Fashion meets Food

Five Things

Posted on March 8, 2013 by Erica

{DIY project coming soon}

The week began on a trying note. Jack ripped the pads of his paws while running around at the park. So the pain of ripped pads and teething has made the week a little overwhelming. On a positive note the temperatures will be in the 40’s and after low teens it will feel like the perfect weather for BBQing. P.S. Next week we’re talking Easter baskets!

{the blue/gray walls need to go lemon and mint are in}

{early Easter basket from my mum}

{the only thing getting Jack through teething}

{tulips in the sunlight}

Refresh Mint

Posted on March 7, 2013 by Erica

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Every room in my house is painted a blue/gray hue from dark to light I just can’t get away from it. The color is depressing and matches the depressing weather outside. This weekend I spent time swatching up my walls with pretty pastels and statement hues to bring some light and cheer into the house. One of my favorite discoveries was how pretty mint looks on the wall. Take a look at these gorgeous interiors that have been inspiring me to paint Jack’s hallway a refreshing mint shade.

March Friendship Gift

Posted on March 6, 2013 by Erica

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Since Easter is at the end of the month I made sure that my March friendship gift coordinated with the holiday. I filled brightly colored Easter eggs (24 pack $1 at the Dollar Tree) with two packages of Sixlets ($1 per bag at the Dollar Tree), because everyone could use a little treat at Easter time.

Ice Cream Bread

Posted on March 5, 2013 by Erica

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You do not need previous baking experience, and it takes about three minutes from the time you take your ice cream out of the freezer until you pop it in the oven. I used Orange Pineapple ice cream, because it’s my favorite, but you can use whatever flavor you’d like.

Ice Cream Bread
Makes one 8×4 loaf
Ingredients
2 cups ice cream (any flavor); softened
1 ½ cups self-rising flour *

Directions
1. Preheat your oven to 350. Spray and flour an 8×4 loaf pan.
2. In a medium bowl mix the ice cream and flour together until just combined.
3. Scoop into the loaf and smooth out.
4. Bake for 40 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it. 5. Remove from the pan and allow to cool *No self-rising flour? No problem! For every cup of flour add 1.5 teaspoons baking powder and a ½ teaspoon of salt.