All of the Brights

Photos: Myself

        For Christmas, I got this great sweater and to showcase its contrasting stripes I paired it with none other than my favorite cords. Now I'm usually not drawn to pink clothing, but I think the color of these pants is eye-catching and pairs well with other colors. What do you think?

Slit Sleeves

 Photos: Myself 

So, I fell in love with this dress not necessarily because of the pattern but because of the interesting sleeves. I've never worn a piece with cut-outs in the sleeves but these are delicate and (in my opinion) flattering. But, as you may have figured, the wind comes through the slits easily! Do you own/would you try any pieces with slit-sleeves? Please feel free to tell me what you think!

Save Room for Dessert!

      Ok, so I decided that I'd do something different and post a recipe on this blog. I'm a foodie at heart and am excited to put my own recipe out there! Recently I made these chocolate mousse cups topped with raspberry mousse. If I can say so myself, it tastes like a sophisticated recipe with the very dark chocolate and nice consistency. If you're a dark chocolate fan, I would most definitely test the recipe.  It's very easy- so please try it if it intrigues you! (and comment if you'd like- I'm open to suggestion!)  

Easy Chocolate Raspberry Mousse Cups

Servings: 3

Ingredients:

1Tbsp Butter

2 Graham Crackers- crushed (to your desire - whether finely or not)

10-20 Pistachios-crushed

1 Chocolove Strong Dark Chocolate Bar (3.2 oz.)

1 6 oz. cup plain Chobani Greek Yogurt

About 3/4 cup fresh raspberries- depending on your liking (see pictures)

Instructions:

For the Crust:

1.    Preheat oven to 375F.

2.    Prepare 3 oven safe 6 oz. cups with baking spray.

3.    Microwave butter in small bowl until melted (8-12 sec. on HIGH)

4.    Add crushed graham crackers and pistachio to melted butter and mix well.

5.    Evenly distribute mixture into the 3 cups and press down with fork or spoon

6.    Bake in oven for 8-10 minutes.

For Mousse:

1.    In small bowl, Microwave dark chocolate at 15-second intervals until melted.

2.    In 2nd small bowl, mix Greek Yogurt and melted dark chocolate, leaving behind some dark chocolate for drizzling (if desired)- about 1 Tbsp.

3.    Split mixture evenly among cups.

For topping:

1.    Add raspberries to tops of each bowl (amount as desired- I used around 5 per bowl) 

2.    Drizzle chocolate on top of raspberries.

3.    Serve immediately- and enjoy!    

Notes: I recommend using organic dark chocolate because of its high cocoa content and not-to0-sweet taste. However, any other brand of dark chocolate would likely produce great results-it's dark chocolate!

The crust will be crumbly when it bakes but it adds a nice contrast to the mousse. 

The dark chocolate and Greek yogurt combo may be semi-hard to mix initially, but don't worry about the chocolate slightly hardening- the taste will not be sacrificed! (The mousse's result tastes like chocolate chip cream cheese to me!)

Inspiration:  http://thehealthyfoodie.net/2011/10/01/raspberry-chocolate-pie-thats-actually-good-for-you/

Baked Crust

Mixing the Chocolate Mousse...

 Adding the Final Ingredients...

Finished Product!

 

I'd love to hear what you think (and how you liked it)!

-Anna

 

Where the Streets Have No Name

Photos: Myself

This outfit was inspired by menswear worn with feminine pieces. This sweater is noticeable but not to bright and pairs well with neutrals (and is warm, too). I had to add in some jewelry with the studded bracelets! Please feel free to tell me what you think!