardless of profession, because they are just one of those staples that can come in handy on any given day.
Also, they have suits for both men and women, so your dude can buy one as well. Is there anything sexier than a guy in a well tailored suit? I think not.
Check out a couple of women's suits:
And some men's suits:
Also, did you know that there is an Express sweepstakes going on right now? You can win a $500 suiting makeover from Express.
What suits are your favorite from Express? Share your opinions in the comment section below.
Thursday, September 29, 2011
I'll be the first to admit that I probably don't need to buy any more clothes, but I really love shopping and coming up with all kinds of new outfits to wear. I guess that it also helps that I purge my wardrobe every once in a while and sell the clothes I don't want any more to consignment shops.
I was online looking up some great thrift shops because I think it will be a lot more cost effective to find pieces there instead of brand new ones. While I was online looking that up, I ran across the website clearwirelessinternetservice.com. After I looked through it a little bit I decided to change over my home internet to it.
I've been browsing some local vintage and thrift shops. I've already bought a really cute maxi skirt at a vintage store. It couldn't be any more in style right now. I also picked up a couple of cute long sleeve shirts at a thrift shop that will be great for layering in the fall and winter months coming up.
Tuesday, September 27, 2011
Tuesday, September 20, 2011
Wednesday, September 14, 2011
1/2 cup light brown sugar
1/2 stick unsalted butter, cut into small pieces
1/4 cup heavy cream
1/2 tsp pure vanilla extract
pinch of coarse salt
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon light brown sugar
2 tsp baking powder
1 tsp salt
1 tbsp ground cinnamon
2 cups fat free milk
2 tbsp canola oil
1 medium apple chopped
1/2 cup chopped walnuts (plus more to sprinkle on top)
Wednesday, September 7, 2011
The title refers to throwing your favorite junk food into your favorite cookie, chocolate chip. This cookie is meant for people who love all or none and always go for the all. When it comes to deserts I'm an all-in girl. You should see my sundaes, more toppings than ice cream. If you eat it and you need a glass a milk to wash it down, then its perfect. Don't be afraid to experiment with this one. You can add in different snacks, who knows, you might be the next Martha!
Wednesday, August 31, 2011
1 1/2 c fresh raspberries
1/2 cup + 1 tbsp granulated sugar
4 tsp pectin powder
2 cups +2 tbsp cake flour
1/6 oz active dry yeast
3/4 cup + 1 tsp water
1 3/4 cup + 3 1/2 tbsp cake flour
1/3 cup granulated sugar
2 oz active dry yeast
2 tsp salt
5 egg yolks
3 1/3 tbsp whole milk
4 1/2 tbsp softened unsalted butter
Vegetable Oil for frying
Cinnamon Sugar Topping:
1/4 cup granulated sugar
1 tbsp cinnamon
Next, make the leavener for the beignet batter. Dilute the yeast in the water and mix in a medium bowl with the cake flour. Allow to double in volume at room temperature for 1 hour.
To make the beignet dough, place the cake flour and sugar in a large bowl. Add the yeast and salt, but keep both on opposite sides of the bowl and do not allow the two to touch until your ready to mix. Add the egg yolks and whole milk and mix everything together until just combined. Add in the softened butter and the leavener and mix together until dough starts to form. Dump the dough onto counter and knead with your hands until smooth, form a ball with the dough and place back in bowl. Allow this to double in volume for 1 hour at room temperature. Punch in the middle to deflate the ball of dough then refrigerate for 30 minutes.
Weigh out 2 oz pieces of the dough and form into balls. Place doughnuts on a floured dish towel and allow to proof at room temperature for 1 and 1/2 hours.
Preheat vegetable oil in a heavy duty pot to 325-340 degrees. I usually put my burner on medium heat and let the oil take its time to come up to temperature. It takes longer (about 20 minutes) but it ensures that the oil will stay at the right temperature throughout the frying process. Fry the doughnuts, a few at a time for about 3-4 minutes until they just start to brown (they will continue to brown once you remove them from the oil so it's important to take them out right away) Drain on paper towels.
Once cooled, put the jam in a piping bag and fill the doughnuts. Roll in the cinnamon and sugar and enjoy!
Monday, August 29, 2011
I love the fact that is truly a one stop shop, where you can buy yourself a new outfit, while also buying something for your boyfriend's birthday, a housewarming gift for your best friend, and a new TV for the den. All in one shopping site. Amazingly convenient.
I scoped out their dresses and thought I would share my favorite two, so check them out below:
How about the second pair? Amazing!
So, if you are in the UK, be sure to check out K&Co, for all of your shopping needs.
Friday, August 26, 2011
Thursday, August 25, 2011
One thing you should know about me is that I LOVE fall. I love the weather, the fact that it means football is finally here, the produce that's in season... in fact you'd be hard pressed to find something that I don't love about fall. Once August hits I start getting antsy, hence this recipe. In order to make these pies in the summer I had to make a couple changes, obviously cranberries and blood oranges aren't in season so I had to use frozen cranberries and a navel orange instead. The crust for these is a french pastry called Pâte Sucrée which is perfect for pies because it holds up really well to the filling. The juice from the orange sweetens the tartness of the cranberries in the filling and the fluffiness of the meringue topping creates the perfect combination.
Cranberry Meringue Mini Pies
1 1/4 cup all-purpose flour
2 tbsp granulated sugar
1/8 tsp salt
1 stick cold unsalted butter, cut into pieces
1 large egg yolk, lightly beaten
1-2 tbsp cold heavy cream
For the Filling:
12 ounces (3 1/4 cups) fresh cranberries
1 1/2 cup granulated sugar
1 3/4 cup water
1 1/2 tsp grated lemon zest
1 tsp grated blood orange zest and 1/4 cup blood orange juice
1/4 tsp salt
1/8 tsp ground cinnamon
pinch of ground cloves
3 tbsp cornstarch
pinch of cream of tartar
Make the Pâte Sucrée by pulsing the flour, sugar, salt and both zests in a food processor until combined. Add the butter pieces and pulse just until the mixture resembles coarse meal. Add the yolk and drizzle 1 tbsp of the cream over the mixture, then pulse until dough comes together... no more than 30 seconds. If the dough is too dry, add the remaining tbsp of cream. Pat the dough into a disk and wrap in plastic, refrigerate for an hour.
Line the shells with parchment (just cut out parchment rounds the same size as the shells) and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchments. Bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks, let cool 5 minutes then remove shells from tin and let cool completely.
While the shells are cooling, make the filling. Bring 2 cups of the cranberries, 1 cup of sugar and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally until the cranberries burst, about 5 minutes. Pour through a sieve and discard solids. You should have about 1 3/4 cups juice... if you have less, add water.
Bring the strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves and remaining 1 1/4 cup cranberries to boil in medium saucepan, stirring occasionally. Reduce heat and simmer until cranberries are soft but not have not burst, about 3 minutes.
Make the meringue by whisking the egg whites and the remaining 1/4 cup sugar in a heat proof bowl set over (not in) a pan of simmering water, until the sugar has dissolved and the mixture is hot to the touch. With an electric mixer, beat on medium speed until foamy. Add the cream of tartar and beat on high speed until medium glossy peaks form. Spoon on top of the pies and use a kitchen torch to lightly brown the meringue. If you don't have a torch, just put the pies under oven broiler for 30 seconds.