Thursday, June 30, 2011

happy hour thursday...

the venietian spritz cocktail
Right about now, I'd rather be enjoying the beaches of Sicily, soaking up ridiculous amounts of sunshine, and hopefully sipping one these refreshing concoctions... 24 more hours until the long weekend!

The Venetian Spritz:
4 ounces Prosecco
A splash of sparkling water
1.5 to 2 ounces Aperol
Orange
Lemon
1 green olive

In a glass, over three or four ice cubes, pour the prosecco, a dash of sparkling water and the Aperol, being sure to follow that order lest the Aperol sink to the bottom without mixing. Garnish with a slice of orange, a twist of lemon (or both) and an olive.

Monday, June 27, 2011

happy monday!

Green15
My horoscope today - "don't say no to the adventure bus this week"

Thursday, June 23, 2011

daydreaming...

....about living in paris....


...and trekking through europe...

Summer Tubing!

This is totally getting added to the summer to-do list!!

happy hour thursday...


The Fig Thyme served martini-style (isn't it pretty?!)

1 fig quartered, plus 1 extra for garnish
1/2 oz. thyme simple syrup (see below)
1/2 oz. fresh lime juice
1 1/2 oz. pisco
1/4 oz. Cointreau
Sprig of thyme for garnish

In a mixing glass, muddle the quartered fig with the thyme syrup. Top with ice and add the lime juice, pisco, and Cointreau. Shake until cold. Strain into a chilled cocktail glass. Garnish with the remaining quartered fig & a sprig of thyme.

Thyme Syrup
1 cup sugar
1 1/2 cups water
5-6 thyme sprigs

In a saucepan, add the thyme to the sugar & water and simmer gently for 15 to 20 minutes. Cool, strain through a sieve, transfer to a bottle, and refrigerate for up to 2 weeks.

Wednesday, June 22, 2011

Just Because....


I fell in love with this movie... and this beautiful song, and the whirlwind romance of it all...
(it could also be because johnny depp and angelina jolie are just so hot!)

NYC's Best Boozy Milkshakes!

Of course I stumble upon this guide on NYC's Best Boozy Milkshakes. Not only do I love a fabulous milkshake (Shake Shack have one of my favorites!), I'm also a fan of a fun cocktail. Who ever decided to combine the two, is genius and I have no doubt we'd make great friends. Enjoy my loves! xoxo
Back Forty
Located in the Lower East side, Back Forty's "stout shake" is definitely that, quite stout. Made with Mother's Milk Stout, Pears, Hangar One Pear Vodka and ice cream you can sip on a peachy, ice-creamy, vodka-ey delight after you nibble on their delicious fair.

BLT Burger
This restaurant offers multiple adult shakes for your pleasure. At $12 a pop, they do seem a little pricey but their Night Rider milkshake has been described as "a true chocolate lover's delight". This Kahlua, chocolate ice cream, Oreo puree and chocolate liqueur concoction definitely sounds like it is worth a try, and if chocolate isn't your thing there are 4 other tasty milkshake options that are bound to strike our taste bud's fancy.

Brooklyn Bowl
As a member of the Blue Ribbon restaurant empire, you know you are going to get some good grub at this joint. They feature a milkshake entitled the "Bourbon St. Shake" complete with nutella and an extra shot of, you guessed it, bourbon

Stanton Social
For $3 you can curb your sweet tooth with a 90 proof milk shake shot at this small plate-tapas style LES eatery. Made with Makers Mark and caramel ice cream, this shot goes down very easy making you want to order a couple more. They are super tasty and at the size of a large shot glass, you won't be getting a huge daunting dessert, rather a sweet little sip after a delicious meal.

Tuesday, June 21, 2011

daydreaming...

...about romance on the beach...

Cool Dressing...

With Summer in full force, its time for the perfect power suit, or in my case, power dress! I'm here to say the dress can carry just as must weight. You just need to focus on one key detail, be it structured tailoring, strong color or a weighty detail.

Add in powerful accessories: the pump, the structured bag and dash of power girl attitude.

summer dressing
dresses
 max mara, preen, michael kors,
alice + olivia , dsquared, diane von furstenburg

Friday, June 17, 2011

finally friday...

... already dreaming of my next vacation, and all of my fabulous summer plans...

I'm really excited for what is going to be an eventful weekend! Although I can't wait to hear an amazing DJ spin tonight at Pacha NY, what I am most looking forward to is SKY DIVING tomorrow! I am beyond nervous/scared/thrilled, but so happy I've finally started making process on my bucket list.

I also can't wait to relax by the pool, and celebrate Father's Day with my amazing Dad. I am fortunate to be extremely close with my father, and don't know where I would be without him. Plus, I get to see my princess and Roxie!!

Now, if only this stupid cold would go away! xoxo

Thursday, June 16, 2011

happy hour thursday...


This happens to be the most delicious shot ever! To anyone who has never had a Skittle Bomb, please head straight to the bar.

Skittle Bomb
20 ml Cointreau® orange liqueur
5 ml Blue Curacao liqueur
5 ml Chambord® raspberry liqueur
45 ml Red Bull® energy drink

Add cointreau, blue cuaco and chambord into shot glass. Pour Red Bull into seperate beer glass (1/2 glass). Drop shot into beer glass and ENJOY! Its so good you'll probably make another...

(The above photo is courtesy of Mrs. LeBlanc, and the Skittle Bombs we did last night)

Wednesday, June 15, 2011

Recipe of the Month...

As most people close to me know, I adore chocolate! Two favorites of mine have always been Ferrero Rocher's (I've been known to eat an entire box! Opps!) and Nutella (again, I've been known to eat a lot of this) A close friend sent over this recipe and I had to re-post it. These cupcakes look delicious and I can't wait to make them... maybe this weekend.

CAKE
2⅔ cups all-purpose flour
1¼ cups plus 2 tablespoons premium dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup butter
2 cups granulated sugar
2 eggs
1¼ cups strong French Vanilla coffee, room temperature

NUTELLA GANACHE FILLING
2 cups heavy cream
2 cups Nutella

CHOCOLATE HAZELNUT BUTTERCREAM
1 jar (13 ounces) Nutella
1 cup unsalted butter, room temperature
1 pound (half a bag) of confectioner’s sugar
pinch of salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream
finely chopped hazelnuts (for garnish)

INSTRUCTIONS
Start with the cake. Sift together the flour, dark cocoa powder, baking powder and salt in a large bowl. Set aside. In a medium bowl, combine the sour cream and vanilla and almond extracts. Set your wet ingredients bowl aside, as well.

Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Keep the mixer on medium speed until smooth, then set it on low speed as you add the eggs, one at a time, until combined. Starting and ending with the flour mixture, add the dry ingredients and wet ingredients mixtures in an alternating fashion. Scrape the sides of the bowl between additions and ensure each is properly combined before switching bowls. With the mixer still on low, slowly add the room temperature coffee into the batter and beat until combined. (Note that standard will also do, and is what the Confetti Cakes recipe calls for, but I highly recommend you use French Vanilla flavored.)

Preheat your oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to about ½ full. (This is important! This recipe tends to rise more than others, and to avoid it overflowing, you want to use less batter. The Confetti Cupcakes recipe doesn’t explicitly tell you how much to put in, but in order to get the 24 cupcake yield they estimate, it would need to use a lot more than you really should be putting in.) Bake for 20 to 25 minutes, or until a toothpick comes out barely clean so as not to over bake, then set aside to cool.

While the cupcakes are cooling, start the ganache. In a saucepan over medium heat, warm the heavy cream. Slowly add in the Nutella, small measured spoonfuls at a time, and stir in between additions until it is combined. When all of the Nutella has been added, set the saucepan aside to cool and thicken slightly.

Using a butter knife, cut a circle in the cupcake that is about an inch wide and thins into a cone shape. Do not cut so deep that you cut clean through to the bottom. Remove the piece of cake and cut off the cone so the circle becomes a coin. Repeat this for all of the cupcakes. When the Nutella ganache has cooled, use a spoon to fill the hole with the ganache. Leave a little room so that you can replace the coin top and push it into the hole until it is level with the rest of the cupcake top while ensuring no filling overflows. If it does, lightly scrape it off so the surface of the cupcake is clean. Set the cupcakes aside.

Make the buttercream. In the bowl of your stand mixer, cream the butter and Nutella until combined. Add in the confectioner’s sugar in one cup increments, allowing each addition to combine before the next is put in. Continue creaming the mixture until it is all well blended.

Adjust your mixer to a low speed and add the salt and vanilla extract to the mixture. Add the heavy cream, one tablespoon at a time, until your buttercream consistency is right (for me, it took 8 tablespoons). Adjust your speed setting to high to fluff the frosting, then transfer to a piping bag or tool. Pipe onto the cupcakes as desired, and top with finely chopped hazelnuts. (Note that I bought pre-chopped hazelnuts and cut them down even further. You want the crunch of a Rocher without throwing off the overall texture of the cupcake.)

Yields 36 cupcakes. Filling and butter cream recipes will be enough for approximately 24 cupcakes




Just Because

Tuesday, June 7, 2011

House Hunting

As my search for a new home begins, and after a very insightful conversation, I am beginning to consider purchasing an apartment or a home. It is the perfect time to purchase real estate in New York City. There is a ton on the market and in some pretty amazing neighborhoods, and sellers are looking to negotiate. Although still unsure about purchasing right away, I have decided that New York City is still my home, and why not stay another year. I love this city. I still get butterflies, and I still fall in love with New York more and more each day... and what is better than falling in love?


As I began going through listings today, I rememberd why I always loved real estate... I also remembered why one day I want to own several homes throughout the world. I could never chose between the city and the excitement, the back porch patio on the beach or the country and the hills. I love being around people, and I've always loved to entertain, whether it was inside next to a fire place, or an outdoor barbaque. Owning a home would allow me to welcome the people that mean the most to me, my family and friends, into an intimate part of my life. My family still to this day gets together at my parents house on Long Island for birthday's and hoildays and I know it means a lot to my siblings and I.


When I was younger, I found a qoute by Tom Ford (of all people...) but it summed me up perfectly and I still say it today. "There is absolutely nothing wrong with wanting it all, and I want it all." I want the romance and luxuries that life has to offer, and when I look at pictures of all of these fabulous apartments and homes, I realize that one day soon I will have that too.

...and the best part about wanting it all is that you can always change what you want.

Monday, June 6, 2011

happy monday!

"You can have anything you want if you want it desperately enough..."

Friday, June 3, 2011

and i'm outtie...

Finally Friday...Hope everyone enjoys the sunshine this weekend! xoxo

Lobster Roll Rumble!

I was delighted to open my email today and see an event titled "Lobster Roll Rumble!" I am a big lover of lobster rolls, and eat them pretty frequently throughout the summer. Tasting Table’s 2011 Lobster Roll Rumble is an event benefiting Share Our Strength. The Rumble will host 17 of the country’s best lobster rolls as they vie for the title of ‘TT Fan Favorite’. Rumble attendees will be able to try each roll--and cast their vote--while cooling down with Hendrick’s summer cocktails, Stella Artois beers, Blüfeld Riesling, San Pellegrino and Maine Root sodas.

And since lobster rolls love company, Brooklyn Brine will be on hand to serve pickles; Deep River Snacks will put out buckets of chips; and 10 of the city’s best dessert purveyors will dish out their signature treats on our rooftop Dessert Deck. Head over to the Tasting Table website to purchase tickets! If you can't make the event, try to eventually check out some of my favorite places for a delicious lobster roll!

The Lobster Roll

Or... if you want to plan a Lobster Roll picnic, get everything freshly delivered from Bayley's

Thursday, June 2, 2011

happy hour thursday...

My best friend introduced this lovely cocktail at our Gourmet Club party last year and ever since I can't stop making it. Its absolutely delicious, and super simple to make. Now that summer is here (along with the summer heat!), why not mix it up and have a refreshing fruity cocktail on your Thursday night! Enjoy!

Ingredients
1 Cup White Grape Juice
1 Shot of Vodka
A Splash of Grenadine Syrup
A drop of Lemon Juice
Lots of Ice

Wednesday, June 1, 2011

iCandy!

I was recently treated to an iPad, and I must say its pretty amazing. I've already downloaded multiple applications, including The New York Times, AngryBirds, Scrabble, CNN, and several camera apps. I actually just finished my first iBook too! I'm just starting to get acclimated with using the iPad vs. my computer. Its the perfect little companion to fit in your bag and carry around New York City. Of course, with the price you pay for the iPad, you have to make sure its always protected. Here are some of my favorite iPad cases.
icandy monday
7 smythson 8 lanvin 9 hermes 10 dakota 11 ysl 12 dvf