Weekend Edition

Hi everyone and hope your week has been going great? This weekend I went out for friend's graduation party and it was tough finding anything that fit for an evening event. I decided to buy a maternity dress from Asos. It was my first time ordering a maternity outfit from them I was impressed with the quality of the dress and fit in general. I accessorized with a pair of Christian Louboutin black sling back pumps I scored from outnet.com at an insane price years ago, around $250 if I recall correctly. My clutch is by Rodo they make some of the most insane nighttime clutches in my opinion. My earrings are vintage and my bracelet I purchased for my wedding years ago. What designer item did you score at a steal? 


Individual New York Cheesecakes

Hi everyone and happy Friday!  Hope y'all are ready for the weekend and the extra long one here in the states for Memorial day. One of y favorite things about Memorial day is eating barbecue! Who doesn't enjoy   freshly grilled burgers, yummy roasted corn, salads, etc. Nothing puts it all together more than a great dessert selection in my opinion. For all my cheesecake lovers, today I bring to you individual New York Cheesecakes! This was my first time trying to make cheesecakes and I picked the perfect recipe. It was super easy to make and the best part is that it tasted great :). I got the recipe from The Modern Baker by Nick Malgieri. Enjoy your weekend and give this recipe a try, its a winner!

Ingredients:
16 oz (450g) cream cheese softened (I used a light cream cheese for less calories par serving, it didn't affect the taste)
1 cup sugar
2 teaspoon vanilla extract
4 large eggs at room temperature
1 large egg white
8 oz(225g) sour cream
Fruits for finishing (based on individual preference)
Aluminium foil cups or porcelain ramekins butters and lined with parchment paper.

Directions:
Set a rack in the middle of the oven and preheat oven to 300 degrees.
Combine the cream cheese, sugar and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until well mixed, about 1 minute.
Decrease the speed to low and beat in one of the eggs. After the egg is incorporated, stop and scrape down the bowl and paddle. Repeat for the remaining eggs and egg white one at a time. Beat in the sour cream.
Spoon the batter into the prepared molds, filling them to within 1/4 inch full.
Place the jelly-roll pan in the oven and add about 2 cups of warm water to surround the outside of the cheesecake molds.
Bake until firm and slightly puffed, 25 to 30 minutes.
After the cheesecakes are ready, turn off oven and leave the door ajar. Leave the cheesecakes in the partially open oven for an additional 35 to 40 minutes.
Remove the pan from the oven and untold the cheesecakes on a paper-lined pan. Cover with palctic wrap and chill.

*Keep the cheesecakes refrigerated for up to 2 days before serving.







Casual day look

Hi everyone and  happy hump day! Hope your week has been going great? Today I am sharing another maternity fashion look. Hubby took these pictures a few days ago on my way out. I was at H & M earlier this week and stumbled on this maxi dress and fell in love with it. Its an easy dress and perfect for the summer, it also comes in a brighter print but I opted for this black and white number.Its super affordable too. I am loving maxi dresses because they are the one staple a pregnant woman can wear in her regular size dress(for the most part) versus splurging on a pregnant version which is usually way more expensive. I completed the look with a forever 21 draped cardigan, earrings from Ladyee boutique, my favorite sandals by Guiseppe Zanotti, clutch by Kooba, bangle set I purchased a while ago and my trusted Ray bans:) Enjoy the rest of your week!






Birthday Cupcakes

Hi everyone and hope your week has been going great? Tuesday was my hubby's birthday and to celebrate I decided to make cupcakes this year. Cakes always end up wasting away in the fridge and I think its a nice twist versus a cake. He requested the Orange-Scented Olive oil which I blogged about last week. I topped it off with butter cream frosting infused with orange zest and a few drops of freshly squeezed orange juice. To add a little color to it, I made some fondant cutouts which is pretty easy to make. Here are a few pictures.




Mother's Day look

Hi everyone and happy belated mother's day to all the wonderful moms and moms-to-be. Hope everyone had a nice weekend and had an opportunity to spend time with your moms if that was possible. I had a wonderful mother's day celebration thanks to my dear hubby:) I decided to get all dressed up, something I haven't done in a few months now. Its just a little harder now and more time consuming ( preggers and all, lol) I decided to find something that fit from my closet and found this dress I have owned for over 3 years now and I have only worn once! I know that just seems to be the story sometimes, you buy an outfit for a wedding you wear it and somehow it gets forgotten in the closet. I need to do better and any suggestions will be appreciated:) 



Kay Unger dress, Jimmy Choo heels, clutch purchase from Off Saks years ago, vintage earrings, Michelle watch, OPI "standing room only" nail polish. Enjoy the rest of your week!

Orange-scented Olive Oil Cake

Hi y'all! Hope you are having a great week? I was looking to bake with another type of fat instead of always butter and I came across this wonderful recipe (after trying a few) by Nick Malgieri(impressive baking book) incorporating olive oil. I love olive oil and use it a lot when cooking. This recipe is pretty easy to make and it will definitely be a crowd-pleaser at any event. The cake came out very moist and tasty and everyone who tried it loved it:)

Ingredients: To make two 9-inch round cakes (I made only one 8 inch round cake)
3 large navel oranges
3 large eggs
21/2 cups sugar
11/2 cups pure olive oil
11/2 cups of milk
21/2 cups of all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions:
Set a rack in the middle level of the oven and preheat to 350 degrees
Grate the zest from the oranges and place in a large mixing bowl. Use a knife to completely remove the remaining skin and bitter white pith from the oranges. Cut into thick slices and refrigerate.
Add the eggs to the orange zest and whisk well to mix. Whisk 1 cup of sugar and continue whisking till it lightens, about 1 minute. Whisk in the oil followed by the milk.
In another bowl stir the remaining 11/2 cups of sugar with the flour, baking powder, baking soda, and salt. Whisk the dry mixture into the eggs in 3 separate additions until smooth.
Divide the batter equally between the 2 pans.
Bake until its well risen, deep golden color about 50 minutes.
Cool cakes on rack for 5 minutes.

It can stay out up to 24 hours at room temperature. Freezes well up to a month.




Dried-Cranberry Shortbread Hearts

Hi everyone and hope y'all are having a great week? I decided this week to incorporate one of my favorite dried fruits into a recipe and viola I found this great recipe thanks to Martha Stewart. I love cranberries in form of a juice and as a dried fruit. It has so many wonderful benefits (UTI prevention, antioxidant, anti-inflammatory, etc) and paring it in a shortbread recipe (like who doesn't like those) is genius.
The best part of this recipe is how quickly you can whip it up and with no special baking gadgets. Each bite    literally melts in your mouth and the slight crunch you get with each bite is everything! Try this out and let me know how it turns out. I ate this with cranberries on the side, but I cant wait to crush them  into some Greek yogurt:)

Ingredients:
2 sticks of unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
2 cups all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon  coarse salt
1/2 cup finely chopped dried cranberries

Preheat oven to 325 degrees with rack in the center. Put butter, confectioners' sugar, vanilla extract, flour and salt in a large mixing bowl. Stir together with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
Press dough evenly into an 8-inch square baking pan( i used a round one because that's what I own.) Bake until firm and pale golden, about 30 minutes. Let cool on a wire rack, about for 20 minutes.
Run a knife around edges; remove shortbread and transfer, right side up, to a work surface. Cut out hearts (or whatever you like) with a heart-shaped cookie cutter. Trim any stray bits of cranberry from edges with a paring knife. Cookies can be stored in an airtight container at room temperature up to 5 days.