Fashion meets Food

Five Things

Posted on March 29, 2013 by Erica

{Eating: Garrett\’s Chicago Mix popcorn}

I can\’t believe Easter is already this weekend! Yesterday Jack and I packed our bags and headed downstate to my parents house where i`ll be spending Easter, celebrating my birthday and watching Jack get spoiled. I hope you have a fabulous Easter. Don\’t forget to keep up with me on Twitter @xoair !

{Must Have: Statement Lip Shades}

{Loving: Fresh Flowers}

{Wishing: For spring so Jack can play outside}

{Pastel Perfection: Zoya Lovely}

Currently Loving: Elva Fields

Posted on March 28, 2013 by Erica

8 Comments

I have a serious love for statement necklaces so it probably comes as no surprise that I absolutely adore Elva Fields. The necklaces satisfy any mood I may be in from bright and bold to a subdued neutral. Did I mention Elva Fields has been spotted on AnnaBeth in Hart of Dixie.

DIY: Easter Vase

Posted on March 27, 2013 by Erica

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It’s all about the curb appeal, and when it comes to get-togethers presentation is key. Make a simple and chic vase that’s sure to impress and brighten up your day.

Step 1: Place your smaller vase in the center of your round one.

Step 2: Place jelly beans around the outside.

Step 3: Continue to fill until you reach the top.

Step 4: Trim your flowers to fit in the vase.

Tip: Always trim your flowers at an angle.

Step 5: Add water and enjoy your simple and chic Easter vase

Lightened Up Coconut Cupcakes

Posted on March 26, 2013 by Erica

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Like many holidays Easter is surrounded by good food and plenty of sweets. In my family coconut screams Easter. So I took our traditional coconut cake recipe and turned it into a lightened recipe – still delicious and full of flavor.

Lightened Up Coconut Cupcakes

Ingredients
For the Cake
1 box vanilla cake
1 tablespoon + 1 teaspoon coconut extract
1 (20 oz) can no sugar added crushed pineapple

For the Frosting
1 cup milk
1 package sugar free vanilla pudding
1 container Coolwhip

Directions
1. In a bowl, mix together canned pineapple, cake mix and coconut extract. Stir until batter is smooth.
2. Pour batter into prepared cupcake liners and bake according to package directions or until a toothpick inserted in the middle comes out clean.
3. While cupcakes are baking, whisk together pudding mix, coconut extract and milk until there are no lumps left. Fold in Coolwhip. Regrigerate frosting until ready to frost cupcakes
4. When cupcakes are completely cooled, frost, sprinkle with coconut and add three cococnut Easter M&M’s if desired.

95 calories each & 2 ww+pts.