Happy Monday!
Here’s a recap of a few of outfits I have worn recently that I have published over on Instagram but haven’t made it here on the blog.

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This dress is under $60 and comes in multiple colors. I have been wearing it on repeat.

outfit details :: dress // necklace {on sale!} // booties {on sale!} // bracelet

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My Hunter Boots have been getting lots of use lately!

outfit details :: jeans // boots

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This little white jacket has a pretty crochet-lace front and is only $34! If you don’t already have a white jacket in your wardrobe, this one is a steal for the price!

outfit details :: jacket // shirt from last season // jeans // heels // similar earrings

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How cute are these studded T-strap flats?! I am obsessed with anything yellow this season!

outfit details :: shoes // bracelet // shirt

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My outfit for a rainy day IKEA run!

outfit details :: blouse // similar jacket // jeans from last season // boots

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Denim on denim for airport travel style!

outfit details :: similar shirt // jeans // booties {currently on sale!} // bag // necklace // ring

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And here is what I wore yesterday for Easter Sunday.

outfit details :: dress {currently 40% off!} // shoes // necklace {on sale!} // bracelet // sunglasses

Last but not least, I shared a pic of these yummy fresh strawberry cupcakes I made for Easter lunch with friends yesterday. I received several requests to share the recipe, so here it is! These are easy and delish! The orginial recipe was for a cake, but I adapted it to cupcakes to make them more kid-friendly.

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Fresh Strawberry Cupcakes

ingredients ::

1 3oz. package strawberry gelotin

1/2 cup cold water

1 {18.25 oz.} package white cake mix

4 eggs

1 cup vegetable oil

3 tablespoons white all-purpose flour

1 cartain fresh strawberrys, mashed {Use the juice in recipe, too. Can also use a 10z package of frozen strawberries.}

6 tablespoons butter, at room tempature

2 cups confectioners sugar {I had to add more to thicken the consistancy of the frosting.}

directions ::

1. Preheat the oven to 325 degrees F {165 degrees C}. Fill 24 muffin tins with paper/tin cups.

2. In a large bowl, dissolve the gelatin in cold water; stir in cake mix, eggs, vegetable oil, flour, and 1/2 of the mashed strawberries. Beat for 5 minutes on the medium speed of an electric mixer. Divide the batter evenly between cupcake tins.

3. Bake for 15-20 minutes, checking frequently. Cupcakes should spring back when lightly pressed in the center.

4. To make frosting :: Cream the butter, sugar and the remaining half of strawberries in a medium bowl until light and fluffy, adding additional confectioners’ sugar if needed for a spreadable consistancy. Spread the frosting over cooled cupcakes, and add a decorative garnish, if desired. {I used mini Cadbery eggs, as pictured.}

Stylishly yours,

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